July | 2016 | Jeannietay's Blog

Archive for July, 2016

YOGHURT LOAF BREAD

July 30, 2016 at 8:47 am · Filed under Anything about food, bread, pumpkin ·Tagged Bake, butter, castor sugar, egg, milk, yoghurt

This latest bake using normal bread flour, shaped in one large swiss roll

Amazing height!

Add 60g of chopped cranberries for variation

YOGHURT LOAF BREAD
INGREDIENTS:
300g Japanese Kobe Bread Flour
30 g sugar
3g instant yeast (1/2 tsp + 1/4 tsp)
3g salt
1 egg (60g)
100g plain yoghurt
50g full cream milk -reserve 20ml to add only when needed
30g unsalted butter (soften)

Baking pan size: 8” x 4” x 4” (20 x 10 x 10cm)
Baking temperature : 170C Baking Time: 40-45 minutes (indicative only)

Method:
1. Place all dry ingredients into the stand mixer. Try to place the sugar, salt and yeast in separate spots so that they are not touching.
2. Mix yoghurt with 30g milk and egg and mix well before pouring into the mixer. Start kneading the dough. If the dough is too dry, slowly add the reserved 20g milk until a soft dough is formed. Knead until dough is smooth and pliable then add the butter. Continue kneading until dough pass the window pane test.
3. Pour into a lightly floured work top and divide dough into 3 pieces and shape into a swissroll. Place into greased pan and allow dough to rise to double it’s original size.
4. Bake in a preheated oven for 40-45 minutes at 170C until golden brown. Remove from oven, leave it to cool for a while before unmoulding the bread.

Notes: 1) I used a Kenwood Titanium Major to knead for 20 minute at speed 2-3. It won’t work if your dough is not smooth and pliable enough. It must pass the window pane test.

2) Also proof it well before baking. I let it proof in a warm oven with a glass of hot water until it reaches 80-90% of its original size.

3) Do not over baked it. This is important for all kinds of bread. I noticed if I bake bread until too brown, the bread crust is hard and rubbery the next day. I guess that’s the reason why sometimes we get our loaves from the bread man with the crust sliced off?

Black Sesame Loaf

July 26, 2016 at 1:02 am · Filed under Anything about food, bread, Savory ·Tagged Bake, bread, castor sugar, coconut oil, egg, yeast

Black Sesame Loaf
(Recipe adapted from 爱厨房的幸福之味

300g bread flour (I used Kobe Japan Flour)
50g black sesame powder
50g caster sugar
3g sea salt
3g instant yeast (1/2 tsp + 1/4 tsp)
25g oil/softened butter – I used coconut oil ***
200g liquid (one egg, top it up with milk)

Loaf pan size: 20cm x 10cm x 10cm, lightly greased

Method:

Place flour, black sesame powder in the stand mixer. Add sugar, salt and oil on the side. Make a well on the top of the flour and place the yeast there.

Next add 3/4 of the liquid from the side of the bowl and using the dough mixer, mix until a smooth dough forms. If the dough is too dry, add more liquid from the reserved 1/4 portion and continue to knead until smooth and pliable. Dough should pass the window pane test and not be sticky but still tacky.

Remove the dough from the bowl, and dust some flour on a large mixing bowl before placing the dough back in. Allow it to proof to double its size in a warm place, covered.

Pour into a lightly floured work top and gently de-gas. Divide dough into 3 pieces and shape into a swissroll. Place into greased pan and allow dough to rise a second time.

Bake in a preheated oven for 40-45 minutes at 170C until golden brown. Remove from oven, leave it to cool for a while before unmoulding the bread.

***if using butter, knead until a smooth dough has form before adding.

Soft and fluffy with nutty taste, so good!

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Pumpkin Spice Sponge Cake

July 21, 2016 at 8:18 am · Filed under Anything about food, cakes, chiffon/sponge, pumpkin ·Tagged Bake, baking powder, castor sugar, chiffon/sponge, egg, milk, pumpkin

This slideshow requires JavaScript.

