Another No Frill Simple Basic Recipe–Sugar Rolls (瑞士糖卷)



I doubt if there is any one who does not like Swiss Rolls. I love Swiss Rolls, the simpler the better. Sugar rolls are always my choice when I buy Swiss rolls.0


I have one post on Swiss rolls previously but as I have used the wrong baking tray, my Swiss rolls were rather thin and I have never ever promoted that post. However, if you are keen to have a look, you can refer to Vanilla Swiss Rolls.


After that trial, I have decided to buy a tray specifically for Swiss roll. Today, I have tried another rather simple recipe from one of my favourite blogger, Aunty Yochana’s Sugar Roll Recipe recipe. Her Swiss Rolls look good and her ingredients and method are simple . That sums up the reason that I am trying out her recipe today.


Yes, the recipe did not fail me. It yields a soft and fluffy Swiss Rolls that I am looking at. Kids were fighting for the Swiss rolls after I have ended my picture taking session.


Some friends are telling me that their Swiss rolls always cracked and asked me for a reason. Very frankly, I do not know, most of my time, my Swiss rolls did not crack. Cracking, in my humble opinion, will mean the cake is too hard or dry and that could be due to: recipe problem, did not roll the cakes when hot to warm and finally, over bake the cake.


I did not even take any special precautionary measure in rolling the cake. I just roll the cake as long as my hand can handle it. I found that the cake is rather spongy and easy to roll without much a problem.




Recipe adapted from : Aunty Yochana’s Sugar Roll Recipe

Servings: 9” x 12” baking tray of Swiss Roll


  • 4 eggs – separated into egg yolks and egg whites
  • 100 grams of cake flour
  • 20 grams of condensed milk
  • 80 grams of icing sugar
  • 40 grams of corn oil
  • 1/4 teaspoon of vanilla essence (optional)
  • 1/2 teaspoon of baking powder
  • Additional icing sugar for dusting the Sugar rolls

Whipped Cream

  • 1/2 cups of fresh cream for whipping
  • 2 tablespoon of icing sugar




  • Pre-heat oven to 200 degree Celsius

  • Line a 9” x 12” baking tray with baking paper. Get another one more piece of paper which is about at least 2 cm longer than the first baking paper. Set aside for later use after the Swiss roll is baked.


  • In a whisking bowl, put the egg whites. Beat the egg whites until foamy, gradually add in the icing sugar tablespoon by tablespoon. The egg white will expand and reach the soft to hard peak in 2-3 minutes. Add in the egg yolk one by one and follow by the condensed milk.  Beat for another 3-4 minutes.

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  • Stop the machine and sift the baking powder and cake flour into beaten eggs. Fold carefully until well mixed.  Add in the corn oil and fold in until well combined. Transfer the batter to the baking tin.


  • Bake in the pre-heated oven of 200 degree Celsius for 10-12 minutes until the top turn golden brown. Meanwhile, get ready the other piece of baking paper, dust some icing sugar on top of the baking paper.


  • After taking out from the oven, take out from the baking tin. Use something to level the cake if necessary.  Quickly turn the cake with the bottom of the cake facing you and placed the cake on top of the piece of baking paper dusted with icing sugar.. Tear off the first piece of baking paper. Take the width of the cake and roll the cake (like the way of rolling the Sushi) and make sure that the ending portion is facing downwards. Let it cool completely in this position. (Note that it is important that you do this as soon as the cake is out of oven and as soon as your hand can handle the heat from the cake. You can use a towel to roll together if you want. When the cake dries up, it will be difficult to roll.)

  • While the cake is cooling, beat the fresh cream with icing sugar until hard peak. Set aside for later use. Keep in the refrigerator if the cake is not ready and weather is hot.


  • Once the cake is completely cooled, open the Swiss roll and spread the cream on the cake, roll it back and dust with additional icing sugar. Cut into 2 cm thick and  chilled the Swiss roll before serving if necessary.




As you can see, I did not take precautionary measures in rolling the cake. Therefore, I believed that it is the credit of the recipe . The cake is very spongy, fine texture and easy to roll. Do give it a try and most important of all, roll your cake as soon as your hand can handle the heat when the cake is out of the oven.


