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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Herman Soft Loaf

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Herman Soft Loaf
Recipe adapted from Katie Foong’s here

Ingredients:-
80g Active Herman starter
220g High Protein flour
30g wholemeal flour
30g sugar
95g water
10g milk powder
1 large egg
20g olive oil
1/2 tsp salt

Method:

1. Place all ingredients except the olive oil into the mixer bowl of your machine, knead on low until well combined for about 5 minutes. Add the olive oil and continue to knead on low speed until smooth and elastic.
2. Transfer to an oiled container and proof at room temperature until doubled. Shape and place into a well greased and floured baking tin. Wrap with a plastic bag and chill in refrigerate over night. I left mine in the fridge from the time I go to bed until the next day when I got back home in the evening.
3. Remove the dough from the fridge, and allow to thaw in a warm place until 2.5 or tripled it’s original size. I proof mine in the microwave oven with two cups of hot water to create a warm environment.
4. Bake in preheated oven at 180C for 30-35 mins or until golden brown.

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Zebra Striped Japanese Cheese Cake

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Zebra striped Japanese Cheese Cake
Ingredients:

167g cream cheese
4 egg yolks
45g castor sugar
40g butter
65g full cream milk
1 Tsp lemon juice
40g cake flour (I have tried plain flour too and it still works)
13g cornflour
1/8 tsp salt
1 tsp vanilla extract

4 egg whites
1/8 tsp cream of tartar
35g castor sugar

Method:

1. Pre-heat oven to 160°C (Top and bottom heat, no fan force)

2. Line bottom of a 7in x 3in round cake pan and grease the sides.

3. Using a hand whisk, whisk the cream cheese, sugar (45g) and butter on a double boiler until smooth and sugar has dissolved. Remove from heat. (I usually leave them in the double boiler to melt while I prepare the rest of the ingredients. By the time I am done, the cheese and butter would have been soft and easier to whisk.)

4. Add cold milk and whisk until combined. The cold milk helps to cool down the mixture enough to enable you to add in the yolks without cooking them!

5. Add egg yolks one at a time and whisk until smooth.

6. Add vanilla, salt, lemon juice and whisk again.

7. Sift flour and fold into mixture until fully combined. Set aside. (Most times I just used the same whisk to blend it in.)

8. Whisk whites in a clean, dry bowl at low speed till foamy.

9. Add cream of tartar and beat at high speed till bubbles become very small but still visible.

10. Gradually add sugar (35g) and beat till soft peaks.

11. Fold whites into batter 1/3 at a time. Fold with a hand whisk (yes, the same hand whisk) until combined before adding another 1/3 portion. Finally add the last 1/3 and switch your hand whisk for a spatula to gently fold until smooth and no streaks of meringue is visible. Make sure that you scoop right to the bottom so that you do not missed any cheese batter.

12. Pour batter into prepared pan and tap the pan on the counter to release air bubbles.

14. Bake in a waterbath at 160C (no fan) on lowest rack in the oven for 60 mins. Remove from the oven and wait for a couple of minutes if the cake has not yet pulls away from the cake pan. Tent if the cake gets too brown.

15. Unmould once cake has pulled away from the sides of pan by inverting on to a smooth non-stick pan, peel off the lining paper and invert it back on to a rack to cool.

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Orange Chiffon with Herman starter

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Orange Chiffon with Herman starter

Ingredients:

100g All purpose Flour
45g Herman Starter (Feed the starter and use the 2nd day)
80g Corn Oil
80g Orange Juice
40g caster sugar
1/4 tsp salt
5 yolks (from 65g eggs)
1 tsp Sunquick (optional)

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

Method:

1. In a large mixing bowl, place yolks, oil, Herman starter, orange juice, 40g sugar, salt and Sunquick (if using) and use a hand whisk to whisk until combined. Sift in flour and mix again until lump free and smooth. Set aside.
2. Beat the egg white until frothy before adding the cream of tartar and continue to beat while gradually adding the 60g of sugar until a firm meringue is achieved.
3. Fold in 1/3 of the meringue using a hand whisk until fully incorporated. Add the balance in two portions and towards the end, switch to a spatula to gently scoop from the bottom of the bowl and fold up. Keep folding until no streaks of egg yolk batter can be seen.
4. Finally pour batter into a 20 cm chiffon pan. Run a skewer around the batter to break big bubbles.
5. Bake at 160C for 85-90 minutes steam bake method. Place your tube pan into a seamless pan before placing into another bigger pan filled with hot water. Temperature and baking time is a guide only, so adjust accordingly. Remove the water bath at the last 5-10 minutes of baking.
6. Once cooked, remove from oven immediately and invert to cool before unmoulding.

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Chocolate Banana Chiffon

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Photo taken in day light looks darker.

Recipe adapted from Barry Apek’s

Ingredients:

5 yolks
90 gm cake flour
20 gm cocoa powder
40 gm caster sugar
70 gm corn oil
130g banana puree
50g milk (add this only if yolk batter is too thick – I omitted it totally)
1 tsp vanilla extract
1/2 tsp salt

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

Method

1. In a large mixing bowl, place yolks, oil, banana puree, milk, 40g sugar, salt and vanilla extract and use a hand whisk to whisk until combined. Sift in flour and cocoa powder and mix again until lump free and smmoth. Set aside.
2. Beat the egg white until frothy before adding the cream of tartar and continue to beat while gradually adding the 60g of sugar until a firm meringue is achieved.
3. Fold in 1/3 of the meringue using a hand whisk until fully incorporated. Add the balance in two portions and towards the end, switch to a spatula to gently scoop from the bottom of the bowl and fold up. Keep folding until no streaks of egg yolk batter can be seen.
4. Finally pour batter into a 20 cm chiffon pan. Run a skewer around the batter to break big bubbles.
5. Bake at 160C for 85-90 minutes steam bath method. Place your tube pan into a seamless pan before placing into another bigger pan filled with hot water. Temperature and baking time is a guide only, so adjust accordingly. Remove the water bath at the last 5-10 minutes of baking.
6. Once cooked, remove from oven immediately and invert to cool before unmoulding.

