Black Sesame Mantou (Chinese steam bun)

This is the 2 time I make Chinese bread Mantou. This time i decided to make something different by putting black sesame as a flavour taste. Mantou is like a Chinese steam bun. When you look at the recipe and instruction, it looks simple. When you make it, you need to use a lot of strength to knead. The rising process is long at the end. With this recipe, you need to use yeast. Without the yeast this bread will not rise and can not make this Chinese bread Mantou. When steam cooking process the you can smell the black sesame how good it is. It came out very tasty. This bread is good for breakfast or snack. Drinking milk will be a good combination. You will like it.
Try this recipe and enjoy.

1 cup all purpose flour
5g yeast
pinch of salt
20g of sugar
30g of Black sesame powder (room temperature)
7g of oil (optional)
150g of luke warm water

1. use a scale and measure all your ingredients before starting and
set it aside.

2. Using a measuring cup pour 150g of luke warm water. Use a baking
thermometer and put it in the measuring cup and make sure the
temperature is around 30-35 degrees. That is when you know the water
is ready. (Note: Make sure to not leave it out too long because it will get cold
and you will have to remake it again)

3. Use a clean bowl and add 1 cup of all purpose flour,  a pinch of salt,
20g of sugar, 5g of yeast and 30g of black sesame and 7g of oil.

4. Use a spatula and slowly pour in the water and mix at the same time.

5. When the water is all slowly pour and mix. Continue mixing for a bit.

6. Use your hands in a bowl and knead the dough by using all the strength
from the hands of your palm for about 5-10 min until it is shiny and soft

7. Make it round and let it rest and rise on the bowl, by covering it with a
cloth or a lid for about 10-15 min.

8. put the dough on a clean table or tray surface and continue kneading the
dough for another 5-10 min

9. Dust some flour on your work surface.

10. using your hands and roll the dough into like a snake size.

11. Cut the snake dough in half and combine how many pieces you want and
how big. Make sure to cover the rest of the pieces that are not using with a plastic
wrapping paper so it will not get dry.

12. Take one of the cut up pieces and knead for a few seconds by using your palm.
fold it together and roll it on your hands to form a ball. place it on the table or tray
surface and use your two end palms to straighten the ball tall.

13. place it back under the wrapping paper so it will not get dry.

14. Repeat the same step for each one of them.

15. cut out some square parchment or wax paper and place the black sesame
mantou  on top of each one of them.

15. In a cupboard take out a steamer pot and place some cold water in it.

16. use a steamer 2 layer tray, a rack with a plate or a bamboo steamer. Place all the
black sesame mantou on the top of the steamer witch ever you are using and cover the lid.

17.  Let it sit and rise for 50-1 hour

18. When the time is ready turn on the steamer and let it cook for about 30-35 min.
The time to take for boiling water and to cook it.

19. When there is 5 min left. Turn the heat off. wait for a bit.

20. Take it out and place all the black sesame Mantou on the plate and let it cool
or if you like it hot, you can eat it right away.

21. enjoy!!!!

Raisin Scone

IMG_20200528_235827This is the first time I made scone. It was not too hard and easy to make. It does not contain too much ingredients. The scone are very tasty. I made it in a triangle shape.
The only thing you need is a lot of strength squeezing the dough together. It was not
too sweet. I like it a lot. If you keep it for the next day, it can be more tasty.  Try the
recipe and enjoy!!!

2 cups of all purpose flours
1/2 cup raisins or nuts your choice
1/4 cup of cold butter or oil
3/4 cups of evaporate milk or whipping cream ( Make sure it is cold)
1 tablespoon of baking powder
1/4 cups of sugar
1 tablespoon of orange peel (optional)

1. Prepare all the ingredients on a tray
2. In a measuring cup add in 3/4 cup of whipping cream or evaporate milk
(if you use the evaporate milk from can, make sure you put in fridge to make
it cold)
3. Preheat oven at 425f  continuously  until you are ready to bake.
4. In a large bowl, add in 2 cups of all purpose flour and baking powder.
5. The bowl with 1/4 cup of cold butter, use a knife and cut into small pieces
6. Add the cold butter in the bowl with the flour and baking soda mixer.
Use 2 knifes and Chris cross cutting the all the butter in the mixer very well
until you see no butter showing.
7. Add in the orange peel and mix well using a spatula (Note” if you do not want
to put orange peel you can eliminate this step)
8. Add the sugar in the mixer and continue mixing for 1 min. Then add in the
dry raisins and mix all well.
9. Pour in the cold whipping cream or evaporate milk slowly by mixing at the
same time until it is well combine.
10. Use your hands and squeeze all the dough together to form a round dough.
(note: Do not knead the dough like you would need a bread)
11. Place the dough in a clean table surface or a cutting board and cut the dough
in half.
12. Press the dough flat and cut into 8 pieces like a pizza triangle shape.
13. Repeat the same thing for the 2 half dough.
14. Place a wax or parchment paper on a baking tray. Put all the scone pieces on
the baking tray.
15. You can brush leftover cream, evaporate milk or egg wash of your desire.
16. Bake in a preheat oven at 425F for 15-19 mintues until you feel it is ready and
golden brown.
17. Take the scone out of the baking tray and place it in a rack  to cool it off for
5-10 min
18. Enjoy!!!!

Raisin Oatmeal Cookies

IMG_20200526_144828 A simple cookie recipe, that everyone can make. This is my third time making this recipe. It’s not a very hard cookie to chew. A very soft and healthy cookies. Does not take long to make. Kid will love it and you can make some for work, school and at home snack.
Try out the recipe and enjoy!!!

Ingredients dry:
1 cup of flour
1/2 cup of sugar
1 teaspoon baking powder
1 teaspoon of baking soda
1/2 teaspoon of cinnamon
1/2 teaspoon of salt
1 1/2 cup of oats
1/2 to 1 cup of dry raisins
1/4 cup nuts or whatever you desire (optional)

Ingredients liquid:
1/2 cup of vegetable oil
1 egg (room temperature)
1/4 cup of milk (room temperature)

1. Prepare all the ingredients on a tray.
2. Take 1 eggs out of the fridge. Use a medium side round container
and put some hot water and soak the eggs in it, until it is room temperature.
3. Put s 1/2 cup of raisins in a bowl and warm water and
heat it in a microwave foe 15 -20 seconds. Take it out and
drain all the water and set it aside until it is all cool down.
4. pour in 1/4 cup of milk in a  measuring cup and heat it
in a microwave for 30 seconds. Take it out and
set it aside until it is all cool down.


1. Preheat the oven at 400 Fahrenheit for 10 minute and
continue preheating, until you are ready to bake.
2. Use a bowl and mix in all the dry ingredients, using a spatula.
3. Using a separate  bowl add in all the wet ingredients.
4. Incorporate all the liquid ingredients into the dry
ingredients together and mix well using a spatula.
13. When you mix the all together and you see it is very dry.
You can add a bit of oil and continue mixing. Still dry add some
warm water but not too much.  Mix the cookie batter until well
combine. When you see the cookie batter is moving itself a bit
That mean it is sticking together very well.
14. Take a cookie pan and place a wax paper. Use a spoon
and place the cookie pieces in a none grease pan.
15. Cook the cookies at 400 Fahrenheit for 10-12 minute.
16. Take the cookies out of the oven right away and place
it on a rack and wait for 10 minutes to cool off.
17. Enjoy!!!

Walnut Lemon Orange Peel Cake

This is a Walnut Lemon orange peel cake. This recipe is very easy to make and does not contain a lot of work.  If you or any relatives and kids that have allergies to nuts, do not put any on the top for decoration. You can substitute for other kind of topping of your desire. This cake are very good to have for snack wile your in work or school. Once you try these making this walnut lemon orange peel cake, you would love them a lot. It is very delicious and yummy cake.  Try the recipe and enjoy!!!

4 eggs (room temperature)
1-1/8 cups of 2% milk  (room temperature)
2 cups of vegetable oil
2 cups of all purpose flour
1 cup of sugar
1 tsp Baking Soda
2 tsps Baking Powder
1/2 tsp salt
1-3 tsps of Lemon juice from bottle. If use from a whole lemon
(save remaing of the juice)
1 whole Lemon peels  or orange peel (your optional choice)
10 pieces of walnuts for decoration (note: if you are allergy to nut, you can
substitute with apple or orange pieces for the top decoration)


1. take 4 eggs out of the fridge. Use a medium side round container and put some hot water and soak the eggs in it, until it is room temperature.
2. pour the water out in the sink and set it aside/
3. Use a measuring cup and pour 1-1/8 cups of 2% milk and microwave for 45 seconds.
Take it out and let it cool until it is room temperature. (note: by using your finger and dip in the cup of milk, you will feel if it is warm, that mean it is room temperature)
4. Prepare all the ingredients and set it all on medium size tray.
5. First, peel the 1 whole lemon for use later (note: if you do not have a lemon, you
can use a orange for the peels)
5. Use 1-3 tsps of  lemon or from a bottle of lemon juice.
6. ( if you already prepare the lemon juice and peels, you can eliminate this step)
7. preheat the oven at 350F continually until you are ready to bake.

Cake Mix:
1. Whip the eggs with an electric mixer and mix until you see a foam form.
2. Add in milk, oil sugar, baking soda, baking powder and salt. mix well (do not mix well
too long)
3. Sift in the flour slowly and mix until smooth.
4. Add 2-3 tsps lemon juice and lemon peel or orange peel. Mix well in the cake mixture with a spatula

1. Prepare 2 aluminum rectangle aluminum foil cake pan (7-15/16″ x 4″) (small) or 1 piece (9 1/4″ x 5 1/4″ x 2 1/2 “) (Large) aluminum foil cake pan
2. Take a wax paper or parchment paper and cut a line on both end of the wax paper or parchment paper. Place it in the aluminum foil cake pans and fold it in and make sure it sticks in place.
3.  Top sprinkle with walnuts (if you have allergy to nuts you can eleminate this step)
4. You can also sprinkle some cut up small pieces of apples or oranges of your desire choice.

1. Make sure the oven is preheated at 350F.
2. Bake for 40-50 minutes (for 2 small pans) For a large one bake for 50-60 min.
3. Check if it’s ready, Using a toothpick by inserting into the Walnut lemon orange peel cake. when it comes out clean, it is ready. If it does not come out clean then it means it need to be bake a little bit longer.
6. Release from oven and let it cool down for 5-10 minute before eating
7. Enjoy!!!


Banana Bread Walnut cake & Banana bread cake


I like eating banana bread cake, so I decided to make a third one and share it on my blog. This is a Banana Bread Cake recipe, very easy to make and not to hard. I had a different way of making the Banana Bread Cake the third time. One is with walnut and the other one regular Banana Cake. If it is your third time making this, it will be made in a perfect and tasty banana bread cake.  Kids and Adults would love this banana cake very much. Try the recipe and enjoy!!

3 ripe medium banana mashed
3/4 cup of sugar
2 eggs (make sure egg is at room temperature)
4 tablespoon of  butter or vegetable oil
1 teaspoon baking soda
1 teaspoon baking powder
Quarter teaspoon of salt
2 cups flour
3-4 tablespoon Milk (optional if the mix is too thick at the end)
( Make sure milk is at room temperature)
Add any kind of nuts on the top (Optional)

1. preheat oven to 350F (180 degrees) Grease top of pan. If you are using a rectangular alumni with a wax paper, then you don’t need to grease.
2. In a Large bowl sift 2 cups of flour , 1 teaspoon baking soda, 1 teaspoon baking powder and Quarter teaspoon of salt and mix together using a spatula.
3. Take 3 medium ripe bananas and  peel the skin. Place it in a blender and blend it well. (make sure there are no big pieces leftover) then set it aside.
4. In a separate bowl put 4 tablespoon of butter and 3/4 cup of sugar.
5. Use an electric mixer and mix until combine. (make sure to scrap off the sugar on the side of the bowl, using a spatula.)
6. Take 2 eggs and crack it in a small bowl and beat it well. Then pour in the sugar and butter mixer.
7. Use an electric mixer and mix well until you do not hear any sugar at the bottom of the bowl.
8. Pour the ripe blend banana in the sugar, eggs and butter mixer and mix it all well combine with a spatula. Important not to over mix the batter.
9. While mixing and you find it is too thick, you can put some milk in it, (optional)
10. If you use milk  in the batter, make sure it is well mix with a spatula (note if you do not use milk then you can skip this step)
11. Now use 2 rectangular alumni or a large pan and grease it. Pour it in the pan. Then hit it on the table to remove any air bubbles.
12. you can add any kind of nuts of your desire on the top of the batter by spreading all around. (skip this step if you do not want to put nuts)
12. Bake for 40 min. Check if it’s ready, Using a toothpick  by inserting into the banana bread when comes out clean, it is ready.  If it does not come out clean then it means it need to be bake a little bit longer.
13. when it is ready. Cool in pan for 10 min. Then transfer to a wire rack.
14. Enjoy!!!!!

