the eggs, sugar and salt well. Add in the honey, mix well then add the yeast water, mix well again.
the egg mixture into the flour, use the dough whisk to mix in the flour till well mixed. Then add in the butter and mix well. Cover the bowl and put it into the refrigerator to proof overnight.
the cream cheese mixture. Use an electric mixer to mix the cream cheese and icing sugar together until smooth. Divide and put it back to fridge to harden for easier wrapping.
day, take the dough out of the fridge, punch out the air and divide the dough into 16 portions of 60g each.
in the dried cranberries and cream cheese, seal the buns and proof for 30 minutes.
a piece of baking paper or mat over the proofed buns and another baking tray on top of it.
oven, bake at 210 degree Celcius for 10 minutes, remove baking tray and paper or mat, bake for another 3
to a cooling rack to let cool.
here to take part and win yourself a Tovolo tool as shown above. (open to Singapore residents only)
the Chinese New Year Giveaway. (open to EVERYONE including overseas )
Add in creamcheese, milk and chicken base. Mix well until creamcheese is melted. Then, I went to look at my refrigerator again and noticed the 1/2 creamcheese that I used before and the whole milk that I had. 1/2 block of creamcheese (4oz). 1/2 block of creamcheese (4oz)
Beat creamcheese with sugar till smooth. As mentioned in my previous post no bake cheese cake, during recent Raya lunch sharing session one of my colleagues shared with me that he brought back a slice of cheesecake for his little niece and she liked it so much that she wanted it for her birthday cake