Herman - Sweet Milk Bread Roll

Another batch of milk bread with Herman Starter as the main leavening agent. I sprinkled half of the buns with fine sugar for a sweet taste. And kept the other half without sugar topping 😋

Yield: 9 buns

Raw dough weight: 540g

Bread maker: Mayer MMBM12

Ingredients

55g water
50g milk
15g beaten egg
25g fine sugar
3g fine salt

225g Prima bread flour
25g Prima top flour
10g milk powder

100g active Herman Starter (7th day of cultivation)
1g instant dry yeast

To be added at the 10th minute into kneading

30g unsalted butter, cold

To be apply before baking

Some beaten egg for glazing

Some fine sugar for sprinkling, optional

Directions

1. I used Herman Starter on its 7th days of cultivation. Stir the Herman Starter and wait for it to double in volume before use.

2. Pour all the dough ingredients, except the unsalted butter, into a bread maker. Select "C-11 Ferment Dough" function, and start the program. When the countdown timer reads"1:20", add in the cold unsalted butter.

When the countdown timer reads"0:45" and after the kneading blade has completed the rotation, manually stop the program.

Transfer the dough to a slightly oiled plastic bag, squeeze out most of the air, and tie a loose knot at the end. Stand the dough in room temperature for about 1 hours.

Keep the dough in double plastic bags,, and in a closed container, before transferring to a fridge to.chill overnight for about 12 to 15 hours.

3. Invert the dough and let it thaw in room temperature for about 1 hour.

4. Deflate the dough over a floured work top, and divide it into 9 portions. Shape into balls, cover with a lid, and them rest for about 15 minutes.

5. Roll out the dough into.a rectangular flat dough.

Roll up half of the dough, and use a dough cutter to cut a few long slits over the other half of the dough.

Continue to roll up the dough.

6. Arrange the roll-up doughs over a non-stick baking tray with good spacing in between. Spray some water and,

let the dough proof in a closed oven for about 1 hour, or till the dough double in size.

7. Remove the dough from the oven, and apply beaten egg over the doughs.

Sprinkle some fine sugar over the doughs. This step is optional.

8. Bake in a cold oven starting from 120°C for 10 minutes. No pre-heating is required.

Progressively increase the oven temperature to 140°C for 10 minutes.

Then to 160°C for about 10 minutes.

Finally, bake at 170°C for about 5 minutes, or till the crust turn golden.

9. Allow the buns to cool.down slightly before consumption.

Enjoy with a cup of coffee 😋🍞

served with cream cheese frosting and cocoa powder

Herman - Steamed Honeycomb Rice Cake 白糖糕

Added a small quantity of Herman Starter to my sweet rice batter and allowed the mixture to proof overnight. The Herman Starter not only helped to leavened the mixture, but also gave the cake a very nice and sweet aroma 🌸😋

The honeycomb structure of the cake was not very ideal 😌 I think probably this was due to the short steamer stand I used. I'll try to improve on this for my future cakes 😀

Yield: one 15cm round cake

Ingredients

70g rice flour
60g water

100g water
45g fine sugar
1 blade pandan leaf

30g active Herman Starter (8th day)

< 1/8 tsp baking soda
1/2 tsp water

Directions

1. Mix rice flour with 60g water into a smooth paste in a heat resistant bowl. Set aside.

Bring 100g of water, fine sugar and 1 blade of pandan leaf to a rolling boil.

2. Pour the boiling syrup immediately into the rice paste. Stir quickly.

If the mixture does not thicken, return it to the stove to heat up briefly. Stir constantly to prevent the mixture from forming lump.

This step is important in allowing the batter to trap air bubbles within during proofing, so the cake will have a honeycomb structure after steaming.

Let the mixture cool down to room temperature, or below 30°C.

3. Transfer the rice mixture to a glass container, and mix with 30g of active Herman Starter.

Seal with a sheet of cling wrap, and allow it to proof in room temperature for about 12 to 18 hours. 

13 hours later.

About 18 hours later.

As the batter was a little sour, so I added less than 1/8 tsp of baking soda mixed with 1/2 tsp of water to the batter.

4. Pour the batter into a 15 cm round pan coated with a thin layer of mild flavour vegetable oil.

5. Start to boil some water in a pot, and place a steamer stand in it.

Steam the batter at medium high heat for about 15 minutes.

End of steaming.

6. Let the steamed rice cake sits in the mould for about 30 minutes, or till the cake has cooled down. The cake is stickier when hot.

Transfer the cake to a cooling g rack to cool down further.

7. Cut and enjoy 

Yuzu Fruit Butter Cake 柚子茶杂果牛油蛋糕

I joined the fun of Christmas baking with a yuzu and honey citron tea flavoured butter fruit cake. 🌲🍰

I scored the crust of the cake with a Christmas tree and dusted with icing sugar for a little festive mood 🎄☃

Pan size: 26x10x7 cm loaf pan, narrow base

Ingredients

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

50g dried mixed fruits
25g yuzu juice

2~3g lemon juice *
20g honey citron tea

110g salted butter, softened
80g fine sugar
20g dark brown sugar

110g top/cake flour
15g milk powder
1/2 tsp baking powder

3 eggs

* Add lemon juice to the yuzu juice collected after soaking the mixed fruit, to make up a total of 20g of mixture.

Directions

1. Soak dried mixed fruits with yuzu juice overnight in the fridge.

On the next day, drain and collect the extra yuzu juice. Set aside the soaked mixed fruits.

Top up the collected yuzu juice with lemon juice till it reaches 20g. Set aside.

2. Beat eggs till frothy. Set aside.

3. Cream softened butter with fine sugar and dark brown sugar till light and fluffy. I whipped the cream using a hand whisk for about 10 minutes.

4. Gradually blend in the beaten eggs from (2).

5. Mix top flour, milk powder and baking powder before sieving into the batter. Mix well.

6. Blend in the yuzu-lemon juice from (1) and honey citron tea.

Give a thorough mix using a spatula.

7. Pour about 1/3 of the batter into a loaf pan coated with butter and sprinkled with a thin layer of flour.

Mix the remaining batter with soaked mixed fruits from (1).

Pour the balance batter into the loaf pan.

Bang the loaf pan to level the batter.

8. Bake in a pre-heated oven at 140°C for about 40 minutes. Bake at middle rack.

This step is optional.

Take out the cake, and score using a pointed sharp knife.

Return the cake to the oven. Increase the temperature to 170°C and bake for 5 minutes if you didn't take out the cake to do the scoring, or 8 minutes if you did the scoring, or bake till the cake gains a nice golden coating.

9. Allow the cake to cool in the loaf pan for about 30 minutes before inverting out to cool on a rack.

After the cake has cooled down, dust it with a thin coat of icing sugar for added festive mood.

Cut and enjoy 🎄🎊🎈