Magic Custard Cake

After my 2nd attempt at making Pandan Layer Kaya Cake through Kitchen Tigress recipes lately I planned to lay low for a while to recuperate from the lengthy ordeal, I got caught in another of her recipes. 

Yes, I did it again! Another multi layer cake but with lesser prep work. During the time of preparing, the part I dreaded most was the lining of the cake pan as well as my careless blunder of not realizing the unavailability of the full fat milk supply when the recipe stated the importance of using milk with higher fat content to allow the different layers to set by naturally.  Under the circumstances, I had no choice but resorted to substituting the required full fat milk with the boiling of full cream milk powder, low fat UHT milk and water.  Given the adhoc change, I prepared for the worse outcome.

Luckily the cake turned out alright with visible custard layers, if only my cake layer could be thicker as shown in kitchen tigress posting. I shall revisit this recipe and try again....with some adjustment in sugar usage. Even though I have reduced the icing and castor sugar in proportion to the ingredients increase against the cake pan size, I still find the cake slightly 'overly' sweet. In fact, I have already increased the saltiness by using salted butter and not the unsalted ones as indicated in the original recipe. Still, I would like to cut the sugar further in my next attempt. 

Magic Custard Cake
(Recipe Adapted from Kitchen Tigress)


Ingredients
(22x22x6cm Square Cake Pan)

130g Icing Sugar
90g Egg Yolks
170g Salted Butter (melted and cooled)
24g Water
1-1/2 Tsp Vanilla Extract
170g Plain Flour
720g UHT Full Fat Milk (slightly warm)

210g Egg Whites 
30g Castor Sugar

Snow Sugar / Icing Sugar for dusting (optional)

Method

• Prepare a folded and uncut piece of 36 x 36cm parchment paper to fully line the bottom and sides of a 22 x 22 x 6cm square cake pan. 

• Preheat oven at 160C degrees. 

• In a mixing bowl, combine sifted icing sugar with egg yolks and whisk until mixture becomes light and fluffy.

• Add melted butter, water and vanilla extract into the egg yolk batter and whisk to evenly combined. Sift and fold in the flour to combine. 

• Add in the slightly warm full fat milk. (Note : Should you ran out of full fat milk, you may try combining 420g Warm Water with 4-5 Tbsp full cream milk  powder and 300g Low Fat UHT Milk and boil under medium heat for until the milk dissolves. Remove from heat and set aside to cool. Add to the egg yolk mixture when the milk has slightly cooled after 10mins. Keep whisking the egg yolk batter while adding the warm milk to ensure the egg yolk mixture doesn't get cooked).  

• In another separate clean bowl, whisk the egg whites until frothy, add in sugar in 2 batches. Continue whisking at high speed until it reaches stiff peak stage. The mixture should appear thick, heavy and slightly grainy.  When the whisk is turned upside down, the peak formed on the end of the beater points straight up without collapsing. 

• Using a hand whisk, swift but gently mix the beaten egg whites to the egg yolks batter, until combined. Scrap the sides of the bowl with a spatula to fully incorporate the mixture. 

• Transfer the batter into the prepared 22x22x6cm square baking pan. Jiggle the pan slightly to level the batter. 

• Bake the cake in a preheated oven at the 2nd lowest tray (to accommodate my oven which tend to be warmer) at 160C degrees for 55-60mins.

• Remove cake from oven. Unmould the cake by lifting the entire parchment paper out of the pan.

• Chill the cake before serving.

Once again, I want to thank Kitchen Tigress for this wonderful recipe. 

Kuih Kosui 卡穗糕

Another simple yet yummy dessert with minimal preparation and ingredients. I have used this recipe over and over with consistent results. A crowd pleaser, indeed.

After having tried making many versions of kuih kosui recipes, this is the best I have tried over and over from Blessed Homemaker. Firstly it is alkaline free and secondly everyone loves the soft springy and yet melting chewy texture leaving the sweet 'wangi' aftertaste of pandan and gula melaka.  True to what the writer of the recipe said, this dessert can be eaten fresh out from the fridge without any need for thawing. I was totally swooned by this part. 

