Tag Archives: buns

Revive Your Buns– Just another Bread Pudding ?

Since school ended last December, I’ve ‘discovered’ some really impressive stuff. So I decided to compile everything and call it “Wrappy’s Recommendations” (not “Qi Ting’s” because I don’t really like my name, because its given by some Buddhist Temple in Taiwan and I’m Christian.) Hopefully, I will pass this ‘enthusiasm’ to you guys.

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Wrappy’s Recommendations

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1. TOUCH (Season 1, thus far)

File:Touch s1 Poster 001.jpg

TOUCH is about this little kid who happens to be super cute, mute and is able to see the past, present and future through numbers. Every episode, he leads his really awesome Dad through a series of puzzles/ personal stories that are somehow related to each other in the most amazing way. The stories are touching, thrilling, sort of creepy, mysterious, heart-warming and just about everything everyone needs in a story (in this case, a really long one). Lori Rackl, of the Chicago Sun-Times, said the show “operates on the mind-blowing premise that people around the world are linked to one another and their lives intersect — with potentially major repercussions.” which is how I should have phrased it. That. That’s absolutely right. Michael Landweber of PopMatters called the show “stunningly effective” and praised “its mix of spirituality and science, familial and global struggles.” You get the idea. (Quotes from Wikipedia the FREE Encyclopedia. Isn’t the world getting better by the day???) And did I mention how talented all the actors are???

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2. SoundHound

In the midst of wandering around in Whatsapp (no idea what that is I now know what that is), Facebook, Instagram, and other privacy-invading, stalker- encouraging programs, probably few of you’ve heard of SoundHound.  What’s SoundHound?, you-who-don-t-know-how-to-use-Google ask.

I’ll put it this way. Let’s say you walk into a 7-Eleven, Cold Storage, Walmart, Whole Foods, or wherever there’s music. You hear this mind-blowing song. You have no idea who sang it or what song it is. You’re angry, pissed off at the world (probably exaggerating, but if its a good song, this is no exaggeration) for making you feel deprived for the last few years of your life. Here’s where SoundHound comes in. You activate the application, hit a button, and in about 5 seconds, the name and singer of the song appears on your screen, along with buttons that link you to its YouTube video and lyrics. And that’s how I found “Jetlag” (Simple Plan, featuring Natasha Bedingfield) and “What Makes You Beautiful” (One Direction). You can even sing a song to have it identified. I hope you sing in tune. Simply revolutionary! I have it on Android 😀

Curious? Check out http://www.soundhound.com/.

(Unfortunately, it can only identify songs in English)

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3) theoatmeal.com 

This website features tons of dumb, ingenious stuff. It’s taken me through a few of the times when I’m being stupidly sad. You’ll probably get hooked on it. 

Be sure to check out airplanes feature. Those are my favourite!

Check it out here: theoatmeal.com 

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4) Shake to Charge (for your Android/iPhone)

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This app transforms the kinetic energy (movement in the form of shaking)  applied to electrical potential energy (i.e. energy for your battery).

You get a workout AND your phone charged. Talk about killing two birds with one stone.

Its supposed to work. I think it does. 

Then again, I’m easily deceived. 

Check it out here: http://download.cnet.com/Shake-to-Charge-Battery/3000-2094_4-12504829.html

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5) Blender

Sample images from http://www.blender.org/features-gallery/gallery/art-gallery/

Its not a real blender. You  know, for juices and stuff.

Nonono. 

Its a FREE 3D software. You heard me right. FREE!

You can make 3D images and videos of say, Nemo from Finding Nemo, your friend, yourself, your room, your favourite cartoon, anime, etc.

3D softwares are always a challenge to me. I’m still suffering from the after-effects of my blue donut and purple coke can. No joke.

Check out Blender here: http://www.blender.org/features-gallery/

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Nevermind the above. Its now time for this. 

On first glance, it looks sort of like a cake. Yet it’s not cake. 

