Aspiring Bakers #12: Traditional Kueh (October 2011) - Roundup

This is the 12th roundup of Aspiring Bakers... which means Aspiring Bakers is celebrating its 1st Birthday!

I'm taking this chance to thank everyone who has taken your precious time to make all the delicious goodies and post it up to share with everyone.

1715 is the magical number. It stands for the number of entries submitted from the past 12 roundups. We have accumulated such a huge collection of recipes, better than any baking books. Hehe!

I hope Aspiring Bakers will continue as long as we can. There is also a great plan in discussion for Aspiring Bakers, some kind of event. I will talk about it again soon. Please continue to support! :)

Back to our theme.

I admit that I have limited knowledge about kueh. While doing the draft for the roundup, I am really surprised by the variety of kueh submitted, especially the nyonya kuehs. All so bright and colourful. I have been thinking of how to categorize these kuehs. Finally, decided to put all the similar kuehs together. Hope it will be easier for us to search for recipes when we refer back. We have received a total of 241 entries, record broken! Take your time to read and savour.

** Cooked/Steamed **

Sweet Potato Ondeh Ondeh by Happy Home Baker of Happy Home Baking

金瓜小丸子 (Ondeh-ondeh) by joceline of My Life ~ ‘爱’生活

Ondeh Ondeh by Ann of Anncoo Journal

Yam/Taro Ondeh Ondeh by sotong of Sotong Cooks

Onde-onde keledek by Bernice of Berniceの小天地

Pandan Ondeh-Ondeh by joceline of My Life ~ ‘爱’生活

Pandan Ondeh-Ondeh by Siew Hwei of 简单生活，随心所欲，快乐充实

Ondeh-Ondeh (glutinous rice ball with palm sugar) by Sonia of Nasi Lemak Lover

ONDE ONDE KELEDEK by 茄子 of 袅袅烘焙香

Onde-Onde 班兰糯米球 (Glutinous Rice Balls) by Charmaine of MiMi Bakery House

Ondeh Ondeh by Abbygail Tan of Abbygail's Kitchen

Ondeh Ondeh by ChWin of HomeMade by ChWin

Onde onde Kosong Pulut Hitam by Wendyywy of Table for 2..... or more

Onde Onde by Shirley of Kokken69

Sweet Potato Ondeh Ondeh by Eileen of Hundred Eighty Degrees


Kuih Seri Muka/Kuih Salat by Miss B of Everybody Eats Well in Flanders

Kuih Seri Muka by Sonia of Nasi Lemak Lover

Talam Gula Melaka & Seri Muka by Jane of Jane's Corner

Kuih Seri Muka by Mylene of herbakes.wordpress.com

Seri Muka Kuih by Experimental Cook of Cook With No Books

Hideous Kueh Serimuka by Friday's Special

KUIH SERI MUKA by 茄子 of 袅袅烘焙香

KUIH SERIMUKA PULUT HITAM by Chah of BILA CHAH KE DAPUR

Kuih Seri Muka by Angel of Cook.Bake.Love

SERIMUKA LABU ADIWARNA by CHAH of BILA CHAH KE DAPUR

Kueh Talam Cendol by BeeBee of HoneyBeeSweets

kue talam ubi ungu by Novia of ulangtahun anakku

Talam Sugee by Jane of Jane's Corner

Talam Cha cha by Jane of Jane's Corner

Kuih Talam by Cindy of yummylittlecooks

Kueh Talam Pandan 打南班兰糕点 by Charmaine of MiMi Bakery House

Kuih Talam Pisang by Miss B of Everybody Eats Well in Flanders

Kuih Talam by Experimental Cook of Cook With No Books

Talam Ubi by Faeez of BitterSweetSpicy Tales

Kueh Talam by Ah Tze of Awayofmind

TALAM LAPIS CHA CHA by 茄子 of 袅袅烘焙香

KUIH TALAM CENDOL by 茄子 of 袅袅烘焙香

KUIH TALAM SUJI by 茄子 of 袅袅烘焙香

Talam Suji by Faeez of BitterSweetSpicy Tales

Banana & Coconut Kueh by Charmaine of MiMi Bakery House

Hunkwe Banana (Nagasari Hunkwe) by Jane of Jane's Corner

Pandan Nagasari by Alice of I Love. I Cook. I Bake.

Peanut Santan Layer Kueh by Reese of ReeseKitchen

Kueh Genggang 三层糕 (3 Layer Cake) by Charmaine of MiMi Bakery House

Kuih Lapis 九层糕 v2.0 by Yvonne of iceamericanos

九层糕 by 茄子 of 袅袅烘焙香

Kueh Lapis Kukos 九层糕 (9-Layer Cake) by Charmaine of MiMi Bakery House

Kuih Lapis by Jennifer of Jen's Kitchen Diary

KUIH LAPIS COKLAT by 茄子 of 袅袅烘焙香

Lapis Sagu by Alan of travellingfoodies

Rice Flour Layered Kueh (Lapis Beras) by Alice of I Love. I Cook. I Bake.

Sago & Sweet Potato Kueh by Peng of Peng's Kitchen

Kuih Sago (Twin Colour Pearl Cake) by Peng of Peng's Kitchen

Steamed Cassava and Sago Kuih by Wendyywy of Table for 2..... or more

Abuk-abuk Sago by Li Ying of Happy Flour

Abok Abok Sago by Ann of Anncoo Journal

Abok Abok Sago by Abbygail Tan of Abbygail's Kitchen

Kuih Kosui by Blessed Homemaker

Kueh Ko-Swee by Charmaine of MiMi Bakery House

Kueh Kosui by Ah Tze of Awayofmind

Kuih Kosui by Cindy of yummylittlecooks

Kuih Kosui Pandan by Hanushi of Simply Hanushi

Steamed Tapioca Kueh by Lena of Frozen Wings

Ketuk Ubi 揶丝木薯 (Tapioca with Grated Coconut) by Charmaine of MiMi Bakery House

Pumpkin Kueh by Quay Po of Quay Po Cooks

Steamed Pumpkin Kueh by lena of frozen wings

Marble Pumpkin Kuih by Kristy of My Little Space

番薯椰丝糕 by sean of 阿娴当家

Tapioca Layered Kueh (Lapis Singkong) by Alice of I Love. I Cook. I Bake.

咖啡木薯糕 - Coffee Tapioca Layer Kueh by Yee Er of 就是爱烘焙

Kasui Lapis Serikaya by Faeez of BitterSweetSpicy Tales

香兰缽仔糕 by Eileen of eileenの记事本

香兰缽仔糕 by 鲸鱼 of 鲸鱼蓝蓝蓝

紅豆砵仔糕 Hong Kong Style Red Bean Pudding by MEL of Through The Kitchen Door

Kueh Jagung by Charmaine of MiMi Bakery House

粟米糕(Jagung Kuih) by Li Shuan of Helena's Kitchen

Kuih Koci Labu by Chah of BILA CHAH KE DAPUR

Kuih Koci by MnYfoodtalk

KUIH KOCI(椰汁糕粿) by 鲸鱼 of 鲸鱼蓝蓝蓝

Kuih Tepung Bungkus by Chah of BILA CHAH KE DAPUR

Kuih Ketayap/ Kuih Dadar by Sonia of Nasi Lemak Lover

Kuih Dadar by Abbygail Tan of Abbygail's Kitchen

Kuih Dadar by Jessie of Hearty Bakes

椰丝班兰卷 (Kuih Ketayap) by MF of cherry potato

KUIH KETAYAP by 茄子 of 袅袅烘焙香

Kuih Dadar by Esther of 爱丝特の烘焙记录

Pulut Panggang 烤香肉松米饭 by Theresa of My Baking Journals

Pulut Panggang by Ah Tze of Awayofmind

Pulut Panggang Roll by lena of frozen wings

Pulut Panggang by Jane of Jane's Corner

Pandan Pulot Panggang by Li Ying of Happy Flour

Pulut Panggang (Glutinous Rice with Dried Shrimps) by Wai Fong of Fong's Kitchen Journal

Pulut Inti by Jane of Jane's Corner

Pulut Inti (Glutinous rice with coconut sweet filling) by Sonia of Nasi Lemak Lover

Pulut Tai Tai by Ah Tze of Awayofmind

Pulut Serikaya by Joyce of kitchen flavours

Chicken Lemper by Alice of I Love. I Cook. I Bake.

Putu Piring (Kueh Tutu) by Li Shuan of Helena's Kitchen

Kuih Tutu by Experimental Cook of Cook With No Books

Puteri Ayu 蒸迷你海绵蛋糕 by abbymonster of Abbymonsterの歇息站

Putu Ayu by Honey Boy of Cosy Bake

KUIH PUTERI AYU by 茄子 of 袅袅烘焙香

Self Made Apam Sari Ayu Kueh by Han Ker of Hankerie

Steamed Baby Chiffon Cake by Wendy Han of Wen's Delight

眉豆糯米糕 (Ketupat Kacang) by Li Shuan of Helena's Kitchen

KUIH TAKO by 茄子 of 袅袅烘焙香

Kuih Tako by Wendyywy of Table for 2..... or more

Kuih Tako by DG of Tested & Tasted

TEPUNG PELITA by 茄子 of 袅袅烘焙香

Traditional Hainanese Buah by Esther of Paisleypink

KUEH TELIPOK by CHAH of BILA CHAH KE DAPUR

Ang Ku Kueh by Lvna of Faith Hope Love

Yam Angkoo Kuih by Vivian Pang of Vivian Pang Kitchen

Black Glutinous Ang Ku Kueh by Cathy of Cathy's Joy

Black Glutinous Ang Ku Kueh by Hanushi of Simply Hanushi

Pumpkin and Purple Sweet Potato Ang Gu Kuehs by BeeBee of HoneyBeeSweets

Ang Koo Kueh by Edith of Precious Moments

Cutie Angku Kueh by Reese of ReeseKitchen

班兰椰丝 Ang Gu Kuih by Esther of 爱丝特の烘焙记录

ANG KU KUEH by Abbygail Tan of Abbygail's Kitchen

Ang Ku Kueh Sio Sio, Jiak Liao Tio Beh Pio by Miss B of Everybody Eats Well in Flanders

红曲芋头angkoo糕 by Yee Er of 就是爱烘焙

Green Tea Ang Ku Kueh by Hanushi of Simply Hanushi

Ang Ku Kueh by Jessie of Hearty Bakes

Purple sweet potate ang ku kueh (红龟粿) by quizzine of bakingoncloud9

Ang Koo Kueh (红龟粿) by Janine of Not the Kitchen Sink!

Oh Ku Kuih (Ramie leaf glutinous rice steamed cake with savory filling) by Sonia of Nasi Lemak Lover

粗叶Kueh by Smiley

粗叶Kueh, 俗称”黑药膏” (以下是家婆口述，自己大概的份量)
材料：
20pcs-30pcs新鲜粗叶（大人手掌size）
180ml-200ml水
300g糯米粉
120g糖
30g玉蜀黍油
香蕉叶／菠萝蜜叶
少许玉蜀黍油涂在Kueh表面
做法：
1)先将新鲜粗叶洗净，水和粗叶一起煲至20mins，同时将糯米粉筛过后，放在一旁。
2)煲好后待凉10mins, 再blended成糊状，直接加入糖搅拌均匀。
3)然后将粗叶糊加糯米粉和油搓揉成面团，可依自己喜好的模形印出来（也可直接压成扁的形状），放在香蕉叶上，表面涂少许油，拿去蒸5mins-10mins, 就可享用。
★如觉得面团太干或太湿，可自行加水或加糯米粉。

Steamed Mini Pumpkin Kuehs with Red Bean Paste Fillings (迷你金瓜红豆糕) by Miss B of Everybody Eats Well in Flanders

Yam Cake (Or Kuih) by MnYfoodtalk

Yam (aka Taro) Kueh 竽頭糕 by Lala of Lala Land

Steamed Yam Cake by Helen of The Dessert Fanatic

芋头糕 Savoury Yam Kuih by Bernice of Berniceの小天地

菜脯芋头糕 by 茄子 of 袅袅烘焙香

古早味的芋粿 Orh Kueh by Alan of travellingfoodies

Hakka Suan pan zi 算盘子 by moon of Food playground

算盘子 by 鲸鱼 of 鲸鱼蓝蓝蓝

金瓜糕 Savoury Pumpkin Kuih by Bernice of Berniceの小天地

Savoury Pumpkin Kuih by Ann of Anncoo Journal

自家传统金瓜糕 by 妮可斯 of 妮可斯的爽闹厨房与生活点滴

Steamed savoury pumpkin cake by Sonia of Nasi Lemak Lover

金瓜糕 by Lirong of .L.I.R.O.N.G.

Steamed Radish Cake by Lena of frozen wings

炒罗卜糕(菜头粿) by abbymonster of Abbymonsterの歇息站

港式萝卜糕 by abbymonster of Abbymonsterの歇息站

韭菜糕 by Jane of Jane's Corner

潮州饭桃 by Li Shuan of Helena's Kitchen

Glutinous Rice Kueh (饭馃) by Wai Fong of Fong's Kitchen Journal

饭粿 by myme of mymeloves

潮州饭桃 by Jane of Jane's Corner

Teochew Png Kueh 潮州饭桃 by Miss B of Everybody Eats Well in Flanders

芋泥桃粿 by Sally of 厨房角落

水粿 Chwee Kueh (Steamed Rice Pudding) by Bernice of Bernice の小天地

Chwee Kueh by Lvna of Faith Hope Love

Chwee Kueh 水粿 by Ann of Anncoo Journal

Chwee Kueh by Jessie of Hearty Bakes

Soon Kueh (笋糕) by Li Ying of Happy Flour

筍粿 by 茄子 of 袅袅烘焙香

Soon Kueh (笋馃) by Wai Fong of Fong's Kitchen Journal

菜糕(mengkuang 馅) by joceline of My Life ~ ‘爱’生活

客家菜板 Hakka Vegetable Kuih by Bernice of Bernice の小天地

客家菜板 by 茄子 of 袅袅烘焙香

Hokkien Steamed Rice Cake by Agnes of Agnes Bakes

Honeycomb Cake (Kuih Sarang Semut) by Agnes of Agnes Bakes

Bai Tang Gao by April Lim of Purplerine Legend

白糖糕 by Peng of Peng's Kitchen

白糖糕 by Lirong of .L.I.R.O.N.G.

Taiwan Black Sugar Steamed Cake 澎湖黑糖糕 by Angel of Cook.Bake.Love

Ma Lai Gao 马来糕 by Miss B of Everybody Eats Well in Flanders

简易马来糕 by abbymonster of Abbymonsterの歇息站

Palm Sugar Malay Cake (椰糖马来糕) by Li Ying of Happy Flour

杯仔马拉糕(Steamed Mini Malay Cakes) by Sally of 厨房角落

Pumpkin Huat Kueh/Fa Gao/Fatt Koh (金瓜发糕) by Miss B of Everybody Eats Well in Flanders

Pumpkin Huat Kueh by sotong of Sotong Cooks

Steam Pandan Huat Ge by Abbygail Tan of Abbygail's Kitchen

Steamed Rice Cake/Rice Fatt Koh by Nitya of Life Is An Illusion

Huat Kuih by Agnes of Agnes Bakes

Hakka Xi Ban by Vivian of Vivian Pang Kitchen

Pumpkin and Pandan Xi Pan (南瓜和班兰喜粄) by BeeBee of HoneyBeeSweets

Hakka Xi Ban by Wendyywy of Table for 2..... or more

Steamed rice cake by quizzine of bakingoncloud9

Steamed Egg Cake (Ji Dan Gao) 鸡蛋糕 by SSB of Small Small Baker

Steamed Cake 蒸鸡蛋糕 by Charmaine of MiMi Bakery House

Steamed Cake 蒸鸡蛋糕 2 by Charmaine of MiMi Bakery House

Traditional Steamed Cake (with soft drink) 汽水鸡蛋糕 by Angel of Cook.Bake.Love

Chinese Steam Cake / Ji Dan Gao by Abbygail Tan of Abbygail's Kitchen

Ah Mah's traditional steamed sponge cake by Sonia of Nasi Lemak Lover

Steam Chocolate Egg Cake by Han Ker of Hankerie

Harum Manis by Alan of travellingfoodies

Kuih Cara Manis by Sammie of SWEET SAMSATIONS

蕃薯杯子糕 by Smiley

蕃薯杯子糕 (我稍改以下食谱) 食谱来自Chef Agnes Chang
材料：
300g橙色蕃薯－我用紫色蕃薯加少许蕃薯丁
150g薯粉－130g薯粉＋20g粘米粉
100g幼糖－80g糖
300ml浓椰浆-包装Ayam Brand
1/2小匙盐
适量中国式小茶杯
沾料:
1/2粒白椰丝－没用
1/2小匙盐－没用
做法:
1.将蕃薯去皮，洗净切成大快状，用大火蒸30分钟至软。
2.将热蕃薯倒入搅拌机中，加入薯粉和幼糖，拌打至非常幼滑，慢慢倒入椰浆和盐，搅拌成光滑的浓面糊，沥过。
3.将面糊倒入小茶杯中，用大火蒸15分钟。
4.待冷后再取出蕃薯糕。
5.沾料：将椰丝和盐混匀，蒸分钟，取出待冷。
6.将蕃薯糕沾上白椰丝便可享用。

Muah Chee by Crustabakes

Purple Muah Chee by Vivian of Vivian Pang Kitchen

All Time Favourite Muah Chee by Charmaine of MiMi Bakery House

Loh Mai Chi (糯米糍) by BeeBee of HoneyBeeSweets

糯米糍 by 鲸鱼 of 鲸鱼蓝蓝蓝

Mendut by Edith of Precious Moments

mizu manjzu by Edith of Precious Moments

Min Jian Kueh by Peng of Peng's Kitchen

曼煎糕 Home Made Apam Balik by abbymonster of Abbymonsterの歇息站

Min Jian Kuih by Jennifer of Jen's Kitchen Diary

Min Jiang Kueh by Lirong of .L.I.R.O.N.G.

Min Jiang Kueh by Charmaine of MiMi Bakery House

曼煎糕 by 鲸鱼 of 鲸鱼蓝蓝蓝

Pan-fried Tapioca Cake by Peng of Peng's Kitchen

Hakka pumpkin kueh by quizzine of bakingoncloud9

紫心蕃薯煎饼 by abbymonster of Abbymonsterの歇息站

网煎饼 Roti Jala by abbymonster of Abbymonsterの歇息站

** Deep-fried/Baked **

Kueh Keria by Xandra of Xandra's cooking & baking journal

Kuih Keria 甜蕃薯圈 by Theresa of My Baking Journals

KUIH KERIA KELEDEK by 茄子 of 袅袅烘焙香

螺旋咖喱角 Spiral Curry Puff by Bernice of Bernice の小天地

Spiral Curry Puffs by Jessie of Hearty Bakes

KARIPAP SARDIN by 茄子 of 袅袅烘焙香

KARIPAP PUSING by 茄子 of 袅袅烘焙香

螺旋沙丁鱼角 Spiral Sardine Puff by Bernice of Bernice の小天地

Deep Fried Purple Sweet Potato Balls by Kristy of My Little Space

Edith's Fried Sweet Potato Balls by Edith of Precious Moments

香炸黄金球 by joceline of My Life ~ ‘爱’生活

花生芝麻团 by joceline of My Life ~ ‘爱’生活

Jemput-jemput Pisang by Faeez of BitterSweetSpicy Tales

Ham Chim Peng (Chinese Doughnut) with glutinous rice & Nam Yue 咸煎饼 by Sonia of Nasi Lemak Lover

