If you love it, make it

I have a confession. I love bread.

Any kind of bread : White, multigrain, loaves, buns, sweet and savoury. You name it, I love it. Not good for the waist. but SO good for the tummy. haha of course, there is an abundance of bread here in aussieland. But honestly, what is better than baking your own bread? You could add anything you want into the dough, any combination! And there is something about seeing it rise and proof and punching out the air before kneading it. Therapeutic. Awesome.

one of my favourite breads is no doubt garlic bread. The buttery-garlicky goodness when you bite into the bread could just put a smile on my face every single time. I came across this recipe while recipe searching, and I love the way it’s called. Monkey bread. Just sounds so playful. I’ve seen other recipes of monkey breads, and most of them are sweet ones with cinnamon sugar. So I was thrilled when I saw this parmesan-garlic one!

I loved the whole process. From mixing the dough, watching it rise, cutting it into smaller pieces, dipping it into butter and coating it with the parmesan garlic mixture. Doesn’t it already sound yummy?After making this, now I wanna try making the sweet one. hmm.

So how did we devour them? Have them with homemade roasted pumpkin soup ! (:

So I urge you all to start trying making your own bread. I’ve failed a few times before, and they turned out to be really dense, but they were still yummy! Nothing beats freshly baked bread, and having the whole house smell of it! You will not only enjoy the process, but also enjoy the end product! I don’t think there is anything better than that.

It turned out a little darker than I hoped, but it was still super yummy : warm, crusty, cheesy, buttery and garlicky!

Garlic-Parsley-Parmesan Monkey Bread (adapted from No Face Plate)

1 pkg active dry yeast
1 tsp sugar
2 cups bread flour
1 cup all-purpose flour
1 tablespoon salt

2/3 cup parmesan cheese, grated
3 tablespoons freshly minced parsley
Black pepper, tons
10 cloves garlic, crushed, minced

1/4 cup butter

Steps :

1) In your stand mixer bowl, pour one cup warm water. Add your yeast and mix. After a minute or two, add your sugar and mix well and let stand for 5 minutes.

2) Add salt, then while mixing, gradually add your flours. Use a scraper to push the mass into the bread hooks and let it run 5-6 minutes, until a firmish dough has formed. Let the dough stand for 15 minutes, then knead another 2-3 minutes, until the dough’s “skin” is slightly shiny. Remove to an oiled bowl, cover, and let your dough rise for an hour.

3) Mix cheese, herbs, salt and pepper in a small bowl. Melt your butter in a small saucepan and set aside. Preheat the oven to 200°C.

4) Turn out your dough onto a very lightly floured board and here comes the fun part! Pull out about a tablespoon of dough and form a ball. I ended up with about 30 pieces. Dip into the butter, then dip into the cheese mix, rubbing the mix around the entire piece.

5) Place in your buttered bundt pan. Continue until your dough has been used up, filling the pan evenly and flatly. Let the dough rise another 15-20 minutes, until about doubled. Bake for 30-35 minutes, until the top of the bread is browning.

The fun thing about this is you can pull out the bread bit by bit so easily and just pop them into your mouth! Fun and yummy : Best combination ever! The mr and I had so much fun pulling it apart. haha


Croissant Bread and Butter Pudding

Sorry for the lack of posts everyone! Been really busy with uni work and accompanying family and friends who have been visiting non-stop for the past 2 months and it has been awesome! (: But keeping them company means less time to cook and bake in the kitchen. Till now! So I do apologise but thank you for still reading my blog! Really honoured (:

So it’s the semester break now and I’ve got alot more time on my hands and I have to say, it feels really good to be back in the kitchen coming up with new dishes to try! Absolutely loving it!

So today I decided to make a dessert that I have always loved having at buffets : bread and butter pudding, but with a small twist! I used croissants instead of bread. Who could resist croissants huh? I definitely can’t!

I added chocolate and raisins and a little cowboy shot liquor to give it the additional kick! hahas. The mr and his sister loved it, which made me even happier! (: Always nice to know what people think about it after they’ve tried it. Almost like having food critics in your restaurant, and waiting for their review on the papers or their blogs. haha. Although I am my toughest critic, always good to know what other people think too!

I had extra yolks in my custard as I’m aging my egg whites for another shot at making macarons. (fingers crossed!) so my custard is extra thick and heavy which I actually prefer! Not too bad for my first try I think! hehe With such a heavy custard, we only need to have a little to be full! So it is a good thing too! trying to watch the waistline haha

So here’s the recipe, hope you will enjoy it as much as we did!

Ingredients :

3 crossiants (medium in size)

20g unsalted butter

20g dark choc chips

30g raisins

zest of 1/2 an orange

300ml cream

50ml milk

3 tbs cowboy shot liquor

1 egg

3 egg yolks

50g sugar

1 tsp vanilla paste

my egg had a double yolk! was so super excited and amused haha


1) Tear the croissants into smaller pieces and fit them into the baking pan (a deep dish is best)

2) Cut the butter into small pieces and place then in between the croissant pieces. Top the croissants with the chocolate chips and raisins.

3) To make the custard, mix the cream, milk, orange zest and vanilla in a bowl. In a separate bowl, beat the egg, egg yolks and sugar till well combined and mix it into the cream mixture. Stir until well combined.

4) Pour the custard over the croissants and let it sit on the bench for 10 mins while pre-heating the oven at 180 degrees celcius.

5) Bake for 20 mins until golden brown. You can eat it really hot, or have it warm (the way I like to have mine!)


on a side note : I found the cutest stamp from the Sunday markets along St Kilda beach! (:

Absolutely loving it! (:

ps: I’ve added this post on “Sweet as Sugar Cookies” sweet treat linky party! Head over to see much more yummy sweet treats! (:

Bread Baking Frenzy!

The boy loves bread. He would usually have a couple of pineapple buns from Bread Top when he’s hungry or a couple of slices of raisin toast at home! He has been asking me to make bread at home so that we won’t have to buy it anymore. And so I did!

I made two of his favourite types of bread : Po Lo bun (pineapple bun) and Raisin bread !

I suspect my yeast is not working anymore, as my bread hasn’t been proofing on both occasions. Sadly. haha So the bread has turned out denser than I hope, but it was still yummy! (: Gonna buy new yeast and try it again!

the recipes I used were easy to follow and really quite quick besides the time needed for the dough to proof. other than that, you will be able to eat the bread within 35mins of it being in the oven! How good is that? hehe so here’s both the recipes! Hope you all will enjoy it as much as I did!

Po Lo Bun

(Adapted from Kitchen Corner, I doubled the recipe)

For the bread :

300g bread flour

2 tbsp milk powder

1/2 tsp salt

60g sugar

2 tbsp beaten egg

2 tsp yeast

140g water

30g butter

For the polo pastry :

100g plain flour

50g sugar powder

2 pinch of salt

2 tbsp beaten egg

60g butter

Steps :

  1. Knead all the bread ingredients with the dough hook mixer for 15 minutes then proof for one hour.
  2. Punch out the gas and divide it into 8 portions then rest for 15 minutes.
  3. Make the polo pastry: beat the butter until pale and fluffy then gradually add in sugar powder, salt and milk powder.
  4. Gradually add in beaten egg till everything combine.
  5. Gently fold in plain flour, don’t over mix the pastry. You might find it too sticky, add a little flour but not too much.
  6. Divide it into eight portions. I let it sit in the fridge for half and hour. (it would be much easier to handle later on)
  7. Take a polo pastry on the left hand and a dough at right hand. Push the dough into the polo pastry from outside to inside by turning the palm of your left hand until 3/4 of the dough has place inside the polo pastry. (follow the photos show at the original website)
  8. Place the dough seal side down and egg wash it then use a sharp knife gently draw chequer pattern on the pastry surface.
  9. Let it proof for 1 hour then bake at 170 degrees C preheated oven for 25 minutes (till the top is golden brown).

