Baguette

法棍

Ingredient:

220g bread flour 

25g whole wheat flour

187.5g water

2g instant yeast

5g salt

Method:

1. Mixing & Autolyse

​In a large bowl, mix the bread flour with whole wheat flour using a dough scrapper. Add water and mix using dough scrapper or by hand until no dry flour remains. Using hand (wet it first) is recommended as you can feel whether there are lumps or dry flour. Cover and let the dough rest for 20 minutes to allow the whole wheat bran to absorb the water and fully soften without starting to degrade the gluten structure.

After 20 minutes, sprinkle the yeast salt over the surface of the autolysed dough at the same time. Add a tiny bit of water (3 to 5 ml) of water over the top of the dough to help dissolve the salt crystals and yeast granules instantly so they blend into the dough smoothly. Use wet hand to dimple, pinch and fold the dough over itself for 1 to 2 minutes until you no longer feel any gritty salt grains under your finders and the dough feels completely uniform. Cover and let the dough rest for 30 minutes.

2. Stretch & Fold

Over the next 1.5 hours, perform 3 sets of "stretch and folds" every 30–40 minutes. Reach under the dough, pull it up, and fold it over itself. Rotate the bowl and repeat 4 times per set. After the end of the 30 minute rest for the 2nd stretch & fold, perform the windowpane test to confirm that the gluten structure is ready. 

- if it passes, do the 3rd stretch and fold to build final shape tension, then cover the dough and chill in the fridge.

- if it fails, do the 3rd stretch and fold, rest for 15 minutes (to let gluten relax slightly), test again, and then put it into the fridge.

3. Long Rest

​Chill in the fridge 17 hours (overnight). The dough should double in size and show small bubbles on the surface.

4. Pre-shaping

Lightly flour the dough surface and gently tip the dough onto a lightly floured surface. Gently stretch the dough into a rectangle. Divide the dough into 2 equal portions and pop any large air pockets. Eyeball the dough into 3 parts. For each dough, fold the dough 1/3 over itself and again. Cover the folded dough and rest for 20 minutes.

​4. Final Shaping

Watch this video on shapjng.

After 20 minutes, degas the dough by gently patting it to form a neat rectangle and pop any large gas bubbles (to create a more even honeycomb-like open structure rather than isolated giant pockets). Shape into a cylinder:  

- ​​Fold the long side of the dough towards the center, and press the folded edge to seal the dough.

- Turn the dough and fold the other long edge towards the center, and press the folded edge to seal the dough.

- ​Fold the dough in half lengthwise and seal the seam with the heel of your hand.

- ​Gently roll the dough from the center outwards until your desired length.

5. Proofing

​Place the baguettes seam-side down on a parchment paper. Proof at room temperature for 35 minutes.  

6. Baking with Steam

​Preheat your oven to 250°C (no fan) with a baking stone on the middle rack.  Place a cast iron skillet/an empty baking tray at the bottom of the oven. Note: Cast iron skillet is the preferred choice as it retains heat and water that is poured into it turns quickly into steam.

Lightly dust baguettes Score the baguettes with a sharp blade (lame) making slashes that are almost parallel to the long edge (tilted only about 10-15 degrees off center), overlapping each other by roughly one-third. Note: if the cuts are angles too diagonally, the baguette tends to expand wide instead of springing upward into a round cross-section.

Transfer the baguettes into the oven.  

​Pour 150ml of boiling water straight into the empty cast iron skillet/baking tray and quickly shut the oven door. This creates an immediate dense cloud of steam.

Bake for 10 minutes.

Remove the water tray.

Rotate the baguettes. 

​Lower oven temperature to 220°C and switch to fan mode. 

Bake for another 8 to 10 minutes until deep mahogany brown.

In the last 2 minutes, use a spray bottle to lightly mist the baguettes to give it a nice sheen.

Once baked, transfer the baguettes to wire rack for cooling.

