From My Bakery

Aiyu said the texture is very soft and fine, and she loves the custard. Isabel alone could eat at least 3 at one go. But Ian doesn’t like it. He doesn’t like anything that is light in color apart from cheesecakes. >_<

I actually copied the deco from De Pastry Chef. Well, of course, they use Cameron's strawberries, extremely tiny and I believe they quartered them, coz really REALLY THIN! Think mine looks better, hahaha, perasan!

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This is how fine the cake is… very soft and fluffy and fine texture…

From My Bakery

Inside, the surprise awaits — custard cream!

From My Bakery

Using IKEA’s green container (biggest one), I can fit 6 into it. So far this is the best container for me to keep my Hokkaido Chiffon Cupcake.

From My Bakery

HOKKAIDO CHIFFON CUPCAKE (Adapted from 周老師的美食教室)
Cake Ingredients
5 egg yolks
1/4 tsp salt
40g vegetable oil
40g milk
Some vanilla essence (optional)
50g low protein flour (sieved)
1/4 tsp baking powder (sieved together with flour)

5 egg whites
1/4 tsp cream of tatar
85g castor sugar

Custard Cream Filling
120g whipping cream (heavy cream, diary)
25g instant custard powder
75g cold milk

METHOD
1. Preheat oven to 170C.
2. Mix egg yolks with salt. Add in oil and milk and mix well.
3. Add flour and baking powder and mix well.
4. In a clean mixer bowl, beat egg white with cream of tatar until foamy. Add sugar slowly and whip until stiff peak.
5. Fold 1/2 of the meringue (stiff egg white) into the egg yolk mixture, gently fold till well mixed.
6. Fold the remaining meringue into the mixture and gently mix well.
7. Pour into cups with approx 40g each (make approx 12 cups).
8. Bake at 170C for 20 minutes.
9. While baking, prepare custard. Whip up the cream. Mix custard powder in cold milk till custardy, and mix into the cream. Put into piping bag and set aside.
10. When cake is done, let cool completely before piping custard into the center (approx 16g each).

Note: The cake will rise very high, and then will collapse till ‘wrinkly’, that is completely alright. That’s why some regard this cake to be ugly but delicious (or fun?!).

Related posts:

1. Lemon Bars

But whatever it is, this recipe is still great, because… it really does reduce the time by a great deal. I never know we can have fresh bread, in just 40 min (or slightly more). And the best thing is, it does not compromise the taste and texture of the bread. The rolls turned out to be very soft and yummy, a little more dense but that’s how a typical dinner roll is anyway!

From My Bakery

Look at the pic above, from top to bottom is the rolls right after shaping, after 10 min, and after baked. It is very simple to make, even if you are new in this, you can certainly manage. My version of recipe below is already adapted to Malaysia weather (more humid), to be used with bread machine, and uses instant yeast. If you do not have instant yeast (i.e. only regular yeast), do hop over to the original recipe for instruction.

40 MINUTE ROLLS RECIPE
Ingredients
1 cup + 1 TBSP warm water
1/3 vegetable or olive oil
1 TBSP + 1 tsp instant yeast
1/4 cup castor sugar
1 tsp salt
1 egg
3 1/2 cup high protein flour

Method
1. Put all the wet ingredients (water, oil, egg) into the base of bread maker.
2. Add sugar and salt, then flour. Make a well in the center of flour, add yeast into the well, separating it from the salt.
3. Start bread maker, program = dough.
4. Only knead dough for about 5 min, end the program.
5. Remove dough, shape it into 12 small balls and place at the base of a greased 9″x13″ pan. Let rest for 10 min.
6. While resting the dough, pre-heat oven to 180C.
7. Bake at 180C for 20 min. Serve when cooled.

If you like the shiny effect of my rolls, you can egg wash the dough just before inserting into the oven.

Related posts:

1. Rosemary Bread
2. My New Bread Maker
3. Japanese Milk Toast

I’ve done some ‘researches’ on the web, apparently the pastry itself is called Choux Pastry. Most recipes use plain flour, but I’ve also found some pastry chef commented that a high-protein flour would yield better texture, so this recipe I’m going to share uses high protein flour, and the result is fantastic. I don’t know how true it is, but one of my friend said she has thought it was store bought, until I told her that I made them.

This recipe has been adapted from many MANY recipes that I’ve researched, until I can’t recall which sources that I took them from, so sorry for not able to link back.

