Pull Apart Soft Bread

Wednesday, 22 November 2017




I felt like having some a plain and soft bread and this is recipe that is easy to eat and good on its own without any need for butter or jam.  The flavour of milk, butter and egg infused into the bun gives it all the flavour it needs.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Pull-Apart Soft Bread with Sponge Starter Recipe


Yields:  6 buns

INGREDIENTS:

Sponge Dough Starter:
50g bread flour
½ tsp yeast
¼ tsp sugar
32g water

Main Dough:
300g bread flour
1 tsp instant yeast
30g (4 tbsp) milk powder
20g (2 tbsp) brown sugar
1 tsp salt
30g butter/olive oil
40g whisked egg (from 1 big egg, balance use for egg wash)
135g water

Egg wash:  10g whisked egg (from the above) + 1 tsp water

Topping:  rolled oats

Utensil: 7 or 8 inch square pan  (I used 7 inch square pan, it is best to use 8 inch square pan)


METHOD:

For the Sponge Dough:

  1. Mix all ingredients in a mixing bowl and knead with your hand for few minutes until smooth and shiny.  Roll into a ball and place in a greased bowl.  Cover with cling film and let it prove for 1 hours in a warm and dark place.  (If you want to use the dough on the same day, please let the dough proof for 2 hours instead)
  2. Place into the refrigerator and use the next day.  30 minutes before using, take out the Sponge dough from refrigerator to return to room temperature.

For the main dough:

  1. Line the baking trays with parchment paper.
  2. Put all ingredients (start with salt, flour, yeast, sugar, milk powder, butter, egg, water, and sponge dough) into the bowl of stand mixer. Using the dough hook on a stand mixer, knead until the dough comes together and is beginning to become elastic and tacky but not sticky. Tacky dough behaves sort of like a Post-it note, sticking to a surface but peeling off easily. It takes around 10 to 15 minutes. If the dough is too dry, add 1 tablespoon of water at a time. 
  3. Let the dough rise in a warm place for 60 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel.
  4. Punch down the dough to release the air.  Transfer the dough to a clean floured surface then divide into 6 equal portions.  Roll out each dough with a rolling pin into rectangle shape. Roll up the dough like a Swiss roll until a long log is formed. Place all dough in prepared baking pan.
  5. Let it rise for another 50 - 60 minutes or until double in size in a warm and dark place.
  6. 15 minutes before baking, preheat the oven to 180C.
  7. Brush with egg wash and sprinkle with rolled oats. Bake for 30 minutes, or until golden brown.
  8. Remove bread to cool on rack.



Pandan Scones

Friday, 17 November 2017





I am crazy about scones! I suddenly had an idea to use some leftover pandan juice to make Pandan Scones.  The pandan juice I used was very concentrated and the scones turned out super fragrant with a very nice vibrant green. They were of course delicious and fluffy!  Traditionally, scones are served with clotted cream and fruit jam.  

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Pandan Scones Recipe


Yields:  7 - 8 scones

INGREDIENTS:

230g plain flour
¼ tsp salt
2 ½ tsp baking powder / double action baking powder
40g brown sugar

80g butter, very cold from the freezer
1 large egg, whisked
20g concentrated pandan juice (please refer here for homemade pandan juice)
26g buttermilk (35g fresh milk + ¼ tsp white vinegar, use only 26g and keep balance for glazing)

Utensils:  

2 inch (5cm) cookie cutter (round straight or round zig zag)
A pastry blender
A baking tray lined with parchment paper


METHOD:

