5 Stars Soft White Bread


Doubled recipe to bake this loaf


And six sausage buns

The lady who tried this recipe recommended this recipe over  Wu Pao Chun‘s champion toast so I had to give it a try too. I followed the ingredients from her blog, The Fatty Rie and use my stand mixer to prepare the dough instead of bread machine.

– 230g bread flour
– 25g butter
– 25g sugar
– 3g salt
– 3g yeast
– 25g egg, beaten
– 125g cold water

1. In your mixing bowl with dough hook, put in flour then place sugar, salt and finally yeast on the top in a separate spot away from the salt.
2. Add in the egg and water and start to knead into a soft dough.
3. Add in the butter and continue to knead for about 10 minutes then test by pinching a small ball and stretch it as thin as possible. If the dough doesn’t break, it’s ready.
4. Shape into a smooth ball and proof until doubled in size. Punch down gently and divide into 3 equal parts and shape into a log and place into a 20 x 10 x 10cm pan. For sausage buns, weigh dough to 60g each, then roll into a long strip about 1 ft and twirl it around a sausage.
5. Proof a second time until it went about an inch above the rim and bake in preheated oven at 170C for 35-40 minutes. Test for doneness by knocking on the crust, if sounds hollow, it’s done. For sausage buns, bake at 160C for 20-25 minutes.
6. Remove from oven, let it cool in pan for 5 minutes then remove and cool on rack. Slice only when bread is completely cool.

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Carrot Cake with Cream cheese frosting




Largely adapted from Munira’s recipe

100 g Walnuts, roasted and chopped
340 g Carrots, finely grated
260 g All-purpose Flour
3/4 tsp Bicarbonate of Soda
1.5 tsp Baking Powder
1/2 tsp Salt
1.5 tsp Cinnamon Powder
4 Large Eggs
240 g Fine Sugar
240 ml Vegetable Oil
2 tsp Vanilla Extract
150 g Canned Pineapples, drained and blended


The ingredients…


1. Preheat oven at 180°C. Grease and flour your baking pan. I used two 6″ round and a small bundt cake pan.
2 Sift together flour, baking powder, bicarbonate of soda, salt and cinnamon powder. Set aside.
3. In a mixing bowl, beat eggs and sugar on high speed until pale and thick.  Lower the mixer speed and add oil slowly. Next add the vanilla extract.
4. Add the dry ingredients in 2-3 portions until just incorporated. Next fold in the pineapple paste.
5. Remove mixer and fold in carrot and walnut with a spatula until well incorporated. Pour into prepared pans.
6. Bake in the middle rack for 30-35 mins or until golden and skewer inserted comes clean.
7. Let it cool in the pan for 10 minutes before inverting onto a wired rack to cool completely.

Note:  I baked with Smeg oven at 160C (fan mode).

125 g Cream Cheese, softened
1/2 tsp Vanilla Extract (I used 2 tsp lemon juice)
4 Tbsp Icing Sugar, sifted
Milk as needed (I used whipping cream)

1. Beat cream cheese until creamy. Add Lemon juice and icing sugar.
2. Slowly add cream a teaspoon at a time until you reach the desired consistency.
3. Frost cake when it is completely cooled.  Garnish with extra walnuts.


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Almond Chiffon Cake



Almond Chiffon Cake

Ingredients: A

6 egg yolks (65g eggs with shell)
1/2 tsp salt
60g corn oil
70g milk
60g superfine flour or cake flour
1/2 tsp baking powder
60g ground almond (almond meal)
2 drops of almond extract

Ingredients: B

6 egg white
100g castor sugar
1/4 tsp cream of tartar


Preheat oven to 160C. Lowest rack. Blend flour and almond meal until fine. Mix in the baking powder.

1. Beat the egg yolks, salt, corn oil and milk until creamy before adding the flour mixture. Mix until thoroughly combined before setting aside and prepare the meringue.

2. Beat egg whites until foamy before adding the cream of tartar. Gradually add the sugar once the foam became fine. Continue beating to firm peaks.

3. Mix the meringue into the yolk batter in 3 additions, using a hand whisk or a spatula, folding until the batter is well combined.

4. Pour into a 20cm tube pan and tap gently to remove big bubbles and level up the top. Bake in preheated oven at 160C for 80 mins or until cooked. Please adjust temperature and timing according to your oven.

5. Invert to cool completely before unmoulding and slice.

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Pandan Chiffon (cooked dough)


pcc7Pandan Chiffon (Cooked dough)


140g Self raising flour, sifted
105g oil
120g pandan juice
30g santan (coconut milk)
6 egg yolks (65g egg)
1/2 tsp salt

6 egg whites
1/2 tsp cream of tartar
140g sugar

Utensil: used 20cm but recommend to use 21-22cm



1. Preheat oven to 160C.
2. Combine Pandan juice and coconut milk. Set aside. Separate your eggs.
3. Heat oil in a saucepan, using low heat about 70C then add the sifted flour (mix the salt into the flour)and mix with a st. Mixture will be smooth and thick at this stage. Transfer to a mixing bowl and add the pandan/coconut milk mixture and mix until blended. Next, slowly add the egg yolk mixture slowly, stirring with a spatula or whisk until a smooth batter is achieved. Set aside.
4. To make the meringue, place the egg whites in a clean dry bowl of the mixer and beat until foamy. Add Cream of tartar and continue to beat while adding the sugar and continue beating until the egg whites are glossy but at soft peaks.
5. Add 1/3 of the meringue to the batter and fold lightly to mix before adding the next 1/3 portion, fold in until just incorporated and then adding the final 1/3 portion and fold until no streaks of meringue can be seen. Gently pour into prepared pan, and bake for 70-80 minutes or until golden brown. Follow your own oven temperature and time please.
6. Remove baked cake from oven and immediately invert to cool completely before unmoulding.

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Banana Chiffon Cake (cooked dough)

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Recipe Credit goes to Enne Ty

Banana chiffon cake ( cook dough method )


220g banana purée
5 egg yolks (65g eggs)
60 g oil
140 g cake flour
1/4 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt

5 egg whites
85 g caster sugar (can add more if banana is not very sweet)
1/2 tsp cream of tartar

Utensil used: 20cm Tube Pan



  1. Sift all dry ingredients and place in the bowl.
  2. Heat oil to 70C (estimation is fine) and add in the flour. Remove from heat and stir until combined.
  3. Add in banana purée and yolks and mix till well incorporated. Set aside.
  4. Whisk egg white to firm peaks.
  5. Add meringue in 3 portions into the yolk batter and pour into prepared pan.
  6. Bake in the preheated oven at 160 C for about 70-80 mins. or until cooked.
  7. Remove from oven and immediately invert it to cool completely before unmolding.


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Banana Streusel Muffins


img_1767Banana Streusel Muffins

190g all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

2 large bananas, mashed
150g castor sugar
1 egg, lightly beaten
75g butter, melted

50g brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter


Preheat oven to 180C. Line with muffin pan with muffin paper cups.
1. In a small bowl, prepare the streusel by mixing together the brown sugar, 2 tablespoons flour and cinnamon. Rub the tablespoon of butter until mixture resembles coarse crumbs. Keep in fridge until needed.
2. Sift flour, baking soda, baking powder and salt into a large mixing bowl.
3. In another bowl, place mashed bananas, sugar, egg and melted butter.
4. Pour the banana mixture into the flour mixture and gently stir with a spatula until just until combined. Do not over mix or you will end up with tough muffins! Spoon batter into prepared muffin cups up to 90% full. Sprinkle the prepared streusel over muffins.
5.Bake in preheated oven for 18-20 minutes, until a skewer inserted into centre of a muffin comes out clean.
6. Remove from the muffin pans to cool on rack. Best to enjoy these muffins while still warm.

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Neapolitan Sponge Cake (cooked dough method)

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Adapted from this recipe


90g plain flour
12g corn flour
1/4 tsp baking powder
1/4 tsp salt
6 egg yolks
1 tsp vanilla extract
70g Corn oil
100g coconut milk (I used 50ml milk + 50ml coconut milk)

6 egg whites
1/4 tsp cream of tartar
100g caster sugar

Few drops of strawberry paste
1/2 tbsp cocoa powder


1. Sift both flours, baking powder and salt together. Set aside.
2. Heat up oil to about 70Deg C then add in the sifted flour mixture. Remove from heat and mix until a smooth paste forms. Add milk/coconut milk and mix until smooth. 3. Add egg yolks one by one into the mixture together with vanilla extract and mix until combined.
4. Beat egg whites until frothy, add in cream of tartar and beat until soft peaks form. Gradually add in sugar and beat to firm peaks.
5. Lighten the batter with 1/3 portion of the meringue using a hand whisk. Then add another 1/3 portion of the meringue and gently fold. Repeat with the remaining portion until fully incorporated.
6. Divide the batter into 3 portions. Add in strawberry paste into one portion of the batter. Sift cocoa powder into the second portion and fold gently to combine. Leave the third portion plain.
7. Drop dollops of each portion of batter randomly into an 8″ round or 7″ square cake pan until complete.
8. Bang the cake pan on the kitchen bench to remove large air bubbles. Then, use a chopstick to swirl through the batter to create a marble effect.
9. Bake the cake at 160C for 70-80 minutes in a water bath until cake is done. Please adjust your temperature accordingly or use the method that works best for your oven.
10. After removing cake from the oven, wait for the cake to pull away from the pan before unmoulding.



No pretty pics, wasn’t feeling too well – these were taken from my lunch box:P

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