Breadmaker's butter cake (marble cake)

I have been baking this cake two days in a role, cos it is really good! 

The first time, I baked this as marbled cake with raisins. 

The second day, I baked this as butter cake with banana chunks. I personally preferred this one, as I love all things with banana. 

Here's the recipe: 

• 120g butter, in room temperature, cut into cubes 
• 80g brown sugar 
• 2 egg, medium size 
• 1/2 tsp salt 
• 3tbsp fresh milk or yogurt 
• 200g self raising flour or all purpose flour 
• 1tsp baking powder (2tbsp of baking powder if you're using all purpose flour) 

To bake it as marble cake, divide the batter into two. For the brown color batter, add in cocoa powder paste (made with 2tbsp cocoa powder and 2tbsp warm water) and combine thoroughly. Then add into the breadmaker pan, and lightly swirl using a chopstick to create the marbling effect. 

For the one with banana chunks, I just add in one chopped banana to the recipe and cut down fresh milk from 3 to 2 tbsp. 

1. In a mixing bowl, beat butter and brown sugar with either an electric mixer or a hand beater. 
2. Beat in eggs, one at a time, to the butter-sugar mix.  
3. Add in salt, fresh milk and sifted flour and baking powder. 
4. Once combined, scrap batter into breadpan. 
5. Preheat breadmaker by turning on mode no. 13 for bake. Set the timing to 1:00 hour and press start.  
6. Once the breadmaker is heated up (in about 5min time), insert the breadpan. The cake will be ready in 55 minutes. 

Donlim breadmaker chiffon cake 面包机戚风蛋糕

All this while, I have the impression that we can't bake chiffon cake or cotton sponge cake using a breadmaker due to the defaulted temperature preset by the breadmaker. But a client whom had bought a unit of breadmaker from me tried baking chiffon cake with it, using an extra cake pan inserted into the normal breadpan, and the cake turned out to be beautiful, soft and fluffy! I am very glad to have clients like these. Other than the chiffon cake, she has also been very adventurous in trying out and sharing new bread, cakes, jams recipes with me. 

To persue my quest of baking chiffon cake with my breadmaker, I spoke to my breadmaker supplier and checked if it is possible, and yes, he reverted that it is indeed possible. In fact, he even has the cake pan that fits in perfectly in the breadpan. I waited for the breadpan to arrive and have finally got to try it. 

It was a fluffy bake! If only you can have a whiff of the nice pandan aroma! 

Recipe for Breadmaker Pandan Chiffon Cake 
·         2 egg yolk 蛋黄·         1tbsp brown sugar 黄糖·         1.5tbsp grapeseed oil 葡萄籽油·         50g pandan juice (blended 8-10 pandan leaves with about 300ml water) 斑兰汁·         50g cake flour (superfine flour) 蛋糕粉/底筋面粉 
·         2 egg white 蛋白·         1.5tbsp brown sugar 黄糖·         1/8 tsp salt 盐

Sieve flour and set aside. Using an egg separator, separate egg white and yolk.
Using a handheld electric mixer, whish the egg white with salt until frothy, add in brown sugar, continue to beat at low to medium speed (about 2min) until it reaches stiff peak. Set aside. At the same time, turn on breadmaker, select mode no. 13 (bake), adjust time to 00:59, press START.
Combine pandan juice, oil and sugar with egg yolk. Beat until thoroughly combined. Add in sieved flour. Combine until thoroughly mixed.
Add in 1/3 of egg white meringue into egg yolk mix. Mix with a plastic spatula. Then add the batter into the remaining 2/3 egg white meringue. Mix until creamy. Line the bottom of cake pan with a carefully cut out round baking pan. Slowly pour in batter into cake mould. Lightly tap cake pan to remove trapped air.
Place cake pan into preheated breadpan. When time of baking reaches 59min, adjust TIME so that breadmaker continues to bake, making total bake time 1hr15min.
Remove cake pan, turn upside down to cool on cooling rack.

