Monday, December 21, 2015

Natural Leavened Yuzu Cranberry Buns

Adapted from mymindpatch. Thanks Ngai Leng for introducing such combination. 

100g water
40g honey citron
25g sugar
2g salt
185g bread flour
15g plain flour
70g apple starter
Handful of cranberry

1. Prepare dough in bread machine. 
2. Let proof for first round. 
3. Deflate dough and shape accordingly. 
4. Let it proof for second round, about double the size. 
5. Bake in preheated oven at 200'C for 20-25mins.

Thursday, December 17, 2015

Pandan Chiffon

Mum gave me kampung chicken eggs. So many eggs at home. Hand itchy. So there you go, pandan chiffon. This time baking using my favourite cast iron pot. Love it!


3 yolks
1tbsp sugar
30g pandan juice (self blend)
30g coconut oil
50g plain flour
10g corn flour

3 whites
50g sugar

1. Slightly beat egg yolk. Add in oil, mix well and stir in pandan juice. 
2. Sift the flour in and mix. Set aside. 
3. Beat whites till frothy then add in sugar in batches. Beat till whites become almost stiff peak. 
4. Fold meringue to yolk mixture in 3 batches. 
5. Pour batter in pot. 
6. Bake in preheated oven at 170'C for 40-50mins.
7. Flip pot upside down to cool. 


Saturday, December 5, 2015

Butter Chiffon using cooked dough method

Saw this from a member of P&P, been wanting to try this method since long ago    So here you go, butter chiffon using cooked dough method. I tweaked the recipe abit. So soft that after slicing, it couldn't stand. Haha. 

3 whites
45g sugar

3 yolks
45g butter
45g water + vanilla essence
54g plain flour
10g corn flour

1. Melt butter in pot. Once the side has bubble, remove from heat. 
2. Sift 2/3 of the flour in a bowl. Stir in the melted butter. Add water and mix well.
3. Add egg yolk one by one. Mix well in each addition. At last, add in the remaining 1/3 of the flour. 
4. Prepare meringue in a separate bowl. Beat the whites till frothy. Slowly add in sugar in batches and beat till stiff peak.
5. Fold the meringue to yolks in 3 batches. 
6. Pour into chiffon tin. 
7. Bake in preheated oven at 170'C for 45-50mins. I usually preheat the oven before starting to prepare ingredients. 
8. Leave the chiffon to cool upside down after baking.
9. Unmould only when it's completely cooled. 


Recipe adapted from Jeannie (https://jeannietay.wordpress.com/2015/04/04/butter-chiffon-cake-cooked-dough-method/#more-1068)

Thursday, December 3, 2015

Orange Cotton Cake (Trial)

Testing out cotton cake.
Orange taste not strong enough. Will explore more. 

For now, this is the recipe. Tweaked from chiffon recipe. 


3 whites
45g sugar

3 yolks
30g oil
40g plain flour
10g corn flour
30g orange juice

1. Slightly beat egg yolk. Add in oil, mix well and stir in juice. 
2. Sift the flour in and mix. Set aside. 
3. Beat whites till frothy then add in sugar in batches. Beat till whites become almost stiff peak. 
4. Fold meringue to yolk mixture in 3 batches. 
5. Pour batter in tin. 
6. Bake in preheated oven at 160'C for 40-50mins using water bake method.