Saturday, July 31, 2010

Wholemeal Butter Rolls

One of the most convenient and comforting bread for my family would be this flavorful butter roll. My lil one told me he likes the bites of the wholemeal bits in his bread the other day while he was eating the wholemeal loaf. Hence the idea came to me last night while I was making these cute butter rolls. I'm sure this is nothing new in the bakeries. But it's definitely new in my cosy kitchen. :-)  I added just 20g of the coarse wholemeal flour to the recipe and I very happy with the result! Of course, there won't be the same soft and cottony butter roll if anyone prefer the white flour version. But this is absolutely a good choice if you are thinking about eating healthy!


Wholemeal Flour   20g
Bread Flour   130g
Instant yeast   2g
Butter    25g
Sugar     15g
Salt    2g
Egg    15g
Warm Water     75g


1. Mix all ingredients in a mixing bowl, and knead till you get a rough and sticky dough.

2. Bring dough out on working top, and hand knead the dough till smooth and springy.

3. Cover dough and leave it to rise in a warm place till it gets to double the volume.

4. Bring dough out to work top, and give it a gentle knead and portion it into 6 equal sizes. (about 47g each).

5. Cover the portions with cloth and let it rest for 5 minutes. Roll out each dough and shape them into butter rolls. Let it have the last rise till it's double the volume.

6 Brush the dough with egg wash and bake them at pre hated oven, 200'c for 13-15 minutes.

7. Cool the baked rolls on wire rack.

Friday, July 30, 2010

Chocolate Swiss Roll with Butter Cream

One of the must do items in my list. I picked up a good butter cream recipe from Tartelette, which is something I always wanted to learn, so that I can make my own comforting Swiss rolls that filled with creamy and smooth butter cream. Never really like butter cream used in most of the bakery shops here, as I know it's just a mixture of shortening/margarine and butter. That's not what I want in my homemade pastries.

Using the recipe from the same book which I made the coffee roll previously. The soft and moist sponge makes it easy to roll up the cake without the problem of cracking. Something so simple yet taste homemade is what I always go for.

Thursday, July 29, 2010

Matcha KitKat

I was visiting HHB's latest blogging yesterday. She shared some of her Wasabi Kitkat and many of us were having some kind of discussions about all different types of Kitkat flavors. I was sharing this particular Green tea Kitkat that I was told only available at Japan airport. Even at their local supermarkets or candy shops are not possible to find! I have not much idea how true is it though. May be after I share this post, some friends here can bring back some during their holidays to Japan. This is something really additive if you are someone who likes green tea flavor. Even for a person like me who is not so much of a Kitkat eater, I still find it quite irresistible at times. These are the only two packets left from hubby's previous trip to Fukuoka. He tried his best to grab as many as he could. But only managed to bring back seven of them. When we were on our holidays to Tokyo during CNY, I brought back less than ten packets and I almost got the wrong flavor- Wasabi! ( was telling this to HHB) The look and the colour of the packaging was pretty close. I believe many of us may make the same mistake if we don't read the language.... This is just like what HHB explained on her post, it has the white chocolate taste with the combination of Matcha. Nice!!

Wednesday, July 28, 2010

Yuzu Chiffon

I haven't been doing much for the blog lately. I guess my baking fairies needed a break and went for their holidays.... On top of that, I have been down with flu for almost a week. Never been so ill for a long time. However, I got a little better last night and I missed cake baking pretty badly. Remember seeing a post from Allie (Sweet and Love) on her Yuzu chiffon, she mentioned about Yuzu could sooth nasty throat.....

I like the mild citrus taste of Yuzu. It does have that healing power somehow for a person who is sick like me. Making it into a light chiffon, it's the best I could ever ask for at this down moment.

The recipe called for Yuzu peel, but I did not have any. So I skipped! Instead, I added a little more of the Yuzu juice from the bottle. The texture is superb, and the aroma of Yuzu is just right.


Egg yolk    3
Yuzu Tea   30g
Corn Oil    50ml
Water      45ml
Yuzu Juice   1tsp
Yuzu Peel   1/4 tsp
Top Flour    80g  ( I used Violet Flour)

Egg White     4
Sugar     60g


1. Mix yolks and Yuzu tea together, followed by oil, water, juice and Yuzu peel. Mix them all to a liquid batter then add in flour to make a thick batter.

