Chrysanthemum Goji Berry Bun (40g x 12 buns)

Ingredients: Plain flour 200g Sugar 40g Cake flour 50g Yeast 5g Bread improver 4g Olive oil 20g

Salt 3g

Milk powder 10g

Water 140g

Chrysanthemum flowers 7g Method (1):

Goji berries (dried) 20g

1. Brew the chrysanthemum in water into chrysanthemum tea, leave to cool 2. Grind goji berries. Method (2): 1. Mix plain flour, cake flour and other ingredients in a mixing bowl 2. Mix with medium speed and high speed to form a dough 3. Roll the dough into a ball, and leave to rest for 15 min. Split dough into 40-50g portions and leave to rest for another 15 min. 4. Roll the dough portions into balls and leave to ferment for 40-60min. 5. Glaze with egg. 6. Bake at 180*C for 13-15min.

Flaxseed Bun (50g x 20 buns)

Ingredients: Plain flour 450g Sugar 75g Cake flour 50g Milk 250g Yeast 10g Eggs 50g Bread improver 7g Olive oil 40g

Salt 5g

Flaxseed 100g Filling: Raisins 100g Method: 1. Place dry ingredients in a mixing bowl; add eggs, flaxseed, milk and olive oil. 2. Mix with medium speed and high speed to form a dough 3. Roll the dough into a ball, and leave to rest for 15 min. Split dough into 40-50g portions and leave to rest for another 15 min. 4. Flatten out the dough portions into elongated ovals, fill with raisins. 5. Roll up the dough; carve in lines, and leave to ferment for 40-60min. 6. Glaze with egg. 7. Bake at 190*C for 13-15min.

Pine Nuts and Roselle Bun (50g x 15 buns)

Ingredients: Plain flour 350g Sugar 55g Cake flour 50g Egg 40g Yeast 8g Milk 200g Bread improver 6g Olive oil 40g

Salt 4g

(Slices of cheese) Filling: Pine nuts 75g Method (2): 1. Place plain flour, cake flour, salt, sugar, yeast, bread improver and egg in a mixing bowl. 2. Stir in milk, mix well, then add in olive oil. 3. Roll the dough into a ball, and leave to rest for 15 min. Split dough into 40-50g portions, roll into balls and leave to rest for another 15 min. 4. Mix the pine nuts and roselle well. 5. Flatten the dough portions and wrap in the filling. 6. Place on a baking tray, gently press down the dough a little, and leave to ferment for 40min. 7. Glaze with egg. Position two cheese strips on each dough ball in the form of a cross, glaze again, then scatter pine nuts on top. 8. Bake at 190*C for 14-15min. Roselle (chopped) 100g

Walnut Cookies
Ingredients: Plain flour 300g Fine sugar 150g Olive oil 170g Egg 30g

Walnut (chopped) 60g Method:

Baking powder 4g

Baking soda 2g

1. Chop up the walnuts, roast at 180*C (about 5-6min). 2. Mix olive oil, egg and sugar well. 3. Sieve the flour, baking powder and baking soda 4. Add the walnuts into sieved flour, 5. Mix the flour into (2), knead into an even batter. 6. Pinch off small pieces of batter, roll into balls. 7. Flatten batter pieces, place on baking tray, glaze with egg. 8. Bake at 180*C for 12-15min.

Astragalus Longan Roll (50g x 10 buns)

Ingredients: Astragalus 50g Bread flour 250g Yeast 5g Filling: Wolfberries 30g Method: 1. Cook astragalus in boiling water for 15min. Leave to cool. 2. Mix all the ingredients (except butter) with slow speed until even. Add in butter, then finally the wolfberries and longan. 3. Roll up the dough into a ball, rest for 15min. Cut dough into 45-50g pieces, roll into balls and leave for another 15min. 4. Flatten dough into elongated oval shapes. 5. Cut the lower half of the dough into strips. 6. From the top half, roll up the dough, and gently seal the connecting portions. 7. Leave to rest for another 40min. Glaze with egg, bake at 185*C for 15-20min. Longan (cut into small pieces) 30g (soak in rum) Water 250g Sugar 40g Salt 1g Astragalus water 120g Egg 25g

Bread improver 4g

Butter 20g

Longan Cookies
Ingredients: Cake flour 350g Baking powder 3g Method: 1. Roast cake flour at 120-150*C for 3-5 minutes. 2. Soak dried longan in rum. 3. Beat the icing sugar together with butter till fluffy, then mix in egg. 4. Finally add in the dry cake flour, baking powder and soda, and the chopped longan. 5. Roll the batter into a ball, then lightly flatten it. Press in the center such that a hole is formed. 6. Pinch off small pieces of batter, roll into balls. 7. Flatten, place on baking tray and glaze with egg. 8. Bake at 165-175*C for 20-25 minutes. Icing sugar (sieved) Baking soda 3g 80g Butter 130g Egg 50g Rum

Dried Longan (chopped) 100g

Longan Wolfberry Buns (50g x 9 buns)

Ingredients: Bread flour 200g Bread improver 4g Filling: Walnut Method: 1. Mix bread flour, cake flour, salt, sugar, yeast, bread improver, longan sauce and milk together. 2. Mix in olive oil, leave to ferment for 15 minutes. 3. Cut dough into 40-50g pieces, and then rest for 15 minutes. 4. Roll the dough into an elongated shape, add the chpped walnuts and wolfberries in the center. Wrap the filling from top to bottom. 5. Rest again for 40 minutes. 6. Glaze the surface of the dough, and bake at 180-190*C for 15-20 minutes. 75g Wolfberries 30g Cake flour 50g Longan sauce Sugar 30g 50g Milk Salt 3g 100g Yeast 5g 25g

Olive oil

Red Yeast Cranberries Bun (50g x 15 buns)

Ingredients: Bread flour 250g Yeast 6g Cake flour 50g Sugar 60g Salt 3g Water 180g

Bread improver 5g

Butter 30g

Milk powder 15g

Red yeast powder 4g Method:

Cranberries 150g

1. Soak cranberries in water for 15 minutes, dry and put aside. 2. Mix all the ingredients (except butter) with slow speed until even, and then mix in the butter. 3. Add in cranberries. 4. Rest dough for 15min. Cut dough into 45-50g pieces, roll into balls. 5. Leave to rest for another 40min. 6. Glaze with egg, bake at 180*C for 15-20min.

Butter Roll (50g x 16 buns)

Ingredients: Bread flour 400g Sugar 50g Salt Milk powder 20g 5g Egg yolk 2 Yeast 10g Water Bread improver 6g Butter 60g

220g

Method: 1. Mix all the dry ingredients in a mixing bowl. Slowly mix in egg and water and continue until no more clumps are present. 2. Using medium speed, beat the mixture into a dough, then mix in the butter. 3. Roll up the dough into a ball, and rest for 15min. Cut dough into 40-50g pieces, roll into balls and leave to rest for another 15 min. 4. Flatten out the dough into an oval 5. Shape the oval into an elongated triangle, then roll the dough up from the wide end to the sharp end. 6. Leave to rest for 60 min, then bake at 180*C for 12-15 min.

Red Bean Bun (50g x 11 buns)

Ingredients: Bread flour 250g Bread improver 4g Filling: Red bean paste Cake flour 50g Sugar 60g Milk powder 12g Salt 3g Water Yeast 6g 180g Butter 30g

Method: 1. Mix all the ingredients in a mixing bowl using slow speed, then mix in butter. 2. Using medium speed, beat the mixture into a dough. 3. Roll up the dough into a ball, and rest for 15min. Cut dough into 40-50g pieces, roll into balls and leave to rest for another 15 min. 4. Wrap the red bean paste with the dough, then flatten into an oval. 5. Carve 4 parallel lines on the middle section of the dough along the long axis. 6. Taking the ends of the dough, twist and tie a knot. 7. Leave to rest for 40 min, then bake at 180*C for 12-15 min.

Sausage Roll (50g x 13 buns)

Ingredients: Bread flour 280g Bread improver 5g Filling: Sausage 2 packets Cake flour 70g Sugar 60g Milk powder 15g Salt 3g Water Yeast 7g 190g Egg 20g

Butter 28g

Method: 1. Mix all the ingredients (except butter) using slow speed, then mix in butter. 2. Using medium speed, beat the mixture into a dough. 3. Roll up the dough into a ball, and rest for 15min. Cut dough into 40-50g pieces, roll into balls and leave to rest for another 15 min. 4. Flatten the dough, and place the sausage in the middle 5. Roll up the sausage in the dough tightly, then cut the dough into two separate pieces. For each of the separate pieces, further divide into two parts, but leaving the parts joined by a small strip of dough. Bend them such that the sausage sections point up. 6. Stack the two separate pieces on each other at a 90* angle, forming a four sectioned flower shape. 7. Leave to rest for 40 min, then bake at 180*C for 12-15 min.

