Asian Inspirations

Discover the authentic in Asian cuisine food

Dessert

Shanghai Savory Mooncakes (Xian Rou Yueh Bing)

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To Prep Filling
Mix ground pork with all the ingredients for filling, mix well and leave in the refrigerator for 2 hours or overnight.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03004-Shanghai-Savory-Mooncakes-Xian-Rou-Yueh-Bing4.jpg

To Prep Water Dough
In a large mixing bowl, mix flour, sugar and lard slowly with water till it form into a dough. Wrap it up with cling wrap and let it rest in the refrigerator.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03004-Shanghai-Savory-Mooncakes-Xian-Rou-Yueh-Bing5-1.jpg

To Prep Oil Dough
In a medium mixing bowl, mix flour and lard until it forms into a dough. Wrap it up with cling wrap and let it rest.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03004-Shanghai-Savory-Mooncakes-Xian-Rou-Yueh-Bing6.jpg

To Make
Divide both the water dough and oil dough into 24 portions each. Make sure to keep the dough balls covered while you work to avoid the dough from drying out.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03004-Shanghai-Savory-Mooncakes-Xian-Rou-Yueh-Bing7.jpg
Take 1 portion of the water dough and roll out into a disc and place 1 portion of the oil dough in the centre. Wrap the oil dough and seal the seam.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03004-Shanghai-Savory-Mooncakes-Xian-Rou-Yueh-Bing8.jpg
Flatten the sealed ball with the seam side down, then roll out with a rolling pin into a long strip. Roll the strip up into a cigar.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03004-Shanghai-Savory-Mooncakes-Xian-Rou-Yueh-Bing9.jpg
Turn it longways and roll it out again into a long strip. Roll the strip up again and stand it up with the spiral facing up.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03004-Shanghai-Savory-Mooncakes-Xian-Rou-Yueh-Bing10-1.jpg
Flatten the spiral down with your palm and roll out into a 12cm disc.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03004-Shanghai-Savory-Mooncakes-Xian-Rou-Yueh-Bing11-1.jpg
Place a teaspoon full of ground pork mix onto the dough disc and wrap it up pinching the seam to seal. Place seam side down and gently flatten the dough ball.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03004-Shanghai-Savory-Mooncakes-Xian-Rou-Yueh-Bing12.jpg
Eggwash all the completed dough balls and sprinkle with sesame seeds.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03004-Shanghai-Savory-Mooncakes-Xian-Rou-Yueh-Bing13.jpg
Bake in a preheated oven of 200°C for 25 mins or when mooncakes start turning brown.

Matcha Tofu Mousse Cake

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To Make
Line a 15cm loose bottom baking pan with baking paper.
Soak gelatine leaves in water for 10 mins.
Place Oreo cookies inside a sandwich bag and crush them until fine.https://asianinspirations.com.au/wp-content/uploads/2022/08/R03002-Matcha-Tofu-Mousse-Cake-2.jpg
Pour out crushed oreo pieces into a bowl and add in melted butter and mix evenly. Press the mixture onto lined pan until compact.https://asianinspirations.com.au/wp-content/uploads/2022/08/R03002-Matcha-Tofu-Mousse-Cake-3.jpg
In a small bowl, mix mascarpone cheese with rum.
In another bowl, smash tofu until fine. Then add it to the mascarpone cheese mixture.https://asianinspirations.com.au/wp-content/uploads/2022/08/R03002-Matcha-Tofu-Mousse-Cake-4.jpg
Remove gelatine sleeves from soaking water and heat over a double boiler until it turns into liquid. Pour the melted gelatine over the cheese and tofu mixture.https://asianinspirations.com.au/wp-content/uploads/2022/08/R03002-Matcha-Tofu-Mousse-Cake-5.jpg
In a separate bowl, whisk matcha powder and milk together. Pour into the cheese and tofu mix and stir until combined.https://asianinspirations.com.au/wp-content/uploads/2022/08/R03002-Matcha-Tofu-Mousse-Cake-6.jpg
Strain the mixture through a sieve.https://asianinspirations.com.au/wp-content/uploads/2022/08/R03002-Matcha-Tofu-Mousse-Cake-7.jpg
Whisk whipping cream with sugar on high speed with a mixer until you reach a soft peak. Add whipped cream into the matcha cheese mixture in 3 additions until the mixture is mixed evenly.https://asianinspirations.com.au/wp-content/uploads/2022/08/R03002-Matcha-Tofu-Mousse-Cake-8.jpg
Pour mixture over the cookie base and let it set in the refrigerator for 2 hours or until the mousse is well set.https://asianinspirations.com.au/wp-content/uploads/2022/08/R03002-Matcha-Tofu-Mousse-Cake-9.jpg
Remove mousse from pan and slice accordingly. Top with matcha powder, dried rose buds and sugared pearls.

Hojicha Swiss Roll

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To Make
Pre-heat oven to 180°C.
In a medium bowl, whisk egg yolks and sugar together until pale and creamy. Add in avocado oil, full cream milk, cake flour and hojicha powder in that order whisking for 20 secs after each addition.https://asianinspirations.com.au/wp-content/uploads/2022/08/R03001-Hojicha-Swiss-Roll-2.jpg
Whisk egg whites on a low speed until foamy. Then, add in cream of tartar and increase the speed to medium. Next, add in the sugar slowly while slowly increasing the speed to high until you achieve a soft peak.https://asianinspirations.com.au/wp-content/uploads/2022/08/R03001-Hojicha-Swiss-Roll-3.jpg
Fold in your egg white mixture in 3 additions to the egg yolk mixture until well combined.https://asianinspirations.com.au/wp-content/uploads/2022/08/R03001-Hojicha-Swiss-Roll-4.jpg
Spread onto lined baking tray and smoothen with a spatula. Tap base of baking tray against a hard surface a few times to release bubbles.https://asianinspirations.com.au/wp-content/uploads/2022/08/R03001-Hojicha-Swiss-Roll-5.jpg
Bake for 13-15 mins in preheated oven or until the surface has turned golden brown evenly (turn around mid-way to ensure even baking). Do not overbake (cake will be too dry and break when rolling) or underbake (cake will be too wet and skin will tear). Then, bake at 190°C for a further 2 mins to dry up the surface.https://asianinspirations.com.au/wp-content/uploads/2022/08/R03001-Hojicha-Swiss-Roll-6.jpg
While baking, prepare the cream filling. Whisk the whipping cream, icing sugar, and hojicha powder until you achieve a firm peak.
Once baking has completed, remove the cake from the oven, and drop the cake (from 5cm height) once to stop it from shrinking.
Remove the cake from the tray and cool on a cooling rack for 2 mins. Then, place a piece of baking paper on top, turn the cake over and peel away the liner. Then flip the cake back over (smooth surface facing up) and let it cool further but not completely cool.
Before the cake completely cools, place a larger piece of baking paper onto cake and flip it over with the smooth side facing down.
Spread cream filling onto cake and slowly roll it up to form a cylindrical shape.https://asianinspirations.com.au/wp-content/uploads/2022/08/R03001-Hojicha-Swiss-Roll-7.jpg
Secure both ends and wrap in baking paper, then chill in the refrigerator for 1-2 hours before serving.https://asianinspirations.com.au/wp-content/uploads/2022/08/R03001-Hojicha-Swiss-Roll-8.jpg

Taiwanese Sun Cakes (Tai Yang Bing)

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To Prepare Filling (A)
Mix butter and maltose together by pinching and stretching until combined.https://asianinspirations.com.au/wp-content/uploads/2022/08/R02996-Taiwanese-Sun-Cakes2.jpg
In a mixing bowl, place all the other filling ingredients together with the butter and maltose mixture. Stir with a spatula until all ingredients have been evenly mixed through and have formed a dough.https://asianinspirations.com.au/wp-content/uploads/2022/08/R02996-Taiwanese-Sun-Cakes3.jpg
Wrap the dough up with plastic wrap and set aside.

