Super soft Apple shape shrimp bun

Just bought a dough mixer to make soft and fluffy bun without adding tangzhong. Today's recipe does not require tangzhong but also yields soft moist bun which is very tasty. It is the simplest among bread making methods and kneading time is much shorter than tangzhong method. Due to the high hydration level, this bun turns out moist and soft. The use of skim milk powder make it tender and add  nice rich flavors.  ლ(´ڡ`ლ)

8 pieces milk bun recipe.

Ingredients
165g bread flour
8g skim milk
3g fry yeast
20g olive oil
1egg
5tbsp lukewarm water
1.5 tbsp sugar
2g salt
some almond slices and cloves for decorate . 

Mix bread flour , skim milk powder and dry yeast. Add salt and sugar , stir egg and lukewarm water and add into the mixture and knead, add olive oil and knead further and transfer to a bowl lightly oiled and carry out primary fermentation at warm place for 60mins. Knead to form  8 equal parts 30g bread dough that ended the primary fermentation. Cover with dish clothes and rest for 15mins . Knead the dough roundly and wrap the spicy shrimp filling. Place 8 doughs in baking cups oiled lightly. Carry out secondary fermentation at a warm place for another 35 mins. Brush egg to gloss. Decorate almond slices assumed as a leaf and bake for about 15mins at 175c until the top turn a nice golden brown . Remove from oven and  let cool on rack . .  Bon appetit!    ٩(๑❛▽❛๑)۶

Melt-in-mouth Pineapple Tarts (Part 2)

Buttery melt in your mouth pastry . This is part two of my recent pineapple tart baking for my bosses and colleagues.  Easy method for busy moms like me who love to bake。。 hehee 。。٩(๑❛▽❛๑)۶ ♥

tips. 

Place a small piece of dolly paper or baking paper sheet and add onto every layer of your cookies jars, this will ensure the cookies remain crunchy when consume later. Alternatively, if you are using a cookies tin, would recommend you to seal the tin until its ready for consumption . Cheers ٩(●˙—˙●)۶ 

These little crumbly cookies are addictive as they can be. Because they are so light with melt in your mouth feel, you can never stop at one. These cute little spiky tarts holds it's shape well in the hand but when you pop one of those into your mouth, the tarts crumbler with pineapple goodness. You grind the little piece of pineapple with your molar. And when you press it with you tongue against the top of the mouth, the contrasting saltiness within reveals balancing out the sweetness . 

Melt-in-mouth Pineapple tarts

Cute as a button and it melts in your mouth with a slight crisp PINEAPPLE TARTS! Yummy!!! 

This one is the hardest to make! Maybe not that hard but rather time consuming but worth the effort! I know, i don't have any artistic skill but they still turn out well, just not great! Hahaha!

Ingredients 

250g salted butter, softened 

40g snow sugar 

half tsp vanilla extract 

2egg yolks

2cups plain flour, sifted 

1 1/2 tbsp corn flour sifted 

1/2 pack pineapple paste

1extra egg for egg wash  

In a large bowl, combine the butter, sugar and pinch of salt. Mix until they are well combined and add the egg yolks and vanilla extract, then mix in plain flour and mix again until well combined and frasier lightly to form into soft dough. Wrap and store in the fridge for about 1 hour to let the dough relax. To shape the tarts - flatten a piece of dough about 10g with lightly floured hand and place a piece of 9g pineapple jam in the center, wrap and seal well. Roll the dough lightly into round shape and snip the surface of the pastry with small scissors to form spiky look. Brush the pastry with egg wash and bake for about 30mins at 150c . Cool on the rack and place them in a airtight cookie container or pack them up in an attractive container or box and attached a cute little homemade sticker for friends and relatives as New Year gift ! HAPPY Lunar New Year 2014!