Tuesday, May 26, 2015

A Fruity Bread - Peach & Mango Yogurt Bread [26 May 2015]

My kids love the Nestle Yogurt Drink and one of them was the Peach & Mango flavor.

As Nic had been coughing away for the past 2 weeks, she had been refrained from drinking cold stuffs and my yogurt drink seemed to be expiring soon.

I wanted to make something out of this Peach & Mango Yogurt Drink, so I thought, why not let me try baking a bread with it...

So here I have now... a so so so so fruity fragrant bread...

Though only a little amount of the yogurt drink was used, it was more than enough to infused the whole loaf with its fruity aroma.

I loved this loaf!!!

You can just eat the bread as it was without any spread. (I had mine with cream cheese...yummy...)

And though it might just seemed like any plain white toast, that's how my kids liked their bread, it was just so fruity... 

And this bread texture was extremely light & fluffy, so soft that I did not know how to slice my bread... I was very careful when I held my loaf as I sliced them, just in case I squashed them... :p

If you fancied fruits in your bread, you could do so too.

Enjoy this lovely fruity toast with me now. :)

☆ Peach & Mango Yogurt Bread ☆
(With reference from 65C 汤種面包 by Yvonne C, Red Bean Toast, with modification)

Ingredients 材料

250g bread flour
35g sugar
4g sea salt
4g instant yeast
25g egg
65g Nestle Peach & Mango Yogurt Drink
75g roux 
(For Roux, please refer to the notes below)

20g butter


1. In the mixing bowl, put in the bread flour, sugar, salt & yeast. Mix well.
2. Using the dough hook, add in the egg, yogurt drink & roux into the dry ingredients, knead into a dough.
3. Once a dough is formed, add in the butter and continue kneading until you get a pliable dough.
4. Allow the dough to rest for about 40 minutes. 

5. Roll the dough into a ball and allow it to rest for 10 minutes.
6. Flatten the dough and roll it up like swiss roll. Allow the dough to rest for the final proofing of about 40 minutes.
7. Bake the dough in a preheated oven of 180C for about 35 minutes. Remove from oven and allow the loaf to cool completely before slicing them.

You can add dried fruits or nuts towards the 2nd proofing.


For the starter roux, you will need 500g of water, mixed with 100g of bread flour, mix well in a mixing bowl. (Starter Roux amount as stated can be used up for at least 5-6 portions of the recipe, if you do not wish to keep too much roux in your fridge, you may wish to prepare 1/4 of the starter roux as stated.)

Heat up the mixture, using small heat, stirring continuously (to prevent the bottom from being burnt).
Once the roux reaches a temperature of 65C, remove from the heat. You will be able to see fine lines appearing in the roux. 
Cover the roux with a cling wrap and allow it to cool completely in room temperature before using it.

The starter roux can be kept in the fridge for at least 5~6 days. If greyish color is detected in the roux, do discard it.

Do link back to MiMi Bakery House if you have used any information as published in this blog.

This post is linked to Cook Your Books Event #23 hosted by Joyce of Kitchen Flavours

Sunday, May 24, 2015

Would these Chocolate Buns be the Kids' favourite? [24 May 2015]

The kids did not seemed to fancy any chocolate bread. 

I remembered having to bake some chocolate bread last time, and it was the same situation as well. 

They "entertained" me by eating the chocolate buns on that day, but subsequently, they stopped touching them. Luckily Nic had been rather supportive as she had ate a few..., or was it because there wasn't any bread besides these chocolate buns???

Nevertheless, these chocolate buns were very soft and fluffy, not chocolately enough though. And perhaps, adding some chocolate chips might be more "attractive", "appealing" to the kids???

I had sprinkled some buns with almond flakes and sugar, they looked very appetizing to me though. I wanted to try one after it was cooled.

One thing about baking chocolate bread, perhaps some of you might want to do a little egg-wash to have them a little glossy. I did not fancy my bread/buns with egg-wash, so I had always left that step out. And also, just be a little careful not to over baked the chocolate bread/buns, otherwise, you might get a burnt top.

☆ Chocolate Buns ☆
(Recipe as adapted by Alex Goh, Magic Bread)

Ingredients 材料

Starter Roux170g bread flour
70g boiling water

Add the boiling water into the bread flour. Mix into a dough. Place a clingfilm over the dough. Allow it to cool completely and keep it in the fridge for at least 12 hours

400g bread flour
20g cocoa powder
20g milk powder
1 orange zest (omitted)
6g sea salt
50g sugar
8g instant yeast

170g cold water
1 egg

35g butter

raisins & almond flakes as desired


1. In your mixing bowl, put in the flour, cocoa powder, salt, milk powder, orange zest, yeast & sugar. Mix well.
2. Add in the water & egg. Knead to form a dough.
3. Add in the butter, and continue kneading for about 10-15 minutes till you get a smooth & pliable dough. Put the dough in a lightly greased bowl and allow it to proof for about 40 minutes.

