Tofu milk bread with organic dried apples! My Holy Communion bread!

Freshly and Lovingly Baked on : 10th Aug 2014




A nice windy day. A good message on Grace preached by Pastor Joseph Prince at church today. A nice cup of Earl Grey Tea Latte at Starbucks. A quiet time spent reading. And finally a deep desire for Holy Communion on my own tomorrow.

This thus led to the bake today. Just a simple loaf pan with whatever ingredients I can find at home. It is an interesting use of silk tofu in this bake. I happened to have some leftover from yesterday’s use for dinner.



Texture of the bread


I am in love with the “skin”. Everyone in the family will peel off the sides before eating the bread. I will be the scavenger hawking at those peeled products and shoving those down my throat.



30g Unsalted Butter
200g Cake Flour
50g Bread Flour
100g Milk
50g Silk Tofu
30g Sugar
4g Salt
3g Instant Yeast
20g Organic Dried Apples


Smashed tofu into smaller pieces and set aside. Beat egg with milk and set aside.

Mix flour, salt, sugar and yeast in the mixing bowl before pouring in the liquid and tofu. Stir to ensure the flours are mixed well with the liquid. Knead the bread for 5 to 7 minutes before adding the butter and knead until it pass the window pane test.

Add in the dried apples until it get folded in well into the kneaded dough. Then let it proof until double in size before deflating it and rounding it up. Placed the rounded dough into the desired baking ware. I used a square bread pan in this case. Let it do another round of rise until it reached about 80% of the pan.

Baked it for 30 minutes in a 180 degree preheated oven.

Once done, take it out and let it cooled down completely before slicing.

A Humongous doughnut birthday “cake” for my beautiful country Singapore!

Freshly and Lovingly Baked  on : 9th Aug 2014



It is Singapore’s 49th Birthday today. I cannot say enough how proud I am to be a Singaporean. I know we have our issues. I know we are small. I know we are not perfect. I know cars are expensive here. I know we cant sell chewing gum. I know there is a lot of can’ts. At the same time, there is a chinese saying that literally translated as ” silver or gold house cannot be compared to own dog house”.  To put it more tastefully, nothing beats the comfort of our own home. In this case, my own little country.

I cannot say I am very well travelled. However, I am blessed to be able to go to a decent number of places in the world to think that Singapore is still one of the best places to live. Maybe cost has never be an issue since I was birthed and raised in this place, I have learned to accept the high standard of living. Also, I do know that my heavenly Father will provide abundantly for me and I will never lacked a single day of my life.

Behind the success of this tiny country was the hard work and vision of one of the most respected man I known. I have learned to appreciate his vision as the years passed by. Take for eg, I never really understood why beggars are not allowed on the street of Singapore until I went to Shenzhen when I am 14 years old. I remembered drinking coke and walking on the street when this little girl came to me and said ” sister, can I have a sip?” My heart sank and it really made me rather sad for the entire trip. If Singapore needs to depend on tourism then beggars are not recommended. I cannot understand why someone cannot afford a bottle of coke. And Why do our government imposes a certain emission standards on our cars? I only realised why and the beauty of it when I crossed over to HK from Shenzhen.  It is A small country as well but with really bad pollution. What would Singapore has becomes if we do not control that. I am glad to be able to inhale deeply and I like to do that for a long time to come in Singapore.

So Happy Birthday Dear Singapore. May the Lord blesses you !



Ingredients :

170g Unsalted Butter
2 Eggs
1/2 Cup Low Fat Milk
1/2 Cup Buttermilk
3 Cups All Purpose Flour
3/4 Cup Brown Sugar
1/2 Tsp Ground Nutmeg
1 Tsp Cinnamon
2.5 Tsp Baking Powder
1/4 Tsp Baking Soda
1/2 Tsp Salt

White chocolate Glaze


42g Unsalted Butter
200g White Chocolate Chips


Desired amount of candied roselle


Sift flour, nutmeg, cinnamon, baking powder and soda together. Add in the salt and ensure it is well mixed with the sifted powders. Mix milk and buttermilk together and set it aside. Next, cream the butter and sugar together until light and fluffy. Mix in the eggs one at a time until its incorporated into it. Next do it in parts of 3 for the dry sifted powders and 2 pairs of liquids. Mix in 1/3 of the powders and then 1/2 the liquid and so on. Alway end with the dry ingredients.

Scoop the batter into the well greased desired pan. Baked it in a preheated oven of 175 degree for 35 minutes.

After taking the doughnut out from the oven and letting it to cool down, prepare the white chocolate Glaze by melting the chocolate over the double boiler. Once it melted, lift it away from the heat and quickly stirred in the butter.

Then scoop it over the doughnut. Sprinkle candied roselle over it.

The cross sections



Yummilicious low carb Chilli padi, spring onions, chicken muffin!

Freshly and Lovingly Baked on : 2nd Aug 2014



In my quest for low carb bake recently, I have decided to bake a savoury version for dinner. This is so yummy that I am not able to stop eating!  It also has an asian twist with sweet and sour sauce and my all time favourite chilli padi. I seriously urge you to try this bake!




200g Minced chicken
4 Tbsp Sweet and Sour Sauce
4 Chilli padi ( Finely chopped)
1 clove Garlic ( Finely chopped)
2 Tbsp Spring onion
1/2 Tsp Salt
A pinch of pepper


Mixed all ingredients except garlic together. Fried garlic till fragrant with a tbsp of olive oil. Then add in the minced chicken and cooked through. Leave it to cool

Next work on the muffin batter

Ingredients :

1 n 1/2 Cup Almond meal
2 Tsp Baking Powder
1/2 Tsp salt

3 Large Eggs
3 Tbsp Olive Oil
80g Greek Yoghurt

Additional ingredients :
1 Cup Spring onions ( Chopped )


Mixed the respective ingredients in separate bowls. Then add the dry into the wet batch by batch. Finally add in the cooled cooked minced chicken and spring onions.

You can use muffin tins with muffin case or you can use rectangle bake pans like mine.

Scoop the batter into the desired pans. You only need to fill it up to 3/4 full. Bake it in a preheated oven of 180 degree for 25 minutes.

Once done, take it out from the pans and let it cooled down. It taste good both hot or cool!

So very yummy and I am not feeding much carbs into my body!



Low Carb Bread? Ideal for weight watcher! 低淀粉面包,适合减肥人士哦!

Freshly and Lovingly Baked on : 31st Jul 2014




I was grasping for air when I see the number on my weighing machine. Its beyond recognition. I been stuffing my face with carbs and fats for a month for reasons beyond me. Its either I am bored or I am simply greedy. Kind hearted girlfriends will asked me,: ” where did you put on those weight?” And they will recite what I always tell them ” you put on weight on your nails or hair ah?” It always make me laugh with such comments. Nevertheless, I am convinced that i am indeed fat since the number on the weighing machine will never lie!

I was told that if you eliminate carbs from your diet, you will probably be able to lose weight rather swiftly. My biggest indulgence of carbs are bread and noodles. I have to find substitute for it. So here I am with this quick bread recipe using flaxseed meal and coconut meals. You can always substitute the coconut meals with almond meal. The reason why I chose coconut is because I want to eliminate as much fat as possible.

This is my first attempt at low carb baking. It does not rise as much as the normal knead bread nor as fluffy as most of us would have like it. But it does satisfy the part of my bread craving. It has a hint of coconut fragrance with good texture. Not to mention the wonderful nutritional benefits as well.  SO its packed with wholesome goodness and its taste good too!



1 cup Flaxseed Meal (organic)
1/2 Cup Coconut Meal
3 Tbsp Water
4 Eggs
1/2 Tsp Salt
1 Tsp Baking Powder
3 Tbsp Coconut Flower syrup (organic)


Mix all dry and wet ingredients in separate bowls. Beat the wet ingredients well to ensure that syrup are well mixed. The incorporate the dry ingredients into the wet batch by batch until well combined. Leave it aside for 3 mins. While doing so, prepare a small loaf pan and lined it with parchment paper. Pour the batter into it and bake it in a preheated oven of 200 degree for 25 mins.

Once you de-pan, leave it to cool down.

I ate this with organic mulberries jam. Since the bread is not too sweet, you can actually pair it with savoury toppings if suits!



All time favourite Luncheon Meat Bread using 17 hrs starter dough method. 午餐肉包.

Freshly and Lovingly Baked on : 20th July 2014



Luncheon Meat … its a meat that is yummy to the max for me. However, since I started to eat clean about 6 to 7 years ago, I have never wanted to touch that anymore. Anything processed or unhealthy is off my limits. I wanted to eat fresh and good organic food to feed this temple of mine. Its my body and its my responsibility to upkeep it.

Why luncheon meat buns today? Its not something that I would have bake it for my own consumption but I figured if its make someone happy, I can bake it for them. These cans of meats are delicacy to many. I am feeling the heat to sink my teeth into this as well but I am restraining really hard. In normal days, I would have make my own luncheon meat. But since this is given to me by colleague to make the bun for them, I shall use it instead. ;)


Starter dough
230g Bread Flour
130g Water
6g Milk Powder
2g Instant Yeast
3g Salt

Main dough
35g Unsalted Butter
105g Bread Flour
3g Salt
35g Sugar
25g Honey
25g Milk
42g Egg
1g Instant Yeast
5g Milk Powder

Additional ingredients:
Luncheon Meats

- I cubed it and give it a dry fry while waiting for my dough to proof.


Prepare the starter dough the day before by simply mixing all ingredients together and knead it till combined. Round up the dough and placed it in a fresh bowl, covered with cling wrap and then let it rest in the refrigerator for 17 hours.

How it looks like before refrigeration and after resting for 17 hours in the fridge.




The next day, mixed all ingredient except the butter together. Slowly add in the starter dough by tearing it piece by piece and kneading it in. Knead till everything till smooth before adding in the butter. Continue kneading till it passed the window pane test.

Let it proof for another 30 minutes. Once that is achieved, knead the dough to eliminate all air pockets. Divide it out into 7 doughs of 75G each. Let it rest for another 30 minutes. Then knead each dough to flatten it and wrap in the fried luncheon meat. Use the remaining dough to make the ears and nose. I used 1 g dough for the each ear and 3g dough for the nose. Let it proof for another 30 minutes. Give it an light milk wash and bake it in a preheated oven of 175 degree for 15 to 17 minutes.

The Texture