Recipe: Experimenting Toast

Posted by vivien | Recipe | Saturday 6 August 2011 11:21 am
9,726 Total Views


Experimenting toast bread recipe made into linked bun, still not have the pillowy soft texture which i hope for, kind of dense and got denser/harder after a day.

Ingredients include high protein flour, instant yeast, salt, sugar, milk powder, water, butter, and cheese stuffed into some of the bun


kneaded for almost half an hour


puffed up after about an hour left in a warm area near the window


shaped into bun shape


second proving for about 40 minutes




gluten structure


Recipe: basic sweet bun topped with cheese slice

Posted by vivien | Recipe | Sunday 28 February 2010 7:36 pm
19,404 Total Views


made this a while back, first time having success in baking bread, or bun for this matter. The bread has good soft texture, however it don’t keep well, get dry after about 2 days, maybe i didn’t put in bread improver/dough improver etc etc 😛 Recipe taken from Cheese Sticks@Oh bin, it is a chinese blog. Above is after the dough being knead for a good 15-20 minutes(approx)

have finally conquer the fear of baking bread, baking bread always seems so unattainable, i mean how does mere flour turn into soft pillowy bread with holes uniformly dotted in it… One of the secret is while mixing the flour with liquid ingredients(egg etc) to form into dough above, it will be very wet initially(almost seems like it is not going to hold together), but be patient, don’t add more flour frantically into it, but just continue to work it in a bowl, it will gradually become more workable(less wet), the later turning the dough onto a working surface, give it a good 15 minutes knead till it pass the window pane test(or almost passing the window pane test) which is stretching a little  bit of the dough on your hand, and you will actually be able to see light thru the dough, meaning gluten(bread structure) has developed nicely, and the dough is “elastic” enough to form a good soft bread. If it doesn’t pass the “window pane test”, you just have to knead it longer before letting it rise.

after 1 hour proof

after the first rise(about 1 to 2 hours) under humid area. I put it near the front porch where the sun shines in

with cheese

shaped into bun, give them another 1 hour or so rise(second rise), brush egg wash, quartered cheese on top, and leave some buns plain as it is.

after baked

finished products, nicely joined to each other

soft bread

nice soft texture

Recipe source: Oh Bin


Recipe: bread (a failed adventure)

Posted by vivien | Recipe | Sunday 8 November 2009 6:05 pm
9,834 Total Views

after knead

after kneading all the ingredients, recipe is from a recipe book at home.

proof for 40 mins

after proofing it in warm area for 40 minutes, doubled in size.

loaf tin

second proofing for about 45 minutes.

loaf tin2

after second proofing, double in size again

finished product

finished baking 30-35 mins

finished product 2

looks nice.

cross section

the strong bread protein structure is not there

super macro mode

super macro shot of the crumbly structure.


Post mortem:

– cause of this failed bread could be due to my incorrect mixing sequence, butter should be put in earlier, but i mixed it in when the bread is fully kneaded and springy(kneaded for about 5 minutes), and the butter unable to penetrate into it, thus i torn the bread into small pieces rubbing in the butter, that’s probably where the bread protein structure is disrupted and broken.


Recipe: Sandwich Bread

Posted by vivien | Recipe | Friday 25 September 2009 10:56 pm
6,847 Total Views

Resize of IMGP1204

bought a toast mould for RM21 from Kepong, recipe is from Lily’s Wai Sek Hong.

Resize of IMGP1206

umm, looks nice, rise till the top of the mould.

Resize of IMGP1208

looks nice here too, but it is a bit too moist inside making it slightly chewy, maybe it is because i didn’t cool it properly, putting it into fridge just minutes after taking it out from oven, trapping the moisture inside…


No-knead bread by Mark Bittman (Jim Lahey of Sullivan Street Bakery)

Posted by vivien | Recipe | Saturday 27 September 2008 10:05 am
17,416 Total Views

This recipe i tried is from Mark Bittman (a celebrity chef of TV show “How to cook everything”, and food blogger of “NY Times”…). He got this recipe from Jim Lachey of Sullivan Street Bakery, located in New York City. Check out his blog at

Note: I don’t recommend you try this recipe, as this bread is rusticly chewy and slight sourish, anyway recipe taken from

What so interesting bout this bread is that you don’t need to do the dirty works, namely kneading the bread, thus called No-knead bread.

Mix all the ingredients, all 4 of them
1. flour, here i use 2 cup all purpose flour and 1 cup wholemeal flour.
2. instant yeast
3. salt
4. water!
That’s so simple, mix it all up with a chopstick here.

all mixed up

sealed it up with saran wrap

all poof up after ~ 18 hours in room temperature(no direct sunlight). Recipe recommend 12-18 hours in room temperature.

during this time, take out the dough, shape it into a ball, coat the dough with adequate flour to prevent it from sticking to your hand, put into a container layered with cotton towel, top it off with another cotton towel, and let it rise till double in size. (~ 1 hour)

Heat the pyrex for about 30 minutes in very high heat 230 celcius. Making sure the pyrex is throughly heated will prevent the bread dough from sticking to the container while baking.

here with the bread dough inside, with pyrex covering it. Here, the bread will be “steamed”.(~ 30 minutes) and remove cover and bake for another 15 minutes making sure it is beautiful brown. ;p

Finished product. As you can see, i dust on too much flour, flour tapped off on the side.

cross section.

Well, this is a fun recipe to try. you don’t need to get dirty and it is actually quite easy, just make sure you have time to wait round(waiting it to rise, heating pyrex, “steaming”, baking…)

After baking, you can eat one piece and throw the rest away if it is not nice… jk, or throw it a someone if you are angry, haha, homemake bread is full of substance, it is not light for sure… haha


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