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Pandan Chiffon

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Pandan Chiffon Cake

Ingredients:

110g cake flour/superfine flour
10g corn flour
20g caster sugar
1/4 tsp salt
5 egg yolks
70g Corn oil
20g coconut milk
80g concentrated pandan juice (blend a bunch of leaves with some water, squeeze out the juice and let it sit for a while until you see a layer of clear juice on the top. Discard the clear liquid and use the dark coloured pandan juice)

6 egg whites
1/4 tsp cream of tartar (you may omit or replace with 1 tsp of lemon juice or vinegar)
60g caster sugar

Method:-

1. Sift flour and salt together. Set aside.
2. Mix together oil, coconut milk and pandan juice until well blended. Add the yolks and mix well with a hand whisk before sifting in flour mixture and mix again 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. Lighten the batter with 1/3 portion of the meringue using a hand whisk. Then add another 1/3 portion of the meringue and gently fold. Repeat with the remaining portion until fully incorporated.
5. Pour batter into an 8″ tube pan.
6. Bang the cake pan gently on the kitchen bench to remove large air bubbles. 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 80-90 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 unmoulding.

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Cocktail buns

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Cocktail Buns (my adaptations in red)

Ingredients:

270g / Bread Flour 300 g
60g Starter
40g / Sugar: 60 g
1/4 tsp / Salt: 0.5 g
Dry Milk Powder: 10 g
Custard Powder: 10 g
1g yeast / Rapid Yeast: 5 g
120g / Lukewarm Water: 150 g
Whole Egg: 45 g
Unsalted Butter: 30 g

Method:

  1. Mix and knead all ingredients except butter in stand mixer until smooth before adding butter and continue to knead to pass window pane.
  2. Shape into a ball, lightly flour a container and place dough into it.  Cover and allow to proof until doubled.
  3. Remove dough from container and place on lightly flour tabletop.  Gently press out the gas and divide into 12 portions. Rest for 10 minutes.
  4. Take a piece, roll out into an oval shape, place a piece of filling on the centre and seal it properly. Shape into an oval shape.  Repeat until complete then cover with damp cloth and allow to proof to double again.
  5. Once ready to bake, egg wash the buns before piping the topping on the top and sprinkle some sesame seeds.
  6. Bake in preheated oven at 180C for 15-18 minutes, turning half way to achieve even browning.
  7. Remove and transfer to wire rack to cool completely.

Recipe for Fillings:

155g salted butter / Unsalted Butter: 150g
83g All purpose Flour: 70 g
62g Dry Milk Powder: 75 g
50g Sugar: 60 g
Omitted / Salt: 0.5 g
20g / Shredded Unsweetened Coconut: 30 g

Method:

Mix all ingredients together, divide into 12 portions, roughly shape into ovals and chill for 5 minutes before use.

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Toppings:

Unsalted Butter: 15 g (I used salted)
Caster sugar: 5 g
Plain Flour: 10 g
Lightly beaten egg: 10 g (I would remove this ingredient for next bake as I find the paste too soft and melted too much while baking)
Sesame Seeds

Method:

Mix all ingredients except sesame seeds together to form a smooth paste, then transfer into a piping bag.

Recipe adapted from Lola’s Kitchen

Comments (1)

Sourdough starter Soft Sandwich loaf

 

 

Sourdough starter Soft Sandwich Loaf

Ingredients:

330g Japanese Bread flour
2 Tablespoons of whole wheat flour
66g Sourdough Starter (fed 15g:45g:45g)
264g liquid – 2 Eggs and top up with full cream milk to the required weight
30g Sugar
50g lightly salted Butter, softened at room temperature
4g Salt

Method:-

  1.  In a stand mixer bowl, place all ingredients except butter and mix until dough is smooth and pliable.
  2. Add butter and continue to knead to window pane.
  3. Remove from bowl, and place on lightly floured tabletop. Divide into 3 portions.
  4. Take one portion, roll flat to about 8 inch long then roll into swiss roll. Set aside to allow it to relax. Continue with the other 2 portions.
  5. Take the first portion and roll out flat again then roll back into a swiss roll shape. Place into greased and flour baking pan. Repeat with the balance.
  6. Allow the dough to proof until it reaches the rim of the pan before baking in preheated oven at 190C for 35 minutes. Tent if it gets too brown.
  7. Remove from pan once cooked and cool completely on wire rack before slicing.

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Comments (2)

Sourdough soft sandwich loaf

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Soft bread using sourdough

Recipe:
225g bread flour
90g water
50g fullcream milk
5g salt
50g active sourdough starter
12g milk powder
30g butter
10g sugar
15g toasted black sesame seeds

 

Add all ingredients except butter and sesame seeds into a stand mixer and knead until smooth and pliable. Add softened butter and continue to knead to window pane stage. Add sesame seeds and knead until just incorporated.
Remove from mixer and divide into 3 portions. Roll out into strips and plaid together. Fold the plaited dough into half and place into greased loaf pan.
Allow to proof until about tripled its size. Brush the top with egg wash and bake in preheated oven at 190C for 30-35 minutes or until golden.
Note: pan size is 20x10x10cm

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Herman Soft Bread (single proof)

Using Pandan Juice for this loaf

Plain white loaf

Added 20g of Whole meal flour to the above loaf

Using Bluepea Juice to get this color

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).

Comments (5)

Strawberry Zebra Sponge Cake

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Strawberry Zebra Sponge Cake

Ingredients:

6 large egg yolks
70g oil
45g milk + 5g strawberry paste, stir to blend well
50g milk
95g self raising flour
1/4 tsp salt

6 egg whites
100g 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. Divide into 2 portions.
3. Beat egg yolks, oil together until combined before dividing into 2 portions equally and add strawberry milk and milk into each portion respectively.
4. Stir in the flour for each flavor. 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. Divide into 2 equal portions. Fold the divided meringue into the yolk batters respectively until evenly mixed. Prepare two similar size ladle or two ice cream scoops.
6. Scoop one large scoop of each batter into prepared pan alternatively on top of each other. Tap after every scoop to flatten and remove bubbles. Bake with a water bath at 160C for 75-80 minutes or until cooked. (Time and temperature is indicative only)
7. 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.
8. Place cake in the oven (do not turn it on) to dry using the remaining heat if the cake is still wet.

Comments (6)

Black Sesame Chiffon

IMG_8741IMG_8746Black Sesame Chiffon

Ingredients:

70 gm self raising flour
50 gm black sesame powder
2 tsp charcoal powder
1/4 tsp salt
40g sugar
5 Large egg yolks (75g with shell)
50 gm corn oil (can replace with coconut oil)
80 ml coconut milk (santan) (can replace with milk for healthier version)

5 egg whites
60 gm castor sugar
1/4 tsp cream of tartar

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Method:

Preheat oven to 160C; lowest rack.

1. Hand whisk egg yolks, sugar, santan, salt and corn oil until blended.
2. Sift the flour then mix sesame powder and charcoal powder with the flour; add this to the egg yolk mixture and use a hand whisk to stir until well combined. Set aside while you prepare the meringue.
3. Using an electric mixer, whisk egg white, cream of tartar and castor sugar until firm peaks formed.
4. 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.
5. Pour batter into a 20cm tube pan and tap pan lightly to remove air bubbles.
6. Bake in a shallow water bath for 1 hr at 160°C then reduced to 120C, remove the bath and continue to bake for another 20-30 minutes. Remove and invert immediately to cool.
7. To unmould, run a thin knife around the sides, the tube and the bottom of the cake.

Comments (9)

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