Friday, September 8, 2017

Dinner Roll

Servings:  12 Fist Size Dinner Roll
Prep Time: 3 hours
Baking Time: 30 -45 mins

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.


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!


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.

Sunday, July 23, 2017

Gluten Free Almond Cookies

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


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


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.

Sunday, July 2, 2017

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


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

Cheddar Cheese          2 Tbsp
Matcha Powder           2 Tbsp


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!