Carrot Juice Butter Bread

I love the bright yellow colour of a carrot bread. With the use of carrot juice, I can skip the step of grating the fresh carrot. The crust of the bread was brushed with melted butter and baked to caramelized to give the bread a nice aroma😍😋

Yield: Twin loaves in one pan

Pan size: 21x13x10 cm 1.5L

Raw dough weight: 602g

Baking temperature:  Preheat oven to 190℃, lower rack, bake at 180℃ for 15 minutes, reduce to 170℃ for 15 minutes, turn off oven and continue to bake for 5 minutes.

Ingredients

220g bread flour

45g superfine wholegrain flour

35g raw sugar

2g instant dry yeast (increase the yeast to 3g for a faster proofing time)

50g natural yeast, 100% hydration *

38g yudane dough ^

60g carrot juice

110g milk, cold

15g water, cold, to be added depending on dough condition

3g low-sodium salt

30g unsalted butter, softened

3g unsalted butter, melted as butter wash

* 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 till double in volume, before use. You can also keep the mixture in the fridge overnight and thaw it for 1 hour before use.

^ 38g yudane dough is prepared by combining 20g of bread flour with 19g 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. You may refer to Yudane Milk Bread for a pictorial illustration.

Directions

Knead the dough using your preferred method till reaching window pane stage.

1. Mix dried ingredients except the salt, in a big mixing bowl followed by the natural yeast, yudane dough and the wet ingredients, except the unsalted butter.

Stir in one direction and combine into a dough, cover with a lid, and let it stands for about 20 minutes.

2. Use an electric hand mixer fitted with a pair of dough hooks to knead the dough at low speed for about 1 to 2 minutes before adding the salt.

Knead in the softened unsalted butter till no traces of butter can be seen.

Perform about 500 to  600 sets of "Slapping and Folding" till reaching window pane stage.

window pane stage

3. Shape the dough into a ball, spray some water over, cover with a lid, and let the dough proof for about 100 minutes, or till double in size.

End of first proofing

4. Invert out the dough onto a floured worktop.

Deflate the dough and divide into halves.

Shape into 2 balls, cover the dough, and let them rest for about 15 to 20 minutes

End of 15-minute resting

5. Roll out the dough to a thickness of about 1 cm. 

Flip over, and fold in the two wings of the longer length, to overlap each other.

Roll flat again, and roll up into a roll.

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

Brush the dough surface with melted butter.

Seal the bread pan with cling wrap. Let the dough undergo second proofing for about 50 minutes, or till the dough raises close to the rim of the pan.

While waiting for the dough to proof, cut some stencils using parchment paper. This step is optional.

End of second proofing

7. Start to preheat the oven to 190℃ for about 10 minutes.

Place the stencils over the surface of the dough.

If you are not using stencils, just dust a thin layer of bread flour over the dough.

Lightly dust some bread flour over.

Remove the stencils, and dust another layer of bread flour over.

8. Place the pan at lower rack of a preheated oven, reduce the temperature to 180℃, and bake for 15 minutes. Further reduce the temperature to 170℃, and bake for 15 minutes. Turn off the oven heating, and continue to bake for 3 to 5 minutes, or till the crust turns golden brown.

9. Remove the bread from the pan immediately after leaving the oven.

Cool over a wire rack before slicing.

Sunrise Chiffon Cake (Carrot & Orange)

Orange juice is insufficient to give the cake a more intense yellow hue, but with some added carrot juice, it really brightened up the cake. As the cake's colour resembled the brightening up sky during the sunrise, so I just named it Sunrise Chiffon Cake. The name, Orange Carrot Chiffon Cake, seems a bit long and ordinary for the cake 😉

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 55~57g eggs

40g rice bran oil/mild flavour vegetable oil

60g top/cake flour

20g orange juice

12g carrot juice

10g golden syrup

5g orange peel, chopped finely

3 egg yolks

3 egg whites

pinch of salt

45g raw sugar

Directions

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

2. Mix orange juice, carrot juice, golden syrup, and chopped orange peel in a small cup. Set aside.

3. Loosen the top flour with a small whisk.

Heat 40g of rice bran 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 juice 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 raw sugar.

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 orange batter at Step 3, into a smooth batter.

Pour back the orange 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.

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 sunny cake🌞😋