Tag Archives: Berries

Cream Cheese & Berries Jam Bread Rolls Recipe

Cream cheese, plus berries jam, wrapped in cutely shaped bread rolls! If you love bread from Asian bakery, I guarantee you will love this too, unless you hate cream cheese, or berries. These lovely bread rolls taste as great as they sound, so what are you waiting? Go grab the ingredients and start baking!

Cream Cheese & Berries Jam Bread Rolls

Caterpillar buns

I usually just call all my individually shaped bread bread rolls. I guess if you must give a name to the shape of bread for this post, it would be caterpillar buns. In the recipe, I try to explain how I shape the bread, but this is one of those examples where one photo speaks better than a thousand words. So hopefully, with the step-by-step photo and my not so great explanation in the recipe, you get how to properly shape this bread. If this particular caterpillar form is too much, feel free to shape your bread into any form you wish, even regular round buns are fine.

Cream Cheese & Berries Jam Bread Rolls

Cream Cheese & Berries Jam Bread Rolls

All-purpose flour dusting vs. egg wash

I think in almost all my previous bread recipes, I have always finished the bread prior to baking by giving them an egg wash. Since the cream cheese filling is very generous in this recipe (1 whole block divided into 8 rolls!), I think a lighter approach such as a dusting of all-purpose flour is more appropriate. Personally, I really love how the bread turns out in the end. But if you want to use egg wash instead of all-purpose flour dusting, it is okay to do so.

Cream Cheese & Berries Jam Bread Rolls

Cream Cheese & Berries Jam Bread Rolls

Store in an airtight container in the fridge

Since these bread rolls have cream cheese in it, I would suggest storing them in the fridge. Most bread rolls are okay to be left in room temperature for 2-3 days, but not for this bread rolls. If you have a microwave, you can simply reheat your bread for 10-15 seconds, and they should be warm and fluffy again, almost indistinguishable from when they were just out from the oven.

Cream Cheese & Berries Jam Bread Rolls

Cream Cheese & Berries Jam Bread Rolls

Untuk info lebih lanjut,
klik disini

Red Dates, Goji Berries, and Longan Jelly Recipe

Red Dates, Goji Berries, and Longan Jelly

I love Chinese herbs such as red dates, goji berries, and dried longan. Though they are most commonly used in Chinese herbal soups, there is nothing wrong in whipping out desserts out of them, especially when the the said dessert looks this pretty and tastes so light and yummy.

This lovely dessert is vegan-friendly and completely gluten-free. It is also full of anti oxidant and is nutritious for your body. And I am totally in love with the deep ruby red color of the jelly. ♥

Red Dates, Goji Berries, and Longan Jelly

Red Dates, Goji Berries, and Longan Jelly

Red dates, goji berries, and longan

These ingredients should be the three most commonly found in Chinese grocery store.

Red dates (jujube) are also very common in Korean cuisine, so you may be able to find this if you are close to a Korean grocery store.

Goji berries are getting mainstream lately, I have even spotted them in my regular grocery.

As for longan, it is best if you can get the dried version and then rehydrate. But if your only option is the canned version, that should also work, but your jelly will probably be less dark red compared to mine. Plus, I actually prefer the taste of rehydrated longan in this dessert (and many Chinese herbal soups) compared to the canned version.

Red Dates, Goji Berries, and Longan Jelly

Red Dates, Goji Berries, and Longan Jelly

Konnyaku jelly powder vs. agar powder

Once you cook everything, you end up with a sweet soup. To transform the soup into solid jelly form, you can either use konnyaku jelly powder, or agar powder. I have personally tried these following two brands for this recipe.

1. Swallow Brand “Kristal Agar” 10 gram packet (and it says agar-agar & jelly powder)

This is not the same as the Swallow Brand 7 gram packet of agar-agar powder (notice the lack of “jelly” in the 7 gram packet). You can get more detail from Swallow Globe site to scrutinize the difference so you don’t get the wrong one.

2. Now real food agar powder.

Again, you need 10 gram of the powder for this recipe.

With konnyaku jelly powder, I get a slightly chewy jelly. With agar powder, I get a cleaner crispier texture for my jelly. What you like depends on your personal preference. Taste wise, they are both the same. And regardless of choice, you still end up with a vegan friendly dessert.

Red Dates, Goji Berries, and Longan Jelly

Red Dates, Goji Berries, and Longan Jelly

Choice of jelly mold

With this recipe, you will end up with about 4.5-5 cups worth of liquid plus the solid herbs.

The easiest and fuss free option is to pour into an 8-inch square pan, let it solidify, and then cut into serving sizes just like a cake.

You can also pour them into individual serving ramekins or pretty ceramic glasses/bowls. Once the jelly becomes solid, you can serve them directly without unmolding.

Untuk info lebih lanjut,
klik disini