made this a while back, first time having success in baking bread, or bun for this matter. The bread has good soft texture, however it don’t keep well, get dry after about 2 days, maybe i didn’t put in bread improver/dough improver etc etc 😛 Recipe taken from Cheese Sticks@Oh bin, it is a chinese blog. Above is after the dough being knead for a good 15-20 minutes(approx)

have finally conquer the fear of baking bread, baking bread always seems so unattainable, i mean how does mere flour turn into soft pillowy bread with holes uniformly dotted in it… One of the secret is while mixing the flour with liquid ingredients(egg etc) to form into dough above, it will be very wet initially(almost seems like it is not going to hold together), but be patient, don’t add more flour frantically into it, but just continue to work it in a bowl, it will gradually become more workable(less wet), the later turning the dough onto a working surface, give it a good 15 minutes knead till it pass the window pane test(or almost passing the window pane test) which is stretching a little  bit of the dough on your hand, and you will actually be able to see light thru the dough, meaning gluten(bread structure) has developed nicely, and the dough is “elastic” enough to form a good soft bread. If it doesn’t pass the “window pane test”, you just have to knead it longer before letting it rise.

after the first rise(about 1 to 2 hours) under humid area. I put it near the front porch where the sun shines in

shaped into bun, give them another 1 hour or so rise(second rise), brush egg wash, quartered cheese on top, and leave some buns plain as it is.

finished products, nicely joined to each other

nice soft texture

Recipe source: Oh Bin

Recipe taken from King Arthur Flour website – Baker’s Banter. Making parmesan cheese bun using tapioca flour, suitable for gluten intolerant people. No proofing of dough required, super quick recipe, but i don’t like the taste or texture of the finished product :\

butter and milk, to be boiled

2 eggs and some chopped garlic

mix in boiling butter-milk mixture into tapica flour, then mix in chopped garlic and grated parmesan cheese to form the elastic dough above.

add in egg slowly, it will form a lumpy mixture as above

puffing up in the oven

finished product

above is shown cross section of the cheese bun, i overturn the bun, crispy thin at the bottom, and thick starchy/sticky at the top, don’t like it, find the taste too milky(from milk and butter), and not fan of the starchy/sticky texture and crispy bottom. It didn’t turn out as luscious as the one shown in Baker’s Banter, but that could also be due to me mixing using hand most of the time, didn’t use electric mixer to mix the lumpy mixture till smooth

Another experiment… wanted some cheesy soft bun, but it turns out quite milky(that could also be due to i only put in half the amount of cheese specified :P), but still the texture is a turn off…

Blue Cow Cafe formerly known as Fogal’s Meat Market, situated in Plaza Damas, above Hartamas Shopping Centre’s Starbucks, well hiden from the mall crowd.

opposite an interior shop – Kitch

Euro Deli selling good range of kitchen utensils is nearby.

All Day Breakfast menu

soups, appetizers and salads

meat selection

interior

selling fresh meat

Spicy Tomato Sauce, RM9.80++, very nice with slight spiciness from tobasco, very big portion, above is 1 portion size which they kindly split into 2 decent sized bowl for us.

Pea and Ham Soup, RM9.80++, delicious with ham bits

2 sausage(choose from beef, lamb, pork etc) with 2 sides(mash potatoes, steam vege, fries etc), about RM20, delicous homely mash, nice steamed vege with bite, and freshly made sausage

Address: The Blue Cow Cafe

N-1-4, Plaza Damas,

No. 60, Jalan Sri Hartamas 1,

Sri Hartamas,

50480 Kuala Lumpur

email: jfdi27 [at] streamyx.com

Telephone & Fax: 03-6201 3206 / 6201 3306

Price: 10% service charge

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Kou Shui Porridge in Jalan Cheras Batu 3 1/2

menu

soya with herbal jelly, Barley drink

interior, nice wooden seating

Fish porridge, RM7.90, boiling hot

Dried oyster and century egg porridge, RM11.50, like its slightly sticky consistency.

Address: Kou Shui Porridge

526G, Jalan Cheras Batu 3 1/2,

56100, Kuala Lumpur

Telephone: 03-9281 1818

Handphone: 017-292 1488

Business hour: 11am – 2am!

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another very yummy food joint in Plaza Kelana Jaya, just next to a lake

fish with herb-infused cream sauce, around RM30

My cajun style fish on a bed of creamy mashed potatoes, around RM25

went on a weekday, but unfortunately they don’t have eat all you can pasta promotion for weekday that falls on public holiday.

Nonetheless, it is a satisfying meal, they have complimentary salad and watercress soup at the time we went.

Other post of this restaurant:

Secret of Louisiana

Pillow Talk with Bangsar-bAbE (lunch buffet)

Allen Journal (with map)