4. Expel the air from the dough and divide the dough into your desired weight dough.
5. Arrange the dough in the paper cases or baking tray and allow them to proof for another 45 minutes or till they doubled up.

6. Bake them in a preheated oven of 180C for about 15 minutes. Remove from the oven and allow the buns to cool on the wire rack. 

You can use divide the dough into your preferred weight and use any baking tin as desired.

Do link back to MiMi Bakery House if you have used any information as published in this blog.

This post is linked to Cook Your Books Event #23 hosted by Joyce of Kitchen Flavours

Friday, May 22, 2015

♡My fluffiest Banana Chiffon♡ [22 May 2015]

These were definitely one of my favorite banana chiffon I had ever made!!!

They were really that soft and fluffy, and the fragrant of the banana was fantastic , especially when you used an over ripen banana.

This banana chiffon recipe would probably be the best 'emergency" recipe whenever there were ripen bananas detected at home :)

♡My fluffiest Banana Chiffon♡
Recipe as adapted from Chiffon Cake is Done by Kevin Chai


6 egg yolks
1/4 tsp salt
60ml canola oil
150g banana, mashed
50g sugar
110g plain flour
1/4 tsp baking soda

6 egg whites
1/2 tsp cream of tar tar
100g sugar


1. Preheat oven to 170C.
2. In a mixing bowl, add in the egg yolks, salt, oil, mashed banana and sugar, using a hand whisk, mix until well combined. 
3. Fold in the flour and baking soda and mix well.
4. In another clean mixing bowl, beat the egg whites with cream of tar tar until frothy. Gradually add in the sugar and continue to beat until stiff peaks.
5. Take 1/3 of the egg white meringue and mix into the egg yolk mixture, mix well. Pour the egg yolk mixture into the remaining egg white meringue and mix until well combined.
6. Pour the batter into a 8-inch chiffon tube pan and bake for about 30-40 minutes.
7. Remove the tube pan from the oven and invert it on a cooling rack to cool completely before removing the chiffon from the pan.

Do link back to MiMi Bakery House if you have used any information as published in this blog.

This post is linked to Cook Your Books Event #23 hosted by Joyce of Kitchen Flavours

Thursday, May 21, 2015

The Morning Bake : Wu Pao Chun Champion Bread [21 May 2015]

I think we had too much Ogura Cakes recently... 

Too much so that Nic said that she wanted bread instead while Mimi wanted the Gardenia bread... Nat on the other hand, insisted of having another Coffee Ogura Cake..???

So going through all the bread recipes, I decided to make the Wu Pao Chun Champion bread. I had previously made a Wholemeal Bread and it turned out excellently fabulous. And this time, I had made the plain version.

We loved the soft and fluffy texture in this bread, and they would always be insufficient somehow, especially the bread buns!!!

And here's the "Gardenia" version for Mimi... and she knew it's not really from "Gardenia" and from Mimi Bakery House...would she eat them....?

I had doubled up 1.5 times of the original recipe and had gotten about a final dough of about 969-g. I had divided them into 2 x 250-g dough for the loaf and about 51~54-g dough for the buns.

You can refer to my Wholemeal Bread version to check on the dough weight for 1 portion recipe.

Wu Pao Chun Champion Bread▪
(Recipe as adapted from my previous bake)


375g bread flour
30g sugar
3/4 tsp salt
20g unsalted butter
1 tsp instant dry yeast
240g cold milk


1. Mix bread flour, sugar and yeast in the mixing bowl, mix well.
2. Add in salt & milk, mix into a dough using medium-low speed to mix into a dough.
3. Add in butter into the dough and continue to knead to a smooth dough on medium speed for about 15~20 minutes.

4. Proof the dough for 1 hour, or until it double in size. 
5. Divide the dough into your desired shape/weight & allow it to rest for 10 minutes. 
6. Flatten the dough into a rectangle shape and roll it up, or roll into round balls, place it into a greased baking tin/tray, and go for the final proofing for about 60 minutes.
7. Bake in a preheated oven of 175°C for about 20 minutes for bread rolls and 190°C for about 30 minutes for bread loaf.

Do link back to MiMi Bakery House if you have used any information as published in this blog.