Pinchofglamor

Chocolate Wassants

June 13, 2020

Wassants are one of my favourite bread. These little buns are perfect for snacking! Made these babies a while back. They were a hit when Provence bakery started selling them. Soon enough, these little pillows started surfacing in many bakeries here.

Every bakery has its own unique wassants. No wassants from two bakeries are the same even though they are essentially the "same" thing. The wassants from Four Leaves bakery are softer, less sweet and bigger than Breadtalk's. On the other hand, wassants sold in Breadtalk are more toasted (hence, less soft). Their chocolate layers are slightly sweeter and creamier than their counterparts too.

Do you like your wassants light and fluffy or softer but slightly more compact? Well, if you prefer the latter, omit the egg and replace with equal amount of liquid. If you are considering to give it a go, please check out the Victoria's post from Baking into the ether. She has very detailed instructions on the lamination process.

I would suggest to allocate ample time to chill your chocolate sheet in the fridge before layering them with the dough. My chocolate sheet was too soft. As a result, it got pretty messy while I was laminating the dough For my 2nd attempt, I made the chocolate sheet before I started working on the bread dough , giving sufficient time for the sheet to chill in the fridge.

At 170 degrees celcius for 10-11 mins

If you prefer a more toasted bread (like the ones at the background), you can bake them at 180 degrees celcius for about 13 mins instead.

Chocolate Sheet (Adapted from Baking into the ether)

50g Chocolate

50g Butter

20g Bread flour

10g Cocoa Powder

5g Corn Flour

60g Milk

20g Caster Sugar

1 egg white

1. Melt chocolate and butter separately.

2. Sift bread flour, cocoa powder and corn flour into a saucepan

3. Add milk and sugar to the flour mixture.

4. Add melted chocolate, butter and egg white.

5. Heat mixture over low heat until it becomes thick

6. Remove from stove and pour chocolate dough between two pieces of cling wrap. Roll chocolate sheet out into 18cmX18cm

7. Refrigerate for at least 30mins.

Bread dough:

Poolish

50g Water

50g Bread flour

1g Yeast

Main dough

200g Bread Flour

Yeast 2g

Sugar 30g

Water 35g

Egg 28g (if omit, replace same amount with water)

Heavy Cream 68g

Butter 15g (soft)

Salt 3g

1. Prepare poolish either the night before and leave it in the fridge or 4-5 hours and leave it at room temperature before you start preparing the main dough.

2. Mix poolish together with bread flour, yeast, sugar, water, egg (if using) and heavy cream. Knead till well combined

3. Add butter and salt to the dough. Bread dough may fall apart when you try to incorporate butter. It is alright. Continue to knead till window pane.

4. Rest dough for 20 mins.

5. Roll the dough to 28cm X 28 cm. Place the dough on a big piece of cling wrap - it makes it easier to fold the dough later.

6. Place the chocolate sheet in the middle of the square bread dough. Wrap the chocolate sheet by folding the four corners of the bread dough to the middle of the chocolate sheet. Seal the seams well.

6. Roll the dough to a rectangle - 41cm X 22 cm. Lightly mark out the rectangular dough into three sections along the length of the rectangle. Fold the two sides into the section in the center.

7. Chill for 15 mins in the fridge.

8. Roll the dough to 64 X 20 cm.

9. Cut the dough into triangles (base 5cm)

10. For each triangle, make a small slit at the middle of the base of the triangle. Start rolling the dough from the base to the tip of the triangle.

11. Proof until double in size (45 mins-1hour) and brush the mini pillows with some egg wash.

12. Bake at 170 degrees celcius for 10 mins.

排包 Condensed Milk Bread - Poolish Method

June 07, 2020

Brown Butter Banana Cake with Walnut Toppings

May 30, 2020

I have been thinking about brown butter since the last time I used it for the miso chocolate chip cookies. It has a nutty flavor and the aroma is simply out of the world. It is pretty versatile and adds nutty and toasted flavours to sweet and savoury dishes. This is my second time using brown butter and I am definitely going to explore more recipes with this secret ingredient!

Found a really simple banana cake recipe from WendyinKK. This recipe separates the dry (sugar and flour) and wet ingredients first before combining them together. This is the first time I come across a recipe that combines sugar with flour before adding them to the wet ingredients. I also replaced oil with brown butter and I love how it complements the toasted walnuts. I made 1/3 of the original recipe to fit my small loaf pan. You don't have to reduce the amount of sugar as it isn't too sweet. Replace sugar entirely with brown sugar if you prefer a darker / "browner" cake. Please refer to the Wendy's blog for the original measurements if you are making a normal loaf cake.

If you are able to resist diving into a slice after baking, this cake tastes even better the next day! Only cut it when it is fully cooled (a good 4-6 hours will be great).

