Dinner Roll

Servings:  12 Fist Size Dinner Roll

Prep Time: 3 hours

Baking Time: 30 -45 mins

Ingredients:

1 Tbsp yeast

¼ C Sugar

½ C Lukewarm Water

2 ½ C Bread Flour

1 ½ tsp Salt

1 C Whole Milk/ Soy Milk, room temp.

4 Tbsp Butter, melted

2 Eggs, at room temp.

Instruction:


1) In a small bowl, place yeast, water and 2 tsp of sugar, gently mix till dissolved. Let sit for five minutes.

2) In a larger bowl, place flour, remaining sugar and salt, mix well.

3) In another bowl, pour in milk, melted butter and beaten eggs.

4) Add liquid mixture into dry mixture (pour 3 into 2)

5) Mix batter with a spatula until ingredient all comes together forming a dough. Sprinkle flour on dough is too sticky. Use hand to mix ingredient if needed.

6) Place damp paper towel over top of bowl, and let dough sit  till its size double up, depends on the temp. it can take up too an hour and half.

7) After dough reach twice of its size, punch dough to let air escape to minimize air bubble forming in bread.

8) Use knife or spatula separate dough into 12 equal size pieces. Shape dough into ball shape. Sprinkle flour on surface if needed to prevent sticking to finger. 

9) Line up the balls on a parchment paper or baking paper, use another damp paper towel cover them, and let sit for another 20 to 30 minutes, for second round of fermentation.

10) Grease baking pan, and place dough and bake at 180C until surface is harden and hallow sounds when knocking on bread.

11) Best serve with butter and hot!


Substitution:


I used soymilk instead of milk in this recipe, the texture turned out well, its mouthfeel is just like normal store-bought dinner roll. Tho, using soymilk doesn’t give much flavor as milk. I recommend add 1 or 2 Tbsp of butter in the recipe if using soymilk as your preference.

Gluten Free Almond Cookies

Makes: 12 2" Cookies
Prep Time: 5 mins
Baking Time: 25 mins


Ingredients:

Almond Flour  1 C
Coconut Oil     1/8 C
Maple Syrup or Honey 1/8 C
Baking Soda    1/4 tsp
Vanilla Extract  1 tsp
Apple Cider Vinegar (Optional) 1/2 tsp
Chocolate Chip  1/4 C
Icing Sugar (Optional) 2 Tbsp


Directions:

1) Pre-heat oven at 110C. Place baking sheet on baking pan.

2) In a mixing bowl, mix all ingredients except chocolate chip, using a wooden spoon or spatula mix till ingredients are well blended, and formed a sticky dough.

3) Added in half of the chocolate chips, mixed gently.

4) Using hands to take a small ball of dough, shape dough into a flat circle or any shape you wanted, about half an inch thick.

5) Put cookies on baking sheet. Finished shaping cookie with rest of the dough.

6) Baking for 25 minutes or until it becomes golden and hard.

7) While cookies are cooling on racks, melted rest of the chocolate chips in a bowl of warm water, put in microwave for 30 sec.

8) Once cookies is cool, dip cookies in melted chocolate. Set aside till chocolate coating become hard. Sprinkle with icing sugar for garnish.

Homemade Bagel

Bagel was one of my favorite type of bread ever since I had it in Canada; and I could have it for breakfast or afternoon tea every other day!
Now that I moved back to Hong Kong, it is not as easy to get a fresh bagel on the way to work.
If you like a food that much, you might as well made it your own!

Comparing to cake baking, making bagel does involve more steps, but overall the process is easy. I have to mention though, it requires some muscle strength kneading the dough! Especially, when you are making a big batch of them.

Serving Size:  4 mini bagel
Preparation time: 1 hours + 20 mins waiting time, 30 perp time
Baking time: 20 mins


Ingredients:

Bread Flour        250 g
Sugar                  2 tsp / 10 g
Salt                     1 tsp              
Instant Yeast       1 tsp
Lukewarm Water  200ml

Optional:
Cheddar Cheese          2 Tbsp
Matcha Powder           2 Tbsp

Instruction:


1) In a bowl, add in yeast and sugar, pour lukewarm water in. Gently mix till dissolved.

2) In a bowl, place bread flour and add in salt, stir well. Make a well in the centre, slowly pour yeast mixture in while slowly mixing till yeast water is all poured in.

3) Dust fingers and countertop with flour, move the flour dough on counter top. Knead dough for abour 10 minute. Add lukewarm water in dough if too dry and not holding together. (I added about 100mL of water extra, depends on the moisture level in your area, the amount of water needed can vary)

* Tip --Place a baking paper between counter top the dough; it makes cleaning easier afterward.

