Olady Bakes

Butter Sponge Cake

I like to bake this every now and then. It has all the lightness and fluffiness of a sponge, and yet so rich tasting just like a pound cake. For a 3 egg recipe, it packs in almost half a block of butter, so don’t be deceived by it’s ‘lightness’. Recipe (adapted from Enne Ty,…

Soft Wholemeal Multigrain Bread (sponge dough method 中种)

A very healthy recipe that will take a longer time, but totally worth it. You will get a softer texture that even the kids will not mind consuming the whole meal and multi-grains. The bread was soft for 2 days and didn’t survive a third day for me to assess. The original recipe was meant…

Chunky Peanut Butter Chiffon

When I read about this recipe in a book at the library, I quickly rounded up the kids and made our way home (grabbed a packet of cake flour otw). We are peanut butter fans and always have some at home. The author who is Japanese is big on making moist chiffons, as opposed to…

Shaping Buns

Buns are gratifying to make. They are technically less demanding than full loaves, no need for the perfect window pane, and every step is shorten as they can proof and bake faster. Adding fillings make them the perfect snack too. Here are some ways to shape the buns. The main dough is using Champion Toast,…

5 Braids Yoghurt Walnut Loaf Bread

Had fun doing this braided bread. I used Paul’s Yoghurt, which is more firm and less liquids. Recipe is adapted from the expert Jeannie Tay. Recipe 300g bread flour 100g yoghurt (no sugar) 20g sugar 1 egg 50g milk 3g yeast 3g salt 30g unsalted butter 50g toasted and roughly chopped walnuts Method Combine milk,…

Cake Decoration with SMBC

Unbelievable, but true. I made this cake over a 4 hour class with 6 other ladies at Bakers Brew Studio. My first time with many things – colouring the cream, frosting the cake, making the flowers (and all that piping)…… so novice was I. I was slowest in finishing many of the task, but the…

Yummy Homemade Walnut or Almond Nutella

This is an amazingly simple recipe with only 5 ingredients and oh so good. The strong nutty flavour makes you wonder if there’s any ‘nuts’ in Nutella at all. My children gave it their thumbs-up. Recipe ( adapted from Low/ Helen Ho) 100g walnuts or almonds 70g caster sugar 25g varlhona cocoa powder 1/4 tsp…

Champion Toast

Been wanting to try this Wu Pao-Chun champion toast from Aunty Young because it is so simple. A direct method with no need for overnight starters or long proofs. I made it last night and the bread is still soft for this morning’s breakfast. Even then, the yeast content is not too high like those…

Loaf Bread (Poolish starter dough)

Have been trying quite a few recipes like tangzhong, sponge dough, killer toast…. am happy to come across this one using the poolish starter. The dough just feels so right from start to end. Very moist (always good indication when moisture content is high), yet still manageable with lightly floured hands. End result didn’t disappoint…

Baked Cheese Cake

I was trying to use up my bag of frozen shredded cheese, which I normally keep for making pizzas and cheese baked rice. So I used a light cheese cake recipe that used Kraft slice cheese. It turned out soft and fragrant, with a subdue light mozzarella taste. When eating, I topped with icing sugar…