Spinach & Bacon Bread

I was quite skeptical in making this bread initially, all because the recipe stated all purpose flour instead of high protein flour.  I've never tried any other flour other than high protein for bread.  Just for curiosity sake and since the review for this bread says that it's so tasty that it's a good idea to make double the quantity,  I had to try it out.  It doesn't look quite right when my machine was kneading the dough somehow it looks like it's not getting smooth and elastic. So....I took it out and manually knead alittle and it becomes smooth but not very elastic.  Anyway, I just shaped it and let it rised....come what may.  It came out very well and the aroma of the bacon was so distinct.  Thumbs up for this bread.

Mango & Blueberry Tartlets

Making tartlets requires alot of time and patience unlike making a big tart where you just dump the whole fillings on the pastry case.  What prompt me to make these was I happen to have a few days of free and easy time and because  there were two tub of fruits fillings waiting to be used before expiry.  Managed to make 8 mango and 12 mini blueberry tartlets.  The shortcrust pastry really melts in the mouth and the fruit fillings was not too sweet.  I guess, it's well worth the while for the work involved afterall.

Coconut Chocolate Cupcake

I,m not much into cupcakes until recently when I was watching a channel called Food Network Asia, and this particular cupcakes keep coming on and on. I suppose it just got into me, the coconut stuff and chocolate is a good match.   I just had to try it out and have a taste of it.  So, I took a basic chocolate cupcake recipe and made a cream cheese frosting, coat them with fresh grated coconut and whoa....la, here it is.  It taste as good as it looks.

Mini Chiffon Cake, Orange Filling Swiss Roll, Soya Milk Bread

Black Sesame Mini Chiffon

Orange Filling Swiss Roll

I bought four mini chiffon mould and just had to try them out.  Since, I still have some sesame paste left in the fridge I thought I better used them up before it expire, so I came up with this recipe.










I haven't been making swiss roll since my previous post, just to brush up, I gave it another try.

Coming across a post from one of the bloggers, this seems pretty interesting and a healthy bread. After trying it out, I must admit, it's a very good recipe, looks like I'll be making a lot of these bread from now on.

Crimped Loaf Bread (Tang Zhong Method)

A Perfect Round Crimped Loaf

Texture of bread

After coming across a blog site of one of the bloggers regarding this forgotten style of bread, I went around looking for the mould. I managed to get one (in fact it was the only one on the shelf) and it wasn't in perfect condition but I bought it anyway, as I don't have time sourcing for it, what I need to do is just to tighten and bend a few loose and jagged corners. I followed my normal recipe for wholemeal bread by tang zhong method for my first trial, it turn out pretty well and very soft, the only snag was it did not come out a full round crimped loaf and the reason was, which I found out later....the quantity of my flour was not sufficient. I made a second attempt, following the exact measurement from the blogger with addition of tang zhong and the result was perfect.

Oreo Coconut Cheese Cake

Kaya Puff - (Kaya Kok)

The kaya filling

Kaya Kok

Pandan Kaya

Making Kaya Kok was a last minute decision.  I was trying out my kaya making as I was not satisfied with my last two attempt. After much research, and a few disappointment, I have finally succeeded. I must conclude that making kaya need some expertise. It maybe a very simple procedure but that doesn't necessarily come out with a perfect consistency, that's where the trick is. Even though, I've come out with a better consistency in the kaya texture this time, I think there is still room for improvement. I've reduced the sugar from the original recipe as I feel most kaya is a bit too sweet for my liking.