Wednesday, August 20, 2014

Cream Cheese Vanilla and Rum Pound Cake

My laptop is giving me a lot of problem recently and just now when I was at blogspot trying to select the post to publish, the laptop haywire again and it runs the apps itself that even auto deleted some of my files, including those posts that I had pre-drafted during my sleepless nights. I nearly cry out, there gone my hard works :(.....

Recipe adapted from Singapore Shiok

Ingredients :
200g soft but cool butter, not melting
150g soft cream cheese
200g fine grain sugar (I reduced till 150g)
2/3 tsp fine salt
4 tbsp full cream milk powder
4 egg yolks
200g plain or all purpose flour, sifted at least 3 times (use self raising flour for a less dense cake)
1.5 tbsp pure vanilla extract or paste
6 tbsp dark or Malibu rum (use milk, your favourite liqueur or citrus juice if preferred)
4 egg whites
1/2 tsp cream of tartar
Method :
1. Preheat oven at 140C and grease and flour a 23cm (9 in) tube pan. (I used 10.5 cup)
2. Combine butter, cream cheese, sugar and salt in bowl of stand mixer and beat with paddle attachment on medium speed until smooth and well combined. Add milk powder and continue to beat on medium speed until mixture is very pale and fluffy. This will take at least 8 minutes.
3. Reduce speed slightly and beat in one egg yolk at a time, beating after each yolk until yolk is no longer visible before adding the next.
4. Turn off machine and scrape mixture down sides of bowl. Sift over a third of the flour and mix in on minimum speed, by turning the motor on and off until flour is no longer visible. Add the vanilla and rum (or preferred liquid) and mix in again by turning the machine on and off on minimum speed, until liquids are no longer visible.
5. Add the remaining flour in two lots (sifted over), using the same turn on/turn off method. Scrape down sides of bowl again. Do not over mix or you will develop the gluten in the flour and your cake may turn out heavy.
6. Combine egg whites and cream of tartar in another clean and grease free deep mixing bowl and whisk until peaks form but egg whites are not dry or grainy. Fold a third of whites into batter and fold in with whisk. Add remaining whites and fold in until whites are no longer visible. Do not overmix or you will deflate the batter and your cake may not rise well.
7. Scrape batter into prepared tin and and tilt pan to level batter. Bang tin once sharply on work surface to dispel any large air bubbles. If you don't do this, your pound cake slices will look like Swiss cheese.
8. Bake at lower centre of oven for about an hour. Test with skewer after 45 minutes and if not done, again at 50 minutes. When skewer comes out clean (a few tiny crumbs sticking on the skewer is fine), remove from oven and leave cake for 15 minutes before turning out onto a rack. 
9. While cake is still very warm, but not too hot to handle, wrap in cling film and leave until cake is cold. Keep overnight before slicing. This softens the crust and makes the crumb more moist, which is how I like my pound cake. If preferred, cool unwrapped cake completely on rack then keep in a lidded container and eat within 5 days.

As I was using pure vanilla powder so the cake looks much darker. I think I had also over fold the batter a bit and under baked the cake a bit which caused the wet stripes at the side of the cake. However the cake is is soft and moist and fragrance but quite strong milky taste which a bit too overwhelming for me. Perhaps my taste bud has changed, I used to be a butter cake fan but now, I will prefer much lighter cake such as chiffon cake :P.

This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from The Domestic Goddess Wannabe

Monday, August 18, 2014

Banana Golden Sponge Cake


This was baked during the period that I got very hooked by golden sponge cake that I wanna use it to bake varieties lol. This time round will be banana flavour and I want to have a change so instead of round cake pan, I used square one.

Recipe adapted from here.

50g butter (salted)
50g cake flour
3 egg yolks *
100g mashed bananas
2 tbsp milk
3 egg whites *
40g caster sugar
6g corn starch
* the estimate weight of these 3 eggs used are approx. 65g each with shell.

* for this I used 7" square cake pan so the cake is short, 6" square cake pan will be perfect.