Raisin Bread

(adapted from Table for 2 or more)

Gorgeous recipe and I just added raisins after punching out the air of the dough (:

Bread loaf :

320 gm Bread flour
66 gm whipping cream
162 gm milk
33 gm honey
16 gm butter
3 gm yeast
4 gm salt
30gm egg

75g raisins (or more if you like to have more fruit in your bread)

Topping :

1 tbsp butter
2 tbsp coarse sugar
Egg (to brush)


1. Knead everything together, except butter for 15 minutes. Add in butter and knead until a thin membrane can be formed when stretched. (I couldn’t really get this consistency!)

2. Cover and let proof for an hour or until doubled. (Mine didn’t, sadly, but i still gave it a good punch haha)

3. When dough has doubled, punch down and knead. Mix in the raisins and divide into six balls.
Stretch each ball long and flat, roll up. Place rolled up dough into a buttered loaf pan.
Let proof until double again.

4. Preheat oven to 180C. When dough has doubled, make a long 1 inch deep slit all the way through the centre. Mix butter and sugar for topping and spoon into the slit, trying to push them down a bit. Brush egg onto dough top.
5. Bake at 180C for 10minutes and 160C for 25 minutes.
Give them a try! (: You definitely won’t regret it! hehe

Most Important Meal of The Day : Breakfast

what is your favourite meal of the day? Breakfast, lunch, dinner or supper? Tea maybe? hehe without a doubt, mine is breakfast. Especially having breakfast with my loved ones. We could sit there for an hour or two just enjoying our food, coffee (probably a chai latte) and talking about everything that is happening around us.

my favourite kind of breakfast? Anything that has fruits and eggs and toast! Combine them together, I would say my favourite thing to have for breakfast is French toast or pancakes! hehe But I wouldn’t say I will turn down a good eggs benedict either! haha (:

we went to Safeway a couple of days back and we saw this loaf of bread that I just couldn’t resist. Scones is a big favourite of me and my mum’s and when I saw scones toast, I had to get my hands on them! hehe and the only thing I want to make with them, is french toast! hehe and I did today (:

the thickness of the toast was just right and the fresh bananas complimented the sweetness of everything. Absolutely loved how it turned out! A perfect piece of toast for this dish!

French Toast with Fresh Bananas and Golden Syrup

Ingredients :

4 pieces of bread

3 eggs

1 cup of milk

2 tbs brown sugar

butter for pan

Fruits (any of your favourites)

Maple syrup or Golden syrup

Steps :

1. Beat the eggs, milk and sugar till it’s well combined.

2. Dip bread into the mixture and cook it on a hot pan.

3. Serve with fruits and syrup. EAT UP! (:

Yummy breakfast that didn’t cost the normal $10 I would pay for it outside! (:

Cinnamon Raisin Pecan Rolls

oops. I did it again. my cravings always gets the best of me. haha (: Well but after seeing how this turned out. I have no regrets whatsoever. Just need to include more exercising in my daily routine, and I am safe! haha.

This is a Rachel Ray recipe. When I am back in Singapore and wake up early in the morning, I would always turn the tv on and catch the Rachel Ray show. I find it really amazing how she can always whip up something delicious and she does it with interesting themes : all things that are from a bottle, or leftovers, or practically anything! Her ability to make or bake something yummy is endless! So when I decided to try another recipe for these delicious little things, and saw that she has a recipe online, I couldn’t not try it!

Sorry I didn’t manage to take step to step photos. I was busy watching tv shows as I was baking these! But I followed the recipe to the tee, and trust me it’s one you would wanna dive right in to! (:

I used two different sized pans. One is a 20X20 square pan and a 18cm round pan. I personally loved how the buns turned out in the round pan. I thought it looks just like a flower. A yummy one, indeed. haha

and I didn’t burn it this time! (: The colour on the rolls were just gorgeous! Was so happy when I took them out of the oven! hehe

So give this recipe a shot as well as the other and let me think which u prefer!

