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KBB #32 - Japanese Roll Cake

First time I saw the book of Junko’s at Mbak R’s house, I thought how on earth could you make that. Then I saw it again on her blog. She never failed to amaze me again and again. And I can sense her contribution in this month’s challenge because all of a sudden we have to make this. But if it’s not because I had to I don’t think I would make it. Was already threatened by the complicated look of it. At first when reading the recipe, immediately gotten a headache. Needed more than 3 times to read the recipe to finally get where everything goes and when.

The cake was typical Asian cake, very moist and soft. Somehow I find the filling of whipped cream and mandarine oranges complemented the taste and texture of the cake. Will I make it again? If it was not that complicated I might. Hehehe.

 Ingredients:

Batter 1:
– 4 egg yolks
– 40 gr caster sugar
– 40 ml oil
– 60 gr water
– 80 gr all-purpose flour

Batter 2:
– 60 gr (from +/- 2 eggs) egg whites
– 15 gr caster sugar
– 10 gr cornstarch

Batter 3:
– 160-175 (from 5-6 eggs) egg whites
– 0.5 gr salt (I used 1/4 tsp)
– 50 gr caster sugar
– 1 tsp lemon juice
– 15 gr cornstarch

– I added 2 tsp lemon gel in the batter for flavouring

– Food colouring(s)

– 2 9×9 baking pans (22,5cm)
– thickened cream (and/or nutella, cake crumbs, sliced fruits, canned fruits, etc.) for filling

Directions:

1. Cut two 9×9 greaseproof paper and draw patterns on each of them. (I didn’t do this, I just did it free handedly). Lightly grease the baking pans, then place the greaseproof paper on the baking pan. Then lightly grease the greaseproof paper. Preheat oven to 165-175C.

2. Prepare batter 1: in a medium or large bowl, beat together yolks and sugar on high speed until thick and pale. Add oil and beat on medium-low speed until blended. With the mixer still on medium-low, add water and mix thoroughly. Lastly, add flour and mix until just combined.

3. Rinse beaters and prepare batter 2: Beat egg whites and caster sugar until soft peaks form. Add cornstarch and beat until mixed throughly.

4. Add 5-6 Tbsp of batter 1 into batter 2. Add food colouring, or divide batters into any number of colours you wish to use and colour them differently. Then start painting on your greaseproof paper. Place painted pan in the freezer.

5. Prepare batter 3: beat egg whites, salt, caster sugar, and lemon juice until soft peak forms. Mix in cornstarch.Mix batter 3 with remaining of batter 1. If you want to colour the cake, add in food colouring now. Mix with a metal spoon a few times to lighten the batter, then add the rest of batter 3. Mix lightly until just combined.

6. Take pan out of freezer. Pour batter and spread evenly. Bake 20-25 minutes or until toothpick test comes out clean. Cool on pan for 5 minutes, then invert onto another baking paper. Peel baking paper and discard.

7. When the cake has cooled, prepare filling. I used whipped cream with mandarine oranges. Spread filling evenly, then roll, using the baking paper as guide. Serve.

KBB#27 : (Failed) Fortune Cookies

 

Don’t tell me you’re never wanted to put your on fortune whenever you eat this at your favourite Chinese place? Well now you can make it in your own kitchen and feel free to make any kind of fortune you want. Although pay good attention to the direction because I didn’t that’s why mine was rather thick which resulted I couldn’t fold them nicely. And when I did fold them they sort of crack….oh well it all made up with the taste, they surely tasted very nice. Good luck in making them.

 

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients:
– 2 large egg whites
– 1/2 teaspoon pure vanilla extract
– 1/2 teaspoon pure almond extract
– 3 tablespoons vegetable oil
– 8 tablespoons all-purpose flour
– 1 1/2 teaspoons cornstarch
– 1/4 teaspoon salt
– 8 tablespoons granulated sugar
– 3 teaspoons water

Preparation:
– Write fortunes on pieces of paper that are 3 1/2 inches long and 1/2 inch wide. Preheat oven to 300 degrees Fahrenheit. Grease 2 9-X-13 inch baking sheets.
– In a medium bowl, lightly beat the egg white, vanilla extract, almond extract and vegetable oil until frothy, but not stiff.
– Sift the flour, cornstarch, salt and sugar into a separate bowl. Stir the water into the flour mixture.
– Add the flour into the egg white mixture and stir until you have a smooth batter. The batter should not be runny, but should drop easily off a wooden spoon.

