Preparation time: 10 minutes.

Fermentation time: 2 rounds, 1hr and 30 minutes.

Baking time: 20 minutes.

Adapted from: Click HERE!

Ingredients:

• 1/2 cup milk.
• 1/2 cup Water.
• 3 Tbls oil
• 1/4 cup Sugar.
• 1 egg; beaten
• 1 1/2 tsp Salt.
• 2 1/4 tsp instant yeast.
• 3 1/2 cups bread flour; (I used all purpose)

Egg wash:

• 1 egg
• 1 Tbls milk.

Directions:

1. Pour the milk and water into a saucepan and heat to a scald. Pour this into a large bowl, allow to cool to lukewarm.
2. Add in the oil, sugar and salt; mix with a wooden spoon till well blended. Add in the beaten egg and 2 cups of flour; mix till smooth with a wooden spoon. Add in the instant yeast and mix.
3. Allow to sit for 10 minutes uncovered. (I actually added the yeast before the flour; I thought it made more sense!). Add in more flour and knead.
4. Add a tablespoon of oil to a clean bowl and place the dough into the bowl. Turn over a few times to lightly coat all sides of the dough with the oil. Cover with plastic wrap and allow to rest till the dough doubles in bulk, about 1 hour.
5. Remove dough and knead a few times to release the gas. Now cut the dough into 8 pieces.
6. Allow the dough to rest for 5 minutes. Take each piece of dough and roll into a 36-inch rope. Roll the dough ropes around the greased 6-inch cream horn tubes. Place onto a cookie sheet lined with parchment paper and brush with the egg glaze. Sprinkle sesame seeds or poppy seeds (or both). Cover with plastic wrap. Allow to rest for 30 minutes in a warm environment.
7. Bake in a preheated 350 degree oven for 20 - 22 minutes or till golden brown(mine took about 18 minutes).
8. Let cool on a wire rack before filling them!

• 250ml milk
• 250 gm cream cheese, cubed and softened at room temperature
• 60 gm butter, softened at room temperature
• 6 egg yolks
• 55 gm cake flour
• 20 gm corn flour
• 1 lemon zest
• 6 egg whites
• 1/4 tsp cream of tartar
• 130 gm caster sugar

1. Preheat oven to 150C (302F).
2. Use a large bowl, pour in milk. Place the bowl over simmering water. Don’t let the bottom of the bowl touch the water. Add cream cheese, stir occasionally, until completely dissolved and the mixture turns smooth. Stir in butter, till dissolved. Remove from heat. Let cool down a bit, then add the egg yolks and combine well. (Note: Make sure the mixture is not too hot, as you don’t want to cook the egg yolks at this stage.)
3. Combine cake flour and corn flour. Sift in the flours into the cream cheese mixture, a small amount at a time. Mix well between every addition, and make sure there aren’t any flour lumps. Stir in freshly grated zest. Set aside.
4. Place egg whites in a large clean bowl. (Note: Make sure there’s no oil or water in the bowl at all.) Use an electric mixer to beat the egg whites for 3 minutes, then add cream of tartar and blend again. Pour sugar in the egg whites and blend until very stiff peaks form.
5. Fold-in the egg whites into the cream cheese mixture gently with a rubber spatula just until all ingredients are incorporated. Do not stir or beat. For a better result, fold in egg whites with a small amount at a time, at least for 3 times.
6. Pour the mixture into the two baking pans. Place the pans into another larger baking tray. Add hot water in the tray up to half way. Bake for about 50 to 60 minutes. Test with a needle or skewer that comes out clean.
7. Turn off the oven. Leave the oven door ajar for 10 minutes. Remove from the oven and remove from the pans. Let cool completely on a wire rack. Chill in a fridge for about 3 hours.