Tuesday, March 31, 2009

AMC Mee Goreng

Another of my simple cooked food - Mee Goreng. I cooked this using Koka instant noodle, added minced meat, diced potato, shredded carrot and fried eggs. Nothing fanciful.

Hokkaido Milk Bread - Nutella Plait

Remember I baked this 2 weeks ago? We finished up the tuna buns for breakfast and the Nutella plaited bread was kept in the freezer until this morning.
I usually thaw my bread in the fridge overnight, then I zapped it in the microwave for a few seconds :)

Marie Biscuit Steam Cake

Just the other day, my gf MH sms-ed me to ask for a steam cake recipe as she doesn't want to bake for one very simple reason:- baked cakes have trans fats.

Trans fats are found in thousands of food items, eg margarine, cakes, pies, pastry etc... I understand that small amounts of natural trans fat can also be found in meat and butter. However, I still THINK home-baked products are more superior than commericially bought food since we use quality ingredients. In addition, we don't add preservatives to our bakes and there are some ingredients (chemicals) we can choose to omit.

Back to this steamed cake. DD1 didn't like the taste when I first made this. A few months later, I made it again, hoping that she'll enjoy the cake. When she took her "first" bite, she smiled and says it's nice :)

MH, this is for you.

Recipe from here

Ingredients A:
300g marie biscuit (crush)
10g double action baking powder (sieve)

Ingredients B:
4 eggs
240g sugar (I use 160g)
240g milk
Vanilla oil : ¼ tsp

Ingredients C:
160g melted butter

Ingredients D:
15g cocoa powder (sieve)

  1. Mix Ingredients B into a mixing bowl stir till sugardissolves, strain
  2. Add in Ingredients A and mix until well combined
  3. Add melted butter and mix well
  4. Divide batter into 3 portions. Add cocoa powder into oneof the portion and mix till well combined
  5. Grease baking tin (20cm) and line with baking paper
  6. Pour 1st portion of plain batter into baking tin andspread neatly. Steam with high heat for 15 mins. Removebaking tin from steamer, prick
  7. Pour in 2nd portion of brown batter and spread neatly.Steam with high heat for 15 mins. Remove baking tinfrom steamer, prick
  8. Pour in 3rd portion of plain batter and spread neatly.Steam with high heat for 15 mins. Remove baking tin from steamer and let cool.

Monday, March 30, 2009

Brioche with Yogurt (Bread machine recipe)

A Brioche is a French Bread which is rich and sweet in flavour, usually baked in a fluted pan or tins with a small spherical piece of dough placed on top. However, this recipe is for bread machines.

For this loaf, I used the recipe for Brioche as I do like the texture of this bread.

I don't usually stock up on pork floss but DS2 had been asking me for pork floss bread so when I was out running an errand last week, I bought a pack of pork floss from 美珍香.

Note: This yields a very sticky dough so if you are baking this outside your breadmachine, do remember to oil your hands ;-)

A very nice French lady - Nad18 shared her recipe in Kitchen Capers and I've written to her to seek permission to share this wonderful recipe in my blog.

Brioche with Yogurt
2 beaten eggs
125ml plain yogurt
320ml milk
1 sachet/8g vanilla sugar (I omit)
75g sugar
500g flour
2 teaspoons yeast dry
4 tsp butter (optional)

Put the ingredients into the breadmaker machine according to manufacturer's instruction. Program white bread, average crust, to stop front 20mn.

Friday, March 27, 2009

Homemade Yogurt

Anyone into yogurt? I'm personally not a fan of yogurt, especially plain yogurt. I only eat flavoured yogurt. It's a different story when it comes to the children.

I made this plain looking yogurt using a recycled glass bottle and omit milk powder since I have none at home (my kids don't drink formula milk).

For this homemade yogurt, I can make 3 batches from the initial starter.

When I first introduced homemade plain yogurt to them, they didn't quite like the taste but after they finished their first serving, they asked for more. Ever since then, I've been making yogurt on a regular basis :)

Sometimes, the kids eat the yogurt plain but I prefer to add it to their fruits. I find that it adds variety to the food that they eat. Here's sharing what the kids had recently.

I couldn't resist buying fresh strawberries especially the ones from Korea!

Add some homemade yogurt to it.

Top it up with some grapes.

And another layer of homemade yogurt. A very healthy dessert :)

2 heap tablespoon milk powder
500ml full cream milk
2 tablespoon yogurt starter

  1. Heat the milk till just warm, stir in milk powder.
  2. Add in starter yogurt and mix well.
  3. Transfer to thermal flask/any container, close and leave to set in a warm place for 6 - 8 hours.
  4. Once set, put the yogurt in the fridge or the yogurt will turn too sour.
Own Notes:
I use 250ml UHT milk + 2 tablespoon yogurt starter

Ham and Cheese Ring Bread

After a "failed" attempt, I decided to bake this again. Why fail?

  • The bread doesn't look appetising.
  • Due to the mayo, it makes this a mushy bread and DS2 doesn't like his bread moist. He had a hard time trying to finish up his breakfast then.
This time round, I baked 2x the recipe. 1/2 with ham and cheese and the other 1/2, I had wanted to make cinnamon rolls but found out that my cinnamon powder has already expired. So I just added some sugar and raisins. Also, I omitted mayo in the fillings since DS2 doesn't like it.
DD1 had the raisins roll for breakfast this morning and packed the ham and cheese bread for recess whereas DS2 finished up the whole ham and cheese bread within mins :) I forgot to get feedback from DH the other time. He's still out of town so I froze some breads for him. Will find out which version he prefers when he's back.

Auntie A made this last week and SL sent me a pic of it. I'll just post her pic here too. She made 8 buns instead of 6. Her bread is nicely browned and I think her bread looks more appetising.

      AMC Claypot Sliced Beef Rice

      Ever since SL taught me how to cook claypot chicken rice the AMC way, I've been cooking this dish at least thrice a month as it's such a simple dish to prepare. For me, I always go for simple recipes. Nothing fanciful, nothing complicated, best preferred quick and easy.

      I'm not sure if kids and DH ever get bored eating this dish but I'm tired cooking the same dish so regularly. Just the other day, I was on MSN with SL and she shared with me that Auntie A cooked this with sliced beef too. For a health reason, DH is unable to consume too much red meat so I can only cook this when he is not in town.

      The way of cooking is the same , just that you replace chicken with sliced beef. Also, instead of adding chinese sausage, I added 2 big onions (oh, I love onions!) and stir fried some french beans to go along. I could have added fresh mushrooms too but with the unpredictable weather, it's difficult for me to lug 3 kids to the supermarket. I can live without the mushrooms in exchange for some peaceful moments.
      This is indeed a scrumptious dish :)

      Monday, March 23, 2009

      Cheese Brownie

      Alright, I must admit this picture does not look appealing but trust me, this brownie taste heavenly! I'm not a fan of brownie but this really rocks!

      My sister E first made this and her boys love it, especially so from the freezer. I'm not a chocolate fan so I never bake with any chocolate. It's a different story now that I have kids. They love chocolates. Instead of buying brownies which are always overly-sweet, I decide to bake them this since sister E gives so much rave about it.

      Recipe from here

      Brownie Ingredients
      180 gm. Butter - melted
      275 gm. brown sugar (I use 180g)
      3 eggs
      1 tsp. vanilla essence
      120 gm. self-raising flour
      70 gm. cocoa powder

      Cheese filling:
      250 gm. cream cheese
      45 gm. butter
      80 gm. icing sugar (I use 60g)
      1 egg

      Some chocolate chips to sprinkle on top

      1. Mix melted butter with brown sugar until well combined.
      2. Add in eggs, one at a time, mixing well after each addition. Stir in vanilla essence.
      3. Gently fold in flour and cocoa powder and stir till smooth.
      4. For cheese filling: beat cream cheese, butter and icing sugar until well combined. Add in egg, beating well.
      5. Pour half of brownie batter into loaf pan, then pour in cheese filling. Then pour the balance brownie batter on top of cheese filling. Sprinkle top with chocolate chips.
      6. Bake in preheated oven 170C for 40 min.s or until cooked.

      Own Notes:
      Tecno TEO 3400: Bake at 160C for 40 mins.

      Sunday, March 22, 2009

      Butter Walnut Ice Cream

      I bought a pack of dairy whipping cream just to make ice cream. Saw this recipe from Aunty Yochana's blog and decided to give it a try.

      The texture is rich and creamy, just the way I like my ice cream to be. After DH finished his ice cream, I asked for some feedback. He says it's nice and asked me which brand I bought. To think that my home-made ice cream actually tasted like store bought ice cream, this means it's successful ^-^

      Unfortunately, my mixer died on me while I was making this. So now I'm in search of a new mixer. Though I'll very much like to get a Kenwood or KitchenAid, there's no space at my counter top so I'll have to pass. I'm still going to get myself a small and handy handheld mixer.

      Ice-Cream Base:
      1 1/2 cups of Fresh Milk
      1 1/2 cups of Whipping Cream
      4 egg yolks
      100 gm. Sugar (I use 80g)
      a pinch of salt
      1 tsp. vanilla extract
      100 gm. Roasted Walnuts - chop coarsely
      2 Tbsp. Butter
      2 Tbsp. Dark brown sugar

      1. For ice cream base: Heat up the cream and milk in a pot till warm.
      2. Whisk egg yolks with sugar until smooth.
      3. Pour in the warm milk mixture into the egg yolks mixture and stir till smooth.
      4. Pour the egg and milk mixture back into the pot and cook over medium heat till mixture thickens. Add in vanilla extract and leave it to cool then put in the freezer to freeze for about an hour.
      5. For butter walnuts, melt the butter in a saucepan. Then add in chopped walnuts and fry for about 2 mins. before adding the dark brown sugar. Stir and switch off heat and leave it to cool.
      6. Beat the ice cream base either in an ice-cream maker or use a whisk to whip up.
      7. Mix in butter walnuts and then pour into an ice-cream tub. Put in the freezer to freeze for at least 4 to 5 hours.
      8. Scoop the ice-cream into a glass and pour chocolate sauce over it. Sprinkle some roasted walnuts on top. Serve and Enjoy!!

      AMC Claypot Chicken Rice

      Just 1 month before my EDD, I went to Auntie A's house to see a cooking demo by her AMC agent, LY. Prior to this, I already own 2 smaller pots, courtesy of sister E, but these pots are never fully utilised. In fact, the cooking demo was kind of unnecessary as I've already made up my mind to buy the pots. Nevertheless, I still went ahead partially because I wanted a break from my usual routine and a chance for the kids to mingle with JJ, Ra and Lia.

      The pots were delivered to me just 1 week before I delivered DD3 in Feb 08. For obvious reason, I didn't cook during confinement period. I only started cooking 3 months after and LY had been calling me perpetually 2 - 3 times a week to ask if I needed a cooking demo. I told her I'm fine since I have the AMC cook book that came along with the pots.

      This dish was shared by SL when she cooked it for our lunch after the kids' inline skating course in Pasir Ris Park . I didn't know it can be so simple and delicious.

