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

Fatty cheese sticks!

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Following papa Zac Ng ‘s recipe on soft bun, translated by mama Rachel Tham. I rolled into sticks and topped with shredded mozzarella stick.

Bread recipe (remembering by hard):
300g bread flour
30g (brown) sugar
3g yeast
3g seasalt
100g yogurt
30g unsalted butter
60g low fat milk
1 egg

Celine Tan's photo.


Knead by breadmaker. Divide into 11 dough (one taken by my girl to play). Then roll, topped with cheese and egg. Rest for an hour. Baked under preheated oven of 170 degree celcius for 30 minutes.

Soy milk bread loaf!

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Ingredients:
200ml homemade soya bean milk
2 tsp instant yeast
3 tbsp molasses sugar
1 tbsp unsalted butter
1 small egg
1 tbsp raw flax seeds
300g bread flour
30g cake flour
100g wholemeal flour
Pinch of seasalt

Breadmaker : Cornell
Mode : Basic
Loaf size : 3 llb
Colour : Light

Seaweed chia seeds bread loaf

New flavour bread loaf from NudeBottom Kitchen – Seaweed chia seeds bread loaf

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I observed that Amy Wang named her kitchen! So, I decided to “follow”. tongue emoticon

Anyway, this is new flavour bread loaf which is kind of soft in its texture!

Ingredients:
200ml water
2 tsp instant yeast
4 tbsp molasses sugar
1 tbsp unsalted butter
1 tbsp chia seeds
1 egg
300g bread flour
100g wholemeal flour
30g cake flour
2 pieces of unsalted seaweed, cut into small pieces
Pinch of seasalt

Breadmaker : Cornell
Mode : Basic
Loaf size : 3 llb
Colour : Light

Green tea and chia seeds bread loaf

Production today:

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1. Stir fry Yau mak with garlic

2. Green tea and chia seeds bread loaf
200ml water
2 tsp instant yeast
4 tbsp molasses sugar
1 tbsp unsalted butter
1 tbsp chia seeds
1 egg
1 tsp green tea powder
30g cake flour
100g wholemeal flour
300g bread flour
Pinch of seasalt

Breadmaker: Cornell
Mode: Basic
Loaf size: 3 llb
Colour: Light

Celine Tan's photo.


3. Radish and celery chicken and roasted pork soup

4. Toddler friendly char siu (recipe: https://17chipmunks.wordpress.com/2015/08/05/non-halal-toddler-friendly-char-siu-for-my-31m7d/)

Celine Tan's photo.

Hand kneaded Japanese cocoa soft buns

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Adapted from Thermomix recipe. I hand kneaded it since I don’t have a Thermomix and my breadmaker went into the ‘ward’. This is my second day using this recipe and my 30m16d is loving it – as it comes up real soft! So I would love sharing this!

Ingredients:
270g bread flour
1 tsp instant yeast
35g molasses sugar
1/2 tsp seasalt
1 tsp cocoa powder (optional; if you plan to make plain Japanese soft buns, you can omit)
170g water
35g unsalted butter (cold)

Mix bread flour, instant yeast, molasses sugar, seasalt and cocoa powder. Then pour in water and continue mixing. Press in cold butter and knead. Set aside for an hour. Then divide into smaller dough (I put it on baking paper and into a muffin tray to get a round shape). Let it rest for another 45 minutes. Under preheated oven of 170 degree celcius, bake for 15-18 minutes.

Celine Tan's photo.
Celine Tan's photo.
Celine Tan's photo.
Original recipe:

Celine Tan's photo.

Double boiled carrot and pork

Dinner: Double boiled carrot and pork

– pork marinated in sesame oil, pepper and cornflour
– carrot, diced
– water

Function : meat, time : 20 minutes and keep warm

Vegetable: Stir fry kailan

Celine Tan's photo.
Peanut butter buns for brekkie tomorrow

Celine Tan's photo.
the peanut butter balls – peanuts, butter and molasses sugar, rolled into balls; bread – is my usual bread loaf recipe