Tangzhong Wholemeal Bread

Trying out this Wholemeal Bread using the Tangzhong method; and the outcome is a loaf of soft and fluffy bread!

I adapted this recipe from 'thebakeanista.com' and the recipe source can be found here.

I am sharing some pictures of my baking process for this great Wholemeal Bread...

I always enjoys watching the bread dough expand during each phase of proofing. Getting to see the beautiful loaf as it is taken out of the oven really brings me real satisfaction.  Bread making is indeed so much fun; and getting to enjoy these healthy and delicious homemade bread is my utmost pleasure!

No-Knead Mallorca Bread

This Mallorca Bread is so soft, airy and melt in the mouth; and it needs no kneading.

The recipe request for adding the flour gradually while stirring, and adding only enough just until the dough turns into a shaggy mass.  I think I am adding a little less of flour, which is why the dough is softer and the bread comes out more flatten than the actual recipe source.  Even so, but the bread comes out great!

I adapted this recipe from 'womanscribbles.net,' and to go to the original recipe click the link here.

These cute breads are ready for baking...

Milky Coconut Biscuits

With the extremely hot weather, I rather stay home and baked a small batch of this biscuits to indulge in the comfort of my sweet home.

Ingredients:

1/2 cup self-rising flour (sifted)

1/2 cup/113 g. unsalted butter (softened)

1/4 cup icing sugar (add more if you prefer sweeter)

1/2 cup desiccated coconut

3 tbsp. milk powder

2 tbsp. liquid milk

Methods:

1. In a mixer bowl, beat butter and icing sugar until light.
2. Add coconut, flour and powdered milk.  Beat using low speed  to combine the wet and dry ingredients.
3. Add liquid milk and mix.  If dough is a little sticky sprinkle some flour.  Likewise add a little milk if it's too dry.
4. Cover and place into the fridge to chill for about an hour. As the weather is very hot, it's easy to roll the dough after chilled.
5. Take a portion of dough, roll into small balls (your preferred sizes), place them on a lined baking sheet.  Use a fork to make a pattern.
6. Bake in a preheated oven of 170 degree Celsius for 18 minutes or until slightly golden brown.

Note:- This recipe can be doubled if you want to make more.

I adapted this recipe from 'Heba's Treats' with slight adjustments to suit my baking peference.

Cajun Chicken and Corn Pizza

I am using the same Pizza Dough recipe as my previous bake.  The recipe can be obtain here. 

(A)  Ingredients for Cajun Chicken Filling:

1 chicken breast (boneless and skinless)

1 tsp. paprika

1/2 tsp. oregano

1/2 tsp. salt

1/2 tsp. onion powder

1/2 tsp. garlic powder

1/4 tsp. cayenne powder (add more if you prefer more spicy)

1 tsp. brown sugar

2-3 tbsp. cooking oil

1 cup shredded mozzarella cheese

1/2 cup canned corn kernels (drained well)

Methods:

1. Slice the chicken breast in half along the center to make 2 thinner fillets.  
2. In a bowl, combine paprika, onion powder, garlic powder, salt, oregano, brown sugar and cayenne.  Whisk well.
3. Toss the chicken into the mixture, coating well.
4. In a medium skillet, heat cooking oil over medium heat.  Cook the chicken for about 3-5 minutes on each side, or until golden and cooked through.  Transfer the cajun chicken to a plate.  Let cool then cut into small cubes and set aside.

(B)  Ingredients for White Pizza Sauce: 

3 tbsp. (43 grams) unsalted butter

3 tbsp.  plain flour

1 cup milk

1/3 cup shredded parmesan cheese

Methods:

1. In a saucepan over medium-low heat, melt butter.  Add the flour and using a whisk, stir in the flour and cook until the paste-like mixture is lightly browned.
2. Pour in the milk, and whisk continuously until the mixture thickens.  Turn off the heat and stir in the parmesan cheese.
3. Transfer into two bowls and set aside.  

(C)  Assemble the pizza:

1. Preheat the oven to 220 degree Celsius.  Lightly grease a 12-inch pizza pan with cooking oil.
2. Take one portion of the risen dough, toss and shape the dough until it widens into a rough circle.  Place it into the pizza pan, stretching and patting until it takes the shape of the pan. 
3. Spread half of the pizza sauce all over the dough.  Sprinkle half the cubed chicken on top, followed by half of the corn.  Sprinkle half of the mozzarella.  Spoon the remaining pizza sauce in dollops all over the pizza once again.  Top with remaining chicken, corn and mozzarella.
4. Bake the pizza in a preheated oven for 18 minutes, or until the edges of the dough is lightly golden.  Allow the cooked pizza to rest for a few minutes.
5. Slice and enjoy!

