serrhannie Hot cross bun french toast 21h

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serrhannie Lemon buttermilk loaf with a good brushing of lemon syrup. Ahhhhh 6d

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serrhannie Raspberry and chocolate stuffed french toast using hokkaido milk bread homemade breads really do make a difference. 2w

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serrhannie Hot cross buns with earl grey soaked raisins and chocolate chunks 3w

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serrhannie Biscuit sponge, lemon curd, 35% ivoire white chocolate mousse. Thank you @charmainechew for your guidance 3w

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serrhannie How much we've grown

It's peculiar how some of us have teared even when we have never met you before #rememberingLKY
3w

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serrhannie Hokkaido milk bread

Have to constantly remind myself that I'm not permanently bound to the person I think myself as and accept myself as one who is able to change, improve and grow in newer, better ways
4w

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serrhannie Donut-ing for this Sunday's #ForAGoldenHome bake sale @HIVE.shop. It's not much but I hope to bring different sprinkles there so buyers can decorate the donuts themselves.

Do check out foragoldenhome.com to
learn more about it

And there are at least 7 more amazing bakers who are selling their delicious bakes there so I do hope you guys can come down to support this cause this Sunday from 12-4pm! :)
1mon

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serrhannie Tarte au chocolat. The bane of warm hands 1mon

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serrhannie Matcha waffle, strawberries and homemade black sesame icecream 2mon
  •   weiyitan_ Damn why like that haha. Pour warmed milk over whisked egg yolks then heat till thickens. Is yours like that too? 1mon
  •   serrhannie Yeah!!! Have you chilled your base long enough? Hmm @weiyitan_ 1mon
  •   weiyitan_ Yeah for a couple of hours. Do you chill overnight? 1mon
  •   serrhannie Yeah I made sure it's super cold! Or maybe your insert wasn't frozen enough? @weiyitan_ how long do you churn it for? 1mon
  •   weiyitan_ Okay shall try leaving overnight! At least half an hour? 1mon
  •   serrhannie Wow that's quite long!! My churning ranges from 15-20min only hmm @weiyitan_ 1mon
  •   weiyitan_ Yup hoping it might harden if I churn longer haha. I'll try chilling it longer. Thanks for answering me! 1mon
  •   serrhannie No problem!! Let me know how it goes!! @weiyitan_ 1mon

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serrhannie Choc chunk brioche pretzel. Quite a mess making it but definitely worth it 2mon

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serrhannie Perhaps I've been thinking too much, interpreting things much negatively than they actually are. But actions show so much more than the smiley emojis on texts

I'm thankful you've been a constant.
2mon

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serrhannie Honey drizzle 2mon

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serrhannie 66% Caraïbe passionfruit truffles Will probably try it again with Guanaja or Araguani 2mon

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serrhannie Philippe Conticini's chocolate hazelnut loaf. Loads of finely chopped hazelnuts running through it but the chocolate chunks disappeared into the loaf so I'm switching it to chocolate chips next time 2mon

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serrhannie Matcha biscuit sponge, matcha mousse and black sesame cream jelly. This was such a disaster hence the minute amount of matcha mousse. Recipe adapted from @chelleli Happy Valentine's everybody!! 2mon
  •   chelleli Wah looks so nice!!! I really really should make at least one entremet this year...it's been too long lol 2mon
  •   tanweilinn It's quite good! I'll gladly take it lol 2mon
  •   hlrys Oohhhh this looks so good!!! 2mon
  •   serrhannie Thank you Hilary! Lots to improve on though :) @hlrys 2mon
  •   tweedlingdum Hi Sihan, I would like to invite you to join us for a Beenut Butter Challenge @ Hive on 22nd March, 12-4pm. BBC@Hive is a pop-up event whereby bakers will create their own bakes using Second Helping's Beenut Butters (3 flavours available and fully sponsored), and present them on the day along with other vendors such as Foundry & Co. This event is part of the charity campaign I am organising called #ForAGoldenHome, which aims to raise awareness and funds for our needy elderly who stay alone in one-room flats. You might have seen Grace's posts and bakes for it recently, and I do hope to have you on board as well :) If you're keen, please email me at hello@foragoldenhome.com and we can communicate from there! Thank you so much! 1mon
  •   serrhannie Ok! I've sent the email :) @tweedlingdum 1mon

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2mon serrhannie
Normal sihan
serrhannie Ricotta pancakes because it's been a long while since pancakes 2mon

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serrhannie Lemon ricotta waffles stuffed with berries ^^ 2mon

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serrhannie Plain scones..gonna make them taller, smaller and flaky I've spent a lot of time telling myself I'm not good enough and will never be, as well as being afraid to step out of my comfort zones but hopefully February will be the start of something better :) 3mon

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serrhannie Toasted banana bread, honey caramelised bananas and homemade rum and raisin icecream Inspired from The Lokal 3mon
  •   serrhannie Or you could try freezing your insert for at least 24 hours and see how it goes. It shouldn't take an hour to churn till soft serve consistency. Usually about 15-25min. Halving the amount won't affect the consistency because I've done small batches before too. @maskedlace 3mon
  •   maskedlace Hmm idk but I'll try it again and let you know! Thank you so much for your help!!!:D 3mon
  •   serrhannie I hope it works for you hmm. @maskedlace 3mon
  •   hungrybaker Haha needs to be drowned in yogurt!! 3mon
  •   serrhannie Hahaha! They have a dessert version of it that's why 😛 but the yogurt version is more delicious @hungrybaker 3mon
  •   hungrybaker Ooh yes I thought one is a cake and one is banana bread 3mon
  •   serrhannie HM I always thought it's the same thing!! @hungrybaker 3mon
  •   hungrybaker Hahahaha time to return to try both 3mon

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