Sharing my frequent revisit bread and buns recipes from my home kitchen

I have been intending to bake breads and buns for my home consumption since my early retirement 20 years ago. I have this wrong idea of, to bake bread I must have a bread maker.  However, with the lock down during the Covid time, I research a lot on bread making as most of the time I am staying indoor while my hubby is out buying groceries and all other needed items.  Thanks to the many successful Home Bakers and Chefs, who, whole heartedly share their recipes and tips on bread making through online.  Now, I am so proud to share my bread baking journey with all my friends and those who love baking!

There are quite a few bread recipes which I frequent revisit, bake them and enjoys them in the comfort of our home.  To be very frank, I very seldom buy ready made breads/buns from bakery since I starts baking my own bread/buns.

Today, I am sharing a few of my frequent baked bread and buns with all my bread lovers out there.  Thanks for all your support!

(1)  Cranberry Bread

My first bake on this delicious bread is using Raisins, but since I have Cranberries, so I decided to use Cranberries instead. Click this link here for the full recipe.

(2)  Potato and chicken curry Buns

This is one of my favorite Buns recipe.  Once a while I will bake it to savor with a cup of hot coffee, either for breakfast or any time of the day.  Click this link here for the full recipe.

(3)  Garlic Butter Buns

This is another one of my favorite Buns recipe as well as my Mum's.  I baked them in different shapes each time.  Click here for the full recipe.

(4)  Sweet Pandan Milk Buns

Another delicious Buns/Bread recipe.  I attempted it many countless times.  I baked it as Buns as well as Loaf Bread.  Click here for the full recipe.

(5)  Coffee Buns

All coffee lovers would love this Buns.  Upon time of baking this buns, the sweet aroma of coffee fills the whole house.  I just couldn't wait for it to cool down to eat it ~ YUMMY ~  Click this link here for the recipe.

(6)  Wholemeal Buns/Bread

This is one most frequent revisit Buns/Bread recipes which I love baking and have it for breakfast.  I baked them as either Bread or Buns with fillings.  Click here for the recipe.

Again, I wish to thank everyone for your support, and enjoy baking!

My Simple Fried Rice (Recipe 2)

As and when I am too lazy to think and plan what to cook, among one of my easy-way-out option is to cook two portions of Basmati Rice in the rice cooker, let it cool down and fry rice with whatever available ingredients in my pantry.  I love to use Basmati Rice than normal rice as the rice grain is extra long, once cooked it is fluffy and non-sticky texture.

The ingredients for the fried rice this time around are Chinese sausage, corn, carrot and eggs.  The seasonings used and steps for cooking the rice is as per my previous post.  Click the link here to get the full recipe.  Enjoy cooking everyone!

Dutch Crunch Milk Bread (Shokupan)

I came across this unique bread recipe online not that long ago.  It's a combination of Japanese Milk bread and Dutch Crunch bread. As usual, I am always eager to try out any new recipe.  Bravo! I made it!!

For infor, I am using the same ingredients for baking this Japanese Milk bread and Dutch Crunch bread; but I follow my own step by step of making the Japanese Milk bread.  For the rice flour topping, I am using neutral-tasting oil instead of toasted sesame oil.

Click this link here for the full recipe.

I would like to share some photos below, as remembrance of my first time baking this unique and tasty bread...

Ready for first proofing

Doubled after first proofing

Rolled and going for second proofing

After second proofing

Rice flour topping

Done spreading the topping over the bread

During the process of baking this beautiful bread, the aroma fills the whole house and waiting for it to cool down after being out of the oven, indeed it seem like a long wait. ~ smile ~

Bittergourd and Corn Chicken Soup

Ingredients: (serves 2)

2 chicken whole legs

1 corn (wash and cut into sections)

1 carrot (peeled and cut into chunks)

1/2 bittergourd (washed, cored and cut into chunks)

4 red dates (washed and halved)

2 tbsp. Yi Yi Ren (China barley) - washed and soaked until time for cooking

1/4 cup dried scallops (washed, soaked and drain - keep the soaking water)

4 slices ginger

Chicken stock granules (for seasoning)

Methods:

1. To prepare the chicken legs: Wash and remove any excess fat of the chicken legs.  Place in a large bowl, blanch with boiling water, drain and set aside.
2. In a large pot add enough water for cooking the soup, including the water from soaking the dried scallops.  When the water has come to a boil, add in all the other ingredients: chicken, corn, carrot, bittergourd, red dates, Yi Yi Ren, dried scallops and ginger.  Bring it to a boil, then switch to medium-low heat for it to continue cooking until all the ingredients are fully cooked.  
3. Season with chicken stock granules and serve the soup hot!

