Scroll to the bottom of the page for "PRINT RECIPE" ⬇ I have always wanted to make Croissants for my family.  However, the long process of laminations and foldings made me hesitant. I am glad that in recent years, there are a few Easy Croissant recipes online that do not required foldings but still yields a good result. I did some study and trials with this recipe.  I am quite satisfied with the result. Of course the crumb is not the ideal honey comb but  I still managed to get buttery, flaky and delicious croissants that the family has been enjoying.  I retarded ..read more

Scroll to the bottom of the page for "PRINT RECIPE" ⬇ My kitchen was filled with a delicious coconut aroma when baking these Coconut Butter Cookies. It is a low sugar cookie made with homemade toasted coconut.  The texture is light and slightly crunchy. Together with the toasted coconut, this cookie is just yummy. The first batch went so quickly I had to make another batch the very next day.  HOW TO GET LIGHT, CRUMBLY AND CRISPY COOKIES: BUTTER When the recipe asks for room temperature butter, it refers to soft and pliable butter, but not looks shinny or greasy. It is ..read more

Scroll to the bottom of the page for "PRINT RECIPE". This recipe is inspired by the Pink Peppercorn Sourdough Bread by Adelina from @breadstalker_.  I replaced the egg yolks with butter as I was afraid the egg yolk may result an eggy taste.  I used Szechuan Peppercorn since I had them in my kitchen.  You may use any peppercorn that is available for you. I love using the lazy and easy method, I just need to mix all of ingredients together a with stand mixer, lamination to spread the peppercorn and few coil folds.   The outcome is satisfactory with an even c ..read more

This is a fantastic super easy recipe that was adapted from Easy Shokupan.   It does not require Yudane Method, Sponge Dough or Pate Fermentee/Old Dough, but it still achieves a very soft texture with good self-life.   There is no need to knead to a thin window pane stage either because the long overnight retard in the fridge allows for adequate gluten development.  Just prepare the dough in the evening or night before, shape and bake the next morning.  It is ideal for  Christmas/New Year dinners at home when you need to focus on other c ..read more

I baked and shared an Onde Onde Cake using Swiss Meringue Butter Cream four years ago and it become one of the most pupular posts in my blog. Lately, I have been trying a variation using whipped cream and grated coconut.  Here is the recipe that I have settled on after a few attempts.   The feedback that I have received from people who had tried both version seems to come down to personal preference.  Some prefer this version  and some prefer it with the Swiss Meringue Butter Cream.  My family enjoy both versions.   We can never go wrong ..read more

  I made this Whole Wheat Sourdough Sandwich Bread using 92% of whole wheat flour and 8% of bread flour that comes from the sourdough starter. I used the same approach as mentioned in my previous post "100% Whole Wheat Bread".   Whole wheat flour has very little gluten and the bread doesn't rise as much as white flour bread, hence you need more flour to fill up the volume.  Whole wheat flour also absorbs more liquid and it requires higher hydration.   The texture of the bread is the same as instant version, crumbly and easy to tear apart yet very soft with ..read more

In this recipe, I used 100% whole wheat flour (no white bread flour at all).   A slightly different approach is needed when baking a 100% whole wheat bread.   It requires a larger quantity of flour to fill up the volume because whole wheat flour has very little gluten as compared to other types of flour. Whole wheat bread doesn't rise as much as white flour bread.  Higher hydration is also required as the bran and germ of whole wheat absorbs more water.   I read somewhere on the internet that the bran in whole wheat flour can shred the gluten in the ..read more

I now understand why so many people have been baking Salted Butter Rolls. They are simply delicious! This Sourdough Salted Butter Roll is rich and buttery with a crispy crust and a soft, fluffy texture inside.  I used the Yudane method so that the inside texture is extra soft and moist. I love the crunchy and buttery crust that tastes and smells so good.  During baking, the butter inside the buns melts and flows to the bottom so the bottom is somewhat fried in the butter.  This makes the bottom extra yummy.  The rolls taste best when they are freshly baked ..read more

Please click HERE for the video. I would suggest you read the following notes especially if you are don't bake often. MERINGUE Meringue plays a very important role in Chiffon Cake.  Over beating meringue may cause the cake to crack, while under beating will cause the cake to collapse or it may not rise much. Use room temperature egg whites, this will yield more volume.  Cold egg whites will not whip well.  It is easier to separate your eggs when they are still cold, then leave the egg whites aside to come to room temperature.  Make sure your bowl is clean and the ..read more

I have wanted to bake a Sourdough Fougasse for sometimes now and when I saw the rustic Sourdough Fougasse from @Breadstaker I was especially inspired to attempt this bake.   I love the rustic and plumped up Fougasse.  It is not so difficult to bake and it is quite similar to my Sourdough Ciabatta Recipe except I left it to proof on the counter overnight instead of cold retard. This bread is crusty and so satisfying to break apart and eat with butter, especially fresh out of the oven.  If you have any questions regarding this recipe or any other post, please leave me ..read more