Rye Bread with Chia Seed Recipe - Tangzhong Method

1. In a sauce pan, combine flour and water.  Mix with whisk or spatula until no lumps.
2. Cook over medium-low heat, stirring consistently until the mixture becomes thicker.  Once you see some lines appear, it is ready.
3. Remove from heat and transfer to a clean bowl to let it cool.  Tangzhong can be used straight away once it cools down to room temperature. It can be stored in fridge up to a few days The chilled tangzhong should return to room temperature before using.

1. Add all ingredients (first add salt, flours, sugar, yeast, milk powder, chia seeds, olive oil, fresh milk and lastly tangzhong) into the bowl of stand mixer. Using the dough hook on a stand mixer, knead until the dough comes together, become elastic and tacky but not sticky. It takes around 12 - 15 minutes at medium speed. If the dough is too dry, add 1 tablespoon of water at a time. Some bread flour absorbs more water.
2. Let the dough complete the first round of proofing in the same bowl for 1 hour or until double in size in a warm and dark place.  The best place is in an oven (off).
3. Combine all the topping ingredients in a small bowl.  Set aside.
4. Punch down the dough and transfer to a floured top.  Shape it into a ball.  Slightly flatten the dough with your hand. Fold the top to the centre, bottom to the centre, fold into half and press the bottom to seal, then shape it into an oval shape. 
5. Spread the topping seeds on the table top. Brush the top of the bread with water and then roll the bread on the seeds mixture. Transfer the dough into a pan lined with parchment paper.  Let the dough rise for second proofing about 45 to 60 minutes or until double in size.
6. 30 minutes before baking, pre-heat the Dutch Oven with lid on at maximum temperature, 250C (Fan-forced).
7. Transfer the Dutch oven from oven and open the lid carefully.  Gently drop the dough with parchment paper into the Dutch oven.  Close the lid and return to oven.  Bake for 30 minutes at 230C.  After 30 minutes, remove the lid and check.  If the bread still not brown enough, then return the Dutch oven to the oven and continue to bake for another 5 to 10 minutes until the desired colour.
8. Let it cool on cooling rack.

Hazelnut Butter Cookies Recipe

1. Preheat oven to 180C.  Line the baking tray with parchment paper.  Set aside.
2. Sift flour and baking powder into a bowl, stir in salt and hazelnuts.  Set aside.
3. In a bowl of electric mixer, beat together butter and brown sugar until fluffy with the paddle attachment. Crack in egg, add in vanilla extract and beat till well combine.
4. Lower the speed, gradually add in flour mixture and mix until form a smooth dough.
5. Transfer the dough to a pipping bag fitted with Wilton 6B noozle and pipe cookie dough into ring shape.
6. Bake at preheated oven for 15 minutes, or until golden brown.
7. Let cool on baking tray for 5 minutes before transferring to a wire rack to cool completely.  Store in airtight container.

Pumpkin Kaya Buns Recipe - Tangzhong Method

1. Freeze the pumpkin kaya in ice cube mold or small round silicon mold for at least 8 hours.  Make 10 frozen pumpkin kaya cubes,  about 1 ½ tbsp of pumpkin kaya each.

1. In a sauce pan, combine flour and water.  Mix with whisk or spatula until no lumps. 
2. Cook over medium-low heat, stirring consistently until the mixture becomes thicker.  Once you see some lines appear, it is ready.
3. Remove from heat and transfer to a clean bowl to let it cool.  Tangzhong can be used straight away once it cools down to room temperature. It can be stored in fridge up to a few days The chilled tangzhong should return to room temperature before using.

1. Line the baking pans with parchment paper.
2. Add all ingredients (start with salt, flour, yeast, sugar, milk powder, butter, egg, fresh milk and lastly tangzhong) into the bowl of stand mixer. Using the dough hook on a stand mixer, knead until the dough comes together, 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 15 minutes at medium speed.  Start with 90g of milk first, if the dough is too dry, add 1 tablespoon of milk at a time. 
3. Let it rise in a warm place for 1 hour or until double in size in a large greased bowl, covered with cling film or kitchen towel.  I normally leave the dough in the stand mixer’s bowl and cover with kitchen towel. 
4. Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 10 equal portions. Shape each dough into a ball. Flatten the dough and roll into a flat circle. Place the frozen pumpkin kaya in the centre, wrap and seal. Place the buns in the prepared baking pan.  Let it rise for another 60 minutes or until double in size.
5. Fifteen (15) minutes before baking, turn on the oven to 180C. 
6. Brush with egg wash and top with pumpkin seeds.
7. Bake in a preheated oven for about 15 - 20 minutes or until golden brown.
8. Remove from the oven and transfer onto a wire rack to cool.

Lemongrass Pandan Tea Recipe

1. Wash and smash the lemongrass slightly with a chopping knife.
2. Clean and tie the pandan leaves into a knot.
3. In a big pot, add water, lemongrass and pandan leaves.  Cover the lid and bring to boil over high heat.  Then turn to low heat and simmer for 20 to 30 minutes.
4. Add rock sugar to taste.
5. Discharge the lemongrass and pandan leaves.
6. Serve it warm or chilled.

Pandan Sago Gula Melaka Recipe

1. Wash and soak the pearl sago in water for 20 minutes
2. Bring half pot of water to boil. Add pearl sago and keep stirring till sago turns transparent. It takes few minutes.
3. Pour sago into a strainer and wash off excess starch in running tap water.
4. Drain excess water, transfer to a mixing bowl.  Add in pandan juice and mix well.  
5. Put the whole bowl of sago in microwaze for 90 seconds.  This is to cook the pandan juice.(Omit this step if you are making the original Sago Gula Melaka)
6. Scoop sago into individual moulds. Chill in refrigerator.

1. In a saucepan, pour in coconut milk, pandan leaves and salt. Boil in low fire until it bubbles. Stir constantly. Set aside to cool.

1. In another saucepan, add in pandan leaves and melt the palm sugar with water on a low heat. Once become syrupy, set aside to chill.
2. To serve, spoon the palm sugar syrup and coconut milk over the chilled sago.