This chicken soup is not only delicious, but it is so nutritious and clears heat from our body, especially during this season of extreme heat.

I adapted this recipe from 'cathy_food_diary.'

Bittergourd Stir-Fried With Eggs

 

Ingredients:

1 medium bittergourd

1/2 tsp. salt

1 bird's eyes chili (sliced)

3 cloves garlic (peeled and chopped)

1 egg (lightly beaten with a dash of ground white pepper)

2 1/2 tbsp. cooking oil

Dashes of chicken stock granules (to taste)

1 tablespoon water

Methods:

1. Wash the bittergourd.  Cut into half and use a spoon to scrap out the seeds.  Slice the bittergourd thinly and place onto a plate.  Add 1/2 teaspoon salt and mix or rub it with your hand.  Add water, rinse it in water, drain and squeeze out the excess water, and set aside.
2. In a heated wok, add 1 tablespoon of cooking oil.  Add in the egg and scramble until golden brown, remove onto a plate.
3. In the same heated wok, add the remaining 1 1/2 tablespoon of cooking oil.  Add in garlic, chili and bittergourd and stir fry on high heat.  Add in egg, 1 tablespoon of water and dashes of chicken stock granules, continue to stir fry until well combined.
4. Remove onto a plate and serve.

I adapted this recipe from 'kitchenmisadventures.com' with some adjustments to suit my cooking preference.

Fried Henghua Beehoon

I can't remember when was the last time I cooked this dish.  I was walking and browsing through the aisle of one famous supermarket recently.  Suddenly the packages of this Hsinhua rice vermicelli was sort-of looking right at me!  This reminds me that I haven't cook this dish for a long time!  So, grab hold of a packet and here comes our family's favorite fried Henghua Beehoon...

 

To get the full recipe click the link here.

Paper-Wrapped Salt Baked Herbal Chicken

 

Ingredients:

1/2 Chicken

2 tsp. Salt (or enough to rub all over the chicken)

1 tsp. Light soy sauce

1 tbsp. Shaoxing wine

1 tsp. Sesame oil

1/2 tsp. ground white pepper

1 tsp. Corn flour

Herbs:

6 Red dates (halved)

3 slices Angelica Sinensis (Dang Gui) - rehydrated (keep the water)

6 pieces Codonopsis Root (Dang Shen) - rehydrated (keep the water)

1 tbsp. Wolfberries

Methods:

1. Clean the chicken and pat dry with kitchen paper.  Rub the chicken thoroughly with salt, light soy sauce, Shaoxing wine, sesame oil, white pepper and corn flour.  Marinate overnight in the fridge for best flavour.  Take out the chicken from the fridge to let it return to room temperature before baking.
2. Prepare the chicken for baking: Get ready a baking dish, big enough to put the chicken inside.  Line the baking dish with 2 layers of baking paper.  Place the chicken into the dish, Spread the red dates, Dang Gui, Dang Shen, wolfberries, and a little of the reserved herbal soaking water.
3. Wrap the chicken tightly in baking paper.
4. Bake at 180 degree Celsius for 1 hour, or longer if the chicken is bigger.
5. Remove from the oven and let it rest for 15 minutes before unwrapping and serving.

Ready for the oven!

This Simple Yet Yummylicious recipe is so tender, juicy and naturally flavorful.  I adapted this recipe from 'Miki's Food Archives' with a slight adjustment to suit my cooking preference.

Butter Pandesal

I've baked Pandesal before, but this time round, I am trying out this new recipe which is wrapped with a teaspoon of cold butter.  I can imagine how tasty this would be ~ yummy ~

Click this link here for the full recipe.

I am sharing photos which I've captured throughout the process of baking this yummylicious buns.

Ready for first proofing

After first proofing

Rolled and ready for second proofing

Baking time!

Tada.. waiting for it to cool down!

I made a second batch for my friend to try, and I made it into 15 buns/rolls instead of 12 as per the earlier batch.  The size of the first batch is much bigger, and making them into 15 buns/rolls is best.

