Saturday, March 19, 2011

My cooking blog

This should be my last post in this blog and I have copied all posts in this blog to my cooking blog here:, under breadmaker label.

As my interests in cooking has increased to food processor cooking and freezer cooking, I find it hard to manage different blogs so I set up this "cooking" blog to cover all my cooking experiences.

When I have more breadmaker experiences I will update the cooking blog labeling breadmaker instead of posting here.

Wednesday, February 9, 2011

110209 my 2 minute Mantou recipe

This is nothing new. Just the least work I've ever done with a bread machine made dough. From the time the dough was out from the bread machine, to the time it was ready to proof, it took me only 2 minutes.

I've been trying different recipes spending lots of time making varieties of bread and when I ask DH what he likes most, he said Mantou. It's the easiest thing to make and he likes it over everything else. Not that he doesn't like anything else. Like he said: "I can get sick of everything else but just not this one."

So less work for me I guess. I've been making cakes (my new addiction) as breakfast so not using bread machine so much recently. But if he likes Mantou, I can make Mantou every day. Or every other day if we can't finish one lot in one day.

Here's the recipe (it's basically the slightly variated version of my all time dough recipe):

Yeast 1 tsp
Flour 625g (3 1/2 cups)
Salt 1 tsp
Sugar 2 TBSP
Milk powder 1 TBSP
Oil 20g
Water 310ml

Pizza dough cycle (45 min)

Take out and spread the dough into a roughly round shape and cut cut cut into small pieces, (I used to roll the dough into a log and cut into similar shapes but I'm not selling them so the less work the better!) then cover with a hand towel and proof for 30 min to 1 hour depending on temperature.

Steam for 10 minutes and eat. It should be enough for 4 adults. Or maybe 2 if they eat as much as I do. I just can't stop eating them. I guess it's the milk powder content that's so addictive.

I suppose you can bake them too? I'm more into traditional Chinese "steaming" way of making buns and quite believe steaming costs less than baking.

I would add a date to each Mantou to make it more traditional but it would take me another 1 minute.

Or next time I could try adding some descicated coconut. Or some wholemeal flour. Or whatever in the pantry that I want to get rid of.

Monday, December 27, 2010


1. 换算:

5克 黄油=4克 油
1 蛋=45克
1 盎司=28.5克

1大勺: 油=10克, 糖=12克, 黄油=10克油
1小勺: 盐=6克, 酵母=4克
1 杯: 面粉=145克, 水=250克, 奶酪cheese=90克, 燕麦片oats=125克, 红糖=250克, wheat germ=100g, 葡萄干sultana=145g, 核桃walnuts=100g, 油=215g, 蜂蜜honey=320g,

self-raising flour = 1 cup all purpose flour with 1 tsp baking powder and 1/4 tsp salt

2. 咸蛋盐水配方: 300毫升水+4.5大勺盐

3. 凉粉:600毫升水烧开 + 180毫升水+50克绿豆淀粉混合物

4. 饺子皮配方: 600克面粉 + 300克水

5. 面条:300克面粉,少于150毫升水,3克盐(可选)

6. 馒头,包子,肉卷配方:


面粉600克; 盐1小勺; 奶粉1大勺; 糖1 3/4大勺 (can dump)

7. 松软面包配方:

面粉475克; 盐2小勺; 奶粉3大勺; 糖1 3/4大勺 (can dump)

8. 椰蓉配方(也有以下四种等重量的配方或许更好吃):


9. 葡萄牙甜面包(Portugese sweet bread loaf):

2 1/4 小勺酵母

10. 法式甜面包 (Brioche) - 有点太腻:

酵母1 1/4小勺
糖2 1/2 大勺

11. 葡萄干面包:

酵母1 1/2小勺
红糖3 大勺

12. 饽花:

面粉500克; 糖4大勺; 奶粉4大勺 (can dump)

13. 葱油饼:


Tuesday, August 24, 2010

100824 Bohua

Well this is a very traditional snack from my hometown in China. I still remember when I was little, staying in my grandparents' village during summer, I could have these Bohua on a lunar holiday called 'Seven Seven'. It means the 7th of July in Lunar calendar. It's the date that, according to a very old tale, a husband and a wife can meet on a sky bridge, for the only time of the year. For the rest of the year they have to be apart. I can't remember exactly how the story was told but it's a very moving and sad story. Well of course no one wants to be apart from her/his partner for 364 days of every year.

