Sweet Bun (eggless)

Ingredients:

25g caster sugar
5g salt
250g superfine flour
1 tsp Instant yeast
143g fresh milk
38g butter

Method:
1)Yis mix with little water and sugar. Let it rise.
2)Place salt and flour in a mixing bowl. Mix the ingredients with hand. Make a well in the centre of the flour mixture.
3) Pour the rised yis mixture and milk into the well. Mix the ingredients to form a soft dough.
4)Turn out the dough onto a lightly floured work surface. Knead for about 5 mins until the dough becomes smooth and non-sticky. Knead and mix in the butter into the dough.
5)Continue to knead dough for another 15mins until it becomes smooth, elastic and no longer sticks to hand and work surface.
7)Smooth the dough into a round ball. Let it rise in room temperature in a mixing bowl, covered with wet cloth. Let dough rise for 60 mins or until it double in bulk.
8)Remove dough and punch out the gas. Turn the dough onto a lightly floured work surface.
9)Place dough in lightly greased bread tin/pan. Sprinkle some sugar on the top of the bun and decorate with cherries.Cover with wet cloth and let the dough proof for the second time for about 45~60 mins, until it fills up 80% of the tin/pan.
10)Bake at pre-heated oven at 180 ~ 190 deg C for 30 to 35mins.
11)Unmould the bread immediately when removed from the oven.

Simple Tuna Sandwich

Saturday morning breakfast :)

Rice Bread

Dear all,
I found this recipe from here.

Ingredients :
100 gm white rice
100 ml water
250 gm superfine flour
60 ml fresh milk
1 tsp dry yeast
3 tbsp sugar
20 gm butter (soften)
1 tsp salt

Method:

1) First activate the dry yeast. Soak yeast with 1 tsp sugar in water. Sprinkle with 1/2 tsp plain

flour and set aside for 10 minutes or until mixture turns frothy.

2) Blend the rice together milk and water finely.

3) Sift flour into a mixing bowl. Add in salt and sugar.

4) Pour in the rice mixture , butter and frothy yeast mixture.

5) Mix to form a soft dough. Knead the dough on a floured surface for about 10 to 12 minutes

until it becomes even in texture, springy and no longer sticky.

6) Place dough in bowl. Cover with wet cloth and leave aside to prove for 40 minutes or until it doubles in bulk.

7) On a lightly-floured table, knead the dough again.

8) Shape small balls and place them on a lightly-greased baking tray. Cover with a tea towel and

prove for 30 to 35 minutes or until they double in size.
9) Bake in preheated oven.

10) Spread some butter on baked bread