Second batch of 15 buns/rolls

Chinese Braised Whole Fish

This is another 'Simple Yet Yummylicious' Fish Dish which every home cooks would love to add into their menu or to-cook-dish for their family to savor with a plate of freshly cooked fluffy rice. Indeed it's a tasty dish which calls for more rice with the yummy sauce!!

Ingredients:

1 whole fish (I use golden pomfret)

1 tablespoon cornstarch/cornflour

4 tablespoons cooking oil

3 spring onions (whites cut into 2" pieces, some green thinly sliced for garnish)

1 thumb sized ginger (peeled and sliced)

1 cup water

2 tablespoons Shaoxing wine

2 tablespoons light soy sauce

1 teaspoon dark soy sauce

2 teaspoon sugar

Methods:

1. In a bowl, add water, Shaoxing wine, light soy sauce, dark soy sauce and sugar.  Mix until sugar dissolves and set aside.
2. Clean the fish and score with 1" space in between cuts.  Pat the fish dry with paper towels.  Coat the fish with a thin layer of cornstarch/corn flour.  Shake off excess flour.
3. Heat cooking oil in a wok over medium-high heat.  Swirl the wok to let the oil coat the sides of the wok.  Very carefully lower the fish into the wok.  Let cook without touching for 2 minutes.  Use a spatula to carefully release the fish and flip it.  Continue to cook until browned.  Transfer the fish to a plate and set aside.
4. In the same wok, with about 2 tablespoons of oil, reheat the wok.  Add spring onion whites and ginger.  Stir and cook until fragrant.
5. Add in the sauce ingredients from (1).  Bring it to a boil and add back the fish.  Put the lid on and let it braise over medium heat.  Flip the fish over, cover with lid and continue to braise for another 2-3 minutes.  
6. Remove the lid, switch off heat and transfer the fish to a serving plate.  Drizzle the sauce over the fish.
7. Remove and discard the spring onion and ginger.
8. Serve immediately!

This recipe is adapted from 'Omnivore's Cookbook' by Maggie Zhu.

Fluffy Buttermilk Biscuits

Wonder, when was the last time I bake Scones, or commonly known as Biscuits??  Must be quite long ago!  Came across this Buttermilk Biscuits recipe online recently, and thinking how much I miss baking and enjoying them. It's also a favorite of my mum, so shared some with her.  This biscuits are fluffy, soft and buttery.

Ingredients:

2 cups plain flour (sifted)

1 tbsp baking powder (sifted)

1 tsp sugar

1/2 tsp salt

1/2 cup (113 g) cold unsalted butter (cubed and set aside in the fridge)

3/4 cups cold Buttermilk (or milk + 1 tsp vinegar)

Methods:

1. In a large bowl, mix in flour, baking powder, sugar and salt.
2. Cut in cold butter until crumbly.  I use a pastry cutter.
3. Add buttermilk and gently mix. (don't overwork!)
4. Roll dough, fold 2-3 times for layers.
5. Cut biscuits and place close together in a lined baking sheet.
6. Bake in a preheated oven of 220 degree Celsius for 15 minutes until tall and golden.
7. Remove from oven and brush melted butter over the top, and leave it in the baking sheet for 10 minutes.
8. Remove the biscuits onto a cooling rack to let it cool completely, and store them in an airtight container under room temperature.
9. I prefer to lightly toast it in an oven toaster and spread with butter and jam.  I had mine spread with butter and kaya.

I adapted this recipe from 'LailaRecipes.'

Japanese Fried Prawns

Ingredients:

8 large prawns 

1 cup plain flour

1/4 tsp salt

1 egg

3/4 cup milk

2 cups Panko, Japanese breadcrumbs

Cooking oil (for deep frying)

Tartar Dipping Sauce:

1 hard-boiled egg (peeled)

1/4 yellow onion (finely chopped)

2 tablespoons Japanese mayonnaise Kewpie

Salt

Ground black pepper

Methods:

1. Prepare the dipping sauce by cutting the hard-boiled egg into small cubes and mixing it with chopped onion and Japanese mayonnaise in a bowl.  Season with salt and ground black pepper, to taste.  Place it in the fridge to keep cold.
2. Peel the prawns, leaving the tails on.  Devein and rinse the prawns.  Make a few shallow vertical slits on the underside of each prawns to prevent curling during frying.  Pat the prawns dry with paper towels and set aside.
3. In a bowl, combine plain flour, salt, egg and milk.  Whisk well until  combined.  Set the batter aside.  If the batter is too thick, add a little more milk.
4. Place the Panko breadcrumbs onto a shallow plate.  Hold the prawn by the tail, dip it into the batter to coat evenly, then roll it in the Panko breadcrumbs.  Lightly press the breadcrumbs onto the prawns to ensure an even coating.  Repeat the process for the remaining prawns.
5. Fill a deep pot with oil and heat until hot.  Use a wooden skewer to test whether the oil is ready for frying.  Deep fry the prawns until golden brown and crispy on both sides.  Remove the prawns with a strainer and drain them on a plate lined with paper towels.
6. Place the fried prawns on a serving dish and enjoy the prawns while hot with the cold dipping sauce.

This recipe is adapted from 'Rasa Malaysia' with a slight adjustment to suit my cooking preference.

Homemade Chicken Nuggets (Frozen)

To be frank, I am never a fan of Chicken Nuggets be it from Fast Food Chains or the frozen ones from any Supermarkets.  Recently, I came across an online post sharing this homemade recipe, and it really tempt me into making my own Chicken Nuggets.  Wow! it really taste  scrumptious, juicy and soft on the inside and crispy on the outside ~ YUMMYLICIOUS ~

Ingredients:

500 g minced chicken (I mince using chicken breast, not until mushy)

1 1/2 tsp chicken stock powder

1/2 tsp ground white pepper

1/2 tbsp garlic powder

4 tbsp ice water

3 tbsp cornflour/cornstarch

1/2 cup breadcrumbs

Coating: (place each separately on plate or bowl)

1/2 cup plain flour

1 egg + 1 tbsp water

Breadcrumbs

Methods:

1. In a large bowl, add minced chicken, chicken stock powder, white pepper, garlic powder, cornflour, breadcrumbs and ice water.  Mix well until it becomes a smooth, slightly sticky mixture.
2. Take small portions and shape them into nuggets (oval or round, shape depends on your own preference).
3. First coat each nugget in flour, then dip into egg mixture, and finally coat with breadcrumbs.
4. Arrange nuggets on a tray and freeze for 1-2 hours until firm.
5. Transfer them into an airtight container and store in the freezer.
6. When ready to eat, deep fry directly from frozen in medium hot oil until golden brown and crispy.
7. Enjoy them while still hot with chili sauce.

This recipe is adapted from an anonymous participant from Chef Marion Grasby, with slight adjustments to suit my preference. 

Cocoa Butter Cake

Off late, I have been intending to bake a loaf of cocoa/chocolate cake to enjoy.  It has been quite a long while since I last bake this flavor of cake.  Not that long ago, I came across an appetizing Cocoa Butter Cake online, so I decided to try it out.  Love the fluffy, soft texture.  I will bake it again and again if my craving strike!

This recipe is adapted from 'enne_ty' with adjustments to suit my baking preference.

Ingredients:

142.5 g unsalted butter (room temperature)

45 g Naturel Canola Sunflower oil

90 g castor sugar

225 g eggs (without shells)

3/4 tsp vanilla extract

112.5 g milk

202.5 g plain flour (sifted)

22.5 g cocoa powder (sifted)

2 1/4 tsp baking powder (sifted)

1/2 tsp salt

Methods:

1. In a stand mixer, cream butter, oil and sugar until well mixed.
2. Beat in the eggs gradually, in 3 portions.
3. In a bowl mix sifted flour, cocoa powder, baking powder and salt.
4. Add 1/3 of the flour mixture into the batter, alternating with milk, and ending with the flour mixture.  Mix until all the ingredients are well combined.
5. Transfer the batter into a prepared pan. (Brush with butter and lightly floured).  Use a skewer to run through the cake batter and drop the pan twice on the counter top.
6. Bake in a preheated oven of 170 degree Celsius for about 45 minutes, or when a wooden skewer inserted in the center comes out clean.
7. Remove from oven and let it cool in the pan until almost warm.  Then transfer it to a wire rack to cool completely.  Let's enjoy!

