Jan & Feb 2015 Workshop Schedule

Hands-On Baking Workshop

As we are coming towards the end of the chapter (2014), Bake a Dough have prepared and line up a whole series of new and exciting workshop for you this coming new year (2015). Whether it is baking for Chinese New Year or Valentine's Day, we cater to your needs.

Mooncake Workshop

Mooncake Demo Workshop

Date: 16 Aug (Sat)

Time: 10am-1pm

Venue: 504B Montreal Drive (5 mins walk from Sembawang MRT)

Class structure:

1. Tasting of truffles (liquer and non-liquer) - used by Hotel

2. Demo on snowskin mooncake

3. Demo on traditional mooncake

Bring home: 

2 pcs snowskin (liquer and non-liquer truffles) and 2 pcs traditional mooncake

Fees: $45

*limited seats available! pls register early by PM or email bakeadough@hotmail.com

MOONCAKE MOULD for SALES

with purchase of my mooncake mould, FREE tested and tasted RECIPE by me! all mooncake mould are ready stock so hurry purchase whilst stock last. making mooncake at home is made easy too (:

 

 Cartoon Round

5.3cm diameter, makes 63g mooncake

1 plunger + 6 interchangeable plates

MOONCAKE MOLD at $15 per set (include normal postage).

 

 

Word (Round) - 中秋快乐 家好月圆

4.1cm diameter, makes 50g mooncake

1 plunger + 8 interchangeable plates

MOONCAKE MOLD at $16 per set (include normal postage).

 

Cartoon Square

4.1cm diameter, makes 50g mooncake

1 plunger + 5 interchangeable plates

MOONCAKE MOLD at $14 per set (include normal postage).

detailed view of the plunger

 

snowskin mooncake made by me, using the plunger!

snowskin mooncake made by me, using the plunger!

traditional mooncake made by me, using the plunger!

facebook PM or email bakeadough@hotmail.com to place your order

Frosty Whip

FROSTY WHIP is back! sorry to keep everyone waiting. those who's new w me, if there's enough enquiries and interests, I might open up a free demo class!

Check out http://bakeadough.blogspot.sg/2013/07/frosty-whip.html?m=1 

exclusive GSS Promo

Today, I made a trip to the vendor and they're giving me GSS promo to match taka sales and Philips carnival for this weekend. 

Items like Rowenta and Delonghi oven, handheld and stand mixer, severin and kenwood breadmaker are all on sales! 

If you're keen, comment or email me, I'll give you the details. 

*Strictly no earning of commission by me!

On a side note, exams ending next week! going to clear my blog's cobwebs!

❤️

Lychee Prawn

Is an easy and yummy dish to whip up (: I saw this from a tv prog and finally tried it out. 

Lychee Prawns Recipe (:

prawns (shell & clean)

1 can lychee

salt and pepper

Cornflour

Rice flour  

1 egg, beaten 

breadcrumbs

lychee syrup

Method:

1. Marinate prawns with pepper & salt. Add in cornflour & mix well.

2. Stuff prawn into lychee & coat it with a layer of flour (mix equal portion of corn and rice flour)

3. Coat w egg mixture & roll in breadcrumbs.

4. Fry the lychee prawns until golden brown over medium low heat.

5. Mix 1 can lychee syrup + 3 tbsp cornflour + 2 tbsp water and cook till thicken.

6. Drizzle sauce over the lychee prawns before serving.

Bon Appétit ❤️

SAVOUR tickets GIVEAWAY!

oops! dust collecting on my blog .. sorry for the long hiatus! follow me on instagram! (: my username is jasxuewei

 

exams in May. will be back real soon. in the meantime,

 

anyone have SAVOUR fri dinner session to exchange w me? I've tickets for wed dinner, thurs and fri lunch session!
 

GIVEAWAY! pls comment w your name and email add together w your preferred day and note the session as I'll giveaway the tickets asap after I've chosen mine (;

 

for more details, pls visit http://www.savour.sg/
note: tix does not include savour dollars

DISCLAIMER: this post is in no way sponsored.

