Tag Archives: dessert

Cinnamon Roll

Freshly baked Cinnamon Roll – Oh so good!

These cinnamon buns are unbelievably good. It is soft and gooey with very aromatic spice. The beautiful scent wafted in the air in my kitchen is simply so irresistible that my children came out from their room to ask for some even though it was still baking. This is just perfect for an afternoon snack paired with a mug of hot milk tea. Yes, this is life! πŸ’•

This recipe yields 12 cinnamon rolls.

Ingredients (Roll)

  • 375g All purpose flour
  • 50g sugar
  • 5g instant active yeast
  • 185g warm milk (40 degree celsius) – cold milk is fine but it will take longer for your dough to rise.
  • 1 small egg (47g) – room temperature
  • 6g salt
  • 45g butter ( small cube/pieces)


  • 100g chopped pecan (or walnut)
  • 75g sifted brown sugar
  • 7g cinnamon
  • 25g melted butter


  • 100g sifted powdered sugar or more if more thicker up to your preference
  • 12g water
  • 1g vanilla
  • 10g melted butter

Pan size

  • 2 8″ x10″ metal tray (if you use ceramic or glass, you would need to bake it slightly longer)


  • Preheat the oven at 180 degree celsius.
  • Mix all ingredients for the roll in the mixer using spiral or j-hook except the butter and salt at low speed for two minutes or until all the ingredients come together
  • Add in the cube of butter one by one and increase to medium speed, beat for about 2 minutes.
  • Add in the salt and continue beating at medium speed for 6-8 minutes or until gluten is form by using the windowpane test for gluten. (see picture below). A well developed gluten will allow the bread to expand and stretch as it rises, therefore better volume and gas retention, leading to a softer bread. The dough will be a bit tacky but not sticky. If it is sticky, add little more flour.
  • Roll the dough into a ball and place it into an oiled bowl and let it rise for about 45 minutes to an hour or until the dough becomes double in size. Cover and set aside.
  • Prepare the glaze by mixing all the ingredients until you reach to the consistency that you prefer. Personally I prefer the lava like consistency. Add more powdered sugar to thicken or more water to thin out the mixture. Set aside in a piping bag.
  • Prepare the filling, mix everything in except the melted butter, set aside.
  • Punch out the air on the risen dough, roll it flat into 12″x15″ rectangle, then brush it with the melted butter for the filling, sprinkle all the filling on the dough. Roll it up tightly. divide the dough into half by slicing it in the middle, then cut each dough into 6 pieces, yielding a total of 12 pieces.
  • Lay it on the tray with baking paper leaving enough spaces in between for it to expand into double in size. Do the same for the other dough. Cover and let it rise for about 30-45 minutes.
  • Bake the roll for about 14 minutes, turning the tray at 7 minutes interval.
  • Let it cool down a little bit, then cut a small hole at the tip of the piping bag with the prepared glaze and drizzle it on the rolls.
  • Best serve warm.

Note : You may reheat the bun by warming it in microwave for 20-30 seconds together with a cup of water.

can you see how soft it is?

Snoopy Mochi

Snoopy mochi

One of the sweets that I like to eat from Japan is mochi. I love the sweetness and its texture, what more if it is in a cute character shape. Mochi can be filled with red bean, ice cream or even sakura flavoured paste. Red bean paste can be purchased in Daiso or your asian bakery supplies store. Recently, I was able to purchase online the sakura flavoured and have it sent to Singapore. I was excited to try it!!! So here is my mochi with sakura flavoured filling.


  • 115g glutinous rice flour
  • 30g sugar
  • 120g water
  • filling of choice
  • black colour and fine brush


  • shape your filling into 10-11g balls.
  • mix the glutinous rice and sugar
  • add in the water
  • microwave the mixture until it become pasty dough like and translucent in colour. Check and stir every 30 seconds. My total time was about 2 minutes. Microwaves have different wattage, hence your mixture might need longer or shorter timing than mine.
  • let it cool
  • sprinkle your mat with cornstarch or potato starch. Roll the dough with a rolling pin and use a 5cm cookie cutter to cut into circles.
  • wrap your filling with the dough, pinch all corners together to seal, and roll it into round or oblong shape.
  • Use black colour with fine tip brush to draw your character onto the surface of your mochi. You may add clear coloured liquor (40%) to dilute your colour. Adding liquor will hasten up the drying rate of painted surface
  • Best keep in an airtight container and consumed within few hours

And now the final moment ! Tada!

ready to serve!

Enjoy! Hasta La Vista, til my next post!