Barcook Bakery: Ooooh so soft and silky, but don't fight ok?
Cheese and Raisin Bread $1.30 ea
In case you still haven't heard, there's this place at Hong Lim Centre that sells really soft and irresistable bread which sells out everytime a new tray comes out of the oven. Like every other new pastry fad that hit Singapore, this stall is attracting long queues of people waiting impatiently for a bite of their buns. Such queues are a real hotbed for fights and quarrels to erupt.
Oh yeah, we Singaporeans love to queue and it is precisely because we love to queue that fights can sometimes occur. When you go to a place where there is no culture of queuing, everyone just jostle and push to get to the front, buy their thing and go away. I saw this incredible scene on TV once, I think it was in India, where the ticketing counter is just a little hole in the wall for people to stick their hand in with the money, grab their tickets and go off to celebrate the fact that they have managed to buy some tickets. I think that such places ironically have less fights than places like Singapore where there is a strong queuing culture.
While I can't say categorically that a fight had actually broken out at Barcook Bakery, I do have first hand information that some of our makan kakis who had gone down there did get themselves involved in some less than cordial verbal exchanges with the staff of the bakery. It was something to do with someone behind the queue being served ahead of someone in front of the queue. Thankfully fights don't actually break out all that often given that all of us would somehow be in a queue somewhere in any given week. Aside from being affected by those Courtesy Campaigns (I can still remember the jingles), I think a lot has to do with the fact that Singaporeans are not as verbal as say, the Americans or Australians. So a lot of the time we would rather just keep quiet rather than speaking out should we happen to see someone cut the queue. So actually fights don't actually break out all that often and when it does, it gets reported in the New Paper.
Anyway, I managed to get to the front of the queue without incident and lucky for me, there was a tray of the famed Cheese and Raisin Buns which just came out of the oven. So I quickly bought a few and took a photo of a tray of the buns above. Believe me, a tray full of the buns is not a very common sight.
One of the reasons for the perpetual queue, aside from the fact that the buns are absolutely delectable when they are fresh out of the oven, is that all the bread here is made with the Sponge and Dough method which is a technique of baking sweet dough buns which takes more time than the normal sweet dough buns. Essentially, the Sponge and Dough technique is a two step process where the dough is allowed a first rise, followed by a second step where the rest of the ingredients are added, followed by a second rise. The result is a sweet dough with a silky soft texture. This technique is no big secret but there are few bakeries which will bake all their breads this way because it is very time consuming.
The Cheese and Raisin buns are one of the best sweet dough buns I have come across. The texture is very good and their creamed cheese filling is generous and creamy but not overly jialak. When eaten fresh out from the oven, it must be one of the most shiok things you can get your hands on for around a dollar. 4.5/5
Conclusion
As they say, "all good things come to those who wait" (no idea where that phrase came from). So if you are willing to wait in the queue for a while, you will be rewarded with a very nice treat for afternoon tea indeed! But remember to be patient, take it easy and don't fight, ok?
Barcook Bakery
531 Upper Cross Street
#01-54 Hong Lim Complex
Singapore 050531
65336588
Mon-Fri: 8am - 6pm
Sat-Sun: 8am - 4pm
72 comments:
Yes, this Raisin Cream is very very very good. Their Muesli Loaf is good too.
And now you have made the queue even longer.
Sobs... you have just made the queue even longer sobs.
try the mexy bun too!..who ask you to tell him of the place taukwa :)
Oh, I was there yesterday! I happen to stumble upon this shop and bought some of the cream and raisin buns for my mum. Too bad I didn't taste it but for myself, I bought a German loaf which is absolutely soft and delish.
Not easy to do, this Sponge and Dough bread, I tried doing some and mine was no where near. Much cheaper and convenient to buy a couple of buns.
Actually the queue isn't too bad if you go in the afternoons. Even though it might be snaking, it only took me about 5 minutes to get to the front.
hahaha....when you say "less than cordial verbal exchanges with the staff of the bakery" you mean taukwa issit !!!
haaoahaohaoha....now i know who to bring whenever there is a queue...queue for food, 4D etc...