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Herman Loaf

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Herman Loaf adapted from Ann Tan’s recipe

Ingredients:

180g Japanese bread flour
135g Herman Starter (fed the day before)
70g Bluepea water
1/4 tsp salt
10g butter

Instructions:

1) In a stand mixer, knead flour, herman starter and bluepea water for 10min, then autolyze for half an hour.
2) Add salt and softened butter, and continue to knead for another 10min to window pane stage.  Transfer dough into a mixing bow and allow to autolyze for 1 hour.
3) Perform a stretch and fold and autolyze 30 minutes. Repeat another 2 sets of stretch and fold.
4) After last set of S&F, rest 30 minus then do pre-shape, bench 20 minutes and do final shaping. Final proof for 2 hrs. Do a poke test at 1.5 hrs. It’s ready when it springs back.
5) bake covered @250’C for 20 min, opened 220’C for 15 min.
6) cool completely before slicing.

 

 

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Basic Sourdough (Overnight retard)

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Basic Sourdough (overnight retard)
Adapted from Delvin Tan’s recipe

Ingredients:
a) 300g Unbleached Bread Flour
b) 200g water (reserve about 25g for salt and to wet hands during stretch & fold)
C) 90g Levain ~ feed and wait for it to rise to double before use (30%)
d) 5g salt

1) Place (a) & (b) into stand mixer bowl and using paddle attachment to stir in slow speed for 2-3 mins.

2) Change to dough hook, add the levain and continue to knead for another 6-8 mins until pliable or window pane stage.

3) Transfer the dough to a large mixing bowl and now add salt (use some reserved water to dissolve it a bit) and gently give a few folds.

4) The next step is 3 hours of Bulk fermentation, with 3 sets of stretch & fold (S&F) after every 30 mins of autolyze, the first set starting after 30 mins after completing the kneading to window pane (total 1.5 hours for 3 sets). Allow the dough to bulk for the balance of the time in a cool temperature (1.5 hours, more or less).

5) Gently transfer proofed dough on to lightly floured surface. Pre-shape and rest for 20 mins at room temperature (RT)on the counter top. Cover with a piece of cloth during this resting period to avoid drying.

6) Do a final shaping and transfer to a heavily flour banetton and allow it to proof for 45 min to an hour or until 50% of its original size. Do a poke test to check if the dough is well proofed and ready for baking, then put into freezer for 40-60 minutes to stiffen the dough to make it easier for scoring. While dough is freezing, preheat the oven, with the Dutch oven if using, to 250C.

[Alternatively, you can shape it and place it in a banetton, wrap in plastic bag and chill in fridge overnight.  Cold bake the next day.]

7) Take out the dough from freezer, invert on to a baking paper and do your scoring. Immediately transfer to your dutch oven and put it into oven. Bake with the cover on for 20 minutes.

8) Remove the cover and  lower to 230C and bake another 20 mins until surface is golden brown. (Please adjust individual oven heat accordingly, tent if necessary)

Cool bread completely before slicing.

GO TO THIS LINK ON HOW TO MAKE SOURDOUGH STARTER FROM SCRATCH

 

 

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Bluepea/Pandan Chiffon


Bluepea/Pandan Chiffon
(adapted from Barry Apek’s recipe)

Ingredients:

110g Cake flour (divide into half)
40g caster sugar (divide into half)
80g corn oil (divide into half)
5 large egg yolks (65g egg) (weigh, lightly beaten and divide into half)
1/2 tsp salt (divide into half)
44g concentrated bluepea + coconut milk (santan)
44g pandan + santan (blend pandan leaves with santan and a bit of water then squeeze out the juice)

6 egg whites
1/2 tsp cream of tartar
70g sugar

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This is how I achieve smooth top…very little water, it dries up towards the end of baking.

Method:

1. Preheat oven to 160C.
2. Prepare Pandan juice and add in one portion of all the divided ingredients in a mixing bowl. Mix with a hand whisk until well combined and smooth. Set aside. 3. Combine Bluepea/santan juice in another mixing bowl and add the other portion of divided ingredients and mix. Set aside.
4. To make the meringue, place the egg whites in a clean dry bowl of the mixer and beat until foamy. Add Cream of tartar and continue to beat while adding the sugar and continue beating until the egg whites are glossy but at firm peaks. Divide into half.
5. Add one portion of the meringue to the pandan batter and fold lightly to mix until no streaks of meringue can be seen. Do the same for the bluepea batter with the other remaining portion of meringue.
6. Gently pour half of the bluepea batter into prepared pan, use a spatula to even out the top. Gently scoop in half of the pandan batter on top of the bluepea batter. Smooth the top and repeat with the balance bluepea batter followed by the pandan batter.
7. Bake for 90 minutes using steam/water or until golden brown. Follow your own oven temperature and time please.
8. Remove from oven and immediately invert to cool completely before unmoulding.

Note:  this cake is baked using Smeg oven with above stated temperature.

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