Super-Soft Pumpkin Butter Rolls

Real super soft and it stay ever so soft and spongy even after a few days.  I'm very happy at the result of this recipe.  Although it takes me more than three hours on the second proofing stage, it's well worth it. Only half a teaspoon of yeast to 270gm of flour....I was abit puzzle as to the little amount of yeast and a little doubtful whether it will rise but patience pay off, it turn out beautifully.
It's so good that I made another batch into buns with butter fillings the very next day.

Two-Tier Pineapple & Mocha Chiffon Cake

Have not been blogging since January, not that I have not been doing any baking, only following up old recipes or experimenting some new stuffs.  Some successful some gone into the trash bin.  One consolation was I came up with this wonderful chiffon cake, forgotten where I got this recipe from. The texture was just right and it rises magnificently.