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Thursday, 18 January 2018

IH Rice Cooker - Japanese Castella Cake

I have tried baking castella cake a few years ago. Love this cake for its oil-free  characteristics. 
A few days ago, when I looked at Barry's recipe, an ingredient in his recipe caught my attention. He added Japanese sweet rice wine, mirin. In his cake. To try out his interesting recipe, I halved the recipe and baked it in an IH rice cooker. And it turned out beautifully. The drawing point of this simple cake is the slightly chewy caramelised golden crust.
The butter coated in the pot gave this "oil-free" cake an extra caramelised butter aroma 🌸

IH Rice Cooker: Philips HD3175, 1.5L


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

3 eggs
100g caster sugar
25g Japanese mirin (sweet rice wine)
40g rice malt syrup/golden syrup
85g bread flour (yes, this cake uses bread flour)


1. Add eggs to a dry and clean mixing bowl. 

Place the bowl over another bowl filled with a small amount of  hot water. Don't let the hot water touch the base of the mixing bowl above it.

Beat egg till frothy, then add in the caster sugar.

Continue to beat eggs till reaches the ribbon stage. The process took about 15 to 20 minutes.

2. While the electric hand whisk is still working, slowly drizzle in the mirin.

Followed by rice malt syrup.

Blend into a smooth batter.

3. Add in sieved bread flour. Briefly mix using the whisks manually.

Then fold using a spatula. Avoid over-mixing the batter or you'll lose the precious air bubbles!

4. Pour the batter into the rice cooker inner pot, pre-coated with a layer of butter.

Run a thin skewer in zig-zag manner across the batter to break out any large trapped air bubbles.

5. Place the inner pot into the rice cooker.

Select "Cake" function and start the program. The rice cooker will take 45 minutes to complete the baking process.

When the rice cooker "beep" to indicate the baking ends, turn off the power. Open the lid, and let the cake cool down for about 5 minutes.

6. Place a small sheet of parchment paper over the cake.

Invert the steamer's stand and rest on top of the cake.

Cover the pot opening with a small chopping board.

Turn over the entire set up. After the cake has dislodged from the pot, remove the pot.

Wrap the crust of the cake with cling wrap. This is to keep the moisture within the cake.

Wait for the cake to cool down completely before removing the cling wrap.

7. Cut and enjoy 😋💖

Recipe adapted from my FB friend, Barry Apek's recipe. Thank you Barry for sharing the great recipe :)

Monday, 15 January 2018

Natural Yeast - Eggless Sweet Milk Bun

I love my previous sweet milk bun recipe 😍 However, with the recent emphasis on healthy eating, I decided to trim the recipe to make it leaner 💖 I cut down the milk and replaced it by water. Reduced 50% of the condensed milk, 30% of the butter, and 100% of the egg. In spite of the reduction, the bun's softness was not compromised 😀

Yield:; 9 buns in a 20cm square pan
Bread maker: Mayer MMBM12
Raw dough weight: 489g


95g milk
10g condensed milk
40g water
40g fine sugar
3g fine salt

205g bread flour
25g top flour

50g natural yeast, 100% hydration*
1g instant dry yeast

20g cold unsalted butter

* 50g natural yeast can be replaced by 25g each of bread flour and water, with 1g of instant dry yeast.


1. Add all the ingredients, following the sequence listed,  except the butter, into the bread pan of a bread maker. Select "C-11 Ferment Dough function" and start the program.
When the countdown timer reads "1:20", add in the butter to the kneading dough.

When the countdown timer reads "0:45", and after the kneading blade has stopped rotating, transfer the dough to a slightly oiled plastic bag.

Tie a loose knot at the end, and let the dough sits in room temperature for about 15 minutes.
Double protect the dough with another plastic bag, keep in a closed container, and refrigerate for about 10 to 14 hours.

2. Next morning, take out the dough, remove the outer plastic bag, invert the dough, and let it thaw for about 1 hour.

3. Turn out the dough onto a floured work top, deflate it, and divide the dough into 9 portions.

Shape the dough into dough balls, cover with a lid, and rest for 15 minutes.

After the rest, flatten the dough ball slightly,

and shape into a ball by pulling down the outer layer, and thug below.

4. Arrange the shaped dough in a 20cm square pan lined with parchment paper.

Spray some water over the doughs

cover with a tea towel,

and let it proof for about 90 minutes, or till double in size.

5. Preheat the oven to 180°C for 10 minutes. Sprinkle some flour over the top.

Bake at lower rack of the oven, at 180°C for 10 minutes.

Reduce the temperature to 170°C for about 10 minutes, or till the top becomes slightly golden.

End of baking 😋

6. Remove the pan of bread from the oven.

Lift out the hot bread from the pan, and transfer to a wire rack to cool down. Enjoy 😋💖 i