Yawn…. It is too sane a Bake. As it is, Thyme and Lemon Cakes.

Freshly and Lovingly Baked : 27th Nov 2014

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I took one and a half week’s break from baking. A gorgeous girlfriend’s wedding in Phuket occupied the weekend. A wedding that is so beautiful that I am glad that I am a part of it. It is also the start of a long break from the market during which I am determined to run all my errands, recollect and recompose for 2015.

It is a sane bake today without going too overboard. I have the tendency to overdo my bakes. I like bakes that are unique rather than mainstream but very often then not, non-mainstream bakes are not easily accepted nor are they popular. It is a constant struggle which I face as I matured into this journey.

The smell of lemon can be intoxicating. I figured that you can use basil or rosemary if you do not have thyme. These herbs do complement lemon. It took me a good half an hour to clean the lemons, juiced and zest it.

27th Nov Half Blog

27th Nov Quater Blog

Ingredients :

1+1/2 Cup All Purpose Flour
1.5 Tsp Baking Powder
1/2 Tsp Bicarbonate of Soda
1 Tsp Pure Vanilla Extract
A pinch of Salt
114g Unsalted Butter
1 Cup Granulated Sugar
2 Eggs
1/2 Cup Milk
1/4 Lemon Juice Pasterized
1 Tsp Pure Lemon Extract
2 Tsp Lemon Zest
5 Tbsp Freshly Squeezed Lemon Juice

Decorations :

Lemon Icing
2.5 Tbsp Powdered Sugar
1 Tsp Lemon Juice

Directions

Sift the flour, baking powder, bicarbonate of soda and salt together and set aside. Mix milk, lemon juice, fresh lemon juice, zest and lemon extract into a bowl and mix it up. Next, beat butter and Sugar till light and fluffy. Add in an egg at a time and combine well before adding the next one. Once both eggs are well combined, add in the vanilla essence. Next, fold in the flour and liquid in alternate fashion ending with the flour mixture.

Greased the desired pans. In this case, I use small bundt pans. Divide up the batter and bake these in a preheated oven of 170 Degree for 35 minutes.

Once done, let it cool down. If you like to decorate it, you can use the icing and thyme leaves to do so. I mix the powdered sugar and lemon juice together. If you like a more liquid consistency, you can add in more lemon juice. In this piece of work, I need a stiffer consistency. So I piped small balls and positioned some thyme leaves on it.

My mom came by with dinner today. She looked at this piece of work and chided me for using the same pans over and over again. Her last words to me before she sashayed off is ” you are running out of creative juice and it is time to work on it”.  I seem to have travel through time. Suddenly, I saw myself sitting on my bed with my exam results as tears streamed down my cheeks. An “O” level result slip with all A1 and one B1. She said ” it is not good enough”. Fast forward to today, her words still affect me.

 

A secret inside Cake: “A set of kopi Gao + kaya butter toast” Cake!

Freshly and Lovingly Baked on : 15th Nov 2014

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I know the title is funny. What I am trying to achieve are the following:

1) I love the local Singaporean coffee. Essentially Kopi Gao is coffee with condensed milk. I have decided to incorporate this into the cake which I am trying to bake today.
2) Secret inside a cake is not a new concept. I am just super slow in following the trend but i think this concept will fit into what i am trying to achieve today.
3) Essentially, I am trying to bake the usual set of local breakfast set of one of the very popular coffee chain in Singapore into a cake. Normally, a set of such breakfast will consist of a local coffee, toast and soft boiled eggs. I am incorporating all of these elements into this cake. The soft boiled eggs will essentially be the eggs that I needed to use for the cake. 😉

So off I went to buy the kopi Gao and Kaya Butter toast and happily rushed home for this bake. Due to the texture of the toast, I would suggest cubing and slicing it when it is still hot and fresh. Otherwise, it will be too soft to do so and it became an ardous task!.

Kopi Gao Cake

Ingredients:

412g All Purpose Flour
340g Unsalted Butter
337g Granulated Sugar
6 Eggs
Kopi Gao 1/2+1/4 Cup ( Essentially, it is strong coffee with condensed milk)
340g Unsalted Butter
337g Granulated Sugar
6 Eggs
Kopi Gao 1/2+1/4 Cup ( Essentially, it is strong coffee with condensed milk)
1.5 Tsp Baking Powder
1 Tsp Pure Vanilla Extract

Directions:

Ensure that the kopi Gao is at room temperature before using. Cream Butter and Sugar together until light and fluffy. Add in the eggs one at a time and ensure each is mixed in well before adding the next.

Sift the flour and the baking powder together.

Fold in 1/3 of the flour mixture and alternate with the kopi Gao. Always end with the flour.

Pour the batter into the prepared greased pans (in this case, I got some disposable ones). I divided the batter into equal portions. Then bake it in a preheated oven of 180 degree for about 40 minutes. Check to see if its done with a cake tester.

While it is baking in the oven:

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While the cakes are being baked, I went to reduce the kopi o kosong gao (essentially it is strong black coffee) which I bought by simmering it over low heat. Reduce the content to 4 tbsp quantity.

