Monday, November 30, 2009

Matcha Chiffon Cake with Red Bean Paste

Are you sub-consciously taking your kids for granted? I hate to admit this but I think I am, especially towards DD1. Maybe because she's the eldest in the family, I expect her to be more sensible and independant. Since she started Primary 1 in January this year, I don't remember spending 30 mins of my time with her doing any school work. She was very much left on her own to finish up whatever school work she has, and packed her own bag and stationeries while I took care of the 2 younger ones.

I've been feeling very uptighted with schedules especially when DH is away much longer in this trip. Time factor is very important to me and I realised that whenever I'm home alone with the kids, I yelled and screamed alot as their dawdling really got onto my nerves. I need to be on time and do things fast, but the kids are always daydreaming and immersing in their own world and that usually drove me up the wall. But after reading nienie's blog, I was then brought to my senses, back to reality. I'm so sorry darlings, I'll make an effort to not scream and yell so much, and to spend more quality time with you instead of rushing through my chores and meals preparation, I promise.

Mom's birthday celebration last Friday was great! The siblings had loads of time catching up with each other while the kids were busy playing with the remote control car CL bought for DS2. I forgot to take pics of the other food contributed by my siblings as we were all too hungry then :P

I was trying to finish up my expiring matcha so I made a matcha chiffon cake. I was pleased to see what I've unmoulded, no cracks and tears :)

Layered the cake into 3 portions and sandwiched with red bean paste and whipped cream. I do not know how this will turn out but it's so common to pair off red bean with matcha and since I've got some frozen red bean paste, why not utilise them and clear some space? ;-) Good idea? Great idea? Best idea! (that's what my son will say! hahaha!)

Shaved some white chocolates and using my heart shaped cookie cutter, I sprinkled them carefully within the cutter. But when I removed the cutter, some bits of chocolate fell off and created a slight mess.

Tadar! The final cake with my simple decoration. Nothing fanciful but good enough for home consumption :P

The good thing about home-baked layered cake is we can reduce sweetness and use minimal frosting :-)

Matcha Chiffon Cake
4 egg yolks
30g castor sugar
pinch of salt

4oml corn oil
100ml warm water
4 tsp matcha (green tea powder)

100g cake flour
3/4 tsp baking powder

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


  1. Cream ingredients (A) with hand whisk till sugar dissolved.
  2. Add in ingredients (B) in the respective order and mix well before adding the next item.
    Sieve in ingredients (C) and mix till no lumps.
  3. Beat egg whites with electric beater till frothy, sprinkle in the cream of tartar. Beat till white in colour and add in sugar by thirds. Egg white should be beaten till stiff peaks are formed.
  4. Fold in 1/3 of the whites into the yolk mixture using a rubber spatula till incorporated.
  5. Pour the mixture to the remaining egg whites and fold in gently till incorporated.
  6. Pour the batter into a 8" round pan. Bang the pan on the table to get rid of bubbles.
  7. Bake at pre-heated oven of 170 deg.C for 15mins.
  8. Turn down the temperature to 160 deg.C and bake for another 30 mins.
  9. Reduce the temperature to 150 deg.C and bake for a further 10 to 15mins to brown the surface.
  10. Remove from the oven and invert the pan. Remove the cake from pan when it's completely cooled.
  11. Layer into 3 layers and set aside for further use.

250ml Dairy Whipping Cream
250g Red Bean Paste

200ml Dairy Whipping Cream
3 tsp Matcha (mixed with 3 tbsp of cream)
1 tbsp Icing Sugar


  1. Using an electric mixer, whip 300ml cream till soft peak forms. Fold in red bean paste. Chill for further use.
  2. In a separate mixing bowl, whip 200ml cream, matcha/cream mixture and icing sugar till soft peak forms.
To assemble the cake

  1. Place a layer of cake onto the cake board. Pour in 1/2 portion of cream with red bean paste. Spread the cream over the cake and covering near end of edge (about 1 cm away).
  2. Layer with 2nd cake and repeat step 1.
  3. Repeat with 3rd layer of cake and decorate with matcha frosting.

Friday, November 27, 2009

Warning (to all sellers and consumers)

It is NOT okay to use pictures of others and "copy and paste" into your website or blog and claim that it is yours.

Leonice of Dreamy Cupcakes extracted a picture from Ovenhaven and posted it in their website. So if you are thinking of ordering from them, be warned that what you see may not be what you'll be getting. Read more here.

