Monday, 22 May 2017

Air baked Water kefir Sweet Potato Bread

I bought sweet potato powder during one of my holiday and had been sitting quietly in my pantry.  Decided to play with it and incorporated it into my bread.

I wanted to experiment whether I can use the air fryer to bake this.  So here is my Water Kefir Sweet Potato Bread.  I should have added more to intensify the colour and perhaps next round, will add in some real sweet potato in it.


Oberservation: The bread baked nicely with a nice crust.  Unfortunately, the crumb was not so ideal as I had over handled the dough. 

Due to my poor timing, I thought I could get it done after my errand but it was getting late and I decided to cold ferment it instead.

I should not have work on it more after my errand.  I should have just left it to proof in the fridge instead.


This time round, I did not add any water, and also my lame was not sharp.  So it only got a little ear.  I am not sure about this but will attempt it again, with water and a sharp lame next round.

Overall, the texture is really soft and nice!

I am beginning to love this portion size as it is good enough for just three of us.  It gives me more opportunity to try new flavours.  


What you need:

125g bread flour
65g water kefir starter
1 tbsp sweet potato powder
5g castor sugar
52g water
25g water kefir

3g salt
5g softened butter


Method:

Combine bread flour, water kefir starter, castor sugar, water and water kefir together and form a rough dough.  Let it rest for 15 mins.

Knead until the dough leaves the side of the mixing bowl.

Add in salt and butter and continue to knead until it pass the window pane stage.

Remove from bowl and shape into a ball.  Place in a oiled bowl and let it proof for 1 hour.

Tension shape the dough and placed in a proofing basket to proof for another 1 hour.

Preheat air fryer at 200°C for 10 mins.

Score the bread and bake in the air fryer for 20 mins.

Cool completely before cutting.


Enjoy!




Saturday, 20 May 2017

Water Kefir Turmeric Bread 水克非尔姜黄面包

During my last trip to Yogja, I managed to get some really good quality turmeric powder.  I am sure you know the good value of Turmeric.

Actually I had other use in mind but since it is a big packet, I thought it might be pretty to use in my bread.  


The aroma of turmeric baking in the oven is really nice and I am happy how this Water Kefir Turmeric Bread turned out.


Observation: The dough is manageable and because I did not flour the proofing well, I nearly destroy it.

I need to replace my scoring blade as it was not sharp anymore.  Wasted my money because I only used it a few times.  Perhaps I should just buy razor blade instead.

The texture is really good and the Turmeric aroma remains.  The texture is soft and yet has a chew.

I will need to improve on the crumb though.

Totally love it.

What you need:

250g bread flour
125g kefir starter
100g water

50g kefir water
10g brown sugar
2 tsp tumeric powder
1 tsp salt
15g softened unsalted butter

Method:

Mix water and water kefir together.  

Add into the bread flour and mix to form a lump.  Let it rest for 30 mins.

Add in the rest of the ingredient except salt and butter, knead until the dough is smooth and not sticking to the bowl.

Add in salt and butter.  Knead until it pass the window pane stage.

Shape into a ball and let it rest for half hour.

Do a stretch and fold and let it rest for another 30 mins.

Preheat oven to 230°C with a baking stone inside.

Tension shape it and place in a floured proofing basket.  Cover loosely with cloth and let it rest for 45 mins.

Score the bread and bake for 20 mins.  Throw in some ice after you placed the dough on the baking stone.

Cool and cut.


Do you like my Water Kefir Tumeric Bread 水克非尔姜黄面包?


Have a good weekend!

Thursday, 18 May 2017

Chocolate Chiffon Cake (air baked)

I have been down and out when I caught a nasty bug during my short break away.  Been a while I fell so ill and it is taking a long time for me to gain back my strength and momentum.  

Since I am craving for something sweet and my son is coming back from his own short break with his classmates, I thought it will be nice as a welcome home dessert for him.

About this Chocolate Chiffon Cake, I have already tried baking it twice.  The first time, I wasn't not happy with the texture as it was too moist.  The 2nd time, I baked it for my dad's birthday and it turned out well.  

It did not bother me that I don't have a chiffon pan that fits into the air fryer.  Anyway, it is not a must to have a chiffon pan to bake a chiffon cake.



While updating my FB Page, I realised that I always bake chocolate cake.  Guess it is time to try other flavours.

Enough said, now I am satisfied and hope this horrible bug I can get rid soon.

Observation: The cake is very soft and moist but able to "bounce" back when pressed.  The sweetness is just right for us.  

What you  need:

3 egg yolks
25g sugar
1 tbsp chocolate paste
50ml milk
3 tsp bran rice oil

50g cake flour

10g cocoa powder
1 tsp baking powder
3 egg white
45g sugar
¼ tsp cream of tartar

Method:

Line the bottom of a 7" round cake tin with grease proof paper.  Do not grease tin.

Whisk egg yolks with sugar till light and creamy

Add oil, milk and chocolate paste and combine well, then set it aside.

Sift in cake flour, cocoa powder and baking powder.  Whisk until smooth.

In another clean bowl, whisk egg white until foamy and add cream of tartar.

Add sugar in 3 batches. Continue to beat the egg white mixture till stiff peak is formed.

Fold ⅓ egg white into the egg yolk mixture till well mixed. Lightly fold in the rest of the egg whites with spatula until combined.

Pour 1 cup water in the bottom pan of the air fryer and preheat at 150°C.

Pour the batter into the cake tin.

Give the cake tin a few taps at the bottom to remove any huge air pockets.

Bake for approximately 25 mins.

Do take note not to fill the batter all the way to the brim of the cake tin, leave about ¼ of the space for cake to rise.

Once cake is baked, do a skewer test check to ensure the batter is fully cooked.

Remove cake tin from airfryer, invert the cake tin and allow the cake to cool completely before unmoulding.


Enjoy!