Friday, 22 June 2018

Steamed Peanut Sandwiched Cake 蒸花生粉夹层蛋糕



While I was proofing my soy milk wholegrain bread, I suddenly craved for sponge cake with peanut powder topping. Instead of queuing for the oven after the bread, I baked a coconut sponge cake using steaming and used ready-pack sugar peanut powder as topping. Minimal effort put in 😅 
Not a very presentable cake but it tasted really gooooood 😍

Yield: one 14cm round cake

Coconut Sponge Cake


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

50g soya milk lightly sweetened
10g condensed milk
10g coconut/mild flavor vegetable oil

2 egg whites
Pinch of salt
45g caster sugar
2 egg yolks

70g top/cake flour


Directions

1. Line a 14cm round cake pan with parchment paper. Set aside.

2. Mix soya milk, condensed milk and coconut oil in a cup. Set aside.

3. In a dry, clean and oil-free mixing bowl, beat egg whites till frothy. Add in a pinch of salt and 1/3 of the 45g sugar, continue to beat till almost firm peak. Add the remaining sugar gradually in the course of whisking the egg whites.

4. Gradually add in the egg yolks, one at a time.

Continue to whisk till reachng ribbon stage.


5. Fold in the flour and soya milk mixture from Step 2 following the sequence of
      1/3 Flour ⏩ 1/2 milk ⏩ 1/3 flour ⏩  1/2 milk ⏩ 1/3 flour

Sieve and mix in 1/3 of the top flour,

Followed by 1/2 of the soya milk mixture.

Finally, use a spatula to give a more thorough mix ensuring no flour or liquid settle at the bottom of the mixing bowl.

6. Pour the batter into the lined cake pan. Bang against the work top to level the top and get rid of trapped bubbles.

7. Steam in a pot with about 100ml water bring to a light boil at medium-low heat. Steam for about 5 minutes. Lower the heat to low and continue to steam for about 13 minutes.

Turn off the heat, without opening the lid, let the cake stays in the pot for 2 minutes.

End of steaming.


Test the cake with a cake tester.

Lift out the cake with the cake pan from the pot, and drop it from a height of about 10 cm to a kitchen towel thrice.
Let the cake rest in the pan for about 3 minutes.

Remove the cake from the cake pan and let it cool down to room temperature.




Vanilla Whipped Cream

Ingredients
100g whipping cream
10g icing sugar
1/4 tsp vanilla extract


Directions
Photos for demonstration purpose, not taken from actual working process.

1. Keep a tall mixing cup and whisk in the freezer for about 20 to 30 minutes before use.

2. Pour whipping cream into the cold mixing cup and let the cup stands on an ice pad.

3. Whip the cream till reaching almost soft peak stage, using the "Turbo" speed of an handheld blender. The process took about 2 to 3 minutes.

Add in the icing sugar.

Continue to whip at "Turbo" speed till the cream starts to thicken. Reduce the speed to "4 to 5" on the speed dial, and continue to whip till reaching almost firm peak stage.
Mix in the vanilla extract. Keep the whipped cream in the fridge till needed.

Do not over-whip the cream! Or, it will turn into butter and whey.

Putting things together ... 

1. Pull down and trim the parchment paper.

2. Slice the cake into 3 layers. Apply cold whipped cream over the cake layers, and stack back the layers into a tall cake.

3. Sprinkle some peanut powder over the top. Refrigerate for about 2 to 3 hours before cutting.
I kept the cake in a freezer drawer, and the whipped cream hardened within an hour.


4.  Cut and serve it cold 😋


Soy Milk Wholegrain Bread 豆浆全谷吐司



This is a variation to my eggless soy milk bread recipe. I changed the top flour to superfine wholegrain flour and added a small amount of beaten egg in this recipe. You'll enjoy this bread if you like a mildly sweetened soft bread with nice aroma of the wholegrain flour 😍


Yield: one loaf in a 26x10x7.5 cm loaf pan (narrow base)
Raw dough weight: 547g
Bread maker: Mayer MMBM12

Ingredients

165g cold soya milk, lightly sweetened
10g cold water
10g beaten egg
30g light brown sugar
3g fine salt
50g active natural yeast/sourdough, 100% hydration *

225g bread flour
30g superfine wholegrain flour
1g instant dry yeast

To be added to the bread maker at about the 13th minute
20g cold unsalted butter

* natural yeast can be replaced by 25g water + 25g bread flour + 1g instant dry yeast

Natural yeast/sourdough and soy milk

Bread flour and superfine wholegrain flour

Directions

1. Add all ingredients, except the cold unsalted butter, into the bread maker. Select "C-11 Ferment Dough" and start the program.  At about 13th minute into kneading, dispense 20g of cold unsalted butter to the kneading dough.
Stop the program manually when the countdown timer reads "0:45".

Transfer the dough to a plastic bag lightly grease with oil. Tie a loose knot at the end, and double protect with another external plastic bag. Keep the dough in a covered bowl, and store in the refrigerator for about 12 to 15 hours overnight.

2. Take out the cold dough from the fridge, remove the external plastic bag, and invert the dough. Let the dough rest for about 1 hour in room temperature.

3. Turn the dough out onto a floured work top. Deflate the dough and divide it into 3 portions, about 182g each.

Shape the dough into 3 balls, cover and let them rest for about 15 minutes.

4. Take a dough ball and roll it into an oval shape.

Roll up from the shorter end. Repeat the step for the other two dough balls.

Cover and let them rest for about 10 minutes.

5. Take a dough and roll out into a long strip.

Flip over.

And roll up the dough strip. Pinch to seal at the end.


6. Place the rolled dough in a 26x10x7.5 cm loaf pan coated with butter.

Spray some mist over the top.

Cover with a tea towel, and let the dough proof for about 90 to 100 minutes. (Shorter proofing time  of about 60 minutes for dough using plain instant dry yeast).

Or till the top rises about 1 cm above the rim of the pan.

7. Preheat the over to 180℃ for about 10 minutes. Dust come bread flour over the top, and score the top with a razor.

Bake at 180℃ for 10 minutes, then lower to 170℃ for about 20 to 25 minutes, or till the crust becomes golden.

8. Transfer the bread out of the oven and loaf pan.

And let it cool down to room temperature over a cooling rack.


9. Cut the bread after it has completely cool down. Enjoy 😋