Saturday, 7 December 2019

Milk Roux Butter Cake

Milk roux, which is a milk paste, is prepared by stirring milk and flour over low heat till thickened. Milk roux was usually added to bread baking. This was the first time milk roux was introduced in cake baking to bring up the milk content in the butter cake recipe.
I personally felt that this butter cake recipe, with the addition of milk roux, has a richer milk taste than my other butter cake recipes. Although the cake was moist, it did not have a damp base soaked with melted butter.
The superfine and velvety crumb was one of the drawing points of the butter cake to me 😍

Yield: one loaf of cake
Pan size: 21.5x11.5x5.5 cm
Baking temperature: 160°C at middle rack for 40 minutes.

Milk Roux

50g milk
10g top flour

1. Mix the two ingredients and let them thaw to almost room temperature for about 10 to 15 minutes.

2. Stir the mixture over low heat till it thickens into a glossy paste.

3. After the milk roux has cooled to almost room temperature, transfer to a small dish. Cover with a tall glass to prevent the top from drying and forming a skin. Set aside.

Butter Cake Batter

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

140g unsalted butter, softened
About 1/8 tsp fine salt
100g caster sugar

1 egg yolk
Beaten egg from mixing one egg + 1 egg white

10g condensed milk
1/2 tsp vanilla extract

53g milk roux from above

132g top/cake flour
2g baking powder


Directions

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

2. Mix top flour and baking powder in a bowl. Set aside.


3. Combine condensed milk and vanilla extract in a small dish. Set aside.


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

 Add in one egg yolk and blend well.

Gradually add the beaten egg into the batter. Blend well before adding the next portion.

5. Blend in the condensed milk mixture from Step 3.

6. Blend in the milk roux.

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

Give a thorough mixing using a spatula.

8. Pour the batter into the prepared cake pan.

9. Bake at the middle rack of a preheated oven, at 160℃ for about 40 minutes, 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. This step is optional.

Cut and enjoy 😋




Tuesday, 3 December 2019

Cheese In Cheese Out Bun


Nine golden cheese buns topped with crispy caramelised cheese crust and stuffed with melted cheese centre, baked in a square pan. I love brown cheese crisps and these buns really baked to golden to bring out the aroma of the browned cheese 😋


Yield: 9 buns in a 20 cm square pan
Raw dough weight: 452g
Baking temperature: Preheat oven to 200℃, bake at 200℃ for 10 minutes, 180℃ for 8~10 minutes.


Water Roux
5g bread 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.


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 60 to 150 minutes. You can shorten the duration to about 60 minutes. As I was busy with other chores, so let the sponge stood longer 😅



Bread Dough

Ingredients
180g bread flour
30g Prima plain flour plus/plain flour
30g raw cane sugar
2g low-sodium fine salt

25g water roux from above
52g sponge from above
10g beaten egg
10g condensed milk
80g cold milk
20 cold water
3g salt, to be added later

20g unsalted butter, add after gluten formed

Filling
9 pcs Anchor Candy Cheese

Toppings
Some beaten egg as egg wash
50~60g shredded cheddar cheese
About 2 tsp sugar grains/coarse sugar

Directions

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

2.  Add all the wet ingredients, except 20g of unsalted butter, into the mixing bowl.
When all the ingredients come together into a lump, cover with a lid and stand in room temperature for 15 minutes. This allows autolysis to take place.

Knead the dough at Speed 2 for about 3 to 5 minutes before adding salt slowly.


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.


Give the dough about 20 sets of "Slap and Fold" till it forms into a smooth dough.


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 60 minutes, or till double in size.


End of 60-minute proofing

5. Invert the dough onto a floured worktop. Deflate and divide the dough into 9 portions, shape into balls , cover and let them rest for 15 minutes.


6. Flatten the dough slightly, and wrap up a candy cheese as filling.

Pinch to seal at the end and shape into a ball.


Place the shaped dough in a 20 cm square pan lined with parchment paper. Spray some water and let it proof for about 45 minutes.

End of second proofing


7. Preheat the oven to 200℃. While waiting, apply a coat of egg wash over the shaped dough.

Sprinkle grated cheddar cheese and sugar grains over the top the dough.

Bake at middle rack of a preheated oven at 200℃ for 10 minutes, lower temperature to 180℃ and bake for 8 to 10 minutes, or till the top has become golden.

8. Transfer the bread out of oven, and let the bread cool down slightly before consuming.



Serve warm 😋