@30 Sept 2016

Dust some cocoa powder after pouring in half the batter to create the lines

Pumpkin Spice Sponge Cake
Ingredients:
140g pumpkin puree
60g coconut milk
30g water (add more if your pumpkin puree is thick)
1 tsp vanilla
1/2 tsp salt
80g oil
6 large eggs (65g) yolk
150g self raising flour
1 tsp ginger powder

6 egg whites
150g sugar
1/4 tsp cream of tartar

Method:

1. Preheat oven to 160C. Line the bottom of an 8″ round pan and grease the sides.
2. In a large mixing bowl place oil, pumpkin purée, salt, vanilla and yolks and mix until well blended.
3. Add the flour and mix to combine. Set aside.
4. In the stand mixer, place egg whites and beat until foamy before adding cream of tartar. Continue to beat while gradually adding the sugar until meringue is at firm stage. when you lift up the whisk, it should be able to drip back and sit on top of the meringue without disappearing.
5. Fold in 1/3 of the meringue into the yolk batter and mix well before adding the next portion. Make sure you fold until no streaks of yolk batter can be seen.
6. Pour into prepared pan at a height and give it a few taps to remove big bubbles.
7. Bake with Bain Marie on the lowest level at temperature of 160C for 75-80 minutes.
8. Remove from oven and wait about 3-5 minutes till the cake has pulled away from the side of the pan before unmoulding.
9. Return to oven to dry the sides once you have unmoulded the cake.

@30 Sept 2016

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Pandan Sponge Cake (Chiffon recipe)

July 20, 2016 at 5:34 am · Filed under Anything about food, cakes, chiffon/sponge ·Tagged Bake, cakes, castor sugar, chiffon/sponge, coconut milk, coconut oil, egg, Pandan

Ingredients:

150g Cake flour
1.5 tsp Clabbergirl double acting baking powder (or 2 tsp baking powder)
105g coconut oil
120g pandan juice, use the residue (paste) for more vibrant colour
30g santan (coconut milk)
5 large egg yolks (65g egg)
1/2 tsp salt

6 egg whites
1/2 tsp cream of tartar
150g sugar

Utensil: 8 x 3″ round normal pan, line bottom and grease side

Method:

1. Preheat oven to 160C.
2. Combine Pandan juice and coconut milk. Set aside.
3. Sieve flour/baking powder. In a mixing bowl add coconut oil, pandan juice, santan, salt and yolks and whisk until combined then add the sifted flour. Continue to mix until batter is smooth. Set aside.
4. To make the meringue, place the egg whites in a clean dry bowl of the mixer and beat until foamy. Add Cream of tartar and continue to beat while adding the sugar and continue beating until the egg whites are glossy but at soft peaks.
5. Add 1/3 of the meringue to the batter and fold lightly to mix before adding the next 1/3 portion, fold in until just incorporated and then adding the final 1/3 portion and fold until no streaks of meringue can be seen. Gently pour into prepared pan, and bake in a water bath for 80 minutes or until golden brown. Follow your own oven temperature and time please.
6. Remove baked cake from pan as soon as the cake starts to pull away from the pan and allow to cool on rack completely before slicing.

Note 1: this cake is baked using Smeg oven with above stated temperature.

Note 2: If you bake this cake in a tube pan, it will be called chiffon cake:D If baking in tube pan, not necessary to bake in water bath. It’s ok for chiffon cakes to crack 😛

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Cempedak Butter Cake

July 19, 2016 at 3:31 am · Filed under Anything about food, cakes ·Tagged Bake, butter, cakes, Cempedak, egg, milk

Cempedak Butter Cake

Ingredients:

250g unsalted Butter, room temperature
160g soft brown sugar
5 eggs (65g)
250g plain flour
1 tsp double acting baking powder (I used Clabbergirl)
1/2 tsp salt
40g full cream milk
1 tsp vanilla extract
250g Chempedak (weigh without seed) cut into tiny pieces

Before baking

After baked

Method:

1.Preheat oven to 150C fan mode. Bake on 2nd rack counting from bottom. Line an 8″ square pan. Sift flour and baking powder together.

2. In the stand mixer with paddle attachment, cream butter, salt and sugar until light and pale, add the eggs one by one, beating well after each addition. Add in a tablespoon of flour after each egg if the mixture curdled.

3. Add vanilla extract then add half the flour and milk and beat on low speed until well incorporated. Add the remaining flour and mix again. Lastly fold in the chempedak and mix until combined.

4. Pour into prepared pan and smooth the surface before baking for 1 hour in preheated oven at 150c fan mode. Use 170C if you are not using fan mode.