Note:

To make commercial-style par-baked (partially baked) baguettes at home, you bake the loaves until they are fully set and structurally sound, but completely pale with no browning. You then freeze them and finish the final bake straight from frozen whenever you want fresh bread.

​Here is the exact workflow adapted for your hybrid recipe and Bosch oven setup:

​Step 1: Par-Baking (The Initial Bake)

​Follow your standard recipe through shaping, final proofing, and scoring. The only change is in the oven settings and timing:

1. ​Preheat: Set your oven to 200°C Top/Bottom static heat (lower than your normal 240^\circ\text{C} to prevent premature crust browning) with your baking stone and steam pan inside.
2. ​Steam & Bake: Load the baguettes and introduce heavy steam (boiling water in the pan) as usual.
3. ​Bake for 12–15 Minutes: Bake just until the gluten structure sets and the loaves hold their full shape and height. The crust should feel firm to the touch, but the exterior must remain completely pale and white/cream-colored.
4. ​Cool Completely: Remove the par-baked baguettes and let them cool on a wire rack at room temperature for at least 1 to 2 hours. They must be 100\% cool down to the core before freezing, or residual steam will make them soggy.

​Step 2: Freezing & Storage

1. ​Pre-Freeze: Place the cooled baguettes uncovered on a baking sheet in the freezer for 1 hour so the outer skin firms up.
2. ​Wrap Airtight: Double-wrap each baguette tightly in plastic wrap (cling film) to prevent freezer burn, then place them inside a large zip-top freezer bag or wrap them in heavy-duty aluminum foil.
3. ​Storage: Keep in the freezer for up to 1 to 2 months.

​Step 3: Baking Fresh from Frozen

​When you are ready to eat, do not thaw the baguettes beforehand—baking directly from frozen gives the best oven spring and crispest crust.

1. ​Preheat Oven: Set your Bosch oven to 220°C Top/Bottom static heat (or 200^\circ\text{C} Fan mode) with your stone inside.
2. ​Optional Moisture Mist: Lightly mist or brush the surface of the frozen baguettes with a tiny bit of water to keep the crust supple as it reheats.
3. ​Final Bake (8–12 Minutes): Place the frozen baguettes directly onto the hot stone. Bake until the crust turns a rich, deep golden-brown and becomes shatteringly crisp.
4. ​Rest: Let them rest on a cooling rack for 5 minutes before slicing.

Anzac biscuit

Anzac biscuits are a classic Australian and New Zealand treat known for their chewy texture and toasted coconut flavour. They are unique because they do not contain eggs, which originally allowed them to stay fresh during long voyages. 

Ingredients:

75g rolled oats

80g plain flour

40g caster sugar

45g desiccated coconut

65g butter

20g golden syrup

1/4 tsp baking soda

1 tbsp boiling water

Method:

1. Place flour, coconut, sugar and oats in a bowl. Mix well.

2. Place butter and golden syrup in a saucepan over medium heat and melt. Once melted, remove from heat.

3. Place baking soda in a small bowl and add boiling water to activate the baking soda. Stir to combine and immediately add into the warm butter mixture in the saucepan. It will foam up. Pour this over oat mixture and mix using dough scrapper until everything is well coated and holds together when pressed.

4. Measure 20g of biscuit mixture and shape into balls.  Place on a baking tray lined parchment paper. Flatten each ball gently with dough scrapper. The thinner the biscuit, the crunchier it will be.

5. Bake biscuits at 150C for 25 minutes. Allow to cool slightly on tray for 5 minutes b4 transferring to wire rack. Store in airtight container thereafter.

Sourdough Discard Milk Bread

 

This is a good way to use up some of the sourdough discard. The bread stays soft for up to 3 days! Whether there is no sourdough tang in the bread depends on how old the discard is - for fresh discard (made within a day or two), there is no/slight sourdough tang. For older discard made more than a few days' ago, there will be some sourdough tang. 