Cooking Class at Creative Culinaire

hello my dear bloggers and readers! (: I went on a long long hiatus for blogging .. so sorry! is not easy to keep up school work, baking, blogging, family time and not forgetting shopping! heeeee. however, I've been diligently reading all your blog posts. the convenience of Facebook allow us to post, chat and keep up to date (:

back to today's post .. is an awesome "present" to bring me back to blogging and share w everyone my experience. I took part in the Facebook "like" and "share" giveaway hosted by Daniel's Food Diary and won a Healthy Culinary Adventure class (worth more than $100) at Creative Culinaire. The class was held today from 8am - 12pm. There were 14 participants per class and we were assigned to do pair work. I'm so glad to make friend with Jennifer. coincidentally she was the other winner from the giveaway (:

we had so much fun and I definitely enjoyed the class. not forgetting our very patient, young looking instructor Christine who is so helpful and guide us through the class. ohhhhh ... not forgetting the fact that she says I look like a Secondary 4 student. hahahah! anyways, the recipes are easy to handle and definitely awesome to cook for your family and love ones. I'm in the midst of getting permission to post the recipes and am hopeful to share w everyone if possible. One last thing before I let the photos do the talking .. actually I was pleasantly surprised by Creative Culinaire's thoughtfulness. I attended different classes from giveaways and etc, none provided participants with containers and carrier. that actually help us pack our food nicely and bring it home for our family instead of giving plastic bags, put in all the food and bring a mess home. Furthermore, the night before, they called up to remind us to attend the class next morning (:

photossss pls!

ingredients for eggless tofu brownie weighed for us

 

 

eggless tofu brownie

 

 
 

Jenn and my baked eggless tofu brownie

is me slicing wholemeal bread for the canapé

Jenn marinating the chicken

our wholemeal canapé w smoked salmon! (:

 

demo-ed wholemeal canapé w smoked salmon


 

tyvm Daniel for the wonderful giveaway and Creative Culinaire for hosting the class! (:

MOONCAKE MOLD PREORDER:

https://www.facebook.com/media/set/?set=a.439860549378296.99945.170295109668176&type=1&l=08c6eec27f

Frosty Whip

FROSTY WHIP

 

 

FROSTY WHIP is a delicious (non-dairy) analogue cream powder blend to be mixed with cool water (producing a liquid analogue cream) then whipped (just like normal cream) and used as a filling, garnish or decoration - just like dairy whipped cream and used for cake decoration, cream cakes, eclair filling, frozen parfaits, semifreddos, profiteroles, chocolate mousse.

A dry base with a long shelf-life (18 months in powder form), which is converted to liquid analogue cream by simply mixing it with water.

Whipped cream quality is great with sharp, stable peaks and has a better post-dispense shelf stability than normal cream.

The powder is stored at 25º Celcius - no refrigeration required.

Once mixed with water, it is kept in the fridge like normal cream but with a much longer fridge shelf life.

Contains no preservatives.

Also gluten free and complies with Halal requirements. This product is certified Halal by the Australian Federation of Islamic Councils Inc. [www.afic.com.au]

Yield: Expands up to 4 times by volume when whipped. The yield depends on the mixing ration with water, whipping speed & time and water temperature.

Shelf life: 18 months in dry, powder form

Packaging: 1 kg and 200 grams pack

Mixing Instructions:
For HEAVY CREAM:
Add 1 kg of Frosty Whip powder to 1 litre of cool water (~17ºC or 64ºF) and stir until all powder is wet. Whip at medium speed until peaks start to form, then whip at full speed until fully aerated.

For MEDIUM BODY CREAM: Add 1 kg of Frosty Whip powder to 1.5 litre of cool water (~17ºC or 64ºF) and stir until all powder is wet. Whip at medium speed until peaks start to form, then whip at full speed until fully aerated.

For LIGHT BODY CREAM: Add 1 kg of Frosty Whip powder to 2 litres of cool water (~17ºC or 64ºF) and stir until all powder is wet. Whip at medium speed until peaks start to form, then whip at full speed until fully aerated.

*Note: If water temperature is used other than the recommended, it may affect the quality and whipping time of the resulting product.

Alternatively, mix Frosty Whip powder with water at room temperature (~20ºC), then refrigerate, ready for whipping when requied.

