Sunday, January 31, 2010

Padan Kaya Loaf

The Pandan loaf that looks like a wreath.

Have some of the buns in a cup.

This is a loaf that is not from any of my Japanese books. It's by Alex Goh. A girl Friend of mine lend this this bread making book to me couple months back, and saw this loaf that is so local taste, as Pandan, coconut milk and raisins make the combination. So I thought I wanna give it a try. The taste is good and great soft texture. It has that cottony layers of bread sponge, which many people love.

I changed the recipe a little, by using more Pandan juice to replaced the green colouring. So I reduced the water to make up the replacement of the Pandan juice. Really worth trying recipe.
I used a chiffon cake tin to mould the bread, and I let the dough have that 5 minutes relaxing before final shaping and place in the tin. So we may have many other ways of shaping the loaf.
Bread Flour 300g
sugar 45g
Salt 1/2 tsp
Instant Yeast 2 tsp
Milk Powder 1/2 tbsp
Egg 30g
Coconut Milk 60ml
Pandan Juice 1/2 tbsp ( I used 30ml)
Few drops of green colouring
Water 105ml ( I used 75ml)
Shortening 20g ( I used Butter)
Raisins 130g
Butter 30g
Sugar 30g
Plain Flour 60g
1. Mix A's till well blended.
2. Add B's mix to form a dough.
3. Add C's and knead till smooth and elastic dough.
4 Add in D's and mix till well blended. Let the dough ferment for 50-60 minutes or till double the volume.
5. Mix butter and sugar for the topping ingredients till well combined, then add plain flour to form a crumble. Set a side or keep in the fridge.
6. Divide dough into 15g pieces and mould to balls. Place half of the balls in a greased loaf tin ( L20cm x W10cm x H8.5cm). then put the remaining balls on top of them. Makes 2 loaves.
7. Leave to prove for 45 minuted, then brush with egg wash, sprinkle topping.
8. Bake at 175'c for 25 to 30 minutes. Cool the baked loaf on wire rack .

Friday, January 29, 2010

Double Cream (UHT)

I had this double cream to go with my scones. Yes, It's UHT cream which means it doesn't have that full body taste of the fresh ones selling in UK. Well, I have to make do with what I think is closest to it!

Thick Water Syrup

I bought this syrup from Meidi-ya.

Thursday, January 28, 2010

Castella (Japanese Honey Sponge)

Can someone help me with that wrinkled top??

Castella, Castella! A cake that taste very simple , extremely soft sponge that almost melt in the mouth. A traditional Japanese honey sponge , originally from Kyushu that also comes in Matcha version. I must say that when I first look at the recipe, it seems very intimidating. But this is a cake that I know I will make one day. Made one in green tea flavor, but the colour turned out to be really yucky.That yellowish green.... Well, I'm sure you know what I am talking about.
Last night,I decided to give it a try again, in the original version. I was so glad that the cake turned out so so well, which I am no sure did I do the right thing! I tried the real Castella from Japanese cake shops, the texture is firmer and without the wrinkled top like mine! I'm sure there's something ' Wrong ' with mine. But I really don't mind the ' Wrong ' Castella I made, cos the texture is really really cottony soft. When I shake the slices on the plate, they would wobble like jelly!
In the recipe it uses a 21 x 21 cm square cake ring to bake this cake. But I know the proper Japanese Castella should use a wooden cake frame instead. Wanted to buy the wooden frame from Phoon Huat, but they are out of stock. Hope they will replenish the stock soon though.
Eggs 5
Yolks 2
Sugar 85g
Thick Water syrup (available at Meidi-ya) 30g
Honey 30g
Nisshin Violet Flour 140g
Veg Oil 35ml
1. Combine syrup and honey in a bowl and set aside. In a mixing bowl, beat eggs, yolks and sugar over hot water till the sugar dissolved.
2. Move the bowl away from hot water and beat the egg mixture at high speed till big bubbles developed.
3. Scoop a small portion to a bowl and mix with honey and syrup, till well blended. Pour the honey mixture back to the egg batter and continue to beat till ribbon stage.
4. Sieve in flour to batter and fold in carefully. Scoop a small portion of egg batter to the melted butter and mix well, then pour it back to the egg batter and mix well.
5. Pour batter into lined baking ring and bake at 170' c for 20 minutes, then cover with foil to prevent burning the top. Bring the temperature to 160' c and bake for further 40 minutes.
6. When the cake is baked, remove the cake ring and cool the cake on wire rack with the parchment on.

Wednesday, January 27, 2010

English Scones

Isn't that look so pretty when sandwich with cream and strawberry jam?

I like this ' Smiling ' result.

Added some raisin to the scones.

Finally I found the right recipe for this English scones. Right texture, not too dry, taste great and smell really good! Been testing out four different recipes till I came to this. Scones is one of the easiest pastry to make you can find among the others. It's always very comforting to eat scones especially during tea time. I love to sandwich it with rich double cream or clotted cream and strawberry jam. The combinations are just too hard to resist! Yes, I know it's also a sin full combination. But lives are short......

Made some for my son's teacher , who happen to love scones. So pleased to know she and her family enjoyed. However, I can never make the same scones as those selling in UK Marks & Spencer. They are so soft and the taste is something I could never forget and it seems to stay with me every time I think about it! As if I am tasting it.... My hubby will never fail to bring some back for me whenever he goes there.



Flour 230g

Baking Powder 1 2/3 tsp

Salt 2g

Sugar 45g

Unsalted Butter 50g

Egg + Milk 120g



1. Flour, salt and sugar sifted in a mixing bowl.

2. Rub butter in with flour mixture till bread crumb texture.

3. Slowly add in egg and milk mixture and form a soft dough. Do not mix the dough too hard.

4. Bring dough on work top , and roll to 2cm thick, use a ring cutter and cut out 7 scones and place them on baking tray lined with parchment paper.

5. Bake the scones at 220' c for 12-15 minutes. You brush some egg wash before baking.

6. Cool the baked scones on wire rack, or may eat them while they are warm.

Vanilla Extract and Coffee Extract

These are the most wonderful things you can get in life!!! Simply the beast!

Saturday, January 23, 2010

Hokkaido Milky Loaf

I'm sure most food bloggers would know about this soft and moist loaf made of milk, cream, egg... by looking at these three ingredients you will know it's a rich and soft loaf. The best result you could get is using Hokkaido milk and nisshin bread flour. As I had tried using all local ingredients, the result turned out to be very different. But it's quite impossible to get Hokkaido milk in Singapore these days. I was lucky that my hubby bought a pack back from Japan....
I made this loaf manually as I don't have a bread machine. It can't be any easier as the method is just mixing all ingredients together at one time. I must say the proving time is longer than than usual 1 hour. It took about 2 hours to get to double the size for both proving process. I think it has got to do with the cream and egg that give the heavy weight to the dough.

Friday, January 22, 2010

Strawberry Shortcake

It's very satisfying to see each layer is thick and soft!

Today is my Hubby's birthday. I would make him a cake that's for sure. Since there's sweet and big Korean strawberry selling everywhere, of course it has to be a strawberry shortcake! Though not using the Japanese dairy whipping cream, but I used the Korean's instead. They taste pretty close and better than those selling at the local supermarkets.... So I'm quite happy with the result.
I choose to make the sponge layers in vertical way. Thought that's something not commonly seen over here. It looks pretty to me though. This sponge is obviously very soft, and easy to handle while rolling them to make a round cake... Wish I could peel off the brown skin so that the layers would look softer. I didn't do a good job for the icing (as usual!!), but tried very hard to hide the lousy work using more berries!! I was very anxious to see how's the layers look like before cutting the cake. Well, I guess it's not too bad isn't it?
Eggs 3
Yolk 1
Sugar 90g
Nisshin Violet Flour 70g
Milk 15cc
Melted butter 10g
Veg Oil 10g ( I skip this )
Vanilla 1/2 tsp
* Swiss roll tray 30 X 30cm, Lined with parchment paper.
Fresh dairy whipping cream 350ml
Sugar 35g
Vanilla 1/2 tsp
1. Mix melted butter and milk in a bowl. Beat eggs, vanilla and sugar over hot water till the sugar dissolved.
2. Remove from hot water and beat on high speed to reach Ribbon stage.
3. Fold in sifted flour with the biggest spatula you can find, and fold in carefully. Make sure all flour is blended in completely before mixing with butter and milk.
4. Scoop a small portion of the batter to the the butter and milk mixture. Mix well and pour it back the the egg batter and carefully blend them well.
5. Pour the cake batter to baking tray , smooth out the surface and give 2 tapping at the base before baking. ( to release some uneven air bubbles)
6. Bake the cake at 180'c for 12 minutes. When the cake is baked, take it out from the tray and let it cool on a wire rack. Peel off the lining paper after the cake is completely cool.
7. Cut the cake into 4 equal size, and spread on some cream on each piece.
8. To make the cake by rolling up a piece of cake to a small Swiss roll then connect the second piece at the end and go around the sponge roll to form a bigger / thicker Swiss roll. Keep on with the rest of the 2 pieces and you will come to a big and thick roll up sponge, there's where the horizontal effect layering appear.
9. Ice the cake with cream and deco it with strawberries.

