Chocolate Mint Cake - Die Die Must Try This...

Not many has eaten this cos it was a very small cake (6")... but the lucky ones who get to eat this say this is the best cake they have tasted so far.

I like the pronounced taste and smell of peppermint and the richness from the chocolate ganache.

I kept this recipe for a long long while but never made it partly because the method is rather uncoventional (you first mixed the butter with flour first, then add to the whisked egg misture), partly because I read from a forum NOT to use Peppermint Essence as the taste will be very pastic.

It set my mind to ease after reading the review here. Well, I can assure you I have neither problem with the method nor the plasticky-taste!

For the essence, I use Lor Ann Creme de Methe Concentrated Flavouring.

The butter and flour paste:

You can smell the mintiness when the cake is about to be ready:
I do not have the 8" pan, so I used the 6". Ended up the cake is too tall to bake evenly. The top and side becomes too dry after sitting in the oven for more than 60min. Also, half way thru I inserted the baking core... which in turns upset the brown and green swirling:

Also the cake has a tall crown which I sliced it off to feed the salivating baker! That's why the final cake here didn't look as tall as it should be.

As for the frosting, I used equal amount of Nestle Pouring Cream (the type that comes in a tin) and valrhona chocolate to make ganache. The nestle cream has the advantage of being able pipe right away but I feel the taste has been compromised. Next time I would certainly make this with dairy whipping cream.

I hope you will try this out too!

Happy 1st Anniversary!

I just crossed my first year of blogging 3 days ago.

Looking back, I do not think my baking has improved a great deal. Perhaps I am never the type who is up for challenging stuff (read: macaron). Or I never want to spend time on what-I-think-is-superficial decoration which will eventually end up as a mess in some tummy anyway. Yep, I am quite a utilitarian in that sense. C'mon, after a hard day work, all I want is to unwind through leisure bake with the intend to give my family a healthier choice. I do not want another nerve breaking session like my day job.

Another thing, I noticed my post have been dwindled to 2 a week... and it's a matter of time before it down to a weekly affair. One main reason being WORK... those who know me knew that I have moved into a new role. It is a understatement to say I overworked... I literally being consumed by my job. Oh man, now I wonder if I had a raw deal :-)

Not to say that my previous job is easy... I get many excitements and heart-attacks from my work but at the end of the day when I step out of office, be it 5pm or 9pm, I know I have the rest of the evening to myself. Now, with a boss based in London... I won't be surprised if my phone goes ringing now!

To be honest, I started this blog as a platform so that I can share what I know, and learn what I don't from other bloggers. It is taking up my time, but gives me equal amount of satisfaction. But given the type of pressure, I wonder how long I can keep blogging...

Sorry for the not-so-happy anniversary post.

50% Whole Wheat Sandwich Bread (Sponge & Dough)

After the previous yummy cream cheese bread , I was roaring to try out this 50% wholemeal recipe which I found on epicurious using the newly bought organic wholemeal flour!

I attempt to make this with bare hands. Not exactly a big mistake cos I had always make my bread with some hand kneading using Dan Lepard's method. The real mistake trying to pass off my two hands as the mixer.... if you know what I mean.

In Dan Lepard method, you mix all the ingredients together then let it rest for 10 min, knead for 8sec, rest for 10min etc.

In this baking session, I replace my hand knead in the instruction that says "stand mixer".... in the end, all I could recall was a shaggy untennable mess of dough which I was struggling to shag off, and in the process added 1/2 cup more of flour!

Apart from my own silliness, this is a good recipe. The instruction is so clear and detailed that you never need to stare into the humid air and wonder what's next.


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50% Whole Wheat Sandwich Bread
recipe taken from here

This is a whole-wheat version of basic white sandwich bread. It's a little less soft but a lot more wheat-y and substantial. The use of bread flour gives this bread a lighter texture, while the milk powder and oil help soften it.

TIME SCHEDULE:
Dough starter (sponge): minimum 1 hour, maximum 4 hours (or overnight refrigerated)
Minimum rising time (including starter): about 4 hours
Oven temperature: 450°F, then 400°F
Baking time: 40 to 50 minutes

Ingredients
Sponge:
1 1/2 cups (12 ounces/336 grams) water, room temperature (70°F to 90°F)
2 tablespoons honey
1 3/4 cups (8.7 ounces/244 grams) whole-wheat flour
1/2 teaspoons instant yeast (also known as rapid-rise or bread machine yeast)

Dough:
3/4 teaspoons instant yeast
1 2/3 cups (8.7 ounces/244 grams) Gold Medal "Better for Bread" flour*
3 tablespoons non-fat dry milk powder
2 tablespoons vegetable oil
1 1/2 teaspoons fine sea salt

*If unavailable substitute 1/2 cup plus 1/3 cup (4.4 ounces/122 grams) bread flour and 1/2 cup plus 1/3 cup (4.4 ounces/122 grams) unbleached all-purpose flour.

Preparation
Make dough starter (sponge):
In bowl of stand mixer fitted with whisk attachment, whisk together water, honey, whole-wheat flour, and 1/2 teaspoon yeast until very smooth, about 3 minutes.

In medium bowl, whisk together "Better for Bread" flour, milk powder, and remaining 3/4 teaspoon yeast. Sprinkle mixture over whole-wheat flour mixture (sponge) in bowl of mixer to form blanket on top of sponge. Cover bowl tightly with plastic wrap and let stand at least 1 hour, preferably up to 4 hours. (Starter can be made ahead and refrigerated, tightly covered with plastic wrap, overnight. There is no need to bring starter to room temperature before proceeding.)

Mix dough:
Attach dough hook to stand mixer and mix starter on low (#2 on Kitchen Aid) until rough dough forms, about 1 minute. Scrape down sides of bowl, then cover tightly with plastic wrap and let dough rest 20 minutes. Add vegetable oil and mix on low until incorporated, about 30 seconds. Add salt and mix on low until dough is smooth, sticky enough to cling to fingers, and pulls away completely from bowl, about 7 minutes. If dough is not sticky, using spray bottle, spray with small amount of water and briefly knead by hand just until sticky.

First Rise:
Using vegetable oil or nonstick vegetable-oil spray, lightly oil 3-quart or larger bowl (or dough-rising container). Transfer dough to bowl and lightly oil or spray top of dough. Using tape, mark outside of bowl to approximately double current height of dough. Cover container tightly with plastic wrap and let dough rise in warm place (75°F to 80°F, see Chef's Notes) until doubled in size, 1 to 1 1/2 hours.

Using oiled dough scraper or spatula, transfer dough to lightly oiled work surface.

Gently stretch bottom of dough and fold up to center, then repeat with left side, right side, and top. Round dough package then transfer to bowl, smooth side up, and lightly oil or spray top of dough. Using tape, mark outside of bowl to approximately double current height of dough. Cover bowl tightly with plastic wrap and let dough rise in warm place until doubled in size and depression holds when pressed gently with fingertip, about 1 hour.

Shaping dough and final rise:
Transfer dough, smooth side down, to lightly floured work surface and press gently to flatten to about 1/2-inch thickness. (Dough will still be slightly sticky but use only as much flour on work surface as absolutely necessary to prevent sticking.) Lightly coat sheet of plastic wrap with vegetable oil or nonstick vegetable-oil spray. Cover dough with oiled plastic wrap and let rest 20 minutes.

Lightly coat loaf pan with vegetable oil or nonstick vegetable-oil spray. Using fingertips, dimple dough all over to eliminate air bubbles, then shape into rectangle about twice size of loaf pan. Fold right-hand-side of rectangle over to just past center, then fold left-hand-side over to meet right-hand-side. Roll down top edge of dough, using thumbs to push dough down and away from you. Continue rolling until you reach bottom then use thumbs to press and seal bottom edge. Transfer dough to prepared pan (dough should fill pan to 1/2 inch from top). Lightly coat sheet of plastic wrap with vegetable oil or nonstick vegetable-oil spray and gently cover pan with oiled wrap.

Let dough rise in warm place until highest point is about 1 1/2 inches above sides of pan and depression very slowly fills in when pressed gently with fingertip, about 1 hour. Using razor or thin sharp knife, make 1/2 inch deep lengthwise slash along top of bread.

Bake bread:
While dough is rising, position rack near bottom of oven and top with baking stone or heavy baking sheet. Set aluminum-foil-lined cast-iron pan or heavy rimmed baking pan on floor of oven and preheat oven to 450°F for 1 hour.

Using spray bottle, spray top of dough with water. Quickly transfer bread to hot baking stone (see Chef's Notes) and add 1/2 cup ice cubes to pan beneath.