* The batter can only fill the cake pan about 60% full or not more than 70%. If more than that, the cake will "explode" and crack terribly base on my past experience.
1. Prepare a cake pan with removable base, do not use non stick cake pan and do not grease or line paper.
2. Separate egg white and egg yolk into two mixing bowls. (if I wanna bake last min, I will soak the chilled eggs in warm water to speed out the process to room temperature)

3. Melt butter in a saucepan, once you see small bubbles, remove from heat.
4. Immediately add in sifted flour, quickly stir to become batter. (the batter is like very soft paste)

5. Pour the mashed banana and milk into a empty mixing bowl, scape in the butter + flour batter and mix well with the milk. (like mayonnaise kind of texture)
6. Add in egg yolk one at a time, stir well on each addition. The batter is slightly runny if compare to normal chiffon batter. (I added in all egg yolks at once, the batter is runny)
7. Mix sugar and corn starch together. Beat egg whites till foamy, gradually add in sugar and corn starch mixture (three times) and continue beat until approaching stiff peaks (meringue stand straight up with a little curve at the tip) or till stiff peaks (this stage is a bit difficult to fold with egg yolk mixture)
8. Take 1/3 of meringue and use a hand whisk to mix well with egg yolk batter.
9. Fold in 1/2 of meringue and use a silicone spatula, gently fold with egg yolk batter till slightly combined. Fold in the balance meringue and gently fold till well combined.

10. Pour the batter from high slowly into cake pan to release bubbles, then lightly bang the cake tin to further release the bubbles.
11. Bake at pre-heated oven at 140C (no fan) for 25mins at low rack, then increase to 170C (no fan) for another 25mins. (for my oven I baked in 120C for 30 mins and 150C for 25 mins as mine is 7")
12. Remove the cake pan from oven, drop it from high side to prevent the cake shrink too much during cool process.
13. Turn the cake pan upside down and cool completely before remove from the cake pan. (I turned the cake pan and use 2 cups to support the side of the cake pan, this is to prevent the cake top with the wire mash printing.)

Important tips to get this sponge cake right:-
1. bake it over low temperature first then later increase temperature to medium, and always bake it at the lower rack. So the cake will not shrink at all after it gets cool.
2. Also you need to have stable meringue which requires you to beat till stiff ..Don't worry stiff meringue created dry cake texture, because the batter is using 烫面 "Tang Mein" method (that means cook the egg yolk batter first).

The cake is moist, light, fluffy and very cottony soft with nice banana fragrance but the banana taste is very mild. 

This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from The Domestic Goddess Wannabe

Friday, August 15, 2014

Japanese Condensed Milk Bread 日式练乳面包

This was baked during June when this bread was so popular in blogosphere, seem like going everywhere can see it lol. 1st time I was so on that immediately jumped on the banwagon but only waited till now then post it up.

Ingredients A :
200g bread flour   
25g condensed milk        
120g milk     
10g caster sugar     
3g instant yeast       

Ingredients B :
20g salted butter       

Ingredients C :
25g condensed milk     
25g salted butter    

Decoration :
some almond flakes
some raisins
some dried cranberries

Method : (used kenwood breadmaker 250)
1. Put all ingredients A into the bread maker, turn on function no. 8.
2. The machine will rest after 5 minutes of mixing, then add in ingredients B after the
     first stop.
3.  When the machine starts to operate again, it will knead the ingredients for another 20 
    minutes, let the dough rest inside the machine for 1 hour.
4. Now you could prepare ingredients C, mix them until even only.
5. Remove the dough from the machine, punch the dough to expel air, flatten the dough and cut into 4 long stripes, spread some mixture in (4) at the surface of the dough, overlap the dough and divide them into equal rectangular size.
6. Arrange (5) vertically into the 20cm chiffon mould that has been greased with (4). 
7. Cover with cling wrap, let it proved until double in size, spread the remaining 
    mixture in (4), then sprinkle decorative ingredients on top.
8.  Bake at pre-heat oven at 165C for 25 mins.

The bread is soft and so addictive, you will continue one after another especially with the toppings. I like it to toast a bit before consuming, yummy!

 This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from The Domestic Goddess Wannabe


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