My first (relatively) successful sourdough bread after a number of failed attempts. I’ve learned that it is really important to hand knead (to avoid over kneading with machine), do the poke test to check proofing, and to shape the dough … Continue reading
I’ve been experimenting more with sourdough and this is definitely one of the best sourdough foccacia I’ve had. It’s really soft and stayed moist for several days. I can probably cut down a little on the oil next time though.
Makes 1 loaf Ingredients: 125 grams of bread flour 125 grams all purpose flour 6 grams of salt 30 grams of sugar 5 grams of fast acting yeast 2 eggs 60 grams milk 75 grams of leaven (see notes below) 100 grams … Continue reading
In a big bowl, mix:
- 1.5 cups flour
- 1/4 tsp soda
- 1/4 tsp salt
- 1 cup brown sugar (I would use 3/4 cup next time)
- 1.5 cup rolled oats
Cut 1 cup butter into the mixture above. Rub butter in until mixture is crumbly. Press half into greased 9x13inch pan.
In a separate bowl, mix:
- 4 thinly sliced big apples (I would use more next time)
- 3 Tbsp butter
- 1 tsp cinnamon or more
- 2 tsp lemon juice or more
- 1/4 tsp lemon rind or more
- 1/2 tsp nutmeg or more
Arrange apples in pan and cover with remaining flour mixture and press.
Bake at 375F for 45mins.
The crumble layer at the bottom tends to be a bit soggy so I might just have the crumble on top next time.
My quest to re-create Starbucks lemon loaf! I love the soft moist texture of the Starbucks lemon loaf.
Made this with sour cream instead of yogurt.
Very moist and good texture but doesn’t have much of a lemon taste. I would try adding more lemon zest and maybe lemon extract in the cake batter. The lemon juice never actually get to most of the cake despite me poking a lot of holes in the cake with a toothpick.
Makes 12 rolls.
4 large egg yolks
1 large whole egg
1/4 cup (50 grams) granulated sugar
6 tablespoons (85 grams) butter, melted, plus additional to grease pan
3/4 cup (175 ml) buttermilk -> Substitute with 3/4 milk + 3/4 tablespoon lemon juice
3 3/4 cups (470 grams) all-purpose flour, plus more for dusting counter
1 packet (7 grams or 2 1/4 teaspoons) instant dry yeast
1 1/4 teaspoons coarse or kosher salt, or more to taste
1 teaspoon oil for bowl
1 1/2 tablespoons (20 grams) butter – melted
3/4 cup packed light brown sugar
2 tablespoons ground cinnamon
Make the dough: In the bottom of the bowl of a stand mixer, whisk the yolks, whole egg, sugar, butter and buttermilk. Add 2 cups of the flour along with the yeast and salt; stir until evenly moistened. Switch to the dough hook and add the remaining 1 3/4 cups flour and let the dough hook knead the mixture on low speed for 5 to 7 minutes. The dough should be soft and moist, but not overly sticky. Scrape the dough into a large, lightly oiled bowl (I usually scrape my dough briefly onto the counter, oil the mixing bowl, and scrape the dough back into it) and cover it with plastic wrap. Let dough rise at room temperature until doubled, which will take between 2 and 2 1/2 hours.
Prepare the filling: Melt the butter. Mix brown sugar and ground cinnamon.
Assemble the buns: Butter a 9×13-inch baking dish, a heavier ceramic or glass dish is ideal here. Turn the risen dough out onto a floured work surface and roll it into a rectangle that is 18 inches wide (the side nearest to you) and 12 or so inches long. (It’s okay if it goes longer/thinner.) Brush the dough with the melted butter. Sprinkle it with the brown sugar and cinnamon mixture.
Roll the dough into a tight, 18-inch long spiral. Using a sharp serrated knife, very, very gently saw the log into 1 1/2-inch sections; you should get 12. Arrange the buns evenly spread out in your baking dish. Cover with plastic wrap and refrigerate overnight, or up to 16 hours.
The next morning, bake the buns: Take your buns out of the fridge 30 minutes before you’d like to bake them, to allow them to warm up slightly. Heat your oven to 350 degrees F. Bake your buns until they’re puffed and golden (the internal temperature should read 190 degrees F), approximately 25 minutes.
- Make sure ingredients are at room temperature.
- Knead dough more?
- Cover dough with wet towel when rising? My dough did not rise that much and might need to be in a warmer room.
- I used 3/4 cups sugar for the filling and the sweetness is just right for me. I think adding icing to the buns would have made them too sweet.
- I baked for less time than indicated in the recipe as I used the quick bake (fan mode) on my oven.
- Rolls were soft, moist and delicious when they just came out of the oven but became dry and tough at the end of the day. Keep wrapped in plastic or foil at room temperature to retain as much moisture as possible.
3 large eggs
3/4 cup buttermilk, warmed
3/4 cup milk, warmed
1/2 cup unsalted butter, melted
1 medium Granny Smith apple, peeled, cored and grated
1 1/2 cups whole wheat pastry flour (or all-purpose flour is fine too)
1 1/2 teaspoons pumpkin pie spice
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1. Preheat waffle iron. In large bowl, whisk together eggs, buttermilk, milk and butter. Stir in apple. In another bowl, whisk together flour, sugar, baking powder, spice, baking soda and salt. Add flour mixture to egg mixture; whisk until smooth (some small lumps are okay).
2. Sprinkle 2 Tablespoons pecans (if using) onto waffle iron. Pour about 2/3 cup batter onto surface. Cook waffles until golden brown, about 5 minutes. Keep warm in 200°F. oven while cooking the remaining waffles.
