Monday, 17 June 2019

Orange Sponge Cupcake (with water roux)

Water roux has been known for adding moisture to bread. I tried to apply this concept on cake by adding a small amount of water roux, prepared by heating glutinous rice flour and water, to my orange cupcakes. It did improve the moisture of the cake. Perhaps I can increase the amount of water roux in my next attempt 😆

Yield: 6 small cupcakes
Cupcake mould size: 5x5x4.8cm

Baking temperature: 170℃ for 5 minutes, 150℃ for 25~30 minutes at middle rack.

Ingredients

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

Glutinous Rice Water Roux
2g glutinous rice flour
10g hot water

Orange Cake Batter
2 egg whites
pinch of fine salt
40g caster sugar

2 egg yolks

55g top/cake flour
2g glutinous rice flour

20g orange juice
10g golden syrup/honey
10g rice bran oil/mild flavour vegetable oil

1 tbsp orange zest


Directions:

1. Prepare the glutinous rice water roux by combining the glutinous rice flour and hot water, and heat over low temperature till it forms into a glossy and translucent paste. Set aside to cool down.

2. Combine 20g fresh orange juice with golden syrup and rice bran oil in a cup.

3. In a clean, dry and grease-free mixing bowl, beat egg white till frothy.  Add in pinch of salt,

 and fine sugar (to be added in about 3 batches) to the egg whites.

Beat at high speed till firm peak stage. Reduce the electric hand mixer speed to low at the final one minute.

4. Add in egg yolks to the meringue, one at a time.

Beat briefly till reaching ribbon stage.

5. Mix in the glutinous rice water roux.

6. Sieve in 1/3 of the top flour, and mix briefly using the whisk.

Add in 1/2 of the orange juice mixture from Step 2, mix briefly.

Alternating between the remaining flour and orange juice drink mixture, mix the batter till it becomes smooth.

Flour → orange juice drink mixtureflour

Finally, add in the orange zest, and mix using a silicone spatula.

The batter seemed shinier than normal batter.

6. Pour the batter into 6 paper cupcake moulds. Tap to level the batter in the moulds, and place on a baking tray



7. Bake in a preheated oven at 130℃ for about 20minutes, increase the temperature to 150℃ and bake for 5 minutes, finally increase to 170℃ and bake for 5 minutes, or till golden.


8. Transfer the cupcakes to a cooling rack. Enjoy 😋







Pandan Marble Sponge Cupcake


A sweet pandan sponge cupcakes with a few palm sugar-cocoa streaks running within the cake 😋

Yield: 6 small cupcakes
Cupcake mould size: 5x5x4.8cm
Baking temperature: 130℃ for 20 minutes, 150℃ for 5 minutes, 170°C for 5 minutes, turn off oven for 5 minutes, at middle rack of a preheated oven.

Ingredients

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

2 egg whites
Pinch of salt
40g caster sugar

2 egg yolks

60g top/cake flour

22g pandan leaf paste
10g golden syrup/honey
10g rice bran oil

8g palm sugar granules
1g cocoa powder
3g hot water




Directions

1. Cut 15~17g of pandan leaves into thin strips before blending with 50g of water into a smooth paste.




2. Collect  22g of pandan paste,and mix with 10g golden syrup and rice bran oil, in a small cup. Set aside.


3. Mix palm sugar granules, cocoa powder and some hot water in bowl.

Just add enough hot water to make the mixture into a thick smooth paste. Set aside.

2. In a dry, clean and oil-free mixing bowl, beat egg whites to frothy. Add in pinch of salt and part of the 40g of sugar. Continue to beat and gradually add in the remaining sugar, till the meringue reaches firm peak stage.


3. Beat in the egg yolks, one at a time.

Stop beating when there is no streak of meringue can be seen.

4. Sift and fold in 1/3 of the top flour.

Followed by 1/2 of the pandan mixture from Step 2.

Continue to mix in the remaining top flour and pandan mixture in alternate sequence. Combine into a smooth batter.


6. Transfer about 1/3 of the pandan batter to combine with the palm-sugar-cocoa paste from Step 3.


7. Pour the pandan batter and palm sugar cocoa batter in alternate sequence into the 6 paper cake cups.

Use a thin skewer to draw some patterns on the surface of the batter.

8. Transfer to a baking tray,

and bake at middle rack of a preheated oven set at 130℃ for 20 minutes.

Progressively increase the temperature to 150℃ for 5 minutes, and 170℃ for 5 minutes. Turn off the oven and let the cupcakes stay in the oven for 5 minutes.

9. Cool down over a wire rack.