The same reaction with my hubby, when I gave him a slice. Really good with a cup of hot coffee. This bread is great spread with butter, it still stays soft the next 2 days. Take 400gm of the dough and mix with E until well-blended. There will be a "Culinary Smackdown Battle Chile October 2010" at "At Home With Rebecka"
Pumpkin and sweet potatoes have always the constant staple food for my eldest furkid ever since she was diagnosed with hereditary severe allergies to rice, yeast and wheat products, we had been using pumpkins, potatoes and sweet potatoes as her main source of carbohydrates
Alex Goh's JapaneseCream Bread taken from Magic Bread. 100g whipping cream (I used thickened cream). Arrange the rectangles vertically into a 20cm chiffon pan that had been greased with (E). 100g whipping cream (I used thickened cream)
My boy came home for weekend holiday and this delicious buns are specially made for him. Kare-pan is one of the popular bread in Japan and it is normally deep fried with coated bread crumb or panko, filled with curry potatoes
Japanese Souffle Cheesecake with Oreo Whipped Cream. Instead of the oreo crust, I use oreo whipped cream and in place of the dense and creamy cheese filling, a japanese souffle cheesecake that is lighter yet creamy in a different way
Brush the top of the bunswith the remaining whisked egg. Repeat for the remaining buns. Cover with a clean kitchen towel and let the dough rise for 1 hour. Cover the bunswith a clean kitchen towel and leave to rise again for 40 minutes. Bake the milk bread buns for about 20 minutes until golden brown. Halfway through the bake turn the baking tray 180 degrees so the buns in the back are now at the front of the oven. Take the baking tray out of the oven and let the buns cool for 5 minutes on a cooling rack before serving