No, its a bread pudding. And made from buns! Best of all, you’ll only need 5 minutes of preparation, excluding all the waiting time. Its the kind of bread pudding that’s not wet, that makes you feel like you’re eating s french toast cake, that makes you want to reach out for another piece. For the foundation of the bread pudding, its preferable that you use buns filled with a sweet smooth paste like red bean paste, kaya, lotus paste, nutella, peanut butter, cream cheese, etc. 

The recipe is adapted from Smitten Kitchen

Exploding Cream Buns 爆浆面包 (Whole Wheat & Vegan)

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One of the things I love most of Taiwan is the varied speeds of change in the country. The rocky path to my grandparents’ house  have those same old rocks embedded, the same old metal spring buried at one side, rows of crops of 槟榔叶 (betel leaves) grown by the same old farmers at the other, the same kinds of grass growing at the side, the same family of daisies swaying along to the wind. Largely the same people, plus a few babies, minus some who passed away, the same smiles, the same faces, with a few more wrinkles. The same breakfast shops that had not changed in any way since before I was born. Things like that stay the same. They make the place we come from what it is.

Cycle a couple kilometres along the sort-of-expressway into the city. Most things would be different a year on. The same lady selling my favourite pancakes 车轮饼 stands at the same spot, but in front of a different shop. Shops promoting PDAs with wireless network connection spring up. Just 5 years ago, barely anyone owned a computer, let alone knew what the hell the internet was. [Even today, in the area my mum was born, few people have an internet connection (an estimated 1 in 3).] And right in the middle of the Pingtung city, now stands at least 3 new french bakeries, 1 Japanese bakery, and 1 modern Taiwanese bakery. That’s where I found 爆浆面包, or as I translate– Exploding Cream buns. An innovation unto the traditional tiny buns accompanying Western meals. Today, they are one of the most popular buns in Taiwan. Though they’re typically filled with a buttercream filling, I decided to go the healthier way with, well, tofu. If you don’t tell the people you’re serving that the buns contain tofu, there is little chance they’ll find out.

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The cream is injected into the bun rather than pre-inserted. DO NOT inject the cream into the bun while the bun is warm lest you want baked cream (a mistake a made for 2 buns, one of which’s innards are in the photo below).

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I’m providing 2 choices of filling. The Oreo Cream.

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The Coffee Cream version.

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And now the recipe! The recipe for buns is adapted from Christine’s Recipes. There are errors though! Add another 1 tsp of lemon juice for Coffee Cream and 1/2 tsp for Oreo Cream.

Assembly: stuff cream of choice into a piping bag. Make a hole in the corner of the bun and fit the piping nozzle into the hole to squeeze cream into the bun. If you press too hard such that too much cream enters, the bun literally explodes. So be careful!

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Hopefully, I’ll have something great for you tomorrow!

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This post is going to YEASTSPOTTING!!!

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No-Rise Cinnamon Rolls for ONE (Whole Wheat & Vegan)

I’m not exactly the most violent person… most of the time, but sometimes, something inside me wants to grab a sledge-hammer to break an idiot’s head open to see what the hell is wrong with that one person. 

You think your life is jinxed?

You think your life is jinxed?

Let me tell you what a jinxed life is.

I was born with both my arms broken. The right arm never recovered. And all the specialists I’ve seen (and believe me, I’ve seen many) say that nothing can cure it. I’m incapable of many physical activities and got laughed at for it too many times to count. I love seeing people dance but I can’t without looking hilariously clumsy. If my stupid arm works, I’ll probably be dancing instead of baking (maybe this is a good thing after all?)

My rights arm is much much fatter and shorter than my left.

My right shoulder slants down lower than my left.

I have a horrible, horrible memory.

My examination results are crappy.

I was bullied for 3 very long, psychologically-torturing periods of my life, excluding the time when my atrocious, horrendous, crap thing of a teacher told my entire class not to be my friend and isolated me. Quite obviously, I’ve never exactly been fond of teachers.

