Monday 20 November 2017

Anpan Milk Bun


Yesterday I baked this Anpan Milk Bun.  The red bean paste goes really well together with this soft sweet bun.  I grew up with this bread and have never grown tired of eating it.    

A dear sister in church posted this Anpan Milk Bun in her FB and her comment was…. thankful for these breads, which money can’t buy…  She is honouring our friendship by expressing her gratitude.  When I read it, I felt sweetness arising within me and it has reminded me that to have friend you must be a friend and I think this is so true.

Sometime it’s so easy to take granted on people who have been giving and helping us all the time.  They could be our spouse, love ones and good friends.  Many times, we tend to forget their kindness towards us. 

End of the year is always the best time of the year for me to count my blessing and reflect back on how great my year really went.  Looking back on the passing year’s blessings has made me realise the importance of appreciating what I have…



400g         high protein flour
100g          plain flour
90g            castor sugar
20g            milk powder
7g               salt

8g              instant yeast
1                 extra large egg
250g          cold water
[I replaced with 150g cold milk and 100g of cold water]

60g            butter

Filling and Topping
Red bean paste [40g for each bun]
Almond flake


Mix ingredients A until well combined.  Add ingredient B and mix into dough.  Add ingredient C and mix until the dough is shinny and elastic.

Cover the dough and let it rise in a warm place for 50mins or until double in size.

 Divide the dough into 14 portions of 70g each.  Roll into balls and rest for 5 mins.

Slightly flatten the balls and wrap in adequate red bean filling and seal.  [I divided the red bean filling into 40g each and rolled them into a ball]

Use a rolling pin to roll the dough flat and then roll it up.  Cut 4 deep slits on the roll.  Twist the dough to form flower shape.

 Arrange in a greased baking tray.  Let it rise for another 5 mins or until double in size.

Egg wash and sprinkle with almond flakes.  Bake in a preheated oven at 190°C for 12 to 15mins or until light golden brown.

Wednesday 15 November 2017

Gouda Herbs Sausage Muffins


It has egg, sausage and cheese so I can’t argue this is great additional to a brunch table.

I ate two warm and called it lunch on Saturday. The rest kept in the air tight container as I can see by Sunday, when the boys are at home, it will be gone.

I used to bake these savoury muffins when I was juggling between my work and 2 young kids.  I would make a few varieties and freeze them.  The boys would eat it for tea break when they came back from school.  They would take them out from the freezer and heat it in the mini oven on their own.

Now they have grown up and these muffins are still their favourite for tea break.

Happy Baking!


250g          Pre-mix flour, sifted
¼ tsp        Salt
¼ tsp        Dried thyme
¼ tsp        Dried rosemary
¼ tsp        Dried parsley [I use fresh parsleys since I have some]
¼ tsp        Black pepper
1                 Medium size onion
300ml       Milk
1                 Egg
112g           Canola oil [set 3 tbsp to saute onion]
230g          Gouda cheese, shredded (set aside some for topping)
230g          Pork sausage, cut into small pieces


1)Pre-heat oven at 200°C.

2)Saute onions with oil for 3 to 5 mins or until tender.

3)In a large mixing bowl, combine the dry ingredients – flour, salt, pepper and dried herbs.  Stir in the gouda cheese.

4)In a smaller bowl, whisk together the egg, milk and oil.  Stir in sautéed onion and sausages.  Fold in the dry ingredients, making sure all the bits are well coated.
5)Grease the holes of a muffin pan or line with cupcake liners. Spoon the batter in the muffin pan about 2/3 full.

6)Top with the reserved cheese and decorate with some leaf.

7)Bake at 200°C for about 22-25 minutes, or until the tops of the muffins are brown. Allow the muffins to cool in the pan for about 10-15 minutes before transferring them onto a wire rack to cool completely.

Tuesday 14 November 2017

Walnut Bread


Things got ahead of me and find myself catching up on updating my blog.  This is what happens when you’re stuck with a day job and having to juggle between home, church ministry and work.

Recently God challenged me to face the truth of a situation that I really hit the bottom and I shouted out loud to Him, “God, these whole things are really a shit!  And it didn’t do any justice to me.  The way this person treat me isn’t good and what she said was really hurt and it’s painful.”

I’m generally a cheerful and optimistic person.  I like seeing goods in situation and people.  People and situation in life can be totally disappointing. I hate to dwell with negative thoughts but sometimes I have to be honest to myself when facing the truth in seeing not so good in situation and not so good in people.

I tell myself it’s just another life lessons to learn and let’s forgive, let go and move on…
 After so many days of feeling uninspired to bake, the desire to spend time in baking has come back!  I have few recipes which I want to put them on my blog but I started to feel lazy to updating my blog.  One of the recipes is this Walnut Bread and it’s one of my favourite bread.


A. Dough
230g          High protein flour
50g            Wholemeal flour
35g            Caster sugar
3g               Salt
3g               Instant yeast

180ml       Cold water

30g            Butter
100g          Walnut (chopped)
                   Chocolate nibs (optional)

1)Mix ingredients A until well combined.  Add ingredient B and mix until dough forms.  Add ingredient C and blend until the dough shinny and elastic.

2)Cover the dough and rest in a warm place for 50mins or until double in size.  Divide the dough into 6 portions of 110g each.  Roll into balls and rest for 10mins.

3)Shape into balls again and arrange in a greased baking tray.  Let it rise for another 50mins or until double in size.

4)Sprinkle some sesame on top, bake in a preheated oven at 190°C for 15-20mins or until golden brown.