Green Banana Roll Ice Dessert (Es Pisang Ijo)

This is a famous dessert originally from Makassar - South Sulawesi, Indonesia
Nice and refreshing - nowhere to be found in Singapore though
Only can use king banana (pisang raja), the kind of banana which not easy to find in Singapore - again luck is on my side, managed to find it and it's a good quality one :)

Saw the recipe at Ricke's site and decided to give this a try
Easy to make the dough, but I really need further practice in shaping them
The end result is not so smooth and cracked a little here and there and I think the green color could be lighter :)
However, the taste is wonderful - especially with the hot humid Singapore weather lately

If you view Ricke's lovely picture, you can see how smooth her green dough is - really need to practise to rolling and shaping them :)

Nice to eat with crushed ice and special syrup - we Indonesian call it "campolay syrup" - originally from Cirebon - West Java, Indonesia

Managed to google the picture - I have a bottle in the fridge but too lazy to take picture of it :P

What you need:

For the dough:

5 ripe king bananas - steamed and peeled

125g plain flour

300ml coconut milk (I used 200ml Kara + 100ml water)

1/2 tsp lime stone paste / slaked lime water (details HERE (in Indonesian = air kapur sirih -> can omit)
1/4 tsp salt

2 tbsps sugar

1 tsp pandan paste

2 drops green food coloring (optional - I added and I found its a little too dark green)

1 tbsp butter

clingwrap

For the coconut sauce:

400ml thick coconut milk

1 pandan leaves - torn

1/4 tsp salt

1/4 tsp vanillin powder

2 tbsps sugar

3 tbsps corn flour - mix with 4 tbsps water

Mix  coconut milk, lime stone paste, salt, sugar, pandan paste, green coloring - stir til well incorporated

Put sieved flour in a pot

Pour the coconut milk mixture slowly while stirring continuously til smooth

Cook on low fire - always stir

Add in butter, stir til butter melted and well mixed with the dough

Keep on stirring til the dough is smooth and is not sticky

Off heat

Brush clingwrap with a little oil

Add on 3 tbsps dough, flatten

Add 1 banana on it, roll tight with the clingwrap as you do on swissroll

Shape like a banana - wrap tight

Arrange on a steamer and steam fo 20 minutes on medium heat

After cooked, open up the clingwrap, let cool

For the sauce:

Mix all ingredients except cornflour mixture, bring to boil

Add in cornflour, stirring continuously til thicken

How to eat:

Arrange cut green banana with the sauce and crushed ice (as shown in the picture)

Mix and pour syrup over it

Eat immediately

Banana and Pecan Muffins

My son and I decided to bake some banana and pecan muffins together. It took only minutes for my son to mix together all of the ingredients and place the muffins into the oven. The house smelled amazing while they were baking and they tasted fantastic slathered with butter. My daughter was thrilled to come home from school to these warm muffins fresh from the oven. My son was very proud of his creation and I was happy to get rid of my over ripe bananas - a win win situation!

Banana and Pecan Muffins:

Recipe and photos by For the Love of Cooking.net

• ½ cup of butter, softened
• ¾ cup of brown sugar
• 2 eggs
• 3 overripe bananas
• 1 tsp vanilla
• 2 cups of flour
• 1 tsp baking soda
• 1 ½ tsp cinnamon
• ¼ tsp salt
• ¼ tsp fresh nutmeg, grated
• ½ cup of pecan pieces

Preheat the oven to 350 degrees then coat a muffin pan with cooking spray.

In a large bowl, beat together the butter and sugar until creamy. Add the eggs, bananas, and vanilla then continue beating until well combined.

In a separate bowl, combine the flour, baking soda, cinnamon, salt, and fresh nutmeg together, mix well. Add the flour mixture to the banana mixture and stir until just combined. Add the pecans and gently mix them into the batter.

Spoon the batter evenly into each muffin tin. Place into the oven and bake 18-20 minutes or until a tester inserted into the center comes out clean.

Let the muffins cool on a rack. Slather with butter and enjoy!

