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Tuesday, 23 August 2016

Vanilla Mocha Marble Chiffon Cake 香草摩卡威风蛋糕



A light marble chiffon cake with vanilla and mocha flavours. 
I did not whip a good meringue which resulted in a coarser cake texture ☹️ This also affected the stability of the meringue - the meringue disappeared fast during mixing of the mocha batter. Fortunately, the cake did not fail terribly 😅 Learned my lesson, no delay in mixing and try to get the cake into the oven FAST 😁

Yield:
 one 6" round cake

Ingredients 
All ingredients in room temperature
Using 55g Omega 3&6 eggs

3 egg whites
40g fine sugar

3 egg yolks
10g fine sugar
20g rice bran/vegetable oil
40g fresh milk
10g condensed milk
1/2 tsp vanilla extract

55g top/cake flour

1 tsp instant coffee powder
2 tsp cocoa powder
1 1/4 ~ 1 1/2 tsp hot water

Directions
1. Line the base of an 6" round cake mould with parchment paper. Need not grease the side.


2. Sieve cake flour twice. Set aside.

3. Combine instant coffee powder, cocoa powder and hot water into a thick paste and set aside.




4. Combine fresh milk, condensed milk, vanilla extract, and rice bran/vegetable oil in a beaker. Set aside.


5. In a separate mixing bowl, beat egg yolk with 10g of fine sugar till pale and creamy
I prefer to use a hand whisk to using an electric hand mixer, as the latter seemed to splatter more.



6. Add in the mixture from (4) gradually.



7. Sieve and combine the flour in a few batches, to (6). Avoid over-mixing the flour. Cover and set aside.




8. In a separate, clean and grease-free mixing bowl, beat egg white to frothy, then starts to add 40g of sugar gradually. Beat at medium high speed till almost stiff peak stage.
Reduce the mixer speed to low in the final 1 minute. Set aside.



9. Add about 1/3 of the meringue to (7) and mix well.


10. Pour (9) back to combine with the remaining meringue. Fold to combine into a smooth batter.



11. Transfer about 1/4 of the batter to another mixing bowl to mix with the coffee-cocoa paste from (3).
Do it fast to avoid the meringue from collapsing.


12. Pour vanilla batter and coffee-mocha batter, in alternating patterns, to an ungreased 6" round cake pan from (1).
I held the two bowls of batter and pour into the cake pan simultaneously. Shift the bowls to create the alternating pattern. I did this to cut short the process 😬
Bang the pan against the work top to remove any trapped air bubbles.

Use a chopstick to draw some marble pattern on the surface.



13. Bake in a preheated oven at 140 degree Celsius for about 25 to 30 minutes, at lowest rack.

When the cake rises to almost reaching the rim of the cake mould, increase the temperature to 170 degree Celsius for about 10 to 15 minutes.

End of baking 😄


14. Remove from oven and drop the cake with the pan, 3 times over a cloth. And invert the mould immediately over a wire rack to cool down for about 25 minutes.


Invert the hot cake over a wire rack resting on top of an open rice cooker pot, for about 25 minutes. I find this is easier than balancing on two bowls ><


15. Remove the cake from the mould and cool down over the wire rack.

I love the nice pattern on the wall of the pan, left behind by the marble cake 😆

I kept the cake in a warm oven to further dry up the surface. This step is optional.

16. Allow the cake to cool down completely before cutting :)




Monday, 22 August 2016

Butter Sugar Roll 奶油甜面包



The beautiful light yellow crumb of these mini buns gave an obvious clue to the presence of egg and higher butter content in the bread. The aroma is up to you to imagine 😆
This yummy bread recipe was modified from a Japanese recipe I tried more than 9 months ago. However, I found the original recipe has a strong yeast odour and not sweet enough. Therefore, I made a little alteration to the yeast and sugar content to bake the bread to my liking.
Hope you'll like it too 😁💕💕


Yield: 16 mini buns in a 20cm square pan

Raw dough: 429g
Bread weight: 398g

Ingredients
140g egg + cold fresh milk*
30g raw sugar
2 g salt
40g cold unsalted butter
200g bread flour
3g instant dry yeast^

* add one whole egg to a container placed over a scale. Then top up fresh milk to reach 140g in total.

^ 3g of yeast is about 3/4 tsp.

All the ingredients.

Glazing
Some beaten egg
About 1 tsp fine sugar
About 1 tsp spreadable butter


Directions
1. Line a 20cm square pan with parchment paper.

2. Pour all the ingredients into the bread pan following the sequence listed in the ingredients.








3. Place the bread pan into the bread maker, select the "dough kneading" function, and start the machine.


4. When the process is over, let the dough stay in the bread pan for about 
15 to 20 miinutes.
As cold ingredients have been used in this recipe, they slowdown the proofing process. Therefore, needs the extra time for the dough to rise taller.

After 15 to 20 minutes,


5. Sprinkle some flour over the dough and work top before inverting out the dough.
Press down the dough to release the trapped air. 


6. Divide the dough into 16 equal portions, about 26g each. Shape them into 16  ball shape doughs, by rolling up and pulling down the sides of the dough, and seal at the bottom.





Roll to shape.

Place the dough in the prepared square pan.


7. Spray some water over the doughs. Place in a closed oven to proof for about 45 minutes, or till the doughs are almost 80% touching each other.



8. Remove the dough from the oven and preheat the oven to 170 degree Celsius.

9. Brush some beaten egg over the surface.

Sprinkle some fine sugar on top.

Add a tiny portion of cold and lightly salted spreadable butter on top.



10. Bake at 170 degree Celsius for about 15 minutes at the lower rack. 

Then further reduce the temperature to 150 degree Celsius and bake for another  2 to 4 minutes, or till the bread turns golden.

End of baking process.


11. Allow the bread to rest in the pan for 5 minutes before unmoulding the bread by lifting up the parchment paper. Let the bread cool down on a wire rack before serving. Enjoy 😄








Recipe modified from my previous recipe: