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Wednesday, 14 February 2018

Mandarin Orange Cranberry Butter Cake


A moist butter cake using a seasonal ingredient - mandarin orange 🍊. Besides the sweet orange flavour, the cake carries an auspicious golden hue with specks of orange peels and cranberry bits scattered within the fine, moist crumb 😀

As there would be plenty of cookies to be eaten during Chinese New Year period, so I just baked a small cake to compliment 🌸


Yield: one 15x9x5cm cake
Pan size: 17x10x8cm
Baking temperature: 155°C for 30 minutes, 170°C for 5 to 8 minutes


Ingredients:

Using 55g Omega 3&6 eggs
All ingredients in room temperature

75g salted butter, softened but not glossy
60~65g caster sugar*

2 eggs

78g top flour
10g milk powder
2g baking powder, about 1/2 tsp

15g mandarin orange juice
10g rice malt syrup/golden syrup/honey

10g dried cranberry, cut into fine bits
8g mandarin orange peel

* Use 5g less sugar if you prefer a less sweet cake

Directions

1. Extract juice from a mandarin orange. I used a garlic crusher to help me extract the juice.
Remove the whitish layer of the orange peel and chop the orange peel into fine bits. Set aside.

2. Beat eggs in a bowl till frothy. Set aside.


3. Cream softened butter with caster sugar till light and fluffy.

4. Blend in the beaten egg from (2) gradually.

5. Mix top flour, milk powder and baking powder in a bowl before sieving into batter in 3 batches.

 6. Mix mandarin orange juice with rice malt before adding to the batter.

Blend well.

7. Add orange peel to the batter and mix well.


8. Pour about 1/3 of the batter into the cake pan coated with a layer of butter.
Mix the dried cranberry bits with the remaining batter.

Pour the batter into the cake pan.


9. Bake in a preheated oven, at middle rack, at 155°C for 30 minutes, or till an inserted cake tester draws out clean. Increase the oven temperature to 170°C for 5 to 8 minutes, just to give the cake a nice golden crust.

10. Remove the cake from the oven and let it cool down for about 5~10 minutes in the pan.

Invert out the cake and let it cool over a wire rack.

Cover it with cling wrap to seal in the moisture.

11. Let the cake cool down before cutting. Enjoy 


Wishing you a happy and prosperous Chinese New Year 2018


Friday, 9 February 2018

Hand-kneaded Japanese Milk Bread 手揉日式牛奶面包



I have tried different Japanese milk bread recipe. The interesting factor that attracted my attention was the hand-kneading pattern of this recipe. The recipe really gave a nice and springy texture bread 😀


Yield: 3 loaves of bread in a 26x10x7.5cm narrow base pan
Raw dough weight: 446g

Ingredients

235 (300)g Japanese bread flour
25 (25)g fine sugar
3 (3)g fine salt
2 (4)g instant dry yeast

80 (220)g fresh milk*
75 (0)g water
30 (0)g natural yeast, 100% hydration

20 (30)g unsalted butter

Original recipe quantity in green
* Original recipe uses low-fat milk

Directions

1. Mix fresh milk, water and natural yeast together. In a mixing bowl, mix Japanese bread flour, fine sugar, fine salt and instant dry yeast together. Dig a well in the dry ingredients, and pour in the milk mixture.

Stir the ingredients in one direction till they formed into a lump that pulls away from the wall of the mixing bowl.

Knead the dough till smooth.


2. Spread out the dough and add 20g of unsalted butter to it. Take a 5-minute break to let the butter softened.

Combine the softened butter to the dough

and knead into a smooth dough.

3. Place the dough into a mixing bowl, spray some water over,

cover and let it proof for about 1 hour or till it double in volume.


4. Turn out the dough to a floued work top, flatten the dough, and divide into 3 portions. Shape the doughs into balls, cover and let them rest for about 15 minutes.


5. Take a dough and roll it into about 1 cm thick.

Fold the two longer sides to the centre.

Roll up the dough, starting from the shorter end, and pinch at the end to seal.


Place the rolled dough into a 26x10x7.5cm loaf pan, pre-coated with butter. Spray some water

cover with a tea towel, and let it proof for about 40 min,

or till the dough reaches the rim of the loaf pan.

6. Start to pre-heat the oven to 180°C, and dust some bread flour over the dough


7. Bake at lower rack of the oven at 180°C for 10 minutes, reduce the temperature to 170°C and bake for 25 minutes.

End of baking.

8. Invert out the bread immediately after leaving the oven. 

Let the bread cool down completely before cutting. Enjoy 😋