Hope you like the post today. Cheers and have a nice day.


  • For more recipes, you can refer to my RECIPE INDEX (updated as at 21 March 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  


Is It Not Yam And Rice Are Both Staple Food?–Yam or Taro Fragrance Rice (芋头香饭)



Yam rice is a fragrant rice usually served with Bakuteh (Pork Rib Tea or 肉骨茶)and I can’t recall if my late mum have ever prepared it. However, it was one of my favourite dish  when I am dining in Bakuteh stalls  in Kuala Lumpur and Singapore.


Sorry for not being humble, I knew this is a very simple recipe and most important of all, the essential ingredients of this rice dish are mushrooms, small dry shrimps and yam that create a difference with other rice dishes. 


I told my personal friends that I blogged what my family are eating and I don’t blog extremely exotic cuisines that  nobody will be eating the food after my picture taking session. I blogged practical and easy recipes that may benefits busy house chefs in their daily consumption.


While I was doing my marketing yesterday, I saw some yam in the wet market. Prices are reasonable and appeared to be rather fresh. I have decided to buy one and cooked this rice dish. Usually, when I buy the yam, I will press the yam. If the yam is firm, it is generally quite good. I will ask the vegetable seller to cut the bottom part of the yam for me and most will do as it is a rather standard practise. If I found that the yam is whitish and starchy, I will buy the yam. But yam, though a root plant, cannot keep for long. It is best to prepare it one or two days after your purchase. It had to be kept in a cool airy area.

For today’s post, I have prepared some braised trotters to go with it. If you are interested to know the recipe, you can refer to Chinese Style Braised Pork Knuckles (中式卤蹄膀)



Servings: 6-8 adult servings


  • 3 cups of white rice – cleaned
  • 250 grams of yam or taro – skinned and cut into cubes
  • 250 grams of minced meat
  • 100 grams of baby shrimps or dry shrimps – soaked
  • 100 grams of winter mushroom – soaked and sliced into small pieces
  • 4 shallots – sliced thinly
  • 3 stalks of spring onion – White portion only – chopped
  • 3 tablespoons of cooking oil (not in picture)
  • 2 tablespoons of oyster sauce
  • 1 tablespoon of dark soya sauce (not in picture)
  • 1 tablespoon of light soya sauce
  • 1 teaspoon of white pepper.

Garnishes (optional)

  • Some deep fried peanuts
  • Some cooked or ready made chestnuts
  • Additional deep fried shallots
  • Some chopped coriander/Chinese celery/spring onion



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  • In a hot wok, put the oil and add in the chopped garlic and white part of spring onion. Sauté under medium to high heat until fragrant but before turning golden. Add in the mushroom slices, baby shrimps and white pepper. Stir fry until the shallot are golden. You should smell a mixture of aroma from the dry shrimps, mushrooms and shallots. Add in the minced meat, stir fry until well mixed (about 1 –2 minutes). Add in the taro and and uncooked rice.


  • Stir fry until well mix. Add in all the condiments (oyster sauce, light soya sauce, sugar or seasonings of choice, dark soya sauce). Stir until well mix. In this stage, you can adjust the colour of the rice to see if it is too light to your preference. If yes, do add in a bit more dark soya sauce. This recipe’s provide you the minimum seasonings. You can also take this opportunity to take a grain of rice and taste whether it suits your family’s taste buds.

  • Once done, transfer the rice to the rice cooker. Add in about 2.5 cups of water stir well and cook according to your rice cooker instruction. Note that the water of the rice have to be slightly less as it had already absorb part of the liquid from what you have stir fried earlier. Otherwise, your rice can be rather soggy.


  • If you want, you can continue to use the wok to cook your rice. Add in the water and cook under medium heat, occasionally stir fry the rice. Cook the rice until it dries up and becomes soft. For this method, it is best that you use a non-stick wok.

  • For serving, have your rice in a serving plate or bowl, top with garnishes such as chopped spring onion, peanuts, chestnuts and additional shallot. Can be a standalone rice dish or part of the dish in a typical Chinese set meal.



