Egg Tart

Ingredients for custard:
2 eggs

60g sugar

200g milk

0.5tsp vanilla extract

Ingredients for crust:

160g plain flour

80g butter

60g sugar

1 egg

1. Knead crust ingredients and leave in fridge for 15mins.
2. Roll each ball around 32g.
3. Lay a small piece of aluminium foil, put a ball, covered with cling wrap. Use a plate to press it flat.
4. Lay the flat dough onto the mould, press it evenly.
5. Leave it in fridge for 15mins.
6. Preheat oven at 200 degree.
7. Mix ingredients for custard together, beat till frosty.
8. Strain it to a measuring cup.
9. Bake the crust for 10mins.
10. Pour the fillings into the crust and bake for another 15min at 180degree.
11. Lower the temperature to 150 degree and bake for another 5mins (adjust accordingly for different oven. The custard will be slightly wobbly when done.

Ham And Cheese Bread Roll

Ingredients A:

0.5 cup + 1 tbs warm water

2.5 tbs oil

1 tbs instant yeast

2 tbs sugar

Ingredients B:

3/4 tsp salt

1 egg (1/2 egg for dough, 1/2 egg for brushing)

1 cup bread flour

1/2 cup plain flour

1 cup shredded cheddar cheese

1.5tbs milk (add to the 1/2 egg for brushing)

Method (yields 9pcs):

1. Heat up oven to 220degree
2. Add all ingredients A together and allow to rest for 15mins (there will be foam after 15mins).
3. Add in ingredients B to the mixture.
4. Knead with kitchen machine for 2-3mins. Dough will still be sticky.
5. Oil hand and shape the dough to a ball, roll it flat.
6. Add in ham and cheese, roll the dough into a log.
7. Cut the dough into 2cm and place in a grease pan.
8. Brush it with milk and egg mixture.
9. Bake for 12mins.

Multi Grain Bread

Ingredients:

152g bread flour

1/3 tsp salt

13g sugar

12g cooking oil

70g water

2tbs hot water (for water roux)

1 tbs oats

1 tbs white sesame seeds

1 tbs black sesame seeds

1.5 tbs flax seeds

For the water roux:

Take out 1 tbs flour from the 152g.

2 tbs hot water

Mix together till sticky

Method:

1. Mix all ingredients including water roux and knead till window pane .
2. Knead till a ball and place it on a greased plate. Let it proof for 1 hr.
3. Punch down shape and proof for another 1 hr in a greased pullman tray.
4. Bake at 180 degree for 25-30mins.

Tips: 

I preheat oven at 50degree and turn off, proof inside oven will rise faster.

Adapt from here with some changes.

Ham and Cheese Quiche

Ingredients for Crust:

150g flour

90g butter

1/4 tsp salt

40g sugar

2-4 tbs cold water

Ingredients for fillings:

150g milk or whipped cream

2 eggs

4 pcs ham

3 tbs cheddar cheese

pinch of salt and pepper 

Method:

1. Mix all ingredient for crust except water, add 1 tbs water at a time.
2. When mixed, place inside fridge for 15-20mins to harden the dough.
3. Roll the dough flat and lay on the tart tray.
4. Poke some holes on the dough with a fork.
5. Place a baking sheet on top of dough, place coins on top of baking sheet (use coin as weight).
6. Bake for 15mins, take out the baking sheet with coins and bake for another 5mins.
7. Mix all ingredients for fillings, pour on to the crust.
8. Bake for 20mins at 180 degree.

Store Fresh Rosemary

Put left over rosemary into ice tray, pour over olive oil and freeze it.

Matcha Swiss Roll

Ingredients:

(A)

4 egg whites

40g sugar

(B)

4 egg yolk

40g suagr

40g cake flour

1tbs matcha powder

(C)

120ml whipped cream

1tbs sugar

Method:

1. Beat ingredient A till stiff peak.
2. Beat egg yolk and sugar till pale.
3. Sift matcha powder n cake flour 2 times.
4. Mix the flour mixture to egg yolk mixture.
5. Fold 1/3 of the egg white to the mixture.
6. Fold the rest to the mixture slowly.
7. Preheat oven
8. Bake at 170 degree for 10-12mins.

1. Beat whipped cream and sugar till creamy.

1. Place a baking sheet on table.
2. Place the tray upside down and allow it to cool.
3. Pour the whipped cream and spread evenly.
4. Roll the and cover with cling wrap, place it in fridge till served.

Video here.

This is a very nice recipe. Light and fluffy.

Hokkaido Milk Bread

Ingredients:

2.25 cup bread flour

1/4 cup plain flour

125ml milk

95ml whipped cream

0.5 egg

1tb milk powder

2tbs sugar

1tsp yeast

0.25 tsp salt

Method:

1. Mix all ingredients together (avoid salt mix next to yeast).
2. Knead and proof for 40mins.
3. Sprinkle some flour inside the pullman tin.
4. Punch down and put dough inside pullman tin and proof for another 30mins.
5. Preheat oven at 160 degree, bake for 20-25mins.
6. Apply some butter on top of the loaf.

Recipe from here.

*** The bread is soft on first day, subsequent day become drier. Will update again after second try.