Category Archives: Baking

How to Make Purple Sweet Potato Soft Bread ขนมปังมันม่วงนุ่มๆ

30g Bread Flour
30g Plain Flour
1.5 tsp Sugar
7g Dried Yeast
60g Water

Dough #1:
130g Bread Flour
20g Plain Flour
20g Sugar
1/4 tsp Salt
70g Soy Milk
15g Oil
half of fermented poolish

Dough #2:
85g Bread Flour
10g Plain Flour
10g Sugar
1/4 tsp Salt
30g Soy Milk
15g Oil
half of fermented poolish
100g Sweet Purple Potato, baked, and flesh scooped out



สูตรนี้เป็นขนมปังวีแกน (vegan) อีกเหมือนกัน
คือ ไม่มีนมวัว ไม่มีเนย ไม่มีไข่ค่ะ

ตัวขนมปังเบา ฟู นุ่ม
เก็บไว้ 3-4 วัน ก็ยังนุ่ม

30 กรัม แป้งขนมปัง
30 กรัม แป้งอเนกประสงค์
1.5 ชช. น้ำตาล
7 กรัม ยีสต์ผง
60 กรัม น้ำสะอาด

แป้งโดว์ #1
130 กรัม แป้งขนมปัง
20 กรัม แป้งอเนกประสงค์
20 กรัม น้ำตาล
1/4 ชช. เกลือ
70 กรัม น้ำเต้าหู้จืด
15 กรัม น้ำมันพืช
ครึ่งหนึ่ง ของแป้งเชื้อที่หมักแล้ว

แป้งโดว์ #2
85 กรัม แป้งขนมปัง
10 กรัม แป้งอเนกประสงค์
10 กรัม น้ำตาล
1/4 ชช. เกลือ
30 กรัม น้ำเต้าหู้จืด
15 กรัม น้ำมันพืช
ครึ่งหนึ่ง ของแป้งเชื้อที่หมักแล้ว
100 กรัม เนื้อมันม่วง ปิ้งสุก

How to Make Chocolate Marble Bread ขนมปังช็อคโกแลตลายหินอ่อน


30g Bread Flour

30g Plain Flour

1.5 tsp Sugar

7g Dried Yeast

60g Water


175g Bread Flour

25g Plain Flour

50g Sugar

1/2 tsp Salt

120g Soy Milk

30g Oil

Chocolate Dough:

25g Dark Chocolate Chips

10g Bread Flour

1 Tbsp Cocoa Powder

1 tsp Cornflour

10g Sugar

30g Soy Milk

10g Oil


30 กรัม แป้งขนมปัง

30 กรัม แป้งอเนกประสงค์

1.5 ชช. น้ำตาล

7 กรัม ยีสต์ผง

60 กรัม น้ำสะอาด


175 กรัม แป้งขนมปัง

25 กรัม แป้งอเนกประสงค์

50 กรัม น้ำตาล

1/2 ชช. เกลือ

120 กรัม น้ำเต้าหู้จืด

30 กรัม น้ำมันพืช


25 กรัม ดาร์กช็อกโกแลตชิป

10 กรัม แป้งขนมปัง

1 ชต. ผงโกโก้

1 ชช. แป้งข้าวโพด

10 กรัม น้ำตาล

30 กรัม น้ำเต้าหู้จืด

10 กรัม น้ำมันพืช

How to Make Banana Chocolate Zebra Cake เค้กกล้วยหอมม้าลาย

200g Ripe Bananas

1 tsp Vinegar

2 Eggs

120g Brown Sugar

1/4 tsp Salt

130g Cake Flour

1 tsp Baking Powder

1 tsp Baking Soda

1 tsp Vanilla Bean Paste (or Vanilla Essence)

