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Old fashion Sponge Cake


Old fashion Orange Sponge Cake recipe adapted by Barry Apek
Ingredients:
75 gm corn oil
105 gm flour (original used 110g)
75 gm Orange Juice
6 yolks
15 gm golden syrup
1/4 tsp salt

6 egg whites
80 gm sugar
1/8 tsp cream of tartar (optional)

Line the base of an 8″ round pan and grease the sides.

Method:

1. Put oil in a saucepan and heat on low fire until just simmering. If you have a thermometer it should read around 70C. Remove and immediately add the flour and stir with a whisk until smooth.
2. Add in orange juice and golden syrup and stir to combine.
3. Add in egg yolks and whisk with hand whisk until batter is smooth and runny. Set aside.
4. Beat the egg whites until foamy, add cream of tartar then gradually add sugar to beat until firm peaks form.
5. 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.
6. Pour into prepared pan and bake in water bath (place baking pan into another pan for insulation or wrap with baking belt or wet towel) at 160C for 70-80 minutes or until the cake bounces back when you lightly press the top. (temperature and timing is different for every oven, so do adjust accordingly).
7. Remove from oven and leave it for a couple of minutes before unmoulding. You can invert it like you would a chiffon cake to cool completely before unmoulding if you wish.
8. Cool completely before slicing.

 

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Herman Soft Bread (single proof)

Plain white loaf

Added 20g of Whole meal flour to the above loaf

Herman Soft Bread (Single proofing method)
Recipe by Xiu Li
Ingredients:-
Herman 130g
260g bread flour
1 large egg
60ml milk (slowly add, adjust accordingly)
2g salt (6g for salty toast)
30g butter

Method:

1. Mix all ingredients (except butter) together (I used a stand mixer) and knead till you get a silky and elastic dough. Incorporate butter and knead till window pane stage.
2. Divide dough into 3 portions, then roll out flat and slightly shorter than the width of the pan. Roll up like a swiss roll, and place into well greased loaf pan. (my pan measurement is 20x10x10cm).
3. Cover with the pan cover if using pullman loaf pan or a damp cloth if using open top loaf, at room temperature for 8-10 hrs or until the dough tripled in size/90% of height of pan.
4. Bake at 170C, for 25-30mins for buns/35-40mins for big loaf, cover bread with foil if it browns too quickly. (If baking in a covered loaf pan, increase temperature to 190C for 35 minutes).

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Tartine Country Bread @Tropical condition by Nancy Wei

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Tartine Country Bread @30C
by Nancy Wei
Ingredients:
270g bread flour (90%)
30g wholewheat flour (10%)
60g sourdough starter at peak (20%)
210-224g cold water (73-77% hydration)
6g salt (2%)
Method (hand-mix)
1. Use starter at peak.
2. Mix flour and water.
3. Autolyse dough in fridge for 1 hour.
4. Add starter. Rest dough at RT 30C for 30 mins.
5. Add salt. Transfer dough to an oiled container. (30 mins autolyse)
6. Bulk fermentation: At RT 30C for 3 hrs with 3-4 stretch & folds (S&F) at 20-min intervals.
7. Shaping: At the end of bulk fermentation, tip dough onto floured countertop. Preshape, rest 20mins. Final shape and place dough (seam side up) in floured banneton.
8. Final proof in fridge for 10 hrs.
9. Baking: 1/2 an hour before dough is ready, preheat oven and dutch oven (DO) at 250C. When oven is ready, tip cold dough onto parchment paper. Score and load dough into hot DO. Bake covered at 250C for 20 minutes. Remove cover, lower temperature to 230C and bake for another 15-20 mins.

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Chocolate Mooncakes (baked)

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Chocolate Mooncakes

Recipe adapted from Anncoo’s Journal

For Chocolate dough:

Ingredients:
115g plain flour
15g cocoa powder
85g special mooncake syrup
25g cooking oil or corn oil
1/2 tsp alkaline water

Lotus paste mixed with some toasted melon seeds

3 salted egg yolks – brush with some chinese wine and bake for 10-15 minutes at 150C on top rack until transculent and cooked

mini moulds: 20g:30g (dough:filling)

large moulds: 45g:50g + 1 egg yolk

Method:

Mix syrup, oil and alkaline water in a mixing bowl, stir to combine.
Add in flour and cocoa powder, mix and combine to a soft dough. Set aside to rest for 30 mins.
Scale chocolate dough accordingly. Flatten the chocolate dough ball, put a lotus paste filling at the centre and wrap the dough round the paste and roll into a ball. Place the dough into a mooncake mould. Place the mould with the dough inside on a flat surface and press firmly and to remove the mooncake from mould, just simply push the lever up.
Bake at a pre-heated oven at 160c for 10mins, remove mooncakes from oven and set aside to cool for at least 15mins.
Return mooncakes into oven and bake at preheated oven at 160c for 15mins.
Store in air-tight container at room temperature. Best to enjoy the next day when mooncakes has absorbed some of the oil from the lotus paste..

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Same Day Bake sourdough bread

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Nancy Wei’s recipe with adaptations on method

Ingredients:
240g bread flour (80%)
60g wholewheat flour (20%) used Gold Medal Bread Flour
120g liquid starter at peak (40%)
210g water (75% hydration)
6g salt (2%)
15g toasted flaxseeds (5%) – omitted
Method:
– Pan toast flaxseeds till they crack. Leave aside to cool. (skipped)
– Combine flours. Mix with water to form a dough.
– Autolyse for 1/2hr. Room temperature 28C.
– Incorporate starter till it is well combined in dough. Rest dough for 1/2 hr.
– Mix in salt (diluted with 1tsp water). (mixed in directly)
– Transfer dough to an oiled container. Do a stretch & fold (S&F) to tidy dough.
– Repeat S&F 2-3x, every 1/2hr.
– Mix in flaxseeds in last S&F. (skipped)
– When dough has gone through adequate bulk fermentation (about 3 to 3.5hrs), proceed to shaping. (about 2-2.5hrs maybe!)
– Shaping – tip dough out of container on a floured countertop. Pre-shape dough, rest 20 mins (I did only 10 minutes).  Final shape. Transfer dough to a floured banneton.
– Final proof on countertop till dough is ready for baking (about 50 mins; do indent test). (straight into fridge for about 8 hours, not sure, was rushing to go out!)
– Pre-heat oven. Freeze dough for 1/2 hr.
– Prepare parchment paper. Tip dough out of banneton. Score and load into pre-heated dutch oven (DO).
– Bake in DO at 250C for 20 mins covered and 230C for 15-20 mins uncovered.
– Transfer to rack to cool completely before slicing.

Dough was puffy!

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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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