Thursday, 11 July 2019

Butter Crumb Cheese Bun

It all started after I bought a packet of candy cheese which was individually wrapped in transparent candy wrappers.

The candy-size cheese was wrapped in milk dough and topped with crunchy butter crumb. The bread crumb was only crunchy when the bun was still warm.
Crispy butter crumb when fresh from oven.

Yield: 9 small buns
Baking temperature: 200℃ for 5 minutes, 180℃ for 10 minutes, turn off oven power for 2 minutes.

Butter Crumb Toppings

10g coarse raw cane sugar
10g fine sugar
1/8 tsp low-sodium salt
5g milk powder, optional
10g unsalted butter, cold
1/4 tsp vanilla extract

1. Mix all the ingredients with cold butter into fine crumbs using a fork.

Transfer to a small bowl and set aside.

Milk Bread Dough
180g bread flour
20g top/cake flour
20g fine sugar
2g fine salt

100g cold milk
10g condensed milk
2g instant dry yeast

15g beaten egg

20g water (to be added during kneading)

20g unsalted butter, softened

Cheese Filling
9 pcs candy cheese


1. Pour 100g of cold milk and 10g condensed milk in a small bowl, and sprinkle 2g instant dry yeast over the surface. Cover and rest for about 15 minutes without stirring the content.

2. Mix all the remaining dry ingredients in a mixing bowl, before adding the wet ingredients, but excluding the butter and 20g of water. Stir in one direction till all the ingredients form into a ball, adding water as necessary. Let the dough rest for 15 minutes before kneading.

3. After kneading the dough into a smooth dough,

spread out the dough, and knead in the softened butter.

Continue to knead till reaching window pane.

4. Roll the dough into a ball,

place in a lightly greased big mixing bowl, spray some water over the dough, cover with a lid. Let the dough proof in room temperature for about 75 minutes or till double in size.

5. Invert the dough onto a floured work top, deflate the dough, and divide into 9 portions.

Shape into 9 balls and let them rest for 15 minutes.

6. Roll out a dough into a flat dough. Place one or two cheese cubes in the centre.
single cheese cube
Or double the cheese portion 😉
Wrap up the dough and shape into a ball.

Arrange the shaped dough on a non-stick baking tray with good spacing in between.

Let the shaped dough proof in a close oven for about 45 minutes, or till double in size.

7. Preheat the oven to 200℃ for 10 minutes. While waiting, brush the shaped dough with beaten egg.

and sprinkle butter crumb over the top.

Bake at middle rack of a preheated oven at 200℃ for 5 minutes, reduce the oven temperature to 180℃ and bake for 10 minutes. Off the oven and let the buns sit in the oven for 2 minutes to brown the butter crumbs.

8. Let the hot buns cool down slightly before enjoying them warm 😋

Yogurt Cocoa Butter Cake (flame pattern)

A delicious and moist butter cake with flame pattern created by drawing crisscross zizag lines cutting through the cocoa and the vanilla batters. The flame pattern was an inspiration drawing from the hurricane pattern adorned the beautiful Swiss rolls baked by my Malaysian FB friends. Although I could not imitate their hurricane pattern, I was contented with the flame pattern 😉

Yield: one loaf of cake
Pan size: 21.5x11.5x5.5 cm
Baking temperature: 160°C at second upper rack for 30 minutes, shift to middle rack at 170℃ for 10 minutes.


All ingredients in room temperature
Using 55g Omega 3&6 eggs

Vanilla Yogurt Batter
110g unsalted butter, softened
Pinch of salt
90g caster sugar

3 eggs

100g top/cake flour
10g semolina flour/top/cake flour
6g milk powder, optional
2g baking powder

25g vanilla yogurt
10g condensed milk
1/2 tsp vanilla extract

Cocoa Batter
5g cocoa powder
10g hot water

I personally prefer this brand of vanilla yogurt which does not have strong acid taste,
 and have real vanilla beans in the yogurt.

semolina flour


1. Grease the cake pan with butter. Set aside.

2. Mix top flour, semolina flour, milk powder and baking powder in a bowl. Set aside.

3. Combine vanilla yogurt, condensed milk and vanilla extract in a small glass. Set aside.

In a separate bowl, combine cocoa powder with hot water into a smooth paste. Set aside.

4. Cream softened butter, pinch of salt, and caster sugar till light and fluffy.

5. Add in eggs, one at a time, to the butter cream, using the electric hand blender.

6. Fold in the sieved flour mixture from Step 2.

7. Mix in the vanilla yogurt mixture from Step 3. Mix the batter till smooth.

8. Transfer about 1/3 of the vanilla batter to combine with the cocoa paste.

Pour the cocoa batter into the prepared cake pan and level it.

9. Add the vanilla batter, in small portions, over the cocoa batter. Level the batter.

10. Use the handle of a spoon to draw zigzag pattern across the batter. Starting from the shorter breadth,

then followed by the longer length. Keep the zigzag lines close to get a nicer cross-section pattern.

11. Bake at the second upper rack of a preheated oven set at 160℃ for 30 minutes. Then bring down to the middle rack, and continue to bake at 170℃ for another 10 minutes, or till golden.

12. Transfer the cake to a cooling rack to cool down for about 5 minutes, or till the sides of the cake shrink away from the wall of the baking pan.

Invert out the cake and let it rests on a cooling rack.

Wrap a sheet of cling wrap over the cake to keep the moisture in.

13. Slice the cake after it has complete cool down. Enjoy 😋

Every slice of cake has a different flame pattern 😍