Bolu Jadoel (Old Skool Sponge Cake)

I was given many new born eggs and since I usually bake only in AA or A grade eggs, I do not really know how to finish up so many tiny eggs till I saw LA posted this Indonesian old skoll butter cake but I have no idea why is it called a butter cake as the butter is really very little here.  

After researching, many known this cake as sponge cake.  Thus I shall call it Old Skool Sponge Cake as the texture is more towards that. 

Findings: This cake is light and fluffy and the colour is beautiful.  I am not sure it is because I used new born eggs as the yolk colour is really intense or it is because of the high volume of egg yolks used. 

This is a small cake so we are not concern about the health issue.  After all, we only live once and it is alright to indulge ourselves once a while.

I only increased the vanilla as I was worried about the eggy taste.  

Unfortunately, my cake was not well baked as I did not get that smooth top as LA's.  Mine turned crinkly.

Nevertheless, this recipe is a keeper!  Thanks for sharing.

What you need:

120g egg yolks (approx 6)
32g egg white (approx 1)
50g caster sugar
37g cake flour
5g milk powder
55g butter, melted
1 tbp vanilla extract

Method:

Preheat oven to 180°C.  Lined and greased a 6” pan.

Sieve dry ingredients and set aside

Whisk yolks, white and sugar till very thick and fluffy.  Need to pass the ribbon test.

Add in vanilla extract.

Sieve in dry ingredients.

Lastly fold melted butter into the batter.

Pour into prepared pan and bake for 20-25 min.

Check cake is cooked by inserting skewer, if it comes out clean it is ready.

Remove and cool in rack a little before removing from mould to cool completely.

Fudgy Mochi Brownie

They said chocolate tends to lift up low spirit and I think I needed some.  Since my warabimochi attempt,  I have been yearning for mochi and as we have not had any brownies of late, I thought this will be a welcome for the family.

What you need:

Mochi:

100g of glutinous rice flour

60g sugar

140g water

1 tbsp grapeseed oil

Brownie:

150g of unsalted butter

120g semi-sweet/dark chocolate

80g sugar

100g brown sugar

100g corn syrup

2 tbsp coco powder

3 eggs

1½ tsp of vanilla extract

¼ tsp of sea salt

110g plain flour

1 tsp baking powder

Method (Mochi):

Mix glutinous rice flour, sugar and water in a shallow.  Sieve.

Steam for 10 - 15 mins.  

When it is warm enough to touch, stir in the oil and knead until oil is fully incorporated into the dough.    Cover and set aside to cool.  You can dust a little flour.

Method (Brownies):

Preheat the oven on 175ºC.   Greased and lined a 9″ x 9″ square mold.

Using a leftover water from steamer, melt semi-sweet/dark chocolate and unsalted butter in a medium sized bowl.  Remove from heat.

Whisk in the sugar, brown sugar, corn syrup, coco powder, eggs, vanilla extract and sea salt until evenly combined.  

Sift in plain flour and baking powder, fold until incorporated.  Do not overmixed.

Pour brownie batter into the square mold and smooth with a spoon.  Leave some for covering the mochi.

Divide mochi into chunks.   Place mochi dough into the brownie batter.  Indent them a little and cover the mochi with the rest of the brownie batter.

Bake in the oven for 20 - 25 min.  Do not overbaked.

Cool brownie completely before cutting.



Enjoy!

Herman Wholemeal bread

After making Herman Leige Waffles, I still have quite a fair bit of Herman Starter and thus I went on to make a Herman Wholemeal Bread.

Due to poor time management, I have over proof it because I have to do a hospital visit.

Findings: I am not sure whether the over proofing "damaged" the moisture of the bread but somehow is dry.  The sour tang is very evident because of this over proofing.

Thus I decided to turn it into French Toast for our breakfast for I knew my family will not eat this if I don't.

Will re attempt this recipe another day.

Overall, the crumb looks good.

What you need:

140g Herman starter
150m cold milk (start off with 120ml first)

200g unbleach bread flour
80g Wholemeal superfine flour
20g cake flour
3-4g salt

50g unsalted butter

Method:

Mix Herman starter with cold milk until well combined.

Add to all dry ingredients except butter and knead to form a smooth dough.

Add softened butter and continue to knead until pass window pane stage.

Preshape into a ball and place in an oiled bowl.  Clingwrap and let it proof for 30 mins.

Divide into 3 and flatten and rolled with end face down, put in the loaf pan. 

Let it proof overnight.

Bake at 190°C for 30-40 mins.

Cheers!