🌾 Sourdough Tangzhong Bread (Soft & Fluffy)

 🧾 Ingredients

Tangzhong (make first)

• 20g bread flour
• 100g water

Dough

• 300g bread flour
• 100g active sourdough starter (bubbly, recently fed)
• 120g milk (or water if you prefer)
• 30g sugar (optional, but helps softness)
• 6g salt
• 30g butter or oil (softened)
• All of the tangzhong

⸻

🍳 Step 1: Make Tangzhong

1. In a small pan, mix flour + water until no lumps.
2. Cook on low heat, stirring constantly.
3. It thickens into a paste (like mashed potato consistency).
4. Once you see lines when stirring, remove from heat.
5. Let it cool completely.

✨ Tip: You can make this ahead and chill it.

⸻

🥣 Step 2: Mix Dough

1. In a bowl, combine:
• Bread flour
• Milk
• Tangzhong
• Sourdough starter
2. Mix until a rough dough forms.
3. Cover and rest 30 minutes (this is your autolyse).

⸻

🧂 Step 3: Add Remaining Ingredients

1. Add:
• Sugar
• Salt
• Butter/oil
2. Knead until smooth and elastic:
• By hand: ~10–15 mins
• Mixer: ~8–10 mins

You’re aiming for a soft, slightly tacky dough, not sticky chaos.

⸻

🕰️ Step 4: Bulk Fermentation

1. Cover and let rise at room temp (around Singapore weather = fast lane 🚀).
2. Duration: 3–5 hours, depending on your starter strength.
3. Do stretch & folds every 30–45 mins for the first 2 hours.

Signs it’s ready:

• Dough has risen ~50–70%
• Feels airy and jiggly

⸻

🔄 Step 5: Shape

1. Lightly flour surface.
2. Gently deflate dough.
3. Shape into:
• Sandwich loaf (roll it up) OR
• Round boule
4. Place into loaf tin or banneton.

⸻

❄️ Step 6: Final Proof

Option A (same day):

• Proof 2–3 hours at room temp

Option B (better flavor):

• Fridge overnight (8–12 hours)

⸻

🔥 Step 7: Bake

For loaf tin:

• Bake at 180°C for 30–35 mins

For boule:

• Preheat oven to 230°C
• Bake:
• 20 mins covered (with lid/foil)
• 20 mins uncovered at 200°C

⸻

🧊 Step 8: Cool (Important!)

Let it cool at least 1 hour before slicing.

Cut too early = gummy interior (the bread equivalent of undercooked cake).

⸻

🌟 What to Expect

• Super soft crumb (almost like milk bread)
• Light sourdough tang
• Stays fresh longer thanks to tangzhong

Simit (Turkish Street Food)

Ingredients

500g bread flour

1/2 tsp full instant yeast

1/2 tbsp salt

300ml lukewarm water

Dip

1/2 cup grape or mulberry molasses

1/4 cup water

1/2 tbsp flour

generous amount of roasted sesame seeds

Directions

• (made half volume)
• add all dry ingredients together into a bowl and mix well
• stir by adding water gradually till all combined
• transfer to work table and knead to smooth consistency (about 10min)
• cover bowl with damp towel and till double in size (mine took ~ 1hr 45min)
• transfer on working surface, punch down and knead the dough
• divide into 6 equal parts (about 130g) and divide again into 2pcs of each dough
• round each dough and rest under wet towel
• pre-heat oven to 230°C and prepare the dip
• mix molasses, water and flour to thicken
• prepare the roasted sesame in a deep plate or tray
• roll each of the 2 dough into length of approx 45cm at least
• then twirl around each other and pinch to form a round wheel
• soak the dough into the dip followed by the sesame seeds
• bake at 230°C top+bottom heat without fan for 15-20min until light brown and crunchy
• it will be soft while hot... let it cool down and it will be crunchy

Foodnote: Recipe is from here. Good to eat with cheese or butter.

Classic Lemon Butter Cake

Ingredients

250g softened butter 

250g caster sugar

4–5 large eggs

250g self-raising flour

Zest of 1–2 lemons

tbsp lemon juice

4 tbsp milk

Directions

• preheat your oven to 160°C (with fan) and grease and line a loaf tin or a round cake pan
• cream the softened butter and caster sugar in a large bowl until the mixture is pale, light, and fluffy
• add the eggs one at a time, mixing well after each addition until incorporated
• stir in the lemon zest and lemon juice
• sift the self-raising flour into the wet ingredients and fold until just combined. Be careful not to overmix. If the batter is too thick, mix in a little milk
• pour the batter into your prepared tin and bake for 30–50 minutes, or until a skewer inserted into the center comes out clean. Baking time will vary based on the size of your tin
• let the cake cool in the tin for 10–15 minutes before transferring it to a wire rack to cool completely

Foodnote: a friend gave me lemons and I need to clear some self-raising flour in the fridge. So... lemon butter cake it is. Just nice that I have exactly 4 eggs in the fridge. The cake is so nice especially eaten fresh baked. Love the crusty edges yum yum. It is actually too much for me so I will bless it to friends that I met the next day. Really super good and easy recipe.

