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Limoncello Chiffon

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Limoncello Chiffon

Ingredients:

100g plain flour
10g corn flour
20g caster sugar
1/4 tsp salt
5 egg yolks
60g Corn oil
25g Limoncello Liqueur
75g Water or milk
Optional: zest from 1 lemon

6 egg whites
1/4 tsp cream of tartar
60g caster sugar

Method:-

1. Sift flour and salt together. Set aside.
2. Mix together oil, yolks, Limoncello and water until well blended. 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. Lightly incorporate the meringue into the batters using a hand whisk and for the final part,switch to a spatula to scoop from bottom and fold on to the batter to ensure even mixing.
5. Pour in the batter into an 8″ (20cm) tube pan. Use a skewer to run lightly around the top to smoothen the surface.
6. 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 or less in height.
7. Bake the cake on the lowest rack at 160C for 88-90 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 unfolding.

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Bandung Ombre Chiffon

 

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Bandung (rose flavour fruit tea) Chiffon Cake

Ingredients:

100g plain flour
10g corn flour
20g caster sugar
1/4 tsp salt
5 egg yolks
60g Corn oil
100g rose fruit tea
1 drop of tutti frutti oil

6 egg whites
1/4 tsp cream of tartar
60g caster sugar

 

Method:-

1. Sift flour and salt together. Set aside.
2. Mix together oil, yolks, tutti frutti oil and rose fruit tea until well blended. Mix well before sifting in flour mixture and mix until combined.  Divide into 3 portions and add some rose red color for the ombre effect. 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. Divide into 3 equal portions for the 3 divided yolk batter.
4. Lightly incorporate the meringue into all the batters.
5. Pour in the lightest batter first into an 8″ tube pan. Even out the sides before gently scoop in the second bowl of batter. Repeat with the last bowl and use a skewer to run lightly around the top to smoothen the surface.
6. 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 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 unfolding.

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Semperit Cookies (Custard Cookies)

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There are many names for this cookie but I’ll stick to the original name of Semperit Cookies

Ingredients:-

125g Butter, softened to room temperature
1/4 cup of condensed milk
185g of corn flour
1 Tablespoon custard powder

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Ready to bake

Method:-

1. In a mixing bowl, place the softened butter and condensed and mix using a hand whisk, until combined and smooth. Do not over mix or the cookies will flatten when baked.

2. Add in both the flours and use a sturdy spatula to mix into a smooth dough.
You can also switch to using your hands after the ingredients are more or less mixed in.

3. Place some dough into your semperit mould and press out the cookies on to a lined baking sheet. I used my thumb to push the dough through a piping nozzle as I only made a small batch.

4. Bake in preheated oven at 150C for 20 minutes then lower to 130C for a further 20 minutes. This is to prevent the cookies from turning brown. Adjust the temperature according to your oven.

5. Cool completely before storing in air tight containers.

 

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Tomato/thyme bread

Tomato/thyme bread (sponge dough method)

Ingredients:-

Spongedough:

150g Bread flour
1g yeast
5g sugar
90g cold water

Method: mix all ingredients in a large bowl and leave it covered to ferment for 1 hour at room temperature. Keep in fridge for 12 hours before use. I prepare this in the evening and use it the next morning.

Main dough:
110g Bread flour
60g All purpose flour
15g milk powder
60g Tomato paste (canned paste)
3g yeast
20g sugar (may reduce to 10g for more savory taste)
4g salt
50g full cream milk (liquid)
50g water (reserve 20g to be added if needed)
30g unsalted butter, softened to room temperature
1 tsp of dried thyme

Method:

1. In a mixing bowl, place the sponge dough (pinch into smaller pieces) and all other ingredients except the butter. Knead until a smooth dough forms. If dough is too dry, add a teaspoon of water at a time. Add butter and continue to knead until dough passes the window pane test.
2. Shape into a ball and allow to rest for 10 minutes.
3. Roll out into about the length of loaf pan, and roll up like a swiss roll. Place this into the pan.
4. Cover the pan and allow to proof until it reaches the rim of the pan. Preheat oven to 190C. Once ready, bake the bread for 30 minutes. Cover the top once the desired color is achieved. Remove from pan immediately to cool on rack before slicing.

 

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Coffee Walnut Bread


Coffee Walnut Bread
Recipe adapted from Alex Goh’s cook book
Size of pan: 20 x 10 x 10 cm

Ingredients:-

Spongedough:

150g Bread flour
1g yeast
5g sugar
90g cold water

Method: mix all ingredients in a large bowl and leave it covered to ferment for 1 hour at room temperature. Keep in fridge for 12 hours before use. I prepare this in the evening and use it the next morning.

