Garlic Bread 蒜香面包

Sweet Milk Buns 牛奶甜餐包

This is the best sweet loaf I tried... Thanks for baking kakhi whom introduced to this recipe! Original recipe is from My Mind Patch.

A lightly sweetened, milk-rich soft buns baked in low temperature to keep it light in color. 

Yield : 9 buns in 18cm square pan

Ingredients 
150g whole milk 全脂牛奶 
20g condensed milk 炼乳

25g beaten egg 蛋液

225g bread flour 高筋面粉
25g top/cake flour 低筋面粉

3/4 tsp instant dry yeast 即发干酵母
40g fine sugar 细糖
1/4 tsp salt 盐

30g unsalted butter 无盐奶油

Some flour for sprinkling on bread top

些许面粉撒做表面装饰

Direction

1. If you are using cold milk, warm up the milk and condensed milk (mix together) in the microwave for abt 20 seconds until lukewarm body temperature. 

The temperature should not exceed 38 degree Celsius in order not to affect the yeast.

2. Mix all the dry ingredients together and then add in the milk and egg. Stir untill all the flour is moistened and come together into a ball. Cover and let it sit for abt 10 mins for the flour to absorb the water so that the dough will be easier to work with. 

3. Knead the dough. Please see My Mind Patch for detailed pictures on how to do it. Until it's elastic and then add in the softened butter. Continue stretching and kneading until you get window pane membrane stage. 

4. Put into a clean and lightly greased bowl double the size of the dough and cover it to proof for about 1 hour or until the dough is double the size and leaves an indention when you press a finger into it. 

5. Turn it out into floured board and divide equally into 9 pieces (I usually measure with weighing scale). Roll it out and wrap it into little balls and put into pan lined with greaseproof baking paper (this is the facilitate removal later). Put into closed oven to proof for about 45mins until the balls touch each other. Take them out of the oven and preheat the oven to 180 degrees celsius. 

6. Sprinkle some flour on top of the bread before sending it into the oven. Turn down the temperature to 160 degrees once the bread goes in and bake for 10 minutes before turning down the temperature to 150 degrees and bake for another 10-15 mins until the tops are lightly browned. Remove from oven and remove bread from pan (with the help of the paper to cool on rack immediately.

Spread some butter and enjoy!

Oatmeal Almond Flour Cowboy Cookies {Gluten-Free}

Finally, a healthier and gluten free cookie that is worth the calories! From Meaningful Eats



I addedd dried blueberries and omitted coconut flakes as I do not have any at the moment and over-baked for another 10mins or so as I prefer super crunchy.... these are amazing!

Serving Size: 2 dozen cookies

Ingredients

• 1 3/4 cup oats
• 1/2 cup butter, softened (or palm shortening/vegan butter)
• 1/4 cup coconut oil, softened
• 1/2 cup brown sugar
• 1/4 cup white sugar (I use organic evaporated cane juice)
• 2 teaspoons vanilla
• 2 large eggs
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups almond flour (blanched almond flour or almond meal will work here)
• 1 cup crispy brown rice cereal (The brands Ewenhon and Nature's Path are gluten-free)
• 1 cup chocolate chips (I added another half cup dried blueberries)
• 1/2 cup coconut flakes (either unsweetened or sweetened will work)

Instructions

1. Preheat the oven to 375F. Place the oats on a rimmed baking sheet. Bake the oats for 10 minutes, until toasted and golden, stirring once halfway through. Measure out 1 cup of the oats and place in a blender or food processor. Process into a fine flour, place in a bowl.
2. Add the baking soda, salt, and almond flour to the oat flour and stir to combine. Set aside.
3. In the bowl of a stand mixer, cream together the butter, coconut oil, white sugar, and brown sugar. Add the vanilla and eggs, mix on high until light and fluffy, 2-3 minutes.
4. Add the flour mixture 1 cup at a time, beating well after each addition. Stir in the remaining 3/4 cup toasted oats, crispy brown rice cereal, chocolate chips, and coconut flakes until well combined.
5. Refridgerate the dough for at least 30 minutes and up to overnight.
6. Line 2 baking sheets with parchment paper. Form the dough into tablespoon rounds and place on the lined baking sheet about 3 inches apart. Bake for 12-14 minutes, or until golden brown around edges. Cool and enjoy!

Notes

*Though it isn't necessary, you can add 1/2 teaspoon xanthan gum to these if you like. The cookies will hold together a little better after they cool.