 

 

http://www.youtube.com/watch?v=FBYoqhzRrmw




The best use by date is Sep 2013 as labelled on the packaging. But the expiry is a year from this date.
Australian government rules does not allow us to label product with 2 year shelf life. As a result, had to have a Best use by date on the packaging.

The factory will support if you need documentation to state that the product expiry is a year from Sep 2013.

 

email bakeadough@hotmail.com or facebook PM me (:

PREORDER MOONCAKE MOLD & CAKE CARRIER

PREORDER MOONCAKE MOLD!

hop on to bakeadough.blogspot.com for more details and pics (:


PREORDER COLLAPSIBLE CAKE/CUPAKE CARRIER

From the secure locking lid, to the oversized cake plate, to the 2-tier cupcake trays, this combo cake and cupcake carrier delivers for baker.

And... best of all! Our cake and cupcake carrier's lid is rigid when expanded, but has a collapsible band, allowing it to store in HALF the space you'd expect for a carrier of this size.

Cake plate base is 15" dia, features cutting guides
Cupcake trays are 13" dia and 3/4" deep
Lid is 10" tall expanded, collapses to 5" tall to store
Carry 24 cupcakes in secure trays - legs fold to store
Carry large round or square cakes
Lid includes secure 3-point latches and carrying handle
Durable, break-resistant polypropylene plastic
All parts are dishwasher safe

PREORDER COLLAPSIBLE CAKE/CUPCAKE CARRIER at $45 per set (exclude courier charges). This preorder will close on 1 Aug 2012. Please allow 3-4 weeks for the goods to arrive. email bakeadough@hotmail.com to place your order (:

 

AUTHENTIC HAPPY CALL PANS (:

 

PREORDER HAPPY CALL OCHER DEEPER PAN at $62 (include freebies - sealer and one glove) each (excludes delivery charges). This preorder will closes on 6 May 2012. Please allow 2-3 weeks for the goods to arrive. email bakeadough@hotmail.com to place your order (:

HAPPYCALL DIAMOND BLACK EDITION 6 PIECES SET

interested in the AUTHENTIC HAPPY CALL DIAMOND PANS SET, kindly email me at bakeadough@hotmail.com

HURRY! so that we can order this in time, PERFECT FOR MOTHER'S DAY!

MORE THAN 20 SETS in the spree, price would be $155

LESS THAN 20 SETS in the spree, price would be $160

WAFFLE PANS (:

IM BACK! i've been on a hiatus due to school work and exams coming. plus, new memeber to my house! my sis just gave birth to another baby boy (: i promise i'll not be so lazy after exams! but, i've been real hardworking reading your blog almost everyday! (: also, thank you to all who have been concern if im okay. the friendship made is priceless! (:

now, i would like to present you a spree that i started, since i set my eyes on them! (:

Hello Kitty Waffle Pan Dimensions: 14 X 32.5 X 3.5cm

(approx 600 - 700g)

Heart Shaped Waffle Pan Dimensions: 33 X 15.5 X 3.7cm

(approx 600 - 700g)

Rilakkuma Waffle Pan Dimensions: 17 X 15cm, handle - 19cm

(approx 860g)

can be use to make sandwiches as well (:

PREORDER WAFFLE PANS at $35 each (excludes delivery charges). This preorder will closes on 6 May 2012. Please allow 2-3 weeks for the goods to arrive. Self Collection available.

email bakeadough@hotmail.com to place your order (:

THANK YOU for your support! (:

Aspiring Bakers #8 Bread Seduction (June 2011) - Round Up

Thank you everyone for supporting June Aspiring Bakers #8 event and also Small Small Baker(SSB) for giving me the opportunity to be the host for this month theme. From this hosting, I got to know more talented blogger friends through their submissions with all the awesome posts that support this month's "bread seduction" theme. In total I have received 237 mouth-watering entries and each entry has its unique creation that seduces you. I had so much fun and i hope you too had fun (:

Here are all the entries for Aspiring Bakers #8 Bread Seduction, listed in the order of the date submitted.

Moo Moo Bread from Cathy of Cathy's Joy

Chocolate Chocolate Chips Loaf from Alice of I Love.I Cook.I Bake

马铃薯面包 Potato Bread from Cathy of Cathy's Joy

面包喜相逢~香肠卷，芝士火腿，鸡丝肉松 from Pinklady of Lucky Inn

Ham Bun Roll from Veronica Chia of Peng's Kitchen

南瓜香肠麦面包 from Bernice of Berniceの小天地

Sambal Bun from Edith of pReCiouS MoMentS

Erythritol Whole Wheat Buns from Ching of Little Corner of Mine 

吞拿鱼小餐包 from Bernice of Berniceの小天地

English White Bread from Sonia of Nasi Lemak Lover

Danish Pastries from Cindy of Yummy Little Cooks

 BBQ Meat Baos from Reese Thon of Reese Kitchen

Panda Bread from Alice of I Love.I Cook.I Bake

牛奶香蕉麵包 from Cathy of Cathy's Joy

Olive Bread Swirls from Veronica of Peng's Kitchen

Wholemeal Bread from Hesti HH of Hesti's Kitchen 

Japanese Hotel Bread from HS Ling of 星厨房

Choco and Cheese Bread from Hesti HH of Hesti's Kitchen 

巴西乳酪面包（Pão de Queijo or Brazilian cheese bread) from Jane of Jane's Corner 

蜂蜜南瓜土司 from 小雅 of 恋上烘焙

Chicken Floss Roll Bread from Hesti HH of Hesti's Kitchen 

Glutinous Flour Gelatinised Bread from Mrs. P of Meinekueche 

白饅頭 from HS Ling of 星厨房

17 Hours Chocolate Banana Bread from Jasmine of Sweetylicious

香味逼人之 '蒜香面包结' Garlic Knots from Min of Min's Blog

Soft Bread With Various Fillings from Alice of I Love.I Cook.I Bake

番茄起士面包 from Cathy of Cathy's Joy

Steamed Mantou ~ Flower Bun from Cheah of No-Frills Recipes

日式奶油配方 from June of 生活小事

玉米豆浆甜吐司（冷藏液种)  from Bernice of Berniceの小天地

Braided Bread (Kaya and Choco-Peanut Butter) from Yuzhi of SImplebake

Cinnamon Rolls and Ham and Cheese Rolls from Yuzhi of SImplebake

Japanese Hotel Bread from Siew Hwei of 简单生活，随心所欲，快乐充实

芋泥奶香面包 from Eileen Lee of eileenの记事本

Cinnamon Raisins Rolls from Veronica of Peng's Kitchen

Steamed Chocolate Swirl Buns from Jasmine of Sweetylicious

Swirl Breads from Corinne of Sparecake

金瓜香肠柴鱼面包 from 小雅 of 恋上烘焙

Ham and Cheese Bun Rolls from Kimmy of Two Cherries on Top

Baked Doughnuts from Sotong of Sotongcooks

OInk OInk OInk from Cathy of Cathy's Joy

冷藏液种之台式面包 from Esther of 我的厨房乐园

马铃薯胚芽吐司 from Siew Hwei of 简单生活，随心所欲，快乐充实



Banana Bread from PapaCheong of PapaCheong's 拿手好菜

Potato Buns from Alice of I Love.I Cook.I Bake

川宁伯爵奶茶土司 from 茄子 of 袅袅烘焙香

北海道土司 from 茄子 of 袅袅烘焙香

Chocolate Chip Walnut Meringue Bread from Lena of Frozen Wings

Mexico Buns from Wai Fong of Fong's Kitchen Journal

椰奶土司 from Siew Hwei of 简单生活，随心所欲，快乐充实

Cinnamon Rolls from Xandra of Xandra's Cooking and Baking Journal

Custard Buns from Cathy of Cathy's Joy

蔓越莓甜吐司 from Bernice of Berniceの小天地

Sweet Sandwich Bread (Overnight Sponge Dough) 隔夜中种甜三文治面包 from Angel of Cook.Bake.Love.

English White Bread 英式山形土司 from Angel of Cook.Bake.Love.

Pandan Spiral Mantou / Sponge Dough Method from Vivian Pang of Vivian Pang Kitchen

Mushi Pan from Yuzhi of SImplebake

Mini Butter Buns from SSB of Small Small Baker

Steamed Dual-Color Buns from Agnes of Agnes Bakes

Strawberry Buns from Little Inbox of Little Inbox Recipe

菲律宾面包 from MF of Cherry-Potato

Pandan Kaya Bread from Siew Hwei of 简单生活，随心所欲，快乐充实

Ham and Mushroom Pizza Bread from Li Ying of Happy Flour

Tuna Miyonise Bun from Joceline Lor of '爱' 生活 ~ My Life

Fried Vegetable Buns from Komet Tjin of An Unreachable Dream

吞拿芝士面包 (冷藏液种) Tuna Cheese Bread from Bernice of Berniceの小天地

Zucchini Cranberry Bread with Oats Crumble from Wai Fong of Fong's Kitchen Journal

Kalamata Olive Bread from Corinne of Sparecake

Pandan Kaya Buns with Filling / Gelatinized Dough Method from Vivian Pang of Vivian Pang Kitchen

Pizza Bread and more... from Jane of Passionate About Baking

Focaccia Ham Sandwich from Cheah of No-Frills Recipes

Marble Chocolate Bread from Eileen of Hundred Eighty Degrees

鸡蛋奶油卷 from Cathy of Cathy's Joy

芝麻葱油饼 from Veronica Chia of Peng's Kitchen

Fish Floss Bread from Zoe of Bake for Happy Kids

Date & Zucchini Loaf from Kristy of My Little Space

Cup Bread Cheese Streusel from Hesti HH of Hesti's Kitchen 

Lion King Wholemeal Pumpkin Bun with Seaweed Pork Floss from HoneyBeeSweets of HoneyBeeSweets

Wholemeal Bread from Jet of Slacker-Jet

Mabel who does not have a blog yet, shared this Ham & Cheese Recipe with us.

Mabel who does not have a blog yet, shared this Pork Floss Bun Recipe with us.

Rolls with Nutella & Apricot Jam from Alice of I Love.I Cook.I Bake

抹茶核桃面包 from Cathy of Cathy's Joy

Roti Paun from Sonia of Nasi Lemak Lover

甜菜根牛奶馒头 from  Siew Hwei of 简单生活，随心所欲，快乐充实

100%北海道牛奶吐司 from 小雅 of 恋上烘焙

冷藏液种面包～果干吐司 from  Siew Hwei of 简单生活，随心所欲，快乐充实

Hotdog Buns from Jasmine of Sweetylicious

Spiral Rolls from Treat and Trick of Treat and Trick

牛奶土司配方 from June of 生活小事

Japanese Cream Buns with Mexico Topping from Zoe of Bake for Happy Kids

香兰馒头 from Veronica of Peng's Kitchen

Blitz Bread: No-Fuss Focaccia from Kitchen Flavours of Kitchen Flavours

Chicken Buns, Sausage Buns from Alice of I Love.I Cook.I Bake

英式山形吐司（中种法）from Bernice of Berniceの小天地

Earl Grey Milk Tea Buns from Cathy of Cathy's Joy

无油牛奶面包 (直接发+冷藏发酵) from Esther of 我的厨房乐园

Mini Pumpkin Cheese Buns from Wai Fong of Fong's Kitchen Journal

Bacon and Cheese Buns from Jane of Passionate About Baking

Burger and Hotdog Buns/ Straight Dough Method from Vivian Pang of Vivian Pang Kitchen