Click here for a printable version of this recipe - For the Love of Cooking.net

Stir Fry Glass Noodles With Potatoes

Can't stop munching on this - it's supposed to be a dish but everytime laying eyes on it, it's like calling "come and eat me" :P
For the family, it's a dish to eat with rice... for me, it's a meal on its own

What you need:

5 shallots - cut thinly
2 large chillies - cut
3 potatoes - diced
1 packet of glass noodles
oil, water, salt, sugar, pepper, dark sweet soya sauce (kecap manis)

Heat oil in a pan, fry diced potatoes til golden brown - make sure they're submerged in the oil
Set aside
Bring to boil a pot of water, add in glass noodle and boil til soft - strain and set aside
On the same pan with a little oil, stir fry shallots til fragrant, followed by chillies til soft
Add in potatoes, a little water - stir well
Add in glass noodles, followed by salt, pepper, dark sweet soya sauce
Mix well - adjust the taste
Off heat

Greek Quinoa

I found some quinoa in my cupboard that I needed to use up so I decided to make a Greek style quinoa. I added some parsley, feta cheese, kalamata olives, red onion, and grape tomatoes to the cooked quinoa for a healthy and delicious side dish. I loved the flavors and textures of this recipe and my entire family liked it.

Greek Quinoa:

Recipe and photos by For the Love of Cooking.net

• 1/2 cup of quinoa
• 1 cup of chicken broth
• 1 clove of garlic, minced
• 1/4 tsp dried oregano
• 1 tbsp fresh parsley, chopped
• 1/4 cup of kalamata olive, sliced
• 1/4 cup of red and yellow grape tomatoes, sliced in half
• 1 tbsp red onion, diced finely
• 2 tbsp feta cheese
• Sea salt and freshly cracked pepper, to taste

Cook the quinoa in the chicken broth with the minced garlic and dried oregano, per instructions. Once the quinoa is ready, add the parsley, kalamata olives, grape tomatoes, red onion, feta cheese, and sea salt and freshly cracked pepper, to taste. Toss until evenly mixed then serve immediately. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Steamed Cheesy Brownies With Chocolate Chips

Another recipe to keep - especially when u're a cheese lover :)
Soft, light, fluffy, cottony cheese brownies - it's a popular cake among Indonesians (it's a modification from the original chocolate version)
I added some chocolate chips since my family loves chocolate :)
For some reasons, the chips sank to the bottom but some survived in the middle - I wonder if mixing a little plain flour to the chocolate chips can help them to stay at their original place?
Anyhow, the taste is really yummilicious! And the best part, it's easy to make :)

You see the chocolate chips at the bottom:

And those managed to hang on at the middle part:

What you need:

A (beat til pale and thick+creamy)

3 eggs

1 tbsp ovalette

100g caster sugar

B (sieve together)

60g plain flour

20g cornflour

1 tsp salt

40g milk powder

C (beat til well incorporated and smooth)

250g cream cheese

50g butter

Process each group of ingredients

Fold in B into A til well mixed

Add in C - mix well with wooden spoon

Pour half the batter onto an 8 inch round pan which has been buttered and sprinkled with plain flour, sprinkle with chocolate chips on the batter

Pour the remaining batter, arrange some more chocolate chips at the top

Heat steamer, put a plate on the steamer, and put the pan on the plate (this is to avoid water below going up to the pan when it's bubbling) 

Let it steam without cover for the first 5 minutes - on medium heat

Continue steaming with cover for the next 30 minutes - on medium heat

Take out from steamer once it's cooked

Note: please wrap the cover with clean cloth to prevent the steam drops on the cake during steaming process

I'm submitting these soft cheesy brownies to Aspiring Bakers#6: Say Cheese! (April 2011) hosted by Jean from Noms I Must at this LINK

Mustard - Herb Crusted Pork Tenderloin

I found this recipe on myrecipes that looked really simple yet elegant. I really loved the mustard and fennel together and the herb/panko coating was fantastic. The pork turned out very moist, tender, and so flavorful. This dish was a big hit with my husband and I and our children loved it too. I will be making this recipe again and again.

Mustard - Herb Crusted Pork Tenderloin:

Adapted recipe and photos by For the Love of Cooking.net

Original recipe by myrecipes

• 1/4 cup Italian seasoned panko crumbs
• 2 tbsp fresh parsley
• 1 ½ tbsp Parmesan cheese, grated
• 1 tsp fresh thyme, leaves only
• 1 1lb pork tenderloin, trimmed
• Sea salt and freshly cracked, pepper, to taste
• 2 tbsp Dijon mustard
• 1/2 tsp fennel seeds, crushed
• 1 clove of garlic, minced
• Cooking spray

Preheat the oven to 450 degrees. Coat a baking sheet with tin foil and spray it with cooking spray.

Pour the panko crumbs, parsley, cheese, and thyme onto a plate, mix until well combined. Remove the silver skin from the pork tenderloin. Pat dry then season with sea salt and freshly cracked pepper. Mix the mustard, fennel seeds, and garlic together then rub evenly all over the pork tenderloin. Roll the pork tenderloin in the panko mixture until coated really well. Place the pork tenderloin on the baking sheet.

Place into the oven and bake for 20-25 minutes or until a meat thermometer reads 165 degrees. Let the meat rest for 7-10 minutes before slicing and serving. Enjoy!

Click here for a printable version of this recipe - For the Love of Cooking.net

Mum's Signature Barbeque Chicken & Chicken Ball Soup

Just wanna share my mum's signature dish - barbeque chicken - her own creation
Using some secret ingredients, this dish is a hit among her friends, and by words of mouth, this dish has been giving her good business :)

She cooked this dish many times for us and we never get tired of it :)
This time, again, and still enjoyable
I added simple chicken ball soup to go with it

What you need:

1 chicken bone

3 cloves of garlic - crushed

1 pack chicken balls

1 pack bokchoy - cut

oil, water, salt, pepper

Boil a pot of water with chicken bone in it - discard all the floating residue

Stir fry garlic on heated frying pan with oil til fragrant

Add in the fried garlic on the chicken stock

Add in chicken balls - simmer til balls floating up

Season with salt and pepper

Add in bokchoy, bring to boil

Off heat

Egg Salad Sandwich

We spent the holiday at our dear friends house last weekend. While we were there my friend Lori made me a delicious egg salad sandwich with the left over Easter eggs. She served the egg salad on the best bread ever... Dave's Killer Good Seed Bread. The egg salad would be tasty on any bread but I really loved the texture and flavor of this bread and it paired perfectly with the egg salad.

Egg Salad Sandwich:

Recipe and photos by For the Love of Cooking.net

Inspired by Lori Smith

• 2 hard boiled eggs, chopped
• 1 ½-2 tbsp mayonnaise
• 1 tbsp dill pickles, diced
• 1 tsp red onion, diced finely
• ¼ tsp dried dill weed
• Dash of dried mustard
• Sea salt and freshly cracked, to taste
• 2 slices of bread
• Lettuce

Place the chopped eggs in a bowl then add the mayonnaise, dill pickles, red onion, dried dill, dried mustard, sea salt, and freshly cracked pepper, to taste. Mix with a fork until well combined.

Add the lettuce to one slice of bread then top the lettuce with the egg salad mixture and spread evenly, add the other slice of bread and eat. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Chocolate Loaf - Another Recipe (Bread maker)

After baking the super soft chocolate loaf the other day - and fell in love with it, I wanted to try when I saw a different recipe for chocolate bread at ReeseKitchen
Was lazy to do the chocolate chips thingy though, so I just did the bread
The result...another wonderful chocolate loaf, more to the sweeter side - guess cos I added some chocolate chips in it, but texture wise, it's as soft as the first recipe I did! Yum!

Very soft bread!

What you need:

20g castor sugar

1/2 tsp salt
15g beaten egg
165g cold water
5g instant yeast
40g condensed milk
5g cocoa powder / chocolate powder (I used cocoa)
250g bread flour
50g cake flour
5g milk powder
30g butter

60g chocolate chips

Using breadmaker:

Put in egg, water, condensed milk followed by bread flour, cake flour, sugar, salt, cocoa powder, milk powder, and lastly, yeast

Set into basic programme for 500g bread with medium crust and press start

Once all incorporated, add in butter

Add in chocolate chips when the machine gives signal

Take the loaf out from the pan as soon as it's finished baking, and leave to cool for 30 - 45mins before cutting

Keep the balance in airtight container or sealed plastic bag

I'll definitely bake this loaf again - next time with the chocolate chips in it, visible ones :)



Panko Crusted Green Beans with a Soy Garlic Aioli

My friend Maureen and I recently went out to dinner to celebrate her birthday and we had a wonderful panko crusted green bean appetizer that we both loved. The restaurant fried their green beans and served them with a flavorful aioli sauce that was fantastic. I decided to recreate a much healthier version at home by baking my green beans. They turned out wonderful! They were crisp and crunchy on the outside without being greasy and the green beans were perfectly tender on the inside. I served them with a simple soy garlic aioli sauce made from mayonnaise, garlic, and soy sauce. This dish is best served fresh from the oven. My entire family gobbled these up with dinner and we loved them.

