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Saturday, 16 December 2017

Herman - Steamed Honeycomb Rice Cake 白糖糕

Added a small quantity of Herman Starter to my sweet rice batter and allowed the mixture to proof overnight. The Herman Starter not only helped to leavened the mixture, but also gave the cake a very nice and sweet aroma 🌸😋

The honeycomb structure of the cake was not very ideal 😌 I think probably this was due to the short steamer stand I used. I'll try to improve on this for my future cakes 😀

Yield: one 15cm round cake

Ingredients

70g rice flour
60g water

100g water
45g fine sugar
1 blade pandan leaf

30g active Herman Starter (8th day)

< 1/8 tsp baking soda
1/2 tsp water

Directions

1. Mix rice flour with 60g water into a smooth paste in a heat resistant bowl. Set aside.
Bring 100g of water, fine sugar and 1 blade of pandan leaf to a rolling boil.

2. Pour the boiling syrup immediately into the rice paste. Stir quickly.
If the mixture does not thicken, return it to the stove to heat up briefly. Stir constantly to prevent the mixture from forming lump.


This step is important in allowing the batter to trap air bubbles within during proofing, so the cake will have a honeycomb structure after steaming.
Let the mixture cool down to room temperature, or below 30°C.

3. Transfer the rice mixture to a glass container, and mix with 30g of active Herman Starter.

Seal with a sheet of cling wrap, and allow it to proof in room temperature for about 12 to 18 hours. 

13 hours later.


About 18 hours later.

As the batter was a little sour, so I added less than 1/8 tsp of baking soda mixed with 1/2 tsp of water to the batter.

4. Pour the batter into a 15 cm round pan coated with a thin layer of mild flavour vegetable oil.

5. Start to boil some water in a pot, and place a steamer stand in it.

Steam the batter at medium high heat for about 15 minutes.

End of steaming.

6. Let the steamed rice cake sits in the mould for about 30 minutes, or till the cake has cooled down. The cake is stickier when hot.

Transfer the cake to a cooling g rack to cool down further.

7. Cut and enjoy 






Thursday, 14 December 2017

Yuzu Fruit Butter Cake 柚子茶杂果牛油蛋糕


I joined the fun of Christmas baking with a yuzu and honey citron tea flavoured butter fruit cake. 🌲🍰

I scored the crust of the cake with a Christmas tree and dusted with icing sugar for a little festive mood 🎄☃



Pan size: 26x10x7 cm loaf pan, narrow base

Ingredients

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

50g dried mixed fruits
25g yuzu juice

2~3g lemon juice *
20g honey citron tea

110g salted butter, softened
80g fine sugar
20g dark brown sugar

110g top/cake flour
15g milk powder
1/2 tsp baking powder

3 eggs

* Add lemon juice to the yuzu juice collected after soaking the mixed fruit, to make up a total of 20g of mixture.

Directions

1. Soak dried mixed fruits with yuzu juice overnight in the fridge.

On the next day, drain and collect the extra yuzu juice. Set aside the soaked mixed fruits.

Top up the collected yuzu juice with lemon juice till it reaches 20g. Set aside.

2. Beat eggs till frothy. Set aside.

3. Cream softened butter with fine sugar and dark brown sugar till light and fluffy. I whipped the cream using a hand whisk for about 10 minutes.


4. Gradually blend in the beaten eggs from (2).

5. Mix top flour, milk powder and baking powder before sieving into the batter. Mix well.

6. Blend in the yuzu-lemon juice from (1) and honey citron tea.


Give a thorough mix using a spatula.

7. Pour about 1/3 of the batter into a loaf pan coated with butter and sprinkled with a thin layer of flour.
Mix the remaining batter with soaked mixed fruits from (1).

Pour the balance batter into the loaf pan.

Bang the loaf pan to level the batter.

8. Bake in a pre-heated oven at 140°C for about 40 minutes. Bake at middle rack.

This step is optional.
Take out the cake, and score using a pointed sharp knife.

Return the cake to the oven. Increase the temperature to 170°C and bake for 5 minutes if you didn't take out the cake to do the scoring, or 8 minutes if you did the scoring, or bake till the cake gains a nice golden coating.

9. Allow the cake to cool in the loaf pan for about 30 minutes before inverting out to cool on a rack.


After the cake has cooled down, dust it with a thin coat of icing sugar for added festive mood.

Cut and enjoy 🎄🎊🎈









Friday, 8 December 2017

Herman - Sweet Pandan Milk Bread 香兰牛奶甜吐司



It was Friday - that's my designated Herman bread baking day 🍞 Using a longer baking pan I bought from Ikea, I had to increased the dough volume by 20% as compared to my previous bake.
The freshly prepared pandan puree gave the soft bread it's unique sweet flavour and natural yellowish green hue. I cut the bread into thicker slices for better 口感 😋


Bread maker: Mayer MMBM12
Raw dough weight: 652g
Pan size: 20x10x7.5 cm narrow base
Baking temperature: In a cold oven progressively increase the temperature from 120°C to 170°C at an interval of 10 minutes.

Ingredients


12g pandan leaves
100g water

25g water
20g beaten egg
40g fine sugar
4g fine salt
25g coconut/vegetable oil

270g Prima bread flour
30g Prima top/cake flour
6g milk powder

120g Herman Starter (7th day)
1g instant dry yeast


Some salted butter for glazing after baking


Directions

1. Stir a 7th day Herman Starter, and use it after about 2 to 5 hours.

Blend 12g of fresh pandan leaves with 100g  of water in a food processor into a smooth mixture. Collect 110g of the pandan leaf puree for later use. I didn't strain the pandan puree.



2. Pour all the dough ingredients into the bread pan following the sequence listed. Select C-11 Ferment Dough function, and start the program.
When the countdown timer reads 0:45, stop the program manually.


Take an empty plastic bag, lightly coated with oil, and transfer the dough into it.
Let the dough sit in room temperature for about 60 minutes.

1 hour later

Double seal the dough with another plastic bag, cover with a lid, and place in a fridge to undergo overnight cold fermentation. My dough took about 17 hours to undergo cold fermentation.


3. Take out the dough and thaw in room temperature for about 2 hours.


4. Transfer the dough to a well-floured work top, and deflate the dough. 

Fold in the four sides of the dough towards the centre.

Flip over the dough, cover with a lid, and let the dough rest for about 15 minutes.

5. While waiting, line a 29x10x7.5cm loaf pan with parchment paper. Set aside.

6. Roll out the dough into a rectangular shape, with the width corresponding to the length of the pan.

Roll in from both ends of the dough towards the centre.

Pinch to seal the meeting edges.

With the seam end facing down,

transfer the dough to the lined loaf pan. Spray some water,

cover with a kitchen towel, and let the dough proof for about 100 minutes, or till double in size.



7. Dust some bread flour over the top of the dough before baking.

Start from cold oven and raise the oven temperature to 120°C for 10 minutes

increase the temperature to 140°C for 10 minutes

further increase the temperature to 160°C for 10 minutes

finally increase the temperature to 170°C for 10 minutes, or till the bread is done.

end of baking

8. Remove the bread from the oven.

Lift the bread out of the pan immediately. And allow the bread to cool down on a cooling rack. 

9. Slice the bread after the it has completely cool down. Enjoy 😋🍞