These bursting Blueberry buns are moist and scrumptious. The cream cheese gives a creamy flavour to the tart while blueberries gives full of goodness and colour. When you open them up the buns the purple colour juices gives a tempting and appealing look. You cant stop eating them at all.
Doing them the way I have done is super simple. You can use burger moulds or disposable foil cases or even muffin pans. If you are using muffin pans try cutting the dough in to smaller pieces. The other way is using a tart cases or one large one.
The other thing is you can leave them in fridge about three days. (I doubt it will stay that long) Can freeze them in individual bags for future use too. If you want to serve these for a high tea or a brunch try cutting them in to smaller pieces .
Bread rolls are so easy to make with different styles of dough. I made these beautiful bread rolls from a recipe one of my friends passed to me from her grand mothers. Its so nice and beautiful in texture as well as stays in fridge for longer than a normal bread roll.
As I always says make sure to knead well and let the bread dough rest well for a better results.
This recipe is for a small quantity of Jam splits. These buns are so simple and easy to make as well as nicer in taste as well as the texture. These can be kept in fridge for several days and can freeze several months too. When you use jam for this make sure to use a good quality jam.
This is a copy cat recipe of a small snack size bun I found in a cafe. the oozing chocolate made this bun so tasty and a good combination for a hot cup of coffee.
The bread is so simple and easy to make as well as very soft in texture too. Use a good quality chocolate in the middle.
I always believe in the saying ” HOME MADE IS THE BEST”. When I have time I always think about my family having a healthy well nutritious meal. As I am so busy during the day I really don’t want to cook when I come home. Thats why I create so many one pot meals. But when I have time during the week end I do a lot ahead. This is one of them. If you are a busy mum try making these beautiful vegetable only burgers for your kids or the loved ones.
When ever I do these burgers I try to add all the colourful vegetables to make it looks nicer and also tastes nicer too. I didn’t add any eggs in this recipe thinking about my vegan and vegetarian readers and you don’t need any eggs in here at all. I used bread crumbs only as a binding agent for these burgers. Don’t try adding watery vegetables as you will end up having lots of bread crumbs in your burgers.
I used 1 large sweet potato, half of a butternut pumpkin, 2 large carrots, 1 whole leek, about 250g spinach, and 2 large potatoes. I used about 11/2 cups of bread crumbs for this recipe. Cut one onion, several cloves of garlic and some bird eye chillies . Chillies are always optional.
Then I used these ingredients 2 table spoons full tomato chutney, 1 tablespoon full chilli sauce, 1 table spoon full sandwich pickle and 1 tablespoon full wholegrain mustard to give extra flavour.
This is a baked bun instead of the steamed. The Chinese BBQ pork buns are very popular. This version is the same but I baked it. The buns are very soft and moist and also like cotton. So nice and simple to make. I do not eat pork much. To do this recipe I used pork as I got so many requests. I boiled the pork for easy cooking. If you are not a pork lover you can use chicken or any other kind of a meat with the same dough mixture.
- 420g Bread flour
- 200-220 ml warm water
- 5g Salt
- 1 Egg
- 10g Instant Yeast
- 10g Sugar
- 500g pork cooked pork
- 1 Tbsps. Flour
- Garlic and ginger sliced
- 1/2 of an onion
- 1 Tbsp. Soy Sauce
- 1 Tbsp. oil
- 2 Tbsp. oyster sauce
- 1 Tbsp. sesame oil
- Add all the ingredients except water, butter and mix well. Add water bit by bit and make a smooth dough. (The water level always depends on the size of the egg and the water you add to the yeast mix)Then add butter and knead about 10-15 minutes.
- After leave in a warm place to double in size.
- Mean while cook the pork.
- Add about a table spoon full oil in to a pan. In to that add garlic ginger and onion and cook until soft.
- Add sesame oil , oyster sauce, soy sauce and cook one minute until it thickens.
- Next add flour and stir well. Add the pork and cook well. Leave it to cool down.
- When the dough is ready knead the dough well & divide the dough in to equal size pieces .
- After flatten each dough piece in to a round and put the meat in the middle and seal ends and using the palm with out giving pressure roll it on the bench.
- Put them on a baking tray to double in size.
- When doubled in size brush the tops with eggs sprinkle some sesame seeds on top and bake them on 180c about 20 min or until golden on top.
- Cool on a wire rack.
Curry buns are simple to make. The texture of these buns are very soft. The tangzhong makes the buns very soft. Even if you keep them several days in fridge it will not go hard.The belief of the tangzhong is to keep the roux in fridge more than 12 hours in fridge. I always use it even while it is warm. It works like a magic.
