Sweets and Pastries

Butter Milk Bun (奶香牛油包)

This butter bun is so addictive that I made it twice in a week. Its ingredients are simple yet the taste is overwhelmingly good. The buttery and milky taste is a perfect match that you cannot resist – truly more than the sum of its parts. My husband fell prey to the tempting snack and even ate 4 buns in a day! Nothing beats a nice homemade bun!

Ingredients (yields 20 buns )

Dough Ingredients

  • 430g bread flour
  • 100g all purpose flour
  • 80g sugar
  • 10g milk powder
  • 7g instant active yeast
  • 260g water
  • 1 large egg (55g)
  • 60g unsalted butter (chopped into small chunks)
  • 9g salt

Note1: Since we are using two kinds of flour, it is preferably to sieve the flour. A small percentage of all purpose flour helps give a softer texture as compared to all high gluten flour which is the bread flour.


  • Mix all the ingredients into the mixer using a dough hook except the salt and butter. Mix for about 1-2 minutes at low speed until everything is mixed together evenly.
  • Add in the butter , and continue to knead for about 2 minutes at low speed
  • Add in the salt, and continue to knead until the dough becomes elastic and gluten has developed. The dough should be a little tacky but not sticky. Add little flour if it is too sticky.
  • Set aside in an oiled container and cover for about an hour or until the dough doubles in size (depending on your room humidity and temperature).


  • 200g room temp butter (cut into chunks )
  • 80g icing sugar
  • 200g milk powder


  • Sieve the icing sugar and milk powder together
  • Add in the butter
  • Use a spatula or by hand (wearing food grade gloves), and start mixing until it becomes a pasty dough. Refrigerate.

butter crumbs coating

  • 25g butter (cold butter cut into small piece)
  • 10g icing sugar
  • 40g all purpose flour


  • Sieve the icing sugar into the flour, then give a gentle mix using a spatula
  • Add the butter, use the tip of your finger to rub the butter on to the flour. Do it until no butter can be visibly seen. The texture should be look like sand. The method is similar to how you make streusels. Set aside.

Assembling and baking Method

  • Preheat the oven at 180 degree celsius
  • Punch out the air on the dough and divide it into 20 portions. Approximately at 50g each. Cover and set aside
  • Divide the filling into 20 balls. Approximately about 23-24g each
  • Get one dough, flatten it and place one ball filling into the middle and wrap it, round it up into a ball, and gently use your palm to flatten it. Ensure that the filling is well wrapped inside.
  • Place each bun in individual waxed casing.
  • Do the same for the rest of the buns
  • Cover and let it rest for about 30-45 minutes or until double in size . Note that the time given is just a guideline as it all depends on your room temperature and humidity.
  • Brush with egg wash (1 beaten egg +1 tsp water) , then sprinkle it with butter crumbs.
  • Bake for 15 minutes (rotate the tray at half way through of baking )
  • Let it cool down completely on a wire rack

Egg Free Blueberry Muffin

Most of the people I know love muffins, but not everyone can eat muffins with eggs. Hence I made these eggless muffins so that people who are allergic to eggs can still make a delicious and moist treat to satisfy their cravings.


  • 240g self raising flour
  • 4g baking powder
  • pinch of salt
  • 6g baking soda
  • 140g white sugar
  • 100g melted unsalted butter
  • 2 tsp vanilla
  • 100g sour cream
  • 165g milk
  • 125g blueberries (fresh berries)

Note : If you use a frozen one, please do not thaw.


  • Preheat the oven at 190 degree celsius.
  • Sieve and whisk all the dry ingredients together (flour, baking powder, salt sugar and baking soda). Set aside.
  • Mix all the wet ingredients together until everything is well combined using a spatula.
  • Add in the wet ingredients into the dry ingredients, and give it a gentle mix using a spatula. Do not over mix. Over mixing will result in a tough muffin.
  • Fold in the blueberries.
  • Use an ice cream scooper to scoop the batter into muffin cups. Fill it up to 80 percent full.
  • Bake for 20 minutes.