Raspberry Braid

I made this Raspberry Braid for breakfast. The recipe yields two braids. I made one with raspberry jam from the original recipe and the remainder one with hazelnut chocolate spread for the boys.



  • 1 cup milk
  • 1 egg, beaten
  • 2 tablespoons butter
  • 3 tablespoons sugar
  • 3/4 teaspoon salt
  • 3 1/4 cups flour
  • 3/4 teaspoon yeast


  • 1/4 cup raspberry jam
  • 2 tablespoons butter, melted – cooled


  • 1 tablespoon butter, soft
  • 2 tablespoons white flour
  • 1 tablespoon brown sugar
  • 1/4 teaspoon nutmeg

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Baked Pretzel

We love the soft pretzel from the Little Monk in Metrotown — especially with cinnamon sugar. The pretzel from Little Monk costs between 2.50 to 3.00 each.

I tried to make this Baked Pretzel recipe from my bread machine cookbook. It did not turn out soft as those from Little Monk. Very hard!! The Baked Pretzel texture is more like a bread stick. Can anyone share a soft pretzel recipe?



  • 1 cup beer (I substituted beer with water)
  • 1 tablespoon butter
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 2 2/3 cups white flour (I used all purpose flour; in US, use bread flour)
  • 3/4 teaspoon yeast


  • 1 egg, lightly beaten
  • 1 tablespoon water
  • coarse salt or sesame seeds



Prepare the dough using the first 6 ingredients using your bread machines.

Click on the link below for further instructions.


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Cinnamon Swirl Bread

I made this Cinnamon Swirl Bread for breakfast this week. I wanted to bake a Cinnamon Raisin loaf but Arkensen and Nanzaro will not eat the bread if there is raisin in it. So, I decided to try this Cinnamon Swirl Bread which does not have raisin in it.



  • 1 cup + 2 tablespoons warm water
  • 2 tablespoons unsalted butter, cut into pieces
  • 3 tablespoons sugar
  • 1.5 teaspoons salt
  • 3.5 cups bread flour
  • 2.5 tablespoons powdered milk
  • 2.5 teaspoon instant yeast (I used active dry yeast)
  • 1 tablespoon cinnamon mixed with 1 tablespoon sugar


Click on the link below for the instructions.


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Garlic Bread

This is a favourite breakfast of Ben’s. He’s a light eater as far as breakfasts goes and this Garlic Bread is just right. I use the baguette because it is hard and crusty — perfect when toasted. The garlic spread, Parmesan and cheese gives it the extra kick.



  • baguette
  • garlic spread
  • Parmesan cheese
  • shredded cheese

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Char Siu Bao (Part 2 of 2)

Even the best cooking pot will not produce food.
~ African Proverb

I am back with Part 2. This is where I use the filling made in my previous blog to make the buns. Sally commented in my first blog that she prefers the baked type. Oh yeah, that brings a point that there are two types of char sui bao (or char siu pau) — steamed and baked. The steamed ones like those shown below are the more common ones.



  • 3 1/2 cups flour
  • 1 tablespoon shortening
  • 1/4 cup sugar
  • 1 pkg active dry yeast (2 1/2 teaspoons)
  • 1 cup warm water

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Char Siu Bao (Part 1 of 2)

To hit a dog with a meat-bun.
~ Chinese proverb

Here it is, the Char Siu Bao recipe as promised in our Xiao Long Bau blog. Char Siu Bao is translated as BBQ Pork Bun. The word Char Siu is cantonese for BBQ Pork. You can either buy the char siu from chinese restaurants or chinese BBQ meat shops. Alternatively, you can make it your own. It is not difficult and I have briefly blogged on how to make this in the Char Siu Wanton Noodle Soup blog.

In this first part of my blog on Char Siu Bao, I will focus on making the char siu filling. I normally prepare the filling in the morning. This is because the filling has to be chilled in the refrigerator for at least 2 hrs before making the Char Siu Bao. This will firm up the filling for easy handling. You got to try this one out because I am 101% sure that everyone in your family will love this.


