Archive for December, 2018

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.

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Comments (4)

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%)

225g cold water (or bluepea juice if you have it) (77%)  (the amount of liquid used is according to your ability to handle wet dough)

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

Variation:  use 70g flour + 10g cocoa powder for chocolate flavor

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 (26cmx 26cm pan); smooth out the top by shaking the pan from side to side. Bake in preheated oven on the rack above the one level above centre rack, at 170C 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)

IMG_8656

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)