Mom's birthday

Since I can't sleep, I decided to do a sneak preview of what I've baked for my mother's birthday. Going to celebrate her birthday today which was long overdue :P

To be continued...

Thursday, November 26, 2009

Cheese Cookies

Are you socially responsible? I confess I wasn't but I'm trying to be one now. I've been more conscious about social responsibility ever since our first born. We started off with wearing masks at home when we fell sick. As time passed, we wore masks in public places too, so that we don't spread the germs to the world. I'm not saying I'm a saint but at least I'm doing my part to prevent the transmission of germs from one person to another. I believe if each and every one of us makes an effort, we can make a difference.

Enough said, back to baking now. I've got this cheese cookies since 2007 but always procrastinating and finally made it a few days ago.

I started off with my disney cutters but had a hard time removing the dough. After struggling with 3/4 portion of the dough, I got lazy and just rolled them into a big rectangle and cut them into sticks.

Here are the cookies using my disney cutters. The first time I used these, the ears of Mickey kept breaking and I've since stopped using this until I made my mooncakes but I restricted it to Chip and Dale as they were the easiest to unmould :P My earlier attempt of mooncakes didn't turn out too well too. Anyway, though I've successfully unmoulded the dough, this recipe is not suitable to use cute cutters as the cookies turned out "patchy". Oh well, my kids don't really mind the poker-dotted disney characters :P

Cheese Cookies
(recipe adapted from Moms4Moms, by Jam)

200 gm butter
1 egg
325 gm of flour
40 gm of corn flour
150 gm of grated cheddar cheese

  1. Beat butter and egg in a mixer till creamy, then add in the two type of flour that has been sifted first, mix well.
  2. Add in the cheese and continue mixing till all are evenly mixed.
  3. Roll out the dough and use a cookie cutter of any shape, or simply cut the rolled out dough into strips. Varnish with beaten yolk and sprinkle some grated cheese on top (optional) and bake in preheated oven of 175C for about 15-20 minutes .

Tuesday, November 24, 2009

Double Boil Pear with Fritillaria II

Following my cough remedies here and here, I got the last recipe from IC.

Instead of removing the core, I cut them into quarters.

After 1 hour of simmering, my pears were still white. I should have cooked it longer, probably for another hour.

Double Boil Pear with Fritillaria II
(Recipe adapted from U-Weekly magazine, translated by IC)

Ingredients (serves 2-4)
2 Ya Pears 鸭梨
3g Fritillaria, crushed 川贝母 (original recipe: appropriate amount)
40g rock sugar (original recipe: 150g)
400ml water
4pcs dried longan (original recipe: 5g)

  1. Peel & de-core pears.
  2. Put all ingredients into a porcelain pot (I used my AMC pots).
  3. Place pot into larger pot with water and let mixture simmer for abt 1hr.
  4. This dish can be serve either hot or cold. If serving hot, it is good for throat.

Wednesday, November 18, 2009

Apple soup

This is cough remedy #2.

I used to adapt Sister E "recipe" for apple "soup", basically it's just green apples, chinese almonds and candied dates. But I googled and found out that dried figs are good for cough too so I decided to cook it the savoury way ie to add in some meat.

It is essential for me to cook a big portion and freeze, economies of scale and minimise cooking. But of course, you can always half this recipe easily.

Apple Soup
(serves 6 - 7)

5 - 6 red delicious/gala apples (don't use China Fuji apples)
500g ribs/lean meat (blanched)
30g apricot kernels/chinese almonds (南北杏) *
4 honey dates (蜜枣)
70g - 80g dried figs (无花果) #
2000 ml water
Salt to taste (I did not add this as the soup is naturally sweetened)

* I bought the premix pack, if you are mixing on your own, use 2 南杏 : 1 北杏
# I use a combination of both US and Chinese dried figs


  1. Peel and core apples, cut into wedges.
  2. Rinse chinese almonds, candied dates and dried figs.
  3. Blanch ribs/lean meat.
  4. Bring water to boil and add all ingredients. Using medium fire, bring water to boil again, reduce to small flame and simmer for 2 hours. Serve warm.

Double Boil Pear with Fritillaria

Of late, it seems that I've been cooking/baking more that I could blog. I always wonder, how do other bloggers keep up with their blog or are they facing the same problem as me?

For my next few entries, it will be on some TCM cough remedies which I've prepared for my children last week.