Panko Crusted Green Beans with a Soy Garlic Aioli Sauce:

Recipe and photos by For the Love of Cooking.net

Inspired by Hall Street Bar and Grill

Soy Garlic Aioli Sauce:

• 2 tbsp mayonnaise
• 2 tsp soy sauce
• 1 clove of garlic, minced

Combine all ingredients together and mix well. Set aside.

Panko Crusted Green Beans

• 1 lb green beans, end trimmed
• 1 egg
• 2 tbsp milk
• Italian seasoned panko crumbs
• Cooking spray
• Sea salt and freshly cracked pepper, to taste

Preheat the oven to 425 degrees. Line a baking sheet with tin foil and coat it with cooking spray.

Combine the egg and milk together in a bowl; place the panko crumbs in a bowl. Dip the green beans into the egg mixture then coat them in the panko crumbs. Place the green beans on the baking sheet and repeat the process until all of the green beans are coated in panko. Spray the green beans with olive oil cooking spray then season them with a bit of sea salt and freshly cracked pepper, to taste.

Place into the oven and bake for 13-15 minutes or until golden brown. Serve immediately with a side of the soy garlic aioli. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Cheese Envelopes (Topfengolatschen)

Saw this at Vivi's site, I reckoned this as something unique, which intrigued me to give a try - lemon, cheese, puff...great combo!
It's supposed to look like envelope but if you compare from the original recipe, mine was far from envelope shape :P
I did exactly as instructed but one thing - as usual, I was being greedy generous by giving too much filling so resulting in the big fat envelopes *grin*
The shapes are similar to the banana chocolate cheese puffs I made previously
Ok, aside from the shape, these puffs do taste yummilicious! :)
I changed the raisins to chocolate chips - not because I dislike raisins, it's just to make my kids interested to eat - they don't really eat raisins :)

After bite:

What you need:
(makes 12)

25g butter
50g icing sugar
10g agar agar powder (white)
125g cold cream cheese
50g chocolate chips
1/2 tsp grated lemon skin
1/2 tsp vanilla essence
a pinch of salt

1 egg yolks, beaten -> for glazing
icing sugar to sprinkle just before eating

Beat in medium speed butter and icing sugar til well mixed
Add in salt, vanilla, agar agar powder, ceam cheese til smooth
Off mixer
Add in chocolate chips, stir with wooden spoon
Prepare puff pastry, flatten with rolling pin and cut into square shape - 10cm x 10cm
Add in filling - approximately 2 tbsps, at the centre of each square
Fold in as if you're folding an envelope, cover the centre part with a little square pastry to seal
Brush with egg yolk (I brush the other side)
Arrange on a lightly greased cookie pan
Bake in preheated oven of 200degC for approx 15minutes
Sprinkle with icing sugar before eating

For step by step instruction, please view Vivi's site at the link above (her site is in Indonesian language, but u can always see the pics :P)

Some asked me which puff pastry I used, here's the picture after I googled, so far I see NTUC and Cold Storage sell this

I'm submitting these chubby cheesy envelopes to Aspiring Bakers#6: Say Cheese! (April 2011) hosted by Jean from Noms I Must at this LINK

5 Recipes To Celebrate Easter

Invited by Lena to join in an Easter Party by suggesting 5-10 recipes, upload the photos with respective links
It's a kind of late I guess to tag 10 other bloggers to do the same, so I will just join in the party :)

Cornflakes Fried Chicken Strips

Kwayteow Soup

Salmon In Teriyaki Sauce

Stir Fry Fusilli With Ham & Mushroom

Chocolate Pudding With Fruit Cocktail Sauce

Thank you Lena for the invitation and to everyone, Happy Easter! :)

