Thursday, 27 November 2014

Sleeping Doggy Bread Bun

It's been a while since I last updated a recipe. I do have a few waiting to be updated, but they take longer to update than my usual blog post, so I'm awfully slow in getting them done. But rest assured that I do see your requests for the recipes, and I will definitely get them updated eventually, just that I can't guarantee exactly when.

For today, I will be updating the recipe for these sleeping sausage doggy bread buns. The original idea is from Pitachan on Cookpad. I used another recipe and used raisins for the doggy's nose instead.

I tried out a new bread bun recipe and I really like this recipe. The recipe is a simple straight forward one and I was quite surprised the buns were still soft the next day. This recipe is a keeper and I've used it again for my subsequent bakes.

Without further ado, here's my recipe for these bread buns, along with the instructions to fold the bread dough. :)


250g bread flour
30g sugar
1/4 tsp salt
25g butter, at room temperature
1 tsp instant yeast
1/2 beaten egg (keep the reminder 1/2 egg for egg wash)
120g water

  1. Mix all the ingredients, except butter, in a large bowl to get a dough. Add in butter and knead until dough is springy and soft, this takes around 10 minutes. If you have a bread maker, you can just use the dough function for this step, as well as step 2.
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  3. Cover the dough with cling wrap and keep in a warm place for it to rise. This takes around an hour and the dough should double in size. Do a finger test to check if it's ready.
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  5. While the dough is rising, soak raisins in water so that they will soften and expand. Dry them on a paper towel and set aside. These will be for the doggy's nose.
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  7. Punch out the air from the dough with your fist. 
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  9. Divide the dough into 6 big balls and 6 smaller ones. The big one will be the body and the small ones will be the head. Roll them out and form them into balls. Cover with cling wrap and let the dough rest for 15 minutes.
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  11. Roll out the big ball using a rolling pin.
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  13. Place a sausage in the middle, fold top and bottom and seal by pressing dough together. Turn the sealed part face down.
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  15. Seal and form one end as the tail, lightly twist and seal it to the body.
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  17. Cut the other end of the body to form the legs.
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  19. Flatten the smaller dough ball, make 2 cuts for the ears.
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  21. Place the head on the body. Cover with cling wrap and let the doggy proof for 40 minutes.
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  23. At the end of 40 minutes, place the raisins onto the bread dough and press gently.
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  25. Brush with egg wash and bake at 180 degrees celcius for around 15 minutes or till they turn golden brown. Draw eyes using melted chocolate or food marker.
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Tuesday, 25 November 2014

Big Hero 6 Baymax Bento

We finally caught Big Hero 6 in the cinema last wednesday night. We chose the 3D version and had the whole theatre to ourselves, lol. My boys were thrilled as they could talk and laugh loudly during the movie.

Our favourite character in the movie is of course the inflatable, marshmallow-looking robot, Baymax. He's so very adorable and huggable. I highly recommend the movie if you have yet to watch it, it's funny and very touching, the perfect movie for any age.

I made this bento following day after the movie. I love making Baymax because he is so easy to make, all I used to make him were rice and nori.

"Hello. I am Baymax, your personal health care companion. I am here to help with any medical needs. Please let me know if I can assist you in any way." :)

Where to get same or similar items used in today's post:

Friday, 21 November 2014

Keroppi Noodles & Philips Noodle Maker

I've a nifty kitchen gadget to share for today. Before I move on to it, let me share what I created using it first.

A plate of Keroppi wanton mee. The noodles were homemade spinach noodles, which I made with my new Philips Advance Collection Noodle Maker.

This is the Philips Noodle Maker I'm talking about. You just have to add in the ingredients, the machine will take care of the mixing and kneading, and your noodles will be ready in 10 minutes. It's really that easy.

The Philips Noodle Maker comes with four shaping discs, that allows you to make four types of noodles - angel hair pasta/mee kia, fettucine/ban main, spaghetti/yellow noodles and penne. It also comes with cleaning tools and measuring cups for flour and water. A recipe book is included as well, the book features both Asian and Western recipes.

The shaping discs and cleaning tools can all be stored inside the pull out drawer at the bottom of the machine.

Now, let me show you how I made my spinach noodles. Using the measuring cups provided, measure 250g of plain flour and 95ml of spinach juice mixed with one beaten egg.

Open up the lid and pour in the flour. Close back the lid. If the lid is not closed properly, the machine will not operate.

Press the on button, then press the bounciness control button to set the kneading time from 5 to 8 minutes, the longer the kneading time, the more chewier the noodles. I chose 7 minutes for mine.

Press start button, slowly pour in liquid into opening on lid.

When the machine is ready to begin extrusion, it will make a beeping sound, just before the noodles start appearing. The machine does not cut the noodles, but this is easily taken care of, you can just cut them with the flat cleaning tool.

I was rather worried the Noodle Maker might be a chore to wash but washing up was surprisingly straightforward. Whatever dough that is left can be easily removed and thrown away. You just have to wash all the removable parts with soap and water. Use a wet cloth to wipe the main machine part that can't be washed. The only part that is more difficult to wash is the shaping disc. The guide book recommends leaving the cap in the freezer for about two hours, just before using the mould cap to push the total lump of frozen dough out. I've tried it and it works well.

I will definitely be sharing more noodles creations in the future, I can't wait to experiment with different coloured noodles. :)

For more details about the Philips Noodles Maker, please click HERE to check out their official page.

Leaving you with the recipe for my wanton mee, bon appetit. :)



Char Siew:
700g Pork Shoulder Butt
3 tbsp hoisin sauce
1 tsp oyster sauce
1tsp dark soya sauce
2 tsp light soya sauce
1 tbsp rose wine
2 tbsp honey
1 tsp sesame oil
1 tbsp sugar

200g minced pork
4 stalks spring onion, chopped
2 tsp oyster sauce
1 tsp light soy sauce
dash of white pepper
1/2 tbsp cornstarch
20 wonton sheets

Seasoning sauce (for each serving):
1 tablespoon of sesame oil
1 teaspoon of light soy sauce
1 teaspoon of oyster sauce
1/2 teaspoon of sambal chili paste (optional)

300g spinach noodles
300g chye sim, blanched and cut into around 3 cm

  1. To make char siew, mix all the ingredients together and leave meat to marinade for at least 2 hours. 
  2. Add a little oil in pan, grill the meat on medium heat for around 5 minutes on each side.
  3. Pour in the marinade and a cup of water, simmer on low heat for around 30 minutes.
  4. Turn up to medium heat and simmer till you get a layer of thick sauce left. 
  5. Slice Char Siew and set aside. Excess can be frozen for future use.
  6. To make dumplings, mix all the ingredients except for wonton sheets. Leave to marinade for at least 10 minutes.
  7. Place minced pork on wanton sheet. Wet the edges with water, fold down halfway diagonally to form a triangle. Press gently on the edges to seal the wonton.
  8. Heat up oil in wok, deep fry wonton till golden brown. Drain on kitchen towels.
  9. To cook the spinach noodles, bring a pot of water to boil, cook spinach noodles for around 5 minutes.
  10. Drain well and portion over the sauce in each bowl. Toss noodles thoroughly in the sauce.
  11. Serve each portion with char siew, fried wanton and chye sim.

Monday, 17 November 2014

My Melody & Piano Bento

Sorry, I've been missing from my blog. I've been busy since the school holidays started, so many activities, and I also have bento work to clear. Just a fast update today, I'll update a longer post at the end of this week, I've a cool product to share with all of you. :)

My Melody and her sheep friend, Piano. I made this bento because I had some pink fish flakes, which is just perfect for making Piano. This time, I did not use the flakes on My Melody. I ever did My Melody using pink fish flakes before, you can click HERE to check out that bento.

Side dishes packed in this bento were grilled black pepper chicken, stir-fry veggie, lettuce, steamed egg and grapes. I added a My Melody cut out from carrot on the steamed egg. The steamed egg is not chawanmushi, just a chinese styled steamed egg using chicken broth.

A closer look at the pair, they are holding on to a cupcake and tea cup from my Re-Ment collection.
Where to get same or similar items used in today's post:

Tuesday, 11 November 2014

Hello Kitty Ice Cream Bento

I have no idea what to update today, not because I've no bentos to update, but there are too many in my backlog, I've can't decide which one to choose. Sign. :(

I eventually settled on this, double scoop of Hello Kitty ice cream on a cone. Ingredients used to make Hello Kitty ice cream were rice, nori, egg sheet and ham. Ingredients used to make the ice cream cone were rice and abura-age.

Side dishes for this bento were carrot meat patties on ice-cream sticks, grilled chicken, tamagoyaki, grapes and strawberries.

I also made another version of Hello Kitty ice cream, which I totally forgotten about, lol. I only remember when I saw it while sorting through the photos to post today. -_-

This was easier to make than the double scoop ice cream, just make 2 rice balls in baking cups and add on Hello Kitty features using nori, egg sheet and ham.
Where to get same or similar items using today's post: