Eggless Lemon Cranberry Pound Cake

Make 2 sets of mini pound cake tin (5 x 5 x 15 cm)

(A)
Oil        40g
Milk   190g
Sugar   65g
Vanilla essence   1/2tsp

(B)
Lemon Juice             20g

(C)
Cake Flour              150g
High Protien Flour   20g
Almond Flour           40g
Baking Powder          7g
Lemon Peel               1 tsp

Filling/Topping:
Cranberry          15g (soak in advance or overnight)
Almond Nuts    15g

Preheat oven to 180 to 190 degree for 20 mins.
Line or oiled baking mould 

1. Soak dried fruits amd squeeze out extra water. Before bake, add little cake flour to coat (optional).

2. Mix all Dry ingredients (B) together.

3. Mix all Wet ingredients(A) with balloon whisk till well mixed.

4. Mix Dry ingredients from #2 into Wet Ingredients #3  in 3 batches.

5. Add most of almond bits into batter (leave some for topping) and use cutting method to mix well.

6. Pour half of batter into mould and add cranberries (leave some for topping) then top up with rest of batter.

7. Sprinkle balance almond bits and cranberries on top of batter.

8. Drop tin on table top to release air pockets.

9.  Bake for 30 to 40 mins.

Notes:
1. Bake at higher temp (180 or 190 degree for first 15 to 20 mins).

Pizza Focaccia II

87% KA bread flour 270g

10% Wholemeal flour 30g

1.5% Canadian flour 5g
1.5% KR BF 5g
29% Discard 90g
80% Liquid (pasta sauce + water) 231 g
1.5% salt 5g
4.5% olive oil 14 g
3% honey 9g

Overal hydration 84%

1. Fermentolyse with salt and honey for 1hr.
2. Add in olive oil n knead gently.
3. S&F every 30 to 40 mins interval for 3 to 4 rounds followed by CF.
4. When dough is doubled, pour dough onto floured table top. 1
5. Gently pat into same shape as container.
6. Oiled container generousl with olive oil.
7. Transfer dough into container and gently push it to cover the base of container.
8. Gently dimple the dough and douse the surface with olive oil before adding toppings.
9. Sprinkle with sea salt, black pepper or herbs as per preference.
10. Let dough rest for another 30 mins while preheating the oven.
11. Cover and bake with steam n fan at 240C for 20 mins.
12. Continue baking without cover and off fan at 210/220C for 10 to 15 mins or until the top is crispy.

Pizza Focaccia

 

Ingredients

• Active Levain or Cold Sourdough Discard 200g
• High Protein Bread Flour 100g (min 13.5%)
• Japanese Bread Flour 50g
• Korean Soft Plain Flour 100g
• Pasta Sauce 120g
• Italian Herb 1.5 to 2 Tbsp
• Black pepper 1/2 tsp
• Sugar 40g
• Sea Salt 4g
• Soft Butter 40g

• Extra Virgin Olive Oil for dizzling

Instructions - Refer to Sourdough Focaccia post 

Chocolate Lava Cake

 

Make 8 to 10 mini cakes

Dark chocolate 138g
Butter 121g
Sugar 115 to 120g
Egg 210g
Plain flour 55g

1. Melt chocolate and butter using bain -marie method.

2. Whisk sugar and egg to soft foam

3. Add Melted chocolate into egg mixture.

4. Fold in plain flour gently.

5. Rest mixture in fridge for 12 hours or 1 night is possible.

6. Cream interior of baking cups (5cm diameter and 6cm height) with butter.

7. Piple batter into  baking cup and fill upto 3/4 of the volume.

8. Bake at 190C for 8mins or until overall set but center wobbly.

9. Rest for 3 to 5 mins before removing from cup and serve warm with ice cream.

Pilaf Rice

Serve 7 to 8

Ingredients:
Balsmatic Rice 3 cups
Celery stalk 2 (or Small Onion 2)
Thyme Sprig 2
Bay leave 1
Butter 25g
White and Black Pepper to taste
Salt to taste

Steps:
1. Wash balsmatic rice and fill up rice cooker with water (4.5 to 5 cups of water for 3 cups of balmastic rice).
2. Chopped celery (or onion) into bit sizes.
3. Melt butter till foamy and add in chopped celery (or onion).
4. When celery (or onion) is brown, add white and black pepper and salt to preference.
5. Add in thyme and bay leave and off fire.
6. Transfer the celery (or onion), melted butter and herbs into rice cooker.
7. Cook as usual white rice.
8. Gently stir the rice when cooked.

Chayote Prickle 佛手瓜凉拌

Makes 1 small bottle

Ingredients:

Chayote 1 

Salt

Vinegar 

Sugar

Chili oil

Steps:

1. Cut chayote into cubes and marinate with salt for min 2 hours.

2. Rinse the marinated fruit and pat dry.

3. Add sugar, white vinegar, salt and the chilli oil. Adjust to preference.

4. Rest the prickle in room temperature overnight and then into fridge. 

5. Best eaten after 2 weeks to let the taste infuse.

Sourdough Focaccia

Ingredients:

Dough
KA Bread Flour 260g
Wholemeal 20g
Active Starter 60g
Water 200g
Olive Oil 10g
Salt 6g

Topping:
Olive oil
Rosemary
Sea salt flake
Any vegetables (onion, capsicum, olive, tomatoes etc)

Steps:
1. Place starter, salt, and water in a large bowl and mix well. 

2.  Add in the flour then followed by olive oil. Mix again until the flour is completely incorporated. If the oil is difficult to incorporate to the dough,  let the dough rest before kneading or folding in.

3. Rest for 30 mins and perform Stretch & Fold (S&F).

4  Repeat the process until gluten form followed by Coil Fold (CF).

5. When the dough is relax and about 50% size, perform lamination and spread pesto before folding into envelope dough. May do more CF in between if dough is slack else let it develop and rise.

6. When dough has grown 80%, oil the nonstick pan. Transfer the dough into the oiled pan and gently stretch the dough into the edges and corners of the pan. As soon as the dough begins to shrink back, cover it, and let it rest for 10 to 15 minutes. Gently stretch the dough again, repeating the rest once more, if necessary, until the dough fills the pan.

7. Preheat oven at 220C for 30 mins.

8. When the dough is ready for baking (finger dent
test for proof readiness), drizzle olive oil generously and dimple GENTLY on the dough (make sure not to deflate the dough).

9. Sprinkle with rosemary and a bit of flaked sea salt OR decorated the focaccia as per preference.

10. Bake at 220C for 25 minutes or until the crust is golden brown and crispy.

11. Remove pan from oven and transfer bread to a cooling rack. Cool at least 20 minutes before slicing.