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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Comments (62)

Honey/lemon Butter Cake

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Honey/lemon Butter Cake
Recipe adapted from Barry Apek

Ingredients:

250g butter
4 egg yolks
200g self raising flour (I used cake flour with 1 tsp of baking powder)
150g sugar (I used 120g)
50g freshly squeezed lemon juice
25g honey (stir into lemon juice)
zest of 1 lemon
1 tsp vanilla extract
1/2 tsp salt (omit if using salted butter)

5 egg whites (I used 4 only)
50g castor sugar
1/4 tsp cream of tartar

Method:

Preheat oven to 170C. Line the bottom of an 8″ round or 7″ square pan. Grease and flour the sides.

1. Cream butter with 150g sugar until pale and creamy. Add in yolks one by one, beating well to combine.
2. Add 1/3 of the flour followed by half the honey lemon juice, then another 1/3 flour and the balance of juice. Add in the last 1/3 portion of flour, lemon zest and vanilla, mix well on low speed with your mixer. Scrap down as needed to get a smooth batter. Set aside.
3. In a clean, dry bowl, whip up the egg whites until frothy before adding the cream of tartar and continue to whip while gradually adding the sugar, until firm peaks formed.
4. Add 1/4 portion of the meringue into the yolk batter and mix with lowest speed to lighten the batter. Switch to a spatula and continue to fold in the balance of the meringue into the yolk batter until evenly mixed.
5. Pour into prepared pan and place the cake pan into another bigger pan. Bake at 170C for 50-55 minutes on lowest level. Place a ramekin filled with hot water at the hottest spot of the oven in order to obtain a crack free cake. Remove it half way through baking time.

Comments (8)

Oat bread with cranberries/raisins

Ingredients:-
Sponge Dough:
150 g Bread flour
100 ml water
1 tsp instant yeast

Main Dough:
50g Bread Flour
50g Plain Flour
50g instant oats + 50ml milk + 50ml water
1/4 tsp salt
30g brown sugar
1 Tablespoon Chia Seeds
50g Dried cranberries
50g Golden raisins
20g butter

Method:-

Mixed all ingredients of sponge dough to form dough and leave to proof for 2.5 hours.

At the same time, soak the oats and chia seeds with milk and water. Leave it to absorb all the moisture.

Once sponge dough is ready, add in the rest of the ingredients from main dough except cranberries and raisins (if using). When the mixture is well mixed, add in the butter and knead till a soft dough is formed. Add in the dried fruits and continue to knead until smooth and pliable.

Shape the dough into a round piece and let it rest for 15 minutes.
Punch out the air and shape into a rectangular shape and roll it up swiss-roll style. Let it rest for 10 minutes.
Punch out the air again and roll up swiss-roll style and put into a greased 20 x 10 x 10cm loaf pan. Proof for 45 minutes or until it rises about an inch above the rim of the loaf pan. Once proved, brush the top gently with egg white and sprinkle some oats on top before baking at 200 degree C for 25-30 minutes. (Use your fingers to lightly press the oats on to the dough so that they stick even after baking.
Remove bread immediately from pan to avoid it getting soggy. Cool on rack before cutting.

Comments (2)

Tartine Sourdough fortified with anti-oxidant bluepea juice

Ingredients:

230g bluepea juice (prepare ahead by boiling a big bunch of fresh flowers and strain the juice then allow to cool) (78% hydration)

60g active sour dough starter (20%)

30g whole meal flour (10%)

270g King Arthur Bread Flour (90%)

6g salt (2%)

a handful of poppy seeds

Method:

  1.  Mix all ingredients into a large mixer and mix with spatula until a dough forms. Cover and autolyse in fridge for 1-2 hours.
  2. Remove from fridge, and do a stretch and fold. Cover and rest 1 hour and repeat.
  3. Rest for 1-2 hours (bulk fermentation) until dough increased volume by 50%.
  4. Pour onto lightly floured surface and shape. Bench rest 20 mins.
  5. Shape and place into banetton and wrap well and allow to proof at room temperature if dough is not puffy enough.  When ready, place into fridge for final proof overnight or more.
  6. Once ready to bake, transfer to freezer and heat up baking vessel in oven for 30 mins.
  7. Remove from freezer, gently unmould and score before baking covered for 20 mins at 260C, uncovered another 10 mins at 200C.

