Frangipane Buns

Recipe Source: Canadian Living Magazine

Frangipane is a sweet almond paste and the dough is sweet yeast dough

Sweet Yeast Dough

1/4 cup granulated sugar

1 package active dry yeast or 21/4 tsp or 11 ml

1/2 cup milk

1/4 cup butter

1 tsp salt

2 eggs, beaten

4 cups all purpose flour (approx)

In a large bowl, stir 2 tsp of the sugar with 1/4 cup warm water until dissolved. Sprinkle in yeast; let stand until frothy, about 10 minutes.

Meanwhile, in small saucepan, heat milk, remaining sugar, butter and salt until butter is melted; let cool to lukewarm. Stir into yeast mixture along with eggs.

Stir in 31/4 cups of the flour, about 1 cup at a time, to form shaggy dough.

Turn out onto lightly floured surface; knead until smooth and elastic, about 10 minutes, adding enough of the remaing flour as necessary.

Transfer to large greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bluk, about 1 1/2 hours. Makes 2 lb (1 kg)

Frangipane:

1 cup whole unblanched almonds

1/3 cup granulated sugar

1 tb all purpose flour

1/4 cup butter, softened

1 egg

3/4 tsp almond extract

Topping:

1 egg, beaten

1/4 cup sliced almonds

1 tb icing sugar

Line 13 x 9 inch metal cake pan with double thickness parchment paper set aside.

In a food processor, finely chop almonds. Add sugr and flour; pulse to combine. Add butter, egg and almond extract; pulse until smooth paste, about 30 seconds. Transfer to bowl. (Make ahead cover and refrigerate for up to 24 hours if you like)

Punch down dough. On lightly floured surface, roll out dough into 18 x 14 inch rectangle.

Leaving 1 inch border, spread frangipane evenly over dough, mounding slightly on 1 long side. Starting with mounded side, tightly ropp up; pinch seam to seal.

With serrated knife, cut roll into 12 slices. Place, cut side up, in prepared pan. Cover slices and let rise in warm draft free place until doubled in bulk, about 45 minutes.

Topping: Brush with egg; sprinkle with almonds. Bake in centre of 375F oven until golden and rolls sound hollow when tapped on bottoms, 20 to 25 minutes. Let cool in pan on rack for 5 minutes. Transfer to rack; let cool completely. Sprinkle with icing sugar if you wish.

Sausage Bun with Cheese Topping

it seems that everybody has an attempt on this so why not try it out myself. Marcus has given his stamp of approval that this is definitely a keeper. It is easy to do if you know how, right. Basically all you need is sweet bread dough and roll it up and cut it 3/4 through and manipulate a little. You can spice it up with whatever you want and bake it at 375 for 12 minutes or so. Viola ready to serve and I like it pipping hot right from the oven.

Cinnamon Bun

I was a little in doubt when my friend gave me this recipe over the telephone. Anyhow they turned out beautifully. I made them in a 9" square pan for exactly 9 buns. I didn't apply the cream cheese frosting when the picture was taken. I use a convectional oven to bake them so the baking time is reduced by at least 10 to 15 minutes depending on your oven. On my personal observation the following day the buns were still nice and soft. It's a keeper!

Pretzel

Curry Buns

I did the dough mix last night and woke up at 6:30 am to bake it. By 8:00 am it is ready for our son Marcus before he goes to school . I used leftover curry puff filling from the previous day. I didn't let the dough rise again for long as I was running out of time and bake it right away after 10 minutes. On a final note brush the buns with egg wash and when it is all baked brush it with sugar solution (sugar and water diluted).

Here is the recipe intended for steam buns, incase you want to try it out from Huang Su Huei
1/4 cup sugar
13/4 cup warm water
1 Tb yeast

6 cups flour
2 Tb shortening

Dissolve sugar in warm water, add yeast. Let the liquid stand for ten minutes. The yeast will foam into a head and rise to the top.

Sift flour, add shortening and mix together with ingreidents prepared in step 1 earlier.

Knead dough into a ball.

Remove dough from bowl. Add flour or water if necessary.

Knead dough until smooth and elastic.

Place dough in a clean bowl and cover with a damp cloth.

Let dough rise (in a warm place) for 2-4 hours until it has doubled or tripled in bulk.

Roll out on a greased table and cut into individual balls. Add filling and brush with egg wash. Bake at 375F until it is lightly brown. Then brush with sugar solution. Viola.

Hum Ching Pheng

I have been busy going around in circle yesterday trying to get my christmas shopping in order. After walking around this huge mall for 41/2 hours I found something for my son-in-law. I am ready to mail out the parcel to my daughter. Shopping for someone is no fun at all!

I was tired but I went ahead and tried this recipe. Thanks to Lily for her Hum Ching Pheng recipe. I didn't stuff them with red bean paste. It was delicious when you eat them the minute you take them out from the deep fryer.