Olady Bakes

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…

Pandan Chiffon Cake

Another great recipe from Kitchen Tigress, so grateful for her sharing. Some recipes leave you wondering what went wrong, but hers always comes with great explanation, so you can appreciate why you shouldn’t change things. In order to make this pcc, another must read is Dr Leslie Tay’s (ieatishoot) blog post, so much info to…

Hokkaido Milk Bread (Tangzhong)

Love Tangzhong breads, so very soft and after a few practice, the Tangzhong/ roux is not that difficult to make, nor takes a lot more time. This recipe is a milk bread which is good enough to eat on its own but goes well with savoury meats too. Christine’s Recipes gave good step by step…

Pandan Chiffon/ Sponge Cake (cooked dough/ 烫面）

This lovely soft Pandan sponge cake is baked using a cooked dough method. The result is a soft cottony cake that would dupe you into eating piece after piece thinking it is just a light dessert. Look at the fine crumb. I saw the recipe from Jeannie Tay’s blog. The method is however, not…

Panic moment

Now here’s a bit of useless information. I was baking my favorite Mrs Ng SK butter cake. Just after putting the pan into the oven, it struck me all of a sudden that I had forgotten to add the milk! In a moment of blind panic, I quickly measured out the milk, took the batter out…

Hot Dog Buns (TangZhong/ Water Roux/ 汤种Method)

This is a really popular bread recipe since years ago, it promises fluffy soft breads for days and is not too difficult. I finally decided to give it a go, starting at 9pm the night before and finishing around midnight. It was served this morning with eggs and bacon and was a big hit. I’m…

(Coffee) Sweet Milk Buns

I loved the look of these buns when I first saw them. And they were so pillowy soft when first baked, I had to use the baking paper to lift them out. Have a look at this texture. Dough is rather wet and sticky so you need to flour hands and surfaces. Tastewise, they were…

Old School Potato Buns

I ate a lot of these growing up, usually filled with red bean paste, or shredded coconut. They are bland, soft, fluffy and are intended to go with any fillings, sweet or savoury. I never knew that actual potatoes were used in the making and is a key ingredient. When I read the recipe, I…

Lemon Chiffon Cake

Yes, lemon again. My whole family loves it, so I bake it. Try this recipe, it’s so light, it almost doesn’t feel like dessert. There’s no butter, no coconut cream and not too heavy on oil and sugar.