Friday 23 April 2021

Mango Yogurt Sweet Bun

Sweet buns wrapped with small bit size of dried cranberries and dried mango. Although added with mango yogurt, the mango flavour was not obvious. The bit size dried fruits offered some tangy taste when you bite into the soft buns πŸ˜‹ 

Yield: 9 buns in a 20cm square pan
Raw dough weight: 521g
Baking temperature: Preheat oven to 190℃ for 10 minutes, bake at middle rack, at 180℃ for 10 minutes, lower to 170℃ for 8 minutes, off oven and bake for about 5 minutes.

200g bread flour
20g superfine wholegrain flour                                                                                                                                                
35g raw sugar
2g instant dry yeast
pinch of vanillin powder, optional

40g natural yeast/sourdough, 100% hydration*
28g yudane dough^
100g mango yogurt, cold
30g low fat milk, cold
20g condensed milk
25g water, cold, to be added depending on dough condition

2g low sodium salt

30g unsalted butter, softened

15g dried mango, cut into bit size
15g dried cranberries, cut into bit size

Some milk as milk wash before baking
About 3 to 4g melted butter as butter wash after baking

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

^ 28g yudane dough is prepared by combining 15g of bread flour with 14g of very hot or boiling water into a sticky dough. Wrap the yudane dough in cling wrap, cool down before chilling in the fridge overnight. Use a silicone spatula to scrape out the sticky yudane dough from the cling wrap.

1. Knead the dough following your preference method. 
For my method, you can refer to my recipe Yudane Milk Bread. After kneading the dough to window pane stage, 

shape the dough into a ball, and keep in a big mixing bowl. Spray some water over, cover with a lid, and let it proof for about 80 minutes, or till double in size.

End of 80-minute proofing πŸ‘‡

2. Invert out the dough onto a floured work top, deflate the dough, and spread the dried mango and cranberry bits over the dough.

Press to sink the dried fruits into the dough.

Divide the dough into 9 portions.

3. Shape the dough into 9 balls and place in a 20 cm square pan lined with parchment paper.

Spray some water over, cover with a piece of cloth, and let the shaped dough proof for about 40 minutes, or till the shaped dough double in size.

End of 40-minute proofing πŸ‘‡

4. Start to preheat the oven to 190℃ for about 10 minutes. While waiting, brush a thin coat of milk over the dough surface.

5. Bake the shaped dough at lower rack of a preheated oven, lower the temperature to 180℃ after closing the oven door, and bake for 10 minutes. Further reduce the temperature to 170℃ for 8 minutes. Turn off the oven, and let the buns bake for 5 further minutes.

6. Remove the buns from the oven, lift out from the pan, 

and brush a coat of melted butter over the hot crust.

and let them cool over a cooling rack.

Enjoy πŸ˜‹

Strawberry Milk & Jam Sponge Cake

A simple strawberry flavour sponge cake baked using strawberry milk and jam. Using easily accessible strawberry ingredients, meaning I can quickly bake a strawberry flavour cake whenever I have a crave. To make the cake more appealing, two drops of red food dye were added. Otherwise, the cake would appear orange.
One drop of red food dye (front), or two drops of red food
dye (behind)

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 55~57g eggs

35g grapeseed oil/mild flavour vegetable oil+
60g top/cake flour

30g strawberry flavour low fat milk
10~20g strawberry jam*
1~2 drops red food dye, optional

3 egg yolks

3 egg whites
pinch of salt
25g caster sugar
20g raw sugar

+ I use grapeseed oil as it has a neutral flavour and very light in colour so the oil would not make the cake appears more orange in colour.

* An additional 10g of strawberry jam will make the cake denser, but more flavourful.

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

2. Mix strawberry milk, strawberry jam and red food dye in a small cup. If there are big chunks of strawberry pulp in the jam, use a pair of kitchen scissors to cut it into bit size. Set aside.

3. Loosen the top flour with a small whisk.

Heat grapeseed 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 top flour, into a smooth paste.

Mix in the strawberry milk mixture from Step 2 to the paste.

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 adding the cater and raw sugar mixture.
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 strawberry batter at Step 3, into a smooth batter.

Pour back the strawberry 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 iron grid 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 also bake at 160℃ throughout for 60 minutes with both upper and lower heatings, but the cake may crack.

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 moist and delicious strawberry cakeπŸ“πŸ˜‹

Greatly appreciate St Dalfour SG and Matrix Star Marketing for the free bottle of strawberry jam πŸ’—