A Time To Share

Our God is a God of Nations:
"He so love the WORLD ... He gave His one and only son..."

Wednesday, 16 August 2017


Chinese fondly call these Ji Dan Gao
directly translated to chicken egg cake.

These are actually Sponge Cake
baked as cupcakes either in
paper cups 
paper wrapped the traditional way
as shown in the photo below.

The grease proof paper is cut into squares
press into the cup with another cup to get the shape,
allowing the paper to stand freely from the edge

Kerry Tan & Delvin Tan
have baked this
with the traditional tall cups and the cakes stand tall,
not like mine
more like a cupcake

All of us express our thanks to 
nasi lemak lover for this recipe - 

Chinese Egg Sponge Cupcake
A) 3 egg yolks (A size)
     1 whole egg
     50g corn oil
B) 65g self-raising flour (or 65g cake flour+1/2 tsp baking powder)
     1/2 Tbsp corn starch 

C) 3 egg white (A size)
     55g caster sugar 

1. beat egg yolks & 1 whole egg together
2. add corn oil & beat until well combined
3. add sifted dry ingredients (B) & mix well, leave aside
4. in another bowl whisk egg white until foamy
5. add sugar in 3 additions. Beat until stiff peaks
6. fold 1/3 of egg white into egg yolk mixture, mix until fully incorporated
7. gently fold in another 1/3 meringue, taking care not to deflate the egg white
8. continue carefully with the balance 1/3
9. scoop into cups & bake in preheated oven 175'C for 30min 

Monday, 14 August 2017


Most Asians love soft bread,
the soft & fluffy type

Many Asian bakeries concentrate on baking soft soft buns
because of the demand.

In order to create the most fluffy buns
many opt for additives
in order that their bun will remain puffy hours after baking.

Cheryl Yap S W 
has shared with us this soft bread
made from Sourdough
absolutely no additives
all natural!

It may not be as soft as store bought
but it is good, knowing that it is all natural!

Sourdough wholemeal Loaf
70g sourdough starter
220g High Protein flour
30g wholemeal flour
30g sugar
110g water
10g cream (I use milk powder)
1 egg
20g grape seed oil (I use butter)
1/2 tsp salt

1. all ingredients into the bread machine, bread dough cycle with 1hr proofing
2. refrigerate dough 15-24 hours
3. take out from fridge, shape & place into an oiled loaf pan
4. allow to proof 3 hours or until 2.5X in size
5. bake in preheated oven 180'C for 35-40min

This recipe is good for buns too, with added raisins or cranberries

Tuesday, 1 August 2017


Chinese  make their Steam Bao
in 3 textures if not more, namely

a) a heavy but soft bao known as mantou, can be eaten steamed or deep fried
b) a fluffy but less dense than the the previous mantou
c)  a spongy and airy type 

The later 2 usually come with fillings.
for sweet bao we have red bean paste or lotus paste
whereas savoury bao comes with pork filling

My grandchildren love mantou
while my mom prefers the airy type.

What about you?

These fluffy and less dense bao
are on the sweet side
because I make them plain.

If you like to try your hands on it,
here is my recipe 

Herman Fluffy Steamed Bao
(A) 200g herman
      200g pau flour
      75g water or milk (to adjust consistency)
      40g sugar (reduce accordingly if making bao with filling)
      25g oil or shortening

(B) 3/4 tsp baking powder

1. mix all ingredients (A) to form a smooth & shinny dough
2. cover & let proof until double in size about 3 hours
3. spread out the dough on the working top
4. sprinkle baking powder on the dough & knead until incorporated
5. divide & shape
6. cover & let rise 30min
7. steam for 8-12 min according to size of bao

Sunday, 30 July 2017


I have no idea why this is called 
American Chocolate Chips cookies.

To me, it is simply Chocolate chip cookies.
Why American?
Anybody out there can tell me?

I am not a fan of cookies
I made these for my daughters & grandchildren.

After baking, I couldn't help but taken 4 pieces!
Is it because these were crunchy?
Yes, very crunchy!
I think it must have been fresh from the oven!

This recipe originated from Quay Po Cooks,
modified by Sonia a.k.a Nasi Lemak Lover
and now
I simplified the method.

Haha, lazy me!