This is a simple recipe. Whether or not your rice is fragrant will very much depend on the first part of stir frying your shallots and dry shrimps. That is the critical part of the recipe. Remember to use slightly less water to cook your rice if you prefer beautiful grainy rice.


Flexibility of the dish is there, you can always add Chinese sausages instead of minced meat and if you are game enough, use lard instead of normal cooking oil will provide you a totally different fragrance..


Hope you like the post today. Cheers and have a nice day.


  • For more recipes, you can refer to my RECIPE INDEX (updated as at 21 March 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  


Four Seasons Blog Hop #52 (29 May 2014)

Four Seasons Blog Hop - Easy Life Meal & Party Planning

Welcome to the Four Seasons Blog Hop

A party where we can celebrate the greatness that each season brings to our lives.
To be interested in the changing seasons is a happier state of mind than to be hopelessly in love with spring.
Thank you to everyone who shared their wonderful creations last week and to all of you who are joining us new this week!
Meet Our Hosts:

Four Seasons Blog Hop Hosts

Terri/Shawna – Easy Life Meal & Party Planning Bloglovin  Google+  Facebook  Pinterest  Twitter Kenneth – Guai Shu Shu  RSS  Google+ Facebook  Pinterest Twitter  Webstagram  Tumbler  Lynn – Turnips2Tangerines  Bloglovin  Google+  Facebook  Pinterest  Twitter Sandra – Scruptilicious4You Bloglovin Google+  Facebook  Pinterest  Twitter

So Let’s Get This Party Started!! Share your  food creations, gardening, clever projects, tablescapes, decorations, party themes, and inspirational knowledge … Ok, you get the point.  Join us every Thursday (opens Wednesday evening at 6:00 pm). Please stay for awhile and show some love to the guests, join us in the fun and grab a button.

Four Seasons Blog Button
We will share your posts in a variety of ways on Pinterest, Twitter, Facebook and Google Plus.  We will also have features of the week! Be sure to follow our Four Seasons Board on Pinterest!  By participating in this linky party, you agree to have your posts shared on social media and Pinterest and to receive email and Google notifications for reminders about the party. If you don’t want to receive notifications, please let us know.

Featured Bloggers

Ms. enPlaceThis week we are featuring a blogger who we always look forward to seeing what she has been up to each week! Every Sunday evening she hosts See Ya in the Gumbo party.  Please stop by and check out her blog and say hi while you’re there. Meet Michele Menche whose blog is a “. . . story of life in Louisiana, told through Cajun & Creole food. It’s my story of rediscovering Louisiana after living out of state for 12 years. I hadn’t realized the uniqueness of my culture…the people, the food, the music, until I was no longer surrounded by it. Hope you find it unique too.





  • For more recipes, you can refer to my RECIPE INDEX (updated as at 21 March 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  

Basic Siu Mai Recipe– Siu Mai Dumpling (烧卖)



Siu Mai Dumpling (烧卖) and Prawn Dumplings (虾饺)are two of the items that the family never miss ordering when we frequented a Dim Sum restaurant. My kids especially my boy love siu mai. Since I have not prepared siu mai for quite a while, I have decided to prepare today and share with  my readers this simple recipe of siu mai.


Yes the recipe is simple and most recipe in the net are of almost the same ingredients. Therefore, taste of the siu mai is rather standard, some springy minced meat full of aroma of minced pork and prawns.


I have intended to get some crab roe for the siu mai. I try 2 supermarkets and a wet market, I gave up and decided to use the more economical green peas and wolf berries for the decoration. This siu mai was prepared using minced pork, however, you can always used minced chicken if you prefer.


This siu mai is rather big (about 75 grams) each  and of course you can prepare a smaller one if you wish. The rationale of preparing this huge siu mai is because it is easier to serve my family and serve my time of preparation. Normal siu mai should weigh about 50 grams.




