Sunday 26 June 2022

Milk Orange Butter-Oil Sponge Cake

Substituting half of the butter quantity with the same quantity of rice bran for a lower cholesterol cake. Lower butter in the batter also lowers the risk of meringue bursting during combination of the yolk-butter batter to the meringue. 

Yield: 1 round cake
Pan size: 6x3" round pan
Oven type: oven with temperature surround feature
Baking temperature: Preheated oven to 160℃ switching on only the upper heating element, bake at lower rack at 160℃ for 30 minutes. Reduce temperature to 140℃ switching on both upper and lower heating coils, and bake for 30 minutes.
You may have to increase the baking temperature by 10℃ if you are using a normal oven.

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

20g rice bran oil/mild flavour vegetable oil
20g unsalted butter, softened

60g top/cake flour 

25g low-fat milk
10g honey
1/2 tsp vanilla extract
2g orange rind, chopped finely

3 egg yolks

3 egg whites
5g orange juice
20g fine sugar
20g raw sugar/fine sugar


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

2. Wash the orange with vegetable wash before using it. This is to get rid of any chemical residue on the fruit skin.
Peel the orange skin and slice away the pith.
Chop about 2g of orange rind into fine bits. Set it aside.

Extract 5g of orange juice and set it aside.

3. Combine Ingredient [C] in a small glass. Set it aside.

4. Loosen Ingredient [B] in a small bowl using a small whisk. Set it aside.

5. Warm Ingredient [A] at low temperature till reaching about 72~75℃.

Pour Ingredient [B] from Step 4 into the warm oil, mix briefly using a silicone spatula, and remove from the stove. Continue to fold until it becomes a smooth paste.
Picture for demonstration

Picture for demonstration

6. Mix in Ingredient [C] from Step 3.

7. Combine Ingredient [D] the egg yolks, one at a time, and mix into a smooth batter. Set it aside.

8. Beat egg whites under Ingredient [E] in a clean, dry and grease-free bowl, till frothy. Add in orange juice, and first batch of the fine and raw sugar mixture. Continue to beat the egg whites at high speed. Slowly add in the remaining sugar mixture in two batches.
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

Stop beating after the meringue has achieved almost stiff peak stage.

9. Transfer about 1/4 of the meringue to combine with the yolk batter from Step 7.

Pour back the yolk batter to mix with the remaining meringue into a smooth batter.

10. 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 filled with about 1cm deep of hot water.

11. Preheated oven to 160℃ switching on only the upper heating element, bake at lower rack at 160℃ for 30 minutes. Reduce temperature to 140℃ switching on both upper and lower heating coils, and bake for 30 minutes.
My Teka oven HLB840 has a temperature surround feature. You may have to increase the baking temperature by 10℃ if you are using a normal oven.

12. 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 to 25 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

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

Cut and enjoy πŸ˜‹πŸ˜‹

Saturday 25 June 2022

Honey Oats Crust Spelt Bread (Yudane)

I love this loaf from crust to crumb πŸ’— Honey oat soft crust was sweet - always my first bite of the bread. The slightly savory soft crumb paired well with a few small cold pats of butter sandwiched between two thick slices. The bread was purposedly baked in small size, so it could be cut into thick slices without being too filling to the stomach 🍞πŸ₯ͺπŸ˜‹

Yield: 2 small loaves
Pan size: 17.5x10x9 cm, 1L cake pan
Raw dough weight: 576g
Baking temperature: Preheat oven to 190℃ for about 10 minutes.  After closing the oven door, reduce the temperature to 180℃, and bake for about 15 minutes, reduce to 170℃ for 10 minutes, turn off the oven and let the breads bake for another 5 minutes, or till the tops are golden brown.

220g bread flour
25g spelt flour/superfine wholegrain flour
30g raw sugar
1g instant dry yeast

50g natural yeast/sourdough, 100% hydration*
30g yudane dough^
30g multigrain soy pulp/oat paste, optional %
110g lactose-free milk, cold 
20g beaten egg 
20g whipping cream
30g cold water, to be added depending on dough condition

4g low sodium salt

20g unsalted butter, softened

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

^ 30g yudane dough is prepared by combining 16g of bread flour with 16g 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.

% 30g multigrain soya pulp was the residue of organic soya beans, red kidney beans, split green peas, black beans, pumpkin seeds, almonds, walnuts, and mung beans, after extracting the milk.

% 30g oat paste can be prepared by adding 24g of hot water to 8g instant oats, and combine into a paste. Cool down before use.

10g honey, warm in rice cooker for a while for easy application
16g instant oats

1. Knead the dough following your preferred method. 
For my method, you can refer to my recipe Yudane Milk Bread. 

2. After kneading the dough to window pane, shape the dough into a ball, and keep in a plastic bag coated with a little cooking oil. Keep in a second plastic bag before keeping the dough in the fridge overnight.

3. In the next day, remove the outer plastic bag, invert the dough, and let the dough thaw at room temperature for about 70 to 80 minutes.

7. Remove the plastic bag and turn out the dough onto a floured work top. Deflate the dough, divide it into 2 portions, and shape them into 2 balls.
Let the dough rest for about 15 minutes.

8. Roll out the dough to a thickness of about 5 to 8mm.

Roll up the dough, into a Swiss roll shape.

The width of the dough should correspond to the length of the pan.

9. Lower the shaped dough into the pans coated with butter or homemade non-stick baking spread.
Cover the pans with a tea cloth, and let them prove for about 60 minutes. Or till the dough reaches about mid height of the pan.

11. Start to preheat oven to 190℃ for about 10 minutes.
While waiting, apply a thin coat of warm honey over the top of the dough.

Sprinkle some instant dry oats over the top.

2. After preheating the oven to 190℃, place the pans at middle rack. Turn down the temperature to 180℃ after closing the oven door, and bake for 15 minutes, reduce to 170℃ for10 minutes, turn off oven and continue to bake for 5 minutes. 

13. Remove the bread from the hot pan immediately after leaving the oven.

Slice the bread after cooling down. Enjoy πŸ˜‹