Sweets and Pastries

Cinnamon Roll

Freshly baked Cinnamon Roll – Oh so good!

These cinnamon buns are unbelievably good. It is soft and gooey with very aromatic spice. The beautiful scent wafted in the air in my kitchen is simply so irresistible that my children came out from their room to ask for some even though it was still baking. This is just perfect for an afternoon snack paired with a mug of hot milk tea. Yes, this is life! 💕

This recipe yields 12 cinnamon rolls.

Ingredients (Roll)

  • 375g All purpose flour
  • 50g sugar
  • 5g yeast
  • 185g warm milk (40 degree celsius) – cold milk is fine but it will take longer for your dough to rise.
  • 1 small egg (47g) – room temperature
  • 6g salt
  • 45g butter ( small cube/pieces)

Filling

  • 100g chopped pecan (or walnut)
  • 75g sifted brown sugar
  • 7g cinnamon
  • 25g melted butter

Glaze

  • 100g sifted powdered sugar or more if more thicker up to your preference
  • 12g water
  • 1g vanilla
  • 10g melted butter

Pan size

  • 2 8″ x10″ metal tray (if you use ceramic or glass, you would need to bake it slightly longer)

Method

  • Preheat the oven at 180 degree celsius.
  • Mix all ingredients for the roll in the mixer using spiral or j-hook except the butter and salt at low speed for two minutes or until all the ingredients come together
  • Add in the cube of butter one by one and increase to medium speed, beat for about 2 minutes.
  • Add in the salt and continue beating at medium speed for 6-8 minutes or until gluten is form by using the windowpane test for gluten. (see picture below). A well developed gluten will allow the bread to expand and stretch as it rises, therefore better volume and gas retention, leading to a softer bread. The dough will be a bit tacky but not sticky. If it is sticky, add little more flour.
  • Roll the dough into a ball and place it into an oiled bowl and let it rise for about 45 minutes to an hour or until the dough becomes double in size. Cover and set aside.
  • Prepare the glaze by mixing all the ingredients until you reach to the consistency that you prefer. Personally I prefer the lava like consistency. Add more powdered sugar to thicken or more water to thin out the mixture. Set aside in a piping bag.
  • Prepare the filling, mix everything in except the melted butter, set aside.
  • Punch out the air on the risen dough, roll it flat into 12″x15″ rectangle, then brush it with the melted butter for the filling, sprinkle all the filling on the dough. Roll it up tightly. divide the dough into half by slicing it in the middle, then cut each dough into 6 pieces, yielding a total of 12 pieces.
  • Lay it on the tray with baking paper leaving enough spaces in between for it to expand into double in size. Do the same for the other dough. Cover and let it rise for about 30-45 minutes.
  • Bake the roll for about 14 minutes, turning the tray at 7 minutes interval.
  • Let it cool down a little bit, then cut a small hole at the tip of the piping bag with the prepared glaze and drizzle it on the rolls.
  • Best serve warm.

Note : You may reheat the bun by warming it in microwave for 20-30 seconds together with a cup of water.

can you see how soft it is?

Gluten Free Fruit Custard Cake

This is a not too sweet flan-like cake that complements well with fruits. It is so good that I made it twice in two consecutive days. My eldest just can’t stop himself from sneakily taking slices out of the cake. What is more is that it’s gluten free, therefore it makes a perfect dessert for people who are gluten intolerant.  This custard cake will puff up and get golden on the top but still maintain its soft creamy texture inside.  

Ingredients

  • 290g eggs (around 5 large eggs)
  • 75g whipping cream
  • 150g full cream milk
  • 40g melted butter
  • 105g sugar
  • 45g rice flour
  • 20g almond flour ( you may replace it with all rice flour if you do not have, but I prefer to add extra more protein to my cake)
  • 1 tsp vanilla
  • 1 lemon zest

Fruits

  • 7 pcs fresh strawberries (cut in half)
  • 75g fresh blue berries
  • 75g fresh mango cubes

Note that you may also use canned peaches if you don’t have the berries. However you need to drain the liquid and pat dry before scattering it onto your batter.

  • Preheat your oven at 160 degree celsius
  • Butter your dish and sprinkle some rice flour, this is to prevent the custard from sticking onto your pan. Set aside
  • Sieve the rice flour and almond flour together and set asideBeat all the eggs, whipping cream, milk, melted butter, sugar and vanilla until all ingredient are well combined and no more signs of coagulation of egg whites
  • Add in the flour mixture, whisk until well combined
  • Sieve the batter and transfer it to a 24cm pie dish
  • Add the lemon zest and gently stir it a few times. Note that the baking time for metal dish and ceramic/glass dish are different. Metal dishes cook faster, which I used.
  •  Scatter the fruits on the batter
  • Bake for about 35-40 minutes, or until the cake puffs up and the centre becomes less jiggly. Note that if you use a smaller dish, you will need a longer baking time
  • Sprinkle with snow powder when warm. 
  • Cut in wedges and serve.