Wednesday, 19 March 2014

Caramelized Onion with Cheesy Swirl Bread.

I don't understand why my photos turns out so yucky at times. 

The light?  The display? Or I just doesn't know how to photograph nice food. 

I understand why it is not easy to be a food blogger. You have to be satisfied with your photos. You have to make the audience feel that your food is like fantastic.


I just feel like screaming my lungs out. It's frustrating at times. 

I really need to practise alot in this area. Especially photography. 

ok. Back to this topic. I made this bread over the weekends. It's amazing. The only regret I had was not adding enough onions. This bread smells and taste nice. With caramelized onions and cheese bursting in your mouth. It's super yummy. 

Caramelized Onion with Cheesy Swirl Bread.


200 grams all purpose flour
175 grams bread flour
1 teaspoon salt
A pinch of pepper
1 tablespoon sugar
2 1/4 teaspoon instant yeast
1 cup - 236ml milk, warm slightly
1/4 cup - 54grams

2 red onions
1 tablespoon of olive oil
Pinch of salt

150grams cheese, grated (Whatever cheese you like, seriously)
a little bit more olive oil, about 1 1/2 teaspoon


Combine flour , salt, pepper, sugar and yeast together.
Add in milk and 1/4 cup of olive oil and mix together to form a dough. 
Take the dough out of the bowl and knead for about 10 to 15 minutes until the dough is smooth and santiny. Place dough in a bowl and cover with cling wrap and let the dough rise in a warm place till double in size. (About 1 1/2 to 2 hours)
Meanwhile, prepare the filling. 
Chop the onions into bite size.
Heat the 1 tablespoon olive oil in a skillet over medium low heat and add the onions and pinch of salt.
Stir fry occasionally for 30 to 45 minutes until the onions are soft and are in dark brown colour.
Take the pan off the heat and set it aside to cool.
Take the dough out of the bowl and place dough on a floured surface and roll into a rectangle round 9x12 inches. 
Top the dough with cheese then the onions. 
Starting from the shorter end, roll the dough as tightly as possible into a 9 inch log.
Using a sharp knife, cut the log into 9 equal pieces and arrange them in a baking pan, evenly spaced.
Brush the top of the buns with the remaining olive oil.
Cover the pan with cling wrap and let the buns rise in warm place until they doubled in size, about 1 1/2 hours. 
15 minutes before baking, preheat oven to 180 degrees celcius.
Bake for 20 to 25 minutes until the buns are golden and the cheese is bubbly.

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