公仔饼 made into Sherman the shark and Gudetama ぐでたま!

Freshly and Lovingly Baked on : 27th Sept 2015


Time of the year and I am late again. The truth of the matter is, I am not able to find the alkaline water that is needed for the bake. They are sold out at all bake shops. Nevertheless, better late than never. So I am at it today.

The traditional shapes are goldfish, koi fish or piglets. I have made them into pigs before. So I thought hard as to what other shapes can I made them into. I was flipping through Sunday times today and saw Sherman the shark! Sharks are “fishes” too, isn’t?

The other shape which I have been dreaming to make is Gudetama. It is a food character from Sanrio. You can read more about this very cute egg which I love so much from the below blog. I love its “buttocks” and I cannot explain why it is so adorable. It just tug at my heart everytime I see it. What I am worried about is shaping these cuties free hand.


The dowager was ready excited to see it. The conversation goes:

Dowager: ” Where are the cookie molds for the sharks?”
Me: “What moods?” ====> Feeling puzzled
Dowager: ” then how did you shape these shermans?”
Me: -_- ” FREE HAND!”
Dowager: “I didn’t know you are so talented.”
Me: -_-“””

There are no biscuit molds available to shape these. So you simply has to use your imagination and try it! As Nike’s slogan reads “JUST DO IT!”

Ingredients :

125 Golden syrup
35g Canola oil
1/8 Tsp Bicarbonate of Soda
1 Tsp Alkaline Water
210g Cake Flour

Directions :

Mix the oil, syrup, alkaline water and bicarbonate of soda in a bowl. Ensure that they are incoporated well. Next, add in the cake flour in batches. Mix well on each addition. You will realised it became more and more difficult each round.

Steps by steps





Rest these for 2 hours in the fridge before shaping. It can get rather sticky and having some canola oil at hand will be of great help. Oil your hand before shaping. It will also help if you wash your hand after making 2 designs as your hand will be sticky by then! Once all is done, bake it in a preheated oven of 175 degree for 8 mins.

Raw forms after shaping:

Sherman the shark!


Sherman raw 2




PG raw 3



Baking in progress:


Finished products:






Mooncakes Modernized or Should I call it moon tarts? 猪仔饼 Reinvented.

Freshly and Lovingly Baked on : 6th Sept 2014



Too many mooncakes flooding in my life this season. They flooded my facebook and also the workplace. I felt compelled to get onto the bangwagon which came about after a friend requested for snowskin mooncakes. But he ate it 5 days later after the product was made. Needless to say, home made snow skin mooncakes do not stay soft and springy after so many days. He came back with a ” WHY so hard?” I felt like slapping him because it is a waste of effort when I took the time to do it and this friend also took his time to eat it.

Anyway, moving on. I love 猪仔饼 since I am a little gal. It is a must eat during Mid Autumn Festival. Sometimes, I craved for it when it is not in season too. I only like to eat that rather than the mooncakes since the filling can be a tad too much to bear. Since I wanted to give 猪仔饼 making a try, I might as well come up with a version that incorporate the 猪仔饼 and mooncake fillings. That is when this bake is conceptualized. I decided to tweak it to cater to my liking. I know its not traditional moon cakes but it has all the taste of mooncakes.

Close up on the tart:


Ingredients :

125 Golden syrup
35g Canola oil
1/8 Tsp Bicarbonate of Soda
1 Tsp Alkaline Water
200g Cake Flour

Directions :

Mix the oil, syrup, alkaline water and bicarbonate of soda in a bowl. Ensure that they are incoporated well. Next, add in the cake flour in batches. Mix well on each addition. You will realised it became more and more difficult each round.

Rest these for 3 to 6 hours before using.

I rested it for almost 12 hours in the fridge. When I am ready to bake it, I took it out to “thaw” for 30 minutes.

Divided the dough and work it into the tart pan. Poked the base with a fork and blind bake it for 12 mins in a preheated oven of 190 degree. Take it out to cool while working on the fillings.

This batch yield about 4 tarts of 10 cm in diameter.


80g White Lotus Paste
95g Whipping Cream
35g Milk
1/4 Cup Melon Seeds
1/2 Egg

Directions :

Heat up the whipping cream and milk in a pan. Once it boiled, lift it away from the heat. Stir in the white lotus paste. I pureed it further with the melon seeds added. Return it to the pan and whisk in 1/2 an egg quickly.

Spoon the fillings into the tarts and bake it for another 15 minutes in a preheated oven of 170 degree.

Once done, let it cool down before devouring it!

For the decorative piglets, I basically take a bit of the dough out before dividing into 4 equal portion for the tart base. Grease your hand with canola oil while shaping. The beauty of this dough is that it stayed this shape during baking. It does not puffed up. I baked these decorative piglets for 12 minutes in a 190 degree oven. If you like you can give it a coat of egg wash after 12 minutes, and then return it to the oven for another 3 minutes.

Piglets galore



马来糕 – Ma Lai Go ( Mommy knows best)

Freshly and Lovingly Steamed on : 1st May 2014



Oh yes, I am on a steaming frenzy and been craving for chinese goodies ( I wonder why). Conversation with mommy as I walk past Tim Ho Wan (it is a highly rated Dim Sum restaurant in Singapore) that day.

Me: Mom, I wanna eat Ma Lai Go.
MOM: I made the best Ma Lai Go in the world.
Me: Really? (with a hint of disbelief)
MOM: You wait and see (with a hint of dignity)

No doubt, her ma lai go was among the best I have tasted.

Ingredients :
100g Plain Flour
50g Cake Flour
160g Granulated Brown Sugar
40g Custard Powder
4 Eggs
3 Tbsp Organic Molasses
2 Tbsp Condensed Milk
1 Tbsp Honey
1 n 1/3 Tsp Baking Powder
1/3 Tsp Bicarbonate of Soda
90g Canola Oil

Directions :
Sift Plain, Cake flour with custard powder and set aside.
Whisk Eggs and sugar until light and fluffy. Add in the sifted flours earlier in parts with each addition well folded. Then leave this batter to rest for 1 hr.

After that hour, proceed to mix Molasses, Condensed Milk, Honey, Baking powder and bicarbonate of soda together. Stir this mixture into the rested batter before adding the canola oil. This will be the step if you are just making a simply no design one.

For this one which I did, I leave out the Molasses until the last part. Effectively, I stirred in the condensed milk, bicarbonate of soda and baking powder together. After which, I add in the oil and combined well.

When this is done, I took out 4 Tbsp of batter and place them into a piping bag. To the remaining batter, I add in the molasses and stir it till well combined. Instead of using the round pan, I used muffin ware to make individual cake. Then I pipe in the design on top. Any design to your little heart desired. I filled each muffin ware to 3/4 full. For this method, I can make about 12 small cakes.

I steamed this at medium heat for 25 minutes. For the big one pan cake, you should steam it for 40 minutes or until the tester came out clean.

The smell of this is intoxicating. I can smell the molasses and honey. Its a yummy treat!!! I do not need to queue at Tim Ho Wan anymore!


The texture!


流沙包 ( Steamed bun with salted eggs fillings)..Oh ….. Goldeny Goodness…..

Freshly and Lovingly Steamed on : 27th April 2014



YUMZ!!! A staple at every Dim sum feast that I have. Its is always a feast today and diet tomorrow mantra which I live with each and everytime I visit a dim sum restaurant. Somehow, the diet part never materialize. I am only good with the feasting. I always thought it is really difficult to make this. Actually such yummy treats can be just 2 hrs away in the privacy of your own home. Today, I made my own 莊家流沙包。

The fillings
3 Salted Egg Yolks
40g Dry Milk Powder
30g Coconut Milk
5g Corn Flour
50g Granulated Fine sugar
55g Unsalted Butter
25g Custard Powder


Start off by mashing the yolks with the back of the fork. Then cream the butter and sugar until well incorporated. Add in the remaining ingredients and mix well. Refrigerate for 30 minutes until a tad firmer. Divide up into 10 pieces and freeze it for 2 hrs. Ensure each filling is round with no sharp edges. I made the mistake of having sharp rugged edges and its difficult to wrap the dough over it.

The Buns

I use the same recipe for the buns as in the 馒头 ( steamed bun ) post where I made these pillowy piggies as shown below.



300g + 2 Tbsp Hongkong Flour
3g Instant Yeast
3g Baking Powder
40g Granulated Sugar
160ml Water
15g Canola oil


Mix flour, yeast, baking powder and sugar together in the mixer bowl. Mix well before pouring in the water and oil. Stir with a spoon to combine before kneading it for 10 mins.

