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Sunday, November 12, 2017

Bath buns

This bun makes its first appearance in my kitchen because I disliked store-bought buns.

This bun tastes better than expected because the minty fennel complements exceedingly well with the buttery richness of the bun. I omitted glazing the bun since they were rich enough on its own. Nothing beats freshly baked bread because they  taste awesome even without glaze.

From the enthusiastic approval from hubby, it seems there is a high possibility that the buns will make an encore appearance very soon.

Adapted from recipe by Georgia Levy in Jamie Magazine


125ml warm milk _ 3g of instant yeast
225g bread flour + 15g castor sugar + 100g semi soft unsalted butter
¼ tsp fennel seeds


Mix milk and yeast. Set aside.
In a stand mixer, use a paddle to ‘rub’ butter into the flour and sugar mixture until it resembles fine breadcrumbs.
Add yeast/milk mixture and knead for 10 minutes.
Leave it in the stand mixer to ferment, covered.
Preheat the oven to 200C. Note this temperature is 10C higher than baking temperature to compensate for temperature loss when oven door opens.
When dough doubles in bulk, transfer  the dough to a lightly floured worktop.
Make out 6 equal portions and roll into balls.
Lay out the dough balls on a lined baking tray. Slightly flatten it to accommodate the shape of your intended burger.
Leave the dough to rest for 15 minutes.
Mist spray the buns just before putting into the oven.
Bake in the oven at 190C for 20 minutes.
Remove the buns to cool on a cooling rack.

Water chestnut Matigao cake

As a Teochew, I was only introduced to the world of Cantonese dimsum and snacks after getting to know my husband. It took him a while to get over his surprise that there are actually people who have never eaten dimsum all their life until adulthood, esp this water chestnut matigao cake. I find the snack underwhelming but the addition of copious amount of water chestnut does make me change my view of things eventually. 

I would have doubled the amount of water chestnut for this recipe but has to exercise self-restraint in order not to end up with an overly crunchy steamed cake. Maybe one day I shall throw caution into the wind and perhaps load the entire tray with water chestnuts so that it can truly live up to its name. For now, this recipe will do.

Credits: Adapted from Christine’sRecipe

For 10.


A: 150ml water + 80g brown sugar
B: 150ml water + 100g water chestnut flour + 2 tsp corn flour + 2 tsp canola oil
10 water chestnuts, chopped coarsely
Oiled tray for baking, 7 x 7 x 3 inches


Bring A to a rolling boil, then reduce the heat and cook until the brown sugar is all dissolved.

Leave the solution to simmer as you get ready for the next step.

Combine B. In a steady stream, pour contents of B over a strainer into the sugar solution. Add waterchestnut.

Stir constantly and increase the heat to medium.

When the solution is thick and turns from opaque to slightly translucent, remove the pot from the heat source.

Transfer the thickened starch into the oiled tray.

Steam in a steamer for 45 minutes. When the waterchestnut cake is translucent, remove from the steamer to cool.

Cool completely before serving. This Matigao keeps well for 3 days if chilled.

Sunday, October 22, 2017

30-minute Quiche Lorraine

I granted hubby’s wish to have a savory pie using the same pie crust last night and so it came to pass that my 30-minute ( not including baking time ) quiche Lorraine is ‘born’.

I am definitely into a pie crust holy trail because just like the previous night, the crust is light and crunchy and cuts well. My Friday guinea pigs will soon have their quiche wishes come true.

For 4

Ingredients for crunchy crust:

½ cup plain flour
1 cup wholemeal flour
handful of cheddar lumps
½ cup extra virgin olive oil
2 Tbsp milk
7 inch pie pan ( I used a perforated pie pan )

1.   Preheat oven to 200C.
2.   Combine all the above in a stand mixer and mix using a paddle until combined.
3.   When the crust mixture resembles wet sand, transfer it to the prepared pan.
4.   Spread the mixture on the pan, with more around the edges of the pan.
5.   Using your fingers to press and compact firstly the sides of the pie crust and then the base.
6.   Baked at 200C for 15 minutes.
7.   Crust should be just about ready when the quiche filling is done.

Meanwhile, prepare the quiche filling….

Ingredients for quiche:

2 cups ham cubes
1 small tube of brown mushrooms, quartered
2 eggs
250ml of cooking cream

1.   Saute the mushrooms and ham until mushrooms are soft but not thoroughly cooked through.
2.   Using a paddle, mix eggs and cream on slow speed. Do not allow it to froth.
3.   Add mushroom mixture. Mix.


1.   Pour the quiche filling into the baked piecrust.
2.   Place it at the center of the baking chamber.
3.   Bake at 200C for 15 minutes.
4.   Reduce oven temperature to 180C.
5.   Bake at 180C for 30 minutes.
6.   I prefer my quiche just done. For a firmer, drier quiche, bake at 180C for 35 minutes.
7.   Allow the quiche to cool for 5 minutes before cutting. A cooler crust is less fragile and not prone to crumble when cut.
8.   Remove the quiche from the pan and serve warm.