Ingredients:

100g All Purpose Flour

1/2 Tsp Baking Soda

26g Brown sugar

40g Caster sugar

1 Egg

100g Mashed banana

60g Butter

60g milk + 1 tsp lemon juice

15g toasted walnuts

1. Toast walnuts at 175 degrees celcius for 10-12 mins

2. Prepare the brown butter. Melt butter over the stove over medium heat. It is ready when butter starts turning amber and you are able to smell the nutty aroma. Pour it in the mixing bowl and let it cool.

2. Add mashed banana, egg and milk to the brown butter and mix well.

3. Sift flour and baking soda into a bowl and mix well with sugar.

4. Add dry ingredients to wet ingredients. Mix well and pour batter in a greased loaf pan. Add walnut toppings

5. Bake in a preheated oven at 170 degrees celcius for 40-45 mins.

Super soft killer toast - Tang Zhong Method

May 28, 2020

Glad that circuit breaker is coming to an end. The last two months whizzed past quickly as I have been spending every weekend baking and cooking away. Half of my bakes during this circuit breaker are bread. Even though they are really time consuming, the amount of satisfaction you get from seeing a well risen loaf of bread is incredible!

Recently, I have been experimenting bread recipes with the Tang Zhong method. It is basically an asian technique of making bread softer longer. It requires cooking flour in liquid (water/milk) over the fire until the mixture becomes thick and sticks to the back of your spatula. Ratio of flour to liquid is 1:5. Tang zhong usually constitutes about 5-7% of your total flour recipe.

Got the original recipe from Victoriabakes. I have baked using this recipe several times and I find that incorporating tang zhong yields a fluffier texture. I have also increased hydration to 75%. Hence, it may be easier to machine knead as the dough can be quite sticky.

Look at how light and fluffy it is! Keep them in a ziplock bag or air tight container and this bread stays soft the next 2 days too. If it turns stale, simply toast it and it tastes light and fluffy again.

Tang Zhong:

13g flour

65g Water

Main Dough:

247g Bread flour

3g Dry yeast

30g Sugar

130g of liquid ( 1 egg + 24g heavy cream + remaining amount of full cream milk)

30g Butter

2g Salt

1. Prepare Tang Zhong and let it cool to room temperature. Cook flour in water until mixture becomes thick and gluey.

2. Mix all dry ingredients. Add liquid ingredients and tangzhong and knead till well combined. The total amount of liquid ingredients added here should be 130g.

3. Add butter and salt. Knead till window pane stage.

4. Divide the dough into 3 portions. Let it rest for 20-30 mins

5. Punch out the air and reshape each portion - flatten and stretch to about 20cm and swiss roll each dough. Seal the seams and place them in a well greased pan.

6. Let it proof until height of dough reaches 90% of the loaf pan (~1 hour, depends on the humidity).

7. Bake in a preheated oven at 175 degrees celcius for about 35-40 mins. I covered my loaf with an aluminium foil after 15 mins as it was browning too quickly

Miso Banana Cake

May 25, 2020

Last week, I made a batch of Miso Chocolate Chip Cookies and brought them to the office and they were very well received among my colleagues! Miso is savoury. And it is indeed its funky, fermented and complex saltiness that brings the dessert to a whole new level. Since I have two tubs of miso (brown and shiro) sitting in my fridge right now, I decided to experiment more desserts with miso. Stay tune!

I turned to google for ideas. Miso is labeled as a secret weapon in sweet recipes. That umami flavour adds depth and nuance to desserts. Think of Miso Chocolate, Miso Caramel, Miso Cheesecake, Miso Butter Scotch etc... How do they sound? Not convinced yet? Perhaps you should be like me, buy a tub of miso and try it for yourself!

After looking up the web for a while, I decided to go with the all time classic humble banana bread as for one of my first few miso dessert experiments. Original recipe is adapted from Food52. I halved the recipe and baked a small loaf. I will also probably reduce the amount of miso to 25-30g. I will only recommend you to use shiro (white) miso as the other types of miso will be too salty for this recipe. I usually cut down the amount of sugar from original recipe. For this recipe, with the addition of miso, there is no need to cut the sugar for this recipe.

I can imagine it as a house dessert in any restaurant. The banana bread is savoury and it is best served warm, with a scoop of vanilla ice-cream. Yums.