Anyway we as children, could enjoy this holiday by eating lots of these Bohuas. Adults made them and even thread them onto a red thread and wrap them around our necks like a necklace, and we could eat them all day long.

I don't know how many places in China do this (I guess not many as different places in China have different traditions). I don't even know if they're still made nowadays in my hometown since everything now seems to be able to be manufactured so no one needs to make stuff from scracth at home. But since I have this wonderful bread machine, why not try to make them for my child, at least as a snack.

Seven Seven was on 16th of August this year. I only got the cookie cutters yesterday and have a day off today. So I made them today. To make Bohua you do need a mold, such as the small one in this. But I can't get these things in Australia so I bought cookie cutters instead.

I followed this tutorial. I'm supposed to bake them in a pan on the stove (the traditional way) but I'm lazy so I baked them in the oven. They taste pretty much like what they should be from my memories.

After getting out all the shapes, I just threw them onto the greaseproof paper on the baking pan, not even bothering to spray the oil (because the dough is supposed to be harder than a normal bread dough and it's not supposed to be sticky). Chuck the pan in the oven and bake at 185 degrees for 10-20 minutes (well, if preheated 10 should be enough but if not may need 20 minutes). I didn't even proof, because they're supposed to come out hard/dense not soft. I think they should be something between bread and biscuits.

See, they still came out puffed (which they shouldn't be if done in the traditional way)
The above batch was baked in a not-preheated oven for 20+ minutes. And the below batch was baked in a preheated oven (straight after the first batch) and it took only about 12 minutes to get a much 'baked' look.

The original recipe is:
yeast 2g
flour 250g
sugar 25g
milk 125g

What I used was
yeast 1 1/2t
flour 500g
sugar 50g
milk powder 2T
water 250ml

I did try to follow the recipe but it was too little and the machine couldn't make a dough so I doubled the recipe. I used Pizza dough cycle for 45 minutes, then took out the dough, rolled out and cut the shapes using the cookie cutters and baked straight away.

You can see what they should look like here.

Next time try a more accurately calculated version:

yeast 1t
flour 500g
sugar 50g
milk powder 30g
water 220ml

100824 Red bean paste buns

Since I started using the dough cycle I've been craving these red bean paste buns. I know red bean paste can be found in Chinese grocery shops but I only found it last week. I also found dates paste which is my favourite too.

I'm off work today so I finally made my long time craving red bean paste buns.

I used a dough recipe from this blog

yeast 2t
flour 300g
milk powder 4T
salt 1/3t
sugar 3T
egg 1
oil 20g
water 105ml

Basic dough cycle for 2h20m

The dough came out easier to handle than the doughs I made before. I like this recipe.

This is the red bean paste (I know I can DIY, but I'm now more focusing on how the buns can turn out not how to make the paste. I believe I will make my own red bean paste in the near future.):
So, wrap the paste in small pastries made out of the dough:
And put the wrapped side down so it looks nice:
I steamed some coz I believe I'll love the steamed ones more coz they're softer:
These are the baked ones. I know I sprinkled too many sesame seeds...
Delicious! I love them!

Thursday, August 19, 2010

100817 happy bread

This is actually a Chinese recipe for 'Happy Bread' which is specially made for traditional weddings in the villages in my hometown. These 'Happy breads' were quite popular in my hometown and areas closeby. I don't know if they still exist nowadays since I've been away from my hometown for about 10 years. But I crave the flavour and texture of them. So when I came across this recipe the other day, I recorded it down and used it to make a bread in my bread machine (I was just too lazy to make a dough and make the real 'Happy Bread' in a pan like the original recipe calls).


5g yeast
420g plain flour
100g sugar
4 eggs
60g oil
20ml water (the recipe says it's the best if use only eggs but no water)

Basic bake cycle with light crust.

It came out very dark, probably due to the amount of the sugar. It tastes very nice, pretty much like the portuguese sweet bread I made the other day (no wonder I liked the Portuguese Sweet Bread!). It's not one of those soft breads (such as normal sandwich bread) because it's not supposed to be very soft. But that's what I like. It feels more like a cake than a bread.

In the original recipe you can see how these Happy Breads look like. They're baked in a pan not oven (oven was migrated to China not long ago and even now no one has an oven in my grandparents villages), and rolled in the pan by hand so that the whole thing has an even orange colour.

Sunday, August 15, 2010

100814 Portuguese sweet bread - my favourite!

Sorry for the crap photo. I couldn't find my camera before I cut it so I used my mobile to take the photo. It was very big. The biggest loaf I've ever made. Considering how much flour I put in it's not surprising.

And it's the loaf that I love the best so far. Look at my blog and you'll know how many recipes I've tried but this is the one that I want to make another immediately after I've tried it.

Now I kind of realize that I'm not really a bread lover. I just enjoy making them, smelling them and sharing them with others. I actually haven't eaten a lot of the breads I've made. But I do have a few of my favourites, such as the coconut rolls, and this Portuguese Sweet bread. I do like the orange sultana bread too.

The original recipe is here.

And below is my slightly variated version:

2 1/4 teaspoons yeast
4 cups bread flour (580g)
1/2 cup plus 1 tablespoon granulated sugar
1/2 teaspoon salt
1 tablespoon milk powder
47g cooking oil
2 eggs (I always beat the eggs before putting in the pan)
200 ml water
1/2 teaspoon lemon zest

This loaf came out with the perfect density, sweetness, egg taste, texture for me. It doesn't seem to be as heavy as the Brioche (maybe not as much oil). We don't eat sandwiches and I like sweet breads. I don't really like very soft breads. So this bread is perfect for me. I'm definitely gonna make it again, maybe today, as most of this loaf will go to the party that my friend is holding today.

100814 coconut orange loaf

It came out with a strange shape on top. But still tastes and smells good, maybe not as strong as I was expecting it to be considering how much coconut contents I put in.

I collected this recipe from a yahoo group I think. Below is my slightly variated version:

Coconut Orange Bread

1 T Yeast
3 c Bread flour (435g)
2 T Sugar
1/2 t Salt
1/2 c Shredded coconut
1/2 c coconut cream, very Well mixed
1/2 c Orange juice
1 egg
1 Grated zest of an orange

Basic - Bake cycle

Friday, August 13, 2010

100812 orange sultana loaf

I made this orange sultana loaf yesterday and it was yummy. Very nice. I followed this recipe with my own slight variation. Below is my version:

1 3/4 tsp dry yeast
435g plain flour
2 1/2 tbsp sugar
1 tsp salt
2 tbsp milk pow
15g olive oil
1 1/4 cups orange juice, room temperature (I squeezed an orange and only got 1/2 cup, so I used 1/2 cup water + 1/4 cup store bought orange juice in the fridge to make up)

3/4 cup sultana
1/2 tsp orange peel
  1. Place all ingredients, except the sultanas and orange peel, in the bread machine in the order given.
  2. Use the Bake - Raisin cycle and light crust setting.

Saturday, August 7, 2010

100804 pork mince rolls

Did I forget to blog these pork mince rolls?

They were even more delicious than the beef mince rolls.

Here's the recipe (still based on the pizza dough recipe and similar to the beef mince rolls):

'Pizza'-'Dough' (45min)

Dry yeast 1 tsp
Plain flour 500 g
Wheat germ 50 g
Salt 1 tsp
Dry milk 1 tbsp
Sugar 1 3⁄4 tbsp
Olive oil 20g (2tbsp)
Water 330 m

Fillings(you can use whatever amount you feel like):
Pork mince about 330g
Shallots about 2 cups
Soy sauce about 1/3 cup
some salt to season
some oil

Roll out the pizza dough to a thin layer and put fillings evenly on the layer and roll it up. Cut into pieces and proof before baking at about 220 degrees until golden.

This pork mince roll is very similar to the beef mince rolls in the way I make them. But I find pork mince is softer than beef mince after cooked and I like it soft.

100807 Jimmbo's garlic knots

I saw Jimmbo's garlic knots recipe at and decided to try it as both me and DH love garlic flavour. I recently fell in love with and have collected 91 recipes so far. The good thing about this website is I can search recipes, sort them by rating and collect the highest/most rated recipes. All these recipes should be bulletproof, I mean, should never fail. I've tried the granola bars recipe and got really good feedback from DH and my colleagues. And today I tried this garlic knots recipe and both DH and I loved them.

