Cinnamon Rolls

Mmm... Cinnamon rolls~

I made this delicious cinnamon rolls bun for my brother sometimes ago. And I only had the time to update this now! So, I was procrastinating...

I learned this recipe during my first year in Culinary school. I love that not too sweet, buttery and cinnamon taste from this rolls. And I love the cinnamon smell, spreading across the kitchen.

Preparing this cinnamon rolls bun is easy. All you need is a dough for soft roll. Roll them flat into square, spread some melted butter and sprinkle some sugar, or brown sugar if you like, and a whole lot of ground cinnamon. But of course, if you didn't like your cinnamon rolls taste too cinnamony, you could sprinkle them moderately.

Roll them up, cut into desired size, and bake them at 180 degree Celsius for 20 minutes. You could bake them in a baking pan, or in a muffin tin. I think, it looks cuter in a muffin tin. 

You could have your cinnamon rolls just the way it is. If you like it sweeter, you could drizzle some powdered sugar glaze. In my case, I ran out of powdered sugar. So, I decided to drizzle my cinnamon rolls with coffee flavored syrup instead. It's perfect for breakfast ;)

A recipe of this cinnamon rolls was posted by cookingvarieties. Please visit her blog too :)

Soft Rolls

I used to prepare soft rolls a lot during my diploma. It is something which me and my classmates prepared for our commercial cooking class. Cut the roll into two, and spread some butter- it taste really good, fresh from the oven. I remember that I used to pack some leftovers soft rolls, and save the cute rolls for breakfast! The recipe is pretty simple too! 

Soft Roll

250g Flour
1 egg
100ml water
25g butter
35g castor sugar
5g dried yeast
10g salt

1. Combine all ingredients in a mixer with salt and yeast added separately.
2. Mix for 20 minutes in medium speed.
3. Knead the dough. (I added in chopped basil at this step. You may add some other chopped herbs, or leave it as it is.)
4. Rest for 20 minutes. Cover the dough with damp towel.
5. Knock the dough.
6. Roll the dough into a ball. 20g per ball. (You may sprinkle some sesame seeds, almond nibs, etc on top of bread)
7. Bake for 20 minutes at 200 degrees Celsius

Baked Mushroom with Eggs

Good morning dear readers!

I love watching Mrs.Hoshizawa in Dosanko Cooking. In fact, I always watched her show while having my breakfast in the morning. Mrs. Hoshizawa had lots of simple and good looking recipes. And it was good to learn a few cooking tips from her.

So, when I saw this baked mushroom with egg recipes from her, I was determined to try them. I love mushrooms! And that melted cheese on top tempted me to try this. So, I made this baked mushroom with egg with a bit of adjustment for the recipe to suit my available ingredients.

Baked Mushroom with Eggs

2 cups of any fresh mushroom (you can use two types of mushroom)

1 large onion, sliced thinly

1 tbsp butter

2 large eggs

2 tbsp mayonnaise

2 tbsp milk

2tbsp soy sauce

Salt and Pepper to taste (don't use too much salt as you can get that saltiness from soy sauce)

1 cup shredded cheese, any type (I used mozzarella and cheddar)

1. Cut the roots off the bottom of the mushroom. Give them a good shake to remove any dirt. Separate the mushroom from clumps, and wash them with water. Set aside.

2. Heat up butter in a non-stick pan. Add in onion and stir fry until translucent. Add in mushrooms and stir fry for about 2 minutes. Mix them evenly and remove from heat. 

3. In a bowl, beat eggs. Mix in mayonnaise, milk, soy sauce and salt and pepper.

4. In a heat proof dish, put in the mushroom-onion stir fry. Then, pour the egg mixture on top of mushroom-onion.

5. Top with shredded cheese and bake in an oven for 10 to 15 minutes at 170 degrees Celsius. Or until cheese turned brown, and egg mixture is no longer runny.

6. Serve hot.