Sunday, 20 June 2021

Mixed Berries Yogurt Sour Cream Bread

I hardly can see any local bakeries selling berry flavour sweet bread. Therefore, to enjoy the berries-nice bread, I only have to bake it in my kitchen. With the convenience of mixed berries yogurt, baking it is simple.

I tried adding blue pea flowers to the dough to enhance the purple tone of the bread. Purple corn powder alone is not "strong" enough to keep the purple hue in the bread. To minimise unnecessary ingredient wastage, I added the entire soaked blue pea flowers to the dough, since the flowers are edible.  Just soak the dried flowers overnight in the fridge, and cut them into small bits before adding to the dough 🌷🌷

Yield: one loaf
Raw dough weight: 648g
Baking pan size: 32x21x3 cm, Ikea long baking pan
Baking temperature:  Preheat oven to 190℃, lower rack, bake at 180℃ for 15 minutes, reduce to 170℃ for 18 minutes, turn off oven and continue to bake for 3 minutes.

245g bread flour
20g superfine wholegrain flour/plain flour
40g raw sugar
8g organic purple corn powder
2g instant dry yeast

50g natural yeast/sourdough, 100% hydration*
29g yudane dough^
20g multigrain soy pulp, optional
1g dried blue pea flower + 10g hot water, soaked overnight in fridge
10g condensed milk
30g sour cream
100g mixed berries yogurt, cold
20g fresh milk, cold 
15g beaten egg
30g cold water, to be added depending on dough condition

3g low sodium salt

20g unsalted butter, softened

some bread flour for sprinkling before baking

* 40 (50)g natural yeast can be replaced by 20 (25)g each of bread flour and water + 1/8 tsp instant dry yeast. Let the mixture stands for about 1 hour or more till double in volume, before use. You can also keep the mixture in the fridge overnight and thaw it for 1 hour before use.

^ 29g yudane dough is prepared by combining 15g of bread flour with 15g of very hot or boiling water into a sticky dough. Wrap the yudane dough in cling wrap, and cool down before use. Use a silicone spatula to scrape out the sticky yudane dough from the cling wrap.

1. Knead the dough following your preferred method. 
For my method, you can refer to my recipe Yudane Milk Bread. After kneading the dough to window pane stage, 
Mix all the dry ingredients together in a mixing bowl.

Cut the soaked blue pea flowers before adding to mixture

Pour in the wet ingredients. Mix into a ball. Rest for 15 minutes

Knead dough using a hand mixer till smoother, mix in salt

Knead in the softened butter.

Knead till the dough become smoother and glossy

Perform "slap & fold" till reaching window pane.

2. Shape the dough into a ball, spray some water over, cover with a lid, and let it proof for about 60 minutes, or till the dough doubles in size.

End o 60-minute proofing πŸ‘‡

3. Invert the dough onto floured work top. Deflate the dough and divide into 4 portions.

Shape into 4 balls and let them rest for 15 minutes covered.

4. Shape the dough into 4 swiss rolls shape. Please refer to my recipe Pumpkin Milk Bread for the shaping steps 😊

Place the shaped dough into the baking pan lined with parchment paper. 
Spray some water over, and let the shaped dough proof in a closed cold oven for about 55 minutes, or till double in size.

55-minute proofing laterπŸ‘‡

5. Start to preheat oven to 190℃ for 10 minutes. 
While waiting, dust some bread flour over the dough. You may want to cut some stencils using parchment paper to create some flour patterns over the crust.

After closing the oven door, reduce and bake at 180℃ for 15 minutes, reduce to 170℃ for 18 minutes, turn off oven and continue to bake for 3 minutes.

6. Remove the bread from the oven, lift the hot bread out of the baking pan

and let it cools over a wire rack.

7. Cut the bread after it has completely cooled down. Enjoy the berries-nice soft bread πŸ˜‹πŸ˜‹

Avocado Coconut Sponge Cake

A very moist and velvety pandan coconut sponge cake added with fresh avocado paste. The cake was so light like eating Japanese cheesecake. The cake texture was different from the usual sponge cake. It has an almost melt-in-the-mouth creamy texture πŸ˜‹ 

Avocado is well known for its creamy texture, and a fruit that loaded with lots of good nutrients for our body. It will be an advantage if this nutritious fruit can be added to my cake. As the fruit has a mild flavour, so I "partner" it with pandan coconut sponge cake. In other words, the avocado "borrows" the flavour from the fragrant pandan leaves and coconut oil. The role of avocado in the cake was to give the cake its creaminess πŸ₯‘

Cakes are usually classified as unhealthy foods. However, with the use of healthier ingredients like avocado, coconut oil and raw sugar in the ingredient list, hopefully we can get some health benefits from binging nice cake πŸ˜ƒπŸ’—

Yield: 1 round cake
Pan size: 6x3" round pan
Baking temperature: Preheated oven to 170℃ switching on only the upper heating element, bake at lower rack at 170℃ for 40 minutes. Reduce temperature to 150℃ switching on both upper and lower heating coils, and bake for 20 minutes.

All ingredients in room temperature
Using 55~58g Omega 3&6 eggs

35g organic coconut oil/mild flavour vegetable oil

60g top/cake flour #
5g milk powder
1g baking powder

27g mashed avocado
10g low fat milk
10g pandan paste +
10g condensed milk/golden syrup

3 egg yolks

3 egg whites
pinch of salt
30g fine sugar
15g raw sugar/fine sugar

# if most of the eggs weigh close to 58g, add 5g of top flour to the flour mixture.
+ blend 20g fresh pandan leaves with 50g water into fine paste, and collect 10g from it.

1. Line a 6x3" round cake pan with parchment paper at the base. Set aside.

2. Mix low fat milk, pandan paste and condensed milk in a small cup. Set aside.
Mash ripen avocado into paste. Set aside

3. Loosen the top flour, milk powder and baking powder, with a small whisk.

Heat 35g of coconut oil in a heat resistant bowl till you see convection waves appear at the base of the oil. 

Remove the bowl of warm oil from the heat source, and fold in the loosened flours from above, into a smooth paste.

Mix in the mashed avocado from Step 2 before adding the pandan-milk mixture to the above cooked dough.

Mix in the yolks, one at a time, to the paste into a smooth batter.

4. In a dry and oil-free big mixing bowl, beat egg whites till foamy before adding salt, and gradually add in the sugar mixture. Mix the fine sugar and raw sugar with a small whisk before use.

Beat the mixture at high speed and gradually slow down, till the meringue reaches firm peak stage. To test, invert the mixing bowl, the finished meringue should stick to the bowl well.

5. Take about 1/4 of the meringue to mix with the pandan-avocado batter from Step 3, into a smooth batter.

Pour back the pandan-avocado batter to mix with the remaining meringue, into a smooth batter.

6. Pour the batter to the prepared cake pan from Step 1. Bang the cake pan to get rid of any trapped air bubbles in the batter.

7. Place the cake pan in a 20 cm square pan lined with a grid iron at the base, and added with a 1-cm deep of hot water.

Preheated oven to 170℃ switching on only the upper heating element, bake at lower rack at 170℃ for 40 minutes. Reduce temperature to 150℃ switching on both upper and lower heating coils, and bake for 20 minutes.
You can bake the cake at 160℃ with both the upper and lower heating coils for 60 minutes, or till cooked through. But there's a possibility the cake may crack during baking πŸ˜‰

8. Remove the cake pan from the water bath, and drop the cake with the pan onto a kitchen towel thrice. This is to prevent the cake from excessive shrinking during cooling down.

Let the cake cool down for about 25 minutes, or till the cake shrink away from the wall.

Loosen the cake slightly, and invert out onto a cooling rack.

You can dry the exterior of the cake using the remnant heat of the oven for about 15 minutes. This step is optional.

9. Let the cake cool down before slicing. Enjoy the velvety avocado coconut cakeπŸ₯‘πŸ˜‹

Thank you Little Farms for the 3 numbers of good avocado fruits πŸ’šπŸ’šπŸ’šπŸ˜ƒ