Of course I didn't follow the recipe exactly as I didn't have exactly the same ingredients it calls for. So below is my version today:

880g Pizza dough using my bread machine as usual (I added about 25g wholemeal flour on top of the pizza dough recipe from my manual)

1/3 cup olive oil
1 head garlic crushed (I didn't know how to measure 6 tbsp but I guess 1 head is about it)
some shredded cheddar cheese finely chopped (I didn't have pamesan cheese or grated cheese so I used the shredded cheddar cheese in the fridge and chopped it. And I don't know how to measure 5 tbsp shredded cheese so I estimated)
3 tbsp dried basil (again I don't have fresh parsley...)
1 tbsp crushed dried chilli (it should have been 1tsp but I overlooked so put in more by mistake)
1 tsp salt

Below are some photos as I went...

Chopped cheese:
Dried chilli and basil:
Strips to make knots:
43 Knots:
The recipe says 24 knots, and I made 43 (coz I had a lot more pizza dough) so I used 24 to make the garlic knots and the rest I put in some olive oil, sugar and cinnamon to make cinnamon knots. They're delicious too!
DH and I don't quite like chillis so next time I make them I'll omit the chillis.

Wednesday, August 4, 2010

100804 my experiment of cheddar cheese bread

I've never tried making cheese bread before, probably because it cannot be delayed and it takes 4 hours to finish a loaf cycle which is difficult for a full time working mom.

Today I'm having a day off and we're running out of bread so I decided to try this recipe. I collected it from the internet but because I hate measuring cups, I try to convert everything into grams in the recipe (and that's where the disaster came from...see my notes below for details).

1tsp yeast
2 3/4 cups plain flour 500g (I added a lot more flour later on because I stupidly added too much water. I guess the total flour was about 720g)
1tsp salt
2tbsp sugar
1/4 cup milk (I don't have fresh milk so I used 1tbsp dry milk and 60ml water)
1 1/2 cups shredded cheddar cheese 135g

1 egg beated
2 tbsp butter (I used 20g oil)
1/2 cup plus 2 tbsp water 155ml (I used 430ml- double of 155+60 coz I thought the water was too little and after that I really regreted so I added a lot of flour when the machine was kneading and I could see there was too much liquid)

Basic bake cycle, L size and light crust.

I knew I messed up but I didn't want to give up easily so I waited for the whole cycle to finish. Surprisingly the bread turned out ok. I mean maybe not what it was supposed to be but still ok for ME. It wasn't very fluffy, quite dense compared to other breads I've made but I like the way it was. It's moist and almost like a cake texture. And it tasted really nice too. It seems that you just can't fail with a Panasonic!

My DD loved it, which is not very normal. She doesn't usually like the bread I make.

Monday, August 2, 2010

100731 quicker soft bread

I made these soft coconut bread rolls last Saturday:

I used the 'basic dough' recipe and used 'pizza dough' cycle instead of the 'basic bread dough cycle' to shorten the time needed for making the dough from 2 hours 20 minutes to 45 minutes. The bread still came out puffed so I'm quite happy with the result.

100801 Dumpling skin dough recipe

I made dumplings over the weekend and got the best recipe after my experiments for the dumpling skin doughs. So I record it here for future reference.

400g plain flour
230ml water

Pizza dough cycle for 10 minutes. Rest for 10 minutes. Enough for 3 adults.

I think I could add a bit of salt but without salt it's already good enough.

Saturday, July 24, 2010

100724 soft breads including coconut bread

Today I'm very successful in the coconut bread. Basically I used the 'basic dough' recipe from the manual to make the dough which took 2hr20min. Then rolled in the coconut mixture and cut the rolls into the muffin trays.

See below pictures and bottom for recipes.

The cultana rolls:
The coconut rolls:
On of the coconut bread rolls:
What's inside. Deeeeeeeeelicious!
Everything baked. Most are coconut breads, Some sultana ones. Three are actually buns using leftover filling from making the steamed Chinese buns.
These are the Chinese buns I made today. Nothing special. Only used wholemeal flour to replace polenta, and used a bit more wholemeal flour than I should, like 100g instead of 50g. The rising was noticably sacrificed but after more time spent on proofing they still came out as good.
Ok recipes:

Basic Dough cycle from manual 2hr20min no timer available:
Dry yeast 2 tsp
Bread flour 475 g (I used plain flour)
Salt 2 tsp
Dry milk 3 tbsp
Butter 45 g (I used olive oil 36g)
Sugar 13⁄4 tbsp
Water 350 ml

coconut mixture:
shredded coconut 100g
sugar 60g
butter 50g
egg 1

I used above coconut mixture to use up about 5/8 of the dough. I could have used the whole dough but I wanted to make varieties so had to stuff the 5/8 of the dough very well. But I liked the result. The coconut breads came out fluffy and very tasty.

Sunday, July 18, 2010

My all-time rolls/buns dough recipe

'Pizza'-'Dough' (45min)

Dry yeast 1 tsp
Plain flour 550 g (I usually reduce the plain flour and substitute with some polenta or wholemeal flour to make it 550g in total)
Salt 1 tsp
Dry milk 1 tbsp
Sugar 1 3⁄4 tbsp
Olive oil 20g (2tbsp)
Water 330 ml

After some experiments I decided on the above recipe in making all my steamed/bread rolls/buns doughs. It was developed from the pizza dough recipe from the manual of my bread machine. I increased the amount of the flour because I felt the original recipe is too soft.

I like to use a bit of polenta or wholemeal flour instead of all white flour, to feel that I have a new variety, give it a new feeling or have different nutrition each time.

It's not as soft as a normal bread but that's how I like it. And I like the sweetness of the bread/buns made out of this dough.

100718 sweet buns for kids

DD doesn't seem to like any of the breads/buns I've made. I feel quite frustrated and decided to make more varieties to see if I can find out any types that she likes. So today I used my newly bought muffin trays (I bought a 6 piece set from kmart yesterday) to make these sweet buns. They were easy to make. I used the dough recipe that I've always been using and cut the dough into three pieces. I rolled out each piece to put in different fillings. One was with strawberry jam, another with sultana, and the last with hazelnut spread. DD always likes hazelnut spread on her bread. I rolled the pieces up to make long logs and cut them into pieces and put in the muffin tray. There were two extra so I used two paper cups. I put some whole egg glazing on them to make them more appealing.
Before proofing:

100717 baked beef rolls

This was one of my favourites from my uni's food court when I was in uni in Beijing at least 12 years ago. The food court was named the best among all the unis in Beijing. I was at least 10kgs heavier than I am now. Even when I'm now 30 weeks pregnant I'm still not as heavy as when I was in the uni. So you can imagine how delicious the food in the food court was.

Anyway after graduation I've been making them myself occasionally and both me and my hubby love them every time. They're very easy to make, as long as you can make a dough.

Basically you just make a dough and knead it into a big piece thinner than a pizza base, and spread minced beef mix on it and roll it up and cut it into small pieces and bake them in the oven. The oil from the beef mix will come out down during the baking and make the bottom of the rolls crispy which is the best part.

Recipe for beef mix:

minced beef
soy sauce
chopped shallots
salt (optional)

I never measure how much I use of each ingredients. Every time I just use however much I feel like. Normally I use enough soy sauce so I don't need to add any salt. I normally put a lot of oil in the mix so that I can be sure there's enough oil to go down there to make the bottom crispy.

Whenever I get one of these beef rolls, I certainly eat the crispy bottom first. Hehe. Then I'll go up and eat the rest inside which can be very soft and tasty.

100717 more steamed chive buns

Since everyone loved the chive buns I made, yesterday I made more. Nothing new this time. Just followed whatever I did last time.
I love this recipe that I developed and now I'm using it to make doughs to make everything! I love the hint of polenta and the sweetness of the taste, and how soft it is.

Monday, July 12, 2010

100710 unsuccessful dough made into plain buns

The first dough I made on Saturday morning, before these buns, were unsuccessful, being my first unsuccessful experiment using the bread maker. I eliminated all the ingredients that I considered 'excess' (salt, sugar and milk powder) and used only water, flour, yeast and a little bit of polenta. It came out very un-rised. It was the first time I knew what a 'doorstop' is...

I left it for a couple of hours to rise and made them into plain buns to steam. They came out not too bad:

DH said he still preferred something with sugar, even just a little bit. These buns taste just too plain. I guess salt, sugar and milk powder will still be present in my future recipes.

Recipe for this unsuccessful trial is

Yeast 1tsp
Plain flour 550g
Polenta 50g
Water 330ml

(I know it's quite aggressive change....)