To Prepare Oil Dough (B)
In a large mixing bowl, mix flour and pork lard together well.https://asianinspirations.com.au/wp-content/uploads/2022/08/R02996-Taiwanese-Sun-Cakes4.jpg
Shape into a dough and wrap up with plastic wrap. Set aside to rest for 30 mins.

To Prepare Water Dough (C)
Using the same large mixing bowl, add flour in and make a well in the centre. Place pork lard and icing sugar in the centre and bring them together with warm water.https://asianinspirations.com.au/wp-content/uploads/2022/08/R02996-Taiwanese-Sun-Cakes5.jpg
Shape into a dough and wrap with plastic wrap. Set aside to rest for 30 mins.https://asianinspirations.com.au/wp-content/uploads/2022/08/R02996-Taiwanese-Sun-Cakes6.jpg

To Make
Remove all the dough from plastic wrap and divide them into 10 equal portions. Always keep them covered to avoid them from drying out.https://asianinspirations.com.au/wp-content/uploads/2022/08/R02996-Taiwanese-Sun-Cakes7.jpg
Take a moulded water dough ball (C) and flatten it with your palm. Place a moulded oily dough ball (B) on (C) and wrap it. Set aside and cover with plastic wrap. Continue with the rest until complete.https://asianinspirations.com.au/wp-content/uploads/2022/08/R02996-Taiwanese-Sun-Cakes8.jpg
To begin forming the several layers of the pastry, take a completed dough ball, dip it onto some flour (not too much) and place onto a flat surface. Flatten with your fingers before rolling with a rolling pin.https://asianinspirations.com.au/wp-content/uploads/2022/08/R02996-Taiwanese-Sun-Cakes9.jpg
Roll up into a tube and set aside, covered. Repeat with the remaining dough balls.https://asianinspirations.com.au/wp-content/uploads/2022/08/R02996-Taiwanese-Sun-Cakes10.jpg
Take one dough tube and flatten with your fingers first before rolling flat with rolling pin.https://asianinspirations.com.au/wp-content/uploads/2022/08/R02996-Taiwanese-Sun-Cakes11.jpg
Again, roll it up and set aside, covered. Complete with the remaining dough tubes.https://asianinspirations.com.au/wp-content/uploads/2022/08/R02996-Taiwanese-Sun-Cakes12.jpg
Take one dough roll and place your index finger in the centre and press down.https://asianinspirations.com.au/wp-content/uploads/2022/08/R02996-Taiwanese-Sun-Cakes13.jpg
With fingers from both hands, fold both ends of the dough together to form a ball.https://asianinspirations.com.au/wp-content/uploads/2022/08/R02996-Taiwanese-Sun-Cakes14.jpg
Turn the ball around with the seam side facing down, then use your fingers to flatten and roll out the ball with a rolling pin again, to form an 8cm disc.
Wrap (A) in and gently bring the sides together sealing the sides.https://asianinspirations.com.au/wp-content/uploads/2022/08/R02996-Taiwanese-Sun-Cakes15.jpg
Form a cone shape.https://asianinspirations.com.au/wp-content/uploads/2022/08/R02996-Taiwanese-Sun-Cakes16.jpg
Use your index finger and press down the cone tip gently to make it into a ball. Set aside, covered. Complete with remaining dough.https://asianinspirations.com.au/wp-content/uploads/2022/08/R02996-Taiwanese-Sun-Cakes17.jpg
Take the first filled dough and use a rolling pin to flatten it into a 12cm disc with the ‘tip’ facing up. Place dough onto a lined baking tray. Stamp with some red coloring for design.https://asianinspirations.com.au/wp-content/uploads/2022/08/R02996-Taiwanese-Sun-Cakes18.jpg
Bake in a preheated oven at 190°C for 12 mins. After 12 mins, switch off the oven and let the pastries sit inside for a further 8 mins. Remove and cool on wire rack. Serve!

