Saturday, 10 October 2020

Soy Milk Spelt Bread

Using my fresh home-brewed multigrain soy milk and soy pulp to bake this super-soft bread πŸžπŸ˜‹

Serving: one loaf

Raw dough weight: 609g

Pan size: 1.5L, 21x13x10 cm

Baking temperature: Preheat oven to 190℃, bake at lower rack at 180℃ for 15 minutes, reduce to 170℃ for about 20 minutes.


250g bread flour
30g spelt flour
35g raw sugar
2g instant dry yeast

50g natural yeast, 100% hydration
30g soy pulp
15g beaten egg
160g sweetened soy milk
10g evaporated milk/fresh milk

3g low-sodium fine salt

30g unsalted butter, softened


1. Mix all the dry ingredients in a big mixing bowl, then followed by the wet ingredients, except the salt and softened butter. Combine into a ball, cover with a lid and let it undergoes autolysis for about 15 to 20 minutes.
Knead using a hand mixer fitted with a pair of dough hooks at low speed for about 3 minutes. Add in the salt and knead for about 1 minute.

Mix in the softened butter, and knead till the dough becomes less sticky.

Perform about 500 sets of "slapping and folding" till the dough reaches

window pane stage.

Shape into a ball, spray some water over, cover with a lid, and let it proof for about 60 minutes, or till double in size.

End of first proofing.

2. Invert out the dough onto a floured work top. Deflate the dough and shape into a ball again. Let it rest for about 15 minutes.

3. Roll out the dough, and roll up like a swiss roll, pinch to seal at the long edge.

Place the shaped dough into a bread pan greased with butter. Spray some water, cover with a tea cloth and let it proof for about 60 minutes, or till reaching the rim of the pan.

End of second proofing.
The dough was over-proofed slightly πŸ˜‰

4. Preheat oven to 190℃ for about 10 minutes. While waiting, dust a thin coat of bread flour over the top of the dough, score the top using a razor.

5. Bake at lower rack of an oven at 180℃ for 15 minutes, lower to 170℃ for about 20 minutes, or till golden.

Remove from the oven and transfer the hot bread of a cooling rack immediately.

6. Cut into slices after the bread has completely cooled down. Enjoy πŸ˜‹

Evaporated Milk Marble Butter Cake

I like to experiment with different ingredients for my butter cake. This round I tried on evaporated milk and baking chocolate to create the marble patterns. The cake was still velvety soft, and tasted even better after a few days in fridge πŸ˜‹

Yield: one cake
Pan size: 21.5x11.5x5.5 cm
Baking temperature: Preheated oven to 160℃. Bake at second upper rack at 160℃ for 30 minutes, shift to middle rack and bake for 15 minutes.


All ingredients in room temperature.
Using 55~57g eggs

120g unsalted butter, softened
90g raw fine sugar

3 eggs, about 176g in total

120g top/cake flour
4g baking powder
1g fine salt

15g condensed milk
26g evaporated milk/milk
3/4 tsp vanilla extract

10g unsweetened dark baking chocolate
10g whipping cream (may have to increase to 12g)
2g cocoa powder


1. Melt unsweetened dark baking chocolate and whipping cream over a hot water bath till the former melted and combined with the latter. Set aside.

2. Combine condensed milk, evaporated milk and vanilla extract in a small glass. Set aside.

3. Combine top flour, baking powder, and salt in a bowl. Set aside.

4. Beat 3 eggs till frothy. Set aside.

5. Cream softened butter with raw fine sugar till the butter cream turns light and fluffy.

6. Gradually combine the beaten egg from Step 4 to the butter cream at Step 5.

If the butter cream separated from the beaten eggs, add about 1 tbsp of flour mixture to the batter and mix.

7. Sieve and fold in half of the flour mixture from Step 3.

8. Add in the milk mixture from Step 2.

Sieve and fold in the remaining flour mixture from Step 3, mix well into a smooth batter.

Take about 1/4 of batter to combine with cocoa paste from Step 1, then followed by the cocoa powder, into a cocoa batter. 

9. Pour the cocoa batter into the original butter batter, make 2 to 3 swirls using a silicone spatula, and pour the batter into the greased cake pan.

10. Bake at second upper rack of a preheated oven at 160℃ for 30 minutes. 

Shift down to middle rack, and bake for about 15 minutes, or till an inserted skewer draws out clean.

11. Un-mould and transfer the cake to a cooling rack to cool down for about 10 minutes.

Cover the warm cake with a cling wrap, and let it cool to room temperature.  
This step is optional.

12. Cut and enjoy πŸ˜‹ The cake tasted nicer the next day πŸ˜„