Homemade Pizza


Homemade pizza  made from scratch for lunch today. Zann loves it and finished all. I had two slices. Topped with prawns, cod fish, ham, scallops, broccoli and mozzarella cheese.

bread flour 200g
cake flour 20g
corn flour 30g
sugar 1tbsp
salt 1 tsp
warm water 150ml 
instant yeast 1tsp
olive oil 1 tsp

Add all the ingredients except olive oil and knead into a dough. Add in olive oil and continue to knead until smooth and elastic. Set aside for proofing until 45mins. Punch out the air. Roll out the dough as thinly as possible and put toppings on top. Proof for another 30mins. Bake in preheated oven at 200C for 15-20mins.

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Rice Yoghurt Loaf Bread


Late night bread making for the weekend. First time used leftover cooked rice and yoghurt.



the love of spreading half kaya and half butter on a slice of bread…


I love the softness. Even after 2 days, the bread still remains soft. I think yoghurt and rice is the reason


cooked rice 100g
warm water 100ml


bread dough
cooked rice paste 1 (above)
bread flour 200g
wholemeal flour 80g
instant dry yeast 3/4 ts
salt 1/4 ts
sugar 30g
unsalted butter 30g
yoghurt 80g
milk wash

Add 100g cooked rice into 100ml warm water,Set aside for 15mins until the mixture cools down. Add all the ingredients except butter and knead into a dough. Rub in butter and continue to knead until smooth and elastic. Set aside for proofing until 2 hours. Punch out the air. Roll out desired shape and place inside the bread loaf tin and proof for 60mins or so until it rch 80% of the cake tin. Bake in preheated oven at 170C for 40mins.

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Caramel Pandan Jam


This 30mins  recipe attracted me. It’s my first time making kaya. Kaya plus caramel, that seems a perfect combination. Plus hub loves caramel. If only I know homemade kaya is so easy last time. Seriously, this kaya is not much different from what we bought outside. Umm although 5 eggs used in the recipe are a lot. Ah well. Once a while indulgence. 

Half way prepared the ingredients, I realised my coconut milk has expired. I quickly rushed down to  the nearby minimart, leaving baby in Zann’s care. Ah lucky have! Minimart Aunty was surprised to see me and even asked why I so free can  make kaya! 

Who said I am free at home…with a baby and a kid at home, how to be free?  I feel stressed. I don’t know. I will still bake while  I can. Until the day I go back to work next year? 



Recipe (Adapted from Rasa Malaysia)

5 eggs
200g sugar (slightly sweet for me, maybe can reduce to 150g)
1/2 cup coconut cream
3/4 cup coconut milk
3 pandan leaves (I used 1 tbsp pandan juice extracted  from 20 pandan leaves)
1 1/2 tbsp corn starch + 1 1/2 tbsp water

75g sugar (can reduce to 50g next time,, I find the colour dark)

Crack eggs in a big bowl. Add cream, coconut milk, sugar. Whisk well. Filter the mixture. Transfer the mixture to saucepan. Add pandan juice into the egg mixture. Use wooden spatula to stir for 20mins. Add cornstarch to thicken. The mixture will turn lumpy.

Make caramel. Heat sugar until sugar melt and turns golden brown. Add into the kaya mixture and stir well. Turn off the heat. Let the jam cool down. Transfer the kaya into the blender and blend till smooth. Transfer to the jam bottle. Keep in the fridge for until a week.


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Multi layer Butter Bread Loaf 奶油千層吐司


Late night bake. It’s been awhile since I made white loaf bread. 


Recipe adapted from 原味-Carol 100道无添加纯天然手感面包 

bread flour 270g
cake flour 30g
yeast 1/2 t
salt 1/8 t
sugar 30g
milk 200ml
butter 20g

Used straight dough method.

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Banana Caramel Swiss Roll


Baked this swiss roll with so much anxiety. I was alone with a baby! And I baked this while he was asleep. But he woke up when I was preparing the cream. Argh. How to focus with a crying baby. Still, I completed this roll cake whine I sat him in the kitchen with me. 



I decided to use my cookbook, the trusted recipe from Okashi. I like the soufflé roll. Soft and most importantly no crack at the top. Zann asked me why I put banana and not strawberries. I forgot about the strawberries in the fridge. She didn’t want to eat initially, but after a first bite she changed her mind. Phew! 


soufflé roll sponge

egg 1
egg yolks 3
vanilla extract 1tsp
unsalted butter 35g
top flour 60g
milk 60g
egg whites 3
castor sugar 85g

Preheat oven to 180C. Line a 28x28cm flat square cake pan with parchment paper.

Combine egg, egg yolks and vanilla extract in  a bowl and beat lightly. Set aside.

Place butter in a sauce pan and heat until melted. Add flour and cook through. Transfer the butter-flour mixture to a bowl. Add egg mixture little by little. Add milk and mix well. Strain mixture and set aside.

Make meringue. Beat egg whites till foamy. Add half of the sugar and continue to beat, then add remaining meringue and beat till stiff peak. Add one-third of the meringue to batter and fold in lightly, then add remaining meringue and fold. Pour batter into prepared cake pan and spread evenly with a scraper.

To make caramel cream

sugar 50g
whipping cream 50g

Place sugar into a saucepan and heat until it caramelises. Pour cream carefully into the saucepan and stir until smooth. Leave to cool.To make whipped creamwhipping cream 120g

sugar 1tspCombine whipping cream and sugar in a bowl. Beat till stiff peak over a large bowl filled with iced water. Spread an even layer of whipped cream on the sponge. Peel and trim the bananas ends and place on the edge of the sponge. Drizzle the caramel over banana and roll up the sponge. Wrap with cling film and chill in freezer to set.
(adapted from Okashi, Sweet treats made with love)


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Pumpkin cookie sticks (Pocky version)


Some of these cookie sticks were dipped in my fav dark chocolate, make it like pocky sticks. The uncoated ones are for baby.


pumpkin 140g
unsalted butter 30g
sugar 30g 
salt 1/4 tsp
organic wheat flour 100g
rice flour 20g
baking powder 1g
sesame seed 10g

Steamed and mashed pumpkin, combine well with softened butter. Add in sugar and salt. Mix well sifted flour, baking powder, rice flour and black sesame seed. Flatten the dough in the ziploc bag and chill in fridge for 1hr. Dust some bread flour on the work surface area. Roll out the dough and cut into strips, 3-4mm thick, desired length. Bake in preheated oven, 180C for 20mins or until golden brown.

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Blueberry Chiffon


Finally received the heart-shaped chiffon tin which Hub has ordered for me. I am so happy. Told them I will use it more often now. My motivation to bake more chiffon cake in this cake tin. Haha. 


Recipe (adapted from 戚枫蛋糕秘方传授)

egg yolk 70g
*milk 20g
60g vegetable oil
80g blueberry jam
1tbsp lemon juice
90g plain flour
20g sugar

egg white 180g
80g sugar
10g corn flour

Make blueberry jam. 150g blueberries (blended), water, lemon juice. Cook under low heat until thicken slightly.

Mix all ingredients except flour. Combine everything well before fold in the flour.

Beat egg white until peak form. Fold 1/3 egg white to egg yolk mixture. Fold in 1/2 of the mixture and then remaining. Pour into 20cm chiffon cake tin.

Bake in preheated oven at 160C for 40min.

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Strawberry milk pudding


Recipe (used 3 mini milk jar)

gelatine 3g
egg yolk 2
sugar 30g
whipped cream 30g
strawberries +milk 230g

Puree strawberries + milk in a blender. Mix gelatine powder with cold water, set aside for 15mins. Combine egg yolks and sugar in a sauce pan. Add in strawberry milk and cream and whisk under low heat, until sugar dissolve and mixture thickens. Add in gelatine. Sieve the mixture though fine sieve. Cool down and pour into the milk jar. Refrigerate and set.

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