How To Make Super Cute Emotional Bread Buns | Chinese Bakery Soft Bread Buns | Squishy Bun Recipe

 

Printable Recipe

Makes 8 large or 16 medium sized

Day 1:

(A)
In a bowl, Add 1 cup warm milk, 1 tsp sugar and 1 tsp yeast, Stir together. Add 1 whisk egg, stir again. Slowly add 2½ cups bread flour, 2 tbsps sugar. Knead until well combined. then add the 35g soften butter, knead vigorously for a good 5 minutes. Kneading up to down for about 10 minutes.

(B)
Transfer the dough on a clean floured worktop, beat the dough by hand for 15 - 30 minutes, or until it is smooth, soft and elastic. Once it starts to stop sticking to the surface. You can also check the gluten development with the windowpane Test: pull off a chunk of dough and stretch it with your hands. if it break, repeat step. It should stretch to form a very thin translucent sheet, without tearing.

(C)
Cover the dough with the lid and allow to cold rise in the lower part of a fridge overnight.

Day 2:

(D)
Take the dough out of the fridge. then Placing the dough in the oven, and put a cup of hot water to have a nice balance, warm and moist environment and rest for 2 - 5 hours until triple-sized as recommendations.

(E)
Cut the shape as desired. This bread recipe can be substituted for any types of your favorite fillings. Once shaped, Let them rise again in the oven for 35 minutes. (Do NOT TURN THE OVEN ON).

(F)

Preheat the oven to 150°C, Bake for 30 minutes. In a small bowl, add 2 tbsps golden syrup + 1 tbsp water, and stir well. Brush after middle baking and before 5 minutes done and can brush again after baking. For the shine, you'd have to brush it on after baking. These cute buns eye and mouth is draw with melted chocolate. Each of them looks different expression.

Recipe Source: Josephine's Recipes

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How To Make Avocado Smoothie | Amazing Avocado Smoothie Recipes | 鳄梨的做法大全_牛油果汁怎么做好吃

This is definitely one of my favorite juice. Avocados are rich sources of B-complex vitamins, vitamin E and vitamin K.

Ingredients: 
1 extra large ripe Avocado
1 cup (250ml) cold Milk
4 tbsps Sweetened Condensed Milk (if desired)
12 Ice cubes (if desired)

Things You'll Need: 
Blender
Drinking glass
Knife
Spoon

Method: 
1) With a sharp knife, cut the avocado in half vertically. Take out the pit if desired or by gently cutting around the pit and Use a spoon to scoop out the pulp.
2) Put the pulp of the avocado, milk, sweetened condensed milk, and ice cubes in a blender Puree until smooth to get the juices flowing and the flavors combined.

Recipe Source: JosephineRecipes.Co.Uk

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How To Make Ondeh Ondeh | Glutinous Rice Balls | Mochi | 椰丝糯米球 | 糯米糍的做法大全_糯米糍怎么做好吃

Makes 28 (Small)

Ingredients: 
1 cup glutinous rice flour 
¼ cup wheat starch
3 sweet potatoes, about 520g 
(cooked and peeled)
1 tablespoon corn oil 
1 pieces coconut sugar 75g 
(chopped)

shredded coconut, for coating
(steamed)

- No Water Required -

Method:
1. Breaking up coconut sugar with a pestle & mortar.

2. Wash the sweet potatoes in running water. Put the potatoes into a saucepan, cover with cold water and bring to a boil over high heat. 

Once boiling, reduce the heat to medium-low and simmer until the potatoes is tenderness. Once cooked, Peel the potatoes and mash them without mercy.

3. In a large bowl, add 1 cup glutinous rice flour and ¼ cup wheat starch, fold in mashes potato while is still warm.

4. Use your spatula to mix well until just combined. Add 1 tbsp corn oil, knead into a dough. 
Allow to sit and store in refrigerator for overnight.

5. In the next day, Roll and cut the dough into 16 equal portions, filled and wrapped with some chopped coconut sugar. Shaped into a small balls, repeat this step with the remaining dough. 

6. Bring a pot of water to boil. Gently drop the rice balls into the boiling water and cook until they float to the surface.

7. Drain out the balls and roll each with shredded coconut to coat evenly. 
Serve and Enjoy!

Helpful Tips:
1. Let the dough sit in the fridge overnight, It seems like gives this 
glutinous rice balls flavour and a delightfully chewy texture.

2. Put the uncooked Tangyuan in freezer bags zip slide or container
and can be frozen within 1 to 3 months for best flavor and quality.

Recipe Source: JosephineRecipes.Co.Uk