小薏米立大功の香肠芝士面包 from Bernice of Berniceの小天地

冷藏液种面包～全麦吐司  from Siew Hwei of 简单生活，随心所欲，快乐充实

 马六甲椰糖面包 from Siew Hwei of 简单生活，随心所欲，快乐充实

Hokkaido Milk Bread from The Experimental Cook of Cook With No Books

Melon Pan from The Experimental Cook of Cook With No Books

醇奶土司 from 茄子 of 袅袅烘焙香

圆版可可双色土司 from 茄子 of 袅袅烘焙香

椰蓉土司 from 茄子 of 袅袅烘焙香

我の第一个长版北海道 from Bernice of Berniceの小天地

Hearty Chocolate & Strawberry Bread from Alice of I Love.I Cook.I Bake

冷藏液种面包～竹炭芝士吐司 from  Siew Hwei of 简单生活，随心所欲，快乐充实

Meat Floss Rolls ~ Take 2 from Cheah of No-Frills Recipes

Danish Bread from Gertrude of My Kitchen Snippets

爱心之旅~鲔鱼沙拉面包 from Pinklady of Lucky Inn

Soft Pretzels from Hesti HH of Hesti's Kitchen 

Crusty Bread Sandwich from Ann of Anncoo Journal

Little Butter Bun from Eileen of Hundred Eighty Degrees

Sweet Potato Donuts from Quay Po of Quay Po Cooks

冷藏液种 鲜奶油杏桃干吐司 from abbymonster of Abbymonsterの歇息站

双色红豆沙面包 from Yee Er of 就是爱烘焙

Sticky Buns from Eliu of I Want to Eat Something Delicious

Potato Hotdog Buns from SSB of Small Small Baker

Carrot Cake Buns w Cream Cheese Filling from Qi Ting of Misadventures of Fat Free Baking

Cheezy Luncheon Meat Bread from Cathy of Cathy's Joy

Ham & Cheese Bun from Wen of Wen's Delight

Pizza from Eileen of eileenの记事本

17个小时の长版中种黑白芝麻吐司 from Bernice of Berniceの小天地

Little Kaya Bun (汤种method) from Eileen of Hundred Eighty Degrees

'Brownied' Cream-Cheese Matcha Brioche Buns from Qi Ting of Misadventures of Fat Free Baking

南瓜土司 from 茄子 of 袅袅烘焙香

 黑白芝麻土司 from 茄子 of 袅袅烘焙香

Butter Yam Buns / Straight Dough Method from Vivian Pang of Vivian Pang Kitchen

Little Butter Buns from Edith of pReCiouS MoMentS

Sweet Sandwich Bread from MF of Cherry Potato

鲜橙蜂蜜面包 from Siew Hwei of 简单生活，随心所欲，快乐充实

巧克力馒头 from MF of Cherry Potato

蜂蜜南瓜吐司 from Siew Hwei of 简单生活，随心所欲，快乐充实

 北海道牛奶吐司（100%中种+冷藏发酵）from Esther of 我的厨房乐园

Walnut Cranberry-Sultana Plait Ring from Helen of Dessert Fanatic

Ham and Cheese Rolls from Wai Fong of Fong's Kitchen Journal

学以致用之'杏仁乳酪面包卷' Almond Cream Cheese Bread Roll from Min of Min's Blog

Banana Oat Walnut Buns from Ching of Little Corner of Mine

冷藏液种 皇冠全麦面包 from abbymonster of Abbymonsterの歇息站

17小时中种 椰汁班兰吐司 from abbymonster of Abbymonsterの歇息站

Coffee Buns, or Mexican Buns from Kimmy of Two Cherries on Top

小小の全麦吐司 Wholemeal Bread from Bernice of Berniceの小天地

地瓜面包(中种) from 小雅 of 恋上烘焙

Rye Bread from Edith of pReCiouS MoMentS

鸡蛋奶油芝司小餐包 from Joceline Lor of '爱' 生活 ~ My Life

Focaccia Sandwich / Straight Dough Method from Vivian Pang of Vivian Pang Kitchen

Cinnamon Rolls with Cream Cheese Frosting from Alice of I Love.I Cook.I Bake

Cranberry Fresh Milk Toast 蔓越莓鲜奶土司 from Angel of Cook.Bake.Love.

Thin & Crispy Pizza Dough by Jamie Oliver 脆薄皮萨饼皮 from Angel of Cook.Bake.Love.

Soft & Fluffy Pizza Dough 松软皮萨饼皮(100%普通面粉) from Angel of Cook.Bake.Love.

