Sunday, 19 September 2021

Honey Pancake Whipped Cream Sandwich


I prepared this pancake with whipped cream when my old oven was down. The fluffy honey pancake offered an alternative to baking a cake to enjoy with soft whipped cream topped with crunchy and nutty chopped almond πŸ˜‹


Serving: about 4 pancakes
 
Honey Pancake

Ingredients
1 egg, 55~60g
10g rice bran oil/mild flavour vegetable oil
40g soy milk, reduced sugar
18g icing sugar
10g natural yeast *
7g honey

60g top flour
1/4 tsp baking powder
1/8 tsp instant dry yeast, optional
pinch of vanillin powder, optional

Whipped Cream
80g whipping cream, 35% fat
20g double cream, 45% fat #
10g icing sugar

* natural yeast can be replaced by 5g top flour and 5g soy milk
#double cream can be replaced by whipping cream

Toppings
8g chopped almond


Directions

1. Mix top flour, baking powder, instant dry yeast, and vanillin powder in a small bowl. Set aside.

2. Beat egg till foamy, mix in oil,

soy milk,

icing sugar,

natural yeast,

and honey into a smooth batter.

3. Sieve and mix in the flour mixture from Step 1.

Give the batter a few quick stirrings to smoothen the batter.

4. Let the batter stand in room temperature for about 30 to 2 hours. A longer proofing time will give a more aromatic batter.

5. Heat up a small frying pan or a rectangular tamagoyaki pan with a thin coat of oil.
While waiting for the pan to heat up, give the batter a new stirring to remove the big air bubbles.



6. Pour the batter into the warm frying pan to form a rectangular pancake.

When the underside of the pancake has became golden, 

flip the pancake over to cook the other face. Try not to over-cook the pancake, so it would be softer and easier to fold without breaking.

Let the pancakes cool down before adding whipped cream.

7. While the pancakes are cooling down, prepare the whipped cream.
Store the tall mixing cup and balloon whisk in the freezer for about 15 minutes before use.
Pour the whipping cream, double cream and icing sugar into the cold, tall mixing cup.

Beat the whipping cream mixture using a hand blender fitted with a balloon whisk at Turbo speed till the cream started to thicken. Switch the speed to 1, and gradually beat the cream to firm peak.

Transfer the whipped cream to a 200ml-piping bag and store in the fridge till needed.

8. Roast chopped almond in a toaster oven at 150℃ for about 2 to 3 minutes. Take out the plate to stir the almond every 15 seconds to avoid over-browning the almond.



9. Place a pancake on a plate. Snip off the tip of the piping bag, squeeze out the cold whipped cream over half of the pancake. 

Fold up the other half of the pancake to sandwich the whipped cream in between. Sprinkle some roasted chopped almond over the exposed edge of the whipped cream. Lightly press down the chopped almond to prevent them from falling off.  
Wrap each  pancake sandwich in cling wrap and refrigerate for about 2 to 3 hours before serving πŸ˜‹






Thank you Bulla for the complimentary bottles of thickened cream and double cream πŸ’—πŸ’—





Saturday, 18 September 2021

Crispy Cheese Crust Bun (SSL)

Crispy cheese crust buns embedded with dried cranberries and a caramelized butter base. The crispiness of the crust will reduce after the buns have cooled down over a period of time 😟 However, the aroma of the cheese remain πŸ˜‹

If you prefer a faster and simpler recipe for cheese buns you may click the following links:
Yield: 10 buns
Raw dough weight: 590g
Baking temperature: Preheat oven to 200℃, middle rack, bake at 200℃ for 13 minutes, reduce the temperature to 180℃ for 5 minutes, turn off heating and bake for 2 to 3 minutes.

Sweet Stiff Levain (SSL)

Ingredients
30g cool boiled water
10g raw sugar
20g natural yeast, 100% hydration*
60g unbleached bread flour

* 20g natural yeast can be replaced by 10g bread flour + 10g water + 1/8 tsp instant dry yeast


Let the sweet stiff levain stands in room temperature for about 6~8 hours, or triple in volume, before adding to dough. 
sweet stiff levain (πŸ‘ˆclick to access the preparation method)


Soy Milk Dough

Ingredient
A
190g bread flour
30g superfine wholegrain flour/plain flour
40g raw sugar
1g instant dry yeast

B
120g sweet stiff levain Pull SSL into smaller portions after adding to the flour mixture to facilitate kneading.
20g multigrain soy pulp, optional
20g beaten egg
120g sweetened soy milk/milk, cold
20g whipping cream, cold
20g water, cold (to be added depending on dough condition)
 
C
4g low-sodium fine salt

D
10g unsalted butter, softened

Filling
30g dried cranberries

Toppings
10g salted butter, softened
140g grated cheddar cheese

Glazing
golden syrup, optional (to be applied to hot buns)


Directions

Knead the dough following your preferred method till reaching window pane.

1. Mix Ingredient A in a mixing bowl, followed by Ingredient B. Stir in one direction till combine into a ball. Cover with a lid, and rest for 15 minutes.

Knead the dough using an electric hand mixer fitted with a pair of dough hooks, till the dough becomes smoother. Knead in Ingredient C


Followed by Ingredient D.

Finish kneading the dough by giving about  200 sets of  "folding and slapping", or till reaching window pane.

2. Shape the dough into a ball,

keep the dough in a plastic bag coated with a thin layer of oil, tie a loose knot at the end. Keep in another outer plastic bag, place in a big mixing bowl, cover with a lid, and refrigerate for about 14 to 16 hours, or overnight.

3. In the next day, remove the outer plastic bag, invert the dough, and let the dough thaw for about 90 to 120 minutes.

4. Invert out the dough onto a floured worktop, deflate the dough, and divide into 10 portions.

5. Shape the dough into 10 dough balls, cover with a cloth or plastic sheet, and let them rest for about 15 minutes.


5. Roll flat a dough and add about 3g of dried cranberries to the dough.

Roll up the dough from the longer side, and pinch to seal the end.

Shape into a cigar shape.

6. Arrange the shape dough over a non-stick baking tray.

Spray some mist over the shaped dough, and place in the cool oven to undergo second proofing for about 30 minutes.

7. Start to preheat oven to 200℃, when you begin to decorate the shaped dough.
Make a shallow slit along the longer center line of the shaped buns using a razor.

Keep the 10g of softened salted butter in a plastic bag. Cut a small opening at one of the corners, and squeeze out the softened butter along the slit made to the shaped buns.


Brush a thin coat of egg wash on the dough surface avoiding the slit.

Pile grated cheddar cheese over the shaped buns.

8. Bake at middle rack, at 200℃ for 13 minutes, reduce the temperature to 180℃ for 5 minutes, turn off the heating and continue to bake for 2 to 3 minutes, or till the cheese crust has turned golden.


9. While the buns are still hot, brush a thin coat of golden syrup over the cheese crust. This step is optional.




Enjoy πŸ˜‹