Oh, My Sweet Buns !

Ingredients 

1/2 recipe "Basic Sweet Dough"

Frosting :

1 cup powdered sugar

1/8 cup Non-fat dry milk powder

1 teaspoon Vanilla Extract

Directions 

Cut 8 equal parts of dough, roll each piece into small balls. Place dough balls on a lined baking sheet 1 inch apart from each other.  Cover loosely with oiled plastic wrap, place in a warm area to rise, until doubled in size. Place into a preheated 350 degree oven and bake for 15-20 mins until tops are golden brown. Cover and cool buns, until warm. Keeping it covered will make for a softer bread. While you wait for your buns to cool, Place all ingredients for the frosting in a bowl and whisk until light and fluffy. Using a pastry brush, brush on frosting evenly, don't be shy !  Serve and enjoy !! 

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Adzuki Bean Buns

Ingredients 

1/4 cup Adzuki bean Paste
1/2 recipe basic sweet dough
1 egg
1 Tbsp water

Directions 

Separate 6 - 8 balls of dough. Press dough balls into small discs, then place Adzuki bean paste into the center of each disc. One by one carefully place dough with bean paste into your palm, then pinch, twist and gather dough from the sides, carefully keeping bean paste in the center. Gently pinch dough shut until all of the bean paste is concealed. Keep in the shape of small balls. Place each ball onto baking sheet lined with a non stick baking pad or parchment paper. Mix egg with water and brush each ball with egg wash. Place in a preheated 350 degree oven for 15-20 mins until tops are golden brown. When done baking, cover with a cloth towel and let cool. Be sure to cover to keep buns soft. Enjoy !!

 

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Adzuki Bean Paste

This sweet bean paste is typically used in Japanese confectionery, in Hawaii we have adapted it into all sorts of sweets including mochi, shave ice and Ice cream. I used the following recipe to make sweet adzuki bean buns. 

Ingredients 

1 cup, Azuki beans
Water
1 cup sugar
Pinch of salt

Directions

Soak the beans in water over night. Rinse beans, Use a big saucepan/pot because the amount of azuki beans will double after cooking. Put washed azuki beans in the pot and pour water till 1-2 inch above azuki beans. Turn the heat on high. When boiling, turn off the heat and cover with lid. Let it stand for 5 minutes. Drain water, Put the azuki beans back in the pot. Add enough water just to cover the beans and turn the heat on high. Once boiling, turn down the heat to medium low and keep it simmering. Once in a while push the azuki beans under the water with slotted spoon. Water will evaporate so you need to keep adding water to cover just above the beans. If you put too much water, the beans will move and break. If you need to leave the kitchen, make sure to turn off the heat. You will be cooking for 1+ hour. Pick one azuki bean and squeeze it with your fingers. If it is smushed easily, it’s done. Add sugar in 3 separate times and mix well. Turn up the heat to high and stir constantly. Even after boiling, keep the heat on high. When the consistency is thick, turn off heat. When the beans are cooled down, it will be a little harder (more solid). Add salt right before you finish mixing. Pour into a container to cool down. Do not leave it in the pot. Cover with plastic wrap and keep in the fridge to store after cool down. If you aren't planning to use it all at once, you can divide it store it into ziplocs and freeze up to a month.

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Basic Sweet Dough

This sweet dough is basic in the same sense that basic white bread is basic.  It is the bases for a variation of sweet buns, coffee cakes, turnovers and more. You can double the recipe or leave it as is, you can even store some for later use, as I did. 

Ingredients 

1 Tbsp Active dry yeast
1/2 cup warm water
1/3 cup nonfat dry milk powder
4 Tbsp Cane sugar
1/2 teaspoon salt
1 egg
4 Tbsp softened butter
2- 2 1/2 cups unbleached white flour

Directions 

In a large bowl mix all ingredients together, using just enough flour to make a dough that you can knead. Knead for 5 mins. You may use a stand mixer with the dough hook, makes it easier.   Put the ball of dough into a oiled bowl and turn dough  oiled side up. Cover and let rise in a warm place until it has doubled in bulk. About 1 - 2 hours, weather permitting.  Punch down the dough and use it as you please, you can make sweet buns, cinnamon rolls or like I did,  Adzuki bean buns. If you are going to store any of the dough, now is the time to do so.

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Hawaiian Shortbread Cookie Recipe

A simple shortbread cookie recipe that only uses four ingredients. Perfect with a cup of coffee or tea. 