马铃薯面包 from Eileen of eileenの记事本

Chipotle and Cheese Pull-Apart Bread from Corinne of Sparecake

Purple Sweet Potato Bread from Miss CoCo of Miss CoCo Eats

 

GreenTea Chocolate Mixed Bread from {L} of Obsessedly Involved with Food

肉松面包 from Yee Er of 就是爱烘焙

Ham, Mushrooms + Cottage Cheese Focaccia from {L} of Obsessedly Involved with Food

Hokkaido Milky Toast from Jasmine of Sweetylicious

Donuts from Jane of Passionate About Baking

Dark Chocolate Buns with Chocolate and Peanut Butter Chips from HoneyBeeSweets of HoneyBeeSweets

乳酪桂花面包 from Cathy of Cathy's Joy

Peach Streusel Kuchen from Biren of Roti n Rice

Coconut Buns from Alice of I Love.I Cook.I Bake

Steamed Pumpkin Buns from Sotong of Sotongcooks

十字面包 from Siew Hwei of 简单生活，随心所欲，快乐充实

Failbread Pudding from Kevin of JumpingPudding

Raisin Brioche from Honey Boy of Cosy Bake

Chicken Ham Cheesy Buns from Joyce of Chunky Cooky

Gladys Chan who does not have a blog yet, shared this Hotdog Roll recipe with us

(adapted and modified from http://www.wretch.cc/blog/bear1210/14016340)

Dough A:
190g bread flour
20g wholemeal flour
3g yeast
130g milk

-> Mixed all into dough and proof in fridge for at least 12hrs overnight

Dough B:
70g plain flour
20g bread flour
40g caster sugar
60g milk
20g butter (unsalted)

4-5 piece of preferred hotdog (I got the fresh hotdog from NTUC and therefore allows me to cut into 2 piece per hotdog)

-> Remove Dough A from fridge to room temp
-> Add Dough A to Dough B
-> Knead in mixer for about 20mins until can pull into thin elastic piece (window pane test as many bakers might call it)
-> Proof dough for about 1hr or till double in bulk
-> Portion to abt 10 small doughs of ~55g each
-> Rest for 20mins
-> Roll the dough into a long dough of about 25cm
-> Wrap the hotdog with dough
-> Final proof for 50mins or till double in bulk
-> Brush a thin layer of egg wash (which I omitted)
-> Bake at 170c for abt 17mins (depends on individual oven)

Braided Bread with your Favourite Filling from Kimmy of Two Cherries on Top

Wholemeal Bun with Tuna Melts from Wen of Wen's Delight

Japanese Soft Rolls from Janine of Not The Kitchen Sink!

Bagel: "Excuse Me, I'm not a Donut!" from Wai Fong of Fong's Kitchen Journal

Burger Buns from Kitchen Flavours of Kitchen Flavours

Apple Cinnamon Roll 苹果肉桂卷 from Angel of Cook.Bake.Love.

Cranberry Brioche Breakfast Plait from Sotong of Sotongcooks

Pandan Coconut Buns from Gertrude of My Kitchen Snippets 

长版の芝士火腿吐司 from Bernice of Berniceの小天地

Curry Sweet Potato Bun from Kristy of My Little Space

豆浆胚芽土司 from 小雅 of 恋上烘焙

起酥肉松面包 from 小雅 of 恋上烘焙

日本奶油面包 from 小雅 of 恋上烘焙

Chocolate Danish from {L} of Obsessedly Involved with Food

Kampar Curry Chicken Bread from Lena of Frozen Wings

Rye and Caraway Bread from Edith of pReCiouS MoMentS

Jamie Oliver's Pizza Dough from Veronica Chia of Peng's Kitchen

Durian buns from Hesti HH of Hesti's Kitchen 

奶油苹果卷 from Siew Hwei of 简单生活，随心所欲，快乐充实

 鲔鱼沙拉面包 from 小雅 of 恋上烘焙

Wholemeal Crust Pizza from Hesti HH of Hesti's Kitchen 

Pandan Steamed Buns from DG of Tested and Tasted

Yoke Peng who does not have a blog yet, shared this Ham Bread recipe with us

直接发酵法- 参考于Ohbin

材料 A：

1. 高筋面粉480g

2. 普通面粉120g

3. 糖110g

4. 酵母4茶匙

5. 牛奶粉20g

材料 B：

1. 蛋一粒

2. 水300ml

材料 C：牛油60g

 Ham先蒸熟

做法：

1. 先把A 料混合，然后加入B搅拌成团

2. 再来把C加进去，搅拌成光滑和富弹性面团,拉成薄膜

3. 用保鲜膜盖紧，进行基本发酵60分钟

4. 將面团分割成每個約60g滾圓,休息15分鐘

5. 然后把面团拉成长方形,沿着ham转就可以了

6. 发酵好前15分鐘,,烤箱打開預熱至170度c
7  進烤箱前在面团上輕輕刷上一層全蛋液
8. 面团中央部份鋪上芝麻
9. 放入已經預熱到170度c的烤箱中烘烤15-20分鐘到表面呈現金黃色為止

