Archives for May 2014

May 26, 2014

Breakfast Series – Easy Honey Whole Wheat Rolls

Easy Honey Whole Wheat Rolls

The last post was supposed to be the last of the breakfast series posts, but I decided that I had one last favourite to share. These lovely honey whole wheat rolls. I love them because they are healthy, fluffy and simply delicious. My little one loves them! I’ve made them plain, and have also successfully incorporated raisins and chocolate chips in the dough to make raisin rolls and chocolate chip rolls. The best part? These rolls freeze very well. I freeze the extras and pop them into the toaster oven on busy days to get fresh hot rolls.

Do you want to find out how to make these breakfast rolls? I’ve shared the recipe at The Best Blog Recipes so hop on over now!

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May 20, 2014

Breakfast series – Red Bean Anpan Buns

Red Bean Anpan Bun

In what may be the last of the breakfast series posts (for now), I’m happy to introduce you to my latest favourite bake – Red Bean Anpan Buns. I’ve made these in pretty flower shapes, and also as plain round buns. Either way, they are delicious and the smell of freshly baked anpan buns wafting from the oven will definitely make you want to eat these up, almost straight out of the oven. I had to practice self-control and reserve them for breakfast the next day! The bread dough can be prepared using a breadmaker with a dough setting function (the easier way) or using a standing mixer with a dough hook.

The buns will taste best with homemade anko (sweet red bean paste made with azuki red beans). If you don’t have the time to make your own, you can replace with store bought red bean paste. For a simple method on preparing the red bean paste, please refer to my post here.

Red Bean Anpan Bun

Breakfast series - Red Bean Anpan Buns
 
Print
Serves: 9
Ingredients
Dough
  • ½ cup + 1 tbsp milk
  • 1 egg
  • 2⅓ cup bread flour
  • 2 tbsp caster sugar
  • ½ tsp salt
  • 0.5 oz butter, softened
  • 1 tsp active dry yeast
Filling and topping
  • 9 oz of red bean paste, divided into 9 balls
  • 1 tbsp melted butter/vegetable oil
  • black sesame seeds
Instructions
Using a breadmaker
  1. Add ingredients into the breadmaker pan following instructions on your breadmaker for dough setting.
  2. When dough is ready, remove dough from pan and divide it into 9 equal sized balls.
  3. Allow the dough balls to rest covered for 15 minutes.
  4. Gently flatten dough balls and place the red bean filling in the centre. Carefully fold dough over to enclose the red bean paste. Shape into a ball and lightly flatten it. Using your finger, make a slight indentation in the centre of each flattened ball.
  5. Use a pair of kitchen scissors to cut 5 deep cuts around the flattened ball to make a floral shape (optional).
  6. Preheat oven to 190°C.
  7. Set aside on a non-stick baking sheet, covered, for about 15 minutes.
  8. When the buns have almost doubled in size, bake them in the centre rack of the preheated oven for 15 minutes.
  9. Once buns are golden brown, remove them from the oven and brush them with melted butter. This gives the buns a nice shiny golden colour. Sprinkle sesame seeds on top.
  10. Cool buns on a wire rack.
Using a standing mixer with dough hook
  1. Mix milk, egg, flour, salt and sugar together in the bowl of a standing mixer.
  2. Add the soften butter and knead for 8 - 10 minutes using a dough hook. The dough is ready when it is smooth and elastic.
  3. Transfer dough to a clean bowl. Cover with plastic wrap and allow to rise in a warm place till it doubles in size.
  4. Divide dough into 9 pieces.
  5. Follow the rest of the instructions from the breadmaker portion on shaping the dough.

 

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May 4, 2014

Breakfast Series – Wholewheat Blueberry Cheesecake Muffins

blueberry cheesecake muffins

If you are a frequent visitor to Delicacious, you would have noticed that there are several muffin recipes. In fact, there are several variations of muffin recipes just for blueberry or berry muffins. One of my favourite thus far are these Whole Wheat Honey Berry Muffins. These Blueberry Cheesecake Muffins however, are making it fast to the top of the favourites list. The inspiration hit when I had some cream cheese left over from baking a cheesecake and the little one asked for blueberry muffins. How about a muffin with some cream cheese in the centre? Sounds good doesn’t it? I wanted a whole wheat muffin, and so I opted to use half whole wheat and half plain flour in this recipe. You can however, substitute the plain flour for whole wheat flour if you prefer.

I have since made these muffins at least three times and each time, my little one loved it. I have substituted strawberries in place of blueberries and the muffins have turned out great too! It’s a very versatile recipe. Do try it!

Breakfast Series - Wholewheat Blueberry Cheesecake Muffins
 
Print
Serves: 12
Ingredients
  • 1¼ cup whole wheat flour
  • 1 cup plain flour (you may substitute with whole wheat flour)
  • ¼ tsp salt
  • 4 tsp baking powder
  • 2 eggs, lightly beaten
  • 3½ oz unsalted butter, melted and cooled
  • ¼ cup honey
  • 1 cup milk
  • 5 oz blueberries
  • 2 oz cream cheese, cut into 12 pieces
Instructions
  1. Preheat oven to 200°C and centre an oven rack. Place 12 paper muffin cases on a baking tray.
  2. In a large mixing bowl, whisk together flours, salt and baking powder. Set aside.
  3. In a large measuring cup, whisk together butter, honey, eggs and milk.
  4. Pour wet ingredients into the flour mixture and using a whisk, stir gently to combine. Do not overmix.
  5. Fold in blueberries.
  6. Half fill each muffin case with the mixture. Place a piece of cream cheese in the centre. Evenly distribute the rest of the muffin mixture among the 12 cases.
  7. Bake for 15 - 20 minutes, or until muffins are golden brown.

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