Yogurt Cocoa Butter Cake (flame pattern)

A delicious and moist butter cake with flame pattern created by drawing crisscross zizag lines cutting through the cocoa and the vanilla batters. The flame pattern was an inspiration drawing from the hurricane pattern adorned the beautiful Swiss rolls baked by my Malaysian FB friends. Although I could not imitate their hurricane pattern, I was contented with the flame pattern 😉

Yield: one loaf of cake
Pan size: 21.5x11.5x5.5 cm
Baking temperature: 160°C at second upper rack for 30 minutes, shift to middle rack at 170℃ for 10 minutes.

Ingredients

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

Vanilla Yogurt Batter
110g unsalted butter, softened
Pinch of salt
90g caster sugar

3 eggs

100g top/cake flour
10g semolina flour/top/cake flour
6g milk powder, optional
2g baking powder

25g vanilla yogurt

10g condensed milk
1/2 tsp vanilla extract


Cocoa Batter
5g cocoa powder
10g hot water

I personally prefer this brand of vanilla yogurt which does not have strong acid taste,
 and have real vanilla beans in the yogurt.

semolina flour

Directions

1. Grease the cake pan with butter. Set aside.

2. Mix top flour, semolina flour, milk powder and baking powder in a bowl. Set aside.

3. Combine vanilla yogurt, condensed milk and vanilla extract in a small glass. Set aside.

In a separate bowl, combine cocoa powder with hot water into a smooth paste. Set aside.

4. Cream softened butter, pinch of salt, and caster sugar till light and fluffy.

5. Add in eggs, one at a time, to the butter cream, using the electric hand blender.

6. Fold in the sieved flour mixture from Step 2.

7. Mix in the vanilla yogurt mixture from Step 3. Mix the batter till smooth.

8. Transfer about 1/3 of the vanilla batter to combine with the cocoa paste.

Pour the cocoa batter into the prepared cake pan and level it.

9. Add the vanilla batter, in small portions, over the cocoa batter. Level the batter.

10. Use the handle of a spoon to draw zigzag pattern across the batter. Starting from the shorter breadth,

then followed by the longer length. Keep the zigzag lines close to get a nicer cross-section pattern.

11. Bake at the second upper rack of a preheated oven set at 160℃ for 30 minutes. Then bring down to the middle rack, and continue to bake at 170℃ for another 10 minutes, or till golden.

12. Transfer the cake to a cooling rack to cool down for about 5 minutes, or till the sides of the cake shrink away from the wall of the baking pan.

Invert out the cake and let it rests on a cooling rack.

Wrap a sheet of cling wrap over the cake to keep the moisture in.

13. Slice the cake after it has complete cool down. Enjoy 😋

Every slice of cake has a different flame pattern 😍

Caramel Milk & Tea Pudding

A cool soft caramel milk pudding topped with lightly sweetened tea jelly. The lighter taste tea jelly layer, gave the next caramel milk pudding layer a sweeter and stronger milk taste - you will notice it when you dig into the second layer. Therefore, I would recommend you to enjoy the pudding layer by layer instead of mixing them up 😉

The wobbly pudding 😍 The video was taken from my first attempt with a softer tea jelly 😉

Servings: 4x100ml pudding bottles

Caramel Milk Pudding

Ingredients
10g raw cane sugar
3g hot water

10g hot water (to be added to the hot caramel)
100g cold milk

1g or 1/3 tsp agar agar powder *
10g water

10g raw cane sugar

150g milk

* agar agar powder is a very light weight ingredient. You cannot measure or tell the difference between 1.0g ~1.9g of agar agar powder, unless you are using a weighing scale with one decimal reading. Otherwise, it will appear as 1g in our normal zero decimal weighing scale. This minute difference will cause a difference in the softness of the pudding.

Directions
1. Soak about 1/3 tsp of agar agar powder with 10g of water. Set aside.
1/3 tsp is slightly less than 1/2 tsp.

2. Add about 3g of hot water to 10g of raw cane sugar in a heat-resistant cup. Do not stir the content, just swirl the cup to "wet" the sugar will do.

Cover the cup with a metal plate, and heat the sugar content at medium low heat till the content starts to bubble.

Checking the thick sugar syrup constantly.

When part of the syrup starts to turn brown, lower the heat.

When the whole thick syrup has turned brown and you can smell the nice aroma of the caramel,

remove the cup from the heat source, and add 10g of hot water gradually from the side of the cup, to the hot syrup. Be careful as the this hot syrup may splatter if you add the water too fast!

3. Add cold milk to the caramel,

and heat till the caramel melted and dissolve in the milk. Stir occasionally.
When cold milk was first added, the caramel will solidify at the base. Let the warm milk slowly melt the caramel before stirring it.

4. Stir in the soaked agar agar paste from Step 1. Stir occasionally to prevent any agar agar granules from sticking to the base of the cup.

5. When the agar agar granules has completely dissolved, stir in 10g of raw cane sugar.

6. Pour the hot caramel milk into 150g of cold milk, and stir well.

7. Pour the caramel milk mixture into 4x100ml pudding bottles. Let them cool to room temperature before refrigerating them.

Sweet Tea Jelly

Ingredients

1/4 tsp or 1g agar agar powder

10g water

1 teabag black tea

150g hot water

20g raw cane sugar

Directions

1. Soak 1/4 tsp of agar agar powder in 10g of water. Set aside.

2. Steep 1 black tea teabag in 150g of hot water for about 3 to 5 minutes. Prolong steeping or using too hot water will make the tea bitter.

3. Pour about 100g of the tea into a heat-resistant cup to heat up with agar agar paste. 

Add 20g of raw cane sugar to the remaining black tea, stir to dissolve. Set aside.

When the tea has heated up, add in the agar agar paste from Step 1. Stir occasionally till the agar agar granules totally dissolved.

4. Mix the tea-agar agar mixture with the other half of the tea in Step 3.

5. Pour the tea-agar agar mixture into a flat metal plate.

Refrigerate the tea jelly after it has cooled down to room temperature.

6. After about 30 minutes of refrigeration, slit the tea jelly into cubes.

7. Scoop the tea jelly cubes into the 4 bottles of caramel milk pudding. Serve the puddings cold 😋