Natural Yeast Hokkaido Milk Bread

This was one of my fav. recipe using natural yeast ^(@@)^

Recipe shared by one FB group on natural yeast :-

190gm Bread Flour
120 gm Starter, natural yeast
20gm fresh milk
70gm whip cream
37gm egg white
15 gm milk powder
45gm Brown sugar
3gm Salt
10gm butter

Method :-
Put all ingredients (except butter) into mixer and knead will dough is formed
Then add in butter, knead till membrane stage
First prove (as it was fully natural yeast, proving time may took longer, mine took 3 hrs) double.
Lightly knead and divide into 3 portions.
Rest 15 mins
Roll out and roll up dough like swiss roll shape.
Put into pullman tin, proved till 80% full.
Bake at preheated oven 190 C for 40 mins

NATURAL YEAST KILLER TOAST - PANDAN FLAVOUR

Hi Hi ... Long time did not update my post...sigh....

Today i am sharing my recipe of the famous killer toast , which required one proofing only but gives a wonderfullllly soft bread.
I have converted the recipe by using my yogurt yeast . Yes , i am addicted to my homemade yeast


:)

Adapted recipe as below :-

Bread Flour 220gm
Brown sugar 30gm
Sea Salt 3gm
Natural Yeast starter, fed- 120gm
Dairy Whip Cream 30gm
Pandan Milk 100gm , blended with 7 pcs pandan leaves
Butter 30gm

Knead all the above except butter till dough comes together
then add butter, continue to knead till membrane stage.
Rest 5 mins
Divide into 50 gm each & Prove till double
Bake at 180 C for 20 mins

It was super killer bread 

Mulberry Yogurt Cake

recipe adapted from Anncoo

3 yolks

                                                  120 gm Natural Yogurt (i used 140gm)

20 gm Whipping Cream (i omitted)

35 gm Butter, melted

1/2 T lemon juice

30 gm Plain Flour (i used Cake Flour)

15 gm Cornflour

3 whites

50 gm Caster Sugar

Mulberry Jam

1) Combine yogurt, melted butter, lemon juice, stir well

2) Add in Whipping cream & yolks. Mix well 

3) Add Sieved flour. Mix till smooth

4) Whisk white & sugar will soft peak. Fold into yolk mixture

Careful , do not deflate it.

5) Pour into 6" round cake pan (lined & grease the base only)

6) Drop a few teaspoon mulberry jam on top

7) Bake bain marie in preheated oven at 150 C for 60 mins

8) Leave cake in pan till cool before removing it.

Hokkaido Chiffon Cupcake

There is a craze over this cupcake in KK...

Chiffon cake

3 egg yolks

20g sugar
35g corn oil
60g milk
70g cake flour


3 egg whites
25g sugar


Filling
60g dairy whipping cream
10g sugar
1tsp instant custard powder


Icing sugar, for dusting


Method
1. Pre-heat oven to 170C.
2. Arrange paper liners on baking tray.
3. Hand whisk egg yolk and sugar till pale in colour.
4. Add in corn oil and milk, mix well.
5. Sift in cake flour, stir to combine.
6. Beat egg white until foamy, gradually add sugar, and continue beat till soft peak form.
7. Take 1/3 of egg white and use a hand whisk to mix into egg yolk batter.
8. Fold in the balance egg white with a spatula till well combine.
9. Scoop batter into pre-arranged paper liners to about ¾ full.
10. Bake for 20-25 mins at middle rack.
11. Beat whipping cream with sugar till firm and stiff (over a bowl of iced water).
12. Add in custard powder, mix well.
13. Pipe custard cream into cupcake and dust with icing sugar. Refrigerated before consume.

Recipe adapted from Sonia aka Nasi lemak lover , link as below http://nasilemaklover.blogspot.com/2012/04/hokkaido-chiffon-cupcakes.html

Hokkaido Milky Bun Galore

Today make some hokkaido milky buns for tomorrow breakfast

 Recipe as below :

540 gm Bread flour
60 gm Plain Flour
80 gm caster sugar
10 gm instant yeast
30gm milk powder
1 egg (Grade A)
150 gm whip cream
250 gm Fresh milk
9 gm salt

Using bread maker to knead the bread till elastic and passed the membrane test.
Let first proof for an hour or till double.
Knead to release the air . And divide into 80 gm each dough.  Round and let rest , covered for 10 mins.
After 10 mins, shape bun and proof for second time for about 60 mins or till double.

Brush with egg wash and bake at preheated oven at 180 Celcius for 16 mins.

Result : Fluffy , milky bun !

Love it!

Rich Chocolate Cake

Tried out Rich chocolate cake posted by Nasi Lemak Lover

I make 2 mini cakes instead of one. One is for my son's friend.




This cake was indeed rich and chocolatey...Thank you Sonia for sharing!


 Rich chocolate sponge cake
(recipe source: adapted from 羿溱 , original recipe from 美味糕点新主张)


Ingredients
50g corn oil
80g full cream milk
15g cocoa powder (I use Valhorna cocoa powder)
100g semi-sweet chocolate (I use normal cooking chocolate)
90g egg yolks (5 medium eggs)

180g egg white (5 medium eggs)
100g caster sugar
75g cake flour

Ganache glaze
150g dairy whipping cream
120g semi-sweet chocolate
12g butter

Method
1. Heat corn oil and milk over a pot of simmering water.
2. Add in chocolate, and stir till melted.
3. Add in cocoa powder, stir well. Add in egg yolks once slightly cooled.
4. In another clean bowl, beat egg whites on high speed until foamy, gradually add in sugar and beat till glossy and soft peaks form.
5. Take one-third of egg whites mixture to mix with the egg yolk chocolate mixture using a hand whisk. Then fold in the remaining egg white using a spatula until well combined.
6. Sift in the flour, slowly fold well.
7. Pour batter into a 7” round cake pan with removable base.
8. Bake at pre-heated oven at 180c for 40mins.
9. Immediately inverted the cake pan and cool on a wire rack.
10. Make ganache by melt chocolate over simmering water, add in cream and butter, stir well till smooth.
11. Pour ganache over the cake and refrigerate in the fridge before serve.