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Wednesday, July 26, 2017

Wholemeal flaxseed bread

Bread with a touch of kinako on peanut butter is heavenly
I made a mess scoring the bread with a blunt knife. But the taste and soft texture belies the fact that it is half wholemeal and contains flaxseed. The dough can be a bit slaggy due to the moisture so it was handled minimally before baking.

I give it an A for the dose of omega3 and fibre for this breakfast loaf !

Note : Roll in cornmeal to avoid the grief of having the bread stuck in the tray.

A:
230g water
50g olive oil
85g honey

B:
200g wholemeal flour
200g bread flour less 3 tablespoons
3 Tbsp flaxseeds, milled to flour
11g instant yeast
35g milk powder
1/8 tsp fine salt

C:
Cornmeal for dusting

Method:

Prep-
Combine wet components (A). Set aside.
Combine dry components (B) in a mixer bowl.

Combine-
Pour A into B.
Knead at low speed for 5 minutes.
Knead at medium for 5 more minutes.
Transfer to a lightly flour worktop, knead and form a dough ball.
Let rise until bulk doubles.
Knead the dough again. Roll it in cornmeal.
Let dough rise in baking tray until bulk doubles.


Bake-
Score the dough with a lance. Mist spray until surface is moist.
Bake in a preheated oven at 170C for 30 minutes.
Remove bread from the tray. Cool before storing.


Friday, July 21, 2017

Castella cake


Here I am, chasing the long gone Castella bandwagon. But then, it is better late than never! This cake is very different from all I have ever baked. Got me rock and roll just licking the batter! 

Verdict : I prefer the unbaked batter because the honey is more pronounced. Cake is 'chewy' and even with the reduced sugar tastes rather sweet. But the wobbly-ness of the cake while cutting is a show by itself.

Here’s my recipe based on Rumbling Tummy’s, one of my most reliable and repeatable sources.

Credits Rumbling Tummy with adaptations

Ingredients :
5 new eggs
100g sugar, milled to powder

110g bread flour, sieved twice

Milk mix : 40g low fat milk, 40g honey, 10g canola oil

Method:

1.   Line a 6 inch square pan fully.

2.   Heat the milk mix for 20s to combine honey and milk mixture. Set aside.

3.   Beat eggs and sugar on high until pale and frothy ( ribbon stage ). Reduce whisking speed to rid air pockets.

4.   Preheat the oven to 170C at this point.

5.   In 3 additions, add flour and milk mixture. Fold in between additions. I whisked on lowest speed until mixture is just combined.

6.   Transfer batter to tray, drawing lines on batter with a skewer to rid pockets. Tap tray twice.

7.   Bake at 170C for 50 minutes or until cake surface is tan. Drop tray on the worktop once. It is said to prevent shrinking.



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Most recipes requires an overnight cooling in the fridge. But the cake was needed to be shown off at my fortnightly small group meeting, so it was served about 6 hours later.

Saturday, July 8, 2017

Coconut cheesecake, New York Style


I couldn’t shake off the good memories of coconut in a cheesecake eaten at a restaurant in Howth, Dublin and this cake is meant to dispel the notion that it cannot be had back home. Mine did not come with all the fancy chocolate and jam paintings on the canvas of a white china plate but trust me, it tastes just as good.


Base :
50g melted butter
3 pieces of digestive

Cheese filling :
250g cream cheese, 1 block
1 Tbsp soft brown sugar
1 Tbsp corn flour
1 egg
40ml whipping cream
seeds of 1 vanilla pod
juice of 1 kalamansi
2 Tbsp dessicated coconut

Procedure :
Prepare and line a small pie tray. Mine comes with removable base.

To make base, process biscuits with melted butter.
Transfer buttery crumbs to lined tray.
Pat to compress biscuit base.
Chill until ready to bake.

Preheat oven to 200C.

For the filling,
Whisk cream cheese, sugar and corn flour on low-medium speed until well mixed.
Add egg, cream, vanilla, kalamansi, coconut. Do not overbeat or aerate the cheese mixture.
Pour onto biscuit base. Smoothen out.

Bake at 200C for 25 minutes or unless cheese filling is about to tan.

Chill for minimum 3 hours.

Enjoy!

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Friday, July 7, 2017

Pandan chiffon ( that pandan leaves down the road )



An enthusiastic friend gave me too much pandan leaves for re-potting and those that had its roots damaged went into making this. Getting pandan ‘juice’ from the leaves is tacky but I am proud to say, no artificial essence has gone into the making this cake.

Just the kind of thing to feed the bunch of friends whom I love tonight.

Ingredients :

A: 3 yolks, 25g castor sugar, 50ml pandan water,50ml melted coconut butter
B: 75g cake flour, 1 Tbsp baking powder
C: 3 whites, ¼ tsp cream of tartar, 50g castor sugar

To make pandan juice, harvest 1 big pandan plant, cut leaves to 1 inch segments.
Process leaves with 2 cups of water until pulpy.
Sieve. Let pandan water sit for 2 hours.
Drain off carefully and retain the bottom bit of  the dark green pandan juice.
Set aside 50ml of juice and 50 ml of melted coconut butter, combined.

Preheat oven to 170C.

Prepare pandan cake flute. Do not grease the tin.

To make egg batter, beat (A) ; 3 eggs yolks , 25g sugar, 50ml pandan juice+50ml melted coconut butter on high speed .
Sieve in (B) and mix well.
To make meringue, whisk (C ) ; 3 whites, cream of tartar and 50g castor sugar

Fold in meringue in 4 portions to egg batter.
Transfer to pandan cake flute. Tap to rid air pockets.
Bake at 170C for 30 minutes.

Cool cake. Invert cake and tin over a heavy can until tin is cool to the touch.
Use a thin, sharp knife and release the cake from the tin carefully.
Handle carefully and leave to cool completely before storing.
Good for 2 days.