Thursday, April 24, 2014

No Knead 100% Wholewheat Bread

This is another great recipe from King Arthur Flour's website. So simple yet the crumbs are so beautiful! I am glad I gave this recipe a try. It's yummy and quite healthy:D

No Knead 100% Wholewheat Bread
Adapted from King Arthur Flour
Serves: 10/81g/205 calories (based on a 2000 calorie diet)


  • 227g lukewarm water
  • 57g orange juice
  • 57g butter, melted; or 1 3/4 ounces vegetable oil
  • 64g molasses, maple syrup, dark corn syrup, or brown sugar corn syrup (I used molasses)
  • 2 teaspoons instant yeast
  • 28g Baker's Special Dry Milk or nonfat dry milk
  • 1 1/4 teaspoons salt
  • 361g King Arthur whole wheat flour, white whole wheat preferred (I used the whole wheat flour available locally)
  • Method: 
  • 1) Heavily grease an 8 1/2" x 4 1/2" loaf pan. This loaf tends to stick, so be sure to grease the pan thoroughly with non-stick vegetable oil spray.
  • 2) Combine all of the ingredients in a large bowl. Beat the mixture vigorously for about 3 minutes; an electric mixer set on high speed works well here. You should have a very sticky dough. It won't be pourable, but neither will it be kneadable. Scoop it into the prepared pan.
  • 3) Cover the pan with lightly greased plastic wrap, and let it rise for 60 to 90 minutes; it should just about rise to the rim of the pan, perhaps just barely cresting over the rim. While the dough is rising, preheat the oven to 350°F
  • 4) Uncover the bread, and bake it for about 40 to 45 minutes, tenting it with aluminum foil after 20 minutes. The bread is done when it's golden brown on top, and an instant-read thermometer inserted into the center registers between 190°F and 195°F. Remove it from the oven, and after 5 minutes turn it out onto a rack. Brush with melted butter, if desired; this will keep the crust soft. Cool the bread completely before cutting it.
Love the look of this bread

Friday, April 11, 2014

Anadama Bread

This is a healthy bread because it's got whole wheat flour in it:D  With addition of cornmeal, this bread is not the soft fluffy type of bread but nevertheless, it is perfect for making sandwiches with and quite delicious eaten with a nice slab of butter and jam:) There is a story behind the name of this bread too. Visit King Arthur's site to read about it.

Anadama Bread
Adapted from King Arthur's Flour here
Serves: 10/97g/277 calories (based on a 2000 calorie diet)

113g yellow cornmeal
1 1/4 teaspoons salt
43g butter
85g dark molasses
227g boiling water + extra couple of tablespoons
28g nonfat dry milk
241g All-Purpose Flour
113g Whole Wheat Flour
2 1/2 teaspoons instant yeast


1) Whisk together the cornmeal and salt.

2) Add the butter and molasses to the bowl.

3) Pour in the boiling water, stirring until the butter has melted and the mixture is smooth. Let the mixture cool to lukewarm, about 15 minutes.
Cornmeal, molasses, salt, butter mixed with hot water

4) Mix in the dry milk, flours, and yeast. Let the dough rest for 20 minutes; this gives the flours and cornmeal a chance to absorb the liquid.

5) Knead the dough for about 7 minutes at medium speed of a stand mixer, until it's smooth. It'll be quite stiff, but still fairly sticky on the surface. Cover the bowl, and let the dough rise until it's just about doubled, about 1 hour.

After kneading but before rise
Doubled in size

6) Gently deflate the dough, and shape it into an 8" log. Place the log in an 8 1/2" x 4 1/2" loaf pan (my pan measured 9 x 41/2") cover the pan, and let the dough rise until the center has crested at least 1" above the rim of the pan, about 90 minutes.
Shaped and ready for 2nd rise
7) Towards the end of the rising time, preheat the oven to 350°F.

Once dough rises 1" above the rim of the pan it's time to bake

8) Bake the bread for 35 to 40 minutes, until an instant-read thermometer inserted into the center registers at least 190°F. You may want to tent the bread loosely with aluminum foil for the final 15 minutes of baking, if you prefer a lighter crust.

Yield: 1 sandwich loaf.

Delicious goodness:)
Sweetish bread because of the molasses
I am linking this post to International Yeasted Recipes organised by Kristy of My Little Space.

Monday, April 7, 2014

5K dollar starter dough bread

The name of this bread caught my attention. The sight of the photos from Vivian Pang's blog made me go straight into my kitchen to start on the starter dough and back here again to read the rest of the recipe closely while waiting for it to proof for 2 hours:D

Upon inspection of the recipe more closely, I note that this is quite similar to the over night dough method, except the ratio of starter and main dough is 50/50.  However, it requires less fermenting time than the over night dough although it is perfectly fine to leave the starter dough in the fridge over night too as some bloggers suggest.

