[Recipe]: Parmesan Chocolate Cinnamon roll

I’ve finally came up with my own bread recipe! Another item ticked on my bucket list.

I’ve always been a big fan of cinnamon, and couple of days ago I had a craving for it. The cheese was added last to protect the surface of the bread, but I didn’t want to use any egg wash. The thought of cinnamon and egg didn’t appeal to me, but I wanted a savoury kick to the bread, and therefore the cheese.

Parmesan Chocolate Cinnamon Bread

Parmesan Chocolate Cinnamon Bread

This is a really simple bread recipe, and I used whatever was available at home. It’s not the perfect recipe, you can definitely play around with the measurements to improve the taste to your liking. What I did here was based on experience and estimates.


Bowl A:

100g bread flour

1 1/2 tbsp sugar

1 tsp instant dry yeast

135 – 145 cc water (warmed to not more than 45 degree Celsius)

Bowl B:

100g bread flour

30g unsalted butter

1/3 tsp salt

Bowl C:

1 tbsp sugar

1 tsp chocolate powder

1/2 tsp cinnamon powder


Grated Parmesan Cheese (as desired)


  1. Separately, prepare mixture for A, B and C.
  2. Warm water, and test for temperature. Make sure it does not exceed 45 degree Celcius, or it will kill your yeast. (I am happy whenever my water measures more than 40 degree Celcius. You only want to use the heat to help activate your yeast,)
  3. Pour heated water into A and mix with your spatula until the yeast is activated. You will see bubbles forming. Ensure there are no lumps in the mixture. (You can use your spatula to break up the lumps.)
  4. Pour B into A and mix. Do not break the butter with your spatula. You can scrape the dough mixture onto your kitchen top. (Scrape the bowl clean, you don’t want to waste any mixture.)
  5. Knead the dough for about 8 – 10 minutes. As you knead, you will realise the surface of the dough getting smoother. Once it is about 80% kneaded, spread the dough out and pour C onto the surface. Spread the mixture with your fingers. (When a dough is 100% kneaded, it does not break when you stretch it. Based on my experience, 80% is about 3-5 kneads away from it.)
  6. Roll up the dough into a ball and knead. Make sure you do not over knead it as you want to create a marble like design in the bread.
  7. Form a ball, and seal the bread, and place it into a bowl. Make sure the seam side is on the bottom. Cover the dough with cling wrap, and send it for proofing. This will be the process called “Bulk Fermentation”.
  8. After about 30 minutes, check on your dough. It should double in size. Take some plain flour, dip your finger into it. Using the same finger, punch a hole into your dough. You will know your dough is ready when the hole remains after you pull out your finger. Degas your dough, lightly make around 10 punches,.
  9. Then divide your dough into 8 parts. (Based on this recipe, you should get about 400g of dough at this point in time.)
  10. Mould them into balls, and set aside for bench time, for about 10 minutes. You want to let the gluten inside the dough rest after getting disturbed.
  11. Degas the dough again, and mould them into balls.
  12. Place them onto your baking tray. (or mould). I used a disposable cake mould because I wanted to make pull and tear bread. You can place the individual dough onto the baking tray and bake. It does not matter,
  13. After you have completed rounding your bread, cover the baking tray with cling wrap. Set it aside for second fermentation, for about 20 minutes.
  14. During the last 5 minutes of the second fermentation, preheat your oven to 160 degree Celcius. You might want to tweak the temperature accordingly depending on how hot your oven is. In my case, I used a convection oven.
  15. At the end of the 20 minutes, cut a cross on the top of each bread. Make sure the cut is at least 5mm deep.
  16. Take the cheese out from the fridge, you want to use super cold cheese, or it will get burnt during baking. Spread the cheese on top of the bread.
  17. Bake the bread for about 12 – 15 minutes.
  18. Remove from oven after baking, let it cool and you are ready to serve!
Ensure you do not overknead the dough if you want a marble like design bread. Once ready, you can send this dough for bulk fermentation.

Step 6, 7: Ensure you do not over knead the dough if you want a marble like design bread. Once ready, you can send this dough for bulk fermentation.

Dough after bulk fermentation.

Step 8: Dough after bulk fermentation.

Bench time. Allow the gluten structure to rest and come together after being disturbed.

Step 10: Bench time. Allow the gluten structure to rest and come together after being disturbed.

Spread super cold Parmesan cheese to cover the incision made, and you are ready to send it for baking.

Step 16: Spread super cold Parmesan cheese to cover the incision made, and you are ready to send it for baking.

Fluffy bread. Yums.

Fluffy bread. Yums.

Late night baking: Hot Water (Yudane) Plain Bread

I went shopping at Cold Storage after visiting Whiskey Live at Capella today.

There is a bakery in Plaza Singapura’s Cold Storage. I saw different types of bread, plain loaf, Ciabatta, baguette etc. I couldn’t stop looking at them, but I didn’t want to get them. I’ve stopped buying breads after I’ve learnt how to make them. Not that I wouldn’t buy anymore breads, but nothing too interesting has caught my eye yet.