Cover it and let it proof for 1 hr or until double in size. Once that is done, divide into ten 50g dough. Round these up and flatten. Wrap each filling with the bun dough and place on a square piece of parchment paper.

Let it proof for 15 mins. During which, heat up the water in the wok. While its proofing, I use a brush and blue food colouring to write a “莊”. This is my surname. Ensure the water is boiling before placing the buns in. Steam for 12 mins at medium heat.

Do not lift the cover once you off the heat. Let it rest for 2 mins.




How to convert a normal bread recipe to one using Tang Zhong? Using this to make Gai Mei Bao as a test!

Freshly and Lovingly Baked on : 26th Apr 2014



I am always on a look out for ready Tang Zhong Bread recipe and is finding it a big issue. I am constantly being held hostage to a certain recipe and has no freedom to express myself. So I decide to go on a look out to find a method of converting a normal bread recipe to one that incorporates Tang Zhong.

The easiest method I found has to be this method: Assuming you have a normal bread recipe, simply take out 8 to 12% of the flour required to make the required Tang Zhong.

So the steps are as follow:
1) Get your favourite recipe.
2) Take out 8 to 12% of the flour. Assuming the bread flour content is 300g, you will take out 10%*300=30g to make Tang Zhong. The ratio of flour to water to make Tang Zhong is 1 : 5. ie 1 part flour to 5 part water. So in this case, you mix 150g of water to 30g flour.

Proceed to cook this mixture over low heat in a pan with a thermometer at hand. Keep stirring until the temperature hit 65 Degree. I believe that you might not need the thermometer after a few tries given the distinctive thickening of the paste with obvious lines as you stir. Let cool. If you are not going to use it immediately, you have to cover it with a clingwrap. Ensure the wrap touches the tangzhong. This is to prevent hardening of the top layer. Tangzhong can be stored in fridge up to 48 hrs. If its store in fridge, you have to take it out to return it to room temperature before using.

3) Then look at the liquid ingredient in the recipe and substract the amount of water use in tangzhong from it. Eg if the recipe call for 200g water, the water amount to use finally should be 200-150 g = 50 g

4) Weigh out all the other ingredients needed from the recipe and incorporate the Tang Zhong. Knead it till sufficient gluten development before adding the butter. Then proceed to knead till you pass the window pane test.

Bake as per normal.

Let me give you an illustration using the below cocktail bun aka Gai Mei Bao recipe. I am going to use this to test out the formulae and see if its work out fine.

Original Bread Recipe

300g Bread Flour
4g Instant Yeast
5g Salt
35g Granulated Sugar
10g Milk Powder
200g Milk
25g Unsalted Butter

Converted into a Tang zhong Based Recipe

270g Bread Flour
25g Unsalted Butter
4g Instant Yeast
5g Salt
35g Granulated Sugar
10g Milk Powder
50g Milk

Cocktail Bun Fillings

Ingredients :
100g Unsalted Butter
45g All purpose flour
50g Milk Powder
45g Castor Sugar
20g Dessicated Coconut

Directions :

For the fillings
Cream butter and sugar till light and fluffy before adding all the rest of the ingredients. Mix well and set aside.

For the buns
Incorporate all ingredients except Butter and knead till sufficient gluten development before adding the butter in. Thereafter knead till full gluten development.

Let it proof to double before punching it down. Divide into 10 equal doughs. Round it up into circles and flatten it. Wrap a tablespoon of the fillings into it. Let it proof a second round. Give it an egg wash and sprinkle white sesame seeds onto it.

To bake the traditional GMB, the shape is supposed to be longish with another concoction pipe on top. I do not want to shape it the traditional way. So if you like, you can do that. The dough will give about 10 buns. Each dough is about 45g. Bake it in a preheated oven of 175 degree for 15 minutes.

For my version, I am trying to shape it into a chicken like what I did to these cookies below. I shaped the biscuit dough into turkey shapes for thankgiving dinner last year. Instead of baking real turkey, I still have my ‘turkey’ in biscuit form. I have these given out as gifts as well. It never fails to put a smile on the faces of these kind souls.

Last year Thanksgiving bake project:


The Gai Mei Bao (Cocktail bun) version baked fresh today.



Which versions do you prefer?

Lastly, let me end this post with the fabulous texture. Its a yummy bun. Soft and fluffy. So this conversion project actually works! I shall leave one until monday and see if it still stay soft. Stay tune!