Kueh Lapis, in layers of patience and hard work. Took me nearly 3hrs baking these layers from scratch. Can only do this once a year to prepare for Chinese New Year . But then, how not to bake this cake when it’s everyone favourite. I still prefer the original lapis version.
The girl prefers the original though she likes the colour.
So super moist and chocolatey! Love it !
This Lana-inspired recipe taken from 8days is definitely a keeper!
I have not tried the original Lana cake even though I grow up in Singapore. When I saw the recipe, I was soooo tempted to bake it.
Recipe (Makes a large 12-inch cake)
For the cake
HongKong Flour 85g
Sponge Cake Mix 170g (I used Optima Brand)
Cocoa Powder 85g (I used Valrhona Cocoa Powder)
Baking Powder 1/2 ts
Baking Soda 1/4 ts ( I omitted)
Sea Salt 1/2 ts
Egg Yolks 8
Caster Sugar 100g
Corn Oil 150ml
Chocolate emulco 2tbsp
Egg Whites 8
Cream of tartar 1/2 ts
Caster Sugar 100g
For the fudge frosting
3 cups water
6tbsp green bean flour
110g caster sugar
130g dark chocolate
1 1/2 tbsp chocolate emulco
4 1/2 tsp gelatin powder
1/2 tsp sea salt
Preheat oven to 160d. Lightly grease and line only the bottom of 12-inch square tin.
Sift ingredients A. Set aside
Make mixture B. Combine yolks and sugar. Beat until pale and thickened.
Add oil, water, chocolate emulco until well mixed.
Combine mixture A and B. Ser aside.
Make mixture C. Beat egg white till frothy, then gradually add sugar. Whisk till stiff peak.
Transfer 1/3 of C into chocolate batter. Fold well.
Add remaining egg white and fold well.
Bake for 30-40mins. Set aside to cool completely. (I bake for 40mins)
Place water in a pot. Take out a ladle of water to combine with the green bean flour. Mix the flour well and set aside.
Add remaining ingredients into the water and stir over medium heat until it starts to boil.
Add in the flour mixture. Stir till it thickens. Remove and set aside to cool to room temp.
Lade the fudge frosting accordingly and place in the fridge for 2hours.
School term started today. Hub ll be away for a week.
I can only bake small quantity for ourselves this week. Baking bread gives me greater satisfaction more than cake. I promised Zann her cheesecake.
Maybe later week.
bread flour 125g
cold fresh milk 50ml
instant yeast 2g
Combine all and knead into dough. Set aside to rise in a warm place for 2-3 hrs.
bread flour 300g
castor sugar 50g
instant yeast 5g
fresh milk 100g
Combine all ingredients with the sponge dough except butter, into a dough. Add in the butter and continue to knead until window pane stage. Set aside to proof for 1-2 hrs. Shape accordingly to your desired bread shape and bake in preheated oven at 190d for 25mins.
My bailey ice cream was almost done! With added oreo bits.
Made one without the bailey for Zann.
Baked panettone because New Year is near.
I added dark chocolate and orange zests to the bread.
bread flour + milk powder 200g + 10g
egg yolk 1
instant yeast 4g
I used 30g orange peel and 40g dark chocolate
Combine all ingredients except butter. Add in the butter slowly and knead the dough till it reach window pane stage. Add in orange zest and dark chocolate. Do not over knead. Set aside for overnight proofing.
I shape it in my muffin trays the next morning. Baked in preheated oven at 190d for 15mins.
I added almond cookie crust for the topping.
almond powder 60g
egg white 50g
icing sugar for dusting
Combine all and pipe out onto the bread and dust with icing sugar before bake.
Made these little anpans for the kids. Not many. 8 only. I used Adzuki Canned Red bean, blended and made them into fillings.
Recipe (adapted from Yichihye)
Adzuki paste 240g
Bread flour 160g
fresh yeast 8g
unsalted butter 20g
Some bread flour to dust on work area and baking tray
Combine all the ingredients. Not necessary to finish adding the water. Knead the dough into elastic and smooth. Proof for 1 hr. Punch in to release the air. Divide into 8 portions. Rest for 10mins. Shape into round balls and flatten before adding the adzuki paste (30g each). With the filling inside the dough, shape them into round balls and slightly flatten again. I used a measuring tbsp to press into the centre of the dough. Proof 2nd time for 40mins.
Egg glaze and bake in preheated oven at 180d for 15mins.
Note: Dust the tablespoon with flour so it will not stick to the dough.
Hub and I love ciabatta. For a change, we thought it would be nice to eat them for dinner. So there, took me more than 16 hours of preparation.
Started with a poolish starter which I left it to proof overnight at room temperature.
The ready poolish starter, which I mixed with the main dough. It’s super STICKY when I combined the two wet dough. So wet I had to use my mixer to mix everything. I left it to proof in oven for an hour. Made 3 folds and rest for another hour. 3 folds again and rest for 30mins. Repeat one last time, before rolled out flat and cut and proof for 45mins. So many steps for 4 loaves of ciabatta! But well, I am curious so I went on to bake.
Dinner was home baked ciabatta with grilled chicken, homemade garlic spread and garden salad.
And I turned the remaining ciabattas into garlic bread, to eat with my home cooked beef stew.
Poolish starter (to proof overnight)
fresh yeast 1% 1.8g
water 100% 180g
french flour 100% 180g
Combine all until it becomes a dough. (I used my mixer). And proof for at least 12hrs.
french flour 100% 340g
fresh yeast 0.75% 2.5g
poolish starter 60% 204g
water 70% 238g
salt 2.5% 8.5g
sugar 8% 27.2g
tomato puree 10% 34g
Combine n knead all ingredients until it becomes a dough. Wet but elastic. Proof for an hour. Punch in to release the air. Fold x3 and proof for an hour. Fold x3 and rest for 30mins. Repeat again. Roll the dough flat and cut into the desired shape and proof for 45mins. Dust some flour onto the surface. Be careful not to deflate the dough. Steam bake in preheated oven at 200d for 18mins.
The steps can use here for reference.