Monthly Archives: September 2019

Conchas or Mexican Sweet Bread

This is a Mexican sweet bread with a crusty topping that would somehow reminds me of our roti bun. However the topping is made with a pasty dough that were cut with a design to resemble a seashell. It can come with different colours but I prefer it to be coffee cinnamon flavour. Just perfect to be paired with my cup of black coffee.

Ingredients For Bread

  • Bread Flour 225g
  • Yeast 6g
  • Sugar 20g
  • Milk 72g
  • whole eggs 87g
  • unsalted butter 50g (chopped into small pieces at room temperature)
  • Salt 4g

Ingredients For Topping

  • All Purpose Flour 73g
  • Sifted Icing Sugar 40g
  • Baking Powder 1g
  • Cinnamon powder 2g (optional if you just prefer plain coffee)
  • Butter 50g
  • 3g Strong Coffee diluted in 9g of water

Method For Bread

  • Add All the ingredients except the butter and salt into the mixer
  • Mix at low speed until all ingredients come together
  • Add the butter and mix for a minute at medium speed. Adjust if the dough is too wet or too dry. Add 1 tsp of milk at a time if it is too dry, or 1 tsp of flour at time if it is too wet. This will all depends on the humidity of your room. The dough would be just a little bit sticky.
  • Add the salt, and mix for 10-12 minutes more at medium speed or stop when window pane texture is achieve. (please refer to the picture below).
  • Grease your bowl, and set aside the dough. Cover the bowl with a moist towel and let the dough rise. This will take about an hour depending on your room temperature. Wait for it to rise until double in size.
  • While waiting for your dough to rise, prepare your topping by sifting the all purpose flour together with the baking powder and cinnamon powder. Set aside.
  • Add icing sugar and butter into your mixer, whisk until creamy at medium speed, add in the coffee mixture. Continue mixing until all are well combined.
  • Add in the flour and baking powder at low speed. Mix until all are well combined. Chill the pasty dough in the chiller.
  • Preheat your oven at 180 degree celsius
  • When your dough has risen to double, take out the dough and knock out the gas. Divide and round the dough each weighing between 72-75g each. You should be able to make 6 bread.
  • Set aside, cover and let it rise until double in size
  • Take out the topping from the chiller, divide the pasty dough into 6 portions. Sandwich each pasty dough in between non stick baking sheet, and use a rolling pin to roll it out. The topping should be big enough to top the whole bread. Top all the risen dough with the rolled topping.
  • Bake for 17-18 minutes. This is best eaten within the same day.

Snoopy Pao

Am I cute?

I have always been wanting to do cute character paos, and this was my fourth attempt. The first one was done several months ago. It went alright for a first attempt but the second and third were over proofed because I was too slow, this time I ensure that I work fast enough hence the result was much better. The key to making a successful pao is to work fast enough especially when you are dealing with these character paos. There are a lot of details that you need to work on which might cause your paos to be over proofed. This will cause wrinkles or dimples on the surfaces which would make your pao look unappealing. So in order to minimise the chances of wrinkle surfaces, it is essential to ensure you work with cold dough. That is to use cold milk or cold liquid, so that it will at least slows down the activity of your yeast. Another thing to take note with coloured powder, you need to add it little by little, and it will require you to add few more drops of water onto your dough as the powder would absorb moisture from your dough thus making it dry.


  • 100g all purpose flour
  • 50g wheat starch
  • 2g instant yeast
  • 20g sugar
  • 80g full cream milk
  • 8g olive oil
  • red yeast (colouring)
  • charcoal powder (colouring)


  • Add all ingredients together except the oil and colouring. Mix until all ingredients come together.
  • Add the oil. Knead the dough until it becomes smooth
  • Divide the dough into 3 portions. 20g for the red, 30g for the black and the rest would be plain colour divided into 6 balls. It is essential to cover your dough with plastic after working on it.
  • Add red yeast powder to your 20g dough, add drops of water as needed. The dough should be soft and smooth. Set aside then cover with clear plastic. Note that colour will darken when steamed.
  • Add the charcoal powder to your 30g dough, follow the steps like the red dough.
  • Rest the dough for 20 minutes
  • Work on your plain coloured dough. Flatten the dough with your palm, knocking out all the air as much as possible. Fold the edges in, flip and flatten it again with your palm, this is to ensure that all air are knocked out . Spray a little bit of water on your work surface and round the dough between your palm and the work surface(see picture below). The water sprayed on the table with help smoothen the bottom of the dough. Ensure that the surface of the dough is smooth.
  • Flatten the dough with your palm, and give a slight pinch on the side to shape the snoopy face (see picture below for guide). Do the same to the rest of plain coloured dough. Remember to cover the dough as you finished with one.
  • Work on your black dough, Do the eyes, eyebrow, nose, ear and mouth (see picture below) . Use a fine brush with a little bit of water to stick the parts. For the eyes use the tip of the brush, give a gently push to flatten the eye. ( See picture below)
  • Work on your red dough for the ribbon and tongue. (see picture below)
  • Steam at medium high heat for 18 minutes when the dough becomes 1.5x in size not double.

Note that if you are working quite slow, some of your paos might have been proofed 1.5x in size already. If that is the case you don’t have a choice but to first steam the first set of paos.

Well Since I love to eat my paos with filling and I like sardine, so here is my my pau with Ayam sardine filling.


  • 1 can Ayam tomato sardine
  • 1 shallots (chopped)
  • 1 tbs oil
  • 1 tbs chili garlic sauce


  • In a heated wok, drizzle 1 tbs of oil, add the chopped shallots, sauté for a minute
  • Add the tomato sardine, followed by 1 tablespoon of chili garlic sauce.
  • Saute for another minute.
  • Slice the pau down the middle creating a pocket, sandwich one tablespoon of filling

Oh I can tell you, my children enjoyed it!