4) In a bowl, place the dough in, and cover bowl with a damp cloth and let sit in room temperature for at least an hour until it double its size.

5) After an hour of waiting, punch dough with fist to allow air to escape, cover with damp cloth again, wait for another 10 minutes.








6) Remove dough, equally divide dough into 4 little pieces, use palm of  the hand to shape dough into round shape. If you want to add anything in the dough, like nuts, seeds or seasoning flavour, you can add them in this step. (I added matcha power in the dough here, it gives a bit of green colour ) Use finger or a stick gently poke through the centre of the dough, to make a ring shape.

7) Cover with damp cloth for another 10 mins sitting on counter top.

8) Bring a pot of water to simmer. Drop bagel dough in for 30 seconds, flip over for another 30 seconds. This process is to harden the surface and gives a crisp texture on the outsize after being baked. At the same time, pre-heat oven to 220C.

9)Take out bagel. Place bagel dough on baking sheet. Add any topping on tops before baking, I add cheddar cheese and dash some basil on top.

10) Bake on baking pan for 20 min or until turn golden. Done!

Bagels taste best when it's fresh. Leftover bagel can be heated up in toaster before serving!

Goji, Walnut Browine

We all have the moment craving for sweet, one way to make us feel less guilty after indulging the "junk" is to add more of the good nutrient in.

It is always fun to experiment recipe with different ingredients!

This recipe has goji and walnut added in it, for those who want to keep the nutrients but ain't a big fan of these two nutrients can ground them in the blender, this way you won't even notice the taste of them but the chocolate-y flavor.

 Serving: Make 6" x 4" cake
 Prep Time: 20 Mins
Baking Time: 30 Mins

Ingredients:

Unsalted Butter     3/8 C/ 170g
Cocoa Powder       3/8 C/ 6Tbsp
Sugar                    1C/ 125 g
Egg                       2
Baking Powder       1/2 tsp
Vanilla Extract        1 tsp
All Purpose Flour   1/2 C / 70g
Goji                       1 Tbsp
Walnut                   5


Instruction:

1) Pre-heat oven to 175 C

2) In a saucepan, melt unsalted butter in low heat, slowly stir in coca powder.

3) Once melted and combined, removed from heat.

4) Added in sugar, and beaten egg one at a time. Stir well.

5) Stir in baking powder, vanilla extract, flour, mix well.

6) Grounded Goji and Walnut using blender or minced with a knife, stir into mixture.

7) Greased baking pan, poured in mixture, baked for 30 minutes or until insert comes out clean.

Meringue Kisses

Ingredients:

Egg White        2

Caster Sugar     6Tbsp

Icing Sugar      4Tbsp

Vanilla Extract   1tsp

Chocolate Button   50g

Instructions:

 1) Preheat oven at 90C.

 2) In a bowl, beat egg white till foamy. Add caster sugar 1 tablespoon at a time, meanwhile keep beating till all caster sugar is added.

3) Keep beating till mixture is at stiff peak, and glossy, when the tips of a scoop of mixture holds its shape. Stir in Vanilla Extract and fold in icing sugar.

4) Scoop mixture into a pipping bag, pipe meringue into a kisses shape. Bake for 30-40 mins until its harden.

5) Let cool after taken out from oven.

6) Melt chocolate button in microwave or using double boiling methods.

7) Dip meringue cookies in chocolate to cover the bottom. Done!

 Tips: The trick to make meringue cookie hold its shape during baking, is the amount of the sugar, try experience the amount of sugar to make the meringue kisses you like!

Healthy Banana Oats loaf (low sugar)

Banana bread is always the first choice of recipe when you have ripen banana! The smell of baking bread in the morning is just so refreshing.

And this recipe is a health version, as low caloric sugar is used here.

Make one 6 inches round cake
Prep Time: 15 mins
Baking Time: 30 mins



Ingredients:

Ripen Banana (Mashed)    1
Egg                                     1
Self Rise Flour                   1 C   or 1 C All purpose Flour + 1/2 tsp Baking Powder
White Sugar (Equal)          1 C
Butter (soften, unsalted)    50g
Milk                                   1/4 C
Oats                                   1/4 - 1/2 C
Vanilla Extract                   2 tsp


Instructions:


1) Preheat oven to 180C. Place baking sheet in baking pan, on bottom and the sides.

2) In a bowl, mix flour and sugar.

3) Add in butter, milk and beaten egg, mix well.

4) Add in mashed banana, then vanilla extract. Mix till combined.

5) Pour batter in baking pan, gently drop pan on table couple of time to allow air to escape from batter.

