Monday, 30 June 2014

Hainanese Chicken Rice [Healthier Version]

I prepared this healthier chicken rice at home last weekend before the school reopen. Glad that my hubby & kids love it very much. I'm sure it is a healthier choice to cook this at home than outside. Are you going to try it at home after my posting?
Chicken & Charsiew rice set lunch
Juicy Chicken

Hainanese Chicken Rice
For 4 pax

Ingredients for the chicken
  • 1.3-1.5kg of whole chicken
  • 1 stalk of spring onion
  • Ginger, slices
  • Some salt, to rub on the chicken skin after cooked
  • Coriander leaves and spring onions, for garnish
Ingredients for the sauce to pour over the chicken
  • 1 tablespoon of soya sauce
  • 1 teaspoon of sesame oil, add more if you love sesame oil
  • 3 tablespoon of chicken broth, from the soup that use to cook the chicken
  1. Prepare a pot of water that enough to cover the whole chicken.
  2. Add in the spring onions and ginger, then the chicken.
  3. Bring the water to boil and then simmer under low fire for 40 mins and off the fire. At the same time, I will keep skimming away the scum & oil that forms on the surface so that you will have a clear soup.
  4. Bring out the chicken from the pot and rub in some salt on the skin. It is hot, be careful, don't burn ur hands.
  5. Let the chicken cool down before slicing. 
  6. Mix the sauce for the chicken in a small bowl and pour on the sliced chicken and garnish with spring onions & coriander leaves.
  7. Do not throw away the soup left in the pot, it can use as broth for soup & rice.
Ingredient for rice
  • 2 cups of Thai fragrant rice
  • Chicken broth, enough for cooking the rice (Follow your rice cooker marking)
  • 1.5 teaspoon of non MSG chicken powder
  • Salt, to taste
  • 3 pcs of pandan leave, tie a knot
  • 1 stalk of spring onions
  •  3 slices of ginger
  1. Washed the rice and add in the broth in the rice cooker.
  2. Add in the chicken powder, salt and mix well. 
  3. Lastly add in the pandan leaves, spring onions & ginger slices and activate your rice cooker to start cooking. 
Ingredient for Chicken soup
  • Baby Spinach, you can change to your preferred veggies
  • Fish balls
  • Carrot & Corns
  1. Put everything except the green vegetable in the broth left in the pot and boil it for 20mins.
  2. Last to add in the baby spinach and boil it till it cooked.
  3. Ready to serve.
Ingredient for Ginger Chilli for Chicken Rice
  • 6 pcs of big red chilli, remove the seeds and cut into small pcs
  • 6 cloves of garlic, skinned
  • 1 inches of ginger
  • 5 limes, juiced
  • 4 tablespoon of chicken broth
  • Some sugar and salt, to taste
  1. Blend the chilli, garlic, ginger till fine.
  2. Add in the lime juice, chicken broth and mix well
  3. Add in the sugar and salt to taste
Hope you enjoy my posting today. Happy cooking for your family!

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Sunday, 22 June 2014

Hokkaido Cupcakes with Durian

Finally baked this Hokkaido cupcakes! It has been my to do list long time ago. I did a change of the filling. Instead of using 100% whipping cream into this yummy cupcake, I add in the King of fruits. Durian is in season now, I believe most of you love this fruit as much as me! To add on, I used some nice seashells that Qi picked up from the ECP beach this morning too. They fit into the theme of today's bake perfectly.
Hokkaido Cupcakes with Durian 
Are you ready to have a bite on it?
Look at the generous filling, simply durianlious! Yum~~

Hokkaido Cupcakes with Durian 
Recipe for cupcake source from Nasilemaklover, Durian filling by Taglicious
(Make 8 squarish medium size cupcakes)

To make mini chiffon cupcakes
Egg yolk batter
  • 3 egg yolks
  • 20g of caster sugar
  • 35g corn oil ( I used soya bean oil)
  • 60g of milk
  • 70g of cake flour (I used top flour)
Egg white meringue 
  • 3 egg whites
  • 25g of caster sugar

Durian Filling 
  • 180g of fresh durian pulp
  • 60g of dairy whipping cream 
  • Some icing sugar, sprinkle on top of cupcakes

  1. Separate the egg whites and egg yolks and put them into 2 mixing bowls (Please be careful, please ensure the mixing bowl for the egg white is clean and dry else it will affect/ruin the process of preparing good meringue.)  
  2. (Let prepare the egg yolk batter first.) Beat the 3 egg yolk and sugar with a electric whisk till it turn pale.
  3. Add in the oil and mix well.
  4. Add in milk and mix well.
  5. Lastly, Add in the sieved flour into the batter and beat it till it form into a smooth batter. Set aside and prepare the meringue.
  6. (Let prepare the Meringue.) Use a electric whisk and start beating the egg white till it is foamy.
  7. Add in the white sugar gradually while beating the egg white. 
  8. It took me about 7-10 mins till the egg white form into a stiff peak form (Look at Pics 11).
  9. (Combined the batter & Meringue) Add in 1/3 of the Meringue into the batter and fold in using a balloon whisk slowly till it is well combined.
  10. Add in another 1/2 of the remaining Meringue into the batter again and fold in using a balloon whisk and fold in slowly (As we do not want to deflate the batter) till it is well combined.
  11. Lastly, pour the batter into the Meringue mixing bowl and fold in using a balloon whisk till it is well combined slowly as you do not want to deflate the batter. (Well combined = U do not see any Meringue in the batter)
  12. Pour the batter into 8 squarish cupcake holders. 
  13. Bake it in a preheated oven @ 170C for 25mins, or till it's top is golden brown and cooked.
  14. (Let prepare the durian filling). Beat the dairy whipping cream till soft peak using a electric whisk(About 4mins).
  15. Add in the fresh durian pulp and continue to beat till smooth.
  16. Transfer the durian filling into a pipping bag. 
  17. After the cupcakes had cooled down, you can start pipping in the durian filling.
  18. Push the tip into the cupcakes and squeeze in the durian filling to the top.
  19. Sprinkle some icing sugar on the cupcakes and it is ready to serve.

Taglicious's Note:

  • Individual oven temperature varies, please adjust the cooking time to fit your machine.
  • Please use dairy whipping cream to give creamy milky taste to the filling. 
  • Durian's quality varies, please adjust the cream addition accordingly to prevent the Durian cream become too watery.
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Wednesday, 18 June 2014

Spaghetti with Yellow Capsicum & Tomatoes Sauce

As usual, I will keep a pack of fresh tomatoes in my fridge during my weekend shopping as my kids love pasta very much. Instead of using those canned spaghetti sauce for my pasta, I will puree my own tomatoes and make into sauce for them. Of course, you cannot compare those canned sauce that give more flavor as they add in a lot of other condiments but Homemade sauce are healthier and free from preservative. Today, I added in some yellow capsicum into the puree and glad to say, my kids can accept the taste and gobbled down the whole plate of spaghetti. Who said home cook is boring? Play around with what you have in your fridge and you will be able to surprise your loved one.
Yummy dinner is served in 30mins!
Spaghetti with Yellow Capsicum & Tomatoes Sauce

Spaghetti with Yellow Capsicum & Tomatoes Sauce
(Enough for 3pax)
  • Spaghetti for 3pax
  • De-skin Prawn, 12pcs
  • 100g of minced pork
  • 1 medium size capsicum, sliced
  • 3 large Tomatoes
  • Some spinach, cut into small chunk
  • Mushrooms, sliced
  • Garlic, minced
  • 150ml of water/broth
  • Olive oil, 2 tablespoon
  • 4tablespoon of tomatoes ketchup
  • 1 teaspoon of sugar
  • Salt, to taste
  • Black pepper, to taste
  • Parmesan cheese
  • Parsley flakes

  1. Boil a big pot of water, add in some oil & salt. Put in the spaghetti and cooked for 12mins (Depend on which kind of spaghetti you use, the cooking time may varies). Remove the spaghetti and set aside for later use.
  2. At the same time, put in the 3 large tomatoes into the same pot and let it cook for 5mins, remove it from the pot and remove the tomatoes skin. Place the tomatoes & sliced yellow capsicum into a blender and blend till it turned into smooth puree.
  3. In a cooking pan, add in the olive oil and minced garlic and give a good stir fry.
  4. Add in the mushroom and give a good stir fry, next add in the minced meat & prawn and stir fry for 2mins.
  5. Add in the Tomatoes, yellow capsicum puree into the pan and add in the water and let it boil for 3mins.
  6. Lastly, Add in the cooked spaghetti & spinach and give a good stir till everything is well combined and let it cook for another 3mins.
  7. Serve the spaghetti on a plate and top with parmesan cheese & parsley flakes.

TAGlicious’s note:
You can change the meat/veggies as per your preference.

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Tuesday, 17 June 2014

Bananas Cake

It's mid week! School holiday is going to end very soon. Tonight, my girl went to her cousin's house for a sleepover and left my boy & I at home. Our night was not boring at all, we baked 2 loaves of banana cake together.
Super moist Banana Cake
Have a slice of cake with coffee for breakfast?
Did I tempt you enough to try this recipe? 

Bananas Cake
(Recipe adapt from StoryofBing but did some modification)
Made 2 loaves of 4.5" X 10" x 3" baking pans

Things needed:
  • 5 large eggs
  • 140g of brown sugar
  • 400g of super ripe bananas
  • 200g of vegetable oil
  • 300g of plain flour
  • 1.5 teaspoon of baking powder
  • 0.5 teaspoon of bicarbonate of soda
  • 1 teaspoon of vanilla extract

  1. Preheated the oven to 160C.
  2. Mix the flour, bicarbonate of soda & baking powder and sift it and set aside
  3. Prepared 2 baking pan with baking paper and set aside
  4. Add in eggs, bananas, sugar and vanilla extract into a BIG mixing bowl and beat it at LOW speed using ur electric mixer for 1min and then continue to beat for another 10-14mins at MAX speed. You should be able to achieve the fluffy egg mixture like picture 4.
  5. Transfer the egg mixture into a larger mixing bowl. Add in the flour in 3 portion, fold in well till you can't see the flour in each addition. DO NOT add in the whole lot of flour at one go, you will ruin the cake.
  6. Lastly, add in all the vegetable oil into the egg+flour mixture and fold in till it is well cooperated. Try to fold in slowly and not to deflate the batter. 
  7. Pour the batter into the baking pan and baked it under 160C for 55 mins or till it is cooked.
  8. Take out the cake from the oven, turn it upside down and peel away the baking paper away slowly.
  9. Let it cool down to store or you can serve the cake immediately.
Not to forget to thank my lil baker for his help! :P

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Thursday, 12 June 2014

Honey Wholemeal Loaf and Hearty Cheesy Tuna buns

When I started my bread making journey, this is one of the best bread recipe I had tried. I hope I can keep this wonderful recipe using starter dough method in my blog too. Trust me, you will fall in love with this super soft loaf like me. This post going to be long, please bear with me.
Nice loaf of  wholesome bread
Trust me~Picture tell everything!
All about LOVE
My AEE's breakfast made with love is ready~

Honey Wholemeal loaf & Hearty Cheesy Tuna Buns (Starter dough method)
Recipe adapt from honeybeesweets88
Heart shaped bun shaping skill reference from Carol Hu's Orange bread book
(Make 600g pull man tin loaf & 5pcs of buns)

Things needed:

Starter dough (12hrs before making bread)
  • 60g of whole meal flour
  • 60g of bread flour
  • 120g of water
Mix everything well in a air tight container and chill in the fridge for at least 12hrs. This starter dough can keep in the fridge for up to 3 days unless it turn its color. 

Main Dough 
  • Starter dough (All the Pre-dough prepared, Can use it directly from the fridge)
  • 360g bread flour
  • 8g instant yeast
  • 5g salt
  • 40g fine sugar
  • 20g honey
  • 12g milk powder
  • 210ml milk
  • 30g butter, soft
Filling for 5pcs of Hearty Tuna Buns 
  • 1/2 can of tuna, drained
  • 2 tablespoon of mayo
  • Dash of black pepper
  • Mozzarella Cheese, as topping
  • Parsley Flakes, as topping
Tools: Bosch Profimixx46 stand mixer

Picture tutorial for to make the bread dough

Steps for to make the bread dough
  1. Place everything in a mixer bowl except butter and start kneading it for 5 mins.
  2. Add in the soft butter and continue to let your machine knead for another 12-15 mins to achieve the window pane stage (look at pics 6 of dough tutorial)
  3. Form the dough into a ball and cover it with cling wrap to let it undergo 1st proofing for 1 hr.
  4. The dough will doubled its size after 1st proofing.
  5. Take out the dough and divide them into 3pcs of 200g dough for the loaf and 5pcs of 60g dough for the Tuna buns and roll them into balls, cover with cling wrap and let it rest for 10 mins before shaping the bread. 
*** This dough is so easy to handle until you don't need to flour the working top when shaping.
Steps for shaping the Honey wholemeal loaf

Steps for shaping the Honey wholemeal loaf
  1. Place one of the 200g dough on a working top.
  2. Roll the dough flat like a long oval shape using a rolling pin (pics 2)
  3. Use your hand to roll up the flatten dough (pics 3).
  4. Roll the rolled dough again using the rolling pin (pics 5).
  5. Use your hand to roll up the flatten dough again (pics 6).
  6. Look at pics 7, the 200g dough is ready for 2nd proofing.
  7. Place it neatly in the pull man baking tin. Repeat the same step for the remaining 2pcs x 200g dough.
  8. After another 45 mins proofing, the bread should doubled it size (pics 9) and it is ready for baking.
  9. Baked this loaf in a pre-heated oven 180C for 40 mins.

Steps for shaping the Hearty Cheesy Tuna buns
  1. Place one of the 60g dough on a working top.
  2. Roll the dough flat like a long oval shape using a rolling pin (pics 2)
  3. Use your hand and fold in dough to the middle vertically (pics 3)
  4. Use your hand and fold the other half to form like a roll (pic 4)
  5. Use a bread scrapper and cut the roll into half, do not cut the whole roll, leave like 1/4 to have the heart shape effect (pics 5)
  6. Open up the 2 pleats (pics 6)
  7. Fold in one of the pleat back to the middle (pics 7)
  8. Fold the other pleat back to the middle (pics 8)
  9. Tada, you have a heart shape bread (pics 9). Repeat the same steps to shape remaining dough buns. 
  10. Let it undergo 2nd proofing for another 45 mins or till it doubled it size on a baking tray before adding in the tuna filling (pics 10)
  11. After 2nd proofing, fill up the bun with tuna on top of each hearty buns (pics 11)
  12. Then top with cheese (pics 12)
  13. Then top with some parsley flakes ( pics 13)
  14. Ready to bake these buns in a pre-hearted oven 180C for 15 mins or until it is golden brown.
TAGlicious's notes:
  • Baking and proofing time may varies, please adjust it according to your environment and machine.
  • Store the buns in an airtight container after cooling down and consume on the same day. Else chill it in the fridge and reheat before serving.
  • Please slice the loaf before it has cooled down completely. Store it in an airtight container and consume within 3 days as there is no preservative in our homemade bread. 

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Wednesday, 11 June 2014

Teriyaki Salmon Don

For a working mummy like me, I love to simple and easy recipe to whip out healthy meal for my hubby & kids almost everyday! Today, I am going to share with you, you can actually prepare dinner in just 40mins. No advance marination needed too!

Teriyaki Salmon Don
(Serving: 4 pax)
Cookware: HappyCall doubled sided Pan

Things needed:-
  • 4 slices of salmon, washed and pat dry
  • 3 eggs, beaten
  • 1 broccoli, cut into small pcs
  • 1 pack of mushrooms
  • 3 small cloves of garlic, minced
  • Some oil, Oyster sauce & pepper, for the veggies stir frying
Teriyaki Sauce
  • 1 tablespoon of raw sugar
  • 2 tablespoon of sake
  • 2 tablespoon of mirin
  • 1 tablespoon of soya sauce
  • 1 tablespoon of water
  • Dash of pepper
(Mix all the above sauce into a bowl)
  • Some corn starch + water for thickening the sauce
  • 4 bowls of cooked rice

 Additional: Homemade SpicyHae Bee Hiam (Optional)

  1.  Heat up the Happycall for 2mins. Pan fried the salmon for 4 mins each side or till it is fully cooked. No oil is needed as salmon will release oil. Bring out the cooked salmon and set aside.
  2. I used the same Happycall pan. There is salmon oil left in the pan, do not wipe away this goodness omega oil. Pour in the beaten eggs and shut the happycall pan for 30secs.
  3. Quickly use a spatula and slowly roll the egg up from the edge to form an egg roll.
  4. Shut the lid and cook for 1min each side for the egg roll. Bring out the egg roll and set aside.
  5. I used the same Happycall pan and pour in the DIY Teriyaki sauce, shut the lid and let it simmer for 2mins.
  6. Open up the lid and thicken the Teriyaki sauce using the corn starch + water, pour out the sauce and set aside.
  7. By now, the pan should be quite sticky and dirty. Pour in some water and use kitchen towel to do a quick clean up. Careful of your hands.
  8. Pour in some oil into the Happycall, add in the garlic, follow by the mushroom and shut the lid to simmer cook for 2mins.
  9. Add in the broccoli and shut the lid and continue to let it cook for another 5mins.
  10. Lastly, add in the some oyster sauce and pepper and give a quick stir to mix well. Scoop out the veggies and set aside.
  11.  We are ready to assemble the Don. Look at picture 13 to 18, you should be able to get the idea. Spread the Teriyaki sauce on the salmon and rice, look at picture 17.
Isn’t easy? One Happycall pan and it does all wonder.

Disclaimer, I am not a happycall seller but want to share how to prepare a meal using happycall after a long day of work.

TAGlicious Ciao~

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Butter-less Bananas Blueberries Yogurt Muffins

Blueberries are on SALE in most supermarket recently. I can’t help to grab a few boxes of it and kept in my fridge. I hope to whip out something delicious with this tiny power antioxidant fruit. This recipe caught my attention and make me want to bake them due to their low FAT content. No butter/Oil is used sound pretty healthy, isn’t it? Most imptly, they really yield nice and yummy muffins too. My kids have their fair share to have fun baking during this school holiday too! Let us get started!

Adding wholemeal flour do give this muffin a nutty taste

Yogurt Banana Blueberry Muffins
(Make 10 big muffins)
Recipe from Sallysbakingaddition with some modification by TAGlicious

Things needed:-
Dry ingredients
  • 50g of wholemeal flour
  • 265g of cake flour
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • 1/4 teaspoon of salt
  • ½ teaspoon of cinnamon powder
Wet ingredients
  • 2 Large bananas, 180g (Mashed)
  • 80g of brown sugar
  • 80g of honey
  • 1 egg
  • 60g of low fat plain yogurt
  • 180ml of milk
  • 150g of blueberries, wash & pat dry

  1. Due to this recipe no oil/butter used, baking on a muffin liner is not advisable. Oil your muffin pan with some olive oil/butter as per your preference to prevent sticky to the pan.
  2. Place the dry items into a bowl and mix well.
  3. Mashed the bananas in another bowl.
  4. Mix the honey & sugar in a mixing bowl and mix well.
  5. Add in the mashed banana, yogurt, egg and mix well.
  6. Gently fold in to combine the wet & dry items together. The batter will be very thick and lumpy.
  7. Add in the milk slowly into the batter and mix it slowly. The milk will thin the batter but the batter should remain thick.
  8. Lastly, fold in the blueberries into the batter. Do not over-mix it.
  9. Fill up 10 muffin cups with the batter.
  10. Bake in a preheated oven 170C for 20 mins or until it is fully cooked. 
  11. Remove the muffins from the pan and serve warm. 
TAGlicious's Note:
  •  I filled up the muffin cups almost full to achieve a nice dome top.
  •  Individual muffin cups size and oven varies, cooking time may varies. 
  • Over mix of batter will result dense and dry muffin.
  • Muffins can be store in room temperature up to 3days.
  • These Muffins freeze well up to 3months. Re-heat it before serve.

Do give this healthy muffin a try. Cheers

TAGlicious Ciao~

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Thursday, 5 June 2014

Hae Bee Hiam (Spicy Dried Shrimp Sambal)

Hae Bee Hiam is one of my favourite to satisfy my craving for SPICY thing. Hae Bee Hiam is also known as spicy dried shrimp sambal. It goes well with rice, bread, noodles. It acts as good topping on vegetables too! I love to “kiap” this spicy shrimp floss in between my bread as breakfast. You may prepare a portion of this and keep it in the fridge and use it to prepare quick meal with it.
This is Superb Spicy!
Spicy Dried Shrimp Sambal ~ Hae Bee Hiam

Thing needed:
  • 150g of dried shrimp
  • 8pcs Big chilli (De-seed)
  • 3pcs Chilli Padi
  • 12 shallots
  • 8 garlic cloves
  • 2 tablespoons of oil
  • 2 tablespoon of sugar
  • Fish sauce, to taste

  1. Washed the dried shrimps and soak in the water for 20 mins. Drained and tap dried using kitchen towel.
  2. Grind the chilli, shallots, garlic in  a food processor till fine.
  3. Grind the dried shrimp in a food processor and set aside.
  4. Heat the oil in a cooking pan, add in the grinned spices and stir fry till it fragrant for 2-3 mins. 
  5. Add in the minced dried shrimps and continue to fry under low fire for 10 mins.
  6. Add in sugar and fish sauce and continue to fry under low first for another 10 mins. You will see your Hae Bee Hiam get drier.

It’s done!

Let me give you some ideas to whip out 2 dishes using this spicy dried shrimp sambal.
Hae Bee Hiam Fried Rice
Hae Bee Hiam Fried Rice
(Serving 1 pax)
Things needed:
  • 1 bowl of overnight cooked rice
  • 1 egg
  • 1 fish cake, sliced
  • 3 tablespoon of Hae Bee Hiam
  • 1 teaspoon of oil
  • Spring onion (optional)
  1. Add in oil in a cookware pan, add in the eggs and give a  quick stir fry till it is cook. Break it into small pcs using your spatula.
  2. Add in the fish cake and stir fry for another 1 min. 
  3. Add in the rice & Hae Bee Hiam and continue to stir fry till everything is well combined.
  4. Lastly, scoop it out in your bowl and garnish with spring onions.
Stir fry Hae Bee Hiam & Baby Spinach with Fish cake & Shrimps

Stir fry Hae Bee Hiam & Baby Spinach with Fish cake & Shrimps
Things needed:
  • 1 bunch of baby spinach
  • 1/2 fish cake, sliced
  • 3pcs of shrimps, cut into halves
  • 2 tablespoon of Hae Bee Hiam
  • 1 clove of garlic, minced
  • Some oil
  1. Add in oil in a cookware pan, add in the garlic and stir fry till fragrant.
  2. Add in the Hae Bee Hiam, fish cake, shrimp and give a good stir fry for 2 mins.
  3. Finally, add in the baby spinach and give a quick stir fry till it cooked.
  4. Scoop out to your serving dish and top with more Hae Bee Hiam. 
TAGlicious note:
  • Please keep the Hae Bee Hiam in an air-tight container in the fridge, it can keeps up to weeks.
  • Some dried shrimp is more salty, please taste it when u add in the fish sauce.
  • If no fish sauce, it can be replaced by soy sauce.
TAGlicious Ciao~

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Wednesday, 4 June 2014

Fast and Furious Pizza

No butter, no sugar, no proofing needed Pizza Dough sound pretty easy and goody for busy mummy like me. Just knead till the dough is smooth which take 10 mins and the dough is ready to make into Pizza! This pizza need to be finished on the same day as the pizza bread harden on the 2nd day. When you want a quick pizza dough, do give this easy recipe a try.
Freshly baked from Taglicious's Oven
Look at the texure of the pizza base!

Pizza Dough
(Make 8 small pcs of 5inches pizza base)
Recipe from May Tay from Singapore Home Cooks Facebook group

Things needed:
  • 420g of self-raising flour
  • 350g of natural yogurt ( I used Marigold Low fat plain yogurt)
  • 1 teaspoon of baking powder
  • Dash of salt ( I used 1 teaspoon of salt)
Pizza Topping:
(Note: As per your preference)
  • Tomatoes sauce/Pizza sauce
  • Hotdogs/Ham
  • Fresh Tomatoes
  • Mozzarella Cheese

  1. Combined all the items together and knead by hand for 7-10mins till the dough is smooth.
  2. Divide the dough into 8pcs and roll them into ball. If the dough is sticky, add in some flour on your hand.
  3. Dust some flour on your working top, use a roller pin and flatten each dough and start spread pizza sauce on top. Follow by what you want to be in your pizza. Finally top with Mozzarella cheese.
  4. Send the pizza into a preheated oven @ 180C and bake for 18-20 mins or till the pizza become golden brown.

Taglicious’s note
  • This portion is big, you can halves it if you are are not feeding a big group of people.
  • With this portion, you can make it into 2 large pizza too. Baking time will be longer.
  • If you have a mixer/bread maker, do use it to knead the dough.

TAGlicious Ciao~

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