Kopi o Kosong Gao Icing

250g Unsalted Butter
500g Icing SUgar (sifted)
4 Tbsp Reduced Kopi o Kosong Gao
1 Tbsp Finely Ground Coffee
A dash of pure vanilla extract

Directions

Whip the Butter till light and fluffy before adding the Icing sugar bit by bit to the consistency that you like. Divide up the whipped product into 2. Add the reduced kopi o kosong gao and finely ground coffee into one of them and whipped it up. Chill these icings before using.

Assembly:

Additional ingredient
4 kaya butter toast – Cut into Cubes and stripes

Use a big cookie cutter and cut a hole into one of them.Spread icing as shown and position it onto one of the cake.

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Fill the hole with some of the cubed toast, smear icing on the side and position another cake over it.

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Crumb coat the entire cake with the plain icing. And leave it to set in the fridge for about 30 minutes. Then smear the cake with alternate kopi o kosong gao icing and plain icing to achieve the rugged look. Once done, position some strips of toast on top. Voila!

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I sliced into it to reveal the “secret”. 😉

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The texture of the cake

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This is a local beverage bake. You can obviously use the same concept with chocolate cake, buttercream icing and use any commercially available chocolate balls or hershey chocolate to be the “surprise” inside the cake. There are a wealth of ideas and variation you can think of!

Don’t Judge Me. I can’t help making another batch of piggies. A different type of dough this time.

Freshly and Lovingly Baked on : 9th November 2014

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The weather is getting cooler as we approached the end of the year. I love this “winter season” as we took a break from the blistering heat everyday. I might have said this before but I really love baking in rainy days. Listening to the splattering sound of the rain while kneading the dough. It is just too perfect for words. My dough took longer to proof today but I gladly wait. Sipping my hot coffee, reading and watching the rain are such simple pleasures in life. I am blessed. Thank you lord Jesus.

Today is another piggies bake. Ahhh, I saw some yawns. I promise not to bake more piggies for the next ehmmmm…. few moments. 😉 Anyway, this dough will probably made good pizza base. It will be the traditional type of pizza rather than the latest thin crust type. It is more bready and substantial. I wrapped some leftover food from yesterday into this dough before baking. So you can choose whatever fillings you like. I would think savoury filling will be more suitable for this dough.

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While it is still RAW:

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Ingredients:

Yeast Dough
250g All Purpose Flour
1/2 Egg
1/4 Tsp Salt
3g Instant yeast
50g Milk
125g Yoghurt

Oil Dough
75g All Purpose Flour
40g Unsalted Butter
1/4 Tsp Salt

Fillings
as per desired

Egg Wash
1/2 Egg
A dash of milk

Directions:

Mix all ingredients for the yeasted dough and knead it in a mixer for 10 to 15 minutes. Cover with cling wrap and leave it to proof till double in size. While waiting, knead the oil dough ingredients together and set aside. Once the yeasted dough has double in size, position the rounded up oil dough in the middle of the yeasted dough and knead it till very well mix.

Take it out and cut into 7 pieces of 60g dough. Round up and flatten each dough before wrapping in a tablespoon of desired fillings. Sealed it up properly and round it up before flattening it. Repeat for the next 6 pieces of dough. There are about 80g of dough remaining. Use that to make the legs, ears, eyes, nose and mouth.

Leave it to do its second round of rising while preheating the oven at 180 degree. Before baking, give it an egg + milk wash. Once done, bake these for 20 minutes. I tent it after 10 minutes to prevent excessive browning. You can decide to do so or not depending on your oven.

So here goes.

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Greedy Piggies!

Freshly and Lovingly Baked on : 2nd Nov 2014

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Its an “anyhow” bake today with no concept nor deep thoughts being put into it. The little mind is preoccupied with many things at this moment. For one, I am thinking about USDJPY. And, I am also thinking about http://envysg.com. And I am thinking about ….. Blah blah blah. Coming back to the bake, I did not like it enough as I was disappointed that it did not turn out to be as cute as I like it to be. The dough puffed out in the oven. I should have anticipated and “stick” each dough well.

I hope you can see that the piggies are “eating”. Greedy as always! While it is their turn to “feast”, it will be my turn to feast on them tomorrow.(“evil” grin).

Ingredients:

205g Bread Flour
25g Granulated Sugar
20g Unsalted Butter
2g Instant Yeast
2g Salt
100g Milk
20g Egg

Pink Food Colourings
Chipotle Sausages

Directions

Mix flour, yeast, salt and sugar in a mixing bowl. Pour milk and egg into the powder mixture. Use a spoon to combine before using a dough hook and mix it well on medium speed. Once done, add in the butter and let the mixer do its magic by kneading for about 20 minutes. This resulting dough will be smooth and non sticky.

After which, take out 285g of the dough and let it proof. Add pink colouring to the remaining dough and ensure it is well mixed. Let it proof along with the main dough as well.

Once the dough doubled in size, divide up the dough into 60g each for the head and 35g for the body. The The arms and hand are made of of 2g each. The rest can be as according to how big and small you like it to be.

Once you have done up the piggies,let it proof for 30 minutes while you preheat the oven at 170 degree. Then bake it for 13 mins. I tent it after 6 minutes.

When I first place it in the oven:

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The texture:

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Why aren’t you as cute as I hope you to be? Why?

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