Overnight Proof – Yogurt Soft Buns

  Here’s a wonderful way of making bread, using Poolish starter with overnight proofing. What are the benefits: only 1/16 tsp of tsp or 0.25g or just a pinch of yeast is required. This reduces yeasty smell. the proofing time is extended to 8 hours. Proof this overnight and your family can have a freshly…

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Traditional Mooncake (Easy)

I call this recipe easy, because this is absolutely the first time I am making mooncakes in my life. I opted the easy way out and used  store bought paste. I also did not use any salted egg yolks. My eggwash is also another easy step of just using a full beaten egg and nothing…

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French Baguette Buns

Highly recommend this recipe, if you like sour dough, but don’t know how/ don’t want to maintain a starter. It has 0g sugar and oil. But, the flavour is full body and the texture is light and chewy and with a bite, definitely not gummy due to the high temperature of baking. The crust when…

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Rilakkuma Pumpkin Buns (with custard and Nutella fillings)

Really cute to look at and nutritious to eat with 100g of pumpkin purée added to the dough. This bun is made for kids! You can leave them plain or wrapped in fillings which I did. The resulting buns are very soft, because of the pumpkin which helps to retain moisture. Surprisingly the difficult part…

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Soft Baguette (软式欧包）

This recipe is gotten from 爱与恨老师. It makes an in-between bread, soft yet with a bite. It looks lovely yet very easy and effortless to make. Because moisture is low, dough is easy to handle. I’ve added wholemeal flour, chocolate chip, fruits and seeds to the recipe and it is still very soft. Recipe (Adapted…

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Copycat Walker Shortbread

Baked this walker shortbread for my dear son. He felt my butter cookies were too ‘melt in the mouth’ (duh? 😒). Ok, so mommy try. Here’s the easy 3-ingredients, hand mixed shortbread. Buttery and yes, not melt in the mouth. Recipe 110g salted butter (slightly soft) 170g plain flour 50g caster sugar 1/2 tsp salt (only…

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Gula Melaka Sponge Cake

Gula Melaka is an all time favourite which I have baked many many times, mostly as chiffon. I have used and improved this recipe over time in terms of the ratio of dry and wet ingredients and the addition of an extra egg white. I find this recipe most stable, very consistent in texture and…

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Chocolate Banana Sponge

This cake gave an awesome texture and banana aroma. I took lotsa close up pictures because I was so pleased with the crumbs with the little bits of banana mixed throughout the cake. I baked in a round pan, but it can be baked in a tube pan too, as a Chiffon. The recipe is…

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