I was sick for 2 1/2 torturing years. (sorry, I ran out of good vocabulary)

I am short (5 feet) and fat (busybody).

My family has less than average income. (I make room for things I want by saving 90% of my pocket money)

Well, no one’s life is perfect.

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Stop frowning. And learn the following.

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How do you make the best of your so-called ‘jinxed’ life?

  • find a hobby and stop thinking (absurdly) that your life is miserable because it isn’t… baking, reading, cycling, whatever
  • don’t be embarrassed by every single thing– remember, only you can make yourself feel embarrassed, and let others know you are embarrassed and thus get embarrassment poured onto yourself, when you needn’t have gone through it at all. 
  •  remove yourself from people who make you feel lousy, lousy, lousy. I failed to realise this earlier in my life and the psychological impact was so horrible I can’t find words to describe it. 
  • keep people who are trying to help you but not pretending to or simply doing it to make themselves feel better
  • be careful when making friends. 
  • be with people who like you because you are you… while trying to help you correct your insecurities.
  • forge good relationships with your family and friends. Because you know what? A united family and good friends and the love you can experience from these bonds will help you realise that your life is really worth living.
  • be grateful for what you have. Make a list. Cheesy, but it works. 
  • eat cinnamon rolls
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* Note: NOT directed towards any one; just a general opinion. All opinions above are of my own, learnt through personal experience, and are in no way associated with WordPress. (Haha, I just had to add this in. Its fun)
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Single Serving Cinnamon rolls!
ALL FOR the special YOU!
Yes. All! Don’t let me repeat that or I may change my mind.
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A meal of cinnamon rolls for… 524 calories! Pretty good, huh?
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No-Rise Cinnamon Rolls for ONE

No. of servings: 1

Adapted from Bakingdom

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Ingredients

For Dough

  • 1/4 cups cake flour
  • 1/4 cup white whole wheat flour
  • 7g/ 3/5 tablespoons sugar
  • 1/2 teaspoons baking powder
  • 1/8 teaspoon baking soda
  • 1/10 teaspoon salt
  • 1/4 cup buttermilk (vegan: 1/4 tsp lemon juice and enough soy milk to make 1/4 cup)
  • 1 tsp non- fat yogurt (vegan: oil/ vegan yogurt)
  • 1 tsp reduced fat margarine
  • 1 tsp oil

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For Filling

  • 2 tsp reduced fat margarine
  • 1 tbsp brown sugar
  • 1/4 cup mini- marshmallows, chopped (vegan: vegan marshmallows)
  • 1 tsp powdered sugar
  • 2 tsp cinnamon

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For Icing (optional)

  • 1 tbsp maple syrup
  • 2 tsp cocoa powder
  • 1 tsp reduced fat margarine

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Icing alternative

  • 1 1/2 tsp reduced fat margarine, softened
  • 1 1/2  tsp buttermilk, or whole milk (vegan: coconut milk)
  • 3 tbsp icing sugar

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Here’s a Step-by-step tutorial. Almost…
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Prepare your ingredients; all must be at room temperature.
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Preheat your oven to 425°F/220°C.
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Filling preparation: In a food processor, add marshmallows and icing sugar. Process till marshmallows are minced. Mix this mixture with cinnamon and sugar in a bowl.
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Dough Preparation: Combine all the dry ingredients. Mix them together, add the wet ingredients and mix to form a rough dough. Do not knead. It’ll be sticky. Resist  the urge to add flour. Yikes. It is sticky.
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Shape dough into a rod and roll it into a long rectangle. Spread the margarine for filling onto the dough. Leave a 1 inch space at one of the short edges. You may want to use a pizza cutter to get rid of uneven edges like I did.
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Sprinkle the filling as evenly as you can and roll it up from the margarine-covered short edge. Press the clean edge against the adjacent part of the roll to seal.
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It’ll be gigantic.
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Slice into 4 pieces using a knife. Bake for 15-20 minutes until golden brown.
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For icing: While baking, mix ingredients for icing together and place into a clean plastic bag. When done, rub 1 tsp of margarine over the top of all the cinnamon rolls.
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Cut a very small hole in the bag containing the icing and pipe onto cinnamon rolls.
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Eat up!
Celebrate life and the God who gave it to you.
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PS: I’m looking for Guest Bloggers! You can write on any topic related to health-and-wellness or anything about food or recipes of course! No other limitations. Contact me at qiting93@hotmail.com please! 😀 😀
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Magical Cinnamon Rolls w Vegan Option (Low Fat & Whole Wheat)