Kuih Kasturi (mung bean fritters) by Sonia of Nasi Lemak Lover

Cucur Badak by Wai Fong of Fong's Kitchen Journal

Shanghai Red Bean Crêpe by Abbygail Tan of Abbygail's Kitchen

Kuih Bingka by Li Ying of Happy Flour

Bingka Ubi (烤木薯糕) by Sherlyn of Sherlyn's hobbies blog

Kueh Potato Bingka by Alice of I Love. I Cook. I Bake.

Matcha Flavoured Kuih Bingka Gandum by Agnes of Agnes Bakes

Bingka Keladi (Baked Yam Kuih) by sotong of Sotong Cooks

Tapioca Kuih (Kuih Bingka) by lena of frozen wings

Kuih Bingka Ubi by DG of Tested & Tasted

烤糯米椰香双层糕 by abbymonster of Abbymonsterの歇息站

BINGKA KELAPA by CHAH of BILA CHAH KE DAPUR

Kueh Ambon by Peng of Peng's Kitchen

Bika Ambon by Eileen of Hundred Eighty Degrees

Kueh Bakar by Eileen of Hundred Eighty Degrees

Kue Lapis Legit by Sammie of Sweet Samsations

Kue Lapis Legit Tikar / Checkered Lapis by Sammie of SWEET SAMSATIONS

Indonesian Kueh Lapis Legit~Kek Lapis~Spekkoek ~千层糕 by Miss B of Everybody Eats Well in Flanders

Kuih Bahulu by Sammie of SWEET SAMSATIONS

***
If I have accidentally missed out any entries that you had submitted, please email me, I will update them asap.

Do let me know if there is any mistake in the names or links too. :)

Thank you everyone for making this month's event a success. The theme for next month is: Aspiring Bakers #13: Enjoy Cupcakes! (November 2011), hosted by Min of Min's Blog. The closing date is: 30 November 2011. All entries will be complied and posted by 1 December 2011.

I look forward to your continuous support to the Aspiring Bakers!

If you want to host for Aspiring Bakers, please email me at smallsmallbaker@yahoo.com.sg.
We need as many hosts as we can. Welcome everyone including those who have hosted before.

Aspiring Bakers #12: Steamed Egg Cake (Ji Dan Gao) 鸡蛋糕

After seeing so many entries posted for our traditional kueh theme, which are all very pretty and colourful, I feel a bit embarrassed about posting my plain plain kueh.

Bloggers here have again set another difficult theme for me, who hardly know how to make kueh. Few years ago, I did tried Ang Koo Kueh and Min Jiang Kueh before.

This time I was trying to find something easy to start with. So I tried Ellena's Ji Dan Gao. It uses the tradtional way of making using fizzy drinks like cream soda, 7-Up or Sprite. While it is very soft and spongy, I feel like it is the same as any sponge cake. I wonder if I got it correct.

With only less than 2 weeks left, I hope I have the time to make nicer kuehs.

I am submitting this Ji Dao Gao to Aspiring Bakers #12: Traditional Kueh (October 2011), hosted by Small Small Baker.

