#bread buns

[thewhimsicalarchives]

the diversity & simultaneous simplicity of bread 🍞🥖🥐🥯

[fluffytimearts]

Garlic Bread Bun

[clarklola]

Ground Turkey - Turkey Burgers with Brie, Cranberries, and Fresh Rosemary Cranberries, brie, and rosemary are great additions to ground turkey in this burger recipe.

[moontheyo]

made some bread buns today :)

[mmmm-burnt-eggs]

Hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello hello bread buns

[queenketouk]

EASY KETO BURGER BUNS

Easy Keto Burger Buns. 0.6g carbs, soft yet sturdy, neutral in flavour, and far better than anything that comes out of a plastic bag, whether keto or otherwise.They're incredibly simple to make and as close to real bread flavour and texture as you can get.You won't find them stodgy, sticky, or heavy, and they're also much lighter in calories than the usual keto breads, because they don't involve nuts, coconut, seeds, cheese, or butter. You can even use them as pizza bases (0.3g carbs): just flip upside down, top with tomato sauce, cheese and the toppings you like, then grill for 5 minutes. Read the full article

[jackandeliza]

Recipe for Turkey Burgers with Brie, Cranberries, and Fresh Rosemary Cranberries, brie, and rosemary are great additions to ground turkey in this burger recipe. 2 tablespoons tomato ketchup, 2 sprigs fresh rosemary chopped, 1 clove garlic minced, 3 tablespoons boiling water, salt and pepper to taste, 1/2 medium red onion chopped, 1/4 cup dried cranberries chopped, 1 slice white bread torn into small pieces, 2 ounces Brie cheese cubed, 1 pound ground turkey

[fullcravings]

Milk Buns Recipe

[kitchenhermit]

Brioche Buns 

These buns are super soft, lightly sweet and perfect for burgers. The secret is the "tangzhong," which is a Chinese technique that involves pre-cooking a portion of the flour first. This quick extra step ensures that these buns will be extra fluffy and stay fresher longer. 

Notes:

Mixer: This recipe calls for a mixer as brioche dough is very hydrated and is quite difficult to knead by hand. 

Flour: Try to use bread flour as the protein percentage is higher (12%-14%) which will give you an end product with more chew and structure. However, if you only have all-purpose it’ll be fine. 

Ingredients:

Tangzhong:

20 grams bread flour 

27 grams water 

60 grams milk 

Dough: 

120 grams milk (95F/35C) 

9 grams dry yeast 

320 grams bread flour

7 grams salt  

35 grams sugar 

1 egg + 1 egg yolk (room temperature) 

42 grams unsalted butter (room temperature) 

Egg wash: 

1 egg 

1 tbsp cream/milk 

Method: 

In a small jug, whisk the warmed milk (95F/35C), yeast and sugar together. Leave it to activate until bubbly, about 8 minutes. 

In a small pot, add the ingredients for the tangzhong (flour, water, and milk). Put over medium heat, constantly whisking. It will quickly become a thick gelatinous paste in only about 30 seconds.  Immediately take the pot off the heat and put the tangzhong paste in a small bowl to cool. 

In the bowl of a stand mixer, whisk the flour and salt together. Add the flat beater attachment and turn the mixer on low. Slowly pour in the yeast mixture and then the tangzhong paste. When it forms a shaggy dough add the egg and mix until it's incorporated, and then add the egg yolk and mix again. Next put in the butter one piece at a time. 

Once everything is incorporated, change the attachment to the dough hook. Let the mixer run until the dough is smooth and it mostly comes away from the sides, around 10 minutes. With the help of a bench scraper, move the dough to a lightly greased large bowl. Cover with a damp kitchen towel or plastic wrap. Put it in a warm area to proof (I use my oven with the light turned on) until doubled in size (about 1 hour). 

When the dough has doubled in size, punch it down to take out the excess air. Turn it out onto a scale to weigh the dough and then divide that weight by six. It should come to about 110 grams.

Put the dough onto a lightly floured work surface with the help of a bench scraper. Divide it into six even pieces, use the scale to make sure each piece is about 110 grams. It’s important that each bun is about the same size so that it all bakes evenly. 

Now it’s time to shape the individual buns. Pull in a section of each side to meet in the middle. Pinch the middle to make a seam. Then put the dough on an unfloured surface seam side down. Roll it around on the table (always seam side down) your hand cupped on top.

As you go, place the shaped dough balls on a large tray lined with baking paper. Leave about 2in/5cm of space between each one. Cover again either as before or with an inverted tray. Let them rise until doubled (about 1 hour).

When they are doubled gently brush with egg wash that you have whisked together. It’s ok if the buns are touching at this point as this will actually help them rise.  

Place in an oven at 375F/190C for 15 minutes or until golden. Brush with melted butter as soon as they’re out of the oven. Let them cool on a cooling tray and enjoy!

