Greedy Piggies!

Freshly and Lovingly Baked on : 2nd Nov 2014



Its an “anyhow” bake today with no concept nor deep thoughts being put into it. The little mind is preoccupied with many things at this moment. For one, I am thinking about USDJPY. And, I am also thinking about And I am thinking about ….. Blah blah blah. Coming back to the bake, I did not like it enough as I was disappointed that it did not turn out to be as cute as I like it to be. The dough puffed out in the oven. I should have anticipated and “stick” each dough well.

I hope you can see that the piggies are “eating”. Greedy as always! While it is their turn to “feast”, it will be my turn to feast on them tomorrow.(“evil” grin).


205g Bread Flour
25g Granulated Sugar
20g Unsalted Butter
2g Instant Yeast
2g Salt
100g Milk
20g Egg

Pink Food Colourings
Chipotle Sausages


Mix flour, yeast, salt and sugar in a mixing bowl. Pour milk and egg into the powder mixture. Use a spoon to combine before using a dough hook and mix it well on medium speed. Once done, add in the butter and let the mixer do its magic by kneading for about 20 minutes. This resulting dough will be smooth and non sticky.

After which, take out 285g of the dough and let it proof. Add pink colouring to the remaining dough and ensure it is well mixed. Let it proof along with the main dough as well.

Once the dough doubled in size, divide up the dough into 60g each for the head and 35g for the body. The The arms and hand are made of of 2g each. The rest can be as according to how big and small you like it to be.

Once you have done up the piggies,let it proof for 30 minutes while you preheat the oven at 170 degree. Then bake it for 13 mins. I tent it after 6 minutes.

When I first place it in the oven:


The texture:


Why aren’t you as cute as I hope you to be? Why?


Banana Banana Banana and you thought its minion? No.. its a delicious banana bread. And I literally mean that. Include shaping instructions!

Freshly and Lovingly Baked on : 19th Oct 2014


Some friends whatsapp me after my centipede post expressing concerns that I have turned “dark”. They asked why am I baking such “dark” piece of work. I am amused. While I intended to bake a dragonfly in my next attempt, I have decided to give it a premature death before I am being labelled “dark” indefinitely. I shall take a break from those “dark” bake until I am unable to suppress that itch. So today’s bake will revert to being “cute” I hope. ;)

As I am also thinking of baking for breakfast tomorrow, I thought something sustainable and healthy should do the trick. Nothing beats bread for breakfast and I went to buy some tiny bananas for this bake. I am trying to shape this bake into a bunch of banana. But the first attempt was not very well done. I think I know where I have gone wrong with it. When you are slicing up the dough, ensure that your pizza slicer has been coated with some flour. This will ensure that the slice part remains separate rather than fused together. I made too few slices. It was sliced 2 times instead of 3. There should be 4 bananas in a bunch rather than just 3. The extra slice could make a difference! Anyway, mine looked sucky.

While it looked sucky, it won on taste. This bake is very yummy. While it does not taste like banana, the addition of it did give it a heightened level of sweetness and aroma. I am in love with it and believed that it is a recipe that I will use over and over again!




130g Bread Flour
125g Cake Flour
70g Mashed Banana
1 egg
Milk + the egg = 120g
4g Instant Yeast
4g Salt
20g Unsalted Butter
1.5 Tbsp Granulated Sugar


Mixed the flours, yeast, sugar together before adding in the salt. Stir the mashed banana into the milk and egg. Pour this into the flour mixture and ensured its well mixed. Then add in the butter and knead till it is smooth and elastic. Test the gluten. Once it has passed the window pane test, you can leave it to proof until double in size.

Once the 1st proofing is done, punch it down to deflate the dough. Divide it out into dough size of 115g each. Round it up and flatten it. Use a pizza cutter and gave it a few slices without severing the dough. Shape as per picture.


Once done, let it proof for the second time for about 30 minutes. Before baking, give it a brush of milk. Then bake it in a preheated oven of 170 degree for 13 minutes.

Don’t blame me. My mom asked me to bake a centipede..

Freshly and lovingly baked and create on : 18th Oct 2014


Doing normal bake is no longer able to satisfy me and I wonder why. I desired to create edible piece of work and I am working hard towards that goal. But because I have no professional training, I find it difficult to find the correct medium or techniques to create the right effect. I am frustrated and I am looking around for a professional baker with such skill set to teach me. If you are reading this and you are working in singapore and you have some spare time, I be willing to learn!

Anyway, I wanted to create a realistic piece of work. My mom suggested centipede after my black widow post. I think that might work! So I attempt to paint it as realistic as possible. Everything on this plate is edible. Enjoy!

To create the soil, a simple chocolate cake will do.

Ingredients :

1 Pint Chocolate ice cream
1 Cup Cake Flour
2 Tbsp Dutch Processed Cocoa
1 Tsp Instant coffee powder
1.5 Tsp Baking Powder
50g Milk

Directions :

Melt the pint of ice cream and coffee powder in a pot. While doing so, sift the cocoa powder, flour and baking powder together. Once the melted ice cream cooled, stir in the powder mixture. Pour into desired pan and bake it in a preheated oven of 175 degree for 25 to 30 minutes.

This is the first time I am trying to make such a cake using ice cream. While the method is easy, I do not really fancy it. I do not like the texture but it works perfectly to create the “soil”. I added dutch processed cocoa powder to create the deep dark soil colour. Normal cocoa powder is not able to create such an effect.

To create the centipede, I am using macarons again. It is the same recipe as my prior post on “Qoo macaron post”.

However, this time, no feets are form. It is rather difficult to pipe a small area of macarons to made the centipede segment. While the feet does not form, I am indifference to using it since it will still achieve the look I wanted for this piece of work.

See how it cracked on top and no feets

Next comes the colouring, deciding on the colours can be difficult. It took me a while to mix and match. I have finally settled down on 2 colours ie copper and brown.

I gave the centipede segments a coat of copper first. Then I added a bit of brown into the original copper colour to create the deeper colour and gave the segment another coat on the top end.

Next, I use royal icing to create the “Adhesive” to stick the segments onto the “soil” cake and use the royal icing to pipe the legs.

I coloured the royal icing copper.


I crumbled the cake to create the bed of soil. I stick the segment of centipedes onto the soil with the royal icing. And then I pipe in the feelers and legs.

I know I know. The legs look sucky! It is really tough to pipe on uneven surface. See how bad the legs are:



Since I am trying to create the soil look, uneven pieces of cakes caused the piping of the legs an ardous task. But well, I am still going to show you this piece of lousy work since it is a first attempt. Wish me better luck next round!


I cannot eat these macarons anymore. There are black widows on them!

Freshly and Lovingly Baked on : 11th Oct 2014




This is effectively a day where I really wanna just draw or pipe. I just want to practice on piping something ridiculous or something which I have never done before.

Macarons recipe has been posted before. I simply use the same one as the previous macarons post and the royal icing recipe.

This is an early halloween dedication to all. Happy Halloween.



The fillings are as follows

Ingredients :

120g Chocolate Chips
60g Heavy Whipping Cream
50g Finely Ground Hazelnuts.

Directions :

Heat up the cream and pour it over the chocolate chips. Let it sit for a while before stirring it. When all is well mixed, add in the hazelnuts. Combine well and then chill it before piping onto the macarons.

The various component of this Black Widows :

The body
– Macademia Nuts

The head
– Hazelnuts

Royal icing
Charcoal Powder for the black
Red gel colouring for the dots


“Bubur Hitam” Bread. Ehm…seriously?

Freshly and Lovingly Baked on: 4th Oct 2014



Yes, I doubled baked the same day. Its like a sudden impulse to bake this bread. I have some coconut milk left over from the curry my helper cooked. I have a handful of black glutinous rice left in the kitchen. So I decided on this bake. The aroma of coconut milk was intoxicating. This is a recipe which I created out from nowhere but it taste fabulous and I think I will bake it again and again. I named this the bubur Hitam Bread because it is baked using black glutinous rice and coconut milk.

I cannot really taste the glutinous rice so if you like more of it, you can add more glutinous rice! This bread is a gorgeous purple tone due to the rice.

3 minutes into the bake


10 minutes into the bake


Black Glutinous rice

Ingredients :
30g Black Glutinous Rice
300g Water

Directions :

Soak the rice in water for 4 hrs.
Then cook it in 300g of water. Bring it to a boil and then lower to a simmer. Add more water if you find that your rice is getting dry and that it is not cooked yet.

Once done, leave it to cool.


200g All purpose Flour
100g Bread Flour
180g Coconut Milk ( 120g into the dough)
28g Coconut Oil
4g Instant Yeast
1.5 Tbsp Lukewarm water
1 small egg
20g Milk Powder
75g Sugar
1/4 Tsp Salt


MIx yeast into the lukewarm water and let it sit for a while. Add the coconut milk, oil, sugar and salt into the mixer bowl and mix it well before adding the yeast mixture. Combine it well before adding the egg, glutinous rice and milk powder.

Once all these ingredients are well combined, add in the flours. Keep kneading until it pull off the side of the bowl and pass the window pane test.

Cover it with a clingwrap and let it proof until double in size. Punch it down and then shape. I divide it into 12 portions and round it up into a ball. Positions them onto a rectangular bake pan and let it proof again for 30 minutes.

Before baking, brush the buns with coconut milk and then pour the remaining into the empty space in between the buns.

Bake it in a preheated oven of 175 degree for 20 minutes. Once done, let it cook down and dig in!

Since this bake has some coconut milk on the surface, it is best baked on the same day of consumption. Although I left it overnight, it still taste perfect!

You can bake this with any other grains you have. If you have some white rice leftover from dinner the previous day, you can incorporate it into this bake to prevent wastage!