Carrot Cake Buns w Cream Cheese filling (Vegan and Almost fat-free)

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Dear Eraser,

Remember when we first started our journey together? You were long and clean. You were there. I was desperate for you.
You relieved my teachers of my eyesore of a handwriting. You granted their eyesights no damage whatsoever and helped me to continue my streak as a downright perfectionist.

You were loyal. You stayed with me all the time. Through my first exams, through my happy trips to wherever I wanted to go, through the not so happy days when I felt like killing somebody (but refrained with much willpower).

Time to time, I lost sight of you. Your small frame made you difficult to spot with my failing eyesight. But I would always find you. Because I needed you (though you were perfectly happy without me).

Then you started shrinking. It was such a slow process I almost did not notice. Nevertheless, I had to. As you shrunk, your clothes needed to be trimmed. They were starting to get into my way and into your work. My heart hurt as your clothes became shorter and shorter… as so did your life.

We spent our last days together studying for my mid-year exams. Though you knew your life was going to end, you did not say a word of anger. You stayed supportive by my side, getting rid of every wrongly written word, every wrongly written number, every wrongly written sentence, but also getting rid of yourself. You sat by my side as I dreamt of the delicious carrot cake from ‘The Carousel’, a divine taste I cannot forget, the best cake I’ve ever had (but smallest). You couldn’t taste it. You did not get a chance.

But I’ll let you live. You will now join all my other previous erasers in a small paper box. You will not die. I can’t bear to see that. Please stay happy forever.

To my lovely and loyal eraser, these carrot cake buns with cream cheese fillings are dedicated to you.

To your loyalty and love for me in spite of all I’ve done to you.

Love,
Qi Ting

P.S.: You can’t eat the buns. So I figured I’ll give you the recipe instead. Its in the ‘Appendix’

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(updated pic: 20 June 2011)

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APPENDIX :Recipe

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Carrot Cake Buns

No. of servings: 5

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Ingredients

• 60g bread flour
• 40g whole wheat flour
• 50g cake/pastry flour
• 80g buttermilk or non- dairy milk with a bit of vinegar
• 20g brown sugar
• 1 tsp yeast
• 1/8 tsp salt
• 20g grated carrots
• 1/2 tsp cinnamon
• 10g cream cheese/ vegan cream cheese (I recommend tofutti)

Filling

• 2 tbsp cream cheese (I used low fat)/ vegan cream cheese (I recommend tofutti)
• 1 tsp low fat condensed milk/creamer/honey/agave syrup/soy creamer

(Mix and whip till smooth.)

Directions

Add all ingredients  into the mixer bowl of a stand mixer.

Mix at speed 2 for 10-15 minutes until smooth dough that passes windowpane test is formed.

Shape the dough into a smooth round and place in a mixing bowl, cover with cling wrap and let it rise till double in volume for about 80mins.

Remove dough and give a few light kneading on a lightly floured work surface. Press out the trapped air as your knead.

Divide into 50g portions and shape into balls.

Cover with cling wrap, let the doughs rest for 15mins.

Shape buns.

Place doughs on a baking tray, lined with parchment paper. Loosely cover with a damp cloth or cling wrap and let dough proof for 30mins.

Bake at preheated oven at 170 degrees Celsius for about 15-20 minutes.

Remove from oven and let cool on wire rack

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This post is going to YEASTSPOTTING!!!

I’m also submitting this to : ASPIRING BAKERS #8 : BREAD SEDUCTION (JUNE 2011)

YAY! Thank you Jasmine of The Sweetylicious for hosting the event!

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