Cinnamon Raisin and Pecan Rolls (Adapted from Rachel Ray Mag.com)

Ingredients :

½ ounce dried yeast (2 envelopes)
½ cup warm water
¾ cup plus 3 tablespoons milk
7 tablespoons unsalted butter, melted
¾ cup granulated sugar
1 large egg
1 teaspoon salt
4 to 4½ cups all-purpose flour
1 cup light brown sugar
2 tablespoons ground cinnamon
1/2 cup raisins + 1/4 cup chopped pecans (optional)

Steps :

1. Combine the yeast and warm water and set aside for 10 minutes.

2. Warm 3/4 cup of the milk in the microwave. In a large bowl, combine 4 tablespoons of the melted butter and the warm milk. Using an electric mixer with a dough hook at low speed, or a wooden spoon, slowly stir the dissolved yeast into the butter and milk. Add ½ cup of the granulated sugar, the egg and the salt, and mix until combined. Add 4 cups of the flour, ½ cup at a time; mix until smooth. If the dough is sticky, add up to ½ cup of flour.

3. Knead the dough on a floured surface for 5 minutes, place in a medium bowl and cover with plastic wrap. Let rise until doubled in size, about 1 hour.

4. Stir together the brown sugar, the remaining 1/4 cup of granulated sugar and the cinnamon. On a floured surface, roll out the dough to form a 12-by-24-inch rectangle. Brush the remaining 3 tablespoons of melted butter over the dough, and sprinkle the brown sugar mixture on top. Scatter the raisins over the dough.

5. Starting with a long side, roll the dough up into a log, jelly-roll style, then cut with dental floss or a sharp knife into generous 1-inch slices. Place in 3 greased 9-inch round cake pans (about 7 rolls per pan). Let the rolls rise for 45 minutes.

6. Preheat the oven to 350°. Bake the rolls, uncovered, until crusty and golden on top, about 25 minutes.

Easter Holidays : Hot Cross Buns

Being crazy over making bread/buns now (yes I know, this is only my second attempt, but it’s becoming addictive) and Easter just around the corner, I had to bake some Hot Cross Buns! (one a penny, two a penny, hot cross buns! haha) I have the song in my head now, and I am very sure it is going to last throughout this Easter weekend.

Let me explain how my Hot Cross Buns have a slight tinge of pink. As I didn’t have any apricot jam, I used Ms Marples’ berry jam instead. I am glad I used the berry jam, cause I feel the pink made the buns prettier! hehe (: so I did a search on hot cross buns recipes and found the one posted by Citrus and Candy! And I’m so glad I did, cos they turned out well! A bit dense, but when it’s warm, SO GOOD! (: and you know what? Have it with a slice of butter, even better! hehe

i made both big and mini ones. hehe big ones for breakfast, and smaller ones for tea! haha (: What a good idea (I just thought of it like 2 seconds ago!) Actually I made smaller ones cause my baking pan was a 20X20cm baking tray so I couldn’t fit all 12 rounds! hehe

so here’s the recipe adapted from Citrus and Candy, have a very good Easter everyone! (:

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Cinnamon and Pecan Swirl Buns

There is no doubt that I have a sweet tooth. And what I have been craving are the caramelised, nutty, cinnamon-y bread like yummers for the longest time! But instead of paying heaps for just one cinnabon, I decided to make some for myself! (: and boy am I happy I did. Cause the process of making it was so much fun! I wanna make more like tomorrow! haha.

the only sad thing was that the oven I have in this new place is fan forced and I think the oven is hotter than what it specifies to be even though I did the conversion of temperatures. I so need to get a thermometer for this oven. haha. BUT! the cinnabons still came out super yummy besides the burnt sides. But the few burnt sides will not put me down! hehe I’m still happy I got the courage to try making buns for the first time! hehe

I bought myself a new rolling pin from Myers today. hehe I’m a happy camper! (:

Bread or buns has been very foreign to me, and I always thought I need a bread maker to make awesome bread. Yeast is also something I am not use to working with, but I conquered that fear! (: Absolutely love the sight of seeing my dough double in size and have crazy fun of punching the air out! haha.

haha. the print of my fist! super cute! (:

so I urge you not to wait as long as I have to try making buns or bread for the matter! I waited far too long! These were easy, not as time consuming as it sounds and just absolutely divine! hehe

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