6) Sprinkle oats on the surface, bake till golden brown and insert comes out clean.

7) Dust icing sugar on top for garnish (optional).

  

7 Day Breakfast

Out of Breakfast Idea? See if any of these are your favourite. 

 

Day 1: Pan-Fried Cabbage Dumplings, Fluffy Omelette, Popcorn Tea

 

Day 2: Home Made Matcha Crepes (Click for Recipe) , Organic Fruit, TimHorton's French Vanilla

Day 3: Muffin Quiche (Recipe), Fresh Fruit Yogurt Parfait, Roselle Jam with Bread

Day 4: Shrimp Wonton Noodle Tomato Soup, Chinese Cabbage, Green Tea

Day 5: Sunny-side-up Egg Cheese English Muffin (Recipe Here), Papaya, Roselle Jam Toast, Milk

Day 6: Baked Cheese Sweet Potato, Condensed Milk Toast, Poached Egg, Fresh Fruit 

 

Day 7: Marconi In Soup with Veggie, Cabbage Pork Dumplings 

  

Apple Crumble Pie

 Prep time: 15mins (using store bought pastry)

 Prep time: 25 mins with 30mins chilling time (home made crust)

 Cooking time: 25 mins  

Makes two 5 inches Pie 

Ingredients:

Pastry/ Pie Crust (Store bought) Click here for recipe making pie crust from scratch 

Fuji Apple                        1 

White sugar                      1/8 C/ 25 g

Cinnamon Powder            1 tsp   

Brown Sugar                    1/8 C, 30 g

All Purpose Flour             3/8 C/55g

Rolled Oats                      1/2 C/ 45g

Melted Butter                   55 g

Lemon Juice                     1 Tbsp / 15mL
Icing Sugar & Caramel    For Decor/Finishing

Instruction:

1) Pre-oven to 200C

2) Prepare pie crust ( recipe here), spray thin layer of oil or butter over pie pan, roll over pie pastry on pan pie. Gently use finger to edge off the extra along the side.

3) Use a fork to poke the surface of pie crust to allow air escape when baking. Bake for 5 mins.

4) Prepare apple fillings. Dice half of peeled apple, mix with cinnamon powder and white sugar. Spoon them over onto the pie crust, leave centre empty to fill the apple flower later on. 

5) Prepare Crumble. In a mixing bowl, mix oats, brown sugar, cinnamon powder and flour. Stir in melted butter. Mix well, when mixture starts to crumb together. Sprinkle on the edge of the tarts on top of diced apple.

6) Bake for 20 mins in 150C till golden brown. (Adjusting to lower temp, will allow the topping get the crispy and crunchy texture without burning it.) If you have any leftover crumble, toss in banking sheet and bake till golden, and insert into the center of the apple rose which will be making next.

7) Prepare apple flower. Use another half of the apple (leave skin on) cut into very thin slices. Soak apple slices in hot water and lemon juices to soften for about 8-10 minutes. (If you are running out of time, microwave it for 20 sec, however, the red colour of apple skin will fade out.) Lay slices on a cutting board, staring with one slice, put another slice on top of the first slice, overlapping half of the first slice, continue laying about six slices on top. Gently roll overlapping apple slices from the first slice to the end, to create a flower. Put it into the centre of crust when crust is done. 

8) Dust icing sugar on top, and drizzle caramel sauce over surface! Serve hot! 

Classic Lemon Meringue Pie

Lemon Meringue is  one of the fancy pies you can play with, the most fun part is playing around creating meringue topping. It can be as causal as dropping with a spoon or create a delicate piping drops or flowers. It is not as hard as it seems, once you get the hang of making the egg white meringue, it is pretty easy to bake a delicious pie in an hour.

Prep Time: 20 Mins (Using Store Bought Crust)

Prep Time: 30 Mins and 30mins for chilling (Made own crust)
Baking Time: ~15 Mins

Oven baking temp. 175C

Makes Two 5 inches Pie


Ingredients:

Lemon Fillings:

White Sugar            1/4 C
All-purpose Flour   1 Tbsp
Cornstarch              1.5 Tbsp
Salt                         1/8 tsp
Water                      3/4 C
Lemon Juice           1 lemon
Lemon Zest            1tsp
Butter                     1 Tbsp
Egg Yolk                2

Meringue Topping:

Egg White             2
Caster Sugar         3 Tbsp

Butter Crust: (Store-bought) or make from scratch 

Unsalted Butter, soften      1/4C, 55g

Cake Flour                         1 C, 125 g (can substitute with 2Tbsp all Purpose Flour with 2Tbsp  cornstarch for every 1C all Purpose Flour-- 1C minus 2Tbsp all Purpose flour + 2Tbsp cornstarch) 

White sugar.                         1/8C

Egg, beaten                        2 Tbsp

Salt                                     Pinch
Vanilla Extract                    1tsp, Optional

Instructions:

Butter Crust: 

1) Pre-heat oven to 175C. In a mixing bowl, mix flour, white sugar, salt. Add soften butter, blend till combined. 

