Raspberry Butter Yoghurt Cake

My family requested for a butter cake. And I have a small cup of raspberry yogurt in the fridge, so I combined the two into a soft and moist butter cake with sweet raspberry flavour 🍰

I added a little dried raspberry bits to the cake and they appeared like scattered gems in the fine yellow cake crumb🔹🔸🔹🔸🔹🔸🎉

The caramelized golden crust that encasing the cake is the best aroma I can get from a well-baked butter cake :)

Yield: 1 x 26Lx10Wx7H cm cake

Ingredients

110g unsalted butter, softened
105g fine sugar

3 eggs

115g top/cake flour
15g milk powder
1/2 tsp baking powder

30g raspberry Greek yogurt
14g golden syrup/honey, about 10ml

5g dried raspberries

5g berry juice/water

Directions

1. Cut dried raspberries into bit size using a pair of kitchen scissors. Pour 5g or 1 tsp of berry or water to the raspberry bits to soak.

Pour raspberry greek yogurt, golden syrup and soaked raspberry bits in a small container. Set aside.

The yogurt I used has layers of plain yogurt accompanying raspberry jam, so my spoon just reached for the raspberry jam and added a little yogurt.

2. Cream softened butter and fine sugar, till pale and fluffy using a hand whisk. Set aside.

3. Beat eggs till frothy.

Add beaten egg into the butter cream from (2) gradually.  Start adding the next batch of beaten egg after the previous batch has been well mixed with the butter cream.

4. Mix top/cake flour, milk powder and baking powder in a separate mixing bowl before sifting into the butter cream mixture.

5. Blend in the raspberry mixture from (1).

Give the batter a more thorough mix using a spatula.

6. Pour the batter into a cake pan greased with butter and lightly sprinkled with flour.

7. Bake at middle rack of a preheated oven set at 155° Celsius for 40 minutes. Increase the oven temperature to 160° Celsius for additional 5 minutes to give a nicer brown top.

Let the cake cool down in the cake mould for about 10 to 15 minutes over a wire rack before inverting it out to cool further.

8. Cut the cake after it has cooled down. Enjoy 😋🍰

Mung Bean Cocoa Bun 奶油绿豆沙可可面包

Soft cocoa bun filled with buttered sweet mung bean paste. To give a more appealing look, a spiral cookie dough was pipped on the crust 🍭🍥

Although there are more steps involved in making these buns, you get to enjoy the buns that are not available outside our kitchen 😋💖🏡

Yield: 9 x 8cm-buns 

Cookie Dough Topping

Ingredients

10g unsalted butter, softened

6g icing sugar, 2 tsp

10g beaten egg, 1 tbsp

10g top/cake flour, 1 tbsp

Directions

1. Combine softened butter with icing sugar using a silicone spatula.

2. Fold in the beaten egg and top/cake flour.

3. Transfer the pastry dough to a pipping bag and keep in the fridge till needed.

Mung Bean Filling

270g home made mung bean paste

For the preparation of mung bean paste, please click the link to go to the recipe 😀
Sweet Mung/Green Bean Paste recipe

Cocoa bread dough

Raw dough weight: 432g

Ingredients

115g cold water
40g raw sugar
20g beaten egg
2g salt
20g cold unsalted butter
10g vegetable oil

185g bread flour
20g superfine wholegrain flour
10g milk powder
12g cocoa powder

1/2 tsp instant dry yeast

Directions

1. Pour all the ingredients into the bread maker following the sequence listed above.

2. Select "C-11 Ferment Dough" function, and start the program.

3. When the program ends, let the dough rest in the bread maker for 20 minutes.

20 minutes later.

4. While the bread maker is kneading the dough, divide the mung bean paste into 30g each and shape into balls.  Cover and keep the mung bean balls in the fridge till shaping time.

5. Turn out the dough onto a well floured work top. Flatten the dough with your palm, and divide it into 9 portions, about 48g each.

Shape into balls, cover with a lid, and rest for 15 minutes.

6. Take one dough ball, flatten and roll out using a rolling pin. The edge is thinner than the centre. 

Flip over so the smoother side will be facing out when wrap up.

Place a mung bean paste in he centre, and wrap it up.

Roll within the palm to shape into a ball.

Place on a non-stick baking sheet, spray some water, and keep in a warm oven for proofing.

Turn on the oven to 50°C for 1 minute to warm up the oven.

7. After 1 hour of proofing, or till the dough has doubled in volume. Transfer the tray of dough out of oven, and pre-heat the oven to 180°C.

8. Remove the cookie dough from the fridge, cut the tip, and start to doodle on the bread dough.

9. Bake in a preheated oven at 180°C for 10 minutes, lower to 170°C for another 10 minutes. Place the tray at the middle rack.


10 minutes later, lower temperature to 170°C


At the end of baking.



10. Transfer the hot buns out of the oven, and sprinkle some flour over the top. This step is optional.


Allow the buns to cool down slightly before serving.

Enjoy :)