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Tuesday, 31 May 2016

Condensed Milk Coconut Cupcake 炼乳椰子杯子蛋糕


This condensed milk cupcake has a nice velvety texture and a nice aroma of coconut and milk. Although the top was not prettily baked, the good flavour of the cake was enough to compensate for the aesthetic flaw :)

Yield: 12 x 4cm round cupcakes

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

3 egg whites
40g fine sugar

3 egg yolks
10g fine sugar
20g coconut/vegetable oil
30g fresh milk 
20g condensed milk

60 g top/cake flour


Directions
1. Line the cupcake moulds with cupcake papers.


2. Sieve top/cake flour twice. Set aside.


3. Pour fresh milk, condensed milk and coconut oil in a beaker. Set aside.


4. In a separate mixing bowl, beat egg yolk with 10g of fine sugar till pale and creamy
I prefer to use a hand whisk to using an electric hand mixer, as the latter seemed to splatter more.



5. Add in the milk mixture from (3) gradually and blend well.



6. Sieve and combine the top/cake flour in a few batches, to (5). Avoid over-mixing the flour. Cover and set aside.




7. In a separate, clean and grease-free mixing bowl, beat egg white to frothy, then starts to add 40g of sugar gradually. Beat at medium high speed till almost stiff peak stage.
Reduce the mixer speed to low in the final 1 minute. Set aside.



8. Add about 1/3 of the meringue to (6) and mix well.


9. Pour (8) back to combine with the remaining meringue. Fold to combine into a smooth batter.



10. Pour the batter into the 12 lined cupcake moulds.  Rap the cake moulds against the work top to remove any trapped air bubbles.

Arrange the cupcake moulds in a baking tray.


11. Bake in a preheated oven at 150 degree Celsius for about 35 to 40 minutes, at lowest rack.




12. Remove the cakes from the moulds, and cool down over the wire rack.


13. Enjoy :)




Sunday, 29 May 2016

Breadmaker Soya Pulp Choco Swirl Loaf 面包机豆渣巧克力吐司


Should I name this bread as Cocoa 3 Bread? The cocoa stripes in the pattern of a numerical "3" in the middle of the bread was a mere coincidence.  Surprisingly, the pattern was quite symmetrical :D
This aromatic multigrain soya pulp sweet bread has a cocoa centre and a sunflower seeds sprinkled top drizzled with honey. Sound delicious, right? I like to munch on the sweet crust with burst of nutty taste :)


Yield: one loaf of 12x12x14cm
Bread weight: 497g
Raw dough weight: 520g
Breadmaker: Mayer MMBM12

Multigrains Soya Pulp
Bread added with multigrains soya pulp not only has the nice aroma of the beans, but also the aroma of pandan that was added during the soya milk making process.

These are the dried beans I used in the soya milk making.

The multigrain soya pulp and the milk.

Bread dough
Ingredients
130g cold fresh milk 鲜奶
20g condensed milk 炼乳
35g multigrain soya pulp 五谷豆渣

25g beaten egg 蛋液
35g raw sugar 黄砂糖
1/4 tsp salt 盐
20g cold unsalted butter无盐奶油

225g Prima bread flour 百龄麦高筋面粉
25g Prima superfine wholegrain flour 百龄麦超细全麦面粉
3/4 tsp instant dry yeast 即发干酵母

1 tsp cocoa powder 可可粉

Toppings
Some egg wash
2 tbsp sunflower seeds
1/2 tsp honey


Directions
1. Mix cold fresh milk, condensed milk and soya pulp. Keep in the fridge for about 15 minutes to lower the temperature.



2. Mix bread flour and superfine wholegrain flour in a bowl. 


3. Pour ingredients, except the cocoa powder, into the bread pan in the sequence as they are listed in the ingredients list.




4. Transfer the bread pan to the bread machine. Select "C-02 Sweet Bread" function, "500g" weight, crust colour, and activate it.




5. When the countdown timer read "1:30" h, a series of beeps can be heard. Pause the program by pressing the "Stop" button.


Take out the dough,

and remove the kneading blade.


6. Place the dough onto a floured surface. Flatten it with your palm to release the trapped air.



7. Divide the dough into 1/3 and 2/3.

Roll up the 2/3 portion into a ball, cover with a lid and set aside.



8. Add 1 tsp of cocoa powder to the 1/3 portion dough and knead it into a smooth dough.
Cover with a lid and let it rest for about 10 minutes.






9. Roll out the two doughs separately  into about a 1cm thick flat dough.


Flip over the plain dough, so the smoother side will be facing out when roll up.

Spray a little water over the dough surface.

Overlap the cocoa dough above the plain dough. Use a rolling pin to roll briefly to ensure good contact between the two layers.


10. Roll up the dough from both the shorter ends towards the centre.
To me, this method of rolling up the dough would better accommodate the turning pin protruding from the base of bread pan. 


Flip over.


11. Return the dough to the bread pan, spray some water, and press the "stop/start" button to resume proofing program.




12. When the countdown timer reads "0:52" h, press the "stop/start" buttom to pause the program.
As the decorating process needs a longer time, so I pause the program earlier.

Brush some egg wash over the top.

Arrange sunflower seeds over the surface evenly spread out.

Drizzle a little honey over.
Try to avoid the edge as I don't want the honey to get burnt at the sides.

Press the "stop/start" button to resume the proofing process.The baking process will start at "0:45"h.


13. Cover the window with a sheet of aluminum foil. This is to minimize heat loss through the window.


14. The bread is ready *\(^o^)/* 
 

15. Remove the bread from the bread pan and cool on a wire rack.


16. After the bread has cooled down completely, slice the bread and enjoy :)