2) Add 2 Tbsp beaten egg. Using hands to form a ball of dough. Don't need to kneed the dough too hard and long, Stop mixing when ingredients are well combine.  

3) Use food plastic warps wrap the dough, chill in fridge for at least 30 mins. The chilling will give the crust firmer texture, but time isnt allowed, this step can be skipped. While chilling, prepare lemon fillings. 

4) Roll dough on a flour dusted counter or on a food plastic wraps. Roll flat into about 3mm  thick and it's wide enough to cover the size of the pie pan. 

5) Grease Pie pan. Place a baking sheet on pan if wanted, its optional.  Place dough over pie pan, gently use finger tips to edge off dough on the side. If there is cracks, gently press crack to "stick" crust together. 

6) Use fork to poke holds on the surface of the crust to allow extra air to escape. 

7) Bake for 10 mins or golden brown.

 

Lemon Filling: 

1) In a mixing bowl, mix sugar, flour, cornstarch and salt. 

2) In a pot, heat under med heat, pour in lemon juice, hot water and lemon zest. While whisking, add in flour mixture. Keep stirring. 

3) Stir in butter and 2  egg yolk.

4) Keep stirring until it is just about to boil, turn off heat. 

5) Pour mixture in to pie crust. 

 

Meringue Topping:

1) Pour egg white in a mixing bowl. Use electrical mixer blend till foamy. 

2) Keep beating. Add caster sugar by 1 Tbsp at a time into egg white, until sugar is done. 

3) Keep beating till stiff peak forms. 

4) Spoon Meringue on pie, use spoon to create peaks. 

5) Bake in lower level in oven, adjust temp to 130c, bake till golden. Lower temp allow meringue to cook through without  over baking the surface. 

 

 

 

 

Leave a comment below if u have got any questions on this recipes or finding the right ingredients! Enjoy :) 

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5 mins Muffin Quiche

Prep Time: 5 mins

Baking Time: 10 mins

Makes 3 muffin size Quiche

Ingredients: 

Egg                                                             2

Tomato                                                       1 small

Green Pepper or broccoli,  minced            1/4 C

Cheese (any kind), shredded                      1/4 C 

Spices (salts, pepper, minced oregano)      pinch        

Instruction: 

1) Preheat oven to 250F, spray thin layer of oil on muffin pan 

2) Beat egg, added in minced green pepper, half shredded cheese, minced tomato (save three slices for topping) and spices; mix well.

3) Pour mixture to muffin pan, place a slice of tomato on top, then top with rest of the shredded cheese. 

4) Bake for 10 mins or until egg is set.

* You can simply substitute or add any of your favorite ingredients, ham, corn, mushroom or carrot.

Make your your kind of muffin quiche!

Chocolate Shortbread Cookie with Purple Yam Topping

    

Prep time: 30mins

Baking time: 15mins

Makes 12 cookie bites

Ingredients: 

Purple Yam.                              1/2C

All Purpose Flour.                     1 C

Unsalted Butter (room temp.)    1/4C

Caster Sugar.                            1/4C

Egg.                                          1 small

Vanilla Extract                           2 drops

Chocolate bite (optional).           1/4 C

Icing Sugar

Instructions:

1) Pre-heat oven to 270F 

2) Streamed Yam over boiling water until fork can poke through the centre of the Yam. 

3) Removed skin and mashed Yam using fork. Let cool. 

4) In a mixing bowl, creamed butter and sugar, shifted flour in, added vanilla extract and beaten egg. Mixed until well combined. 

5) Added chocolate bites. 

6) Prepared baking paper on cookie sheet. 

7) Use a spoon to drop a spoonful of cookie dough onto cooking sheet, gently flatten out dough into thinner shape. Created any shape of your cookies as desired.

8) Last step, drop a bit of mashed Yam on each of the cookies. 

9) Put in oven, baked for 15 mins or until golden brown. 

10) Set aside till cools down, dusted icing sugar on top.

Tips: If cookie dough gets a bit dry, add a tablespoon of milk or water at a time. If cookie dough gets too wet, add flour to absorb the extra moisture.

This recipe makes crunchy cookie texture, if wants to store cookie for couple more days, storing with a piece of bread can prevent cookies dry out.