Servings : About 9-10 siu mai of 75 grams


  • 400 grams of minced pork belly (or lean meat) or chicken drumstick*
  • 200 grams of raw prawns – coarsely chopped
  • 1 tablespoon of corn starch
  • 2 teaspoons of light soya sauce
  • 2 teaspoons of Chinese cooking wine
  • 2 teaspoons of sesame oil
  • 1/2 teaspoon of white pepper
  • 1 winter mushroom , soaked and cut into small pieces (optional)
  • Pinches of salt
  • 10-12 sheets or round wanton skins

* Note that the minced pork / chicken have to be as fine as possible. You can ask the butcher to mince twice or thrice for you. In this illustration, it is slightly coarse because it was minced once. I can always use a food processor to mince it again but I prefer some coarser meat to bite.


  • Some green peas
  • Some crab meat (optional)
  • Some wolf berries




  • Chopped the fresh prawns coarsely. Note that I have used cooked prawns for this illustration. Add to the minced meat. Add all the ingredients except garnishes and wanton skins. Use a chopstick to stir well and marinate for about 1 hour in the refrigerator.


  • Get ready a small Chinese tea cup. Put a piece of wanton skin as centre as possible. Press down to follow the shape of the cup. Fill the cup /wanton skins will the minced meat. Take out the siu mai from the cup, pat the sides with some water to ensure that the sides stick to each other. Top with the desired garnishes. Transfer to the steamer tray. You can either have some carrot or cabbages or even baking paper in the steamer tray. Place the siu mai on top of the carrot/cabbages/baking paper (aim is to prevent it from sticking to the steamer).  Note: This is how I do it for this illustration. The reason is to ensure consistent sizes of the siu mai prepared.  However, you can always just put 1-2 tablespoon of minced meat on top of a flat piece of wanton skin, pull up the edges with the centre expose.


  • Steam in the steamer for 8-10 minutes. Use a skewer to insert into the centre and if it comes out clean, the siu mai is consider as cooked. Best served warm as a snack or a side dish of a family meal.



A very simple recipe to share. Nothing to shout about. This recipe is rather standard, what actually attract one is the neatness of the siu mai and the garnishes. If you are able to get hold of the crab roe, use it and it will immediately transformed into a classy snack. If you can’t and I have not think about it until now, use salted egg yolk, that is an equally good alternatives. Lastly remember that you can reduce the size to the size that you want.


Hope you like the post today. Cheers and have a nice day.


  • For more recipes, you can refer to my RECIPE INDEX (updated as at 21 March 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  


Cranberry Cream Cheese Bread (蔓梅奶酪面包)



I had always wanted to prepare this bread but I have never take a move to prepare it as I have either forget to buy cream cheese or cranberries. Since I have both items at home yesterday, I have decided to give it a try.


In the internet, most recipes have called for the use of tangzhong (water roux method). However, I am rather reluctant to try since I prefer a simpler recipe. In the process of searching, I have stumbled across this rather quick recipe with simpler ingredients and method… 


When I was preparing the bread, I knew it will be a soft bread. For the first proofing, it requires to proof until 3 times bigger. In addition, the bread dough is very sticky and shaping handling is quite a challenge. But when I took the first bite, it confirmed that it is a very fluffy soft bread, resembled those that I have purchased from the famous bakery chains Bread Talk or Barcook Bakery.


As the original recipe requires about 250 grams of cream cheese, what I have on hand is only about 120 grams of cream cheese, therefore some of the buns have no fillings in it.. I thought it might also good to prepare the buns to show readers how the fluffy the buns are.




Recipe adopted from : Cream Cheese Bread

Servings: About 15-16 pieces


  • 300 grams of bread flour
  • 200 grams of top flour or cake flour or pao flour
  • 250 grams or ml of lukewarm water.
  • 20 grams of milk powder
  • 100 grams of castor sugar
  • 100 grams of butter or margarine
  • 5 grams of salt
  • 1 egg
  • 1 packet of instant yeast (11 grams)
  • 60 grams of cranberries (soaked)


  • 250 grams of cream cheese (at room temperature)
  • 150 grams of condensed milk (substitute with 100 grams of icing sugar)



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  • Put all dry ingredients  (except butter) in the mixing bowl, use a tablespoon to stir and make a well in the centre. Crack the egg and put in the lukewarm water. Use the tablespoon to stir until a sticky dough is form. Transfer to the mixer with a dough hook, beat the dough at medium speed until the dough are smooth (about 5-6 minutes). Add in the soften butter, beat using high speed until the dough leaves the side of the mixing bowl (about 10 minutes). Add in the cranberry and “beat” until well mixed (about 1-2 minutes).

