The Great Chef

It has been quite awhile now I have not bake any bread or buns.  Probably just lazy to knead the dough and trying not to "slave torture" my mixer too. I was "spring cleaning" my handphone gallery pictures and came across one picture my sister send to me thru Whatsapps long ago.  This pic was from one cookbook she borrowed from the library;  Dean Brettschneider - Global Baker .  From the look at the picture, the red bean ring bread look so gorgeous and delicious but..... I don't have the recipe!  Aah....ha.....I remember my good buddy friend, Hui has this book...hence I whatsapps her to forward me the recipe! And here goes, today my Red Bean & Sesame Seeds Ring Bread Red Bean & Sesame Seeds Ring Bread Ingredients Dough 300g bread flour 5g salt 25g sugar 1 tsp active dried yeast (or instant yeast) 1 small egg (about 50g after cracked) 150ml fresh milk Zest of 1 orange (optional) 1 tbsp fresh coriander, finely chopped (optional) Sesame seeds, for coating...

Christmas is drawing near and I am sure some of you would have starting to plan the menu for the day. But are you planning to bake some dinner rolls too?  If you are, why not bake the rolls that look and shape like a Christmas tree.  It sure impress your guests having this Christmas tree dinner rolls as the centre piece on the dinner table. Again I used back the  Plain Milky Buns (Kopitiam Buns) with some slight change.   Christmas Tree Dinner Rolls Overnight sponge dough 215g high protein flour 125g milk (cold) 2g instant yeast (1/2 tsp) Method Add all ingredients in a mixing bowl, combine all ingredients to a rough dough by hands , the dough is dry and rough and don't need to knead till pass window pane. Cover tightly with cling film and immediately store in the fridge for overnight (at least 12 hours). To prepare milk buns 1 quantity of above overnight sponge dough 90g high protein flour 30g egg (1/2 large egg) 4g instant yeast (1tsp) 3g fine salt (1/2tsp) 60g su...

It is so good to have someone whom we can communicate throughout the whole process of a recipe when we are going to face a recipe that we have not bake or cook before.  There might be some technical issue which we could encounter during the midst of preparing the ingredient or whatsoever and I am so glad I have my baking buddy here, Hui of butterfly waltz , communicating thru whatsapp giving me some good tips right after she make this Superlicious Cinnamon Rolls!! Decadent. Luscious. Superlicious. NO-KNEAD! ~ this is what Hui have rated to this delicious Cinnamon Rolls. This Cinnamon Rolls originated from  The Pioneer Woman .   If you have visited her site about this recipe, there's a warning indication from her if you intend to make this yourself...... " A warning. If you follow these instructions and wind up delivering these cinnamon rolls to your friends, be prepared for any of the following to occur: 1. They’ll call you after they’ve taken the first bite and profe...

Eversince Sonia posted her  Kopitiam Milk Buns I been seeing alot of bloggers baking along with this Milk Buns.  In fact, I can say that this Milk Buns is so easy to make and it stay soft till the next day too. Sonia has indicated that the Overnight Sponge Dough can be made and keep it in the fridge upto one week and you can use it whenever you feel like baking the buns.   I made this Curry Chicken & Potato buns the other day thinking that I wanted to give this a miss of posting it to my blog, but I wanted it to share to my sister in Auckland so that she can give this delicious buns a try too.   Chicken & Potatoes Curry Milk Buns recipe source from Sonia of NasiLemakLover *makes 11 buns Chicken & Potatoes Curry 3 potatoes, small cubed 200g chicken breast, small cubed 2 sprig curry leaves ½ onion, chopped finely 2 cloves garlic, chopped finely 3 shallots, chopped finely Mix to form a paste 1 and 1/2tbsp curry powder (meat type) 1/2 tbsp red chili powder...

I guess most of you all would agree with me that given a choice you would prefer to make your own bread and buns at home.  Nowadays store bought bread and buns are too commercialized.  You can taste the difference in their texture and you will notice too that the bread that kept at room temperature for more than a week and they don't get moulded at all.  Well, while I'm in Auckland that few months, there are so many choices of bread to choose from at the supermarket shelves.  And that, I called is real bread, even it is store bought but the texture is so different and they taste so wonderfully good! Saw this at  Sonia's post and thought of give it a try.  No doubt about it, it is such indeed soft in texture.   Plain Milky Buns / Kopitiam Milk Buns Recipe sourced from  Sonia's *makes 9 buns Overnight sponge dough 215g high protein flour 125g milk (cold) 2g instant yeast (1/2 tsp) Method Add all ingredients in a mixing bowl, combine all ingre...

Hello my friends, I am so sad to know the past few weeks, the air quality in Singapore and Malaysia has turned very bad as the haze has started again!  And I understand two days ago the rain has finally 'arrive and clean up the air' and hopefully clear sky will brighten up the Malaysians again and no more haze polluted the air. And whereas where I am now...... temperature has down to 4 Celcius and weather has been wet the past few days.  Sometimes I just don't feel like doing anything at all; so spending time either surfing the net or browsing some cookbooks.  Here we can borrow 30 books at one go at the Library!   And they can reserve the books they want to borrow online first. How lucky the Kiwis! Caught one recipe in one of the cookbook "Popular Bread In Hong Kong" that using the horn mould and since my sister and I still having the fun of using the horn mould recently, thought of giving it a try. This time is using bread dough instead of the puff pastry. CHO...

I wasn't prepared to bake anything lately as I was busy with other things to settle with but since my hands are getting "itch" a nd just the craving to bake something that this Plain Bread is  being baked. I have so far have not bake a sandwich loaf or plain bread before because I was a little worry that it might not turn up as good as I wanted it to be.   I decided to just make half of the recipe and continue to measure up the flour, salt, yeast, sugar in half portion and pour everything into the mixer and continue to measure the warm water but I forgot to half it and pour immediately into the flour...... amigosh......too wet.  Oh my, so I have no choice to measure the other half of the flour, salt, yeast and sugar into the mixer again. Plain and Simple White Bread (Delia Smith)  Recipe source from  Zoe of Bake for Happy Kids   Original recipe from  Delia Smith Ingredients (700 g) strong white bread flour, plus a little extra for the top of th...