Archive for the ‘1.1.1 – Breads and Pizza’ Category
INTRODUCTION
Even though my flour tortilla is not as beautiful as what is sold in stores, but I am extremely happy with this adventure..
I swore that this is not on my list to blog…It is rather unprecedented… I thought
INTRODUCTION
I was surprised with the texture of this bread..It was a very soft bread… On that morning I prepared the bread, for lunch, I used it to prepare some sandwiches for the kids..
On the next morning, I used
INTRODUCTION
I think I need not to further elaborate the French famous pastry – croissant as it is rather common in Singapore and Malaysia. However, it is good to understand what is a croissant as per Wikipedia:
“A croissant (
INTRODUCTION
This is a simple dough recipe that I would like to recommend readers to consider keeping for preparing common breakfast buns. It is is easy and faster to prepare and yields a soft and fluffy bread. It can be
INTRODUCTION
When I issued my Brazilian Cheese Bread recipe yesterday, members of Facebook Group are asking if this is the same as the springy texture Korean Mochi Bread..
I have heard so much about this Mochi bread and in fact,
INTRODUCTION
When I posted my cheesy biscuit bites yesterday, one member in a Facebook Group (Ms. Flora Makan) offered me a recipe on Brazilian cheese bread, pão de queijo . She said this is a cheesy aroma bun that kids
INTRODUCTION
Bread dough preparation can be rather time consuming and it make no sense just to set up a machine and knead a small quantity of dough. This is especially so for my stand mixer, Kenwood chef, kneading a small
INTRODUCTION
Unlike the other posts, there is nothing much to write about this recipe. It is a type of common bread sold in Singapore or Malaysian bakeries. Since I have some red bean paste left from preparing the mooncake, I
INTRODUCTION
Don’t ask me why bread of this structure is called a monkey bread, I do not have the answer. Ha-ha. It is just many small bread dough stacked together and baked using a cake pan. As what most believed,
INTROUCTION
When I ran out of breakfast items, I will search my favourite Taiwanese bread book for ideas. This book was first published in 1997 and I bought it for at least more than 15 years…The recipes inside never failed