  • Transfer the dough to a flat floured surface, lightly knead until it is smooth. Proof in a greased bowl until it is TRIPLE in size (it took me about 40 minutes in the hot morning). Note that this dough is rather sticky, if it is difficult to handle, add in bread flour tablespoon by tablespoon until you can shape the dough.


  • While your dough is proofing, cream the cream cheese until light and fluffy. Add in condensed milk and beat until well combined. Chilled in the refrigerator. Chilling is to facilitate the wrapping process. After you beat the cream cheese, please take some and taste if it suits your taste bud. You can either add some castor sugar or more condensed milk if you found that it is not sweet enough.

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  • Once the first proofing is done, transfer out to the floured surface, divide the dough into 75 grams per bread (or your desired size). Lightly knead the dough, flatten it using a rolling pin. Put 1-2 tablespoons of cream cheese on the dough, seal the edges and use the rolling pin to flatten the dough as flat and as round as possible. Transfer to the greased baking tray and let it proof until double in size. Leaves adequate space for the expansion. 

  • Pre-heat the oven to 190 degree Celsius.

  • Once the second proofing is done, bake in the oven for about 15 minutes or until the top of the bread turns golden brown. (Subsequent to the issuance of this post, some readers have highlighted that in order to make it flat, topped the tray with the dough with another baking tray, as such, the dough will not rise above the height of the baking tray. In this case, you will need to grease the bottom of the top baking tray).



This is a rather simple recipe except the dough is slightly soft and more difficult to handle. Add more flour if you feel that it is too sticky. Do give it a try and let me know about the outcome of your bakes.


Hope you like the post today. Cheers and have a nice day.


  • For more recipes, you can refer to my RECIPE INDEX (updated as at 21 March 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  


Simple Homemade Curry Chicken and Golden Pillow (咖喱鸡, 咖喱面包鸡)



I think I will not do justice to my blog if I did not blog one of my favourite childhood dishes, curry chicken and potatoes.


When I was young, my late mum used to prepare this dish once in a while. She will go to the backyard to pull out some fresh lemon grass, turmeric, galangal and pound using a mortal and pastel together with some common household herbs such as shallots, garlics, chilli, ginger and etc. Preparation was rather fast and then there was no premix available. Therefore, every family will have their own concoction of spice mix or rempah.  


Yesterday, I have decided to replicate what my mum have prepared years ago. However, I have also decided to add in a few more spices that I have at home. Having homemade curry paste  have one advantage, I can easily adjust the spiciness of the curry to suit my kid’s taste buds. In addition, you can prepare 5-6 servings in one attempt, cooled and keep it in the fridge.


After the dinner, I prepared a bread dough and wrapped the leftover curry inside the bread dough, baked and become a curry chicken bread commonly sold in Singapore and Malaysia.


The bread recipe that I have chosen are simple 40 minutes bread roll recipe. It is faster and suits this recipe well because curry can turn bad rather easily in Singapore and Malaysia’s hot weather.


The curry looks very spicy but it is not. I did not actually knew the reasons but I believed it is due to the brand of chilli powder that I used. I don’t usually used fresh turmeric and chilli in the blending with other ingredients with fear of staining my blender and  difficult to wash. Therefore, I usually resort to the use of ready made chilli and turmeric powder.


Is preparation difficult? It is not nowadays, with the help of blender, ready made herbs powder, the process of preparation can be shortened significantly. The recipe lists out quite a number of the spices and I have to highlight that it will definitely not a complete list but most are optional . Quantities used for these herbs and spices may needs only 1/2 a teaspoon or less, therefore you can safely omit it..



