Tuesday, 30 October 2018

Quick & Easy Cheese Loaf

This cheese loaf was a hit with my family. I've made it almost every week. The crust was crisp, but the bread was soft with awesome cheese flavor. I usually make the bread to go with some tomato or mushroom soup, and it was the perfect accompaniment. 

Occasionally, I picked some fresh basil leaves from my little garden and baked together with the bread. The aroma of basil held very nicely after baking and there was a pungent taste of basil. Simply love it !

This recipe is super straightforward and simple . You should really try it.


(makes 2 loaves)

For the bread

  • 800g all-purpose flour
  • 60g sugar
  • 1 1/2 teaspoon salt
  • 40g butter
  • 2 teaspoon dry instant yeast
  • 250ml milk (add in gradually)
  • Fillings:
    • 1 cup shredded cheddar or parmesan  cheese

    1. Mix flour, sugar and yeast in the mixing bowl, mix well.
    2. Add in salt and milk. Knead until a rough dough is formed. Add butter, knead until it forms a smooth and elastic ball.
    3. Cover and let the dough proof for 45 mins or until double in size.
    4. Punch out the air, divide the dough into 2 parts.
    5. Roll each dough into round ball. Let it rest for 10 mins.
    6. Take one dough and flatten the dough to form a rectangle. Sprinkle evenly with cheese.
    7. Starting at one of the short ends, roll up dough to form log. Pinch seam together to seal.
    8. Place , seam side down, on the baking tray. 
    9. Repeat step 6-8 for another dough.
    10. Brush with egg wash.
    11. Let the dough proof for second time, about 30mins. Bake at 180C for 30-35 mins. 
    12. Remove from the tray immediately after bake. 

Sunday, 21 January 2018

Oven-Grilled Whole Sea Bass with Lemon

Sea bass is the most sort after food-fish in Singapore. Locals calls it Jin Mu Lu. Sea bass has low calorie, low cholesterol, high protein and omega-3 fatty acid content, it's the fish equivalent to chicken breasts. Sea bass is often used for steaming in Chinese cooking.  I never thought of grilling the sea bass until I saw a photo from "beitaichufang", a gourmet lifestyle and food magazine based in China. The grilled fish looks so delicious !

While grilling outside is not possible, I decided to use the grill function in my oven .  The method is healthy and quick. You won't need to flip the fish during the cooking process. Place the fish on foil, seasoning with white wine, salt and pepper; a light brush of oil over the fish to hold the seasonings in place; stuff with lemons ,onions and ginger.  Grill until slightly charred and cooked through, 30 minutes. The result is a nice crisp top and bottom and tender meat on the inside.

Grilled Seabass with Lemon
  • 1 medium size sea bass (cleaned and scaled)
  • 2 tbsp white wine
  • 2 tbsp olive oil
  • 2 teaspoon of salt
  • 2 teaspoons of fresh coarse ground black pepper
  • 1 tablespoon ginger slice
  • 5 garlic cloves,  peeled 
  • 1 purple onion, sliced
  • 2 lemons, 1 sliced, 1 juiced

  1. Cut 3 slits on both sides of sea bass.  Place the fish in the center of an aluminum foil sheet. 
  2. Drizzle wine all over fish,  rub fish with salt , black pepper and olive oil. Stuff a few slice of lemon, ginger and onion into the stomach area. Place the rest of the ginger , onion, and garlic cloves on the fish and around the body.
  3. Preheat oven@160degC.
  4. Put into oven and grill uncovered for about 30 minutes.
  5. Remove from the oven and drizzle lemon juices over fish.  Garnish with lemon wedges. Serve.

Recipe adapted here.