Ingredients 

For 1.5kin Japanese bread tin (4.7 x 7.8 x 5.1 in. )(12 x 20 x 13 cm)

335g bread flour

20g milk powder

2g instant yeast

5.5g salt

40g sugar

37g egg (white or yolk)

111g water

75g milk

27g butter

90g starter/discard 

For 490g loaf tin

221g bread flour

13g milk powder

1.3g instant yeast

3.3g salt

26g sugar

24g egg (white or yolk)

73g water

50g milk

18g butter

59g starter/discard

Method

1. Combine all ingredients, except butter and salt, in mixer and knead at medium speed until it comes together in a ball of dough and is smooth and shiny.

2. Add butter and salt, and knead for until dough is smooth and flaps against the mixing bowl.

3. Do window pane test (for gluten development) and proof for 1 hour or until double in size.

4. Transfer the dough to work surface and gently deflate it. Divide into 2 or 3 equal pieces and roll in balls. Cover and rest 15 minutes.

5. Take each dough ball and deflate it with your hand. Use a rolling pin to roll the dough ball flat.  Shape dough (swiss roll method) and place in pullman tin until dough reaches 90% of tin capacity - around 1.5 hour. To check readiness, press dough lightly with your finger - if the dent stays, it means ready to bake.

6. Egg or milk wash, then bake 170deg cel for 20 minutes at lowest rack in oven. No fan mode.

7. Once baked, remove tin from the oven and gently drop the tin on a surface to release steam. Re,ove the loaf from the pan, place it on a wire rack and let it cool completely before cutting. 

Cheddar Bacon Scones

Ingredients (6 scones)

120g plain flour

1 tsp baking powder (omit if using self raising flour)

80g sourdough starter, discard/unfed, straight from fridge

1 tsp sugar (optional)

40g whipped cream

50g unsalted butter (very cold)

1/4 tsp salt 

130g smoked bacon (6 strips, before cooking)

70g cheddar cheese (grated)

Method:

1. Cut the bacon into small bit (about 1cm pieces) and pan fry it for 8 to 10minutes until it is crispy with golden-brown edges. Drain the cooked bacon thoroughly on paper towels. Press another paper towel on top to blot off as much residual grease as possible. Spread the bacon pieces out so they cool down fast to room temperature. Chill in fridge if necessary.

2. Sieve flour and baking powder into mixing bowl. Add sugar and salt and mix roughly with dough scrapper.

3. Add cold butter and use the dough scrapper to cut the butter into the flour until the mix looks like breadcrumbs.

4. Add the bacon and cheese and mix in using dough scrapper. Add whipped cream and starter, and use the dough scrapper to mix until dough just come together (ok to have small bits of flour). Don't overmix or knead the dough. 

5. Lightly flatten the dough. Then use dough scrapper to divide the dough into two, stack one half over the other and flatten the dough again. Repeat this a few times. This method of stacking dough over itself will result in flaky scone texture. After the final stacking, flatten the dough to about 3cm thick disc. Use dough scrapper to cut into 6 pieces (you can also roll out the dough and cut into smaller pieces, refer to bottom most picture). Arrange the scones 1 inch apart in the baking pan.

6. [optional] Wrap the dough with cling wrap and chill in fridge for 30minutes. 

7. Brush the top of the dough with olive oil and bake in 200 deg celcius pre heated oven for 20 to 25 minutes (middle rack, fan mode). 

 

Bouchon Brownie

Thomas Keller’s legendary chocolate bouchons from Bouchon Bakery are the ultimate elevated brownie. Named after the French word for "cork" due to their traditional cylindrical shape, these treats are deeply rich, intensely fudgy, and packed with pockets of chocolate chips. I don't have the specific cylindrical mold so I bake them in my financier and mini muffin molds.

​The secret to their signature texture lies in two critical steps: a precise alternating mixing method that balances structure and tenderness, and a mandatory two-hour rest time at cool room temperature before baking to hydrate the dry ingredients fully.

Ingredients (makes 14 pieces)

141g unsalted butter

50g plain flour

50g unsweetened cocoa powder (alkalized)

1/2 tsp salt

75g egg

110g sugar

1/4 tsp vanilla paste (1g)  or 1 tsp vanilla extract

80g dark chox chips

Method

1. Divide butter into two halves. Melt one half in a small pan over medium heat, then stir in the remaining cold butter chunks off-heat until completely smooth and creamy but opaque (with small bits of unmelred butter). Set aside.

2. Sift the flour and cocoa powder onto a big piece of parchment paper.  Add salt and whisk together.

3. Combine the eggs, sugar, and vanilla extract in a mixing bowl. Mix on medium-low speed for about 3 minutes until the mixture turns pale, thick, voluminous and reached "ribbon stage"*. It took me 10minutes to hand whisk.

4. Fold the flour mixture and the melted butter to the egg mixture, alternating between the two (dry, wet, dry, wet...) in 3 to 4 additions. Mix just until everything is combined to avoid overworking the flour. 

5. Gently fold in the chocolate chips with a rubber spatula.

6. Cover the mixing bowl tightly with cling weap Set aside in a cool spot (not refrigerator) for 2 hours. This resting period allows the starch molecules in the flour and cocoa to thoroughly absorb the liquids, resulting in a significantly richer texture and a shinier baked crust. Note: The batter can be refrigerated for up to 2 days but should be returned to room temperature before filling the molds.

7. Preheat oven to 170°C (internal), fan mode, middle rack. Coat the cavities of the baking mold well with baking spray. Scoop the rested batter evenly into the molds, filling them roughly three-quarters full. Bake for 10 minutes. The tops should look shiny and set like a perfectly baked brownie. Test with a skewer which should come up clean.

8. Let the brownies rest inside the mold for 10 minutes (so that they will hold their shape) on a wire rack. Place the cooling rack over the top of the pan, carefully flip the whole setup over, and allow them to cool upside down inside the molds for a few minutes before gently lifting the pan away.

9. The brownies can be kept in a covered container for up to 3 days.

* Visual cue for ribbon stage:

When you lift the paddle attachment out of the bowl, the batter should fall back down slowly in a thick, continuous, ribbon-like trailing fold.

​The 3-Second Rule: The trail that lands on the surface should hold its shape and remain visible for a full 3 seconds before slowly melting back into the rest of the batter.

​Texture & Color: The sugar should be mostly dissolved, and the mixture will look pale ivory, glossy, and highly aerated (similar to a soft, fluid marshmallow fluff).

Cilantro Lime Rice Bowl with Chicken

Ingredients (serves 2 pax)

For the Chicken:

​500g chicken thighs (boneless)

​1 tbsp olive oil

​1 tsp garlic powder

​1 tsp ground cumin (substitute: coriander powder)

​1/2 tsp onion powder

​1/2 tsp smoked paprika

​1/2 tsp celery salt

1/4 tsp black pepper

Juice of 1/2 lime

For the rice:

1 cup rice (around 156g)

300ml chicken stock

1 clove garlic (finely minced)

zest of 1 lime

1-2 wedge of lime

15g finely chopped fresh cilantro

pinch of salt

Method:

1. Rinse the rice until the water runs clear, and set aside. This is to remove the surface starches, ensuring the rice grains stay beautifully separate and fluffy after cooking later.

2. Marinate the chicken for at least half an hour. Heat up cast iron skillet till it smokes. Pan fry the chicken over medium heat until the skin is crispy. Flip the chicken and pan fry until the meat is cooked. Transfer the chicken to a serving plate and squeeze fresh lime juice over the chicken.

3. Leave 1 tablespoon of chicken fat (rendered from step 1 above) in the cast iron skillet. Over low heat, saute the minced garlic for 1 minute. Then add the rice the rice and stir until the garlic is fragrant and the rice grains look slightly transparent and toasted.

4. Transfer the rice to the pot filled with chicken stock. Stir in salt and lime zest. Cook the rice as per normal (i.e. bring to a boil, then reduce heat, and simmer for 12 minutes until the rice is tender.) Once the rice is cooked, let stand for 5minutes. After 5 minutes, fluff the rice. Add lime zest, lime juice and chopped cilantro, and mix into the rice.

