The month-long school holidays have just started in Singapore. Oh gosh! I dare not imagine how chaotic the house will be with my Mr. Talk-A-Lot around during this period? Though he sometimes had me on my wit’s end, I still cherish a lot the precious and priceless moments we shared together. For this holiday, we will be away for a short vacation starting tomorrow. So, you won’t see any update in my blog till I return.
Meanwhile, I am sharing another apple-themed post. Sorry, if I bore you with so many recipes using apples. Actually this post is done at the request of my readers. It’s all started with a photo of apple buns that I uploaded on my fan page lately. When they saw it, they wanted me to share the recipe. So, to keep my promise, here it is!
This apple bun uses my favourite bread starter called water roux/ tangzhong (汤种). This starter is obtained by mixing bread flour and water together and cook under gentle heat until it reaches 65°C. By adding it to the dough, the bread texture will be very moist and soft. I think it can beat those from the bakery shop too! If you want to know more about this bread starter, you can read more at my earlier post titled “Cheese Breadsticks” .
Although I have bookmarked this recipe for a long time, I just didn’t have the chance to try it out. The reason is I couldn’t figure out how to make the apple filling as the book doesn’t mention anything about that. Recently, I spotted the method in another cookbook. So, without delay, I gave this recipe a shot. Wow! The buns turned out amazingly eye-pleasing and flavourful!
I’m truly in love with its adorable outlook. Having curly baked apple slices as topping and rising nicely in a paper cup, the bun resembles a “cupcake” to me. But it definitely provides more nutritious value than cupcakes. Taste wise, it’s fantastically great! Extra soft, moist and delicious! The best is that it still tastes good even the next day! The apple filling gives the bun a boost in flavour too. Needless to say, it becomes another instant hit in my family. Besides that, when I shared some with my friend, I was surprised to see her 7 year old daughter, who is known to have a small tummy, gobbled up the entire bun in seconds! She gave me a thumb-up too! I was overwhelmed with joy! This recipe really helped to get my baking mojo back. Once again, my kitchen is filled with wonderful smell of bread now. I hope you will hop on to my bread wagon soon and serve your family with more freshly homemade bread that is free from preservative or artificial ingredients!
On a brighter note, I am honoured to be featured in Mother’s World inaugural issue. It”s a quarterly parenting magazine published by Mom & Me, a chain of retail stores from Mahindra Retail in India. (Click on the images for large view)
This recipe is featured at Rise and Shine Breakfast Campaign 2013.
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