Tuna Buns (one proof)

Recipe (about 8-9) one dough from here 1.5 can of tuna flakes in olive oil (about 200g) 1/2 Onion chopped salt, pepper, mixed herbs (to taste) mayonaise to taste Method 1. Divide rested dough into portions of 45-50g. Roll into round doughs. Cover and rest for 10 min. 2. Mix all ingredients (except dough) above in…

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Golden Sponge Cake (cooked dough and dry bake)

This cooked dough recipe from Nasilemaklover gave the softest, fluffiest sponge cake that is so airily light. The texture is really amazing. See here. Once again, don’t overheat the butter when doing the cooked dough. Bake at low then high temperature, according to the recipe. I’ve placed a cup of water at my oven’s hot spot and…

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Custard Buns (one proof buns)

I made this, it was wiped out and I had to make it immediately the next few days. Please try. Custard 140 ml milk 40g sugar Pinch of salt 30g plain flour 2 eggs 1/2 tsp vanilla extract 40g butter Method 1. Mix milk, egg, sugar and salt till evenly combined with hand whisk. 2….

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Pandan Kaya Cake

This cake mainly adapted from Jeannie Tay and Kitchen Tigress, yields a very soft fragrant custard. I like it a lot. My adaptation is to use some of the coconut milk to extract the Pandan. But you can also use pandan paste to simplify things. The inner cake can also be varied. I last paired…

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Yoghurt Wholemeal Bread (overnight starter)

This bread is done using an overnight starter, which usually gives a soft spongy bite. The addition of yoghurt gives flavour and soft texture. With this combination, the dough pulled a really thin window pane even with all the wholemeal particles. Dough is wet and sticky, flour surfaces very lightly as you work the dough….

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Pull Apart Mini Rolls (Dairy cream and honey)

  Recipe 260g bread flour 15g sugar 15g honey 30g dairy cream (You can use whipping cream like emborg or cooking cream like the canned nestle cream. Just don’t use non-dairy cream.) 130g – 150g water 3/4 tsp yeast 15g butter 1/4 tsp salt Method 1. Mix all ingredients except salt and butter in a…

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葱油饼 Chinese Spring Onion Pancake

These are thin and crispy on the outside, soft and airy on the inside. Goes very well with Chinese vinegar dip. I used Caroleasylife‘s recipe and Princess Linda‘s techniques. Recipe (makes 4 big ones) Dough 300g plain flour 180g warm water 1/4 tsp yeast 1.5 tsp sugar 1/4 tsp salt Spring Onion Paste 170g chopped spring onion…

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Honey Toast (蜂蜜吐司) with Tangzhong/ Water Roux

Lovely aromatic bread, 60g of honey in this recipe, replaces all the sugar needed for sweetness. Loaf is fluffy and tall and smells of honey with every bite. I’ve also added tangzhong (water roux) to the recipe and it has made the bread’s softness last longer. Recipe (Adapted Banyzhao) 80g tangzhong (20g bread flour, 100g water)…

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Wholemeal (tangzhong) Loaf

Added tangzhong to a wholemeal loaf and the bread is exceptionally soft. Pulled a lovely window pane too. However, the dough is pretty soft and sticky too, so need to be patient when kneading. Recipe (900g Pullman tin) 160g tangzhong or water roux (using 30g bread flour and 160g water) 400g bread flour 100g wholemeal…

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