Note: if you want to dye the fortune cookies, add the food coloring at this point, stirring it into the batter. For example, I used 1/2 teaspoon green food coloring to make green fortune cookies.

– Place level tablespoons of batter onto the cookie sheet, spacing them at least 3 inches apart. Gently tilt the baking sheet back and forth and from side to side so that each tablespoon of batter forms into a circle 4 inches in diameter.
– Bake until the outer 1/2-inch of each cookie turns golden brown and they are easy to remove from the baking sheet with a spatula (14 – 15 minutes).
– Working quickly, remove the cookie with a spatula and flip it over in your hand. Place a fortune in the middle of a cookie. To form the fortune cookie shape, fold the cookie in half, then gently pull the edges downward over the rim of a glass, wooden spoon or the edge of a muffin tin. Place the finished cookie in the cup of the muffin tin so that it keeps its shape. Continue with the rest of the cookies

Source : www.chinesefood.about.com

KBB#26 : Panettone

Christmas is (almost) here. Time goes by so quickly when you’re having fun isn’t it. This assignment from KBB came right on time for christmas baking. The not so sweet bread with it’s rich texture added from the chopped peel and sultanas give pleasant taste despite the somewhat chewy texture. I would say that you should savour this Italian bread along with some butter spread on your christmas morning.

Ingredients:

– 1 1/2 cakes of fresh baker’s yeast (I used instant yeast 1 sachet 11 gr)

– 65 ml (1/4 cup) sugar

– 6 tbsp. warm water – 6 egg yolks

– Finely grated zest of 1 lemon

– A pinch of salt

– 500-750 ml (2-3 cups) flour (I used all purpose flour)

– 100 ml (6 tbsp.) diced candied peel

– 100 g (6 tbsp.) + 2 tbsp.butter

– 4 tbsp. sultanas

– 4 tbsp. currants (Didn’t use this)

– 1 tsp. vanilla


Directions:

– Sprinkle 1 tbsp. granulated sugar and the yeast over the warm milk and let sit 3 minutes; mix and let rest in a warm draft-free place (e.g., a warm oven that has been turned off) until the mixture has doubled in volume, approximately 5 minutes.

– Pour the mixture into a bowl, add in the egg yolks, vanilla, lemon zest, salt and remaining sugar; gradually mix in 500 ml (2 c.) of the flour by hand until a smooth consistency is attained – the dough should easily come together into a ball.

– Gradually add the butter cut into small dice and beat until the dough becomes smoother and more elastic; add 125 to 250 ml (1/2 to 1 c.) more flour until the dough is firm and silky but not sticky; place the ball onto a lightly floured surface. Knead the dough for approximately 10 minutes. When the dough is smooth and shiny, place into a buttered bowl; dust lightly with flour, cover with a kitchen towel and place in a warm draft-free place for about 45 minutes until doubled in volume.

– Punch down the dough firmly with your fist and flatten it out in the bowl; add the candied lemon peel, raisins and currants and knead until well distributed but without working the dough more than necessary; line a large bread pan with brown paper that has been well buttered on both sides; place the dough in the pan and trace a cross on top; – Cover with buttered paper and let rise again in a warm place for 15 minutes; remove the paper from the top; brush the top with softened butter.

 

Baking :

– Preheat the oven to 200°C (400° F)

– Place the bread pan on the middle rack of the oven and bake for 10 minutes

– Reduce the oven temperature to 160° C (350° F) and continue baking for another 30 to 40 minutes, brushing again with melted butter; the bread is done when the surface is golden and crispy

– Remove from the oven; remove the paper and let cool for 15 minutes before unmolding.

Source : The World Wide Gourmet

KBB#15 Mud Cake Cookies Sandwiches


The first KBB for this year with chocolate theme. It’s quiet challenging since there were some severals steps that was needed to be done. First you need to make the cookie dough then refrigerate it for several hours. While you’re waiting you could make the mud cake and ganache. After finishing those two finally you could bake the cookies and assemble them.

Mud Cake Cookies Sandwiches

My cookies turned out to be perfect, they didn’t become wide when I baked them. The key to successful cookies making that you shouldn’t whisk the butter and sugar for too long, just enough until they mix for 2-3 minutes. On the other hand the pan size of the mud cake as mentioned by some fellow KBB-ers, needed to be changed to a smaller one indeed. I did just so to avoid the mud cake becoming too dry and thin, but as a result I got a thicker mud cake. It would be ok if the purpose was just for eating but for this the mud cake was meant as a filling between two cookies. Thus the sandwich name. However I found simple solution, just by cutting them first with a cookie cutter with the same size as the cookie and then again slice them horizontally into two. Sandwich between two cookies with ganache as “the glue”, hmm it was a superb cookies I must say (or we must say as there were some people sampling these yummy treats). My husband even say that it was way better than that famous chocolate cookies sandwich (you must know which famouse cookies sandwich he meant ^_* )

So don’t be discouraged by the long title and process, it was simply worth it.

