Archive for August, 2017

Sour Dough Batard

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Sour Dough Batard (73% hydration)

240g German Bread Flour
60g Spelt Flour
200g water
5g salt + 10g water
60g refreshed levain

Night before: Mix all flours and water and autolyze in fridge overnight. Next morning let it sit on room temperature to thaw.

Add in levain, spread on the dough and mix in. Rest 1/2 hour.

Mix salt with water and add to the dough. Rest 1/2 hour.

Start 4 sets of stretch and fold with 1/2 hour rest after every set. (Total 2 hours)

Turn out on lightly floured counter top and preshape. Rest 15 mins.

Final Shape and into banetton. Autolyze in fridge set at 5C for 8.5 hours. Into the freezer for 20-30 minutes to chill for easier scoring and at the same time preheat oven to 250C with Dutch Oven (DO) .

Score and bake covered for 20 minutes at 250C, remove bread from DO and continue to bake at 210C for 20 minutes.

Cool completely before cutting.

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Pumpkin/orange Chiffon

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Pumpkin/orange Chiffon

Ingredients:

100g Cake flour
70g Corn Oil
50g Orange Juice + zest of one orange
70g pureed pumpkin
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, pumpkin, 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 50g 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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Herman Bread

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HermanSD (5)

HermanSD (6)

Herman Bread (Artisan)

300g (I used 260g unbleached bread flour + 40g German Spelt)
6G salt,
200g cold water
140g Herman yeast

Generally here’s what I do but don’t have to be very strict about it:-

1) Mix all the ingredients till the flour is well hydrated, then transfer into a lightly oiled container, covered and allow to autolyze for 30 minutes in a cooler box with a tub of ice.
2) Complete 4 sets of stretch and fold every 30 minutes autolyze until dough is smooth and stretchy. (window pane state)
3) After the final s&f, autolyze for 1.5 – 2 hours before doing the preshaping. Divide the dough if desired, and tighten up by gently pushing the dough towards you. Use the scraper to help if dough is soft. Repeat until you can feel a tension on the dough. Leave it on the table to rest for 10-20 mins. (bench rest)
4) Do a final tightening and gently scoop up the dough and place into a floured banneton with the seam side facing up. Allow to proof until 50% more than it’s original size or do a poke test. If it springs back when gently poked, it’s ready to bake. OR if you do not have time to bake, place this covered with plastic into the fridge to retard overnight after resting for 1-2 hours. Next day bake cold from fridge.
5) Preheat your oven at 250C. While this is heating, place your dough into the freezer to firm up for scoring. (optional)
6) Score your dough and bake into a preheated oven @250C for about 30 mins covered, remove the cover and reduce the temperature to 220C and bake another 20 minutes, depending on the size of your dough and your oven.

 

 

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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

1 tablespoon of dark cocoa powder

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. Divide batter into half, sift in cocoa powder into one portion and gently fold in.

12. Scoop batter into prepared pan using an ice cream scoop of ladle alternatively on top of each layer 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 50g 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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