Sunday, 15 November 2015

Butter Rolls

My friend recommended using Japanese bread flour. After lunch at Liang Court I bought this flour from Mediya. This is premium and costs $8 for 1 kg.

I followed the recipe in the pack

I googled for a recipe and saw a YouTube recipe on bread using this flour
I followed the steps but incorporated the ingredients n timing on the pack 

This video is using similar flour

Flour 300 gm
Salt 5 gm
Caster sugar 40 gm
Yeast 6 gm
Mix the above in a large bowl using a whisk

Measure out 45 gm unsalted butter wait for it to soften 

To the flour mixture add in 175 ml or 3/4 cup of warm water
Beat an egg 
Measure out 30 gm and add into the flour 
Stir together using a wooden spoon until you can't anymore
Then knead - follow video

After 5 minutes I added in the butter and knead another 5 minutes 
Shape into a ball n proof in the same bowl covered with cling film
I kept in the oven with a bowl of hot water
Proofed for 50 minutes

Before proof

After proof - stick floured finger in and the hole remains 

Flour the mat or workstation
Remove onto your mat or workstation
Press slightly into circle 
Cut into 12 sections

Roll each section into a ball - follow video step

Cover with cling film plus a cloth and proof 10 minutes 
Each ball is about 45 gm

Prepare 2 baking tins or 1 large baking tin
Line with baking paper 
After proofing, follow the pack instructions n roll into the butter roll shape
Put spaced apart n proof covered with cling film for another 40 minutes
I put mine in the oven with hot water

Before proof

After proof

Add a little water to the balance egg n use it to apply as egg wash to the bread 

Preheat oven to 190 c
Bake for 9-10 minutes

Serve on its own or with some strawberry  jam

Cross section 

Happy baking!

Thursday, 12 November 2015

White chocolate chip blueberry muffins

Awesome blueberry muffins!

If you wish to bake the original recipe is from 

I have changed the recipe a little

My adjustments 
Changed cranberries to blueberries
Reduced white chocolate chips to 2/3 cup
Changed flour to self raising flour
Baking powder reduced to 1/4 teaspoon

Made 12 regular size and 2 small sized muffins

My baking time is 280-190c for 16 mins

The batter 
Baked at 180-190c for 17 mins      

Sunday, 8 November 2015

Rolled oats and fruit muffins

These are lovely muffins - tasty n so beautiful to look at.

The recipe comes from Miranda Gore Browne

I adjusted the recipe by replacing two ingredients -
I used strawberry about 64 gm to replace peach as suggested
I used 2 tablespoon of flavored fruit yogurt instead of mashed ripe banana

My diced strawberries 

For dried fruits I used this

Rolled oats 

I used F & N low fat yogurt

170 gm Self raising flour 
145 gm soft brown sugar
1 tsp of bicarbonate of soda
80 gm rolled oats
45 gm dried mixed fruits ( instead of dried apricot or nectarine)
64 gm of diced strawberries
2 tbsp magnolia fruit yogurt ( replaced 1/2 mashed banana)
2 large eggs
80 gm unsalted butter melted
200 ml skimmed milk ( I used full cream)

20 gm or more rolled oats
2 tbsp of Demerara sugar
Mixed the above together 

Use a medium size bowl and put in the self raising flour, bicarbonate of soda & oats n mix together with a wooden spoon 

Add in the diced strawberries n mixed fruit and mix in

Add in 2 tbsp of yogurt 

Preheat the oven to 170c - I used 160c
Then make a well in the middle of the flour mixture
Beat the eggs lightly and then add in butter, and milk together in a jug or bowl 
Pour the butter mixture into the center of the flour mix
Use a wooden spoon and mix together till just mixed. Do not over mix 
My mixture looks wet but it is okay

Prepare your 12 hole muffin trays n line them
Scoop the mixture in till almost the top
Put the topping of oats 
Bake for about 22 minutes . Remove n let the muffins sit in tray about 1 minute.
Then remove to cool on wire rack


Monday, 2 November 2015

Victoria cake sandwich

I was inspired to do this cake after I watched a cooking program during our lunch break. There are loads of recipes online and I tried this recipe from

I followed this recipe but I replaced with cake flour and added 2 tablespoons of plain flour 
The caster sugar I reduced to 150gm as I didn't want to have too sweet a cake as it will be sandwiched with icing butter cream later 

Lovely cake texture

200 gm unsalted butter softened
4 eggs slightly beaten to room temp
200 gm cake flour with 2 tbsp plain flour
(Original is self raising flour 200 gm)
1 tsp baking powder
150 gm caster sugar - original is 200 gm 
2 tbsp milk room temp
In addition I used 1 tsp of vanilla extract

Method ( slightly different )
In the mixer place the softened butter n caster sugar. Cream till light.


Then slowly add in the beaten egg n whisk in till incorporated
If curdled add in a tbsp of flour
Then beat in vanilla n milk
Then beat in flour and baking powder  all at once

Put the cream equally into 2 8 inch pans greased n lined and greased again 
Bake at 160-170c for 20 minutes 
Cool them on wire rack 

Icing buttercream
Use 100 gm softened unsalted butter and beat with 140 sifted icing sugar

When cakes cool, spread the filling into the cake n top it with your favorite jam
Sandwich with the top layer with cake
Sift some icing sugar on top layer and it's done!

Great with tea!