Despite being on antibiotics, the 2 younger ones were still coughing away and they're moving into week 4 now. We have seen the doctor twice and I was resistant to bring them for another visit. IC has many soup recipes so I asked if she had one for cough. The next day, she emailed me a few recipes and I shortlisted the easiest one to try out.

When I went to one of our local chinese medical store, I was advised not to give fritillaria to a young toddler. Instead, he recommended another product which I kindly decline. I visited a 2nd store and was given the green light to go ahead. With 2 different messages, I was in a dilemma if I should go ahead with this recipe. Nevertheless, I bought the fritillaria (better quality ones) thinking I could still give my 2 elder children.

This recipe originally calls for 1 large pear but I cooked 3 small ones instead. With the uncertainty of fritillaria's usage for my 20 months old toddler, I used 1 recipe for 3 pears instead. Of course, the effectiveness will be compromised but I just couldn't think of a reason not to make this.

No water needed for this recipe and despite reducing sugar, it was way too sweet. I cut a small chuck for DD3 and she grimaced at first bite. Sigh... With the pathetic "soup" base, I added some warm water to dilute the sweetness and offered her a drink. Again, she spitted it out and wouldn't go for a 2nd sip. Instead, the 2 older ones enjoyed themselves and kept asking for more.

Double Boil Pear with Fritillaria (川贝蜜梨)
(Original recipe in Chinese, thanks to IC for the translation)

3 Ya Pears (鸭梨)
3g Fritillaria, crushed (川贝母)
10g rock sugar


  1. Wash Ya Pear and measuring 3cm from the top, make a horizontal cut into half.
  2. Dig a small hole in the centre of the bottom half of the pear and decore.
  3. Place rock sugar and crushed fritillaria into the hole.
  4. Cover with the top half of the pear and seal with toothpick around.
  5. Double boil for 2 hrs and serve warm.

* 有清热解毒、润肺润喉、消痰止咳的功效。
Effect of clearing internal heat, detoxify, moist lunch/throat, subside phlegm & suppress cough.

* 适用于声音嘶哑,干咳无痰、或常需说话或唱歌者、或吃过多燥热食物以至咽喉干燥者
Suitable in use for:
1) hoarse voice
2) dry cough without phlegm
3) frequent speaker or singer
4) eating too much heaty food which caused dry throat

Monday, November 16, 2009

Steamed Matcha Sponge Cake

Sister E wanted to finish up her expiring matcha and gave me an idea to add matcha into steamed sponge cake. I made this yesterday since Sister E came by in the afternoon to help me out for a few hours as DH was still in Philippines.

The batter was rather thick after adding the flour. I should have reduced the flour accordingly since I've added in 5 teaspoon of matcha. Instead of sprinkling sugar to make the cross, I used a chopstick dipped into oil and "cut" the batter prior to baking. It didn't work hahaha!

Everytime I make this, I replaced hong kong flour with cake flour. But I got slightly adventurous and decided to use plain flour instead. I sifted the flour 3 times before mixing into the beaten eggs, hoping that it will turn out soft and fluffy.

The cake was soft but not exactly fluffy (then again, I've bought some from stalls with such texture too). I suspect it was due to the addition of matcha or probably my weighing scale has gone bonkers (I'm using a cheap kitchen scale) and I've added more flour then needed. For my family, they ain't fussy eaters so they don't mind this texture ;-)

Steamed Matcha Sponge Cake (抹茶鸡蛋糕)
4 eggs
180g caster sugar

230g plain flour
5 heaped tsp matcha
*sifted 3X

75ml Sarsi (or any fizzy drinks)


  1. Use high speed beat eggs till fluffy.
  2. Add in sugar gradually and continue beating till well- blended, turn off the power.
  3. Fold in the flour in 3 portions.
  4. Add in Ingredients C and mix well.
  5. Pour mixture into 20cm round bamboo basket lined with glass paper till 90% full.
  6. Sprinkle a handful of sugar such that it forms a cross on the surface of mixture.
  7. Steam over high heat for half an hour.

Thursday, November 12, 2009

Proud Mother

Scenario 1
Date: Sunday, 8 Nov 2009
Venue: Victoria Theatre

DD1's ballet teacher organised a ballet concert for her students. I wasn't looking forward to it as I was literally home alone then and there were just too much chores to be done. Also, it was my first time to bun up her hair but I haven't got the time to scout around for the hair net and bobby pins. OMG! It was a mad rush. I finally bought the hair net on Friday night and did a trial hair do on Sat. It wasn't that difficult after all.

