Monday, August 29, 2011

Cantonese Style Baked Moon Cake


                                                                       Hello Kitty

My very first time making moon cakes, to start of with traditional moon cake I think is the safest. Went through many blogger recipes, and decided to follow the recipe from Blessed Homemaker's.

Bought the mould few weeks back, and was captured by the cartoon characters on the discs provided. However, I will not miss out the traditional moon cake mould....

Wednesday, August 24, 2011

Paul; Hubby's effort is greatly appreciated.

Getting good french pastries in Singapore is really not easy. All the more if you are talking about the real taste of simplest croissant we have on frequent basis. I am no french man here, but I definitely know what is a good all butter croissant or a pastry margarine made croissant, which we often get in Singapore. The texture may not be that obvious between both, but the taste..... there is noway I would compromise to take margarine croissant beside the taste won't pass my taste bud, the main reason is margarine is not good for our bodies! I may not be a food critic nor any kind of scientist that study about food, but I do read up on what are the good and bad go in my body. I have been buying my all butter croissant from this particular bakery since my boy's born, till lately I noticed they have changed their baking standard. Yes, I am disappointed and also start to look out for other places where they sell the REAL croissants. Could anyone give me a good place to get all butter croissant?

Hubby just came back form his London trip and he really took the effort to bring the butter croissants from Paul, where they have great French bakes.Ya, there may be some may think he's nuts to bring back such a thing all the way, but I am so grateful of his thought and effort! Thanks Hubby!!! In fact I am not the only 'Nuts' for food I love, friends around me would do the same once they get the chance to bring back the good stuff while they are overseas. So I guess the ''Good attracts good, Bad attracts bad'' is again proven to us...  Of course I know that box of croissant won't last very long, but at least I know we are eating the real stuff. Meanwhile I hope to find a bakery which could supply our need.  

The all butter croissants were in perfect shape after 13 hour flight. These going to be our precious croissants for the next one week. 

My all time dream on Apple turn over from Paul managed to stay in shape however, the base got a little soggy  due to the apple sauce filling. After toasting them in the toaster, the top would back to it's flaky and crispy puff. I really don't mind at all!

Tuesday, August 23, 2011

Angelina Ballerina

                                              Angelina for pretty Megan's fifth birthday.

Saturday, August 20, 2011

Spanish Butter Biscuits

There suppose to be more crack lines on the biscuits as the book mentioned. But I am not sure why mine has minimal of the cracks.

Lately I am more in to drinking green tea. When having things like this buttery biscuits it seems to breaks down the richness of the biscuits, and felt less heavy in the tummy. :) Think it's time to take care of my health.... heh heh.....

The second biscuit choice after Galletes Bretonnes. Both are as rich and buttery. The texture of both are really great. Using good butter is the key I am sure all the bakers would know about this. Even this simple recipe without any other added flavoring the butter itself gives the aroma to the biscuits. How natural and original.

When first kneading in the baked flour to the whipped butter, it turned into a very dry and crackly dough which I had problem putting them together and I was wondering what would the dough turn out after putting in the fridge?? Will it become like a hard rock?? Well, true enough, there was no way I could roll the dough flat in order to cut them out into circles. So I waited till it turned back to room temperature. I think my next try, I wouldn't bother to keep it in the fridge as the book says, and shall see how it goes. When roll out the dough I got to put in extra effort to press the dry dough together and make sure I get the well compact dough before I cut it out. I am really glad the biscuits didn't let me down........


Top Flour    100g
Butter   60g
Icing sugar  40g

Extra icing sugar for dusting the top.


1. Sift flour onto a baking sheet and spread it out evenly. Bake the flour in the oven at 170'c for about 5 minutes. Bring the flour out to cool.
2.Whipped butter and icing sugar till light and pale. Add the cooled flour into the butter mixture and mix them well. Wrap the dough with cling film and keep in the fridge for at least one hour.
3. Roll the dough our flat and with a 5cm round cookie cutter , cut out the dough and sprinkle it with icing sugar. Bake the dough at 180'c in preheat oven for 20-25 minutes.

Wednesday, August 17, 2011

Galletes Bretonnes

On some rare days, I would get to watch my favorite TV channel, and watching Asian Food Chanel in the late afternoon is even rarer! For one I have to prepare dinner at that time of the day, and my boy would be the one having his tv break. I happened to be 'Lucky' on this particular day, to have a short peek and the program " Excellent Chef Series" one of the popular Taiwanese pastry chef 孟老师 was showing how to make the French biscuit - Bretonnes. Or Breton biscuit.

On the night itself I decided to give it a try and indeed it's really good!! Rich taste, and the crumb was so light filled with the aroma of almond. I know I do have some books with this French sable recipes, so I went on and found a recipe that is close to the by 孟老师. However, I prefer the 孟老师's better.

There are three more recipes I have are different in few ways. Some have got marmalade jam coated on, and the one by Piere Hermes has got no almond in the recipe, instead he uses semi cooked egg yolk to create the light and crips texture. Well well well, who and what is the real Sable Breton ?? Would anyone be kind to share about this?

Saturday, August 13, 2011

ハイジうさぎ , Haiji Rabbit


                                                      Rabbit sitting among Haiji White Buns


An idea of making a rabbit using Haiji bun came along while many of my readers feedback to me lately, how much they liked this ultra soft bread, and the white bun itself, I thought would be nice to turn it into a Rabbit.
A cute little bunny would win any kid's heart. My son was thrill when he saw this cute bunny placed in the basket on our breakfast table. He even ate it without any butter nor jam. I should have made many other cute animals........

Thursday, August 11, 2011

Oat Meal Buns

                                              Create the center line using a small rolling pin.

Coat the dough surface with a little water and stick on the oat meal.

All ready for a healthy breakfast!

                                            I get that soft and little chewy bread crumb.

Still the same book that I am exploring.... this healthy choice was my little boy's new favorite! He ate 3 at one go during our breakfast. He loves the chewy texture as well as the oat meal that stick on the rolls. I would say this is not a very tasty bread if you are looking at something that is rather sweet and rich. I reckon that the oat meal plays the main roll in this healthy buns. As we all know, oat meal is bland and tasteless. Most of the time I love to eat oat meal with cold milk top with peaches or bananas. That is something I would crave once in awhile. I remember the best oat meal cereal breakfast I had was in Frankfurt Germany years ago. Every time I went to the restaurant at the hotel for breakfast, for sure i would have a good portion of their cold oat meal porridge with fresh fruits. Suddenly it brought back lots of old memories. I miss those days having company with some close friends overseas and enjoy food from different places...

 I know many people would not quite like oat meal for breakfast in our country despite it's very healthy. But I definitely understand why..... May be give this bread a try and see if this is going to change your mind??


Bread flour  220g
Oat meal  100g
Plain yogurt  80g
Instant dry yeast  4g
Salt   5g
Sugar  20g
Butter 10g
Warm water  150ml

Extra oat meal for coating.


1. Mix all ingredients together and for a sticky dough.

2. Bring dough to work top and knead by hands for about 10-15 minutes. Cover the dough and let it rise till 2.5 in volume.

3. Divide dough into 6 equal portions. Let it rest for 20 minutes.

4. Use your palm and press the dough down, and reshape it to ball shape, with a small rolling stick/pin press the center of the dough to create that line the middle. Wet the surface of the dough with little water and coat some oat meal on top of each.

5. Place dough on baking sheet and let the dough rise in warm place for about 40 minutes. Spray a little water on the dough and bake in preheat oven 210'c for 15 minutes.

6. Let baked buns cool on wire rack.

Wednesday, August 10, 2011

Pumpkin Bread Rolls

                                 A typical oriental / Asian touch for these sunny bright pumpkin rolls.

A rather challenging task while kneading the dough for this pumpkin rolls. The very next day I got that ache on my left shoulder.... In Japan, pumpkin seems to be one of their frequently use ingredients in their daily cooking and even for desserts and bread. Quite a few of my recipe collections have this pumpkin bread too.

A very runny and sticky dough during the initial stage before a good 25 minutes 'Slap' and 'Bash'. What a great workout for me!! I am wondering will I dare making this bread again....  My last sticky dough I find it hard to handle was the Haiji Buns, but that was not quite as sticky as this! For those who wanna try this out, be prepared to have a good muscles training! I love the finishing result as the beautiful sunny yellow colour of the rolls was so pretty. The texture of the soft crumb was great, though not as good as Haiji Bun, as I am supposed the pumpkin in the recipe didn't allow the same softness happen like Haiji Bun. But one thing for sure this is one of the most nutritious bread among.


Bread  flour   200g
Pumpkin    100g  ( steamed and mashed)
Instant dried yeast    4g
Sugar    25g
Butter   40g
 Egg yolk 1
Milk   100ml
Salt   5g


1. Simply mix all ingredients in a mixing bowl till well combined.

2. Bring the sticky dough on work top and hand knead till you get a smooth and springy dough. This would takes about 20-25 minutes. Put the dough in the mixing bowl and cover with cling film and let it rise in a warm place.

3. When the dough gets to 2.5 bigger in size, bring it out and portion it into 8 equal portions. Shape each dough into ball shape and cover with a slightly wet cloth. Let them rest for 20 minutes.

4. Dust the work top with little of flour, and flatten each dough with your palm. Reshape them into ball shapes and place on the baking sheet. Let them rise in a warm place for about 30-45 minutes and give each dough 5-6 snips around the side and ready to bake in a preheated oven at 180'c for 15 minutes.

5. Cool the baked rolls on wire rack.

Monday, August 8, 2011

Happy Birthday Singapore!

Today is the National day celebration in my son's school and they needed a Birthday cake for this special day. Rich dark chocolate sponge decorated with red and white sugar paste. Simple and delicious!

Wednesday, August 3, 2011

Full Moon Cake For Baby Girls

A very last minute decision to make this cake as a gift for my gal friend's twin baby girls full moon celebration. Was kind of ambitious to think of making something more than this, but the time didn't allow me to.....

Tuesday, August 2, 2011

Onion , Ham and Cheese Loaf

 A well risen bread dough wrapped in with Cheddar cheese and ham.

Top the loaf with some sliced onion before going in the oven.

Before the loaf is done, sprinkle with some Mozzarella cheese and pop it back in the oven.

A drain looking loaf hidden with treasures in there............

Everyone loved the first slice of the load as it has that nice fragrance of cheese and onion. Who doesn't go for that brown and crisp crust??

Weekends are most families' relaxing days and looking forward to nice and slow breakfast. That also gives me the push to think of something that is more interesting and of course taste good. As I am still very much into that bread making recipe book, I picked this 'All In One' loaf for our Saturday breakfast. It is almost like a complete meal for this humble loaf of bread. It smelled like a pan of pizza while baking in the oven..... When the loaf was ready, I did feel that satisfaction somehow. The crumb was soft, the combination of onion, ham and cheeses were simply wonderful. When I was slicing the load, my son was excited to see what's in the loaf. He loved that oozing cheese from the center of the loaf.  I think this is best for a weekend brunch bread. You have everything in it. All you need may just be a cup of coffee or tea.

If by any chance the loaf can't finish within the day it's baked, it can always kept in the freezer to keep it fresh, just like any other bread. All you need to do is just wrap the left over bread with parchment paper then foil, and pop into a hot oven for about 5-10 minutes, there you will get your soft and warm bread again!!


Bread Flour   200g
Instant dried yeast   3g
Sugar   25g
Butter   40g
Egg Yolk  1
Milk   120ml
Salt   2g

Half a head of sliced onion
Ham   2 slices
Cheddar Cheese  in cube size about 30g
Mozzarella cheese 80g


1. To make the bread, mix all ingredients together to form a rough dough. Continue to knead the dough till it's smooth and springy.

2. Cover the dough and let it rise till double the volume.

3. Bring the well risen dough to work top and roll it out to a rectangular shape and cut into half. But the ham into half and place them on the dough together with the cheddar cheese cubes and roll up the dough like a Swiss roll.

4. Place the rolled up dough into bread tin and let it rise till 80% high of the bread tin. Sprinkle sliced onion onto bread dough and bake in a pre heated oven at 180'c  for 25 minutes, and bring the bread out to top with the mozzarella cheese, and pop the bread back to the oven again to bake for further 8-10 minutes or till the cheese turn brown.


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