Butter Crumb Sweet Corn Bun

Soft and springy sweet corn buns topped with crispy butter cookie crumbs. Very delicious yet quite time consuming to prepare 😅 The buns were shaped into braided form to hold the butter cookie crumbs on top better.

Yield: 9 long buns

Dough Ingredients

205g bread flour 高筋面粉

15g top/cake flour 低筋面粉

35g raw sugar 黄砂糖

2g salt 盐

7g milk powder 奶粉
1/2 tsp pumpkin powder 南瓜粉*, optional 可省略

2g instant dry yeast 即发酵母粉

60g cold water 冷水

50g steamed corn kernels 蒸玉米粒

20g water roux 汤种(details at Direction below)
20g beaten egg 蛋液

20g rice bran oi;米糠油

20~30g cold water 冷水 to be added depending on dough condition

Butter Crumb Toppings

20g salted butter, cold
20g raw sugar
15g fine sugar
pinch of salt
35g top flour
5g semolina flour/top flour
5g milk powder, optional
1/8 tsp vanilla extract 香草精, optional 可省略

* The pumpkin powder only serve as natural food dye.

Directions:

1. Mix 3g bread flour with 2g glutinous rice flour in a heat resistant cup. 

Pour 25g warm water into the flour mixture, and blend well. 

Stir the content over low heat till the content reaches about 65℃, or till thickens into a glossy translucent water roux.

Cover with cling wrap, and cool down before use. Set aside.

The water roux gave the bread the moist and springy texture

2. Blend 50g steamed corn kernels and 60g of cold water into a smooth paste.

3. Add all the dough ingredients, except the 20~30g cold water. into the mixing bowl of a stand mixer.

water roux

corn paste

rice bran oil

20~30g of water to be added depending on dough condition

 Knead the dough till reaching window pane.

4. Shape the dough into a ball and transfer to a big mixing bowl coated with a little oil. Cover with a lid and let it proof in room temperature for about 80 minutes or till double in size.

At end of first proofing.

 5. Invert the dough out onto a floured work top, flatten the dough with your palm, and divide into 9 portions.

Shape into 9 dough balls, cover with a lid, and let them rest for about 15 minutes.

6. Take a dough ball, flatten and roll out into an oval of about 0.5cm thickness.

Flip over, and roll up into a long dough.

Pinch the edge to seal.

Cover with a dry cloth and rest for about 10 minutes.
If you do not wish to do the braided bun, you can  skip to Step 8.

7. Take a dough, flatten a little, and cut using a dough cutter into three strands, leaving one end uncut or attached.

Plait the three strands into a braid.

Press tight the 3 strand-ends and tuck under the braided dough.

Place the braided dough onto a non-stick baking tray coated with a little flour. Ensure good spacing in between the braided dough.

8. Spray some water over the dough and place the tray in a closed oven. Let the dough proof for about 50 minutes, or till double in size.

End of 50-minute proofing

 9. While the dough is proofing, prepare the butter crumb topping.
Add all the topping ingredients into a bowl, and combine using a fork.

The butter crumbs are ready when all the ingredients come together in small or fine lumps. Set aside.

10. Remove the tray of braided dough from the oven. Start to preheat the oven to 200℃ for about 10 minutes.

Apply egg wash over the dough.

Sprinkle the butter crumbs over.

11. Bake in a preheated oven at 200℃ for 5 minutes, reduce to 180℃ and bake for about 15 minutes, or till the surface is golden. Bake in the middle rack of an oven.

end of baking

12. Transfer the tray of buns to a cooling rack.

Serve warm 😋😍

Don't discard the little golden butter crumbs on the baking tray, they are crispy and delicious 😋 Trust me 😎

Whipping Cream Butter Cake

I baked a golden and milk-rich butter cake with whipping cream. This was my second attempt in tweaking the recipe from "Elvis Presley's Favourite Pound Cake". In my previous attempt  I reduced the sugar quantity by more than half the original amount. In this round of baking, I further reduced the whipping cream quantity. Although lesser whipping cream was used, the cake was still moist and rich in milk taste 😋

Owing to the relatively high moisture content of the cake, this cake is best baked in a bundt or tube pan. Otherwise, the cake may need a longer baking time, or may end up with a damp crumb 😉


Yield: One 20 cm ring cake

Ingredients

All ingredients in room temperature.
Using 56~59g Omega 3&6  eggs

110g top/cake flour 低筋面粉
1/4 tsp fine salt 幼盐
1/4 tsp baking powder, optional 泡打粉，可省略

90g unsalted butter, softened 无盐牛油，软化
110g fine sugar

3 eggs 蛋

3/4 tsp vanilla extract 香草精
70g whipping cream 动物性鲜奶油

Directions

1. Coat one 20cm tube pan with butter, then dusted with flour. Set aside.

2. Sieve top flour, salt and baking powder together into a bowl twice.
The original recipe did not include baking powder, so it can be omitted if you beat the butter cream well.

3. Cream butter and sugar together till light and fluffy.

The process takes about 5 minutes by using an electric hand mixer operating at medium-high speed.

4. Blend in the eggs, one at a time, to the batter.

5. Mix in the vanilla extract.

6. Sieve 1/2 of the flour mixture from (2) into the batter and mix well.

7. Mix in the whipping cream, followed by the remaining 1/2 of the flour mixture.

8. Use a spatula to give a more thorough mixing.

Pour the batter into the prepared cake pan.

9. Bake in the middle rack of a cold oven without preheating set at 180℃ for about 35 minutes, or until an inserted cake tester draws out clean.

When the cake is well baked, the edge will shrink away from the wall of the pan.

10. Allow the cake to rest in the pan for 5 minutes before inverting out to cool on a wire rack.

Cover the warm cake with cling wrap to keep the moisture in.

Cut and enjoy :P