Waffle Pan Cakes

My son's favourite - Nutella topping. (He had 5 of them!)
Simple waffles with butter and maple syrup

Flip the waffle.........
Batter cooking in the pan.

It's been a rainy day since we woke up early this morning. And I thought a warm homemade waffle should make our morning a complete and cosy one. Since I have been waiting to 'Play ' with my new toy- Waffle Pancake Pan, for so many days, now I finally have the chance, as my hubby is in town and my little one has no morning class!

I must say it's REALLY worth making this soft yet crispy waffle myself. And my hubby was so glad that he find it worth his effort bringing this heavy pan all the way.... Most importantly was, we saw this similar pan selling in Singapore and the price was almost 2 times more than what he'd paid!! On top of that the quality is another issue.
I enjoyed making them as I see each and everyone becomes a mini round waffles.... Fun fun fun!!!
Please refer to HERE (how to use the pan) for the recipe. I always wish Singapore could have Williams Sonoma where I can enjoy shopping there and bring their stuff home and have fun in the kitchen!

Sunday, January 17, 2010


Simple ring doughnut
The twisted doughnuts

Today have every mood to make bread..... So I decided to try out the doughnut recipe. We had it for tea! I am quite a doughnut lover. But I find those selling outside have got very strong shortening taste (I' m sure they use shortening in their doughnuts) . So I find this homemade ones are healthier. :)
This doughnut turned out to be very light and soft. But I find it a little plain. I'd have added small amount of vanilla to the dough to give a little lift of the taste. Yet, with the help of cinnamon powder with the sugar coating, it'd do the trick. I am not too keen with cinnamon, so I skip that. The colour of the doughnuts look rather dark, as it's made of butter. But I don't mind!
During the kneading process, it's got a very friendly dough. Very easily I got the smooth and springy dough that rise up very well and so easy to handle. It's so fun to see the doughnuts frying in the oil and puffed up so nicely!
Bread flour 200g
Yeast 4g
Sugar 15g
Salt 3g
Unsalted Butter 15g
Milk 25g
Warm Water 100ml
Castor Sugar + Cinnamon Powder
1. Mix all ingredients together and knead to get a smooth and springy dough. Leave the smooth dough to rise for 1 hour.
2. Bring the dough to work top and release the air. You may cut them into small portion for the number of doughnut you want and let them rest for 5 minutes, after the 5 minutes resting, shape the doughnut manually. Alternately just leave the dough as one and rest for 10 minutes, then use a doughnut cutter to cut out each doughnut.
3. Place the doughnuts on a tray dust with flour to prevent the dough stick to the paper. Let the dough rise for 20 minute before frying.
4. Heat up a pot of oil with medium high heat. Fry the well risen doughnuts about 15-20 seconds each side. They cooked very quickly. After it's cooked, rest them on a paper hand towel for 5 minute then put them in a big plastic bag filled with sugar and cinnamon powder and give it a good shake to let the bread coated with sugar.

Saturday, January 16, 2010

An Pan (Red Bean Buns) -Animal Farm

Bouta (pig)- This little piggy went to market, this little piggy stayed home......


Usagi (Rabbit) My son said this is Petter Rabbit.

The Hedgehog that looks like a Durian!!

My Happy Cheery farm

Final rise before baking

Was looking through my pantry, and I found another can of Azuki sitting around. So I decided to give the Animal bread a try(again). Made the Koala Bear An Pan few months ago. But the result of the look wasn't that good, cause I was in a hurry...

Usually my son goes to bed pretty early, so this time I thought I can have all the time to myself and make sure I'd do a good job. The bread is nothing like a soft and cottony sponge, unless eating it within the day. I guess most home made bread are not able to stay soft for more than 2 days , unless it's a loaf. However, with the quick heating in a microwave, the bread will turn soft and warm again.

Had the bread for breakfast this morning. My son couldn't wait and keep touching the little 'Animals' while I was trying to take some pictures. I wish I could have a more professional camera that I could take all the good picture for my blog. But, I'm not interested with cameras!

The recipe is enough to make 5 to 6 buns.



Bread Flour 150g

Yeast 3g

Sugar 6g

Salt 2g
Skim milk (powder) 9g

Unsalted Butter 15g

Egg 15g

Warm Water 80g


Whole Almond (for Koala's nose)

Chocolate decorative pen (I bought it from Cuoca)

Raisins (for Piggy's eyes)

1 Canned Azuki For the filling



1. Mix all ingredients except Butter to form a rough dough. Add in butter and use hands to knead till the dough is smooth and elastic.

