Raisins Sprial Roll & Oreo Butter Cake

Makes 8" Cake Pan
Ingredients	Amounts
Cake flour	225g
Baking powder	1 Tsp
Baking soda	1/2 Tsp
Salt	1/2 Tsp
Butter	85g
Sugar	150g
Eggs, beaten	2
Yogurt	240ml
Vanilla Essence	1 Tsp
Oreo cookies	1 packet

1. In a bowl, sift all the dry ingredients together.
   
   
2. Cream the butter and sugar together. When well blended, add in the eggs slowly and ensure that the mixture is well mixed.
   
   
3. Fold in 1/2 of the flour mixture into the butter mixture. Add in 1/2 of the yogurt and fold in another 1/2 of the remaining flour mixture. Add in the last amount of yogurt and Vanilla essence. Combine well and fold in the last amount of flour. Blend well.
   
   
4. Take a portion of the oreo cookies and crushed them using a roller pin. Pour the crushed cookies into the batter and blend well. Pour the ready batter into the cake pan and garnish by placing a few of the whole Oreo cookies on top.
   
   
5. Bring to bake at 180 degree Celsius for 35 ~ 40 mins.

Verdict from the Royal Prince Charming: Soft and nice!

My Prince Charming was amazed by the crispy skin of the cake and the fluffiness. He was just in time when I got this cake freshly out from the oven. He couldn't even wait and wanted to eat that right away. I stopped him of course, because my mum always remind me never to eat anything that is just cooked pipping hot because it is very heaty for the body. My Prince Charming has this bad habits of being impatient when it comes to food. :P

This recipe is adopted from Angie of My Kitchen, My Laboratory.
I missed her bloggings :'(

Makes 6 Spiral Raisin Buns
Ingredients	Amounts
Cake flour	250g
Icing sugar	40g
Salt	1/2 Tsp
Water	90ml
Egg	1
Instant Yeast	1 1/2 Tsp
Butter	40g

Additional:

• Egg Wash
• Raisins
• Sugar

1. Combine cake flour, icing sugar and salt together in a bowl.
   
   
2. Add in water, egg and instant yeast and continue to mix into a dough.
   
   
3. Once the dough is formed, add in the butter and blend into a smooth and shiny dough.
   
   
4. Place the dough in a bowl and cover with plastic wrap. Allow proofing of 60 mins or when double in bulk.
   
   
5. Punch the air out and knead the dough. Cut the dough into small portions. Roll each portions into oval shape.
   
   
6. Brush the oval shaped dough with egg wash and spread the raisins on top. Sprinkle some sugars and roll up like a swiss roll.
   
   
7. Make a cut in the center of the rolled dough and open it up to form the spiral shape.
   
   
8. Brush the dough with some egg wash and sprinkle some more sugar on top.
   
   
9. Allow the dough to proof for another 45 mins.
   
   
10. Bring to bake at 180 degree Celsius for 20 mins.
    

Strange enough, no cinnamons or nutmeg were added to this bread. However, my Royal Prince Charming commented that he could taste a tint of either one of the spice in the bread >.<

I was inspired by Lee Lee's Mocking sting bees Bread, thus decided to try a hand on it.
Anyway, I did some modifications to the shape of the bread and omitted the milk powder. I prefer something petite and cute :)

*Updates: I gobbled these breads this morning and realised that the skin of the bread can get hard if it's left overnight but amazing part is, its more to the crispy kind of hardness and the inside of the bread is still soft and chewy. I will definitely try this again :D*