Comments (2)

Matcha Swiss roll with cream cheese filling

Matcha Swiss roll with Cream Cheese Filling

  • 5 egg yolks
  • 1tsp vanilla extract
  • 30g Oil
  • 50g milk
  • 75g Cake flour + 5g matcha powder
  • 20g castor sugar
  • 5 Egg whites
  • 50g Castor Sugar

Method:

Mix egg yolks, oil, sugar and milk together and whisk until blended. Set aside. Sift flour and matcha powder  together. Set aside.

Beat the egg whites till foamy, add in sugar gradually and beat till firm peak.

Add flour mixture into the yolk mixture, stir with a handwhisk, when it gets too thick, add 1/3 of meringue and continue until the batter is smooth.

Fold in another 1/3 portion of meringue into the yolk batter and then add the final portion then switch to spatula to fold gently until batter is smooth and no streaks can be seen. Pour into prepared pan (I used 9″x 11″ pan); smooth out the top by shaking the pan from side to side. Bake in preheated oven on the rack above the centre rack, at 185C for 15 mins or until golden brown.

Remove the cake and immediately invert on a rack lined with a clean piece of parchment paper. Peel off paper lining and gently roll the cake up together with the clean parchment paper. Leave it to cool before unrolling and apply filling, then re-roll back again.

Filling: Cream 60g creamcheese with 30g of icing sugar until creamy, add 20g butter and continue to beat until smooth. Set aside. In a separate bowl, whip up 50g of non-dairy whipping cream until stiff.  Fold this with a spatula into the cream cheese until well combined. May not need not use all the whipped cream. Use this as the filling for this swiss roll.

Comments (2)

Hokkaido Loaf (natural yeast)

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Hokkaido Loaf (natural yeast) using Tangzhong method

Pan size: 20 x 10 x 10 cm
Tangzhong:
80g milk
16g bread flour

Method:
Mix the flour and water together with a whisk in a sauce pan and cook over low heat, stirring constantly until it thickens. Temperature should be around 65C. Set aside to cool before use.

tz3

Tangzhong

Sponge Dough:
20g starter (100% hydration fed 1:3:3)
30g water
55g bread flour

Method:
Mix the ingredients together in a small container with cover leave it at room temperature to ferment until doubled or tripled. The mixture should be very stiff after mixed.

tz2

Sponge dough

Final dough:
All the tangzhong
All the sponge dough
195g bread flour
30g caster sugar
5g milk powder
1 large egg
30g whipping cream
25g butter (softened to room temperature)
4g salt

tz4tz6

 

Method:
In your stand mixer, place all the ingredients except butter and start mixing until a smooth dough forms. Add butter and continue to knead to window pane stage.

Remove from mixer bowl on to lightly floured surface and knead by hand a couple of minutes before shaping into a ball and rest for 10 minutes.

Roll out flat roughly the width of the loaf pan,  and then roll back up as you would a swiss roll and place the dough into a loaf pan. Cover with cling film and allow to ferment to triple the original size before baking in preheated oven at 180C for 30 minutes or until golden brown.

Once baked, remove from pan immediately to cool on a rack before slicing.

tz5

Comments (8)

Pandan Sponge Cake

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Pandan Sponge Cake

Ingredients:

3 eggs yolks
30g oil
20g coconut milk
35g concentrated pandan juice (blend pandan leaves with some water and let it sit for an hour or two and pour away the clear part on the top. Use the residue dark liquid)
1/8 tsp salt
60g cake flour

3 egg whites
40-50g caster sugar (depends how sweet you want it)
1/8 tsp cream of tartar or a tsp of lemon juice

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invert on to a non stick surface to prevent the crust sticking

Method:

Preheat oven to 170C. I am using a removal bottom pan here so I did not grease or line the pan.

1. In a mixing bowl whisk together first 5 ingredients until well combined. Add in the flour and mix until smooth. Set aside.

2. In a separate clean and dry bowl, whisk the egg whites until frothy before adding the cream of tartar (or lemon juice) and continue to whisk while gradually adding the sugar, until firm peaks.

3. Add the meringue into the yolk batter in 3 portions using the handwhisk to fold it in. After the final portion is added in, switch to a spatula to fold from bottom to the top until no streaks of yolk batter can be seen.

4. Pour into pan and shake gently to even out the top. Place this into a water proofed pan and place these into another larger pan. Pour hot water into the largest pan to about 1/2 cm height and bake with upper heat at 170C for 40 mins. Switch to top and bottom heat, reduce temperature to 150C and continue to bake another 40-50 minutes or until cooked through. Remove the water pan for the last 10 minutes of baking to dry the sides of the cake.

