Linda Hiền Hoà

My Recipes 2019
Tasty Dutch Crunchy Spiced Cookies
(Kruidnoten)
Ingredients
125 g Self Rising Flour (you can substitute
120g plain flour with 5g baking powder)
65 g brown sugar
50 g cold unsalted butter (cut in cubes)
1 tbs pumpkin spice
60 ml cold milk
Pinch salt

Linda Hiền Hoà

Servings: 6 servings
Time: 25 mins

Directions
1. Preheat the oven at 170 C. Prepare a baking tray with parchment paper and set
aside.
2. Mix dried ingredients: flour, pumpkin spice, salt, sugar. Add butter & using your
fingers, make a crumbly dough. Make a hole in the middle of the flour, add milk.
Quickly knead the crumble into a pliable dough and form into a ball. Place the balls
on your prepared baking tray.
3. Bake for 15- 20 minutes. Leave to cool & enjoy!
Roscón de reyes - Spanish Christmas Cake

Ingredients
Preferment
1/2 cup (120 ml) warm milk
4 g instant dry yeast
1 tsp sugar
2 tsp bread flour
💕For The Dough
4 cups (440 g) bread flour
1/4 tsp salt
50 g sugar
120 ml milk
3 eggs
Zest of an orange
Linda Hiền Hoà
15 ml vanilla extract
Servings: 10 servings 1 tsp orange blossom water
Time: 150 mins 60 g soft unsalted butter
💕Fillings
2 cups Pearl sugar (I used 80g)
150 g dried apricots
1/2 cups dried cranberries (soaked with
50ml Rum or orange)
💕For the decoration
1 egg yolk
30 ml milk
30 g almond flakes
Directions 30 g pearl sugar

1. In a smaller bowl, Stir the yeast into the lukewarm milk & flour. Cover & let it double in
size. (1)
2. For the dough: In a standing mixing bowl with a dough hook, add flour, sugar, salt & (1),
milk, eggs. Mix for about 10 minutes until the dough becomes fluffy. Meanwhile put
orange zest, vanilla, butter and knead well until the dough is smooth & elastic. To enhance
orange flavor, add a tsp of orange blossom water. Place the dough in a bowl, cover and
leave in a moderately warm place to double in size.
3. Turn the dough out onto a surface and knead for 3-4 minutes.
4. Flour the surface and roll the dough out to about 60 cm x 12 cm (24"x 5"). Sprinkle sugar,
dried apricots, cranberries. Roll the dough very carefully. With a knife, cut the dough in
half. Put one side over & over & make like a braid.
5. Transfer the dough into a greased pan. Let the dough rest about 30 minutes then brush
with egg mixture. Sprinkle pearl sugar on top of it.
6. Preheat the oven at 170 C. Bake in the middle of the oven for about 25-30 minutes – check
after 15 minutes and cover with aluminum foil if the top gets too dark. The roscón should
get a nice golden color on top. Take out of the oven and let cool down completely. Best
served warm.
Rock Cakes

Ingredients
200 grams plain flour
100 grams butter
50 grams castor sugar
150 grams dried mixed fruits
1 egg
2 tablespoons milk
1 teaspoon baking powder

Linda Hiền Hoà

Servings: 6 servings
Time: 45 mins

Directions
1. Pre-heat the oven to 200 degrees Celsius. Sieve the flour and baking powder into a
large baking bowl, add the softened butter and lightly rub together with fingertips
until the mixture resembles bread crumbs. Add in the mixed fruits and sugar. Use
a fork or a tablespoon to stir such that it is well mixed. Make a well in the centre
and crack the egg follow by the milk.
2. Use the tablespoon lightly and swiftly mixed it until it form a sticky dough. Using a
tablespoon, divide the mixture evenly spaced on the baking sheet.
3. Bake in the preheated oven 180 C for 15 mins or until golden brown and well risen.
The rock buns should be firm to the touch, but they harden up properly once cold.
Best served warm!
Panettone - Italian Christmas Cake

Ingredients
Preferment
5 gm instant yeast
122 gm water
67 gm high protein flour (13.5% protein or
higher)

Starter ingredients
33 gm unsalted butter
22 gm caster sugar
1 large egg
100 gm bread flour
Final dough
Linda Hiền Hoà
67 gm unsalted butter
Servings: 10 servings 67 gm caster sugar
Time: 24h 1 large egg & 2 yolks (remove a tbsp of
white),
1 tsp vanilla extract
Zest of 1 orange & lemon
2 tsp honey (I used the leftover syrup from
making candied orange)
204 gm bread flour, sieved
5 gm salt

Dried Fruits
50 g dried cranberries
50 g dried apricot
50 g raisin
50 g candied orange
100 ml Caribbean Rum

Other
For 2 corrugated paper moulds size 112mm
x 85mm
12 -inchmetal or wooden skewers
Or you can use 8 ramekins & mugs like I did

(continued)
Panettone - Italian Christmas Cake (cont)

Directions
1. Soak all dried fruits in rum overnight preferably. Strain excess rum before mixing into
dough.
2. Starter dough (Preferment): Mix the above and set aside until all bubbly. That's about
30 minutes or thereabout.
3. In a mixing bowl, mix butter & sugar until smooth. Add egg & mix until combined. Pour
the butter mixture into the Preferment & whisk until combined. Then add the sifted
flour into this mixture and fold & whisk until evenly combined. Cover & stick in fridge
for 7 to 12 hours. Best is over-night or whatever schedule suits you. It should be about
triple in size. When ready to use, take it out & bring to room temperature. That's the
first part!
4. Using whisk attachment, beat butter & sugar until light & fluffy. Add egg, beat until
combined. Add vanilla extract, honey & zest. Add starter dough & beat until
incorporated.
5. Change to hook attachment
6. Add flour. Knead for 10 minutes using speed 2. Rest for 5 minutes.
7. Knead for another 10 minutes, using speeds 2 & 3 until windowpane.
8. Add soaked fruits. Knead for 5 minutes at speed 2, until combined.
9. Place dough in a lightly oiled bowl.
10. Stretch & fold 3 times with 20 minutes interval. Set aside and let it proof until double in
size.
11. Lightly oil the counter top. Pour dough out & divide into 2 equal halves or 8 equal
pieces if you use ramekins. Shape into a boule & drop into case. Oil your hands for
easier handling of the dough.
12. Let dough proof until just below the rim of the case. Cut a cross at the top & place a,
small piece of cold butter in the middle. Or you can egg wash and sprinkle pearl sugar
& almond flakes.
13. Bake at 170C, bottom rack. Tent the top heat for 5 minutes. Then remove. Continue
baking for another 30-35 minutes. Half way through baking, turn the bread 180C
degrees.
14. Remove from the oven and pierce 12-inch metal or wooden skewers all the way
through the panettone (including the paper) 4 inches apart and 1 inch from the
bottom so the skewers are parallel. Hang the panettone upside down over a large
stockpot and cool completely before cutting. Transfer to a wire rack and let it cool
completely. To store the panettone, wrap tightly in plastic wrap, then either place in a
resealable plastic bag in the fridge.
15. This recipe makes a beautiful, soft, supple dough that is much like a brioche. It’s
stunning, and the flavor lives up to its looks. The bread is incredibly soft and sweet,
and just loaded with flavor thanks to the vanilla bean, lemon zest, cranberries and
candied orange peel.
Cranberry Butter Sugar Buns
Ingredients
Water roux
3 g bread flour
2 g glutinous rice flour
25 g water
Bread
200 g bread flour
10 g cake flour
7 g full cream milk powder
1 egg
90 g cold water
20 g oil
35 g sugar
Linda Hiền Hoà Fillings
30 g dried cranberry
Servings: 6 servings
Topping
Time: 170 mins
50 g cold butter
30 g icing sugar

Directions
1. Water roux: in a pot, mix 3g bread flour with 2g glutinous rice flour Pour water into the
flour mixture and blend well. Stir the content over low heat till the content reaches about
65℃, or till thickens into a glossy translucent water roux. Cover with cling wrap, and cool
down before use. Set aside.
2. In the mixing bowl of a standing mixer, add dry ingredients followed by the wet
ingredients. Knead at Slow speed to mix all the ingredients together. Increase to the
medium Speed and knead for about 3 minutes. Cover and let the dough rest for about 30
minutes. Knead at Medium speed for about 12 to 15 minutes, or till reaching window pane
stage.
3. Transfer the dough to a big mixing bowl greased with a little oil. Cover with a lid and let it
proof for double in size.
4. Invert out the dough onto a well floured work top. Deflate the dough and divide it into 8
equal portions. Shape the individual dough into balls, cover with a lid, and let them rest for
about 15 minutes.
5. Take a dough and roll out into a flat dough of about 0.5cm thick. Add some cranberry bits
to both ends of the dough. Roll both the shorter ends toward to center. Pinch to seal &
Shape into a short roll dough.
6. Arrange the shaped dough on a baking tray lined with a parchment payper. Keep the
shaped dough in a cold oven to undergo second proofing till the dough double in size.
7. While waiting for the dough to proof, cut the cold butter into strips, and store in the fridge
till needed.
8. Transfer the shaped dough out of oven, and start to preheat the oven to 200℃ for about
10 minutes. Dust some bread flour over the top of the shaped dough. Use a razor blade to
cut a series of shallow slits along the longer edge of the dough.Cut a deeper slit along the
centre line of the shaped dough. Place the cut cold butter along the deeper slit, and dust a
thick layer of icing sugar over.
9. Bake at 200℃ for 5 minutes, reduce the temperature to 180℃ and bake for about 12
minutes, or till the buns turn golden. Transfer the buns to cool down over a wire rack.
10. Best served warm.
Baileys Ice Cream

Ingredients
1 cup heavy cream or double cream or
thickened cream
50 g condensed milk
30 ml Baileys
1 tsp vanilla extract
50 g raisin (optional)
30 g chocolate chips (optional)
1 ziplock bag

Linda Hiền Hoà

Servings: 6servings
Time: 5 mins

Directions
1. In a mixing bowl, beat the cream until soft peak.
2. Fold in baileys, vanilla, raisin, chocolate chips & condensed milk and swiftly until
well mixed. Transfer to your desired container. Put it in a ziplock bag. Keep in
freezer for at least 5 hours or preferably overnight.
3. To serve, allow the ice cream to sit for a few minutes at room temperature, wet an
ice cream scoop and spoon into dishes, scoop onto cones, or eat straight from the
container like I typically do.
Cheesecake-Filled Chocolate Bundt Cake!

Ingredients
8 ounces cream cheese, at room
temperature
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 teaspoons all-purpose flour
For the cake:
3/4 cup unsweetened cocoa powder,
preferably Dutch-processed
6 ounces bittersweet chocolate, finely
chopped
1 tablespoon espresso powder
Linda Hiền Hoà 3/4 cup boiling water
Servings: 12 servings 1 3/4 cups (7.87 ounces) all-purpose flour
Time: 120 mins 1 teaspoon salt
1 teaspoon baking soda
1 cup sour cream, at room temperature
1 1/2 sticks (6 ounces) unsalted butter, at
room temperature
2 cups packed light brown sugar
1 tablespoon vanilla
5 large eggs, at room temperature
For the glaze:
1/2 cup heavy cream
2 teaspoons corn syrup
4 ounces semisweet chocolate, chopped

(continued)
Cheesecake-Filled Chocolate Bundt Cake!
(cont)

Directions
1. Preheat the oven to 350°F. Spray a bundt pan with nonstick cooking spray.
2. For the filling: In the bowl of an electric mixer, beat the cream cheese and sugar
until well combined. Add the egg, vanilla, and flour until well combined. Set aside.
3. For the cake: in a large bowl, mix the cocoa, chocolate, and espresso powder. Pour
the boiling water into the bowl and cover. Let stand for 5 minutes. In a small bowl,
whisk together the flour, salt, and baking soda.Whisk the chocolate mixture until it
is smooth. Let cool to room temperature. When it has cooled, whisk in the sour
cream.
4. In the mixing bowl, beat the butter, brown sugar, and vanilla for about 3 minutes,
or until light and fluffy. Add the eggs, one at a time, until combined. On low speed
gradually add the flour mixture and the melted chocolate mixture alternatively,
beginning and ending with the flour, until the batter is smooth.
5. Pour a little more than half the batter into the prepared pan. Pour the cheesecake
filling into the center of the batter, not allowing it to touch the edges of the pan.
Pour the remaining batter of the filling. Bake the cake for about 50 minutes, or
until a toothpick comes out with moist crumbs. Let cool on a rack for 10 minutes,
then turn the cake out and let cool completely.
6. For the glaze:
7. In a small saucepan heat the cream and corn syrup over medium heat until hot.
Remove from heat and add the chocolate, whisking until smooth. Let cool slightly
until thickened. Drizzle over the cake. Let the glaze set at room temperature, about
10 minutes, before serving.
Mini Cheese Biscuits with Greek Yogurt

Ingredients
3 cups all purpose flour (390g)
1 tablespoon granulated sugar
2 1/2 teaspoons baking powder (8g)
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (170g)cold unsalted butter cut into
pieces
3/4 cup cold plain Greek yogurt (185g)
100 g grated Cheddar cheese (Parmesan ok)
1 large egg beaten
3 tablespoons cold water
1 large egg beaten mixed with 15ml milk for
Linda Hiền Hoà brushing on biscuits
Servings: 10 servings
Time: 25 mins

Directions
1. Preheat oven to 220 C. Line a large baking sheet with parchment paper and set
aside.
2. In a mixing bowl, sift together flour, sugar, baking powder, baking soda, and salt.
Cut in butter, using your fingers or a pastry cutter. Work the dough until mixture
resembles a coarse meal. Add in the cheeses & use hand stir until well mixed and
cheese are not lumpy.
3. In a small bowl, whisk together Greek yogurt, egg, and water. Add liquid
ingredients to flour mixture, stirring until dough barely comes together. Dump the
mixture on lightly floured counter and knead until the dough comes together.
Don't overwork the dough.
4. Using a rolling pin, roll out the dough into a 1-inch thick circle. Cut into rounds
using a biscuit cutter or cut into 2×2-inch squares. Combine dough scraps and roll
out again to make remaining biscuits.
5. Place biscuits on prepared baking sheets and brush with the egg wash. Bake for
12-15 minutes.
6. Best served with butter, honey or jam.
Hong Kong Pineapple Buns (Bolo Bao)