[tongue-tales]

The Great Teacake Confusion: A Linguistic Battlefield

Picture this: a seemingly innocent request for a ham teacake unleashes a tempest of linguistic chaos. What could have been a simple bakery order turned into a heated debate on regional dialects, bread products, and the meaning of a teacake. Brace yourselves; this blog will take you on a rollercoaster ride of bread bun battles and linguistic fisty cuffs!

As a colleague innocently asked me what I wanted from the bakers, little did I know that my answer would ignite a maelstrom of confusion. "A ham teacake, please," I replied politely. But oh boy, I had no idea what was coming.

My colleague returned from the shop, brandishing a white bag containing my dinner, suspiciously nodding at it, and said, "I asked for what you asked for." As I looked inside, I saw the familiar bread product that my family affectionately called a teacake. Innocently, I debagged my dinner, thinking all was well.

But wait! The teacake debate was far from over. My colleague insisted that what I held was a "roll." I retorted, "Well, it's a teacake to me!" A showdown between regional dialects had begun.

Suddenly, a voice chimed in, declaring, "That's not a teacake...a teacake contains raisins!" This unexpected attack hit me like a linguistic Pearl Harbor. The battle for regional supremacy had escalated, and my West Cumbrian spirit was ready to fight back. "No! That's a fruit teacake!" I shot back.

Back in my little industrial seaside town, teacakes were teacakes, eaten with ham, chicken, turkey at Christmas, cheese, jam, and all manner of fillings. There was never any debate or fist-shaking. But as I moved away, I discovered that innocent bread product was a linguistic grenade, capable of destroying friendships and causing linguistic wars.

Let's dive into the ring of linguistic fisty cuffs! Some call teacakes bread buns or barm cakes, while others throw "muffins" into the mix. And let's not forget "oven bottoms" and "baps," which add to the confusion.

The term "bread roll" seems straightforward, but it, too, falls into a grey area, with different shapes and definitions. My colleagues' preferences for stotties only added to the linguistic chaos.

Imagine working in a bakery on the Cumbria-Lancashire border—what a challenge that would be! Convincing colleagues about the existence of bread buns might require Prozac within the first hour. But don't worry; evidence from South Yorkshire may provide some support.

So, buckle up for the Great Teacake Confusion, where linguistic battles are fought over seemingly innocent bakery orders. Bread buns, teacakes, muffins, oven bottoms, and baps collide in a whirlwind of dialects and regional preferences. Get ready for a linguistic rollercoaster ride that'll leave you craving answers—and maybe a teacake or two!

So, what do you call those little bread products is it a teacake or a roll? Does balm just stick in your throat?

Join the debate!

[aakeysmash]

You haven’t seen farmer!sukuna for three whole days. He had to go to the city to get you the grade-A flour you begged him to fetch to be able to make your bread, but a storm made him stay away from you for way longer than what you both can stand. When he fiinally comes back home, you stop swirling your beef stew, turn off the stove, and run to him. Your summer dress flows around you, and he grins, catching you effortlessly when you jump into his open arms.

“Hey,” you smile. It blinds him for a second.

“Hey, wifey,” he responds, matching smile on his face, already brushing his nose with yours.

His fingers dig into the fat of your thighs when your lips descend on his, and he walks you both to the couch while you manage to throw his straw hat on the ground. You grip his hair, savoring the taste of the hum coming out of his throat when you grip it a little bit harder. It tastes of familiarity, of comfort, and a little bit of desperation.

“Did you miss me?” You ask him smugly, mumbling the words on his mouth, a string of saliva still connecting you two. You lick his upper lip with the tip of your tongue, teasing him, circling his head with your arms when he plops down on the worn-out cushions. He squints at you, but his lips still twitch to kiss you again, unable to resist the pull you have on him. His teeth graze your cheek, biting you softly, while his palms drag up and down your exposed legs.

His tanned, calloused fingertips nip your skin, but it’s a pleasurable feeling. A feeling you’re used to. He smirks, groping one buttcheek hard, and forces you closer to his chest. The action makes you keen and sigh, your smile falling from your face to leave space for a trapped moan inside your mouth.

“Dunno, I feel like ya missed me more,” he murmurs between both rough and delicate kisses along your neck. Despite looking like that, all broad and menacing, the soft press of his lips on your skin is the most him thing he’s ever showed you.

“I didn’t miss you-“ you half laugh, stopping briefly to caress his face. His smirk deepens and he kisses your ring finger right on your golden wedding band. “-didn’t miss you at all.”

His large palm moves under your frilly dress, coming down rather harshly on the glob of your ass, before soothing the sting with two little pats. You yelp, your head falling on his shoulder, trying to get even closer to his body heat. You feel his index finger moving along your panties, and he twirls the cotton around the digit before pulling it tight against the spot he knows you want him to pay attention to.

