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Wednesday, 19 July 2017

Caterpillar Bun 毛毛虫面包

A delicious milk bun partially covered by butter cookie stripes, and filled with mild flavoured Monterey Jack cheese.

The bun resembled a caterpillar that's how it was named. It was a popular item in the local bakeries many years ago.  However, it seemed to have disappeared from the bakery shelves recently. Answering to my daughter's request, I baked half a dozen to try and the result was good. From now onward, I need not worry about not being able to get the buns from bakery, because I can replicate them now in my kitchen 😋

Yield: 6 x 16cm long buns

Butter Cookie Topping

35g salted butter
30g icing sugar
35g beaten egg
25g top flour
10g rice/top flour

1. Whip softened butter with icing sugar till light and fluffy.

2. Gradually mix in the beaten egg.

3. Blend in the sifted top flour.

4. Transfer to a piping bag fitted with a 0.5 cm round nozzle, or Wilton 10 nozzle.

5. Store in the fridge till needed.

Bread dough

Raw dough weight: 305g

140g bread flour 高筋面粉
15g superfine wholegrain flour 低筋面粉
10g milk powder 奶粉
25g fine sugar 细糖
1/4 tsp salt 盐
15g beaten egg 蛋液
1/2 tsp instant dry yeast 即发酵母粉
80g water 水

To be added later
20g unsalted butter 无盐奶油

65~70g Monterey Jack Cheese

1. Combine all the dough ingredients, except the butter, in a mixing bowl. Stir in one direction till all the ingredients formed into a lump.

Cover with a lid and let the dough stands for about 15 minutes.

2. Knead the dough till smooth and a bit glossy.

3. Spread out the dough and apply softened butter onto it. Knead to incorporate butter into the dough.

Continue to knead till you can stretch out the dough to reach window pane stage. This takes about 5 to 10 minutes. Shape into a ball.

Keep the dough in a covered bowl and let it proofs for about 1 hour, or till the size doubles.

End of first proofing

4. Flatten the dough and divide it into 6 portions, about 50g each

Shape the doughs into 6 balls by pulling down the sides and seal at the base. Lightly coat the individual dough ball with flour and place in a covered plate. Let them rest for about 15 minutes.

5. After the 15 minutes rest, roll out the dough ball into a flat oval dough.

If you intend to make a pair of pop out eyes for the caterpillar, cut and keep a small corner of the dough for later use. This step is optional. 

6. Cut 6 long stripes of monterey jack cheese.

Place one cheese stripes at one of the longer edge, and roll up the dough.

Seal the end by pinching the edge.

Roll to shape.

7. Arrange the doughs on a non-stick baking pan. Spray a few pumps of water over the dough. Transfer to a closed oven to proof for 30 minutes.

End of 2nd proofing. Remove the dough from the oven. At the same time, take out the cookie dough from the fridge to thaw for about 10 minutes.

8. Shape the collected dough from Step (5) into 6 pairs of mini eye balls.

Wet the surface with a little water before attaching the eye balls to the main doughs.

9. Preheat the oven to 180°Celsius.

10. Pipe the cookie dough over the body of the main dough in a zigzag manner.

11. Bake at the middle rack of the oven at 180°C for 10 minutes.

Further reduce the oven temperature to 170°Celsius and bake for about 8 to 10 minutes, or till the top is slightly brown.

End of baking.

12. Transfer to a wire rack to cool down. 

13. You can paint the eyes with either a food colour pan, or use the dark soy sauce.
Serve it warm to enjoy the crispiness of the cookie.

For the remaining cookie dough, I baked it into some thin and crispy butter cookies at 160°C for about 15 minutes.

Yuzu Bagel with Cheese

I tried making my second batch of bagels with yuzu flavour and filled with cheddar cheese.  The leaked cheese formed a nice thin layer of cheese crisp at one corner of the bagel. And this cheese crisp actually tasted better than those that stayed within the bagel ^^


140 g unbleached bread flour
10g superfine wholegrain flour
1g instant dry yeast
12g natural yeast, 100% hydration
5g fine sugar
2g fine salt
80g water
15g yuzu drink (Mix 1 tsp of honey citron tea with hot water)

30g shredded cheddar cheese

Scalding syrup
400g water
1 tbsp raw sugar


1. Mix all the dough ingredients together in a mixing bowl,

and let it rest for 15 minutes.

2. Knead the dough till smooth,

shape into a ball,

place in a mixing bowl coated with some oil, spray some water over the dough,

cover with a lid, and let it proof for 1 hour, or till double in size.

End of first proofing.

3. Invert out the dough and divide it into 4 portions.

shape into 4 balls, cover with a lid, and let them rest for 15 minutes.

3. Roll out a dough into a 5mm thick oval shape flat dough.

Place some shredded cheddar cheese along the edge of a longer end of the dough.

Roll up the dough and seal tight the at the end into a long rope shape.

Roll the dough to shape.

4. Use a rolling pin to flatten one of the ends into a spoon shape.

Bring the other end in and seal up both ends into a bangle shape.

Place the finished dough over a piece of parchment paper.

Spray some water over the dough and let them proof for about 30 minutes in a closed oven.

5. While the dough is proofing, prepare the scalding syrup and preheat the oven to 210°C.

6. When the proofing time is up, drop the dough into the boiling scalding syrup to scald for about 15 seconds on each side. The end product will be more chewy with longer scalding time.

7.  Using a slotted spoon, transfer the scalded doughs onto a baking tray lined with non-stick baking sheet.
Bake in a preheated oven at 210°C for about 15 to 20 minutes or till the bagels turn golden.

8. Let the bagels cool slightly before serving. Best serve them warm :)