Saturday, July 10, 2010

100710 steamed buns - chives and eggs

Chives and eggs filling is one of the most popular fillings that we as Chinese love. DH bought some chives and I didn't have many ideas of how to cook them. Lucky we had a lot of eggs at home so I started making steamed buns with them.

The recipe for the fillings is super easy. Maybe the easiest among all the fillings.

2 bunch of chives
6 eggs
salt and oil

1. Heat a little bit of oil in frying pan and cook the eggs:

2. Cut the chives:
3. Mix the chives with some oil in a big bowl (DO NOT put in salt yet!):
4. Right before ready to fill the buns, mix the chives, eggs and some salt(try to mix chives with anything with salt as late as possible as salt will get the water out of the chives and will make it difficult to fill):
Then I filled the buns:

And put the steamer on the lowest heat for about 15 minutes for proofing, then turn up the heat to highest for 10 minutes and viola we can eat!

I used the same recipe that I've been using for these buns.

'Pizza'-'Dough' (45min)

Dry yeast 1 tsp
Plain flour 500 g
Polenta 50g
Salt 1 tsp
Dry milk 1 tbsp
Sugar 1 3⁄4 tbsp
Olive oil 20g (2tbsp)
Water 330 ml

Thursday, July 8, 2010

100708 more steamed buns - with polenta!

I've been thinking of making plain Chinese buns for DD as she doesn't seem to be interested in any of the varieties I've made. She seems to like anything PLAIN.

So the last batch of today was steamed Chinese buns. I used the leftover stuffing I made last time (been stored in the freezer of course) to make some stuffed buns for DH and the rest were all plain rols for DD.

I tried one of the stuffed buns when I took them out and it was very nice. Very soft and tasty. Will make again.
I find the combination of the greaseproof paper and oil spray works wonders to avoid the buns from sticking onto the steamer:
This is a photy of the buns made before proofing:
Recipe for this batch:

'Pizza'-'Dough' (45min)

Dry yeast 1 tsp
Plain flour 500 g
Polenta 50g
Salt 1 tsp
Dry milk 1 tbsp
Sugar 1 3⁄4 tbsp
Olive oil 20g (2tbsp)
Water 330 ml

(Basically just the pizza dough recipe variation)

Proofing: put everything on greazed greaseproof paper in steamer and heat on low (the lowest setting of my stove) for 10-15 minutes.

Steaming: turn on the heat to high for 10 minutes. Turn off and wait for 10 minutes before taking everything out to cool. If confident enough can take them out immediately after turning off the heat.

100708 coconut bread and plain bread rolls

I used to love going to the Chinese bakeries to buy some special breads like coconut breads and dried pork floss breads. They're my all time favourites. Now that I have a bread maker, I can try making breads by myself. I searched online and found a few useful recipes that can probably make the same breads as I used to buy from the shops. So today I tried the coconut bread first.

The recipe says to use butter, egg, shredded coconut and sugar to make the coconut paste. I learned from another recipe that I could use the same weight of each ingredient to make the paste. So I weighed the egg and found out it was 42g. So I used equal weight of butter, shredded coconut and sugar. Combined them.
After I made the dough (just the good old pizza dough recipe that I've been using to make various bread rolls) I separated the dough into 9 parts, wrapped the coconut paste into each. To my surprise the paste made 5 coconut breads.
Cut the wrap like this:
And flip the opening up like this:
Then let them proof.

The rest of the dough I made them into small plain bread rolls. Just roll them up like this:I plan to fill them whenever I need with whatever I'll want. One of the options might be the pork floss version. I thought I'd better stuff the rolls when I need to eat them instead of stuffing them and eat them days later (we're slow eaters....).

So here's the whole batch:After proofing about 15 minutes and baking under 180 degrees for about 15 minutes:
I tasted the coconut bread and it was nice (probably not as good as the shop bought ones...). I'll be up to report the pork floss rolls when I try it...

Recipe used in this experiment:

'Pizza'-'Dough' (45min)

Dry yeast 1 tsp
Plain flour 550 g
Salt 1 tsp
Dry milk 1 tbsp
Sugar 1 3⁄4 tbsp
Olive oil 20g (2tbsp)
Water 330 ml

Coconut paste:
all 42g: egg, shredded coconut, sugar, butter