So far I have not receive any negative feedback, in fact, all of them asked to for the recipe. And here I am sharing this wonderful tested and eaten recipe from Blessed Homemaker. I shall adapt this recipe to a pandan version and see how it works in the near future.

Feel free to try out on your own and share back your experience.

Kuih Kosui

(A)

250g Gula Melaka / Gula Aren

600g Water

1 Knot of Pandan Leaves

(B)

50g Mee Suah

300g Water

(C)

250g Tapioca Flour

(D)

1 Fresh Grated Coconut

Directions

Steam grated coconut (D) with 1/2 tsp of salt under medium heat for 5-7 mins. Set aside and allow to cool for later use.

In a pot, combine all ingredients from (A) and bring to boil until sugar dissolves.   Leave to cool.

In a separate pot, boil the mee suah with water (B) for 2-3 minutes. Remove from heat and allow to cool.  Once the mee suah has cooled, blend the entire mixture into paste. Set aside.

Once the gula melaka mixture cools, mix in the tapioca flour (C) and mix until thoroughly combined.

Add mee suah paste into the above tapioca mixture. Stir and mix well.

Steam the empty muffin cups  or any 8" baking pan for 5 mins prior to using. Pour mixture into the selected pan and steam for 20mins (muffin cups) or 45-50mins (8" baking pan).

Set aside to cool to room temperature for the wobbly kuih to set. Unmold and cut into smaller pieces (baking pan) and coat the kuih with fresh grated  coconut. 

This dessert can be served hot or chill. Either way, I am more than happy to eat All at one go.

Enjoy!

Vegetarian Pumpkin Noodle

Another simple and easy to prepare meal with minimal fuss. 

This morning I found a packet of dried pumpkin noodles which I don't remember how and when it was bought. Luckily, there is quite awhile before the expiry, plus, I was curious as to how this egg free vegetarian pumpkin noodle would taste, I fumbled through the fridge for more 'uncovered' goodies.

And yes, a packet of 'vegetarian' chicken found! Checked, confirmed 'safe' for consumption and made from mushroom, I happily launched into preparation mode for cooking vegetarian fried noodles. 

Being a full time vegetarian, I tend to add LOTs of vegetables as compared  to the proportion of noodles used. Apart from loving the crunchy feel of biting into the fibre rich vegetables, I am also cutting down my consumption of starch and carbohydrates.  

I was mildly disappointed that the cooked noodles  did not have the slightest taste of pumpkin. But, it was tasty enough for me to go for 3 servings as the noodle texture was as smooth as of that of kway teow (rice noodles). Just the right texture without the hard and starchy after taste, which, I attributed from the pumpkin.  

Ingredients
500g Dried Pumpkin Noodles
100g Oyster Mushroom
200g Carrot (julienne)
200g Cabbage (cut into thin strips)
100g Vegetarian Chicken (cut into strips)
200g Tau Geh (trimmed)
2 Tsp Ginger (chopped)
2 Red Chilis (julienne)

2-3 Tbsp Sesame Oil (cooking)
1 Tsp Salt

Seasoning (Mix together and set aside)
2 Tbsp Soy Sauce
1 Tbsp Tomato Ketchup
2 Tbsp Vegetarian Chilli Sauce / Sambal
1 Tbsp Vegetarian Mushroom Sauce


Cut Red Chili (for garnishing)

Directions:

Rinse the pumpkin noodles with cold water and cook it in boiling water for 2 -3 mins. Drain and set aside.

Heat oil in pan over medium heat. Stir in the chopped ginger and saute for 30 seconds or until fragrant. Add salt and cabbage, continue stir frying for 30 secs before adding carrots and continue cooking for another minute until heated through.

Toss in the mushroom, vegetarian chicken and continue stirring for a minute. 

Add in the drained noodles, follow by the seasoning and continue stirring back and forth and toss the noodles thoroughly under medium heat for a few more minutes. 