Tumeric Fried Chicken

 

Ingredients:

300 g Chicken breast (remove skin and excess fat; wash and cut into bite-sized pieces

1 tbsp Tumeric powder

1 tbsp Light soy sauce

1/2 tsp sugar

1 bowl Long beans (washed, removed ends and cut into about 2" long)

1 yellow onion (peeled and sliced)

3 cloves garlic (peeled and sliced)

1/2 carrot (peeled and julienned)

2 shallots (peeled and sliced)

1 red chili (sliced)

1/2 tsp granulated sugar

Chicken stock granules (to taste)

2 ladle cooking oil (for frying chicken and longbeans)

Methods:

1. In a bowl add chicken, tumeric powder, light soy sauce and sugar.  Mix to combine and set aside.
2. In a heated wok, add 2 ladle of cooking oil.  Once the oil is hot (medium heat), add the marinated chicken pieces, spreading them out over the wok. Stir fry to ensure evenly fried.  Remove the chicken onto a strainer and place over a bowl to let the excess oil drips off.
3. In the same wok, add long beans into the hot oil to let it fry for about 1  minute or so, and  turning them over to ensure even cooking.  Remove from oil into a strainer to strain off excess oil.  
4. In a clean heated wok, add 1 1/2 tablespoons of oil (use the one from frying chicken and long beans).  Add shallots and garlic, give it a quick fry, then add in all the other ingredients: onions, carrot and chilis.  Give it a stir, then add long beans and return the chicken into the wok.  Stir to combine well. Finally, add 1/2 teaspoon of granulated sugar, continue to stir to mix.  Taste for correct seasoning.  Add some chicken stock granules if needed.
5. Remove from heat onto a serving dish.
6. Serve with a plate of freshly cooked rice ~ YUMMY ~

I adapted this delicious recipe from 'yukichewcooks' with a slight adjustments to suit my cooking preference.

Matcha Scones

 

This soft and fluffy matcha scones topped with drizzles of matcha icing is so yummylicious!  It is not overly sweet and can be enjoys any time of the day.  I am sharing this great recipe to everyone who are a huge fan of Scones.

Ingredients:

240 g plain flour (sifted)

70 g granulated sugar

1 tablespoon Matcha powder (high quality)

1 tablespoon baking powder (sifted)

1 tsp. salt

115 g unsalted butter (cold and finely cubed, put in fridge until time of using)

100 g whipping cream (cold)

1 egg (cold)

1 teaspoon vanilla extract

1 tablespoon whipping cream (for brushing scones)

Some granulated sugar (for sprinkling)

Icing (Optional)

50 g powdered sugar (sifted)

1/2 teaspoon matcha powder (sifted)

4 teaspoon whipping cream

Methods:

1. In a large mixing bowl, stir together flour, sugar, matcha powder, baking powder and salt.
2. Add the cube butter and toss to coat in the flour mixture.  I use a pastry cutter to break the butter pieces into small pea-sized pieces.
3. In a bowl, whisk together whipping cream, egg and vanilla extract.
4. Make a well in the middle of the flour mixture.  Pour the wet mixture into the well and mix until it forms a soft and crumbly dough.  Some dry patches are fine but the dough should hold together when pressed.
5. Turn the dough out onto a lightly floured surface.  With floured hands, press the dough together into a flattened disc shape that is about 1" thick.
6. Use a bench scraper or knife to cut the dough into 8 wedges.  Transfer them to your lined baking sheet, leaving space in between each one.
7. Place the entire baking sheet into the fridge to chill while you preheat the oven to 200 degree Celsius.
8. Right before baking, brush the tops of each scone with a thin layer of whipping cream.  Sprinkle granulated sugar on top of the cream.
9. Bake scones for 18-20 minutes or until the tops are lightly golden brown.  Remove from oven and let them cool on the baking sheet until firm enough to transfer to a wire rack.
10. In a small bowl, stir together powdered sugar, matcha powder and whipping cream until it becomes a thick but fluid icing.  If it is too thick add a bit more cream.  It it is too thin, add a bit more powdered sugar.
11. Transfer the icing to a piping bag, cut the tip off, and drizzle it on top of each scone.

After baking

Topped with icing

This recipe is adapted from 'teak & thyme' by Gail Ng, with slight adjustment to suit my baking preference.

Black Sesame Milk Bread

Love this tangy and tasty, soft and fluffy Black Sesame Milk Bread ~ YUMMY ~  I am sharing the link here, if any of you are interested in baking it to enjoy!

Let me share photos of my journey baking this bread...

Tangzhong

Ready for first proofing

Result of first proofing

Rolled and ready for second proofing

After second proofing

After baking

Let's enjoy!

Hope you all enjoys this delicious bread as much as me ~ cheers ~