Homemade Pocky

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To Make
Place flour, sugar, and salt into a food processor and pulse once to mix. Add in butter cubes and pulse 2-3 times until it turns crumb-like.https://asianinspirations.com.au/wp-content/uploads/2022/07/R02992-Homemade-Pocky-3.jpg
Add in milk and pulse a few more times.
Once mixed, tip out the crumbs onto some cling wrap and gently pull them together to form a dough.https://asianinspirations.com.au/wp-content/uploads/2022/07/R02992-Homemade-Pocky-4.jpg
Wrap up and chill in the refrigerator for 30 mins.https://asianinspirations.com.au/wp-content/uploads/2022/07/R02992-Homemade-Pocky-5.jpg
Pre-heat oven to 180°C. Roll out the dough to about 4mm thick and cut to the desired length. Then with a ruler, measure 4mm and cut out into sticks.https://asianinspirations.com.au/wp-content/uploads/2022/07/R02992-Homemade-Pocky-6.jpg
Place them on a baking tray lined with baking paper. Bake for 15-18 mins.https://asianinspirations.com.au/wp-content/uploads/2022/07/R02992-Homemade-Pocky-7.jpg
Once flour sticks are cooled, coat with melted chocolate and crushed almonds/sprinkles. Do this one at a time while the chocolate is still liquid for crushed almonds or sprinkles to stick on.https://asianinspirations.com.au/wp-content/uploads/2022/07/R02992-Homemade-Pocky-8.jpg
Serve!https://asianinspirations.com.au/wp-content/uploads/2022/07/R02992-Homemade-Pocky-9.jpg

Japanese Soufflé Pancakes

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To Make Soufflé Pancakes
Begin by separating the egg whites and yolks into 2 separate bowls.
In a mixing bowl, whisk egg yolks with milk well until light and fluffy.https://asianinspirations.com.au/wp-content/uploads/2023/02/R02834-Souffle-Pancakes-3.jpg
Mix flour and baking powder together, then sift it into the egg mixture. Stir well then add in the vanilla extract.https://asianinspirations.com.au/wp-content/uploads/2023/02/R02834-Souffle-Pancakes-4.jpg
In another bowl, whip the egg whites with a hand mixer. Add in sugar slowly, around 1/3 at a time. Add in cream of tartar and continue to whip until the egg whites reach a stiff peak.https://asianinspirations.com.au/wp-content/uploads/2023/02/R02834-Souffle-Pancakes-5.jpg
Scoop a big dollop of the egg white into the egg yolk mixture and mix well with a whisk.https://asianinspirations.com.au/wp-content/uploads/2023/02/R02834-Souffle-Pancakes-6.jpg
Then, pour in the balance of the egg white and fold in with a spatula. Do not over mix.https://asianinspirations.com.au/wp-content/uploads/2023/02/R02834-Souffle-Pancakes-7.jpg
Heat up a flat surface frying pan on low heat adding a little oil. Wipe away any excess with a kitchen towel.https://asianinspirations.com.au/wp-content/uploads/2023/02/R02834-Souffle-Pancakes-8.jpg
Once the pan has heated up, scoop a big spoonful of batter onto frying pan. Try to build the batter upward.https://asianinspirations.com.au/wp-content/uploads/2023/02/R02834-Souffle-Pancakes-9.jpg
Add a few drops of water and cover, cooking for 3 mins. Then turn and cook the other side for another 3 mins. Repeat until all the batter is used up (around six pancakes).https://asianinspirations.com.au/wp-content/uploads/2023/02/R02834-Souffle-Pancakes-10.jpg
To serve, place pancakes on a clean plate and sprinkle some icing sugar on pancakes.
Serve with assorted berries and fruits. Top with maple syrup or whipped cream.https://asianinspirations.com.au/wp-content/uploads/2023/02/R02834-Souffle-Pancakes-11.jpg

Airfryer Tapioca/Cassava Cake (Kuih Bingka Ubi)