Main dough:
90g Bread flour
60g All purpose flour
3g yeast
30g sugar
4g salt
30g full cream milk (liquid)
2g coffee powder
26g egg (beat up 1 egg and measure out the required amount)
30g unsalted butter, softened to room temperature
33g water (add more if dough too dry)
50g walnuts (roasted and chopped into small bits) – can add more if you wish

Method:

1. In a mixing bowl, place the sponge dough (pinch into smaller pieces) and all other ingredients except the butter and walnuts. Knead until a smooth dough forms. If dough is too dry, add a teaspoon of water at a time. Add butter and continue to knead until dough passes the window pane test.
2. Add the walnuts and knead until just combined. Shape into a ball and allow to proof for 30 minutes or until doubled.
3. De-gas gently and divide into two equal pieces. Roll out into about the length of loaf pan and roll up like a swiss roll. Place this into the pan and repeat with the other piece. Place it side by side with the first piece in the pan.
4. Cover the pan and allow to proof until it reaches the rim of the pan. Preheat oven to 190C. Once ready, bake the bread for 30 minutes. Cover the top once the desired color is achieved. Remove from pan immediately to cool on rack before slicing.

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Chocolate Custard buns

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Chocolate Custard buns
Chocolate dough (good for 12 buns)
Shared by Barry Apek on Facebook

370 gm bread flour (Japanese Prima)
30 gm cocoa powder (valrhona)
70 gm caster sugar
3 gm salt
1 large egg
1.5 tsp yeast
213 gm milk (1 used 220g)
40 gm butter

Method:-
1. Put all ingredients (except butter) into a mixing bowl, using the hook attachment, knead until smooth before adding the butter and continue to knead until window pane.
2. Remove from bowl, hand knead briefly to smoothen then shape into a ball and return to lightly floured mixing bowl to proof.
3. Remove from bowl and punch down to de-gas. Divide dough into 12 portions (about 65g)
4. Take a piece and roll flat, keeping the center thicker, place a heaped tablespoon of custard into the center and seal up. Repeat with the rest of the dough.
5. Cover the buns with a damn cloth and allowe to proof until the doughs are really puffed up.
6. Apply egg wash and pipe on the swirls before baking at 170C (2nd lowest rack) for 20 minutes, turn inside out and continue to bake another 10 minutes or until golden.

 

Custard Filling:

80g Sugar
100g Egg (I lightly beat up 2 eggs and measure out 100g)
30g All Purpose Flour
20g Corn Starch
10g Custard flour (Use 30g custard flour and omit the corn starch if you want more yellow custard)
400g Milk
80g Butter (salted)
¼ tsp salt (omit if using salted butter)
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. Chill until needed. Reserve about 30g for piping swirls on the top. Divide the balance into 6 portions for filling.

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Hurricane Swissroll

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These are all from one swiss roll

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for this design, remove 1/3 batter and add 1.5 tsp of bamboo charcoal powder, mix and set aside. Divide balance into 3 portions and add different colors to mix. Gently scoop in to form 3 line side by side then scoop in the charcoal layer to cover before drawing the lines, starting from long side followed by shorter side and roll up from the short side in order to get this effect.

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Two cakes prepared exactly the same except drawing of the lines started in different directions. See the first picture for result. Always roll  parallel to the last drawn lines.

Hurricane Swissroll

Recipe adapted from EnneTy’s Pandan Swissroll

Ingredients:

4 yolks
75g Cake flour
40g vegetable oil
35g sugar
60g milk

4 egg whites
35g sugar
1/4 tsp cream of tartar

1 tablespoon of Valrhona Cocoa powder

For Lavendar version, omit the cocoa powder and add 2-3 drops of color gel into 1/3 portion of the final batter

Pan: 9″x 11″

 

 

 

 

 

Method:

Preheat oven to 170C. Use middle rack. Line pan with baking paper.

1. Heat oil to 70C then pour in the flour all at once. Stir until smooth then add the milk followed by egg yolks and sugar. set aside

2. Whip meringue to very firm peak then fold into the egg yolk batter in 3 portions. Remove about 3 tablespoons of the batter and sift in the cocoa powder to mix until smooth (this is to lighten up the batter before adding more). Add until about 1/3 more of the batter and fold gently to mix until even.

3. Pour the original batter into the pan and smoothen the top. Gently scoop the cocoa batter on the top of the original batter and make sure the surface is covered evenly.

4. Using the end of spatula (the handle part), draw very close lines horizontally from one end to the other, to and fro, without lifting the spatula. Repeat the actions vertically. When completed, give the pan a few taps to remove bubbles.

5. Bake in preheated oven for 20 minutes then rotate inside out and continue baking another 3-5 minutes.

6. Slide the cooked cake on to a rack then cover with a clean piece of grease proof paper and invert on to the still warm inverted pan. Roll up the cake while still hot and transfer to cooling rack.

7. Prepare your filling. Slowly unroll the cake as much as you can. Do not force it to flatten completely or it will break. Re-roll the swissroll back and chill for a few hours before slicing.

Enjoy!

 

 

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