Cream Cheese Buns

The cream cheese here is kneaded into the dough and not used as fillings. It definitely improves softness and fragrance. Recipe (8 rolls in 8″ square tin) 60g cream cheese 70g water 1 egg 30g sugar 1 tsp instant yeast 250g bread flour Method 1. Add cream cheese, water, egg and sugar into mixing and…

Cinnamon Rolls

I used a single proof bread recipe and these were pretty quick to baked. Very aromatic when baking. Recipe (makes 9 in a 7″ square tin) Dough 1 fragrant milk dough from here, from step 3. Fillings 2 to 2.5 tsp cinnamon powder 50g brown sugar Pinch of salt 40g melted butter Sugar Glaze (optional)…

Garlic Butter Buns

The copious amount of garlic here is enough to ward off all evil, and the smell while baking is heaven. We love garlic and can take them raw. Please adjust to taste. But the best part about this bun is the butter toasted bottom which is crispy and filled with aroma of butter and toasted…

Yoghurt Soft Wholemeal Bread (old dough)

A soft and fluffy bread using straight dough and quick proof method. The key difference is the old dough or 老面that I added, and the whole loaf was soft and fluffy. My old dough is easy and casual, it’s any bread dough saved from the last bread that you baked. I always make it around…

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…

Plain White Toast (Softest Ever)

It’s not the first time I’ve tried this recipe, just that results had never been this good. I was taken aback when slicing the bread, so cottony soft and fluffy. I guess the difference this time is that I had gained better appreciation of making bread over time and had really been very careful in…

Yoghurt Honey Wholemeal or White Bread

Tried a recipe with Yoghurt and honey from Princess Linda, made into this Wholemeal loaf almost 1kg dough. Super tall and fluffy and good to eat on its own. Below pictures are half recipes done in the 450g tin. Happy to find this staple recipe as I make the whole family’s bread, and this won’t last…

Bagels

Yummy bagels, crusty chewy exterior, soft spongy interior. Slightly savory and goes very well with cream cheese. I must be getting old to like chewy, savoury breads now.  Adapted from Stephanie Wong’s recipe, thanks for sharing! The ingredients list looks simple, but the most challenging was the boiling with water. One of my bagels was…

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…

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…