there are so many recipes using hokkaido milk to make buns. there’s hokkaido bread, hokkaido chiffon, … hokkaido this and that. i have never came across this milk in the supermarkets i went, so I usually used other fresh milk brands to substitute.
i passed by a japanese shop in Suntec while on the way to totts yesterday and spotted a promo selling 2 litres of hokkaido milk for sgd12. That’s sgd6 for a litre of milk. almost double the price of what I paid for the ones I bought in supermarket.
bought 2 and made bread. verdict – soft and sweet.
no egg bread recipe :
250gm bread flour
30gm cake fluor
30 gm raw sugar
20 gm butter
160gm hokkaido milk
5 gm salt
5 gm milk powder
3/4 tsp yeast
hubby’s brekkie. manually shaped the sunny side up egg with a spatula to make ears.
made buns using killer toast recipe for breakfast and lunch. this is my all time favorite recipe. simple ingredients and so so.. soft bread.
just add all ingredients and knead in breadmaker. shaped separately and baked in oven.
Here’s the recipe:
260 gm bread flour
30 gm sugar
30 gm butter
1 tsp salt
1 tsp yeast
1 large egg + milk =180 gm
i divided the dough into 45gms and yielded 12 buns. rest them covered with a wet cloth for10 mins .
shaped the buns. made 8 sausage buns and 4 kosong buns. 2nd proofing in oven for about an hour.
eggwashed the buns and baked at 170 Celsius for about 12-15 minutes.
I always made the same mistake by placing the buns too near each other.
sausage buns and kosong buns cooling after baking and brushed with a generous amount of butter for shine.
decorating bun is one of the reasons I baked and my favourite part of making bread.
same themed cappuccino. ☕
made a girl forever friend bun too. lunch for me was egg mayo and cheese and boiled nai bai veg.
oh, also made sausage and pork floss buns. just add some mayo to ‘glue’ the pork floss.
keeping the buns in a cake dome.
my epic failure in shaping bun below just for laugh. it’s supposed to be a bear! what do you see?
see what I did to it on the next post! stay tuned. ☕😊
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i received special requests for a virtual totoro and doraemon cappucinos and made complimentary themed buns too.
here are some pictures for your virtual feasting. hope they bring a smile to you as they did to me. enjoy!
these sweet potato buns are so soft that i had a hard time turning it (right side up) to cool on the cooling on the rack. Original recipe referred from mimi baking house.
total recipe is 585 gm and i made 14 (approx 40gm) buns.
i baked 9 buns in a square pan and 5 in my smallest chiffon pan, 6 inches in diameter.
- 260 gm bread flour
- 45 gm sugar
- 5 gm salt
- 15 gm butter
- 165 gm cold milk
- 100- 110 gm mashed steam sweet potato
- 1 tsp yeast
sweet potato paste (filling)
- 100 gm sweet potato
- 1 tsp sugar
- 1 Tsp butter
- steam and mix altogether. enough to fill 7 balls only.
- mixed all ingredients and separately add yeast into my trusty panasonic sd104 bread maker which did all the kneading and 1st proofing. – will take an one hour.
- took out dough and hand knead, punching air out before shaping into 14 balls and a few pairs of very small balls (for ears and tails). cover with a wet cloth- dough to rest for 10 minutes
- pin roll shaped balls flat and spoon in fillings. wrapped and roll with hand into balls again.
- placed them into baking pan.
- thereafter, into the oven with 2 cups of hot water (underneath baking pans) for second proofing – for an hour.
- bake at 170 degrees for 12-15 mins depending on how light or dark crust you like.
- check doneness by inserting a thermometer . anything more 90 degrees Fahrenheit dough has becomes bread! 🙂
for a person (me) who just started making bread 2 months ago, this recipe is a keeper for now. i love the pink colour, the texture and of course the star ingredient, sweet potatoes which is packed with nutrients.
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I am totally in awe with latte art. I did my first last year and have been making on an average 3 latte and/or cappuccinos weekly if not more in the past year.
one of my absolutely must have kitchen gadget for this is my nespresso’s aeroccino. it can froth foamy milk perfectly for 3d cappuccinos or 2d etched latte art. however, it’s not the right consistency for free pour latte art. 😦
Here’s what i had for coffee break today – a home baked hello kitty kaya bun and hello kitty (singapore’s 2 bows) 3d cappuccino.
made hello kitty bun by cutting the crust away with a small scissors. added cheese and punched seaweed/nori.
below is a shot of espresso from my trusty pink nespresso coffee machine and frothed milk with aeroccino. see how micro-foamy is the milk!
pour milk into the glass. scooped and ‘scuptured’ milk foam into desired character. it’s usually two tiny ears and a round face. in this instance, i made two little bows onto the head. can you see it?
add facial details and add colour (food colouring) to bows.
tadah – all things hello kitty. 🙂
daiso hello kitty clip $2 ! hello kitty spoon and pen to write down my to-do list for the next day.
below are a few favourite pics of recent homemade cappuccinos and buns.
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it’s been a long long pause, almost 3 years! hello. 😊
my current ocd phase – bread. im getting lots of ideas and experimenting to make them visually kawaii and colourful the natural way.
this is a quick post, my first blog post with handphone! stay tuned. 🙂
I had a sammy and fruits for dinner today. Something light because I was still half full from earlier heavy lunch and mooncakes.
Today’s poodle sammy was inspired by this lovely ring of mine.
Here is my take of that little poodle –
menu: bread, carrots, apples and blueberries. ‘glued’ with nutella.
Chasing monday blues away…
It’s been another long pause since I made the last cute sandwich. Made these recently for my office annual donation drive.
I had my sister ‘s help last year. On my own this time, it took me a few more hours even though I made a simpler ‘bear’ and keroppi. I started late night after kids went to sleep. Completed mission at 3am!!
More instagramed photos below. 🙂
All types of bread – chocolate, corn,pandan, plain, mini butter buns and muffins too.
nerdy buns filled with egg omelette and cucumber. i added a pair of specs to the bear and cling wrapped all separately.
simplified keroppi with kaya spread
i cut away the muffin tops and instead of using fondant, I cheated and used bread and cute picks to decorate!
The brown parts are inverted muffin tops (from above) ‘glued’ to pandan bread with nutella. as they say- dont waste food! 😉
all packed and yawn…. oh .. my eyelids were sooo heavy. lesson learnt -start earlier next year!
prepared and sponsored 2 sets of bento stuff for ‘guess the numbers’ contest.
Happy to report that our donation drive was a huge success. it’s heartwarming to know that the funds collected will make a difference in some people’s lives.
December is nearing… time to make Christmas themed Bento?
two cute bentos in 2 days… wohoo!
in the box – vegetarian chicken rice, strawberries and wabbit made with flattened bread.
and here are the tools used.
use only cutters for this little ham and cheese lion.
In the box – giant strawberries, mini tangerine, seaweed wrap chicken n kaya and butter sammies.
Prepared this as an after school snack for my daughter.
in the box – hot cross bun, mini sausages, and grapes.
hope she will be pleasantly surprise to find this besides the usual prepackaged biscuits or cakes. 🙂
to make girl’s face – i used a mini scissors to cut hair outline and peel away the bun’s ‘skin’ layer. Used decorating gel to add facial details. done in less than a minute!