Bun in a cup

I used the exact recipe from cheesy bun except I replaced all purpose flour with ‘special wholemeal flour’! And instead of putting them into a tray – I divided them into cups (for easier handling)!


Some were topped with cheese and some are with chocolate chips as per requested by the elder girl!


So happy with the outcome! 


The toddler can’t wait to eat it!

Cheesy buns

I made two trays of cheesy buns two days ago. And today I have to make two trays again as both of my girls finished them up. It was also an easy-to-bring-out snack for them. In the two days, the buns did remain soft as initially. The last few pieces which they had this morning – I did toast it slightly with my air fryer.
There are many cheese buns recipe out there; but I am sticking to this – kneading made easier with my Tesco breadmaker. 

Ingredients used:

1 egg + fresh milk = 200ml 

1 tsp instant yeast 

30g raw cane sugar

40g unsalted butter

220g bread flour

50g cake flour

50g all purpose flour 

Pinch of seasalt

Using Tesco breadmaker, I used the (8)dough mode. 


After it stops for the first time, I click ‘Start/Stop’ mode again and repress the (8)dough mode again.


Then after it stops, I remove it and place it into a bowl and cover it for 45 minutes.


It will rise after the 45 minutes. 


I then remove the dough and knead on the mat. I simmer some bread flour onto the mat to avoid it being sticky.


The dough are divided into two trays.


The dough are top with some shredded cheese.


I find this Mozarella shredded cheese from Bake with Yen has low sodium (350g sodium per 100g) and it is cheaper than Bega cheese.


They are sent to bake after resting for another 20 minutes. They are baked for 30-40 minutes under 170 degree celcius (I find my Khind oven is slightly lower temperature than its actual temperature – so I baked longer).

With Mozzarella cheese, we have the pull effect! 


With great approval from the toddler:

Raisin and almond flakes pandan bread loaf

Today I baked raisin and almond flakes pandan bread loaf. I usually bake this ‘flavour’ once a week as I will keep some in the fridge for our outings over weekend – as snacks for the girls. 


I used the exact recipe from my fragrant pandan bread loaf (here: https://17chipmunks.wordpress.com/2017/04/02/fragrant-pandan-bread-loaf/) but added a cup of almond flakes plus raisins into it. I also switched it ‘sweet’ mode on my tesco breadmaker. Unfortunately, it is not as fluffy as the original flavour – though it is well accepted by the girls.


Over the weekend, I would usually air fry the cut slices for 2-3 minutes under 150 degree celcius. They become crispy toast bread snack! 

Basil bread loaf 

I have tried out a new recipe with slight adjustment to the previous recipe!

Recipe for the basil bread loaf:
220g Love Earth^ (LE) HIGH PROTEIN FLOUR
50g LE ALL PURPOSE FLOUR
50g cake flour (I currently used brandless cake flour that I get from Bake with Yen)
30g LE CANE SUGAR
1/2 tsp LE SEA SALT
1 tsp instant yeast (mauri pan)
Egg+fresh milk**+ some fresh basil leaves 200ml (blend this)
40g unsalted butter (I usually use Anchor, Ambassador or Emborg)
First, mode 8 (dough). After about 20 minutes, change to mode 1 (basic). I prefer ‘light’ colour and this is considered a big loaf size. I usually remove the loaf immediately after baking. 

**I usually use Goodday, Dutch Lady or Farm house fresh milk
^Love Earth products can be purchased from major supermarkets such as Heromarket, Tesco and Aeon. Or, you can also purchase it online from the <link here>.


I personally feel it tastes like a herby bread; less fragrant than the pandan loaf

Fragrant pandan bread loaf

Goodbye to my Cornell breadmaker! Fortunately I managed to get a bargain preloved Tesco breadmaker from a friend who has migrated to another country for just RM100! It was almost brand new when I received it! 

I have been sticking to one recipe and managed to get a good loaf almost 100% of the time! I think I have been baking at least four times a week! The latest flavour which is well accepted at home is the pandan bread loaf. 


In addition, I was recently given an opportunity to try out ‘love earth’ products for my breads! With the organic range of products used, I psychologically feel that each slice of my homemade bread is ‘heaven’ – besides being preservatives free, they are now of ‘premium’ quality! 


Recipe for the fragrant pandan bread loaf:

220g Love Earth^ (LE) HIGH PROTEIN FLOUR

50g LE ALL PURPOSE FLOUR

50g cake flour (I currently used brandless cake flour that I get from Bake with Yen)

30g LE CANE SUGAR

1/2 tsp LE SEA SALT

1 tsp instant yeast (mauri pan)

Egg+fresh milk**+ fresh pandan leaves extract* 200ml

40g unsalted butter (I usually use Anchor, Ambassador or Emborg)

First, mode 8 (dough). After about 20 minutes, change to mode 1 (basic). I prefer ‘light’ colour and this is considered a big loaf size. I usually remove the loaf immediately after baking. 

*to make fresh pandan leaves extract refer to <here>

**I usually use Goodday, Dutch Lady or Farm house fresh milk

^Love Earth products can be purchased from major supermarkets such as Heromarket, Tesco and Aeon. Or, you can also purchase it online from the <link here>.

The texture of the bread can be viewed here <video> 🤣

Eggless buns for 11mo

Ingredients: Half cup water + 1 tsp instant  yeast + 0.5 tsp molasses sugar (sugar required to activate yeast); 1.5 cups of bread flour; 1 tbsp cake flour; 1 tbsp unsalted butter

I kneaded everything with hand before putting it into breadmaker under knead mode. I removed it and let it rest about 30 minutes. Then divide into smaller doughs.


And let it rest for another 20-30 minutes. Brushed it with extra virgin coconut oil before sending it to preheated oven of 170 degree celcius.


It came out quite ‘spongy’


And the baby enjoys it!


Video <here>

Today the 11mo also tried yogurt, the baby led weaning way – Popsicle frozen yogurt (Farmers union Greek style natural yogurt).


Video <here>

Chia seeds white bread loaf

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Managed to chunk everything into the bread maker this morning

A little twist to usual bread, used sweetened creamer:
200ml water
2 tsp instant yeast
2 1/2 tbsp molasses sugar
1 tbsp sweetened creamer
1 egg
1 tbsp chia seeds
330g bread flour
30g cake flour
40g corn flour
1 tbsp unsalted butter

Breadmaker: Cornell
Weight: 3 llb
Colour: Light