Danish Bread Loaf

MAY 16, 2015 ~ LEAVE A COMMENT
2

1

Recipe (adapted from 原味）
A. unsalted butter 115g (rolled and shaped it into 12x12cm to be used later)
B. high protein flour 180g  low protein flour 50g   instant yeast 1/2t
milk powder 15g    egg  1  cold water 90cc   sugar 25g   salt 1/4t
unsalted butter 10g
To make the bread dough,
combine all the B ingredients except butter into a dough. Rub in the butter and knead until the dough reaches window pane stage. (Took me nearly 45mins) Set aside to proof 1-2 hour until the dough doubled its original size. Deflate and  roll the dough into 16x30cm rectangular shape. Place A in the middle and fold the dough like a book. Turn 90degree and roll out into  a rectangular shape. Fold again and set aside in the fridge for 30mins. Repeat for 3 times.  Roll out the dough and divide into 3 parts to plait them like a rope. Proof inside a pullman tin until it reached 80%.
Bake in preheated oven for 35mins at 170d.
Note: I used Lurpuk danish unsalted butter.

Chicken Mushroom Pizza

MAY 14, 2015 ~ LEAVE A COMMENT
1
2

Recipe (for the pizza base)
high protein flour 70g
low protein flour 30g
water 65g
olive oil 7g
dry yeast 1g
salt 1g
milk powder 4g
Combine all the ingredients except olive oil, into a dough. Rub in the olive oil and continue to knead until window pane stage. Proof the dough for 1hr or until the dough doubled its size. Shape the dough to fit 8′ pizza pan. Put the desired choice of toppings and bake in preheated oven 210C for 10-15mins.

Charcoal Cheese Bread

MAY 13, 2015 ~ LEAVE A COMMENT


12

Recipe (adapted from 原味）
bread flour 250g
wholemeal flour 50g
charcoal powder 1T
instant yeast 1/2t
sugar 20g
cold water 210cc
olive oil 20g
salt 1/2t
mozzarella cheese (100g)
Combine all except olive oil. Knead into a dough and rub in the olive oil. Continue to knead until the dough reach window pane stage. Proof for 1-2 hour until the dough doubles its original size. Divide into 4, each weighs 130g. Set aside for 15mins. Roll out each dough into 20cm long. Proof for 1hr. Bake in preheated oven for 19-20mins at 170d.


Black Forest Cake

MAY 10, 2015 ~ LEAVE A COMMENT
1
Baked myself a black forest cake for my birthday. Love tall cake so baked three layer with chocolate buttercream. Chocolate is my love so decided to bake a cake related to chocolate.

1

Recipe (sponge cake)
corn flour 45g
SR flour 150g
cocoa powder 2tbsp
baking powder 1tsp
egg yolk 6
sugar 120g, 150g
corn oil 120ml
water 100ml
chocolate emulco 2tsp
egg whites 7
cream of tartar 1 tsp

Preheat oven 170d. Line a grease the cake pans. ( I used three 6′ cake tins)
Sift the flour, powder three times. Set aside. Use electric mixer paddle beat the yolks medium speed until thick and pale. Gradually add 120g sugar, beat 2mins at high speed. Reduce speed. Add flour mixture. Beat 2 mins. Add corn oil + water + chocolate emulco. continue beat for 2min until the mixture turns  sticky and smooth.
Whisk egg whites 1 min, add cream of tartar beat 30 sec. Gradually add 150g of sugar and whisk until stiff peak. Fold in the yolk  mixture and white together. Bake for 40-50mins.

Japanese Cream Cheese Cake 日式乳酪蛋糕

MAY 7, 2015 ~ 1 COMMENT
1
It’s almost a week that I didn’t bake. So busy with my own stuffs. Rest too long also don’t know what to bake. Decided to bake a small cheese cake for the kids. 
2
The cake became wrinkled after unmoulded. Shrinkage! Reminds me of myself. Yellow with wrinkles, just like me.  

4
Recipe (used a 6′ cake pan)
cream cheese 100g 奶油乳酪
milk 50g 牛奶
melted butter 30g 溶化得奶油
egg yolks 3 蛋黄
cake flour 15g + corn flour 10g (sifted together) 低筋面粉 ＋玉米粉
lemon juice (A few drops) 柠檬汁
egg whites 3 蛋白
lemon juice 1/4 tsp 柠檬汁
sugar 50g 细糖
Place cream cheese and milk in a heat resistant mixing bowl and place over a bain-marie or hot water bath. Stir till mixture becomes smooth. Add in the melted butter. Off heat. Add in the yolk. Mix till combine (with high speed). Add in the sifted flour. Set aside.
In a clean and grease-free mixing bowl, whip the egg whites 5 sec, then add in lemon juice until the bubbles become small. Add in the sugar and beat till soft peak. Scoop about 1/3 of the meringue to mix with the cheese mixture. Pour the cheese mixture back to the balance meringue. Fold to combine.
Pour hot water to a height of about 1 cm, into a bigger bake ware/ tray to serve as water bath. Bake in middle rack at 160d for 30min, 145d for 35min.

75% whole wheat bread

MAY 3, 2015 ~ LEAVE A COMMENT
B3
This 75% whole wheat bread is my third attempt. I failed in my previous two attempts. I didn’t want to give up so I tried until again. So much better this time, except the scoring. I like Ken Forkish’s Flour Water Salt Yeast, one of the bread book I just bought last month. I still haven’t explore his other recipes yet. 

B1
The result, crusty and soft interior although the crumbs are not so airy. But overall it taste good. My hard work after so many attempts!  

B5
Recipe
whole wheat flour 75%
all purpose flour 25%
water 80%
fine sea salt 2.2%
instant yeast 0.3%
Mix all the flour and water in a bucket with hand until everything is mixed well. Cover and rest for 20-39mins. Srpinkle the salt and yeast over the top of the dough and fold from all four sides. Use pincher and folding method to mix in the yeast and salt. Cover and rest for 10mins and do a stretch and fold. Repeat in 30mins again. Repeat another in 30mins. Cover and let rise for 4 more hours until it tripled in size.
Scrape the dough onto a lightly floured work surface and divide the dough into two even pieces. Form the dough into boules and place them seam side down into floured bannetons. Cover with plastic wrap and allow to rise for 60 to 75 minutes, until the loaves pass the finger-dent test.
Meanwhile, place cast iron pot in the oven and preheat it to 245d. Remove from the oven and one loaf at a time. The other loaf I left in the fridge to proof. Bake covered for 30 minutes, and then uncover it and bake it for 15 to 20 minutes more.

Cocoa (2-tone) Loaf 可可双色面包

APRIL 29, 2015 ~ LEAVE A COMMENT
1
Made this loaf at late night. So I can have my bread and peanut butter in the morning again. 
3
2
bread flour 300g
instant yeast 4g
sugar 48g
salt 4g
egg 30g
milk 162g
butter 30g
** I used 12g valrhona powder + 12g warm water to get my cocoa paste
Combine all the ingredients except butter into a dough. Rub in the butter and knead into an elastic and smooth dough. Divide the dough into 2 (6 : 4). Mix in the cocoa paste into the smaller dough until well blended. Proof both dough for an hour or until the dough double it’s original  size.
Flatten and roll out both dough into rectangle shape.  Place the chocolate dough on top and roll it like a roll cake. Divide the dough into 3 ropes and start plaiting. Proof inside a pullman tin for an hour. Bake in preheated oven at 170d for 40mins.