      I still remember I cooked this once for sister C and kids when they came by during one of the school holidays and my nephew N likes this. Ever since, I've been cooking this whenever they visit :P

      N: If you're reading this, I hope you've enjoyed your dinner last Thursday :)

      Edit to include recipe (estimation)

      This recipe is good for my family of 2A + 2C (not taking into consideration of what DD3 can eat since she's eating so little)


      5 - 6 bulbs shallots, finely chopped
      2 Tbsp ginger, chopped

      500g mid joint chicken wings
      1 Tbsp soy sauce
      1 Tbsp oyster sauce
      1/4 tsp sesame oil
      some pepper
      NB: marinate together for at least 4 hours, best if you marinate it overnight. This is lightly flavoured which is just right for my family so if you prefer a more flavoured dish, increase your marinate accordingly

      200g fresh button mushroom, sliced
      1 chinese sausage, sliced

      1.5 cup rice (this is based on the standard rice cup from the rice cooker)
      1 cup water (I add less water because the fresh mushroom and chicken will exude water while cooking)

      AMC Method
      1. Heat up pot till needle reaches Red, stir fry shallot and ginger with some oil.
      2. Add mushroom to stir fry till fragrant. Add in rice and fry till well mixed. Add water.
      3. Cook rice till 11 o'clock, add chicken on top and cook till 2 o'clock. Reduce medium heat to small fire and simmer for another 5 - 7 mins.
      4. Food is ready to be served when needle retracts to 12 o'clock.

      Rice Cooker Method

      1. If you are using rice cooker, you can either stir fry the ingredients first and transfer to your rice cooker to cook or the lazy way is to just dump everything into the rice cooker and add in the amount of water required.
      2. Stir the ingredients to mix well.
      3. Cook as per how you'll cook your plain white rice, with a stir in between the cooking cycle (that's what my Mom does). When the cooking cycle is completed, let stand for 10 - 15 mins.
      4. Fluff up the rice and the dish is ready to be served.

      Friday, March 20, 2009

      Buttermilk Pancakes

      This is not the usual flat pancakes but it's thick and fluffy. I have been using Nigella Lawson's pancake premix recipe as I can prepare the premix in advance and fridge it. But when I stumbled upon this recipe, I tried and like it alot (kids are neutral though). I personally feel that it's quite similar to MacDonald's Hotcakes, which is what I like.

      My bottle of maple syrup just expired so I replaced it with 2 TBSP of cooking honey instead as I was worried it may be too sweet. I was right about the sweetness as 2 TBSP honey is still too sweet for us.

      I can't remember where I've copied this recipe from so if you know the source, pls let me know so I can credit the originator.

      Buttermilk Pancakes

      2 cups Self-raising Flour
      1 egg
      1-1/2 cups Buttermilk (I replaced with 1 1/2 cup milk and 1 1/2 TBSP lemon juice, let it stand for 10 mins before using)
      2 tbsp Sugar
      pinch of salt


      1. Mix all the ingredients together to form batter.
      2. Grease non-stick pan with butter/oil and using a ring mould, pour 2 tbsps of batter into the ring. Cook both sides. If not using a ring, try to use a small pan, so that the batter will not spread and pancake becomes flat at the sides.
      3. Serve with apple & raisins maple syrup and some butter.



      2 large apples
      3 tbsp maple syrup
      45g raisins


      1. Bring to boil the apples and syrup till apples are softened. Add in raisins. Set aside.

      Thursday, March 19, 2009

      Swensen's 1-for-1 Lunch

      From now till 30 Jun 2009, Swensen's is offering a 1-for-1 weekday lunch promotion. I'm not exactly a fan of Swensen's but since there's a 1-for-1 lunch promo, can consider going ;-)

      Fried Pasta

      I was initially planning to cook macaroni soup but I ran out of frozen stock in my freezer. To make the stock, I need another 2 - 3 hours. With a cranky DD3 who's not feeling too well, I decided to just fry the pasta instead. Added loads of chopped garlic, shredded carrot and minced meat and sprinkled parmesan cheese on top. This was our lunch today. Yummy!

      Baguette + Eggs

      DH bought 2 loaves of baguette for last week's BBQ gathering. I reckon it's too much since we have roti prata too, so I kept a loaf in my freezer. I love to freeze my breads as they always come in handy when I don't have time to bake. Although I have a bread machine, I don't like to bake my loaf in it as machine baked loaf comes in ultra thick crust.

      Checked my fridge and I'm left with 3 eggs. Great! I can make french toast for the family. As I was carrying dd3 and trying to pick up the eggs with 1 hand, an egg dropped! OMG! Accidents happened especially when you are rushing for time (so for drivers out there, do not drive recklessly just because you're rushing, it's dangerous). I was cursing and swearing as this means I have to spent some time cleaning up :(
      I dipped the sliced baguette into the balance 2 eggs which I beat up and sent it into my non-stick pan and here's what we had for our breakfast :)

      Wednesday, March 18, 2009

      Hokkaiko Milk Bread

      I bought a pack of dairy whipping cream to make Butter Walnut Ice Cream. I had wanted to make another batch of chocolate ice cream but my mixer died on me! From now onwards till I get a new mixer, no more sponge/chiffon cakes and ice cream :( With the left over whipping cream, I decided to bake some milk bread instead.

      This is one of my all time favourites - Hokkaido Milky Loaf. Texture is soft and fluffy even on the 2nd day. However, I realise that the bread will be a little bit sticky on the 2nd day. Whenever I bake this, it's always in loaf but yesterday, I decided to try something new and turn them into buns. I divided the dough into 2 portions:- 1 portion with tuna mayo fillings and another portion with Nutella spread. Wasn't sure if the bread will lose some of it's texture but when we ate it this morning, yes, it's still as good :)

      540 g Bread flour
      60 g Cake flour
      10 g Dry active yeast
      30 g Milk powder
      80 g Sugar
      9 g Salt
      1 pc Egg
      250 g Fresh milk
      150 g Whipping cream (heavy cream)

      1. Mix all the ingredients in the bowl of an electric stand-mixer. Remember separate the yeast from salt and sugar to avoid the dehydration.
      2. Knead until gluten is fully developed and the dough is elastic, smooth, non-sticky and leave from sides of mixing bowl. Cover with a damp towel and allow the dough to ferment until double in size, about 60 minutes.
      3. Take out the dough and press out the gas produced during the proof. Divide it into 4 portions. Round up and let rest for about 20 minutes.
      4. Roll each dough out and roll up and place in a 13x33x12cm loaf pan. After shaping, let the dough rise up to 2/3 full. Brush with egg wash or milk. Bake in a preheated 170C/340F oven for about 40 minutes.

      Own Notes:
      Tecno TEO 3400: Bake at 160C for 25 mins.

      Tuesday, March 17, 2009

      Family Gathering

      Since there's a one week school holiday this week, my sister E and I decided to have a BBQ gathering at my bro J's house. My parents will be there after lunch to play MJ with SIL L and Sister C. SIL D will also be there earlier with nephew S and niece C so the kids can swim before the barbeque starts.

      I decided to fix up some food for them and these are what I've prepared.

      Chick Peas
      Remember "kachiang puteh"? This used to be a must have for movie-goers then, I miss those good-old-days.

      Does this look like agar agar/jelly? Well, it's not. It's the Nyonya 9 layer kueh.

      I made this once and I told myself I need to use a smaller casserole but I forgot and used the same size again. I managed to get 9 layers but I don't have the height.

      I was also told not to keep this in the fridge as it will alter the texture of this kueh. I decided to do an experiment. I cut out a small piece of kueh and kept it in the fridge for 2 days. Instead of just thawing it to room temperature, I re-steam the kueh for 5 mins and leave it to cool. The texture is as good as the day I made this.

      Recipe from Fenying

      210g sugar (I use 150g)
      150g water
      6 pcs pandan leaves

      50g rice flour
      180g tapioca flour
      480g coconut milk
      ½ tsp salt
      ¼ tsp Vanilla oil


      1. Put Ingredients B into a mixing bowl and mix well.
      2. Mix Ingredients A and bring to boil. Pour into Ingredients B and mix well, strain.
      3. Divide batter into 2 equal parts. Add red coloring in 1 part.Leave 1 part white.
      4. Heat up a 16 - 18 cm steaming tray, pour 100g of whitemixture into the steaming tray and steam for 5 mins.
      5. Pour 100g of red mixture on top of the white layer andsteam for 5 mins.
      6. Repeat until the last layer, steam for 10 mins.
      7. Remove, leave to cool completely before cutting into pieces.

      Own Notes:
      I steamed each layer for 2 - 3 mins before pouring in the next layer

      Mango Chiffon Cake

      I don't have a chiffon cake pan so I used my regular 8" round cake pan to bake this. It cracked very badly while in the oven.

      There seems to be a white line near the base of the cake but there isn't any actually.


      5 egg yolks
      30g castor sugar (sugar already reduced to suit my family)
      110 g cake Flour
      1/4 tsp baking powder
      50 ml milk
      80 gm mango puree
      50ml corn oil

      5 egg whites
      30g castor sugar
      1/2 tsp cream of tartar


      1. In a bowl, using hand whisk, whisk egg yolks and sugar till sugar dissolves.
      2. Add in milk and mango puree to mix well. Mix in the corn oil to mix.
      3. Fold in sieved flour and baking powder. Set aside.
      4. In another bowl, using an electric mixer, beat egg whites till the whites are frothy. Add in Cream of Tartar and beat till soft peaks.
      5. Add in sugar gradually (in 3 separate additions) and beat till stiff peaks.
      6. Fold in 1/3 of the whites into the yolk mixture using a rubber spatula till incorporated.
      7. Pour the mixture to the remaining egg whites and fold in gently till incorporated.
      8. Pour the batter into a 21cm chiffon tube pan. Bang the pan on the table to get rid of bubbles.
      9. Bake in preheated oven of 170C for 50-60 mins or till done.
      10. Remove pan from oven, invert pan to cool well before removing.

      Own Notes using Tecno TEO 3400 oven:
      1. Cover the pan loosely with a piece of oiled aluminium foil. Bake at 170C for 15 mins.
      2. Reduce heat to 160C and continue to bake for another 15 mins.
      3. Remove aluminium foil and check for doneness. Reduce heat to 150C and bake for another 10 - 15 mins to brown the surface.

      Monday, March 16, 2009

      Pumpkin Rice

      "The bright orange color of pumpkin is a dead giveaway that pumpkin is loaded with an important antioxidant, beta-carotene. Beta-carotene is one of the plant carotenoids converted to vitamin A in the body. In the conversion to vitamin A, beta carotene performs many important functions in overall health."

      With so much nutrients in it, how can I not cook this for my family?

      Nothing fanciful but it's my all-time-favourite 1 pot dish again:- pumpkin rice :) I usually cook this with loads of garlic, silver fish (dried) & minced meat.

      Sweet Bread - Hamburger

      I have insomnia almost every night because this question "what's for lunch & dinner tomorrow?" is always on my mind. The question "what's for breakfast?" will surface in the early afternoon.

      Having to prepare 3 meals a day is not too difficult but to have variety is a challenge. I hate cooking 3 dishes + 1 soup dish as this means I need to think of more combination. 1 pot dish is my all time favourite but in terms of nutritional value in the long run, is it enough for us? I really don't know.

      I always get suggestions from my 2 elder ones on what they feel like eating and I'll see if I can accommodate. DD1 requested for hamburger and DS2 supported the idea. Since I've got most of the ingredients in my fridge (I didn't follow the recipe to a "T") except the bread, I decide to bake it myself.

      I had wanted to lay the tomato and cucumber slices on top of the pattie but the burger was too tall and thus making it difficult for little hands to handle. The only option was to serve them separately.

      Cheese and Herb Burger
      Recipe taken from Family Circle - Kids' Snacks & Lunches
      Makes 8 patties


      250g beef mince
      1 egg, light beaten
      1 small onion, finely chopped
      1/4 cup dried breadcrumbs
      2 tsp low-salt soy sauce
      2 tsp low-salt tomato paste
      2 tsp finely chopped coriander
      2 tsp finely chopped chives
      30g low-fat cheese, grated
      1/2 cup dried breadcrumbs, extra


      1. Combine mince, egg, onion, breadcrumbs, flavourings, herbs and cheese in medium mixing bowl. Using your hand, mix well. Divide mixture into eight equal portions.
      2. Roll mince portions in extra breadcrumbs. Press mixture into egg rings to give a patty shape.
      3. Heat medium non-stick frying pan. Brush pan with a little oil if necessary, to prevent burgers from sticking. Cook burgers over high heat 2 - 3 mins each side. Remove from pan, drain on absorbent paper.

      Sweet Bread
      I used Alex Goh's recipe but instead of baking the full recipe, I only baked half (yields 9 burgers). The burger is relatively small so if you want a bigger burger, I'll suggest using 80g - 90g dough instead of 60g dough.


      480 gm bread flour
      120 gm plain flour
      110 gm castor sugar
      20 gm milk powder
      4 tsp instant yeast

      1 egg
      300 ml cold water

      60 gm unsalted butter
      10 gm salt

      1. Mix (A) till well blended. Add (B) to form a dough. Add in (C) and knead until dough is elastic and smooth.
      2. Gather dough to form a ball and cover dough with cling wrap and let it rest for abt 50-60 mins or double in size.
      3. Divide dough into portions of 60 gm each. Shape into balls and leave it to rest for abt 10 mins. Roll out dough and wrap with desired fillings. Shape as required and let it proof on lined or greased baking tray for another 50-60 mins or until dough is double in size.
      4. Apply egg wash (1 beaten egg) on dough and sprinkle some shredded cheese on it. Bake dough at 180-190ºC for abt 12 mins.

      Own Notes:
      Tecno TEO 3400: Bake at 170C for 12 - 15 mins

      Sunday, March 15, 2009

      Wolfberries Bread

      When I first saw this recipe, I was really skeptical about this bread. Wolfberries in bread?? What an unusual combination.. or is it just me being ignorant? Nevertheless, my curiousity got the better of me and I baked this.

      When it's time to roll up the dough, I realised I forgot to drain those wolfberries! Damn! I tore a few pieces of kitchen towels to pat dry and rolled them up. I did a messy job as the wolfberries were all cluttered at one side of the bread and refused to spread since they are still relatively moist. Nevertheless, I have them rolled up and sent it into the oven.

      I was disappointed when I sliced the bread. The bread just look so wrong... took a bite and was taken by surprise that this combination actually taste good.


      270 g All-purpose flour
      6 g Dry active yeast
      140 g Warm milk
      ½ tsp Salt
      2 tbsp Sugar
      ½ pc Egg
      35 g Butter, at room temperature
      40 g Chinese wolf-berries
      ½ tbsp Sesame seeds

      1. Dissolve the yeast in the warm milk and let stand for 5-8 minutes. Sift together flour, sugar and salt. Soak the Chinese wolf-berries in water for about 2-3 minutes. Drain and divide into 3 portions.
      2. Add yeast mixture and egg into the flour mixture. Mix quickly to obtain a soft dough. Then add in butter. Knead the dough vigorously (either by hand or in an electric mixer, using dough hook) until smooth. Cover bowl with a clean, damp kitchen towel and let ferment in a warm place for about 60 minutes. Fermentation is complete when the dough has just about doubled its initial volume: if you press your finger into the dough, the indentation should remain visible for a few seconds.
      3. Punch the dough down to release the gas and divide into 3 portions. Round up and let rest for about 10 minutes. Roll each dough into an oval shape and place each with one portion of prepared Chinese wolf-berries. Roll up and place in a greased loaf pan and leave to rise again for 50 minutes.
      4. Brush with egg wash to ensure a golden glaze and bake in a preheated 180C/350F oven for about 25 minutes.

      Own Notes:
      Tecno TEO 3400: Bake at 170C for 25 - 30 mins