A homemade turnip cake…

Excited to try my homemade turnip cake. I’ve been very inconsistent making these every single time. The recipe I use is from my MIL, she doesn’t have any precise measurements. Her method is through eyeballing – eyeballing the weight of the radish, eyeballing the water from the cooked radish, then make an educated guess on how much water to add. (ᗒᗣᗕ)՞

So this batch turns out a little softer than I wanted. When I pan fry them, it starts to fall apart. I feel like I should master this until I get it right. Until then, this will have to do for now.

A Year of the Tiger…

I had a lot of fun making these lovely buns, filled with lotus paste. Some of my friends already request for them and willing to pay for them! Well, only if I don’t have to work I’d love to take orders! For now, they will have to enjoy them through the screen. Can’t wait to share it with everyone!

Another batch of steamed buns…

Here are the latest creations!

Been steaming buns lately since our oven is not working (I’ve been baking at other’s homes or just use the air fryer). Instead of baking, I steamed these cute little buns (bao’s) with red bean filling. They’re best eaten when they’re steaming hot! They also freeze well, so I store them for Ah Lo. Another breakfast option!

A Halloween breakfast…

Getting ready for the Halloween spirit…

A little lamb…

Picking up steaming buns lately. It’s been a while since I made some cute looking food! I’d love to make more if I find more time later on the month. Stay tuned!

A pumpkin bread…

Baked these scrumptious pumpkin bread for the boys this morning for breakfast. I was browsing through my IG posts a couple of days ago and saw these (made a few years ago). They tasted better than the ones I baked last time!

A bread recipe…

Saw this recipe suggested by FB and tried it. Boys loved it. I’ve made several batches and so happy it kept the softness and fluffiness for a few days. << keep them in the ziplock bags.

Here are the ingredients:

• 300 g bread flour
• 30 g sugar
• 4 g salt
• 3 g yeast
• 110 ml water
• 105 ml milk
• 375 for 20-25 minutes.

A bun – eaten in 2 ways…

BBQ pork (char siu 叉燒) baked or steamed? My boys prefer the steamed ones.

A soft fluffy bread…

It’s been a while since I made the Hokkiado Milk bread. Somehow this recipe popped up on my Youtube feed, and I decided to give it a shot (again). This bread was one of the first breads I baked. On my earlier trials, I found that these bread doesn’t stay soft and fluffy the next day, so I didn’t continue with it. However, this recipe, the bread stayed soft even after the next day.