No Knead Bread by Susan Kwek

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Black Sesame Buns by Alice Chang

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1066021800118786/

Ingredients: 
Plain flour 200gm
Water 105ml (I find it a bit dry for my liking, I added 15 to 20ml)
Oil 10g
Sugar 15g (I put 30gm)
Yeast 2g ( I put about 3/4 teaspoon)
I added 1 tsp of black sesame powder
Hand knead or knead with breadmaker for 30 minutes. Split it to 10 small dough.

Black sesame paste ingredients:
Black sesame powder 50gm
Almond powder 10gm
Black sesame 5g
Oil 30gm
Powdered sugar 30gm
Mixed all the ingredients and split it to 10 portion
(For the paste, I just agak agak put in black sesame powder +honey + water +oil, then stir everything together until paste form. Spread to the flatten dough and wrap. My hubby and daughter both like this pao as it's not so sweet for them)

Flatten 1dough and spread 1 portion of black sesame paste in the middle of the dough. Wrap and shape. Let the pao dough rise for 20 to 30 minutes. Steam for 15 to 20 minutes. Done and served

Herbs and Oats Scones with Olive Oil by Kelly Ko

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1059878620733104/

Dry Ingredients:
1 ½ cups Plain Flour
1 tsp Fine Salt
1 tsp Baking Powder
½ cups Rolled Baby Oats
1 tbsp Light Brown Sugar
2 tbsps Mixed Dried Italian herbs

Wet Ingredients:
1 Egg
½ cup olive oil
½ cup heavy cream ( you can use plain yogurt or sour cream)

Method:
Preheat Oven to 190 deg

1) Sift flour, salt & baking powder into mixing bowl.
2) Mix in the other dry ingredients & create a well in centre.
3) Crack egg into well and whisk lightly using folk
4) Add in remaining wet ingredients, whisk all briskly until combined, mixture is wet n sticky
5) Using spoon or ice cream scoop, scoop dough onto baking tray and bake for 15 min or until golden brown

Japanese Cream Buns by Helga Soo

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1043324369055196/

Recipes:
Ingredients A
120gm bread flour
85gm boiling water

Ingredients B
380gm bread flour
75gm sugar
6gm salt
8gm instant yeast

Ingredients C
120gm cold milk
100gm whipping cream
1 cold egg
Little Wilton Kelly Green paste (Use a toothpick to dip the paste)

Ingredients D
40gm butter

Ingredient E
Wilton Edible Black Marker

Method:
1. Add the boiling water from A into flour, mix until well blended to form dough. Cover and set aside to cool.Keep it refrigerated for at least 12 hours
2.Mix B until well blended. Add in C and knead to form rough dough. Add in A and knead until well blended.
3.Add in D and knead to form elastic dough.
4.Let it proof for 40minutes. Divide dough into 60gm each , mould it round and let rest for 10minutes.
5. Place onto greased pan ( i used a 8 inch round tin) and let proof for another 50minutes. Bake at 160 Deg Celsius for 25 mins. Monitor the top surfaces of buns, if the tops are going to turn color cover them with aluminum foil.
6. Once the buns are cooled, use Ingredient E to draw the features of green pigs of angry bird.

Garlic Bread by Elektra Guo

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Buns using low fermentation dough by Madeline Yeo

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1032004396853860/

Assorted Buns by Madeline Yeo

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1021019457952354/

Sunny Sugar Buns with Butter Filling by Madeline Yeo

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1016475975073369/

Sunny Sugar Buns w Butter filling :-
Dough recipe :
1 Large Egg
135g cold milk
3g salt
30g Sugar
250g Bread flour
3g instant dry yeast
30g Butter (add in after 20mins of kneading)

Butter Cream Filling :
60g of Salted Butter
Pinch of salt
30g Icing sugar
15g Egg
60g Milk powder
*mix abv all using a spoon or small whisk & put in piping bag to keep in fridge for 30mins b4 use.