100g Vegetable Oil

2 Tbsp Cocoa Powder

2 Tbsp Water

7 inch Round Cake Tin, lined with parchment paper

200 กรัม กล้วยหอมสุก

1 ชช. น้ำส้มสายชู

2 ไข่ไก่

120 กรัม น้ำตาลแดง

1/4 ชช. เกลือ

130 กรัม แป้งเค้ก

1 ชช. ผงฟู

1 ชช. เบกกิ้งโซดา

1 ชช. วานิลลา

100 กรัม น้ำมันพืช

2 ชต. ผงโกโก้

2 ชต. น้ำสะอาด

ถาดเค้กกลมขนาด 7 นิ้ว ปูด้วยกระดาษไข

How to Make Soft Rye Bread ขนมปังไรย์นุ่มๆ

Recipe adapted from

240g Bread Flour

107g Rye Flour

1.5 tsp Dried Yeast

1 tsp Salt

1 Tbsp Sugar

14g Milk Powder

220g Water (+ more if required)

42g Malt Extract (or Molasses)

1 Tbsp Oil

240 กรัม แป้งขนมปัง

107 กรัม แป้งไรย์

1.5 ชช. ยีสต์

1 ชช. เกลือ

1 ชต. น้ำตาล

14 กรัม นมผง

220 กรัม น้ำสะอาด

42 กรัม มอลต์สกัด หรือ โมลาส (กากน้ำตาล)

1 ชต. น้ำมันพืช

Pecan Cinnamon Crumb Cake

Recipe adapted from

Makes: 8×4 loaf

For the crumb:

  • 1 cup Pecans, roughly chopped
  • 3 Tbsp Caster sugar
  • 3 Tbsp Brown sugar (I use demerara)
  • 1 tsp Cinnamon powder
  • 2 Tbsp Oil
  • A pinch of salt

For the cake:

  • 120 g Caster sugar
  • 1 Egg
  • 1/3 cup Oil
  • 1 tsp Vanilla
  • 150 ml Sour cream
  • 150 g Plain flour
  • 1/8 tsp Salt
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda

How to put this together

  1. Mix together crumb ingredients until everything is well coated.
  2. Line an 8×4 loaf tin with baking paper
  3. Preheat oven 175 C
  4. Sift together flour + salt + baking powder + baking soda
  5. Beat egg + sugar on high speed for 5 mins.
  6. Add oil + vanilla + sour cream. Beat on medium speed for 2 mins.
  7. Add sifted flour mixture. Beat on low until just mixed. Do NOT over beat this.
  8. Pour half the cake batter in the lined loaf tin.
  9. Scatter half the crumb mixture evenly over the batter.
  10. Add the remaining half of cake batter. Gently spread to evenly cover the crumb.
  11. Scatter the remaining half of crumb mixture. Very gently press crumbs into the mixture.
  12. Bake for 30-40 mins (or until a clean skewer inserted come out clean)
  13. Leave to cool.


Hot Cross Buns with Crème Pâtissière Cross

Recipe adapted from Ima’s legendary hot cross buns:’s-hot-cross-buns

Makes: 9 large buns

For the buns

  • 425 Bread flour
  • 60g Butter, at room temperature, cubed
  • 90g Honey
  • 30g Fresh yeast
  • 250ml Milk (full fat), heated to 90°F
  • 1 tsp Salt
  • 1 Tbsp Ground cinnamon
  • 1 tsp Ground nutmeg
  • 1/4 tsp Ground cloves
  • 125g Currants
  • 65g Mixed peel

For the pastry cream crosses 

  • 1 Vanilla bean
  • 200ml Milk (full fat)
  • 25g Cornflour
  • 35g Caster sugar
  • 1 Large egg
  • 20g Butter

For the sugar syrup 

  • 50g Caster sugar
  • 50ml Water

How to put this together:

