Monday, 18 November 2019

Almond Butter Sponge Cake


A soft and moist almond butter sponge cake recipe shared by my FB friend Enne Ty. I saw her beautiful posting on Saturday. I couldn't wait further, opened my kitchen on the next day, which was a Sunday, to bake a delicious cake 😋

Thank you Enne Ty, for sharing the great recipe 💓

Yield: one round cake
Pan size: 6"x3" round pan
Baking temperature: Preheated oven to 170℃ turning on only upper heating, lower rack, bake at 170℃ for 40 minutes, lower to 150℃ turning on both upper and lower heating for 20 minutes.

Ingredients
All ingredients in room temperature
Using 56~59g Omega 3&6 egg

75g butter

63g top/cake flour
3g baking powder

15g condensed milk
1 tsp vanilla extract
50g milk
3 egg yolks
50g ground almond

3 egg whites
1/8 tsp cream of tartar
60g caster sugar

* I didn't use the macaron grade of ground almond powder



Directions
1. Warm butter till tiny bubbles can be seen at the bottom of the melted butter.
Pour in the top flour after mixing with baking powder. Mix using a spatula into a paste. Remove the bowl from heat after adding the flour.

2. Mix in the condensed milk and vanilla extract.

3. Mix in the milk.

3 Add in the yolks, one at a time.

4. Mix in the ground almond into a smooth paste.

Let the butter-almond batter set aside.

5. Prepare meringue til firm peak stage.

6. Transfer about 1/4 of the meringue to blend with the butter-almond batter from Step 4.

Return the butter-almond batter to mix with the remaining meringue.


7. Pour the batter into a 6x3" round cake pan, with wall greased, and bottom lined with parchment paper.

Stand the pan over a grid -iron in a water bath.

8. Preheat the oven to 170℃ with only the upper heating. Bake at lower rack of an oven, at 170℃ for 40 minutes. Lower the temperature to 150℃, turning on both upper and lower heating coils, for 20 minutes, or till the cake cook through.
Or, you can bake at 160℃, turning on both upper and lower heating coils, for 60 minutes, at lower rack.

9. Transfer the cake out of the oven.

Drop the pan to a cloth, from a height of about 10 cm, thrice.

When the cake shrink away from the wall of the pan, transfer it out to a cooling rack.


Cut and enjoy the cake warm 😋





Appreciated for the friends who shared Enny's recipe in "Bake the Talk" FB group 😍


Panettone


My first panettone - soft and delicious 😊 Using a China Chef's recipe to bake a popular Italian Christmas bread. The chef used a different approach to prepare the panettone dough which shortened the preparation process for this sugar and butter laden dough.
I started preparing the sponge at 6.30 am, and finished baking around noon. The hot and humid tropical weather might have helped to accelerate the proofing process.
Please treat this as my first sharing, as I think I need to modify the amount of commercial yeast used, as well as the baking temperature setting. Don't scold me if your panettone doesn't turn up well 😉



Yield: 3 loaves
Paper mould size: 110⌀x85mm
Baking temperature: Preheat oven to 180℃. Bake at lower rack at 170℃ for about 25 to 30 minutes.

Fruits
43g sweetened orange peel
- prepare this in advance, soak in the orange syup, and refrigerate it till needed.
Click the link for the preparation of the candied orange peels 🍊

33g raisins
17g dried cranberries
43g yuzu drink
- soak dried raisin and cranberries in yuzu drink overnight. Drain in sift before use.


Sponge
63g top/low gluten flour
5g instant dry yeast (may reduce to 3g in next attempt)
6g raw sugar
5g whipping cream
58g water


- Mix the ingredients in a big mixing bowl following the sequence listed.
- Cover with a lid, and let it stand for about 2 to 4 hours. The yeasts strive well in our hot and humid weather, so the sponge can be ready within an hour. But I just followed the instruction and let it stood for close to 2 hours.
Butter-Egg Cream
72g unsalted butter, softened
72g beaten egg

- Beat softened butter till light and fluffy.
- Add the beaten egg in small portion to mix with the butter cream. Add the next portion after the previous beaten egg has been well mixed.

Cover the butter-egg cream, and refrigerate it for 30 minutes before use.


Bread Dough

Ingredients
200g bread flour
8g milk powder
45g caster sugar
Sponge from above
Butter-Egg cream from above
16g whipping cream
10g water

3g salt (to be added after gluten formed)

43g orange peel from above
68g soaked raisins and cranberries from above


Toppings
Egg wash
5g salted butter, softened
some sugar pearls, optional

Directions
1. Mix bread flour with milk powder before mixing the caster sugar, in the bowl of a stand mixer.

2.  Next, add in the wet ingredients, starting from the sponge.

Followed by the butter-egg cream.

Add the whipping cream

And the water.

Mix the ingredients at Speed 1 of a stand mixer for about 5 minutes, increase to Speed 2 for about 4 minutes. Take a small portion of the dough to check whether a membrane can be seen when stretched.

If yes, add in the salt gradually to the kneading dough. Knead at Speed 1 for about 3 minutes. Increase to Speed 5, and knead for about 8 minutes.

Take a portion of the dough to check again. Pull out a membrane till it tears in the centre.

If the edge of the hole appear smooth, then the dough is ready. Otherwise, continue to knead a little longer and check again.

3. Add in the orange peels and soaked raisins and cranberries.

Mix at Speed 1 for about 5 minutes. Avoid over-kneading the dough.

Give the dough a few sets of "slap and fold" in the mixing bowl.

4. Shape into a ball and place the dough in an oiled mixing bowl. Cover and let it proof for about 60 minutes. The original recipe suggested 60 to 90 minutes.


To check for readiness, coat a finger with flour and poke at the dough near the edge. If the hole stays without closing immediately, the dough is ready for shaping.

4. Turn the dough onto a floured worktop, and divide it into 3 portions.

Shape into a ball.

And drop the dough into the paper mould.

Let the dough proof for about 45 minutes, or till the top reaching to about 2/3 of the paper mould height. The original recipe suggested 20 minutes, as it used a smaller paper mould.
End of 45-minute proofing
5. Preheat the oven to 180℃.
While waiting, brush a coat of egg wash over the top of the dough.

Slit a cross over the top.

Piped some softened salted butter at the centre of the slit.
Drop some sugar pearls over the top.

6. Bake at lower rack, at 170℃ for about 25 to 30 minutes, or till the top is golden.

7. Allow the panettones to cool down completely before cutting. Enjoy your home baked panettones 😋🎄🎅


Nice eaten warm with butter spread 😋

Recipe adapted from
潘妮朵尼