Add bean sprouts and chili. Stir to combine well. Add salt (if needed) and pepper to taste.

Garnish with sliced red chilis if desired. 

Enjoy!

Country Bread 乡村面包

Following my recent country style bread posting and recipe adapted from the book " Magic Bread" by Elisabeth Siahaja, I decided to try out another recipe from this book to decide whether to continue or to cast it back to the shelf.

As explained in my posting, quite majority of the recipes uses bread softener or bread improver. I wasn't into using additives. 

Since I have never tried making country style bread and also contemplated whether the given recipe require the complete kneading process till achieving the window pane effect. The recipe only stated "Allow to proof once the mixture becomes a smooth dough", which, to my limited understanding could also meant having to knead until passing the think membrane test, or not....

The book did not elaborate anything on the kneading part. It focus on the various process of bread making (a) BFD Straight Dough Method 直接发酵法, (b) ADD Activated Dough Development Method  快速发酵法, (c) SD Sponge and Dough Method 中种发酵法. Under each recipe, instructions would be given as to the recommended method of baking method to apply.  Strangely enough, nothing has been mentioned about the applicable method for my chosen type of country bread.

To illustrate my point, here are the actual instructions that came with the recipe of this bread.

a) Dissolve yeast, water and honey and rest for 10 minutes

b) Add the rest of the ingredients into a mixing bowl and mix with the dissolved yeast.  Beat 

    till smooth dough is formed.   Divide each of the dough into 4 equal portions. 

    Mould the dough into oval shape. Place on a greased baking tray.

c) Place in the proofer till double in size.

d) Score a few lines on top.

e) Make 4 loaves

f) Bake till golden brown with temperature for 180C degrees for approx 25 mins.

After struggling to figure out how best to make this country bread recipe, I adopted the recipe but the baking method of another bread making book by 金永模 whom was quoted as the Godfather of bread making and the grandfather of yeast in Korea. His book 我的第一本手机做健康面包 offers lots of healthy bread recipes with pictorial illustrations teaching the ABC of bread making using hand kneading techniques.

Finally I decided on 金永模's method. The baking method of country bread is similar to that of the french baguette as both have crusty crust but with soft inner texture. To achieve that, he suggested to bake with the assistance of steam vapor. I will explain further in the later of this posting.

Country Bread 
乡村面包

Ingredients

9g Instant Dry Yeast
260g Water
16g Honey
40g Organic 5 Grains Powder
400g Bread Flour
16g Olive Oil
3g Bread Improver (I omitted)

Method

Dissolve yeast, water and honey. Allow mixture to rest for 10 minutes.

Combine yeast mixture together with the rest of the ingredients into the bowl of a stand mixer with dough hook and mix with lower speed until all ingredients are well combined.

Continue using the mixer to knead with medium speed for another 10 - 15 minutes or until the dough become smooth and pliable. 

Transfer the dough to a slightly greased bowl, cover bowl with either cling wrap or cloth. Allow the dough to proof within the temperature between 28-30 Celsius degrees for an hour or until the dough doubled in size. 

Test the readiness of the dough with a finger lightly dusted with low gluten or cake flour. The dough is ready when the dough remain indented after the finger pokes into it.

Punch down the dough. Divide dough into 4 equal portions and mould it round. Let it rest for another 10 mins.

Lightly dust the work top with whole wheat flour. Mould dough into oval shape. Place the dough on a greased baking tray. Repeat the same process for the balance dough. Cover the dough with cling wrap and prepare the dough for the second proofing.

While awaiting for the 2nd proofing, prepare a heat proof plate / tray filled with baking stones or pebbles. Place the tray / plate at the lowest level of the oven. 

Preheat the oven at 200C degrees 10 minutes before baking. Prepare a pot of boiling water. 

Apply egg milk wash lightly onto the surface ( optional ) or lightly drizzle or spray the bread surface with mist.

