Many people’s favourite jam is strawberry. These buns are perfectly delicious. They’re shaped like croissants.
Ingredients
250 grams Bread Flour
6 grams Sugar
5 grams Yeast, Active Dry
½ teaspoons Salt
1 teaspoon Olive Oil
130 milliliters Water
2 drops Food Coloring, Red
6 Tablespoons Strawberry Jam
Directions
For the buns:
Sift the flour. In a mixing bowl combine the flour, sugar, yeast and salt. Mix well about 1 minute. Pour in olive oil and water. Mix well. Now clean your dry working surface, place the dough on it and knead by hand about 10 minutes.
Cover the dough and let rise in a warm place for about 30 minutes.
Now, take 2 drops of red food color(use your fingers) and mix into the dough.
Roll out dough to about 1/4 inch thick using a rolling pin. Cut into 6 triangles (3x 6 inch). Now place a tablespoon full of strawberry jam in the middle of each triangle and spread thinly . Now roll each triangle beginning with the wide side, then shape the rolls into crescents.
Now put the buns on top of oiled parchment paper or baking paper. Place buns in a steamer and steam over a pan of boiling water for about 10 minutes. When the buns are cooked, remove from the steamer and place on a dish.
In a mixing bowl, cream the butter and sugar, beat well .
Add 1/2 of the beaten egg and vanilla, beat well. Then, mix in the flour mixture. It will be stiff so you may want to stir with a wooden spoon.
Cover the dough and refrigerate for one hour or until easy to handle.
On a well-floured surface, roll out the dough to 1/8 inch thickness using a rolling pin.
You need three different sized heart-shaped cookie cutters for this (one 2 inch, second 1 -1/2 inch, third 1 inch).
Using the largest heart shaped cookie cutter, cut 15 cookies. Next using the second heart shaped cookie cutter, cut 15 more cookies. After that, take the second batch of smaller sized cookies and cut a heart shape out of the middle of the cookie using the third cutter. Now separate the middle, smallest size heart.
Next brush the medium sized cookie with some of the remaining beaten egg, then place that over the top of the large cookie. If you want to make cookie, you can insert the point of a bamboo skewer into the point of the big heart cookie. (skewers should soak in water for at least five minutes beforehand, otherwise they will burn).
Place cookies on a greased baking sheet. Bake 8 minutes until light golden. Let cool.
For the syrup, add sugar and water into a heavy-bottomed pan and bring to boil over low heat to 105C degrees. Use a thermometer. Once the sugar is dissolved and it is a bit thickened and reaches the right temperature, remove from heat.
Next brush sugar syrup in the middle of the heart-shaped cutout in the center of the cookies. Sprinkle candy sprinkles on top of the sugar syrup, in the middle of the cutout. Done this in the photo above. Serve and Enjoy.
Sift the flour and baking powder three times. Set aside.
Melt the butter in a small pan over low heat. Once it’s melted remove from heat and let cool.
Separate the egg whites and yolks. Beat egg whites until they become white and frothy. Add sugar to the whites, little by little and continue beating until sugar dissolves.
Next add the egg yolks to the egg white mixture and beat about 5 minutes. After that, add in the dry ingredients, melted butter, and vanilla. Mix well using a rubber spatula.
After that take a 12-count cupcake pan or 12 square molds (which I used – rough size should be 2 1/2 x 2 inch) and then line with oiled or baking sprayed parchment paper. Place molds on a baking tray. Pour batter into boxes (or your cupcake pan). Fill to about 2/3 full. Don’t over fill.
Bake at 180C degrees for about 20 minutes. Cupcakes are ready when the top springs back when you touch it with your finger.
Remove the cupcakes from the oven and let cool .
Using an electric mixer, beat butter in a bowl until pale. Gradually add icing sugar and milk, beating constantly until combined. ASD vanilla and food coloring. Mix well.
Next take a cupcake. Make a hole in the top of the cake. I used a sharp pastry tip to make a hole top of each cup cake. Put the buttercream in a pastry bag with a piping tip and pipe the buttercream into the holes in each cupcake.