3. Serve with warmed maple syrup and a sprinkle of powdered sugar.
Delicious waffles recipe from http://www.recipegirl.com/2008/10/12/spiced-apple-waffles/
Notes: I made this with a lousy waffle machine I bought from a garage sale. Waffles take more than 15mins to be crispy. Also be sure to oil the waffle iron before putting on the batter.
Recipe turned out really well and the crumble is delicious. It really adds texture and taste to the otherwise ordinary banana muffin. The mixture was a bit too much for my muffin tray though. Also, the crumble was concentrated in the middle and was not on the sides as the muffin rose. I will put less batter in next time.
Makes 12 muffins
3/4 cup all-purpose flour
1/3 cup packed light-brown sugar
3 tablespoons granulated sugar
1/4 teaspoon cinnamon
Pinch of salt
6 tablespoons cold, unsalted butter (cut into small pieces)
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
3 medium, ripe bananas
1/3 cup vegetable oil
1 teaspoon vanilla extract
1. In a medium bowl, mix the flour, light brown sugar, granulated sugar and salt. Then with your hands, work in the butter until large clumps form. Cover with plastic wrap and chill in the refrigerator until ready to use.
2. Preheat your oven to 375 F and line a 12-cup muffin tin with paper liners.
3. In a large bowl, combine dry ingredients.
4. In another bowl, mash the bananas. Add egg, oil and vanilla and mix well.
5. Combine the dry and wet ingredients and stir until it just comes together.
6. Fill prepared muffin tins halfway then evenly distribute with crumble topping.
7. Bake muffins for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
Ingredients of crust:
- 225 gm plain flour
- 125 gm butter
- 55 gm icing sugar
- 1 egg, whisked
- a dash vanilla extract
Ingredients of custard::
- 3 eggs
- 110 gm caster sugar
- 225 gm hot water
- 85 gm evaporated milk
- 1/2 tsp vanilla extract
- Place butter at room temperature until softened. Cream the butter and sugar with an electric mixer over medium speed until the mixture is smooth, fluffy and light in color.
- Add in whisked egg, half at a time, beat over low speed. Add vanilla extract, mix well.
- Sift in flour in two batches, scraping down the sides of the bowl between additions with a spatula, and make sure all ingredients combine well. Knead into dough. (see picture)
- Roll out the dough to a 1/2 cm thickness. Cut dough with a cookie cutter that is just a bit smaller than your tart tin in size. Line dough in the middle of tart tins, one by one. Lightly press the dough with your thumbs, starting from the bottom then up to the sides. While pressing the dough, turn the tart tin clockwise/anti-clockwise in order to make an even tart shell. Trim away any excess dough.
- Add sugar into hot water, mix until completely dissolved.
- Whisk egg with evaporated milk. Pour in sugar water. Mix well.
- Sift egg mixture to get rid of any foam into a tea pot. Carefully pour egg mixture into each tart shell.
Method (baking tarts):
- Preheat oven to 200C. Position rack in lower third of oven. Bake tarts for 10 to 15 minutes until the edges are lightly brown.
- Lower the heat to 180C. Keep an eye on them. Once you see the custard being puffed up a bit, pull the oven door open about 2 to 3 inches. Bake for another 10 to 15 minutes or longer until the custard is cooked through. Just insert a toothpick into the custard to taste for doneness. Check also that the bottom of the crust is hard and cooked.
- This recipe gives slightly more custard (~1.5 tarts more) than required for 12 egg tarts baked in a 12-hole muffin tray. I will try reducing the amount of custard next time.
(for an 8-inch cake tin)
- 3 egg yolks
- 50g sugar
- 55g olive oil/ corn oil
- 70ml coconut milk
- 100g self-raising flour
- pinch of salt
- 2 tbsp pandan juice
- 1 tsp vanilla essence
- 1 tsp pandan essence
- 2 drops of pandan paste (optional)
- 4.5 egg whites
- 50g sugar
- 1/2 tsp cream of tartar
Preparing the pandan juice:
- Cut about 10 pandan leaves into small strips and place them in a food processor. Add in 1.5 tbsp of water and blend.
- Transfer into a muslin cloth and squeeze out the juice. It can be quite hard to squeeze the juice out. I might try getting a pounder next time.
- Otherwise, I have tried adding the coconut milk to blend together with the pandan leaves and then straining the leaves out. This works as well.
- Add egg yolks in a big mixing bowl and whisk till fluffy. This adds volume to the cake and makes it fluffier.
- Add in the sugar and continue whisking.
- Add in coconut milk, pandan juice, essence, paste, vanilla essence and continue whisking.
- Sift in flour and salt and mix well.
- Add oil and mix thoroughly
- Meringue the egg whites, adding in the cream of tartar and sugar slowly, till stiff peaks are obtained
- Using a spatula, fold in 1/3 of the meringue mixture into the cake batter.
- When the mixture is well combined, fold in the rest of the meringue. Be careful not to flatten the mixture.
- Give the mixture a few knocks on the table to remove large air bubbles.
- Pour mixture slowing into the tin. Use a chopstick to go over the mixture to get rid of air bubbles. Do not knock the mixture when it is already in the cake tin. This will introduce more bubbles.
- Use a spatula to flatten the top of the mixture.
- Place in middle shelf of preheated oven (170deg C)
- After about 15 minutes, reduce the temperature to 150/145 deg C and continue baking for another 25 to 30 minutes. Watch the cake and reduce the temperature if it is raising too fast or cracking.
- The cake is done when it bounces back when lightly touched.
- Do not remove the cake too quickly from the oven as this will cause it to sink. Overturn the cake tin in the oven and allow it to cool in the oven for a while before taking it out to cool further.
- Use a sharp knife to remove cake from tin
- Do not grease the cake tin