Char Siu Filling

  • 1/4 cup vegetable oil
  • 1/4 cup to 1/3 cup sugar
  • 1 cup diced onion
  • 1 tablespoon soy sauce
  • 1 tablespoon dark soy sauce
  • 2 tablespoons oyster-flavoured sauce
  • 2 tablespoon sesame oil
  • 3/4 cup chicken stock or canned chicken broth
  • 3 tablespoons all purpose flour
  • 1 lb (about 2 cups) diced Char Siu


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Cinnamon Buns

Make bread while the oven is hot.
~ Iranian Proverb

I love cinnamon buns with cream cheese frosting, so does the others in the family. Everytime I walk past the bakeries or the bakery section in grocery stores I can’t help eyeing the yummy looking cinnamon buns (WITH CREAM CHEESE FROSTING) on the shelves. They are too expensive and costs a dollar or more each. Naw, I can make it much cheaper and tastes just equally as good.

This is my masterpiece — looks good? 🙂


It’s very simple to make … provided you have a bread machine to make the dough. If you do that manually, there is so many factors that contributes to a perfect dough — kneading, water temperature, proofing the yeast, etc. With the machine, you just need to throw in all the ingredients and let the machine spin it’s magic — all done and prep’ed in two hours. Invest in a bread machine if you don’t have one.

I make this at least once a month. Nothing beats freshly made cinnamon buns when it comes out smelling nice and the soft, fluffy insides that nearly melts in your mouth. Perfect with a cup of fresh brewed coffee.


The ingredients below is used to make 12 cinnamon buns:

  • 1/2 cup milk
  • 2 eggs
  • 1/4 cup butter or margarine, cut up
  • 3 cups bread flour
  • 3 tablespoons sugar
  • 3/4 teaspoon salt
  • 1.25 teaspoons active dry yeast or bread machine yeast
  • 2 tablespoons butter or margarine, melted


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Toasted Sesame Seed Bagel with Kaya Spread

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Where there is smoke, there is toast
~ Unknown

Before we had our bread machine, we usually buy bread and bagels from the Buns Master Bakery. Although there are several Buns Master outlets around the city, we normally go to the one on SW Marine Drive just off the Knight Street Bridge.

We love their sesame seed bagel. We have tried the sesame seed bagel from the other Buns Master outlet but they do not taste the same. The owner of this one particular outlet is a very nice Chinese looking man who always were very polite and humble. The shop opens seven days a week!! There was this one time when he told us that he is closing the shop for a week because his daughter was getting married … other than that he had been working seven days a week for a long time. Gosh, what a life!


We almost always buy the Sesame Seed Bagel, not Poppy Seed, Plain or others. And we like to toast it — toasting it brings out the full fragrance and crunchiness of the sesame seeds. Being raised as Malaysians we love to use kaya jam as a spread.


The bagel (or sometimes beigel) is a bread product traditionally made of yeasted wheat dough in the form of a roughly hand-sized ring which is boiled in water and then baked. The result is a dense, chewy, doughy interior with a browned and sometimes crisp exterior.

The dough may also be flavored to produce many varieties: salt, onion, garlic, egg, pumpernickel, rye, sourdough, whole wheat, multigrain, cinnamon-raisin, cheese, caraway, blueberry, and muesli among others. Bagels may be topped with seeds such as poppy or sesame, which are baked onto the outer crust. (more…)

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Buns, Buns, Buns and Buns

Warm food, warm friendships.
~ Czech Proverb

Polly and Xiao Qin came by this morning to make the buns Ben & I blogged earlier. We made two batches of buns and experimented with four different type of fillings. Polly brought her own (stir-fried) minced pork and Xiao Qin brought some peanut butter. I still had some pulled pork leftover and I also bought some lotus paste from the Great One Supermarket.


I had the dough prepared the night before. So, we started off immediate filling the dough. Polly and Xiao Qin did the filling for almost all the buns while I played paparazzi. It was pretty hard work as it took almost 1 hour to fill 24 buns. We baked the buns in two different batches.

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