I have been pretty active in one of the the Facebook group called Artisan Bread Bakers ever since I completed the artisan bread workshop. I get many inspirations from this group of bakers. They helped one another and gave advises when someone failed in their bread bakes. They are really passionate, and they share recipes too!

When I saw one of the member posted that he liked this recipe- Stirato (Italian baguette) from Karen (who was the administrator of the group), I decided to give this recipe a try. Inititially, I thought the process looked easy, but after trying it, I think it needs more improvement. The crumbs were more to moist, I should have baked longer, and reduce the temperature. I might try this recipe again.
Recipe for Stirato, adapted from Karen's Kitchen Stories.
(Makes 2 small loaves)

400g Bread flour
1 1/4 tsp Salt
1/4 tsp Instant yeast
300g Room temperature water

  1. In a medium bowl, mix all of the ingredients with a large spoon, or your wet hand, until everything is moistened, about 30 seconds to a minute. (I mixed until well incorporated, regardless of timing.)
  2. Cover with plastic wrap and let sit for 12 to 18 hours until totally bubbly and doubled in size. (I left it overnight in room temperature.)
  3. Dust your counter with flour and scrape the dough out of the bowl in one piece. 
  4. Gently nudge the dough into the shape of a rectangle and then fold it over itself from each long side as if you were creating an envelope. With your hands, gently roll the dough out into a tube and then cut the dough in half, width-wise. (I forgot to roll it and pull it.)
  5. Place the dough pieces, seam side down, on a floured sheet pan sized piece of parchment and cover with oiled plastic wrap. (I kept it in the oven uncovered.)
  6. Preheat the oven to 220C.
  7. Bake for 35 mins in a baking stone directly, or on the baking tray with baking stone below. I also place a cup of hot water in the oven to create moisture.
  8. bread_stirato01 bread_stirato02
  9. When it turned brown, remove from the oven and let it cool on a wire rack completely before slicing. 
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Yuzu Egg & Mushroom Mayonnaise Cups

My Christmas menu usually have appetizers, main course, desserts and beverages. I made Yuzu Egg and Mushroom Mayonnaise as my appetizer for Christmas dinner with my family.
Recipe for Yuzu Egg & Mushroom Mayonnaise Cups.
(Makes 24 pcs)


12 pieces Wanton skin, cut diagonally
30g Liv salted butter, soften for brushing
3 Eggs, hard boiled
6 pcs Brown button mushrooms, chopped
1 clove Garlic chopped
1 tbsp Olive oil
2 tsp Yuzu Curd
2 tsp Mayonnaise
Freshly grind black pepper


1. Brush the wanton skin with butter.

2. Carefully put the pointed sides together to form a mini cup. Place in a mini muffin tray individually. 
3. Bake in a preheated oven of 120C for 6-8mins. Watch the oven well as it gets burnt very fast. 
4.Remove from the oven and let it cool completely.
5. In a small saucepan, heat the olive oil, and add in the garlic. Then stir in the mushroom and cook well.
6. Drain the liquid from the mushroom.
7. Mash the hard boil eggs. Add in the mushroom. Add in the yuzu curd, mayonnaise, salt and pepper. Mix well.
8. Scoop the mayo into the wanton skin cup generously.
9. Serve immediately.

Yuzu Curd

This post is sponsored by Liv butter. Try Liv today!
Liv Butter - Salted & Unsalted-001
I've seen Dreamers Loft lugging back yuzu fruit everytime she goes to Japan. Being curious about this fruit, I bought two from my recent trip to Tokyo. I've tried many yuzu flavoured drinks, desserts here, but have not actually seen this fruit. Now, I'm regretting not getting more of this!

I was wondering what to do with this fruit, baking chiffon with it seems a bit wasteful since I only have two, and my chiffon cakes are not perfect. Making jam might seemed too little. So when I saw Edith making Yuzu Curd, I decided curd it will be!

When I was making this curd, I realised that I could squeeze out more juice from my two yuzu fruit, therefore, I didn't use enough egg yolks to "curdle" it. Fortunately, after keeping it into the fridge, it wasn't too liquid. It was more gravy-like than curd-like after cooking. It was my oversight that I should have weigh the juice before starting on the egg yolks and sugar creaming. Nevertheless, it tasted good!
Recipe for Yuzu Curd, adapted from Rumbling Tummy.
(Makes approximately 180g)


2 Egg yolks (I should have used 3 egg yolks)
55g Castor sugar
30g Liv unsalted butter
71g Yuzu juice
Yuzu zest from 2 fruit


1. Whisk egg yolks with castor sugar until well combined.

2. Add in soften butter and yuzu juice.
3. On med low heat, stir mixture until thickens.  Do not boil.  Once it thickens and able to pass the wooden spoon test.  
4.Remove and strain into a sterlised container. (I skipped this step)
5. Stir in the zest and wait until it is totally cool before bottling.
6. Store well in fridge.