Archive for July, 2017

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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Comments (3)

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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Comments (9)

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.

Comments (4)

Corn Custard Chiffon

Corn Custard Chiffon

Ingredients:

100g Cake flour
2 tsps custard powder
80g corn oil
30g castor sugar
110g corn puree (80g cream corn blend with 40g coconut milk)
5 large egg yolks (65g egg)
1/2 tsp salt

6 egg whites
1/2 tsp cream of tartar
80g castor sugar

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Method:

1. Preheat oven to 160C.
2. Sieve flour/custard powder together.
3. In a mixing bowl add oil, corn puree, 30g sugar, salt and yolks and whisk until combined then add the sifted flour.  Continue to mix until batter is smooth. 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 soft peaks.
5. Add 1/3 of the meringue to the batter and fold lightly to mix before adding the next 1/3 portion, fold in until just incorporated and then adding the final 1/3 portion and fold until no streaks of meringue can be seen. Gently pour into prepared pan, and bake in a water bath (check the picture to see how I did it) for 90 minutes or until golden brown. Remove the water at the last 10 minutes of baking. This is to dry the sides of the cake. Follow your own oven temperature and time please.
6. Remove baked cake from oven and immediately invert to cool. If cake still feels damp after unmoulding, return to oven to dry in a low temperature for 5 minutes.

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

 

Comments (2)

Pumpkin Sourdough Batard

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Pumpkin Sourdough Batard

Ingredients:

250g Bread Flour
150g Refreshed Levain
80g pumpkin puree
85g water
5g salt

Method:

1. Measure out the levain into a large mixing bowl and add the water and pumpkin puree. Mix until levain is dissolved before adding the flour and salt.

Follow the pictures for instructions.
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After the 6th fold, cover and leave it in cool place to ferment for 2 hours. Dust some flour on the table top and pour the dough on it. Pre-shape and leave it covered for 10 minutes before doing a final shaping and place into a floured banetton for final proofing of 3-4 hours.  Finger test at 2.5 hours. If ready, heat up the oven to 260C together with the dutch oven if using. Baked covered for 20 minutes, then remove the cover and reduce temperature to 215 and continue baking another 20 minutes. Tent with foil if browning too much. Cool completely before you slice the bread.

NOTE: DO BE EXTREMELY CAUTIOUS WHEN HANDLING THE DUTCH OVEN AS IT IS VERY HOT. WEAR VERY THICK MITTENS!

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Comments (6)

Kuih Lapis (9-layers kuih)

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Kuih Lapis

Ingredients:-

150g of rice flour
150g of tapioca flour

100g pandan juice
100g water
100g bluepea juice

450g coconut milk (I used the packet ones, buy fresh if you can)
200g sugar (can add more if prefer sweeter)
1/2 tsp salt
pandan leaves (knotted)

2 drops of blue for the final top layer

Method:

1.Divide flours into 3 (100g each)

2.Gently heat 450g coconut milk with sugar, salt and pandan leaves until sugar dissolved. Discard the leaves, and cool the syrup then divide into three portions (about 200g each)

3.Mix each bowl of flour with pandan juice, water and bluepea juice respectively.

4.Add one portion of coconut milk/sugar into each bowl. Stir well. Divide each flavors into 3 bowls each (combined total of 9 bowls – each bowl about 130g). Remember to stir well before adding each bowl into the pan to steam as tapioca and rice flour tend to sink to the bottom when resting.

5.Grease a 7″ square pan and steam in the steamer for a few minutes then pour in the first white layer and steam for 3 minutes with medium heat. Add a portion of green on top of the white layer and steam another 3 minutes. Add a portion of blue on top of the green layer and steam another 3 minutes.

6.Repeat with all the remaining 6 bowls and steam for 7-8 minutes each (as the kuih gets thicker with each layer, you’ll need to steam it longer in order to cook it). Add the blue colouring for the final blue layer for a more aesthetic look; otherwise, omit it.

7. Remove from steamer and cool completely before slicing with a plastic knife.

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