From My Bakery

CREAM PUFF RECIPE

CHOUX PASTRY
Ingredients
1/2 cup milk (can be substitute with water only)
1/2 cup water
150g (or 1/2 cup) unsalted butter
1/2 tsp salt (omit if use salted butter)
1 cup high protein flour
4 large eggs

Method
1. Mix milk, water, butter and salt together in a saucer pan, heat to a rolling boil.
2. Reduce heat, add flour and mix well until well combined (texture is a little ball-like).
3. Remove from heat to cool. When cooled, beat with a mixer, add in eggs one at a time, until well combined.
4. Pre-heat oven to 200C.
5. Pipe the batter onto lined (but ungreased) baking sheet, about the size of between a round teaspoon to a round tablespoon, depending on your own preference (I prefer a mini type, each is a bite size so I go with the teaspoon size). Ensure around 2 inches apart.
6. Bake at 200C for approx 20 min, until puffed and golden brown.
7. Cool on a rack before piping in the cream custard.

CUSTARD FILLING
Ingredients
3 egg yolks
1/2 cup sugar (adjust as you like)
3 cups milk
1 1/2 TBSP all purpose flour
1 1/2 TBSP corn flour
1/2 tsp vanilla essence

Method
1. Beat yolks and and sugar until whitish. Add in milk slowly while mixing, until all sugar is melted.
2. Mix in flour, corn flour and vanilla essence and mix well.
3. Over medium heat, mix the mixture until thickens and boils.
4. Cool and refrigerate before piping to the puff.

I really find this cream puff can be addictive. While piping it, I keep popping them into my mouth. Kids protests whenever they see me pop one into my mouth. Wahahahahaha! :p

Related posts:

1. Strawberry Cheese Cream Buns

Kids love it so much! I served it with cream of mushroom soup and some macaroni (which is a mistake because all are white sauce, silly me!). They just ate this but not the other two! This dish really lives up to its fame. Not only the taste is great, it also looks very pretty and appetizing, with the poppy seeds that makes it so pleasing to the eyes.

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The recipe’s portion is actually quite big, so my suggestion is to turn this into freezable pre-prepared dish (will explain later).

CHICKEN BROCCOLI SUPREME RECIPE
Ingredients
Filling
1 fresh broccoli
1 whole chicken breast

Sauce
80g butter
1/4 cups Cornstarch, dissolved in 1/2 cup COLD Water
1/3 cup chicken broth (see instruction point 3)
1/4 tsp. Salt
1/4 tsp Pepper
2 Cups Milk
1 1/2 cups grated cheddar cheese

Topping
1 1/2 cups grated cheddar cheese
2 tubes Ritz crackers, crushed into crumbs (not too fine)
115g (1 stick in USA or 1/2 bar here) butter, melted
1 tablespoon poppy seeds

Methods
1. Original recipe calls for 13×9 pan, but if you have small family or small eaters, I’d suggest to use multiple disposable foil tins like below. Some to be frozen for later convenient lunch/dinner, and only use a few immediately, according to your needs.

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2. Break broccoli into smaller pieces. Steam for 2 minutes.
3. Remove skin and fat layers of chicken breast, lightly season and steam until cooked. There will be ‘juice’/broth under the chicken. Reserve 1/3 cup for the sauce (I use it as chicken broth). Cut chicken breast meat into small pieces.
4. Layer broccoli and chicken onto the containers.
5. In a saucepan over medium heat, melt the butter, mix in cornstarch (dissolved in water), chicken broth, seasonings and milk. Stir and simmer in medium heat until sauce has thickened. Add in the grated cheese and mix well until cheese melted.
6. Pour sauce over the broccoli and chicken.
7. For topping, first spread out the grated cheese on top of the filling.
8. Add poppy seeds to the melted butter and stir well. Add in Ritz cracker crumbs and mix well.
9. Spread the crumbs mixture over the grated cheese.
10. At this point, you can cover the containers with aluminium foils and wrap with a couple layers of cling wraps, and freeze. This can keep for a few months. To use, just thaw and follow next step.
11. Bake uncovered at 180C for about 30 minutes or until hot and bubbly.

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Here is a very nice recipe to share with you, adapted from this book of Alex Goh –> Strawberry Cheese Cream Buns.

From My Bakery

STRAWBERRY CHEESE CREAM BUNS RECIPE

Gelatinized Dough Starter
100g high protein flour
70g boiling water

1. Pour boiling water onto the flour, mix well to form a dough. When cooled, keep in fridge for at least 12 hours before use.

