Smoke Turkey Breast

Smoke turkey breast stuffed inside, with the salty and peppery green onion on the top… Oh, don’t forget the bread is coated with crunchy bread crumb outside. Yummy~~ ^__^

Oak Meal Raisin Cookie

Butter: 115g
Salt: ¼ tsp
Sugar: 100g
Egg: 1
Cake flour: 150g
Vanilla Extra: few drops
Baking Soda: ½ tsp
Oak & Raisin: 150g
(I added some walnut and apricot, the total is still 150g)

- Butter and sugar mix well
- Add the egg, mix, then the oak & raisin, mix well again
- Stir in the flour, salt and baking soda (sifted)
- Spoon the cookie dough onto the baking sheet. Use your palm to press the dough down.
- 400F 10 minutes, 180F 10 minutes, then leave in the over for another 10 minutes.
- Serve cool

Potato Cream Cheese Filling

This time, I steam one potato, mash it, add two table spoon of cream cheese, sweet corn, salt and pepper. Tasty~

All Vegetable Power Bread

This bread, I added a pack of vegetable power in it. Walnuts are stuffed in. The taste is very Grassy... Smell like the grass from my backyard. ^^”

Corn Bread

Hehe~ They looks like witch’s nose.. Too greedy, too much corn stuffed inside~

My First Decorated Cake

This is my first decorated cake. It’s for Easter, It takes me one morning to make the cake body and smooth the icing outside the cake, and one night to make the flowers... I also use the rest of the icing to make some cup cakes.. Tired! ^_^"

Green Tea Cake Roll

I need to improve my skill for the cake roll… It still doesn’t look good >.<

(13*9 inch pan)
A:
Cake flour: 90g
Corn flour: 10g
Green tea powder: 2 tsp
Baking powder: ¼ tsp
Pinch of salt

Oil: 50g
Egg yolk: 4
Water: 70g
Sugar: 70g

B:
Egg white: 4
Cream of tart tart: ¼ tsp
Sugar: 20g

Sweet Potato with Raisin

Sweet potato paste kneaded in. Another taste and texture~

Water: 160g
Sweet potato paste: 70g
Sugar: 2 Tb
Pinch of salt
Bread flour: 300g
Yeast: 6g
Butter: 35g
Raisin: some

350F 15 minutes

Failed Bread

This bread failed!! The skin on the top is so hard like a rock!! I am not going to post the recipe since it’s a failure one.. Well, at lease the filling is welcomed by my families~

Filling:
Potato: 1 large
Parmesan cheese powder: 3 Tb
Green onion: some
Sweet corn: some
Salt & pepper

Green Onion Bread Again

This time, I fill in some fish floss inside the bread.. Sweet and a little bit salty~ A very popular bread in my house!

Banana Chiffon

A very soft and moist cake.. ^^

8 inch mode
Banana: 2 (small to medium)
Eggs: 4 (yolk and white separated)
Cake flour: 90g
Corn flour: 10g
Vegetable oil: 50g
Sugar: 60g+20g
Water: 70g
Pinch of salt
Cream of tart tart: ¼ tsp

Decorated Cookie

These are my first decorated cookies, I know they are not professional, but they are still cute to me. ^O^ I will try to improve them next time~

Bread Crumb on the Top

I always see a lots of people use bread crumb to decorate the bread. I know the bread crumb is good on the fried meat and the oven bake dishes. How about on the bread? It must be very crunchy too!

So I tried it yesterday. And it was not disappointed me. Nice and crunchy. The only thing is, when I eat it, so much bread crumb drop on the table, and I have to clean it up for everybody.…

Poo Poo?

I know it looks a little bit like poo poo.. >.< But it’s very delicious, its peanut butter filling. I was too greedy, I put too much peanut butter in it. So after the second rise, all the peanut butter came out.. Then it ends up like this.. >.<

Peanut Butter Cookie

Butter 110g
Sugar 150g
Salt ¼ tsp
Egg 1
Peanut butter 150g
Cake flour 180g
Baking powder ¼ tsp
Toasted almond or peanut (for decoration)

-- Beat the butter and sugar until fluffy
-- Add the egg and peanut butter, mix well
-- Mix in the flour and baking powder (pre-sifted), slowly mix into dough. (Don’t over mix)
-- Roll into small ball (15g); put it onto the baking pan with parchment paper. Use your palm to press it down to flat. Put the almond or peanut on to decorate. 170C, bake for 15-18 minutes. Turn off the oven. Leave the cookie in for 10 minutes. Then take them out to cool on the wire wreck

Cheese and Green Onion

The idea of cheese and green onion is from my friend VIVI’s, she used cheese and garlic to roll in her bread. I meant to do the same way as she, but last night’s dinner has some green onion left over, I decide to use them up. Well, I like green onion in anything, so the combination is very nice to me! VIVI used mozzarella and cheddar; you can tell how tasty her bread is. My fridge has a box of parmesan. So I didn’t bother to buy a new pack of other cheese. Just use whatever my fridge has~ I also put some parmesan on the top of the bread (spay some water ahead), when the cheese was burnt a little bit, it smells so good!

