Archive for April, 2017

PaddlePop Colors Sponge Cake

April 27, 2017 at 5:43 am · Filed under Anything about food, cakes, chiffon/sponge ·Tagged , , ,

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PaddlePop Colors Sponge Cake

Ingredients:

6 large egg yolks
70g oil
100g freshly squeezed orange juice
95g self raising flour
1/4 tsp salt

6 egg whites
100g sugar
1/4 tsp cream of tartar

a few drops of blue, green, yellow and pink liquid colors

Method:

1. Line the bottom an 8″ round pan. Grease the sides for easier unmoulding. Preheat oven to 160C.
2. Sift flour and salt together.
3. Beat egg yolks, oil and orange juice together until combined.
4. Stir in the flour until a smooth batter forms. Divide equally into 4 and add the respective colors. Set aside.
5. Beat egg whites until frothy before adding cream of tartar. Continue beating while gradually adding the sugar. Beat till firm peaks but not stiff. Divide into 4 equal portions. Fold the divided meringue into the yolk batters respectively until evenly mixed.
6. Scoop 2 tablespoons of each batter into prepared pan alternatively on top of each other. Tap lightly after every layer to flatten and remove bubbles. Bake with a water bath at 160C for 80-90 minutes or until cooked. (Time and temperature is indicative only)
7. Remove from oven, wait until cake has pulled away from the sides before inverting on to a smooth non stick pan. Remove paper lining and re-invert on to a rack.
8. Place cake in the oven (do not turn it on) to dry using the remaining heat if the cake is still wet.

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Sourdough buns

April 25, 2017 at 7:30 am · Filed under Anything about food, bread ·Tagged , , , ,

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Sourdough buns
(adapted from Pretty’s Kitchen Recipe)

Ingredients
175g refreshed leaven
450g bread flour
25g butter
50g sugar (may reduce more for savory buns)
1tsp salt
2 eggwhites
60g milk powder
200g water
1 tbsp wholemeal flour

3 tablespoons cake flour – add slowly if dough is still too sticky

I used a 10 inch square pan

1 egg yolk mixed with a tablespoon for eggwash

Instructions:

1. Mix all ingredients together (except the 3 tablespoons of cake flour and butter) and knead until a smooth dough forms. If dough is too sticky, add a tablespoon of cake flour at a time until dough is not so sticky but still tacky. Add the butter and continue to knead to window pane stage.

2. Transfer dough into an airtight container to proof for 2 hours at room temperature. After that place it into the fridge for cold retard up 12-16 hours.

3. Remove from the fridge, allow to thaw for an hour, then divide into 100g portions and shape into balls. Place into lined and grease pan. Cover with a damp cloth (I used a plastic shower cap) and allow to proof up to 85-90% original size. This could take as long as 2-3 hours as only natural leaven is used. Brush with eggwash before sending them to bake or you can omit it and brush with melted butter when buns are still hot when cooked.

4. Bake in preheated oven at 190C for 25 mins or until lightly golden. Do not overbake until too brown or the buns will turn hard faster.

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Comments (1)

Gula Melaka Sponge II

April 24, 2017 at 12:46 pm · Filed under Anything about food, cakes, chiffon/sponge ·Tagged , , , , , ,

IMG_9468IMG_9474Ingredients:

6 large egg yolks
70g corn oil
60g gula melaka syrup (boil a piece of gula melaka with some water and measure out 60g)
40 g coconut milk
95g self raising flour
1/4 tsp salt

6 egg whites
45g sugar
1/4 tsp cream of tartar

 

Method:

1. Line the bottom an 8″ round pan. Grease the sides for easier unmoulding. Preheat oven to 160C.
2. Sift flour and salt together.
3. Beat egg yolks, oil, salt, gula syrup and coconut milk together until combined.
4. Stir in the flour until smooth. Set aside.
5. Beat egg whites until frothy before adding cream of tartar. Continue beating while gradually adding the sugar. Beat till firm peaks but not stiff.
6. Mix 1/3 of meringue with yolk batter with a hand whisk. Add another 1/3 portion and fold gently with the whisk. Then pour in balance of meringue. Fold gently using a spatula until no more streaks of meringue can be seen.
7. Pour batter into prepared pan and tap pan lightly to remove air bubbles.
8. Bake with a water bath at 160C for 80-90 minutes or until cooked. (Time and temperature is indicative only)
9. Remove from oven, wait until cake has pulled away from the sides before inverting on to a smooth non stick pan. Remove paper lining and re-invert on to a rack.
10. Place cake in the oven (do not turn it on) to dry, using the remaining heat, if the cake is still damp.

 

Comments (13)

Pandan Ogura

April 19, 2017 at 1:24 am · Filed under Anything about food, cakes, chiffon/sponge ·Tagged , , , ,

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Pandan Ogura

Recipe:- Pan size: 7″ square or 8″ round ~

Line bottom and lightly grease the sides of pan

Ingredient A:

30g Coconut oil
30g Corn oil
5 Egg yolks
1 whole egg (I used 65g eggs)
70g Cake flour/superfine
70g pandan juice
1/4 tsp salt

Ingredient B:

5 Egg white
80g Castor sugar
1/4 tsp Cream of Tartar

IMG_9317METHOD:
1. In a large mixing bowl, hand whisk egg yolks, oil, pandan juice, whole egg until well combined then sift in the flour and mix until smooth. Cover n Set aside.
2. In another clean dry bowl(make sure it’s oil free too!) use an electric whisk (or stand mixer if you have one) whisk the egg white until foamy before adding cream of tartar. Continue whisking until thick foams before slowly adding sugar and continue whisking until stiff peaks form or if you can be gentle, just until firm peaks form and meringue is glossy.
3. Fold meringue into egg yolks batter gently, 1/3 portion at a time until you get a nice creamy batter that can be poured into your cake pan easily. You can use a handwhisk to fold in the meringue and at the end, switch to a spatula to scrap the bottom of the batter and fold up gently to ensure even mixing of the meringue into yolk batter.
4. Gently shake the pan from side to side to even out the batter before baking in a water bath for 90 minutes at 160C. Please take note that temperature is only indicative here. Tent with foil if the top gets too brown.