But the plain loaf reminded me of the one that I’ve learnt in school. I couldn’t stop thinking about it, so I decided to make one for breakfast. Yes, I’ve decided it’s worth some late night baking for a delicious breakfast.

Before I had my dinner, I made Tangzhong (starter dough).

Tangzhong (Starter dough)

Tangzhong (Starter dough)

According to the recipe, I just need to let the tangzhong sit for 15 mins. However for better results, you can let it sit longer.

The plain loaf I did in ABC Cooking Studio used special flour, Kitano Kaori, and Shirakami Kodama dry yeast. I don’t have them at home, so I replaced it with normal bread flour and instant dry yeast. Kitano Kaori and Kodama dry yeast would give the bread an enhanced flavour. It is okay not to use them. These are rather hard to find ingredients, but you can always get them from Rakuten Global. They carry it in manageable sizes.

Because I had to work in a open kitchen which was quite humid, so I had to knead my dough for a longer period. For this dough, I took about an hour. The kneading time depends on your working environment and water added. I added more water today, because I was told it will make the bread softer.

Dough after first proofing

Dough after first proofing

If you do not have a bread proofer at home, you can always just leave your bread in a corner of your kitchen to let it ferment. For me, I find that fermentation takes place faster inside the microwave. DO NOT preheat your oven or anything. Just let your dough sit inside, and let it grow. I took about an hour for first fermentation. To check for your dough, the size would have at least doubled, and when you do the finger test, the hole remains but springs back partially, you know your dough is ready.

Second proofing

Second proofing

Each time my dough goes into proofing, I will make use of the time to do clean up, and to do some work. After about 40 mins, my bread has grown to at least 1.5 times.

After second proofing

After second proofing

I used the same recipe from school, and it’s meant for 1 loaf. However I realized my bread tin is too small, so I decided to make another smaller one. All you have to do is to split the dough after first fermentation.

After that it’s time to send the bread for baking. It can get a little tricky as different ovens have different temperatures. 2 ovens can be the same brand, same model, but the heat is different.

Hot Water (Yudane) Plain Bread

Hot Water (Yudane) Plain Bread

My loaves didn’t turn out as evenly baked as the one I baked in school. I will need to adjust the temperature of the oven accordingly. Initially I set it too high, so the top part browned too much, too quickly. I then lowered the temperature, which caused the side of the bread to be less brown.

Nonetheless, my bread still smells awesome. It’s now 1.10am, and it’s making me hungry. I can’t wait to wake up in the morning to have it for breakfast! I am sorry if you are waiting for me to share the recipe. I can’t because this is the recipe from ABC Cooking Studio. I will definitely share if it’s my own.

Now that I’ve done plain loaf at home, maybe I should move on to making sourdough next. I’ve been thinking about making sourdough at home for the past week. It’s my favourite bread, and it will be so awesome to make and eat. I am procrastinating because the whole process of making 1 bread can take up to a week, although the end result will be very worth the effort! I should sleep on this idea. I should go to bed now, and look forward to my breakfast!


From hello kitty, to little tiger

I was working on my script in the afternoon when an old friend messaged me. We were catching up and the topic of bread making came up.

I’ve recently tried to make Baymax bread for a friend, because that is her favorite character. I took the recipe off Little Miss Bento’s page. The bread ended up looking not too bad. 

The friend I talked to today saw the picture, and asked if I could make Hello Kitty ones. I thought to myself, it shouldn’t be too hard as I can use the same recipe. I just need to shape the bread differently. We joked about how she would buy from me if I could make them.

After dinner I decided I should try making it. I couldn’t wait. But instead of filling the bread with Nutella, I decided to use custard instead. I prefer custard over to Nutella. So I cooked some custard, and left it in the fridge while I knead my dough.

Everything was going according to plan until I had to draw the facial features. Disaster! I have the shape of a hello kitty, but facial features of a little tiger! 😓🙀 

As you can see, the first 2 pictures on the top look pretty decent. But the bottom ones just changed it completely! I guess I was being overly ambitious. I should have stuck to using edible colour ink to draw the features instead of using melted chocolate. I also wanted to add a little flavor to the bread with the chocolate.

Never mind, there is a saying, every failure is a closer step to success. 失败乃成功之母 I will have to try again until I succeed!

I bet my friends will be laughing their heads off when they see the picture. Laugh all you want guys! It’s good to laugh and be happy. I’ll do anything to bring you joy.

Instead of hello kitty, I will have little tigers for breakfast. They are still soft and fluffy with a delicious custard filling. I’ve got some leftover dough so I made a round ball with the smiley face. I’ll tried that piece of bread and it’s very nice. (是好吃的咯!)

