The easiest way to bake a bread using breadmaker is to let it complete the whole cycle inside the machine, from adding all ingredients to getting it baked inside. Total cycle takes slightly below 3 hours for a 1.5 pounds bread.

After experimented a few loaf breads, I declare that this Rosemary Bread adapted from All Recipe is my favorite. It is very moist with very nice fragrant. It smells and tastes premium, like eating in an Italian cafe. Best served with olive oil with balsamic vinegar!

From My Bakery

However, my kids don’t like it – kids being kids, they prefer sweet buns!! I will post more about sweet bread later.

Here is the adapted recipe on Rosemary Bread.

ROSEMARY BREAD RECIPE
Ingredients
1 cup water
3 tablespoons olive oil
1 1/2 teaspoons white sugar
1 1/2 teaspoons salt
1/4 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
1 1/2 teaspoons dried rosemary (you may double the portion if use fresh ones)
2 1/2 cups bread flour
1 1/2 teaspoons active dry yeast

Method
1. Insert all the ingredients into your bread maker according to the methods in the manual.
2. Mine require all the wet ingredients to go in first (water and oil), the followed by all dry ingredients.
3. Remember to keep yeast away from salt and liquid, so it would work effectively. To do that, I usually put salt directly to the liquid, and then sugar, then the herbs and then flour. Last step – yeast.
4. Switch on breadmaker, and it will be ready after 3 hours.
5. Let cool completely before slicing, this way the moisture will be locked within.

I actually have reduced the rosemary by half, to accommodate the kids. The original recipe calls for 1 TBSP dry rosemary. Try that if you can stand the strong fragrant.

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1. My New Bread Maker

This cake can easily impress others, yet not very difficult to make. The biggest challenge for me was not in baking it, but to find that ribbon. LOL!

TIRAMISU CHEESECAKE
Ingredients
1 package ladyfingers (340g)
4 tablespoons butter, melted (60g)
6-12 tablespoons coffee flavored liqueur (I used Bailey)
3 (250g) packages cream cheese
1 (250g) container of mascarpone cheese
1/2 cup white sugar (reduced from 1 cup)
2 eggs
4 tablespoons all-purpose flour
30g semisweet chocolate

Method
1. Pre-heat oven to 180C.
2. Crush ladyfingers into fine crust.
3. Mix melted butter into the crumb, add 4 TBSP coffee liquor to moisture and add flavor.
4. Press onto base of 8″ or 9″ cake springform pan.
5. (Optional) If you want something looks like mine, you may arrange ladyfingers along the inner ring of the pan, but trim one end of the tip first so it is flat and able to ‘stand’.
6. Mix cream cheese, mascarpone, and sugar until very smooth.
7. Add 4-8 tablespoons coffee liquor (based on your personal preference), and mix well.
8. Add the eggs and the flour; mix SLOWLY until just smooth.
9. Pour batter onto crust base.
10. Steam bake for 40 to 45 minutes, or until just set. Leave cake to cool in oven that has been turned off for about an hour. Remove from oven, cool completely before refrigerating for at least 4 hours before serving.
11. For deco, grate the semi-sweet chocolate overtop.

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Kenwood is 500+ and a smaller model is RM470. The most exciting thing that I discovered is that, Tesco had this promotion, and bread maker was selling at RM199 only!

From My Bakery

I have made plain white bread on the first day, a very delicious Rosemary bread on the second day (will share recipe later), a Hokkaido milk bread, a whole meal bread which didn’t turn out well, and then I made pizza with the dough mode. I made it twice. This is definitely the most worthy purchase in the late few months. Hahahaha!

I will definitely make more!! Will share recipes later. Cheers!!

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BUT!! I have decided since yesterday to close down the online bakery, simply because I find it really BORING! Before having that bakery, I hardly reproduce the same cake unless it is under extremely popular demand, but that’s not to the extent like what I have been experiencing with this bakery. For some cakes that are more popular, I had to produce the same one, at the rate of 3-4 per week during festive seasons. Now I hear the word “Ribena Cheesecake” I wanna puke! And due to this, I hardly have the time to experiment new cakes — which is what I love the most about baking.

Now that I have closed down the business, I am going to resume what I like most – experimenting new stuff and share about them here. ^_^

Here is a very refreshing and easy to make Lemon Bars recipe. I had made this twice, not for selling but for own consumption. So it speaks for itself.

LEMON BARS
Ingredients
Base
1 cup butter
1/3 cup sugar
2 cup flour
1/4 tsp salt

Lemon Custard
4 eggs
2.5 lemon’s juice, more than 1/2 cup
Zest of 3 lemons
1 cup sugar
1/4 cup flour

Method
Base
1. Pre-heat oven to 180C.
2. Mix all the ingredients well.
3. Line the mixture onto the base of a 9″x13″ pan
4. Bake at 180C for 20 min

Filling
1. Mix all ingredients well.
2. When base is ready, pour filling over the base and continue baking for another 20 min or until it is set.
3. Dust with sugar powder as deco.

TIPS: It is better to over bake the base than the filling. Watch out the filling very carefully not to burn it (very easily).

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1. Lemon Meringue Pie

Here is how my cake looks like:

It is a heart shaped Ribena Marble Cheesecake, roughly 1.2kg, sold at RM55. Can’t make much $$, this is just for fun!! LOL! And I am supahhhh happy! :p

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RECIPY OF BOILED BAGELS
Ingredients
3 1/2 cups flour
2 teaspoon active dry yeast
1 1/2 cups warm water (approx 45 C)
3 tablespoon castor sugar
2 teaspoon salt

For boiling
3.8L water
1 tbsp castor sugar

Method
1. Combine 1 1/2 cups flour and yeast.
2. Mix warm water and 3 tbsp sugar, 2 tsp salt together.
3. Add dry ingredients into the liquid, beat 30 seconds at low speed, and then 3 min at high speed.
4. By hand, mix enough flour to make moderately stiff dough.
5. Knead on floured surface till smooth and elastic (about 8-10 min).
6. Cover and rest for 15 min.
7. Cut into 12 portions. Shape into round shape and make a hole in the middle. Shape further into a ring like donut. Cover, rest for 20 min.
8. Pre-heat oven at 190C.
9. Boil 3.8L of water, add 1 tbsp sugar. Turn to low heat. Simmer to cook bagels for 7 min, drain them and if desired roll over some nuts as toppings.
10. Arrange on a baking sheet lined with parchment paper, bake at 190C for 40 minutes. Served warm.

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LEMON MERINGUE PIE RECIPE
Ingredients
Pie Crust
1 1/2 cups all-purpose flour
1/2 cup shortening
1/2 tsp salt
1/4 cup cold water

Lemon Custard Filling
3/4 cup white sugar (if you like it sweeter you can increase to 1 cup)
2 tbsp all-purpose flour
3 tbsp cornstarch
1/4 tsp salt
1 1/2 cups fresh milk
1/2 cup lemon juice (from 2 or 3 lemons)
1 tbsp lemon rind
2 tbsp butter (or 30g)
4 egg yolks, beaten

Meringue
4 egg whites
4 1/2 tbsp castor sugar (original called for 6 tbsp)
1/2 tsp cream of tatar

Method
Pie Crust
1. Blend the shortening, salt and flour in a bowl with electric mixer until crumby. Add in water a tablespoon at a time, and mix with a fork until they hold together. Wrap the dough with cling wrap loosely and keep in fridge for 10 min to rest.
2. Pre-heat oven to 220C.
3. After 10 min, roll the dough on a lightly floured surface to about 2″ bigger than the pie plate. Poke the crust with fork to allow air to escape during baking, at the base and sides.
4. Line the crust with parchment paper and fill with rice or beans, to give weight to the pie crust, to avoid it rise up during baking.
5. Turn down the oven to 200C. Bake the crust for 10 min. Remove the beans/rice and paper, and continue baking another 15 min.
6. Brush the inside of the crust with egg-wash (1 egg + 1 tbsp water, mix) to help seal the base to avoid soggy later. Return to oven and bake for another 3 min.

Filling
Note: Make this right after you insert the pie into the oven, so it would still be hot when the pie crust is ready.
1. Pour the sugar, flour, cornstarch, salt into a sauce pan. Stir in the milk and lemon juice. Heat the mixture at medium, stirring constantly to avoid burnt.
2. When mixture boils, add in butter and lemon rinds. Mix well till butter dissolves.
3. Take about 1/2 cup of hot mixture and mix into the egg yolks. Mix well, and return the mixture into the sauce pan. Bring to boil and it will turn into yellow custard like mixture.
4. When pie crust is ready, remove from oven. Pour filling into the hot pie crust. Set aside.

Meringue
1. Change the oven to 180C.
2. Beat the egg white with mixer till foamy.
3. Add sugar and cream of tatar bit by bit. Continue until stiff peak is formed and sugar dissolved. Stiff peak = the mixture won’t flow, it looks shiny and smooth, and it won’t easily drop from your whip.
4. Quickly pour the meringue onto the hot pie filling, covering the edge of the pie crust. The hot pie crust and filling will help cook the meringue and avoid weeping later.
5. Bake at 180C for 10-15 min or until the meringue is tanned.
6. Let it cool an hour before refrigerating it. Chill for about 4-6 hours before serving.

NOTE: If you refrigerate within 2 hours after baking, it can be kept in the fridge for 3 days and stay fresh. Properly cover the pie, loosely with a cling wrap or foil.

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STRAWBERRY CHEESECAKE RECIPE
Ingredients
100g Ginger Nut Biscuits (or any digestive biscuits)
250g cream cheese
250g Greek Yogurt
4 tbsp caster sugar
Few drops of vanilla essence
3 tbsp very good quality strawberry jam
150g strawberry, hulled & sliced

Method
1. Crush biscuits into chunky pieces and spoon into the base of the 6 glasses
2. Cream together the cream cheese, Greek yogurt, sugar and the vanilla essence until smooth.
3. Spoon over the biscuit crumbs and chill in the fridge until the time to serve.
4. Before serve, stir the strawberry jam until loose. Mix in the strawberry slices, mix well. Spoon over the cheese filling & serve immediate.

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Place the large strainer on top of the bowl, and place the yogurt into the coffee filter which is put above the large strainer. See pic below:

After which, wrap the whole thing with cling wrap and place in fridge over night.

In the morning, you will find there is a lot of yellowish liquid in the bowl, and what is left in the coffee filter is the Greek Yogurt! Look at the texture, it is exactly what you need. I will share with you a very simple and nice Strawberry Cheesecake later, that will call for this Greek Yogurt.

I strained a tub of 500g yogurt, and it yields 240g of Greek Yogurt. The rest, 260g are just the yellow liquid! Guess the cost is reasonable, coz you will need more than double the ingredient to produce the same weight of Greek Yogurt.

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My very picky children cheered when they first bite it, and Isabel finished her whole plate in no time (which is very rare!).

RECIPE OR BAKED FISH PARMESAN
Ingredients
1kg Dory Fillet
1 cup breadcrumbs
1/2 cup grated parmesan
1 tsp pepper
1 tsp parsley (2 tsp if fresh)
2 tbsp butter, melted
1 clove of garlic, finely chopped

Method
1. Wash and pat dry the dory fillet, cut into suitable sizes
2. Mix well breadcrumbs, parmesan, pepper and parsley.
3. Mix chopped garlic into melted butter, stir well.
4. Dap fillet into the butter and coat it well with the seasoned breadcrumbs on all sides.
5. Place on a greased baking tray, and bake in a preheated oven at 190C for 15 min.

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