Bread

Coffee Bread Loaf

February 7, 2012

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, [...]

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Baby Doughnuts/Donuts With Chocolate Honey Glaze

January 28, 2012

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 [...]

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Cranberry Cream Cheese Buns – More Experiments

November 25, 2011

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 [...]

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Cranberry Cream Cheese Bun – Barcook? Not Quite Yet

November 10, 2011

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 [...]

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Hokkaido Milk Loaf (Hokkaido Milk Bread) – My First Bread Loaf….

November 5, 2011

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 [...]

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Lotus Seed Paste Pau – 莲蓉包

August 31, 2011

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 [...]

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Chinese Chicken Pau – Following The Heritage Trail

August 20, 2011

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, [...]

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Sweet Soft Bun Roll With Chocolate Ganache

August 14, 2011

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 [...]

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Coconut Sweet Soft Buns- 65C Tangzhong Method

August 8, 2011

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 [...]

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Bread Talk – Yukone Method Sweet Soft Buns With Hei Bee Hiam Filling

May 26, 2011

Bread making is an artistry that requires alot of devotion to technique and respect for the bubbling chemistry that forms the basis of this age old staple food. I have until now, only looked on with envy at others who had churned out loaves after loaves with seemingly effortless perfection. I have been encouraged by [...]