American Chocolate Chips Cookies
(A) 300g all purpose flour
       2 Tbsp corn flour
       40g roll oats, blended fine
       1 tsp baking soda
       1 tsp salt

(B) 230g butter
      70g caster sugar
      150g soft brown sugar
      1 tsp vanilla
      2 eggs
      160g semi sweet chocolate chips 

1. mix well ingredients (A) & set aside
2. cream butter & 2 sugars until creamy, add vanilla essence
3. add eggs, one at a time
4. fold in dry ingredients & chocolate chips
5. cover & leave in fridge for 1-2 hrs to firm up the dough
6. preheat oven to 170'C & prepare line baking tray
7. use a small ice cream scoop (if you have one) to scoop the dough onto the tray
8. bake one pan at a time in oven centre rack for 20min 
9. cool cookies on wire rack

1. can use spoon if you do not have an ice cream scoop
2. if you want a chewy cookie. scoop a bigger portion


Herman Soft Bun

These buns are soft and fragrant
they taste good
even plain

Herman Soft Bun
I have stuffed the buns with 'Bak Kwa' while shaping

130g Herman 
260g bread flour
1 egg
50-60g milk (to adjust consistency)
1/2 tsp salt
30g butter

1. all ingredients except butter into a bread machine, bread dough cycle
2. 1/2 way add butter & continue kneading 
3. when machine stops kneading, remove dough & divide & shape buns
4. Allow buns to proof on greased pan until almost triple in size
5. bake in preheated oven 175'C for 25-30 min

If make loaf, extend total baking time to 35-40min 
may need to tent loaf if top browns too quickly


Herman Pancake
Adapted from pengskitchen

100g plain flour
20g sugar
50g Herman starter
15g melted butter
115ml fresh milk

1. Sift flour into a mixing bowl, add sugar & mix well
2. Add all the rest of the ingredients,  whisk to combine into a smooth thick batter
3. Cover with a damp cloth & allow to proof 2-3 hours until double in bulk
4. Lightly grease a non stick pan. Drop 1/4 cup batter into the hot pan
5. Fry over low heat until golden brown, flip over & cook the other side
6. Serve warm with maple syrup & butter


Do you like its colour?
This loaf is soft & fluffy....

Pumpkin is well known for its nutritional value.
As such it has been widely used 
for making bread, cakes & desserts

This Sourdough Pumpkin Soft Loaf
is super soft. 
It has a bright orange colour 

I have adapted this recipe from BakeWithPaws

Sourdough Pumpkin Soft Loaf
150g bread flour
100g sourdough, fed
125g pumpkin, peeled, steamed & mashed
20g caster sugar
1/2 egg, beaten
1/2 tsp salt
60g fresh milk (to adjust consistency)
30g butter

1. Knead all ingredients in a stand mixer, until achieve window pane stage, about 15min
2. Let dough rise until double in size
3. Divide dough into 3 balls 
4. Roll out each ball, & roll up like a Swiss roll, place in a loaf pan
5. Allow to rise at room temperature until dough is double in size
6. Bake in preheated oven 175'C for 35min, tent loaf if necessary


I have always loved Brioche
because it is soft, sweet & flavourful

Excuse me for the shaping...

The yellow bun
having a soft & fluffy texture
who can resist?

Indeed Brioche is loved by many

Special thanks to Pilar M. Torres
For the recipe 

I have adapted the recipe from Pilar M.Torres's
Braided cranberry Brioche

Sourdough Brioche
200g Plain flour
40g sugar
1/2 tsp salt
100g sourdough
50g milk, adjust consistency
75g butter
2 eggs

1. Beat eggs with sugar & set aside
2. In another bowl, mix all remaining ingredients
3. Add egg mixture & stir until incorporated. (I use machine)
4. Leave dough to stand 30min
5. Fold dough 3 times at 20min intervals
6. After the last fold, leave dough to stand 2-3 hours @ RT
7. Refrigerate 8-12 hours
8. Shape when remove from fridge
9. Proof for 2 hour & bake @200'C for 30min


This is an easy sourdough bread
No stretch & fold

Suddenly you remember you need a loaf  of bread for the next day
 today you do not have time to work in the kitchen
you can still do it with this recipe!

Special thanks to Nelson Mansfield for sharing this recipe

Easy Sourdough Boule
200g white flour
75g sourdough starter
5g salt
140g water

1. Combine all ingredients except salt, allow to autolyse 30min
2. Fold in salt & chuck into fridge for 20 hrs cold retard.
3. Remove from fridge, shape & place in a banetton to rise at RT
4. Do a finger test to confirm before baking
5. Bake in preheated oven 250'C for 20min, covered
    Next 20min @ 225'C uncovered.


when used to make steam mantou,
as in other bakes,
 it gives a sweet smell to the buns.

The texture may be fluffy as shown in the picture
but it is quite heavy.

The buns cracked because of over fermentation.
I left it left too long on the counter.

This recipe is the courtesy of Xiuli Zhang

Herman Steam Mantou
130g Herman
120g fresh milk
1/2 Tbsp oil
1/4 tsp salt
2 Tbsp sugar
180g superfine flour

1. Mix all ingredients except flour, into a paste
2. Add flour & knead to a smooth dough
3. Let proof 6-7 hours (or over night)  until double in size
4. Divide & shape dough
5. Leave to proof 30-45 min until slightly bigger, if left too long, bun will crack like mine!
6. Steam for 5-10 min according to size of mantou