Saturday, 26 June 2021

Mango Passion Butter Sponge Cake


A velvety soft butter sponge cake baked with St Dalfour's Mango & Passion Fruit fruit spread or jam. Mango and passion fruit are sweet fragrant fruits that are subtle in scent and taste. The jam lent a soft sour taste to the light butter cake. The fruit taste was only noticeable if you bite a small chunk of mango, or crunchy passion fruit seeds. The nice butter aroma was still the main character of the cake πŸ˜‹
The delicious jam was filled with mango chunks and 
crunchy passion fruit seeds

Crunchy passion fruit seeds embedded in the velvety crumb.


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.

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

40g unsalted butter

60g top/cake flour 
5g milk powder
1g baking powder
pinch of vanillin powder, optional

30g Mango & Passion Fruit jam
20g low fat milk

3 egg yolks

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




Directions
1. Line an 6" round cake pan with parchment paper at the base. Need not grease the wall of the pan. Place a grid iron at the base of a 20cm square pan. Set aside.
I bought the grid iron from Daiso.

2. Combine mango & passion fruit jam with low fat milk in a small glass. Set aside to thaw to room temperature.

3. Mix top flour, milk powder, baking powder, and vanillin powder in a small bowl. Stir to loosen and mix. Set aside.

4. Melt butter at low temperature till reaching about 65℃ or small bubbles start to form at the bottom of the melted butter. 
Pour the top/cake flour mixture from Step 3 into the warm butter, mix briefly using a silicone spatula, and remove from the stove. Continue to fold till it becomes a smooth paste.

4. After the flour has fully combined with the butter, mix in the mango-passion mixture from Step 2.

5. Combine in the egg yolks, one at a time.

mix into a smooth mango-passion batter. Set aside.

6. Beat egg whites in a clean, dry and grease-free bowl, till frothy. Add in a pinch of salt, and first batch of the fine and raw sugar mixture. Continue to beat the egg whites. Slowly add in the remaining sugar mixture in two batches.
Stop beating after the meringue has achieved almost stiff peak stage.
Fresh eggs will give a smooth and glossy meringue, while  the egg whites of the "old" eggs will be more watery, so it's difficult to achieve nice smooth meringue



7. Transfer about 1/4 of the meringue to combine with the mango-passion batter from Step 5.

Pour back the mango-passion batter to mix with the remaining meringue into a smooth batter.


8. Pour the batter into the prepared cake pan.

Bang the cake pan against the work top to level the batter and to get rid of trapped air bubbles.

Place the cake pan into the 20cm square pan, and fill the square pan with about 1cm deep of hot water.

9. Bake at lower rack of a preheated oven at 170℃, turning on only the upper heating element, for about 40 minutes.
After the 40 minutes heating, reduce the temperature to 150℃, turning on both the upper and lower heating elements, for about 20 minutes.

10. Remove the cake from the oven.

Drop the cake with the pan from a height of about 10 cm to a kitchen towel thrice.

Let the cake cool down for about 20 minutes in the pan.
When the cake starts to pull away from the wall of the pan, jiggle to loosen the cake, and turn it out to a cooling rack

I prefer to tear the bottom parchment paper out and put it back again.
 As it facilitates the taking of the cake later.


You may want to dry the cake in a warm oven for about 15 minutes.

Cut and enjoy πŸ˜‹πŸ˜‹









Great appreciation to Matrix Star Marketing for the complimentary bottle of St Dalfour's Mango & Passion Fruit Fruit Spread, and Da-Vida's crackers πŸ’—πŸ’—πŸ˜ƒ



Thursday, 24 June 2021

Vanilla Yogurt Purple Swirl Bread


A vanilla yogurt bread decorated with purple swirl within. The purple swirl shared the same vanilla flavour as the original part, except it was coloured using purple corn powder and dried blue pea flowers.

A mildly sweetened bread with a soft and moist crumb πŸ˜‹




Yield: one loaf
Raw dough weight: 647 g
Baking pan size: 21 x 13 x 10 cm Jamie Oliver 1.5L bread pan
Baking temperature:  Preheat oven to 190℃, lower rack, bake at 180℃ for 18 minutes, reduce to 170℃ for 15 minutes, turn off oven and continue to bake for 3 minutes.


Ingredients
245g bread flour
20g superfine wholegrain flour/plain flour
40g raw sugar
2g instant dry yeast
1/8 tsp vanillin powder, optional

50g natural yeast/sourdough, 100% hydration*
39g yudane dough^
20g multigrain soy pulp, optional
100g vanilla yogurt, cold
50g fresh milk, cold 
15g beaten egg
25g cold water, to be added depending on dough condition

3g low sodium salt

30g unsalted butter, softened

Ingredient for purple dough
5g organic purple corn powder
5g bread flour
1g dried blue pea flower + 10g hot water, soaked overnight in fridge

some bread flour for sprinkling before baking

I kept the yudane dough and soaked blue pea flowers in fridge overnight.

* 50g natural yeast can be replaced by 25g 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.

^ 39g yudane dough is prepared by combining 20g of bread flour with 20g 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.


Directions

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, 









2. From the 637g of original dough, I divide the dough into 350g and 287g. Shape the 350g dough into a ball, and place in a bowl coated with oil. Cover with a lid, and keep the dough in the fridge to delay the proofing.

While for the remaining 287g dough, combine with the purple dough ingredients. For the soaked blue pea flowers, use a pair of scissors to cut them into finer bits.

Knead the dough with the purple ingredients till smooth,

and pull out an window pane membrane.

3. Shape the purple dough into a ball and place in another bowl coated with oil. Remove the original dough from the fridge, and let the two dough continue to proof for about 60 minutes, or till double in size.

End of 60-minute proofing πŸ‘‡

4. Roll out both dough into two long flat dough.

Stack the purple dough over the original dough.

Fold in the two short ends to overlap each other.

Wrap the dough using cling wrap, and place in the fridge for about 15 minutes.

5. Take out the dough from the fridge, and remove the cling wrap. Roll out the dough.

Cut one end of the dough sheet into 7 strands using a dough cutter. The cut length was about 1/3 of the full length. Twist the even number strands and leave the rest intact.

Slight roll flat the cut ends.

Roll up the dough starting from the uncut end towards the cut end.

Shape into a swiss roll.

6. Lower the shaped dough into the bread pan coated with butter.

Cover the shaped dough with the recycled cling wrap. Let the dough proof the about 45 minutes, or till almost reaching the brim of the pan.

End of 45-minute proofing πŸ‘‡

7.  Start to preheat the oven to 190℃ for about 10 minutes. Sprinkle some bread flour over the dough. 

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

8. Remove the bread from the oven, and un-mould immediately.

Let the hot bread cool down over a wire rack.

9. Cut the bread after it has completely cooled down. Enjoy πŸ˜‹