Maybe my bread does not as tasty as VIVI’s, but it is also very yummy~

Green Tea & Red Bean Paste

Green tea and red bean is one of my favour combination! The red bean paste is the left over I did last time. I don’t know how people found out this good taste of green tea with sweet red bean. They are so good! But I didn’t add enough green tea powder in the bread dough, a little disappointed!

The next picture is the bread (without bean paste) left over for the next day. I am looking for a good recipe for the bread that won’t turn dry the next day. This is not bad. I didn’t refrigerate it. It is still soft and moist. But, still not perfect… Fresh bread is always the best!

Whole Wheat Bun

Regular sweet bread dough, same as the one has Red Bean Paste Filling . I just changed the cake flour to whole wheat flour.

Citron Tea Mini Cake

Citron Tea is one kind of honey with citron flavor. It's good for your throat. When you are coughing, mix the Citron Tea with warm water, you will feel better.

Cake flour: 170g
Baking powder: 11/2tsp
Salt: 1/8tsp
Butter: 115g
Citron Tea: 4 Tb
Eggs: 2
Warm water: 2Tb

-- Preheat a 350F oven.
-- Dissolve the Citron Tea in the warm water. Discard the fruit skin in the Citron Tea.
-- With an electric mixer, cream the butter until soft, add the sugar and the Citron Tea water and continue to beating until fluffy. Beat in the eggs, 1 at a time. Fold in the flour in 3 batches. Mix well.
-- Spoon into 6 muffin tins and bake about 18 minutes

Note:
-- The cake full of citron tea’s flavor. It’s very soft and moist.
-- There is some fruit skin in the Citron Tea, maybe that is why it is good for your throat. But I think it is a little bit bitter. So I took it out.

Red Bean Paste Filling

I like bean paste in anything. I was planning to make red bean paste long time ago, but I still don’t have time to do it. I think the red bean paste I brought in the supermarket is too sweet. But after I made it yesterday, I decided I will stick on the can red bean paste from supermarket. It is because it takes too much time to finish it, and lots of work…

Red bean paste:
Red bean: 1 cup (soaked in water over night)
Water: 2 cups
Butter: 30g
Brown sugar

-- Put all the red beans and water into a pot. Bring the red beans and water to boil, lower to medium heat, cook until the red beans are soft. Around 2 to 3 hours (Check constantly, if water is not enough, add more.)

-- Take the beans out of the pot, cool down a little bit. Separate the red beans and the red bean water. Put the beans into a food processor to make into paste. Add as less water as you can. (More water, takes longer time to cook in the next step).

-- Pour the mixture into a pot. Medium to high heat to bring it to boil. Lower the heat to cook until the water in the mixture almost gone. Stir constantly, otherwise the mixture will stick on the bottom of the pot. When the paste almost done, add the butter and enough brown sugar as much as you like.

-- Cool down to room temperature before use.

Bread dough:
Water: 55g
Egg: 1
Sugar: 39g
Salt: ¼ tsp
Dry milk powder: 1Tb
Bread Flour: 250g
Cake Flour: 50g
Yeats: 1 tsp
Butter: 30g

-- Mix all the ingredients together. Knead into smooth and elastic dough. Put it into a slightly greased bowl to rise into double volume. First rise: about 60-90 minutes.

-- Take out and cut into 6 pieces. Relax for 10 minutes.

-- Stuff in the red bean paste. Make sure to close up the gap. Otherwise the paste will come out. Put the dough onto the baking pan with parchment paper.

-- Second rise: about 40-60 minutes.

-- Preheat 350F bake for 15 minutes.

Note: I put some shredded coconut into the paste, more flavourful~

Mexican Bread

A very special bread, they call it Mexican bread. The bread dough covered with a sweet and flavorful layer on the top. The texture of the layer is between cake and cookie. It turns the bread from plaint to fancy.

The recipe is from my friend Miru. The bread dough is using straight forward method. But before making the dough, I have to make the mixture for the layer first. It's because the mixture has to be in the fridge at lease half hour.

Layer (for 12 small-medium bread dough):
- 50g butter (room temperature)
- 40g icing sugar
- 1 egg
- Few drops of vanilla extract
- 65g flour (sifted)
- 15g milk

Mix the butter with icing sugar first, whisk the egg, slowly pour into the butter and sugar mixture. Drop in the vanilla extract. Then add the flour in. Mix well. Lastly, pour in the milk, mix well again. Put the mixture into the fridge for at lease half hour.

Dough:
Bread flour: 250g
Cake flour: 30g
1 egg with milk: 185g
Sugar: 20g
Salt: 3g
Butter: 50g
Instant yeast: 5g

Put everything together; knead into smooth and elastic dough. Cover and let it rise to double volume. Take out and cut into 12 pieces, relax for 10 minutes. Roll into balls. Cover and let them rise to double volume again. When the bread dough is ready, take the layer mixture out from the fridge. Squeeze the mixture onto the bread. Preheat the oven at 400F, bake for 8 minutes. Then lower the oven to 350F, bake for another 5 minutes. (The picture at the right corner is the bread just before they are put into the oven)

Miru said this bread should be served in warm, cut into half, layer some whipping cream and some fresh fruit you like, and then sift some icing sugar on the top. This sounds so luxurious. I meant to try this way. But unfortunately, as soon as the bread came out of the oven, they were all into my families’ stomach….