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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Pumpkin Rolls

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Ingredients:

380g bread flour
160g mashed pumpkin
20g castor sugar
1/2 tsp salt
4g yeast
1 egg, lightly beaten and keep a tablespoon for eggwash
80g full cream milk (reserve 20g to add slowly, if needed)
30g 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 into desired sizes. Mine was about 600g for the loaf and I got another dough leftover for 3 sausage rolls.  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 (for sausage rolls) and bake in preheated oven at 170C for 25-30 mins (for loaf) and 18-20 minutes at 160C (for rolls) or until golden brown. Tent the bread once the desired colour is achieved.

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Pandan Chiffon

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Pandan Chiffon Cake

Ingredients:

110g cake flour/superfine flour
10g corn flour
20g caster sugar
1/4 tsp salt
5 egg yolks
70g Corn oil
20g coconut milk
80g concentrated pandan juice (blend a bunch of leaves with some water, squeeze out the juice and let it sit for a while until you see a layer of clear juice on the top. Discard the clear liquid and use the dark coloured pandan juice)

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, coconut milk and pandan juice until well blended. Add the yolks and mix well with a hand whisk before sifting in flour mixture and mix again 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.
6. Bang the cake pan gently 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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Tumeric Tartine Sourdough

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Tumeric Tartine Sourdough

Ingredients:

150g Bob Red Mill’s Artisan Bread flour (50%)
30g Rye (10%)
60g Spelt (20%)
90g Japanese Bread Flour (30%)
60g Levain (20%)
224g Cold water (77%)
6g salt (2%)

Method:

Mix all ingredients with cold water, cover and autolyse in fridge for 1 hour.
Take out from fridge and perform 3 sets of stretch and fold every 30 mins. Bulk until puffy about 1-1.5 hours at 28-30C.

Preshape, bench rest 20 minutes and final shaping then into banetton. Final proof in fridge for about 18 hours before preheating oven to 260C for 30 mins. I usually place the dough into freezer while preheating. When ready, score and bake for 20 minutes covered, 10 minutes at 200C without cover.

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Cocktail buns

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Cocktail Buns (my adaptations in red)

Ingredients:

270g / Bread Flour 300 g
60g Starter
40g / Sugar: 60 g
1/4 tsp / Salt: 0.5 g
Dry Milk Powder: 10 g
Custard Powder: 10 g
1g yeast / Rapid Yeast: 5 g
120g / Lukewarm Water: 150 g
Whole Egg: 45 g
Unsalted Butter: 30 g

Method:

  1. Mix and knead all ingredients except butter in stand mixer until smooth before adding butter and continue to knead to pass window pane.
  2. Shape into a ball, lightly flour a container and place dough into it.  Cover and allow to proof until doubled.
  3. Remove dough from container and place on lightly flour tabletop.  Gently press out the gas and divide into 12 portions. Rest for 10 minutes.
  4. Take a piece, roll out into an oval shape, place a piece of filling on the centre and seal it properly. Shape into an oval shape.  Repeat until complete then cover with damp cloth and allow to proof to double again.
  5. Once ready to bake, egg wash the buns before piping the topping on the top and sprinkle some sesame seeds.
  6. Bake in preheated oven at 180C for 15-18 minutes, turning half way to achieve even browning.
  7. Remove and transfer to wire rack to cool completely.

Recipe for Fillings:

155g salted butter / Unsalted Butter: 150g
83g All purpose Flour: 70 g
62g Dry Milk Powder: 75 g
50g Sugar: 60 g
Omitted / Salt: 0.5 g
20g / Shredded Unsweetened Coconut: 30 g

Method:

Mix all ingredients together, divide into 12 portions, roughly shape into ovals and chill for 5 minutes before use.

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Toppings:

Unsalted Butter: 15 g (I used salted)
Caster sugar: 5 g
Plain Flour: 10 g
Lightly beaten egg: 10 g (I would remove this ingredient for next bake as I find the paste too soft and melted too much while baking)
Sesame Seeds

Method:

Mix all ingredients except sesame seeds together to form a smooth paste, then transfer into a piping bag.

Recipe adapted from Lola’s Kitchen

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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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Comments (2)

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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Comments (2)

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