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Monday, 23 January 2017

Lemon-Choco German Cookie

Making a slight variation to the popular German cookies - I added lemon zest and cocoa powder to the dough to create a marble pattern. The crunchy sugar coating not only brought crunchiness to the cookies, but also helped to hold the soft cookies firmly together 😁

This was almost my last-minute Chinese New Year cookies baked - only 4 days away from CNY. I only managed to bake 18 pieces. Yes, only 18 pieces 🍪 for our own craving 😉 This is my way of preventing overeating during the CNY period. As the maker of these cookies, I know best how much butter and sugar we are gobbling down our system from these delicious cookies 😱

Yield: 18 pieces 3cm round cookies


60g salted butter, softened
20g icing sugar
1/2 tsp lemon zest

60g potato starch
40g cake flour

1/2 tsp cocoa powder

2 tbsp fine sugar for coating


1. Mix potato starch and cake flour in a mixing bowl and keep in the fridge for about 20 to 30 minutes.

2. Cream butter till smooth, then mix in the icing sugar. Continue to mix till pale and fluffy.

3. Add in the lemon zest.

4. Sift in the the cold flour mixture from (1). Fold using a spatula.

5. Take about 120g of the dough and place in a plastic bag. Use a dough cutter to scrap and push the dough towards the end of the plastic bag.

6. While for the remaining dough, blend about 1/2 tsp of cocoa powder to it.

Place the cocoa dough into the same bag as the original dough.
Similarly, push the cocoa dough to join the first dough.

7. Keep the dough in the fridge for about 30 minutes to harden the dough slightly.

8. Use a spoon to take out about 10g of the dough from the bag.

Shape the dough into a ball and roll in a small cup of fine sugar.

9. Arrange the dough balls over a lined baking tray. The dough will flatten slightly after baking, so leave about 1.5 cm gap in between the dough balls.
Use a chopstick to create a hollow well in the middle of the dough ball.

10. Bake in a preheated oven toaster at 170°C for about 15 to 20 minutes.

11. Let the cookies cool down before keeping them in an airtight container. Yum yum 😋

Natural Yeast Pandan Milk Bread (Cold Ferment) 天然酵母香兰牛奶面包(低温发酵)

I love the natural sweet scent of pandan leaves 🌿 It is one of my most frequent-use ingredients to bake my sweet breads. The main features of this bake was the use of natural yeast besides the commercial yeast, and the dough has undergone 15 hours of cold fermentation. And a little linear decoration to the brown top crust 😁

Love the soft and fine texture of this bread as well ^^

Bread Maker: Mayer MMBM12
Bread weight: 491g
Raw Dough weight: 540g


10~12g panda leaves 香兰叶
50g hot water 热水
25g ice cubes 冰块

50g fresh milk 鲜奶
20g condensed milk 炼奶
25g beaten egg 蛋液
35g raw sugar 黄砂糖
1/4 tsp fine salt 细盐
20g coconut/vegetable oil 椰/植物油

250g bread flour 高筋面粉

60g natural yeast (100% hydration)* 天然酵母
1/4 tsp instant dry yeast 即发干酵母

* 60g natural yeast can be substituted by mixing 30g water, 30g bread flour, and 1/4 tsp instant dry yeast.
天然酵母可由 30g 水,30g 高筋面粉,和1/4tsp 即发干酵母取代。


1. Cut panda leaves into strips and pour 50g of hot water. Let the pandan leaves steep for 5 minutes.

2. Top up with 25 g of ice cubes, and blend the mixture into purée.

3. Add 50g fresh milk and condensed milk to the pandan purée. Refrigerate for about 15 minutes to cool down the mixture.

4. Pour the ingredients into the bread pan following the sequence listed in the ingredient list. Starting with wet ingredients, followed by dry ingredients, finally add in the natural yeast and instant dry yeast.

5. Place the bread pan into the bread maker. Select "C-10 Mix Dough" function, and start the program.
The program which includes mixing and kneading, will take 25 minutes to complete.

When the program ends, let the dough sits in the pan for about 15 minutes to reduce the stickiness of the dough. The freshly kneaded dough would be rather sticky to handle.

6. Spray a little oil into a plastic bag before keeping the dough in.
Squeeze out most of the air and tie a loose knot at the end.

Let the dough stands in room temperature for about 1/2 hour.

Double seal the dough with another plastic bag before placing in a big bowl with a lid.

Store in the fridge for about 8 to 24 hour, or overnight.

7. Allow the dough to thaw for about 1 hour before working. Invert the dough with the plastic bag while thawing.

8. Remove the plastic bag and place the dough over a floured work top.

Deflate the dough with your palm, and divide it into 3 equal portions.

Pull down the sides and tuck under the dough to form a ball. Cover with a lid and rest for 15 minutes.

9. Roll out the dough to about 1 cm thick. 

Flip over, and roll up the dough.

Cover and rest for about 10 minutes.

10. Roll out the dough again, flip over, and roll up the dough.

Lower the dough into a greased 25x10x6cm loaf pan, or a 20x10x10 cm Pullman tin. Give the dough surface a few spray of water. Place in a warm oven (turn on 50°C for 1 minute, then turn off), and proof for about 45 to 60 minutes, or till the dough rises to the rim of the pan.

11. When the dough reached the rim of the pan, sprinkle a thin coat of bread flour over the top. Then lightly rest a metal rack over the top. Then sprinkle more bread flour over.

Return to the oven to proof for another 10 to 15 minutes, or until the dough rises about 1 cm above the rim of the pan.

12. Remove the pan from the oven and preheat the oven to 180 degree Celsius.
Bake with the metal rack for 10 minutes.

After 10 minutes, remove the metal rack. At the same time, reduce the oven temperature to 170 degree celsius and bake for about 10 to 15 miuntes, or till the bread has shrunk from the wall of the pan.

13. Transfer the bread to a cooling rack immediately after leaving the oven.

14. Cut the bread after it has completely cool down. Enjoy  😋