Announcement!

Hi folks! Just to inform that I have created a new group on Facebook as I am phasing out my blog posts because I have limited space left and still contemplating whether to upgrade!  So if you see no more activities here,  please head on over to that group to search for recipes which would be easy to find in the FILES folder (located on the top of the page). So head over to our brand new club (group😝) at Bake the Talk! and hope we can help each other to be better bakers as we learn through exchanging ideas, techniques and of course recipes…see you there!

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Orange Chiffon Cake

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Orange Chiffon Cake

Ingredients:

110g plain flour
20g caster sugar
1/4 tsp salt
5 egg yolks
70g Corn oil
100g orange juice (add more sugar if your orange is sour)
zest of one oranges

6 egg whites
1/4 tsp cream of tartar (you may omit or replace with 1 tsp of lemon juice or vinegar)
60g caster sugar
Method:-

1. Sift flour and salt together. Set aside.
2. Mix together oil, zest and orange juice until well blended. Add the yolks once other ingredients are prepared. Mix well before sifting in flour mixture and mix until combined. Set aside.
3. Beat egg whites until frothy, add in cream of tartar and beat until soft peaks form. Gradually add in sugar and beat to firm peaks.
4. Lighten the batter with 1/3 portion of the meringue using a hand whisk. Then add another 1/3 portion of the meringue and gently fold. Repeat with the remaining portion until fully incorporated.
5. Pour batter into an 8″ tube pan. You can use a 9″ pan if you have it as I have some leftover batter.
6. Bang the cake pan on the kitchen bench to remove large air bubbles. Place the cake pan into a shallow non leaking pan and place these into a bigger pan. Pour hot water into the largest pan to about 1 cm in height.
7. Bake the cake on the lowest rack at 160C for 80-90 minutes or until cake is done. Tent the cake if it gets too brown. After removing cake from the oven, immediately invert to cool completely before unmoulding.
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Pumpkin Rolls (sourdough method)

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Pumpkin Rolls (sourdough method)

Ingredients:

400g bread flour
200g mashed pumpkin
30g castor sugar
50g young starter (fed and allowed to ferment to doubled)
1/2 tsp salt
1 egg, lightly beaten and keep a tablespoon for eggwash
120g full cream milk (reserve 20g to add slowly, if needed)
50g butter

METHOD:
1. Put all ingredients except butter in a bowl of stand mixer and knead till the dough until smooth.  Add the butter and continue to knead until pass the window pane test. Leave it covered to proof for an hour. Poke the dough with your finger. If the indent stays, you can start shaping the dough.

2. Transfer the dough to a lighly floured table top and divide the rolls into desired sizes. Mine was about 72g each and I got a total of 12 portions.  Shape into round balls and place into prepared pan. Cover with a damp cloth and allow to proof until doubled.

3. Brush the dough with egg wash and bake in preheated oven at 170C for 30mins or until golden brown. Tent the bread once the desired colour is achieved.

 

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Peach custard buns (tangzhong method)

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Peach custard buns (tangzhong method)

To prepare the water roux:

In a pot, place 100g of water and 20g of bread flour and cook on low heat. Keep stirring until it thickens. This takes about 2 minutes to achieve so do not walk away! transfer to a bowl, cover with cling film (press the cling film on the roux surface to prevent drying). Cool completely before use or keep overnight in fridge.
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Custard Filling:

40g Sugar
50g Egg
15g AP Flour
10g Corn Starch
5g Custard flour (Use 15g custard flour and omit the corn starch if you want more yellow custard)
200g Milk
40g Butter
Pinch of salt
1 tsp of vanilla extract (optional)

To make the filling:

1. Sift all the flours together and mix well with lightly beaten egg. Heat milk, sugar and salt, stirring until sugar dissolved. On low heat, slowly add egg mixture while stirring to avoid lumps. Use a hand whisk to whisk vigorously until thickens and smooth. Remove from heat, stir in butter. Transfer to a bowl and cover with cling film touching the top of the custard to prevent drying. Chill until needed.
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Dough ingredients:

140g Japanese bread flour
60g Soy flour (I think it’s soy flour as it smelt like soy lol! Please correct me if I am wrong)
80g water roux (tangzhong)
4g yeast
20g butter
30g egg
30g sugar
20g milk powder
50g water

Instructions to prepare dough:

1. In a stand mixer with dough hook, place all dough ingredients except butter and mix until smooth dough forms.
2. Add butter and continue to knead to window pane stage.
3. Gather into a ball and allow to proof until doubled.
4. Divide into 6 equal pieces (about 72g), roll into balls and allow to rest for 10 mins.
5. Roll out into a flat square (about 5″) and dust some flour on the top. Fold it over into a triangle and make a cut on both sides of the dough but do not cut all the way through, leave the meeting point intact. Open up the cut dough, fold the cut stripes across each other, leaving the centre empty for filling. Place a spoonful of custard and a piece of peach into the centre. Watch this video for a better idea: https://www.youtube.com/watch?v=3_Pp9fwLkBY
6. Place into a baking tray. Repeat with the balance dough. Allow to proof, covered, until doubled.
7. Preheat oven to 180C. Brush the top of the buns with egg wash.
8. Bake for 15 minutes then lower to 160C and continue to bake for 5-10 minutes or until golden.
9. Remove from oven and allow to cool on rack.
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Vanilla/Chocolate Sponge Cake

 

Vanilla/chocolate Sponge Cake

Ingredients:

6 egg yolks (large eggs)
60g corn oil
1/4 tsp salt
40g castor sugar
60g full cream milk
1 tsp vanilla extract
110g cake flour
25g corn starch
1/4 tsp baking powder (can omit if you wish)

6 egg whites
60g castor sugar
1/4 tsp cream of tartar

1 tablespoon cocoa powder, sifted and blended with 2 tablespoons of hot water

Method:

Line the bottom of an 8″ round baking pan and grease the side. Preheat oven to 160C lowest rack.

