My sourdough starter took about 10 days to start being active so I finally got to try making sourdough bread and I’m on my 4th try now. Results have been great but yet to achieve the “ear” and “belly” so more trials soon! For my 4th sourdough bread, I adapted Jeannie Tay’s recipe but made some changes to the ingredients and method. 300g bread flour 120g liquid starter at peak 210g water 6g salt Some olive oil Mix bread flour and water until a dough forms. Autolyse at room temperature for 1/2 hour. Incorporate start into dough until well combined. Rest dough for 1/2 hour. Mix in salt ..read more

The bananas left on the table were about to go into the bin but I decided, why not make a butter-based banana cake with it? I made a spongy version previously but my family found it a bit too soft and that they’d prefer something heavier. 227g plain flour 1/2tsp baking soda 1/2tsp baking powder 200g mashed bananas (bananas must be very ripe) 175g salted butter, room temperature 80g caster sugar 2 eggs, room temperature 2tbsp whipping cream 1tsp vanilla extract Walnuts (optional) Preheat oven to 160C. Lightly grease and line a 7-inch square pan. Sift together the plain flour, baking soda an ..read more

Original recipe adapted from Sally’s Baking Addiction 2 eggs 115g unsalted butter 100g caster sugar 2 tsps vanilla extract 13g cocoa powder Red food colouring 3/4tsp white vinegar 90g plain flour 250g cream cheese, softened at room temperature 50g caster sugar 1 egg yolk 1 tsp vanilla extract Preheat oven to 170C and line the bottom of a 7 inch tin. Crack 2 eggs into a bowl. Give it a whisk and set aside. Melt the unsalted butter and put into a clean mixing bowl. Add in the 90g caster sugar and mix until the sugar dissolves. Add in 2 tsps vanilla extract and mix well. Add in the cocoa po ..read more

250g cream cheese, softened at room temperature 13g corn starch 10g cocoa powder 90g caster sugar 125g whipping cream, room temperature 3 eggs, room temperature 1/2 tsp vanilla essence Line a 6 inch tin. The cake will rise quite high later on so be sure to line all the way to the top. Put the softened cream cheese in a mixing bowl. Beat for about a minute to loosen up. Scrape down the sides of the bowl. Add the caster sugar and beat on high speed until soft and fluffy. Scrape down the sides of the bowl. Beat on high speed again for about a minute or two. Add in eggs, one at a time, making ..read more

Adapted from Mrs NgSK’s Butter Cake 200g self raising flour 150g caster sugar 50g caster sugar 200g salted butter, softened at room temperature 4 egg yolks 4 egg whites 70ml milk 25g toasted walnuts, chopped Cream the softened butter and 150g of caster sugar until pale and fluffy. This would take about 5 minutes on high speed. Add in egg yolks, one by one, making sure that every addition is well mixed. Add in half of the self raising flour and mix on low speed. Add in milk in 2 additions, making sure that everything is well mixed. Incorporate the balance of the flour. Add in the chopped w ..read more

Another day, another bread recipe. I just got a new oven so I can finally fit all my baking tins, including the pullman tin. Hence, this milk toast today. 220g bread flour 30g plain flour 13g milk powder 50g caster sugar 40g salted butter 3/4 tsp instant yeast 1 egg 130g fresh milk Extra milk for milk wash Place all the dry ingredients in a mixing bowl. Give it a quick whisk on low speed for about a minute or so. Add in your wet ingredients. Mix it on low speed for about 5 minutes until it forms a rough dough. Add in the salted butter and mix at about speed 2 or 3. Constantly scrape down t ..read more

I’m on a bun roll recently (no pun intended). I think I got the hang of making bread – must reach window pane and must be proofed long enough, to get the fluffy texture. Before this, my buns will slightly 粘牙齿 (direct translate: stick to teeth) and I never really had a solid reason why. I would reach the elastic stage and do the indent test but just never came out the way I wanted it to be. Since my buns are now mum-approved, she requested for some raisin buns. Recipe tweaked from Plain Milk Buns 250g bread flour 135g fresh milk 16g milk powder (optional but gives a softer texture an ..read more

MCO has been extended for another 2 weeks and it’s now Day 24. The Shanghai Government recently announced its plans to reopen schools slowly but unsure if I will be able to fly back and resume my studies. Nonetheless, time at home has been great too. I took out all my baking utensils and tins to sort out and I should probably stop buying but I know I won’t. I came across this recipe from OladyBakes and thought I’d give this recipe a try since my mum was asking for some plain rolls. This recipe needs two times of proofing but I gave it a try anyway since I have so much time on hand. 250g brea ..read more

I finally got back into baking something bread-related after a long while now because of time needed to proof the dough twice (usually). Since I am pretty much stuck at home, I now have the time to proof the dough! I recently saw this butter sugar buns circulating on Facebook and thought this would be a good recipe to try out since it only requires one proofing. Surprisingly, the buns are very soft. I had it for breakfast the next morning, slightly toasted it and it was amazing! Taken with a Canon EOS 700DRecipe adapted from Fawn Setoh/Olady Bakes 250g bread flour 10g milk powder 45g caster su ..read more

It’s Day 16 of the Movement Control Order and I am pretty much just trying to stay sane at this point. Thankfully, I have online classes to attend and some baking to do. I’ve tried making egg tarts once but they didn’t really turn out as nice as I wanted them to be. I think my previous mistake was letting the egg tarts rise too fast and then when I took them out, they all sunk. Taken with a Canon EOS 700DThis time, I tried the recipe from Christine’s Recipe. 200g plain flour 25g cake flour 125g butter, softened at room temperature 1 egg, whisked a dash of vanilla extract   2 eggs 70g caster su ..read more