Wednesday 26 July 2017

Sweet Corn Butter Cake 玉米牛油蛋糕

Sweet corns is one of the common ingredients found in my kitchen.  However, I couldn't find many cake recipes that used this ingredients, especially the butter cake.  Hence, I modified one of my butter cake recipes to include steamed sweet corns in it.  I kept my fingers crossed that the cake would not fail too badly, at least palatable.

Fortunately, the cake rose to a nice height. Yeah, now I have a new sweet corn recipe to be added to my collection 🌽😁


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

20g steamed sweet corn kernels
20g water

15g golden syrup/honey
1 tsp lemon juice
1/4 tsp vanilla extract

110g unsalted butter, softened
110g fine sugar
pinch of salt

120g top/cake flour
15g milk powder
3/4 tsp baking powder, 3g

3 eggs
pinch of salt


1 tsp steamed sweet corns
some top flour for coating


1. Coat the 26x10x7.5 cm loaf pan with butter and sprinkle a thin layer of flour over it. Set aside.

This step 2 is optional
2. To add different texture to the cake, I included a teaspoon of steamed sweet corn to the batter later. Cut the steamed corn kernels into smaller size, and toss with some top flour. Set aside.

3. Add a pinch of salt to the eggs, and beat till slightly frothy. Set aside.

4. Blend steamed sweet corn kernels with water in a food processor till smooth.

5. Collect 30g of the blended corn to mix with golden syrup, lemon juice and vanilla extract in a cup. Set aside.

6.  Cream softened butter with fine sugar till pale and fluffy.

7. Gradually add in the beaten egg and blend well. Add the beaten egg only after the previous batch has been well incorporated.

8. Mix top flour with milk poweder and baking powder in a bowl. Sieve in the flour mixture, in a few small batches, into the batter and mix well.

9. Blend in the corn mixture from Step (5).

Use a spatula to mix well.

10. Pour about 1/3 of the batter into the prepared loaf pan.

Add the corn bits from Step (2) to the remaining 2/3 of the batter, and mix well.

Pour the batter to the loaf pan.

Bang the pan lightly to level up the batter.

11. Bake in a preheated oven, at middle rack, at 160°C for 40 to 42 minutes, or till an inserted cake tester came out clean.

12. Let the cake cool down in the pan for about 20 minutes before transferring it out to a cooling rack.

13. Cut and enjoy 😋

Sourdough Soy Milk Bread 豆奶酸种吐司

A bread which has a distinct nice aroma and slight tangy taste crumb of a sourdough leavened bread. The crust was slightly chewy, so I can save the time having to toast it before consumption 🙂
But ... it tasted and smelled even nicer after toasting 😋

Updated on 5 Jan 2018
I substituted the soya milk by the Korean Black Bean Milk. As the black bean milk is thicker than the soya milk, the milk quantity need to be increased from 15g to about 20g.

Raw dough weight: 538g
Bread weight:
Pan size: 26 x 10 x 7.5 cm
Baking temperature: 180°C for 15 minutes, reduce to 170°C for 15 minutes, turn off oven and rest for 5 minutes


Sourdough Starter
20 g natural yeast (100% hydration)
55g bread flour
55g water

Bread Dough
15g milk

125g multigrain soya milk
5g fine salt

20g raw sugar

225g bread flour
25g superfine wholegrain flour
120g starter
1/8 tsp instant dry yeast, optional

To be added at the 10th minute after the bread maker started
10g unsalted butter

Some bread flour for sprinkling before baking

sourdough starter and multigrain soy milk


Room temperature: 29°C ~ 30°C

1. Prepare the starter by combining 20g of fed active natural yeast, 55g of bread flour and 55g of water together. Cover and let the starter dough stands in room temperature for about 14 hours, or overnight.

2. Collect 120g of the sourdough starter to combine with the dough ingredients, except the 10g of butter, in a bread maker.

Select "C-11 Ferment Dough" and start the program.

When the countdown timer reads 1:20, add in the cold butter.

After the program ends, let he dough sits in the pan for another 30 minutes.

30 minutes later

3. Invert out the dough onto a floured work top. Deflate the dough and divide it into three portions.

Shape into three balls, cover with a lid, and let them rest for about 20 minutes.

4. After the rest, take one dough and flatten it using your palm.

Fold in two opposte sides towards the centre.

Roll up the dough from the other unfolded end.

Pinch to seal the end of the dough to prevent it from opening out during proofing.

Place the doughs with the seam sides facing down in a lightly greased baking pan (26x10x7.5cm).

5. Spray some water, cover with a towel, and let the dough proof in room temperature for about 120 minutes. 

120 minutes later.
6. When the dough reaches about 1 cm above the rim of the pan, start to preheat the oven to 180°C for about 10 minutes.

 7. Sprinkle a thin layer of bread flour over the top. I used the remaining dusting bread flour for this.

8. Bake in a preheated oven at 180°C for about 15 minutes, reduce the oven temperature to 170°C and bake for 15 minutes. Turn off the oven and let the bread sits in the oven for another 5 minutes.

9. Remove the bread from the pan immediately after leaving the oven. Let the bread cools on a cooling rack.

10. Cut the bread after it has completely cool down.

Serve with butter and jam :)

Sourdough Black Bean Milk Bread (5.1.2018)