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Comments (18)

Banana Gula Melaka Sponge Cake II

April 16, 2017 at 1:02 pm · Filed under Anything about food, cakes, chiffon/sponge ·Tagged , , , , ,

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IMG_9240Banana Gula Melaka Sponge Cake II

Ingredients:

150g cake flour
1/2 tsp baking soda
180g banana (mashed)
70g gula melaka syrup – {boil 50g of gula melaka with 50g of water and reduce to about 70g}
70g corn oil
6 yolks (from eggs with average weight of 67g with shell)
1/2 salt

6 whites
1/2 tsp cream of tartar
60g caster sugar

 

Instructions:-

Line bottom and grease sides of a 8″ square pan. You can also use an 9″ round pan, if you so wish. Preheat oven to 160C.

Mash banana with a fork until very fine and add oil, yolks, salt, gula melaka syrup and using a hand whisk, mix the ingredients until even.

Mix the baking soda to the flour and sift this into the yolk mixture and mix until well combined. Do not over-mix. Set aside.

In mixing bowl of your stand mixer, beat the egg white until foamy. Add in the cream tartar. Continue beating on medium speed while gradually adding the caster sugar. Continue beating until firm peak.

Gently fold the meringue into the flour mixture in 2 to 3 portions until even. Pour into the prepared pan at a height. Give the pan a gentle tap on the work top to get rid of big bubbles.

Place in a water bath and bake for 90 minutes at 160C. Tent it if top is browning too fast.

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Comments (9)

Bluepea Coconut Sponge Cake

April 15, 2017 at 3:48 pm · Filed under Anything about food, cakes, chiffon/sponge ·Tagged , , , ,

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Bluepea Coconut Sponge Cake

Ingredients:

6 large egg yolks
70g oil
70g Bluepea flower juice (cook a bunch of flowers with water and reduce to 70g-you need a lot of flowers to get the deep blue of this cake)
20g coconut milk
95g self raising flour
1/4 tsp salt

6 egg whites
90g sugar
1/4 tsp cream of tartar

Method:

1. Line the bottom an 8″ round pan. Grease the sides for easier unmoulding. Preheat oven to 160C.
2. Sift flour and salt together.
3. Beat egg yolks, oil, salt, coconut milk and the bluepea juice together until combined.
4. Stir in the flour until smooth. Set aside.
5. Beat egg whites until frothy before adding cream of tartar. Continue beating while gradually adding the sugar. Beat till firm peaks but not stiff.
6. Mix 1/3 of meringue with yolk batter with a hand whisk. Add another 1/3 portion and fold gently with the whisk. Then pour in balance of meringue. Fold gently using a spatula until no more streaks of meringue can be seen.
7. Pour batter into prepared pan and tap pan lightly to remove air bubbles.
8. Bake with a water bath at 160C for 80-90 minutes or until cooked. (Time and temperature is indicative only)
9. Remove from oven, wait until cake has pulled away from the sides before inverting on to a smooth non stick pan. Remove paper lining and re-invert on to a rack.
10. Place cake in the oven (do not turn it on) to dry, using the remaining heat, if the cake is still damp.

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Comments (10)

Strawberry Zebra Sponge Cake

April 5, 2017 at 2:43 am · Filed under Uncategorized

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Strawberry Zebra Sponge Cake

Ingredients:

6 large egg yolks
70g oil
45g milk + 5g strawberry paste, stir to blend well
50g milk
95g self raising flour
1/4 tsp salt

6 egg whites
100g sugar
1/4 tsp cream of tartar

Method:

1. Line the bottom an 8″ round pan. Grease the sides for easier unmoulding. Preheat oven to 160C.
2. Sift flour and salt together. Divide into 2 portions.
3. Beat egg yolks, oil together until combined before dividing into 2 portions equally and add strawberry milk and milk into each portion respectively.
4. Stir in the flour for each flavor. Set aside.
5. Beat egg whites until frothy before adding cream of tartar. Continue beating while gradually adding the sugar. Beat till firm peaks but not stiff. Divide into 2 equal portions. Fold the divided meringue into the yolk batters respectively until evenly mixed. Prepare two similar size ladle or two ice cream scoops.
6. Scoop one large scoop of each batter into prepared pan alternatively on top of each other. Tap after every scoop to flatten and remove bubbles. Bake with a water bath at 160C for 75-80 minutes or until cooked. (Time and temperature is indicative only)
7. Remove from oven, wait until cake has pulled away from the sides before inverting on to a smooth non stick pan. Remove paper lining and re-invert on to a rack.
8. Place cake in the oven (do not turn it on) to dry using the remaining heat if the cake is still wet.

Comments (6)