Loaf and Ring Bread / Sponge Dough Method from Vivian Pang of Vivian Pang Kitchen

Pizza (Olive Oil Bread) from Edith of pReCiouS MoMentS

Sausage and Cheese Pumpkin Roll from Eileen of Hundred Eighty Degrees

Donuts from Kimmy of Two Cherries on Top

Little Cheese and Butter Buns from Yvonne of Muimui25

Sun Dried Tomato Carrot Buns from Li Ying of Happy Flour

Melon Pan from Alan of Travelling Foodies

Rosemary and Olive Focaccia from Alan of Travelling Foodies

黑芝麻小土司 from Siew Hwei of 简单生活，随心所欲，快乐充实

Garlic Knots from kk of My Food Affair

Maple Syrup Cinnamon Loaf from Sonia of Nasi Lemak Lover

Green Tea Buns with Red Bean Filling from Nikki of My Cookery Life

巧克力蛋糕土司 from Siew Hwei of 简单生活，随心所欲，快乐充实

小小白土司 from 茄子 of 袅袅烘焙香

美式鲜乳酪面包 from 茄子 of 袅袅烘焙香

紫薯土司 from 茄子 of 袅袅烘焙香

金瓜面包 from 茄子 of 袅袅烘焙香

黑糖奶油土司 from 茄子 of 袅袅烘焙香

新玩具试用之‘高纤维奶酥面包‘ High Fiber Butter Bun Bread from Min of Min's Blog

奶油花生面包 from Cathy of Cathy's Joy

黑芝麻面包 Black Sesame Bread  from Bernice of Berniceの小天地

Puff Pastry Chicken Floss Bun from Jasmine of Sweetylicious

Cheesy Stuffed Crust Pizza from Alice of I Love.I Cook.I Bake

Bread Pudding from Chrys of Crafti Chrys

Homemade Buns from Chrys of Crafti Chrys

Japanese Cream Bread from Chrys of Crafti Chrys

Peach Danish Pinwheels from {L} of Obsessedly Involved with Food

Cajun Monkey Bread from from Quay Po of Quay Po Cooks

南瓜奶酥小笼包 from Yee Er of 就是爱烘焙

班兰椰丝面包Pandan Coconut Bread from wawalicious 小歪 of  C'est Ma Vie `.·•

Green Tea Red Bean Bun from Wai Fong of Fong's Kitchen Journal

Pumpkin Loaf with Raisins from HoneyBeeSweets of HoneyBeeSweets

Steamed Bao (包子) from Janine of Not The Kitchen Sink!

意仁面包 from Cathy of Cathy's Joy

Sardine Sandwiches from Sonia of Nasi Lemak Lover

Cream Cheese Bun from Cindy of Yummy Little Cooks

咖喱鸡肉包 from HS Ling of 星厨房

十谷蔓越梅面包 from 小雅 of 恋上烘焙

龙珠面包 Roti Paun from abbymonster of Abbymonsterの歇息站

起司约克夏布丁Cheese Yorkshire Pudding from abbymonster of Abbymonsterの歇息站

Sweet Bread Loaf (5°C 冰种法) from HoneyBeeSweets of HoneyBeeSweets

十谷米火腿面包 from Bernice of Berniceの小天地

WINNER FOR THIS BOOK:

小小の全麦吐司 Wholemeal Bread from Bernice of Berniceの小天地

 SURPRISE! due to overwhelming response, im giving another book that i bought (:

黑糖奶油土司 from 茄子 of 袅袅烘焙香

And now the theme for this month's:

Aspiring Bakers #9: Swiss Rolling Good Times (July 2011) will be hosted by Lynn of Obessedly Involved with Food

The closing date is: 31 July 2011.

All entries will be complied and posted by 1st Aug 2011.

For more details please go over to her blog HERE

p/s: If you have submitted your entry(s) but it is not shown here, do email me so that I could check it out (: