Butter Buns

Butter Buns (Printable recipe)
By Christine's Recipes
Prep time: 30 mins 
Cook time: 20 mins 
Yield: 8 buns (Prepare an 8-inch round baking tin)

Ingredients:

• 250 gm bread flour
• 25 gm cake flour
• 5 gm instant dry yeast
• 15 gm milk powder
• 40 gm caster sugar
• 1/2 tsp salt
• 100 ml water, about 36C/97F
• 80 ml milk, about 36C/97F
• 40 gm butter, softened at room temperature
• whisked egg, for egg wash

Method:

1. Mix all ingredients (except butter) in a breadmaker or knead by hand. I used my stand mixer this time. When all the ingredients come together, knead in butter until the dough passes the thin membrane test. (The dough could be stretched to a thin membrane, as shown in the above picture). Roll it into a ball. Place into a lightly greased bowl, cover with plastic wrap. Let it proof untill it's doubled in size, about 1 hour.
2. Transfer to a clean floured surface. Deflate and divide the dough into 8 equal portions. Knead each into a ball shape. Place them evenly in a lightly greased baking tin (shown as above picture). Cover with plastic wrap and let it proof until doubled in size, crowded together, almost reaching the rim, about 1 to 1½ hours.
3. About 5 to 10 minutes towards the end of proofing time, preheat oven to 170C/ 335F. Egg wash the dough portions. Bake in preheated oven for about 20 to 25 minutes. Remove the buns from the oven and let it stand for 2 to 3 minutes. Turn them out from the tin onto a wire rack. Serve warm with butter if you like. The leftovers can be kept in an air-tight plastic bag or container, at room temperature.

Notes：

• The texture of these butter buns is wonderfully soft and fluffy. The leftovers can be kept soft overnight. Just reheat them with your oven and they taste like those fresh from oven.
• Don’t have time to knead the dough but you still want fresh buns for breakfast? Here’s a workaround. Make the buns the night before, up to the point where they're shaped and put in the tin for the 2nd round of proofing. Wait until the dough has risen halfway, almost touching one another. Yet don’t wait until they are fully risen. Cover with lightly greased plastic wrap, and refrigerate. The next morning, remove the buns from the fridge, and let warm and rise, keeping them covered, for an hour or so. Remove the plastic wrap and bake the buns as instructed in step 3.

From Christine's Recipes

Tim Tam cake pops recipe

These Tim Tam cake pops have just three ingredients and you can decorate them any way you like. They are so easy that you can get the kids to help.

Category:

Biscuits and cookies, Cake stall, Chocolate, Confectionery,Dessert, Easy recipes, Kids cooking

Ingredients:

• 1 x pkt (200g) Tim Tam biscuits
• 80g cream cheese
• lollipop sticks
• 200g dark chocolate melts
• fondant decorations

Method:

Step 1.  Grab a packet of Tim Tams and the cream cheese.

Step 2. Place them in a food processor and blend until well combined.

Step 3. Roll tablespoon-sized balls of the mixture and lay on a tray covered with baking paper. Place in the freezer for 30 minutes. Remove from the freezer and push lollipop sticks into the balls.

Step 4. In a heatproof bowl, melt the chocolate and dip the balls into the melted chocolate. Tap on the side of the bowl to remove excess chocolate. Lie onto baking paper and decorate.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Notes:

• I used ready-made fondant decorations from the supermarket but you could also use desiccated coconut, 100s & 1000s, crushed nuts, sprinkles or melted white chocolate.
• You can also use Mint Slice biscuits in place of Tim Tams for this recipe.
• This recipe makes 10 cake pops and may easily be doubled or even tripled.
• These are great to wrap and give as gifts. If you want to display these on a party table, you can place some florist’s foam (Oasis) in a gift box and cover it with tissue paper. Then you can just poke in the pop sticks and serve.
• This recipe was created by Jennifer Cheung for Kidspot, Australia’s best recipe finder.

