Sunday, 13 October 2019

Strawberry Jam Vanilla Cream Swiss Roll


Original sponge cake sheet rolled up with strawberry jam and vanilla whipped cream. The sponge cake was prepared using the cook dough method to give the cake a supple and moist texture. I used milk roux to replace 1/3 of the vanilla whipped cream to make a lighter cream.

I am still a beginner in baking swiss roll, so the steps I shared here may have to be improved after more practice. Please treat this as a sharing instead of a true swiss roll recipe 😉


Yield: 1 roll of swiss roll
Pan size: IKEA baking tray 32x21x3 cm
Baking temperature: Middle rack of a preheated oven at 180℃ for 15 to 16 minutes, or till the top is golden.

Sponge Cake Sheet

Ingredients
All ingredients in room temperature.
Using 55~57g Omega3&6 eggs

25g rice bran/mild flavour oil
56g milk
72g top/cake flour

4 egg yolks
5g golden syrup, optional

4 egg whites
~1/8 tsp low-sodium salt
60g caster sugar


Filling
60g strawberry jam
some water to softened the jam

100g whipping cream*
10g icing sugar*

1/2 tsp vanilla extract

milk roux
7g top/cake flour
30g milk
10g water
7g caster sugar

* To omit milk roux, you can increase the whipping cream and icing sugar from 100g and 10g to 150g and 15g respectively




Directions
1. Line the baking tray with baking paper. Set aside.

2. Warm rice bran oil and milk to about 65℃, or till some mist starts to form over the liquid surface.

3. Pour in the sieved top flour and remove the bowl from the heat source.

Fold in the flour using a silicone spatula into a smooth paste. If the temperature of the liquid is too hot, the flour will become harder to fold. So try not to raise the temperature higher 70℃.

4. Fold in the egg yolks, one at a time.


Mix in the golden syrup. This step is optional. The golden syrup helps to give the cake a nicer colour.

5. In a clean, dry and oil-free stainless steel mixing bowl, beat egg whites with salt and caster sugar till reaching firm peak.

6. Scoop about 1/4 of the meringue to mix with the yolk mixture from Step 4.

Pour back the mixture to mix with the remaining meringue into a smooth batter.

7. Pour the batter into the prepared baking tray lined with baking paper. Bang to level the batter.

8. Bake at middle rack of a preheated oven at 180℃ for about 15 to 16 minutes, or till the crust has become golden.

Remove the cake from oven, and drop from a height of about 20cm to the worktop cushioned with kitchen towel. This will help to minimise the cake from excessive shrinking during cooling down.

Let the cake rest on a cooling rack for about 5 to 10 minutes without removing the paper.

9. Cover the top of the cake with a steamer's cloth,
I bought the steamer's cloth from Daiso.

invert the cake over, and peel off the baking paper.

Roll up the cake with the help of the steamer's cloth. Let the rolled cake cool down completely before adding the filling.

10. Unroll the cake, spread the strawberry jam over,


followed by the vanilla whipped cream. Steps for preparing the vanilla whipped cream can be found at the end of the recipe.

Roll up the cake again and refrigerate for at least 1 hour.
I prefer to let it refrigerate for 6 hours for the cream to become firmer before cutting.

11. Cut and enjoy 😋




Vanilla Whipped Cream

Ingredients
100g whipping cream*
10g icing sugar*

1/4 tsp vanilla extract

milk roux
7g top/cake flour
30g milk
10g water
7g caster sugar

Directions
1. Keep the mixing cup and balloon whisk in the freezer for about 30 minutes.

2. Mix top flour, milk, water and caster sugar in a small heat-resistant cup. Stir the content over low heat till it thickened into a smooth paste. Mix in the vanilla extract after the milk roux has cooled down. Stand the milk roux with the cup in an ice bath to cool down faster.

3. Beat the whipping cream with icing sugar till reaching stiff peak.
Stand the cold mixing cup on top of an ice pack while preparing the whipped cream.

Slowly mix in the cold milk roux from Step 2.

Keep the whipped cream in the fridge till needed.

Saturday, 5 October 2019

Traditional Sweet Bread II (Cold Fermentation)


A similar sweet bread as my previous Traditional Sweet Bread I , but using overnight cold fermentation and a little adjustment to the original recipe. The result was a better moisture content and texture bread ✌👍😋


Yield: 2 loaves in a pan
Pan size: Wiltshire enamel coated pan 21x13x6cm
Raw dough weight: 593g
Baking temperature: Preheated oven to 190℃, bake at middle rack at 180℃ for 13 minutes, 170℃ for about 12 minutes, off for 3 minutes. Tent at 10th minute.


Water Roux
3g bread flour
2g glutinous rice flour
25g water

1. Mix and stir over low heat till it thicken into a glossy paste.






2. Cool down and collect about 25g for use later.

Cover with an inverted glass till needed.

Sweet Bread Dough

Ingredients
210g bread flour
80g Prima plain flour plus/plain flour
40g raw cane sugar
1g instant dry yeast
3g low-sodium fine salt

25g water roux from above
20g beaten egg
30g natural yeast*
20g condensed milk
130g fresh milk, cold

10g cold water, added depending on dough condition

30g unsalted butter, added after gluten formed


Toppings
egg wash

* 30g of natural yeast can be replaced by 15g each of bread flour and water. You can add 1/8 tsp of instant dry yeast if you want to have a shorter proofing period.

Directions

1. Mix all the dry ingredients in the mixing bowl of a stand mixer.

2. Add all the wet ingredients, except the 10g of water and unsalted butter, into the mixing bowl.
wet ingredients

natural yeast

water roux

cold milk

When all the ingredients come together into a lump, cover with a lid and keep in the vegetable compartment of a fridge for 20 minutes. This allows autolysis to take place.

Keep the dough in the vegetable drawer for about 20 minutes

3. Knead the dough at low speed till it forms into a smoother dough.

Add the softened butter and continue to knead till reaching window pane stage.

Add the 10g of water depending on the dough moisture.

End of kneading
Give the dough about 50 sets of slap and fold into a smooth dough

4. Keep the dough in double plastic bags and in a covered container, before keeping in the fridge to undergo about 16 to 18 hours of cold fermentation.

In the next day, take out the cold dough, invert it, and let it thaw for about 60 to  90 minutes.

5. Invert the dough onto a floured worktop. Deflate and divide into two portions.



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



6. Take a dough and flatten it slightly, and shape into a round dough again.





Lower the shaped dough into the bread pan coated with a thin layer of butter. Spray some water, cover with a tea cloth, and let them proof for about 90 minutes, or till reaching the rim of the pan.


End of 90-minute second proofing

7. Preheat the oven to 190℃. While waiting, brush a coat of egg wash over the top.



Bake at middle rack of an oven preheated to 190℃, lower temperature to 180℃ for 13 minutes, further lower to 170℃ for 12 minutes, turn off the oven and bake for 3 minutes, or till the top has become golden. Tent the top with aluminum foil at about 10th minute into baking to prevent over-browning the top.


8. Transfer the bread out of oven, and remove from pan immediately.


9. Let the bread rest on a wire rack.

10. Cut the bread after it has completely cool down 😋