I only had the cream and raisins (and its only half lor !), which was delicous.....any only "flavours" of the buns to recommend ?
Aiyah, I purposely keep the name anonymous, now you tell everyone!
you people simply got nothing better to do is it??? Can target someone else???
I was definitely not the one who queued and bought the buns then.
this is totally not related to carbs at all. just a qn (hope i dun pass off as silly).. can some1 pls clarify the diff between mutton & lamb? i wiki-ed it & seems tt lamb is e youth meat of a sheep & mutton is e adult sheep? den what abt goat? WHAT R WE EATING? -mel
You've been told wrong information.
All dough needs to be risen 2 times. Whether it's pizza dough or bread dough.
The first rise will be in bulk volumn.(after you finished kneading it) This can take between 30 mins to 1 hour, depending on what you want to make with the dough.
If you want to cut down on the time, then you can add more yeast. When it rise, the yeast is at work and when they're working, they produce carbon dioxide. And when that happens, your bread 'grows' and hence rise. You can't also let the dough rise too long because otherwise if the yeast are allowed to work overtime, all you get is a sourdough and will no doubt taste sour.
After the bulky dough rise for the first time. A punch down is essential to release the air and this is also the time where dough are separated into smaller pieces.
It is at this time that any toppings or anything you want are added to it. When this is all done, you have to let it rise again. This time usually just for a while, but depending on what you wanna do with it. Buns like those char siew bao doesn't requires a lot of time, but for bread dough or American pizza dough(which is the thicker kind), you'll need to let it rise for good time.
So there you have it, all dough rise twice, the time for it to rise can be played using yeast. But then a lot of skill is still required to get a desirable outcome. If you are baking any bread or pizza dough for the very first time, you can be sure that it will somehow turned out strange because of the yeast and time to rise isn't concocted perfectly. Even well described recipes can make things go haywire because what can affect the outcome is also the water and the flour.
Temperature also plays a part. And also density. Usually a wet cloth is placed over the top of the dough to ensure enough dampness are there. Yeast thrive on warm environment.
I don't really have a sweet tooth, but that looks really really goood :)
oh.. tis is e bread tat taukwa was telling me abt e other day!!
i passed by some time back wif my colleague..
looks like my meal for tomorrow!! =)
e cheese & raisin look soooo tempting!
Anyone knows the operational hours? Best off-peak time to queue? Approx queuing time?
Yes Anonymous is right about the 2 rises.
What I was trying to say without too many words about the Sponge Dough technique is that it is made from 2 batches of dough. The first batch mixed and then left to rise for 2.5 hours. Then rather then just the punch down, extra flour, milk, water and other ingredients are added to the already risen dough and the whole thing is then mixed and then kneaded again. Then left for the 2nd rise.
actually its best to queue because the buns come out really fresh and hot.... i think thats the key to the "heavenly" tastiness.....i wonder how it will taste like if tao bao home?....
Well, the thing is that the bread really needs to cool down before it can be transported. I brought by hot bread home, by the time I got there the whole thing is squashed as they simply put them in plastic bags. So it is not as shiok the next day, although it is still silky soft.
I reckon if they had been cooled properly, then brought home, you could just microwave for 10 sec the next day and it should be almost as good.
All I can say is that because of Taukwa, I managed to buy 15 buns that day. I was prepared to walk away. Should have videoed his act of frenship. : ). Thks bro!
Leslie,
In sponge and dough method of baking, it is not longer time to rise or extra ingredients.
You merely use half of the flour and water intended but all the yeast, the rest are added after 1st rise. In short, it is 2 short processes in this method instead of 1 long process in the usual method which is call straight dough method.
There are no extra ingredients, not even extra time. But yes for extra work but just a little though. It is just a 2 stage thing. This method of baking is to have a more moist and softer, not for better or worse, it just depends on what outcome you desires.
And there are advantages and disadvantages in both methods.
Just take that in sponge, a portion is saved towards the end.
Thanks for the clarification. Now that you mention about sponge, I realise the connection. Just as in sponge cake, where the egg white is whisked first and then the rest of the ingredients are added, right?