2. Let the dough rise in warm place for an hour or till it's double the volume.

3. Bring the dough on work top, and portion it into 50-55g each. Roll to a ball and rest for 7 minutes.

4. Roll the dough in a circle, and try to keep the center thicker. That is to maintain the filling stays in the center of the bun, as you gather the sides while wrapping the filling in. Wrap each dough with Azuki, make the cute little animals you like and place them on baking tray. Let the buns have the last rise for about 30 - 40 minutes. Brush the bun with egg wash or milk before baking in the oven.

5. Bake the buns at 200'c for 15 minutes. Cool the buns on wire rack.

Tuesday, January 12, 2010

Mushrooms and Bacon Cream Pasta

It's a very lazy afternoon. Didn't feel like cooking at all. But I must cook, as my son needs to eat!! So I made a quick and easy meal for him, which is his all time favourite - Mushrooms and Bacon Cream pasta.

I fried some crispy chicken for him to go with his pasta as well as some Rocket leaves.



Penne 50g


Fresh milk 1 cup

Sliced Cheese 1slice

Chopped Garlic 1/2 tbsp

Chopped Onion 2 tbsp

Swiss mushroom 30g (sliced)

Streaky Bacon 3 slices (cut into small pieces)

Corn Kernel 3 tbsp



1. Boil pasta till it's cooked.

2. In a pot with oil and fry the onion and garlic till it's soft. Add in bacon pieces. Continue to fry till bacon is a little brown and fragrance. Throw in mushroom and cook for about 2 minutes, followed by corn. Cook them for another 3 minutes, and pour in milk and the cheese.

3. Give it a little stir once in a while before it's boiled. Season with salt and pepper to taste.

4. When it's done, just pour the cream sauce over the pasta and serve.

Cheesy Soft Bun

After they are baked, the cheese would ooze out from the bun.

Baking in the oven.

A slit that shows the cheese filling of each bun.

I have been pretty lazy for the past one week. My mind had lots of ideas, as to what to bake. As I flipped through the recipe books, this cheese bun caught my attention. It's much easier than what I thought.

The bun is great when you eat it fresh and warm. As it is Mozzarella cheese, the cheese that ooze out to the top will gets harden once it's cooled. However, I warm the bun the next morning in parchment and foil for couple of minutes, and it's nice and soft again.
Bread Flour 200g
Dried Yeast 4g
Warm Water 100ml
Salt 3g
Sugar 20g
Unsalted Butter 20g
Egg 20g
Mozzarella Cheese (shredded) 120g
Sugar (optional)
1. Except cheese, mix all ingredients and knead to get a smooth and springy dough.
2. Cover the dough with wet towel and let it raise in warm place for 60 minutes or till ti's double the volume.
3. Bring dough onto work top , and give it a gentle knead. Cut the dough into 8 equal portions, cover the dough and let them rest for about 5 minutes.
4. After the 5 minutes rest. Roll each dough flat and wrap in the cheese. (each cheese portion is 15g).
5. Place all the filled dough onto baking tray, and have the last raise for 28 minutes. Slit the top of each dough before baking. Bake them at 200'c for 15 minutes.
6. Cool the buns on wire rack after baking. If you like the bun to be sweet cheese buns, you may sprinkle some sugar on top.

Strawberry Treat!

Hubby got this box of Korean strawberry from Seoul. They are incredibly sweet. My mind was very busy, thinking of what to do with them! Strawberry pie, Swiss roll, shortcake.... Till now, still not sure. But eating it straight is the best.

Thursday, January 7, 2010

My Latest Galore

You can make a cookie that greets, for different occasions.

This is the cookie set I have been looking for. Though it's again the American Big idea - Gigantic Cookies size. But I'm sure I can make something 'normal' out of the set!

Woo.. look at this giant cookie! A set of cake pans that could make a gigantic cookie and cream cake! The American really has the BIG IDEA! Cinnamon toast sugar- Great for making Cinnamon roll I suppose? Wanted to get maple sugar, but couldn't find any. So my clever hubby got me this instead!

Been wanting to get a waffle maker since long time a go. I guess this waffle pan is a better tool for what I wanted, and it's slim for easy storage.

One of the standard item my hubby would get for me every time he goes to States - Martha's magazine! (Though we can get it in Singapore..)

My hubby just got back from his trip to San Francisco. One of the places that I always miss - The Shopping!!!! William Sonoma's is a must place to shop. I would fill up the suit case with all this baking and cooking stuff from there. Since I couldn't enjoy the shopping personally, My hubby did a good job too! I got everything I wanted. But my poor hubby lugged all the heavy stuff all the way...
I am very very happy when saw the galore from the shopping list I gave him....


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