Good Morning!
Another smoggy cloudy morning here. Morning has been cold, while day time still reaches 27C, but with smoggy look, makes you don’t really wanna do anything. Sunny days boost the mood, crappy looking days just kill it 😅😬 I got to two Blue Jays earlier, though. Then a Magpie kinds shushed one away. I love it whenever Blue Jay comes to visit. The color of the feather is lovely. Anyways, they kinda boosted the mood, somewhat 😁
For today’s recipe, these buns is almost like pastry. Soft, sweet, and tangy 😊
1 c milk
2 tbsp sugar
1 tbsp quick rise yeast
2 c + 2 tbsp flour
1/2 c avocado oil mayonnaise
1 egg
3 1/2 – 4 c frozen rhubarb
1/2 c sugar
2 tbsp water
1 tbsp cornstarch
1 tbsp water
Icing sugar
Almond oil (watch the vlog)
Milk
1/4 c sliver almond
Stir sugar into milk, heat in microwave for 30-35 seconds (lukewarm), then stir in yeast. Dump mixture into breadmaker machine
Add in flour followed with mayonnaise, click dough cycle
Meanwhile, give frozen rhubarb a quick rinse, place into a pan, add sugar and water, bring to boil until mushy. Stir in cornstarch that has been diluted in water, to thicken rhubarb. Take off from heat and let cool to room temperature
Once dough is done, knead a little, then divide into portions, shape into rounds
Press each round with the bottom of a glass, top each indentation with rhubarb. Let rest for 20-30 minutes
Meanwhile toast slivered almond and set to side
Beat an egg and brush buns, then bake for 20-25 minutes on preheated 350 F
Mix milk, icing sugar and almond oil. Drizzle icing on buns, then sprinkle top with toasted almonds
Enjoy!
Rhubarb Almond Buns
Ingredients
- 1 c milk
- 2 tbsp sugar
- 1 tbsp quick rise yeast
- 2 c + 2 tbsp flour
- 1/2 c avocado oil mayonnaise
- 1 egg
- 3 1/2 – 4 c frozen rhubarb
- 1/2 c sugar
- 2 tbsp water
- 1 tbsp cornstarch
- 1 tbsp water
- Icing sugar
- Almond oil watch the vlog
- Milk
- 1/4 c sliver almond
Instructions
- Stir sugar into milk, heat in microwave for 30-35 seconds (lukewarm), then stir in yeast. Dump mixture into breadmaker machine
- Add in flour followed with mayonnaise, click dough cycle
- Meanwhile, give frozen rhubarb a quick rinse, place into a pan, add sugar and water, bring to boil until mushy. Stir in cornstarch that has been diluted in water, to thicken rhubarb. Take off from heat and let cool to room temperature
- Once dough is done, knead a little, then divide into portions, shape into rounds
- Press each round with the bottom of a glass, top each indentation with rhubarb. Let rest for 20-30 minutes
- Meanwhile toast slivered almond and set to side
- Beat an egg and brush buns, then bake for 20-25 minutes on preheated 350 F
- Mix milk, icing sugar and almond oil. Drizzle icing on buns, then sprinkle top with toasted almonds
- Enjoy!
