Blueberry Yoghurt Mousse Cake

This is my last post for the year. I am sending out my early greeting to all my dearest readers. Wishing everyone out there A Merry Christmas and A Happy New Year! ^-^

Recipe

Ingredients
Sponge cake:
4 egg (separated)
65g sugar
70g cake flour
1/4tsp baking powder
1/4tsp salt
1/4tsp vanilla paste
55g butter (melted)

Mousse:
(A)
80g blueberry jam/blueberry pie filling
50g water
1tbsp sugar

(B)
1 1/2tbsp gelatine
50g water

(C)
200g whipping cream (whipped)
100g blueberry yoghurt

Steps:
Sponge cake:
1. Preheat oven to 200C.
2. Lined and greased a 10" by 13" tray and set aside.
3. Sift cake flour, salt and baking powder together, set aside.
4. Use a cake mixer, whisk the egg whites till frothy.
5. Gradually add in sugar and whisk till stiff peaks form.
6. Switch speed to medium and gradually add in egg yolks and vanilla paste,
whisk for another minute until well combined.
7. Fold flour into the meringue lightly in 3 portions until well blended.
8. Lastly fold in melted butter into batter until well combined.
9. Pour batter in the prepared tray and smooth the surface.
10.Bake in a preheated oven for 10mins.
11.Remove cake from oven.
12.Place a piece of greaseproof paper on cake, press it against the crust so that the crust can be peel off easily.
13.Flip cake onto cooling rack with the cake base facing up.
14.Peel off paper and set aside to cool.

Mousse:
1. Boil (A) together until sugar dissolved.
2. Double boiler (B) together until gelatine dissolved.
3. Mix (A) and (B) together and set aside to cool.
4. Fold yoghurt into whipped cream.
5. Use a hand whisk and stir blueberry mixture into step no.4 till well blended.

Assemble cake:
1. Flip cake onto a greaseproof paper and peel off paper.
2. Cut out two 7" square sponge cakes and place one at the bottom of a 7" spring form square tin. (You will only get one 7" square sponge. For the other one, you have to join two sponges together.)
3. Slowly pour half of the mousse over sponge.
4. Place another sponge over the mousse and pour in the rest of the mousse.
5. Smooth the surface and chill till set.

Blueberry Jam Chiffon Cake

Few month back, I bought a bottle of organic blueberry jam. Unfortunately, my boys don't like it at all as the whole bottle is full of small pearl of blueberries. They preferred the smooth jelly likes jam. It a waste to throw it away so I had to use it for baking. Luckily, they do accept the taste of the blueberry jam when I used it for baking.

 
Recipe

Ingredients
3 egg yolk
1tbsp caster sugar
35g veg. oil
1/4tsp salt
80g blueberry jam } mix
30g hot water } together
75g cake flour (sifted)

3 egg white
45g sugar
1/4tsp cream of tartar

Steps:
1. Preheat oven to 175C.
2. With a hand whisk mix egg yolk, salt and sugar together.
3. Add in oil and blueberry mixture, whisk till combined.
4. Add in flour and stir until batter is smooth.
5. Use a cake mixer, whisk egg whites and cream of tartar till frothy.
6. Gradually add in sugar and whisk till stiff peaks form.
7. Fold in 1/4 of meringue into egg yolk batter until blended.
8. Then fold in the rest of the meringue lightly in 3 portions until well combined.
9. Pour batter into a 20cm tube pan.
10.Put into a preheated oven and bake for 35-40mins.
11.Remove from oven, invert cake pan and let it cool.
12.Remove cake from pan and serve.

Letter 'e' and 'G' Cookies

Hahaha...it suppose to be Pinwheels cookies and it turn out so ugly. My son named is Letter 'e' and 'G' cookies so I just adopted to it. ^-^

Recipe source from Bake with Anna Olson - Tender Tart Dough.

Following recipe I had made some adjustment.

Recipe

Ingredients
155g unsalted butter
100g icing sugar (sifted)
1 hard-boiled large egg yolk
1 large egg yolk
1/2tsp vanilla paste
1/4tsp salt
100g cake flour }sifted
130g plain flour }together

2stp cocoa powder

Steps:
1. Beat butter and icing sugar together till smooth.
2. Push the hard-boiled egg yolk through a sieve into creamed butter.
3. Add in egg yolk and vanilla and mix till blended.
4. Fold in sifted flour and salt till blended.
5. Remove 290g dough.
6. Lightly flour working surface top and shape dough into disc. (dough will be very soft)
7. For the balance dough in the cake mixer, add in cocoa powder and mix till blended.
8. Wrap each doughs up in plastic and chill in fridge till firm, about 2 hours.
9.Remove doughs from fridge and roll out each dough on floured surface into square sheet about 1/4 inch thick.
10.Place the chocolate dough over plain dough, trim edges and carefully roll up.
11.Wrap cookies log and chill till firm, about an hour.
12.Preheat oven to 175C.
13.Remove cookies log, slice cookies about 1/4 inch thick and place it on baking tray.
14.Bake for 15mins till lightly browned on the bottom.
15.Remove cookies from tray, cool them on wire rack and store in an airtight container.

Rich Chocolate Brownies

Recipe from here.

Prune Sponge Cake

Recipe

Ingredients
2 egg yolk
15g caster sugar
1/4tsp salt
65g egg white
40g caster sugar
30g cake flour
25g corn flour
1/4tsp vanilla paste
1tsp rum (optional)

adequate prunes (cut into small pieces)

Steps:
1. Grease and dust moulds with flour, shake off excess flour and set aside.
2. Sift flour and corn flour together, set aside.
3. Preheat oven to 165C.
4. In a bowl, whisk egg yolk and 15g of sugar till smooth and pale.
5. Add in vanilla paste and rum, continue to whisk for a minute.
6. In a clean mixing bowl, whisk egg white till frothy, gradually add in sugar and whisk till soft peak form.
7. Fold in half of the flour into egg yolk batter, follow by half of the meringue.
8. Fold in the balance flour and follow by the rest of the meringue till well blended.
9. Fill batter into a piping bag.
10.Place prunes at the bottom of moulds and fill it with batter till 80% full.
11.Bake in a preheated oven for 20mins.
12.Remove from oven and cool it on a wire rack.
13.With a thin sharp knife slowly remove cake from mould.
14.Dust cakes with icing sugar and serve.

Blueberry Jam Muffins

Recipe

Ingredients (yield 6 muffins)
1 egg
65g caster sugar
1/4tsp salt
1/4tsp vanilla paste
85g unsalted butter
45g milk
120g cake flour
30g ground almond
1tsp baking powder

adequate blueberry jam


Steps:
1. Preheat oven to 180C.
2. Sift flour, ground almond and baking powder together and set aside.
3. Melt butter over low heat and remove from heat.
4. With a hand whisk, stir in sugar, salt, milk and egg into melted butter till smooth.
5. Stir in flour mixture till just combined.
6. Scoop 1tbsp of batter into a lined muffins tin.
7. Drop 1/2tsp of blueberry jam into batter and cover with batter.
8. Drop some jam on surface of batter and bake in a preheated oven for 25mins.
9. Cool muffins on a wire rack.

Mini Chocolate Rice Roll

Recipe

Ingredients
3 egg (separated)
50g sugar
1/2tsp chocolate paste
45g cake flour
2tsp cocoa powder
1/4tsp baking powder
40g butter (melted)

butter cream
chocolate rice

Steps:
Sponge cake:
1. Preheat oven to 200C.
2. Lined and greased a 9" by 12" tray and set aside.
3. Sift cake flour, cocoa powder and baking powder together, set aside.
4. Use a cake mixer, whisk the egg whites till frothy.
5. Gradually add in sugar and whisk till stiff peaks form.
6. Switch speed to medium and gradually add in egg yolks and chocolate paste,
whisk for another minute until well combined.
7. Fold flour into the meringue lightly in 3 portions until well blended.
8. Lastly fold in melted butter into batter until well combined.
9. Pour batter in the prepared tray and smooth the surface.
10.Bake in a preheated oven for 10mins.
11.Remove cake from tray and cool on a rack with the skin facing up.

Assemble the cake:
1. Cut sponge into two pieces.
2. Carefully transfer one piece onto a greaseproof paper.
3. Spread butter cream on the cake.
4. Gently roll the cake by using the paper to lift the cake and guide roll.
5. Wrap up the swiss roll in a greaseproof paper.
6. Repeat steps no.2-5 for the other sponge.
7. Rest both rolls in the fridge to stabilize it shape.
8. Pour chocolate rice on a tray.
9. Spread some butter cream on the surface of the rolls and roll it in the chocolate rice.
10.Slice and serve.

Gula Melaka Chiffon Cake

Recipe from here.

Pandan Kaya and Cinnamon Roll Steamed Buns

Recipe

Ingredients
Dough:
30g warm water
1 1/2tsp instant yeast
250g Hong Kong flour/ pau flour
65g icing sugar
1/2tsp baking powder
80g pandan water (Boil few blades of pandan leaves with 150ml of water for 10mins.)
1/4tsp pandan paste
15g shortening

Steps:
1. Mix yeast and lukewarm water together, set aside for 10-15mins.
2. Sift flour, icing sugar and baking powder onto a clean surface and make a well in the centre.
3. Mix pandan paste and pandan water together.
4. Pour yeast mixture, pandan water and shortening into the centre of the well.
5. Stir in flour and knead with your palm till a smooth and soft dough is formed. (You may need to add some flour if the dough is sticky.)
6. Cover and set aside to rest for 30mins.
7. Place dough on a floured surface and knead for a while.
8. Divide dough into two portions.

Pandan Kaya Steamed buns:
Steps:
1. Divide one portion of dough into 8 to 9 small doughs.
2. Wrap 3/4tsp of kaya into dough and seal opening.
3. Roll dough into ball and place it on a square(6x6cm) grease proof paper.
4. Flatten it, with a sharp knife cut 4 slits on dough and draw a line on each petal.
5. Brush centre of flower with water and sprinkle some black sesame seeds.
6. Cover and let it rest for 30mins.

Cinnamon Rolls Steamed buns:
Steps:
1. Roll out another portion of dough into rectangular.
2. Trim 4 edges to get straight lines.
3. Mix 1/2tsp of ground cinnamon with 2tsp of brown sugar.
4. Brush surface of dough with vegetable oil, scatter cinnamon sugar around it.
5. Roll up dough just like swiss roll.
6. Divide dough into equal portions.
7. Place it on a square(6x6cm) grease proof paper.
8. Cover and let it rest for 30mins.

Steaming:
Steps:
1. Preheat steamer, bring water to a rapid boiling, drop in few blades of pandan leaves.
2.Arrange buns on steaming rack with some gap in between buns for expansion.
3.Steam buns over medium heat for 10mins.

Paper Sponge Cake

It School Holiday and it great that I'm having a long break till next year. Sign...I still have a lot of stuffs to prepare and a long list to do for this holiday. :( Although it was very busy and tiring, coping with both my work and family but I felt good going back to work again.

Hehehe... my three gentlemen had been craving for my bakes. They had listed out quite a few bakes which they hoped I could bake during this holiday. So here I started it off with this simple paper sponge cake as a warm up exercise.

I forgotten that the paper cups is not waxed so the cake tend to stick to the paper cups and difficult to remove.

Recipe from here.

A Thank You Note

I'm felt very touched after reading all my friends warmest greetings. Thank you everyone for leaving your lovely comments. ^_^

It been a very busy July for my family and me as my three lovely gentlemen had to adjust their daily routine to suit this working mum. I'll try to find some time to bake during the school holiday. See you all then. ^_^

Farewell!

This is my last post and I will bid everyone farewell. I had went back to my working field after this eleven long years of being a stay home mum (homemaker). For the past few years, it been a wonderful and fruitful trip for me blogging around the cyber sphere. I like to say 'Thank you all my blogging friends'. I may or may not leave a comment on your blog but stepping into your lovely room really spice up my life. It very kind of each individual of you for sharing so many wonderful recipes, cooking and baking experiences on your blog. Without all your wonderful blogs I'm just like a frog in a deep...deep well.



Wishing everyone happy blogging, happy cooking and happy baking. Friends, do continue to share more wonderful recipes. I will stop by your blog drooling over your delicious post and add some spices to my tiring day too. I will bake and share recipe if I have the free time. Best wishes to everyone out there and thanks once again! ^_^

Palm Sugar Steamed Buns

Recipe

Ingredients
30g warm water
1tsp instant yeast

200g Hong Kong flour/ pau flour
1/2tsp baking powder
60g palm sugar
70g water
8g shortening

Steps:
1. Mix yeast and warm water together, set aside for 10-15mins.
2. Simmer water and palm sugar together till sugar dissolved, set aside to cool.
3. Sift flour and baking powder onto a clean surface and make a well in the centre.
4. Pour yeast mixture, syrup and shortening into the centre of the well.
5. Stir in flour and knead with your palm till a smooth and soft dough is formed. (You may need to add some flour if the dough is sticky.)
6. Cover and set aside to rest for 30mins.
7. Place dough on a floured surface and knead for a while.
8. Cover and set aside to rest for 10mins.
9. Flatten dough and roll out dough into long rectangular, trim 4 edges to get straight lines.
10.Roll up the dough from the wider side.
11.With a shape knife cut into 10 equal pieces.
12.Place it on a square(6x6cm) grease proof paper. 
13.Cover and let it rest for 30mins.
14.Preheat steamer, bring water to a rapid boiling.
15.Arrange buns on steaming rack with some gap in between buns for expansion. 
16.Steam buns over medium heat for 10mins.

Chiffon Cupcakes (清水小蛋糕)

Recipe from '爱'生活 My Life-清水小蛋糕.

Recipe

Ingredients
1 egg
3 egg yolk
15g sugar
1/4tsp salt
50g veg. oil
few drops of vanilla paste (to cover the strong egg taste)
50g cake flour (sifted)

3 egg white
50g sugar

Steps:
1. Preheat oven to 175C.
2. Lined muffins tray with paper casing and set aside.
3. Use a hand whisk mix 1 whole egg, egg yolks, sugar and salt together until well blended.
4. Add in oil and few drops of vanilla paste, whisk till combined.
5. Add in flour and stir until batter is smooth.
6. Use a cake mixer and whisk the egg whites till frothy.
7. Gradually add in the sugar and whisk till stiff peaks form.
8. Fold in 1/4 of the meringue into the egg yolk batter until combined.
9. Then fold in the rest of the meringue lightly in two portions until well combined.
10.Spoon batter into paper casing till 60% full.
11.Bake in a preheated oven for 20-25mins.
12.Remove cupcakes and leave to cool on a wire rack.

Caramel Custard Pudding

Recipe

Ingredients (yield 4puddings)
Caramel sauce:
40g sugar
1tbsp water

Custard:
250ml milk
40g sugar
1 egg
1 egg yolk
1/4tsp vanilla paste

Steps:
1. Preheat oven to 175C.
2. Lightly grease moulds and set aside.
3. Pour sugar and water into a sauce pan and cook over medium low heat till it turn caramel.
4. Spoon caramel sauce into prepared moulds and set aside.
5. Simmer milk and sugar together till sugar dissolved and milk is warm.
6. In a bowl whisk egg, egg yolk and vanilla paste together.
7. Pour some warm milk into beaten egg and mix well.
8. Pour egg mixture back into warm milk and mix well.
9. Strain custard batter.
10.Pour custard into prepared moulds.
11.Steam bake pudding in preheated oven for 25mins.
12.Set aside to cool and chill in fridge.
13.Slowly loosen side, sit mould in shallow hot water to loosen the caramel base.
14.Invert pudding onto dish and serve.

Ban Chien Kuih (曼煎糕)

Recipe

Ingredients (yield 5 kuihs -20cm diameter)
Yeast dough:
25ml warm water
3/4tsp instant yeast
1tsp plain flour
1/2tsp sugar

Batter:
130g plain flour
50g rice flour
20g custard powder
1/2tsp baking powder
1/4tsp baking soda
1/4tsp salt

2 egg
70g sugar
250ml water

Filling:
100g groundnut (roasted and coarsely milled)
40g caster sugar

Steps:
Filling:
1. Mix milled groundnut and sugar together and set aside.

Yeast dough:
1. Mix all ingredients together till well blended.
2. Cover and set aside.

Batter:
1. Sift plain flour, rice flour, custard powder, baking powder, baking soda and salt together, set aside.
2. With a hand-held electric whisk, whisk egg and sugar till sugar dissolved and batter turn pale.
3. Pour egg batter into flour mixture and whisk at low speed till well blended.
4. Add in yeast dough and continue to whisk till well blended.
5. Lastly pour in water in a slow stream and whisk till batter is free of lumps.
6. Cover and set aside to rest for 45mins.

Cooking:
1. Heat up a non-stick pan and lightly greased.
2. Ladle in some batter onto heated pan.
3. Cover with lid and cook over medium low heat till kuih become bubbly on the surface.
4. Scatter filling around kuih and cook for a while.
5. With a spatula fold half portion of the kuih over, dish out and serve.

