Butterfly Bun Recipe 385 Food

BUTTERFLY CAKES

Steps:

• Heat the oven to 180C/160C fan/gas 4. Line a cupcake tin with 10 cases. To make the sponge, tip the butter, sugar, eggs, vanilla, flour, baking powder and milk into a large mixing bowl and beat with either a hand whisk or electric mixer until smooth, pale and combined. Divide the batter between the cases and bake for 15 mins until golden brown and a skewer inserted in the middle of a cake comes out clean. Leave on a wire rack to cool.
• While the cakes are cooling, make the buttercream by beating together the icing sugar, butter and vanilla until pale and fluffy. Mix in the extra milk if the icing feels too stiff.
• Once the cakes are cool, use a sharp knife to slice off the tops, then cut the tops in half. Pipe or spread the buttercream on top of the cakes, then gently push two semi-circular halves into the buttercream on each cake, doing this at an angle to look like butterfly wings. You can serve the cupcakes at this stage, or decorate them with a little blob of jam in the centre and a scattering of sprinkles, if you like.

BUTTERFLY BUN & ... RECIPE - (3.8/5)

Steps:

• http://yoursdeliciously.blogspot.com/2009/09/food-review-singapore-butterfly-bun.html

BUTTERFLAKE ROLLS

Steps:

• Combine 3 cups flour, undissolved yeast, sugar, egg, and salt in a large bowl or in the bowl of your stand mixer fitted with dough hook.
• Heat milk until very warm (110°F to 120°F).
• Add warm milk to the flour mixture. Knead 2 minutes at medium speed, scraping bowl occasionally if needed. Add ½ cup flour; knead for 2 more minutes.
• Add remaining ½ cup flour. The dough should be pulling away from the sides of the bowl and very soft. (If the dough seems too wet you may need more flour. If needed, add additional flour in ¼ cup increments until the dough has pulled away from the sides of the bowl while kneading.)
• Spray a bowl with nonstick cooking spray. Place the dough into the bowl and cover with a clean towel. Let it rest 30 minutes, or until doubled in size.
• Spray a muffin tin with nonstick cooking spray and set it aside.
• Roll dough into a square that is about ½-inch thick. Brush the dough with melted butter and salt.
• Using a pizza cutter, cut the dough into 12 strips of equal size, approximately 1½ inches wide.
• Group and stack the strips into 2 separate sections (6 strips each stack). Cut each stack into 6 pieces for a total of 12 stacks of dough. Each stack will be a roll.
• Place each stack into the prepared muffin tin on their sides, cut-side up.
• Cover with greased plastic wrap and let rest 30-40 minutes, or until the dough doubles in size. (Each roll should be about 1 inch higher than the muffin tin.)
• Preheat oven to 375°F.
• Bake for 12-17 minutes, or until golden brown.
• Brush the tops of the rolls with melted butter while warm.
• Sprinkle kosher salt on top if desired.