  1. To activate fresh yeast: crumb fresh yeast into a bowl. Mix together 100 ml warm milk + 10g honey, and add to yeast. Mix well with a fork until dissolved. Leave for 10 mins. The mixture should be very frothy. If this doesn’t become frothy, then your yeast is NOT active. Don’t continue. Get a new batch of fresh yeast and start again.
  2. In a stand mixer bowl, add flour + yeast mixture + remaining warm milk (150 ml) + remaining honey (80g) + butter. Using a paddle beater, mix on low speed until the mixture comes together.
  3. Change to dough hook, and mix on low speed (Kitchen Aid speed 1) for 10 mins.
  4. Add salt + cinnamon + nutmeg + cloves. Mix on low for a further 5 mins.
  5. Transfer dough to an oiled bowl. Roll the dough around a bit so the top is also oiled. Cover with tea towel and leave to rise in a warm spot until doubled in size (1.5 – 2 hrs)
  6. Once the dough has doubled in size, add currents + mixed peel. Knead with dough hook briefly until the fruits are evenly distributed.
  7. Divide the dough into 9 portions (about 115g each), forming each dough into a round ball. Place on a lined baking tray.
  8. Cover with tea towel and leave to rise in a warm spot until doubled in size (1 – 1.5 hrs).
  9. Make crème pâtissière: In a pot, add milk + vanilla pod and seeds (split pod in half and scrape out the seeds). Bring to boil. Take off heat.
  10. In a bowl, add cornflour + sugar + egg. Mix well into a paste.
  11. Pour 1/3 of warm milk into cornflour mix. Mix well & vigorously with a whisk.
  12. Add the mixture back into the pot with the rest of warm milk. Continue to whisk over medium heat. Keep cooking and whisking until thick.
  13. Remove from heat and cover with cling film, pressing cling film onto surface of the custard, to prevent a skin forming.
  14. Make sugar syrup: In a small pot, add sugar + water, bring to boil. Simmer for 1 min. Take off heat.
  15. Once the dough has doubled in size, preheat oven to 180°C
  16. Using a sharp knife, slash crosses on the buns.
  17. Pipe crème pâtissière into the scored lines on the buns.
  18. Bake for 20-25 mins, until buns are medium brown.
  19. Allow buns to cool for 5 mins, then brush the tops with sugar syrup
  20. Enjoy!


Japanese Cotton Cheesecake (ชีสเค้กญี่ปุ่น)

Light & fluffy cheesecake

Adapted from this recipe :

What you need

  • 180 g Philadelphia cream cheese (full fat), diced
  • 4 Egg yolks
  • 100 g Caster sugar (divided into 2 x 50g portions)
  • 45 g Butter, diced
  • 70 ml Milk (full fat)
  • 1 Tbsp Lemon juice
  • 40 g Plain flour
  • 15 g Cornflour
  • 1/8 tsp Salt
  • 4 Egg whites
  • 1/4 tsp Cream of tartar

How to put this together

  1. Line the bottom of 8″ round cake tin (with removable base). Line the sides with another strip of baking paper.
  2. Water-proof the base by wrapping the bottom bits with tin foil
  3. Preheat oven to 200 C
  4. In a double boiler, gently heat the cream cheese + butter + milk until smooth, continuously whisking to remove lumps.
  5. Take off heat.
  6. Add 50g caster sugar. Whisk to mix.
  7. Add egg yolks, one at a time. Whisk to mix.
  8. Add salt + lemon juice. Whisk to mix.
  9. Sift in plain flour + corn flour. Whisk to mix, removing lumps.
  10. In a clean bowl, add egg whites. Beat on low speed until foamy.
  11. Add cream of tartar, and beat at high speed until the bubbles are small but still visible.
  12. Gradually add the remaining 50g caster sugar. Continue to beat at high speed until you get soft peaks
  13. Boil a pot/kettle of water
  14. Fold the egg whites into the mixture, 1/3 at a time, each time incorporating them gently with metal wire whisk.
  15. Pour the batter into the pan. Smooth the surface with spatula.
  16. Tap it firmly on the counter a few times to release bubbles.
  17. Put the cake tin in a larger tray, fill it with hot water. Bake in the water bath at the bottom-most rack at 200 C heat for 16 mins.
  18. Lower the heat to 140 C and bake for 20 mins (let the oven temperature drop gradually by itself)
  19. Turn the oven off and leave the cake in there for another 20 mins (let the oven temperature drop gradually by itself)
  20. Leave to cool in the pan for 10 mins.
  21. Carefully remove the base, and peel off baking paper from the sides.
  22. Leave to cool completely, then chill.