Score the doughs with  a few lines on top. Transfer the proofed dough into the preheated oven. Quickly and pour hot boiling water onto the tray filled with baking stones and close the oven's door.

Reduce the temperate and bake the bread at 180C degrees for 25 minutes. 

Wheat Germ Sour Bread

It took me almost 3 years to make my first attempt at making hard bread. All these while I only concentrated on making the soft fluffy ones based on my hubby's preference. When I do crave for the hard crusty bread, I would normally buy it from outside bakeries. Or I would simply filled my plate with these breads from the hotels' wide selection of bread while I travel. Last week I made my second batch of hard bread to bring over to Malaysia for my bread loving buddies. 

I have adapted the recipe from a book named " Magic Bread" by Elisabeth Siahaja.  This book has been idling longingly for my attention since I bought it 3 years ago - a time when I first started exploring baking through self learning from books, youtube and food blogs. Most of the recipes from this book call for the using of bread improver, an ingredient which I do not have on hand during that time. Being a beginner who took every instructions seriously I wasn't prepared to risk the outcome of the bread by missing the suggested ingredients. Hence I went on to other recipe books for inspirations.

And now, 3 years later, I would still opt to omit using any bread improver as suggested in the recipes. Since I have never actually use bread improvers before, I wouldn't be able to comment much on its effect. However, I prefer to stick to other 'lesser' or simpler ingredients recipes which have worked well for me.  

This dough mixture for the bread is super heavy and hard to knead. My kitchenaid mixer rattled and buckled noisily while dragging the extremely hard and dry dough for 5 minutes before I decided to turn it out onto the worktop and knead by hand. The hand kneading  part for this bread require stamina and arm strength (in my opinion) as it took me longer than usual to get it to pass the window pane test.

Wheat Germ Sour Bread

Ingredients

(A) Sponge

45g Bread Flour

45g Water

2g Instant Yeast

(B) Dough

360g Bread Flour

60g Wheat Germ

50g Instant Oats

6g Instant Dry Yeast

40g Milk Powder

1 Egg

210g Water (or more)

30g Salted Butter

Topping

Melon Seeds

(Sponge)

• Mix the sponge ingredients together until it becomes a moist dough. 

• Ferment for about 3-5 hours at rooms temperature, or, refrigerate the sponge dough overnight or at least 12 hours.

(Dough)

• Place the dry ingredients in a bowl and mix well.

• Add liquid ingredients and mic thoroughly. Add in the sponge dough.

• Add (B) butter and continue kneading for another 20-25 mins, until a smooth window pane effect is formed. 

• Transfer the dough to a slightly greased bowl, cover bowl with either cling wrap or cloth. Allow the dough to proof for an hour or until the dough doubled in size. 

• Test the readiness of the dough with a finger lightly dusted with low gluten or cake flour. The dough is ready when the dough remain indented after the finger pokes into it.

• Punch down the dough. Divide dough into 3 equal portions and mould it round. Cover the dough and allow it to rest for another 15 mins.

• Lightly dust the work top with flour, using a rolling pin, roll out each dough into a  long rectangle. Roll up the the rectangular dough like a roulade and place in a well greased bread loaf pan. Tuck the ends down. I filled 2 portions into a 13x24x7cm bread pan. 

• I repeat the other portion of the rolled dough into a 9-1/2x15x5cm bread pan.

• Spray some water over the dough with a fine mist nozzle. Proof the final bread dough in the bread loaf pan lightly cover with plastic covering in a warm place, or until it reaches the brim of the bread pan. 
  

• Preheat the oven at 200C degrees 20 minutes before baking. 

• Egg Wash the top with egg milk mixture and sprinkle some melon seeds on top. 

• Bake the bread at the lowest rack of the oven at 190C degrees for 30 minutes. If the top browns too quickly, cover the top with aluminum paper halfway during baking.

• Remove bread pan from oven. Drop the pan from a height on a foot onto the table top to release the hot air as well as to loosen the bread from the mould.

• Transfer the bread onto a wire rack for cooling.