Windsor Row Bun 温莎排包

A popular bread recipe by a renowned Taiwanese baker 王传仁 which attracted many home bakers to try it out recently. And it included me 😍 In the next morning after I came to know about the recipe, I baked them in the oven and tried them out 😆 Very nice buttery aroma for a plain simple bun🥖

The uniqueness of the bun was the layer of icing sugar topping. However, the icing sugar disappeared fast due to the high humidity here. You'll have to finish them within the day or else it will turn into a wet topping. Therefore, I used whipping cream to brush the other half of the buns which I kept for the next day consumption.

Yield: 8 x 14cm long buns
Raw dough weight: 455g
Baking temperature: 160℃ for 25 minutes at lower rack of oven

Ingredients 

Ingredient A
225g bread flour
25g top/cake flour
25g fine sugar
4g fine salt
7g milk powder
1 egg yolk, 20g

Ingredient B
140~145g water

Ingredient C
3g instant dry yeast

Ingredient D
20g unsalted butter, cold

Glazing ingredients
4g salted butter, melted
1/2 tsp icing sugar

1 tsp whipping cream

Directions

1. Mix Ingredient A in a mixing bowl before adding Ingredient B.

Mix till all the ingredients come together into a ball. Sprinkle Ingredient C over the dough

And use low speed of a stand mixer to mix the dough for about 5 minutes.

Increase the stander mixer speed to medium and mix for about 5 minutes.

Add in the cold Ingredient D and allow the butter to thaw for about 5 minutes. Mix at low speed for about 3 minutes, then increase to medium speed (about 4 to 5) till the dough reaches window pane stage.
I found the dough was very sticky and it took me almost 50 minutes to get it to reach window pane 😓 Maybe I didn't follow the instruction to use high speed to knead the dough. I'm new to using a stand mixer to knead the dough - still have a long way to go 😅

2. Shape the dough into a ball and let it rest for about 10 minutes.

After the 10-minute rest, flatten the dough a little,

and divide it into 8 portions.

Shape the dough into balls

cover and let them rest for about 10 minutes.

While waiting for the dough, melt about 4g of salted butter for brushing the dough later.

3. Roll out the dough into a flat dough of about 5mm thick.

Flip over and roll up from the longer edge, into a long dough.

pinch to seal at the end.

Arrange the dough in a baking tray lined with non-stick baking sheet.

Brush the dough with melted butter.

Let the dough proof in a closed oven for about 45 minutes.

4. Remove the dough from the oven, and start to preheat the oven to 160℃ for about 10 minutes.
Brush 4 buns with whipping cream, optional.

Dust some icing sugar over the top of the remaining buns.

Ready for baking.

Bake at lower rack of a preheated oven at 160℃ for about 25 minutes, or till the top becomes golden.

5. Transfer the hot buns to a wire rack to cool down.

Enjoy it fast before the icing sugar disappear 😋

Recipe adapted from http://xingfuzhiwei.blogspot.com/2018/10/wen-sha-pai-baojust-once-fermentation.html

Baked New York Cheesecake in a bottle

Love these calorie-ladden baked New York cheesecake in small pudding bottles. This recipe uses only half a block of cream cheese and one egg - just nice to serve in a small portion to a family of four 👭👬

Yield: 4x200 ml bottles

Ingredients

Biscuit Crust
50g Marie biscuits
20~30g unsalted butter, melted*

* as the biscuit crust is held in a bottle, so you can use 20g instead of 30g of butter if you want to avoid unwanted calorie.

Cheesecake layer
125g cream cheese, thaw to room temperature

40g caster sugar

1 tsp lemon juice

Some lemon zest

1/2 tsp vanilla extract

1 tsp plain flour, 3g

1 egg, about 55g

25g Greek yogurt

Directions

1. Crush biscuits into fine crumb using a rolling pin. As the individual packaging of the biscuits was quite durable, I could crush the biscuits within the bag without having to transfer to another bigger plastic bag.

2. Melt 20g of unsalted butter, and empty the biscuit crumbs into the melted butter.

Use a fork to mix thoroughly.

Divide the biscuit crumbs among 4 pudding bottles. Press the crumbs to compact it into a biscuit base.

Refrigerate them for about 30 minutes.

3. Loosen the thawed cream cheese by using a hand whisk. Slowly add in the caster sugar ,and cream them into smooth paste.

Mix in the lemon juice and lemon zest.

Followed by vanilla extract,

plain flour,

an egg,

and yogurt.

Mix all the ingredients into a smooth batter.

The batter made up to about one cup volume.

4. Pour the cheesecake batter into 4 prepared pudding bottles from Step 2.

Let the pudding bottles sit in a 20cm square pan. Pour about 1 to 2 cm deep of hot water into the pan.

5. Bake at lower rack of a preheated oven set at 160°C for about 25~30 minutes, or till the centre of the cheesecake starts to bulge a little.

After the baking ends, keep the oven door slightly ajar, and let the cheesecakes cool down for about 30 to 45 minutes in the oven.

6. Transfer the cheesecake to a cooling rack to cool down to room temperature.

Optional,
You may take about 20g of strawberry jam and mix it with about 1~2 tsp of warm water,

and pour it over the top of the cheesecake.

Cover with lids.

And refrigerate for about 3 hours or overnight.

Enjoy 😋