Saturday, July 16, 2016

40 Minutes Buns

This is my second time baking it and well, for my case, it takes longer than 40mins as I used my bread maker to do the kneading, but still this is a genius way to cut short bread baking process. Love it :)
First time, I just baked normal plain dinner rolls. This time, I added Nutella and cheese filling. As predicted, the Nutella filling were a hit with the kids, while I and DH enjoyed the cheese filling

Recipe is from Diana from The Domestic Goddess Wannabe

What you need:

280ml warm water (or milk)
1/3 cup or 83ml oil
2 tbsp instant yeast
1/4 cup sugar
1 1/2 tsp salt
1 egg
476g bread flour

  1. Heat oven to 220degC
  2. In a bowl, combine water, oil, yeast and sugar and leave it for 15mins. Using dough hook, mix in salt, egg and flour. Knead for a few mins til dough is soft and smooth and continue with hand kneading for awhile. Hand knead is possible too for about 5mins (I used bread maker and let it do the kneading job for 30mins)
  3. If the dough is still too sticky add in a little more flour (not too much), knead a few times and oil your hands too while kneading (After kneading in bread maker I still got sticky dough so I kneaded a while more with oiled hands and a bit more additional bread flour)
  4. Form dough into 12 balls and place in greased pan, rest for 10mins (For my buns with filling, I flattened the ball, spoon a heaped tsp of filling of choice - mine were Nutella and grated cheddar cheese)
  5. Glaze with egg wash, add the top of each bun with sprinkle of your choice, and bake for 10-12mins til golden brown

Wrap each cooled bun in cling wrap and store in airtight container. If keeping them in the fridge, warm it up in microwave for about 15secs

Cheese filling

Nutella filling

Something that I definitely will bake again and again :)

Sunday, July 10, 2016

Milo Muffins

Very easy to make. Very delicious yummy mushroom looking muffins. I love it. My whole family too :)

Thanks to Victoria for the great recipe. It's indeed irresistible :)

What you need:

120g fresh milk
80g Milo powder
75g butter, melted and cooled
1 large egg
10g cocoa powder
180g cake flour
2 tsp baking powder
60g sugar
some mini marshmallows

  1. Preheat oven to 200degC. Prepare 6 cupcake liner in a muffin pan
  2. Warm milk just til lukewarm, add in Milo powder and stir til dissolved
  3. Sift cocoa powder, cake flour and baking powder into a bowl and add in sugar. Mix well
  4. Make a hole at the centre and add in egg and milk mixture, mix well but do not overmix. Batter should be sticky
  5. Scoop 1 heaped tbsp of batter , add in a few mini marshmallows and top it up with more batter
  6. Sprinkle more mini marshmallow on top
  7. Bake for 20mins til skewer comes out clean
  8. Remove from muffin pan and let cool in cooling rack

Looks like a bunch of mushroom with surface looking like planet Mars LOL

Yummy yummy :)

DH, who dislikes overly sweet cakes, was full of praise after finishing one of these big muffins within seconds haha..

Tuesday, June 7, 2016

Braised Chicken In Soy Sauce (Ayam Masak Kecap)

Easy dish cooked in pressure cooker, resulting in a soft and flavourful meat. Nice to eat with a bowl (or two) of fluffy hot rice :)

Recipe is modified from Signora pressure cooker recipe book
What you need:
1 free range chicken, cut into parts
1/2 yellow onion, sliced
5 cloves of garlic, minced
about 6 tbsp dark sweet soya sauce (kecap manis)
1 tbsp sesame oil
1/2 tsp chicken stock powder
salt, pepper, sugar to taste
2 tbsp butter
about 1-2 tbsp water
  1. Melt butter and sesame oil in a pan of preheated pressure cooker for sauteeing (mine is "meat/bean")
  2. Sautee onion and garlic til fragrant, add in chicken, kecap manis, water and other seasonings. Mix well
  3. Cover the pressure cooker, press "cancel" then press "chicken" button and let it does its work
  • Each pressure cooker has its own unique function, please study yours first before using
  • This recipe can be cooked using normal wok over stove

I served this chicken dish with a simple stir fry carrot and cabbage. Simply sautee minced garlic in a wok with a little oil, add in cabbage, carrot and tomato, also a little water, let boil and simmer for a few mins til vegetables are soft (not too soft though) and season with salt and pepper

Friday, June 3, 2016

Milo Chiffon Cake

This is the most moist chiffon cake I ever made and eaten. I failed twice before finally made it on the third try. So happy!
It's so delicious, chocolaty with a hint of malt flavour from the Milo used. Texture is so soft and fluffy, the kind a chiffon cake should have :)

Recipe is from Peng's Kitchen
What you need:
80g egg yolks
40g sugar
100ml oil (I used rice bran)
2 tsp vanilla extract
160g cake flour
1/4 tsp salt
150ml warm milk
150g Milo powder
250g cold egg whites
60g sugar
  1. Mix in Milo powder into warm water, stir well til powder is dissolved. Set aside
  2. Beat yolks and sugar til pale and fluffy. Add in oil, vanilla and milk mixture, stir well to combine
  3. Sift in flour and salt, mix well
  4. In another clean bowl, beat egg whites til frothy. Add in sugar gradually til reaches stiff peak
  5. Mix in 1/3 of the egg white batter into Milo batter
  6. Pour the mixture into the remaining egg whites, fold in gently til well combined
  7. Pour the batter into ungreased 21cm chiffon pan and bake in preheated oven of 180degC for 45mins
  8. Remove pan from oven and invert on a wire rack, let cool completely and unmould

Abby really loves it she could eat 3 big slices at one go! :)

Yummy yummy!
So pillowy soft! This gonna be one cake I will bake again and again in the future :)

Monday, May 23, 2016

The Killer Toast (1 Proofing)

Finally I am blogging about this bread. This recipe has been so so popular especially in Instagram
I have been baking this bread many times,  most of the time in loaf and pull apart buns shapes, but every time I had no chance to take pictures as it always finished out in an instant LOL

Yes, it's that good. This bread is really soft and fluffy with a milky taste, we love it a lot!
Besides the taste and texture, the winning point about this recipe is it only needs one time of proofing, which cut the preparation timing as compared to the traditional way of preparing bread by about an hour

Recipe is from Victoria Bakes

What you need:
(for 450g loaf)

260g bread flour
3g instant yeast
1 large egg + full cream milk = 180g
30g sugar
2g salt
30g butter

  1. Pour milk and egg in the bread maker pan, followed by bread flour, salt in one corner and sugar in another corner
  2. Make an indentation in the centre and pour in instant yeast
  3. Set the machine to Dough and press start
  4. After 5mins, add in butter and let the machine do the rest of the kneading, about 30mins depending on the type of bread maker
  5. Take out the dough from the pan and place it on the lightly floured surface
  6. Knead slightly for a few mins til dough is smooth and window pane is achieved
  7. Divide the dough into three, flatten each using rolling pin to oblong shape and roll the dough away from you like when you're making swiss roll
  8. Place the three shaped dough into a greased and line loaf pan, cover with damp kitchen towel and let it proof til it almost reaches the rim of the pan (mine was taller than that!)
  9. Bake in the preheated oven of 170degC about 45mins til the top is browned evenly and sounds hollow when tapped
  10. Remove from oven and transfer to a cooling rack. Brush the top with melted butter for extra shine
  11. Cool completely before slicing it

Fresh from the oven (yes, it's a night baking LOL)

 And the next morning after breakfast, I took more pictures with the remaining 1/3 of the loaf haha...


