my little favourite DIY

Hi everyone! Hope you are having a wonderful Raya holiday. We are having two days Hari Raya holidays here. It is a great time to go visiting to our Muslim friends house or even take a good rest at home.  For me, we are having a good family gathering. I baked this lovely Green Tea Cream Cheese Cake Roll for our afternoon treat and this simply delicious. If you love green tea, you must try this.  This cake is moist, fluffy like souffle feel and the cream cheese filling is the switch up of the previous cream filling i made for the Earl Grey Tea Bread here . I had 95g left over cream filling from the previous bake so i added 50g cream cheese and 1 tablespoon of condensed milk , mixed well and spread onto the green tea cake sheet and sprinkle some sweetened Adzuki (sweetened red beans) and rolled up nicely. Chilled in fridge for 1 hour and it is good to slice and serve. The original cake roll is decorated with pattern on the cake but i prefer to do it just plain. (i am n...

This bread is highly recommended. It is soft, spongy and its my kind of bread. Even my  three boys each give A big thumb up for this bread.  I hope you will like it too  ^_^  There is 2 parts to make in the dough of this bread. The gelatinize dough or scald dough or 'tang zhong'  and the main dough. The first part is making the tang zhong, which need to prepare a day ahead. Second part, prepare the main dough then add in the tang zhong. Knead it into a smooth and elastic dough. Rolled it round and place in a oiled mixing bowl and let it prove for 40 minutes. After the first proving you will see the dough double its size. (scroll down you will see the picture of the before and after prove of the dough ) Punch it down to expel the air. Divide into smaller portions and shaped it. Let it prove for the second time. Baked in a preheated oven then it is done. The 'tang zhong' technique of making bread will give the bread a very soft, fluffier and more resistant to...