  1. Cut butter into few pieces and place the butter in freezer.
  2. Preheat oven to 200C (180C fan forced)
  3. Sift flour, baking powder and salt together in a large mixing bowl.  Keep aside.
  4. In a small bowl, whisk egg with 26g buttermilk and pandan juice together. Set aside.
  5. Remove butter from freezer.  Add butter into the flour mixture and use pastry blender to cut the butter until it looks like breadcrumbs. (If you do not have a pastry blender, use knife).
  6. Add sugar mixed well.
  7. Add egg mixture and mix with a spatula with cutting movement until all come together.  If the dough seems too dry, add a little more buttermilk, a teaspoon at a time.
  8. Using hand, roughly make dough into a ball.  Place the dough in the fridge for 10 – 15 minutes.
  9. Remove dough from the fridge.  Turn it onto a lightly floured surface and roll it into a rectangle about ½ inch thick.  Fold it into thirds like a letter.  Repeat another time the same way.  Roll the dough out to at least 1 inch (2.5cm) thick. Please do not roll it any thinner as we want to have well-risen scones.  Click here to view the steps.
  10. Using a round cutter, cut scone from the dough.  Please don’t twist it, just lift it up and push the dough out.
  11. Place the scones on the lined baking tray, brush them lightly with buttermilk.
  12. Bake in the preheated oven for 10-15 minutes, or until golden brown and well-risen.
  13. Remove from oven and cool on a wire rack.

Note:

To get puffy and flaky scone, make sure the butter and all wet ingredients must be very cold and try not to use hand mixing the ingredients.

Oatmeal Buttermilk Scone

Monday, 13 November 2017





My mother in-law is a fan of scones.  I tried to create something healthier that we could have for breakfast.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Oatmeal Buttermilk Scone Recipe


Yields:  8 scones

INGREDIENTS:

115g plain flour
115g oatmeal 
¼ tsp salt
2 ½ tsp baking powder / double action baking powder
40g brown sugar
50g raisins, optional

80g butter, very cold from the freezer
1 large egg, at room temperature
46g or 3 1/2 tbsp buttermilk 

Utensils:  
2 inch (5cm) cookie cutter
A pastry blender
A baking tray lined with parchment paper


METHOD:
  1. Cut butter into few pieces and place the butter in freezer.
  2. Preheat oven to 200C (180C fan forced)
  3. Sift flour, baking powder and salt together in a large mixing bowl.  Stir in the oatmeal.
  4. In a small bowl, whisk egg with buttermilk together. Set aside.
  5. Remove butter from freezer.  Add butter into the flour mixture and use pastry blender to cut the butter until it looks like breadcrumbs. (If you do not have a pastry blender, use knife).
  6. Add sugar and raisins, mixed well.
  7. Add egg mixture and mix with a spatula with cutting movement until all come together.  If the dough seems too dry, add a little more buttermilk, a teaspoon at a time.
  8. Using hand, roughly make dough into a ball.  Place the dough in the fridge for 10 – 15 minutes.
  9. Remove dough from the fridge.  Turn it onto a lightly floured surface and roll it into a rectangle about ½ inch thick.  Fold it into thirds like a letter.  Repeat another time the same way.  Roll the dough out to at least 1 inch (2.5cm) thick. Please do not roll it any thinner as we want to have well-risen scones.
  10. Using a round cutter, cut scone from the dough.  Please don’t twist it, just lift it up and push the dough out.
  11. Place the scones on the lined baking tray, brush them lightly with buttermilk.
  12. Bake in the preheated oven for 10-15 minutes, or until golden brown and well-risen.
  13. Remove from oven and cool on a wire rack.

Homemade Buttermilk Recipe:


INGREDIENTS:
120g fresh milk
½ tbsp white vinegar or lemon juice

METHOD:
1. Place milk in a bowl.
2. Add white vinegar or lemon juice.
3. Leave the mixture to stand for 5 to 10 minutes.

Notes:

  1. To get puffy and flaky scone, make sure the butter and milk must be very cold and try not to use hand mixing the ingredients.
  2. Blend rolled oat with powerful food processor into flour if you can't get the ready oatmeal.







Korean Buttercream Flowers Cake - 26

Sunday, 5 November 2017

It has been a while since I practiced on the buttercream flowers.  It was my mother in-law's birthday yesterday and I made this as soon as I completed the photo shoot for the upcoming book.

The cake is a Sweet Corn Chiffon Cake.  I am unable to share the recipe yet as I am still fine-tuning it.  I will share it soon as soon as I am sure it is right.  The flowers are made from Italian Meringue Buttercream and the cake is coated with Swiss Meringue Buttercream.









Onde Onde Cake

Tuesday, 5 September 2017





It is my version of an Onde Onde cake. It is actually a Pandan Cake with Pandan Swiss Meringue Buttercream icing, coated with dried coconut flakes and layered inside with Gula Melaka filling.  My hubby said the cake perfectly mirrors the flavours of Onde Onde. 

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.


Pandan Juice Recipe


Ingredients:

35 - 40 pandan leaves (screw-pined leaves)
500 - 700 ml boil water, room temperature

Method:

  1. Chop pandan leaves into chunks, pop in a food processor and add boil water. Blend till fine. 
  2. Place pandan leaves in a muslin bag and squeeze out the juice.  If you don’t have a muslin bag, just use your clean hand to squeeze out the juice through a sieve.  If you like your pandan juice to be more concentrate, leave the pandan juice in the fridge for 2 to 3 nights. The chlorophyll will sink.
  3. Pour away the top layer. Use the concentrated pandan juice in the bottom.


Pandan Cotton Cake Recipe


Yield: Two 6" Inch Round Cakes 

Ingredients:

130g cake flour or all purposed flour
½ tsp double action baking powder
½ tsp salt

6 egg yolks
80g coconut oil or any vegetable oil 
50g fresh milk
50g homemade pandan juice (screw-pine leaves juice), very thick and concentrated juice. Please refer above.

6 egg white
70g caster sugar
¼ tsp cream of tartar

Utensil : Two 6 inch round cake pan

Method:
  1. Preheat oven to 160C.
  2. Shift flour, salt and baking powder. Set aside.
  3. Combine fresh milk and pandan paste. Set aside.
  4. Heat corn oil in sauce pan over low heat until it bubbles, then add in the shifted flour mixture and mix well. Remove from heat and transfer to a mixing bowl. Then add in milk and pandan mixture, mix with spatula until all incorporated. Gradually add in the egg yolk, stirring with a spatula or hand whisk until smooth. Set aside.
  5. Using an electric mixer, whisk egg white until frothy before adding cream of tartar and continue to beat until foamy. Gradually add in sugar and whisk until firm peaks formed (firm peaks is between soft peaks and stiff peaks).
  6. Mix 1/3 of meringue with yolk batter with a spatula. Add another 1/3 portion and fold gently. 
  7. Then pour in balance of meringue. Fold gently using a spatula until well incorporated.
  8. Pour the batter into the 2 prepared round tin and tap tin lightly to remove air bubbles.
  9. Baked in water bath at 160C for 60 minutes.  After 1 hour, remove the water bath and continue baking for another 10 minutes.  The temperature and time duration are just as a guide.  Please adjust accordingly to your oven.
  10. Remove from the oven and drop the pan at a height of 10 cm onto a table top. This will prevent cake from sinking.
  11. Unmould as soon as you can. To remove the cake from the pan, run a thin-bladed knife around the inside of the pan and invert the cake on non-stick baking paper. Peel off baking paper from the base and re-invert onto a rack to cool.


Pandan Swiss Meringue Buttercream Recipe


Ingredients:

5 large egg whites
133g caster sugar
250g butter, room temperature
¼  tsp salt or to taste
4 – 5 tbsp pandan juice, very thick and concentrated juice

Method:
  1. Cut the butter into cubes. Set aside to room temperature.
  2. Combine egg white and sugar in a heat-proof bowl over a pot of simmering water. Make sure the base of the bowl is not touching the water. Whisk with hand whisk until the sugar is dissolved. Rub between your fingers to check if there is any unmelted sugar.
  3. Transfer the egg white mixture to a bowl of mixer. With Whisk attachment, beat over high speed until stiff peaks and the mixture has cooled to room temperature.
  4. Turn down the speed and add in the butter cube gradually then turn to high speed. Beat until the mixture comes together. At one stage, it will look as it is curdled.  But, keep beating and it will combine into a smooth buttercream.  You may change to Paddle attachment. But, I did not. 
  5. Once the buttercream become smooth, add in salt until well incorporated.  Please do not add all pandan juice at one time, start with 2 tablespoons first then slowly add in as you do not want your buttercream become too soft.  Turn down the speed and add in pandan juice one tablespoon at a time. Scrap the bowl with spatula and beat until all well combined. I used 4 ½ tablespoon.  You are not required to use all pandan juice.


To Assemble Cake


Ingredients:

150g gula melaka, finely chopped
Dried coconut flakes (I used Hawaii Dried Coconut Flakes)

Tools:  Cake board, cake turntable, off-set spatula, icing smoother, piping bags, round tip nozzle and swirls nozzle.

Method: 
  1. Trim the cakes if necessary and cut the cakes horizontally into half.  Then place half on a cake board. Place the cake on turntable.  Spread a layer of Pandan Meringue Buttercream (PSMB) on top of the cake then sprinkle with gula melaka.  
  2. Spread a layer of PSMB on the bottom of second piece of cake, then stake on top. Continue the same on the rest of the layers. Crumb coat the entire cake and leave in the fridge for 10 minutes.
  3. Place PSMB in a piping bag fitted with a plain round tip.
  4. Remove cake from the fridge.  Pipe rings around the cake starting from the bottom till the top.
  5. Once finished piping, use an off-set spatula to smooth the top.  Then smooth the excess icing at side of the cake too.
  6. Even out the icing at the side with an icing smoother by placing the smoother lightly on the cake with bottom touching the turntable and spin the turntable around.  Repeat few times until the icing is smooth and even.
  7. Smooth the top again with the same off-set spatula until even.
  8. Sprinkle whole cake with coconut flakes and pipe swirls.



Granola Bars

Saturday, 2 September 2017





To put a little variety into my breakfast, I made this healthy homemade Granola Bar.  I did not use any sugar so I won’t feel guilty if I eat more. It is also excellent as a snack and energy bar.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.


Yields: 21 bars (1.25" X 3")

Granola Bar Recipe


INGREDIENTS:

100g rolled oats
100g almond flakes
100g sunflower seeds
100g pumpkin seeds
2 tbsp sesame seeds, toasted
100g cranberries or raisins
¼ tsp salt

5 tbsp spoon honey 
4 tbsp maple syrup
2 tbsp (30g) coconut oil

Utensil:  9” X 9” square baking pan


METHOD:
  1. Toast almond flakes, sunflower seeds and pumpkin seeds in preheat oven at 180C (160C fan mode) for 8 -10 minutes, stirring occasionally.  Remove from oven and set aside to cool.
  2. Line the bottom of baking pan with parchment paper.
  3. Once the nuts are cool enough to handle, place all dried ingredients in a mixing bowl and mixed well.
  4. In a small saucepan, heat the honey, maple syrup and coconut oil over low heat.
  5. Add the honey mixture to the dried ingredients and stir to combine and until thoroughly coated. 
  6. Press the granola mixture into the prepared baking pan.
  7. Bake at preheated oven at 170C (150C fan mode) for 20 to 25 minutes.
  8. Remove from oven and let it cool.
  9. Once it is cooled, place in refrigerator for at least 1 hour before cutting the bar.  Store in an airtight container.


Pan Fried Chicken Breast

Thursday, 24 August 2017



This is my step-daughter’s favourite chicken dish at home.  I am sharing this recipe so that I would have something to refer to in case I forget.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Pan Fried Chicken Breast Recipe


INGREDIENTS:

2 chicken breast fillets
2 tbsp olive oil
1 - 2 tbsp lemon juice
1/2 tsp honey
1 tsp garlic powder
½ tsp sea salt or to taste
Black pepper to taste
½ tsp mixed herbs

METHOD:

  1. Marinade the chicken breast with all the ingredients.  Let it rest in refrigerator for 30 minutes.
  2. Heat a non-stick skillet over med-high heat.  Add chicken breast and all the marinade ingredients.  Cook for 3 to 4 minutes before turning to other side.  Turn the chicken and cook for another 3 minutes or until golden brown.
  3. Remove from skillet and serve while it is warm with white rice or over the pasta.