So here's my version of this popular bread for the moment until a new recipe comes along:)

Adapted and slightly modified from Vivian Pang Kitchen
5 Thousand Dollars Starter Dough Bread Recipe (五千元的老式面包)
Yield about 570g bread dough with half recipe (1 loaf)
Servings: 10/57g/155 calories (based on a 2000 calorie diet)

~Starter dough
105g bread flour
45g cake flour (low protein flour)
12g sugar
3g instant yeast (1/2 teaspoon + ¼ teaspoon)
120ml water

~Main dough
105g bread flour
45g cake flour (low protein flour)
20g almond meal (if you wish to omit, add 20g more flour)
48g sugar
¼ teaspoon salt
12g milk powder
1 egg (weight 57g without shell) my egg is exactly 57g without shell
10 ml water (original calls for 27ml) ~ it was already very wet hence I refrained from adding the remaining water

36g butter, room temperature

Methods: (with stand mixer)
Starter dough
1. Add in all the ingredients into the stand mixer bowl and mix to combine. I used a spatula to do this as I find it easier.

2. Cover the dough and let it rise for 2-3 hours at room temperature.

Main dough
1. Add the rest of ingredients for main dough except butter into starter dough. Knead well.

2. Then, add in butter and continue kneading till form smooth and elastic dough. It should pass the window pane test at this point.

3. Cover the dough and let it rise to just about double in size.

4. Divide the dough into 3 pieces. Shape into rosettes or you can pleat it into a braid.

5. Place into greased loaf pan and leave to rise for the last time, till doubled in size. Took me less than an hour as the weather was very hot and humid the day I baked this bread.  Bake in preheated oven at 160C for about 20 minutes.
*Make sure the pan is greased and floured properly for easy bread removal.

6. Remove and leave to cool on wire rack. Brush surface with some butter while is hot. This will give shiny looking buns. (I of course didn't bother with this step lol!)

7. Enjoy the fruit of your hard labour, in this case, delicious, soft bread:P  The almond did not come through so I would add more next time.

I am linking this post to International Yeasted Recipe organised by Kristy of My Little Space .

Friday, April 4, 2014

Orange/Dried Cherry Tomatoes Bread for Little Thumbs Up Event

This bread is delicious! I love the orange color and the lovely fragrance from orange and the dried cherry tomatoes give a nice chewy texture to the soft bread. Just love it! A perfect combination.  Recipe adapted from Minty's Orange Cranberry Bread recipe here.  Hers is a combination of orange and cranberries but I do not have any cranberries and so replace it with cherry tomatoes:D


60g bread flour
2 tsp dried yeast
130g lukewarm water

420g bread flour
1/2 tsp salt
zest of 2 oranges
1 1/2 tbsp honey
190ml  fresh orange juice

50g vegetable oil

90g dried cherry tomatoes - I only added 50g because it looked like too much, should have added all


  • Put (A) in a small bowl, combine bread flour with yeast and lukewarm water into a thick paste. Cover and leave at room temperature until the mixture becomes foamy.

Like this

  • In a mixer fitted with a dough hook, combine all ingredients (B) together.  Then add in (A), knead until well combined.  Gradually add in (C) and continue to knead until dough is smooth and elastic. [At this stage, the dough should be able to stretch to form a window-like thin membrane without breaking - Windowpane Test]
  • Add in (D) and knead until cherry tomatoes are incorporated.
  • Place dough in a lightly greased bowl, cover with clingwrap.  Place it in a warm place to allow the dough to rise until at least doubled in volume. [To determine if the dough has risen long enough, poke a floured finger into the  dough.  When you remove your finger, the dough shouldn't spring back at all.  If the dough springs back immediately, it is under-proved and needs more time to proof further.
  • This is ready
  • Once the dough has doubled in size, punch it down and shape it into a log.  I roughly divide it into 3 portions and roll them up.
    Proofing for the 2nd time
  •  Place it into a greased loaf pan; cover and let it proof again until almost doubled.  
    Ready to bake
  • Bake the bread in a preheated oven (175 deg C) for about 40 minutes or until brown.
Remove the bread from the pan immediately and brush the top with melted butter if you wish.
Cooling on the rack

I'm sharing this post with Little Thumbs Up April 2014 Event - Orange organised by Zoe of Bake For Happy Kids and Doreen of My Little Favourite DIY hosted  by Ann of  Anncoo Journal for this month.

Sunday, March 30, 2014

Butter Prawns and chicken - Little Thumbs Up

I bought only 5 prawns to cook this dish and add some chicken to make up for the small amount…. all the prawns are for me, the chicken is for the boy who doesn't like prawns.  Recipe taken from here if you are interested. I like more buttery sauce to coat the prawns and chicken so I cook more of the sauce,  absolutely delicious!

The recipe is pretty simple:-


5 prawns, remove the shell but leave the tail intact, deveined
one piece chicken breast, cut into bite sizes
4 sprigs of curry leaves
2 tablespoons tapioca flour
2 tablespoons rice flour
1 tablespoons custard flour
1 egg, beaten
butter as needed, I used about 2 tablespoons
Evaporated milk - as much as need depending of preference
Sugar and salt to tast
1 tablespoon of chinese wine (optional)
1 tsp of corn flour mixed with 2 tbsp water
Prepared ingredients

Fried chicken and prawns

Heat butter

Add curry leaves

Add evaporated milk

Add the rest of the ingredients


Crack an egg, lightly beat it and set aside.  Mix all the flours together in a bowl.
Pat dry the prawns and chicken, dip them into the egg and coat with flour.  Fry them on high heat, turning regularly to ensure even frying.  Once lightly golden dish out and drain.  Fry in small batches.

For the sauce, start by sauteing some curry leaves in some butter. Use low flame and once you can smell the curry leaves,  add the evaporated milk. The evaporated milk should be roughly twice the amount of butter.  (I added more)   Add salt and sugar to taste. Then some dashes of Chinese wine (optional). Stir in the corn flour mixture to thicken the sauce. Stir in the fried prawns and chicken to coat, dish up and serve immediately.

This post is  linked to Little Thumbs Up organised by Zoe of Bake for Happy Kids, Mui Mui of My Little Favourite DIY and this month's theme, Prawns is hosted byMoon of  Food playground

Tuesday, March 25, 2014

Baked Ji Dan Gao (Sponge Cake) - ( 烤鸡蛋糕)

This baked version of sponge cake which is similar to the steamed version (Ji Dan Gao)  is so soft and fluffy you just have to try baking it to see for yourself! It is similar to the chiffon cake or Ogura cake with very fine crumbs. Because there is no liquid in this cake (except to mix the cocoa powder), mixing the egg white into the yolk batter may be a bit difficult but just add 1/3 of the egg white to lighten it first before adding the balance and it's alright. Also this cake is using self raising flour which makes it more stable and shrinks less. I am so glad I tried it! Mine cracked slightly but still very moist!

Baked Sponge Cake (鸡蛋糕)
Adapted from Ancoo Journal
Serves 10/38g/121 calories (based on a 2000 calorie diet)

 3 Egg whites
 65g Icing sugar
 3 Egg yolks
 1 Whole Egg
  50g Corn oil
  65g Self raising flour
  5g Cocoa powder + 1 tbsp hot water
Fold in the egg white using a spatula and a balloon whisk to help smoothen it

1. In a mixing bowl, mix egg yolks and whole egg together with a hand whisk. Add in corn oil and mix till combined. Sieve in self raising flour and mix well, set aside.
2. Whisk the egg whites to bubbly at medium speed and add icing sugar into it in 3 batches and whisk to stiff beat.
3. Add one third of meringue to egg yolk mixture and fold well with a rubber spatula. Then pour all the egg mixture into the meringue at low speed and mix well. (I used the whisk and spatula to mix)
4. Pour mixture into a 5 x 8 inch lined cake pan (or a 6 inch square cake pan), leaving 2 tablespoon of plain mixture and mix with the cocoa paste. Drizzle the cocoa mixture on top of the plain batter and use a skewer to draw lines or create your own pattern.
Using a 6" square pan - decorate like this
Or like this:D
Bake in preheated oven at 170C for 35 minutes. (I baked mine at 140C for 45 mins)
Invert the cake immediately once cake is out of the oven. Leave to cool before cutting into slices.  
This one is cooled standing like this, more puffy top

This cake I inverted it to cool so have a flat top

So soft and fluffy!

Monday, March 24, 2014

Penang Acar (Spicy vegetables salad)

I never thought that I would try making this salad as it involved a very lengthy way of preparations before you can enjoy it.  However this recipe is a simplified version and after reading how easy it is, I gave it a try. Not too bad at all! I would blanch the long beans first as I do not like the greenish taste even after marinating overnight.

Penang Acar adapted adapted from Just As Delish
  1. 300g Cucumber – cut lengthwise 1½ inch
  2. 150g Cabbage – roughly cut into big pieces
  3. 50g Carrot – peeled and cut into 1½ inch
  4. A few strands of long beans - cut into 1½ inch 
  5. 1 small pineapple (I used Josapine) - cut into 1½ inch
  6. 50g Roasted Peanuts – ground
  7. 2 tablespoon White Sesame Seeds – roasted
  8. 1 tablespoon Salt
  9. 1 tablespoon Sugar, or to taste (I used a lot more)
  10. 3 tablespoons Cooking Oil
  11. 50ml Rice vinegar
Spice Paste

  1. 5 Shallots
  2. 6 fresh Red Chilies (I only have 5)
  3. 1 teaspoon turmeric powder
  4. 2 Candlenuts
  5. 30ml Water

  6. Instructions
    1. Mix all the vegetables with 1 tbs salt. Leave aside in a colander to dry excess liquid for about 30 minutes to get the crunchiness. If you prefer your vegetables to have softer bite, you can skip this step.
    2. Blend the spice paste in a food processor.
    3. Heat up the wok on medium heat. Add oil to stir-fry the spice paste until aromatic. Add vinegar and water, bring to boil. Add salt and sugar to taste.
    4. Turn off fire, add all vegetables, ground peanuts, sesame seeds into the wok and stir well.
    5. Dish out, let it cool to store in a jar or container. Keep chilled in the fridge. Achar taste best overnight after the flavours have developed. It can last for about 4 weeks.