Natural yeast red bean paste bun

This was the first bread that i baked using my natural yeast.
Recipe  adapted from Allie

250 gm bread flour
100 gm Natural Yeast
15 gm brown sugar
25 gm Butter
1/2 tsp sea salt
150 ml Milk

Method as per normal bread baking

Happy Baking !

Natural Yeast Starter - Raisin Natural yeast

Making my own natural yeast was a disaster during the first trial, my bread turn out too sour , causing me to throw away my whole loaf.

After consulting some bloggers who have experience in baking with natural yeast, i was determined to start the whole process once more .

To make your own natural yeast, you have to make the yeast water first.
I chose organic raisins, because it gives stronger yeast...yes! i  need a stronger yeast because during my first trial, it takes me 6 hrs to prove my bread.

Recipe adapted from carol

100 gm Organic raisins
150 gm room temp boiled filter water

Pour some hot water over raisins, let it soak for 1 min, strained and put aside to cool down.
Prepare a clean sterile jar (about 500ml capacity)
Pour in the raisins, add the water.
closed the lid and let it ferment at room temp for min. 3 days or max. 5 days at our weather

Day 1, u can see little bubble , shake it & open the lid once a day
Repeat for Day 2 onwards till all the raisins floating on top of the water with sizzling sound when you open the jar, then it is ready for the next step

Strain the raisins, put the raisin water into another cleaned jar (1 lit capacity)
Add in bread flour ( ** UPDATED 01.09.2016 , i found that using organic rye flour for the first 3 feeds give better result) till the consistency of lumpy pancake batter or oatmeal
stir well & let it sit till doubled.
Then you may used it for bread baking

Updated on  01.09.2016 :-
If you do not used your starter for baking, please keep in fridge and feed once every 3-4days.
And if your starter started to fill up 3/4 capacity of your bottle, pls discard half and feed again. I find that if your starter yeast is too full, the yeast will be slower to rise.
Discarded yeast cano be use to make waffles, pancakes or cakes

Using Homegrown Mulberry to make natural yeast Day 1

Tiny Bubbles appeared on Day 3. I find that if you shaked the bottle a few times a day gives faster harvest

after first feed with Organic rye flour, i used 50gm yeast water and 50gm Organic rye flour. after double , you may feed 2nd time , same ratio . Repeat until u finished up your liquid yeast water. After that you may feed using filtered boiled room temp water

Cartoon Charactor kerokerokeroppi frog steamed pandan red bean paste bao

Kerokerokeroppi is my fav cartoon charactor when i was young. So this was the first cartoon bun or bao i am trying out.

Recipe adapted from a chinese recipe book

Pre Dough :-

200gm Bao Flour
115gm water
1/2tsp instant yeast

Roughly mixed the above, covered & let proof for 2 hours

Main Dough :-
100gm Bao flour
30gm caster sugar
30gm oil
50ml milk
all the above predough
1/2 tsp sea salt

Filling :-
adequate red bean paste

for coloring :-
2 tsp homemade pandan paste

Mix & knead all the above till you get a smooth dough( except the pandan paste)
Take out 50 gm of the white dough . Add 2 tsp of homemade pandan paste into the balance of the dough. mix well.
Divide the 50gm white dough into 20 pcs , roll into small ball. This will be the eyes
Divide the pandan dough into 10 portion (about 40gm each)

Wrap in the red bean paste. Put the pair of eyes on top.

Covered & let proof till double .
Steamed from cold water for 12 mins. Let stand  3 mins before opening the cover

In the meantime prepare some charcoal powder , mixed with a bit water.
Once time is up, uncover & paint the eyes & mouth of the frog using a skewer.

Cover & steamed again for another 2 mins. It's done!

Mulberry Yogurt Cake

recipe adapted from Anncoo

3 yolks

                                                  120 gm Natural Yogurt (i used 140gm)

20 gm Whipping Cream (i omitted)

35 gm Butter, melted

1/2 T lemon juice

30 gm Plain Flour (i used Cake Flour)

15 gm Cornflour

3 whites

50 gm Caster Sugar

Mulberry Jam

1) Combine yogurt, melted butter, lemon juice, stir well

2) Add in Whipping cream & yolks. Mix well 

3) Add Sieved flour. Mix till smooth

4) Whisk white & sugar will soft peak. Fold into yolk mixture

Careful , do not deflate it.

5) Pour into 6" round cake pan (lined & grease the base only)

6) Drop a few teaspoon mulberry jam on top

7) Bake bain marie in preheated oven at 150 C for 60 mins

8) Leave cake in pan till cool before removing it.

Quick Croissant - pure butter

This is a good quick croissant recipe .

Pandan Kaya Layered Cake

Pandan is one of our favourite flavour of cakes.

I have baked a vanilla sponge cake using my favourite sponge cake recipe shared by Sonia

Recipe for Sponge Cake as below (Makes one 6" round cake)

3 yolks
15 gm sugar
55 gm vanilla water
40 gm corn oil
80 gm cake flour

3 Whites
55 gm sugar
1/2 tsp tartar

Steps :-
Prepare a 6" round cake tin with a removable base.
No need to line the cake tin
Add Sugar into yolks , mix till fluffy
Add in corn oil, mix well.
Then add in vanilla water, stir well to combine
Sieve in flour, stir well to combine.
Whisk egg whites and cream of tartar till foamy, gradually add in sugar and continue beat till near stiff peak.
Take 1/2 of meringue and use hand whisk to mix well with the yolks  mixture
Fold in the balance .
Pour into the baking tin and baked at preheated oven at 140 deg for 25 mins, 160 deg for 30 mins or till cake is done.
Once baked , turn tin upside down and cool completely before remove from tin.

Kaya Layer recipe :-
Ingredients A
600 gm water
80 gm sugar
1 tsp agar agar powder
50 gm unsalted butter
80 gm pandan juice

Ingredients B
240 gm coconut milk
70 gm white hun kwee flour

Mix Ingredients A in a pot. Let rest for 30 mins
Mix Ingredients B in a Bowl, till lump free
Heat up ingredients A will near boiling , off fire then add in Ingredients B, Mix well
On fire to medium low heat, keep stirring . Cook till mixture able to coat the back of your spoon and not taste floury. Off fire , keep stirring for 1 min to slightly cool the kaya mixture

Get ready a cake ring, put one piece of the sponge cake , pour in 300 gm of the kaya
let cool for 1 min. Repeat.

Cool the cake in fridge for 4 hours (min) or overnite.

Cake is not sweet at all, Enjoy!

Mini Potato French Loaf

Found a good recipe from carol 老师

Recipe :-


Potato , mashed 150 gm
Bread Flour 300 gm
Instant Yeast 1tsp
Honey 60 gm
Salt 1/8 tsp
Egg 1 pcs
Olive oil 1 Tbsp

Mix all the above till membranne stage, 1st prove till double
Punch out air, rest for 15 mins
Shape into 8 pcs of mini baguette
Proved again till double
Baked at preheated oven for 180 deg for 15 mins

Enjoy !