If you have any tips on how to make a GOOD hello kitty bread, please feel free to share with me okay? To see more of my baking, you can find them on Instagram at the following hashtag: #mavcbakes

#mavcbakes: the joy of making breads

I’ve never had much experience in making breads until May 2015. I’ve just finished shopping at Kinokuniya Ngee Ann City, and I was on my way down the escalator. I saw this place “ABC Cooking Studio“, and I was drawn to it. At first glance, I saw well-organised cooking stations in a brightly lit environment.

I walked up to the counter and saw some brochures. I saw brochures for bread, cakes and cooking lessons. I stood there for a while, looked through the brochures over and over again. I remember they were running a promotion for their trial classes, and it was the last few days to the end of the promotion. I looked at the prices of the classes, and they were rather pricey. I thought I would just take the trial class for fun, because the package was just too expensive. Since it’s the trial, maybe I should try the bread, and see if I can pick up a skill or two from this lesson.

So the day came, and I had my first bread class. My first breads at ABC Cooking Studio turned out really well, and got me interested in taking a few more lessons.

Left: Cinnamon roll Right: Ham and Mayo bread

Left: Cinnamon roll
Right: Ham and Mayo bread

Me with ham and mayo bread

I first took up the bakers lover package. That consisted of 8 breads and 6 cakes lessons. As I moved on with the different lessons, I began to fall in love with making breads. I was curious in finding out the different ways on making breads. I asked a lot of questions in class, and thankfully I have had very patient instructors to explain to me. Overtime, these instructors became my friends. I am always so happy to be in the studio.

Honey Cinnamon Bread

Honey Cinnamon Bread

The curriculum is such that students must finish all the classes in the basic module, before progressing to the master module. After that, students can decide if they want to take a test to get a license.

Pari Pari Curry Bun I overloaded one of the bread with filling, so my instructor and I got creative. The pig is so cute!

Pari Pari Curry Bun
I overloaded one of the bread with filling, so my instructor and I got creative. The pig is so cute!

me with piggy pari pari

So far I have finished my basic bread classes, and I have just started on my master course. It’s been a wonderful journey with ABC Cooking Studio, although there were minor hiccups along the way. But I know the school is trying their best to meet the needs of all the students, and we need to give them a bit more time.

Practising at home: Earl Grey Bread

Practising at home: Earl Grey Bread

There are a total of 24 breads in the basic module, and it’s impossible for me to list all them here in this post. If you are interested to see what I have done, feel free to search for them on Instagram with the following hashtag: #mavcbakes. Besides bread, you can also find cakes that I’ve learnt with ABC Cooking Studio. I have also signed up for all their basic cakes, all 18 of them, however I still have a couple more to go before completion.

I am so thankful to have started on this bread making journey. I’ve not only picked up a new skill, (which I think I am quite good at!), I’ve also made many new friends.

First bread for master class; Plain Loaf

First bread for master class; Plain Loaf

I am now deeply in love with making breads, and constantly experimenting new recipes on my own. I am always looking for people to exchange recipes with, if you have a love for breads too, please connect with me! I would love to exchange tips and recipes with you!

I shall leave you with a picture to make you drool! 🙂

I made my own breakfast with the plain loaf I baked. :)

I made my own breakfast with the plain loaf I baked. 🙂

Keep Baking and Optimize

Every year without fail I’ll bake pineapple tarts for Chinese New Year. It’s a recipe passed down by my ex-neighbour. There’s no secret to my pineapple tarts, I’ve shared the recipe with so many people.

Everyone tells me my pineapple tarts are so buttery and delicious. Some tried my recipe but they can’t achieve the same results. The only reason I can think of, it’s the mood and heart you put into the tarts.

I used to bake a lot more, not just during Chinese New Year period but also during Mooncake Festival, Christmas etc, and I’ll bring to school or office to share with friends and teachers. My teachers from Nanyang Junior College can share those sweet memories.


In December 2014 edition of National Geographic magazine, it talked about food as a culture, and how it brings people together. It’s so inspiring and relatable. It was mentioned that when you cook for people, you need to feel happy, so the food will be delicious, and the people eating it will be happy.


While my pineapple tarts are already so well received, I want to make it better. Baking is fun, I enjoy it, and making the taste better can be so rewarding. And my happiness can be shared with people who eats the food.


So this time round, I experimented how to make pineapple tarts taste even better. Optimize. (So says a digital/social person) I looked around for a different brand of butter, and modified the baking temperature and times, of different permutations to see what works better. Jolly fun.


No one taste is perfect, but the result was encouraging. Becoming better is a continuous process, regardless of what it is. I’ll continue to bake and optimize. Mission: To share good food and happiness with love!


Happy 2015! It’s so Wangderful!

It’s 2015, and it also means that the Chinese New Year (CNY) is coming soon. This year it will be on 19 Feb.

Usually before CNY, I’ll bake some pineapple tarts, for family and friends, and sale.

I’ve got my first order for 2015, so I spent the afternoon baking.

It’s so (旺)Wangderful (wonderful) to spend first day of the year baking.

Happy 2015 everybody!