Kindred Milk Bread (croissant rolls)

Thanks to Mra and Linda for egging me on, finally made this ‘most addictive Bread you’ll ever eat’. Really delicious and rich tasting bread, super oily dough. In fact, oiliest dough I’ve ever handled, I really feel like the Prata lady this time. Original recipe here. Recipe (makes 12 croissant rolls) Roux or tangzhong 15g…

Chocolate Marble Bread

This recipe is translated from caroleasylife. Very fun and challenging bake, but will take 2 sessions because the chocolate layer needs to be prepared separately. I think I could have folded one more time, maybe next time. Also, please cut after the bread has cooled a bit so the chocolate will not smudge, like mine….

Easy Choc Chip Cookies

This is a easy hand mix recipe, guarantee to be a favourite with the kids. It’s a basic cookie, not crispy like famous amos, or chewie like subways, and definitely not melt in the mouth. Just a crunchy old school cookie. When first baked, it’s a little soft and will hardened when cooled. If you…

Taiwanese Bread

The name is such because the recipe is supposedly from a Taiwanese baking academy. Thanks to Sujun Neo from Bake The Talk FB group, for sharing. I added my own homemade pandan concentrate and it smelled amazing. Again a very wet and sticky dough, but very easy to achieve window pane. So, patience, patience, patience…

Durian Mousse Cake

I dug up this recipe from a long time ago, when I was still jotting down recipes manually in my notebook. I have long lost the treasured notebook due to shifting house, but am so glad this little piece survived in another notebook. Though recipes are a dime a dozen out there, my hand-written ones…

Wholemeal Black Sesame Swirl Bread (sponge dough 中种法)

This recipe uses the basic dough from Soft Wholemeal Multigrain Bread (sponge dough method 中种). The resulting bread will be soft up to days and has a nice spongy bite. It is also really healthy. But the dough is super wet and might not be so suitable for a beginner to try. The multiple steps…

Condensed Milk Loaf

The dough for this bread will be wet, but not so sticky because of the higher butter content. Be patient when handling, and try not to add flour along the way, other than to lightly dust the surface. You will be rewarded with a very soft, fluffy and sweet bread. See how the highly elastic…

Pandan Kaya Swiss Roll

For this recipe, I used my own home-made Pandan concentrate extract. I puréed the leaves, added water and squeeze out Pandan juice. After that, I let the juice stand overnight in the fridge and only use the bottom thick layer. If you find this too troublesome, you can replace with Pandan paste or Essence. I…

Pandan Chiffon (cooked dough 烫面)

This cooked dough method yields a soft luscious cake, that makes you feel like you are biting on air. The crumbs are delicate and fine, because the flour has been cooked by the heated oil and unable to form more gluten. If done correctly, it can be easier than the usual recipe because there is…

Butter Sugar Buns

A really quick, easy one proof bun. And in classic butter sugar flavor which my kids loved. Recipe (adapted from Fawn Setoh) 250g bread flour 10g milk powder or coffee mate 45g caster sugar 4g instant dry yeast 30g salted butter 120ml fresh milk 1 egg (55g to 60g) Topping: 1 egg for egg wash…

Giraffe Swiss Roll

A rather challenging but fun bake. Please have all ingredients and equipment ready before starting, because you will also need to act quickly through all the steps, and multi-task. Also, a must to follow the tray dimension. I used a smaller tray and ended with a thicker and shorter sponge, which cracked inside. Recipe Yolk…