Eggless Bread

I always wanted to make a bread without egg in it so, I made one today using my new buddy Baumann Bread Maker.

If you don’t know yet I have been kneading my dough manually and it is honestly tiring to knead. I have a small and weak hands. There were times when I made bread or pizza, my hands were hurt and after I woke up in the morning my hands suddenly got pain. I know I got that from kneading and baking.

Baumann Bread Maker

I am happy to have my own bread maker, seriously makes my life easy. Anyway, let’s test the yeast first. If you’ve done testing the yeast then proceed right away. It is better to be safe than sorry later.

I combined all the dry ingredients flour, salt, yeast and sugar. Stir well until combined.

I am adding water gradually then knead it. I added the heavy cream and knead it. I knead the dough until I reached the stretchy phase stage but not yet good to rest. 

So after it, I added room temperature dari creme (this is a premium grade of margarine) and knead again then later add an oil.

Kneaded it using my new buddy (bread maker) until it becomes so stretchy. Professional bakers (I am not LOL) usually say windowpane test it.

*Pan is 8 inch rectangle*

Eggless Bread Ingredients:

• 3 cups bread flour (I added 1/2 cup)
• 2 1/2 tsp white sugar
• 1/2 tsp salt
• 1 tsp. instant dry yeast
• 100 ml heavy/whipping cream
• 1 cup warm water
• 2 tbsp dari creme/unsalted butter (used more)
• 1 tbsp olive oil (vegetable oil can be used)

How to make Eggless Bread manually (My video used bread maker so this instruction below is for those who don’t use bread maker)

1. Combine all the dry ingredients flour, sugar, salt, yeast. Stir until incorporated.
2. Add in warm water and heavy cream and knead if you’re kneading it manually until the dough ball is formed.
3. Check if it’s already stretchy.
4. Once done kneading, rest this for 1 1/2 hour (I rest mine to 1 hour since I am using bread maker).
5. While resting dough, set the oven to 350*F.
6. Prepare the pan and spray oil or grease it with oil.
7. Place the dough to the pan, cover and rest again for 15 minutes.
8. Bake this for 30 minutes.

Homemade Chili Garlic Oil

This recipe is inspired of the Chinese Chili Oil without garlic also known as Sichuan Chili Oil. Most Filipinos are into fried garlic, we put it to almost everything in our food. If you haven’t tried putting fried garlic on your fried rice yet, you are missing something here (just kidding) but seriously it tastes good with it.

Minced fresh chili

This is so simple to make and don’t have any complicated method. Main ingredients are fresh Chili (bird’s eye) and chili powder. The chili powder I used here is Korean/Chinese pepper powder (called Pepper flakes/powder) which is not that spicy but I like it, just right for my spicy tolerance and the reddish color is so vibrant which makes our chili garlic oil appetizing. (see the picture)

What does this taste like?

No worries, actually it isn’t extremely spicy. If you lessen our pepper powder then you’re good to go. You can adjust it according to your taste.

Homemade Chili Garlic Oil ingredients Red pepper powder

Preparation before cooking it

I manually grate my ginger then mince garlic using my electric grinder, set them aside and we will use them later as these are the first ingredients that we’re going to cook. After that, mince fresh chili and again set aside. The ginger and garlic add flavor and aroma to our chili garlic oil so I suggest to add ginger but if you don’t like ginger, you can just disregard it.

Making Chili powder mixture

Combine all the spices, in my video I forgot to specify what were the ingredients I used in Chili powder mixture so I hope you came from that video and proceed here in this blog right away. Anyway, The spices are: Chili powder, Fivespice (Ngo Hiong) Powder (see this picture from my Instagram), salt (this is not powder but I added this to my mixture) and annatto powder.

Chili/Red Pepper powder mixture with salt

I am using Annatto powder to add more color but definitely an optional, it’s up to you if you like to add but don’t ever substitute it with red or orange food coloring powder. Annatto has its own unique flavor but red food coloring doesn’t. Food coloring has a bitter taste so please don’t substitute Annatto to it.

Let’s start the cooking after preparation for our main ingredients

Cooking chili garlic oil

In your pan, heat the oil over low-medium heat and add sesame seeds. I like to add more of sesame seeds because it gives another flavor to our oil but unfortunately I ran out of sesame seeds so you’ll see in my video that it’s only 1 tablespoon of sesame. 

Don’t over cook it, just cook it for few seconds until you smell the aroma.

Next to cook is ginger, again I cook it until I smell the aroma with sesame seeds. I don’t over toasted it because there will be another garlic and fresh chili to cook.

homemade chili garlic oil in a jar

Speaking of Garlic, put it in the oil over low-medium heat and continuously stir until soften then pour minced chili and cook until garlic is slightly brown or toasted.

Lastly, add our Chili Powder mixture and continuously stir while cooking in low heat. Adjust the heat if you need to speed up the cooking time but watch it carefully. We don’t want to make a burned garlic, ginger and chili.

