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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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There's a Taiwanese Bakery owner's name is Steve, and though stingy with his recipes - it's truly a love affair as his breads and pastries are phenomenal. Nothing is more delectable than his almond sponge cake filled with cream. Read more . This is merely a bun that can be filled with both the mock cream and a jam of your choice. Ingredients:
1 cake compressed yeast |
1/4 cup sugar |
1/2 cup lukewarm milk |
4 cups flour |
1 cup luke warm water |
2 ounces butter |
1 pinch salt |
1 egg yolk |
1 teaspoon water extra |
1/2 cup water |
1 cup sugar |
4 ounces butter |
1/2 teaspoon vanilla |
Directions:
1. Cream yeast with 1 tsp of the sugar. Add luke warm milk and let stand 10-15 mins. until frothy.
2. Sift flour and remaining sugar into a bowl. Rub in butter until mixture resembles fine breadcrumbs. Make a well in the centre, add yeast mixture and luke warm water. Mix to a soft dough.
3. Turn onto floured surface and knead 5 mins. Place dough in a lightly oiled bowl. Cover and stand in a warm place 1 hr. or until doubled in bulk.
4. Punch down in bowl. Turn on to floured surface and knead 5 mins.
5. Divide into 24 equal portions. Knead each portion of dough into a round. Put on a well greased tray allowing room for spreading. Set in a warm place 10 mins. or until 1/2 doubled in size.
6. Brush with combined egg-yolk and water. Bake in a hot oven 10 mins., reduce heat to moderate, bake a further 15 mins. or until golden brown. Place buns on a wire rack, when cold split open, fill with raspberry jam and mock cream.
7. Dust each bun with icing sugar (confectionary sugar).
8. MOCK CREAM FILLING:
9. Combine water and sugar. Stir over heat to dissolve sugar. Bring to boil and remove and leave to get completely cold. Beat together butter and vanilla until white and fluffy. Gradually add syrup, beating until thick.
10. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .
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