TeckPoh

Joined: 2006 May 3

Location:

Malaysia

Interests:

Food, Photography, Food Photography, handicraft, oil and chinese brush painting

Website:

http://nyobakery.blogspot.com/

Posts: 227

Comments: 2,002

Points: 3859

leinsamenbrotjh
blackbreadres

Black Bread
Rye Sourdough Bake-Off

Of late, I've been baking more and more with rye since I've a german neighbour for 2 months. First, a small finger in, with a few...

74 comments
grandifloraloaf

100% wholewheat using grandifolia's starter...
Wing-it Breads Bake-off

I know this is not the best thing to do, but, don't you sometimes (well, for some people like me, most times) wing it when you...

16 comments
wingitkelp

Wing it Bread with kelp powder
TP's Brick Oven

We did it! Or, rather Key (hubby) did it! As you go over the pictures, some ovenbuilders may smack their heads in disbelief shock...

20 comments
TP's Brick Oven

Yes! We did it! Or rather, Key did it! What you are about to see may have some oven-builders slapping their heads in disbelief...
bali 002
bali 027
Brick Oven Help

So....here we are halfway through a massively messy house renovation, and, suddenly, hubby is toying with the idea of giving me...

16 comments
chochipbrazilSD

Chocolate Chips Brazil Nuts Bread
Benedict Bars (Grape Jam over shortbread, topped with Almond flakes)

Inspired by Dan Lepard (in his Baking with Passion book). I've tweaked the amounts. Choose your fav shortbread recipe . After pressing the...Read more
White Chocolate Coated Oat Bars

This recipe is by Chef Stephan Franz..paraphrased and slightly tweaked from The Cooks Book. 250g unsalted butter, cubed 200g golden syrup...Read more
Biscotti

Pistachio BiscottiRead more

3 comments
Hundreds n Thousands Shortbread

Adapted the recipe from AWW cookbook, changed bits. This is a melt and mix shortbread, different for the above, which is creaming.Read more

1 comment
Luscious Lemon Apricot Bars

Shortbread Base: 3/4 cup (170g) unsalted butter 2 cups all-purpose flour 1/2 cup castor sugar 1/2 teaspoon salt Bake 20 mins moderate oven...Read more
ciabattaintegrale
A Hybrid of Tastes, Textures and Techniques

Baker/Caker friends are the best people in the world, ever sharing, ever giving. Last week, I made a Chocolate Challah with yeast, and was...Read more

3 comments
Savoury and Scrumptious

I consider myself quite a balanced person…when it comes to eating bread. With last week’s bread on the sweet side, this week I decided to...Read more

5 comments