Donut Suria

Salam to all,

Happy leap year everyone ;)  Wouldnt it be great that if those born on this day only gets old every 4 yrs hehehez.  I know that it will be hard for the teenagers bcos when I was at that age, I wanted to grow up to be an adult so much.  Right now, at this age, I wish I can turn back time.....haizzz.  Anyway, I didnt do any leap of joy today.  Just went to Hamilton to visit aunty Eton and did my groceries at the same time.

It's been two days in a row that I made these donuts.  Yesterday, hb requested for them and asked me to fill the donuts with whipped cream. I didnt photo the donuts yesterday as I couldnt be bothered to cos I know that I will be making them again today.  I made them again today as aunty Eton requested for me to bring her some donuts when I visit her today.  I've been using this trusted donut recipe all the time since its so easy to remember the ingredients.  They come in 3s and 2s.  I didn't have much time left and needed to hurry to Hamilton just now and didn't get to take 'pretty' photos.

Source : Mamafami
Ingredients
(A)
3 cups flour
3 tblsp caster sugar
3 tblsp shortening
3 tblsp milk powder

(B)
200ml lukewarm water
2 tsp instant yeast
20ml water extra - if needed

Method
1) Mix well all the ingredients B.
2) Pour into ingredients A and knead until smooth and shiny.
3) Roll to abt 1/2 thick and cut with a donut cutter.
4) Leave to proof for abt 30 mins or until double in size.
5) Fry on  medium heat till golden brown.
6) Coat with sugar.
As usual, I skipped step 1 & 2 and used the breadmaker to do the hard work for me ;)


Summer has been too wet and cold with a few very fine, hot days this year.  Our chillies didnt grow in abundance like last year's :(  Apart from the weather, I have to blame hb too and he does agree that it was partly his fault hehehez.  He didn't prepare the soil properly this year, no compost and no after care.  He was really rushing to plant them.  Out of 20 plants only 12 survived and they were only little......

I prefer red chillies here as the green ones can be easily bought from the supermarket or the asian shop.  The red chillies are more expensive.  Saw them at supermarket just now and they cost $46 a kg yellpp!!!! Ahamdullilah these ones in the planter box are turning red.  Up to date, I've harvested 3 red chillies in total yeayyyy!! :ppp  Will share photos of corns next time....they are ready to be harvested......

Lemon Scented Pull Apart Bread

Salam to all,

Weekend has gone by so quickly again.  In a few days, we will be saying goodbye to February.  Nothing much happened here over the weekend.  Same old same old.  Hmmzzz just gonna post on this yummilicious pull apart bread that I made today ;)

I've been wanting to make this bread eversince I saw it at June's blog.  It was luv at first sight hehehez.  Been putting it off for awhile as I didnt have any lemons or oranges stocked at home.  Bought them oranges and lemons a few days back but only today that I got a chance to make it.  Anyway, I am not a citrusy person but was happy to have 2 slices of this bread.  Right now the person that is enjoying this bread is hb as he really luvs the tangy cream cheese icing.  When I first saw this bread, it was the tangy cream cheese icing that made me want to make this bread sooo much......so tempting!!!!  Yummmzzz.........

I did the stacking of the dough my way as I find that it much more easier than to follow the recipe's way and skipped step 1 to 3 as I dumped all the sweet yeast dough ingredients into my breadmaker and let it do all the wonders of kneading and proofing ;)

Source : June @ Amateurish Passionate Baker-Wannabe

For the sweet yeast dough:

About 2 3/4 cups (12 1/4 ounces) all-purpose flour
1/4 cup (1 3/4 ounces) granulated sugar
2 1/4 teaspoons (1 envelope) instant yeast
1/2 teaspoon salt
1/3 cup (2 1/2 fluid ounces) whole milk
2 ounces unsalted butter
1/4 cup (2 fluid ounces) water
1 1/2 teaspoons pure vanilla extract
2 large eggs , at room temperature

For the lemon paste filling:
1/2 cup (3 1/2 ounces) granulated sugar
3 tablespoons finely grated lemon zest (3 lemons) 
2 ounces unsalted butter , melted

For the tangy cream cheese icing:
3 ounces cream cheese , softened
1/3 cup (1 1/4 ounces) powdered sugar
1 tablespoon whole milk
1 tablespoon fresh lemon juice
1/4 teaspoon lemon extract - I did not add

Directions:
1. Stir together 2 cups (9 ounces) of the flour, the sugar, the yeast, and the salt in the bowl of a stand mixer; set aside. In a small saucepan, heat the milk and butter over low heat just until the butter is melted. Remove from the heat, add the water, and set aside until warm (120 to 130°F [49 to 54°C]), about 1 minute. Add the vanilla extract.
2. Pour the milk mixture over the flour-yeast mixture and, using a rubber spatula, mix until the dry ingredients are evenly moistened. Attach the bowl to the mixer, and fit the mixer with the paddle attachment. With the mixer on low speed, add the eggs, one at a time, mixing after each addition just until incorporated. Stop the mixer, add 1/2 cup (2 1/4 ounces) of the remaining flour, and resume mixing on low speed until the dough is smooth, 30 to 45 seconds. Add 2 more tablespoons flour and mix on medium speed until the dough is smooth, soft, and slightly sticky, about 45 seconds.
3. Sprinkle a work surface with 1 tablespoon flour and center the dough on the flour. Knead gently until smooth and no longer sticky, about 1 minute, adding an additional 1 to 2 tablespoons flour only if necessary to lessen the stickiness. Place the dough in a large bowl, cover the bowl securely with plastic wrap, and let the dough rise in a warm place (about 70°F [21°C]) until doubled in size, 45 to 60 minutes. Press the dough gently with a fingertip. If the indentation remains, the dough is ready for the next step. While the dough is rising, make the filling.

Make the lemon paste filling
4. In a small bowl, mix together the sugar and the lemon and orange zests. Set the sandy-wet mixture nearby (the sugar draws out moisture from the zests to create the consistency).

Make the bread.

5.Lightly butter a 9-by-5-by-3-inch loaf pan. Or, lightly coat the pan with nonstick spray
6. Gently deflate the dough. On a lightly floured work surface, roll out the dough into a 20-by-12-inch rectangle. Using a pastry brush spread the melted butter generously over the dough.

I sprinkled all the zest-sugar mixture on the uncut dough instead.

Cut the dough crosswise into 5 strips, each about 12 by 4 inches. (A pizza cutter is helpful here.) Sprinkle 1 1/2 tablespoons of the zest-sugar mixture over one of the buttered rectangles. Top with a second rectangle and sprinkle it with 1 1/2 tablespoons of the zest-sugar mixture. Repeat with the remaining dough rectangles and zest-sugar mixture, ending with a stack of 5 rectangles. Work carefully when adding the crumbly zest filling, or it will fall off when you have to lift the stacked pastry later.

7. Slice the stack crosswise through the 5 layers to create 6 equal strips, each about 4 by 2 inches. Fit these layered strips into the prepared loaf pan, cut edges up and side by side. (While there is plenty of space on either side of the 6 strips widthwise in the pan, fitting the strips lengthwise is tight. But that’s fine because the spaces between the dough and the sides of the pan fill in during baking.) Loosely cover the pan with plastic wrap and let the dough rise in a warm place (70 °F [21°C]) until puffy and almost doubled in size, 30 to 50 minutes. Press the dough gently with a fingertip. If the indentation remains, the dough is ready for baking.
8. Center a rack in the oven and preheat the oven to 350°F (175°C).
9. Bake the bread until the top is golden brown, 30 to 35 minutes. Transfer to a wire rack and let cool in the pan for 10 to 15 minutes.

Make the tangy cream cheese icing
10. In a medium bowl, using a rubber spatula, vigorously mix the cream cheese and sugar until smooth. Beat in the milk and lemon juice until the mixture is creamy and smooth.

11. To remove the bread from the pan, tilt and rotate the pan while gently tapping it on a counter to release the cake sides. Invert a wire rack on top of the bread, invert the bread onto the rack, and carefully lift off the pan. Invert another rack on top, invert the bread so it is right side up, and remove the original rack.
12. Slip a sheet of waxed paper under the rack to catch any drips from the icing. Using a pastry brush, coat the top of the warm bread with the icing to glaze it.
13. Serve the bread warm or at room temperature. To serve, you can pull apart the layers, or you can cut the bread into 1-inch-thick slices on a slight diagonal with a long, serrated knife. If you decide to cut the bread, don’t attempt to cut it until it is almost completely cool.

Have an enjoyable week ahead....TTFN ;)

Kuih Bakar Pandan

Salam to all,

Alhamdullilah its Friday today.  Its the start of hb's long weekend AGAIN!!!! Hehehez.  He's gonna be off for 5 days straight and will only resume back to work on next Thursday.  We planned to go to Hamilton tomorrow as there'll be a road show for the Waikato Chiefs rugby team and hb will be going to the stadium also to catch the Waikato Chiefs rugby game.  I couldn't be bothered to go the the game just in case Jannah starts fidgeting and gets bored seating while the game is on.

Hb is a fanatic rugby man.  He collects rugby memorabilia such as signed rugby balls, mugs, flags, posters, programmes, jerseys, HUGE framed jerseys with rugby squads, cards, books and many more.  U name it he got it......the only thing he hasn't got is the rugby world cup trophy ahaaakksss.  His collections has grown over the past 4 yrs.  Yup I have to admit that my hb has more stuffs than me haiiizz.  He intends to start a blog abt his rugby collection like eons ago and still hasnt get to do it yet.

Anyway, back to story of this kuih.  It's definitely not for hb bcos firstly its green and secondly he doesn't really like traditional Malay kuihs.  He does enjoy eating curry puffs and kuih keria but nothing else.  I made this kuih bakar as there was half a packet of coconut milk left from cooking and it felt like ages since I last savoured this kuih....hehehez.  My way to eat this kuih is just like eating a Magnum ice cream.  Bite all the crust (chocolate for Magnum) then enjoy the scrumptious inner (vanilla ice cream for Magnum) :ppp.  Jannah ate it like it was a cupcake and asked for more when she finished the whole piece to herself.  I was like what!!!  I was full after eating only half O_O!!

Since it was only for Jannah and me, I only made half of the recipe.  I used a muffin sized mould and got 3 pieces. 

Specially requested by Jannah ~ No sesame seeds!!!

Source : Rima @ Bisousatoi
Ingredients
1 cup sugar
1 cup pandan juice - (i used pandan paste and water)
2 cups plain flour
1/2 tsp salt
3 eggs
2 1/4 cups coconut milk (450ml)
2 tbsp butter
a few drops of green colouring
sesame seeds

Method
Blend all ur ingredients- put aside
Add 2tbsp of cooking oil in a 10" pan
Preheat oven and place ur pan in it. Once u see the oil heated, pour in batter, top it with sesame seeds and bake it at 175C for 90mins.. if u want ur kuih bakar not to hv crust.. u can bake it for an hr or till batter is baked...

Have an enjoyable weekend everyone ;) TTFN......

Tortoise Bun ~ Not??

Salam to all,

A few nights ago, before Jannah went to bed she said to me "Mama, Jannah nak makan roti senyum lah."  Hmmmzz I was surprised that she still remembers the bun that my sister bought for her when they went to Johore together.  Jannah had poor appetite when she was in sg, my sis had to resort to buying cute buns to make Jannah eat.

I simply cant remember what the bun looks like.  I know that they bought it at a bakery called Seasons, located at City Square, Johore Bahru.  The only thing that I can remember about the bun that it has the chocolate filling with a smiley face ahakkksss :D  That's why they called it 'roti senyum.'

Last night, I showed Jannah this cute tortoise bun photo that was featured at K1's Blog.  She happily laughed at it and said yes that's the roti senyum that she wanted. Not only she saw the cute tortoise bun, she also saw the Elmo Macs and asked me to make them also o_O!!  No recipe from K1 though, so I used the basic sweet bread recipe from CMG and shaped the bun like tortoises.  Even though it's not as cute as I wanted it to be, I know my customer was happy eating it. 

Pssssstttt Jannah gobbled 2 at once and was laughing cheekily while eating the bun.  She bite on one of the legs and start laughing like Bart Simpson "Ahhhaaa kan dah kodong kaki."  Bite on the bumbum and said "Ahaaaaa kan dah kodong vontot"  A moment later she pretended to cry saying "Booohoooo kura2 sakit, Jannah dah makan."  LOLzzz it was really fun watching her eat ;)  After eating those 2 buns, she was jumping and dancing to Hi5 & Yo Gabba Gabba on telly....I'm pretty sure that she managed to burn all those calories from eating the 2 buns.

Tortoise luv....too much smoochies until the eyes and lip liner smudged hehehez :D

Didnt expect them to grow too much when baked.  These 2 got their faces smacked to the side of the baking tray thus the black faces ahakkksss!!!

Source :  CMG @ TiffinBiru

Ingredients (Dough) : Makes 6 Tortoise Buns
250 gm high protein flour
50 gm caster sugar
1/2 tsp fine salt
10 gm milk powder
1/4 tsp bread improver
1/4 tsp teh bread softerner
30 gm egg (lightly beaten & weighed)
6 gm instant yeast
20 gm butter
125 ml water

Chocolate Filling :
I used Callebaut Dark Chocolate Callets or you can use any Dark Chocolate Chips or any Chocolate filling of your choice.

Method :
Mix yeast with warm water and set aside until it bubbles.
Make a well in the middle of the flour and add the rest of the ingredients except butter.
Mix till a dough is formed and knead in the butter until you get a smooth dough.
Proof dough for 50 mins or until doubled in size.
I used my Breadmaker.

To shape the tortoises :
Punch dough down
Divide into 6x60g for the body, 6x12g for the head and make 4 little balls each for the legs and 1 tail.
Shape each portion into a round ball.
Make an indent in each ball for the body part and place 1 tablespoon chocolate chips (or more or less to taste).
Cover the chocolate with the dough and roll to seal all seams and attach all the legs and tails.
Score the back of the tortoises with a knife.
I melted some choc chips and used a toothpick to draw the eyes and smileys.
Place tortoises on baking sheet coated lightly with cooking spray. Cover with a cling wrap and let it rise for another 45 minutes.
Once proofed, brush the top with the remaining egg + 1tblsp milk and bake in a preheated 190 deg C oven for 25 mins.

Brush with butter once the buns are out of the oven.

 

Alhamdullilah, not suffering from any toothache yesterday and today.  Dental appointment booked for next Wednesday.  Hoping that everyone is in the pink of health too ;) Take care.....TTFN

 

Coconut Macaroon

Salam to all,

Made this coconut macaroon today in an attempt to finish off the egg whites from making the prune layer cake.  This is the last of the egg whites that were left.  I have used the rest for cooking.....used it to coat the beef snitchel that I made for dinner 2 nights ago.

This recipe doesn't call for many ingredients and I only got 23 pieces of macaroons.  I hope it will be finished in 1 sitting so that I can bake again once they are gone hehehez ;)  The coconut aroma wafting from the oven makes me want to munch on kuih bangkit right now yummzzzz.  The macaroon is a little crunchy on the outside yet chewy in the inside.

I left the macaroons plain, without the glaced green cherries for the topping bcos hb and Jannah doesn't like glaced cherries.

Adapted from : The AWW Macaroons & Biscuits

Ingredients :
2 egg whites
1/2 cup (110g) caster sugar
1 tsp vanilla extract
1/4 cup (35g) plain flour
1 1/2 cups (120g) desiccated coconut
6 glace cherries, quartered

Method :
Preheat oven to 150 deg C / 300 deg F.  Grease oven trays, line with baking paper.
Beat egg whites in small bowl with electric mixer until soft peaks form.  Gradually add sugar, beating until dissolved between additions. 
Stir in extract, sifted flour and coconut in two batches.
Drop level tblsps of the mixture onto trays, abt 5cm (2 inches) apart.
Place cherry quarter on top of each macaroon.
Bake abt 30 mins.  Cool on trays.

What an irony...last night, I dreamt that I got a tooth pulled out and yet since 4pm today I am suffering from a toothache.  Have taken Nurofen Zavance but the pain hasn't subside....oooouuuwww I'm in pain *sob* *sob* :'(

Chocolate Macaron

Salam to all,

Last night, I had this as my facebook status :-

"Hb has joined the gym and start pumping irons. Hmmmzz......inferiority complex maybe I should start zumbaing or just start running yup yup start running to the kitchen and start baking ahhhaakkksss :D"

My exercise routine that I chose today was to bake macs again!!  I think I am addicted to making them at the moment ahaaakksss.  The satisfaction is there when u bake these beauties.  The suspense, not knowing how they will turn out once they are out of the oven excites me hehehez.  Since I had some egg whites left from making the prune layer cake yesterday.  I decided to try my hands at making these choc macs as I have never tried making chocolate macs with dark chocolate ganache before.  Alhamdullilah these little beauties turn out perfect and only 6 shells cracked.  I dont know why that happened, overall I am a happy camper ;)

The first 2 macs that I made didn't get a good response from hb.  He's not a fan of my bakes when they are either coloured pink or green.  He hates pandan chiffon cake, putri salat & anything that I bake that is green in colour most.  I reckon he hates the 2 colours or it could be a mind over matter thingy I supposed.  This time he cant stop eating the chocolate macs bcos he really, really loves dark chocolate.  Before I sandwiched all the macs, I sandwiched the 6 cracked ones first and left them in the fridge.  I didnt have time to sandwich the rest of the macs as I had to attend to Jannah.  Hb asked if he can try ONE of the rejected ones when I was attending to Jannah.  When I finished with Jannah, I was gonna continue with what I was doing earlier.  So, I went to the fridge to grab the choc ganache and  I was a little surprised cos all the rejected ones were all gone doh!!!  He said its sunnah to have 3 and also said that he can't resist them as they kept on calling him to eat them.  Hmmmmzz great story eh hb hehehez.  Anyway there he is now, having a cuppa coffee and munching the macs away at 9.30pm....enjoy them dear, glad u luv them ;)

Source : Rima @ Bisousatoi

Ingredients
Swiss Meringue
80g egg white (at room temperature)
65g caster sugar
80g ground almond
140g icing sugar (remove 2 tblsp)
2 tblsp cocoa powder (I used Valrhona)
1/2tsp lemon juice

Method Swiss Meringue Macarons:
1. Line 3 to 4 baking trays with silicon sheet. (I used silpat & baking paper)
2. Use a round cookies cutter, press it into some cocoa powder or flour.
3. Use the cookies cutter to make some round imprint on the silicon sheet and set aside.
4. Sift icing sugar, cocoa powder and almond together and set aside.
5. Pour sugar and egg white into a heatproof pan and place it over a saucepan of simmering water.
6. Stir constantly until sugar has dissolved and the mixture is warm to the touch (about 50 to 55C).
7. Pour the egg white and lemon juice into the mixing bowl with the whisk attachment and beat on medium-high speed until soft peaks then add in the powder colouring.
8. Continue to beat until the egg white has cooled down and it look smooth and shiny. (medium peak but not dry)
9. Fold in the sifted mixture in 4 portions into the meringue. Do not over fold batter until it turn watery, batter should be slightly thicker than cake batter.(I hv tried dumping the sifted mixture all at once.. it works too)
10.Spoon batter into a piping bag and pipe it within the round imprint which had made earlier on.
11.Let the macarons to rest for 30mins.
12.Preheat oven to 150C.
13.Bake a tray at a time for 20-25mins, depend on individual oven. (I baked mine for 20 mins)
14.Remove macarons and cool on a wire rack. (if ur having difficulty removing shell, spray a little water (mist) under baking sheet.. let it sit for a few sec and peel it off)

Chocolate Ganache Filling
60g 70% Dark Chocolate (I used 64% Callebaut)
40g Butter
15g Heavy Cream

To make the ganache
In a double boiler or microwave, heat the chocolate, butter and cream together.
Mix well, take off heat and let it cool.
You can put it in the fridge if u want the ganache to firm up faster.

 I didnt break a sweat from exercising in the kitchen.  Only cold sweat, fearing that the macs wont turn out right ahakksss.  TTFN Folks ;)

Prune Layer Cake

Salam to all,

How was the weekend peeps?  Anyone suffering from Monday blues today ahhhaakkkss??  Today, I finally get to officially use the KitchenAid mixer that a friend bought for me since last July *grins*  I am really thankful to my primary school mate whom I haven't seen for more than 20 years, got reunited through FB in 2008 and finally get to meet up in S'pore last year.  Thank you Yat Salleh ;) not Yat Maria of Easybakes eh.....hehehehez :ppp.  Not only Yat (Salleh lah >.<) carried the KA for me but also tonnes of other things that I bought on Amazon like the Nordicwares, Silpat, Wilton Cake Deco Set, Fitflops and many more to list here.  I was going crazy shopping on Amazon bcos the items I bought were shipped free to Yat's address and the weak USD.  By the time I reached S'pore, my shopping list was getting lesser but I was glad that I  still managed  to go to TOTT and Phoon Huat to get other bits and pieces for baking.  The baking speciality stores here are bloody rip offs!!!! :(

It was once seated in this dark and lonely corner :D

My KA travelled a very long way from the States to an APO address to Singapore and finally to NZ.  Since the day it was bought, it wasn't even tested if its gonna work *slaps forehead*  I only took it out of the box, placed it on my tiny counter top last month.  Only last week, that I managed to drag myself to buy a step down transformer online....yeah online hahahahaz.  I was kinda sceptical, worried and also unsure, doesnt that means sceptical also ahaaakksss at first bcos I don't want to get a transformer that is as big as a cinder block and weighs a tonne.  I got no room in my tiny kitchen or should I say non existence kitchen or even in the cupboards to store it and I dont want it to be a hassle for me to take it out and put it away after using it.  I know I should have done some research before lugging the KA home...I was lazy.  Luckily the transformer was only 13cmx6cmx6cm and doesnt weigh more than 1.5kg *grins some more*  Thank you also to June for sharing the info of using a transformer for a KA.  I was gonna get a higher wattage one and was told that a 500w was sufficient.   Phewwww saved some money there ;)

Before I turned on the KA, I was reciting Bismillah like a million times.  I was so scared that it might explode hahahahaz.  Alhamdullilah, all went well and I am stoked at using this KA.....very, very stoked.  The machine is so much more quieter compared to using my Kambrook hand mixer.  For now, I am still gonna keep the hand mixer for small baking projects and am thinking of getting another KA mixing bowl in the near future.  For once, I thought.....I can do clean ups while the mixer is mixing but then being a NOOB I was so 'jakun' and stared at the wonderful thingy mixed my batter instead.....talk abt productivity & multi tasking aye LOL!!!!

A noob mistake for not using the shield >.<  The shield is still wrapped in bubble wrap and I couldn't be bothered to unwrap it at the moment :ppp

I had to return a friend's plate and.......this is what was baked today using my kitchen beauty weeeeiiiiiiii ;)  I also managed to scrape the batter to make it 11 layers instead of 10 ;)  Luv this cake, it is really, really moist and yummilicous luv it luv it luv it.

Source Rima @ Bisousatoi



Ingredients
(A)
250g butter (I used Anchor)
80g condense milk
1 tsp mix spice
1/2 tsp vanilla powder (I added vanilla extract instead)
80g golden syrup


(B)
15 egg yolk
3 egg white
120g castor sugar
80g superfine or HK flour (I used AP flour)
1 tbsp ovallete
20 ml cold water

(C)
a few drop of yellow colouring
150g pitted prunes (I used 250g minus 2 pieces that went into my mouth hehehez)
Melted butter

Method
1.Greased a 8x8x3 pan.. preheat oven 180C
2. Whisk A on high speed for abt 7mins or till thick and creamy.. put it aside
3. In another bowl.. Whisk B on medium speed for 10mins or till thick and fluffy
4. Add butter mixture (A) into egg mixture (B) and continue to whisk till well blended
5. Add in yellow colouring
6. Separate batter into 10 portions... abt 90g each layer
7. Spread a portion of batter evenly into pan
8. Tilt pan left and right to level batter or use back of ur spoon. Grill for 5 minutes or until golden.
9. Remove from oven and press cake layer to remove excess air. Brush layer with melted butter and spread another portion of batter over the cooked layer, tilt pan to level batter and arrange flattened prunes onto batter. Grill for 5 minutes or until golden. (My luvly oven required 7 mins for the first 5 layers and 6 mins for the next 6)
10. Alternate step 8 and 9 until batter is finished.
11. Bake last layer using upper and lower heat for a further 10mins .. (use aluminium foil to cover the top so as to prevent the top fm turning too dark)

Have a great week ahead everybody ;) TTFN.....

Coconut Icing Custard Scroll

Salam everyone,

I've been wanting to do some baking since last week but the mood wasn't there.  Wanted to make something that has custard filling.  So, I asked if hubby likes buns with custard fillings.  His answer was...."Ohh yummmzz....will it have any icing?"  Doh!!  I just don't understand it.  Kiwis just love to have their buns with icing or cream topping.  I am so used to the savoury buns which are sold in the bakeries either in Singapore or Malaysia.  Really love the chicken floss or curry buns and if I were to choose any sweet buns it will always be with custard, red bean or kaya filling with no icing topping of course.

The idea of making this custard scroll came when I used to buy them at a bakery here.  When I first came to NZ abt 7 years ago, I wasn't very good at baking or cooking.  As years gone by, I've learnt how to bake and cook through many trials and errors and the internet of course ;)  The high end bakeries are usually owned by Kiwis and products are usually quite expensive.  Buns with funny names like bee stings, sunshine or the not funny ones like cream donuts and custard twists will usually be slopped, slapped and topped with thick icing or cream and are usually very, very sweet and expensive of course!!  One item might cost a minimun of $2.80 and up to $5.00 each.  The cheaper bakeries are usually owned by either Cambodians or Chinese, their bakes are not as good but cost abt 50% cheaper than the high end bakeries.  One thing that turns me off the cheap bakery is the smell.....urggghhh I just can't explain it hehehehez.

Source : CMG @ Dapur Tanpa Sempadan

Ingredients (Dough) :
250 gm high protein flour
50 gm caster sugar
1/2 tsp fine salt
10 gm milk powder
1/4 tsp bread improver
1/4 tsp teh bread softerner
30 gm egg (lightly beaten & weighed)
6 gm instant yeast
20 gm butter
125 ml water

Method :
Mix yeast with warm water and set aside until it bubbles.
Make a well in the middle of the flour and add the rest of the ingredients except butter.
Mix till a dough is formed and knead in the butter until you get a smooth dough.
Proof dough for 50 mins or until doubled in size.
I used by Breadmaker.

Roll the dough into a rectangular shape.
Spread the custard filling.
Roll the dough tightly like a swiss roll.
Seal the ends and cut into 12 equal pieces.
Arrange in a baking tin and proof for another 45 mins or until doubled in size.

Once proofed, brush the top with the remaining egg and bake in a preheated 190 deg C oven for 25 mins.  Let custard roll cools down before icing it with the coconut icing.

Source : Rima @ Bisousatoi
Vanilla custard
3 egg yolks
1 / 4 cup sugar
1 stick vanilla bean
1 cup UHT milk (I used fresh milk)
15gr corn flour
1 tbsp Salted butter

Method
1. Mix the egg yolks, sugar, corn flour, stir until well blended and pale yellow in color.
2. Heat the milk and vanilla bean until almost boiling, remove vanilla bean, pour half of the boiled milk into the beaten egg + sugar + corn flour, stir, then pour back into remaining milk , reheat, stirring constantly until custard thickens, remove from fire, add butter, stir until well blended, let it cool bef putting into piping bag.

Coconut Icing
125gm icing sugar
6 tsp fresh milk
Enough dessicated coconut.

Method:
Mix icing sugar with milk until its of pouring consistency.
Pour the icing sugar on the custard scroll and topped it with the dessicated coconut.

Blogger now redirects blogspot.com to blogspot.co.nz all the time for me.  Does anyone knows how to stop it from doing that??  I now have to add /ncr at the end of blogspot.com all the time now and its kinda irritating....haiizzz :(