Homemade Milk Bread

One type of the bread that I heart is Asian-style bread. The texture is different from the western-style bread. It has a softer texture both the outside (the crust) and the inside. It does have a sweeter taste. Perfect for toasting. Crushy a little bit but still soft and chewy. One of the technique that I found when making the Asian-style bread soft is " Tangzhong Method". It's a mixture of bread flour and water, cooked on the stove to get a thick paste. This paste keeps the bread moist. So, you end up with a softer bread. It is added into the wet mixture when making. This is my first time of making this Homemade Milk Bread. I would say it's the softest bread that I have been making so far and I'm very much loving it. I got this recipe and adapted into a hand-kneadling method. It turned out very well.

Well, it's time for you to try now!

Homemade Mixed Seed Bread



Finally, my bread making skill is getting improved. In the past, I always ended up getting a heavy dry hard bread. Recently, I found a place where I can learn how to make bread. So, I decided to take a bread making class couple weeks ago. Even thought it was only 2-day classes, but it was worthed. The class was all about bread making by hands. So, everyone can go home and can easily make bread at home. So, this weekend I tried to make bread again. Ta-da! It worked! I finally get a nice soft bread and it doesn't have weird smelling too. This Homemade Mixed Seed Bread is perfect for breakfast. I added black and white sesame seeds, sunflower seends and pumpkin seeds in it. They gave a nice little crunchy and are good for health too! Now, I feel that making bread is not as hard as I think anymore!

New York Times Chocolate Chip Cookies

Finally, finally....after many years of watching other people bake the Best Chocolate Chip Cookies aka. New York Times Chocolate Chip Cookies, I finally got a chance to try it myself! First of all, yes it is good like everyone say so. The texture is perfect...soft and chewy. I made mine with semi-sweet chocolate chips instead of chocolate chunks. It's still good. However, there is one thing that I would like to try. I want to make them a little bit less sweet. Not sure whether if I decreased the amount of sugar, it would effect the texture of the cookies or not. If anyone had tried this, please let me know! But for sure, the original recipe is already great, so maybe I shouldn't change a thing! just eat less so I dont have to feel quilty!

Recipe: New York Times Chocolate Chip Cookies



Notes: Love this photo...I took it with my iphone.
The application is so cool. It looks like photo from dslr!