Sunday, 27 October 2019

Earl Grey Yogurt Butter Cake


I bought a new box of Earl Grey Tea to bake Earl Grey Longan Sweet Bread.  Getting to like the flavour of the tea, I started to try it on other bake. And this butter cake recipe was my latest try. Besides the aroma of the butter cake, it carried a faint Earl Grey Tea flavour 😋




Yield: one loaf of cake
Pan size: 21.5x11.5x5.5 cm
Baking temperature: 160°C at second upper rack for 30 minutes, shift to middle rack and increase temperature to 170℃ for 10 minutes.

Ingredients

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

110g unsalted butter, softened
Pinch of salt
85g caster sugar

3 eggs

80g top/cake flour
30g Prima plain flour plus/plain flour
5g milk powder
3g baking powder
2g Earl Grey tea leaves from one teabag

30g vanilla yogurt
15g golden syrup


Directions

1. Grease the cake pan with butter. Set aside.

2. Mix top flour, plain flour plus, milk powder, Earl Grey tea leaves, and baking powder in a bowl. Set aside.


3. Combine vanilla yogurt, and golden syrup in a small container. Set aside.


4. Cream softened butter, pinch of salt, and caster sugar till light and fluffy.

 Add in eggs, one at a time, to the butter cream, using the electric hand mixer.


6. Fold in the sieved flour mixture from Step 2.

7. Mix in the vanilla yogurt mixture from Step 3. Mix the batter till smooth.


8. Pour the batter into the prepared cake pan.

9. Bake at the second upper rack of a preheated oven set at 160℃ for 30 minutes.

Bring down to the middle rack, and continue to bake for another 10 minutes at 170℃, or till golden.

10. Transfer the cake to a cooling rack to cool down for about 5~10 minutes, or till the sides of the cake shrink away from the wall of the baking pan.

Invert out the cake and let it rests on a cooling rack.

Cover the cake with cling wrap and let it cools to room temperature.






Friday, 25 October 2019

Mango Yogurt Bread


A sweet and a little tangy mango yogurt bread characterised by its soft texture of a yogurt bread. Although it was termed a mango bread, the quantity of fresh mango was minute - you could be considered lucky to spot one small bit of mango fruit within the soft crumb 😆 I loved to eat it with butter and strawberry jam😋

Yield: one loaf of bread
Pan size: 21x13x10 cm (Jamie Oliver 1.5 L bread pan)
Baking temperature: Preheat oven to 190℃, bake at 180℃ for 15 minutes, 170℃ for 15~20 minutes.


Sponge
10g bread flour
2g instant dry yeast
10g water
30g natural yeast *

* natural yeast can be replaced by 15g each of bread flour and water.

Mix all the ingredients and let it stands for about 180 minutes.


Mango Bread Dough

Ingredients
200g bread flour
80g Prima plain flour plus/plain flour
30g raw cane sugar
3g low-sodium fine salt
1g pumpkin powder, for colour purpose

52g sponge from above
20g beaten egg
10g condensed milk
100g mango yogurt, cold
50g fresh milk, cold

20+10g cold water, added depending on dough condition

30g unsalted butter, added after gluten formed


Toppings
Some egg wash



Directions


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

2.  Add all the wet ingredients, except the 20+10g of water and unsalted butter, into the mixing bowl. Add the 20+10g of water slowly to adjust the dough moisture.
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.



3. Knead the dough at low speed till it form into a smoother dough. Add the softened butter and continue to knead till reaching window pane stage.


4. Transfer the kneaded dough to a mixing bowl coated with a thin layer of oil. Spray some water over, cover and let the dough proof for about 1 hour, or till double in size.


End of 1-hour proofing

5. Invert the dough onto a floured worktop. Deflate and fold in the 4 sides, cover and let it rest for 15 minutes.

6. Roll out the dough into a long dough of about 1cm thick again. Roll up like a swissroll and seal at the end.

Lower the dough into the bread pan coated with a thin layer of butter. Spray some water, cover with a tea cloth, and let it proof for about 65 minutes, or till reaching the rim of the pan.

End of second proofing


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



Bake at low rack of an oven preheated to 190℃, lower temperature to 180℃ and bake for 15 minutes, further lower to 170℃ for 15~20 minutes, or till the top has become golden.

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

Let the bread cool down over a wire rack. Cut the bread after it has completely cooled down 😍




Can you spot the tiny mango flesh 🥭?


Wednesday, 23 October 2019

Crunchy Coconut Crust Pandan Cupcake


A delicious pandan sponge cupcakes baked with crunchy sugar and coconut crust. The coconut-cookie alike aroma lingered in the kitchen tempted me to sink my teeth into one of them while it was still hot 😋


Crispy crunchy coconut sugar crust

Yield: 8 cupcakes
Paper cup size: 7x3.5 cm
Baking temperature: Middle rack of a preheated oven at 130℃ for 15 minutes, 150℃ for 5 minutes, and 170℃ for 3 to 5 minutes.

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

2 egg whites
Pinch of salt
40g caster sugar

2 egg yolks

50g top/cake flour
10g desiccated coconut/top flour
1g baking powder

22g fresh pandan leaf paste
10g golden syrup/honey
10g coconut/mild flavour oil


Toppings
5g desiccated coconut
7g coarse raw sugar


Directions
1. Cut 20g of pandan leaves into thin strips before blending with 55g of water into a smooth paste.




2. Collect  22g of pandan paste, and mix with 10g golden syrup and coconut oil, in a small cup. Set aside.
No straining required for the pandan leaf paste.

3. Mix top flour, desiccated coconut and baking powder in a small bowl. Set aside.

4. 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.

5. Beat in the egg yolks, one at a time. Stop beating when there is no streak of meringue can be seen.



6. Sift and fold in 1/3 of the top flour mixture from Step 3.
The coconut would be too big to go through the sieve,so just pour the desiccated coconut into the batter.

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

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


7. Pour the pandan batter into the 8 paper cake cups.

8. Mix the two topping ingredients together and sprinkle over the surface of the batter.




9. Transfer to a baking tray, and bake at middle rack of a preheated oven set at 130℃ for 15 minutes.


Progressively increase the temperature to 150℃ for 5 minutes, and 170℃ for 3 to 5 minutes, or till the crust turns golden.

10. Cool down over a wire rack.


Serve warm to enjoy the crunchy crust 😋