The hair net and the U bobby pins.

Her hair wasn't too long, barely touching her shoulders and the ends and sides kept falling. I didn't bother to gel her hair since it was just a trial and had no wish to spend too much time washing her hair. Relatively easy as I took less than 10 mins to complete the bun and used only 3 U bobby pins :)

All ready for the concert.

This was taken after her concert and her bun was intact after 12 long hours ^-^

The concert was great and I'm truly very proud of her. I didn't expect her earnest attitude towards ballet as I do understand my girl is always going around disturbing her friends during lessons or dreaming in her own world and the teacher feedback she needs to be very strict with DD1. Also, during the ballet open house, we only get to watch some exercises and not a full dance performance. But when she performed on stage that day, she was full of seriousness in expression and attitude. As far as I'm concern, she did a great job and it was a memorable night for us.

Scenario 2
Date: Wednesday, 11 Nov 2009
Venue: Home

DS2: Mummy, you are a good cooker.
Me: Huh? What is a good "cooker"?
DS2: You cook nice food for us, chicken rice, char siew, nice fish and yummy soup.
DS2: You are also a good homebaker.
Me: Why do you say that?
DS2: Because you bake nice bread, cakes, cookies, brownies and muffins for us.

I smiled and gave him a big kiss and hug. He is such a sweetie :) Now, who says I'm wasting my time in the kitchen and neglecting my young children?
Enough of my raving and now back to baking. Some time back, I saw this Cinnamon Sugar Bread in Irene's blog and it went into my To-Do list. I'm not exactly a fan of cinnamon but since the review was a good soft loaf, I decided to give it a try but reduced the ground cinnamon accordingly.

The dough was very sticky and I had to add in another 2 tablespoons of flour. I shaped them into 5 equal portions and baked in my loaf pan and baking tray.

Verdict: A very soft and light loaf :-)

The girls in the family enjoyed this loaf but unfortunately, my son doesn't like the taste of cinnamon and grimaced at his first bite. I thought the next time I bake this, I might just omit cinnamon altogether.

Cinnamon Sugar Loaf
(original recipe adapted from here)
240m milk
55g butter
1 egg
410g + 2 TBSP bread flour
100g sugar
1/2 teaspoon salt
3/4 teaspoons ground cinnamon
2 teaspoons yeast

  1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Let the machine knead for 15mins, stop the cycle and re-start the machine and let the dough knead for another cycle.
  2. Let it proof in machine for 1 hour or till double in size.
  3. When proofing is completed, punch down the bread dough to release the air.
  4. Divide dough into 5 equal portions and shape into balls. Let the dough rest for 15 mins.
  5. Roll out each portion into a long flat oval shape, then roll up lengthwise, swiss roll style. Pinch to seal all sides.
  6. Place dough (seam side down) in lightly greased bread tin/pan. Proof for another 1 hour or until dough is double in size.
  7. Bake at pre-heated oven at 180C for 20 to 25mins.
  8. Remove bread to cool on rack completely.

Tuesday, November 10, 2009

Deep-fry Pork Shoulder Collar

Another gift from Japan :-) Thanks MO!

Still kept in suspense as I do not read Japanese.

Noodles! I can't read Japanese but from the pictures, it can be eaten either hot or cold. For serving it cold, maybe something like soba? Pardon the little hand as my youngest was trying to "help".

I was trying to "replicate" a dish I saw on TV some time back. It was crispy pork shoulder collar deep-fried with garlic. I fried them in 2 batches, the first batch was crispy on the outside and soft on the inside. While I was frying the 2nd batch, I was washing up the dishes and didn't quite watched over the fire. The 2nd lot was darker in colour and extremely crispy. I prefer the 1st lot but kids and DH like the 2nd batch with extra crisp.

As I've not tried the one featured on TV, there was no benchmarking. Also, if you have been following my blog, you know I don't take good pictures and couldn't be bothered with presentation but since DH and the kids like this, I suppose it is a good enough dish for me to share here :P

300g pork shoulder collar, sliced thinly
1 - 1.5 tbsp light soy sauce
1/2 tsp dried thyme
some pepper

1/2 - 3/4 cup rice flour
2 garlic bulbs, peeled into cloves

Oil for frying

  1. Wash and pat dry pork shoulder collar with kitchen towel. Slice thinly and marinate with soy sauce, dried thyme and some pepper for 2 - 3 hours.
  2. Coat each strip of pork shoulder collar with rice flour.
  3. Heat up 1/3 pot of oil over medium flame, deep fry garlic and coated pork shoulder collar till golden brown. Dish and serve.