If you’ve never seen a fluffy, wholewheat, sticky, gooey cinnamon roll, I have a question for you:

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Who are you???

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Crawl out of that cocoon you’re living in right now.
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And stare.

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You’re looking at it.

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Fluffy.
Gooey.
Soft.
Sticky.
Yum.
Who knew it would be whole wheat?

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No one.

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Magical Cinnamon Rolls

No. of servings: 9 big rolls or 16 small ones

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Ingredients

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For dough (very loosely adapted from here)
  • 2 tbsp water
  • 1/2 cup buttermilk (vegan: 1/2 tsp + enough soy milk to make 1/2 cup and let rest for 5 minutes)
  • 1/4 cup non-fat yogurt (vegan: use soygurt or coconut yogurt or 1/4 cup melted earth balance or 3 tbsp oil)
  • 25g egg (well beaten) (vegan: 1 tbsp oil or 2 tbsp Ener-G Egg Replacer)
  • 1/2 tsp vanilla
  • 1/4 tsp salt
  • 2 tbsp/ 25g white sugar
  • 2 tbsp/ 25g black or brown sugar
  • 1 1/4 cup/ 162g unbleached white bread flour
  • 1 cup/ 128g whole wheat flour
  • 1 1/4 tsp instant yeast (1/2 envelope)
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For Filling
  • 3 tbsp reduced fat spread, softened (I used oil based spread, which is vegan)
  • 2 tbsp palm sugar (type that has been chopped into very small chunks) You can also use demera sugar but the taste is slightly different
  • 15 mini marshmallows (use vegan marshmallows)
  • 3 tbsp icing sugar
  • 1 tsp cinnamon powder

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Directions

Dough:

  1. Mix all wet ingredients in a bowl.
  2. Add all dry ingredients  into the mixer bowl of a stand mixer.
  3. Add wet  ingredients.
  4. Mix at speed 2 for 10-15 minutes until smooth dough that passes windowpane test is formed.
  5. 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 60mins.
  6. Remove dough and give a few light kneading on a lightly floured work surface. Press out the trapped air as your knead.
  7. Roll and stretch the dough out on a lightly floured surface into a 15” by 24” (38 cm by 61 cm) rectangle.
  8. Mark off 1” along the 24” edge of the dough, closest to you.(You will not spread any filling on this edge.)

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Filling:

  1. In a food processor, add in marshmallows and icing sugar.
  2. Process till marshmallows are sort of minced. (The icing sugar prevents bits of marshmallow from sticking) Alternatively, use manpower!! Like I did.
  3. Mix well the marshmallow mixture with palm sugar and cinnamon powder.

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How to assemble

  1. Spread the softened reduced fat spread over the dough with a rubber spatula and then evenly distribute the filling. Be careful to leave your 1” edge clean.
  2. As a final step, use your rolling pin to lightly roll the filling mixture.
  3. Starting at the far edge of the dough, roll it up tightly.
  4. Begin at the far 24” edge and roll up the dough toward the 1” clean edge.
  5. The clean 1” edge is used to seal the finished roll.
  6. Trim the left and right ends of the roll. The result will be a 24” roll.
  7. Trim off the left and right ends of the roll so that you have a fulsh end at each end of the roll.
  8. Then mark the roll every 1 1/2 inches (3.8 cm).
  9. Cut the roll into 1 1/2” long portions.This may be done with a knife.
  10. Line your baking pans with parchment paper.
  11. Place 5 rolls into 8” square baking pans 1” apart. (One roll in each corner, and one in the center.)
  12. Cover with a lint free cloth and let rise in a warm, draft free place until almost double, approximately 1 hour.
  13. After rising, rolls should be touching each other and the sides of the pan.
  14. This is important for best results. This gives the resulting rolls the soft, moist outer edge that most people prefer.
  15. Preheat oven to 375F/180C. Bake for 10-15 minutes. 
  16. (Optional but recommended step) Brush the tops with butter! once removed from oven.