5. Assemble the rice and chicken together with sides like fresh lettuce, salsa (recipe below) and fresh avocado (cut into cubes).

Salsa recipe:

Combine 90g corn kernels, 1 medium tomato (de-seed and cut into cubes), 3g olive oil, 1g salt, 10g lime juice

kueh salat

香兰糯米糕

Steamed glutinous rice topped with pandan coconut custard. This kueh is best prepared fresh and eaten fresh 😋😋

Ingredients: 17cmx10cm rectangular dish/pan, which makes 12 pieces of kueh 5.5cm x 3cm x 3cm

Glutinous Rice Layer (Bottom)

100g glutinous rice

1/4 tsp salt

40g coconut cream

25g water 

1 blade pandan leaf (knotted), optional

3 pieces of blue pea flower (optional) + 8g hot water

Pandan Custard Layer (Upper)

130g eggs (2 whole large eggs + 1 yolk) - lightly beaten

100g coconut cream

45g pandan extract

40g sugar

12g plain flour

7.5g tapioca flour

pinch of salt

Method:

Prepare the Bottom Layer

1. Wash glutinous rice to remove excess starch and soak for at least 4 hours. 

2. Drain out the water from the soaked glutinous rice. 

3. Lightly oil the dish/pan or lay a piece of banana leaf in it (the banana leave will impart a subtle aroma that makes the kueh more fragrant) 

4. Transfer drained glutinous rice into dish/pan. Add the salt, water and coconut milk into the pan and stir to mix in. Place the pandan leave on the rice. 

5. Steam over high heat for15min and fluff the rice with a fork. Steam again for 5 to 10mins. Then, remove the pandan leave and immediately compress the rice with a spoon and set aside in the steamer to keep the rice warm.

Prepare the Upper Layer

6. Sieve the flours and mix with sugar.

7. Use a whisk to stir the coconut cream into the flour to form a smooth paste.

8. Add the eggs and pandan extract, and use the whisk to mix in.

9. Strain the mixture through a fine-mesh sieve twice into a pot.

10. Use bain-marie (double boil) method to cook/whisk the mixture over low heat until it just begins to thicken (mixture feels 'heavy' like a thick pouring cream, NOT a paste). Make sure to stir constantly so that it doesn’t get lumpy.

Final Steaming

11. Check whether the compressed glutinous rice in the steam is still warm. If not, re-heat in the steamer for 3 mins. If the surface of the rice looks a bit dry, lightly mist it with a tiny bit of hot water to enable the custard to stick to it.

12. Pour the custard over the rice and remove floating bubbles. Cover with aluminum foil so water condensation will not drip onto the kueh surface. Alternatively, wrap the lid of the steamer with a cloth.

13. Steam over medium-low heat for 35mins. Keep the steamer lid slightly ajar by placing a chopstick in between the lid and the steamer. This prevents the custard from overheating and ensures a glass-smooth surface. The kueh is ready once the custard firms up and has a slight matte sheen. 

Note:

- If the water boils too vigorously, the custard will develop holes and become bouncy or rubbery rather than creamy. 

- If center ripples like water or looks liquid, it is not done.

- If the surface is puffing up or doming, it is overdone.

- The custard will continue to firm up significantly as it cools. It it looks perfectly firm while it's still in the steamer, it will likely be too hard once cold. You want it to be just set.

10. Remove from the steamer and let it cool completely in room temperature (at least 4 hours) before removing from the pan or cutting the kueh. Use a plastic knife or dough scrapper to get a smooth and clean cut. 

11. Kueh Salat is best eaten within 1 or 2 days. Store unfinished kueh in the fridge for up to 3–4 days. Bring to room temperature or re-steam lightly before serving.

Cheese Cookie

Ingredients:

89g Parmigiano Reggiano cheese, finely grated

89g plain flour

60g unsalted butter, cold

11g egg white (about 1 tablespoon and 1 teaspoon), lightly whisked. 