So fragrant and moist! Delicious!

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Steamed Yam Cake (orr kuih)

July 13, 2016 at 9:02 am · Filed under Anything about food, Kuih/Kueh, Savory, steamed ·Tagged steamed

Steamed Yam Cake (orr kuih)

Ingredients:

350g yam, cut into small cubes
200g rice flour
20g tapioca flour
700ml water (use the water from soaking the dried shrimps and chinese mushrooms – top up to the required amount)
100g dried shrimps, soaked and chopped coarsely
30g dried chinese mushrooms, soaked and chopped into small cubes, squeezed dry
2 cloves garlic, finely chopped

Seasonings:

1 tsp salt or to taste
1 tsp five spice powder
1 tsp chicken stock powder
1 tsp white pepper powder
Enough oil for frying

Garnishing:

Chopped spring onion & chinese celery & chillies
Some fried shallots and dried shrimps

Just out from the steamer, allow the surface to dry up a bit before garnishing

Method:

1. Prepare the steamer. Bring water to boil when you are half way done preparing the batter. Grease an 8” x 8” square steaming tray. Line the tray with baking paper for easy unmoulding if you wish.
2. In a mixing bowl, combined the flours and water. Mix well until smooth. Set it aside.
3. Heat about 5 tablespoons of oil in a frying pan, fry the shallots till golden brown, then remove. In the same frying pan, add in dried shrimps and stir fry till fragrant. Remove and set aside about 3 tablespoons for garnishing before adding the chinese mushroom to fry until fragrant before dishing out. You should start boiling the water for the steamer now.
4. Next to fry the yam, heat up 2 tablespoon of oil in a frying pan, then add garlic to fry till fragrant before adding the yam. Stir fry until soft then add the seasoning. Stir fry until combined; add the shrimp/mushrooms and stir again to combine. Next add the prepared flour batter and cook mixture over low heat, stirring all the time, until the mixture thickens.
5. Transfer the mixture into the prepared steaming tray; smooth out the surface with a spatula and steam over high heat for 45 minutes.
6. Remove it from the steamer and allow to cool a bit before garnishing with the fried shallots and shrimps, spring onions and celery.
7. Let it cool completely before cutting.

Could do with some chopped chillies but I had none!

Packed to be given away; I sliced it before it was really cooled hence the untidy cut

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Ahh…much better with the chillies:D

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Chilled Yoghurt Cheese Cake

July 12, 2016 at 12:28 pm · Filed under Anything about food, cakes, cheese ·Tagged cheese, yoghurt

Recipe adapted from Anncoo Journal
Ingredients:
Biscuit base
120g chocolate biscuits (I used 150g for thicker crust)
80g melted butter

Place a Cake Ring adjusted to 8″ on a piece of cake board. Blend biscuits coarsely and mix well with melted butter. Press the biscuit crumbs with your hand to the bottom of the cake board and chill in the refrigerator for later use.

Cream Cheese filling
250g cream cheese, softened at room temperature
100g natural yogurt
3 tbsp icing sugar, sifted
1 tbsp vanilla extract
1 tbsp lemon juice
1 tbsp kirsch (I used rum)
1 tbsp gelatin powder (about 10g) + 3 tbsp water, soaked for 2 mins
150g fresh topping cream (non-dairy whipping cream) {I used Emborg whipping cream}

Kiwi fruit slices or any other fruits of your choice
1 Packet Konnyaku Jelly (Plain)

Instructions:

1. Melt gelatin in the microwave in 20 seconds repetitions until dissolved. Keep warm.
2. Place cream cheese, natural yogurt, icing sugar, vanilla extract, lemon juice and rum if using, in a food processor (I used my stand mixer) and blend until smooth. Pour in melted gelatin and continue to whisk until well combined.
3. Whip up whipping cream to soft peaks then add into cheese mixture and mix well using low speed of the mixer. Pour half of the cheese mixture into prepared cake pan; add in kiwi slices, followed by the remaining cheese mixture. Arrange more kiwi slices on the top. Keep chill while you prepare the jelly.
4. Prepare Konnyaku Jelly according to packaging instructions. Once ready, remove cake from fridge and gently pour a thin layer over the top of the cake. Refrigerate for a few hours or overnight until set before serving.