将面粉过筛。 鸡蛋用分蛋器把蛋白分开。蛋白及盐用电动搅拌机底速打至起泡，加入黄糖，渐渐加速至高速搅打大约2分钟，至到蛋白变硬。此时，将面包机插电，选择菜单13（烘烤），时间调到00:59分钟，按启动。将斑兰汁、油、黄糖一起加入蛋黄液中，用电动打蛋器搅拌均匀，加入过筛后的面粉，搅拌均匀。
将1/3 的蛋白加入搅拌好的蛋黄糊中， 用塑胶刮刀捞起底部的面糊倒回剩下的蛋白中翻拌至细腻浓稠 。蛋糕摸底部垫油纸，将蛋糕糊倒入，轻轻敲打把大泡震出来。将蛋糕桶放进面包桶内，开始烘烤，当烘烤完成59分钟，再继续调时间，以至总共烘烤时间为一小时15分钟。烤完，将蛋糕桶 翻转放在烤架冷却后用塑胶刮刀脱膜。

Donlim breadmaker is currently available for sale at Just Health at retail price RM380 (price includes the breadmaker, one breadpan and one cake pan), inclusive of one year warranty. For more information, please kindly refer here, alternatively you may contact me at 012 324 1816 for info. 

Miso bun 咸香味僧面包

If you've been following my blog, then you'd have realized that I have not been active lately. In fact, I have not been active on all my social media accounts at all. I have been occupied, with all sorts. I have been seriously busy with the business's accounting stuffs, and then the GST issue, and at the same time, I have been preparing for Josh's tot school. He's now 30month old, he's in the midst of getting potty-trained, nearly there, hip hip hooray (3x)! Praise the Lord. With the implementation of GST, it isn't the best time to use or spend on diapers. Yes, that was supposed to be a sleazy joke. 

Anyways, back to this recipe, this is a fantastic straight dough recipe that I've been baking with a lot lately. It's a small dough which makes about 6-8 buns. Again, I have kneaded this dough using my trusty breadmaker by Donlim, and then baked them in a small toaster oven. 

Despite of the fact that they are from a straight dough recipe that involves no starter dough or whatnot, they still turn out to be soft and fluffy. They still have that fragrant miso flavor in them. I wrote a lengthy post about 'cooking with miso for toddler' some time back, here's the link. 

Here's the recipe for this fabulous miso bun: 

• 30g grapeseed oil 
• 180g water 
• 2tbsp organic miso paste 
• 2tbsp brown sugar 
• pinch of salt 
• 200g Hi Protein flour 
• 100g wholemeal flour 
• 2tsp yeast 

Instructions: 

1. Place all ingredients in the order listed above, into the breadpan. 
2. Insert and lock breadpan into the machine. 
3. Select mode no. 7 (dough). 
4. After 1hour 30min, a beep alert will sound indicating that the dough is ready. 
5. Remove the dough from the breadmaker. 
6. Punch the dough a few times to remove trapped air. Form about 80g portion into ball shape. This recipe makes about 6-8 buns. 
7. Brush top of buns with water and sprinkle generously with black and white sesame seeds. 
8. Cover buns with cling film and proof for about 45min, or until double in size. **Do you know that I have once proved my buns in my car under the hot sun, so they proved really fast and I got the buns ready in shorter time? 
9. Preheat oven to 180deg C and bake the buns for about 18min. 

Breadmaker meat floss

I have always been doubtful of the texture and taste of the homemade meat floss we make using my trusty Donlim breadmaker. That's the reason why I have never attempted any of those recipes for meat floss. The other reason is also because we don't usually eat meat floss at home. Recently I have been very adventurous with my trusty Donlim breadmaker. I've baked chiffon cake with it, the cake turned out to be beautifully soft and delicious. So I thought it's time I try this out and share the recipe with my friends and clients. 

The breadmaker meat floss I just attempted was good! It is so easy, just dump everything in and press the mode for meat floss and the breadmaker would do its work and in 1hour 10min, hola!, the floss is done! It's exactly like the commercial meat floss we buy from outside. I have seasoned it quite 'well' so the flavor is good. But in future, I may need to cut the salt and mushroom seasoning cos it is kinda salty, but again, it may be just right, if taken with porridge or rice. 

The cooked chicken breast that I used was the remnants used for boiling soup. 

Don't you think it looks like those bought from store? 

