Thursday, September 28, 2017

Banana and date sourdough muffin

I found many muffins taste too much baking powder.  Even when I make muffins from self-rising flour, I can taste it.  That is why I don't like muffins. I can eat it, but I cant finish it every time.

This muffin recipe is not fluffy texture because it is naturally rising by sourdough starter. No rising agent.

No butter. I use canola oil so that is easy to eat.

Less sugar. It contains brown sugar but not too much. Sweetness from banana and date.



50g plain flour
100g wholemeal flour
50g brown sugar

1 egg
30cc oil
60cc milk
2 mashed banana
100g sourdough starter

100g chopped date


1. Prepare to grease spray oil on the muffin tin.
In a bowl, combine dry ingredients together.
2. In another bowl, whisk egg and canola oil well. Add milk and mashed banana, then combine well.
3. Add sourdough starter. Combine well.
4. Add wet mixture into the dry ingredients bowl. Mix well with the spatula. Fold in the chopped date.
5. Preheat the oven at 180c.
Fill the mixture into the tin. Bake it for 20 - 25 minutes until a toothpick inserted in the center comes out clean.


Sunday, September 24, 2017

Vegan Raw Date Slice

I was having long break with this blog.

I had so many things going on.
I had a baby, and moved to Tauranga.

I finally settle down,  and I stay home and look after my daughter.
I become a stay-home baker : )

I used to be a baker at the cafe, it was necessary to make vegan baking.
This is not baking recipe, but it is super easy to make.
No sugar, raw, vegan.

Vegan Raw Date Slice


5 Cups chopped Date
2 Cups slivered Almond
1 Cup pumpkin seed
1 tbl spoon of ginger powder
1 cups cocoa powder
2 cups water

4 cups desiccated coconut

27cm x 18cm x 4cm baking tray put baking paper on.

1. Soak the date for 2 hours.
2. Soak the for 30 minutes.
3. Drain date and almond well.
4. In the food processor, blitzs the almond and pumpkin seed together for few seconds.
5. Add date, ginger, cocoa and water, and blend it until smooth.
6. In the bowl, fold the mixture and desiccated coconut until well combined.
7. Transfer the mixture into the tin. Sprinkle extra desiccated coconut.
8. Set it in the fridge for over night.

Tuesday, September 15, 2015

Cocoa and white choc batard


This is a kind of No-knead bread recipe.
I made it 70% water formula, but it was quite stiff because of cocoa powder. I edit recipe 75% water.

It taste strong cocoa flavor. It match with peanuts butter and raspberry jam. 


Cocoa and white choc batard
200g Strong white flour 
15g Cocoa powder
4g Salt 
2g Dry yeast
150cc Lukewarm water

30g White chocolate chips

1. In a large bowl, combine bread flour and cocoa powder well. Add salt, yeast and water. Stir it with a spatula until blended. Cover the bowl, and let it rise at room temperature.

2. After 30 minutes, fold the dough. And another 30 minutes, fold it again.

3. Let it rise in the fridge. Approximately 6- 8 hours.

4. Take it out from fridge and let it warm up at the room temperature for 30 minutes.

5. Transfer the dough on the floured surface.
Pat the dough. Sprinkle over white chocolate chips. Shape it into batard shape.

6. Let it rise on the cloth and cover it at warm place for 30 minute.

7. Preheat the oven at 200C with the baking tray.

8. Take out baking tray from the oven. Sprinkle flour on it. Transfer the dough on it. Score it.

Bake it 15 - 20 minutes at 200C with steam.





Wednesday, March 25, 2015

Sourdough Hot X buns

The other day, I got fresh pears from the weekend market. I made pear cider and got wild yeast. 


I started make sourdough starter with the pear wild yeast. I kept to feed flour and pear cider. 

Now I made Hot cross buns with it. 

The pear sourdough starter has fruity aroma. It match with dried fruits. 

Hot cross buns 

200g Sourdough starter (100% mature-hydration)

150g Bread flour
50g wholemeal flour
1 tea spoon cinnamon 
1/2 tea spoon all spice
1/2 tea spoon of ginger ground
40g Sugar
5g salt
25g Egg
70cc lukewarm milk
30g unsalted butter (soften)

150g Saltana

Egg wash

Cross
30g flour 
35cc water

1. In a stand mixer bowl, combine flour wholemeal, salt, sugar, spice. Add egg and milk, sourdough starter. Knead it with the dough hook for 8 minutes until it becomes smooth. Add extra flour if it is too sticky. Add soften butter and knead it until butter is combined. Add saltana, and knead it until saltana is evenly Incorporated into the dough. 

2. Transfer the dough into the oil coated bowl with plastic wrap cover. Let it rise for over night until it becomes double size. 

3.Prepare baking pan. Put baking paper or apply oil. 
 Transfer the dough on the floured counter. Deflate it briefly, and divide it into even 9 peaces. Make them ball shapes. 

4. Transfer them into the baking pan. Put the cover. Let it rise until it becomes double size. 

5. Preheat oven 200 degrees.  
Mix flour and water to make cross. 
Brush egg wash on the dough. 
Wrap the mixture with plastic wrap. Make a small hole with the pick.   Squeeze out and make cross line on the dough. 

6. Bake it for 20 - 25 minutes. 

7. Cool it down. 

Sunday, March 22, 2015

Honey lemon doughnuts

One day, I went the liberally, and I found doughnuts recipe book. Since then I got doughnuts in my mind.  I know there are 2 doughnuts shops in Wellington. But why not make it by myself.

I made honey lemon flavor doughnuts. 
I add honey and lemon zest into the soft buttery dough. It is very yummy itself, but of cause, honey lemon glaze is on top of the doughnuts.


Honey Lemon Doughnuts
(make 8-10)

Bread flour 300g 
Sugar 20g 
Yeast 5g 
Salt 5g 
Honey 20g 
Milk 170g (lukewarm)
Egg 25g
1 lemon zest
Unsalted butter (soften)30g

Honey glaze
Icing sugar 100g
Lemon juice 2Tabbe spoon
Honey 1.5Table spoon

In a bowl, combine glaze ingredients and mix well. 

1. In the stand mixer bowl, combine dough ingredients except butter.  Knead it for 10 minuets with dough hook attachment.  Add soften butter, and knead it until butter combined into the dough.

2. Transfer the dough into the oil sprayed container and put plastic wrap or lid.
Proof it 1 - 1.5 hours until it becomes double size.

3. Meanwhile, prepare 8-10 pieces (8cm square).
 Transfer the dough on the floured counter, deflate briefly. Using the rolling pin, Roll out the dough into 1.5 cm thick. Use doughnuts cutter or pastry ring, make doughnuts ring shape.
Place them on the piece of baking sheet.


4. Place them on the baking tray, and let them rise for 30 minutes.

5. Meanwhile preheat oil at 170℃ in the sauce pan or deep fryer. 
Gently place the dounuts with piece of baking paper. Take out baking paper with the tong. Cook them until becomes golden brown color, flip over and cook other side as well.





6. Cool them down on the wire rack. Once they get cool down, dip them into the glaze. 





Monday, March 16, 2015

Gluten-free Buckwheat Chiffon cake

I found nice fluffy gluten free cake recipe.

I have tried some gluten free cake recipes. But they were dense and crumbly, never fluffy. 

For making fluffy chiffon cake, you need to beat egg white until stiff. I used my Kitchen-aid stand mixer. 

And fold the beaten white eggs into the batter gently before bake .

We, Japanese, commonly eat buckwheat noodle, called, Soba.
Soba is not 100% buckwheat flour made. It contains 20 - 30% of wheat flour. Gluten makes tough and chewy texture for noodles.

Buckwheat flour contains more nutrition than wheat flour. So this recipe is gluten-free and more healthier than other cakes.

I put coconuts sugar into the cakes. It became nice brown color.

Gluten-free Buckwheat Chiffon cake
(make 20cm chiffon cake tin)

120g Buckwheat flour
100g Coconuts sugar
70cc Milk (room temperature)
6 Egg white
6 Egg yolk
60 ml Canola oil
1 table spoon of Lemon  zest
Pinch of salt

1, Shift buck wheat flour and pinch of salt together.
Spray oil on the cake tin.
Preheat oven at 170℃.

2, In a large bowl, beat egg yolks and half amount of coconuts sugar. Add oil over 4-5 times.Stire well each time.  Mix well until oil combined and becomes creamy.

3. Add shifted buckwheat flour over 3 times. Stir it each time gently with the Spatula. Add milk and combine well.

4. In another large bowl, beat egg white and coconuts sugar with the electric hand mixer or using stand mixer whisk attachment. Make stiff egg white. Add lemon zest in the end, mix well.

5, Add egg white mixture into egg yolk mixture over 3 times.  Stir it with the spatula gently each time. Don't over mix, but it need to be combined.

6, Pour it over into the cake tin.

7, Bake it at 170℃ for 30 - 35 minutes. Poke the cake with the stick, check it cooked or not.

8, Cool it down. Set the cake tin up side-down on the glass or bowl. It avoid shrinking down. Once it get cool down, take the cake out from the tin.

Friday, March 6, 2015

Ham and Feta sourdough scones

This is first time to make sourdough scones. I was thinking to try something different with sourdough. I decided to make scones.
I bake more than 200 of scones at work. I never think to make scones at home. But I should try it.

I have chive in my garden. So I decided to make savory flavor with it. I add ham and feta cheese.  I needed to proof it overnight to make fluffy texture.



Ham and Feta sourdough scones

180g Plain flour
80g wholemeal flour
1/2 teaspoon of baking soda
10g Salt
10g Sugar
80g Unsalted butter (Chopped and cold)
50cc cold milk
200g 100% hydrated mature sourdough starter

100g Ham
10g fresh chive
100g Feta cheese

Egg wash

Prepare
Chop butter and keep it in the fridge.
Chop ham and chive, feta cheese.

1. In the food processor, combine dry ingredients together. Add butter and mix well with blade until it becomes crumble texture. Transfer it into the mixing bowl. Add sourdough starter milk and ham,  chive, feta cheese. Mix it with dough hook or your hand until it becomes doughy texture. Add more flour if you need.

2. Transfer the dough on the floured counter. Make it flat and nice square. Wrap it up with plastic wrap. Place it in the fridge and proof it overnight.

3. Preheat oven at 200℃. Prepare baking sheet on the baking tray.
On the floured chopping board, cut the dough into pieces. I made small 16 pieces.
Place them on the baking tray.


4. Brush eggwash, and bake them at 200℃ for 12 - 15 minutes until they become golden brown.

5. Cool them down.

It is placed at Yeastspotting