Wednesday, January 6, 2016

Hokkaido Milk Bread

Hokkaido Milk Bread

The Hokkaido milk bread is a type of Japanese bread that is much softer and smoother in texture than other breads. It's similar to the way Chinese pastries are made, where a starter is made separately and later added to the dough. The starter makes the bread more soft and pillow-y. It doesn't have the crumby and grainy texture like other breads. Personally, I much prefer milk breads over regular breads, but they're difficult to find unless you live near an Asian grocery store. An even then, a fresh piece is quite rare. If you love milk breads, I recommend making your own batch for the freshest quality! I was very happy with the results. It came out perfect!

This recipe was adapted from Food52's recipe. I switched up a few ingredients, but still found good results with what I used. I also tried another recipe from the New York Times, but I found better results for Food52. 

Serving: 1 9x4 inch loaf pan

  • Starter:
    • water, 6 tbsp
    • all-purpose flour, 2 tbsp
  • The Dough:
    • whole milk, 1/4 cup
    • active dry yeast, 1 & 1/2 tsp
    • all-purpose flour, 2 & 3/4 cup
    • salt, pinch
    • powdered sugar, 1/4 cup
    • evaporated milk, 1/4 cup
    • eggs, 2
    • softened butter, 2 tbsp

  1. For the starter, simmer water and flour in a small pot until it becomes thick.
  2. Add warm milk and yeast. Stir and let it rest for 15-20 minutes.
  3. For the dough, sift flour, salt, and sugar together and mix.
  4. Add 1 egg and evaporated milk into the starter. Mix. Then add milk and mix.
  5. In the dry ingredients bowl, make a hole in the center and add the wet ingredients. Mix all. 
  6. Knead for 5 minutes. 
  7. Add 1 tbsp butter and mix.
  8. Repeat #7.
  9. Knead for 5-10 minutes while adding 1 tbsp of flour.
  10. Cover and let the dough rise for 2 hours.
  11. Punch the dough and cut the dough into 3 pieces. Roll up the pieces at let it rise for one hour.
  12. Roll the pieces and put it into a 9x4 loaf pan.
  13. Use an egg wash over the dough.
  14. Bake for 350F for 25 minutes.
  15. Cool for 30 minutes before slicing.



New York Times recipe (alternate recipe)

Monday, November 2, 2015

Crescent Dinner Rolls

Crescent Dinner Rolls (aka Butterhorn Rolls, Sweet Dinner Rolls)

Crescent dinner rolls are a staple to an evening meal. The perfect appetizer and accompaniment to a meal, it is both sweet and light yet buttery and filling. I love making any type of pastry or bread from scratch, but it is definitely one of the more challenging types of food to make. Nevertheless, I love bread and decided to take on the task. It's similar to croissants except it does not have the flaky texture, which takes a lot longer to achieve. These dinner rolls are the next best thing to the Vienna-style pastry. You can eat them alone or dunk them in butter, which I highly recommend the latter. :)

Crescent Dinner Rolls

  • 1/2 cup warm water
  • 1/2 cup warm almond milk
  • 1 egg
  • 1/3 cup butter, softened
  • 1/3 cup white sugar
  • 3/4 tsp salt
  • 3 3/4 cup all-purpose flour
  • 2.5 tsp active dry yeast
  • extra melted butter for brushing

  1. Combine water and almond milk and microwave for 1 minute.
  2. Add sugar and yeast to the liquid mixture above.
  3. Add salt, butter, and egg.
  4. Slowly add in flour.
  5. Knead for 20 minutes. 
  6. Let it rise for one hour. After one hour has passed, punch the dough for 3-5 minutes, and let it rise again for another hour.
  7. Use the dough the divide them into a crescent shape. Brush the top with butter.
  8. Let it rise for one hour.
  9. Bake for 350F for 12 minutes, or until the top is brown.


