Crispy Garlic Oat Bread Roll



My husband loves these garlic bread, so I bake it very often. The crispiness of the japanese breadcrumb after crisped up from the homemade garlic butter, makes the bread roll extra tasty. The garlic butter perfumed the entire bread,especially freshly came out from oven.

These bread is extra soft , goes well with soup or just eat it on its own.

Hope you like this sharing.Let’s get started?


garlic bread 4


Garlic Butter:

  • 150g Lurpak unsalted butter,room temperature (Or any unsalted butter)
  • 5-6 cloves of garlic, minced or grated
  • 1/4 tsp dry mix herbs
  • 1/4 tsp lemon juice or white vinegar
  • 1/4 tsp of salt
  1. Mix everything together and place into a prepared parchment paper.Roll it up into a log and twist both ends properly.
  2. Keep in the freezer for 30 minutes until hardened.


  • Garlic butter can be made in bigger portion and stored in the freezer up to half year.
  • Garlic butter can be made in advanced.


garlic bread 1


garlic bread 5

Oat Bread Roll

  • 300g bread flour / strong flour/ bakers flour
  • 2 tbsp instant oats
  • 30g castor sugar
  • 4g salt
  • 15g  Lurpak butter ( or any butter)
  • 5g instant yeast
  • 100g soy milk ( or any full cream milk )
  • 110g water
  • 2-3 tbsp of Japanese breadcrumb( Panko breadcrumb)



  1.  Mix all ingredients together except butter. ( reserve 20 ml of milk)
  2.  Knead all ingredients into a dough,then mix in the butter in 2 additions until it comes together.Slowly pour in the remaining  milk and continued kneading until a smooth dough formed.
  3.  To check if the dough is done, take out some dough, and lightly stretch your dough into a thin skin(membrane) without having any holes form. The thinner of the membrane can be stretched and light can see through, the better the dough.thin membrane of dough
  4. Once done, take out the dough and give it a good knead into big ball. Spray some water onto dough to prevent drying. Allow to proof to double in size by covering with damp towel.
  5. Once the dough is done, release the air by kneading it. Divide into 12 portion, roll into balls. Rest for 15 minutes by covering  with damp towel.
  6. Roll each portion into a round smooth ball.
  7. Lined a metal tray (2″ deep) with oil paper. Spread 1/3 of your garlic butter all around the base and sides of the tray. You can cut into cubes and place all over the tray.Scatter in Japanese breadcrumb all over.
  8. Arrange 12 ball of dough  into the metal ray ( 3 across x 4 long). Scatter 1/3 of the garlic butter onto the balls. ( or you can brush it onto the balls.Sprinkle more breadcrumb onto the balls(Roughly 1 tbsp)
  9. Allow to proof to double in size, roughly an hour.
  10. Bake in a  180C preheated oven for 25-30 minutes until golden brown,depending on individual oven. You can bake the bread on the bottom oven for the last 3 minutes at 200C to achieve golden brown crispy breadcrumb.
  11. Once done, remove from oven and brush the remaining garlic butter onto each golden brown bread roll.Serve.

garlic bread step 1 garlic bread step 2

garlic bread step 3 garlic bread step 4

garlic bread step 5 garlic bread step 6


  • If you prefer just plain bread without oat, remove oat  from recipe.
  • Remember to use Japanese breadcrumb to achieve crispy and golden texture on the bread roll.
  • If you cannot find dry mix herbs, just replace with freshly chopped parsley.

garlic bread 3


Thanks for visiting and your comment is much appreciated.





Vegetarian Wholemeal Pizza (Potato@Margherita)

vegetarian wholemeal pizza 7


Will you want to try super flavourful potato pizza with additions of:super aromatic garlic butter, crispy texture from the japanese panko?


2 toppings onto a large pizza:  potato pizza and classic margherita pizza.

This pizza dough recipe is supposed to be soft.After tasted the pizza from Domino back in Malaysia, husband and I fall  in love deeply.

Soft, flavourful and melt into your mouth. Crispy and chewy pizza dough definitely not to our liking. Guess explained I love Japanese soft bun.


Hope you like this sharing.



This pizza is:

  • no meat

  • wholemeal

  • lactose free

  • totally from scratch

  • Pack with flavours even this is vegetarian due to the garlic butter and japanese breadcrumb I used.

Basic  Wholemeal Pizza Dough:

basic pizza dough





Potato Filling:

  • 3 potatoes, peeled and sliced thinly
  • 2 tbsp olive oil
  • some salt and pepper
  1. Heat saucepan with oil, then saute the potatoes.
  2. Seasoned with salt and pepper to taste.
  3. Saute till potato just cooked.Take out and set aside for later use.


Tomato Sauce:

tomato sauce for pizza




Garlic Butter

  • 4 tbsp Lurpak  butter ( or any butter), room temperature
  • 2 cloves garlic, grated
  • 1/4 tsp mix herbs
  • 1/4 tsp white vinegar
  • pinch of salt and pepper
  1. mix all ingredients into soften butter to well combined and chill in fridge.


vegetarian wholemeal pizza 1







vegetarian wholemeal pizza 2




liddells-cheese-shredded-300x300 Liddells-cheese-block-300x300

These are the lactose free cheese I used for my pizza.