- Wet ingredients follow by Dry ingredients into the bm except Butter.. knead for 20mins then stop put in butter to knead for another 20mins...
- Proof for 1hr then lightly dust the working table w flour, place the dough on it & Roll + Fold & Rest for 15mins... then roll flat & divide the dough into 25pcs - 20g each
- Shape each dough into ball, rest aside
- Spray some water on top of the dough while working on them to prevent moisture loss
- with the help of small rolling pin, roll the ball into round shape & squeeze some butter cream filling in the middle
- seal the seam well & tight. Roll into a ball lightly & place onto a lined tray
- spray some water on top & go for 2nd round proofing 1hr
- Egg wash & sprinkle w some sugar
- bake 160C for 20-25mins

Hokkaido milk rolls by Helga Soo

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1015828431804790/

I baked Sylvia Khor's Hokkaido milk rolls using autolyse method(水合法) but using hook mixer and oven instead.

Recipe:
(A)
- 235g bread flour
- 15g cake flour
- 2tbsp sugar
- 2tbsp milk powder
- 65g whipping cream
- 135g 1 egg white + fresh milk (i used Hokkaido milk )

(B)- 5g salt

(C)- 15g unsalted butter

(D)- 2.8g yeast

1. Put (A) in your bm according to your bm instructions, choose mode 11 to knead for 5 mins, press stop and let it rest for 30 mins.
2. Add (B), mode 11 again, knead for 5 mins, add (C),knead for another 5 mins, press stop while the machine stop kneading.
3. Add (D) in the yeast compartment, choose rapid, light crust and start! Youd beautiful loaf will be ready in 2 hrs time.😉

* Please note that I'm using Panasonic bm, mode 11 is dumpling skin (15 mins)
** If you think this is too troublesome you can also choose to put everything in altogether and choose mode 3 soft bread, light crust, let the machine do all the work for you! 

Hokkaido Snow Bread by Madeline Yeo

Facebook link - https://www.facebook.com/groups/platepalate/permalink/994091237311843/

Yoghurt Luncheon Buns by Helga Soo

Facebook link - https://www.facebook.com/groups/platepalate/permalink/984615324926101/

Yoghurt Buns

Ingredients
305 bread flour
130g-150g thick yogurt depending on brands
30g warm water
4g instant yeast
1 egg (ard 40g)
40g sugar
10g milk powder
4g salt
30g corn oil or melted butter

Method
1) Mix yeast with warm water and sit for 5 mins.

2) Mix All Ingredients excluding corn oil or butter into yeast mixture in a mixer and knead till dough becomes smooth. Add corn oil or butter and continue to knead till it forms window pane.

3) Place dough in a clean bowl and cover with wet towel. Proof the dough in an oven (30 deg cel) at the Centre rack, place a plate of water at the bottom of the bowl. Ensure the oven is warm and humid enough and proof the dough for 60 mins or when it increases to 2.5 times.

4) Release air from dough after proofing. Use hand to knead for about 10-15 mins.

5) Cut dough into 8 portions, use a wet towel to cover the doughs and rest for 15 mins. After which, use roller to roll in each dough, fold to form into ball shape. Place the doughs along a round oiled baking pan like a flower. 2nd proof for 30 mins or till it turns 1.5 times bigger.

6) After the 2nd proof, use egg yolk to egg wash the surfaces of the doughs and bake them in a preheated oven (preheat at 200 deg cel for 5mins) for 25 mins at 180 deg cel.

7) You may apply a layer of honey and sprinkle some grated coconuts before consuming 😋😋😋

Condensed milk bread by Fion Ong

No sugar no eggs no butter only condensed milk bread with ham and cheese.

Facebook link - https://www.facebook.com/groups/platepalate/permalink/983883384999295/

250g self raising flour
3g instant yeast
50g condensed milk
140g water
10g olive oil

Mix condensed milk with water. Make sure temp is lukewarm, and add yeast. Stir well and set aside
Sieve flour (3 times) and pour mixture in. Knead till window panel.
Proof 1 hour
Divide into 8 portions. Fold and roll into balls. Proof for another 30-45 mins
Place ham and cheese in the middle, place inside oven and leave it for 1 hour.
Preheat oven.
Place a tray of water below and aluminium foil on top
Sprinkle water on top of dough before baking
Bake 180 deg for 17 mins

Aluminium foil on TOP and water tray below.

Please sprinkle water on the dough before baking.

Pineapple buns by Lynn's Wonderland

Facebook link - https://www.facebook.com/groups/platepalate/permalink/930732733647694/

Cinnamon buns by Cheryl Lam

Cinnamon buns by Cheryl Lam
https://www.facebook.com/groups/platepalate/permalink/926562307398070/

Here's the recipe (using breadmaker but you may use hand or mixer to need):
Dough Ingredients
1 cup (240 ml) of milk
3.5 cups (437.5 grams) of bread flour
50ml coconut oil (or any oil or melted butter)
1/4 cup (50 grams) of granulated sugar
1/2 teaspoon of salt
2.5 tsp of instant dry yeast (I used 1 pkt of SAF)
1 egg
1/2 cup or 1 cup of mashed potatoes (I used 1 medium russet potato, boiled and mashed. This comes to 1 cup. Due to time constraint, I used the microwave to zap the potato on high for 3 min and then mashed it)

Fillings
1/4 cup (50 grams) of castor sugar
1/4 cup (50 grams) of brown sugar
1.5 tablespoon of cinnamon powder
50 grams of butter, softened 

Others (optional)
2 tbsp of cream or milk for egg washing

Instructions
1. Put all the dough ingredients into your BM as per your BM method. For my Kenwood, I mix the liquids in a big bowl first (milk, oil, egg, as well as mashed potatoes), then pour into the BM. 
2. Pour your flour. 
3. Put salt in a corner and sugar in another corner. 
4. Make a well with your finger in the center of the flour and pour in yeast. 
5. Select Dough function (#10). 
6. One and half hour later, take out the dough, punch it down, and using a rolling Pin, roll into a large flat rectangle. 
7. Spread melted butter onto the flattened dough. 
8. Spread the melted butter on the dough. 
9. Sprinkle the cinnamon sugar on.
10. Roll up the dough. Cut into rolls (approx 3-fingers width). 
11. Place the rolls in a greased tray, cover with damp cloth and let it proof in a warm place for at least 30mins. (I proofed mine in my preheated 50C) oven with door open. 
12. Turn the oven to 170C. Remove the tray and brush on the glaze (optional). Bake the buns for 25-30 minutes. If the top is getting brown, put aluminum foil to prevent burnt top. 

Note :
So far, any bread I made with mashed potatoes always produce fluffy bread, without needing overnight proofing. But if you put too much mashed potatoes, the bread may turn out too spongy. Hence for me, with 3.5 cups flour, I ensure my mashed potatoes quantity do not exceed one full cup.

Soft and fluffy choco buns by Dorome Goh

Soft and fluffy choco buns by Dorome Goh

https://www.facebook.com/groups/platepalate/permalink/923484241039210/

Chia Seeds Challah Bread with or without poppy seeds by Helga Soo

Chia Seeds Challah Bread with or without Poppy Seeds by Helga Soo

https://www.facebook.com/groups/platepalate/permalink/920091324711835/

Recipe is adapted from Food & Travel Magazine

Ingredients
500 g (16 oz) white bread flour
200 ml (6 fl oz) lukewarm milk
75 g (2½ oz) melted butter
2 eggs
2 tbsp sugar or honey
2 tsp salt
2 tsp dried yeast
2 tbsp organic chia seeds
For the glaze
1 egg yolk beaten with 1 tbsp water
Optional decoration
Poppy seeds or sesame seeds

Instructions
Dissolve the sugar in the milk. Add the yeast, stir and allow to stand for 10 minutes.
Break the eggs into a small bowl and beat lightly.
Put the flour & salt in a large bowl and mix.
Add the yeast-milk, the eggs and the butter. Lastly add chia seeds and mix to a smooth soft dough.
Place the dough on a lightly floured surface and knead for 10 minutes.
Put the dough into a lightly-oiled bowl, cover and put in a warm place to allow the dough to double in size.
When the dough has doubled in size punch it down, recover and leave to double in size again.
Turn the dough out onto a lightly-floured surface, knock it back then knead for 3 minutes.
Split the dough into 4 equal pieces and roll each piece out into a sausage about 45 cm (18") long.
Braid the strands. Transfer the loaf to a well-greased baking tray, cover and allow to prove for about 45 minutes.
Brush the loaf all over with the glaze and sprinkle with poppy seeds
Bake at 180°C/360°F fan oven, 200°C/400°F conventional oven for 30-40 minutes.
Place the loaf on a wire rack to cool.

Black Sesame Rolls by Lynn's Wonderland

Black Sesame Rolls by Lynn's Wonderland

https://www.facebook.com/groups/platepalate/permalink/914221018632199/

Pork Floss bun by Remz Valde

Pork Floss bun by Remz Valde

https://www.facebook.com/groups/platepalate/permalink/913223512065283/

Link - https://www.facebook.com/permalink.php?story_fbid=843949565718640&id=146997728747164

A.
40 g high protein flour
60 ml boiling hot water
Method: Combine above,rest for atleast 1 hour on counter top or up to 12 hours inside the fridge

B.
270 g high protein flour
40 g sugar
100 ml water
1 egg (56 g)
15 g unsalted butter
1/4 tsp salt
1/4 tsp bread improver
1/2tsp dough softener
1 tsp yeast

Filling:
Pork floss

Method:
When A is ready,add into B,let BM do the kneading( knead till pass window pane test)
Rest till double it size
Punch down,divide into 12 pcs,roll into ball,flatten ,add filling,seal,roll into ball again
Rest till double size (approx 20 min)
Egg wash( optional)
Bake at preheated oven 190 °c for 15 mins
Done..... 

Note: 
If u did not apply eggwash, brush butter immediately after cook

Ham & Cheese Roll Bread by Jenni Chen

Ham & Cheese Roll Bread by Jenni Chen

https://www.facebook.com/groups/platepalate/permalink/913200058734295/

Recipe : 

280 g bread flour -

50 g butter -

3 tbsp sugar -

2 tbsp milk powder -

1 tsp salt - 

1 egg -

160 ml water -

1tsp instant dry yeast .

I use Panasonic bread maker menu 9 for the dough 

Method : Cut the dough into 2 equal pieces , roll it and let rest for 15 minutes and cover it . Roll it pieces into rectangle ,layer half with ham and half with cheese .roll it firmly to form log .cut the log .place roll in greasy line .proff it for 40 minutes . brush it with egg and .bake at preheated oven 180 degree celcius for 20-25 minutes (my oven ) or until brown color

Mayonnaise Meat Floss Cake by Jessica Lim

Mayonnaise Meat Floss Cake by Jessica Lim

https://www.facebook.com/groups/platepalate/permalink/912373972150237/

Mayonnaise Meat Floss Cake


A. 120g butter
80g icing sugar
2 eggs (beaten)
20g mayonnaise


B. 1tsp baking powder
140g Self raising flour (shifted)


C. 30g meat floss


Decorations:


Some mayonnaise (into piping bag)
Some meat floss


1.A feeding butter, sugar n beat yntil smooth, slowly mix in the egg n mayonnaise
2. Add (B) and mix well. Stir in (C) material 
3. Pour into paper cups on the baking tray.
4. Preheat oven, bake at 150°c at 15 to 20 mins.
5. Remove, apply on the mayonnaise n sprinkle with floss.