Filipino Chili Garlic Oil in a jar

Ingredients:

• 3 cups vegetable oil
• 3 tbsp. sesame seeds
• 1 tbsp. ginger (grated)
• 1 1/2 cup garlic (minced)
• 2 cups fresh chili (minced)
• 1/2 tbsp. salt
• 1 cup pepper/chili powder
• 1 tsp. 5 Spice powder (optional)
•  1 tsp. Annatto powder (optional)

How to make Chili Garlic Oil:

1. Mince garlic and fresh chili. Set Aside.
2. Combine pepper/chili powder, annatto powder, 5 spice powder and salt. Mix them well and set aside.
3. Heat oil to medium heat. Once oil is hot enough lower the heat and pour in sesame seeds. Cook until becomes aromatic.
4. Put the ginger in oil and cook for few seconds.
5. Add garlic and cook continuously until soften.
6. Pour in minced fresh chili and stir while cooking it.
7. Lastly, pour pepper powder mixture and stir until no lumps.
8. Cook until garlic is toasted and browned.
9. Turn off the heat and cool it down.
10. Place it in a jar.

Red Pepper Powder

Did you make this recipe?

Let me know, I am not busy at my instagram. I can answer there if you have questions @AnneFoodie.

Simplest way to make Soft Donut

Hi Foodies! I am here again. So, what we’re going to make today? Well, I love to share you how to make Soft Donut. It is so easy to make this but, to be honest soft donut isn’t easy to achieve as what you have expected it to be.

Simplest way to make Soft Donut

In my video, I’ve shared some of the simple tips to maintain it soft or how you make it soft. Usually, from my experience donuts tend to be tough or hard as rock after few hours of cooking it.


If you have a recipe of donut, try to make one and you’ll see Donut will turn out hard after few days. I honestly don’t know the reason why. Can you tell me why?


We now have a way to make our donut soft. It is very simple. My simple solution is to add Cake Flour to your donut recipe, that’s it nothing else. We don’t need Shortening & Bread Improver, we’ll just use one ingredient to achieve it.

Let's admit Bread improver and shortening aren't easy to find so we're just using what's available. Some used shortening and bread improver to make their bread soft which is not a bad idea and I've heard professional bakers add bread improver and shortening to their donut (and breads) but unfortunately from my experience I had a hard time finding these ingredients at supermarket or shortening is a little bit pricey.

At least shortening is available at some supermarket and since we live in a generation where we can buy anything online. Don't worry online shop is your savior.

If I remember it correctly the price of it is around PhP 200+ in the Philippines.

You might want to check other recipes too:

Donut Munchkins Balls
Ube Pandesal

I am on Instagram: @AnneFoodie if you have time I hope you visit me there.  On my instagram, you’ll see 2 photos of Donuts I made few years ago and spot what’s wrong with those photos. Looks so soft but honestly, they aren’t soft.

If it is still not yet clear, you can always watch the video I made here.


Now that you know what to add in your donut, below are the ingredients and how to make it.

SOFT DONUT INGREDIENTS:

For coating:  1 cup granulated sugar (white)

    • 2 tbsp. white sugar
    • 1 tsp. salt
    • 1 1/3 cup Bread Flour - (you can use All-Purpose Flour)
    • 4 1/2 tsp Cake Flour
    • 1/2 tbsp instant dry yeast (you can use active dry yeast) -
    • 1 small egg (beaten)
    • 6-7 tbsp. warm water -
    • 2 tbsp unsalted butter but in the video I use dari creme (room temperature)
    • 1 tsp oil (optional) -

for deep-frying donut:

Cooking Oil for deep frying donut (no exact measurement, just enough to deep fry donut) - Let’s just say 2-3 cups of cooking oil depending how big is your wok or pan. Add more cooking oil if needed.

Before starting: try to test your yeast first by activating it in warm water with sugar (instant and active dry yeast). If you see bubbles or bloom on top of the water then it means your yeast is still okay and you can proceed making dough.

Making Soft & Light Donut: INSTRUCTION:

Step 1: Combine all the ingredients except beaten egg and butter. Mix well.
Step 2: Then add beaten egg and stir.
Step 3: Knead until well combined.
Step 4: Add butter (dari creme) then knead again until smooth and elastic.
Step 5: Then rest dough for 1 hour and cover it with plastic/cling wrap until double in size.
Step 6: After resting it, dust the working area with all purpose flour and roll 1/2 inch thick of dough.
Step 7: Cut dough using donut cutter and place it in flat plate or tray.
Step 8: Cover donuts with cling wrap or plastic and rest for 15 minutes until doubled in size.
Step 9: Heat the oil before frying, make sure to fry donuts in a low-medium heat. Fry until plae golden on both sides.
Step 10: remove the excess oil first before coating it.
Step 11: Coat donuts with white sugar.

Ube Pandesal (Filipino Purple Yam bread rolls)

Pan de Sal is a filipino bread rolls that is eaten by Filipinos every morning. In most Filipino houses, breakfast isn't complete without Pan de sal. The signature of Pan de Sal is it's aroma. The aroma is so good and it feels like inviting you to eat.