Archive for the ‘Bread’ Category


Homemade Thin Crust Pizza

May 17, 2008

Hee~ made this with cousin, lewis on his some time back… well in fact it is exactly 1 month back! Time flies. (and yes! i finally completed my exams! >.< Hallelujah!) This the thin crust pizza dough is i have tried~ 😀 shared by Emmac. And like she said, “This crust has a bit of crunch, but it’s pliable enough to fold in half if required.” ohhhhmmmm~ And best of all, really simple and easy to whip up… no fanciful ingredients required, just water, plain flour, yeast and salt! I added some herbs into mine~ and i love it!

Do you face the problem that yr pizza just cant seem to stay in shape after you roll it out? it just kept shrinking back! *frustrated* Then u got to try this little tip shared by Emma 😀 roll them out on the parchment paper. 🙂 woah… they simply release from the parchment paper after baking. But take care not to roll them out too thinly! i did that for my 1st batch and i have trouble removing the pizza T.T That’s our si chuan veg + minced meat + mushrooms + egg yolk! —>

Did a few variation, we had toppings like, pineapples, peach, mushrooms, honey baked ham, egg and si chuan veg! :X yes… That’s the best thing about pizza yea? you can simply top it off with anything, as long as you dare to input into your system… 😛

wanna try out this thin crust pizza? get it from <here>! Emma did a really great job with all the clear instructions! so well written! *clap*


Sweet Bread

February 18, 2008

Pretty bread yea? (^^,) *lick lips* I’m in the bread mood! =X all of a sudden, I crave for some homemade bread~ ❤ who doesn’t love homemade bread? The smell when the bread is proofing *sniff* The scent when it’s baking~ ahhhhhh~ The taste!! The soft, chewy bite when you land yr teeth into a nice warm, freshly baked bread~ *float around* YUMILICIOUS!!


My whole family are all not feeling really good recently, we caught the cold bug~ *sigh* family doctor been making tons of our $$ *boo* since all of our appetite isn’t that good, I decided to go easy and make this sweet bread bun without any complicated fillings 😀 Just simple plain or with raisins sweet buns. Taken from Alex Goh’s bread cookbook~ it calls for cold water, but I replaced it with milk since I have some leftovers in the fridge. XD Halve the portion to make 1 small raisins loaf and 7 buns. 😛


240g bread flour
60g plain flour
50g castor sugar
10g milk powder
2 tsp instant yeast

1 egg
150g Milk

20g unsalted butter
5 gm salt

Toppings (optional)

Black and white sesame seeds
almond flakes


  1. Mix (A) till well blended. Add (B) to form a dough. Add in (C) and knead until dough is elastic and smooth.
  2. Gather dough to form a ball and cover dough with cling wrap and let it rest for abt 50-60 mins or double in size.
  3. Divide dough into portions of 60 gm each. Shape into balls and leave it to rest for abt 10 mins. Roll out dough and wrap with desired fillings. Shape as required and let it proof on lined or greased baking tray for another 50-60 mins or until dough is double in size.
  4. Apply egg wash (1 beaten egg) or milk on dough and sprinkle toppings as desired on it. Bake dough at 180-190ºC for abt 12 mins or till lightly brown.

I’m very very satisfied! 😀 They so soft that I have trouble removing them of the pan without de-shaping the pretty form! >.< though I did greased it lightly… =/ I ❤ soft sweet bread! 😛

– .: Baker Lee :.


Mock Bees Sting Bread

January 1, 2008

After hamburger buns, Mummy requested for more bead *giggle* it has been sometime since I made bread and she has been buying bread loaf, as it’s her comfort food. Her request made me feel good! She enjoys the bread I made over those store bought! MUHAHA~ *pose* see see! I’m learning well! Many thanks to forums I visit, and those bloggers who share their skills/tips and recipes online. *bow* Was searching for new bread recipes to try, new year , new bread =p


somehow mock bee sting bread, comes to my mind =X I wonder y, did I hear about this bread b4? how come i dun even rem wat it looks like? >.< And when I was scanning through peony’s bread recipes, She is singing praises of leelee’s mock bee sting bread! Keeper and it never disappoints her O.o All of a sudden, i recalled! Manfei made this bread some time back in 2007! =p And according to comments on fei’s blog, it is soft and chewy! AIYO! MUST TRY! so off I went to make this bread! =D y issit called mock bees sting bread? i have no idea! issit cos of the raisins which looks like the after effects of being sting by a bee? *ponder*


bread are simply amazing~ all you have to do is combine the ingredients, knead it, leave it to proof! XD erm… this is the 100 times i am saying this? *cover mouth* but it’s really just so simple! ABC! made 5 mock bee sting buns! palm size buns. and 4 plain ones =) instead of brushing the bread with egg wash, i replace it with milk. As I’m 100% sure i’ll end up throwing 3/4 of the egg away in the end =X Munch 1 of them =p and it’s really soft and chewy! *grin* so far, i like this sweet bun recipe best!! See the texture below! *point* reduced the baking time to 15mins, as i’m making buns instead of loaf. Practice makes prefect? I’m getting better n better at this!


250 gm bread flour
40 gm icing sugar
½ tsp salt
1 tbsp milk powder

90 ml water
1 egg
1 ½ tsp instant yeast

40 gm unsalted butter

For glazing
1 egg (beaten)

For topping
Some raisins, some castor sugar


  1. Combine (A) in a mixer. Add in (B) and mix into a dough. Add in (C) and continue to knead until dough is smooth and elastic to the touch.
  2. Keep dough in a big bowl and let it proof, covered with a damp cloth or with clingwrap for 30 mins or till dough rises to double.
  3. Divide risen dough into two equal portions. Knead and shape into balls. Flatten and roll out each ball of dough. Place on a greased tray, spaced them apart. Proof for 45 minutes or until dough in size.
  4. Brush with egg wash and press in raisins on surface. Sprinkle some castor sugar on top and bake in a preheated oven at 190C for 20 minutes. Remove hot bread from oven and transfer to wire rack to cool immediately.

– .: Baker Lee :.


Hamburger Buns

December 31, 2007

Not feeling well today~ *wails* Emo + moody + crampy + sulky. Then Y did i bake today then? erm…. cos i have a lil kid in my house today! XD so hyper , so chirpy and so enthusiastic. i was soooooo determine not to bake, but not to disappoint my eager aishi, i decided to make this for our dinner =X yes, hamburger buns! Hee~ simple and easy to make, ahhhh~ yes, knead and let it prove! I can dash off to watch TV, slack on the sofa and dun move *giggle* This is a MINI burger! yes, it’s about 5cm in diameter. =p kawaii right?


This recipe was shared by Elaine, in Kitchen Capers. Delicious! Soft and light. =) a perfect size for a picnic or a simple teabreak. (^^,) Made simple fillings for this burger, no energy to make fanciful stuffs~ XD so just tomato slices, hotdog , tomato ketchup and mayonnaise.



250g Bread Flour
40g Castor Sugar
1 tsp Yeast
15g Butter
25g Egg
115g Water
Sesame seeds


  1. Mix all ingredients in (A) together to form a dough.
  2. Place the dough on a lightly floured surface; knead the dough until the dough is elastic, smooth and non-sticky. It will take about 25 mins to knead the dough by hand. Alternatively, use a mixer with dough hook to knead the dough.
  3. Place the dough in the oiled bowl and cover with cling wrap (to seal in the moisture), let it proof for 1 hour or till it doubles in size.
  4. Divide dough into 25g each for mini buns. Or 50g each for normal sized buns.
  5. Pour some sesame seeds on a plate. Roll half side of the bun with sesame seeds. Line buns on baking tray.
  6. Allow buns to proof for another hour or till doubled in size.
  7. Bake in preheat oven at 180C for 15 – 20 mins or until buns are nicely browned.

