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Sourdough buns

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Sourdough buns
(adapted from Pretty’s Kitchen Recipe)

Ingredients
175g refreshed leaven
450g bread flour
25g butter
50g sugar (may reduce more for savory buns)
1tsp salt
2 eggwhites
60g milk powder
240g water
1 tbsp wholemeal flour
3 tbsps cake flour (added because dough was too soft, probably due to the hydration ratio difference in my leaven)

I used a 10 inch square pan

1 egg yolk mixed with a tablespoon for eggwash

Instructions:

1. Mix all ingredients together (except the 3 tablespoons of cake flour and butter) and knead until a smooth dough forms. If dough is too sticky, add a tablespoon of cake flour at a time until dough is not so sticky but still tacky. Add the butter and continue to knead to window pane stage.

2. Transfer dough into an airtight container to proof for 2 hours at room temperature. After that place it into the fridge for cold retard up 12-16 hours.

3. Remove from the fridge, allow to thaw for an hour, then divide into 100g portions and shape into balls. Place into lined and grease pan. Cover with a damp cloth (I used a plastic shower cap) and allow to proof up to 85-90% original size. This could take as long as 2-3 hours as only natural leaven is used. Brush with eggwash before sending them to bake or you can omit it and brush with melted butter when buns are still hot when cooked.

4. Bake in preheated oven at 190C for 25 mins or until lightly golden. Do not overbake until too brown or the buns will turn hard faster.

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Pandan Gula Melaka Sponge

IMG_9468IMG_9474Ingredients:

6 large egg yolks
70g corn oil
60g gula melaka syrup (boil a piece of gula melaka with some water and measure out 60g)
40 g coconut milk
95g self raising flour
1/4 tsp salt

6 egg whites
45g sugar
1/4 tsp cream of tartar

 

Method:

1. Line the bottom an 8″ round pan. Grease the sides for easier unmoulding. Preheat oven to 160C.
2. Sift flour and salt together.
3. Beat egg yolks, oil, salt, gula syrup and coconut milk together until combined.
4. Stir in the flour until smooth. Set aside.
5. Beat egg whites until frothy before adding cream of tartar. Continue beating while gradually adding the sugar. Beat till firm peaks but not stiff.
6. Mix 1/3 of meringue with yolk batter with a hand whisk. Add another 1/3 portion and fold gently with the whisk. Then pour in balance of meringue. Fold gently using a spatula until no more streaks of meringue can be seen.
7. Pour batter into prepared pan and tap pan lightly to remove air bubbles.
8. Bake with a water bath at 160C for 80-90 minutes or until cooked. (Time and temperature is indicative only)
9. Remove from oven, wait until cake has pulled away from the sides before inverting on to a smooth non stick pan. Remove paper lining and re-invert on to a rack.
10. Place cake in the oven (do not turn it on) to dry, using the remaining heat, if the cake is still damp.

 

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Pandan Ogura

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Pandan Ogura

Recipe:- Pan size: 7″ square or 8″ round ~

Line bottom and lightly grease the sides of pan

Ingredient A:

30g Coconut oil
30g Corn oil
5 Egg yolks
1 whole egg (I used 65g eggs)
70g Cake flour/superfine
70g pandan juice
1/4 tsp salt

Ingredient B:

5 Egg white
80g Castor sugar
1/4 tsp Cream of Tartar

IMG_9317METHOD:
1. In a large mixing bowl, hand whisk egg yolks, oil, pandan juice, whole egg until well combined then sift in the flour and mix until smooth. Cover n Set aside.
2. In another clean dry bowl(make sure it’s oil free too!) use an electric whisk (or stand mixer if you have one) whisk the egg white until foamy before adding cream of tartar. Continue whisking until thick foams before slowly adding sugar and continue whisking until stiff peaks form or if you can be gentle, just until firm peaks form and meringue is glossy.
3. Fold meringue into egg yolks batter gently, 1/3 portion at a time until you get a nice creamy batter that can be poured into your cake pan easily. You can use a handwhisk to fold in the meringue and at the end, switch to a spatula to scrap the bottom of the batter and fold up gently to ensure even mixing of the meringue into yolk batter.
4. Gently shake the pan from side to side to even out the batter before baking in a water bath for 90 minutes at 160C. Please take note that temperature is only indicative here. Tent with foil if the top gets too brown.

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Banana Gula Melaka Sponge Cake II

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IMG_9240Banana Gula Melaka Sponge Cake II

Ingredients:

150g cake flour
1/2 tsp baking soda
180g banana (mashed)
70g gula melaka syrup – {boil 50g of gula melaka with 50g of water and reduce to about 70g}
70g corn oil
6 yolks (from eggs with average weight of 67g with shell)
1/2 salt

6 whites
1/2 tsp cream of tartar
100g caster sugar

Instructions:-

Line bottom and grease sides of a 8″ square pan. You can also use an 9″ round pan, if you so wish. Preheat oven to 160C.

