Archive for Uncategorized

Sourdough starter Soft Sandwich loaf



Sourdough starter Soft Sandwich Loaf


330g Japanese Bread flour
2 Tablespoons of whole wheat flour
66g Stiff Sourdough Starter (fed 15g:45g:45g)
264g liquid – 2 Eggs and top up with full cream milk to the required weight
30g Sugar
50g lightly salted Butter, softened at room temperature
4g Salt


  1.  In a stand mixer bowl, place all ingredients except butter and mix until dough is smooth and pliable.
  2. Add butter and continue to knead to window pane.
  3. Remove from bowl, and place on lightly floured tabletop. Divide into 3 portions.
  4. Take one portion, roll flat to about 8 inch long then roll into swiss roll. Set aside to allow it to relax. Continue with the other 2 portions.
  5. Take the first portion and roll out flat again then roll back into a swiss roll shape. Place into greased and flour baking pan. Repeat with the balance.
  6. Allow the dough to proof until it reaches the rim of the pan before baking in preheated oven at 190C for 35 minutes. Tent if it gets too brown.
  7. Remove from pan once cooked and cool completely on wire rack before slicing.




Comments (2)

Sourdough soft sandwich loaf



Soft bread using sourdough

225g bread flour
90g water
50g fullcream milk
5g salt
50g active sourdough starter
12g milk powder
30g butter
10g sugar
15g toasted black sesame seeds


Add all ingredients except butter and sesame seeds into a stand mixer and knead until smooth and pliable. Add softened butter and continue to knead to window pane stage. Add sesame seeds and knead until just incorporated.
Remove from mixer and divide into 3 portions. Roll out into strips and plaid together. Fold the plaited dough into half and place into greased loaf pan.
Allow to proof until about tripled its size. Brush the top with egg wash and bake in preheated oven at 190C for 30-35 minutes or until golden.
Note: pan size is 20x10x10cm


Leave a Comment

Herman Soft Bread (single proof)

Using Pandan Juice for this loaf

Plain white loaf

Added 20g of Whole meal flour to the above loaf

Using Bluepea Juice to get this color

Herman Soft Bread (Single proofing method)
Recipe by Xiu Li
Herman 130g
260g bread flour
1 large egg
60ml milk (slowly add, adjust accordingly)
2g salt (6g for salty toast)
30g butter


1. Mix all ingredients (except butter) together (I used a stand mixer) and knead till you get a silky and elastic dough. Incorporate butter and knead till window pane stage.
2. Divide dough into 3 portions, then roll out flat and slightly shorter than the width of the pan. Roll up like a swiss roll, and place into well greased loaf pan. (my pan measurement is 20x10x10cm).
3. Cover with the pan cover if using pullman loaf pan or a damp cloth if using open top loaf, at room temperature for 8-10 hrs or until the dough tripled in size/90% of height of pan.
4. Bake at 170C, for 25-30mins for buns/35-40mins for big loaf, cover bread with foil if it browns too quickly. (If baking in a covered loaf pan, increase temperature to 190C for 35 minutes).

Comments (3)

Strawberry Zebra Sponge Cake




Strawberry Zebra Sponge Cake


6 large egg yolks
70g oil
45g milk + 5g strawberry paste, stir to blend well
50g milk
95g self raising flour
1/4 tsp salt

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


1. Line the bottom an 8″ round pan. Grease the sides for easier unmoulding. Preheat oven to 160C.
2. Sift flour and salt together. Divide into 2 portions.
3. Beat egg yolks, oil together until combined before dividing into 2 portions equally and add strawberry milk and milk into each portion respectively.
4. Stir in the flour for each flavor. Set aside.
5. Beat egg whites until frothy before adding cream of tartar. Continue beating while gradually adding the sugar. Beat till firm peaks but not stiff. Divide into 2 equal portions. Fold the divided meringue into the yolk batters respectively until evenly mixed. Prepare two similar size ladle or two ice cream scoops.
6. Scoop one large scoop of each batter into prepared pan alternatively on top of each other. Tap after every scoop to flatten and remove bubbles. Bake with a water bath at 160C for 75-80 minutes or until cooked. (Time and temperature is indicative only)
7. Remove from oven, wait until cake has pulled away from the sides before inverting on to a smooth non stick pan. Remove paper lining and re-invert on to a rack.
8. Place cake in the oven (do not turn it on) to dry using the remaining heat if the cake is still wet.

Comments (4)

Black Sesame Chiffon

IMG_8741IMG_8746Black Sesame Chiffon


70 gm self raising flour
50 gm black sesame powder
2 tsp charcoal powder
1/4 tsp salt
40g sugar
5 Large egg yolks (75g with shell)
50 gm corn oil (can replace with coconut oil)
80 ml coconut milk (santan) (can replace with milk for healthier version)

5 egg whites
60 gm castor sugar
1/4 tsp cream of tartar



Preheat oven to 160C; lowest rack.

1. Hand whisk egg yolks, sugar, santan, salt and corn oil until blended.
2. Sift the flour then mix sesame powder and charcoal powder with the flour; add this to the egg yolk mixture and use a hand whisk to stir until well combined. Set aside while you prepare the meringue.
3. Using an electric mixer, whisk egg white, cream of tartar and castor sugar until firm peaks formed.
4. Mix 1/3 of meringue with yolk batter with a hand whisk. Add another 1/3 portion and fold gently with the whisk. Then pour in balance of meringue. Fold gently using a spatula until no more streaks of meringue can be seen.
5. Pour batter into a 20cm tube pan and tap pan lightly to remove air bubbles.
6. Bake in a shallow water bath for 1 hr at 160°C then reduced to 120C, remove the bath and continue to bake for another 20-30 minutes. Remove and invert immediately to cool.
7. To unmould, run a thin knife around the sides, the tube and the bottom of the cake.

Comments (7)

Blueberry Lemon Cupcakes



Blueberry Lemon Cupcakes

For the Lemon Blueberry Cupcakes:
210g plus 2 tablespoons all-purpose flour, divided
1.5 teaspoon baking powder
1/4 teaspoon baking soda
120g full-fat sour cream
120g full cream milk
2 tablespoons fresh lemon juice
110g fresh or frozen blueberries, if using frozen do not thaw first

120g salted butter, at room temperature
120g caster sugar
1 tsp vanilla extract
1 large egg plus one egg yolk, at room temperature
2 teaspoons finely grated lemon zest


For the Lemon Blueberry Cupcakes:
Preheat oven to 175C.  Line a 12 cup muffin tin with paper liners and set aside.
1.In a medium bowl combine 210g flour, baking powder, baking soda, and salt; set aside.

2. In a separate bowl combine the sour cream, milk, and 2 tablespoons of the lemon juice with a handwhisk. Set aside.

3. Place blueberries in a small bowl and toss with 2 tablespoons of flour to coat the berries and set aside.

4. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth, about 30 seconds.

Add in the sugar and vanilla extract and beat until well combined.

Add in the egg and egg yolk and continue to beat until blended then reduce speed to low and add half the flour mixture followed by 1/2 the sour cream mixture.

Repeat with remaining flour and sour cream mix, being sure to mix on low until just combined. Using a rubber spatula, fold in the floured blueberries and lemon zest.

5. Spoon the batter into the prepared muffin cups, filling them 3/4 full and bake in middle rack for 20-25 minutes or until cooked.

6. Cool completely before frosting.

Leave a Comment

Chocolate Banana cake

img_7702img_7712Chocolate Banana Cake

100g butter, melted
150g caster sugar
175g self-raising flour
1/4 tsp bicarbonate of soda
1/4 baking powder
4 tbsp cocoa powder
100g chocolate chips
180g very ripe bananas
3 large eggs, separate 2
50g full cream milk (liquid)

For the topping:
100g milk chocolate
50g whipping cream
some chopped roasted walnuts


Heat oven to 160C.  Grease and line bottom a 9 x 5″ loaf pan with baking paper (allow it to hang over top of tin).
1. Mix together sugar, flour, leaveners, cocoa powder and chocolate chips in a large bowl.
2. Mash the bananas in another large bowl and stir in the whole egg + the 2 yolks, melted butter and milk. Once combined set aside.
3. Beat the egg whites until stiff. Set aside.
4. Add banana mixture into the flour mixture and stir until just incorporated.
5. Add 1/3 of the meringue and mix with a spatula to lighten before adding the remaining meringue. Mix gently until fully incorporated then transfer into prepared baking pan.
6. Bake in preheated oven for 70-75 minutes or until a skewer inserted comes out clean.
7. Allow to cool in the pan on a wire rack.

While cooling, prepare the ganache. Heat up 50g of whipping cream and pour over 120g of chocolate chunks, wait few minutes then stir until smooth. Cool slightly then apply to the cooled cake. Chill until ganache is set before slicing and serve.


Leave a Comment

Older Posts »