Welcome . . .

Welcome to Buttermilk Bakers

Buttermilk Bakers’s cakes, cookies and pastry are bake to order. We are based at Desa Pandan and we provide delectable homemade products for birthdays, tea-parties, gifts, anniversary or for no reason at all!. Why not choose Buttermilk Bakers to help celebrate any occasion.

We also have a variety of VEGETARIAN products. Look out for the (V) sign.

SUGAR FREE product is also available. We use Stevia, a natural sweetener to replace the sugar in our baked goods.

Click on the product in the yellow bar to see what we have to offer.

Tuesday, 19 April 2011

Layered Curry Puff

Ingredients for water dough:
140gm plain flour
½ tbs sugar
85gm water
1tsp lemon juice
½ tbs margarine
¼ tsp salt

Ingredients for oil dough:
115gm plain flour
60gm margarine / shortening

Ingredients for filling:
350gm potato (diced)
120gm minced chicken / beef
1 big red onion (diced)
½ tbs soya sauce½ tsp sugar
2tbs meat curry powder (made into paste with water)
Salt to taste
2 hard boiled eggs (mashed)

Methods for fillings:
§  Heat up some oil in a wok. Add in the onions and sauté for a while. Then add in the curry paste and sauté for a minute.
§  Add in 1 cup of water, salt, sugar, soya sauce and potato. Continue to cook till the potato is soft and the filling is thick

Methods for water dough:
§  Dissolve sugar in water.
§  In a big bowl, sift the flour and salt together. Add in the margarine, lemon juice, water (little by little)  into the flour mixture.
§  Knead to form a soft dough. Add flour if sticky.
§  Cover and let rest for half hour

Methods for oil dough:
§  Sift flour and knead with shortening to form a dough

Assembling the curry puff:

§  Dust work top with flour
§  Roll out water dough and place oil dough in the centre and wrap it up
§  Roll out the dough into a rectangle.
§  Fold in 1/3 of the dough from the left and 1/3 of it from the right (over lapping each other)
§  Give half a turn and roll out the dough into thin sheets
§  Roll in the dough like swiss roll
§  Cut out the two uneven edge and put them together. Cut the rest of the dough to 12 pcs
§  Flatten each piece and take some dough from the step above (uneven edge) and place it in the center
§  Roll out the dough and place some filling on it. Damp half the edge with water lightly and fold in the other half
§  Seal it by pinching the edge and folding it in. Keep repeating till its sealed.
§  Fry in hot oil till golden brown

Note: Pressing the little dough in the middle of the larger dough is to prevent the puffs from opening up while being fried. 

Tuesday, 5 April 2011

Mexican Buns

Mexican buns are many people's favorite me included. It consists of sweet dough, filling and topping. The recipe here is a very easy one. The topping can be made a day before and kept in the refrigerator.


Butter cut into cubes about 1.5cm each. 

Sweet Dough

600gm bread flour
15gm   instant active dry yeast
210gm of cold water
12gm of milk powder
6gm of salt
120gm of sugar
75gm of egg (cold)
75gm of unsalted butter (omit the salt if using salted butter/margerine)
75gm of whipping cream (i used milk 50gm + 25gm melted butter)

  • Mix flour and yeast with dough hook for 30 seconds. Add all dry ingredients and mix for 30seconds on slow speed.
  • Add water, eggs & cream and continue on slow speed for 1 minute. Increase to medium speed for 3 minutes and slowly add in the butter.
  • Continue for 10 minutes until dough is elastic
  • Ferment dough for 1hour  (punch down after 30 minutes)
  • Divide dough into 50gms balls and rest for 10 minutes. Then flatten the dough and place a cube of butter and seal it up.
  • Prove for 45 minutes or more. Pipe the topping and bake for 12 - 15 minutes at 190'C
200gm of butter
250gm of sugar (I used 220gm)
250gm of eggs
5gm instant coffee
10gm coffee emulco (I omitted this and used 15gm instant coffee)
120gm of sugar
300gm all purpose flour

·         Beat butter and sugar till light and fluffy.
·         Dissolve instant coffee in eggs and add slowly on medium speed. Scrape down the sides
·         Add coffee emulco. Continue for 1 minute and add flour and mix till well blended.

**NOTE : I used only half of the filling and the other half I freezed it and used it for the next round. It turned out well.