Yochana's Cake Delight! : Salted Garlic Flavour Mexico Buns

Sunday, November 11, 2007

Salted Garlic Flavour Mexico Buns

6 comments:

Anonymous said...: hi aunty,

this is quite special to make is salted favour as its normally made sweet.. can share the recipe as i like garlic alot... can image the smell when u open the oven... (~.~)

Btw i'hv try baking ur recipe for Chocolate Lembab Cake n sugar roll last sat... both r v nice...but for the sugar roll i never spare wif butter cream n i use jam n natella.. its abit dry... but still taste nice... the cake is v soft n light..i bake 4 roll. the 1st roll i nv put in the corn oil n vanilla essence n the cake become v eggy n too soft.. can i know y?? n i try baking the 2nd one wif both n the cake is more firm....

coz my sis told mi when she learn baking at sch(home econ) they nv add in the oil, so i try her's 1st.. the result is not so good n the cake crack..

hope to from u soon..

thks
Eve; November 12, 2007 10:55 am
Aunty Yochana said...: Hi eve,

put a little oil in the swiss roll so that it will be moist and easy to remove the greaseproof paper. When you roll, it will not crack so much too.

rgds; November 12, 2007 4:55 pm
Anonymous said...: Hi aunty,
Can you please share this recipe with me cos it is quite unique to have garlic flavour on it. Besides, may I ask why the topping for the coffee bread sold in bread talk is so nice and when I baked mine, it tends to be wetas time goes by. How can I make my topping for the mexico bread nice and lovely, and look soft but not get soggy? And if you don't mind, can you tell me why my chiffon cake will sink after it comes out from the oven? so disheartening. I am just learning baking as a hobby as it really interest me to try new recipes.

Thanks a lot in advance and looking forward to your kind advise.

amateur baker; November 12, 2007 11:49 pm
Aunty Yochana said...: Hi amateur,

Mexico topping will turn slightly sticky on top - overnight because of the sugar content. Even the store bought mexico buns has the same problem. We normally suggest eating it when it's fresh and crispy.

As for chiffon cake, do not overfold and deflate the eggs thus creating a dense look in the chiffon cake.

rgds; November 13, 2007 12:23 pm
Anonymous said...: Hi aunty,
Tks a lot for your advice. But When I went to bread talk and see their topping, it is not wet and have a very nice cake like texture which I am so curious as to how they bake it? By the way, I am still waiting for you to share your recipe so that i can try this weekend. would you mind posting the recipe for it?

By the way, aunty, do you have recipe and the actual method for kuih bahulu and kuih bangkit? The kuih bangkit posted in all the blogs, is not so successful. Don't have that thype of powdery feeling that melts in your mouth. I think I have tried over 10 times and can't get a satisfactory result. I think the method is most important for any baking. Don't you agree with me??

Thanks for sharing. You are very kind.

Take care.

Amateur Baker; November 13, 2007 11:02 pm
Aunty Yochana said...: Hi amateur baker,

What you see in Bread talk are freshly baked from the oven, hence the crisp look. You should buy and keep overnight and see what happens.

As for kueh bangkit, the secret is to fry your tapioca flour and then cool it. keep it aside for at least a week before using it.

rgds; November 14, 2007 11:50 am

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