Chocolate Chip Soft Cookies (คุ้กกี้นิ่ม)

Recipe adapted from The Hummingbird Bakery Cookbook

The cookies are soft & chewy & amazing. Use good quality chocolate chips – it makes a big difference!

Makes: 12 large cookies

What you need

  • 110g Butter, at room temperature
  • 170g Soft dark brown sugar (original recipe asks for soft light brown sugar, but I didn’t have any)
  • 1 Egg
  • 1/2 tsp Vanilla extract
  • 200g Plain flour
  • 1/8 tsp Salt
  • 1 1/2 tsp Baking soda
  • 110g Dark chocolate chips (good quality)

How to put this together

  1. Preheat oven to 170 C
  2. In a stand mixer, using paddle attachment on medium speed, cream together butter + soft dark brown sugar until light & fluffy. About 8 mins. Make sure to scrape down the sides of the bowl.
  3. Add egg + vanilla extract. Mix well on medium speed.
  4. Turn mixer on low speed. Add flour + salt + baking soda. Mix well until you get a smooth dough. Don’t over-mix!
  5. Add chocolate chips. Mix briefly.
  6. Divide the mixture up into 12 equal portions (approx. 53-55g per portion)
  7. Line a baking tray with baking paper.
  8. Put 6 cookie dough portions on the tray. Make sure they’re well spaced apart, as they will flatten out and spread
  9. Baking for 10-12 mins, or under gold brown around the edges and the shape is flat-ish.
  10. Leave the cookies to cool on the tray for a few mins, then transfer to a wire rack to cool

Lemon Curd (แยมมะนาว)

This is adapted from one of Delia’s recipe

Because they’re so easy to make, I make them in small quantities (as much as I need them) so there isn’t a lot of leftovers just sitting in the fridge.

What you need:
  • 1 Lemon, zest grated, then juiced
  • 1 Egg
  • 80 g Caster sugar
  • 50 g Unsalted butter
  • 2 tsp Cornflour
How to put this together:
  1. In a bowl, whisk together egg + caster sugar
  2. Add lemon zest + lemon juice. Whisk until well mixed
  3. Add cornflour. Whisk until well mixed
  4. Transfer to a pot over medium heat, add butter, continuously whisk until the mixture thickens, about 5-7 mins
  5. Take off heat, then continue to whisk for 1-2 mins
  6. Leave to cool

Easy, Moist, Rich, Amazing Chocolate Cake

Please just make this cake – it’s easy to make and lip-smackingly delicious.

See original recipe here

I’ve made very minor tweaks to the recipe, mainly to avoid wastage (e.g. 2 eggs instead of 2.5 eggs). I also reduced the salt, as I have an on-going issue with my salt – for some reason it’s extra salty, so I’m basically halving salt in all the recipes lol