Servings: About 5-6 adult servings


Spice mix (Rempah)

  • 10 cloves of garlics
  • 10 shallots
  • 2 stalks of lemon grass
  • 2 cm long of fresh galangal
  • 2 fresh chilli/10 dry chilli or 2 tablespoons of chilli powder (depending on taste buds)
  • 2 cm long fresh turmeric or 1 tablespoon of turmeric powder
  • 1 tablespoon of coriander powder (serbuk ketumbar)
  • 1/2 teaspoon of cumin powder (serbuk jintan manis)*
  • 1/2 teaspoon of fennel powder (serbuk jintan putih)*
  • 10 candlenuts – soaked (buah keras)*
  • 2 cm long of shrimp paste (belachan)


  • 4 large potatoes – cut into smaller pieces
  • 4 chicken drumsticks – cut into smaller pieces
  • 2 stalks of curry leaves
  • 1 packet (200 ml) of thick coconut milk
  • 3-4 tablespoons of cooking oil.

Items marked * are optional



  • Peel the potatoes, clean and cut the chicken into desired sizes (best to be about 3 cm x 3 cm  or bigger so that it can withstand long hours of cooking). Marinate your chicken and potatoes with some of the turmeric powder if you wish for half an hour. In recent years, I have by passed this step and cook with freshly cut chicken and potatoes. However, I will leave the curry to rest for at least one hour before i serve the curry. Then the meat will be flavourful enough.


  • In a blender, put all the spice mix (rempah) ingredients in the blender, add some water just enough to cover the ingredients, blend until fine. Set aside. Meanwhile, add some water to the dry powdery spices to make a paste.
  • In a big pot, heat up 3-4 tablespoons of cooking oils. Put in the rempah ingredients and the spices paste.


  • Use medium to low heat to stir fry these herbs and spices until the colour had darkened, aroma starts to permeate the house and volume has starts to shrink due to loss of water vapour. It will take about 10-15 minutes.  If in the initial stage of stir frying process, you find it hard to stir fry, add in more oil. Once the rempah is cooked and it will become drier and oil will be secreted out.

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  • Add in the curry leaves,  meat and potatoes. Stir fry for 2-3 minutes until it is well mix. Add water to cover about 3/4 of the chicken and potatoes (more water will be secreted out during the cooking. Therefore, you can monitor and add more water in the process). Bring the curry chicken to boil and turn to medium heat to simmer the chicken and potatoes until it is soft (about 15-20 minutes) . Add in the thick coconut milk and seasonings (suggested: salt and sugar). Once boiled, off the heat. Cover the lid and let it rest in the pot for at least 1/2 – 1 hour for the meat to fully absorbed the flavour.

Preparation of Curry Chicken Bread Aka Golden Pillow

  • I will not share the bread recipe here, but if you are interested, my suggested recipe is 4o minutes bread roll recipes here.  In my humble opinion, a quick bread recipe is preferred as curry cannot be in room temperature for too long as it can turn bad rather easily. Therefore this recipe is suitable. Since most are able to eat curry with French Baguettes, therefore, texture is of second consideration. Due to the weight of the curry chicken, the bread is a bit dense in the bottom which is totally acceptable. Though dense, it will help to absorb the curry sauce and become soft.

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  • Get ready a container of your choice, put 2 layers of the aluminium foils followed by 2 layers of non stick (water proof) baking paper. Shape the foils and paper follow the shape of the container. Put the curry in the bowl.


  • Seal the the baking paper with a string followed by wrapping with aluminium foils. Roll your bread dough into a big flat shape. Size of the dough should be adequate to cover or wrapped the curry chicken. Put the wrapped curry chicken on top of the dough.


  • Wrap the curry chicken in your desired shape, proof and bake in the oven in accordance to the instructions as stated in the bread recipe. Remember, you can always get the simple bread recipe:  4o minutes bread roll recipes here.



Homemade curry chicken is not difficult. It is just the assembly of ingredients, blend and cook. However, it provides you with an advantage of tailoring the ingredients to suit your family’s taste buds. You can always prepare 5-6 servings of the rempah (spice mix), cool and keep in fridge for future use.

If you are game enough, try to prepare curry chicken bread to impress your guest.