1g salt

Method:

1. Place flour and butter in a mixing bowl. Use a dough scrapper to cut the butter into the flour. Keep 'chopping' and tossing the flour over the butter until the pieces are about the size of small peas.

2. Add the cheese and use the dough scrapper to fold and cut the cheese into the butter-flour mixture until it looks uniform and crumbly.

3. Add egg white and continue to use the dough scrapper to fold and cut into the mixture. The dough should hold together when squeezed. Otherwise, add a little more egg white.

4. Transfer the dough to work surface and use the heel of your hand to smear the dough away from you once or twice. This is called frisage, it will create very thin layers of butter and cheese. Use the scrapper to bring the dough together and form a log about 4-5cm in diameter. Wrap the log tightly in clingwrap and chill in the fridge for at least 1 hour.

5. Preheat oven to 160 degree celcius, fan mode. Using a sharp knife, slice the log into rounds of 5mm thick. Place on a baking tray lined with parchment paper. The sliced rounds should be cold when they go into the oven. If they have warmed up while you were slicing, put the entire tray of sliced rounds into the fridge for 10minutes before putting into the oven.

6. Bake the cookies for 10minutes until they are a deep golden brown. Let them sit on the tray for a few minutes to crisp up before moving them to a rack. As soon as the cookies have cooled down, transfer them to an airtight container.

Creamy Carbonara

Ingredients

100g spaghetti

3 pieces of back bacon

50g whipped cream*

10g Parmigiano Reggiano (finely grated)

​30ml reserved pasta water (starchy water is crucial here for the sauce to cling)

black pepper

Method:

​1. Crisp the Meat: Pan fry the bacon in a large skillet until crispy. Turn the heat to low.  

​

2. Infuse the Cream: Pour the whipping cream directly into the skillet with the meat and rendered fat. Add a dash of black pepper. Let it simmer gently for 1–2 minutes until it begins to reduce and thicken slightly.

3. ​Emulsify: Add your cooked pasta and pasta water to the skillet. Toss to coat the noodles in the simmering cream.

​4. The Cheese Fold: Turn off the heat completely. Sprinkle the Parmigiano Reggiano over the pasta in three stages, tossing vigorously between each addition.

​Note: Adding the cheese in stages prevents it from clumping into a single ball.

​

5. Adjust Consistency: If the sauce looks too thick, add one more splash of pasta water.

Serve hot!

Dango

  団子, だんご

Dango is a Japanese mochi dumpling dessert made using glutinous rice flour. It is one of the easiest Japanese dessert to make. 

Ingredients:

150g Glutinous rice flour - I use Shiratamako (白玉粉), Japanese short grain glutinous rice (mochigome)

184g silken tofu (1.23x of flour)

matcha green tea powder (optional)

water for boiling

bamboo skewers (optional)

Method:

1. Soak bamboo skewers in water.

2. In a mixing bowl, add glutinous rice flour and use dough scrapper to 'chop' the coarse flour granules into smaller pieces (for easier kneading later).

3. Add the silken tofu into the mixing bowl and use dough scrapper to mix until the texture resembles scrambled eggs. Use your hand to knead the mixture into a smooth and pliable dough, as soft as the earlope when pressed. It should not be sticky. If the fough cracks easily, add a bit of tofu. If it is sticky, add a bit of glutinous rice flour.

4. Shape into balls of 10g each. For green coloured dango, take out a portion of dough and mix in matcha powder. I used 2g matcha powder for 100g of dough. Note that the green colour only shows after boiling the dango balls.

6. Boil a small pot of water over medium heat. Hently drop the dango balls into the boiling water. Cook until the dango balls floats to the surface. Once the float, let them cook for 2 minutes longer to ensure they are cooked through.

7. Scoop the cooked dango balls out and transfer them to a bowl of ice water. Once cooled, transfer the dango balls to a plate.

8. Thread the dangos through a skewer,  if using.

9. Add your preferred toppings e.g. red bean paste (anko) and roasted soy powder (kinako).