Streusel Topping
60g sugar
50g butter
100g high protein flour

1. Mix sugar and butter until crumbles by hands.
2. Add in flour and mix until crumbly.
3. Store in fridge until needed. Sprinkle on top of coat surface of dough before baking.

Sweet Bread Dough
175g water
60g egg (1 large piece)
300g high protein flour
100g medium protein flour
80g sugar
6g salt (1 tsp)
20g full cream milk powder
9g instant yeast (approx 2 tsp)
60g butter

1. Place all ingredients into the bread maker except for butter, according to the manufacturer’s manual (usually liquid go in first then dry ingredients, remember do not let yeast in contact with salt and water first).
2. Set the program to ‘Dough’. When all ingredients are well combined, throw in the gelatinized dough starter (which you would have prepared at least 12 hours in advance).
3. When all combined, throw in the butter, and let the machine continue to knead. It will take approx 25-30 min to complete.
4. Let the dough proof for 40 min (depending on your machine size, I have to transfer to another bowl), until double in size. While waiting, prepare the cheese filling (see below).
5. After 40 min, deflate the dough and cut into 70g each, roll to round shape and let rest for 10 min before use.
6. Deflate again, re-roll into round balls. Place into 11cm round baking moulds (it is ok to go without it, though the shape is not so nice).
7. Egg wash the surface. Pipe the strawberry cheese filling into the center. Sprinkle some streusel over it.
8. Bake at preheated oven at 180C for 15-20 min.

Strawberry Cheese Fillings
125g cream cheese
50g sugar
50g whipping cream
10g instant custard powder
3 pieces of large fresh strawberries (chopped)

1. Cream the cheese with sugar until smooth.
2. Add whipping cream and mix well.
3. Add instant custard powder and mix well (will be thickened after a while)
4. Fold in the chopped strawberries and combine well.

Related posts:

1. Japanese Milk Toast
2. My New Bread Maker
3. Cinnamon Rolls (Tangzhong)

It looks so extremely fluffy and soft, so I spoke to myself, I must get a bread maker and make that bread soon! So when I got my my Tesco bread maker, this became one of my top priority to try recipe.

It turned out to be very successful, with very fluffy and airy bread! The only issue is that it yields more than I expected, I had to use two bread pan to fill them, and I had to share out. LOL!

From My Bakery

Mine looks a little overcooked, but apart from the more charred surface, everything is yummy and good. I knew the cause of it, I just a little ‘disobedient’, used a wrong oven setting. LOL! Next time would be perfect! Keep my fingers crossed!

From My Bakery

Here is the recipe, adapted from Christene’s blog…

HOKKAIDO/ JAPANESE MILK TOAST RECIPE
(yields 2 loafs of bread in tin size approx: 20cm x 10cm x 10cm)

Ingredients
540g high protein flour
86g caster sugar
8g salt
9g full cream milk power
11g instant dried yeast
86g whisked egg
59g whipping cream
54g milk
184g tangzhong (refer here for TangZhong making)
49g unsalted butter, melted

Method
1. Add all ingredients (except butter) into a breadmaker according to the instruction of the manufacturer. Usually all wet ingredients first (milk, cream, egg, tangzhong), then followed by the dry ingredients (salt, sugar, milk powder, bread flour, yeast).
2. Select the “dough” mode.
3. When all ingredients come together, pour in the melted butter, continue until the dough is smooth and elastic. Kneading time in breadmaker is approx 30 minutes. Then let the dough complete the 1st round of proofing, about 40 minutes, until double in size.
4. Transfer the dough to a clean floured surface. Deflate and divide into 6 equal portions (3 portions per loaf). Cover with cling wrap, let rest for 15 minutes at room temperature.
5. Roll out each portion with a rolling pin into an oval shape. Fold 1/3 from top edge to the middle and press. Then fold 1/3 from bottom to the middle and press. Turn seal downward. Roll flat and stretch to about 30cm in length. With seal upward, roll into a cylinder. With seal facing down, place 3 rolls in each loaf tins to have the 2nd round of proofing, until double in size. (Christine’s blog has detail pic, check out for better illustration)
6. Brush egg-wash on surface and bake in pre-heated 180C oven for 30 to 35 minutes, until turns brown. Remove from the oven and transfer onto a wire rack. Let cool completely.

Related posts:

1. Cinnamon Rolls (Tangzhong)
2. My New Bread Maker
3. Rosemary Bread

The first time I baked with a wrong size of pan (supposed to use a 20cm square pan, I used a 30 cm… I know!!). The result was a very flat but fat rolls, coz the bun expanded sideways instead of upwards. LOL! Look at the pic below!!

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Surprisingly, although it looked awful, it tasted so well that we finished within a day, so I made another batch the second day, this time using the right pan size.

I also added some chocolate chips – for the kids (and for myself, I have to admit it after Aiyu pointed out, LOL!). This time it looks much better, at least the shape.

From My Bakery

The buns are very soft, have the characteristics of tangzhong. Yummy! And the chocolate chips make them look more delicious (I know, I am a chocolate-addict!).

From My Bakery

Here is the recipe if you wanna try making yourself, very easy!

CINNAMON ROLL RECIPE (Tangzhong starter method)

(A)
Tang Zhong 汤种 (water-roux)
25g high protein flour
125ml water

1. Mix high protein flour with water with a whisk until smooth.
2. Cook over medium-low heat, stirring constantly for about 1 to 2 mins until the mixture reaches 65C. I don’t use a thermometer (lazy), but gauged from the texture –> when the mixture leaves traces that don’t disappear quickly after you stir, that’s done.
3. Remove from heat, transfer to a container and cover with cling wrap, with the wrap touching the surface to prevent it from skinning. When cooled, keep in fridge and used within 3 days.

(B)
Bread Dough
210g high protein flour
56g medium protein flour
20g milk powder
40g caster sugar
1/2 tsp salt
6g instant yeast
30g egg, lightly beaten (about half an egg, reserve the leftover for egg wash)
85g water
84g Tangzhong (taken from A)
22g unsalted butter

(C)
Cinnamon Filling
1 teaspoon cinnamon powder (or more, if desired)
30g brown sugar
25g unsalted butter, melted

METHOD
1. Follow the instruction from your break maker (mostly all wet ingredients go in first, then the dry ingredients with tangzhong leads), except for butter. Take note that the salt/spices/sugar should be away from yeast. Select dough setting.
2. When all ingredients are all incorporated, add in butter when the mixer is still working on the dough.
3. When the machine stops (i.e. all are well kneaded), transfer dough to a lightly greased mixing bowl and cover with cling wrap. Let proof in room temperature for an hour or until double in size.
4. While waiting for dough to proof, mix cinnamon powder and sugar, put aside 1 teaspoon for decoration later.
5. When dough is proofed, punch the dough to release the air. Lightly knead a few times, then roll the dough into a rectangle, about 30cm x 25cm, 1-1.5cm thick.
6. Brush surface with melted butter. Sprinkle the cinnamon/sugar mixture over the dough surface.
7. From the longer end (30cm), roll up the dough to form a long log. Pinch the edges to seal. Place the log seam side down, trim off the two ends. With a sharp knife, cut the roll into 9 equal pieces, about 3cm each. This is the most challenging step as the butter is very slippery, the rolls move!!
8. Arrange the rolls cut-side up in a greased 20cm square pan. Cover with damp cloth or cling wrap and leave to proof again for about 45mins, or until double in size.
9. Brush with egg wash (mix leftover egg with 1 TBSP water) and sprinkle the reserved cinnamon sugar mixture over the top.
10. Bake in pre-heated oven at 180 deg C for 15-20 mins.

This recipe yields 9 rolls, nicely fit in the 20cm square pan.

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My decorating skill still needs to be brushed up a lot. I couldn’t roll mango slices like Alex Goh, they keep breaking up, so I finally adapted DH’s suggestion, not perfect but the result is satisfying.

From My Bakery

I was a little worried at first, coz the entire family (11 persons) is going to taste it, what if it tastes awful? LOL! After tasting it for the first bite, I know my worry is not necessary. This cake uses mango+lemon juice & rinds, which balances up the cheese’s very rich feeling. Mango and lemon both have nice fragrant, refreshing types of fragrant, so the cheesecake is not too rich/jelak at all! Some went for a second piece, and SIL brought back the balance 3 slices.

This is definitely a keeper and I am very likely to make it again this week, because I MISS IT!! I can’t believe today at lunch, I missed this cake terribly. After lunch, I greedily checked out the dessert bar, looking for something similar but disappointed, so I’m definitely going to make it. Hehe!