You can always chose your preferred bread recipe or my suggested quicker bread recipe. But it should be best consumed as soon as it is baked as it can turn bad rather easily. Is it not the 40 minutes bread rolls recipe clearly suits this purpose?


Hope you like the post today. Cheers and have a nice day.


  • For more recipes, you can refer to my RECIPE INDEX (updated as at 21 March 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  



Old Fashion Pull Apart Butter Buns (古早味牛油餐包)




I am cracking my head what should be my breakfast tomorrow. I have been neglecting the preparation of breakfast bakes the last two days as I was rather busy. Therefore, the kids have ended up having breakfast beverages with saltine crackers as breakfast for the past two days.


I am looking a simple bread recipe that I can prepare  fast and easy. Since I have a bottle of coconut jam (kaya) in the my fridge, I have decided to locate some white bread recipe. Yes, I do have a lots of white bread recipes but I am also constantly looked out to try new recipes. Suddenly it reminded me of the traditional bakery pull apart bread rolls, a rather classic simple bread that goes well with jam and butter.


The first recipe that appeared in my searched list is this golden pull-apart butter buns from King Arthur Flour website.  I looked at the picture and it is very “seductive”, appeared to be a very soft bun. Therefore, I have decided to try it out.


Hmmmm…., I should say this is a rather classic bread recipe and nothing much to shout about. Ingredients and preparation are rather simple and standard, no long hours of overnight proofing and no excessive use of yeast. Taste is rather basic and it really reminds me of the traditional bread rolls that I have been eating when I was young.


Preparation is rather fast especially in Singapore and Malaysia’s hot weather and it took me about 2 hours to get ready the buns.



Recipe adapted from: Golden pull-apart butter buns from King Arthur Flour website

Servings : About 18 50  grams pull apart dinner rolls


  • 400 grams of plain flour (bread flour can be used if preferred)
  • 8 grams of instant yeast
  • 20 grams of corn flour or potatoes flour
  • 20 grams of milk powder
  • 50 grams of sugar
  • 50 grams of butter
  • 1.5 teaspoons of salt
  • 265 grams of  lukewarm milk 
  • Additional 20 grams of melted butter for brushing



  • Lightly greased a 9 inches diameter round baking tin or any desired tin.


  • In a mixing  bowl, mixed all the ingredients (except butter) together. Use a spoon to slightly stir it until it form a sticky dough. Use the dough hook in the machine to beat the dough at medium to low speed (speed 2 in Kenwood Chef or Kitchen Aid) for about 5 minutes. Add in 50 grams of butter and beat the dough at medium to high speed (speed 4 in Kenwood Chef or Kitchen Aid) for about 7 minutes until the dough is smooth and leaves the side of the mixing bowl.

  • Transfer the dough out to a lightly flour surface. Lightly knead for 1-2 minutes and let it proof until it double in size. Cover the dough with some clingy wrap. 

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  • After the first proofing, transfer the dough out and divided equally into 18 portions. (Each portion of this dough is about 50 grams). Shape the dough into a round ball and arrange in the round baking tin. Cover the tin and let it proof until double in size (about 40 minutes depending on day’s weather).


  • When the dough is almost ready, pre-heat the oven to 180 degree Celsius. Once it is ready, bake in the oven at 180 degree Celsius for 20-25 minutes or when the aroma of the bread starts to permeates the house and the top turn golden brown. If you prefer, use an oven thermometer, insert into the middle of the buns, as long as the internal temperature reaches 90 degree Celsius, the buns are considered as cooked.


  • While the buns are hot, brush with melted butter sparingly. Transfer out to a cooling rack. Cooled completely before serving as bread rolls for breakfast or teatime.



I am sure you can concur with me that this is a simple basic pull apart bread recipes. Variations are many, you can always sprinkle with white sugar, cheeses on top of the proof dough before baking and transform it into a sugar pull apart bread or cheese buns. Feel free to  explore with this basic recipes with side ingredients that your family prefers.


Hope you like the post today, Cheers and have a nice day.


  • For more recipes, you can refer to my RECIPE INDEX (updated as at 21 March 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  

  • If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.