Wednesday 30 November 2016

Wu Bao Chun Milk Bread 吴宝春金牌牛奶吐司

A popular recipe develoed by a Taiwanese renowned Baker Wu Bao Chun 吴宝春. The recipe has been circulating and shared by bread lovers over the web. Enticed by the beautiful texture of  the bread posted, and the recipe shared by my Facebook friend, Michelle Heong, I knew I have to try out this fabulous award winning recipe. 

The bread texture was so soft that I almost have difficulty holding the bread while cutting it. 😓 It is a simple recipe with great taste. If you love home baked bread, this is a recipe worth trying. You'll come back to it 😊

Yes, I came back to baked the recipe using partially natural yeast :)

Bread weight: 527g
Raw dough: 554g
Bread maker: Mayer MMBM12


For natural yeast recipe, follow the print in blue, otherwise follow the print in black

135g (105g) cold water
70g cold fresh milk
30g sugar
5g fine salt, about 3/4 tsp
20g cold unsalted butter
300g (275g) bread flour
3g (2g) instant dry yeast, about 3/4 tsp
(50g) natural yeast (100% hydration)


1. Pour ingredients into bread maker following the sequence listed. Dig a hole and pour in the instant dry yeast.

2. Select "C-11 Ferment Dough" and start the kneading process. The 1:30 h program includes mixing, kneading and 1st proofing.

After the program ends, let the dough stays in the bread maker for additional 20 minutes.

20 minutes later.

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

Divide the dough into 3 portions.

Roll the cut dough into balls, cover and let them rest for 15 minutes.

5. Roll out the dough into a flat dough.

Roll up the dough and allow to rest for 20 minutes.

6. Roll out the dough again.

Flip over the dough so the smoother face will be facing out after rolling up

Place the dough into a greased 25x10x6 cm loaf pan or a 20x10x10 cm Pullman tin.

7. Cover the dough with a wet cloth or, place the dough into a warm oven to proof for about 50 minutes, or till double in size.

50 minutes later.

8. When the dough has reached the rim of the pan, remove the wet cloth/cover. Start to preheat the oven to 180 degree Celsius.

9. Apply milk over the top of the dough.

10. Bake at the lower rack of the oven at 180 degree celsius for about 28 to 30 minutes if you are using a loaf pan.
If you are using a Pullman tin, bake at same temperature for about 40 minutes or till the top becomes golden.

11. After leaving the oven, brush a coat of butter over the crust.

12. Remove the bread from the pan and cool down over a wire rack.

13. Cut the bread after it has completely cool down.

Recipe adapted from my generous Facebook friend, Michelle Heong's posting with great appreciation 😀


Tuesday 29 November 2016

Sambal Tomato Egg 叁巴番茄蛋

A simple yet appetising egg dish that goes well with steamed coconut rice 🍚

2 hard-boiled eggs

1/2 tsp chopped garlic

1 medium size onion, julienned

1 medium size tomato, peeled & cut

1 tsp sambal chilli paste

1 tsp tomato paste

1 tbsp palm sugar/Gula melaka granules*

Fine salt to taste

* Palm sugar can be replaced by brown sugar or white sugar


1. Prepare two hard-boiled eggs either by using a steamer, or rice cooker.

For using rice cooker, place two room temperature eggs in a heat resistant bowl. Pour about 100ml of water into a rice cooker pot. Place the eggs with the bowl into the rice cooker pot. Select "Rice cooking" or "Quick Cook" function to cook/steam the eggs.

De-shell the eggs after cooling down. Set aside.

2. Pour about 1 tbsp of olive oil into a pot. Stir-fry chopped garlic at medium heat till golden.

Add in onions, and stir-fry till they softened or become translucent.

3. Stirs in the palm sugar, sambal chilli paste, and tomato paste. Bring to a light boil, then drop in the tomato wedges. Stir fry till the gravy thicken and the tomato softened.

4. Add in some salt to taste.

5. Finally, add in the hard-boiled eggs to coat gentle.

6. Serve warm with steamed coconut rice, and vegetables 😜

To prepare steamed coconut rice, simply add about 1 tsp of coconut oil, a little salt and some seasoning powder to your soaked rice before starting your usual rice cooking program.

Monday 28 November 2016

Natural Yeast Pandan Wholemeal Bread 天然酵母香兰全麦面包

A pandan flavoured sweet bread using natural yeast and commercial yeast as the leavening agent 🌱

Pan size : 20x10x10 cm Pullman tin with lid
Bread maker: Meyer MMBM12
Raw dough weight: 597g
Bread weight: 564g


8-10g panda leaves 香兰叶
75g cold water 冷水
50g fresh milk 鲜奶
20g condensed milk 炼奶

25g beaten egg 蛋液
20g coconut/vegetable oil 椰/植物油

40g raw cane sugar 黄砂糖
3g salt 盐
250g bread flour 高筋面粉
30g superfine wholemeal flour 超幼全麦面粉

80g natural yeast, 100% hydration 天然酵母
1/2 tsp instant dry yeast 即发干酵母


1. Feed active natural yeast, and use it about 1 hour after feeding.

2. Blend pandan leaves with cold water till smooth.

3. Add pandan leaf puree, to fresh milk and condensed milk. Refrigerate for about 20 minutes.

4. Pour all ingredients into the bread pan following the sequence they are listed - starting with wet then followed by dry ingredients.

5. Transfer the bread pan to the bread maker, select "C-11 Ferment Dough" function and start the machine.
The "Ferment Dough" function comprises of mixing, kneading and 1st fermentation, which will run for 1 hour 30 minutes.

After the program ends, let the dough sits in the bread maker for another 30 minutes.

 End of 30 minutes.

6. Turn out the dough onto a floured work top, flatten it with the palm, and divide into 3 equal portions. Roll up and shape into balls, cover with a lid, and rest for 15 minutes.

7. Roll out one dough into about 1 cm thick, then roll up. Cover and rest for 15 minutes.

8. Roll out the dough again into about 1 cm thick. The width of the dough should correspond to width of the pullman tin. Roll up and place in a greased pullman tin.

9. Cover with a wet cloth and let the dough proof for about 90 to 100 miunutes, or till the dough raises almost reaching the rim of the tin. Slide the greased lid over,  and start to preheat the oven to 210 degree Celsius for about 10 minutes.

10. Bake at the lowest rack of the oven at 210 degree Celsius for about 50 minutes.
If your Pullman tin has a thinner wall, the baking time can be shortened to 40 minutes.

Remove the bread immediately from the mould after leaving the oven.

11. After the bread has completely cooled down, cut and enjoy 😀