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This post is going to YEASTSPOTTING!!!

Enjoy.

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Guilt-free Tangzhong Choco-Cinnamon buns (with vegan option)

I got chased by a cat today…a cat… a freakin’ cat!

It started with a plan to run. (Okay, that’s an overstatement– I really mean ‘jog’).

I was jogging on this pavement and a cat literally jumped out of nowhere right at me!

My immediate reaction was to give it a cold hard glare hey cat you’ll have caused me some expensive medical bills if not for my sudden possession of quick reflexes.

But that’s not the point.

The point is. It ran after me.

 My planned jog evolved into a frantic run.

An extremely frantic, angry run.

But of course. It suddenly occurred to me that its a cat and I’m human. It should be scared of me, not I scared of it.

I’m not too proud of what I did next. It was dumb. I hope nobody saw it.

I did a quick turn towards the stupid cat (sorry cat lovers… to clarify, its just this particular cat that I’ll call ‘stupid’) and shrieked/yelled/screamed “BOO!” and stuck out my tongue at it.

I’m not proud of what I did.

At all.

Nonetheless, the childish scare tactic did work. The cat scrambled away immediately, meowing angrily (my own interpretation, not too sure though).

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Okay. You (probably) weren’t looking for some dumb cat story when you started reading this post. You were (most probably) looking for my SUPER HEALTHY cinnamon roll recipe. No, that’s no longer an oxymoron. Its a reality.

Its fat-free (as always), cinnamony (self-created word which ought to be a real word), chocolaty, SUPER SOFT (for 2 days REALLY) without preservatives, wholewheat, and best of all DELICIOUS. Yums.

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Guilt-free Cinnamon Rolls

No. of servings: 10

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Ingredients

Non-Vegan

Bread dough

  • 140g bread flour
  • 70g whole wheat flour
  • 56g cake/top flour
  • 20g milk powder (I used my mum’s Anlene milk powder. Ssshhhh…)
  • 50g caster sugar
  • 1/2 tsp salt
  • 7g instant yeast
  • 30g egg, lightly beaten
  • 85g water
  • 84g tang zhong

Filling (mix evenly)

  • 2 tbsp demerara sugar
  • 2 tbsp brown sugar
  • 2 tsp cinnamon
  • 4 tbsp applesauce
  • 2 tbsp cocoa powder

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Vegan

Bread dough

  • 140g bread flour
  • 70g whole wheat flour
  • 56g cake/top flour
  • 50g caster sugar
  • 1/2 tsp salt
  • 7g instant yeast
  • 2 tbsp oil/ vegan butter like Earth Balance
  • 85g non-dairy milk
  • 84g tang zhong

Filling (mix evenly)

  • 2 tbsp demerara sugar
  • 2 tbsp brown sugar
  • 2 tsp cinnamon
  • 4 tbsp nut butter/tahini
  • 2 tbsp cocoa powder

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Add-ins: (optional)

  • Peanut butter chips,
  • white chocolate chips,
  • raisins, 
  • cookie dough,
  • macadamia nuts,
  • sliced almonds,
  • crumbled oreos/cookies,
  • etc.

Directions

For tangzhong preparation method, click here.

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

Mix at speed 1 for 20 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 50mins.

Remove dough and give a few light kneading on a lightly floured work surface. Press out the trapped air as you knead.Roll the dough into a rectangle, about 30cm by 25cm, 1 cm thick.

