Cheese Kopitiam Milk Bun ---- Kopitiam Milk Bun #3

 Again ....Kopitiam Milk Bun.... A Chessy version this time

Sponge :
214 gm Bread Flour
128gm Milk
1/2 tsp instant yeast

Roughly mix the above. Cover & ferment at room temperature for 4-5 hours or covered and put into fridge directly overnight.

Main dough :-
92 gm Wholemeal Flour
12 gm milk
30 gm egg
1tsp instant yeast
1 tsp salt
61 gm sugar
12gm milk powder
45 gm butter
Additional : Mixture of cheddar Cheese & Parmesan Cheese

1) Tear the sponge dough into pieces .
2) add in all the main dough ingredients except butter
3) Knead till soft dough, then  add in the butter and knead till membrance stage.
4) Cover and rest the dough for 15 mins.
5) Divide dough into 50 gm each
6) Shape it and proof till double.
7) Sprinkle some cheese on top of the bun
8) Bake at 180 C for 12 mins.

Pandan Kopitiam Milk Bun -- Kopitiam milk bun #2

Haha.... its kopitiam  milk bun again, have been trying out different flavours this time after seeing a chinese blogger Siew Hwei attempt ...

Thanks siew hwei for sharing ! this bun smells so good while baking in the oven..

Recipe adapted from siewhwei80.blogspot.com

Sponge :
214 gm Bread Flour
128gm Milk
1/2 tsp instant yeast

Roughly mix the above. Cover & ferment at room temperature for 4-5 hours or covered and put into fridge directly overnight.

Main dough :-
92 gm Bread Flour

                                                                   42 gm pandanjuice

1tsp instant yeast
1 tsp salt
61 gm sugar
12gm milk powder
45 gm butter

1) Tear the sponge dough into pieces .
2) add in all the main dough ingredients except butter
3) Knead till soft dough, then  add in the butter and knead till membrance stage.
4) Cover and rest the dough for 15 mins.
5) Divide dough into 50 gm each
6) Shape it and proof till double.
7) Bake at 180 C for 12 mins.

Kopitiam Milk Bun

This recipe is a keeper , it's sponge dough is easy to prepare and the final main dough does not need 2 times proving time... but it produced soft fluffy

bun !!

Recipe adapted fromvinniebakingparadise.blogspot.com

Sponge :
214 gm Bread Flour
128gm Milk
1/2 tsp instant yeast

Roughly mix the above. Cover & ferment at room temperature for 4-5 hours or covered and put into fridge directly overnight.

Main dough :-
92 gm Bread Flour
12 gm milk
30 gm egg
1tsp instant yeast
1 tsp salt
61 gm sugar
12gm milk powder
45 gm butter

1) Tear the sponge dough into pieces .
2) add in all the main dough ingredients except butter
3) Knead till soft dough, then  add in the butter and knead till membrance stage.
4) Cover and rest the dough for 15 mins.
5) Divide dough into 50 gm each
6) Shape it and proof till double.
7) Bake at 180 C for 12 mins.

Savoury Rice Dumplings

Well...its Duan Wu Festival again .... Wishing All Happy Duan Wu Festival !!

Recipe as published in my blog.... Enjoy!!

Wholewheat Focaccia Roll

Same recipe ....but i make it into a roll and added wholewheat flour to it

Same Great Taste !! Wholesome goodness!!

Recipe please refer here

Gruyere Cheese Focaccia

Seen this recipe at Bakes for Happy Kids for a long time , but only managed to get the gruyere cheese recently. Decided to quickly try out this great recipe

Gruyere cheese focaccia 
Adapted from Bakes for Happy Kids
Dough Recipe :-
250 gm Bread Flour
10 ml Olive Oil
4gm Instant Yeast
2 gm sea salt
150ml water

Layering ingredient :- 180gm gruyere cheese

Mix the above ingredients till you get a smooth dough. Covered  dough in an oiled bowl , proof for an hour or till double. Slowly tip out the proof dough & cut into half. 
Roll flat and put inside a pyrex square dish. Add in sliced gruyere cheese, and covered up with and second half of the dough .
Covered and proof for another hour or till double. Make small indentations on top of the dough. Sprinkle some sea salt & olive oil. Bake at preheated oven for 30 mins at 180 C

  

So Soft & Tasty !! See the melted gruyere cheese!!

Traditional chinese steamed egg cake- No leavening

Traditional steamed egg cake ... only three very basic ingredients to make this cake. It was delicious!

All you need is

a bowl of eggs
a bowl of caster sugar ( I reduced to half a bowl)
a bowl of rose flour or cake flour
a tiny bit of salt

You need to beat the eggs (cold from fridge!) and caster sugar till pass ribbon stage < i.e. when you hold up the balloon whisk the batter will drop when you count to 3. that is the stage you want to stop at.
Then gently fold in the flour & salt.
Steamed in a rattan bowl or i am using a dim sum wooden mould for 25 mins on high heat.

Hot !! from wok!!

No Leavening Agent use, but still can get soft & fluffy cake


My Dad told me that when they were kids, they were ask to whisk the egg by hand ! see how long they need to whisk to get the passed ribbon stage...we are lucky now to have high tech mixer...