Brioche with maybe-genius Marzipan

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Qu’ils mangent de la brioche.

(not quite “Let them eat cake”. More like “Let them eat really rich buttery yeasted bread”)

Okay Marie Antoinette, if you insist.

When I was in Paris, I ate my weight in brioche. It’s astounding how something packed with butter and eggs can taste like it is made out of air. Proof: my dad commented offhandedly after tasting this brioche how airy it was, and that I must’ve not used a lot of butter. (I chortled. Chortled.)

Ethereally light, cloud-like, melt-in-your mouth– to me, that’s the sign of a superb brioche. Continue reading →

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Steam-baked Black Sesame Milk Rolls

I’m a total carbivore. When my family goes out for dim sum, our must order items are the usual ones– har gow, sew mai, beef cheung fun, egg tarts. We’ve had our fair share of super soft, melt-in-your mouth baked (not steamed) BBQ buns. Soft enough for me to examine its texture and wonder how it was achieved. These rolls were made in pursuit of that melt-in-your mouth quality.
I started off with the hokkaido milk recipe buns, but made a few notable changes to both the ingredients and method. And guys. The results were brilliant.

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Chai Black Sesame Pulla

 I’m bringing you my love of all things chai, black sesame & carbs to present to you…chai black sesame pulla! What is pulla? I’ve never heard of it either, until I stumbled across Pinch of Yum’s stunning loaf. According to Wiki it’s a mildly-sweet Finnish sweet bread, flavored with crushed cardamom seeds and sometimes raisins or sliced almonds. This bread neither has cardamom nor raisins nor almonds so I don’t know if this qualifies as pulla anymore, but let me tell you, this is one of my favourite yeast doughs to work with, bake, and inhale.

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Salted Honey Mascarpone Banana Bread

I am a banana bread freak, plain and simple. Over the years, I’ve experimented with many, many different variations, and all sorts of combinations of fat/sweetener/flours/flavours: creaming the butter, vegetable oil, coconut oil, avocado, apple sauce, greek yogurt, mascarpone, buttermilk, honey, maple syrup, coconut sugar, no sugar, peanut butter, tahini, black sesame, cherry, chocolate, almond, oat flour, spelt flour, whole wheat flour, coconut flour etc. etc. etc.

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Ube-Swirl Hokkaido Milk Bread

Guess what guys.
I faced my demons. I baked yeasted bread, not quick bread. After my yeast failure two years ago, I’ve became satisfied with making loaves and loaves of banana bread. I was banana-bread obsessed for a good year (until I finally cracked the code!). But that will be a future post.

If you have a good mixer, putting together this bread will be a breeze. There is a preliminary step of making the tangzhong, a roux made from flour and water heated to 65°C. It makes the bread magically tender, soft and asian-bakery-like.

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