Friday, 13 October 2017

Air baked Otah bun 窝咑餐包 (Tangzong Method)

My family loves the Otah that is near my place and every time when I passed by that area, I will buy for the family.  Seems like the prices went up again, perhaps it is time for me to learn how to make them.

I have done an otah bun using straight dough method and so today I shall try Otah bun 窝咑餐包 (Tangzong Method).


Findings: The buns are so soft and fluffy even the next day!

I made these into tiny buns based on 42g dough and 1 piece otah.

Definitely a keeper.

What you need: 

25g bread flour
62g milk
62g water

350g bread flour
30g sugar
65g egg
5g milk powder
125g milk
120g tangzhong
1 tsp yeast
35g unsalted butter
1½ tsp salt

Glaze: beaten egg

Method:

Combine bread flour, milk and water and cook until mixture thickens. Stirring continuously.  Set aside to cool.

Combine 350g bread flour, sugar, egg, milk powder, milk, tangzhong, yeast and salt.

Knead until dough is smooth.

Add in butter and knead until pass window pane stage.

Shape into a ball and let it proof until double in size.

Degas and divide dough into balls.

Wrap in otah and shape into a ball. 

Place in a greased tin and let it proof for 40 mins.

Glaze the bun with beaten eggs.

Bake at 180°C for 20 mins.  Air fryer @ 170°C for 11 mins.

Tuesday, 10 October 2017

Brownie Butter Cake

I have bookmarked this Brownie Butter Cake for the longest time and never gotten to test it out.   Since today's weather is so nice and cool.  Clanking up the oven will be the perfect timing.


Findings: I like the butter cake more than the brownie layer as I like my brownie more fudgey than cakey.  Next time I will increase the butter and sugar to add moisture to it.  Note: 1.5 recipe to add height to this layer.

As I used 60% chocolate, the chocolate came out very intense.  Due to my bakeware, my brownie layer is also very thin.  I will have to use the right measurement pan for my next attempt.

I also made a mistake, should have let the cake "settle" down before cutting.  
Will definitely attempt this again.

Adapted from Kelvin Chai's

What you need:

Brownie
150g dark chocolate, chopped roughly (next round, use 55%)
50g unsalted butter
50g brown sugar
1 egg, large
45g plain flour

Butter cake
120g unsalted butter
90g
2 eggs
120g plain flour
¼ tsp baking powder
50ml fresh milk

Method:

Preheat oven to 170°C.  Lined a 4×8” loaf pan with parchment paper. (I used a large pyrex loaf pan)

Sift plain flour and baking powder (for butter cake).  Set aside.

In a big glass bowl, melt chocolate and butter in microwave at 30 sec interval.  Repeat until chocolate has melted. Remove and leave to cool slightly.

Stir in brown sugar until well combined.

Add in egg and mix well.

Fold in flour and mix until incorporated.

Pour batter into prepared pan.

Bake in preheated oven for 15 minutes. Remove.

While brownie is baking, beat butter and sugar until light and fluffy.

Add in eggs, one at a time, beating well after each addition.

Fold in plain flour and baking powder,  alternating with fresh milk, mix to form batter.

Quickly pour cake butter over hot brownie.  Spread evenly and tap to even out.

Bake at 160°C for 25-30 minutes or until cooked. Insert a cake tester in the middle to check doneness.

Thursday, 5 October 2017

Crunchy Chocolate Chip Cookie

For this year's Deepavali, I have decided to participate in a cookies donation drive.  I find it so meaningful to share my passion with other families and hopefully they like my bake.

The only set back I had was getting the bottles.  I was near to panic mode when after visiting 2 baking supply shops and went home empty handed as it was out of stock.  

Luckily, a fellow baker who is also participating in this charity drive and staying near me, had some to spare.  What a relief.  

So here is the Chocolate Chip Cookie that I can spread some love to.


Findings: Despite, chilling the cookie dough, my cookies still spread out.  These are the few that I find that it will be the ideal thickness.  

Guess I need to practice more to get the ideal thickness I want to contribute for next year.

For me, I did not count the cookies, I just weigh to approx 614g per bottle (inc bottle 4012).  I double this recipe and yield 4 bottles.  

For personal consumption, I will reduce the sugar to 200g.


What you need:

400g self-raising flour
Pinch of salt

300g unsalted butter
250g caster sugar

2 eggs, beaten
1 tsp vanilla essence

270g Mini chocolate chips

Method:

Preheat oven to 175-180°C, with fan.  Lined baking sheet.

Sift the self raising flour with a pinch of salt.  Set aside.

In a mixer, cream butter & sugar till light and fluffy.

Add in egg and vanilla essence.

Fold in the flour and mix well to form into a dough.

Add in mini chocolate chips to the mixture.

Using a mini ice cream scoop, shape cookies (about 3cm in diameter)

Bake for about 15-20 mins.






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