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To Make
In a mixing bowl, mix grated cassava with sugar and mix well.https://asianinspirations.com.au/wp-content/uploads/2026/07/AF-TC-2.png
Next, add in coconut milk, salt, egg, and turmeric powder. Mix until well combined.https://asianinspirations.com.au/wp-content/uploads/2026/07/AF-TC-7.png
Then add in butter and mix well.https://asianinspirations.com.au/wp-content/uploads/2026/07/AF-TC-9-2.jpg
Lastly, add in desiccated coconut and mix well.https://asianinspirations.com.au/wp-content/uploads/2026/07/AF-TC-8.png
Pour into your lined baking pan and air-fry at 160°C for 15 mins, then 180°C for another 10-15 mins or until the surface has turned golden brown.https://asianinspirations.com.au/wp-content/uploads/2026/07/AF-TC-12.png
Once ready, remove from air-fryer and leave to cool on a cooling rack before cutting. Serve.

Molten Salted Egg Yolk Lava Mooncakes

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To Prepare Salted Egg Yolk Filling
Prepare steamer and steam salted egg yolks for 10 mins. Allow to cool then mash into fine crumbs.https://asianinspirations.com.au/wp-content/uploads/2023/08/LM-3.jpg
In a medium bowl, whisk together salted egg yolk crumbs, butter, condensed milk, milk and custard powder until it becomes a smooth paste-like texture.
Cover and refrigerate the mixture for 1 hour or until set.https://asianinspirations.com.au/wp-content/uploads/2023/08/LM-9.jpg
After the mixture has set, use a teaspoon to divide the filling into 15 equal portions (about 11g per portion). Scoop salted egg yolk cream and drop it onto a lined tray. Freeze for 1hr or until ready to assemble.

To Prepare Custard
Prepare steamer and steam salted egg yolks for 10 mins. Allow to cool and mash into fine crumbs (can steam together with the salted egg yolks used for the Salted Egg Yolk Filling).https://asianinspirations.com.au/wp-content/uploads/2023/08/LM-3.jpg
In a medium mixing bowl, whisk together eggs and cake flour until pale and fluffy with no visible lumps.https://asianinspirations.com.au/wp-content/uploads/2023/08/LM-10-1.jpg
In a saucepan, heat and stir the heavy cream and butter over medium heat. Once the butter has melted and the cream starts to bubble but not boiling, carefully pour it into the egg mixture parts at a time and whisk as you pour.https://asianinspirations.com.au/wp-content/uploads/2023/08/LM-13.jpg
Add in milk powder, salted egg yolk crumbs, granulated sugar and vanilla one by one, mixing well.
Once well mixed, pour the entire mixture back into the saucepan and cook over low heat stirring with a spatula continuously but not vigorously. Scrape the side and bottom of the pan to avoid custard from burning.
Continue to scrape and fold the custard for about 10-15 mins until the custard slides easily from the spatula, then remove from stove.https://asianinspirations.com.au/wp-content/uploads/2023/08/LM-19.jpg
Transfer to a bowl and leave to cool about 10 mins then cover bowl with cling wrap. Chill in the refrigerator for 1hr.
Divide custard into 15 equal portions (about 25g per portion) and roll into balls onto a tray. Cover and chill until ready to assemble.

To Prepare Pastry
Prepare pastry only when both salted egg yolk and custard balls are well chilled/frozen.
In a large mixing bowl, whisk together honey, condensed milk and softened butter until well combined.https://asianinspirations.com.au/wp-content/uploads/2023/08/LM-22.jpg
With a spatula, fold in cake flour and cornflour until it forms a dough. Using your hands, gather the dough and form a square block.https://asianinspirations.com.au/wp-content/uploads/2023/08/LM-25-1.jpg
Divide into 15 equal portions (about 32g per portion). Roll each portion into a ball and place onto a tray, cover with cling wrap until you are ready to assemble. Do not chill.

