Chestnut cream cheese flat buns

Chestnut and cream cheese is a perfect marriage in heaven

Soft pillowy buns with chestnut cream cheese - this bun brought me back to the streets of Japan and reminded me of her lovely people and equally delicious food. 

I missed the place as soon as I sunk my teeth into this bun and wished that I was  there again.

This recipe uses the bread machine for most of the tedious work but there is nothing to stop you from doing the first part from scratch by hand. Perhaps all the more better because the hard work of kneading will justify the many buns that would disappear into your mouth.

Best eaten warm for maximum pleas

Makes a dozen buns.

Ingredients :

Water roux :

30g bread flour

150g cold water

Bread dough dry ingredients:

370g bread flour

30g whole wheat  flour

70g sugar

20g milk powder

1 tbsp instant yeast / 10g

1/8  tsp fine salt

Bread dough wet ingredients:

1 egg, about 40g ( whole weight )

50g dried cranberries, soaked in boiling water for 10 minutes and then drained

160g cold water

60g cold butter, cubed

Filling :

260g cream cheese, room temperature

60g icing sugar

1 cup of steamed chestnut,riced

Method :

Prepare water roux. Mix bread flour and water. Cook until it reaches 65C, stirring continuously. The roux should congeal and form lines with the whisk. Cool, covered.

Now prepare the dough. Combine all the dry dough ingredients in the mixing receptacle.

Combine the cooled roux, egg, water, cranberry.

In the bread machine, add to the dry ingredients the wet component and butter. Set the machine to dough mode, 1.5 hr or until dough doubles.

If you are making by hand, knead combined ingredients to form a dough until it is smooth and elastic, about 15 minutes. Transfer to an oiled bowl and let it ferment, covered.

Meanwhile, whisk cream cheese , sugar and chestnut. Set aside and chill if not using immediately.

Transfer the dough to a floured worktop. Flatten and fold the dough to thirds.

Weigh and divide the dough to 12 portions. Make little buns.  Rest the individual portions for 10 minutes.

Make the buns, flatten the dough and use an ice cream scoop to scoop one portion of cheese to the middle of the bread disc.

Wrap the cream cheese filling with the buns by gathering the edges and pinch the dough to seal.

Dust both sides of the bun with just enough flour to coat. Proof the buns on an oiled or lined tray. Leave enough space between the buns to expand.

To make the flat top, lay an oiled parchment over the buns. Weigh the parchment down with another baking tray.

Let the buns ferment for another 10 minutes.

Bake in a preheated oven at 210C for 12 minutes.

To store, chill covered. Best eaten warm. To reheat, foil the bun and bake under a grill for about 10 minutes.

Best eaten within 3 days.

Kueh Lapis

Not quite a 1000 layer lapis but the journey of a thousand miles begins with the first step

2013 has been good  because I have achieved yet another first : baking my first ever kueh lapis or Indonesian layered cake. Though the list of ingredients looked daunting , not to mention the lengthy procedure, the process was actually rather easy because it was repetitive. All in all, you need 30 minutes of preparation time and another hour to bake/grill the lapis, not any more demanding than baking bread.


The only thing I had to ward off was the temptation to make thick layers as I grew impatient into the hour. Considering that it took me only an hour to bake this, I acknowledge that I was lacking in patience.


Of course the time spent  was all worth it as I saw the beautiful cross section of the kueh lapis. Deciding and adhering to the color and pattern scheme took some effort as I am a ' very spontaneous' person and prone to random last minute changes. Indeed , making this was a training of self control and discipline, which I sorely lacked.


If there is one thing I would want to change, it would be to use all the egg whites ( instead of 5 yolks and 4 whites ). It gives a lighter texture to the lapis and fools the mind that it was not as fattening as it should be.


The lapis shown here was 'shorter' than I had hoped for because I  alternated by using 2 trays to reduce waiting time in between grills. Other wise, one tray for the portion listed below will suffice.


Makes a 10 by 3.5 by 2.5  inch lapis.






