A Loaf of Bread

Sometime, I will have balanced some bread dough which either I will discard it or let my sons play with it. And I find that it quite a waste. Out of the blue, I have this idea to use it to act as a sponge dough on bread. I look though all my bread bakery books for recipe which uses sponge dough. I did find a suitable recipe and I made small adjustment to the recipe. Hehehe....and it work. :)

Recipe

Ingredients
(A)
250g bread flour
10g milk powder
35g sugar
1/2tsp salt
5g instant yeast

(B)
110g water
30g egg

(C)
40g butter

75g left over bread dough
[Left over bread dough - After first proving and moulding, weigh about 75g of bread dough. Place it in a container, cover surface of dough with plastic wrap, put on the lid and keep it in the fridge. Thaw it for 15-20mins at room temperature before use.]

Steps:
1. Mix (A) in a cake mixer with a dough hook attracted until well-blended.
2. Add (B) into the dry ingredients, beat at medium speed until it form a rough dough.
3. Add in the left over bread dough and continue to beat until well-blended.
4. Lastly, add in (C) continue to beat until it form a smooth and elastic dough.
5. Cover dough and let it prove for 50mins.
6. On a lightly floured surface, mould it into round shape.
7. Cover and rest for another 10mins.
8. Roll out the dough into rectangular shape and roll it up like a Swiss roll.
9. Place dough into a greased loaf tin, cover and leave it to prove for 50mins until it doubled in size.
10.Preheat oven to 180C.
11.Bake in a preheated oven for 35mins until brown.
12.Remove bread from tin and cool it on a wire rack.

Note: You may need to adjust the liquid according to the moisture of the dough.

Cranberry Bread

Recipe from 'Magic Bread' by Alex Goh.

Recipe

Ingredients
Gelatinized Dough(烫种面团):
80g bread flour
55g boiling water

Bread Dough:
(A)
220g bread flour
100g plain flour
15g milk powder
75g sugar
4g salt
6g instant yeast

(B)
130g water
1 egg

(C)
45g butter

(D)
110g dried cranberry

Streusel topping:
60g sugar
50g butter
100g bread flour

Steps:
Streusel topping:
1. Put on a pair of gloves and mix sugar and butter together until crumbles.
2. Add in the flour and rub until resemble bread crumb.
3. Keep in a container and store it in the fridge.

Gelatinized Dough:
1. Add boiling water into the bread flour, mix until it form a dough.
2. Cover and set aside to cool.
3. Keep it in the fridge to rest for at least 12 hours.

Bread dough:
1. Leave the gelatinized dough at room temperature to thaw for 10-15mins.
2. Mix (A) in a cake mixer with a dough hook attracted until well-blended.
3. Add (B) into the dry ingredients, beat at medium speed until it form a rough dough.
4. Add in the gelatinized dough and continue to beat until well-blended.
5. Lastly, add in (C) continue to beat until it form a smooth and elastic dough.
6. Add in (D) and mix until well-blended.
7. Cover dough and let it prove for 50mins.
8. Divide dough into 90g each.
9. On a lightly floured surface, mould it into round shape.
10.Cover and rest for another 10mins.
11.Roll dough into oblong shape.
12.Arrange it on a greased tray, cover and leave to prove for 50mins until it doubled in size.
13.Preheat oven to 190C.
14.Brush surface with egg wash and sprinkle top with some streusel topping.
15.Bake in a preheated oven for 12mins until brown.
16.Remove bread from tray and cool it on a wire rack.

Pistachio and Red Dates Cupcakes

Recipe

Ingredients
125g butter
110g cake flour
1/4tsp baking powder
80g castor sugar
1/4tsp salt
2 eggs
1/2tsp vanilla essence
1tbsp milk
35g pistachio nuts(chopped)
30g red dates (remove seeds and chopped)

Steps:
1. Preheat oven to 180C.
2. Sift flour and baking powder into a mixer bowl.
3. Add butter and beat until creamy.
4. Add in sugar and salt and beat for another 5mins.
5. Add in beaten egg slowly, milk and vanilla essence, beat until well-blended.
6. Lastly, fold in the chopped pistachio nuts and red dates into the batter.
7. Spoon batter into the baking paper cups until 70% full and sprinkle some pistachio nuts and red dates on it. (Soak red dates with some water for a while to prevent it from getting burn during baking.)
8. Bake in the preheated oven for 25-30mins.
9. Remove cupcakes and cool on a wire rack.

Chocolate Chips Cupcakes

Recipe from 'Easy Muffins and Cupcakes' by Kevin Chai.

Recipe

Ingredients
230g unsalted butter (room temperature)
155g sugar
4 eggs
200g self-raising flour
2 tbsp cocoa powder
100g chocolate chips

Steps:
1. Preheat oven to 180C.
2. Sift flour and cocoa powder into a mixer bowl.
3. Add sugar, butter and eggs into the flour.
4. Beat the mixture until smooth and pale, about 2-3mins.
5. Fold in the chocolate chips.
6. Spoon batter into the baking paper cups until 60% full and sprinkle some chocolate chips on it.
7. Bake in the preheated oven for 25-30mins.
8. Remove cupcakes and cool on a wire rack.

Chocolate Rice Slices

I baked a simple chocolate sponge cake. I intended to sandwich the cake with butter cream, however there is not enough butter cream to do so. So I divided the cake into two and spread the top and sides of the cake with butter cream and lastly coat it with chocolate rice. Simply, my family favourite. :)

Recipe

Ingredients
4 egg
125g sugar
1/4tsp salt
110g cake flour
1/4tsp baking powder
30g veg. oil
15g cocoa powder
1/2tsp chocolate paste
30g milk

butter cream
chocolate rice

Steps:
1. Preheat oven to 180C.
2. Warm up the oil at low heat, remove from fire.
3. Stir in the cocoa powder and chocolate paste, set aside to cool.
4. Sift cake flour and baking powder together and leave it aside.
5. Use a cake mixer to whisk the eggs, salt and sugar until thick and fluffy.
6. Gently fold in the flour.
7. Add milk into the chocolate mixture.
8. Pour some egg batter into the chocolate mixture and mix until well-blended.
9. Pour the chocolate mixture into the egg batter and mix until well-blended.
10.Pour cake batter into a lined and greased 8" square tin.
11.Bake in a preheated oven for 30-35mins.
12.Leave it to cool in the cake tin.

Assemble the cake:
1. Remove cake and cut vertically into two pieces.
2. Spread top and sides of the cake with butter cream.
3. Spread the chocolate rice in a tray and roll the cake in it.
4. Leave it in the fridge to set.
5. Remove, slices and serve.

Steamed Cheese Cake

Recipe from 'Cake in Steam' (蒸糕招).

Recipe

Ingredients
160g milk
200g cream cheese
60g butter

70g cake flour }sift
50g corn flour }together

4 egg yolk (about 80g)
1 1/2tbsp lemon juice

4 egg white (about 160g)
1/4tsp cream of tartar
135g sugar

Steps:
1. Line the base of a 8" square spring form cake pan/ 2 loaf pans with grease proof paper and set aside.
2. Double-boil milk, cream cheese and butter until cream cheese has melted completely.
3. Remove from stove and set aside to cool.
4. Strain the mixture into a bigger mixing bowl.
5. Use a hand whisk and whisk the egg yolk into the cream cheese mixture until well blended.
6. Follow by the flour and lemon juice, mix until smooth batter.
7. Use a cake mixer and whisk the egg whites and cream of tartar till frothy.
8. Gradually add in the sugar and whisk till soft peaks form.
9. Fold in 1/4 of the meringue into the cream cheese mixture until combined.
10.Then fold in the rest of the meringue lightly in 3 portions until well combined.
11.Pour batter into the prepared cake pan and cover with foil.
12.Place cake pan into a preheated steamer and steam it at medium low heat for 45-50mins or until cook.
13.Remove from cake pan and cool it on wire rack.

Note: Cake will shrink slightly.

Steamed Sweet Corn Cake

Recipe

Ingredients
2 eggs
80g light brown sugar/ caster sugar
50g thick coconut milk/ evaporated milk
60g cream corn
125g self-raising flour
1/2tsp double action baking powder

Steps:
1. Sift flour and double action baking powder together and set aside.
2. Whisk the eggs and sugar together until thick and fluffy.
3. Pour in the coconut milk and mix until well blended.
4. Lightly fold in the flour into the egg batter.
5. Lastly fold in the cream corn.
6. Lined cup moulds with paper casing.
7. Pour batter into cup moulds until 90% full.
8. Steam in a preheated steamer at high heat for 10mins.
9. Remove cake and cool on a wire rack.

Sweet Corn Chiffon Cake

Recipe

Ingredients
3 egg yolk
20g sugar
30g corn oil
115g cream corn
15g coconut powder
70g cake flour
few drop of yellow food colouring (optional)

3 egg white
55g sugar
1/4tsp cream of tartar

Steps:
1. Preheat oven to 175C.
2. Sift flour and coconut powder together, set aside.
3. Use a hand whisk mix egg yolk and sugar together.
4. Add in oil, cream corn and colouring, whisk till combined.
5. Add in flour and stir until batter is smooth.
6. Use a cake mixer and whisk the egg whites and cream of tartar till frothy.
7. Gradually add in the sugar and whisk till medium stiff peaks form.
8. Fold in 1/4 of the meringue into the egg yolk mixture until combined.
9. Then fold in the rest of the meringue lightly in 3 portions until well combined.
10.Pour batter into a 20cm tube pan.
11.Put into a preheated oven and bake for 40mins.
12.Remove from oven, invert cake onto table until completely cool.
13.Remove cake.

Orange Butter Cupcakes

Cream Corn Custard Cake

I wanted a thin layer of custard filling so I only use 1/2 portion for the custard filling and I added in extra cream corn. The surface is not smooth, why? Blamed it on my itchy hand lah. I tried to smooth the surface while it already half set. I shouldn't have do that in the first place as due to the extra cream corn which I added, the surface will appeared uneven. :(

Recipe

Ingredients
Base sponge:
240g optima flour
4 egg
60g water
60g corn oil

Cream Corn Custard:
450ml coconut milk
200g cream corn
350ml fresh milk
130g sugar
50g hoon kueh flour (green bean flour)
50g custard powder
2tsp instant jelly powder

Steps:
Base sponge:
1. Pour all the ingredients except oil into a cake mixer.
2. Whisk until thick and fluffy.
3. Add in the oil and whisk until well combined.
4. Pour batter into a lined 8" square tin.
5. Bake in a preheated oven 180C for 25-30mins.
6. Remove cake from pan and set aside to cool.
7. Peel off the top crust and slice sponge into two pieces.

Cream Corn Custard:
1. Mix all the ingredients except cream corn into a pot until well combined.
2. Cook over low heat until custard thicken, must stir at all the time.
3. Lastly, stir in cream corn and mix well.

Assemble cake:
1. Place a sponge cake at the bottom of a 8" square tin.
2. Pour half of the custard over the sponge.
3. Place another sponge over the custard and pour in the rest of the custard.
4. Smooth the surface and chill until set.