Saturday, May 7, 2016

Eggs In A Cup

Another treat I enjoy eating that you may consider to surprise your mom on Mother's Day
If she doesn't prefer something sweet in the morning while you plan to make her breakfast, this is one good choice. It's in fact also good for lunch or snack :)

Okay, this one needs more chopping and stuff you need to do in the kitchen, but trust me, it's worth it :)

What you need:
(6 cups)

Mission Original Wrap
chopped red peppers
chopped green peppers
sliced Swiss brown mushroom
halved cherry tomatoes
sliced breakfast ham
6 eggs
3 tbsp grated Parmesan cheese
3 tbsp grated Mozzarella cheese
salt and black pepper to taste

1. First, preheat your oven to 180degC. Grease 6 holes muffin pan. In a bowl, mix in eggs, Parmesan cheese, salt and black pepper
2. Cut wraps into circles that can fit nicely into each hole in the muffin pan. Place them into the pan. prepare the ham, and vegetables
3. Place the ham and vegetables equally into each cup followed by pouring the egg mixture over it, close to the rim of the cups
4. Carefully place the pan into the preheat oven and bake for about 15mins. Remove from oven and add in mozzarella cheese into each cup and bake again for about 5mins til the cheese melted and the cup is crispy, Serve warm
This is a very versatile dish as you may use whatever ingredients you prefer. What I made was what my family and I love. You can replace ham with bacon, sausage while you can use whatever vegetables you love :)
Crispy cup with delicious juicy filling. Yum!
This is another post is in conjunction with invitation from Mission Foods Singapore to contribute some menu ideas for this coming Mother's Day tomorrow
At the same time, a special guest, Adam Liaw,  Australia Master Chef Season 2 winner, came up with a book of menu ideas "Quick and Easy" Dinners created in collaboration with Mission Foods
One more recipe in this book that caught my eyes was Beef Bulgogi and Kimchi Wraps. I must try this! :)
Meantime, I'd like to wish all the wonderful mommies out there.. HAPPY MOTHER'S DAY!

Banana Chocolate Cheese Wrap Roll

Finally I am well. Got flu bug from Ian, a pretty bad one it took almost 2 weeks for me to finally function normally. Well, I felt better last weekend but somehow got worse again. Health is wealth. It's not fun to fall sick. So relieved now, phew...

Anyway, this post is in conjunction with invitation from Mission Foods Singapore to contribute some menu ideas for this coming Mother's Day tomorrow

So here is the first one, banana chocolate cheese wrap roll - a delicious sweet treat
I always love these three combination. Easy peasy to make and so yummy. You can prepare this for breakfast, or brunch or even as snack


What you need:
(1 serving)

1 Mission Original Wrap
1 sliced cheddar cheese, tear into small pieces (or grated cheddar cheese)
about 1 heaped tbsp chocolate rice
1 medium ripe banana
chocolate sauce for garnish

1. Heat a non stick cooking pan over low heat. Place one Mission Original Wrap on the pan followed by grated cheddar cheese on one side of the wrap (I found out on that morning that I had no grated cheddar left, so I used one sliced cheddar and tore it apart)

2. Add chocolate rice over the cheese
3. Add one peeled banana (I mistakenly sliced the banana into two LOL)

4. When cheese and chocolate rice start to melt, you will feel that the wrap starts to crisp too, slowly roll the wrap from one side to the other side
 5. And it's done :)

6. Transfer to a serving plate and drizzle some chocolate sauce and serve

Sweet creamy  chocolaty with a hint of saltiness. Delish!

Mission Foods with a special guest, Adam Liaw,  Australia Master Chef Season 2 winner, came up with a book of menu ideas "Quick and Easy" Dinners

There's some recipes I'm so intrigued to try. This is one of them, Smoked Salmon and Egg Wraps with Mustard-Dill Mayonnaise. Sounds so good!

Lastly, hope you like the roll as much as I do and if you prepare this for your mom, hope she will enjoy it too. HAPPY MOTHER'S DAY :)


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