– .: Baker Lee :.


Auntie Amanda’s Pretzels

December 2, 2007

*Scream* Auntie Amanda! >.< nooooooo… with the advancement and modernization of technology, people aged earlier? *pull hair* i’m only 23 this year! Well, this pretzel recipe is known as Auntie Anne’s Pretzels (Imitation), so therefore since Amanda is making it, it shall be called… Auntie Amanda’s Pretzels! *giggle*

Jasmine posted this recipe in Imperial Kitchen =) thanks alot! Lovely pictures and reviews from the girls in the forum attracted me once again~ =X since I love Auntie Anne’s cinnamon sugar pretzel, I’m determine to give this recipe a try! *nod*



Take a look at Auntie Amanda’s cinnamon sugar pretzels! okie i know~ the shape looks abit on the fat side~ =X but who cares! they taste good! I’ll improve on them the next time! *YOSH* Hee~ i love it! Soft n Yummy! (^^,) Definitely ALOT ALOT cheaper to make them compared to buying them (-_-“) BUT, u need patience! As u will most prolly be spending at least 2 – 3hrs making them! =X


halve the recipe as it’s my 1st attempt. =p made abt 9 pretzels. Take a look at the texture of the soft pretzels above~ =D My next attempt = almond and sesame pretzels! =X


250ml warm water
½ tablespoon yeast
210g All purpose flour
40g powdered sugar
½ teaspoon salt
1 teaspoon Olive oil

Bath (Add together and stir till dissolved)
240ml warm water
1 tablespoon baking soda

Cinnamon topping (Mix together)
50g Brown sugar
1 teaspoon cinnamon

Melted butter (brush on pretzels after baking)


  1. Mix all ingredients in (A) and knead by hand for about 5 to 10 minutes, till dough is elastic, smooth and non-sticky. Alternatively, just use your stand mixer.
  2. Put the kneaded dough into an oiled bowl, cover with a cling wrap and let it proof until double in size.
  3. Preheat oven to 220 degrees C.
  4. Divide the risen dough to 9 portions, form them into pretzels.
  5. Dip each pretzel into the bath solution (B) and then let it dry on a tea towel to absorb the extra water for about 1min
  6. Transfer the pretzels on to baking tray, bake for 10mins.
  7. Remove from oven, brush with melted butter and top them with Cinnamon Topping (C)

– .: Baker Lee :.



Custard Raisins Sweet Bun

November 28, 2007

I love baking at night! Somehow just like studying, I perform the best at night~ =X I cant explain y~ If I have the whole day free to myself, I’ll end up sleeping *giggle* or doing random stuffs, but not studying! >.< I prefer baking at night, normally after dinner, say between 8pm – 10pm window period. XD y? I guess, after dinner I just dun wanna sit down! Baking allows me to stand n move ard abit in the kitchen. (^.^ v) the product of my hard work, will be ready for supper (if any1 feels hungry =p) and also will be fresh for breakfast the next day~

I had the whole day to myself today, since there’s no class, I woke up late =X need to recharge my battery! Been sleeping for less than 4hrs since the ubin trip… during our usual tue gym session, yunjie asked for cinnamon rolls. XD set me on track, back home, I took out my sweet bun recipe, knead my dough~ only to find that I’m out of brown sugar! >.< bye bye cinnamon roll… cleared my baking cabinet hoping to find some goodies! Found custard powder which I bought sometime back. Brings back memories… =/ decided to make something out of it! So tada! new creation… Custard raisin sweet bun! =X

The best thing abt baking is when u try out new recipe, mix and match recipes to form something u like or even come out with yr very own recipe. (^^,) and the best thing abt making bread, is that u just need to knead it, leave it to proof, and u can go off doing yr stuffs =p my bread proofed for a long long time! at least 4hrs and above, as i was at my cousin’s place fixing their comp. =X

They seriously smells good! after taking all these shots, mum n dad gobbled down more than 1/2 of the whole tray! hee~ take a look at the texture of the sweet bun folks!