Recipe: 

• 250g cooked chicken breast, shredded with hand 煮熟的鸡胸肉， 拔丝
• 1.5tbsp brown sugar 黄糖
• 1tbsp oyster sauce, vegetarian (made from mushroom) 蚝油（素）蘑菇做的
• 1tbsp toasted sesame oil, organic 有机麻油
• 1.5tsp mushroom seasoning powder 蘑菇调味粉
• 1tsp salt 盐
• 1tbsp dark soy sauce 黑酱油 

Instructions: 

1. Shred cooked chicken breast and season according to your taste preference. 

2. Place shredded and seasoned meat into the breadmaker pan. 

3. Select mode no. 15 for meat floss 肉松。 

Breadmaker butter and milk oat loaf (Baking with little one)

Now that the little fella is about 2 years + we do a lot of stuffs together. Everyday at 5pm, I'd try to leave my shop earlier so we can have more time for some playtime or activities before we depart for our in-law's for dinner. Yesterday, we did a lot, other than the activities for Josh's tot school, we baked a very aromatic butter and milk loaf. This is the age that they want to be involved helping us with all kind of tasks, and cooking or baking is one of them. I felt that when he's involved in making the food, he eats more of them. This loaf took about 3 hours to bake, so it was already bed time by the time it was done. He was only able to see and taste it the next day and he loved it, he was picking out the pistachio to munch on. 

Baking this was quite simple, as it is a straight dough recipe which requires no advanced preparation of a starter dough or what not. All I needed to do was to weigh the ingredients and to put them into the breadmaker pan according to its order. The little fella helped me out in doing some parts of the ingredients input. He loved it and was checking out the dough with me when the breadmaker was doing the kneading. The loaf was made using my trusty Donlim breadmaker. 

Ingredients (placed into the breadmaker according to the following order): 

• 80g whipping cream 
• 150g cold milk 
• 2tbsp rolled oat, organic 
• 3tbsp brown sugar 
• 1/2 tsp salt
• 270g high protein flour (bread flour)
• 30g all purpose flour 
• 3/4 tbsp instant active dry yeast 

• 30g butter, chopped into small little cubes (to be added in later, see instructions No. 5) 
• 3tbsp pistachio (added in later, see instructions No. 6) 

Instructions

1. Remove the breadpan from the breadmaker. Make sure the kneading blade is fitted in. 
2. Add all the ingredients, except butter (in the order listed above) into the breadpan. 
3. Insert and lock the breadpan into the breadmaker. 
4. Select mode no. 1 (basic bread mode 标准面包），select WEIGHT重量as 900g, select CRUST INTENSITY烧色as LIGHT浅 and press START启动。
5. The kneading blade will start to rotate to combine the ingredients to form a dough. About 5min after  kneading starts, lift up the lid, add in chopped butter and let breadmaker continues to knead. 
6. Optional, I have also added in some pistachios, they were added in at about 20th minute. 　

Breadmaker black sesame hee pan (kikaku)

My clients are getting sick of just baking bread with their Donlim breadmaker. So they are asking if I can come up with more recipes, other than bread. Yesterday, I made soft and fluffy banana and walnut cake with it. This morning I made these Hakka delicacies with the breadmaker. I kneaded the dough and let it proof in the breadmaker, then steamed them in the steamer. The lil' fella loved them. He had about 2-3 of them. I had 3 myself. We love the chewiness but at the same time, also fluffy, especially when warm. 

This is a sponge dough recipe. It requires additional steps of preparation. I have made some simple dough method, but I felt that the texture of the kikaku is quite dense, so I have always prefer those made with this sponge dough. You can refer to those easier ones if you felt that this recipe is a little too cumbersome for you. Here's the link for the easier straight dough recipe. 

Sponge dough: 

• 1tsp active dry yeast 
• 200g all purpose flour
• 150g black sesame drink / pandan juice (if making a pandan heepan) 

Combine all ingredients. Cover and proof overnight at room temperature. 

Main dough: 

• 100g all purpose flour (I have used 85g all purpose flour + 15g cornflour) 
• 150g glutinous rice flour 
• 125g water / pandan juice (if making a pandan heepan) 
• 125g sugar (I've replaced with 75g brown sugar) 
• 1/2 tsp active dry yeast 
• Some oil for rubbing on palms when moulding the hee pan later on. 

1. Place all ingredients, including the sponge dough into the breadpan. Select mode no. 6 for knead (和面）。 Press Start 启动/停止。Let it knead for 10minutes. Press Stop 启动/停止。 
2. Select mode no. 8 for Proof (发酵）。 Adjust TIME 时间 to 01:00 (1 hour). 
3. After an hour, bring dough out of breadpan. Punch out trapped air. Shape into 50g ball and place on a steam paper or banana leaf. Press to flatten. 
4. Let proof for another 15min. Steam on medium heat for 10min. 

中文翻译

面种: 

• 1tsp 酵母 
• 200g 普通面粉
• 150g 黑芝麻奶 

在一个碗内将以上材料混合。盖上保险纸 ， 放在室内室温发酵过夜。 

主面团：

• 100g　普通面粉 （我用85g 普通面粉 + 15g 生粉) 
• 150g 糯米粉
• 125g 水
• 125g 糖 (我只用了75g 黄糖) 
• 1/2 tsp 酵母 
• 油　（整形的时候抹在手板上用）　

1. 将所有材料，包括面种，放入面包桶内。启动菜单 6  和面。 和面 10分钟，按停止。　 
2. 启动菜单 8  (发酵）。 调整时间为１小时。　按启动／停止。　 
3. 一小时之后，　将面团取出。敲打以将空气敲走。　将面团分成50克的小圆形，　放在香蕉叶上压扁。　
4. 发酵15分钟. 中火蒸10分钟。　 

Cinnamon and raisin roll

 

 

It's public holiday today! It's the birthday of our Yang di-Pertuan Agong. When I told my hubby who works half day on Saturday that it's public holiday today, he was nowhere near excited. Instead, he answered, 'what's so special about a public holiday that falls on Saturday?, nowadays, public hols meant holiday for the nanny (yea.. our nanny gets it off every public holiday) but 'work' day for me!' Hahahaaaa!! So true indeed.  That's because I don't get a day off cos I operate an organic shop and we don't close on minor holiday like this. So the hubby got to stay home and takes care of an actively roaming and actively 'speaking' toddler at home :p Deep at heart, I felt glad and lucky that I have a hands on hubby who does that :)

 

Now here's a cinnamon and raisin roll that I made yesterday for the little fella's snack today. I kneaded the dough using my faithful breadmaker.

First, prepare the scalded dough

• 100g wholemeal flour or plain bread flour 
• 70g hot water

 

Combine both with a folk or spoon. There is no need to knead. Just combine and leave in a container in refrigerator while you prepare the rest of the ingredients (about 15-20min). You can prepare this ahead and keep in the fridge for up to 24hours. Add into the main dough when the main dough has kneaded for about 5min in the breadmaker (see step 2 below).

 

The main dough

*The ingredients are listed in the order they are added into my breadmaker

 

• 50g (about 4tbsp) rice bran oil
• 250g almond milk (made from almond milk powder)
• 4tbsp brown sugar
• pinch of salt   
• 300g high protein flour
• 100g all purpose flour
• 3/4tsp baker's yeast (instant active dry)

The following ingredients are used later on, see step 5 below.

• 3tbsp toasted, walnut and pumpkin seeds (optional)
• 4tbsp chopped sultana raisins
• 2tbsp brown sugar mixed with 2tbsp cinnamon powder
• Egg wash (made by beating one egg with 2tbsp milk)

 

After final proof, ready to go into the oven.

 

1. I have kneaded the dough using the 'DOUGH' mode with my breadmaker.
2. When all the ingredients has combined together, I add the scalded dough in pieces.
3. The breadmaker would finish kneading and go through a proving phase (about an hour).
4. Once it finishes its DOUGH mode, remove the dough from the breadmaker and punch it to remove trapped air.
5. Using a rolling pin, roll the dough to a flat rectangular shape (measuring about 1cm thickness). Sprinkle with cinnamon brown sugar mix generously over the rectangle dough. Then sprinkle with the raisins, chopped pumpkin seeds and walnuts. Then roll the dough like swiss roll (see photo above) and slice to about 12-15 pieces. Place the sliced roll on a greased baking tray.
6. Brush the top with egg wash and sprinkle with brown sugar (optional).
7. Let the dough proof for another 45min or until the dough doubles its original size. **I have always done this second proof in an oven (without turning it on).
8. Preheat the oven to 165degC, bake for about 20min.