Swiss Roll Sponge Cake



4 Egg yolks
20g Sugar
30mL Vegetable oil
40mL Milk
60g Cake flour

Meringue Ingredients: (for the egg white step)
4 Egg whites
1 tsp Lemon juice
50g Sugar


1. Preheat the oven to 170ºC continually until you are ready to bake.

2.  Separate the egg white and egg yolk. Add the sugar 4 times in the egg white and whisk with a electric mixer until soft peak.

3.  Whisk using a spatula  together the egg yolk, vegetable oil and milk. Sieve the cake flour and add the sugar and whisk together, until the you do not see any flour and hear
any sugar in the bottom.

4.  Whisk using a spatula in 1/4 of the meringue into the egg yolk mixture. Add the egg yolk mixture back to the remaining meringue and slightly fold until combine.

5. Place the parchment paper on the baking tray. Pour the mixture in the baking tray, slightly pound the tray on the 4 sides to  let the air bubble release.

6. Place in the oven and bake it for 10-15 minutes. Then use a toothpick and stick it inside and take it out to see if the toothpick is dry. If it is still not ready bake for another 10-12 min. When you smell the cake and see golden brown it is a bit bigger it is ready. use a baking rack and  Lay a parchment paper on it, flip it over and remove parchment paper. place on the cooling rack to let cool for a bit.

7. Cut the first hard line piece and roll it to form a Swiss roll. You need to roll it slowly and pull the parchment paper a bit each time, until you get to the end. Let it sit and cool
for 10 min.

8. When 10 min is cool down. Slowly take the parchment paper off the swiss roll.

9. Take a cutting board and knife. Cut each pieces in a roll and place it on a plate

10. Enjoy!!!!


Chinese bread Mantou (Chinese steam bun)

This is a chinese bread Mantou. Inside has nothing. It is like a chinese steam bun.
When you look at the recipe and instruction, it looks simple.  When you make it
it takes a lot of time to knead and to rise.  With this recipe, you need to use yeast.
Without the yeast this bread will not rise and can not make this chinese bread Mantou.
This is the first time i made this and it turn out to be very tasty. This bread is good for
breakfast or a snack. Drinking milk will be a good combination you will like it.
Try this recipe and enjoy.


300 g all-purpose flour + 2 tbsp. more for dusting

1 and 1/2 teaspoon instant yeast
2 tablespoons sugar (optional)
150 g water or 20ml more if needed
a tiny pinch of salt
around the dough


1. Prepare warm water around 35 °C and melt the sugar in. And mix the yeast with the water. Mix well and set aside for around 5 minutes. If you do not want sugar, just skip it.

2. Place salt and flour in a large bowl. Pour the water with yeast slowly to the bowl with flour and stir with a chopstick.

3. Then knead the flour into smooth and soft dough. At the very beginning, it might be a little bit sticky. Or you can simple resort to a stand mixer.

4. Cover the bowl and let the dough rest for around 1 hour or until the paste ball doubles in size.

5. When the dough is double in size, get paste ball out, dust the operating board and re-knead the dough for 3-4 minutes until the dough becomes almost smooth again. Divide the dough into two parts, keep kneading and shape each part into 1 inch thick long log.

6. Remove the two ends and use a very sharp knife to cut the log to smaller pieces (around 2 cm wide). Try to keep the original shape. Place the buns to a lined steamer one by one. Leave some space among each one as the buns rise after steaming.

7. Add cold water to your wok or steel steamer. Cover the lid and rest for 10 minutes in summer and around 20 minutes in winter or until the bun becomes fluffy again.

8. Use high fire to bring the water to a boil and continue to steam for around 20 to 25 minutes (depending on the size of your buns).

9. Remove off the fire and wait for around 5 minutes before opening the lid. Serve warm or re-steam to soften before serving.