Ingredients
300 g bread flour
70 ml water (For yudan mix) *
80 ml water (For flour mix)
1 egg
7 g instant yeast
20 g milk powder
8 g custard powder
45 g sugar
1/6 tsp salt
20 g unsalted butter
For the topping：
1/2 egg (12g)
Linda Hiền Hoà
105 g All purpose flour
Servings: 8 servings 1/4 tsp baking soda
Time: 120 mins 1 tbsp milk
60 g sugar
55 g unsalted butter
1/2 tsp water
Directions
1. Yudan mix: Put a tablespoon of flour into the pot, add 70 ml of water, and mix well.
Gently cook, this will make the bread soft. Use medium heat, slowly become a
paste, cook it like this, turn off the fire then pour it in a bowl. Let it cool. Cover with
plastic wrap to prevent the surface from becoming hard.
2. Make topping: In a large bowl, mix flour, sugar, baking powder. Add in egg yolk,
butter, and rub it with your hands. Gradually add milk. Wrap the dough with cling
film & rest in fridge.
3. For the dough: add flour, milk powder, custard powder, salt, yudane. Place the
yeast on the the other side of the bowl. Add water. Mix until combined then slowly
add the butter. Knead the dough until smoothly. Cover with a clean clamp towel
and let it double in size.
4. Sprinkle some flour on working surface. Roll the dough a cylindrical form then
divide into 8 equal portions (67g for each). Round the balls. Prepare a lined baking
tray. Spray sone water. Cover & let them double in size.
5. Take the dough from the fridge, divide into 8 portions. Place on top of cling film,
flatten the dough then cover the top. Roll out evenly, big enough to cover the
dough
6. Place the crust dough on the top of the buns. Gently brush some egg wash.
7. Preheat the oven at 200C before 10 minutes. Bake 15 minutes until golden brown.
Best served with a slab of butter.
Chocolate Banana Bread

Ingredients
Dry ingredients
175 grams (1 and 1/4 cup) plain flour - sifted
40 grams (1/2 cup) cocoa powder -sifted
1 teaspoon baking soda
1 and 1/2 teaspoons baking powder
60 grams (1/2 cup) brown sugar
40 grams (1/4 cup) caster sugar
1/2 teaspoon ground cinnamon
Wet ingredients
2 overripe Bananas - mash by fork - mixed
with a tsp of lemon
115 grams (1/2 cup) or 1 stick) unsalted
Linda Hiền Hoà butter- melted & cool
Servings: 8 servings 1 teaspoon vanilla extract
Time: 50 mins 2 large eggs - at room temperature
60 ml (1/4 cup) milk - at room temperature
Other
75 grams (1/2 cup) chocolate chips

Directions
1. Grease and line your 9 x 5 inch baking tin with baking or parchment paper. Preheat
oven to 170C (350F)
2. Mix dry ingredients by a whisk. In another bowl, mix wet ingredients until
combined. Make a well in the middle of your dry ingredients, add wet ingredients
and mashed banana. Very gently fold the mixture using a spatula or wooden
spoon until the mixture is just combined – be careful not to over mix.
3. Add 1/4 cup of chocolate chips to the batter. Pour mixture into prepared tin and
sprinkle 1/4 cup of chocolate chips on top.
4. Bake for approximately 45-50 minutes or until a knife inserted into the middle
comes out clean. Leave to cool on a wire rack.
Light Fruit Cake

Ingredients
3/4 cup (120 grams) candied mixed peel
1/2 cup (100 grams) candied red or green
cherries (cut into quarters)
1/3 cup (40 grams) dark raisins
2-3 tablespoons Grand Marnier, rum,
brandy, or sherry (optional)
1/2 cup (113 grams) unsalted butter, room
temperature
1/2 cup (100 grams) granulated white sugar
3 large eggs, room temperature
1/2 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
Linda Hiền Hoà 1 1/2 cups (195 grams) all-purpose flour
Servings: 10 servings 1/2 cup (50 grams) ground almonds (almond
Time: 60 mins meal/flour)
1 teaspoon baking powder
1/4 teaspoons salt
Zest of one small lemon (outer skin)
1/4 cup (60 ml) milk (whole or reduced fat)
Directions Some flaked almonds for decoration
1. In a large bowl, combine candied mixed peel, cherries, and dark raisins. Mix well. Stir in
the brandy to coat the fruit. Cover tightly with plastic wrap. Let stand at room
temperature at least 1 day(up to 2 days) to macerate the fruit, stirring occasionally.
2. Preheat oven to 350F (180C), with the oven rack in the center of the oven. Butter, or
spray with a nonstick vegetable spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan.
3. In a separate bowl, whisk dried ingredients together the flour, baking powder, salt, and
lemon zest.
4. In a large bowl of stand mixer and using the paddle attachment, beat the butter until
creamy. Gradually add the sugar and beat until mixture is light and creamy. Beat in the
egg one at a time, beating well after each addition and scraping the sides of the bowl
with a spatula to ensure ingredients are all incorporated. Beat 1 additional minute.
5. Beat in the extracts. Add the candied and dried fruits, along with any juices, and beat
until incorporated. Beat in half the flour mixture just until incorporated. Add almond
flour, then beat in the milk and then the remaining flour mixture. Scrape the batter
into the prepared pan and, if desired, decorate the top of the cake with flaked
almonds.
6. Bake for about 60 - 70 minutes until a toothpick inserted into the center comes out
clean. Cover with a piece of aluminum foil if you find the cake is browning too much!
Remove the cake from the oven.
7. Let it cool down in the baking tin. Cut into slices and serve.
Ultimate Brown Butter Chocolate Chip
Cookies
Ingredients
1 cup bread flour
3/4 cup all-purpose flour
1 teaspoon salt (I use 1/4 tsp)
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter
2-3 tablespoons cold water
1 cup dark brown sugar (I used half of cup)
1/2 cup white sugar (I used 1/4 cup)
2 teaspoons vanilla extract
1 teaspoon espresso powder
1 large egg
1/2 cup semisweet chocolate chips
Linda Hiền Hoà
1 large egg yolk
Servings: 15 servings 5 ounces dark chocolate, chopped
Time: 15’

Directions
1. To make brown butter, just toss it in a sauce pan, and bring it to a boil. After a few
minutes of boiling, the milk solids in the butter are going to toast and turn brown.
Remove from the heat and pour into a liquid measuring cup to stop the cooking.
Give it a stir and add 2-3 tablespoons of cold water to the butter to bring it back up
to 1 cup of liquid. Set aside to cool to room temperature. This butter will give a rich,
nutty flavor to the cookies.
2. Mix dry ingredients: flour, baking soda, salt and sift.
3. In a large bowl, add the sugars, vanilla, espresso powder, and cooled brown butter.
Cream together with an electric hand mixer until light and fluffy, 1-2 minutes. Add
the egg and yolk and beat until incorporated.
4. Add the dry ingredients, about ⅓ of the mixture at a time, and beat between
additions until just incorporated. It’s okay for there to be a bit of unmixed flour on
the edge of bowl, this will be incorporated in the next step.
5. Using a spatula to fold the chocolate chips and chunks into the dough
6. Scoop the cookies onto a parchment paper-lined baking sheet. For optimal flavor,
cover and refrigerate for 1h or better overnight like I did.
7. Bake in a preheated 180C oven for 12-14 minutes.
8. Let them sit on the baking pan for 2 minutes before removing to cooling rack.
Les Bugnes (French Donuts)

Ingredients
300 g bread flour
1 egg
30 g powdered sugar + 2 tbs for coating
80 g soft unsalted butter
2 g salt
1 tbs fresh orange zest
1 tbs rum
6 g instant dry yeast
30 ml fresh milk
2 cups Canola oil for frying

Linda Hiền Hoà

Servings: 10 servings
Time: 140’

Directions
1. Place all ingredients in bowl of standing mixer except butter and knead until it
come together. Add soft butter little by little and knead until smooth and elastic.
Cover and let it rise double in size in room temperature. (120 minutes in 27C).
2. Sprinkle flour on to working surface and roll out the dough with a rolling pin to
obtain a large rectangle 3mm thick.
3. Cut into rectangles about 1 inch wide by 4 inches long with a crinkle-edged wheel
or with a knife. Leave as is, or cut a 2-inch slit down the center of each rectangle to
make a hole that will spread open as it cooks. Skip one of the ends of the rectangle
through the slit and pull it back, to give a kind of spiral or corkscrew effect to the
strips of dough.
4. Put the bugnes on a baking sheet lined with parchment paper or a silicone mat and
let stand for 1 hour.
5. In a shallow skillet, heat 3 cups of oil to 170C. Put 4 or 5 strips of dough into the hot
oil and cook for about 1 minute on one side, then turn with tongs and continue
cooking for another minute. Lift the bugnes from the oil and place on a wire rack
while you repeat with the remaining dough.
6. Then sprinkle with powdered sugar on both sides. Served hot with tea or coffee.
Korean Twisted Donuts

Ingredients
3 cups all purpose flour for doughnuts, plus
2 tablespoons for dusting
2 tablespoons butter
1 packet dry yeast (about 2¼ teaspoons: 7
grams)
4 tablespoons white sugar
1 cup milk
1 egg
1/2 teaspoon salt
corn oil for frying
Coating
1/2 teaspoon cinnamon powder
Linda Hiền Hoà 3 tbs white sugar
Servings: 10 servings
Time: 150’ (continued)
Korean Twisted Donuts (cont)

Directions
1. Make the coating
2. Add 2-3 tablespoons sugar and the cinnamon powder to a brown paper bag. Shake to mix
well. Set aside.
3. Melt the butter in a small saucepan over medium heat. Remove from the heat and add
milk, sugar, and salt. Mix well until everything is well dissolved. Crack an egg into the
saucepan and mix well. Add the yeast and stir. Let it sit for 5 minutes until the mixture is
foaming.
4. Transfer to a large bowl. Add 3 cups flour and mix well with a wooden spoon. When
everything is well mixed, use your hand to knead the dough for a few minutes, and shape
it into a big lump. Cover with plastic wrap and let it double in size. (60-90 minutes).
5. Deflate the gas with your hand and knead the dough for a few minutes until it’s soft and
smooth. Cover with plastic wrap again and let it sit for 30 minutes to 1 hour until it doubles
in size again.
6. Uncover the dough and knead it for a few minutes. Put 2 tablespoons of flour on the
corner of your cutting board to use for dusting. Divide the dough into 16 equal pieces. (40g
for each)
7. Take a piece of dough and roll it out on your cutting board so it forms a rope 10 inches
long and ½ inch in diameter. If it’s sticky, sprinkle some flour on the area you’re working in.
When you roll out the dough, move one hand upward and the other downward so that the
rope is twisted in between your hands as you roll it. Take the dough off the board, hold it
aloft, and bring the ends together. The tension in the dough will twist it as it hangs.
8. Place the twisted dough on a floured cutting board or tray. Repeat with the rest of the
pieces of dough. Let the doughnuts expand for about 30 minutes. 15 minutes in, gently flip
each doughnut over with your hands so the bottoms don’t get flat and all sides expand
nice and round.
9. Heat up 4 inches of oil in a deep skillet over medium high heat, until the temperature
reaches 350° F. Lower the heat to medium heat, then gently set each doughnut into the
hot oil by hand. Cook for about 5 minutes, occasionally gently flipping them over with
tongs, until they get crunchy outside and are evenly golden brown.
10. Strain the cooked doughnuts. Put them in the brown paper bag with the sugar cinnamon
mixture. Shake a few times until they are evenly coated. This is best done when the
doughnuts are still warm. Repeat this with all the doughnuts until they are all cooked and
coated.
11. Best served with a cup of tea or coffee.
Sourdough Challah
Ingredients
For the starter:
2 tablespoons (35 grams/1.2 ounces) very
active, fully fermented firm sourdough
starter, refreshed 8 to 12 hours earlier
1/3 cup (80 grams/2.8 ounces) warm water
About 1 cup (135 grams/4.8 ounces) bread
flour
For final dough:
1/4 cup (60 grams/2 ounces) warm water
3 large eggs, plus 1 for glazing
1 1/2 teaspoons (8 grams/0.3 ounce) table
salt
1/4 cup (55 grams/1.9 ounces) vegetable oil
3 tablespoons (65 grams/2.3 ounces) mild
Linda Hiền Hoà honey or a scant 1/3 cup (60 grams/2.1
ounces) granulated sugar
Servings: 10 servings
About 3 cups (400 grams/14 ounces) bread
Time: 8h - 20h
flour
Fully fermented sourdough starter
Directions
1. In the Morning: mixing the sourdough starter: Knead starter into water until it is partially
dissolved, then stir in the flour. Knead until it is smooth. Let the starter ferment until it has
tripled in volume and is just starting to deflate. (It took me 3hr in room temperature at
30oC - 4 times its volume). If winter, you should do it in the evening and it takes more time
to rise.
2. In a large bowl, add the oil first, then use the same cup for measuring the honey — the oil
will coat the cup and let the honey just slip right out or sugar until the salt has dissolved
and the mixture is fairly well combined. With your hands or a wooden spoon, mix in the
bread flour all at once. When the mixture is a shaggy ball, scrape it out onto your work
surface, add the starter, and knead until the dough is smooth, no more than 10 minutes.
The dough should feel smooth and very firm..
3. If it is winter, soak your mixing bowl in hot water now to clean and warm it for fermenting
the dough. Place the dough in it and cover with plastic wrap. Let the dough ferment for
about 2 hours. It took me 2.5h in 28oC.
4. Line a big large baking tray. I made one big loaf. You can make 2 as desired. Divide the
dough into 6 rolls. (170g for each).
5. Braid or shape them as desired, position them on the prepared sheet(s), and cover them
well with plastic wrap. Let proof until tripled in size, about 5 hours. (It took me 2.5 hr in
28oC). When the loaf has not push back Testing the dough by gently pressed with your
finger, it will have not push back but remain indented. Brush it with the egg glaze mixed
with a table spoon of fresh milk. Sprinkle nuts for your choice (I use Chia seeds).
6. Preheat the oven to 180oC. Bake 40-45 minutes until golden brown. After the first 20
minutes of baking, switch the loaf from front to back so that they brown evenly; if the large
loaf is browning too quickly, tent it with foil.
7. Remove it from the oven, and let cool on a rack.
Basic Sourdough Bread