Saturday, November 7, 2009

Sweet Potato Bread II

The baking bug was here to bite! I've been baking bread after bread despite doubling the recipe, and there was none left for freezing. For every bake, there were 2 loaves. 1 loaf was eaten up fresh from the oven by my 3 gluttons (and myself :P) and the other loaf for our breakfast the next morning.

Some time back, I've made this Sweet Potato Bread. At that point in time, I've got 2 recipes on hand but I decided to adapt Honey Bee Sweets' recipe first. Today, I decided to try out the other recipe from hidehide's blog. Again, it's a purple sweet potato recipe but I changed it using orange-coloured sweet potato instead.

Both recipes yielded soft loaves. Sister E tried a sweet potato bread recipe from her breadmachine's recipe book and gave good reviews too. I guess we can't go wrong with sweet potatoes ;-)

Made 3 small porcupines with this recipe, it was cute to look at but when shaped into small buns, the bread somehow lost it's texture, it became dry but my children love it to bits for it was just too cute for them (at least for the 2 elder ones).

While I was updating this blog, I just realised that both recipes are very similiar except that for this recipe, it uses less butter and sweet potato. For texture wise, both tasted great and stayed soft on 2nd day.

Sweet Potato Bread
400g bread flour
3/4 tsp salt
40g sugar
2 tsp yeast
150ml warm water (I use tap water)
1 egg
40g butter
200g purple sweet potato, steamed and mashed


  1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Let the machine knead for 15mins, stop the cycle and re-start the machine and let the dough knead for another cycle.
  2. Let it proof in machine for 45 - 60 mins or till double in size.
  3. When proofing is completed, punch down the bread dough to release the air.
  4. Divide dough into 3 equal portions and shape into balls. Let the dough rest for 15 mins.
  5. Roll out each portion into a long flat oval shape, then roll up lengthwise, swiss roll style to form a long rope. Pinch to seal all sides.
  6. Place dough (seam side down) in lightly greased bread tin/pan. Proof for another 45-60 mins or until dough is double in size.
  7. Bake at pre-heated oven at 170C - 180C for 25 to 30mins.
  8. Remove bread to cool on rack completely.

Friday, November 6, 2009

Peanut Butter Bread

It had been a while since I last bake a loaf of bread. When I don't bake, I totally forgot about it but once I get started, I couldn't myself from baking :P

Attempted HHB's Peanut Butter Bread since my peanut butter had been sitting in my fridge for the longest time.

Originally a breadmachine recipe but I had it plaited and baked it in my oven instead. . And instead of using powdered milk since I don't have any at home, I replaced water with full-cream milk.

Baked it in my 9" x 5" loaf pan as I don't have a pullman loaf pan.

Here's another one plaited but slightly longer.

And it went into my 4" round pan.

The bread was soft and airy, BUT I thought the bread tasted rancid but kids love it. Again, another recipe that couldn't please everyone.

300ml milk
3 tablespoons crunchy peanut butter
1 tablespoon oil
450g (3 cups) bread flour
1 & 1/2 teaspoons salt
2 teaspoons caster sugar
1 & 1/4 teaspoons instant or fast-acting dried yeast


  1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Let the machine knead for 15mins, stop the cycle and re-start the machine and let the dough knead for another cycle.
  2. Let it proof in machine for 30 - 45 mins or till double in size.
  3. When proofing is completed, punch down the bread dough to release the air.
  4. Divide dough into 2 portions (optional). Shape as required and let it proof on lined or greased baking tray for another 45-60 mins or until dough is double in size.
  5. Bake at pre-heated oven at 180C for 30 to 35mins.
  6. Remove bread to cool on rack completely.

Thursday, November 5, 2009

Matcha Red Bean Loaf

Besides our pizza dinner, I made Matcha Red Bean Loaf using the trusted milk loaf recipe as I was trying to finish up my can of matcha before expiry.

I made 2 loaves, one with red bean paste, one plain loaf and 4 mini buns for the little hands.