Prawn Golden Fried Rice [午餐速递] 虾仁金包银蛋炒饭

各位，这是我刚炒好，还热腾腾的炒饭。是我今天的午餐，也是有史以来最快上帖子的作品。

一个人的午餐，刚好有剩饭，所以炒饭是最简单解决一餐的办法。

这个炒饭我给它取个很好听的名字，叫“虾仁金包银蛋炒饭”。所谓“金包银”，就是每粒饭都被鸡蛋裹住。有些做法是先把鸡蛋打散，倒入米饭，把米饭浸泡在蛋液里，才下锅炒。因为我喜欢吃到有鸡蛋块，所以先炒一半的鸡蛋，剩下的蛋液才用来裹饭。如果要饭粒炒得更美更金黄色，可以只用蛋黄。

我很少下厨的。以下是我没根据食谱，乱乱做的做法，不怕你就试试看。:)

虾仁金包银蛋炒饭

1碗 隔夜饭
1个 鸡蛋，打散
3个 虾仁，切丁，加点盐
少许 盐，酱青，胡椒粉

1。锅中倒少许油，下虾仁，翻炒至变色。
2。倒入一半的蛋液，蛋稍微凝固后，倒入米饭，快速翻炒，把米饭炒散成一粒粒。
3。把剩下的蛋液均匀的倒入，让米饭都沾上蛋液。翻炒至干。
4。加入调味即可。

吃饱后，是时候。。。洗碗啦。我最讨厌的就是洗碗了。

Jacob Ballas Children's Garden

I visited the Jacob Ballas Children's Garden sometime in August. It is part of the Singapore Botanic Gardens, only open to children up to 12 years old. And adults who do not bring any kids along cannot enter the garden. So when my brother wanted to bring his girls there, I decided to tag along. Or else I have no chance to go in. :)

A few shots out of the many trees and plants in the gardens.

Some nice areas, including a small suspension bridge. Even the toilet is so green with the plants

The cave with small waterfall. Nice photo area.

And a small pond with floating platform.

Caught sight of a squirrel (lower right photo).

Fun areas for the children.

A playground, a mini maze, sand area and waterplay area.

A small cafe at the entrance for light refreshments.

JBCG is at the Bukit Timah side of the Botanic Gardens. With the opening of the SMRT circle line, it is now easily accessible with public transport. Just alight at the Botanic Gardens station.

Butter Sugar Buns - cooked dough method (烫面)

哈哈！今天突然很想用中文写部落格，不知道大家会喜欢吗？

其中原因是看到Min很可爱的形容这是“一起来笃洞”的洞洞牛油面包。

这款面包我在八月的时候就做了，放上来的速度真的是越来越慢。我照原食谱做，只是放牛油进洞洞里，撒上糖。刚出炉时还很漂亮。不过因为时间太迟了，所以到隔天早上才拍照。没想到糖都融化了。就随便只拍一张照交差。

烫面面包是第一次做。面包是松软的，但觉得跟其他方法差别不大。可能得多做几次比比看。

Butter Sugar Buns - cooked dough method (烫面)

Ingredients

(A)
100g bread flour
70g boiling water

(B)
300g bread flour
100g plain flour
80g sugar
6g salt
20g milk powder
9g instant yeast

(C)
175g cold water
60g cold eggs

(D)
60g butter

(Topping)
beaten egg
butter
sugar

Method

1. Add the boiling water into flour for ingredients (A). Mix well to form dough. Cover and set aside to cool. Keep it into refrigerator for at least 12 hours.
2. Mix (B) until well-blended. Add in (C) and knead to form rough dough. Add in (A) from step 1 and knead until well-blended.
3. Add in (D) and knead to form elastic dough.
4. Let it proof for 40 minutes.
5. Divide the dough into 80g each and mould it round. Let it rest for 10 minutes.
6. Roll the dough flat into 1cm thick. Place it on a greased pan. Let it proof for 45 minutes.
7. Egg wash the surface and use fingertip to make small indentation over the dough. Pipe some soft butter into the indentations and sprinkle the top with sugar.
8. Bake in preheated oven at 180 deg C for 12 minutes.

Recipe adapted from: Magic Bread 烫出面包香 by Alex Goh