Saturday, February 28, 2009


I am joining this bread baking event hosted by Lien where i am supposed to bake bread with potatoes in the recipe. And since i'm so into TANG ZHONG recently, of cos i'll use this time and tide to test the technique again..

And so! i have to think of a recipe that is bread with potatoes in them (and think of a name for it.) The first part was easy but name? I ran out of creative nomenclatures so why not something that's straight to the point right? HA! BREAD+POTATOES

My version of THE Potatobread, like the name suggests, is not as creative and may even be rather unadorned. The skeleton of my creation is mashed potatoes wrap in bread dough. Though the simplicity, i'm really beginning to like the product of using the tang zhong technique! my bread always comes out soft and yeast-taste-free. 99.99% fool proof guaranteed?

i've added parmesan cheese to my mashed up potato instead of adding salt to give it more taste. and the outcome? to me, NOT BAD AT ALL! haha~

so much on bread baking.. in fact, after browsing my past blog entries, i think i've only been 1.baking and 2.baking.. maybe it's time to use the stove again:)


Bread dough
95g bread flour
45g wheat flour
3g yeast
3g salt
15g castor sugar
6g milk powder
1 egg
30g milk
43g tang zhong
23g unsalted butter

Mashed Potatoes
250g potatoes
50g butter
1tbsp chopped coriander
black pepper
3tbsp parmesan


Bread dough
1. Add all ingredients except butter and knead until dough consistency
2. Add butter and knead until membrane stage.
3. Put dough in a plastic bag with a little oilive oil and let proof for ~40mins
4. After first stage proofing, remove dough, knead for a couple of times, cut dough into portions and let proof for another 40mins

Mashed Potatoes
1. Steam potatoes until soft and mash the cooked potatoes
2. Add the butter and continue until will mixed
3. Add the rest of the ingredients and MIX!
Wrap mashed potatoes in flattened dough and shape well. cut a cross on the top of the bun and add parmesan cheese. egg wash and put in oven(lower rack) at 180 C for 15mins:)

Monday, February 16, 2009

Public Display of Affection

It's our third year into the relationship, and yes, our anniversary is just 2 days after V-day. In fact I have friends telling me that it's very smart of me (in a way)

So! After Eric's dinner - prepared with love. We're are going to somewhere posh (or i deem likely) to have our 3rd year anniversary dinner--Le Petit Salut located at Dempsey. I'm so looking forward to it:) I'm goin to get loaded with expensive calories! YaY!

But as much as the title is concerned, i'm not much of the person who parades PDA. I'm too shy to flaunt my feelings on the world-wide-web.. soooo...

a little something i've prepared..

Happy Anniversary~

Saturday, February 14, 2009

Love Is In the Air

Love is in the air~~ ooo~~ Love is in the air~~ YYYYYY

V-day! The day when the significant other and myself decide not to eat out and let wily restaurateurs break into our purses.. keke~ He's goin to cook! UCOOK! FYI for the third year in a row. I can still remember the very first time he cooked for moi.

~He decided to prepare steak~

E: *looking excited* MN! How would you like your steak?
Me: Like as if i say i want 'medium' u'll give me 'medium' like that..
E: HEY! Don't look down on me K!
Me: Okay then... I'll have 'medium well'..
~After 10 minutes~

Me:*trying to cut thru a very well-well-done steak* \(m--)m

I'm NOT complaining! really. In fact i'm glad that he's the way he is because he will on no grounds (ever) to criticise MY cooking..hehe

OOO! and i made chocolate truffles for V-Day btw. Earl grey and Green tea. Just so happen to find the 2 Teas in the kitchen.. why not right:) I'm not a big fan of Earl grey.. but green tea?! not bad:) sounds healthier too~ ( i don't know why it sounds healthier to me. I'm not making sense anyway)

Anyways. Happy V-day to all! may all couples and couple-to-bes have a wonderful wonderful Valentines DAY!


V-day msg: dear xx, when are you goin to make it official with xxx?!?! (Ignore msg if you're not xx)

UPDATE! : Dinner prepared by Eric

Monday, February 9, 2009

What's in your Bread Basket?

baseball in the form of banana bread

I've been experimenting with breads recently.. i still can't capture the "essence" of proofing.. so i tried recipes without yeast. Then again, things just don't happen the way i want it to be. One of the recipes i tried was using yogurt, cream and baking soda as the 'fluffing' agent. But the bread turned out hard and still HARD! (it can double as a baseball and make a hole in the wall if i want to..) well.. but i need to confess, the recipe states that if the bread is too hard add more cream/milk, but i find it really beyond impossible to shape the dough after adding all the liquid ingredients. And so i threw the recipe out of the window

Green Tea Bread

BUT! *with grin* i've found a method of bread baking called 65˚C 汤种-tāng zhŏng-. It's fantastic! the bread turned out fluffy, it's almost fool proof and most importantly there's no yeasty taste. I Y it!

Green Tea Bread-Tearing

Anyways, with the 汤种 i baked cinnamon roll and green tea bread.. muahaha~ and i was so very satisfied with the results.. SIMPLY EXCELLENT! I'm goin to bake more breads in the near future.. simply because i still need to fine (/major) tune my technique of bread baking..

Scurries to my 面包宝典 (Book of 'BREAD' War)