Melting Chocolate Pudding

A cake crust like ring formed around the pudding, in the middle is soft batter like texture and slightly sink in. The pudding is done. When you cut into the pudding, a sticky river of molten chocolate will slowly flow out of the cake. This is 'super' 'duper' delicious! ;p

Recipe

Ingredients (yield 6 cakes)
3 egg
50g light brown sugar
45g soft unsalted butter
25g plain flour
2tsp rum (optional)
180g cooking chocolate (melted)

Steps:
1. Preheat oven to 175C.
2. Greased 6 moulds with butter, set aside.
3. Use a food processor, whisk eggs and sugar till sugar dissolved and egg batter double in volume. (The egg batter don't have to be thick and fluffy.)
4. Add in plain flour and soft butter, continue mixing till well blended.
5. Lastly add in chocolate and rum and mix till well blended.
6. Switch off food processor, fill batter into mould till 3/4 full.
7. Bake in preheated oven for approximate 6-8mins for metal mould, 9-10mins for ramekins blow. (Observe: Cake rises, a cake crust like ring formed on the surface, middle is soft batter like texture and slightly sink in. It done, don't over bake it. If not it will not have the sticky river of molten inside the cake.)
8. Remove from mould at once, dust with icing sugar and serve with ice-cream or whipped whipping cream.

Note: You can prepare pudding batter a few hours ahead or a day in advance, wrap with cling wrap and chill in the fridge. Bake chill puddings for approximate 9-10mins for metal mould, 11-12mins for ramekins blow. Remember to keep a look at the puddings now and then while baking.

Honey & Condensed Milk Sponge Cupcakes (蜂蜜煉乳杯子蛋糕)

Recipe from Carol自在生活- 蜂蜜煉乳杯子蛋糕.

Recipe

Ingredients (yield 10 cupcakes)
3 egg
45g caster sugar
100g cake flour
15g honey
15g condensed milk
30g milk
1/4tsp vanilla paste
50g unsalted butter (melted)

Steps:
1. Preheat oven to 175C.
2. Lined muffins pan with paper casing and set aside.
3. With a hand whisk, whisk eggs and sugar in a mixing bowl over a pot of simmer hot water. (Base of mixing bowl not touching water.)
4. Keep whisking till the egg mixture reach about 40C.
5. Remove from simmering water, pour egg into cake mixer bowl.
6. Whisk at high speed for 5mins till it increase in volume and pale.
7. Reduce speed to medium-low and continue to whisk till it stable where only tiny air bubbles can be seen, it take about 10-15mins.
8. Reduce speed to low and continue to whisk for a minute.
9. Dissolve honey and condensed milk in warm milk. (I mixed them together in a small bowl, warmed it up in microwave oven for 10sec and mix well.)
10.Sift flour into egg batter in 3 portions and fold in.
11.Mix lukewarm honey mixture and melted butter together.
12.Lastly fold in liquid mixture into cake batter till well blended.
13.Spoon batter into cupcake pan till 70% full.
14.Tap pan on counter top to burst air bubbles in the cake batter.
15.Spray water on surface of cake batter.
16.Bake in preheated oven for 18mins.
17.Remove cakes from pan and cool it on a wire rack.

Pandan Chiffon Cake

Recipe

Ingredients
3 egg yolk
20g sugar
1 1/2tbsp veg. oil
1/4tsp salt
20g pandan juice
50g coconut milk
1/4tsp pandan paste
75g cake flour

3 egg white
55g sugar
1/4tsp cream of tartar

Steps:
1. Preheat oven to 175C.
2. Sift flour and set aside.
3. Use a hand whisk mix egg yolk, sugar and salt together.
4. Add in oil, pandan juice, pandan paste and coconut milk, whisk till combined.
5. Add in flour and stir until batter is smooth.
6. Use a cake mixer and whisk the egg whites and cream of tartar till frothy.
7. Gradually add in the sugar and whisk till stiff peaks form.
8. Fold in 1/4 of the meringue into the egg yolk mixture until combined.
9. Then fold in the rest of the meringue lightly in two portions lightly until well combined.
10.Pour batter into a 20cm tube pan, smooth surface.
11.Place pan into a preheated oven and bake for 35-40mins.
12.Remove from oven, invert cake onto table top and leave it cool.
13.Remove cake from pan and enjoy.