Makes: 8 inch round cake
What you need:
  • 8 inch round pan
  • 125 g Plain flour
  • 30 g Cornflour
  • 40 g Cocoa powder
  • 1/2 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/2 tsp Salt
  • 125 g Full fat yoghurt
  • 30 g Water
  • 115 g Unsalted butter, at room temperature
  • 275 g Sugar
  • 2 Eggs
For the ganache:
  • 300 g Dark chocolate
  • 300 g Double cream
  • 30 g Unsalted butter, cut into small cubes
How to put this together:
  1. Preheat oven to 170 C
  2. Line baking pan with baking paper. I lined the bottom only (because I can’t line the sides neatly)
  3. Sift together plain flour + cornflour + cocoa powder + baking powder + baking soda + salt
  4. Sift them again
  5. In a small bowl, mix together yoghurt + water
  6. Beat together butter + sugar until butter is lighter in colour. It won’t be a fluffy creamy texture – it’ll be more like clumps of sand. Scrape down the sides of the bowl if required.
  7. Add one egg at a time, beating well between addition.  Scrape down the sides of the bowl if required.
  8. Add in 1/4 of flour mixture. Use a spatula to fold in the mixture until it’s well incorporated.
  9. Add in 1/3 of yoghurt mixture. Fold until it’s well incorporated.
  10. Repeat with 1/4 flour, then 1/3 yoghurt, then 1/4 flour, then 1/3 yoghurt, then finally 1/4 flour
  11. Pour mixture in baking pan.
  12. Bake for 40-50 mins – until a clean skewer inserted comes out clean.
  13. Let cool completely in the baking pan

To make the ganache:

  1. In a glass bowl, break dark chocolate into small pieces
  2. In a pot, bring double cream to a boil. Take off heat.
  3. Pour hot cream over chocolate pieces. Leave for 1 minute, then stir with spatula until all the chocolate pieces are melted and well incorporated
  4. Add in butter cubes, and stir until melted and well incorporated.
  5. Cover with plastic wrap, and leave at room temperature until it reaches the consistency you want to work with

To assemble:

  1. Cut the cake in half horizontally (I mark the half line with serrated knife, then cut it with a long piece of thread)
  2. Place the bottom half of the cake on a serving plate
  3. Pour a layer of ganache on the cake
  4. Place the top half of the cake on top
  5. Cover the outside of the cake with remaining ganache
  6. Serve at room temperature

Brownie Cheesecake

What you need

Brownie ingredients

  • 120 g Unsalted butter, diced
  • 100 g Chocolate chips
  • 4 Tbsp Cocoa
  • 2 Eggs
  • 225 g Sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract
  • 90 g Plain flour

Cheesecake ingredients

  • 300 g Cream cheese, full fat
  • 6 Tbsp Sugar
  • 1 Egg
  • 1/2 tsp Vanilla extract

How to put this together

  1. Preheat oven to 180 C
  2. Line an 8 x 8 baking tin with parchment paper.
  3. Using a double boil method, add butter + chocolate chips + cocoa in the bowl. Stir occasionally until everything is melted & well mixed.
  4. Take off heat. Leave to cool slightly. Note: if the mixture is too hot, you’ll end up scrambling the egg.
  5. In a bowl, add eggs + sugar + salt + vanilla extract. Using a hand whisk, beat until well mixed.
  6. Add chocolate mixture to egg mixture. Briefly mix with the whisk. Do NOT over mix.
  7. Sift in the flour. Briefly mix with the whisk. Do NOT over mix.
  8. Pour brownie mixture into the tray
  9. Add cream cheese + sugar in a bowl. Using balloon whisk attachment, beat until light and fluffy.
  10. Add egg + vanilla extract. Beat well until the mixture is smooth.
  11. Pour this on top of the brownie mixture. Or if you want a marble effect, add them in large dollops using a spoon, then use a skewer to drag the mixture around to create marble effect
  12. Bake for 40 mins.
  13. Leave to cool completely.

Granola Bar

Original recipe by Ina Garten :

Makes: 8 bars

What you need

  • 1 cup Oatmeal
  • 1/2 cup Sliced almonds
  • 1/2 cup Desiccated coconut
  • 1/2 cup Wheat germ
  • 1 Tbsp Vegetable oil
  • 5 Tbsp Honey
  • 2 Tbsp Brown sugar
  • 1 tsp Vanilla extract
  • 1/4 cup Dates, chopped into small pieces
  • 1/4 cup Dried apricot, chopped into small pieces
  • 1/4 cup Sesame seeds, or mixed seeds

How to put this together

  1. Preheat oven to 180 C
  2. Put oatmeal + sliced almonds + desiccated coconut on a baking sheet. Bake for 10 mins, stirring half way through. The mixture should be light brown.
  3. Pan roast wheat germ
  4. Line an 8 x 8 baking tin with parchment paper.
  5. Reduce oven temperature to 150 C
  6. Put the toasted oatmeal mixture in a bowl. Add wheat germ. Mix well.
  7. Put oil + honey + brown sugar + vanilla extract in a pot over medium heat. Bring to boil, then take off heat.
  8. Pour the syrup over toasted oatmeal mixture. Mix well.
  9. Add dates + apricots + sesame seeds. Mix well.
  10. Pour mixture into lined baking tin. Press down gently with the back of spoon.
  11. Bake for 20-25 mins, or until light golden brown.
  12. Leave to cool completely.
  13. Cut into 8 pieces, and store in airtight container.

Nutella Rugelach

These tiny treats are kind of a cross between pastry and cookie – they’re so cute and so morish!

Makes: 48 cookies

What you need

  • 300g plain flour
  • 250g butter, at room temperature
  • 250g cream cheese (full fat)
  • 4 Tbsp caster sugar
  • 1/2 tsp salt
  • 6 Tbsp nutella
  • 1 egg yolk

How to put this together

  1. Put butter + cream cheese in mixing bowl. Using paddle beater, mix on low speed until they’re just mixed
  2. Add flour + caster sugar + salt. Mix on low speed until the dough forms. Do NOT over mix!
  3. Divide the dough into 3 portions. Wrap each portion in plastic wrap, and flatten to a round flat disc. Put in the fridge, and leave them overnight.
  4. Take dough out from the fridge, and leave for 30 mins.
  5. Roll each dough between two sheets of parchment paper into a large circle, with diameter of 10-12 inches.
  6. Freeze each rolled-out dough sheet for 15 mins
  7. Preheat oven 175 C
  8. Take a sheet out from the freezer, gently peel off parchment paper from one side, put the paper back on. Turn the dough over, and gently peel off the other side.
  9. Spread 2 Tbsp nutella on the dough, leaving about 1 cm space from the edge
  10. Using a long sharp knife, cut them into 16 wedges (cut into quarters, then 4 wedges in each quarter)
  11. Starting from the end of the wedge, gently roll up towards the pointy end. Place this onto baking sheet.
  12. Beat egg yolk with 1 Tbsp water to make egg wash.
  13. Brush each pastry with egg wash
  14. Bake for 22-25 mins
  15. Leave on the tray for a few mins, then transfer to cool on a wire rack.

White Bread Loaf

What you need

  • 250g bread flour
  • 2 Tbsp white sugar
  • 1 1/2 tsp instant yeast
  • 1/4 tsp salt
  • 2/3 c water
  • 1 Tbsp oil

How to put this together

  1. Put flour in mixing bowl. Add sugar + yeast to one side of the bowl. Add salt to the other side of the bowl.
  2. Give the mixture a quick stir.
  3. Mix together water + oil
  4. Using dough hook, mix on medium speed (KitchenAid speed 4)
  5. Slowly add water + oil mixture. Mix until it forms a rough dough.
  6. Continue mixing for another 5 mins until you have a smooth dough. You may need to add a little more flour if the dough is too wet.
  7. Place in an oiled bowl and cover with tea towel. Leave for 1 hour, or until double in size.
  8. Punch the dough down and tip it out onto a lightly floured work surface.
  9. Oil a 9×5 inch loaf tin
  10. With floured hands, shape the dough into a rectangle, roughly the same size as loaf tine
  11. Place dough in loaf tin and cover with tea towel. Leave for 45 mins, or until double in size.
  12. Heat the oven to 175 C
  13. Bake for 30 mins
  14. Leave in the tin for 10 mins, then turn out to cool