1. In a large bowl mix together yolks, oil, salt, 40g sugar, water and vanilla extract. Sift together both flours and baking powder (if using) and add into the mixture and mix until incorporated and smooth. Set aside.

2. Beat egg whites until foamy before adding the cream of tartar and continue to beat until fine foams. Gradually add the 60g sugar and beat until firm peaks.

3. Fold meringue into the yolk batter in 3 portions. Divide final batter into two portions. Add cocoa paste into one portion and gently mix with spatula. Holding the two bowls of batter in each hand, pour the batter simultaneously into the baking pan side by side. Tap gently to remove big bubbles after each layer. Use a skewer to create design on the top if desired. Place the baking pan into another bigger pan; this will act as an insulator to help to regulate the temperature and produce smooth and crack-free cake.

4. I used water bath bake method with top/bottom no fan mode at 160C for 90 minutes. Adjust the temperature and time according to your oven.

5. Remove from pan as soon as possible and cool on rack.

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Christmas Mince Pie

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Christmas Mince Pie
adapted from here

Ingredients for mince meat:

55g sultanas
55g raisins
55g dates
55g dried apricots
1 small apple – peeled and chopped
1/2 tablespoon strawberries jam
45g brown sugar
1/8 teaspoon ground clove
1/4 teaspoon cinnamon powder

Ingredients for pastry: 
275g plain flour
25g almond meal
175g cold butter- cubed
75g icing sugar-sifted
zest of 1/2 lemon
1 egg yolk
15ml milk

Instructions for mince meat:

1. Place sultanas, raisins, dates, apricots and apple in food processor and process until coarsely chopped.
2. Transfer to a bowl and mix in the rest of the ingredients. Cover and store in the fridge until ready to use.

Instructions for Pastry:

1.Mix flour and almond meal in a mixing bowl.
2.Add cold butter and rub into the flour/almond meal until it resembled breadcrumbs.
3.Add icing sugar, lemon zest, egg yolks and milk and mix well until a dough forms. Wrap with cling film and chill in fridge for 20 minutes.

To assemble the pies:

Preheat oven to 180C.
1. Roll out pastry, cut out rounds to fit your pie moulds. Line the mould with the cut out pastry.
2. Fill each pie with the prepared mince meat until full. Cover with another piece of pastry dough artistically.
3. Bake for 15-20 minutes until golden brown.

 

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Thai Milk Tea Chiffon

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Thai Milk Tea Chiffon

Ingredients:
100g cake flour
6 egg yolks
65g corn oil
100g Thai Milk Tea – see below for preparation
pinch of salt

6 egg whites
50g caster sugar
1/4 tsp cream of tartar

Thai Milk Tea preparation ~ you only need 100g:-
100ml hot water
2 Thai Tea Bags
1 tbsp condensed milk 

Method to prepare Thai Milk Tea:

Steep the teabags in hot water for a few minutes. Remove the bags and add the condensed milk. Stir to dissolve then remove the bags. Cool before use.

Method for preparing Cake:

Preheat oven to 160C.

1. Sift flour with salt.
2. Mix egg yolks together with oil, cooled tea and stir until well blended. Add in flour mixture and mix until combined.
3. Beat egg whites until frothy, add in cream of tartar and beat until soft peaks form. Gradually add in the 50g sugar and beat to firm peaks.
4. Lighten the batter with 1/3 portion of the meringue using a hand whisk. Then add another 1/3 portion of the meringue and gently fold. Repeat with the remaining portion until fully incorporated.
5. Gently pour the batter in a circular motion into an 8″ tube pan until complete.
6. Bang the cake pan on the kitchen bench to remove large air bubbles. Place the cake on to another shallow leak proof pan. Place this into another bigger cake pan and pour hot water into the largest pan to about 1 cm deep.
Bake at 160C for 90 minutes or until cake is done. Tent the cake if it gets too brown.  Remove the water at the last 10 minutes of baking. After removing cake from the oven, immediately invert to cool complete before unmoulding.

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Soft Sourdough Sandwich Loaf

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Soft Sourdough Sandwich Loaf
adapted from here

INGREDIENTS:

265 grams active young sourdough starter (feed your starter on the day you wish to bake this bread, wait till tripled or pass the floating test then use. This way your bread will not be sour)
131 g full cream milk
58 g lukewarm water
30 g melted salted butter
30 g honey
2 tsp brown sugar
80g whole wheat flour
76g Gold Medal Bread Flour
193g Japanese bread flour
1 tsp salt

INSTRUCTIONS:

1. Mix all of the ingredients except salt, using a stand mixer with the dough hook until a dough forms. Rest for 20 minutes before adding the salt and continue to knead about 10 mins until window pane stage. Rest, covered, for about 1 hour or almost doubled.  Temperature here is about 30C. Colder climate may take longer.
2. Press out the dough and divide into 3 equal portions. Shape each portion into a swiss roll and place into prepared greased pan. Cover again and proof for another 2-3 hours until doubled in size.
3. Bake in preheat oven at 190C for 35 minutes or until golden brown.

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