Posts Tagged milk

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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Light Chocolate cotton cheese cake

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Light Chocolate Cotton Cheese Cake

Ingredients:
125g cream cheese
50g Chocolate either semi sweet or dark
40g butter (salted)
60g milk
30g corn flour (sifted)
20g castor sugar
3 eggs (separate yolks and whites)
1tsp lemon juice
50g castor sugar

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Method:

1. First preheat oven at 150 degree C and line bottom of an 7″ round cake pan. Grease the sides.
2. Melt cheese with 20g sugar, chocolate and butter in a double boiler, whisking until u get a smooth batter. Remove from heat. Add in cold milk and whisk until smooth.
3. Whisk in the egg yolks. Add corn flour and whisk again until well combined.
4. Next beat up egg whites on high speed and add lemon juice and spoonfuls of the 50g castor sugar until u get firm peaks meringue.
5. Add 1/3 of the meringue into the cheese mixture and gently fold until combined. Repeat with another 1/3 until all is used up.
6. Transfer batter into prepared pan.
7. Bake the cakes in water bath for 70-80 minutes or until cooked.
8. Remove from oven, leave to cool a few minutes before unmoulding. Chill well before cutting with serrated knife to get neat slices.

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Yogurt Loaf using natural yeast

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Yogurt loaf using natural yeast discards
INGREDIENTS:
300g Japanese Kobe Bread Flour
150g natural yeast discards (I used day 4 yeast discards)
50g milk (do not pour all in, reserve half)
30g sugar
3g salt
1 egg (60g)
30g unsalted butter (soften)

Method:
1. Place all ingredients except butter into a stand mixer fixed with a dough hook.
2. Start kneading into a  dough. If the dough is too dry, slowly add the reserved milk until a soft dough is formed. Knead until dough is smooth and pliable then add the butter. Continue kneading until dough pass the window pane test.
3. Remove and place on lightly floured work top and shape it into a boule. Transfer it on to a baking sheet and allow dough to rise to double it’s original size. Make a few cuts on the top about 1/2 inch deep. Spray with some water on the surface.
4. Spray some water into the oven to create some steam then place the dough in. Bake for 40-45 minutes at 200C until golden brown. Cover with foil if the bread browns too fast. Remove from oven, leave it to cool for a

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The leaven..disgusting looking huh!

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Makes a good sandwich bread!

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Swedish Saffron Bread

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Chicken floss Bread rolls

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Chicken Floss bread rolls

Ingredients

    • 300g bread flour
    • 30g sugar
    • 2g salt
    • 1 small egg (50g without shell)
    • 145g milk
    • 1 and 1/2 teaspoon instant yeast
    • 30g unsalted butter at room temperature
img_4376Instructions:
  1. In a stand mixer, add all the ingredients of the dough expect butter, knead on low speed for 5-7 minutes. And then add butter in; continue kneading until you get a smooth, elastic and soft dough.
  2. Remove the dough on to a slightly floured surface and grab one end and smash it several times on the surface to strengthen the gluten.
  3. Roll into a ball and place in a large bowl, and allow to proof until doubled.
  4. Transfer the dough out and roll out the dough to about 4-5cm thick. Using a pizza cutter, cut out 11 x 11cm square. Transfer into a lined 11 x 11cm pan.  Press into the corners. ( I shaped the left over dough into two buns). Cover with a damp cloth and allow to proof 30 minutes before baking in a preheated oven at 170C for 20 minutes. Rotate half way to get even browning.
  5. Once cooked, remove from oven and cool down. Once cooled, cut a few shallow slits on the bread and apply mayonnaise all over.
  6. Sprinkle chicken floss on top and roll up as you would a swiss roll. Cut into 1 inch slices, and apply mayonnaise on the cut sides and stick on more chicken floss.
  7. Enjoy!

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Basic Swissroll with Jam

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Basic Swissroll with Jam

5 egg yolks
1tsp vanilla extract
30g Oil
50g milk
80g Cake flour
20g castor sugar

5 Egg whites
60g Castor Sugar

IMG_4093.JPGMethod:

Mix egg yolks, oil, sugar and milk together and whisk until blended. Set aside. Sift flour and and salt together.  Set aside.

Beat the egg whites till foamy, add in sugar gradually and beat till firm peak.

Add flour 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 (I used 9″x 11″ pan); smooth out the top by shaking the pan from side to side. Bake in preheated oven on the rack  above the centre rack, at 185C 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.

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Cream Cheese Wholemeal loaf

img_3765Cream Cheese Wholemeal loaf

Ingredients:

400g Bread flour
50g Plain flour
50g Wholemeal flour
2 tablespoons Chia Seeds
30g Sugar
120g Cream cheese
5g Salt
8g Dry yeast
200ml full cream Milk
40g Unsalted Butter

Method :

1. Put all ingredients into the mixer bowl except for butter. Knead for 5 minutes before adding butter and continue kneading until you passed the window pane test.

2. Remove from bowl and shape into desired shapes. Leave it to proof until double before baking in preheated oven at 170C for 35-40 minutes. Time and temperature must be adjusted according to your oven and size of your loaves or buns.

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