Sunday, December 4, 2016

Green Tea Chiffon

Egg white 2
Sugar 35

Egg yolk 2
Oil 25
Milk 30
Green Tea Powder 3/4tsp
Flour 35

All measurement in gram.

Method:
Slightly whisk yolk
Mix in oil
Stir in milk
Sift in plain flourand green tea powder, mix well
Whisk whites till bubbly, add in sugar in 3 batches, whisk till almost stiff peak
Fold 1/3 whites to yolk mixture
Fold in the rest of whites
Pour batter in mould
Bake in preheated oven at 170'C for 45-55mins (depending on oven)
Leave to cool upside down

Monday, September 26, 2016

Salt Lemon Chiffon

2 yolks
20g lemon juice
20g oil
38g plain flour
2-3g salt
Zest of 1 lemon

2 whites
35g sugar

Method:

  • Slightly whisk yolk
  • Mix in oil
  • Stir in lemon juice and salt
  • Sift in plain flour, mix well
  • Whisk whites till bubbly, add in sugar in 3 batches, whisk till almost stiff peak
  • Fold 1/3 whites to yolk mixture
  • Fold in the rest of whites
  • Pour batter in mould
  • Bake in preheated oven at 170'C for 45-55mins (depending on oven)
  • Leave to cool upside down
  • Let it cool completely before slicing

Natural Leavened Yoga Loaf

Thanks to Wendy for sharing her recipe. 

Yoga Plain Loaf
Bread flour 325g
Natural starter 150g
Sugar 25-30g
Salt 2-3g
Milk/Water 150g
Butter 20g

Adapted the above recipe to black sesame version too.
Bread flour 290g
Black sesame powder 35g
Natural starter 150g
Sugar 25-30g
Salt 2-3g
Milk/Water 150g
Butter 20g

Thursday, August 18, 2016

Mango Chiffon

Ingredients:

  • 3 yolks
  • 30g mango juice (i used peel fresh)
  • 30g oil
  • 55g plain flour
  • 5g corn flour
  • 3 whites
  • 40g sugar

Method:

  • Slightly whisk yolk
  • Stir in orange juice
  • Mix in oil
  • Sift in plain flour and corn flour, mix well
  • Whisk whites till bubbly, add in sugar in 3 batches, whisk till almost stiff peak
  • Fold 1/3 whites to yolk mixture
  • Fold in the rest of whites
  • Pour batter in mould ( i used 16cm cast iron)
  • Bake in preheated oven at 180'C for 55-65mins (depending on oven)
  • Leave to cool upside down
  • Let it cool completely before slicing

Wednesday, July 27, 2016

Natural Leavened Soft Buns

Thanks FC Ng for sharing her recipe. I think i need to practise more on shaping. Hmmm. 


Bread flour 240g
Natural Yeast Starter 140g (mine is kombucha starter)
Water 120g
Sugar 10g
Salt 4g
Butter 20g

1. I mixed all ingredients using bread machine except butter. 
2. When the dough forms, add in butter and knead till smooth (window pane)
3. Let dough rest and rise till almost double. 
4. Shape accordingly and let rise. For my case, i shaped them and keep in refrigerator to proof for almost 20hrs.
5. Bring them to room temp while preheating the oven.
6. Bake them at 170'C for 30mins. 

Friday, July 1, 2016

Castella Cake aka Kasutera or 蜂蜜蛋糕

Thanks to my baking lover for introducing this cake to me. Looks easy, so I gave it a try. Indeed easier than chiffon. Texture wise, it's kinda chewy. When I first tasted it, I don't quite like it (i ate those side trim offs, which is rather dry), however when I ate it the next morning, it's moist. Still, i find it rather sweet for my liking, still love chiffon more. hahaha.

2 egg white
2 egg yolk
50g sugar (original was 70g)
50g bread flour
1 tbsp honey diluted with 1 tbsp hot water

1. Line pan with aluminum foil, followed by parchment paper.
2. Preheat the oven to 165'C.
3. Beat egg whites till foamy. Add in sugar gradually and beat till almost peak.
4. Add in egg yolk, one by one, mix till combine.
5. Mix in the sifted bread flour.
6. Pour in honey mixture, mix well.
7. Pour the ready batter into lined pan. Give it a bang and take a satay stick to run over the batter.
8. Bake for 45 mins.
9. Remove from oven and drop it onto counter top to prevent shrinkage.
10. When the cake is slightly cool, remove the parchment paper and wrap the cake in a new piece of parchment paper. Cling wrap it and store in airtight container overnight.
11. The next day, trim off the sides and slice the cake.

Original recipe from: http://www.rotinrice.com/2012/02/honey-kasutera-%E3%82%AB%E3%82%B9%E3%83%86%E3%83%A9-honey-castella/


Monday, June 27, 2016

Natural Leavened Soft Bread Loaf


Thanks NgaiLeng for the wonderful recipe. I gave it a slight tweak in the recipe as I ran out of milk. And I didn't do cold ferment.

250g bread flour
100g natural yeast starter/sourdough (i used my kombucha natural yeast)
25g fine sugar
8g vegetable oil
4g fine salt
135g cold water
1tbsp milk powder
20g butter

Following are the steps I did for this loaf.
1. Mix all ingredients except butter in bread machine.
2. Add in butter after 5 minutes of mixing.
3. Knead till the dough become smooth and shiny.
4. Take dough out from machine and let proof in a bowl cover with plastic food wrap. Let rise for 30-45mins.
5. Divide the dough to 3. Roll them up like a ball.
6. Then flatten each ball to a long strip and roll up like swissroll.
7. Put them in pullman tin and let rise till it reach bout 80% of the height.
8. Bake in preheated oven at 170'C for 45-50 mins.
9. Remove bread from mould immediately after baking.
10. Let it cool completely on wire rack before slicing.


Original recipe from : http://mymindpatch.blogspot.my/2016/06/natural-yeast-japanese-milk-loaf-cold.html

Thursday, June 9, 2016

Natural Leavened Cheese Batard with Chia Seeds (Eric Kayser)

Adapted from "The Larousse Book of Bread by Eric Kayser


250g bread flour
165g water
60g lemon lime natural yeast starter
5g salt
chia seeds
cheese cubes

1. Mix all ingredient in mixer with low speed for 3-4mins. Autolyse for 30 mins.
2. Continue kneading at higher speed for 7-8mins.
3. Do 2 rounds of S&F, 20-25 mins interval.
4. Roll dough flat, spread cheese cubes and shape into batard. Leave the shaped dough in cast iron pot/ dutch oven. Keep it covered in fridge for 24 hours.
5. Take out from fridge and let rest in room temp for 30 mins.
6. Bake in preheated oven at 220'C for 25 mins with lid on, and another 25-30 mins without lid. *Adjust to own oven
7. Let cool completely on wire rack before slicing.