Hokkaido Milk Bread (Tangzhong)

Love Tangzhong breads, so very soft and after a few practice, the Tangzhong/ roux is not that difficult to make, nor takes a lot more time. This recipe is a milk bread which is good enough to eat on its own but goes well with savoury meats too. Christine’s Recipes gave good step by step…

Pandan Chiffon/ Sponge Cake (cooked dough/ 烫面)

This lovely soft Pandan sponge cake is baked using a cooked dough method. The result is a soft cottony cake that would dupe you into eating piece after piece thinking it is just a light dessert. Look at the fine crumb.   I saw the recipe from Jeannie Tay’s blog. The method is however, not…

Panic moment

Now here’s a bit of useless information. I was baking my favorite Mrs Ng SK butter cake. Just after putting the pan into the oven, it struck me all of a sudden that I had forgotten to add the milk! In a moment of blind panic, I quickly measured out the milk, took the batter out…

Hot Dog Buns (TangZhong/ Water Roux/ 汤种Method)

This is a really popular bread recipe since years ago, it promises fluffy soft breads for days and is not too difficult. I finally decided to give it a go, starting at 9pm the night before and finishing around midnight. It was served this morning with eggs and bacon and was a big hit. I’m…

Sweet Milk Buns

I loved the look of these buns when I first saw them on my mind patch blog. They look like baby’s bottoms. And they were so pillowy soft when first baked, I had to use the baking paper to lift them out. Have a look at this texture. Tastewise, they were a little sweet and…

Old School Potato Buns

I ate a lot of these growing up, usually filled with red bean paste, or shredded coconut. They are bland, soft, fluffy and are intended to go with any fillings, sweet or savoury. I never knew that actual potatoes were used in the making and is a key ingredient. When I read the recipe, I…