Category Archives: Baking

Garlic Bread

Original Recipe with Beef and Cheese…–n–Cheese-Braid




  • 1/4 oz (8 g) active dry yeast
  • 3/4 cup warm water
  • 2 oz butter, divided to 1 oz + 1 oz
  • 1 cup whole wheat flour
  • 1-3/4 cups all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 egg
  • 2 garlic gloves (chopped)
  • 1-1/2 teaspoons dried basil


  1. In a large bowl, dissolve yeast in water
  2. Add to yeast mixture with 1-1/2 cups flour, sugar, salt and egg
  3. Melt 1 oz butter and add into the flour mixture
  4. Add enough remaining flour to make a soft dough
  5. Turn out onto a floured surface
  6. Knead until smooth and elastic about 6-8 minutes
  7. Place in a greased bowl, turning once to grease top
  8. Cover and let rise in a warm place until doubled, about 2 hour
  9. In a small bowl, combine 1 oz butter, garlic and basil; set aside
  10. Punch dough down
  11. Roll into a 12-in. x 9-in. rectangle
  12. Cut dough lengthwise into three 12-in. x 3-in. strips
  13. Melt remaining butter; brush some over strips
  14. Divide garlic mixture in thirds and sprinkle down the center of each strip
  15. Bring lengthwise edges together and pinch to seal, forming a rope
  16. Secure one end and braid the ropes together; secure other end
  17. Place on a greased baking sheet
  18. Cover and let rise in a warm place until doubled, about 30 minutes
  19. Brush with remaining melted garlic butter mixture
  20. Bake at 375° for 25 minutes or until golden brown
  21. Slice and serve warm

Next time, I will try putting garlic on top.

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Posted by on December 15, 2012 in Baking, Cafe


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Roll Roll Roll Roll Roll

Made this a while ago in June… Finally have the time to post~


Sponge Cake

  • 4 large eggs
  • 1 large egg york
  • 1/3 cup all purpose flour
  • 3 tablespoons cornstarch
  • 1/2 cup + 1 tablespoon white sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar

Blueberry sour cream

  • 1 cup of sour cream
  • 1/2 cup of blueberry jam


  1. Preheat over to 450 degrees F and place oven rack in the center of the oven.
  2. Spray the baking pan (17″ x 12″), then line it with parchment paper.
  3. Butter and flour the paper.
  4. Whisk the flour with the cornstarch.
  5. Mix 3 egg yolks and 2 whole eggs in a bowl, along with 1/2 cup of sugar, until it is thick and pale yellow.
  6. Mix in the vanilla extract.
  7. Sift and fold in the flour.
  8. Beat the egg whites with the cream of tartar and 1 tablespoon of sugar, until it forms stiff peaks.
  9. Fold the egg whites into the flour mixture.
  10. Pour the batter into the baking pen and spread it evenly.
  11. Bake for 7 minutes.
  12. When it’s out of the oven, immediately remove from pan. Place on a wire rack to cool.
  13. Mix in the blueberry jam to sour cream. Add sugar if needed.
  14. Spread the cream and roll. Cover and chill in the refrigerator for a while hour.
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Posted by on September 1, 2012 in Baking, Cafe


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Double the Muffins

Double the fun. So, for UBC Solar 3rd Bake Sale, I baked some muffins~ 2 kinds of muffins:

Left chocolate chip vanilla muffin, right butterscotch chip chocolate muffin.

I created my own variations~ Original recipe from here:

Dry Ingredients

Ingredients (Make 12 muffins):

Mixed dry ingredients for Chocolate Chips Vanilla Muffins

Dry Ingredients (if you want to make chocolate chip vanilla muffins)

  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/4 cup chocolate chips
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup white sugar

Mixed dry ingredients for Butterscotch Chips Chocolate Muffins

Dry Ingredients (if you want to make butterscotch chip chocolate muffins)

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 tablespoon unsweetened chocolate powder
  • 1/4 cup butterscotch chips
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup white sugar

Wet Ingredients (same for both)

  • 1 egg
  • 1 cup milk
  • 1/4 cup vegetable oil


  1. Stir together the dry ingredient in a large bowl.
  2. In a small bowl, beat egg with a fork and stir in milk and oil.
  3. Pour all at once into the flour mixture.
  4. Mix quickly and lightly with a spatula until moistened.
  5. Preheat oven to 400 degrees F (205 degrees C).
  6. Pour the batter into paper lined muffin pan cups.
  7. Bake for 25 minutes, or until golden.

Other possible variations from the site:

  • Blueberry Muffins: Add 1 cup fresh blueberries.
  • Raisin Muffins: Add 1 cup finely chopped raisins.
  • Date Muffins: Add 1 cup finely chopped dates.
  • Cheese Muffins: Fold in 1 cup grated sharp yellow cheese.
  • Bacon Muffins: Fold 1/4 cup crisp cooked bacon, broken into bits.

See how good they look

Chocolate Chip Vanilla Muffins

Butterscotch Chips Chocolate Muffins

They smell sooooooooo good, but I must control my gluttony.

Got to pack them.

Went to Timmy’s today to get a 12-donuts box (donuts are now resting peacefully in my co-workers’ stomachs).
Perfect fit for 20 muffins.


Posted by on June 8, 2012 in Baking, Cafe


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Cheddar Crackers

Or maybe I should call them Cheese Crisps… I bake them and they don’t really look like the photo from the original recipe…



  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon dry mustard
  • 3/4 cup butter, chilled
  • 1/2 cup shredded Cheddar cheese
  • 6 tablespoons cold water, or as needed


  1. In a medium bowl, stir together the flour, salt, white pepper and mustard.
  2. Cut in butter with a fork until the mixture resembles coarse crumbs.
  3. Stir in Cheddar cheese.
  4. Stir in water one tablespoon at a time, until the dough is able to hold together.
  5. Press the mixture into a ball, wrap and refrigerate for at least 30 minutes.
  6. Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  7. On a lightly floured surface, roll the dough out to a rectangle that is 16×12 inches. The dough should be about 1/8 inch thick.
  8. Cut into 1×3 inch strips.
  9. Place the strips onto the prepared baking sheets spaced about 1 inch apart.
  10. Bake for 10 to 12 minutes in the preheated oven, or until golden and crispy. Cool completely before storing.

They turn out to be more like butter shortbread cookies than crackers… but the cheese still tastes good. Oh well, gotta try another cracker recipe next time~

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Posted by on June 3, 2012 in Baking, Cafe


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Bake Pop

Remember my kitchen porn post? I saw this similar product and end up buying it…

First time was bad because I was using home-made cake-mix and they are “half pop”… not expanding enough.

This is my second try… Still not successful because it sticks onto the bottom, 5 out of 18 broke when I removed them from pan… Still need to try again.

Well, they expand so much, they pop-through the top and I end up having tasty cake-cup. So, overall, it’s not too bad.

I will keep trying until they are perfect and I can sell them in my future cafe.


Posted by on May 21, 2012 in Baking, Cafe


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Seafood Fettuccine

What I did on Sunday… Seafood Fettuccine. Don’t have an actual recipe for it…

uncooked fettuccine

Ingredients (Fettuccine) – 3 servings

  • 2 eggs
  • 190 gram flour + extra for coating (maybe one big tablespoon)
  • *a pasta maker machine* <- Yup, that’s my new toy.


He lied… I don’t have a food processor and I am 4X his portion (half of a one-egg dough), so it took me >30 minutes to do it.

Anyway, cook them for 4 minutes.

Ingredients (Sauce)

  • 1 tablespoon flour
  • 1 tablespoon butter
  • 1 cup milk
  • 1/3 onion (NOT diced)
  • 2 Cloves
  • 1 cup of cheese (I used a mixed of mozzarella and mild cheddar)
  • 1/4 cup of cheese (for topping)
  • Seafood (I had squids, prawns, imitated crabs and scallops)


  1. Cook the seafood. When they are done, take them off the fire.
  2. Preheat your oven, 350 degree F.
  3. Melt the butter using a pan.
  4. Put in the flour and mix them until it turns into some kinda paste.
  5. Pour in the milk slowly and mix until there’s no clump.
  6. Throw in the onion and cloves. Cover and cook for 15 minutes.
  7. Take out the onion and the clove.
  8. Throw in the cup of cheese and let them melt.
  9. Turn off the stove. Add the seafood and fettuccine. Stir until well-mixed.
  10. Put into a baking pan and put the 1/4 cup of cheese on top.
  11. Put into your oven and bake for 15 minutes.
  12. And it’s ready for serving!

seafood fettuccine

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Posted by on May 21, 2012 in Baking, Cafe


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Banana Rum Bread

Haven’t baked for a while… actually I did, but it wasn’t successful, so I didn’t post it.

Being the self-appointed trip chef of Solar Car team, I decided to bake a banana rum bread to impress my fellow members. People really did love it and we sold three slices and earned $6 for our trip!

This is definitely a recipe I will put to my cafe menu.

Original recipe from, with some small twists and big help from the microwave.


  • 2 medium-sized bananas (definitely not green, but no need to be fully rip)
  • 3 oz unsalted butter
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 2 eggs
  • 3 tablespoons rum
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt


  1. Mash your banana. (If the banana is not fully rip, cut the banana into small piece, throw into microwave for 20 seconds. Then mash them with a fork while they are still warm. For the many times I have worked with mashed banana, this is the trick.)
  2. Put the butter into the microwave for 10~12 second to soften. It might look half melt, but it’s all right.
  3. Pour the half-melt butter into a metal mixing bowl to cool down. Stir with a spatula until it’s creamy.
  4. Mix in white sugar and brown sugar with the spatula. It should be smooth and creamy afterward.
  5. Add eggs, vanilla and rum and mix them well.
  6. Mix in the mashed banana.
  7. In a separate large bowl, combine flour, baking soda, baking powder, and salt.
  8. Preheat oven to 350 degrees F
  9. Stray a standard sized loaf pan (mine – 4″ x 8″).
  10. Fold flour mixture into the banana mixture.
  11. Pour into greased loaf pan.
  12. If there are extra butter in the original butter bowl, throw the bowl into microwave for 15 seconds and then pour the melted butter on to the top of the bread (just the center, parallel to the long side). This way, the bread will “crack well”.
  13. Bake for about 40 to 45 minutes, until a stick inserted in the middle comes out clean.
  14. Let cool on a rack and cut into slices to serve.


Posted by on May 12, 2012 in Baking, Cafe


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