Spread surface with filling over the dough surface. Roll over the surface with a rolling pin, this is to make sure the fillings will stick onto the dough.

Roll up like a swiss roll. With a sharp knife or dental floss (unused of course!), slice the ‘swiss roll’ into the number of pieces you want.

Place rolls on a baking tray, lined with parchment paper. I used a non-stick cake mould. No need for parchment paper!  Loosely cover with a damp cloth or cling wrap and let dough proof for 50mins.

Bake at preheated oven at 180 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!!!

(Almost Fatfree) Wholewheat Choco-nana Custard Cocoa Buns

I’m down with a high fever coupled with flu for the first time in 4 years. This sucks. Can’t concentrate enough do homework so I just have to sleep the pain away. 😦

Maybe a silly bear can cheer me up? 😀

And some cocoa buns too as well…

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Whole Wheat Cocoa Buns

No. of servings: 5

Adapted from: 《65℃汤种面包》

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Tangzhong preparation method:

Mix 20 grams of bread flour and 100 grams of water together and stir until flour is completely dissolved.

Heat mixture over a stove in a saucepan at medium-low heat.

Keep mixing until until a swirl of your spoon leaves a trail.

Immediately pour mixture into a separate bowl and cover with plastic wrap.

Refrigerate till tangzhong reaches room temperature or you can leave it overnight/a few hours before using (for better results some say)

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Ingredients

For bread dough
  • 200g bread flour
  • 66g wholewheat pastry flour
  • 2 tbsp cocoa powder
  • 20g skim milk powder (optional)
  • 42g sugar
  • 1/2 tsp salt
  • 6g instant yeast
  • 40g whole egg
  • 85g warm water (about 35 degrees celcius)
  • 84g tangzhong
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Filling

Chocolate Banana Custard Jam

3 tbsp instant custard powder

(Mix till smooth.)

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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!!!

(Almost Fat free) Wholemeal Matcha Chocolate Buns

These buns stay soft for 2 days! Don’t refrigerate them. Don’t over-proof them during the second rise. Won’t say anything else. I think I caught a virus. (A real one, not computer one). Feeling sick 😦

I followed Christine‘s recipe for Japanese Green Tea Bread but tweaked it to make it wholemeal and dual coloured.

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Matcha Chocolate Buns

No. of servings: 5

Adapted from: Christine‘s recipe for Japanese Green Tea Bread

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Tangzhong preparation method:

Mix 20 grams of bread flour and 100 grams of water together and stir until flour is completely dissolved.

Heat mixture over a stove in a saucepan at medium-low heat.

Keep mixing until until a swirl of your spoon leaves a trail.

Immediately pour mixture into a separate bowl and cover with plastic wrap.

Refrigerate till tangzhong reaches room temperature or you can leave it overnight/a few hours before using (for better results some say)

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Ingredients

  • 250 gm bread flour
  • 100gm wholewheat pastry flour
  • 55 gm caster sugar (3Tbsp + 2tsp)
  • 5 gm salt (1tsp)
  • 56 gm egg  (1 large egg)
  • 125 ml milk (1/2C)
  • 120 gm tangzhong
  • 2 heaped tsp instant yeast


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Directions

Mix all ingredients except matcha and cocoa powder and red bean paste.

Add them into the mixer bowl of a stand mixer.

Mix and speed 1 for 1 minute than 3 minutes at speed 2.

Separate dough into 2 portions.

To 1 portion, add matcha powder and to the other portion add cocoa powder.

Knead each portion separately with stand mixer till dough that passes windowpane test

Shape the doughs into smooth rounds and place in separate bowls covered with cling wrap

Let them rise till double in volume for about 60 mins.

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

Flatten out each dough into roughly equal sized rectangles. Place one portion onto the other and roll up like a swiss roll. Flatten out again with rolling pin. Roll up and flatten out again.

Roll up.

Divide into 12 equal 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 40mins.

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

Remove from oven and let cool on wire rack

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This post is going to YEASTSPOTTING!!!