Brazilian Cheese Buns
Whenever we are at JEM, we will always drop by Provence Bakery to pick up some cheese buns... the ones with a chewy centre.
So when I showed the pictures and recipe from MummyMoo's blogpost, he brought me to Phoon Huat almost immediately to get a mini muffin mould so I could bake this on demand.
So bake I did.
It's really simple, and all you need to do mix all the ingredients, blend, pour then bake.
Ingredients:
These cheese buns are extremely addictive... I gobbled over 5 pieces! Don't say I didn't warn you! Go try it!
So when I showed the pictures and recipe from MummyMoo's blogpost, he brought me to Phoon Huat almost immediately to get a mini muffin mould so I could bake this on demand.
So bake I did.
It's really simple, and all you need to do mix all the ingredients, blend, pour then bake.
Lining up all the ingredients |
Brazilian Cheese Buns
Adapted from: MummyMoo
- 1 large egg
- 1/3 cup olive oil
- 2/3 cup milk
- 170 grams Tapioca flour
- 50 grams cheddar cheese
- 50 grams parmesan cheese
This recipe yields a softer bun texture, with a soft crust. Somewhat different to what you can find at Provence. I prefer a crisper crust, and I think the recipe from The Kitchn will do the trick, although it requires more effort.
Method:
Method:
1. Preheat oven to 200 deg C.
2. Place all ingredients into a blender. Blend till combined, and until batter turns smooth.
3. Pour batter into mini muffin tins. I managed yield 15 portions.
4. Place into the oven and bake for 20 minutes.
Into the oven goes the baking tray |
Cheese Buns baked till golden brown |
Soft and chewy on the inside. Extremely addictive I must say! |
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