Thursday, October 29, 2015

Kale Smoothie with Yogurt and Almond Milk

Kale Smoothie with Yogurt and Almond Milk

Smoothies are one of my favorite - and quickest - ways of eating healthy. They only require a few ingredients, anything available in your fridge, and throwing them in a blender. Even better if you're using a portable blender so you can take your mug on the go! 


Kale Smoothie with Yogurt and Almond Milk

  • 1/3 cup kale
  • 1/4 cup yogurt
  • 1 cup almond milk

  1. Add kale, yogurt, and almond milk in a blender and blend away until smooth.


Hong Kong Pineapple Buns

Hong Kong Pineapple Buns

Pineapple buns, or bo lo bau, are one of my favorite Chinese pastries and may be the most well known bun in Chinese pastry cuisine. Characterized by a flaky, crunchy, yet sweet crust topping over a soft bread, it's a perfect snack that combines two delicious delights. Literally, a bun and a cookie combined!

Fun fact: It's called a pineapple bun because it resembles a pineapple, but there's actually no pineapple fruit or flavorings inside! 


Hong Kong Pineapple Buns Recipe

Serving: 8 buns
Prep: 4 hours
Cook: 11 minutes
Total: 5 hours


  • all-purpose flour, 240g
  • butter, melted, 20g
  • egg yolk, .67
  • milk, warm, 100ml
  • salt, 1/5 tsp
  • sugar, 2.33 tsp (separated in 1.33 tsp and 1 tsp)
  • honey, 2 tsp
  • active dry yeast, 2/3 tsp

Crust Topping
  • sugar, 53.4g
  • butter, room temp, 33.3g
  • egg yolk, 1.33
  • honey, 2 tsp
  • all-purpose flour, 93.4g
  • baking powder, 1.33 tsp
  • milk, 1.33 tsp

Egg Wash:
  • egg yolk, 1.33
  • milk, 3.33 tsp


  1. In a small bowl (#1), combine flour and baking powder.
  2. In another bowl (#2), cream butter and sugar. Add egg yolks, milk, and honey.
  3. Add bowl #1 to bowl #2.
  4. Put dough in a plastic wrap in a "cigar-like shape" and refrigerate for 1-1.5 hour.
  5. Cut into discs and apply the egg wash.
  6. Make vertical and horizontal markings with a pastry scraper or a knife.

  1. Combine yeast, 1.33 tsp sugar, and milk in a small cup or bowl. Wait 15 minutes.
  2. Add egg yolk and butter.
  3. In another bowl, add flour, salt, and 1 tsp sugar. Mix. Add honey.
  4. Knead for 20 minutes.
  5. Let it rise for 1.5 hour in a butter-greased bowl.
  6. After it has risen, punch out the air, knead, and let it rise for another 30 minutes.
  7. Divide the dough in 8 balls on a cookie sheet.
  8. Add crust and let it rise for 45 minutes.
After you apply the crust on top of the dough, bake for 350F for 11 minutes.


Friday, July 10, 2015

Strawberry Vanilla Pudding Pie

Strawberry Vanilla Pudding Pie

Walked down the baking aisle and decided to make pie! Who would've thought you could make quick and easy pie with instant vanilla pudding mix? It's actually pretty good and I couldn't help but go back for seconds and thirds. ;)

  • 1 packet of instant vanilla pudding & pie filling mix
  • 2 1/2 cup 2% reduced fat milk (chilled)
  • 9-inch rounded baking pan
  • grounded graham crackers
  • butter (melted)

  1. Preheat the oven at 375F.
  2. Combine graham crackers and melted butter. Press them onto a pie pan.
  3. Bake the graham cracker crust pan at 375F for 7 minutes.
  4. In a large mixing bowl, pour 2 1/2 cup milk and the pudding mix. Beat for 1 minute with a wire whisk.
  5. Immediately pour into pie dish. 
  6. Store in the refrigerator for at least 1 hour.