Coconut Bun (50g x 11 buns)

Ingredients: Bread flour 270g Bread improver 5g Filling: Butter 60g Sugar 150g Egg 50g Grated coconut 150g Cake flour 30g Sugar 30g Yeast 6g Salt 3g Egg Milk 50g 150g Butter 30g

1. Beat the butter and sugar till fluffy. Add in egg, mix till even then mix in the coconut.

Method: 1. Mix all the ingredients (except butter) using slow speed, then mix in butter. 2. Using medium speed, beat the mixture into a dough. 3. Roll up the dough into a ball, and rest for 15min. Cut dough into 40-50g pieces, roll into balls and leave to rest for another 15 min. 4. Wrap the filling within the dough, then flatten dough into ovals. 5. Fold the dough in half, then half it again to form a triangular shape. 6. Make 3 cuts on one side of the triangle to form a claw shape, and glaze. 7. Leave to rest for 40 min, then bake at 180*C for 12-15 min.

Tuna Bun (45g x 15 buns)

Ingredients: Bread flour 300g Cake flour 50g Milk powder 14g Yeast 7g Egg 35g Bread improver 6g Sugar 60g Salt 3g Water 190g Butter 35g Filling: Tuna 1 can Onion Egg 2 Mayonnaise Dash of black pepper Salt

1. Fully cook the egg and dice. Mince the onion. 2. Add the ingredients in 1 to tuna, mayonnaise, black pepper and salt and mix well.

Method: 1. Mix all the dry ingredients using slow speed till clumps disappear. 2. Using medium speed, beat the mixture into a dough. Mix in the butter well. 3. Roll up the dough into a ball, and rest for 15min. Cut dough into 40-50g pieces, roll into balls and leave to rest for another 15 min. 4. Roll out the dough into an olive shape. Make a cut down the center to form a V shape 5. Fold in the two end of the V to form a heart shape. 6. Before baking, spread the tuna filling in the depression of the heart shapes, glaze the periphery, and sprinkle parsley flakes. 7. Bake at 180*C for 13-15 min.

Cheese Sticks (60g x 11 buns)

Ingredients: Bread flour 350g Water Filling: Shredded cheese Sugar 175g Yeast 7g Bread improver 5g Milk powder 15g Sugar 60g Egg 35g Salt 3g

Butter 35g

Method: 1. Mix all the ingredients using slow speed, then add butter. 2. Using medium speed, beat the mixture into a dough. 3. Roll up the dough into a ball, and rest for 15min. Cut dough into 50-60g pieces, roll into balls and leave to rest for another 15 min. 4. Roll out dough into long sticks and place on the baking tray. Gently flatten the sticks slightly. 5. Repeat for all the dough. 6. Leave to rest for 40min, glaze, then sprinkle sugar and cheese on the dough sticks. 7. Bake at 180*C for 13-15 min.

Walnut Bun (60g x 12 buns)

Ingredients: Bread flour 240g Sugar 65g Egg 30g 100g Salt Cake flour 3g Water 80g Yeast 6g Bread improver 5g Milk powder 13g

160g

Butter 35g

Walnut (roasted and chopped)

Method: 1. Mix all the ingredients using slow speed, then add butter. 2. Using medium speed, beat the mixture into a dough. Mix in the chopped walnuts. 3. Roll up the dough into a ball, and rest for 15min. Cut dough into 50-60g pieces, roll into balls and leave to rest for another 15 min. 4. Roll the dough again and then flatten slightly. 5. Make 4 cuts along the periphery. 6. Leave to rest for 40min, glaze, then add some walnuts on the top. 7. Bake at 180*C for 13-15 min.

Brioche (60g x 12 buns)

Ingredients: Bread flour 240g Milk 110g Yeast 7g Bread improver 5g Egg 100g Sugar 32g Salt 4g

Butter 140g

Method: 1. Mix all the ingredients using slow speed, then add butter. 2. Using medium speed, beat the mixture into a dough. Mix in the chopped walnuts. 3. Roll up the dough into a ball, and rest for 15min. Cut dough into 50-60g pieces, roll into balls and leave to rest for another 10 min. 4. Split each piece of dough further into a 45g and a 15g piece, roll into balls. 5. Fit the larger portion into the mould, glaze, then stack the smaller portion on top. 6. Press the small portion slightly down so that it is firm. 7. Leave to rest for 40min, then bake at 200*C for 12-13 min.