Weather for Te Awamutu todaySeason :
Temp : 27°C | 17°C
Moderate Fog After Midnight
Temp : 16°C
Salam, Kia Ora...
I was accompanying Jannah in her room during her bedtime earlier to make sure she goes to sleep and at the same time, I was cropping these photos. Saw her still playing around with her blankie and pillows and tossing around not going to sleep, after half an hour. So, I turned off the laptop and pretended to sleep with her. While pretending, I went off to sleep for real ZZzzzzzz ahakkkssss....
Woke up at exactly midnight just now and packed hb's lunch. I wanted to pack earlier but the chicken was still warmish and thought that I can do that after Jannah went to sleep. Instead, it was me and I didn't even know when did Jannah went off to sleep.
Anyway, I was clearing the fridge and found some cream cheese, left over from making the butter cheese cake. Oh me oh my, how long ago was that :ppp hehehez. It was still good, no moulds and shouldn't be wasted. I thought of attempting this bun's recipe. Verdict : I should have used CMG's sweet bun dough recipe instead, as this bun recipe is a little dry and salty but soft enough with yummy strawberry cream cheese filling. Oh well, trial & error ;)
Source : Hidehide's Home Cooking Recipe.
|Ingredients (for 1)|
18cm (7 inch) ring pan
instant dried yeast
3g (0.5 tsp)
4g (1.3 tsp)
100g (Abt 30 degrees C)
20g (Bring to room temperature)
Note : I added 1/2 tsp of bread improver into the bun dough and also added a few drops of pink food colouring to the cream cheese filling.
I used the breadmaker for the dough. Just dump everything into the breadmaker and choose 'dough only' setting and let the breadmaker do the hard work ;)
- Sprinkle the yeast over the warm water. Stir to dissolve the yeast. Leave for 15 minutes.
Put the flour, salt, sugar, butter in a large bowl. Pour the foamed yeast and egg.
- Bring the ingredients together to form a sticky mass.
- Transfer to a kitchen table and knead the dough for abt 10 mins until the dough is smooth, thin & elastic.
- Shape the dough into a smooth ball.
- Put the dough in a lightly oiled bowl. Leave to rise in a draught-free place for 50-60 minutes, or until 2.5-3 times in size.
- Press a finger into the dough. If indentation remains, the dough has properly risen.
- [Knocking back]
Knock back the dough by punching it gently. Turn out the dough.
- Fold the dough into thirds and divide the dough into 8 equal portions.
Flatten the dough. Put the filling 15g in the center. Gather the dough up around the filling.
- Put the dough in the lightly greased pan and leave to rise for 40-50 minutes, or until 2 times in size.
- Brush the surface with beaten egg. Sprinkle with the almond slices.
- Bake at 180 degrees C (356 degrees F) for 25 minutes or until golden.
Going back to sleep, nitez nitez everyone.....
Me Te Aroha...With Love,