5. Once cooked, immediately remove the cake from oven and invert it to cool completely before unmoulding.

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Comments (4)

Christmas Fruit Cake by Mrs Rose Eng

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Recipe adapted from here

For the cake in the photo,  I followed the ingredients in blue and baked in a 7″ square pan

INGREDIENTS for 4 x 6″ round or 1 x 6″ round (ingredients in red) or 1 x 8″ round or 7″ square pan (in blue)

1.3kg dried fruit mix (325g) (650g)
250ml rum, plus more for drizzling (63ml) (125ml-I use more to cover the fruits)
6 Tbs white sugar (1.5 Tbs) (3 T)
12 Tbs evaporated milk (3 Tbs) (6T – I used UHT milk)
560g plain flour (140g(280g) 
2 tsp baking powder (1/2 tsp(1 tsp)
3 tsp mixed spice (rempah kueh) (3/4 tsp(1.5 tsp – 1 used 1 tsp cinnamon powder)
1/2 tsp salt (1/8 tsp)  (1/4 tsp)
300g walnuts, coarsely chopped (75g(150g – only threw in leftover pine nuts and walnut about 50g)
500g unsalted butter, softened at room temperature (125g(250g)
350g brown sugar (85g) (175g – I reduce it to 140g)
8 large eggs (2 eggs(4 eggs)
1 Tbs vanilla extract (1 tsp ) (2 tsp)

For decorating:

125g green glazed cherries, halved (30g) – I use as needed
125g red glazed cherries, halved (30g) – use as needed 
100g whole almonds (25g) – as needed

For glazing: 2 Tbs apricot jam (1/2 Tbs) – omitted

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METHOD

1. Combine the dried fruit and  rum in a bowl and set aside to soak for at least two days at room temperature. (I soaked it  for a couple of months until rum dries up (reason simply because I was procrastinating!) then top up with Limoncello to soak a few days. Drain out extra liquid before used. Left over liquid can be used to soak another batch or use it for other baking needs or add into other cakes for flavor)

2. Preheat oven to 150 deg C and line cake pan with parchment paper. Prepare another slightly bigger pan together with enough cardboards to insert around the cake pan.

3. In a small sauce pan, add white sugar and 4/(1)/(2) Tablespoons of water . Bring to a boil and once sugar has started to caramelize, remove from heat and let it cool for a minute before pouring in the evaporated milk (UHT full cream also works). Place the pan back on low heat and stir until small bubbles appear. Remove from heat and set aside to cool.

4. Sift flour, baking powder, mixed spice (rempah kueh) (I used only cinnamon powder and nutmeg powder) and salt into a large bowl. Set aside.

5. Add the nuts to  the soaked fruits together with 9 Tbs/ (3T)/(5T) of the flour mixture and give it a good stir until evenly distributed. Set aside.

6. In a stand mixer with paddle attachment, cream the butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.  Slowly drizzle in the caramel sauce and the vanilla extract.  Add in flour mixture in a few portions and mix on low speed until just combined. 

7. Remove the stand mixer bowl with the cake batter and add the fruits mixture. Use a sturdy spatula to fold in the fruits until evenly distributed.

8. Transfer the batter into the cake pan and level the top. Decorate as desired with cherries and almonds.  Line the bottom of the bigger pan with a layer of cardboard. Place the cake pan in and insert two layers of cardboards in between the pans. You can wrap the cardboards with wrapping paper if it bothers you.

9. Bake for 2.5 hours at 150C. (I baked on the 2nd lower rack for 2 hours, switched off the oven then tent the cake and left it in the oven until almost cooled because I had to go out) The cake is cooked when a skewer inserted into the center of the cake comes out clean.

10. Cool the cake slightly before unmoulding  (top facing down) onto a baking paper placed on a wire rack. Using a skewer, poke holes into the bottom (now facing up) of the cakes and drizzle 5 to 6 tsp of rum over each cake. Flip them over (now top side up) onto a serving place or cake board. (I omitted this part as I have soaked the fruits for a few months before use).

11. Mix the apricot jam with 1/2 Tbs of water in a bowl and microwave it for 30-40 seconds. Stir in 1 tea spoon of rum or Limoncello and use this to glaze the cake if you wish.

12. Chill in fridge over night before slicing and wrap it well to prevent the cake from drying up. I cling wrapped mine in individual slices and take out a piece to enjoy whenever I want. This way, your cake can last for months in the fridge!

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Comments (8)

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