This all started when I was trying to buy a high fibre bread loaf at BreadTalk. Perhaps I have been traveling too much and am getting out of touch with the local market but I was shocked by the fact that they are now pricing their loaf by the slices. I was charged $2.80 for […]
Thanks to the water roux technique, I am now feeling quite comfortable baking bread. For some reason, I find that the sense of accomplishment in churning out a soft, well formed bread is immensely greater than for example, turning out a batch of macarons. I have never quite feared the macarons but for the longest time, […]
As much as I love to play with flour and butter in the kitchen, there are still a couple of very simple and basic items which I have not yet tried. Among them are scones and donuts and one of the more trivial resolutions I have actually set myself in December is to try both […]
This is a very quick post to report back on my experiment on the Cranberry Cream Cheese Buns. The last time I made these, I did not succeed in getting sufficient cream cheese filling into the buns. I repeated the last recipe and went for a simpler cream cheese filling formula. Chilled to get a […]
I have never quite intended to bake this, definitely had not planned on putting up another bread post so soon after my recent Hokkaido Milk Bread post. Alan of TravelingFoodies had contacted me and asked me if I have a working recipe for the Cranberry Cream Cheese flat bun. He is a big fan of […]
I jumped onto the Bread Bandwagon rather late in life…:) My first bread were the sweet soft buns-individual soft butter rolls made using the Japanese Water Roux (Tangzhong) method. Encouraged by the positive outcome, I added Yvoone C’s 65C Tang Zhong Bread to my cookbook collection. Poring over the different permutations of butter to flour […]
I shall officially admit that the yeasted species have bewitched me. First the sweet soft buns and now, the snowy white chinese steamed buns aka Paus. I have been making paus everyday over the long weekend here and have been enjoying every minute of it. It helps when the friends and family to whom these […]
When I started blogging about 2 years ago, someone left a nice message for me in my comment column. An outstanding baker, this lady had commented how happy she was to see a fellow Singaporean blogger bake French pastry when most of the time, the local food blogging scene are only limited to chiffon cakes, […]
As much as my blog is my own indulgent space and that I can choose to be cavalier about it if I wanted to, I do find myself wanting to believe that as I continue to leave little toe prints in the blogosphere, I am bettering myself at the same time. I have learnt heaps […]
Last week, someone had asked me if I had tried any of the Tangzhong (water roux method) bread recipe from what has now become the ‘tangzhong bread bible’, 65C Tangzhong Bread by Yvonne C. The method documented in the book is a true water roux method where a little bread flour is mixed with water […]
Welcome to @Køkken- my food blog dedicated to the documentation of the many culinary experiments in my kitchen. I strive to add a little pizazz to easy everyday cooking, firmly believing that memorable food can be easily achieved at home.
So join me in my humble kitchen. Come cook and bake with me.