Mango Swiss Roll

I love swiss roll cos' they are so light and you can come out with so many variations. Haven't been making them for quite a long time.....so I thought I'll do a refresher course as I have some lovely mango in hand.

Salted Egg Lava Pau

I've tried out this recipe twice and it wasn't successful, I've finally got it right. The fillings does look like lava oozing out from the soft pau. Very fragrant and taste lovely although I  find it abit too sweet for my taste bud, will try to reduce the sweetness on my next attempt. Still room for improvement on the shaping

Rustic No-Knead Bead

This is truly a very easy bread to make, what you require is "Patience".  The proofing time is about 15 hrs to 18 hrs. but with our local temperature we probably don't need that long.    It's really amazing that without any kneading, just a few fold here and there,  it could yield such a lovely bread.  Wonderful aroma and the texture is so spongy even after two days. To crisp it up just leave in the oven for 30mins or so.