Bake with paws

This is a super easy and simple Shokupan recipe that does not require Yudane Method, Sponge Dough or Pate Fermentee/Old Dough, but it still achieves a very soft loaf with and good self life. There is no need to knead until a thin window pane stage either. I could not believe it myself that this simple Straight Dough method could yield a a loaf this good. This recipe is a straight dough method with retard in the fridge overnight. The texture is cotton-soft, fluffy and stays fresh quite well…

The bread is so delicious even though less sugar and butter are used. I think goji berry is perfect for making brioche bread as it produces a very nice golden yellow colour. The goji berry contributed sweetness to the bread and make the bread taste very good too even though less sugar is used.

I have been experimenting with Pandan Butter Cake by using a homemade Pandan Juice concentrate and this is the best recipe I have. Someone may think why not just use the store bought pandan paste or essence. You can use the store bought essence but the result is not quite the same. My motto is healthy baking. So, I avoid artificial ingredients and try to keep everything natural.

After sharing the Blueberry Soft Sourdough Bread, I got a lot of requests for an instant yeast version. It took a few attempts to get it right and here is the recipe for Blueberry Soft and Fluffy Bread or Buns. The taste and texture is similar to the sourdough version that I shared previously.

Recipes

I made this healthy Anpan using no sugar red bean paste but I used honey instead. Of course there is still natural sweetening, just not processed sugar (which I am trying to avoid). However this red bean paste will only last for 2 -3 days and it becomes dry rather easily. It is probably because there is no sugar used. Sugar would have helped to preserve the paste for a little longer.

This is low sugar Chinese Almond Cookies. I feel no guilty of eating a lot of them. This recipe is adapted from Traditional Chinese Pastries Book by Amy Wong with slight modifications.

This is my own "Hup Toh Soh" recipe where I don't use any lard or shortening. I also added some sesame seeds to make it more aromatic. Try it! I am sure you are going to like it.

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We have been eating a lot of dairy products recently, so I thought I'd bake something vegan for a healthy change. I tried baking a Sourdough Shokupan without using any dairy products. It turned out to be quite nice! It actually tastes quite close to something we call "Roti Bengali" in Malaysia. Roti Bengali is a white fluffy soft loaf that is very famous in Penang. You can however taste the soy in this but it isn't detrimental and we found it quite nice as a subtle flavour.