Saturday, 19 September 2020

Egg & Milk Bread

This is a variation to my previous Egg Milk Bread done about 3 years ago. 
The dough of the previous recipe was kneaded using a bread maker, while this round I used an electric hand mixer fitted with a pair of dough hooks, and completed by doing 500 sets of "slapping and folding". I have also increased the ratio of the superfine wholegrain flour. The light yellow bread was still soft and velvety in texture 😍

Serving: 1 loaf
Raw dough weight: 596g
Pan size: 21x13x10cm, 1.5L
Baking temperature: Preheat oven to 190℃, bake at second lowest rack, at 180℃ for 15 minutes, 170℃ for 20 minutes, or till golden.

 

Ingredients 

245g bread flour 
30g superfine wholegrain flour/plain flour
40g raw sugar
2g instant dry yeast 

50g natural yeast, 100% hydration +
50g beaten egg
127g milk, cold
8g evaporated milk/milk
15~25g water, cold, to be added depending on dough condition

3g salt
30g unsalted butter, softened 

+ natural yeast can be replaced by 25g each of bread flour and water, plus 1g of instant dry yeast

Some beaten egg as egg wash before baking


Direction

1. Mix bread flour, superfine wholegrain flour, raw sugar, and instant dry yeast in a mixing bowl.

2.  Add natural yeast, beaten egg, milk and water to the dry ingredients. Mix into a ball, cover and let it rest for about 15 to 20 minutes.

3. Use a good hand mixer (450W and above preferred) fitted with dough hooks to knead the dough for about 2 to 3 minutes before adding the salt.


Knead in the softened butter till the dough becomes less sticky.



Wear a glove to perform about 300 ~ 500 sets of "slapping and folding" till reaching window pane. 
Picture for illustration

Picture for illustration

Click the video below to view the "slap and fold" process. The video link is only visible in Web version.


4. Shape the dough into a ball. Spray some water over, cover with a lid and let it proof for about 85 minutes.

End of first proofing

5. Turn out the dough onto a floured work top. Deflate the dough, divide into halves, shape into two balls, cover and let it rest for about 15 minutes.

6. Roll out the dough to about 1cm thick.
Picture for illustration

Fold in the two wings towards the middle.
Picture for illustration

Roll flat slightly, and roll up, pinch to seal the end.
Picture for illustration


Place the shaped dough into a loaf pan lightly coated with butter. Spray some water, cover with a tea cloth, and let it undergo second proofing for about 60 to 75 minutes, or till the dough rises to almost the rim of the pan.


7. Start to preheat the oven to 190℃ for about 10 minutes. While waiting, apply a thin coat of egg wash over the top of the dough.


8. Bake at lower rack of a preheated oven at 180℃ for 15 minutes, lower to 170℃ for 15 - 20 minutes.

9. Remove the bread from the pan soon after leaving the oven. 

Cool down over a wire rack.

Slice the bread after it has completely cooled down.


Enjoy the soft and velvety bread 😋







Wednesday, 26 August 2020

Longan Red Date Tea

I like to brew this sweet dried fruit tea when the weather is cool and wet. As this tea is more on the "warm" side for it involved mainly dried fruits, and dark brown sugar. It has a nice sweet flavour similar to our popular "Cheng Tng 清汤"  dessert. The reconstituted ingredients like the longan, chinese barley, and winter melon strips can be served with the tea 😋🍹

Servings: 4 persons

Ingredients

1200 ml water
4g fresh pandan leaf
25g candied winter melon strips
12g chinese barley
3g red date
16g honey date
11g dried longan

60g honey rock sugar/rock sugar
30g dark brown sugar
(amount of sugar can be adjusted to your taste)


Directions

1. Rinse Chinese barley, red date, honey date and dried longans.
Add all ingredients, except the honey rock sugar and dark brown sugar, to a heat resistant teapot. Bring to a boil.



2. When the water starts to boil for about 5 minutes, add honey rock sugar and dark brown sugar in. Lower the heat and simmer for about 15 minutes. Let the tea cool down to room temperature in the pot.



3. Enjoy the tea warm or cold with longans and winter melon strips 






Marble Butter Cupcake

 

I love butter cake which is moist but not overwhelm with melted butter. The recipe I have adopted has an almost comparable amount of eggs to butter.The eggs and evaporated milk helped to give the cake a soft, moist  and velvety texture. 

To bake my favourite butter cake in cupcake size was mainly for convenient serving and for my NS son to bring to camp.

Yield: 8  cupcakes
Paper cup size: 7⌀x3.5H cm

Ingredients

All ingredients in room temperature.
Using 55~59g eggs

80g unsalted butter, softened
60g raw fine sugar

2 eggs, about 119g in total

80g top/cake flour
2g baking powder
1/8 tsp fine salt

10g condensed milk
20g evaporated milk/milk
1/2 tsp vanilla extract

2g cocoa powder


Directions

1. Combine condensed milk, evaporated milk and vanilla extract in a small glass. Set aside.

2. Combine top flour, baking powder, and salt in a bowl. Set aside.

3. Beat eggs till frothy. Set aside.

4. Cream softened butter with raw fine sugar till the butter cream turns light and fluffy.

5. Gradually combine the beaten egg from Step 3 to the butter cream at Step 4.

If the butter cream separated from the beaten eggs, add about 1 tbsp of flour mixture to the batter and mix.


6. Sieve and fold in half of the flour mixture from Step 2.

8. Add in the milk mixture from Step 1.

Sieve and fold in the remaining flour mixture from Step 2, mix well into a smooth batter.

9. Pour the batter to the paper cake cups, about 52g per cup.
Mix the 2g of cocoa powder to the remaining butter batter in the mixing bowl.

Scoop about 2 tsp of the cocoa batter and add to the top of the butter batter.

Use the narrow end of a teaspoon to stir the batter briefly, about 2 to 3 rounds, to create the swirling pattern.


Place the cake cups over a baking tray.

10. Bake at middle rack of a preheated oven at 160℃ for 35 to 40 minutes, or till an inserted skewer draws out clean.

11. Transfer the cake to a cooling rack to cool down for about 10 minutes.


Cover the warm cake with a cling wrap, and let it cool to room temperature.  
This step is optional.

12. Enjoy 😋