Siowyin

Plain White Loaf (tangzhong or water roux)

This recipe is shared by Rin and from Pretty Kitchen. Originally for Bacon sandwich, I have adapted it for a plain white loaf. The loaf is fluffy and tall. By using tangzhong, the loaf remains soft for 3 days. Recipe 80g tangzhong or water roux (using 16g bread flour and 80g water) 250g bread flour…

Crown Chocolate Chiffon

Hope you can see that this cake is shaped like a crown. It uses the Controlled Cracking for Chiffon technique which you can read more from the link. When done properly, the crown blooms nicely, the interior texture is fluffy and soft and there is no concave bottom. After much experimentation, the different top and…

Sweet Potato (Wholemeal) Rolls

I adore this recipe, the sweet aroma when baking was indescribable. Showing both the plain and wholemeal ones here and they are both delish. I hope it’s healthy too. I used these sweet potatoes and I think they really lent beautiful colour, moisture and depth in taste to the buns. Latest Bake on 18…

Pandan Chocolate Zebra Cake

Recipe 10- 15 leaves, blended with 80 g coconut milk and some water to squeeze out 95g of Pandan coconut milk. 4 egg yolks 50 g sugar 60g cooking oil 100g cake flour 1 tbsp cocoa powder 1/2 tsp green colouring (optional) 1/2 tsp baking powder 1/4 tsp salt 5 egg whites 50g sugar 1/4…

Dairy Cream Wholemeal Buns (straight dough)

A basic bun but with wholemeal added. Buns are easy to make and just as versatile as loafs. Here’s what we had this morning and my girl is just happy to drizzle with snow powder. This recipe uses dairy cream which makes it easy to handle and very tasty. Especially good if you are trying…

Zebra Cake – Pandan and Gula Melaka

My first try at a zebra cake, not so perfect as the colours are too close, but the taste is yummilicious. Pandan and Gula Melaka are a match made in heaven. So here’s a record of the laborious process to get it done. Recipe (7″ cake tin) Gula Melaka mixture 90g Gula Melaka, shaved 20g…

“Microwave” Bread

Here’s a nice recipe to try! Dough is so elastic and pliable, it’s like plasticine, no flouring needed. It uses 2 method to make the dough soft, sponge dough and just plain o folding. Although it’s called sponge dough, the whole process doesn’t take longer than a straight dough method. And because of the…

Honey Dairy Cream Wholemeal Bread (straight dough)

This recipe is adapted from Princess Linda, very humorous blogger, love her recipes. It’s very sticky and wet, plus I added wholemeal flour, so really not easy to handle, flour everything. Because its wholemeal, window pane can’t be too perfect, something like this will do. Resting frequently in between each shaping also helps a lot….

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

My crazy chocolate marble bread 😜. When I last did this, I felt discontented, because I couldn’t do one more trifold. This time I finally squeezed in 3 trifold (27 layers), and superbly satisfied, OCD much? Bread is soft and chocolate layer with Green and Blacks chocolate and Varlhona cocoa powder is yummy! Original recipe…