Today, I added an extra teaspoon of matcha and the colour was a nice vibrant green and we could taste the matcha in this bread :)

Argh!! I forgot to take a picture of the loaf before slicing as I was in a hurry to pick up my cranky 20 months old. I'm happy with what I see inside :) Unfortunately, the kids and DH don't like the red bean paste and preferred the plain loaf.

Matcha Red Bean Milk Loaf
(Recipe adapted from Happy Homebaker)
250g fresh/UHT milk
1 egg
50g caster sugar
1/4 tsp salt
500g bread flour
2tsp Instant yeast
70g butter (unsalted)
4 tsp matcha (green tea powder)


  1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Let the machine knead for 15mins, stop the cycle and re-start the machine and let the dough knead for another cycle.
  2. Let it proof in machine for 30 - 45 mins or till double in size.
  3. When proofing is completed, punch down the bread dough to release the air.
  4. With a rolling pin, roll out the dough into a big rectangle. The width of the dough should be slightly bigger than the length of your loaf tin/pan. Roll out the dough as long as you can manage. Spread the dough with a layer of red bean paste(or any filling of your choice). Roll up tightly (make as many rolls/turns as you can) swiss-roll style. Pinch the dough to seal the seam tightly.
  5. Place dough (seam side down) in lightly greased bread tin/pan. Cover with cling wrap and let the dough proof for the second time for about 45~60 mins.
  6. Bake at pre-heated oven at 180C for 30 to 35mins.
  7. Remove bread to cool on rack completely.

Tuesday, November 3, 2009

Thin Crust Pizza

We've had enough of porridge and soupy food for the past 1 week so I decided to pamper the kids with pizza today. I've not baked pizza for the longest time, if I need to put a figure to it, I think it was like 3 years ago when I made pizza using my AMC roasting pan. I didn't like to use my oven then as I was using a 3-in-1 microwave oven and it was so tiny I could only bake 1 tray at a time. It was relatively easy to "bake" with the AMC pan but I can't get a crisp crust and the cheese layer doesn't brown.

I like to involve my children in the kitchen if the task ain't too difficult. Today, the two younger ones helped to remove the stalks of the fresh button mushrooms (we don't have the habit of eating the stalks). It was a mess especially when my 20 months girl was literally ripping the mushrooms apart and I heard lots of scolding from my DS2 hahahaha!

I sauteed the mushrooms with some butter and used them as toppings with long yoke/bak kwa and tomatoes. This is one randomly mix and match combination with no proper theme but what the heck, who says there must be a theme to homemade pizza? :P

We love our pizza with loads of cheese so I had them flooded with mozzarella cheese (that's about 125g cheese on each pizza pan).

The 2 older kids helped to spread the tomato paste and laid the ingredients. Not too bad for a 7 yo and a 4 yo ;-)

Again, loaded with more cheese :)

I've made some changes to the original recipe by adding a bit more water as the dough was too dry. Also, original recipe does not require pre-baking the crust but I do not wish to race with time should something crop up so I sent them to the oven and baked for 8 - 10 mins and left them to cool till further use. We like this better as the pre-baking process helped to keep the crust crisp.

I sliced each pizza into 8 wedges and DD1 ate 4! I'm glad my whole family enjoyed their dinner tonight, even DD3 who's a fussy eater ate a slice ^-^

Thin Crust Pizza
(Recipe adapted from Kitchen Capers)
Dough (Yield: 2 pcs 12 inch pizza)

130ml Water
3 TBsp Olive oil
1 tsp Salt
2 cups All purpose flour
2 tsp Yeast

  1. Put all ingredients in breadmachine. Knead using dough cycle. If the mixture is too dry, add 1 tbsp of olive oil/water at a time to form dough.
  2. After the kneading cycle is completed, let it proof in machine for 30 - 45 mins or till double in size.
  3. Punch down dough and divide into 2 equal portions.
  4. Roll out each portion to a round, about 12" in size. Place dough on baking tray lined with parchment paper or on a well greased pan.
  5. Dock with a fork all around the crust.
  6. Bake in preheated oven at 180C for 8 - 10 mins. Set aside till further use.
  7. Spread tomato paste over the dough and covering near end of edge (about 1 cm away). Add your favourite toppings and cheese.
  8. Baked pizza in pre-heated oven at 200C for 10 - 12 mins or until the crust has turned golden brown and when the cheese has melted.
  9. Serve and enjoy!