Monday, 12 September 2016

Cinnamon Apple Fritter Bread

2015转瞬即逝, 2016 也已过半 ,已经整整一年没有光顾我的快乐工坊了!忙啊忙,都市人的通病。。。

终于有时间坐下来写点东西, 思绪不禁飘到去年7月份。 去了趟欧洲出公差,当地人文、历史、古迹和风景,深深地吸引着我。和美国的粗犷壮丽相比,欧洲精致小巧,犹如一幅古画。遗憾的是,由于大量移民的涌入,社会治安问题堪忧。 即使今年二月又去了一次,也因心有余悸, 很多地方都没能光顾。或许是在新加坡这个小岛上呆得太久了,安全意识淡漠,  难免对自己生存能力是否退化产生疑虑。新加坡之外的世界也许才是更加真实的。希望女儿有一天也有机会去别的国家求学、工作或者生活一段时间, 锻炼一下思维,开阔视野,让自己的人生更丰富。

8月开始,为布置新家,一头扎进淘宝,漂洋过海地从中国买家具和各种“神器”。不仅仅是价格的因素,对于我这个宅女来说,能避开新加坡的人潮,随时随地在网上讨价还价,吃顿下午茶的功夫就把宝贝买到手,很有满足感。更何况 同样的产品,选择如此之多,  真是受宠若惊呢。 如今中国魅力四射,内心对她既熟悉又陌生。随着离家越来越久, 情感上的归属感也越来越模糊。在外二十载,不知不觉中, 已是“边缘人”。然人生没有“如果”,从不喜回头看,唯有前行。无论选择了哪一条路,都会有不同的风景,有不同的人相伴而行。无所谓好与不好,一切皆是上天的安排。

今年又赶上孩子小六毕业考,很难专注在“小悦工坊”里。烘培一放下,就是一年了。如今,毕业考在即,孩子也在自觉地做最后的冲刺。在陪读间隙,拿起以前的食谱,烤了这个肉桂苹果蛋糕面包。喜欢这款蛋糕因为它用吐司盒来烤, 很别致。烤的时候,肉桂的香味飘满厨房和客厅。很久以前烤过一次,没想到时隔这么久,挑剔的小女儿竟然把它列到最想吃的食物的第一位。觉得有必要分享一下。也许很久没有开炉,孩子们竟然一口气点了好几样她们以前吃腻的东西。想想之前每次都是我主动征求意见,现在两个女儿竟然要猜拳来决定先做谁点的食物,感觉自己“美食博主”的地位瞬间高大上了。

Cinnamon Apple Fritter Bread

  • 1/3 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup white sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/2 cup milk
  • 1 large apple, peeled and chopped (any kind is fine), mixed with 1 tablespoon brown sugar and 1/2 teaspoon cinnamon
  • 1 cup of powdered sugar + 1-3 tablespoons of milk or cream, mixed together to a drizzling consistency)
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×5-inch loaf pan. (I greased and then lined with parchment paper for easy removal)
  2. Mix brown sugar and cinnamon together in a bowl.
  3. Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract.
  4. Combine flour and baking powder together in a bowl; stir into creamed butter mixture. Mix milk into batter until smooth.Pour half the batter into the prepared loaf pan; add half the apples and half the brown sugar mixture.

  5. Lightly pat apple mixture into batter. Pour the remaining batter over apple layer; top with remaining apples and brown sugar mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon.

  6. Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, about  40 minutes.
  7. Let cool for about 15 minutes before drizzling with glaze.
Recipe adapted here.

Sunday, 7 June 2015

No Knead Flax Sourdough Bread

I baked this flaxseed sourdough bread with my whole wheat sourdough starter yesterday. I noticed sourdough starter made with whole wheat flour is much more active than the one made with all-purpose flour.

Thursday, 21 May 2015


最近,我迷上了西式的酸面包。用自己培养的天然酵母引子(sourdough starter) 成功地烤了普通酸面包之后,我上周又接连烤了几个核桃果干酸面包。果干是以前就一直用朗姆酒浸着收在冰厨里的,现在派上了用场。刚出炉的酸面包, 芳香四溢,外脆内软,有嚼劲。 面香、酒香、盐香、果香、乳酸香, 沁人心脾!

Friday, 15 May 2015

Basic Sourdough Bread with Wild Yeast Starter

When I first read about the sourdough bread, it reminds me of  Chinese old dough mantou (老面馒头), a steamed bun with wild yeast starter before commercial yeast was commonly used. Growing up in northern China, I have been eating old dough mantou as an alternative staple to rice during my childhood. 

Monday, 20 April 2015

Ham and Cheese Loaf

I love homemade bread, I always do.

Under such a hot weather like today, it's the perfect time to bake bread at home.  The yeast is activated easily, and dough rises really fast.  I plan to try a different recipe, and I am glad I did.

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