This is a very easy cheese bread to make. No need to knead and no need to use a mixer! If you like your bread very cheesy, sprinkle more cheese on top of the buns just before baking.
Here's the recipe (makes 12):
60ml warm water
3.5 tsp instant yeast
300g bread flour
2 tsp sugar
1.5 tsp salt
125g cheddar cheese (in a block, not the slices)
120ml milk, room temperature
125g butter, melted
1. Mix water and yeast. Cover till it turns frothy.
2. Melt butter (use the microwave or the stove).
3. Grate the cheese.
4. Mix flour, sugar and salt in a large bowl. Add 100g grated cheese (reserve the extra 25g for use later) and mix.
5. Add yeast mixture, milk and eggs. Mix vigorously with a spoon.
6. Add butter. Mix till thoroughly combined.
7. Cover and place in unheated oven for 1.5 hours.
8. Line regular-sized muffin tray with baking cases.
9. Stir dough and spoon it into baking cases. Cover for 30 min.
10. Preheat oven to 200 degrees Celsius.
11. Sprinkle cheese on dough. (Sprinkle more if you like it more cheesy.)
12. Bake 20 to 25min till golden brown.
Great news for professional bakers! The very popular Teddy Red foodgrade cakebox (above) is sold online at www.boostprints.com.
I did a series of baking demo workshops for Rowenta Oven over the past 3 weeks and 6th Feb 2010 was the last session. It was so much fun! The participants were such a jolly lot and they were very interested in the art and science of baking.
Here I am with some of the participants. On the leftmost is the brand manager for Rowenta Ovens. They are all very cheerful, interesting and energetic people. Such a joy to be with!
I baked muffins at the workshop. The above shows the batter being baked.
And 20mins later!
Oi Lin's Demo-And-Part-HandsOn Baking Classes
I will be personally teaching a series of demo baking lessons at my culinary studio.
Below are the dates and times:
28 Mar 2010, Sunday: 4.30pm to 6.00pm (FULL)
4 Apr 2010, Sunday: 4.30pm to 6.00pm (limited places left)
I will be demonstrating 3 recipes:
1. Tart: Pineapple Tarts
2. Muffin: Fragrant Lychee Muffins
3. Cookie: Pretty Cherry Blossom Cookies
Fees: $60 per person (20% discount if payment is made before 21 Mar 2010)
Class size: maximum 6 persons
Class size: maximum 6 persons
During the class, I will be talking about the ingredients I use and demonstrating the mixing techniques. Wherever possible, I will give every participant some hands-on experience.
My baking classes are great for beginners. The maximum class size is 6, so this allows me to give more attention to every participant and to correct his/her technique. Participants should feel comfortable asking questions or even to share their past baking experiences.
Pineapple ('open') Tarts. I will be showing participants how to prepare this melt-in-the-mouth buttery tart.
Pretty Cherry Blossom Cookie. Another of my favourite cookie to bake! I will share with participants how to create these lovely cookie patterns.
Fragrant Lychee Muffins. These muffins are soft and delicious and they never fail to delight! I will show participants how to bake these muffins without the use of lychee essence.
Two of my favourite celebration dates are coming up soon - Chinese New Year and Valentine's Day!
This year is especially exciting because it's AsianBakes' very first Chinese New Year. The orders have been coming in since January. My staff and I are busy baking away, but it doesn't overwhelm us (or at least not yet!) because we enjoy it. I love the smell of the butter beaten with sugar, handling the dough and that aroma that wafts out of the oven after the cookies are baked. Nothing smells better than fresh baked cookies and cakes.
Starting AsianBakes has been a huge learning journey for me. I am grateful to my parents who are my best mentors, and to my husband who believes in me and cheers me on. Not only them, my brothers, aunts, uncles, cousins, in-laws and many others gave me their encouragement and support and their kind words meant a lot to me. So thank you and I appreciate everything that all of you have done for me and I wish I knew how to say it better other than I love you all so, so much!
Here I am with Anna. (I'm on the right.) She's the boss of Sugar Inc, a baking school (http://www.sugar-inc-cake.com/). She's also the author of Gorgeous Cupcakes. We're great friends and it's such an honour to know her.
Last Tuesday, we were both interviewed by Life! and we talked about our cookbooks and how we got started in our second careers. We were both school teachers once. The interview and photoshoot were held at AsianBakes Culinary Studio.
I'd like to say a big thank you to all my customers and clients. You are a wonderful wonderful lot and I wish you all a very happy and prosperous new year.
Thank you to my staff at AsianBakes. You all are the BEST!
And to my parents, no words and action can express how deeply grateful I am for your unconditional love. I love you both with all my heart.
And thank you to Jesus Christ, my Saviour and my Lord, for His grace, mercy and mighty love. How great Thou art!