Natural Leavened Green Tea with Salty Red Bean Loaf

Bread flour 240g

Green tea 10g

Apple starter 100g

Condensed milk 15g

Salt 3g

Cold water 120g

Butter 15g

Do as per normal bread. 

Natural Leavened Orange with Mixed Fruits Loaf

Flour 250g

Banana Passion Starter 120g

Salt 5g

Orange Juice 150ml

Do as per normal bread, but 2nd proofing slightly longer. As long as double in size

My Journey of Natural Leavened

Let's say no to commercial yeast. Thanks to sis for introducing this home baker. Went for class on 1 Aug 2015. Learnt so much bout naturally leavened yeast and starting to fall in love with it. Now I understand why some bakers don't share the recipe or tips. You gotta try on your own. Each starter has its own characteristic and each baker are different. So you gotta try on your own. 

Orange Blueberry Cupcake using air fryer

125g plain flour

1.5tsp baking powder

60g sugar

1 egg

2tbsp orange juice

Zest of one orange

90ml oil

80g yoghurt

Bunch of frozen blueberries

1. Lightly whisk egg, add in juice, oil and yoghurt. Don't overbeat. 

2. Sieve in flour and baking powder. Then add in sugar. Fold gently till no flour traces. 

3. Stir in blueberries and orange zest. 

4. Pour batter in cupcake liner. 

5. Bake in preheated air fryer at 170C for 20mins. 

Recipe adapted from food-4tots.com

Cream Yoghurt Cake

Recipe adapted from Sirlina Lee. 

Yolks 2

Plain flour 38g

Corn flour 10g

Oil 24g

Yoghurt 60g

Passion fruit 2 spoonful

Whites 2

Sugar 35g

Prepare using chiffon method. 

Bake in preheated oven at 170C for 15mins then 160C for 20mins. Turn off power, without opening oven door, leave cake in oven for another 25 mins. Invert cake to cool. 

Honey Citron Chiffon

Ingredients:

• 3 yolks
• 30g honey citron
• 20g water
• 30g oil
• 45g plain flour
• 15g corn flour
• 3 whites
• 45g sugar

Method:

• Dilute honey citron with water
• slightly whisk yolk
• Stir in honey citron water
• Mix in oil
• sift in plain flour and corn flour, mix well
• whisk whites till bubbly, add in sugar in 3 batches, whisk till stiff peak
• fold 1/3 whites to yolk mixture
• fold in the rest of whites
• pour batter in mould
• bake in preheated oven at 175'C for 50mins

Old recipe: http://honeybee916food.blogspot.com/2013/03/yuzu-chiffon.html?m=1

Cocoa Banana Chiffon

3 yolks

30g oil

90g mashed banana

1/4tsp vanilla essence

50g flour

5g cocoa powder

3 whites

50g sugar

1. Lightly beat yolk. Add in oil. Mix well. 

2. Stir in vanilla essence followed by mashed banana. 

3. Stir in sifted flour and cocoa powder. 

4. Beat whites till frothy in separate bowl. Add sugar gradually and beat till stiff peak. 

5. Fold whites to yolk mixture in batches. 

6. Pour batter into chiffon tin. 

7. Bake in preheated oven at 175'C for 45-50mins. 

Recipe adapted from DomesticGoddessWannaBe Banana Chiffon. I half the recipe. http://thedomesticgoddesswannabe.com/2015/05/banana-chiffon-cake/

Mango Pudding Mix Chiffon

2 yolks

40g mango pudding mix

A pinch of salt

25g oil

35g water

50g cake flour

2 whites

20g sugar

1. Slightly beat the yolk. Stir in pudding mix till combine. 

2. Add in water stir then add in oil. Stir till combine.

3. Sift in cake flour. Combine with egg mixture. 

4. In a separate bowl, beat whites till frothy. Add in sugar gradually and beat till stiff peak.

5. Combine whites to yolk mixture in 3 batches. 

6. Pour to chiffon tin and bake in preheated oven at 175'C for 45mins. 

Original recipe adapted from following: