blueberry muffin and cheese muffin

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Blueberry muffin and cheese muffinThat’s my pal A’s hands holding up the muffins. :)

On a recent company-paid vacation trip to Pulau Tioman in Malaysia, we had to wake up at 4 am and meet at the Singapore Flyer to take a coach at 6 am. At that hour, the only breakfast you can get is MacDonald’s. I did not want to eat MacDonald’s for breakfast, nor did I want to buy bread. My taste buds are pretty choosy these days.

So on the night before the trip, I got to work on these amazing muffins, whilst waiting for the laundry to be done. It took an hour’s time, from preparation to baking and washing up, to make 12 perfectly moist, wonderfully fragrant and delicious muffins.

In Singapore, the craze for muffins was quite rampant about 5 years back. It all started with this small hawker stall at Shunfu Market, called Chocolat N’ Spice. People would come from all over, to queue for 30 minutes for these muffins. Their muffins were such a success, they have since opened 2 more outlets. Check out their website here.

I love their cheese muffin. It was a sweet muffin with a cheese square in the center. Eaten when warm, the sweet fluffy cake with the melty salty cheese is out of this world.

I tried to recreate that muffin. I wondered on what type of cheese to use. I tried my luck, bought this cheese and I think I might have gotten the cheese right. :)

Blueberry muffin and cheese muffin  (adapted from Joy of Baking)

  • 260 grams all-purpose flour
  • 150 grams castor sugar
  • 1 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 80 grams unsalted butter, melted
  • 2 medium eggs
  • 240 ml plain yogurt
  • 1 tsp vanilla extract
  • 250 grams blueberries, washed and patted dry
  • 15 cubes of laughing cow cheese
  1. Preheat oven to 200 C. Line a 12 hole muffin pan.
  2. In a large bowl, mix flour, sugar, baking powder, baking soda and salt together.
  3. In another large bowl, mix butter, eggs, yogurt and vanilla extract.
  4. Slowly pour the wet ingredients into the dry ingredients, mixing with a fork while pouring. Do not over-mix. Stop when the ingredients are just combined and there are no large pockets of flour left. Mixture will be lumpy.
  5. Divide batter into 2. Or, if like me, you want to wing it, just scoop the batter into 6 of the prepared liners till about 1/2 full. Place 3 cubes of cheese into each muffin and scoop in another tablespoon of batter over the cheese cubes.
  6. Add blueberries to remaining batter and gently fold in. Scoop into the remaining 6 prepared liners.
  7. Bake for 5 minutes on 200 C, then reduce temperature to 190 C and bake for another 18-20 minutes. Muffins are done when a toothpick in the cake comes out clean.
  8. Cool on wire rack slightly before removing from muffin pan. Enjoy.

blueberry muffin

Surprise surprise, I increased the sugar in this recipe! It tasted just nice. Even when cold, the muffins were great. 2 days later, the blueberry muffins were slightly wet because of the copious amount of berries inside but it was still good. The cheese muffins did not survive past the 2nd day.

cheese muffin

Everyone loved the cheese muffins. Sweet and salty usually wins hands down with this gang…:)

 

black glutinous old dough steamed bun

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black glutinous old dough mantou

My taste buds have been going nuts lately. All because of dieting. Sigh.

As usual, I am on a diet. As the years add on, so does the body weight. It’s not as easy to reduce weight as before. So…here I go again, on a diet. I’m on Herbalife, by the way. That is the only diet that works for me, though one of the supplement makes me feel everything tastes yucks.

Guess that is a good thing for dieters, but all of a sudden, I’m crankier than usual, perhaps because I’m eating only 1 meal a day and I feel food should taste great all the time. Life isn’t as good when everything tastes bland and uninteresting.

I modified the old dough steamed bun recipe to use up some black glutinous rice flour. Using this flour adds more nutrients to the buns too. The weirdest thing is, my taste buds thought these buns rocked…

Black glutinous old dough steamed bun

Starter dough (refer to here)

Main dough

  • 200 grams plain flour
  • 75 grams cake flour
  • 25 grams black glutinous rice flour
  • 5 grams instant yeast
  • 75 grams sugar
  • 3 grams salt
  • 175 ml milk
  • 70 grams starter dough *
  • 1 tbsp corn oil
  1. Prepare a steamer with enough water to boil for half hour.
  2. For the main dough, mix everything, except corn oil, in the bowl and knead until dough is formed. Add in oil and knead until it is smooth and passes windowpane test.
  3. Lightly flour work area and divide the dough into 10 pieces. Roll each piece into a ball and place on small pieces of grease proof paper. Place each piece in the steamer, making sure enough space is left for the dough to proof. Proof for 1 hour.
  4. After an hour, the dough should have doubled. With the buns in the steamer, turn on the heat to medium. When the water boils and you can see steam, start the timer for 10 minutes.
  5. After 10 minutes, turn off the heat. Carefully and slowly open the lid just a bit, allowing the steam to escape. Leave the buns for 3 minutes. This helps prevent excessive shrinking.
  6. Serve warm or cold, plain or with jam/peanut butter.

* My starter dough was 2 weeks old. I thawed it overnight in the fridge, then let it come to room temperature before I started making the main dough.

black glutinous old dough mantou1

 

The black glutinous rice flour adds a touch of different fragrance to this steamed bun. Besides that, the texture is a bit more chewy than the original bun. I’ve got happier taste buds now..:)