Ohhh it’s pumpkin time again and this year we made sure to buy extra cans of pumpkin puree before the season even began because they always seem to run out at the store! Okay, that’s a lie, it’s more so because the demand and cost of pumpkin puree goes up as the festive season arrives […]
This braided red bean milk bread has the softest, fluffiest dough ever! And the most surprising part is that it uses a regular dough rather than a gelatinized one! I do love using the tangzhong method to make my bread because it keeps the moisture in the bread for days after the initial bake but […]
The thing that I love the most about summer in addition to the sunshine and happiness is the warmth! It has actually been so warm lately that I’ve been able to let my dough rise on the kitchen counter instead of having to preheat the oven to use it as a make-shift proofing oven.
It has been the longest time since I’ve posted a recipe and I am ever so sorry for doing such. I’ve recently returned to Vancouver after my year abroad in Taiwan and settling back in has taken the longest time. But now I’m back and ready to get back to my usual Monday, Wednesday, Friday […]
This Matcha swirl milk bread is unlike any other because it has Matcha spread swirled into the middle! The Matcha swirl adds a nice earthy flavor to the loaf without being overpowering it or adding too much Matcha flavor. If you don’t care for Matcha, use vanilla extract or cacao powder in the condensed milk […]
Cinnamony, carmelly, gooey and oh so delicious. This cinnamon pull-apart bread is so addictingly delicious that the cinnamon bun should watch out because seriously, I swear this is going to take over!
I swear something magical happens when you add cream cheese to something. It’s like adding even more goodness on something that’s already amazing as is. So you can only imagine how amazing these fluffy blueberry cream cheese rolls tasted when they came out of the oven! They were like having portable blueberry bagels topped with […]
This fluffy raisin bread has a special cookie topping to give it a unique twist. This cookie topping is typically used on Hong Kong style pineapple buns (bolo bao) or Japanese melon bread but I love it so much that I decided to try using it on a regular loaf!