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Monday, 17 October 2016

Raspberry Milk Bun 覆盆苺牛奶面包

A soft and sweet milk bun added with dried raspberry bits for a faint fruity flavour, and beetroot powder for a faint pink hue. Love the cottony soft texture :)

Bread weight: 509g
Raw dough weight: 534g


150g cold milk
20g condensed milk
25g beaten egg
35g fine sugar
1/4 tsp fine salt
20g dried raspberries*
30g cold unsalted butter
225g bread flour
25g top/cake flour
1/4 tsp beetroot powder (optional)*
3/4 tsp instant dry yeast

* both dried raspberry and beetroot powder can be bought from Fairprice Finest.


1. Cut dried raspberries into fine bits.

Add about 1 tsp of hot water to moisten the raspberries partially. Set aside.

2. Mix bread flour, top/cake flour, and beetroot powder together.

3. Pour all the ingredients, following their listed sequence, into the bread pan of a bread maker.

4. Select "C-11 Ferment Dough" function and start the program.

5. After the program stops, allow the dough to stay in the bread pan for another 30 minutes.

30 minutes later.

6. Invert out the dough onto a floured work top. Deflate the dough and divide into 9 even portions.

7. Shape the dough into balls and rest in a 20cm square pan. lined with parchment paper.

For shaping directions please click the Sweet Milk Bun recipe.

8. Cover the dough with a damp cloth, or keep in a closed oven for about 50 to 60 minutes, or till double in size.

9. Preheat the oven to 180 degree Celsius. While waiting, sprinkle some flour over the top of the dough.

10. After transferring the dough into the oven, lower the temperature to 160 degree Celsius and bake for 10 minutes.

After 10 minutes further reduce the oven temperature to 150 degree Celsius and bake for 10 to 12 minutes, or till the top slightly brown.

End of baking.

11. Transfer the buns out of the pan, and cool over a wire rack.

12. Enjoy 😛


Thursday, 13 October 2016

Korean Spicy Cucumber 韩式凉拌黄瓜

When the weather is hot, we need something cold, slightly spicy, tart, and sweet to whet our appetites. Salad made with kyuri, or Japanese cucumber seems to fit the job well. It's juicy, crunchy, refreshing and goes well with most salad dressings.

This Korean spicy cucumber salad was adapted from a China website and I modified it to suit my taste - sweeter and less salty 😜

1 Japanese cucumber, about 100g

1/2 tsp salt

Salad Dressing

1/2 tsp Korean chilli paste
1 tbsp green scallions, cut
1 clove garlic, minced
1 tsp roasted sesame seeds

2 tsp raw sugar
1 tsp lime juice/vinegar

1/2 tsp sesame oil

* All the ingredient quantities can be adjusted accordingly to your like ☺


1. Wash cucumber with vegetable wash. Cut into thin slice.

2. Marinade the cucumber slices with salt for about 30 minutes.

3. Mix the dressing ingredients into a paste. Set aside

4. Rinse the marinated cucumber slices with drinking water. Drain away the excess liquid.

5. Pour in the salad dressing  from step (3), and mix well.

6. Serve cold 😀

Yummy recipe adapted from 韩式凉拌黄瓜 with great appreciation 谢谢分享 😘

Monday, 10 October 2016

Wu Bao Chun Milk Bread 吴宝春金牌牛奶吐司

A popular recipe develoed by a Taiwanese renowned Baker Wu Bao Chun 吴宝春. The recipe has been circulating and shared by bread lovers over the web. Enticed by the beautiful texture of  the bread posted, and the recipe shared by my Facebook friend, Michelle Heong, I knew I have to try out this fabulous award winning recipe. 

The bread texture was so soft that I almost have difficulty holding the bread while cutting it. 😓 It is a simple recipe with great taste. If you love home baked bread, this is a recipe worth trying. You'll come back to it 😊

Bread weight: 527g
Raw dough: 554g
Bread maker: Mayer MMBM12


135g cold water
70g cold fresh milk
30g sugar
5g fine salt, about 3/4 tsp
20g cold unsalted butter
300g bread flour
3g instant dry yeast, about 3/4 tsp


1. Pour ingredients into bread maker following the sequence listed. Dig a hole and pour in the instant dry yeast.

2. Select "C-11 Ferment Dough" and start the kneading process. The 1:30 h program includes mixing, kneading and 1st proofing.

After the program ends, let the dough stays in the bread maker for additional 20 minutes.

20 minutes later.

4. Turn out the dough onto a floured work top. Deflate the dough with your palm.

Divide the dough into 3 portions.

Roll the cut dough into balls, cover and let them rest for 15 minutes.

5. Roll out the dough into a flat dough.

Roll up the dough and allow to rest for 20 minutes.

6. Roll out the dough again.

Flip over the dough so the smoother face will be facing out after rolling up

Place the dough into a greased 25x10x6 cm loaf pan or a 20x10x10 cm Pullman tin.

7. Cover the dough with a wet cloth or, place the dough into a warm oven to proof for about 50 minutes, or till double in size.

50 minutes later.

8. When the dough has reached the rim of the pan, remove the wet cloth/cover. Start to preheat the oven to 180 degree Celsius.

9. Apply milk over the top of the dough.

10. Bake at the lower rack of the oven at 180 degree celsius for about 28 to 30 minutes if you are using a loaf pan.
If you are using a Pullman tin, bake at same temperature for about 40 minutes or till the top becomes golden.

11. After leaving the oven, brush a coat of butter over the crust.

12. Remove the bread from the pan and cool down over a wire rack.

13. Cut the bread after it has completely cool down.

Recipe adapted from my generous Facebook friend, Michelle Heong's posting with great appreciation 😀