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Monday, 24 October 2016

Rosebud's Butter-Topped White Bread

You maybe wondering where did this bread recipe get its beautiful name from ???๐Ÿ˜  The owner of this recipe shared her grandmother's recipe. Yes, it came from the name of her grandmother - Rosebud Curvey ๐Ÿ‘ฐ

It's a simple white bread, but with a very attractive golden buttered crust. There's no fanciful ingredients, nor fanciful shaping. Just flour, water, sugar, salt, yeast and butter, and shaped the dough into a single loaf.

In the olden days when life was simpler, so did the breads they baked. A simple home baked bread ๐Ÿž was enough to make the children happy and look forward to coming home ๐Ÿ‘ง๐Ÿ‘ฆ
This is a bouncy loaf of bread with an aromatic buttered golden crust. No one would reject the two crusty ends of the bread.

It is best served as a toast to enjoy its crispy buttery crust.

Bread weight: 491g
Raw dough weight: 547g
Bread maker: Mayer MMBM12
Pan size: 25 x 10 x 6 cm narow base, non-stick


205g cold water*
20g raw sugar
4g fine salt
10g cold unsalted butter
310g all purpose flour
3/4 tsp instant dry yeast

10g softened unsalted butter

* substitute 205g of cold water by 100g of cold milk and 105g of cold water for a softer crumb.


1. Pour all the ingredients, following the sequence listed,  into the bread pan.

2. Select function "C-11 Ferment Dough" and starts the program. The program, which includes mixing, kneading and first proofing, will take 1hour 30 minutes to complete.

3. After the program ends, let the dough stay in the pan for another 20 minutes.

End of 20 minutes.

4. Turn out the dough onto a floured work top. Deflate the dough with your palm.

Fold in the four sides, and turn the dough over.

Cover with a lid and let the dough rest for 15 minutes.

5. Roll out the dough into a rectangle of about 1 cm thickness. The shorter side of the dough should correspond to the longer edge of the pan.

Roll up the dough and tuck the open end at the base of the greased pan.

Cover with a damp cloth or keep the dough in a closed oven. Allow the dough to proof for about 60 minutes or till it doubles in size.

60 minutes later.

6. Preheat the oven to 210°C for about 10 minutes.
Bake the dough for about 15 minutes at the lower rack of the oven. 

When the 15th minute is up, cover the top with an aluminum foil to prevent the top from over-browning.

Continue to bake for about 15 minutes till the bread is done.

7. Transfer the bread to a wire rack, and brush softened butter over the hot bread.

Invert out the bread, and continue to brush the sides with softened butter.

8. Remove the bread from the pan and onto a wire rack to cool down completely.

9. Slice and enjoy, best in toast ๐Ÿ˜›๐Ÿ˜๐Ÿž

I did another loaf using 100g of milk and 105g of water the next day. Better-looking crumb :)

Recipe adapted from Rosebud's butter-topped white bread with great appreciation๐Ÿ˜‰

Saturday, 22 October 2016

Spicy Tofu Salad ๅ‡‰ๆ‹Œ่ฑ†่…

A light and easy to prepare appetising cold salad to go with porridge on a hot day ๐Ÿ˜€

Servings: 4


1 box organic pressed tofu, 300g

Salad Dressing

1 tsp Korean chilli paste
1/2 tsp Korean bean paste/low salt miso
1 tbsp raw sugar
1 tsp sesame oil
1 lime juice
2 cloves garlic, chopped
1 stalk spring onion, cut
1 tbsp toasted sesame seeds

1. Place the pressed tofu on a steamer stand resting on a plate.  Fill the empty tofu box with water, and sits on the tofu. This is to "press" out any extra water from the tofu, so the salad would not be too wet after adding the salad dressing.

After about 1 hour, some tofu water was collected on the plate.

2. While waiting for the tofu to drain out extra water, mix the salad dressing and keep it in the fridge.
Leave a little cut spring onion and sesame seeds aside for garnishing before serving.

3. Cut the tofu into 8 portions.

4. Coat the tofu cubes with the salad dressing by hands. Due to the delicate nature of the tofu, it is best to coat the tofu one by one.

5. Keep the tofu salad in the fridge till ready to serve. As the tofu would continue to drain out water, it is best to coat the tofu only when you're about to serve. Best to consume within an hour ๐Ÿ˜Š

Enjoy with a bowl of warm porridge ๐Ÿ˜‹

Monday, 17 October 2016

Raspberry Milk Bun ่ฆ†็›†่‹บ็‰›ๅฅถ้ขๅŒ…

A soft and sweet milk bun added with dried raspberry bits for a faint fruity flavour, and beetroot powder for a faint pink hue. Love the cottony soft texture :)

Bread weight: 509g
Raw dough weight: 534g


150g cold milk
20g condensed milk
25g beaten egg
35g fine sugar
1/4 tsp fine salt
20g dried raspberries*
30g cold unsalted butter
225g bread flour
25g top/cake flour
1/4 tsp beetroot powder (optional)*
3/4 tsp instant dry yeast

* both dried raspberry and beetroot powder can be bought from Fairprice Finest.


1. Cut dried raspberries into fine bits.

Add about 1 tsp of hot water to moisten the raspberries partially. Set aside.

2. Mix bread flour, top/cake flour, and beetroot powder together.

3. Pour all the ingredients, following their listed sequence, into the bread pan of a bread maker.

4. Select "C-11 Ferment Dough" function and start the program.

5. After the program stops, allow the dough to stay in the bread pan for another 30 minutes.

30 minutes later.

6. Invert out the dough onto a floured work top. Deflate the dough and divide into 9 even portions.

7. Shape the dough into balls and rest in a 20cm square pan. lined with parchment paper.

For shaping directions please click the Sweet Milk Bun recipe.

8. Cover the dough with a damp cloth, or keep in a closed oven for about 50 to 60 minutes, or till double in size.

9. Preheat the oven to 180 degree Celsius. While waiting, sprinkle some flour over the top of the dough.

10. After transferring the dough into the oven, lower the temperature to 160 degree Celsius and bake for 10 minutes.

After 10 minutes further reduce the oven temperature to 150 degree Celsius and bake for 10 to 12 minutes, or till the top slightly brown.

End of baking.

11. Transfer the buns out of the pan, and cool over a wire rack.

12. Enjoy ๐Ÿ˜›