Kolage KBB15

Makes 24 (Mine yielded way more than this since I cut them 5 cm)

Cookies
– 250g butter, softened
– 330g firmly packed brown sugar (I reduced to 260 gr)
– 2 eggs
– 450g plain flour (I reduced to 400 g)
– 75g self-raising flour
– 50g cocoa powder
– 2 Tbs cocoa powder, extra

– Beat butter, sugar and eggs in small bowl with electric mixer until combined.
– Transfer mixture to large bowl; stir in sifted flours and cocoa, in two batches.
– Knead dough on floured surface until smooth; divide in half, roll each portion between sheets of baking paper until 5mm thick.
– Cover; refrigerate 30 minutes. (I refrigerated longer, approx 1 hour)

Chocolate Mud Cake
– 150g butter, chopped
– 100g dark eating chocolate, chopped coarsely
– 220g caster sugar (I reduced to 180 g)
– 125ml water
– 2 Tbs coffee liqueur
– 150g plain flour
– 2 Tbs cocoa powder
– 2 egg yolks

– Combine butter, chocolate, sugar, the water and liqueur in small saucepan. Stir over low heat until smooth.
– Place mixture in medium bowl; cool 10 minutes. Whisk in sifted flour and cocoa, then egg yolks. Bake about 25 minutes.
– Cool cakes in pans. Using 6.5cm round cutter, (I used 5cm cookie cutter) cut 12 rounds from each cake.

Chocolate Ganache
– 80ml cream
– 200g dark eating chocolate, chopped coarsely

– Bring cream to a boil in small saucepan; remove from heat.
– Add chocolate; stir until smooth. Refrigerate until spreadable.

Finishing
– Preheat oven to 170C/150C fan-forced. Grease two 20cm x 30cm lamington pans (I used 22 cm x 22 cm pan); line with a strip of baking paper, extending paper 2cm above edges of pans.
– Make chocolate mud cake. (I sliced the mud cake into two pieces after cutting them with 5 cm cookie cutter)
– Make chocolate ganache.
– Preheat oven to 180C/160C fan-forced. Grease oven trays; line with baking paper.
– Using 6.5cm round cutter (I used 5cm cookie cutter), cut 48 rounds from the cookie dough. Place about 3cm apart on oven trays. Bake about 12 minutes. Cool on wire racks.
– Spread ganache onto underside of cookies; sandwich a mud cake round between two cookies.
– Using heart template, dust cookies with extra cocoa.

Mud Cake Cookies Sandwiches

PS: Since I took the photo the day after I made it (due to lack of the sun in winter), I completely forgotten about the dusting the cookie with heart template, so forgive me.

Source: The Australian Women’s Weekly: cupcakes, cheesecake, cookies. ACP Magazine Ltd. 2008

KBB#14 White Bread

The first time I read the recipe for this month’s challenge, I cringed. I thought, err what is BSP (Baker’s Percentage). It didn’t look like any normal bread recipe at all. But after consulting the milis, read the article etc, I sort of get what it means. But I really couldn’t explain much, if you like you could go ahead here and have a good reading yourselves.
What I’m going to share now would be the whole bread making process. I did just as the formula suggested, just reduced the sugar to half amount as I read on the milis that if you put all amount of sugar your bread would be way too sweet, and I didn’t like overly too sweet bread. I also reduced the amount of salt as I felt it was a bit tad too much for my taste.
As I have done many times of kneading bread (or pizza) with barehands many times before, I made this bread with my mixer. It took 15 minutes on speed 3 until the dough passed window pane test. This test I would never know if it wasn’t for KBB, There’s always
new things I learned every challenge. If you are wondering what is it all about, just read it here.
Oh I almost forgot one thing, the egg in the recipe called for 38.5 gr which means less than one egg, so as advised on the milis that you could use the whole egg but then you should compensate the other liquid you use which was water. So I did just that, used up the whole egg (60 gr) then reduced th
e amount of water by 21.5 gr.
Now it’s winter time in Europe but dough likes warm spot in order for them to rise. At first I put my dough on top of the heating, and it worked ok. But then on the second fermenta
tion I put them inside the oven with very low temperature (30celcius). I moved the poor dough because the cats had been eyeing on them since the first time I put it on top of the heating. Other things that I was not sure about was the fermentation time, there were many versions in the explanation and milis. But in the end it came to a conclusion that you shouldn’t let your dough rise twice it’s starting size because then it would be what we call “over fermentation”. So mine was; first fermentation 1.5 hours and second fermentation 45 minutes.
I was a little bit creative actually with th
e filling, but sorry forgot to take picture of the roti isi (filled rolls). Besides plain dinner rolls I also made some rolls with filling; chocolate, milk and spicy hot tuna. Next time I make this bread I would surely take pictures. My bread turned out beautifully, just 15 minutes in the oven.
And what surprised me the most that after 2 days (I kept some to eat and test the next days) it was still soft and moist. As I made bread before both with and without bread improver this bread was really good for a bread that has got no added chemical beside
s the yeast itself. YAY to KBB for founding this recipe, another new baking knowledge!