From,
http://www.kidspot.com.au/best-recipes/Kids-cooking+5/Tim-Tam-cake-pops-recipe+4386.htm

Chocolate lava cake recipe

Serving Size:

10 small cakes

Category:

Cake stall, Cakes & Baking, Chocolate, Dessert, Kids cooking

Special Info:

Nut free

Ingredients:

• 200g PLAISTOWE Rich Dark Cooking Chocolate
• 125g unsalted butter
• 3 eggs
• 3 egg yolks
• ¼ cup castor sugar
• ¼ cup plain flour

Method:

Spray 10 silicone cup cake moulds with cooking spray and place on an oven tray.

In a metal bowl, melt chocolate and butter together over hot water.

When melted, use a whisk to stir out any lumps. Remove from the heat and add eggs one at a time. When mixed add the extra egg yolks and whisk to combine.

Add sugar, whisk until combined then add the flour.

Whisk until smooth.

Add about ¼ cup of mixture to your moulds, leaving about 1 cm at the top.

Once all are filled, place in the fridge for 30 minutes or until needed.

Preheat oven to 190°C.

Place moulds on middle rack and bake for 10 minutes.

Remove, sit for about a minute then turn out onto a plate and serve with sifted icing sugar and double cream.

Notes

• These are very quick to make and are show stoppers, especially when you break them open to find the runny chocolate middle.
• The raw mixture will keep in the fridge covered for 7 days so they’re great to make ahead of time for a dinner party.
• You can also use individual small foil containers if you don’t have silicone moulds.
• Recipe created by Camilla Baker for Kidspot, Australia’s best recipe finder.

From,
http://www.kidspot.com.au/best-recipes/Kids-cooking+5/Chocolate-lava-cake-recipe+2247.htm

Banana and choc-chip muffins recipe

Baking with bananas is a great way to use up over-ripe bananas - and to get something delicious to eat too! These banana and choc chip muffins have a wonderful banana flavour and are studded with little pieces of chocolate.

Serving Size:

12-18 muffins

Category:

After school snacks, Banana, Cake stall, Cakes & Baking,Chocolate, Fruit, Kids cooking, Lunch box, Muffins,Snacks

Special Info:

Nut free

Ingredients:

• 2 ½ cups self-raising flour
• ½ cup sugar
• 1 cup (250mL) milk
• 1/3 cup (80mL) oil
• 2 eggs
• 1 over-ripe banana, mashed
• ¾ cup choc chips or chopped chocolate

Method:

Preheat oven to 180°C. Grease a 12 hole and a 6 hole muffin pan or line with paper cases. Sift flour into a large bowl of an electric mixer. Add sugar and beat briefly to combine. In a glass measuring jug, pour in milk (up to 1 cup), oil (up to 1 1/3 cups) and add eggs, whisk to combine. Pour milk mix and mashed banana into dry ingredients, beat with until just combined. Stir through chocolate. Spoon into muffin pans, fill each hole 2/3 full and bake for 15 minutes or until a skewer inserted into the centre comes out clean. Cool slightly, then place on rack to cool completely.

Notes

• I make 18 muffins with this mixture because I don’t like Muffin Tops on my muffins. High risk of spill over in the oven, too hard to get out of the pan and extra work cleaning the pan! But if this doesn’t bother you, make 12 monster muffins.
• Recipe created by Melissa Hughes for Kidspot.

From,
http://www.kidspot.com.au/best-recipes/Kids-cooking+5/Banana-and-choc-chip-muffins-recipe+2102.htm

Patty cakes recipe

These cute little patty cakes are just perfect for afternoon tea. Top them with your favourite icing and enjoy!

Category:

After school snacks, Budget, Cake stall, Cakes & Baking,Cupcakes, Easy recipes, Kids cooking

Prep Time:

15 mins

Cook Time:

20 mins

Ingredients:

• 125g butter 
• 3/4 cup sugar 
• 2 eggs 
• 1 tsp vanilla extract 
• 1 cup milk 
• 2 cups self-raising flour

Method:

Preheat oven to 180°C. Line a cup tray with patty pans and set aside.

Using a mixer, cream the butter, vanilla and sugar together, adding in eggs one at a time.

Add half of the flour and milk and then repeat until well combined.

Pour equal amounts into the patty pans and bake for 12-15 minutes. Cool on a wire rack and ice with your favourite icing.