Indonesian Style Chicken Steak (Bistik Ayam)

Haven't cooked this dish for quite sometime, the whole family loves this
Recipe is from my mum :)

What you need:

1 medium onion - julienned

400g chicken breast - lightly pounded and cut thinly

3 carrots - cut as desired

to marinade chicken: salt, pepper, dark sweet soya sauce (kecap manis), 1 heaped tbsp cornflour, a pinch of ground nutmeg

a little oil, water, salt, pepper, sugar, kecap manis, tomato ketchup, cornflour

Marinade chicken and set aside for at least 1 hour

Heat oil in frying pan, stir fry onion til soft and fragrant

Add in chicken, stir well til cooked, add in carrots, stir well

Add in water, salt, pepper, sugar, kecap manis, ketchup - mix well

Adjust the taste

Add in more cornflour if it's not thick enough

Simmer til the carrots soften (approximately 5mins)

Off heat

Bacon, Mushroom, and Extra Sharp Cheddar Potato Crusted Quiche

I hadn't planned anything for dinner because I had a busy day so I decided to whip together a potato crusted quiche using stuff I had in the refrigerator. I grabbed some bacon, button mushrooms, green onions, and sharp cheddar. This meal was a quick, simple, and tasty dinner and the leftovers were fantastic for breakfast the next day - I love recipes like that!

Bacon, Mushroom, and Extra Sharp Cheddar Potato Crusted Quiche:

Recipe and photos by For the Love of Cooking.net

• 1 1/2 - 2 russet potatoes, peeled and shredded
• 1 tsp olive oil (or reserved bacon grease)
• 4 slices of lean bacon, cooked and crumbled
• 1 cup of button mushrooms, sliced
• 2 green onions, sliced
• 1/2 cup of sharp cheddar cheese, shredded
• 6 eggs, beaten
• 1/4 cup of milk
• Sea salt and freshly cracked pepper, to taste

Preheat the oven to 375 degrees. Coat a pie dish with cooking spray. Press the shredded potato into edges and bottom of the pie pan making sure to spread evenly and press firmly in place. Season the shredded potato with sea salt and freshly cracked pepper, to taste. Spray with cooking spray and bake in the oven for 7-10 minutes. Remove from oven and set aside.

Cook the bacon in a skillet over medium heat until crisp. Remove bacon from pan and place on paper towels. Chop bacon into crumbles and set aside. Use the grease from the bacon or a bit of olive oil in the same skillet over medium heat. Sauté the mushrooms for 5-6 minutes, or until golden brown. Remove from heat.

Sprinkle the mushrooms on top of the potatoes then add the bacon, green onion, and the cheese. Beat the eggs with the milk and season with sea salt and freshly cracked pepper. Pour the egg mixture on top of the mushrooms, bacon, green onions.

Place in the oven and bake for 30 minutes then add the other half of the cheese and cook for a few minutes more or until a tester inserted in the center of the quiche comes out clean - don't overcook. Remove from oven and let cool for a few minutes before slicing. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Creamy Chicken & Sweet Corn Pasta

Kids asked for pasta then I realized it's been quite sometime since the last time I cooked pasta for them
Found the recipe at Rita's site, easy to make - another creamy pasta my kids love :)

What you need:

(modified to suit my taste)

your choice of pasta (I used macaroni since that's what I still have left)

5 cloves of garlic - crushed

sweet corns from 2 corns - blanch for 1 minute (for convenience you may use canned sweet corns - this one no need blanching done)

1 skinless, boneless chicken breast meat - diced

2 tbsps cream

100ml fresh milk

100ml water

a pinch of dried parsley

olive oil, salt, pepper, a bit of corn starch

parmesan cheese powder

Cook pasta according to the direction on the packet - set aside

Cut chicken breast into bite sized chunks, season with salt and pepper, dust lightly with a bit of corn starch, mix well.

