Beware! This is a super soft potato bun recipe. You will fall in love and bake it over and over again 😉
- 80g milk
- 50g egg
- 80g mashed potato
- 50g sugar
- 1/2 tsp salt
- 250g bread (high protein) flour
- 10g milk powder
- 3g yeast
- 25g butter
Custard topping (20g instant custard + 70g milk)
Using the SKG3920 breadmaker, these are the steps:
- Set function 10. DOUGH (1.5 hrs) – done first proofing
- Remove dough from baking pan, deflating & divided into 50g small portion. (Tips: sticky dough, I dust my hand with flour to work with the dough)
- Shape it and place it on greased baking tray. Put it inside oven for second proofing (1 hr, place a bowl of hot water together with dough inside the oven, electricity off) – dough will double in size
- Egg wash and put some custard topping on dough.
- Bake in pre-heated oven for 20 mins (150C).
- Enjoy it with your loved ones ❤️
The sticky dough after 1.5 hrs in breadmaker
Cut into 50g small ball ✋🏻
Custard topping in piping bag ☝🏻
Easy to make just too many ingredients needed 😓 But all worth it.
- 250g butter (I used the left over half Tatura + half SCS unsalted butter)
- 100g icing sugar (or less, sifted)
- 1 egg
- 1/4 tsp vanilla essence
- 180g all purpose flour (sifted)
- 90g cornstarch (sifted)
- 10g milk powder
- 150g nestum
- Whisk butter & icing sugar until creamy.
- Add egg and vanilla essence into the batter, mix well.
- Fold in the powders (all purpose powder, cornstarch & milk powder), followed by nestum.
- Keep cookies dough in fridge (30 mins) for easy shaping later.
- Bake in pre-heated oven (160C) for 20 mins or till golden brown.
- Enjoy your cookies after cooling down.
Never thought that making meat floss could be this easy. 5 ingredients needed, besides pork that you need to buy fresh from the butcher (or meat that left from the soup you cooked last night) the rest of the ingredients just come in handy.
- 500g lean pork
- 30g oyster sauce
- 10ml soy sauce
- 80g sugar (or less)
- 50g butter
- Cut pork into cubes & boil for 1 hour.
- Cool down the meat for 30 mins.
- Place the meat in a zipper bag, roll with a rolling pin – into meat floss.
- Put the meat floss & ingredients 2-5 into SKG bread maker
- Set function 13. Jam and wait for it to bake in 1 hr 20 mins. Repeat function 13 and bake for another 1 hr 20 mins.
- Enjoy your meat floss with bread, porridge, etc ✌🏻
Think I should bake something to celebrate this special occasion. Went through Pinterest and saw this pretty cookies. Baked succcesfully. Like the texture and agree that cookies should be sweet…
Recipe: (6 ingredients)
- Mix together cake mix & baking powder, put aside.
- Whisk together eggs, oil & vanilla.
- Add the egg mixture to the cake mixture and stir to form a dough- stir vigorously until all of the pockets of dry cake mix are gone.
- Mix in the chocolate chips.
- Drop rounded balls of dough, about 2 tbsps each onto baking sheet. Stick a few more chocolate chips on top of the cookie dough balls if you want them for looks. Make sure the balls of dough are taller than they are wide.
- Bake for 20 mins in the preheated oven at 180C.
Realised that I am not good at cookies baking, gonna put the blame on my oven. It is not functioning well lately, temperature went haywire 🙄
My first pineapple cookies baked successsfully but the time needed is longer than what is required in the recipe. Going to share this yummilicious 5 ingredients CNY pineapple very buttery cookies (nastar) recipe.
What you need: (make ~100 pieces)
- Cream butter & condensed milk till light.
- Add egg yolk one at a time & beat until combined.
- Mix in flour until soft and non sticky
- Shape pineapple filling into elongated ball of 7g each.
- Put dough into the nastar mould, press it out, and place a piece of elongated pineapple filling in the middle.
- Cut the edges and seal it.
- Bake in preheated oven at 165C (fan forced) for 23 mins or till golden brown
- Cool completely before storing.
Everyone loves this cookies, it just melted in your mouth…
It’s the last month of the year, thought I should write something 🤗 – cheese tart it is. Not a big fan of cheese tart, but trust me, once you have tried the right one, you can easily fall in love with it…and below are my top pick 😁
No. 1 – Tokyo secret
It’s best to share with your bff 😍
I have tried Hokkaido and even the overrated Pablo cheesetart…not to my liking. Hokkaido cheese is not as good TS and Pablo is definitely not cheesy enough (Pablo has always emphasise on its creamy taste).
De Lava is not bad a choice if I have a crave for cheesetart and TS is difficult to reach. Newly opened at Kuchai area. I have tried their original flavour cheesetart. Priced at RM4.50.
Uncle tetsu has been in town for quite sometime but I only get to try it this month in JB. The cheese filling is rather diluted, not the thick cheesy taste am expecting. Affordable at RM4.50/ piece.
Lavender Bakery at Mid valley serves cheese tart too. This Lavender Hanjuku Cheese Tart received quite some good review. But still, can’t beat Tokyo Secret warm or cold ☺ At a price of RM6, definitely taste better when it’s warm…but on the sweet side.
1. Beans and Co. Cafe
Like the Christmas deco. Hope the new year theme would be as good. Desserts and food are a bit pricey, comparable to those in KL. Gonna revisit sometime with my family ☺️
Just found this hidden germ in damansara. The underground design and rustic feel of this building is a reminiscent of my study time in Australia. The first restaurant I tried on a Saturday afternoon is Jekyll and Hyde.
1. Jekyll and Hyde (G9)
This is a cafe by day and pub at night. They serve delicious pork ribs (with Hickory BBQ sauce). Not many patrons on a Saturday lunch hour and Wi-fi is not working on my phone for some reasons. All beef meal is ‘out-of-stock’ that day. We ordered two pork dishes which is the pork ribs and a pork patty. The portion is pretty small but it satisfied our tastebuds and stomach.
2. Epique Coffee
It’s a quiet cafe during our day of visit. Staff are friendly and the mushroom bruschetta is a must-try. Ordered lemongrass and ginger tea and milo cafe latte. Like the beverages menu with Horlicks latte and Milo Affogato, should give it a try next…
3. Metal Box
I see the restaurant is quite busy on a Sunday morning, could be because not many open at 10am here in empire damansara. Nevertheless, friendly staff and comfortable environment would be the selling point here to attract customers. Ordered eggs benedict with salmon and they serve with a twist here with croissant. Like the sautéed spinach and not too vinegary hollandaise sauce. Bon Appétit! *weak Wi-fi signal outdoor 😟
Not a big fans of noodles…but die hard fans for POrK…here the pork noodles stall I have tried in the pass two weeks:
1. 老妈子猪肉粉 (Mama Love Restaurant)
Batu 9, Cheras
Long queue but very efficient service. Once arrived, we waited at the queue, and the waitress already taking order from us. There were another few waitress with diff roles, one assigning seats, one taking our ordering slit, etc. We got a seat and our order in less than 15 minutes in a busy restaurant like this. Sure I will revisit to try their dry pork noodles or may be the curry mee.
2. 妈子面 (Machi noodles)
34, Jalan 34/154, Taman Bukit Anggerik, Cheras, 56000.
Another Sunday morning trying pork noodles at Cheras area. You can try the lower ground seats if the upstairs seats were full. Air-conditioned seats at downstairs. Service is pretty slow, you can order Yong Tou Fu as appetiser, as the stuffed food will come earlier.