Low Fat Wholemeal Bread Rosettes. Tales of 2 seeds.

Freshly and Lovingly Baked on : 16th Aug 2015

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I have not made wholemeal bread for a while and decided that it is probably high time to do so. My bag of organic wholemeal flour has gone bad. So I dragged myself out to the supermarket and buy myself another small bag. I raided through my pantry and found 2 of my favourite seeds.  They made a good addition in today’s healthy low fat bake. I have bought both seeds from envysg.com recently and think its apt to use that today!

This bread is not the fluffy soft bread that we are used to. It is a very sturdy chewy type and it is definitely more filling! Because of the lack of fats, it is not breadtalkish soft. So do manage your own expectations if you are keen to bake this. However, it definitely has flavour. The longer you chew on it, the more fragrant and delicious it become. Hence. do not attempt this if you are looking for those breadtalk kinda of bread as you will be disappointed!


142g Bread Flour
98g Wholemeal Bread Flour
4g Instant Yeast
28g Granulated Sugar
4g Salt
10g Milk Powder
160ml Water
1 Tbsp Organic Chia Seeds
2 Tsp Black Sesame Seeds


Mix all ingredients into the mixing bowl except for the sesame seeds. Knead it for 8 to 10 minutes and do a window pane test. If you passed that, take out 100g of the dough. Mix the sesame seeds into the 100g of dough until it is well combined. Let the 2 doughs proof for 1 hr or until both are double in sizes.

Main dough

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The other dough with sesame seeds

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The results that makes me very happy. I think looking at these will made most bakers happy!

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Strand 2

Once that is done, deflate both doughs. Divide the main dough into 4 portion with each weighing 85g. Then divide up the smaller dough into 4 portion of 25g each.

I shaped these into roses. Below are the steps of how you can shape the doughs into small roses.

Round it up and flatten it

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Make 4 cuts

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Position the bud

Position the buds

The 1st Petal

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The 2nd Petal

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The 3rd Petal

3rd Petal

The final One

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Once the shaping is done, let it proof until double in size before baking it in a preheated oven of 180 degree for 17 minutes.

The raw rosettes

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The final products

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Sometimes its good to be simple. Plain old Hainanese Bread.

Freshly and Lovingly baked on : the ninth day of August in the year two thousand and fifteen


Hainan Bread 1

You must be thinking I am so weird to have wrote the date this way. However, this is what Mr Lee Kuan Yew spoke out during his proclamation 50 years ago. He is already such a “statement” back then. And he is still making wave with a nation that he has built even when he is physically not around. I always feel proud to be part of this nation. I am proud of my heritage, my language and my identity. Today, I wept as I saw the whole nation transformed and united as We continued to forge on and carry on his legacy.

It might not have been easy to start out but it requires equal mental strength and willpower to sustain. Not to mention that He has given us such a high starting point for those who has been left behind. As I watched the pride of the nation, I crave for bread (okie, I know its anticlimax and why am I thinking of food when the whole of Singapore is engrossed with the NDP). However, it is not just any bread, but good old fashion kopitiam bread. The smell of freshly toasted bread from the kopitiam, slathered with butter and a good dose of kaya and a cup of strong kopi-o (local black coffee) are such memories that I will always hold dearly to regardless of where I will be in the world. This is home truly and such food memories will always mean that it is never possible to take the Singaporean out of a citizen!

I jumped out of my comfortable sofa and get on with it. Those Singaporean who are abroad and misses the smell of such local bread can now bake them on your own. It is really simple! I cannot help you with the kaya because that will really take quite some time and some ingredients might not be easily available in your country. However, the ingredients require in this bake can be what are alreadily available in your own pantry.

Hainan Bread 2

Hainan Bread 3

Ingredients: (3 tiny loaves)

119g Milk
20g Unsalted Butter
200g Bread Flour
3g Instant Yeast
4g Salt
20g Sugar


Mix all ingredients in a mixer except for the butter. Knead it well for about 10 minutes before adding the butter. Once the butter is incorporated into the dough, knead it for another 10 minutes. To see if its ready, take a small piece of the dough and see if you can stretch it without breaking it. If it passed the window pane test, then you are ready to go.

Let it proof for an hour or until it doubled in size. Once that 1st proofing is done, punch the dough down and divide it into 3 pieces of 120g dough each. Round it up and let it rest for 10 minutes. Then roll it flat out into an oval shape before rolling it up like a swiss roll. Place it in the baking ware and let it do its second round of proofing for another 40 minutes. Bake it in a preheated oven of 185 degree for 20 minutes. However, if you like to bake it in a loaf pan, increase the baking time to 35 to 40 minutes and double the recipe.

After baking, I realised that this bread is best bake in a loaf pan and enjoy it in slice up form (the usual way the kopitiam serve it them). I have baked it into individual tiny loaves so that it facilities me to package and give it away.


Gluten Free Rice Flour Biscuits – Attempt to pipe a cartoonist version of Mr Lee Kuan Yew using cookie dough.

Freshly and Lovingly Baked on : 8th Aug 2015

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I think hard and long at every available moments this week as to what I should be baking for Singapore’s Jubilee Year Celebration. We are 50 years old! I thought about baking a Singapore flag, I thought about baking a SG50 logo. I thought about the outline of Singapore. I thought about the various bake goods I can use to express those ideas. Somehow, I am limited by my skillset. I firmly believe that you are your greatest challenge. I been trying to outdo every bake. But this time round, it seems like my technical limitations is not allowing me to fully exploit some of the ideas that I have.

Anyway, limitations aside, I remain grateful to the one that has made it all happen. Today, I am baking “him” again. But this time round, it is a cartoonist’s version of him. I saw it on the web and do not know who is the cartoonist in question so I am not able to give him the credit for it.

In such a bake, I would usually use royal icing to pipe the faces. However, this time round, I am using the same cookie dough to do so. So here goes:

240g Rice Flour (sifted)
100g Icing Sugar (sifted)
1 Tsp Pure Vanilla Extract
1 Egg
100g Unsalted Butter


Cream the butter by whipping it fast with a mixer. Then add in the icing sugar slowly and incorporated it well. Next, add in the vanilla extract before adding the egg. Combine these ingredients well and then add in the rice flour batch by batch until it all come together. The dough will weigh about 485g. Take out 435g of the dough and roll it out flat with thickness of about 5 mm. Rest it in the freezer while you work on the 50g of dough that is left behind.

Additional ingredients required for the piping dough:
3.5 Tsp Fresh Milk
1/8 Tsp Charcoal Powder

Add in these additional ingredients into the dough and ensure it is all well incorporated. You do not need to put this piping dough into the fridge since we need it soft.

Once you are done, take out the rolled out dough from the freezer and you can start cutting it out with a round cookie cutter or whatever shape you desire. Once the cookies are cut out, rest them in the freezer for another 5 minutes before baking them in a preheated oven of 180 degree for 10 minutes.

However, if you like to pipe with the cookie dough, then take the cut out cookies from the freezer after it has rested for 5 minutes. Pipe whatever design that you like onto it. Once the designs are piped, return the finished products to the freezer for another 5 minutes.

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Once that is done, bake it as per above instructions.

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Once baked, take it out from the oven and let it cool 2 minutes before removing them from the bake tray. Cool completely before storage. ;) I know it does not do the cartoonist version of Mr Lee Kuan Yew any justice but I am happy with it. I am happy to be able to create my own cookie dough for piping purposes too!

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Super soft dinner rolls and I like them to look like 3D pandas!

Freshly and Lovingly Baked on : 2nd Aug 2015



This bread recipe was touted to be from a baking school in Taiwan. I got it from a baking group which I am rather active in and decided to give it a try. I must say the proofing time has been a huge turn off because it requires 2 hrs 45 minutes. I did not attempt to tweak this recipe but to try it in its original form to see what is the craze all about.

Instead of making it into a regular bread roll shape, I have decided to replicate this very cute panda soft toy which I have acquired in Japan many years ago. I am not able to find any panda soft toy as cute as this! And I wonder if I can make an edible version of it. The shape is a tad tough to achieve so I did some modification to it and hope it turns out cute!

Lets begin off by making the dough first since it is going to take a long proofing time!

300g All Purpose Flour
18g Milk Powder
42g Granulated Sugar
4g Salt
4g Instant Yeast
150g Water
30g Whole Egg
42g Unsalted Butter


Mix all the dry ingredients into a mixing bowl before adding the wet ones (except butter). Knead it till its smooth and elastic before adding the butter and ensure all the butter are incorporated into the dough. Let it proof for 2hr and 45 minutes.




Here is what I did to shape it:

Divide the dough into 5 X 90g, 2 x 50g. Rest them for 10 minutes before rounding it and drop the 5 x 90g doughs into the baking pan. Do ensure that the baking pan is well greased.



Take 1 of the 50g dough, mix 1/2 Tsp of Charcoal powder into it and knead it well.

The eyes and ears are made up of the charcoal dough. The eyes are made of of 2.5g dough. Round it up and flatten it before slicing it into two. The ears are made of 2.5g dough. Round it up and flatten it as well before slicing each dough into 2. Position them as shown. As for the nose, it is made up of 7g of the original dough each. Simply round it up and position as shown before flattening it onto the main dough. The little black dot on the nose are not weigh. Simply pluck up a bit of the charcoal dough, round it up and position it as shown. The tiny “legs” are made of 5g dough for each panda. Actually, the whole process of shaping the dough took me 45 minutes. By then, the main dough would have already did it second round of proofing.




Otherwise, if you do not want to shape it the way I did. You can simply divide the dough into equal weight before rounding them up and let it did a second round of proofing for 45 minutes.

Then bake these in an oven that has been preheated at 175 degree for 10 to 12 minutes!



After baking thoughts:

The dough is a tad too soft to sharp easily so do remember to flour your hands before attempting to do so. If you are simply making dinner rolls, you can give it an egg wash before baking.

I do love the texture! It is really soft! However, I think the taste can be enhanced. If you are looking to make this dough, you might want to consider wrapping some ingredients with it. You can consider hotdogs, luncheon meats, salami etc.

I know these edible pandas did not do my soft toy any justice. I have failed to give them “cuteness”. However, please do look past that and appreciate my efforts! Please please please! ;)




Garlicky Goodness!

Freshly and Lovingly Baked: 21st Jul 2015



I have not been having any interesting inspirations for a long time. BFF wants to learn how to bake garlic bread and she does not have a mixer at home. I went “Great… -_-“”  ‘. The last time when I actually knead a bread by hand is a very distant memory and I am wondering if I can still remember how to! So to test it out, I have decided to do this bake without using the mixer and solely use my cute little pair of hands to knead instead. It has been nerve wrecking because I hate to fail in a bake. Nevertheless, off I went to shop for the garlic and I bought a huge bag! I figured I can use the excess garlic as prop. ;)

This bread base uses an existing focaccia bread recipe. I think focaccia will be perfect as the basis for savoury bake. I really wanted a garlic bread that can be garlicky on its own and so I incorporated a lot of garlic elements to accentuate the taste. If you do not want too salty a bake, you can do away with the salt in the sprinkles, I like my savoury bake tasty!

The initial concept is to make it into a big rose so that I can tear each “petal” apart as the family dig in. I wanted to name this bake “she loves me, she loves me not” as we tear each “petal” apart! However, the  “petal” fused together while baking and hence it is no longer apt to name it “she loves me, she loves me not”. It was disappointing since the concept was rather exciting for me. But well…… thou shall not cry over spilled milk!

And here goes:


235g Bread Flour
1.5 Tbsp Garlic Powder
15g Minced Garlic
30g Olive oil
4g Instant Yeast
5g Salt
4g Granulated Sugar
130g Water

1/2 Tsp Garlic Powder
1/2 Tsp Italian Herbs
1/2 Salt


Mix the minced fresh garlic with the olive oil and let it sit for a while.

Add in the flour, salt, sugar and yeast into the mixing bowl and combine it well before adding the garlic olive oil and water. Mix it up before kneading it till it passed the window pane test.



Let it did its first proof until it doubled in size. Once done, knead out all the air pockets. For this bake, I roll it flat into a rectangular shape before slicing it horizontal and vertical into smaller rectangles. Then I placed one piece of rectangular dough half way on top of the first one and keep repeating the process till I get a long “string”. Once that is done, I roll it up starting from one end of it. Then placed the rolled up dough onto the desired bakeware and let it did another round of proofing for 30 minutes.



Before baking, I brushed a layer of olive oil onto the dough and scatter the sprinkles onto the dough. Bake it in a preheated oven of 220 degree for 30 minutes. I tent the bake 20 minutes into the process to avoid excessive browning.