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Eileen Love's

Current job: Skincare R&D
Obsessed with cosmetics & skincare
Chemistry (NUS)
Perfumery and Cosmetic science (Singapore Polytechnic)
Certificate in Business (Singapore Polytechnic)

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Recipe: Garlic Bread

Garlic bread. Or buns. Or whatever you want to call them.
I've been baking a lot recently during this December holidays. I inherited the love-for-baking gene from my mummy who was an avid baker and I'm thankful she has a cupboard specially to keep her baking equipments.
Made some mango cupcakes and mini cheesecake a few days back!
This week, I tried making bread for the first time. I made some honey buns and then altered the recipe a little bit to make garlic bread.

I honestly think that bread is easier to make (and clean up after) as compared to cakes or cupcakes! The ingredients are all standard.
Plus, the dough rising is really cute to watch ^^
A little warning though. It takes a lot of patience to make bread! There's tons of waiting time for the yeast to make the dough rise.
Yeast rises quickly at a temperature of 80-90 degree celcius.
I turned on the oven to warm it up then put the bowl of dough on top of the oven and let it sit there comfortable to rise. Alternatively you can set your oven temperature to 70-80 degree C and pop the bowl into the oven. However, if the temperature is too high the yeast might be killed so be careful!
Just check on your dough regularly and give it as much love as you can!
Also, you can substitute the the filling with anything else that you like! I made 3 matcha buns and 3 garlic buns. The garlic just gives the bun more fragrance.
I put my buns in the big wax cupcake liners because it just looks better that way.
Taste really nice!

Have a bread mixer ready! If not you have to do all the kneading yourself. It's also good if you have a bread oven but I don't, so I have to check on the bread regularly in my normal oven.
Make 6 buns

150g Bread Flour
45g All purpose Flour
15g Sugar
1/4 tsp Salt
1/2 tsp Yeast
130g Milk
15g Unsalted Butter

1/4 Garlic, thinly chopped
15g butter
1 tsp dried parsley (optional)

1. Add all the dry ingredients into the mixer bowl and turn on the bread mixer. Let it mix for a while then add in half of the milk, mix, and add in the other half. Let it mix until it forms a dough then add in the butter and mix for another 20-30mins.
2. Shape the dough into a ball and set it into a bowl. Cover with cling wrap or a damp cloth (or both, like what I did). Leave it aside for 60-80mins or until it rises to twice or thrice it's original size.
3. Separate and shape the dough into 6 balls and set them apart on a tray. Cover with cling wrap and leave it to rise again for another 30-60 mins.
4. Make the filling.
5. Cut a line on the dough and add in the filling. You don't have to add everything right away, you can always add more later if you feel that you don't have enough. I don't have parsley with me so I left it out. Sweep some butter on top of the dough.
6. Let the dough rest for around 10 mins before putting it onto the parchment paper or wax cupcake liners then into the oven at 180 degree C.
7. Bake for 15-20 mins. If the buns turn brown quickly, cover the buns with a piece of aluminium foil. I took the buns out after 10 mins to add more of the filling before popping them back in the oven.

If you want to make the bread softer, add a little bit more milk and leave the dough to rise overnight.
You could also try out filling it with nutella or chocolate chips too! Enjoy! :D