Mash banana with a fork until very fine and add oil, yolks, salt, gula melaka syrup and using a hand whisk, mix the ingredients until even.

Mix the baking soda to the flour and sift this into the yolk mixture and mix until well combined. Do not over-mix. Set aside.

In mixing bowl of your stand mixer, beat the egg white until foamy. Add in the cream tartar. Continue beating on medium speed while gradually adding the caster sugar. Continue beating until firm peak.

Gently fold the meringue into the flour mixture in 2 to 3 portions until even. Pour into the prepared pan at a height. Give the pan a gentle tap on the work top to get rid of big bubbles.

Place in a water bath and bake for 90 minutes at 160C. Tent it if top is browning too fast.

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Bluepea Coconut Sponge Cake

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Bluepea Coconut Sponge Cake

Ingredients:

6 large egg yolks
70g oil
70g Bluepea flower juice (cook a bunch of flowers with water and reduce to 50g-you need a lot of flowers to get the deep blue of this cake)
20g coconut milk
95g self raising flour
1/4 tsp salt

6 egg whites
90g sugar
1/4 tsp cream of tartar

Method:

1. Line the bottom an 8″ round pan. Grease the sides for easier unmoulding. Preheat oven to 160C.
2. Sift flour and salt together.
3. Beat egg yolks, oil, salt, coconut milk and the bluepea juice together until combined.
4. Stir in the flour until smooth. Set aside.
5. Beat egg whites until frothy before adding cream of tartar. Continue beating while gradually adding the sugar. Beat till firm peaks but not stiff.
6. Mix 1/3 of meringue with yolk batter with a hand whisk. Add another 1/3 portion and fold gently with the whisk. Then pour in balance of meringue. Fold gently using a spatula until no more streaks of meringue can be seen.
7. Pour batter into prepared pan and tap pan lightly to remove air bubbles.
8. Bake with a water bath at 160C for 80-90 minutes or until cooked. (Time and temperature is indicative only)
9. Remove from oven, wait until cake has pulled away from the sides before inverting on to a smooth non stick pan. Remove paper lining and re-invert on to a rack.
10. Place cake in the oven (do not turn it on) to dry, using the remaining heat, if the cake is still damp.

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Hot Cross Buns

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Hot Cross Buns

330g Bread Flour
30g light brown sugar
1/2 tsp salt
1/2 tsp ground cinnamon
1.5 tsp active yeast
120g full cream milk
30g lukewarm water
1 tablespoon honey
30g softened butter
1 large egg
1 tsp vanilla extract
70g raisins

1 egg for eggwash

Paste for the cross: mix 2-3 table spoon of flour with water, add bit by bit until a paste forms.

Instructions:

1. In the stand mixer bowl, place all dry ingredients and mix with a whisk until combine.
2. Stir the yeast in the lukewarm water until diluted and set aside until foamy. Add in the milk, vanilla extract and honey and stir to mix before adding to the flour mixture.
3. Knead until a smooth dough forms then add in the softened butter and raisins and continue to knead to window pane.
4. Allow to proof, covered, until doubled in size. Transfer to lightly floured table top and knead gently to de-gas. Divide into 6 portions. Rest for 10 minutes.
5. Shape each portion into balls and place into prepared pan (greased and lined).
6. Proof until doubled again, brush egg wash on and pipe a cross over each bun.
7. Bake in preheated oven at 180C for 25-30 minutes or until golden.
8. Remove from pan and allow to cool on a rack. You can brush the top with some diluted jam before serving if you wish.

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Gula Melaka Sponge Cake

17426183_10154671017770000_7344100801362077958_nGula Melaka Sponge cake

6 eggs yolks – (65g eggs)
50g corn oil + 20g coconut oil
100g cake flour
1/4 tsp salt
70g milk
50g gula melaka syrup (I chopped up 50g gula melaka and boil with some water to make a thick syrup)

6 eggs whites
60g sugar

Line the base of an 8″ round pan.

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Method:

1. Put oil, yolk, gula melaka syrup, milk and salt in a large bowl and stir until all blended. Add the flour and stir again with a whisk until smooth. Set aside.
2. Beat the egg whites until foamy then gradually add sugar to beat until firm peaks form.
3. Add 1/3 of the meringue into the yolk batter and using the hand whisk to mix until combined. Add the next 1/3 portion and whisk again. Finally, add the last portion, whisk briefly before switching to spatula to scoop the batter from bottom and fold up on to the batter to make sure all are combined and no more yolk batter can be seen.
4. Pour into prepared pan and bake in water bath at 160C for 70-80 minutes or until the cake bounces back when you lightly press the top and not squishing.
5. Remove from oven and leave it for a couple of minutes before unmoulding.
Allow to cool completely before slicing.

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