I learnt that to have even surface, cook at lower heat for longer time. To get that classic cracked open (pound cake) bake it at a higher temperature then lower it. There is actually a lemon drizzle to this cake... but I find it is already too sweet for me. I am sweet enough hehe.

Sourdough Biscuits

Ingredients

200g sourdough discard

a pinch of salt

2 tbsp melted butter

seasonings

optional toppings: chilli flakes, garlic powder, sesame seeds etc.

Directions

• melt butter and cool to room temperature
• pre-heat oven to 170°C
• mix discard, melted butter and salt till well combined (I added garlic powder and chilli flakes)
• prepare tray with baking paper
• spread the discard mixture as thin as possible to a form a rectangular shape
• sprinkle sesame
• bake for 10min
• remove the tray from oven and using a pizza rolling cutter or sharp knife, cut the biscuits to desired size
• bake for another 15-20min till crispy
• let it cool in the tray 

Foodnote: Saw this recipe online and I tried using sourdough discards and just eyeball the measurements. Turns out very good. Will definitely keep making this biscuits so there is no wastage when making sourdough bread.

Sourdough Bread with Butter

Ingredients

100g active sourdough starter

330g warm filtered water

25g butter or olive oil

500g bread flour

10g salt

Directions

• 
  combine sourdough starter with water followed by flour and salt
• mix until incorporated and rest for 30min
• add butter and knead again
• rest for 1hr
• stretch and fold 2x every 60min and let it bulk ferment for 2-3hrs
• shape and proof the dough in fridge for 12-14hours
• bake in dutch oven for 20min covered at 240°C and 15min uncovered at 220°C

Foodnote: Finally wanted to try add butter to my sourdough. Got the recipe here. 

I bake it open for 20min but the crumb still look pale ggrrrrr....The crumb texture is very soft. Doesn't taste very butter but really nice. I got too excited and cut it when it is still warm hehe. Ate 3 slices!! So yummy! Next will substitute with olive oil and/or add jalapeno and cheese woohoo.

Moist Persian Date Cake

Ingredients

1 cup soft dates (pitted and chopped)

1 tsp baking soda

1 cup boiling water

1/2 cup brown sugar

2 eggs

1/2 cup melted butter or oil

1 1/2 cup all-purpose flour

1 tsp cinnamon

1/2 tsp salt

Directions

• add chopped dates and baking soda to a bowl
• pour boiling water and let soak for 10min
• whisk eggs and sugar until fluffy
• add oil and date mixture
• sift and fold in dry mixture to date mixture
• pour batter into greased pan
• bake at 180°C for 30-35min
• cool slightly and drizzle with honey for extra shine
• I use bundt cake pan: cool for half hour then slowly remove the cake

Foodnote: Have some leftover dates from Ramadan. Decided to try this cake as it looks quite easy and I have most of the ingredients. It is very nice and soft. Really like this cake. 

Roghini Naan

Ingredients

520g bread flour (4 cups)

1 tbsp sugar

1 tsp salt

2 tsp yeast

1/2 tsp baking soda

45g ghee or butter (3 tbsp)

180g warm milk

180g warm water

2 tbsp yoghurt

sesame seeds

1 egg yolk + 1 tbsp milk for egg wash

ghee or butter to brush cooked naan

Directions

• 
  mix all ingredients in a stand mixer and knead with dough hook for 7-8min till smooth and stretchy dough formed
• transfer to a lightly oiled bowl and cover
• rest for 2hrs till double in size
• punch down the dough and divide into 8pcs (approx 120g each)
• cover in wet towel and rest for another 20min
• pre-heat oven to 220°C
• on a parchment paper, flatten each dough to flat round shape
• using finger tips, punch down to create holes
• brush with egg wash and sesame seed
• bake for 10-12min till golden brown
• (bake for 8min to keep in freezer for another day consumption)
• brush with ghee or butter once cooked (skip this step if freezing naan)

Foodnote: Bought instant roghini naan from Mustafa and it is so delicious. There is no sesame seeds topping and I just popped it into the air fryer at 200°C for 3min straight from the freezer. Once cooked, I brush it with Lurpak butter and sprinkle with chilli flakes. So yummy!! Found this recipe so I decided to try it. Since I don't have the bread stamp, I punch using my finger tips following reference from this video.

This recipe is easy to make and quite flexible. From the freezer, I can just pop it in the air fryer at 200°C for 3-5min. I can also add topping to make into pizza.

Easiest Baguette

Ingredients

950g bread flour

16g salt

2g yeast

730ml water

Half amount with sourdough (KIV for future experimentation)

455g bread flour

8g salt

40g sourdough starter

345g water

diastatic malt

Directions

• mix all ingredients together till well combined
• cover the bowl and leave it for 8-10 hours (can keep in the oven)
• generously flour working surface (to avoid sticking) and transfer dough
• divide into 4 equal parts
• take each piece and stretch it gently into baguette shape
• place in baking tray with parchment paper or baguette tray
• bake in a pre-heated oven 250°C for approx 25min till golden brown

Foodnote: Saw this recipe so obviously must try. Most of the baguette recipe I tried is a bit tedious or have long list of ingredients. I am constantly searching for the most basic recipe out there. 

I tried with half of the recipe. Mixed the ingredients at 9pm at night and bake it at 7am the next day. I thought it wouldn't yield so much dough and use my 2.35 litre pyrex bowl with cover. Around 3am woke up and discovered that the cover pops and there's a bit of overflow. Quickly replace with a wok cover instead hehe.

475g prima bread flour

8g salt

1g instant SAF yeast

365g bottled filter water

Used the non-stick baguette tray and after shaping (which is basically just lightly stretching it into longish shape) sprayed the surface generously with water before popping it into the oven. Baked the bread at 240°C for 25min. Smell good while baking in the oven. Amazing that the crinkle dough puffed up into smooth crispy baguette yippee!!!

Going to try using sourdough and also add diastatic malt to make the crumbs softer. Find this a bit chewy but nice & crispy when toasted. 

Easy Foccacia (Same Day Bake)

Ingredients

500g bread flour

4-5g instant yeast

400g warm water

2 tbsp extra virgin olive oil

2 tsp salt

1 tsp honey

Directions

• in a large bowl mix flour with instant yeast
• add in water and mix
• add in the rest of the ingredients and mix well
• cover the bowl and rest the sticky dough for 30min
• fold dough using spatula and rest for another 1hour
• wet hand and fold nsew followed by coil fold
• add generous amount of olive oil on baking tray to cover all surface
• transfer dough, cover the dough in oil and rest for another 30-45min
• meantime, prepare toppings if any (I'm using paprika powder, tomatoes and mild cheese)
• pre-heat oven to 240°C lowest rack with no fan
• use finger to poke the dough and spread it out
• add toppings (eg. paprika, garlic powder, herbs etc), sprinkle salt and more olive oil
• bake 15min
• cool on cooling rack

Foodnote: So after making my sourdough foccacia, decided to try this easy recipe for same day bake.

Recipe is taken from here. It actually turns out good and yummy. At first I thought the bottom is a bit burnt but it was ok. Very nice when eaten hot as it will have very crispy crust. Next time I would not put it at lowest rack... lower but not that low hehe. Overall I am satisfied with this recipe and will definitely make it again. Will just lined with baking paper if I'm worried about over baking the base hehe.

Baked this again on 5 July to share with a friend when we catch up for dinner... and it is really so yummy eating it hot. Very crispy and delicious. I fold in the cheese before final 1hr resting so that the cheese can distribute in the dough. Can't stop eating so definitely will be a go to recipe for foccacia.

Open Crumb Sourdough Focacia

Ingredients

320g distilled water

100g active sourdough starter

400g bread flour

15g olive oil

8g salt

Directions

• 
  add starter to water and mix well
• add in bread flour and olive oil followed by salt
• once everything is well mixed, transfer to a well oiled container, cover and rest for 30min
• wet hand and do stretch and fold... cover the dough and rest for another 30min
• do a second stretch and fold.... cover and rest for 2-3 hours
• coil fold and leave the dough in the fridge for 14-16 hours
• lightly dust work surface
• shape like sourdough and place in baking pan
• let it rest for 3hrs
• 
  in another bowl... mix 15g of olive oil and 15g water (salamoia)
• prepare desired toppings
• pour the mixture of oil+water over the dough
• with wet fingers, make classic holes
• press and insert toppings into holes as deep as possible as it might pop back up
• topped a sprinkle of sea salt and olive oil
• bake at 230°C for 25min till golden brown

Foodnote: Recipe from here. Decided that it is time to move from sourdough bread to focaccia hehe. I still have jalapeno and cheddar cheese so decided to use these. Also added sunflower seeds for colour and crunch. Turns out soft and nice for a first home attempt. Next time will make it flatter on a tray. Good recipe and very yummeh... I ate it with nasi lemak sambal Happy Family brand bought from Sheng Siong. Very nice and so spicy!!

Biskut Cornflakes

Ingredients

240g butter

100g icing sugar

200g plain flour

50g corn flour

40g/1 cup cornflakes (lightly crushed)

1 tsp vanilla

2 cups cornflakes for toppings

optional: cherries

Directions

• in a large bowl, mix butter with icing sugar using spatula
• add vanilla mix followed by corn flour
• mix in plain flour
• finally add in crushed cornflakes
• keep in the fridge for 15mins
• pre-heat oven to 160°C top + bottom heat
• dough will be sticky
• scoop with spoon and drop in cornflakes topping
• round the dough and place in baking tray or paper cup
• bake in middle rack for 20min

Foodnote: For 2024 Hari Raya, feel like making ol skool cookie. So I made these! Very easy to make and so yummy! I really love this. I added chopped cherries though it is not so visible. Will use paper cups next time. 

Cik Lean's Granola

Ingredients

500g rolled oats

1 cup nuts (eg. almonds, walnuts, cashews, pecans)

1/2 cup seeds (eg. pumpkin, sunflower seeds)

1/4 cup flaxseed

1/2 cup oil (eg. melted butter, olive oil, coconut oil)

1/2 cup honey or maple syrup

1/4 tsp salt

1/2 tsp cinnamon powder

1/2 cup dried fruits (eg. cranberries, blueberries, raisins, goji berries, dates)

other ingredients: 

1/2 cup coconut flakes

1/4 cup cocoa powder

1 cup chocolate chips

brown sugar, vanilla pod/essence etc.

Directions

• preheat oven to 175°C and line a baking tray with parchment paper
• mix all the dry ingredients except for dried fruits
• pour in honey and olive oil/melted butter and mix well
• spread the mixture on the baking tray
• bake for 30min, stirring every 8-10mins until golden brown and crispy
• leave in oven for 10min with heat off and door slightly open
• remove from oven add in the dried fruits and stir well
• let cool and store in airtight container

Foodnote: Felt the need to up my fiber intake and eat oats more regularly but don't really like overnight oats. So I decided to make my own granola since the store bought ones are always too sweet with preservatives. Making my own, I can adjust to any ingredients to my liking. I use coconut oil and added coconut flakes. Delicious and smells good while baking. I can topped it to greek yoghurt or milk. Yummilicious!!

15 Feb 2024: Bake 2nd batch. This time it includes pecans + coconut flakes, sunflower + pumpkin + flax seeds and cranberries. I use olive oil with balance butter and also used up my honey. I baked longer and reduce the temperature since it is still not crispy. Then I leave it in the oven to cool and dry up the ingredients before adding in the dried cranberries. This time it is crispier and nice. Will make this regularly.

Banana Cake

Ingredients
3 medium ripe bananas (mashed) (approx 200g)
3 eggs
100g brown/white sugar (I use brown)
1/2 tsp baking powder
1/4 tsp bicarbonate soda

1/2 tsp vanilla

1/4 tsp salt
150g top flour (or cake flour)
100g sunflower or vegetable oil

Directions

• pre-heat oven to 180°C
• prepare cake pan lined with parchment paper
• in a mixer, whisk eggs and brown sugar on high speed till pale ribbon stage
• add in mashed bananas, salt and vanilla and whisk in slow speed till well combined followed by the oil
• finally add in sifted flour, baking powder, baking soda mixture and whisk again
• pour batter into cake pan and tap to clear large air bubbles
• bake for about 40-45min at 180°C or till skewer or satay stick comes clean
• alternatively can bake at 160°C for 35min and 180°C for 10min till skewer comes out clean

Foodnote: This is my second attempt at making banana cake. The first time was not very successful as the cake was dry. This recipe is better and moist... comparable to Hiap Joo banana cake hehe. I think it would also be nice to add baked walnuts or pecans.

Very easy to make so definitely will be making this regularly whenever I have leftover over riped bananas.

16 Feb 2024: Bake this again since I have 4 over riped bananas. I also have leftovers pecans that I baked and chopped to add. This time I use my rectangle baking pan. Bake it a little bit longer by 10min at lower temperature. Tasted good with nuts and this recipe is super easy and never disappoint me.