Notes

• These cute little patty cakes are just perfect for afternoon tea.
• See some great recipes below to take these patty cakes to another level or just dollop on the ganache and eat them warm!
• This recipe was created by Jennifer Cheung for Kidspot, Australia's best recipe finder.

From,
http://www.kidspot.com.au/best-recipes/Cupcakes+39/Patty-cakes-recipe+3457.htm?utm_source=outbrain&utm_medium=widget&utm_campaign=obclick%20=obinsite

Sweet-smelling glitter play dough recipe

Play dough is a terrific tool for creative play and learning in young kids. It is easy to model and builds self-esteem. Making your own play dough saves money and allows you a bit of creative expression too! This sweet-smelling glitter play dough will delight everybody's senses!

Category:

Kids cooking, Play dough

Ingredients:

• 2 cups plain flour
• 4 tbsp cream of tartar
• 2 tbsp cooking oil
• 1 cup salt
• 500ml (2 cups) boiling water
• glitter
• food colouring
• a few drops of any essential oil such as peppermint, lavender, eucalyptus, bergamot, rose, etc.

Method:

Put all ingredients in a bowl and mix.

It takes a while and may look like it's not coming together, but hang in there. 

Once it's roughly together, you can throw it on the bench to knead until it's smooth and silky.

Notes

• Wrap the play dough up well after your child has finished playing with it in a ziplock bag (with all the air squeezed out) and then pop in an airtight plastic box. This way, it'll stay fresh for another day.
• Add the food colouring to the play dough and kneed on a plastic board if you don't want to turn your wooden chopping board a funny colour!
• Roll out the dough and use cookie cutters to make decorations. Use a straw to make a hole for hanging and then thread the air-dried shapes on to pretty ribbon or string to make a colourful garland.

From,
http://www.kidspot.com.au/best-recipes/Play-dough+129/Sweet-smelling-glitter-play-dough-recipe-recipe+4598.htm

Chocolate sponge cake recipe

This chocolatey spin on the classic sponge cake makes a deliciously special afternoon tea. Sandwiched together with jam and fresh cream, this easy cake recipe will give you a light and fluffy sponge.

Serving Size:

10-12

Category:

Cake stall, Cakes & Baking, Chocolate, Kids food, Lunch box, Snacks

Special Info:

Nut free

Ingredients:

• 4 eggs, at room temperature
• 2/3 cup caster sugar
• 1/3 cup plain flour
• 1/3 cup self-raising flour
• 1/3 cup corn flour
• 4 tbsp cocoa powder
• 150mL pouring cream, whipped
• 1/3 cup raspberry jam
• Icing sugar, to dust

Method:

Preheat oven to 180°C. Butter one deep 22cm round pan or two deep 20cm cake pans and line with baking paper.

Use an electric stand mixer to beat the eggs on high speed until thick and creamy. This will take 7-8 minutes. With the mixer still going, add caster sugar one tablespoon at a time, beating until dissolved after each addition. When all sugar is dissolved, turn off mixer.

Sift flours and cocoa powder three times to aerate and combine. Sift onto egg mixture. Use a spatula to gently fold flours into eggs. This is the critical bit, use a ‘light’ hand and don’t over-mix.

Pour into prepared pan and spread mixture evenly. If using one cake pan, cook for 20-25 minutes and if using two pans, cook for about 15-20 minutes. The sponge is cooked when it has slightly come away from the sides and the top springs back when lightly touched.

Turn out onto wire racks to cool.

If you have made one cake, slice it in half. Spread one sponge with jam and then cream, top with remaining sponge and dust with icing sugar.

Notes:

• One of my favourite combinations—chocolate and raspberry. Great for an afternoon tea treat
• You can be a bit sneaky, by using one half of the sponge to make this cake and use the remaining half in the chocolate and raspberry trifle. Two delicious desserts for half the work!
• Make this cake gluten-free using 2/3 cup of gluten-free plain flour instead of the plain and self-raising flours.
• Recipe created by Melissa Hughes for Kidspot.

From,

http://www.kidspot.com.au/best-recipes/Cakes-and-Baking+20/Chocolate-sponge-cake-recipe+2060.htm