Time for baking!

Notes:-

• To freeze the other half of the pizza dough, wrap it in plastic film, then in foil.  Freeze for up to a month.  To use, thaw at room temperature until soft.
• The ingredients for the pizza filling and the white sauce above are also for two pizzas.  Keep the other half portion in containers in the fridge, if you are not making the second pizza right away.

Stir-Fried Rice Cakes

 

Ingredients: (Serves 2-3)

Rice cakes (soaked overnight until soft and drained)

1 small bowl pork belly, sliced into strips

2 Chinese leeks (sliced)

4 leaves Napa cabbage (cut into 1" pieces)

Pinch of chicken stock granules

2 tbsp. cooking oil, separate

4 tbsp. water

Seasoning: (Mix in a small bowl)

1 tsp. dark soy sauce (add more if needed, for color)

1/2 tbsp. rice vinegar

1/2 tsp. chicken stock granules

Pinch of white pepper

1/4 tsp. sugar 

1/2 tsp. sesame oil

2 tbsp. water

Methods:

1. In a heated wok over high heat, add 1 tablespoon of cooking oil, next add in  pork belly.  Stir fry until lightly browned.  Then add in leeks and a pinch of chicken stock granules.  Stir fry for 1 minute.  Remove onto a plate and set aside.
2. In the same wok over high heat, add 1 tablespoon of cooking oil.  Add in the rice cake and stir fry until lightly browned for about 2 minutes.
3. Turn to medium heat, and return the pork belly and leek mixture.  Also add the Napa cabbage and water.  Cover the lid and let it cook for about 2 minutes.  Stir once in between cooking.
4. Uncover the lid, add the seasoning and stir well to combine.  Taste for correct seasoning.  Switch off heat.
5. Serve!

I adapted this recipe from CiCiLi.tv with adjustments to suit my cooking preference.

Fluffiest Brioche Bread

 

This Brioche Bread is indeed rich, buttery and soft.  Made only with all purpose flour/plain flour, caster sugar, water, yeast, butter and salt.  It does not contain egg.

This recipe is adapted from 'cookist.com' and to get the whole recipe with tips, just click here.

Super Soft and Moist Sweet Potato Sandwich Bread

This Sweet Potato Sandwich Bread is so soft and moist.  I adapted this recipe from 'Bake for Happy Kids,' and I only bake half of the recipe, which is for one loaf.  The recipe link can be obtain here. 

Breakfast is served!

First slice...

Before second proofing

After second proofing and ready for baking

Super Soft Shokupan/Japanese Milk Bread

This bread is using the Sponge Method.  Mix the sponge ingredients, cover and left it in the fridge overnight; the next morning, just add the dough ingredients, mix and knead using my stand mixer attached with dough hook, and follow by the rest of the steps in bread making.

I adapted this recipe from  'What To Cook Today' and to get the whole recipe for this bread, click the link here.

However for infor, I did not follow the steps from this recipe, I use my own steps which I have adapted throughout the two years of my bread making journey.

Let me share some pictures through the process of making this bread...

After first proofing

Going in for second proofing

After second proofing & ready for baking

Done baking!

Yi Yi Ren and Sweet Potato Drink

Care to join me for another barley drink with boiled sweet potatoes....

Ingredients:

1 orange sweet potato (peeled and cut into bite-sized pieces)

2 pieces Screw Pine Leaf

Rock sugar/granulated sugar (to taste)

2 bowls water

Methods:

1. In a pot, add water and place over a stove of medium heat.
2. Once the water has boiled add in screw pine leaves and sweet potato.  Let it boil until the sweet potato has soften.  
3. Add sugar and continue to boil until sugar has dissolved.  Taste for sweetness of your preference.
4. Switch off heat.
5. Remove the screw pine leaves.
6. Enjoy the sweet potatoes drink warm, cool or chill.
7. Since I also boiled the Yi Yi Ren drink separately at the same time, I mix the two drinks together and here goes my Yi Yi Ren and Sweet Potato Drink!

Pumpkin Barley Drink

Barley have always been my family's favorite drink.  I always make sure that I will keep stock for barley grains in my fridge, especially the locally grown barley.  This time around, as the weather is getting hotter by day, I am using the imported barley, known as Yi Yi Ren or Job's Tear.  As I have some fresh pumpkin in my fridge, I come up with this Pumpkin Barley Drink.  Some of the health properties of Yi Yi Ren are: improve digestions, prevents body heat, boosts immunity and many others.

Ingredients:

50 g. Yi Yi Ren Barley

200 g. pumpkin

2 Liter water (add more if needed, as it evaporates during boiling)

Cane sugar/rock sugar/granulated sugar (to taste)

Screw Pine Leaves/Pandan Leaves - I use 4 leaves

Methods:

1. Wash pumpkin, discard seeds (use spoon to scoop), remove skin and cut into thin slices.  Steam until soften, mash with masher and set aside.
2. Wash barley and screw pine leaves; boil with water until barley has soften.  Yi Yi Ren barley takes a longer time to boil as compared to the local barley.
3. Add the mashed pumpkin and sugar, stir well, taste for sweetness of your preference.  I prefer mine less sweet.
4. Discard screw pine leaves.
5. Serve warm or chill.

I adapted this recipe from 'Desirable recipes by Mun Yuen - Amy' with slight adjustments to suit my preference.

Cream Cheese Cookies

 

Ingredients:

113 g. unsalted butter (room temperature)

113 g. cream cheese (room temperature)

1/3 cup granulated sugar (add 1/2 cup if you prefer sweeter)

1 egg

1/2 tsp. baking powder (sifted)

1 3/4 cups plain flour (sifted)

1/2 tsp. salt

Powdered sugar, for dusting

Methods:

1. In a mixer bowl, cream butter and cream cheese until combined.
2. Add sugar and beat 1 minute, then add egg and mix until combined.
3. In a bowl, combine flour, baking powder and salt.
4. Add the flour mixture into the butter mixture in 3 parts, and mix to combine.  Scrap the sides of the bowl down in between to ensure even mixing.  Cover the dough and chill for 1 hour in the fridge.
5. Once chilled, roll the dough into balls about 1 1/2".  Place on lined baking sheet, about 1" apart.  Flatten gently with your fingers.
6. Bake in a preheated oven of 9-11 minutes.  The top should remain pale while the bottoms should be golden.
7. Remove from oven, transfer to a wire rack to cool, then dust with powdered sugar to serve.  
8. Enjoy...

I adapted this recipe from '12tomatoes.com' with a slight adjustment to suit my baking preference.

Potato and Chicken Curry Buns

I've tried making Curry Chicken Buns before, but this time around, I am trying out another recipe for the filling 'potato and chicken curry.'  However I am using the same recipe for the buns, click here for the recipe.  I skip the recipe of using pandan leaves, instead I just wrap and roll the buns into smooth round balls.

Ingredients: (makes 10 buns filling)

300 g. potato and chicken breast (I cut 1 potato, then add the chicken breast to make a total of 300 g.)

• 1 potato (peeled and cut into small cubes)             
• chicken breast (remove skin, cut into small cubes) 

1 small onion (peeled and cut into small cubes)

2 cloves garlic (peeled and chopped)

1 tbsp. tomato ketchup

1 tbsp. curry powder (I use watch brand)

1 tsp. light soy sauce

1 tsp. chicken stock granules

Salt & ground white pepper (to taste)

1/2 tbsp. plain flour

1/3 cup water

2 tbsp. cooking oil

Methods:

1. In a heated wok, add 2 tbsp. cooking oil; saute the onions and garlic using medium-low heat.
2. Add in potato and chicken and stir to combine.  Next add in chicken stock granules and pepper, cook for another minute.  Sprinkle in flour, stir and cook until flour dissolves into the chicken and potato.
3. Add in water, light soy sauce, curry powder, ketchup and cook until the potatoes are soft and liquid is absorbed. Stir occasionally.  Give it a taste and add more seasoning, if necessary.
4. Remove from heat, and set aside to cool completely.  I prepare the filling a day before, when cool store in container and place in the fridge.
5. I divide the filling into 10 portions.

Baking in process....

The filling recipe is adapted from 'Bear Naked Food' with some adjustments to suit my preference.