Heat up a frying pan, add a bit of olive oil, stir fry garlic til fragrant

Add chicken pieces, let cook on one side until you get a bit of brownage, flip and cook thoroughly. Add corn kernels, heat thoroughly, add cream, milk and water and parsley. Season with salt and pepper

Adjust the taste accordingly - off heat

Pour pasta over sauce in the pan, mix well

Sprinkle with parmesan cheee powder

Blackened Pork Chops with a Pineapple - Mango Salsa

I was inspired by a dish I saw over at Jenn's Food Journey for spicy pork chops with a mango and pineapple salsa. I decided to use the blackened seasoning from my Blackened Flank Steak for the pork chops because I didn't have time to marinate them. The spicy pork tasted fantastic with the sweet and spicy salsa. I used much less seasoning on the kids pork so it wasn't too spicy for them but enough to give it flavor. My whole family, including my kids, loved this dish. Thanks for the inspiration Jenn!

Blackened Pork Chops with a Pineapple - Mango Salsa:

Adapted recipe by For the Love of Cooking.net

Inspired by Jenn's Food Journey

Blackened Seasoning:

• 1/2 tbsp paprika
• 1 tsp salt
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp white pepper
• 1/4 tsp thyme
• 1/4 tsp oregano
• 1/4 tsp celery salt
• Dash of cayenne
• 4 pork pork chops

Combine the spices together and mix thoroughly. Sprinkle on each side of the pork chops.

Pineapple - Mango Salsa:

• 1 ripe mango, peeled and diced
• 1/2 small fresh pineapple, diced
• 2 tbsp minced red onion
• 1 jalapeño, seeded and diced
• 1-2 tbsp chopped fresh cilantro
• Juice of 1 lime

Chop all the ingredients and place in a bowl, add the lime juice and combine gently until well mixed.

Heat the grill pan on medium high heat and coat with olive oil cooking spray. Cook the pork chops for 4-5 minutes per side or until it's cooked through. Let the meat rest for 5 minutes. Serve the pork chops with the pineapple - mango salsa. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Custard Raisins Bread

Saw these bread made by Melly, highly recommended by her
It's indeed a keeper, soft, fluffy and yummy!

After bite:

Recipe adapted from dailydelicious - an avid baker I always admire, and love her way of blogging, not only sharing the recipe but with a detailed step by step instruction, great for a beginner like me :P

I made some with chocolate chips too instead of raisins, but I still prefer those with raisins

After bite:

One thing I should have not done - being greedy and put too much filling - quite messy during cutting and needed to rearrange again on the tray - struggled quite abit when rolling them up and somehow I think it did affect the end result, should have been more fluffy otherwise...too much glaze too, so it's a little too sweet for me

Learnt my lesson, the next time I make, just being realistic :)

What you need:

(I made 1.5 recipe = 18 pcs)

Below is 1 recipe

For the bread:

140g milk

200g bread flour

20g sugar

3g salt

3g instant yeast

20g unsalted butter

For the custard cream:

2 egg yolks

40g sugar

20g plain flour

150g milk

20g unsalted butter

1/4tsp vanilla paste

Filling:

-raisins mixed with rum

-chocolate chips

Apricot jam for glazing -> heat in a small saucepan over medium heat until liquid. Remove from heat and strain the jam to remove fruit lumps

To make custard cream:

Put egg yolks, flour and sugar, whisk together, meanwhile put the milk in microwaveable cup and heat for 1 and a half min. Gradually pour the hot milk into the yolk mixture, whisk all the time til all milk is in the pan

Put the pan over low heat, whisk all the time til the mixture is thicken

Take the pan off the heatm put the butter into the custard, stir to combine, add in vanilla paste and stir again

Let the custard cool, if there are some lumps, strain

To make the bread using bread maker:

(please hop on the site I mentioned above for manual way)

Put into the bread maker pan in the following order: milk, flour, sugar, salt, yeast, butter

Set to dough (it usually takes 1.5hour)

Roll the dough into a rectangle about 1cm thick

Spread the dough with the custard cream

Sprinkle raisins over the custard. Roll up the dough as you would a swiss roll

Then cut into pieces (I cut into 6pcs) - custard will ooze out a bit but its ok

Place in the prepared foil cup, leave to prove under a tea towel for about 30minutes

Put the bread in the oven, bake for 10-15mins or til golden brown

Brush the bread with the glaze, and let cool completely

Note:

I did the custard cream after the dough was out from the bread maker - meantime I left the dough for further proofing under a towel til the custard cream cooled - approximately 30minutes

For step by step instruction, you may hop on the link I gave above

Great sweet bread base recipe! Will definitely use it for other kinds of sweet bread :)