2. Whisk egg white till foamy then add in sugar in 3 additions, and beat till firm.

3. Mix 1/3 of egg white to the yolk batter, then the remaining of the egg white mix in till everything are incorporated. Pour into a 17cm Chiffon tin and bake for 30 minutes at 180'c. Invert the cake tin after it's baked. Let the cake cool completely before unmould the cake.

Saturday, July 17, 2010

Hong Kong Cocktail Buns

Ready to go in the oven

Like the neat looking buns sitting in rows

Soft and buttery coconut in the soft bread

When I was very young, I often watch TVB series. In those programmes, I learnt about their tea time culture at Hong Kong tea shops (coffee shop). One of the most popular pastries is Gai Mei Bao ( Cocktail Bun), besides Polo Bao. Till many years later, when I started working and got to Hong Kong myself, the first thing I did was went to their coffee shop to experience the taste of all their buns and pastries. ( At least those I learnt from the drama series). Egg tarts, polo bun, cocktail bun....

Another very kind friend who loves baking as well, lent me a bread making book by Alex Goh. And inside has this cocktail bun recipe. So I thought it'd be great if I make my own. I didn't use the dough recipe from the book though. Cause I thought it's a bit too much work!! Did I say '' Too much work'' ?? ha ha... well, since I have an easy and quick dough recipe yet yield very soft bread, might as well I go for it! The taste of the filling is exactly the same as those I had tasted. Just the making of the coconut filling  and the Mexican topping takes a little more time. However, it's worth it!

*The filing quantity is meant for a 480g flour dough. If you are using small quantity dough, you may want to reduce the filling by half.


Dough - Cinnamon Roll dough

1. After e first rise of the dough, portion the dough into 40g each and wrap in 15g of the filling. Let them prove for the last time before baking for about 40 minutes. Brush the well risen dough with egg wash, and squeeze on the Mexican topping. Finish them with a little sesame seed in top.

2. Bake them at 200'C for 15 minutes or till go brown.

Butter     200g
Sugar   100g

Plain Flour    40g
Corn Flour   30g
Milk Powder    20g
Desiccated Coconut    40g


1.Cream butter and sugar till light and creamy, add in Bs and mix them by hands. Keep the mixture in the fridge.

*Mexican Topping:
Butter 60g
Sugar  50g
Pinch Of Salt

Egg   1

Plain Flour    85g

Some Sesame Seed


1. Cream butter and sugar till well blended, add in egg and beat till smooth and creamy.

2.Mix in flour by hand and you should get a very soft paste. Keep it in a piping bag. Set it aside.

Thursday, July 15, 2010

Soft and Pillowy Wholemeal Bread

This is not my first time making the loaf. A recipe that will always used whenever I crave for a wholemeal loaf.
I love this wholemeal bread that has the healthy ingredients, soft and fluffy sponge and the nutty taste. Sounds like it ALL in ONE bread. It's true! That pillowy texture of the bread is just so good having it for a simple breakfast.

Wednesday, July 14, 2010

Thai Green Curry Chicken

I was at the market couple of days ago, and saw these very cute baby brinjals which gave me the cooking idea to cook Thai green curry.
Prepared the green curry paste in the day, and use it for cooking in the evening. It's a pity that I didn't manage to get any of the Thai sweet basil (haropa), otherwise this should be a perfect dish. :)

Thai Green Curry Paste

Made this green curry paste for tonight's Thai green curry chicken. It is wise to make the portion enough for 2 times use. My hands are still hot and spicy after cutting and removing seeds from the chilies. While blending the herbs and spices, the smell of the curry paste is truly good. No wonder there are so many people out there love this dish.
Coriander Seeds     1 tbsp
Cumin seeds    1 tsp
Green bird's-eyes chillies   15
Chopped shallots   3tbp
Chopped garlic    1tbp
Chopped galangal    1tsp
Finely sliced lemon grass    1tbp
Finely chopped kaffir lime rind  1/2tsp
Chopped coriander root   1tsp
Black pepper corn  5
Salt    1tsp
Shrimp Paste    1tsp
Dry fry the coriander seeds and cumin seeds in a wok over low heat for 15 minutes, then grind into powder. Put the rest of the ingredients except the shrimp paste into a blender and blend to mix well. Add the spice seed mixture and shrimp paste and blend to obtain 1/2 cup of fine texture paste.