vegetarian wholemeal pizza 3


  • basil and parsley leaves
  • japanese breadcrumb
  • Liddells lactose free Block cheese ( or any cheddar cheese you prefer)
  • Liddells lactose free shredded cheese ( or any mozzarella cheese you prefer)
  1. Punch the dough to release air.
  2. Divide into 2 portions and roll into 2 round disc. Place onto the prepared baking tray lined with parchment paper. Roll  in 1 cm of the outer edge lightly and press in hard to form the thicker edge around the pizza base.
  3. Reserve half of the garlic butter, and spread the rest of the garlic butter over the pizza base.
  4. Arrange all the potato slice onto half of the pizza base. Sprinkled with the rest garlic butter onto potato, sprinkle with some japanese breadcrumb(about 1 tbsp), shaved some block cheese. Lastly sprinkled with basil leaves.
  5. For half of the pizza base: Spread  few tbsp of your tomato sauce , sprinkled with abundant shredded cheese and some fresh parsley leaves.
  6. Bake in preheated oven of 230c for 20-25 minutes, until base is brown and crisp.
  7. Brush with some garlic butter around the edge of the pizza.Serve.
  8. It is going to be very flavorful even without meat.
vegetarian wholemeal pizza 4

Chuck into the oven and bake bake bake




  • You can convert this wholemeal pizza into basic pizza dough by replacing 1/2 cup wholemeal flour with plain flour.
  • Occasionally you might require to add little more water to form a soft dough due to the different brand and quality of wholemeal flour use.Pour in extra water slowly into the dough while kneading by your machine if dough is starving for more water.
  • The finished pizza base is soft  compared to your usual crispy pizza base.
  • This is a fully vegetarian pizza that does not use any soy meat or any kind.Welcome to use any toppings you like.
  • If you prefer no adding garlic butter and japanese breadcrumb throughout your entire pizza making, feel free to eliminate from recipe,but the use of the garlic butter  and japanese breadcrumb definitely give the biggest impact to your pizza that you never have tasted so good before. This vegetarian pizza will never be the same again.
  • I used this recipe to bake one large pizza, however you can divide the dough into any portions as long as you adjust the baking temperature and time accordingly.


vegetarian wholemeal pizza 8

Hope you like this simple sharing.Welcome to drop by any comment.





Vegetarian Flaky BBQ Pork Bun(Siew Bao)


My husband loves cantonese baked pork bun but in vegetarian style.It is as tasty as the real meat too but comes with bonus that is healthier. These little bad boys, also another dim sum that I make quite often  for him.

baked BBQ pork bun

What is Baked BBQ pork bun?

It is a cantonese Barbeque-pork filled baked bun. The dough is kneading under 2 different dough (water dough and oil dough) and allow both dough merge together under rolling for numerous times to create the flaky texture. The fat from layers of oil dough tend to puff up when heat is applied, so created numerous of flaky skin and texture, nice to your appetite. These baked buns are normally filled with barbecue-flavored pork/ chicken. They are served as a type of dim sum during yum cha and are also sold in chinese bakeries.


  • 300g vegetarian pork (or you can used chicken meat or BBQ pork meat)
  • 1 big red onion, chopped


  • 1 tsp salt
  • 4 tbsp sugar (or 3 tbsp maltose)
  • 3 tbsp oyster sauce ( vegetarian oyster sauce)
  • 3 tsp soy sauce
  • 3 tsp dark caramel sauce
  • 3 tsp sesame oil
  • 1/4 tsp 5 spice powder

Starch solution: Mix 1 tbsp corn flour with 2 tbsp water. Set aside.

1) heat pan with some oil, add in onion and saute until fragrant.Add in vegetarian pork meat. Saute until fragrant.

2) Mix in all the seasoning. Mix well. Add in the starch solution and allow to thicken the sauce. Set to cool down. Store in freezer for an hour to harden.

vegetarian bbq pork

Water dough:

  • 300g plain flour
  • 90g Lurpak butter( or any butter)
  • 3 tbsp castor sugar
  • 150ml water

Oil dough:

  • 240g plain flour
  • 150g shortening (or butter)

1) Mix all ingredients for water dough and oil dough separately into dough. Divide into 18 balls for each dough.

2)Wrap oil dough into water dough.( oil dough inside the water dough).So you will get 18 combined balls.

3)Roll every combined dough into a long oblong shape. Roll into a swiss roll-like. Rest for 10 minutes.

4)Roll again into a long oblong shape. Roll into swiss roll-like. Press down and roll into a round disc.

5)Wrap in filling, seal properly. Place onto a tray with baking paper underneath.

6)Egg wash(beat one egg in a bowl and brush onto each bun). Sprinkle with some sesame oil.

7)Bake in a preheated oven of 200C for 30 minutes until golden brown,depending on individual oven.


bbq baked bun step 1


unbaked BBQ pork bun


1)If you allergic to maltose, you can just use white sugar for the vegetarian pork. Maltose tends to give a very nice barbecue flavour that is not too sweet to palate.

2)Shortening is believed to help in making the dough much flaky but I personally think butter also gives very nice flaky texture to the dough once you roll correctly.

3)Storing the cooked meat in the freezer helps in sealing the dough later so the sauce is not hard to manage while sealing where the sauce will ooze out later while baking it. (more gravy, I love it 😛 )

4)Since my husband does not eat pork or meat, I keep this recipe as vegetarian as it can be. His feedback is super positive, there is no difference in eating the “Seremban SIEW BAO”- the best BBQ bun must from Seremban.

baked BBq pork bun2

baked BBq pork bun

This baked buns are so well accepted by my husband that he asked me to bake as often as he likes.

These buns are irresistible.yum yum~~

Hope you enjoy this simple sharing. Welcome to place your comment or feedback here ^_^