Vegetarian Longan Mixed Nuts Pound Cake

Makes 10 mini pound cake (80×40cm) or 20 small cupcakes (3cm) 

(A) Dry Ingredients:
Cake Flour       416g
Corn Flour          88g
Baking Powder  16g

(B) Wet Ingredients:
Salt  4g
Light Brown Sugar 120g
Dark Brown sugar    80g
Milk   508g
Oil      112g
Lemon Juice  51g
Vanilla             37g

(C) Filling and Topping:
Dried Orange peel   40g
Dried Longan         140g
Pumpkin + Sunflower seed total 40g
Walnut 140g (half to coat with cake flour)

Steps:
1. Presoak Dried longan in chinese tea the day before (do not soak for too long as long as more than half are open/soften, drain them).
2. Sieve dry ingredients(A).
3. Add wet ingredients(B) to dry ingredients(A) and mix well but gently.
4. Add half of longan followed by lemon juice.
5. Gently mix in half of walnut.
6. Pour upto 3/4 of baking cup.
7. Top up with rest of longan and walnut pieces (without coating with flour).
8. Bake at 180°/160° (T/B) for 25 to 30mins (turn tray in between).

Mini cornflake cluster

Makes 50 minis (2.5cm)

Ingredients (A):
Unsalted Butter 90g
Honey 30g
Light Brown Sugar 30g
Salt 1/4 tsp

Ingredients (B):
Corn flake 120g or more
Dried Nuts 50g or more
Dried Fruits 50g or more
White roasted sesame 2 tsp

Steps:
1. Melt butter, add honey, sugar and salt and mix well.
2. Add the rest of ingredients (B) and mix well.
3. Scoop into cupcake paper cup and bake at 160 degree for 5mins.

Notes:
1. Dried fruits suggestion: Apricot, Cranberries, Orange Peel, Blueberries, Goji
2. Dried nuts suggestion: Almond, Sunflower Seeds, Pumpkin Seeds.

Eggless Apricot Almond Madeleine

(makes 25 mini cupcakes)

Ingredients (A):

Corn starch 15g

Plain flour 130g

Baking powder 1 tsp

Ingredients (B):

Salt 0.5 tsp

Light brown sugar 65g

Corn Syrup 20g

Melted butter 136g

Milk 120g

Ingredients (C):

Filling = Handful of apricot cut into bits 

Topping = Almond Slivers/Slices/bits

Steps:

1. Mix n sift dry ingredients (A).

2. Mix (B) until sugar is dissolved and well mixed into wet mixture.

3. Add wet mixture from #2 into dry ingredients from #1 and mix well.

4. Keep mixed batter into fridge for at least 30mins to make sure batter is form in thick paste batter.

5. Pipe or scoop into mini cupcake cup.

6. Add Apricot in between batter and top up with Almond bits.

7. Bake at 170 degree for 20 to 30 mins until well cooked and Almond is light brown color.

Note:

1. If using Madeleine mould, sprinkle flour on mould before piping batter.

2. Madeleine taste better the next day of baking. 

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.