This, a must-have for CNY this year. Because is everyone’s favourite. ❤
Zann took a huge piece before I could cut it evenly. Well….too long never bake i guess she waited to eat my bakes 😀
Happy Chinese Year. My first bake in 2019.
I need to start my run after eating this. I will be back here soon.
I was craving for some coconut tarts so I decided to bake today morning.
Hvnt been baking for awhile…the feeling was like starting all over again.
Hello June 2018!
I hardly bake these days already. Zann was asking for my bakes many times which I finally helped her with these little ones (chouquette).
I feel happy that she miss my bakes. I will start to bake more often soon. 🙂
I have never tried scones before. I was so tempted to bake them but never had the chance. Until I saw the recipe in 8days.sg. I decided to make then today. The result is 14 small fluffy and light scones. Hub loves them. I prefer to eat them with jam.
Baked this pumpkin sponge cake for the kids today. The cake was finished in a day. Zann wanted to eat the whole cake but I stopped her. Little Bro and myself only had a small slice, while Daddy didn’t get to eat.
I wanted to take a good shot of the cake but I was too tired to take a second shot. well…
This is a super soft chocolate bread, made from old dough. I love the texture.
Dec, my fav month. we are in the last month of 2017. So looking forward to 2018. Both kids will start their classes in new school and new classroom.
bread flour 270g
cake flour 30g
butter 30g (melted)
yeast 1/2 tsp
Combine all ingredients together. Leave it to proof for 30mins. Fold 20 times.
Repeat the steps each after 30mins.
Roll and shape accordingly.
( I shaped the dough into long rolls with chocolate layer and sliced 8 portions)
Bake 170d for 30mins.
I was so eager to try the purple sweet potato powder Hub just bought for me. Which was why the butter rolls were baked today. By using the sponge dough method, the bread texture was very soft.
214g bread flour
128g cold milk
2g instant yeast
** Combine all ingredients and left to proof at room temp for an hour and then leave it in the fridge for 16hr.
42g bread flour
55g cake flour (or wholemeal flour)
12g milk powder
20g purple sweet potato powder
** Combine all ingredients, together with the sponge dough.
** Usual way of kneading the bread until panel stage.
** Shape and Proof for 60mins
** Bake in preheated oven at 180d for 15mins.