Thursday, November 27, 2014

Loaf Singapore

Loaf is the brainchild of celebrity chef Sean Armstrong. His vision of producing high quality handcrafted breads & baked goods led to the opening of Loaf bakery in Auckland, New Zealand in 2004. 

Loaf’s unique style, great service and delicious products rapidly grew the brand’s popularity. It has now supplies thousands of loaves & specialty cakes every week to restaurants, food stores & cafes across New Zealand, Hong Kong & Singapore.

Loaf has recently launched its delicious sweet range across many of Singapore’s Cold Storage, NTUC Fairprice, Market Place outlets & Cheers. Being Halal certified, Loaf only uses natural flavours & ingredients. Thanks to Loaf & mutant communications for giving me the opportunity to try out these mouth watering mini bites.

Frankly speaking, I am not a sweet tooth person but I find the level of sweetness in their products just to my liking! Besides that, I also love their pretty packing. Each pack (Mini Loaf bites, 120g) consists of 6 bite sized pieces. I can’t simply stop after I popped the first bite into my mouth! 

These are the few treats that I had tried.
Rocky road Bites - A delicious gluten-free treat, the classic rocky road includes perfectly toasted nuts, soft marshmallows, chewy fruit jubes with loads of chocolate. 
Cranberry Pistachio Bites- A classic muesli slice with a twist! Bursting with cranberries, toasted pistachios and honey, the cranberry and pistachio mini bites will have you wanting more.
Brownie Bites- Ultra decadent brownie. Tastes so much like fudge that one piece packs as much flavor as candy – without being over indulgent.

Chef Sean is coming to Singapore soon. I can’t wait to meet him & looking forward to understand his vision for food.

Monday, November 24, 2014

Tomato Rice

2 cups rice
1 cup water
2 medium tomato
broccoli cut to florets
2 cheese sausages, sliced
Liv salted butter, cut into cubes
salt & pepper

1. Rinse rice & add water into rice cooker. Add salt & pepper into it, mix well.
2. Remove tomato stem & make a criss cross slit on the bottom side of the tomato. Place it into the centre of rice cooker.
3. Add in the broccoli & cheese sausages. Add butter cubes & cook the rice.
4. While waiting for the rice to get cooked, fry some anchovies.
5. When the rice is cooked, mash tomato with a rice paddle & toss well. Top the rice with anchovies & serve immediately.

Saturday, November 22, 2014

Christmas Baking Workshop

Tired of having a traditional log-cake for your Xmas?
How about baking your own Patterned Xmas Swiss Roll! 

Sunday, November 16, 2014

Specially For You


Tuesday, November 11, 2014

Hokkaido Chiffon Cupcakes

Hokkaido Chiffon Cupcakes
(recipe adapted & modify slightly from Peng's Kitchen)

3 egg yolks
45g oil
65g plain flour
60ml milk
2 tsp pandan paste
3 egg whites
45g sugar

1. Sift flour. Add in yolks, milk, corn oil & whisk until thoroughly blended.
2. Using a electric whisk, beat whites until foamy. Gradually add in sugar & whisk on high speed until stiff peak.
3. Scoop 1/3 of the egg whites into the yolk batter & blend well. Pour the batter into the remaining egg whites & quickly fold till combined.
4. Scoop the batter into cupcake holders. Bake in preheated oven at 160C for 20mins.

Wednesday, November 5, 2014

Juz for you

A simple cake to celebrate my hubby's birthday =)

Saturday, November 1, 2014


  This post is sponsored by LIV butter. Try a Liv butter today!
Eat it plain or with jam, both taste great!

(Recipe adapted from Carol)   

Milk yeast mixture
125g milk
1 tsp yeast
50g sugar
65g bread flour
*Warm the milk slightly & add in yeast. Wait 5mins for the mixture to 'bloom' & add in sugar & bread flour. Cling wrap & proof for 1hr.

Main dough
380g bread flour 
200g Liv salted butter
4 eggs
1/2 tsp salt

1. Mix all ingredients together with the milk yeast mixture except butter for 5mins. Add in butter & continue to beat for another 5 mins till the dough is smooth & shiny. Remove from mixer & proof for 2hrs.

2. Put the proof dough into fridge for 2hrs to let the dough harden slightly.

3. Shape the dough & proof for another 1hr. 

4. Bake in a preheated oven @ 190C for 15mins.