Friday, July 11, 2014


  Another delicious bread from Alan Ooi.
Recipe: ( from In love with bread by Alan Ooi)
- 350g bread flour
- 150g plain flour
- 30g milk powder
- 40g sugar
- 8g salt
- 7g instant yeast
* - 250ml cold milk
- 1 egg
* 60g butter, softened
* some evaporated milk for brushing the top ( i used 1 tsp condensed milk+2 tsp water)

  Mix all dough ingredients together in mixing bowl until combined. Add cold milk and egg, use mixer and mix until dough is formed. Add in butter, continue to beat until the dough is shiny and elastic. Cover the dough and let it prove in a warm place for 50' or until double in size. Punch down to release the air in the dough. Divide dough into 4 portions, round into balls, rest for 10'. Roll into balls again, put on baking tray, let it prove for another 45' or until double in size. Cut few slits on top of the dough. Brush the milk on top. Preheat the oven at 190 degree C. Bake in the oven for 25 to 30' or until the bread turn golden brown.

 I am linking this post to Cook-Your-Books #14 organised by Joyce from Kitchen Flavours 


 Chiffons is always my favourite, to make or to eat. I am so glad that the theme for this  month's Bake- Along is chiffons, so I have a reason to try out as many as I want to.
  This time I make the chiffon cake using the yam paste that i bought for quite sometime but have not tried it out. The recipe is from my friend Khai Tam - a Vietnamese famous food blogger.
Recipe: (from Bep Rua  with a bit of adjustment )
* Yolk batter:
- 4 egg yolks
- 60g cake flour
- 50ml fresh milk
- 35g oil
- 1 tsp yam paste
* White batter:
- 4 egg whites
- 70g sugar
- a pinch of cream of tartar
* Preheat the oven at 160 degree C ( fan-forced). Prepare a 18cm chiffon tube- pan.
* Mix all ingredients for yolk batter in a mixing bowl. Mix with a hand whisk until the batter become thick and smooth.
* Put egg whites in another clean and dry mixing bowl. Use electric mixer to whisk until foamy, add cream of tartar and whisk for another minute, slowly add in sugar, continue whisking on high until reach stiff peak.
* Add 1/3 of the egg white batter into egg yolk. Use spatula to fold until combined. Pour everything back into the eggwhite, continue to fold lightly until the mixture is smooth and well combined. Pour mixture into prepared pan, smooth the surface. Tap the pan on the table a few times to break the air bubbles. Bake in the oven for about 40' or until cooked. Remove from oven, turn the pan up side down, let it cooled completely before remove the cake from pan.

 I am submitting this post to Bake-Along, organised by Zoe from Bake for happy kids, Joyce from Kitchen Flavours and Lena from Frozen Wings