Garlicky Goodness!

Freshly and Lovingly Baked: 21st Jul 2015



I have not been having any interesting inspirations for a long time. BFF wants to learn how to bake garlic bread and she does not have a mixer at home. I went “Great… -_-“”  ‘. The last time when I actually knead a bread by hand is a very distant memory and I am wondering if I can still remember how to! So to test it out, I have decided to do this bake without using the mixer and solely use my cute little pair of hands to knead instead. It has been nerve wrecking because I hate to fail in a bake. Nevertheless, off I went to shop for the garlic and I bought a huge bag! I figured I can use the excess garlic as prop. 😉

This bread base uses an existing focaccia bread recipe. I think focaccia will be perfect as the basis for savoury bake. I really wanted a garlic bread that can be garlicky on its own and so I incorporated a lot of garlic elements to accentuate the taste. If you do not want too salty a bake, you can do away with the salt in the sprinkles, I like my savoury bake tasty!

The initial concept is to make it into a big rose so that I can tear each “petal” apart as the family dig in. I wanted to name this bake “she loves me, she loves me not” as we tear each “petal” apart! However, the  “petal” fused together while baking and hence it is no longer apt to name it “she loves me, she loves me not”. It was disappointing since the concept was rather exciting for me. But well…… thou shall not cry over spilled milk!

And here goes:


235g Bread Flour
1.5 Tbsp Garlic Powder
15g Minced Garlic
30g Olive oil
4g Instant Yeast
5g Salt
4g Granulated Sugar
130g Water

1/2 Tsp Garlic Powder
1/2 Tsp Italian Herbs
1/2 Salt


Mix the minced fresh garlic with the olive oil and let it sit for a while.

Add in the flour, salt, sugar and yeast into the mixing bowl and combine it well before adding the garlic olive oil and water. Mix it up before kneading it till it passed the window pane test.



Let it did its first proof until it doubled in size. Once done, knead out all the air pockets. For this bake, I roll it flat into a rectangular shape before slicing it horizontal and vertical into smaller rectangles. Then I placed one piece of rectangular dough half way on top of the first one and keep repeating the process till I get a long “string”. Once that is done, I roll it up starting from one end of it. Then placed the rolled up dough onto the desired bakeware and let it did another round of proofing for 30 minutes.



Before baking, I brushed a layer of olive oil onto the dough and scatter the sprinkles onto the dough. Bake it in a preheated oven of 220 degree for 30 minutes. I tent the bake 20 minutes into the process to avoid excessive browning.



The LOVE we have for you Mr Lee Kuan Yew will forever be in our heart.

Freshly and Lovingly Baked on: 29th Mar 2015

Overstacking love

Love in jar

All eyes were glued to the TV as we watched the funeral procession. A family united as we sat and talk and remembered LKY over cakes and coffee. Mom made a very wise comment today when she responded to why some media think we are living under dictatorship with no freedom. She said that she has never feel more free. Worries of robbery, snatch thefts, rape and etc made travels outside Singapore a bit out of comfort zone for her. She said that whenever she is out travelling, she has to guard her handbag. When she walks on the streets, she has to always change how she hold her bag. The bag must never be facing the road. She can never leave the bag open because pickpockets are rampant.

She cannot meet her friends late after certain hours at night because the streets are generally not safe for most then. She cannot wear too low cut for fear of attracting unwanted attention ( I mean my mom is still quite a fetch at her age).

Freedom is about the ability to go out anytime you want without fear of getting rob, rape or harass. Freedom is about the ability to wear anything and not resulting in you getting rape or hurt. Freedom is about the ability to let your guard down and be as at ease with no fear in a place. Freedom is about the ability to work hard and get rewarded base on your merits.

As I listened to her, I never knew this wisdom of her. Everything make mighty sense! She nudged at me whenever I turned my attention to my hokkaido milk dough. I will always look up and smile at her saying “yes mother, I understood and I totally agreed.”

Everyone seems needy today but my Hokkaido milk dough is more urgent. I decided to make it into love shapes to tell Mr Lee that our love for him will always take a permanent residency in our heart. Memories are short and I wish Singaporeans and those who live and love Singapore as much as we do to always remember our founding father and work hard to maintain his legacy. The emotion and patriotism will mean nothing if we all go back to our usual way of life after today.

Recipe made 6 loves

285g Bread Flour
30g Cake flour
30g Milk Powder
5g Instant Yeast
4g Salt
53g Whole Egg
50g Whipping Cream
125g Fresh Milk

For the filling:
20g Organic Sesame Seeds
10g Granulated Brown Sugar
5g Milk Powder


Mix all the bread ingredients into the mixing bowl. Knead the dough until it reaches window pane stage. Then let it proof until double in size. While waiting to let it proof, do the filling. Simply grind up all the ingredients together and set aside.

Once the proofing is done, punch it down and give it a light knead. Then divide the dough into 100g per piece. Round it up and let it rest.

As shown:

Resting raw loves

I have include here the shaping instructions. In these pictures, the shaping are done on a previous dough that I have made. So do not for once think that the hokkaido milk dough above will turn out pink! 😉

Roll it out flat with a rolling pin:

Shaping 1

Smear the sesame seeds filling onto the rolled out dough:

Shaping 2

Pinched it tight as you rolled up the sides:

Shaping 3

Flip up the other end of the elongated dough and fold over:

Shaping 4

Side view:

Shaping 4 side

Then slice through along the line shown below:

shaping 5

You will then open up and viola!

Shaping 6

Once the shaping is done, let it rest for 30 mins. Then brushed these loves with milk and bake it in a preheated oven of 170 degree for 15 minutes.

RAw lots of love

Raw one love

Baking in the oven:

loves in oven

Once it has been baked, take these out and allowed to cool completely before devouring it!

The texture!

Love texture

love texture 2

Sir: It has been a privilege to live in your era. Mourning for Mr Lee Kuan Yew.

Freshly and Lovingly Baked on : 28th Mar 2015

LKY plain

Word LKY and Flag

I was rather emotional learning of his death. Growing up in Singapore has been a perfect life for me. I have never know poverty nor fear living in this country. Interestingly, Mr Lee Kuan Yew has been my idol since my younger days. I wonder why. As I looked back, I knew it is because of the gratitude and the beautiful life that he has created for me that caused the younger days infatuation to this man I have never met.

I am fortunate to be born into a family where everything are provided for. I have the chance to travel to quite a number of places at a very young age. As I look back during the years of travel, I remember that each and every time when I landed in Singapore’s changi Airport, I will always be so glad and happy that I am finally home to this place where I can let my guard down and be as free as I can be.

As a teenager, I am a rebellious girl who loves to party. Very often then not, I will end up drank. I know that each and every time, I will be sent home safe and sound by the taxi driver. Complacency has been granted to me by Mr Lee Kuan Yew. I owe my life of safety during the reckless time in my life to him.

I remember this incident in Shenzhen when I am in my teens. I was sipping coke happily and walking across a big bridge. One little chinese girl came over and tug at my dress gently asking, “Big sister, can I have a sip of your coke please?” Those words struck hard and deep in me. I literally lost my joy that very moment. I lost it not because that I have to give up my coke. I lost it because I never knew poverty to this extent. Beggars were rampant in many of the cities which I have visited. Many were begging for food and monies. In Singapore, beggars are not allowed. I totally understand the foresight and the rational only after I have travelled to those lesser privileged cities where beggars populate the streets. In a country that relied a lot on tourism, it is impossible to have beggars populating the streets. I totally get HIS rationale.

Why are there laws to prevent car from exhuming smoke? In many countries which I visit, I see how polluted their cities are. The black smoke that came out from every vehicles in those cities makes you amazed by the foresight of this man. As I watched the many series of speeches that he made, I began to understand this great man even more. The more I listened, the more I felt very regretful and sad that he is gone forever. Singaporean has suffered irreplaceable loss.

I remember that I only voted once in my life thus far. That vote was given to PAP. I will continue to vote for that party as long as I am not raptured.

Thank you Mr Lee for your wisdom that has made Singapore a wonderful home for me. Wherever you are, I hope to meet you after my death. I did not have a chance to bow to you when you are alive, I hope I have the chance when I see you in heaven one day. Thank you Mr Lee. Thank you from the bottom of my heart.

These macarons are dedicated to you Mr Lee as I mourned your death.

There are no recipe for these macarons as it did not turn out as good as I want it to be. You can use my past macarons and royal icing recipes in this blog.

Everything here is done free hand. I copied the black ribbon design and traced it onto the baking paper. I have attempted to draw his face but it is really tough since I am hardly artistic!

This is the baking paper template where I pipe the macaronage onto:


LKY Rib and Flag

LKY rib with words

Lky flag Side

Curry Flavoured Foccacia. A local twist to an otherwise Italian Bread!

Freshly and Lovingly Baked on: 14th Mar 2015



I cannot believe that I actually ran out of bread flour in my pantry. This is so impossible. I never ran out of ingredients that I use on a very regular basis. It was highly frustrating since the urge to bake happen at 11pm yesterday and I intend to do up this dough for a slow rise in the fridge. Anyhow, I jumped out of bed real early to get things going today.

I wanted to bake a bread to complement the chicken curry dish at a friend’s “housewarming” party. The good old foccacia bread will definitely do the trick but I intend to add a little something to accentuate the chicken curry. I have search in vain for a curry flavoured foccacia recipe. So I decide to create something. It is really just to test. I have no idea how it is going to turn out when I am kneading the dough. Nevertheless. it smell so curryish. I am so in love with the smell.

As I knead, I tasted the raw dough. It taste heavenly in the raw form. I am not sure if it taste as good after it is baked! The normal foccacia uses water as an ingredient. I have decided to add some coconut milk to accentuate the curry powder taste to simulate the curry taste. I have absolutely no idea how it would have turn out!



410g Bread Flour
5g Instant Yeast
3 Tbsp Curry Powder
10g Salt
8 g Sugar
194g Coconut Milk
100g Water
22g Coconut oil

For drizzling:
Curry leaves infused olive oil
Basically, I sliced up some curry leaves and poured olive oil into it. And let it sit overnight.


Mix the dry ingredients in the mixing bowl. And pour in the liquids. Use a spoon to mix it up before kneading it until the dough is smooth.

Coat a big bowl with the curry leaves flavoured olive oil and put the dough inside. Cover with cling wrap and let it proof till double in size.



Once that first proofing is done, take the dough out and knead with hand for a few minutes. Let it rest for 10 minutes. Then shape it into a rectangular shape and positioned it into the baking tray as shown. Let it proof the 2nd time for 30 minutes.

Here is it during the 2nd round of proofing:


While waiting, heat up the oven at 220 degree.

Once the 2nd round of proofing is done, use your finger and make indentations onto the dough. Then drizzle the curry flavoured olive oil onto it. Sprinkled some sea salt onto it as well. Bake it for 15 to 18 minutes.Once it is done, take it out and let it cool down completely before slicing into it.

Before Baking:


During Baking




It taste really yummy! The curry flavour is not that overpowering and the level of saltiness is just right! OMG! I am going to just keep reusing this recipe!

Macarons with Pandan White Chocolate Ganache!

Freshly and Lovingly Baked : 7th Mar 2015


Bird eye 1

Recently, I attended a Lo Hei session organised by fellow bakers in Singapore. During the session. one very experienced baker demonstrated the making of macarons. I was very inspired and have been controlling the itch to bake during the weekdays. Actually, my weekdays were dedicated to the currency market. I am not able to focus on anything else then. It has been a tough week since I am not exactly that happy how the market has transpired. The worse situation is that you actually did see it coming yet chose not to follow that analysis. I beat myself up a lot this week and decided that I need to take the mind off the market over the weekend.

This weekend is consumed by We are very honoured to have Miss Jamie Chua trying out the products from our very website. In fact, I do get quite a fair bit of baking needs from my own site largely because we are marketing it. In support of our vendors, I have decided to use their products in my bake.

The bake today is definitely macarons since I have been wanting to bake this after seeing Mr Stevie Leong in action the other day. I have personalised it with logo.


I actually also localised it by using a pandan flavour white chocolate ganache. I was in a hurry and hence not able to make a proper pandan flavour ganache using fresh pandan leaves. It is a lazy gal recipe using essence instead. So if you have a really good pandan white chocolate ganache recipe to share, please let me have it! So here goes:

The macarons


100g Icing Sugar
27g Fine Sugar
1/8 Tsp Salt
55g Organic Almond Meal
50g Egg White


Add the salt into the egg white and whip it till its foamy. Add in the fine sugar all at one go and whip it high speed till stiff peak. Sift the almond meal and icing sugar together. Add in 2 batches into the stiff whipped egg whites. Fold in the dry ingredients and do not be gentle about it. You are suppose to deflate it. Once the macaronage is ready, I basically took out 2 tablespoon of the macaronage and set aside. To this small amount of macaronage, I added the kelly green colour into it and mix well.

Once both macaronage are ready,put them into piping bags. I basically pipe about 3 cm circle of the white macaronage onto the baking tray before piping the logo of envy onto it.

I baked it in the following manner:
Preheat the oven to 140 degree. Once the macarons are piped, put the tray into the preheated oven. Let it bake for 6 minutes. The feet will start to form.

Just in:

Just in

Macarons after baking for 3 mins.

3 minutse

Macarons after baking for 6 mins

6 minutes

Then reduced the temp to 110 degree and bake for 5 minutes.
I reduced the temperature further down to 100 degree because the macarons seem to be browning. I let these bake at 100 degree for another 20 minutes!

A result I am happy with!

Macarons shells

White Chocolate Gananche

50g Whipping cream
115g White Chocolate Chips
1 Tsp Pandan essence


Heat up the whipping cream till boiling point and then pour the whole thing into the white chocolate chips. Let it sit for 1 minutes before stirring it to mix it well. Once done, add in the pandan essence and a little green colouring.

Let it rest in the fridge for 30 minutes before using it to pipe onto the macarons!

3 mac with cross

Close up