Wednesday, July 27, 2016

Natural Leavened Soft Buns

Thanks FC Ng for sharing her recipe. I think i need to practise more on shaping. Hmmm. 

Bread flour 240g
Natural Yeast Starter 140g (mine is kombucha starter)
Water 120g
Sugar 10g
Salt 4g
Butter 20g

1. I mixed all ingredients using bread machine except butter. 
2. When the dough forms, add in butter and knead till smooth (window pane)
3. Let dough rest and rise till almost double. 
4. Shape accordingly and let rise. For my case, i shaped them and keep in refrigerator to proof for almost 20hrs.
5. Bring them to room temp while preheating the oven.
6. Bake them at 170'C for 30mins. 

Friday, July 1, 2016

Castella Cake aka Kasutera or 蜂蜜蛋糕

Thanks to my baking lover for introducing this cake to me. Looks easy, so I gave it a try. Indeed easier than chiffon. Texture wise, it's kinda chewy. When I first tasted it, I don't quite like it (i ate those side trim offs, which is rather dry), however when I ate it the next morning, it's moist. Still, i find it rather sweet for my liking, still love chiffon more. hahaha.

2 egg white
2 egg yolk
50g sugar (original was 70g)
50g bread flour
1 tbsp honey diluted with 1 tbsp hot water

1. Line pan with aluminum foil, followed by parchment paper.
2. Preheat the oven to 165'C.
3. Beat egg whites till foamy. Add in sugar gradually and beat till almost peak.
4. Add in egg yolk, one by one, mix till combine.
5. Mix in the sifted bread flour.
6. Pour in honey mixture, mix well.
7. Pour the ready batter into lined pan. Give it a bang and take a satay stick to run over the batter.
8. Bake for 45 mins.
9. Remove from oven and drop it onto counter top to prevent shrinkage.
10. When the cake is slightly cool, remove the parchment paper and wrap the cake in a new piece of parchment paper. Cling wrap it and store in airtight container overnight.
11. The next day, trim off the sides and slice the cake.

Original recipe from: