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.