White Bread


Recipe based on the baker’s percentage:

– 500 gr bread flour
– 9 gr salt (I used 5 gr)

– 38.5 gr granulated sugar (I used 20 gr)
– 31 gr powdered milk (dried milk solid)

– 5 gr instant yeast

– 38.5 gr egg, slightly beaten at room tem
perature (I used one whole egg 60 gr)
– 38.5 gr butter, room temperature

– 314 gr water (I used 292.5 gr)

Kolage KBB#14 White Bread


Directions:

– Mix together the flour, salt, powdered milk, sugar and yeast in a 4
quart bowl (or in the bowl of an electric mixer). Pour in the egg, butter and water and mix with a large metal s
poon (or on low speed of the electric mixer with the paddle attachement) until all the flour is absorbed and the dough forms a ball. If the dough seems very stiff and dry, trickle in more water until the dough is soft and supple.
– Sprinkle flour on the counter, transfer the dough to the counter, and begin kneading (or mix on medium speed with the dough hook), adding more flour, if necessary, to create a dough that is soft, supple, and tacky but not sticky. Continue kneading (or mixing) for 6 to 8 minutes. (if the electric mixer, the dough should be clear the side of the bowl but stick ever so slightly to the bottom.) The dough should pass the windowpan
e test and register 80oF. Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with oil. Cover the bowl with plastic wrap.

– Ferment at room temperature for 1.5 to 2 hours, or until the dough doubles in size (the length of time will depend on the room temperature).
– Remove the fermented dough from the bowl and divide it in half for sandwich loaves, into eighteen 2-ounce pieces for dinner rolls, or twelve 3-ounce pieces for burger or hot dog buns. Shape the pieces into boules for loaves or tight rounds for dinner rolls or buns. Mist the dough lightly with spray oil and cover with a towel or plastic wrap. Allow to res for about 20 minutes.
– Shaping. For loaves, shape like rolling a Swiss roll but pinch the crease with each rotation to strengthen the surface tension. Pinch the final seam closed with the back edge of your hand or with your thumbs. Lightly oil two 8.5 by 4.5-inch loaf pans and place the loaves in the pans. For rolls and buns, line 2 sheet pans with baking parchment. Rolls require no further shaping. For hot dog buns, shape into a pistolet without tapering the ends. Transfer the rolls or buns to the sheet pans.
– Mist the tops of the dough with spray oil and loosely cover with plastic wrap or a towel. Proof the dough at room temperature for 60 to 90 minutes, or until nearly doubles in size.
– Preheat the oven to 350oF for loaves or 400oF for rolls and buns. Brush the rolls or buns with the egg wash and garnish with poppy or sesame seeds. Sandwich loaves also may be washed and garnished, or score them down the centre and rub a little vegetable oil into the slit.
– Bake the rolls or buns for approximately 15 minutes, or until they are golden brown and register just above 180oF in the centre. Bake loaves for 35 to 45 minutes, rotating 180 degrees halfway through for even baking, if needed. The tops should be golden brown and the sides, when removed from the pan, should be golden. The internal temperature of the loaves should be close to 190oF, and the loaves should sound hollow when thumped on the bottom.
– Cooling. When the loaves have finished baking, remove them immediately from the pans and cool on a wire rack for at least 1 hour before slicing or serving. Rolls should cool for at least 15 minutes on a rack before serving.

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