Better Looking Scones

I didn't use a measurement tap to measure the height of the scones like the chief did. But I am definitely sure this batch of scones is much better looking than the previous one I made couple days ago.
300g Plain flour, pinch of salt, 50g sugar, 2tsp baking powder, 75g butter, 120ml double cream, 1 egg, 1tsp Vanilla extract.


1.mix all dry ingredients in a mixing bowl. Cut in butter to the dry ingredients using a plastic scraper. keep cutting till you get a breadcrumb texture.

2.In a jug, mix cream, egg and vanilla together, then pour into the breadcrumb and mix them together using the scraper. do not over mix the dough as you will get very hard scones.

3. Bring the dough on work top and roll it flat to about 2 inches thick. Use a 6cm ring cutter to cut out the scones, and brush with some fresh milk. Bake at 200'c for about 15 minutes. Or till it's lightly brown.

Saturday, July 10, 2010

River Cottage Summer's here - English Scones

Clotted Cream

Strawberry tasting, scones eating race, home made strawberry jam, kids dressed in strawberries... what a summer activities all the way in UK.

I always try to catch this programme (River Cottage Summer)on afc as often as I could. And I love last week's episode which I managed to find the BEST scones recipe from the episode! This is gonna be the scone recipe I will always use. Great texture, fantastic aroma and that classic look of the scones. So, after my all time favourite scones from Marks and Spencer in UK, this will be my latest love! Of course I will not mind if I can have both!!

Tried my very best to jot down the recipe while the programme was on. And I think I was quick enough to get hold of the full recipe. The only thing I didn't do right was the thickness of the scones. It should be 3.5cm after baking, and obviously mine are way too short...The smell of the buttery smell while baking was so irresistible...

Another best thing is, I managed to buy Devon clotted cream from Meidi-ya! Clotted cream ,strawberry jam , scones and tea!!

Walnuts Koro Koro Buns

An old recipe, and I did it again with added walnut. It's not a 'Child Friendly' bun, but that 'Koro Koro' is still there! It's more of a cheese eating partner I would say. But Hubby didn't mind to have them for breakfast. And I would never forget my lil one's raisins version.
Made these last night, and shaped them for last proving in the fridge. So when I got up this morning, all I had to do was let the dough came to room temperature and bake them in my hot oven for just 13 minutes. What more do I ask for?!

Friday, July 9, 2010

Baby Wholemeal Breakfast Roll

I find these cute little buns are so eye comforting. And in fact it has got very nice chewy texture and the nutty taste of wholemeal flour. The look of it just doesn't deliver the true story. It looks like one of those hard french bread roll, yet the inner texture is soft. The crispy and aromatic skin is the scoring parts. My son simply went for the skin and left me with the soft sponge. I don't mind at all!


Bread Flour 120g (I used150g )
Wholemeal Flour 80g (I used 50g)
Salt 4g
Unsalted Butter 4g
Yeast 2g
Warm Water 130g

1. Mix all ingredients till you get a rough dough. Knead the dough till smooth and springy and cover with cloth.

2. Let the dough rise till double the volume .
3.When it has reach the size, push out the air and shape the dough in ball shape and let it rest for 20 minutes.

4. Divide the dough into 6 equal portions, and roll them up in small balls and cover with wet cloth for 15 minutes

5. Roll each ball into round and make sure it's well shape. Put them on baking tray and have the last rise for about 30 minutes. Snip the dough using scissors and spray on some water before baking in pre heated oven for 20 minutes at 220'c .

6. Cool baked buns on wire rack.

Sweet Potatoes with Black Sesame Chiffon

Small pieces of sweet potatoes housed in the pocket.