Ingredients :


A :
112g unsalted butter
1 tbsp condensed milk
40g fine sugar
5 egg yolks


B :
80g cake flour
1/4 tsp baking powder


C :
Pinch of mixed spices
1/4 tsp rum


D :
4 egg whites
1/8 tsp cream of tartar
30g fine sugar


D :
Red food coloring


Others :
Skewer
Greased surface to compact each cooked layer eg a fondant press. I foiled the end of a thick book to do this.
Brush and softened butter


10x3.5x2.5 inch tray, bottom greased and lined


Method :
1. Cream butter, milk  and sugar until pale and fluffy.
2. Add egg yolks, whisking one at a time.
3. Whisk  (B) cake flour, baking powder,spices in 4 batches until light and fluffy.
4. Whisk in the rum.
5. Set the butter mix aside.


6. Whisk egg whites and cream of tartar until soft peaks.
7. In 4 batches, whisk in fine sugar until stiff peaks. This is your meringue mix.


8. Combine the butter and meringue mixture.
9. In 4 batches, fold in the meringue mix to the butter mix. This is your final batter.


10. Divide the batter into 2 portions.
11. Set the first portion aside.
12. Stir red coloring into the second portion.


13. At this stage, prepare the oven by turning on the top grill to heat up the oven.


14. Pour 40g of batter ( with no color ) into the prepared tray. Use a spatula to spread the batter evenly. ( I measured  off each portion by placing the tray on a measuring scale )
15. On a high rack, grill the batter, 5-7 minutes until it is brown.  When you can smell the egg, it is about done.
16. Retrieve the tray, prick any air pockets and compact the surface with foiled and greased ' compacter '
17. To alternate the color, repeat the process now using the colored batter until all the batter is used up.


18. For the last layer, grill until the surface is deep brown.


19. Remove the lapis by running a thin knife around the tray.
20. Invert the tray and peel off the grease paper.
21. Turn the lapis right side up and cool completely before cutting.


Note :
As the layers grows and gets nearer the griller, reduce the cooking  time to avoid scorching the batter.

Japanese Cheese Cake

Use a thin cake knife to make a clean cut.

After drooling at  recent Japanese cheesecake posts, I knew 2012's last project simply have to be this.

This may be my first attempt at Japanese cheesecake, but I felt my courage lifted because the kid who baked this did it so effortlessly I was so moved to give it a try. It was also my maiden attempt at  baking in a  water bath, a process I still consider messy but essential for a perfect cheesecake. The only horror I had was to see the spring form floating about the bath while I pushed the entire contraption into the oven. Other than the scary episode, it was a cinch from preparation stage.

The cake, whether in its looks or taste,  was a huge success ! The texture was fine and airy without appearing dense and tasted moist without feeling  oily. I reduced the sugar by 20% and was glad with the decision. Because it was light and airy, it made a perfect guiltless snack and tea break item. What took me so long to try this, I wonder ?

Credits :  bjoycefull  

Fine and light texture

Makes a 7 inch cake.

A:

160g cream cheese

120 ml    milk

25g butter

B:

4 egg yolks

40g plain flour

30g corn flour

C:

4 egg whites

80g fine sugar

Pinch salt

Prepare a greased, lined spring form, 7 inches. Foil the exterior , 4 layers.

Prepare a water bath  big enough to house the spring form.

Preheat oven to 160C, with a low baking rack.

Warm cheese, milk and butter in a double boiler. Whisk to break up cheese mixture until it is smooth. Set aside to cool.

Sift flours.

Whisk flour into cooled cream mixture.

Whisk in egg until mixture is smooth.

In a separate bowl, whisk egg whites and salt, low speed.

Add sugar gradually and whisk  at medium speed until it forms stiff peaks.

Fold portions of the egg white  to the cream mixture.

Pour batter into the prepared spring form. Tap pan on the worktop  to rid air pockets in the batter.

Put the pan into the water bath. Pour hot water into the bath, about 1/2 inch high.

Carefully transfer the bath and pan to the oven. Bake at 160C ( preheated ) for 43 minutes.

Remove the cake from the bath immediately. Cool for 5 minutes.

Remove the cake from the spring form and cool well before serving.

Taste great warm or cold.