Pumpkin Condensed Milk Spread

To make jams and spreads, most recipes involve just a few ingredients and a couple of steps. The keyword is "Patience" as you will be standing at the stove for some time and stirring continuously to reach the desired consistency. It is all worth the effort, you can rest assured. :)

Pumpkin Condensed Milk Spread
Adapted from: 四季鲜果手工果酱 by 渡部和泉

Ingredients (Makes 250 ml)
250 g pumpkin, peeled and cubed
65 g condensed milk
100 ml milk
15 g butter, softened

Method
1. Steam the pumpkin till soft. Mash and sieve through a strainer or blend using a blender.
2. Combine all the ingredients into a pot and mix well. Cook with low heat and stir continuously.
3. Once the mixture is bubbling and boiling, remove from heat and fill up the bottle while hot.

Notes
- This can keep for 4 – 5 days.
 

Walnut Buns

This time round, I make walnut buns using the same recipe as my earlier buns. :)

Walnut Buns
Adapted from: Hidehide

Ingredients (Makes 8)
200 g bread flour
4 g instant yeast
20 g sugar
3 g (½  tsp) salt
100 g warm water
20 g egg
20 g unsalted butter
50 g walnuts

Method
1. Toast the walnuts at 180°C for 10 minutes. Coarsely chop the walnuts and cool completely.
2. Sprinkle the yeast over the warm water. Stir to dissolve the yeast. Leave for 15 minutes.
3. Combine all ingredients except butter and walnuts in a bowl and knead till a non-sticky dough is formed.
4. Add in butter and continue to knead till the dough is smooth, elastic and non-sticky. Do the window pane test.
5. Add in walnuts and knead for a few minutes, or until the walnuts are incorporated.
6. Place the dough in a lightly greased mixing bowl, cover with cling wrap and let it proof for about 50 – 60 minutes, or until double in volume.
7. Remove the dough from the bowl and give a few light kneading to punch out the gas in the dough. Turn out the dough and fold the dough into thirds.
8. Divide the dough into 8 equal portions and shape into rounds. Cover with a damp cloth or cling wrap and let them rest for 10 minutes.
9. Shape into rounds. Flatten the dough lightly and make 5 incisions 2-cm with a bread scraper.
10. Place the dough on a lined baking tray, cover with cling wrap and let them proof for about 40 – 50 minutes, or until double in volume.
11. Brush the top with egg wash.
12. Bake in a preheated oven at 200°C for 10 minutes, or until golden brown. 

Earl Grey Tea Cookie Buns

A treat for all the Earl Grey tea lovers! The softness of these buns are complemented with a lovely crispy cookie top. Best eaten when warm. :)

Earl Grey Tea Cookie Buns
Adapted from: Hidehide

Ingredients (Makes 8)
Milk Tea
110 g milk
2 tsp Earl Grey tea leaves

Bread Dough 
200 g bread flour
4 g instant yeast
20 g sugar
3 g (½ tsp) salt
20 g egg
110 g milk tea
20 g unsalted butter
1 tsp Earl Grey tea leaves

Cookie Dough  
50 g butter
50 g sugar
50 g egg
50 g cake flour, sifted
1 tsp Earl Grey tea leaves

Method
Milk Tea:
1. Grind the tea leaves. Boil the milk with the tea leaves over low heat for 5 minutes.
2. Strain the milk tea. Add milk and make 110 g milk tea and cool completely.
Bread Dough:
3. Combine all ingredients except butter in a bowl and knead till a non-sticky dough is formed.
4. Add in butter and continue to knead till the dough is smooth, elastic and non-sticky. Do the window pane test.
5. Place the dough in a lightly greased mixing bowl, cover with cling wrap and let it proof for about 50 – 60 minutes, or until double in volume.
Cookie Dough:
6. Grind the tea leaves. Combine the tea leaves and cake flour together.
7. Beat butter and sugar together until fluffy.
8. Add in egg in 4 – 5 additions and beat till incorporated.
9. Add in flour mixture and fold until incorporated.
10. Place the cookie dough batter in a piping bag and chill before use.
Assembling:
11. Remove the dough from the bowl and give a few light kneading to punch out the gas in the dough. Turn out the dough and fold the dough into thirds.
12. Divide the dough into 8 equal portions and shape into rounds. Cover with a damp cloth or cling wrap and let them rest for 10 minutes.
13. Shape into rounds again.
14. Place the dough on a lined baking tray, cover with cling wrap and let them proof for about 40 – 50 minutes, or until double in volume.
15. Pipe the cookie dough batter on top of the dough in spiral. 
16. Bake in a preheated oven at 200°C for 10 minutes, or until golden brown.