This is not something new on my blog. It's the purple sweet potato chiffon I have made before. This time round I just added some small pieces of Japanese sweet potatoes and black sesame seeds to make it more JAPANESE! However the taste is the same. I was hopping the colour of the cake might turn out to be more purple. But it didn't.

Tuesday, July 6, 2010

Where are the comments??

Since last week, there were some comments from other blogger had GONE MISSING!! Did anyone encounter the same problem before? Kitchen Corner, Allie.... Their recent comments were not able to be published on my posts. Hope this problem won't happen again. :-)

Brown Sugar Raisin Loaf

I suddenly realize there are many recipes I have tried in the past, I didn't make any note on each of them to remind myself of their result. Or some of them (look) were really sucks, and decided not to blog them.

This raisin loaf is my second time making it. But the first time didn't look too good and I gave it a miss. I know it can look better, but I thought I have tried my best. :-)

I have always think that raisin bread has slightly heavy and more compact texture. But this recipe has told me a different story! The loaf actually stays soft , and it's REALLY soft even I baked it a night before, for next morning breakfast. I slit the bread top and filled in small knobs of butter and sprinkled some sugar to give that 'sweet' looking effect. Very pleased to see the bread rises up so well and not to say the final result!

I love eating this bread with butter. It is best when I have to rush in the mornings which I have to send my boy to school! Brew my cup of tea and sandwich the bread with butter and that's my quick breakfast.


There is a little note/tips on kneading this dough which makes our lives a lot easier. But I am not too sure if this kneading method works for other recipes though.

Instead of the usual pull and bashing kneading method. This recipe teaches the easier kneading method. The best is you have a standing mixer which can let you have the initial mixing work done by the it. In this way, the raisin will not 'Fly' all over the shop and save us a lot of time.

Bring the dough on a slightly floured work top, use a rolling pin and roll out the dough into rectangular, then fold the dough to a 1/3 folding like making croissant. Just bring the sides to the middle and give the dough a 90 degree turn and roll it out flat and repeat the same steps for 4-5 times. slowly the dough will become smooth and develop more resistance. It's almost the same result as the usual kneading method. After this just let the dough rise as usual. Hope this will help.


Bread Flour 250g
Salt 5g
Sugar 20g
Instant Yeast 2g
Milk 25g
Warm Water 145g
Unsalted Butter 13g

Raisin 95g


1. Except butter and raisin, mix all ingredients to make a rough dough. Then add in butter to continue kneading till a smooth and springy dough.

2. Add in raisin and give it another few minutes kneading till all raisin well incorporated to the dough. Cover the dough and let it prove in a warm place for 60 minutes till the dough rise up to 2.5 size bigger.

3. When the dough is well risen, punch out the air and roughly shape it into a ball shape and let it rest for 20 minutes.

4. After resting, roll out the dough to a rectangular shape and roll it up like a Swiss roll ans seal up the edge of the dough and put it into bread tin for the final rise. It should take a bout 60 minutes, or the dough rise up to at least 80% high of the tin. Have some egg wash or slit the top like I did before baking the loaf.

5. Bake dough in a preheated oven for 30 minute at 200'c. During the baking process, you should see the dough rise a little higher the the tin, that's to know whether you will get a soft and fluffy loaf.

6. Cool the bread out of the tin on a wire rack.

Sashimi Bowl at Home

My son is so addicted to salmon roe. There were some nights he actually went to bed without a proper dinner. Just because he craved for Ikura (salmon roe) and we did not have it at home! So hubby feel very sorry about it and brought him to buy the very next day. To me this is not good!! He's spoiling the child and I really do not want it become a MUST!

Well, on that evening, we decided to have sashimi bowls for dinner instead of the usual Chinese cooking. Which was very easy and seems like everyone was happy about it!

Bacon Black Pepper Bread

Can you see the small bits of bacon and the tiny pepper?

Found 3 pieces bacon left in the fridge, and I remembered I have a bacon and black pepper loaf in one of my books. While we were having it for breakfast, I thought it'd be nicer if this is made into buns instead of a loaf. However, it's quite not bad it's sliced and just sandwich the bread with just a simple slice of cheese. Or may be, even top with a fried egg! What a complete one for a full breakfast. Come to the texture, it's another soft and smooth bread. Pretty good recipe if you are looking for a savoury loaf for a change. :)


Bread Flour 200g
Sugar 10g
Instant Yeast 3g
Warm Water 130ml
Salt 4g
Unsalted butter 15g
Skimmed Milk 5g
Bacon 30g
Black Pepper 1/2 tsp


1. Except bacon and pepper, mix all ingredients in a mixing bowl and get a rough dough. Add in bacon and pepper, and knead till it's smooth and springy. Cover the dough and let it rise for an hour or the dough is 2.5 bigger.

2. Bring the dough on working top, and deflate the dough. Reshape the dough to ball shape, and let it rest for 15 minute.

3. Divide the dough into 2 equal portions and roll them up like a ball, and seal the bottom of the dough. Put them in a bread tin to have the final rise till the dough rose up to 80% of the tin. Bake in pre heated oven for 25 minutes at 190'c. Cool the bread (without tin) on wire rack after baking.

Sunday, July 4, 2010

Back to Basic - Square White Loaf

Been making buns lately and kind of miss the basic white bread. While I was shopping at Cold Storage, I suddenly craved for peanut butter! Though I know it's not quite healthy, but I though I have to have it!! So I just went ahead and bought the smallest bottle of Kippy. My mind started to think about white bread. There are so many white bread recipes that I really didn't know which one to go for. At last, I came to this one with the simple water roux method. Nothing to complicated yet yield extremely soft loaf. Best of all, the dough is one of the ' Friendliest' to handle. Just as I was thinking how should I shape the dough, I remembered, I just bought a href="">square bread tin lately.... If you are going for something healthier, just change the white bread flour to wholemeal flour while mixing the water roux, and there you get a beautiful wholemeal loaf.



Water Roux: Bread Flour 20g mix with 20ml Hot Water. Set the water roux aside and let it cool.


Bread Flour 200g
Sugar 10g
Salt 4g
Unsalted Butter 15g
Skimmed Milk (milk powder) 5g
Instant Yeast 3g
Warm Water 130ml


1. Mix both water roux and dough ingredients together and knead till the dough is smooth and springy.

2. Cover the well kneaded dough and let it rise for one hour or till it's 2.5 times bigger.

3. Press the air out from the dough and reshape it to a ball shape, and let it rest for 10 minutes.

4. Roll the dough flat and shape it like the English bread and put in the bread tin for the final rise. Let the dough have the last prove till 80% high of the bread tin, bake it in a pre heat oven at 200'c for 30 minutes.

Saturday, July 3, 2010

Square Bread Tin

One of my most recent bought from cuoca.

Cranberry Yogurt Chiffon

The combination of this chiffon cake seems very healthy. The impression of the cake is very Lady Like. A very light taste cake, and have lots of bites! Needless to say, the sponge is feathery light. And I love the colour combination of the yellow with the cranberry red.

A very kind friend gave us a free photography lesson on how to use our cameras to take great pictures. I just realised how much I DON'T KNOW!! Or rather I should say, I am totally zero!!! ha ha... but I will keep on practising and shall achieve the right effects I want. So I made some muffins, Cranberry scones and Cranberry Yogurt chiffon as breakfast before our lesson started.

I baked all of them last night in just less than two hours. And I find the time past so quickly! It seems like it only took me one hour to finished with all the three bakes. I really enjoyed the baking process...



Yolk 3

Sugar 80g

Veg Oil 40ml

Lemon Juice 1tsp

Plain Yogurt 80g

Top Flour 80g

Dried Cranberry 50g ( lightly coated with flour)

Egg White 4



1. Mix yolk, 1/3 of sugar till sugar dissolved. Followed by oil, lemon juice and yogurt. Mix well before adding the flour.

2. Beat egg white till foamy, then slowly add in the rest of the sugar and beat till soft peak.

3. Mix 1/3 of the egg white to the yogurt batter and blend well. Add in the rest of the egg white and fold them gently with a spatula. When it's well blended, add in the cranberry. Lightly fold them together.

4. Pour into a 17cm chiffon tin and bake the cake at 180'c for 30 minutes. Invert the cake tin after the cake is baked, and let it cool completely before cutting the cake.


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