Ingredients: (Makes 1 small loaf)

120g Riped bananas + 1 banana

50g Butter

40g Brown sugar

40g Caster sugar

35g Shiro Miso (Reduce to 25-30g)

100g All purpose flour

1/2 tbsp Baking powder

1/2 tsp Vanilla extract

1/4 tsp Cinnamon powder

1 Egg

1. Preheat your oven to 175 degrees celcius

2. Mash 120g of bananas

3. Beat butter, miso and sugar till fluffy

4. Add egg, mashed bananas and vanilla extract to butter mixture and mix till well combined.

5. Mix all dry ingredients into the batter. I used a balloon whisk to fold the dry ingredients into the mixture.

6. Pour batter into a greased pan (or line with baking paper). Slice the banana into half and place the banana on top of the batter (cut-side up)

7. Bake it for about 45-50 mins. I covered the cake with an aluminium foil after 30 mins as it was browning too much.

Miso Ramen

May 16, 2020

While I am saddened by the fact that we can't dine outside during this period, the circuit breaker enables me to reconnect with my favourite past time activity at home again! Never found the opportunity to spend so much time in the kitchen especially after I have started working.

The one thing I miss the most during this global pandemic is traveling! Scrolling through the thousands of photos on my phone brought me back to the end of 2018 where I spent 2 weeks in Japan! Can't believe it took me 25 years to visit Japan and I absolutely love everything about Japan - especially the food! No doubt, the ramen in Japan beat any bowl I have had in Singapore hands down. I remembered having ramen 4 times in 2 weeks - Ichiran, Gogyo and Ippudo. Ichiran is my favourite!!

My mum loves ramen too. So, I decided to attempt making ramen from scratch at home. I know you could actually get instant ramen from Japanese supermarkets but... since we are all cooped up at home during circuit breaker... why not? It's exactly because I tried to make it on my own, I think I will appreciate ramen better from now on. There is immense amount of work, time and effort behind that unassuming piping bowl of noodles - from preparing the toppings (Char Siew & egg) to the broth and noodles. Noodles were the easiest and Char Siew was the hardest!

Adapted the recipe from Just One Cookbook. Please click on the link for the original recipe.

Here are my notes:
As miso and dou ban jiang are salty to begin with, be mindful of the chicken stock you add to your broth especially if you are using store bought chicken stock. Choose low sodium chicken stock if there is. If you are unable to find low sodium chicken stock, you may mix water and chicken stock and adjust according to your preference. I used store bought chicken stock this time. If you have the time, I'll definitely recommend you to make your own stock (healthier and cleaner) - which is what I am going to do the next time!

You may make the broth, char siew and egg one day before. Reheat everything the next day and assemble them!

I quite like the addition of minced pork from this recipe. May not be authentic of course but it adds texture to it. Overall, its a very hearty and satisfying bowl of home-made ramen!

Gula Melaka Chiffon Cake

May 06, 2020

One of my favourite cakes are chiffon cakes because they are so light and fluffy. Perfect for a snack / breakfast. I got this recipe from my cousin. Although I only managed to succeed after three attempts, this is by far the best Gula Melaka Chiffon Cake I have tried and I will bake it again and again. Definitely a keeper. Here are some notes from my failed attempts:

1. Do not substitute rice bran oil with any other type of oil. I tried substituting with canola / vegetable oil and it doesn't give the same taste.

2. Chill mixing bowl and egg whites in the fridge at least 15 mins before you beat the egg whites away. Chilled egg whites enable the batter to rise higher and fluffier in the oven. Whisk the egg whites till stiff peaks with a tip that folds over. Over beating the egg whites will cause the mixture to separate and cause the cake to collapse.

3. Instead of using a spatula to fold egg whites and flour into the mixture, use a whisk! This will give you a more consistent mixture. I was hesitant to use a whisk initially as I was afraid of deflating the egg whites and over beating the mixture... and this is what happened.

Look at the disgusting 2 tone and a lumpy consistency. I found it difficult to fold the egg whites and flour into the batter thoroughly with a spatula. An inconsistent mixture may create large air pockets and white streaks in your batter. Fold the egg whites into the batter in three batches. Do it gently, carefully with bigger strokes.

4. Bang the chiffon cake pan really hard against a hard surface to release the air bubbles. Use a satay stick to gently stir the mixture. This helps to releases the air bubbles too.

Ingredients:

95g Gula melaka

75g Coconut milk

Pandan leaves

4 Egg yolks

50g Rice bran oil

1/4 tsp Salt

95g Cake flour

3/4 tsp Baking powder

5 Egg whites

30g Caster sugar

1. Melt gula melaka and pandan leaves in coconut milk. Stir till all the gula melaka has melted and set aside to cool

2. Whisk egg yolks till light. Add salt and continue to whisk

3. Add oil & whisk to get a thick mixture

4. Add cooled gula melaka

5. Fold in sifted flour and baking powder ( I used a whisk)

6. Whisk egg whites and sugar in 3 additions till firm peak.

7. Fold meringue into the mixture in 3 batches till there is no white streak.