Monthly Archives: November 2020

Spring Onion Buns

I used the recipe for the dough from my most popular blog, the single proofed pillowy soft milk bread. I have received a lot of inbox messages that they love this recipe so much. So here I am sharing with you that you can also use the same recipe for buns, less sweet but soft as well. If you prefer sweeter buns you can visit my pork floss buns.

Ingredients (dough)


  • 300g bread flour
  • 3g instant active yeast
  • 30g sugar
  • 40g whipping cream
  • 30g well beaten egg
  • 150g full cream milk 
  • 20g butter (cut into small pieces)
  • 3g salt


  • Egg wash (1/2 beaten egg + 1/2 tbs water )


  • 100g chopped spring onion
  • 1 beaten egg
  • 20g oil
  • 1/2 tsp salt
  • 1/2 tsp white ground pepper

Method (topping)

  • Mix all the ingredients together

Method (dough)

  • Preheat the oven at 180 degree celsius
  • Mix all the wet ingredients together (cream, full cream milk, beaten egg) then set aside
  • Add all bread flour, yeast, and sugar into the mixer followed by the wet ingredients
  • Use the J hook to knead the dough at low speed. Knead until dough is formed
  • Add in the butter and knead for about 2 minutes at speed 2 ( low speed)
  • Add in the salt and continue to knead at speed 2. Knead until you reach window pane stage. This will take for about 15-17 minutes depending on your machine. I am using Kenwood ChefXL titanium. The window pane stage is essential to get the long strand like texture that you can see from the photo. (拉丝)
  • Divide the dough into 10 equal balls , cover with plastic and let it rest for 15 minutes
  • Use a rolling pin to flatten it into rectangular shape. Flip the dough and roll it up like a swiss roll. Seal up all the edges. Place it on the baking tray with baking paper, seam down. Do the same to the other dough. ( Refer to pictures below). Note: just LIGHTLY flour your work area if the dough is sticky otherwise refrain from doing so. Use a blade to make slit in the middle (please refer to picture below) . You may dip your blade in little oil to facilitate smoother cut on the dough.
  • Cover and let it proof for about an hour and half or until the dough becomes double in size.
  • Spread some filling in between the slits, brush some egg wash on the sides of the bun. Do the same for the rest of the buns
  • Bake for 13-15 minutes.

Thai Basil Minced Pork (Pad Gaprow)

This is our all time favourite Thai dish. It is easy to cook and the fragrant spicy pork goes very well with steamed Jasmine rice. Sometimes, it’s the simple dishes that taste the best and this certainly is proof of that.


  • 500g minced pork
  • 1 tbs minced garlic
  • 3-4 birds eye chili ( use red long chili if you can’t take much heat)
  • Big bunch of Thai basil leaves (leaves picked and washed)
  • 3 tbs oil
  • 2 tbs sweet soy sauce
  • 1/2 tbs premium Thai fish sauce


  • 4 Sunny side up eggs


  • Heat 3 tbs of oil in a wok over medium high heat, stir fry the garlic and chilli for about a minute. Add in the minced pork, stir fry and break up the meat into bits until almost cooked.
  • Add in the sweet soys sauce and fish sauce, followed by the Thai basil leaves. Mix until well combined and leaves are wilted.
  • Serve it together with fried eggs and steamed white rice