Bake bread, rotating pan 180 degrees halfway through, until top is golden brown and skewer inserted in middle comes out clean (instant read thermometer inserted into center will register about 205°F), 40 to 50 minutes. Transfer bread from pan to rack to cool completely. Serve warm or at room temperature.

Chef's Notes:

• Dough rises best around 75ºF to 80ºF. If your house is on the cold side, you can set a container of very hot tap water near the rising dough and cover the dough and the hot water with a large plastic container or bowl—you will need to reheat the water every 30 to 40 minutes. Alternatively you can place the dough (and the small container of very hot water) in a microwave oven (not turned on!) or a standard oven without a pilot light, but with the oven light turned on to provide gentle heat.


• If you want to make this bread over a 2-day period, you can refrigerate it overnight after the first rise. Once it has doubled in size (first rise), gently press the dough down in the bowl, then cover with plastic wrap that has been lightly coated with vegetable oil or nonstick vegetable-oil spray and refrigerate. The next day, bring the dough to room temperature at least 1 hour before shaping and baking the loaf. Keep in mind that the time in the refrigerator replaces the second rise so there is no need for a second rise.


• For proper texture, it's important for the bread to get a blast of heat as soon as it goes into the oven. For this reason, the oven needs to be preheated for a full hour, and it's important not to let too much heat escape when you put the bread in. When transferring the dough to the oven to bake, be sure to shut the door quickly.
  
  

THE DOUGH PERCENTAGE
flour: 100%
water: 70.6%
yeast: 0.8%
salt: 1.8%
oil: 5.5%

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I baked it in my loaf pan and piped the top with my leftover cocoa buttercream to try to create the mexico bun effect.

Well, apparently NOPE :-)

The bread is quite soft... the crumbs looks close enough to the one I see on Epicurious!

a better cream cheese bread

It's almost a year since made this bread. Though it was soft and fluffy, I didn't make it anymore cos I thought it does not keep well.

KWF the forummer who first posted the recipe mentioned that the problem could lie in my cream cheese, rather than the recipe. So I decided to have another go.

Apart from using a different cream cheese, I also added some wholemeal flour. Just a little, so as to retain the soft & fluffy texture.




WHOLEMEAL CREAM CHEESE BREAD

Ingredients :
220g bread flour *
30g wholemeal flour *
10g powder milk
15g sugar
2g salt *
2g dry yeast (1/2 tsp) *
20g butter
50g cream cheese spread *
160g water


Method

1. Mix all dry ingredients in a large bowl until well blended.


2. Add in the wet ingredients to form a dough.


3. Knead dough until dough is elastic and smooth.


4. Place it in a large greased bowl. Cover the bowl with a damp cloth or cling-wrap and leave it to proof in a warm place till double in size (about 1 hr).


5. When proofing is completed, punch down the bread dough to release the air.


6. Divide the dough into 50-60g, and let it rest for 10min. Shape the dough into rounds and place into a 6" pan. Cpver with a cling film & leave to proof until double its size again (about 30-45 minutes).


7. Bake in preheated oven at 170C for 30 minutes.


8. Remove bread from loaf pan to cool completely.
   

* changes that I made to the recipe:

• Instead of 250g bread flour - I used 220g bread+30g wholemeal to add some nutrient.


• I used cream cheese spread instead of cream cheese cos that's what I have at home.


• Since cream cheese spread is very salty, I reduce the salt to 2g (original 3g)


• I usually have some problem with yeasty smell in bread, so I reduce the amount of yeast slightly.

I made the bread by hand, without stand mixer or breadmaker, using Dan Lepard's method... which save me the tedious kneading. Also, I did not have to add anymore flour to overcome the stickiness. I always follow his methods as far as breadmaking is concern, and have been able to get fairly good & consistent results.

Taste Test:

• it is truly soft and fluffy, the little wholemeal added some sense of wholesome eating while making it more acceptable for my family who not so keen in eating healthy!


• I didn't manage to check if the bread turned sour cos I brought the loaf to work and my colleague all wallop all in 30minutes! All of them eat and node their head... you got it?
  
  

Just a bit sidetrack to photography, I taken 3 pix of the same bread under different lighting condition. The first pix right on top was taken at night using flash.

This one below is taken at night without flash:


And the final one was taken in the day with natural day light:

While most photographer will say natural lighting is best, but my favourite is actually the night flash one - I find that shows the brown shiny top best!

Waitrose Organic Wholemeal Bread Flour

A close colleague had something to say about my routine bread-making sessions. She reminded me how cheap bread is, at $2+ a wholemeal loaf, she could not comprehend the logic (and economics) of my labourious kneading and time waiting for proofing. Haha, not to mention the utilities bills!



Yeah, she right. So I decide to go "upmarket" with my ingredients - I went out to buy the best flour I can get from supermarket:

The commercial value of Organic Wholemeal Bread is much higher... so I suppose this more than justify my efforts! :-)

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Quick Organic Facts:
Merely using organic flour does not bring it to the organic league. Accordingly, bread is organic when 95 percent of its ingredients come from organic farming and has no added improvers or bulking agents. i.e. Bread Improver, sugar and flavouring are no-no.

Lemongrass Ginger Tea

If you have been to Aramsa Spa, you must have tried the tea which they served in the lounge. The tea soothes my tired soul so much so that I suspect that's the tea rather than the massage being the reason for me going back again and again.

Once, i even bring my SIGG water bottle there to ta-pao. *Shhh*

On my own, I had been wanting to make some Lemongrass Ginger Pandan Tea for the longest time but never seem to be able to get all the 3 items together. Not sure if it’s jinx or what, I could never get the stars to line up!

Instead of continuing to wait, I just made do with whatever I have:

Simply bruise the lemon grass before adding them into some water and bring to boil. When ready to drink, add sachets of instant ginger tea.

Ummm, the aroma from pandan leaves will complete the whole experience!

Rapid Light Wholemeal Roll

It could be the middle age weight gain, it could be all the rich and sinful cakes that I have made, it could be the inviting breakfast tables at the hotels.... I have been putting on so much weight that I desperately need to lose some weight before these extras find a permanent home on me.

The easiest (and least sacrificial) step to take is make simple healthier switches, e.g. brown rice vs. white rice, broiled vs. fried, soupy noodle vs. fried noodle. Then of course, bread instead of cake and wholemeal flour instead of white flour.

Wholemeal flour is called wholemeal simply because it is made using the whole wheat grain, including bran and the wheat germ. Since it contains 100% of the wheat grain, including the bran and germ, it has a higher fibre content than plain flour which is a healthier option than white bread.

White bread contains refined carb which take a longer time for your body to break down, plus the fact that wholemeal contains more fibre, gram for gram, you are likely to filled with lesser bread, hence better off for weight management!

Size of dough before 1st proofing

Dough after the first proof - doubled in size.

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Rapid Light Wholemeal Loaf
Taken from “The Bread Book”, Sara Lewis
Yield a 500g loaf

Strong wholemeal flour 175g
Strong white flour 150g
Caster sugar 2 tsp
Salt ½ tsp
Instant yeast 1 ¾ tsp
Sunflower oil 1 tbsp
Warm water 200ml
Bread Improver 1/2 tsp (optional, not in the original recipe)

1. mix flours, sugar, salt and yeast in a large bowl. Add oil & gradually mix in enough warm water to make a soft dough.


2. knead well on a lightly floured surface for 10min until the dough is smooth and elastic. Put into a greased loaf tin


3. cover loosely with oiled clingfilm and leave in a warm place to rise for 45min or until the dough reaches just above the top of the tin.


4. remove the clingfilm and bake in a preheated oven 200C for 25min for small loaf.


5. hold the tin with oven gloves, loosen the bread with a palette knife. Trf to a wire rack to cool.

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Baker's Notes:

• the beauty of the recipe is that it requires no knock back and 2nd proofing. But I didn’t read carefully, and did it the traditional way!
  

• Forgot to remove it from the loaf pan, bun ended up with wet bottom. Hope you won't make the same error like me. To remedise, I turned the bread upside down and toast it lightly for about 5 min.

• The bread is soft enough – though you can’t beat the white bread. It could be attributed to the 1/2 tsp of Bread Improver (avail from Phoon Huat) that I have added. Some purist may snarl at the addition of extra chemical to the otherwise healthy bread, I believe if it can entice my family to accept the diet switches, it will be well worth.


• For shaping, I divided the dough into 60g each. It is not obvious in the picture: I get very full rounded bun for this portion.


• I added a dope of cream cheese spread as the filling – my parents, though they are non-cheese eater, like the filling!

Some of the filling "leaked" due to the poor shaping.