Purple Sweet Potato Wool Roll Bread

In July 2021 I baked a loaf of Orange Sweet Potato Wool Roll Bread.  Recently I bought some purple sweet potatoes, so I decided to bake a loaf of Purple Sweet Potato Wool Roll Bread.  I love the fluffy and moist texture.  To get the full recipe click the link here.

Let me share more pictures which I captured through the whole process of baking this delicious bread...

Before first proofing

After first proofing

Before second proofing

After second proofing

Done baking!

Cream Cheese Cookies

 

Ingredients:

1/2 cup granulated sugar

114 g. unsalted butter (room temperature)

3 ounces cream cheese (softened)

1 cup plain flour (sifted)

1/2 tsp. salt

Methods:

1. In a mixer bowl, add cream cheese, sugar and butter. Beat on medium-high speed until light and fluffy.
2. Mix in the flour and salt just until incorporated.  Scrape down the bowl with a spatula and give it a quick stir to make sure everything is evenly combined.
3. Drop the batter by tablespoons onto a lined baking sheet, leaving about 1 inch apart.  
4. Bake in a preheated oven of 176 degree Celsius for about 15 minutes, until the edges are lightly brown.  Do not overbake or the cookies won't be chewy.
5. Let cool slightly on the baking sheet, then transfer to a wire rack and let cool completely.  Store the cookies in an airtight jar or container.

I adapted this recipe from 'FOOD52' with slight adjustment to suit my baking preference.

Fried Fish With Ginger, Spring Onion And Chili

 

Ingredients:

1 slice fish 

Salt and pepper

1 knob ginger (peeled and thinly sliced)

3 garlic cloves (peeled and chopped)

1 sprig spring onion (cut into 1 1/2" pieces)

1 red chili or 3 birds eye chili (sliced)

Cooking oil

2 tbsp. light soy sauce

2 tbsp. Shaoxing Wine

3 tbsp. water

Methods:

1. Clean and descale the fish.  Pat it dry with kitchen towel. Season with salt and pepper.
2. In a wok over medium-high heat, add enough cooking oil for frying fish, add the fish and let it fry until golden brown, then flip over and cook until cooked through.  Remove from the wok and set aside.
3. In the same wok, remove excess oil, leaving about 1 1/2 tablespoon, saute ginger, garlic and red chili until fragrant.
4. Add light soy sauce, Shaoxing wine and water.  Let it sizzle for a few seconds.
5. Return the fish to the wok, add in the spring onion, stir and turn the fish to ensure it is well coated with the sauce.
6. Remove from heat onto a serving dish and serve hot.

I adapted this recipe from 'Cooking TV.'

Fudgy Matcha White Chocolate Brownies

As you all know me by now, the two ingredients which is 'green' in color, that is Matcha (Green Tea) and Pandan (screwpine), is my favorite.  Whenever I come across any recipes which uses Matcha or Pandan, I will not miss making them to enjoy ~ smile ~

I am sharing with everyone, this unique classic brownies which  uses Matcha powder and white chocolate, and the outcome is amazingly delicious: dense, moist, and intensely chocolatey texture! YUM! YUM!!

Ingredients:

143 g. unsalted butter

1/2 cup white chocolate chips

2 tbsp. Matcha powder (sifted)

1/3 cup granulated sugar

1/4 cup brown sugar

3/4 cups plain flour (sifted)

1/2 tsp. salt

3 large eggs

3 tsp. vanilla essence

Methods:

1. In a saucepan, melt butter, then combine with white chocolate chips and matcha powder until smooth.  Set aside.
2. In a stand mixer, beat sugars and eggs until thick like pancake batter.
3. Add matcha ganache and vanilla essence to egg mixture, mix until combined.
4. Add in flour and salt, and fold gently with a spatula until just combined.
5. Pour batter into a lined and lightly greased 8x8 inch pan.
6. Bake in a preheated oven of 176 degree Celsius for 20 minutes, then drop the pan on counter top 2-3 times.
7. Return to oven and bake for another 15 more minutes, remove from oven and drop on counter top 2 more times.
8. Let cool for 1 hour to room temperature, then cut into squares with clean knife between cuts.
9. Let's enjoy...

Notes:

• It's important to beat eggs and sugar until thick and airy.
• Fold flour gently to maintain air in batter.
• Dropping pan helps create fudgy texture.

This recipe is adapted from 'quickierecipe.com' with adjustment to suit my baking preference.

Healthy Vegetable Soup

 

Ingredients:

1 potato (peeled and diced)

1/2 carrot (peeled and sliced)

1/2 red capsicum (cubed)

2 leaves cabbage (shredded)

1 celery stalks (chopped)

1/2 onion (peeled and diced)

Chicken stock granules (to season)

A pinch of dried parsley (garnish)

Methods:

1. Prepare the vegetables and set aside.
2. To cook the soup, in a pot, bring 4 cups of water to a boil.
3. Add potatoes, carrot and onion.  Simmer for 10 minutes.
4. Add remaining ingredients - cabbage, red capsicum and celery.  Season with chicken stock granules.  Let simmer until all vegetables are tender.
5. Garnish with dried parsley and serve warm.

This nourishing and healthy vegetable soup is adapted from 'recipes4home.com' with a slight adjustment to suit my cooking preference.

Blueberry Streusel Muffins

 

Ingredients:

(A)    Streusel

• 30 g. cake flour (low protein flour) - sifted
• 15 g. caster sugar
• 15 g. unsalted butter

(B)    Muffin

• 160 g. milk
• 2 eggs
• 90 g. oil
• 50 g. caster sugar
• 200 g. cake flour (low protein flour) - sifted
• 30 g. milk powder
• 9 g. baking powder (sifted)
• Bluberries

Methods:

1. For the streusel, mix everything together until crumbly texture and set aside.
2. For the muffin: in a bowl, whisk together milk, eggs and oil until combined.
3. Add sugar and continue to whisk until well combined and the sugar has dissolved.
4. Add the sifted cake flour, baking powder and milk powder and fold with a spatula until becomes a thick batter.
5. Scoop batter using an ice cream scoop, into 4 muffin pan lined with paper cups to fill up 50% and place a few blueberries over the batter, then continue to fill till 90% of the cup and place some blueberries on top.  Sprinkle streusel on top.  For the balance of the batter, I pour it into a small lined loaf pan, filling 50%, place some blueberries over the top of the batter, then continue to fill with the rest of the batter.  Place blueberries over the batter and sprinkle the top with streusel.
6. Bake the muffins in a preheated oven of 180 degree Celsius for 20-25 minutes, or when a wooden skewer inserted in the center comes out clean. Since I bake both the muffins in loaf pan and muffin pan, I take out the muffin pan one first, and continue baking the loaf pan until a skewer inserted in the center comes out clean.
7. Cool on a wire rack, and enjoy!

This recipe is adapted from 'autumn.kitchen' with a slight adjustment to suit my baking preference.

Vanilla Brioche Bread

 

This beautiful bread really takes my breath away the moment I saw it online.  I told myself, I must try it out, which I did, and I am so happy with the outcome and enjoys having them for breakfast and tea time with a cup of coffee.

The full recipe can be obtain in this link here.

As usual, I will upload some photos which I've captured during the process of baking this delicious bread.

Ready for first proofing

After proofing

Ready for baking

Done!