In here I use eggs for the brushing by a mistake. As I am always using the egg mix I automatically did it. If you are a vegetarian try using milk or cream. Vegans can adjust this by omitting butter and adding coconut oil. i will do fully vegan soon.
When you cook the vegetables make sure to cook it until no liquid. This way it keep the buns well seal and no liquid comes out. I will share a tip here. When you want to make the curries dry try adding a table spoon or two plain flour to the curry at last. cook a minute stirring. It will thicken the curry quickly.
When you make the curry you don’t need to stick on to the same vegetables. You can use what ever you have in fridge. My curry is a bit Sri Lankan ????????. The coconut milk gives a nice creaminess to the curry. That way when you have a bite of the bun you will feel the taste of a creamy coconut in the curry.
For the Curry
- 1 large potato diced
- 2 Carrots diced
- Half of a cabbage
- 1 leek sliced
- Several curry leaves (optional)
- Pandan leaves (Optional)
- 2 inch cinnamon
- Sliced whole onion
- Several green chillies (optional)
- Several garlic cloves chopped
- 1 cup thick coconut milk
- 2 vegetable stock cubes
- 1 Tsp curry powder
- 1/2 tsp Pepper
- 1/2 Tsp Turmeric powder
For the Tangzhong
- 100g Bread flour
- 150ml cold water
For the Buns
- 500 g Bread flour
- 10g Instant dry yeast
- 1tsp Sugar
- 5g Salt
- 150ml water
- 40g Softened Butter
- The roux (Tangzhong)
- Add oil in to a pan.
- When the oil is hot add curry leaves, Pandan leaves, cinnamon, onion and the garlic. Fry two minutes in oil to get the aroma release..
- After ad all the veggies except the leeks and sauté it several minutes.
- Add all the spices with the stock.
- Add leeks next and cook several minutes.
- Lastly add the coconut milk and cook on a low heat until no liquid. (Read description to get the tips)
- Leave the curry to cool down.
- Make the tangzhong by adding 100 flour and 150ml cold water in a pot. Mix well & Cook until thick. Leave to cool.
- Add the bread flour, salt sugar yeast, and butter mix well.
- While mixing add water.& make sure to add little by little.
- Let it knead and rise in the machine or Knead well and leave in a warm place to double in size.
- Take the dough when ready and punch down and knead on a benchtop.
- After roll the dough and cut the dough in to equal size pieces.
- Roll each piece and leave to on the bench ten minutes to rest.
- Roll the each pieces in to a circle and put the filling in the middle. Seal ends well.
- Leave on a baking tray to double in size.
- When it is doubled brush with eggs or milk and bake 20-30 minutes or until golden brown.
- Cool completely on a wire rack.
For the first dough
- 215g Bread flour
- 85g Plain flour
- 6g Instant dry Yeast
- 25g Sugar
- 240ml Water (Warm)
- 215g Bread flour
- 85g Plain flour
- 25g SUgar
- 6g Salt
- 2 Eggs
- 1 Tblsp Water
- 75g Butter
- Mix all the ingredients for the first dough and put in the fridge for 12-15 hours.
- Add flour , Salt, the first dough,sugar and eggs in to a mixing bowl. Start mixing about 5 min.
- Next add the butter and mix 5-10 min.
- If you feel the dough is dry add some water if not knead for another 10 min and put the dough in to a greased bowl and leave in a warm place.
- When the dough is double in size put flour on to the bench and cut the dough in to equal size pieces.
- Then roll as directed. Put them on a baking tray to double in size.
- Next brush the tops with eggs and bake on 180c about 20-30 min.
- Cool on a wire rack.
- 310g Bread flour
- 130ml water
- 80g Sugar
- 5g Instant dry yeast
- 2g Salt
- 1 Egg
- 30g Butter
- 2 Granny Smith Apples
- 30ml Water
- 30g Butter
- 30g Sugar
- 1 Lemon Squeezed
- 15g Corn Flour
- 1 Tsp Cinnamon powder
- Peel the apples and cut in to cubes. Then mix all the ingredients together and bring to a dry consistency. Leave to cool down.
- Add flour, butter,sugar,egg,salt and yeast in to a mixing bowl and mix well.
- Next add water and butter and mix about 20 min.
- Leave the prepared dough in a greased bowl and leave in a warm place until double in size.
- When the dough is ready add flour on to the bench and knead the dough until not sticky.
- Then roll to a rectangular shape.
- Then cut the dough as directed in the video.
- Put the prepared apples in the middle and cover as in the video and leave in a warm place until double in size.
- When ready brush the tops with egg and bake on 180c about 20-30 min or until golden brown on top.
- Cool on a wire rack or eat hot.