Thursday, 21 October 2021

Milk Bread Stick

Needed to some bread for breakfast tomorrow as my gal is having her off day.   Let's have some Milk Bread Stick this time round.  It was apparently very popular in Japan two years ago.

Findings: When freshly baked, the bread has a crusty layer and it is soft inside.  Paired with the luxurious cream is delicious.  

The only drawback, the next day, bread turns slightly hard but is still chewy once cool down completely.  Be generous with the cream.

Overall, still yummy.

What you need:

150g bread flour
50g cake flour
10g sugar
3g salt  
3g instant yeast
100g milk
50g boiling water

Milk cream

100g unsalted butter
20g condensed milk
10g sugar


In a small cup, stir instant yeast with 50g milk (out of 100g).  Set aside till foamy.

In a mixing bowl, combine bread flour, cake flour, and salt.

Add in the boiling water and stir.  

Add in the yeast solution and then the milk.  

Knead until the dough looks smooth.  Shape into a ball.  Cover and proof for 1 hour.

Lightly dust the countertop and remove dough.  

Degas and cut into 6 portions.

Shape into ball and cover.  Let it rest for 5 mins.

Roll into a disc (about 10 cm) and fold into 3s.  Using the scraper, lightly cut in the center.  Pinch the two lengthwise sides together.  

Roll into an 8" length.

Place on lined baking sheet and cover.  Proof for 45 mins.

To make the milk cream, whisk softened butter until light and fluffy.  If it starts to melt, do it over an bowl with ice water.

Whisk in sugar and condense milk until fully incorporated.  

Transfer to a piping bag.  Put in a chiller.

Lightly dust bread flour on them.  Score a few lines across.

Bake at 190 deg for 13 - 15 mins.

Cool completely and slit lengthwise.

Pipe in the cream.



Monday, 18 October 2021

Bak kwa scones

Had some craving for bak kwa and bought 500g just to satisfy that feeling.   Since we still have some left, wanted to try out this Bak Kwa scone.

This should be nice because I baked Bak Kwa muffin before and it was yummy.

Thanks SH Yeo for sharing.

What you need:

335 self-raising flour
1½ tbsp baking powder
75g castor sugar
100g unsalted butter (cubed and frozen)
150g bak kwa 
100g fresh milk
85g dairy whipping cream

Egg wash


Preheat oven to 200℃.   Lined a baking sheet.

In the mixing bowl, sift flour and baking powder.

Add in sugar and with a balloon whisk, mix well.

Add in frozen butter and slowly whisk until crumb-like.

While mixer is running, chop bak kwa into tiny pieces.

Add in chopped bak kwa.

Combine milk and whipping cream and remove the balloon whisk and make a well in the centre and pour in the milk mixture.

With a spatula, mix and combine to form a dough.  (Do the fold and press method).

Place dough onto a Silpat mat and using a rolling pin, flatten the dough to 2cm thick.

Roll into a rectangle and cut into squares.

Place scones on tray and brush with milk.

Bake for 15 mins or until light golden brown.