You hear him chuckle while you complain, already dizzy with wanting him all over you. Even though you're on top, you're still being engulfed by him.

“I know she missed me,” he rasps, forcing you to keep your head in the crook of his neck by putting one sprawled hand on your hair.

“Give it to her, then,” you whine, rolling your already damp underwear on the crotch of his jeans. His zip catches delightfully on your clit, and you softly moan in his neck.

“Sure thang, ma. Whatev’r my pretty wife wants,” he snickers, quickly discarding his pants. He barely gets his boxers under his ass, swiping the head of his cock on the front of the panties he still has in a twist around his finger. You try lifting your head to give him a mean glare, but he forces you back against him. Then, he rips the cotton band, getting your whole weight in his free hand without straining at all, lifting you up.

“Let me kiss your other lips too, mh?” He grunts, his lips brushing the side of your face.

“Just put it in, Sukuna,” you talk back, frowning, getting your mouth wide open ready to bite him. Your teeth come down on his skin at the same time his dick starts sinking into you, the feeling of your bodies finally connecting making you clamp down on his throat.

“Eaaasy, tiger,” he chuckles mid whimper, patting your hair. “Relax that jaw, vampire.”

“You can leave a handprint on my ass and I can’t suck your blood?” You pant, the perspiration from your breaths making the air you inhale so much hotter, his hand still deeply rooted on your scalp.

“I’d let you mark my fuckin’ heart, babe,” he mumbles near your ear, his hand tightening on your hip. He lowers you down slowly, letting your wetness drip all over his length. Usually he’d be a little rougher, and he loves how you love it, but since he also loves how tight and perfect you always feel, the fact he hasn’t fucked you in what feels like forever heightens his soft side.

“Shit, relax down here too,” he grumbles, his hand finally leaving your hair just to come rub little circles on your clit. You drop down lower by the second, and when he’s buried to the hilt, he slams his lips on yours. He grips both your hips, surely leaving marks, gyrating them at the same rhythm his tongue tangles with yours.

“Fuck yes. Missed this. Missed you,” he grits out, fucked out expression on his face, cheeks tinted pink and eyes rolled back.

For the next thirty minutes he swallows your moans just like you devour his curses, a cacophony of what’s simply just you. Three days might be little for someone else, but not for you two, so used to spending each waking moment together that you were on the verge of calling him to come back to you at least 34 times today.

You ride him slow but desperate nonetheless, and he lets you jump up and down his cock to your heart’s desire. He likes how you manage to have him wrapped around your pinky, even though he's double your size, and how your thighs are trembling since your pride won't let you ask him for help: it makes it all more fun when he drags you to the bathroom to clean you up. Maybe he'll sneak a little eating out session on the sink if he redeems you're still too sane.

Your dress is still on, just like his chest is still clad in his worn out t-shirt.

“Missed you so much. Wan’ you to cum inside,” you moan, baby hairs all over the place, and right now he thinks you’ve never looked more beautiful. He smiles lazily, his hand coming up to your face to lower your head just enough to drag out a sentence between your lips.

“Want me to put a bun in the oven?”

[daily-deliciousness]

Butter pecan cinnamon buns

[loftyangel]

azuren1515

[sweetoothgirl]

Sticky Pecan Caramel Monkey Bread

[buffetlicious]

Bakkwa (肉干) is very popular in Singapore and Malaysia where it is traditionally eaten during the Chinese New Year. When Chinese immigrants brought this delicacy over to Singapore and Malaysia, it began to take on local characteristics. A notable example lies in the preparation of bakkwa, where the meat is grilled over charcoal rather than air-dried, imparting a smokier flavor to the meat. The Singaporean and Malaysian versions of bakkwa are also sweeter than their mainland China counterparts with many different variations having developed to suit local palates, such as chilli bakkwa.

Bakkwa (肉干) which means dried meat in the Hokkien dialect is among the popular treats for Chinese New Year. The savoury sweetmeat traditionally takes the form of thin square slices and is usually made from pork. Bakkwa varies in appearance from brown to red, depending on the colouring additives contained in the meat. The deep red colour is considered auspicious in Chinese tradition, symbolising good luck and believed to ward off negative energies. Hence, bakkwa is often presented as gifts to relatives and business associates during the festive season.

Since Bakkwa or rougan (肉干) is also a popular souvenir for tourists to Singapore to bring home. Manufacturers have started to vacuum seal their products so to ensure freshness and make it easier to pass through their country custom. Bee Cheng Hiang (美珍香) came up with this bite-size Mini EZ Pork (迷你休闲猪肉干) which you can soak in hot water before consuming.

If there are leftover bakkwa sitting in the fridge, give it a quick toast in the oven then make a sandwich out of it. Or if you are a person who likes to bake, chop up some bakkwa and use it to make something like this sticky Bakkwa Pork Floss Flower Bun (百花献瑞) which sis bought from Country Brot.

[julieterbang]

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