Assembling Salted Egg Yolk Mooncake
Prepare a 50g mooncake punch mould.
Take one ball of custard and flatten it. Then place a frozen salted egg yolk ball inside and close the edges to seal. Roll into a ball. (Tip: you can freeze for 1hr or overnight as this will help when wrapping with pastry).https://asianinspirations.com.au/wp-content/uploads/2023/08/LM-34.jpg
After the custard and salted egg yolk ball ball has been frozen, place inside a flattened pastry ball and seal well. With both of your palms, roll the pastry and custard ball into a cylinder and slot it into the mooncake punch.https://asianinspirations.com.au/wp-content/uploads/2023/08/LM-38.jpg
Arrange completed mooncakes onto a lined tray. Chill for 30 mins.
Preheat oven to 220°C.
For the egg wash, lightly beat 1 whole egg and brush over the top and sides of the mooncake just before baking.https://asianinspirations.com.au/wp-content/uploads/2023/08/LM-42-1.jpg
Bake for 3 mins then take out the mooncakes and brush a second coat of egg wash over the top and sides, before sending them back into the oven for another 10 mins.
Serve warm for best results.
Note: Test bake 2 or 3 mooncakes to familiarise the hot spots in your oven to prevent burning the mooncake

Creamy Custard Mochi Mooncakes

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To Prepare Custard Filling
In a small saucepan, add milk and half of the sugar. Heat and stir over medium-low heat and cook until it reaches about 49°C or no more than 65°C. Do not overheat. Leave in saucepan while you complete the next steps.
In a large bowl, mix corn starch, all-purpose flour and the remaining sugar.
Add egg yolks to a separate small bowl, stir to break up the egg yolks, then pour it into the dry ingredients. Mix until well combined.
Next, add warm milk to the egg mixture ¼ cup at a time. Whisk continuously until milk is fully incorporated and the mixture is thin and smooth. Repeat until all the warm milk is mixed.
Pour the mixture back into the saucepan and cook under medium heat until the mixture thickens (about 5 mins). Tip: Keep a close eye on the mixture as it will thicken suddenly.
Remove from stove and give it a few stirs. Then add in butter and vanilla extract and mix well.
Strain the custard through a strainer into a dish lined with cling wrap. Press with a spatula to remove any lumps. Cover custard surface with another layer of cling wrap to prevent skin from forming. Chill custard for 1 hr.
After chilled, take custard and scoop about 1 tbsp and roll into a small ball onto a lined tray. Cover and chill or freeze for 30 mins or until it is easy to handle.

To Prepare Mochi Dough
Prepare a large steamer pot with a steaming basket or trivet and turn on stove to begin heating.
In a small bowl, mix milk, oil and vanilla extract together.
In a medium bowl, add glutinous rice flour, rice flour and cornstarch and mix well. Then sift in icing sugar to break up any lumps. Pour in the milk mixture gradually and mix until well combined and a watery batter is formed.
Strain the batter into a large bowl to remove any lumps. Steam the mixture in the prepared steamer (water should be bubbling) for 20 mins. At 15 mins, check to see how the dough is cooking by poking through the middle with a fork. If any dough is uncooked, break through the dough and steam for a further 5 to 8 mins. The dough is ready when it is stiff. Once cooked, remove from steamer and let it cool for about 10 mins.
Once the dough has cooled down, tip it over onto a clean surface (do not oil or flour the surface). Knead the dough for 5 to 8 mins until soft and smooth.
Use a kitchen scale to divide 3 or 4 equal portions. Tint each portion with your chosen food colouring by kneading together. Keep dough wrapped up or covered while you work. Roll each portion into logs and divide the logs into 5 or 6 portions. Roll each of these portions into balls, then cover so they do not dry up.

Assembling the Mochi Mooncakes
Prepare a 50g mooncake punch mould.
Flatten a mochi ball with a rolling pin, pinch the edges to make them thinner. Place a chilled custard ball in the middle and close the outer layer edges until the custard ball is completely concealed. Roll with both palms until you get a round ball.
Dust some corn starch on and insert into mooncake punch and press until compact before releasing.
Serve.