Ingredients
500 g bread flour
5 g salt
50 g active starter
350 g warm water

Linda Hiền Hoà

Servings: 10 servings
Time: 17h

Directions
1. Taking 30g starter from the fridge, let it in room temperature. Add 30g warm water
+ 30g bread flour. Stir it well and let it rise double in size. When you see alot of
bubbles, it’s done. It took me 3 hours in the summer. This is active starter. (50g).
2. In a mixing bowl, mix warm water with active starter. Add flour and salt. Mix it all
together loosely, so that it’s pretty ragged but all the flour and water is mixed.
Cover and autolyse 1h.
3. Stretch and fold the dough and bring it into a smooth ball of dough. Literally pick
up a handful of dough from one side of the bowl, lift it, stretch and fold it over the
rest of the dough to the other side of the bowl; you don’t need to pull it tight. Then
turn the bowl and repeat the process, do it about 15-20times maximum, until its a
smooth ball. Cover the bowl again and leave it out on the kitchen counter; perform
the lifting and folding actions 2 to 4 times after resting 30 minutes.
4. Recover the bowl, and leave it on the counter overnight if in the winter. It took me
6hr in the summer to see it 2.5 bigger in size.
5. Get your banneton out and liberally flour it with rice flour. It needs to be really well
floured, all the way up the sides, so that the dough doesn’t stick. Turn down the
dough on to the light floured surface and divide in 2 small loaves. Round 2 balls of
dough and rest 10’. Covered. Tighten and shape the dough. Place them in
banenton.
6. Cover it again with a plastic bag/shower cap, and put it in the fridge for minimum 1
hour, maximum up to 3 hours. I put it in the kitchen counter (double in size after
45 minutes)
7. After this time, preheat the oven to 250oC. No need to heat Dutch oven. Once the
The Easiest Vietnamese Baguette Recipe:
Bánh Mì
Ingredients
300 g all purpose flour
150 g bread flour
40 ml cold fresh milk
1 cold egg (50g)
220 g ice water
3 g instant dry yeast
20 g sugar
3 g salt

(continued)

Linda Hiền Hoà

Servings: 8 servings
Time: 120’
The Easiest Vietnamese Baguette Recipe:
Bánh Mì (cont)
Directions
1. In a standing mixing bowl, mix dry ingredients together. Remember to put salt and
yeast in a different corner. Make a well in the centre, add the icing water, cold milk,
and cold egg. Stir until it make a wet paste. Use the dough hook to knead the
dough in a stand mixer until the dough starts to windowpane texture. It took me
20 minutes.
2. Form a ball. Cover by a kitchen towel and rest about 20’.
3. After 20 minutes.
4. Devide it into 8 equal pieces about 95g for each. Cover by a kitchen towel and rest
about 10 minutes.
5. Flour your work surface and hand with about 1 tablespoon of flour. Roll the dough
into a long cylindrical shape about 17cm-20cm, depends on your baguette mould.
6. Spray water 3 times onto “Bánh mì”. Transfer the dough to the baking tray and put
it in to a warm place (in to off oven- and let it proof until it is double in size for
about 60 minutes in summer time). I don’t have 2 baguette moulds so I put it in to
a loaf pan. 😊
7. Meanwhile, put 2 ceramic cups of hot water in 2 corners at the lowest rack of
electric oven. Position the oven rack in upper third of oven. Preheat the oven to
250C with fan force mode.
8. To slash the baguette, use a Scissor or a razor blade, keep it at 45° angle, and make
a quick and determined slash across the dough lengthwise. Spray water on the
“Bánh mì” and both sides of the oven. Bake immediately after slashing.
9. After the first 5 minutes, spray water once on the baguettes. 5 minutes later, spray
water the second times and the last 5 minute is the 3rd to make crispy crust and
soften the inner. Reduce the oven on to 200C, turn off fan mode and rotate the
baking tray to bake the baguettes evenly.
10. Bake until golden brown.
11. Love the crispy thin crust!
12. Soft inner!
13. And hollow inner!
14. Banh mi is best eaten as a sandwich bread.
15. Can served with pork or chicken liver pate for a healthy breakfast!
16. Served with Bordelaise Sauce or Curry Beef or Curry Chicken.
17. Note: Pls make and bake as the above instruction, you’ll succeed!
Layered Coffee Cheese Flan Jelly

Ingredients
Flan
200 g whipping cream (room temperature)
100 g cream cheese (room temperature)
200 ml milk
100 g condensed milk
5 egg yolks
Jelly
10 g jelly powder (not agar powder)
6 g instant coffee powder(good coffee gives
good flavor to the jelly)
1800 ml drinking water(divide in 2 portions:
Linda Hiền Hoà 1600ml and 200ml)
250 g sugar
Servings: 8 servings Silicone bundt or rectangular mold for your
Time: 30' choice