Matcha Red Bean Buns

A cute shaped matcha bun filled with red beans. Yum...

Matcha Red Bean Buns

Ingredients (Makes 8)
200 g bread flour
4 g instant yeast
20 g sugar
3 g (½ tsp) salt
20 g egg
100 g warm water
20 g unsalted butter
2 g (1 tsp) matcha powder

1 can of sweetened red beans
Some beaten egg, for egg wash

Method
1. Sprinkle the yeast over the warm water. Stir to dissolve the yeast. Leave for 15 minutes.
2. Combine all ingredients except butter in a bowl and knead till a non-sticky dough is formed.
3. Add in butter and continue to knead till the dough is smooth, elastic and non-sticky. Do the window pane test.
4. Place the dough in a lightly greased mixing bowl, cover with cling wrap and let it proof for about 50 – 60 minutes, or until double in volume.
5. Remove the dough from the bowl and give a few light kneading to punch out the gas in the dough. Turn out the dough and fold the dough into thirds.
6. Divide the dough into 8 equal portions and shape into rounds. Cover with a damp cloth or cling wrap and let them rest for 10 minutes.
7. Roll out each portion of dough into a 10-cm (4-inch) oval. Place a portion of sweetened red beans in the centre of the dough and fold the dough in half. Make 4 incisions 2-cm with a bread scraper.
8. Place the dough on a lined baking tray, cover with cling wrap and let them proof for about 40 – 50 minutes, or until double in volume.
9. Brush the top with egg wash.
10. Bake in a preheated oven at 200°C for 10 minutes, or until golden brown.

Red Bean Buns

I am in the bread-making mode these days. This bun is made using the direct (straight) bread dough mixing method.

Red Bean Buns

Ingredients (Makes 8)
200 g bread flour
20 g sugar
3 g (½  tsp) salt
4 g instant yeast
100 g warm water
20 g egg
20 g unsalted butter

240 g red bean filling
Some black sesame seeds, for topping

Method
1. Sprinkle the yeast over the warm water. Stir to dissolve the yeast. Leave for 15 minutes.
2. Combine all ingredients except butter in a bowl and knead till a non-sticky dough is formed.
3. Add in butter and continue to knead till the dough is smooth, elastic and non-sticky. Do the window pane test.
4. Place the dough in a lightly greased mixing bowl, cover with cling wrap and let it proof for about 50 – 60 minutes, or until double in volume.
5. Remove the dough from the bowl and give a few light kneading to punch out the gas in the dough. Turn out the dough and fold the dough into thirds.
6. Divide the dough into 8 equal portions and shape into rounds. Cover with a damp cloth or cling wrap and let them rest for 10 minutes.
7. Roll out each portion of dough into a circle. Place a portion of red bean filling (30 g) in the centre of the dough. Seal the bun tightly and shape into rounds.
8. Place the dough on a lined baking tray, cover with cling wrap and let them proof for about 40 – 50 minutes, or until double in volume.
9. Brush the top with egg wash and sprinkle with the black sesame seeds with a rolling pin.
10. Bake in a preheated oven at 200°C for 10 minutes, or until golden brown.

Matcha Mushipan

Mushipan are Japanese steamed cup breads. The texture is more like our Chinese steamed cake. A simple and healthy recipe to share with all of you! :)

Matcha Mushipan

Ingredients (Makes 5)
100 g rice flour / cake flour
1 tsp baking powder
1 tsp matcha powder
1 egg
50 g castor sugar
80 cc milk
1 tbsp vegetable oil

Method
1. Sift rice flour, matcha powder and baking powder together. Set aside.
2. In a mixing bowl, whisk egg and sugar together. Add in milk and oil and mix well.
3. Add in flour mixture and mix well.
4. Pour the batter into the moulds.
5. Steam over medium heat for about 10 minutes.

Join me at Facebook

Hi blogger friends and fans,

I am a total beginner when it comes to Facebook and I have just started a page Rochelle & Crafts for my love for crafts and updates on the workshops that I am conducting. I will appreciate if you can take a few minutes of your time to visit, share and LIKE it. Who knows, you might find one craft that you might be interested and re-discover your hidden talents. :)