Category Archives: Baking

Shortbread Cookies

From (Adjusted recipe because I didn’t have so much butter at my house…


  • 83 grams all-purpose flour
  • a pinch of salt
  • 73 grams unsalted butter, room temperature
  • 20 grams icing sugar
  • 1 few drop of vanilla extract


  1. Whisk the flour with the salt. Set aside.
  2. In a separate bowl, use your electric mixer to beat the butter until smooth and creamy.
  3. Add the sugar and beat until smooth.
  4. Beat in the vanilla extract.
  5. Gently stir in the flour mixture just until incorporated.
  6. Form the dough into a ball, wrap in plastic wrap, and chill the dough until firm.
  7. Line baking sheet with parchment paper.
  8. On a lightly floured surface, roll out the dough to thickness of 1/4 inch (.6 cm).
  9. Cut into shapes using a lightly floured cookie cutter.
  10. Place on the prepared baking sheets and place in the refrigerator for about 15 minutes.
  11. Preheat oven to 350 degrees F (177 degrees C) with the rack in the middle of the oven.
  12. Bake for 8 – 10 minutes, or until cookies are very lightly browned. Cool on a wire rack.

It’s AWESOME! I love Walker’s butter shortbread. It’s my favorite comfort food.

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Posted by on April 19, 2012 in Baking, Cafe


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Kitchen Porn 01

Besides ukulele porn (yes, that site exists! Check it out:, I also watch kitchen porn on youtube. Actually, they are not really hot and sexy kitchenware. They are just infomercial. I am not sure why but since I was at a very young age, I have been in love with infomercial. Yes, I am a creep.

I really want this one! And I think I have seen it at a local non-as-seen-on-TV-store. I do know that if I buy one, my mom will kill me because I have like 6 baking sheets and countless baking pans… but this one is a MUST if I am really opening my own cafe.

This one is really cute! I know Starbuck is selling cake pops like this. I will buy one for my cafe in the future!

This one is just funny. Not going to buy one anytime soon.

I don’t know why, but since I was a kid, i was very fond of boxes. Every time I go to Ikea, i want to buy their whole box collection. Is it just me or is this everyone’s fantasy – be surrounded by Ikea’s boxes.

Pretty useless, but pretty cool. You can make your home freezy. No more paying for 7-11/Timmy-Startbuck frozen drinks!


Posted by on April 8, 2012 in Baking, Cafe


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Whole Wheat Bread

Last time I baked bagels, now i am baking actual bread…

After toasting


Before toasting

From (Adjusted recipe to make 1 loaf instead of three…)


  • 1 cup warm water
  • 1 1/2 teaspoons active dry yeast
  • 1/8 cup brown sugar
  • 2 cups bread flour
  • 3 teaspoons butter, melted
  • 1/8 cup brown sugar
  • 1 teaspoon salt
  • 1 cup of whole wheat flour
  • 2 teaspoons butter, melted


  1. In a large bowl, mix warm water, yeast, and 1/8 cup brown sugar.
  2. Add 2 cups white bread flour, and stir to combine.
  3. Let set for 30 minutes, or until big and bubbly.
  4. Mix in 3 teaspoons melted butter, 1/8 cup brown sugar, and salt. Stir in 1/2 cup whole wheat flour.
  5. Flour a flat surface and knead with whole wheat flour until not real sticky – just pulling away from the counter, but still sticky to touch. If the dough is too dry, add a few drops of water.
  6. Place in a greased bowl, turning once to coat the surface of the dough.
  7. Cover with a towel and let rise in a warm place until doubled.
  8. Punch down and place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
  9. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.
  10. Lightly brush the tops of loaves with 2 teaspoons melted butter or margarine when done to prevent crust from getting hard. Cool completely.
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Posted by on April 7, 2012 in Baking, Cafe


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Bagel 2.0

Tried another recipe. Need more flour, but feel more like bagels. If I am selling bagels at my cafe, I guess I will be selling this one instead of the previous one. (I made 6 instead of 12.)

What should I bake next?

From plus my modification (’cause I started making at 10 night, so I didn’t have enough time to do every step at night. I let it rise longer than the original recipe and continue in the morning after breakfast. They still turn out okay.)

Makes 1 dozen bagels


  • 1 teaspoon instant yeast
  • 4 cups bread flour
  • 2 1/2 cups water


  • 1/2 teaspoon instant yeast
  • 3 3/4 cups bread flour
  • 2 3/4 teaspoons salt
  • 1 tablespoon honey or brown sugar

Finishing touches:

  • 1 tablespoon baking soda for the water
  • Toppings for the bagels such as seeds, salt, onion, or garlic

The Night Before

  1. *Sponge* Stir the yeast (from sponge part) into the flour in a large mixing bowl. Add the water and stir until all ingredients are blended. Cover with plastic wrap and allow to rise for two hours.
  2. *Dough* Remove the plastic wrap and stir the additional yeast into the sponge. Add 3 cups of the flour, the honey/brown sugar, and the salt into the bowl and mix until all of the ingredients form a ball.
  3. Pour the dough out of the bowl onto a clean surface and knead for 10 minutes.
  4. Work in the additional 3/4 cups of flour to stiffen the dough while kneading. The dough should be stiffer and drier than normal bread dough, but moist enough that all of the ingredients are well blended.
  5. Let the dough sit overnight (like 8 hours).

Baking Day

  1. Begin your day with kneading your dough.
  2. Split the dough into a dozen small pieces. Roll each piece into a ball and set it aside. When you have all 12 pieces made, cover them with a damp towel and let them rest for 30 minutes.
  3. Shaping the bagel: punch your thumb through the center of each roll and then rotate the dough, working it so that the bagel is as even in width as possible.
  4. Place the shaped bagels on an oiled sheet pan, with an inch or so of space between one another. Cover the pan with towel and allow the dough to rise for about 30 minutes.
  5. Preheat the oven to 500. Bring a large pot of water to a boil. Adding one tablespoon of baking soda to the pot to alkalize the water.
  6. When the pot is boiling, drop a few of the bagels into the pot one at a time and let them boil for a minute. Use a large, slotted spoon or spatula to gently flip them over and boil them on the other side.
  7. Before removing them from the pot, sprinkle flour onto the sheet pan. Remove them one at a time, set them back onto the sheet pan, and top them right away, while they are still slightly moist. Repeat this process until all of the bagels have been boiled and topped.
  8. Once they have, place the sheet pan into the preheated oven and bake for 5 minutes. Reduce the heat to 450 degrees, rotate the pan, and bake for another 5 minutes until the bagels begin to brown. Remove the pan from the oven and let cool.

Posted by on April 1, 2012 in Baking, Cafe


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New York-Style Bagel

Yup, I believe my cafe will be selling bagels too. There, this is a recipe I tried.

(OK, I admit my phone camera has colour correction problem.)



  • 2 teaspoons of active dry yeast
  • 1 ½ tablespoons of granulated sugar
  • 1 ¼ cups of warm water (you may need ± ¼ cup more, I know I did)
  • 3 ½ cups (500g) of bread flour or high gluten flour(will need extra for kneading)
  • 1 ½ teaspoons of salt


  1. In ½ cup of the warm water, pour in the sugar and yeast. Do not stir. Let it sit for five minutes, and then stir the yeast and sugar mixture, until it all dissolves in the water.
  2. Mix the flour and salt in a large bowl. Make a well in the middle and pour in the yeast and sugar mixture.
  3. Pour half of the remaining warm water into the well. Mix and stir in the rest of the water as needed. Depending on where you live, you may need to add anywhere from a couple tablespoons to about ¼ cup of water. You want to result in a moist and firm dough after you have mixed it.
  4. On a floured countertop, knead the dough for about 10 minutes until it is smooth and elastic. Try working in as much flour as possible to form a firm and stiff dough.
  5. Lightly brush a large bowl with oil and turn the dough to coat. Cover the bowl with a damp dish towel. Let rise in a warm place for 1 hour, until the dough has doubled in size. Punch the dough down, and let it rest for another 10 minutes.
  6. Carefully divide the dough into 8 pieces (I used a scale to be extra precise, but it’s not necessary). Shape each piece into a round. Now, take a dough ball, and press it gently against the countertop (or whatever work surface you’re using) moving your hand and the ball in a circular motion pulling the dough into itself while reducing the pressure on top of the dough slightly until a perfect dough ball forms (as pictured below). Repeat with 7 other dough rounds.
  7. Coat a finger in flour, and gently press your finger into the center of each dough ball to form a ring. Stretch the ring to about ⅓ the diameter of the bagel and place on a lightly oiled cookie sheet. Repeat the same step with the remaining dough.
  8. After shaping the dough rounds and placing them on the cookie sheet, cover with a damp kitchen towel and allow to rest for 10 minutes. Meanwhile, preheat your oven to 425ºF / 220ºC / Gas Mark 7.
  9. Bring a large pot of water to a boil. Reduce the heat. Use a slotted spoon or skimmer to lower the bagels into the water. Boil as many as you are comfortable with boiling. Once the bagels are in, it shouldn’t take too long for them to float to the top (a couple seconds). Let them sit there for 1 minute, and them flip them over to boil for another minute. Extend the boiling times to 2 minutes each, if you’d prefer a chewier bagel (results will give you a more New York Style bagel with this option).
  10. If you want to top your bagels with stuff, do so as you take them out of the water, you may use the “optional toppings” (listed above) to top the bagels and if you’re risky like me, make a combination of the toppings to top the bagels with, but before hand, you will need to use an egg wash to get the toppings to stick before putting the bagels into the oven.
  11. Once all the bagels have boiled (and have been topped with your choice of toppings), transfer them to a lightly oiled baking sheet.
  12. Bake for 20 minutes, until golden brown.
  13. Cool on a wire rack.
The recipe is for 8 bagels… but I cut all the ingredients in half and let my dough sat for 6 hours. instead of 4, I ended up 6 bagels.

Posted by on March 30, 2012 in Baking, Cafe


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