75g bread flour
75g cake flour
1tsp yeast
60g milk
½ egg
30g sugar
25g butter

1 tblsp Custard powder
½ tblsp Sugar
85g milk
10g butter
1 tsp vanilla extract

20g raisins

Glazing: ½ egg


  1. Place all ingredients in (B) into a pan and stirring constantly bring to the boil gently.
  2. Remove from the heat. Leave to cool, place a piece of cling film onto the custard to prevent a layer of skin from forming.
  3. Mix all ingredients in (A) together to form a dough.
  4. Place the dough on a lightly floured surface; knead the dough until the dough is elastic, smooth and non-sticky. It will take about 25 mins to knead the dough by hand. (lazy me, let my mixer do all the work! *wink*)
  5. Place the dough in the oiled bowl and cover with cling wrap (to seal in the moisture), let it proof for 1 hour or till it doubles in size.
  6. Take out the dough and punch out the gas produced. Let the dough rest for about 15 minutes.
  7. Roll out the dough into an oblong shape; spread the Custard and raisins on it. Roll it out Swiss roll style and slice it into pieces, thickness according to your liking.
  8. Arrange them on a greased pan and let it proof for until double in size.
  9. Brush the top with the egg mixture.
  10. Bake for about 15 minutes in a preheated oven at 180 degC.

– .: Baker Lee :.


Homemade Pizza

November 25, 2007

As promised, I attempted to make pizza from scratch today (^^,) the process is similar to making bread~ =X similar ingredients (bread flour, yeast) and similar steps (knead and proof). I love making soft and fluffy bread, the ingredients are simple and easy, but it’s patience that is key! U need to wait… n wait… n wait… for yr bread to proof. =p was pondering if i should make a thin or pan crust~ after throwing a dice, i’m going for pan crust! XD will attempt on the thin crust recipe next week…

Made the all time family favorite, Hawaiian pizza! Simple toppings, cheese, ham and pineapples~ =) mummy bought fresh pineapple just for this! XD Suppose to meet aishi for dinner tonight, as she is doing her hair today with peter(my stylist) =p since i’m meeting her, i brought along my 1st batch of pizza to let them try~ my 1st guinea pigs… (^^,) they like it!I’m glad that both of them says it’s nice… MUHAHA.
Got the recipe from HHB‘s blog. simple ingredients for the dough, therefore i’m determine to give it a try~ i half the recipe to make 2 21cm pizza. (used my 21 cm tart tray =p)

Ingredients: (for 2 21cm pizza)

170g bread flour
2 tsp instant yeast
1/4 teaspoon salt
100ml lukewarm water
1 tbsp extra-virgin olive oil


  1. Mix flour, salt and yeast in a mixing bowl. Make a well in the centre and add the water and olive oil. Mix with hand to form a soft dough. If needed, add a little more water.
  2. Turn dough out onto a lightly floured work surface and knead for 10 mins or until the dough becomes smooth and elastic. (I used my mixer with a dough hook =X however kneading your own dough is a fun process, just like playing with play doh =p)
  3. Place dough in a lightly greased bowl, cover with cling wrap and leave to rise for 1 ~ 1.5hrs until double in size.
  4. Turn out the risen dough onto a lightly floured work surface and knock it down to release the air. Give it a few gently kneading. Roll or press out to a round to fit the pizza tray, place dough on baking tray.
  5. Spread pizza sauce over the pizza base to within 1 cm (0.5 inch) of the edge. Arrange a layer of grated cheese, followed by preferred toppings. Sprinkle the top all over with grated cheese.
  6. Leave the pizza in a warm place for about 15mins. Preheat oven to 220degC (425 degF)
  7. Bake pizza for 20~25mins or until the crust has risen and is golden and the cheese has melted. Serve warm.

– .: Baker Lee :.