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SES Bread Recipe

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It’s been a while since I tried making any new bread recipes. So I was thinking and dreaming of creating a SES (Simple and Extremely Soft) Bread recipe. When it comes to making soft breads, we usually see the asian milk bread recipe. Granted. It is pretty darn soft. It’s pillowy crumb makes it almost impossible for a bread knife to slice through. Read the rest of this entry

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Over proofed SD bread

I just baked a sourdough soft bread. It’s my latest recipe. But I over proofed it coz I was out having dinner and grocery shopping. So this is what it looks like having been over proofed. Total proof time was about 9-10hours. On the flip side, it should make one of the softest breads ever!!
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October LaMian

Inspired by Kaili’s friend, Tse Wei, to try my hand at making my own noodles. I tried making ramen, but it was just waaaayyyy too hard to knead and press without a pasta roller. I know I’m a guy, but sometimes if things aren’t going well, admit failure and move on. So anyways, I changed over to a lamian noodle. It turned out very soft and delicious considering it to be my first time making lamian from scratch! Read the rest of this entry

Watermelon Bread!!

This is a follow up on the soft milk bread recipe. It makes a very wonderfully pliable dough. So I thought of making a loaf of bread look like a watermelon. Using the same recipe for the milk bread, I just added red and green colouring and dried blueberries.

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Soft Milk Bread Recipe

Here’s a milk bread recipe that yields about 680g of bread. The crumb and crust are very soft. I am using the tangzhong method which requires a roux. This bread is usually called Hokkaido Milk bread, but seriously it has nothing to do with Hokkaido.

The roux is basically starch. It helps the bread to retain moisture and also helps in the gelling of starches in the bread.

What you need is:

  • 25g AP flour
  • 98g milk

Mix this in a small saucepan over low heat until it just starts to solidify. This happens exactly at the 60-65°C mark. Take it off the heat and stick it in your mixing bowl.

  • 68g cream
  • 1 egg (55g)
  • 50g sugar
  • 4g salt
  • 30g butter
  • 28g milk
  • 2.5g yeast
  • 330g bread flour

Mix this all in together. The tangzhong should temper with the butter and milk so it’ll be lowered to a lukewarm temperature for your yeast. Just keep kneading it till you get a nice window pane dough.

It needs a total of 3 hours to properly rise. So let it proof for 1.5h, degas it gently, shape it into your loaf and then proof for another 1.5h and bake for 35 min at 170°C

Math Cookies

I baked some chocolate chip cookies for my students just two days ago. They loved it so much that they asked me for the recipe. So I thought, well…. why not let them work for it? Read the rest of this entry

Make a Space Burrito!

Here’s a recipe for space burrito! (Just in case if you do happen to go to space!) ;D

Sourdough Baguettes

The crumb is beautiful and only needs to be paired with some delicious curry!

The crumb is beautiful and only needs to be paired with some delicious curry!

I’ve just managed to bake my first ever batch of baguettes!! It’s crunchy on the outside, and extremely soft and chewy on the inside! The taste is awesome! I can eat it on its own without butter or any jam.  Read the rest of this entry

Soft Sourdough Recipe

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I’ve just recently started baking sourdough bread. I searched quite a few recipes and I found this one to be one of the best out there. It gives a fragrant aroma, the texture of the crumb is beautiful and soft, and the crust has just slight blistering. This recipe will yield a good loaf of about 500g and it’s perfect for sandwiches. Just toast it, slab some butter and it’s perfect!

Warning: This recipe will likely take a total of 24h, and the bread may be consumed in less than 1 hour!

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