Can you help explain how the two stage process produces a softer dough? Unlike a sponge cake where the rest of the ingredients are simply folded into the white, in this sponge dough, when you mix the 2nd batch of ingredients into the first batch which has already risen, you would still need to knead the bread. So the first batch will undergo a second rise, the 2nd batch goes through the first. How can that result in a softer dough?
By creating 2 stage kneading, the structures of the flour are weaken, hence the dough is softer. I must also add that the temperature in this rising time is very important. Bakers usually left them on top of hot operating ovens to rise, so you can imagine the kind of temperature it is. And since different stage process will favour the optimum mix time as smaller batch size will receive lesser friction from mixing. The degree of gluten development thus is became something like a 'Turbo' engine where it is given an extra boost.
OK, need a bit more clarification.
More gluten developement usually means a more chewy dough right? So if the gluten devlopement is given an extra boost. How does that contribute to the weaken structure of the flour.
How do you measure the extent of gluten formation?
Is it the number of stands in the bread after baking or is it how tough the strands are?
If there is high gluten formation, will the dough be able to stretch out to form a thin membrane that you can see through?
So you want more Gluten formation in a soft bread such as this?
i feel like i am in a science project....nevertheless very interesting.....anon can help show us the light ? i might just try it at home to see if can rival barcook bakery....moaoahahahahahaha
Hi Leslie, I suggest you have a good read at http://en.wikipedia.org/wiki/Gluten if you'd like to know more. Everything that you want to know is in this article. Cheers :)
For those looking for an optimal time to grab this lovely cheese buns, I think a good time would be 10 am, coz I think that's around the time where the buns just walk off the shelves.
At around that time, batch after batch of cheese raisin buns just keep flowing in a continuous cycle...
That is the best time where the cheese has just melted, and when you bite into it...you just let it flow into every ounce of your tastebuds and finally down your gullet....
Really a perfect breakfast snack!
i volunteer to try your buns wahcow! ;)
I think the Q thing is all about timing.I bought there around 11.30am and after 2.30p.m couple of times.Didn't notice any Q.And you should have tried the Germany Muesli Loaf .
someone pls assist on the mutton vs lamb qn. thanks.
anonymous,
apparently u had came into e wrong blog post to ask ur mutton & lamb question. thus, no one bothers answering u.. tis post is abt Barcook Bakery...
i finally managed to get e bread just before i came into office! =)
got e last 4 out of e fresh tray before e next batch of piping hot cheese & raisin bread is out..
taukwa is very kind to help me tabao another 2! =)
oh... cactus.. tis is e place tat taukwa helped u get e bread huh? =p
ya, agree wif les tat e bread has to be cooled down first.. otherwise, e water vapour in e plastic bag will make e bread soggy & squashed.. unless u eat it on e spot lar!
it's really shiok wif e cheese melting out of e bread! =)
Yes Khim. Whatever that Taukwa guy wants he gets. Very determined and garang.
I like the buns here. This afternoon he again bought a few more for us to eat with coffee at Nanyang Cafe. Thks for the lovely coffee Liverpool and Wahcow!
OoOo.. i see.. no wonder he got some many bread lar! =p
i was alone at my desk today, so i can't go join u all! but see everyone tomorrow! =)
taukwa again !!! how come he never buy any for me !!! basket...mooahahahahaha
am still very skeptical about the buns....no doubt the buns are good !
but lets say another bakery makes a different kind of buns but sell in the same way as barcook bakery...piping hot and fresh out of the oven.....reckon that the "level of shiokness" will be the same ?
never buy for you becos you are in "don't know which forsaken land" again mah.
and why you skeptical about the buns when you say they are good?
This bread is awesome, I had mine courtesy of taukwa. It was left to cool already but the shiok factor is still there. Think the cheese is more chewy then, so still good!
Taukwa, I also want! Fedex some here!!! haha... Or tapao for me when u come to Europe next! ;)
europe? have to wait long long then.
Hi anonymous,goat meat here is still mutton.But the proper name is chevon(mutton)/ cabrito(lamb).