Shokupan (Japanese Milk Bread)

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To Make Yudane
In a bowl, mix bread flour with boiling water. Mix well until well combined.
Cover with cling wrap and set aside or refrigerate for 4-8 hours. This is best prepared the day before you intend to make the bread.
Remove yudane from the refrigerator and set aside for about 30 mins or until it reaches room temperature before using.

To Make Shokupan
Add all ingredients (except butter) into the stand mixer bowl. Tear yudane into small pieces and add into the bowl as well.
Using a dough hook, knead the dough for 3 mins on low speed to bring all ingredients together.
Add in butter and continue to knead for another 20-25 mins, stopping a few times in between to scrape down the dough from the sides of the bowl and dough hook to make sure everything is evenly mixed and kneaded.
To see if the dough is ready, do the windowpane test. Pinch a small amount of dough and hold it between both your thumbs and first two fingers, and gently stretch the dough apart. If the dough is properly kneaded, it should stretch (without tearing or breaking) into a thin membrane that you can see through.
Place the kneaded dough into greased bowl and cover for first proofing. Set aside to let it rise for 45-60 mins or till double in size.
Use your knuckle to make a depression in the middle of the dough. Then, remove dough from the bowl and transfer to a floured surface. Divide into 3 portions and roll them into balls.
Roll out one dough ball with a rolling pin into a long strip and roll it up like a “Swiss roll” and seal the seam. Roll out the dough again vertically to another long strip and roll dough up like a “Swiss roll” again. Seal the seam at the end and place the sealed seam at the bottom of the bread pan. Continue with the other 2 dough balls.
Let the dough rise again for another 50-60 mins or until it reaches the pan’s rim.
Preheat oven at 190˚C for 15 mins prior to baking.
Brush beaten egg on dough surface before baking bread for 30 mins or till the top turns golden brown.

Lemon Mochi Chicks

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To Make Lemon Mochi Chicks
Combine all ingredients except cornflour in a microwave-safe mixing bowl.
Stir the mixture till no lumps remain. Scrape away any excess liquid that has been sloshed around the bowl.
Microwave the mixture on high for 2 mins. Remove and stir well. Return to microwave and microwave on high for another 2-3 mins. The mixture will turn into a sticky dough.
Sprinkle cornflour generously on the cutting board. Scrape dough from the bowl and pat some cornflour on the top of the dough.
Let the dough cool for a minute or two before flattening with your fingers or with a rolling pin.
Cut dough into 12 to 14 portions.
Lift up a portion and pinching the corners together till you form a round ball. Place seam side down.
With a clean pastry brush, brush away excess cornflour from the surface.
Decorate with beaks, flower sprinkles and nonpareils.

Salted Egg Yolk Custard Bao (Liu Sha Bao)

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To Make Salted Egg Yolk Custard Filling
In a large mixing bowl mix salted duck eggs and sugar and beat with an electric mixer till smooth.
Add in all the other ingredients and beat till everything is well combined.
Refrigerate overnight.
Scoop up about 25-30g onto a cling wrap and shape into a round ball. Keep chilled.

To Make the Dough (Using a Breadmaker)
Add all ingredients except the dry active yeast into the bread machine bowl. Add yeast last.
Set bread machine to dough mode.

To Make the Dough (Without Breadmaker)
Mix all ingredients together to form into a smooth dough about 20 mins. Let it proof for an hour or till it rises double in size.

To Shape the Custard Baos
Once the dough is ready, remove it from the bread bowl and divide the dough into 10 portions. Roll dough into balls and cover with a damp towel as you work.
With a rolling pin, roll each dough ball into 1cm thickness but thinner on the edge before filling with a salted egg yolk custard ball. Holding the dough on your palm, start to pleat the edges of the dough together to seal the salted egg custard ball in.
Place completed bao onto baking paper squares,
Arrange completed bao into a bamboo steamer with adequate space around.
Steam bao on medium heat for 12-15 mins. Do not steam on high heat as it will cause the custard to erupt. Remove from steamer and serve immediately.