Skip to main content

NEW POST

Singapore Reimagined through A Local Scenic Traveler’s Eyes

They say Singapore is small, fast-paced, modern and in foreigners' eyes: man-made. But if you slow down and change your angle, it’s also incredibly scenic with histories going back to the 1800s - 1900s. And not just that, it is a free walkable tour. Or maybe you can cycle around too by spending a small amount to rent a bicycle. As a local Singaporean, it’s easy to take the streets we walk every day for granted. But lately, I’ve been picking up my camera again to look at my home country through the eyes of a traveler. No rushing, no text-heavy guides. Just Singapore, reimagined. By Your Truly. FULLERTON SQUARE How to get there: Alight at Raffles Place MRT Station, take Exit G . The interchange station in CBD area, serving the North-South Line (NSL) and East-West Line (EWL). The Fullerton Hotel Singapore with Marina Bay Sands in the background Cavenagh Bridge with The Fullerton Hotel in the background The former General Post Office and the Exchange Anderson Bridge  is par...
Read more
Labels

Culinary | Homemade Flavoured Bun

Oh hi there... I'm back again with a string of photos to show you peeps. No recipe for this post but over the few weekends, I tried making flavoured buns at home with the help of Panasonic breadmaker to make the dough. I followed the dough ingredients and method from Panasonic recipe book. So if you have it, do try. Easy and hassle-free. Because it is my first time making buns so lots of odd shaped buns. Pardon me. And so my hub and I had tea-time at home with my buns and TWG tea. Homemade/homecooked food is always the best. Fresh with no preservatives. My advice is to have it within 1-2 days for homemade buns. Same goes to homemade bread. Tried and tested. The most is 3 days. That's the max. It will become moldy. Remember that okay?

Sausage Buns



Oops... I know you couldn't see any sausage because is hidden inside the dough. I guess the next round I shall make mini ones. Looks cuter than these ginormous ones. Wanna try 2 sausages in 1 bun. Bingo... A noob had her first attempt on flavoured bun. Nothing goes to waste.

Luncheon Meat Buns



This is even worse. Bigger than the previous. I probably should cut the luncheon meat smaller in size. Very satisfied with both attempts and I actually put to bake for additional 5 minutes to achieve a darker colour like what you have seen here. If you have a better way, please share with me on achieving the darker colour.

Bread Loaf


I did various bread loaf because the breadmaker do all the works. I just need to measure and throw in all the needed ingredients. To me, I'm a coward that time and only wanna do loaf because it is hassle-free. But after a conversation with my colleague, I was so determined to outdo my usual attempt on bread making. I realize I really need such push. If not my hub will forever eating bread loaf. I say this story a lot of time I guess. So I zip now.

You might probably seen the above on my Instagram (if you are following me) so pardon me if u are a little sick of looking at the same thing.

Blackcherry Jam Bun


My 1st batch after 15 mins. I must say that this is the nicest shaped bun I ever made after few attempts. I wanted a nicer colour on top so went for additional 5 mins but then I realize is too long. 3 mins is all you need for a brown darker colour. 


So it turns out real dark though edible. The best attempt on shaping ever but destroyed by the colour. Too dark and so my 2nd batch I used 3 mins for the top baking. Now I know having many batches help in testing the different tone of colour. I am quite happy with my 3 mins additional.



Much better. I didn't realize that they are all inter-connected. Looks like molecule right? So cute. Or does it look like tortoise? Succeeded this time round. Will continue to create more unique buns.

Bread Dough Ingredients (Using Panasonic SD-P104 Breadmaker)
  • 280g Bread flour 
  • 50g Butter
  • 3 tbsp (36g) Brown Sugar
  • 2 tbsp (12g) Milk Powder
  • 1 tsp (5g) Salt
  • Half a Medium size egg (25g) - use balance egg for coating over the dough
  • 160ml Cold Water (temp about 5 deg C)
  • 1 tsp (2.8g) Instant Dry Yeast
Select Menu 9 on the breadmaker and start. Once done, take the dough out immediately as fermentation will proceed further.

Dough Forming
  • Use scraper to divide the dough into even pieces (about 12), shape them round and put still for 15 mins with a towel over it.
  • After that roll the dough and put your preferred ingredients/stuffing into the dough and roll into round or any preferred shape. 
  • Spray water on the dough and let it ferment for 40-60mins (or just 30mins) to let it rises to double its original size at a temperature of 30-35 deg C.
  • Apply egg over it.
  • Bake in an preheated oven at a temperature of 170-190 deg C or 200 deg C for 15 mins. For slightly darker colour, additional 3 mins.
Ingredient/Stuffing:
  • Sausage bun - Valley Chef Sausages (I used the whole sausage)
  • Luncheon Meat bun - Mili Luncheon Meat (I slice them in rectangular shape)
  • Blackcherry Jam bun - St. Dalfour Jam (1 spoonful for each bun)
Because of the weather in Singapore now, my personal opinion is: best time to bake bread or whatever that requires fermentation. I just put in on a stool at my service yard, cover with a towel and it really did rise. Anyway, I don't have a oven that has less than 100 deg C function. So I resort to this. Please let me know if you have better ways for it to rise/ferment. The serving depends on the size you made. But I guess it can feed at 5-6 pax (if you divide the dough to 10 or 12 pieces).

Enjoy everyone.
Labels:

Popular Posts