Cotton Soft Buns

I once operated a cafe in town and my buns were a hit with my customers. They would wait eagerly for the freshly baked buns every morning. I am now sharing with you the recipe. Try this out and you'll have freshly baked buns at home. For the fillings, you can either go for savory like Tuna with mayonese sprinkled with parsley leaves or buttermilk fillings. Both these fillings are great. You must be generous with the fillings.




Ingredients:-

A)
High protein flour 300g
Caster sugar 36g
salt 1/4tsp
milk powder 18g

B)
Cold water 180g (I use ice cubes + drinking water)
Egg white 24g

C)
Yeast 1tsp

D)
Butter 48g

Steps:-
1. Mix A, then add in B, combine well.
2. Add in C, continue knead.
3. Then add in D, knead till elastic. (The dough is quite sticky, don't tend to add more flour !!)
4. Rest for 60mins.
5. Slightly knead the dough again and rest for another 30mins.
6. Shape the dough and add in filling as per your preference.
7. Bake at pre-heat oven at 180c for 25mins.

Butter Coconut Cake

This is one of my favorite cake which I used to bake during special occasions. The taste is quite unique compared to other cakes because of the coconut cream added to it. Quite rich but it is not sinful to indulge in eating this cake once in a while. Coconut cream or milk adds a rich and buttery flavor to a simple cake. The icing can be made with powdered coconut milk, icing (powdered) sugar and a hint of coconut cream, blended and spread on the cake.

INGREDIENTS:

1 cup (250g/8 oz) butter
3/4 cup (185g/6 oz) castor sugar
1/4 cup(60g/2 oz) palm sugar - pounded
5 - 6 eggs
pinch of salt
2 cups (250 g/8oz) self-raising flour
2 tabsp coconut cream
2 pandan leaves, shredded and pounded to make juice or
1 tsp rose essence

METHOD;
Cream the butter and sugars until smooth. Add the eggs, one at a time, with the salt, using a whisk or a mixer to inject some air into the mixture

Shift the flour three times. Add alternately with the coconut cream, folding slowly with a metal spoon until well blended.

Add the pandan juice, which will turn the cake a light green color. Use rose essence if this doesn't appeal to you.

Line the bottom of a greased 25 cm(10in) round or square cake tin with greased paper. Coat with flour, dusting off any excess. Bake for 25 minutes at 170 C(340 F) on the middle shelf of the oven. The cake is ready when it shrinks away from the side of the tin. Cool for a few minutes on a wire rack before turning out.

Coconut Pudding

Ingredients:

4 packets gelatine powder

225g sugar

1200ml water

300ml thick coconut milk

2 tbsp condensed milk

3 egg whites

Method:

1. Beat egg whites till stiff.

2. Bring 1200ml water to a boil. When boiling add in the sugar and gelatine powder.

3. Keep stirring till sugar and gelatine powder has dissolved then add in the coconut milk.

4. Pour mixture into the beaten egg whites and stir evenly with a whisk. Add in the condensed milk and stir well.

5. Place the whole pot of jelly into a bigger pot filled with water and ice cubes. Continue stirring till the mixture combines and set.

6. Chill in the fridge before serving.

Almond Shortbread

Ingredients:

200g plain flour

5g baking powder

50g ground almond

50g chopped almond

125g castor sugar

180g butter

3 egg yolks

1 egg, beaten ( for egg wash)

Method:

1. Sift flour with baking powder.

2. Cream butter and sugar until light and creamy. Add egg yolks and the sifted flour and ground almonds and mix well. Mix in the chopped almonds.

3. Knead into a dough and roll it into a 2cm-diameter cylinder. Brush with egg wash and roll in granulated sugar. Wrap in cling flim and chill in the refrigerator until hard.

4. Cut the roll into 2cm lengths. Arrange the cut dough on a baking tray and bake in a preheated oven 180 deg C for 30 minutes.

5. Cool the shortbread in the tray for a minute before removing to a wire rack to cool completely before storing in airtight jars.

Suji Cookies

Ingredients:

400g ghee (clarified butter)

350g icing sugar

700g plain flour

100g full cream milk powder

Method:

1. Sieve flour with milk powder.

2. Cream ghee with icing sugar till light and fluffy.

3. Fold in the flour gradually till a soft dough is formed. Leave dough aside for 30 minutes.

4. Roll out dough and cut out desired shapes and arrange on greased baking trays.

5. Bake in a preheated oven at 150 deg C for 25 minutes.

Oatmeal and Chocolate Chip Cookies

Ingredients
110g (4oz) butter, softened
110g (4oz) caster sugar
110g (4oz) soft brown sugar
1 egg
2 tbsp water
1 tsp vanilla extract
250g (9oz) porridge oats (rolled oats)
110g (4oz) self-raising flour
1 level tsp salt
110g (4oz) chocolate chips, raisins or chopped nuts

Preheat the oven to 180oC (350oF), Gas Mark 4. Cream the butter in a large bowl or in an electric food mixer until soft. Add the sugars and beat until the mixture is light and fluffy. Add the egg, water and vanilla extract while still beating. Reduce the speed and gently mix in the oats, flour, salt and raisins to form a dough. Using your hands, roll the dough into walnut sized balls and place slightly apart on two baking trays. Bake in the oven for 12-25 minutes or until light golden brown but still slightly soft in the centre. Allow to cool on the trays for a minute before transferring to a wire rack to cool.

Chewy chocolate cookies

This is another fabulous cookies that are loved by both kids and adults. You can add cocoa powder to the mixture to make it taste more chocolaty. When I bake these cookies, it will never be enough and they are completely gone before christmas.




Ingredients

2 eggs
265g brown sugar (can reduce if you want it not too sweet)
125ml vegetable oil
1tsp vanilla essence
150g plain flour
110g self raising flour
1/2tsp bicarbonate soda
1 cup walnuts chopped
150g choc melts halved
3/4 cup raisins


Methods
1. beat eggs and sugar for about 1 minute.
2. stir in oil, essence and sifted dry ingredients until combined.
3. stir in walnuts n choc melts.
4. cover, refrigerate for an hour. (mixture will be soft)
5. roll rounded tablespoon of mixture into balls, pressed down slightly and placed
on greased oven tray.
6. baked at preheated oven 180 degrees for 12 minutes or until lightly brown