Curry Flavoured Foccacia. A local twist to an otherwise Italian Bread!

Freshly and Lovingly Baked on: 14th Mar 2015



I cannot believe that I actually ran out of bread flour in my pantry. This is so impossible. I never ran out of ingredients that I use on a very regular basis. It was highly frustrating since the urge to bake happen at 11pm yesterday and I intend to do up this dough for a slow rise in the fridge. Anyhow, I jumped out of bed real early to get things going today.

I wanted to bake a bread to complement the chicken curry dish at a friend’s “housewarming” party. The good old foccacia bread will definitely do the trick but I intend to add a little something to accentuate the chicken curry. I have search in vain for a curry flavoured foccacia recipe. So I decide to create something. It is really just to test. I have no idea how it is going to turn out when I am kneading the dough. Nevertheless. it smell so curryish. I am so in love with the smell.

As I knead, I tasted the raw dough. It taste heavenly in the raw form. I am not sure if it taste as good after it is baked! The normal foccacia uses water as an ingredient. I have decided to add some coconut milk to accentuate the curry powder taste to simulate the curry taste. I have absolutely no idea how it would have turn out!



410g Bread Flour
3 Tbsp Curry Powder
10g Salt
8 g Sugar
194g Coconut Milk
100g Water
22g Coconut oil

For drizzling:
Curry leaves infused olive oil
Basically, I sliced up some curry leaves and poured olive oil into it. And let it sit overnight.


Mix the dry ingredients in the mixing bowl. And pour in the liquids. Use a spoon to mix it up before kneading it until the dough is smooth.

Coat a big bowl with the curry leaves flavoured olive oil and put the dough inside. Cover with cling wrap and let it proof till double in size.



Once that first proofing is done, take the dough out and knead with hand for a few minutes. Let it rest for 10 minutes. Then shape it into a rectangular shape and positioned it into the baking tray as shown. Let it proof the 2nd time for 30 minutes.

Here is it during the 2nd round of proofing:


While waiting, heat up the oven at 220 degree.

Once the 2nd round of proofing is done, use your finger and make indentations onto the dough. Then drizzle the curry flavoured olive oil onto it. Sprinkled some sea salt onto it as well. Bake it for 15 to 18 minutes.Once it is done, take it out and let it cool down completely before slicing into it.

Before Baking:


During Baking




It taste really yummy! The curry flavour is not that overpowering and the level of saltiness is just right! OMG! I am going to just keep reusing this recipe!

Macarons with Pandan White Chocolate Ganache!

Freshly and Lovingly Baked : 7th Mar 2015


Bird eye 1

Recently, I attended a Lo Hei session organised by fellow bakers in Singapore. During the session. one very experienced baker demonstrated the making of macarons. I was very inspired and have been controlling the itch to bake during the weekdays. Actually, my weekdays were dedicated to the currency market. I am not able to focus on anything else then. It has been a tough week since I am not exactly that happy how the market has transpired. The worse situation is that you actually did see it coming yet chose not to follow that analysis. I beat myself up a lot this week and decided that I need to take the mind off the market over the weekend.

This weekend is consumed by We are very honoured to have Miss Jamie Chua trying out the products from our very website. In fact, I do get quite a fair bit of baking needs from my own site largely because we are marketing it. In support of our vendors, I have decided to use their products in my bake.

The bake today is definitely macarons since I have been wanting to bake this after seeing Mr Stevie Leong in action the other day. I have personalised it with logo.


I actually also localised it by using a pandan flavour white chocolate ganache. I was in a hurry and hence not able to make a proper pandan flavour ganache using fresh pandan leaves. It is a lazy gal recipe using essence instead. So if you have a really good pandan white chocolate ganache recipe to share, please let me have it! So here goes:

The macarons


100g Icing Sugar
27g Fine Sugar
1/8 Tsp Salt
55g Organic Almond Meal
50g Egg White


Add the salt into the egg white and whip it till its foamy. Add in the fine sugar all at one go and whip it high speed till stiff peak. Sift the almond meal and icing sugar together. Add in 2 batches into the stiff whipped egg whites. Fold in the dry ingredients and do not be gentle about it. You are suppose to deflate it. Once the macaronage is ready, I basically took out 2 tablespoon of the macaronage and set aside. To this small amount of macaronage, I added the kelly green colour into it and mix well.

Once both macaronage are ready,put them into piping bags. I basically pipe about 3 cm circle of the white macaronage onto the baking tray before piping the logo of envy onto it.

I baked it in the following manner:
Preheat the oven to 140 degree. Once the macarons are piped, put the tray into the preheated oven. Let it bake for 6 minutes. The feet will start to form.

Just in:

Just in

Macarons after baking for 3 mins.

3 minutse

Macarons after baking for 6 mins

6 minutes

Then reduced the temp to 110 degree and bake for 5 minutes.
I reduced the temperature further down to 100 degree because the macarons seem to be browning. I let these bake at 100 degree for another 20 minutes!

A result I am happy with!

Macarons shells

White Chocolate Gananche

50g Whipping cream
115g White Chocolate Chips
1 Tsp Pandan essence


Heat up the whipping cream till boiling point and then pour the whole thing into the white chocolate chips. Let it sit for 1 minutes before stirring it to mix it well. Once done, add in the pandan essence and a little green colouring.

Let it rest in the fridge for 30 minutes before using it to pipe onto the macarons!

3 mac with cross

Close up

Kumquat Madeleine and home made Kumquat Jam for the Chinese New Year

Freshly and Lovingly baked : 20th Feb 2015



Ahhh… it feels good to be able to sleep till 9ish in the morning. Such a luxury to be able to sleep till you wake up naturally.

Another day of visiting and I wanted to make something rather Chinese New Yearish for the 2nd day of the Lunar New Year! A few China relatives are coming for dinner too so I think I can make a tiny something for dessert!

Kumquat madeleine is another item on my to bake list. The time was not right to bake during the year but it certainly seem really apt today!




80g All Purpose Flour
43g Almond Flour
75g Granulated Sugar
80g Cooled Melted Unsalted Butter
1.5 Tsp Baking Powder
60g Kumquat Puree
3 Small Eggs
Thinly sliced Kumquat


Slice up the kumquats before pureeing and set aside. Melt the butter, boiled and browned the butter. Leave it to cool down before using.

Sift the flour, baking powder together before adding the sugar into the mixture.

After which, whisk the eggs till its foamy and thick. Fold in the flour mixture before adding in the kumquat puree. Finally add in the melted butter in batches and ensure it is incorporated perfectly.

Leave it to chill in the fridge for 1 hr before using. I was lazy and in a hurry so I did not do this step. I understand that it is important to create the “hump”. Maybe thats the reason why my madeleine has no hump? ;)

Grease the madeleine pan and then scooped the batter into it. I placed a slice of fresh kumquat onto each before scooping the batter onto it.

Bake it in a preheated oven of 210 degree for 10 minutes. Let it cool down completely once it is out of the oven.

While waiting so, I worked on the Kumquat Jam:

8 Kumquats
1/4 Cup Water
1/2 Cup Granulated Sugar
1 Tbsp Cointreau

Slice up the kumquats and add 1/4 cup of water and bring the mixture to boil in a non stick pan. Let is boil until the kumquat is soft before adding in the sugar. Let it boil. It will foam up so watch it closely to ensure it does not overflow. Stir the mixture occasionally. If you are able to cut thru the kumquat using your spoon, the jam would have been done. It would have thickened up nicely.

Lift it off the fire and stir in the cointreau.

While it is still warm, brush the liquid onto the madeleines and position slices of kumquat onto it.

Once it cooled, the jam will be too thick to brush onto the madeleine.

Homemade kumquat Jam!



Serve and enjoy! Hope the relatives will like them!


Macarons. Testing recipe.

Freshly and Lovingly Baked on : 19th Feb 2015



What did I do on the first day of Chinese New Year? Yes, baking. There is a need of a dessert to complete the tea with the girls today. I do have some rum and raisin buttercream leftover from previous bake. So that left only the macaron shells to bake. I have been baking macarons using the same old recipe and same old method for a while. This time round, I have decided to try a new one and see how this new way of baking can be different?



35g Almond Flour
30g Granulated Sugar
30g Aged Egg White
53g Icing Sugar


Preheat the oven to 140 degree.

I aged the egg white for a night in the fridge. Before using it, I left it to return to room temperature.

While waiting, I sifted the almond flour and icing sugar together. Once the egg white has returned to room temperature, we can start whipping it. Whip the egg white at high speed for 30 sec before adding the granulated sugar. Continue to whip it at high speed till stiff peak is formed.

Fold in the flour/sugar mixture in 2 batches until you form the correct macaronage. In this case, I divide it into 2 portion before adding the desired colourings.

Once the macarons are piped, bake them in the oven for 6 minutes at 140 degree before lowering the temperature to 110 degree. Continue baking them for another 15 minutes. Once that is done, take them out and let it cool completely before piping in desired fillings.


The colour remains vibrant and did not brown at the low temperature. I did not get many hollow macarons as well. The macarons are not that sweet too. Hence for those who resisted macarons due to the sweetness will like these.

6 minutes into the baking process: The feets are already formed!


The shells turned out good!


Hear me roarrrrr!!! “Tiger Bread” or does it look like mouse instead? ;(

Freshly and Lovingly Baked on : 15th Feb 2015



Dutch Crunch roll is an interesting bake with a topping that creates the tiger skin pattern. I am unsure why it is also called tiger bread because the resulting pattern does not seem to look like a tiger but giraffe. This bake is on my to bake list for 2 yrs. I hesitated because I have not find a way to make it interesting or utilise the concept of tiger bread. Most of the tiger bread I saw was round in shapes. In addition, the amount of yeast for the topping does put me off totally. Since I have not made this before, I will not attempt to suit the recipe to my needs but to be a good girl and follow the recipe.

I wanted to create a tiger bread literally by shaping it into a cute tiger. I am hoping the resulting crack on the toppings will look like a tiger. However, after I saw the final baked product, I am actually unsure what it is. It looks more like a porcupine or mouse. Whatever it is, I have attempted. The Dowager came today and she exclaimed ” OH WHAT A CUTE MOUSE!” when she first saw it. I went -_-“””…………. I replied, “please, it is a tiger!”



The bread roll which I have use is a Japanese Milk bread instead of the usual white bread roll which is the base for Dutch Crunch Roll. The below recipe will make about 9 “tigers”. ;)

Japanese Milk Bread

310g Bread Flour
90g Cake Flour
30g Unsalted Butter
5g Instant Yeast
5g Salt
25g Fine Sugar
50g Organic Honey
230g Milk


Mix all ingredients into the mixer bowl. Knead for 10 minutes before adding in the butter. Continue kneading until it passed the window pane test.

Let it proof until double in size before shaping. For this bake, I have actually left it in the fridge overnight before using. So its a real slow rise for the dough.


3/4Cup Organic Brown Rice Flour
1 Tbsp instant yeast
1/2 cup Warm water
1 Tbsp Granulated Sugar
1 Tbsp Canola Oil
1/4 Tsp Salt


Once the dough has doubled in size, punched it down gently and divide it up into 60g dough each. Shape it into a long shape and placed it onto the baking tray. Roll out the 2g dough each for the ears and 2g dough for the face patch. Pitch a little for the nose. Do remember to space the dough out to ensure ample space for the dough to do a second round of rising for about 20 minutes.

While waiting, prepare the toppings by whisking all the ingredients together. The texture should be a thick paste where you can spread. If it is not, add in more rice flour. Let it rest for 15 minutes before using.

Once the second proofing is done, spread the toppings onto the dough. Because I am trying to make it into a cute tiger, I did not spread the topping onto the entire dough but 3/4 of it. Do spread it generously.

The final product before sending in to bake.


Bake them in a preheated oven of 180 degree for about 18 minutes.

The baking progress:

3 minutes into the baking


10 mins into the baking


Almost done!


The successful of this bake which I think will be the “tiger skin Texture” which characterised the Dutch Crunch bread. I think it can be better but I am happy for the first attempt