Saturday, 15 January 2022

Festival Pinwheel Bread (SSL)

I began my Year 2022 bread baking with this colourful loaf of bread. As this colourful bread symbolized a happy and vibrant beginning of a new year, so I just named it Festival Pinwheel Bread 🟍❃✵πŸ˜πŸ˜€πŸ˜œ

Yield: one loaf of bread
Pan size: 21x13x10 cm Jamie Oliver 1.5L bread pan
Raw dough weight: 632g
Baking temperature: Preheat oven to 190℃, lower rack, bake at 180℃ for 15 minutes, reduce to 170℃ for 12~15 minutes, turn off oven and continue to bake for 5 minutes. 

Sweet Stiff Levain (SSL)

40g cool boiled water
15g raw sugar
20g natural yeast, 100% hydration*
80g unbleached bread flour

* 20g natural yeast can be replaced by 10g bread flour + 10g water + 1/8 tsp instant dry yeast

Let the sweet stiff levain stands in room temperature for about 6~8 hours, or triple in volume, before adding to dough. 
sweet stiff levain (πŸ‘ˆclick to access the preparation method)

Egg-less Milk Dough

200g bread flour
30g superfine wholegrain flour/plain flour
20g raw sugar
2g instant dry yeast

150~155g sweet stiff levain Pull SSL into smaller portions after adding to the flour mixture to facilitate kneading.
130g low fat milk
20g whipping cream, cold
45g water, cold (to be added depending on dough condition)
4g low-sodium fine salt

30g unsalted butter, softened

Food Dyes
Cocoa powder
beetroot powder

Egg wash
1 tbsp multigrain topping, optional


Knead the dough following your preferred method till reaching window pane.
1. Mix  Ingredient A in a mixing bowl.

2. Mix in Ingredient B. Mix in one direction till it becomes a lump. Cover with a lid and let the dough rest for 15 minutes

3. Knead the dough using an electric hand mixer fitted with a pair of dough hooks till the dough is smoother. Knead in Ingredient C.

4. Knead in Ingredient D, 

till the dough is smoother and a bit glossy.

5. Perform about 100 to 200 sets of "slapping and folding" till the dough is elastic (the dough can stretch to about 30 cm without breaking).
The dough can also be pulled out into a thin membrane, known as window pane stage.

6. You will collect about 632g of dough after the kneading process.
Keep about 327g as original dough.
Divide the remaining 305g of dough, into 3 portions. Add cocoa powder, beetroot powder, and matcha to each portion, to get a brown, pink and green dough. Add water as necessary during kneading.
I got 105g for each coloured dough.

Shape into a 4 balls, and store them in 4 different plastic bags pre-coated with oil. Tie a loose knot, and keep in a second plastic bag before storing in a big mixing bowl with a lid.
Store the dough in the fridge for about 12 to 16 hours, or overnight to undergo cold fermentation. 
My fridge temperature is about 4℃.

7. In the next day, remove the outer plastic bag, invert the dough, and let them thaw in room temperature for about 2 hours.

8. Deflate all the dough. Shape the original colour dough into a ball. Divide the remaining coloured dough into two each, and shape into balls. Cover and let them rest for about 15 minutes.

9. Roll flat a coloured dough.

Flip over, and roll up from the longer end,

into a long and narrow dough.

Repeat the steps for the remaining coloured dough.

10. Roll flat the original colour dough into a rectangular dough of about 5~8 mm thick

Arrange the coloured dough over the original colour dough.

Lightly roll flat the coloured dough.

Roll up the dough starting from the shorter end.

11. Place the shaped dough into a 1.5L loaf pan pre-coated with butter or homemade non-stick baking spread. Spray some water over the dough surface, and cover with a teacloth. Let the dough proof for about 60 to 70 minutes, or till the dough rises to about 4/5 height of the pan.

12. Start to preheat oven to 190℃ for about 10 minutes. While waiting, brush a coat of beaten egg over the top of the dough.

Sprinkle about 1 tablespoon of multigrain topping over the top.

13. Bake at 180℃ for 15 minutes, reduce to 170℃ for 12~15 minutes, turn off oven and continue to bake for 5 minutes.

14. Remove the hot bread from the pan after leaving the oven, and rest on a wire rack.

15. Cut and enjoy πŸ˜πŸ˜‹

Friday, 14 January 2022

Abalone Hot and Sour Soup

Abalones have become one of the must-have items during the Chinese New Year here in Singapore. However, I am weak in cutting and cooking the standard size abalone to a right texture and present it in good shape 😞 

I was happy to have found this small can of abalones which served in oyster sauce broth. Each can of abalone holds 4 small abalones which are just nice for my family of 4. As the abalones were small, I can serve them in one whole piece without having to slice them. This was so convenient πŸ˜ƒπŸ˜ƒ
Each can contains 4 small abalones, drained weight 40g,
Whole can weighs 180g

During Chinese New Year period, we are often filled our stomachs with "tons" of meats. Therefore, a small serving of hot and sour soup topped with a small abalones give us a chance to have something light amidst the many heavy dishes. Furthermore, the vinegar in the soup may help in digesting the heavy meals πŸ—πŸ–πŸͺ🍀🍒🍰😍


1 can abalones in oyster sauce broth 

30g carrot, julienned and/or cut into flower shape
50g fresh black fungus, julienned
20g fresh shiitake mushrooms, sliced
150g tofu, julienned or diced
10g sweet potato noodle/mung bean noodle
50g bacon bits/minced meat

1g ginger, chopped
10g spring onions, cut into short length
8g coriander leaves, cut into short length
400g water
broth from canned abalones
11g potato starch as thickener
25g water, to mix with potato starch

22g black vinegar
salt and mushroom powder/chicken stock powder
2g pepper powder


1. Cut tofu into thin strips or into cubes. Set aside in a small bowl.

2. Chop ginger into fine bits. 
Cut spring onion into short length.
Cut part of the carrot into flower shape, optional. And the remaining carrot into thin strips.
Cut fresh black fungus and fresh shiitake mushrooms into thin strips. Set aside.

3. Thaw bacon bits in a small saucer. Set aside.

4. Soak sweet potato noodle in hot water till softened. Cut into short length. Set aside.

5. Add a small amount of vegetable oil in a pot at medium temperature.  When the oil is hot, stir in spring onion and ginger, till fragrant.

6. Add in bacon bits, and stir fry till fragrant.

7. Stir in shiitake mushrooms, carrot and black fungus separately. Stir fry briefly.

8. Add in 400g of water and bring to a light boil.

9. While waiting for the content to boil, open a can of abalones, and transfer the 4 small abalones to a plate. Keep the broth in the can.

10. When the content starts to boil, add in the sweet potato noodle,

pour in the broth from the can in Step 9,

and 22g of black vinegar.

11. When the content starts to boil again, add in the tofu. Do not stir the soup too often as this may break the tofu.

12. When the content boils again, add salt and mushroom powder or your preferred seasoning powder to taste.

13. Stir in the potato starch water till the soup has thickened.

14. Add pepper powder just before serving to keep the taste in.

15. Finally, turn off the heating, and rest the abalones near the surface of the hot soup to warm them up. Do not boil the abalones as they will become very chewy.

16. Garnish the soup with coriander leaves just before serving.

17. Serve the abalone in a small bowl of warm hot and sour soup with a little addition of black vinegar if you prefer a more sour soup. Enjoy πŸ˜‹