Directions
1. Mixing jelly powder with sugar.
2. Add 1600ml water. Sir then soak at least 1h. This helps the jelly better texture and prevent jelly
from getting watery later.
3. Microwave 200ml water in 40”. Stir in coffee powder. Set aside.
4. Put condensed milk into egg yolks. Mix well. Set aside.
5. Beat cream cheese until soft. Add whipping cream, beat 30” then add milk. Beat well. Set aside.
6. Cook milk (using hand whisk to stir constantly till you see convection current starting to appear
at the bottom of the milk (about 80oC). Turn off heat. Pouring in to egg batter, stirring
constantly. Sieve it. (**)
7. Boiling jelly mixture on high heat. Reduce low heat.
8. Pouring 500ml jelly mixture into another pan. Keeping low heat. Add flan batter (**). Stirring
evenly.
9. Pouring coffee mixture in to left jelly mixture. Keeping low heat.
10. At last we have 2 pans: coffee and flan jelly. Always keeping hot on a warm cooker. Stir regularly
to prevent jelly from solidifying.
11. Make jelly layers: Put molds for the jelly in to a large tray. Add ice into the tray. Add cold water.
Iced water helps jelly to set faster or we can chill moulds 2h-3h in advance. Mix well before
pouring the 1st layer coffee of jelly. If the mold floats, put something heavy on it. Wait 1-2
minutes for the jelly to set but not get firm completely. Jelly is tacky but doesn’t stick to fingers.
12. Gently pour 1 layer of flan into the mold. Wait 1 -2 more minutes for the flan jelly to set then
repeat with other layers of jelly. Don’t move or shake the moulds, otherwise the jelly layers
won’t be flat and equal.
13. Note: Stir jelly well before pouring a new layer. Pouring warm jelly makes the layers stick to each
other better. Remove bubbles in the jelly if any. Using any kind of molds for your choice.
14. Once done, let the jelly cool down then put the molds into the fridge at least 1h until the jelly is
firm completely. (2h-3h) Easier with silicone mold.
15. Once the jelly sets completely, take it out. Cut into small pieces.
16. Keep the jelly in the fridge. Use within 1 -2 days.
17. Best served wih iced milk coffee.
Matcha Castella Cake

Ingredients
6 eggs
150 gm sugar
135 gm bread flour
15 gm matcha powder
45 gm honey
45 gm mirin (substitute with drinking water)

Linda Hiền Hoà

Servings: 8 servings
Time: 80’

Directions
1. Fully line a 7” square pan or 9.25” *5.25” loaf pan. Sprinkle raw cane sugar round
the bottom of pan (I omitted it).
2. Preheat oven to 180oC.
3. Sift twice matcha and flour and mix well.
4. Mix mirin (water) with honey. Set a side. (*)
5. Beat egg and sugar at high speed until the egg batter forms ribbons. Once ribbon
stage is reached, continue beating at slow speed to even out the batter. Add in (*)
and beat until incorporated.
6. Add in the bread flour and beat at low speed, in 3 additions. This should be taken
about a minute. The batter is ready if it forms ribbons. Do not overmix, this will
lead to a fallen or flat cake.
7. Pour the batter into the prepared pan. Tap the pan on the countertop a few times.
Run a knife up and down the batter to get rid of any big trapped bubbles.
8. Put the pan in the oven and lower Bake for 10 minutes, then lower temperature to
150oC and bake for 60 to 65 minutes. Test with a skewer, when it comes out clean
the cake is done.
9. When done, unmould immediately and wrap it tightly in cling film. Put the wrapped
cake in a plastic bag and leave to cool in fridge for a day before unwrapping. This
helps the cake having a moist texture.
10. You can keep the cake in the fridge for up to 5 days or wrap it with cling film and
freeze for up to a month.
Mexican Coffee Buns (Rotiboy)

Ingredients
Tangzhong method (*)
25 g bread flour
25 g boiling water
250g bread flour
Above tangzhong
5 g instant yeast
50 g sugar
2 g salt
15 g unsalted butter(soft)
1 egg (50g)
80 g water
Filling
Linda Hiền Hoà
120 g cold unsalted butter(divided in to 8 pcs
Servings: 8 servings : 15g*8)
Time: 180’ D. Topping
80 g bread flour, sifted
80 g melted butter(unsalted butter)
40 g icing sugar
1 egg (50g)
Directions 30 g instant coffee mixed with 30g hot water

1. A. Tangzhong method: Mix flour with boiling water. Cool, cover and chill at least 4h
until 24h in the fridge. (*)
2. Let the tangzhong dough (*) at room temperature about 30’ to 60’ (depends on
weather). Place all (B)ingredients in bowl of standing mixer except butter and
knead until it comes together, then add butter, knead until elastic. Cover and let it
rise double in size.
3. Divided into 8 equal portions. Rest 10 minutes. Put cold butter in the middle of the
buns. Cover and let them double in size.
4. Make topping: Mix well coffee with melted butter, icing sugar and eggs. Add flour
and mix until smooth. Cover and chill in the fridge for later use.
5. Preheat the oven at 190oC.
6. Once the buns are risen until doubled in size, pipe a spiral onto the buns, covering
them as close to the outside edge as possible.
7. Bake 15-18 mins until the bottoms are browned and the top has darkened slightly.
8. Now it’s done!
9. Love it! ❤❤❤
10. Fresh day!
11. Note: if you have a sourdough starter, using 100g active starter and no need to use
commercial yeast. It takes 4h (28oC) to let it double in size. Other steps will be the
same. Or you can use 50g unfed starter (discard) and need 5g of instant dry yeast.
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