This is an American Rye Bread. I am not sure why it named "American" but according to the recipe book, this is kind of American bread. I have been trying a wholemeal bread week ago but it was really a disaster. That is a very good wholemeal bread recipe which contains half of the whole wheat flour. Well, I shall not give up and will definitely try it again.
This Rye bread did not contains many of the rye flour and it is quite easy to made by using the straight dough method. I put all the ingredients in the mixing bowl and leave it to knead with the dough hook for 30 minutes. It is still a little bit of stickiness but I just let it proof for 40 minutes. I did not roll the dough very nicely and was very careless did not grease well inside the loaf tin that is why the side of this bread look quite ugly. What a good lesson! I let it proof at the room temperature for another 1 hour before bake in the oven. 
One thing that I like this bread is, the dough has no yeasty flavor because the smell of the rye is quite strong although it only contains little amount of rye flour. Furthermore, it is easy to made. This bread is very tender and soft, I have to cut it very carefully so that the crumbs stay beautifully before serving on a plate. I like to spread with my homemade peanut butter and blackcurrant jam as I found the flavor is just so match. Original recipe from an old book that my mum gave to me:
Bread flour 270g
Rye flour 30g
Yeast 5g
Sugar 20g
Salt 6g Egg 30g
Water 180g
Unsalted butter 15g
Methods:
1. Put all the ingredients in a mixing bowl except butter. Kneading until well combine and all the mixture come together.
2. Add butter continue kneading (I let the mixer knead for 30 minutes).
3. Bring the dough for proofing about 30 minutes (I proof it for 40 minutes).
4. Round the dough and cover with slightly wet towel and rest for 10 minutes.
5. Roll out into long shape then roll it up tighty as a swiss-roll style.
6. Place the dough in well greased bread tin and let the dough proof for the second time for about
30 minutes (I proof it for 45 minutes) cover with slightly damp towel.
7. Bake it in the preheated oven at 200'C for about 30 - 40 minutes.
Another thing is I should have more practice as my skill for cake decoration still very lousy. Look at the cake I've brushed with fresh cream, it is quite messy. I really need to improve.
However, we had a good time having this peach chiffon cake during the birthday dinner. The dried apricot inside the cake is just so match with the peach sponge. I added some peach puree into the fresh cream to make this cake much peachy.
I think I was quite brave to make this cake for my guests without any experience of this recipe and much time. Well, I really like to give it a try so I marblized some chinese red tea (红茶) with japanese green tea (抹茶) and hopefully they both could become a friend (kind of sensitive topic). Don't worry, I'm just talking about "Tea".
Somehow, the marble effect not very obvious because I've mixed too much during the marblized process. Without any chance to change the marble effect I shall continue with a simple decoration using some fresh cream and sprinkling some green tea and sugar powder mixture.
Well, by the time I cut it out, I still could see some marble effect but I believed without mixing too much it would be much prettier.
Recipe for 24cm chiffon cake tin :
I mixed 187g of sugar powder with 85g each for chopped walnuts, almonds, and hazelnuts then divided it into two bowls of 13g and 6g for chocolate powder and instant coffee powder respectively. 
Warm the two bowls of mixture in a preheated oven at 100°C for about 5 minutes or until the mixtures become 40°C (this step for mixing up with eggs white much easier later on).
Mix these warm mixtures with 
I shaped each mixture into 13 balls each for both flavors and baked in a preheat oven at 130°C for about two hours.
This Nutty French Balls are very crunchy and definitely could cure someone who is crazily craving like me and also good to serve with a cup of coffee or tea for my guests come in without prior notice (sometimes it happen).
I followed exactly the same recipe from the book to make this rye bread. I mixed these ingredients in my dough mixer: 
What a good lesson for me not to be greedy next time. I followed the sponge dough recipe from an old recipe book. This book has been with my mum about 20 years, and now she passed it to me as she mentioned she had already retired from the kitchen. 
This book immersed in the water when our house flooded by a heavy rain many years ago. But my mum tried to dry it as I think she also loves this book very much. 
It really put my mood down for making bread when I was first looking at this book. But after read through it I really falled in love with it. The recipe book contains lots of old fashion recipe especially those European bread and rolls that my hubby and I love to have every morning. I shall keep this book as it is just so meaningful for mum and I.
I roughly washed 300g of red bean then cooked with 600ml of water at high heat with the lid on. 
It tooks about 10 minutes until the water bubbles up then I added 250ml of water (I've just added drinking water which is not hot or cold). 
I put the lit on again and cooked for another 5 minutes until it bubbles up again. 
I roughly washed it through a drainer again then put back to the pan and cook with 800ml of water until the red bean swelling but not breaking. Then roughly wash through a drainer again. 
This time I cooked with 850ml of water with Pandan Leaves at medium heat for 40 to 60 minutes with lid on. In between, I added some water (just drinking water) 2 to 3 times to prevent drying out and make sure the water cover up least 2 to 3cm from the top of red bean. 
Then I check whether it's soft enough by using a spatula to scraped a few bean before drained it and took away the pandan leave. I let it cook about 30 minutes before blend it in a food processor until it became a paste.
I divided it 8 or 9 portion by a big spoon to let it completely cool.
After it completely cool down I made it into 18 little balls about 40g each and store some in the fridge and some in the freezer. I think I shall use it for a red bean pao soon.
Lately, I found a cereal recipe named Granola. You could get a package from supermarket actually. But this time, I really like to do it myself because I can add in different or more ingredients to this recipe and then put into a container just in case I feel bored with bread or craving at anytime. I made a big jar for mum as a mother's day gift. We have the same craving habit, so I guess this could really help her.
I really like to give a try so I followed her recipe and added some ground rye on the bread surface before it go into the oven. I was quite happy with the result although I'm not sure the texture mentioned is the same. 
Yes, the crust of the bread was crisp and the crumbs were quite dense but somehow it still had the softness just like the one I ate in Berlin. I love the smell of wheat and definately will put this recipe in my bookmark.
Mocha chocolate chips loaf was my first bread making follow by the pizza bread, curry bun and custard bun (I changed the recipe to roti boy lately) which are all free workshop from Mayer. The most I like is the curry bun
because it's just the same as the one sold at those bakery shops and the bread of custard buns are very soft and fluffy. Lately I found 