From My Bakery

MANGO CHEESECAKE
Ingredients
Base:
200g digestive biscuits
100g unsalted butter, melted

Filling
150g mango
1 TBSP lemon juice
Zest of 1 lemon
500g cream cheese
100g sugar
30g cornflour
3 eggs
150g whipping cream

Decoration
Mango slices
Toasted almond flakes
Strawberries

Methods
1. Crust digestive biscuits, mix well with melted butter, and press onto the base of a 20cm loose-base cake tin. Chill in the fridge while preparing the filling.
2. Blend mango with lemon rind and juice until smooth.
3. Cream sugar and cream-cheese together until smooth, add in cornflour and mix well.
4. Add in egg one at a time and mix well.
5. Mix in cream until well combined.
6. Pour mixture onto the chilled biscuit base. Steam-bake at preheated oven at 160C for 70 min.
7. Leave inside the oven with door slightly ajar for another 30-40 min.
8. Remove from oven. When cooled completely, chill in fridge for at least 5 hours or over night.
9. Remove from tin, coat the sides with almond flakes and cover the top with fruits. Blush some apricot glaze or instant jelly glaze to retain moisture.

Related posts:

1. Lemon Bars
2. Tiramisu Cheesecake

The easiest way to bake a bread using breadmaker is to let it complete the whole cycle inside the machine, from adding all ingredients to getting it baked inside. Total cycle takes slightly below 3 hours for a 1.5 pounds bread.

After experimented a few loaf breads, I declare that this Rosemary Bread adapted from All Recipe is my favorite. It is very moist with very nice fragrant. It smells and tastes premium, like eating in an Italian cafe. Best served with olive oil with balsamic vinegar!

From My Bakery

However, my kids don’t like it – kids being kids, they prefer sweet buns!! I will post more about sweet bread later.

Here is the adapted recipe on Rosemary Bread.

ROSEMARY BREAD RECIPE
Ingredients
1 cup water
3 tablespoons olive oil
1 1/2 teaspoons white sugar
1 1/2 teaspoons salt
1/4 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
1 1/2 teaspoons dried rosemary (you may double the portion if use fresh ones)
2 1/2 cups bread flour
1 1/2 teaspoons active dry yeast

Method
1. Insert all the ingredients into your bread maker according to the methods in the manual.
2. Mine require all the wet ingredients to go in first (water and oil), the followed by all dry ingredients.
3. Remember to keep yeast away from salt and liquid, so it would work effectively. To do that, I usually put salt directly to the liquid, and then sugar, then the herbs and then flour. Last step – yeast.
4. Switch on breadmaker, and it will be ready after 3 hours.
5. Let cool completely before slicing, this way the moisture will be locked within.

I actually have reduced the rosemary by half, to accommodate the kids. The original recipe calls for 1 TBSP dry rosemary. Try that if you can stand the strong fragrant.

Related posts:

1. My New Bread Maker

This cake can easily impress others, yet not very difficult to make. The biggest challenge for me was not in baking it, but to find that ribbon. LOL!

TIRAMISU CHEESECAKE
Ingredients
1 package ladyfingers (340g)
4 tablespoons butter, melted (60g)
6-12 tablespoons coffee flavored liqueur (I used Bailey)
3 (250g) packages cream cheese
1 (250g) container of mascarpone cheese
1/2 cup white sugar (reduced from 1 cup)
2 eggs
4 tablespoons all-purpose flour
30g semisweet chocolate

Method
1. Pre-heat oven to 180C.
2. Crush ladyfingers into fine crust.
3. Mix melted butter into the crumb, add 4 TBSP coffee liquor to moisture and add flavor.
4. Press onto base of 8″ or 9″ cake springform pan.
5. (Optional) If you want something looks like mine, you may arrange ladyfingers along the inner ring of the pan, but trim one end of the tip first so it is flat and able to ‘stand’.
6. Mix cream cheese, mascarpone, and sugar until very smooth.
7. Add 4-8 tablespoons coffee liquor (based on your personal preference), and mix well.
8. Add the eggs and the flour; mix SLOWLY until just smooth.
9. Pour batter onto crust base.
10. Steam bake for 40 to 45 minutes, or until just set. Leave cake to cool in oven that has been turned off for about an hour. Remove from oven, cool completely before refrigerating for at least 4 hours before serving.
11. For deco, grate the semi-sweet chocolate overtop.

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