Happen to be pass by Hong Lim Complex yesterday and bought a tuna bun from the bakery coz he average wating time for the cheese and raisin is about an hour; din have the time to wait.
It was surprisingly good. The bun is very soft and fluffy. The best thing is they mixed herbs into the tuna filling. Each bite is soft and aromatic... yummy.... was thinking of going down to grab some bread today after work... hopefully they are still open.
Ta pao some raisin cream and mexi cheese today for my kids. Kinda squashed by the time I got back. Feedback from the kids is that it's good but a bit sweet.
You have to eat it fresh. Once you bring it home it becomes too dense.
They should open a branch in the east. This bun is really very nice, can outlast a fad.
hi anyone knows the opening hours and days of this shop?
Now I am interested to know where the baker / owner learn his baking skill from. ^__^
BottomlessTummy
omg... luckily i called early early to reserve my 10 bread!! otherwise, i think i had to wait maybe 1 hour for my delicious bread!! e queue is even longer now & everyone is there to ask for e cheese & raisin bread!! *faint*
can call in to reserve? really? that's... cool.
you can call in advance to place booking.. but you still have to wait to get your buns..
some of the pple i seen collecting their buns, i wonder if they are experiencing famine or wad!
they order 40 buns! oh my goodness! they haven't had buns before or wad?
Well, I don't mind ordering because I appreciate the fact that they use baking method that is more time intensive, so it is a better product. I tried doing the sponge and dough method at home and believe me, it is not easy to get right. Much easier to pay $13 and get ten that is beautifully done.
read in the papers today that its suppose to be just as soft, fluffy and good even after 6 hours !!
Hey, Wahcow, aren't you in Europe somewhere? Or did you read the Sunday Times on board the plane?
i am leaving today....will be meeting cactus soon for the game....wooohooo....
have a good trip and we can celebrate the win again when you're back! ;)
tried this twice courtesy of taukwa and lovejade keke. Ya very yummilicious. I love the buns :) It's not that soft after many hours but if you pop it into the oven at least the cheese gets more melted and soft and warm :)
The Cheese&Raisin bread looks really good! I hope the shop is open on Sundays! =)
ooh... seems like a lot of people had been calling until they stop answering e phone! ='(
have tried them... waited for 1.5 hour before we could actually get hold of them... and most of my friends thought it was a tad too sweet. =/
tried it ! and i LOVE IT !
I actually work in Hong Lim and pass by this area every morning, and saw this store grow from its initial 'soft' opening to the long queue thing it has become today. Still I find it no big deal. When the initial 'excitement' dies down eventually, it will just be another bakery store.
Btw there's also another traditional bakery story too just down the pavement, they serve good tau sar piah. Do try it out.
for anonymous
http://en.wikipedia.org/wiki/Lamb_and_mutton
i think some of us will bother to answer ur question since its bothering you :D
just tried the coconut milk bun...just added to to my fav list!
I think the raisin bread is wayyyy overrated lei...not that it's not nice, just not THAT nice..to me la...I still prefer Provence's breads any time..tho their standard also dropped a bit liaoz...
may i know what's the operating hours like?
Operating hours:
Mon-Fri: 8am - 6pm
Sat-Sun: 8am - 4pm
Thanks. Have added it into the blog
understand the bakery is doing well, so much so that the freshly bake breads do not have time to cool down before it's being sold off. May I suggest that you pack the steaming hot breads in boxes instead of put them in plastic bags, this will help to retain the refreshness of the bread as well as the shape.
That is a great idea! Hope they are reading this. Yes, by the time I get my buns home, they are flat. Still nice, but not as nice as when they were fresh.
I just tried it. Nice but service very bad. Comparing to the one I always have Four Leaves @ Liang Court, its much better. No need to queue.
Think maybe the chef from Four Leaves jump over.
From Breadtalk actually
Bad service I agreed.There were no Germany Muesli Loaf on the rack saw some inside ask the lady for it.She took and put in carrier bag.I ask to cut the bread told to come half hour later.I bought anyway.She did bother put in plastic cover,just put in the carrier bag and gave to me,
New outlet @ Central
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