馒头阿。。馒头。。我真的对你情有独钟。。Steamed Buns

Freshly and Lovingly Steamed on : 22nd Feb 2014


My oven is giving me tonnes of issue these few weeks. Every attempt at baking turned into episodes of disaster. I am at the bottom of the valley. I needed a helping hand but the electronic plate which Bosch technician said it is a must to replace will take weeks to arrive.

I have endured weeks of non activities. I missed the smell. I missed sinking my hand into the dough. I missed producing pieces of work here.

It looks like I will not be able to use the oven for a while. So I resorted to steaming. I have never been able to produce very flawless steamed buns before. Since my oven is down, its God’s will that I try steaming these buns again.

I was pacing up and down this little space of mine while waiting for the end result. You cannot imagine the joy when I lifted up the wok cover to see these pillowy pigs. Just totally happy. Okie, I shall leave this recipe with you and get on to prepare my night out with the girls.





300g + 2 Tbsp Hongkong Flour
(300克 + 2 汤匙 水仙粉)
3g Instant Yeast
3g Baking Powder
40g Granulated Sugar
160ml Water
15g Canola oil


Mix flour, yeast, baking powder and sugar together in the mixer bowl. Mix well before pouring in the water and oil. Stir with a spoon to combine before kneading it for 10 mins.


Cover it and let it proof for 1 hr or until double in size. Once that is done, divide into 45g dough. Round these up and placed it on square pieces of parchment paper. The ears, nose and tail are made of 1g each of dough. Eyes are simply sesame seeds.

面团揉好侯用保鲜纸盖上。让面团发酵1小时或直到面团发至两倍大后进行切割。分成45克的小面团。整理成圆形。鼻子,耳朵和尾巴的面团各1克的重量, 也整理成圆形备用。眼睛部分是用黑芝麻形成。把猪猪照型做成就可进入第二次发酵。

Let it proof for 15 mins. During which, hest up the water in the wok. Ensure the water is boiling before placing the buns in. Steam for 12 mins at medium heat.


Do not lift the cover once you off the heat. Let it rest for 2 mins.


This is a plain bun because I am testing recipe. You can put any desired fillings in if you wanna to attempt it. 🙂


Gula Melaka Bread – ( 中种法 )Simply Divine

Freshly and Lovingly Baked on : 2nd Feb 2014



Never had I attempted this method of making bread since the day I got addicted to it. I was nudged many times by the dowager to try this method of making bread. I always told her that there is a time for everything.  I need an impulse to do so.

Oh yes, as I was nursing the bad bout of illness I have got since Wednesday and have plenty of time to read, the urge arises.  In chinese, this method of baking is called 中种面包。It involves prepping a starter dough and let it rise for an extended period of time and then incorporating it into a fresh dough.

I chose this to bake today largely because I love the flavor of Gula Melaka and also very keen on the method of baking

Do enjoy the process. Its my first attempt and I can tell you it is not that difficult to achieve. You probably just need to plan the bake in advance. I did up the starter dough (中种面团)the night before.

Dough to prep in advance

214g Bread Flour
2g Instant Yeast
128g Skimmed milk (cold)


Mixed all ingredients together. Use your hand and knead in all those ingredients. Placed in a bowl and let it rise overnight for 14 to 16 hrs. Otherwise, if you intend to make it within the same day, you can let it rise for 4 to 5 hrs.

Main dough

90g Bread Flour
30g Eggs
3g Instant Yeast
A pinch of salt ( abt 5 to 7g)
14g Milk powder
60g Gula Melaka
30g Unsalted Butter ( Softened )


Mixed all ingredients and the starter dough ( except the butter ) into the mixer bowl. Knead well before adding the butter. Once it pass the window pane test, let it rest for about 10 minutes before cutting it up into twelve 43g dough. Round it up and position onto the greased baking tray. Let it proof for 60 minutes before baking them in a preheated oven of 170 degree for 15 minutes.

Once done, let it cool on the wire rack. Enjoy it with a cup of coffee. Simply pleasure.


This texture made me skip around the house in glee.


Home Made Bak Kwa Bread – fusion style

Freshly and Lovingly Baked on : 31st Jan 2014



I have been abstaining from processed food for as long as I can remember.  I stayed away from fast and convenience food. I avoid eating food that I am not able to see what it is made up of. This all started after I watched the show Food Inc.  In addition, I am into anti aging and seek to feed this temple with good proper fresh food as much as I can. I prefer to obtain the neccessary nutrients from food.

If I can replicate the ‘fast food’ or processed food that I like, I might try to do so. The craving for those food is usually quite  negligible for me. However, this festive season, I am tempted to make my own Bakkwa.

A viable comfort food can be  Bak Kwa sandwiched between slices of bread. Only in this case, I am sandwiching it between focaccia with large dollops of cream cheese.



225g minced pork ( good to incorporate some amt of fatty part)
40g granulated brown sugar
1 Tbsp Honey
1/2 Tbsp light soy sauce
1/2 Tsp Dark Soy Sauce
A dash of fish sauce
A pinch of pepper
1/2 Tbsp Oyster Sauce


Mixed all ingredients into the minced pork and left it to marinate overnight.

Before baking, preheat the oven to 160 degree. Line a 15cm by 15 cm tray with parchment paper.

Spread the marinated meat thinly onto the tray. Baked it for 30 minutes. Take it out and cut it into the shapes that you wanted. Preheat oven to 200 degree and flip to the side that has not been bake and bake it for another 15 minutes. Flip over again and bake for 5 minutes. Do watch out since it get burnt very easily at this stage. I cut the meat into 2 rectangular portions and chipped off the burnt part.



I only made a small amount of bakkwa largely because I am testing the recipe and this is my first attempt.

I lost concentration and it turned a tad charred. But next attempt will be better for sure. I like the taste of this home made bakkwa. Try it someday. Home made beats everything!


While the meat was baking, I prepare the foccacia dough.


The wet
300g Lukewarm water
50g Olive oil

The dry
500g + 5 Tbsp Bread flour
5g instant Yeast
7g Salt
7g Sugar


Mix the dry ingredients into the mixer bowl. Then pour in the wet ingredients. Stir to combine.

Then knead for 10 minutes until smooth and did not stick to the bowl. Do your window pane test. When it is ready, transfer the dough to an oiled bowl and let it to proof for 1 hr or until double in size.

In this bake, I used a 20cm by 10 cm loaf pan.

Once the dough has risen, punch down and divide the dough into 3 equal portions. Let it relax for 5 minutes and roll out 20 by 10 cm rectangle.

Oiled the loaf pan and placed one portion of dough at the bottom of the loaf pan. Layer with one slice of bakkwa and cream cheese. Alternate with another piece of dough and bakkwa and cream cheese.

Finally let this proof for 30 minutes while you preheat the oven at 200 degree.

Before baking, use a fork to pierce some holes and brush it with olive oil. Sprinkled some sea salt on top and bake for 30 minutes.


I let this bake cool overnight. Do not attempt to slice into the loaf immediately after you take it out from the oven. I used to make the same mistake as I was so eager to see how it looks like! The cooking process is still on going. So have some patience!