Kuih Lopes

Recipe

Ingredients
300g glutinous rice (soak overnight)
1tbsp pandan juice
1/2tsp salt
1/2cup water
few drop of green food colouring
3blades pandan leaves

4pcs banana leaves (about A4 size paper)

100g grated white coconut
1/4tsp salt

50g sugar
100g palm sugar (chopped)
2blades pandan leaves
100ml water

Steps:
1. Scald banana leaves till soft, clean and set aside.
2. Mix salt into grated white coconut and steam for 10mins, set aside to cool.
3. Pour sugar, palm sugar, water and pandan leaves into a sauce pan.
4. Simmer till sugar and palm sugar dissolved, set aside to cool.
5. Mix pandan juice, salt, green colouring and water together.
6. Mix into drained glutinous rice and place pandan leaves on the surface.
7. Steam glutinous rice in a preheated steamer at high heat for 15mins till half cook.
8. Place 2pcs of banana leaves overlapping each other on counter top, scoop 1/2 portion of the glutinous rice onto banana leaf.
9. Roll it up firmly, tie two ends with raffia string tightly. (repeat steps no.6 and 7 for the balance glutinous rice)
10.Prepare 3/4 pot of boiling water.
11.Place bundles into boiling water and cook over medium high heat for 90mins till cooked.
12.Dish out and set aside to cool.
13.When cool, wet a sharp knife and cut the kuih lopes into serving sizes.
14.Remove banana leaves, coat kuih lopes with grated coconut and serve with palm sugar syrup.

Bak Zhang (肉粽)

A bundle of home-made dumplings wrap up with simple filling; fried minced meat and mushroom, this is the way my family like it. ;)

Rock Melon Sago Dessert (哈蜜瓜西米露)

This is my own version of Rock Melon Sago Dessert.
I'm submitting my post to Aspiring Bakers #20: Asian dessert buffet! (June 2012) hosted by Moon of Food Playground.

Recipe

Ingredients
1/2 rock melon (about 850g)
1/3cup water
1tbsp honey
40g sago

Steps:
1. Wash and drain sago.
2. Cook sago with water till sago turn translucent.
3. Drain and wash sago with cold water, set aside.
4. Remove skin and seed from rock melon.
5. Cut two slices of rock melon, diced it and set aside.
6. Cut balance of rock melon into big chunks.
7. Blend it together with 1/3cup of water till puree.
8. Strain puree and stir in honey.
9. Add in diced rock melon and sago.
10.Chill in fridge and serve.

Note: You can add more honey if you prefer sweeter, add more water if you prefer a more dilute puree. Instead of honey, you can boil some sugar syrup and
add into rock melon puree.

Kee Zhang (粽子）

It been ages I didn't make dumpling. So I started it off with this kee zhang, which is very basic. I'm very happy that everything turn out very well. I used 1kg of glutinous rice and it yielded 39 small dumplings. 39 dumplings wrapped and cook, 39 dumplings nicely cooked and I'm extremely happy. Hooray...success! :)

Orange Mixed Fruits Buns

Recipe

Ingredients
40g warm water
1tsp instant yeast
1/2tsp caster sugar
1tsp bread flour

250g bread flour
45g caster sugar
1/4tsp salt
95g orange juice
1 egg yolk (about 20g)
25g butter

70g mixed fruits

Steps:
1. Mix warm water, yeast, 1tsp bread flour and 1/2tsp caster sugar together, cover and set aside to prove for 10-15mins.
2. Combine bread flour, sugar and salt in a mixer and mix well at low speed.
3. Add yeast dough from step no.1, orange juice and egg yolk into the dry ingredients.
4. Knead at medium speed until it form a dough.
5. Add in butter, continue to beat until it form a smooth and elastic dough.
6. Cover dough and let it proof for 50mins.
7. Add in mixed fruits, hand knead until well combined.
8. Cover dough and rest for another 10mins.
9. Divide dough into 9 equal portions, shape each dough into round ball.
10.Arrange it on a greased tray.
11.Cover and leave it to proof for 45mins until it doubled in size.
12.Preheat oven to 190C.
13.Bake in a preheated oven for 10mins until buns is brown.
14.Remove buns from tray, place it on a wire rack and brush surface with butter while it hot.