Ingredients:
2 sticks salted butter (1 cup total), room temperature
1/2 cup sugar
2 1/3 cup sifted flour
1/4 teaspoon salt

Directions:
Preheat the oven to 300 degrees.
Grease a 9-inch baking pan or line it with parchment paper.
In a stand-mixer, cream the butter (about 3-5 minutes). Gradually add the sugar and beat until light and fluffy (about 5 minutes).
By hand, gradually mix in the flour and salt until well combined and crumbly.
Press the mixture evenly into a baking pan. Prick the top with a fork.
Bake 50-60 minutes or until golden brown.
Cool slightly, then cut into bars or triangles.

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Old Fashion Sandwich Bread

"Their is nothing better in life that fresh baked bread ! Ever since I learned how to make my own bread I never went back to the store bought stuff ! " 


Ingredients

3 cups Organic Unbleached All-Purpose Flour*
1/2 cup milk (skim, 1%, 2% or whole, your choice)**
1/2 to 2/3 cup hot water, enough to make a soft, smooth dough**
4 tablespoons (1/2 stick) melted butter
2 tablespoons sugar
1 1/4 teaspoons salt
1 packet active dry yeast dissolved in 1 tablespoon warm water OR 2 teaspoons instant yeast

DIRECTIONS...
~ In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine set to the dough or manual cycle). Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 to 2 hours, depending on the warmth of your kitchen.
~ Transfer the dough to a lightly oiled work surface, and shape it into an 8" log. Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 60 minutes, until it’s domed about 1" above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly.
~ Bake the bread in a preheated 350°F oven for 30 to 35 minutes, until it’s light golden brown. Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or by measuring its interior temperature with an instant-read thermometer (it should register 190°F at the center of the loaf). Remove the bread from the oven, and cool it on a wire rack before slicing. Store the bread in a plastic bag at room temperature.

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Sata Andagi (Okinawan Doughnuts)

" My grandmothers favorite donut, Served at Bon Dances and special events in Hawaii its a great treat ! " 


Ingredients
oil ( for deep frying)
4 eggs
3/4 cup milk
3/4 teaspoon vanilla
4 cups flour
2 cups sugar
3 1/2 tablespoons baking powder
1/4 teaspoon salt
Directions
In a deep fryer or deep skillet, heat oil to 350 F or until hot.
In a large bowl, beat eggs, milk, and vanilla. Sift flour, sugar, baking powder and salt.
Add to egg mixture; stir until dry ingredients are moistened and dough is smooth.
Drop teaspoonfuls of dough into the hot oil; fry until golden brown and doughnuts rise to the surface.
Drain on paper towel lined plates and serve hot! 

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Rolled Sugar Cookies & Royal Icing Recipe

INGREDIENTS:
1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
DIRECTIONS:
1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely.

Royal Icing 


INGREDIENTS:
2 egg whites
4 cups confectioners' sugar
2 tablespoons lemon juice
DIRECTIONS:
1. Beat egg whites lightly and add enough sugar to make icing that will hold shape. Blend in lemon juice to get desired consistency. Add your favorite colors and decorate.

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Swiss Style Meringue Buttercream

Yield 2 1/2 Qts = 5lbs (enough to ice 30 cupcakes, or fill and ice 1 8″cake)
Ingredients
Fresh Large Egg Whites 180g (6Lg)
White Sugar 300g (1 1/2 cups)
Confectioners Sugar 240g(2cups)
Shortening 170g (3/4 cup)
Butter 454g (2cups)
Vanilla Extract 1T

Directions
Place sugar and egg whites into a double boiler. Heat to 105 degrees or until sugar granules are melted completely, stirring frequently. Add egg mixture to stand mixer, whip for 3 minutes. Sift powdered sugar, add to egg mixture, mix until well combined. Add softened butter & shortening, mix until fluffy. Stir in vanilla. Ice & decorate cupcakes or cake, adding your favorite colors for flowers and designs.

***THIS RECIPE CAN BE STORED 4 days room temp, 2 weeks fridge, 2 months freezer
**its fine to store it in the fridge/freeze, but just know that you will now have to bring it back to room temperature. Take it out HOURS before you need it, and let it get to room temp, then you will put it back on the mixer and with the PADDLE attachement on low- medium and let it mix, it will look as if it is BROKEN, and curdled, dont be alramed this is NATURAL, it will come back together eventually, you can turn the speed up to med-high and it will mix out smooth 

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Chocolate cupcakes Recipe

INGREDIENTS:
1 1/3 cups all-purpose flour
1/4 teaspoon baking soda
2 teaspoons baking powder
3/4 cup unsweetened cocoa powder
1/8 teaspoon salt
3 tablespoons butter, softened
1 1/2 cups white sugar
2 eggs
3/4 teaspoon vanilla extract
1 cup milk


DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
3. Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.

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