matcha magic custard cake

Matcha magic custard cake

Okay, once again the top is crumpled and bumpy looking and cracked. I think it’s not easy to get a nice looking top. The taste is still very good though. Recipe is adapted from the original magic custard cake.

Matcha magic custard cake

  • 3 eggs, separated
  • 84 grams icing sugar
  • large pinch of salt
  • 70 grams unsalted butter
  • 1 tbsp water
  • 60 grams all-purpose flour
  • 10 grams matcha powder
  • 300 ml milk, warm
  • 1 tsp vanilla extract
  • 1 tbsp caster sugar
  1. Line a 7 x 7 x 3 inches pan. Preheat oven to 160 C.
  2. Beat egg yolks with icing sugar and salt until lighter in colour and thick.
  3. Add in melted butter and water and mix until combined.
  4. Add in flour and matcha powder. Mix until combined.
  5. Add in milk and vanilla extract and mix until combined.
  6. Whisk egg whites with 1 tbsp caster sugar until slightly over stiff peaks. Not too grainy though.
  7. Mix in 1/3 of meringue to the egg yolk mixture using a whisk.
  8. Fold in remaining meringue in 2 parts using a whisk or a spatula. Resist over-folding.
  9. Pour into prepared pan and bake for 45-50 minutes. A piece of foil was placed on top to prevent the cake browning too fast on the 20th minute.

Matcha magic custard cake1

Note: For a stronger matcha flavor, use 15 grams of matcha powder.

Advertisements

shortbread

Scottish shorrbread

I quite love these shortbread fingers. They have a really lovely texture from the ground rice.

Shortbread (adapted from The Guardian)

  • 115 grams of unsalted butter
  • 1/2 tsp salt
  • 55 grams of caster sugar
  • 130 grams plain flour
  • 40 grams of ground rice
  1. Beat butter with salt until soft.
  2. Add in sugar and beat until sugar is dissolved.
  3. Add in flour and ground rice and mix until you get a soft dough.
  4. Lightly pat the dough into a square and slice into fingers. Place on a baking tray lined with baking paper. Poke holes into each shortbread for decoration.
  5. Chill for 15 minutes.
  6. Preheat oven to 150 C.
  7. Bake for 25-30 minutes until cooked through. Mine turned slightly golden brown by the 30th minute.
  8. Cool completely and store in an airtight container.

Note:

  1. Ground rice is not rice flour. I washed 40 grams of rice and let it dry in the fridge overnight before grinding till fine in a coffee grinder.
  2. I think my dough might be a bit overworked. Trying to get the dough into a square and trying to have nicely shaped shortbread fingers caused that. The shortbread did puff up quite a bit after it was baked, so there was not much point in all that primping. They all ended up a bit fat and out of shape, but, still very delicious.

 

purple wheat bread

Purplewheat bread

Slow rise purple wheat bread loaf, with addition of 100% hydration sourdough starter. My sourdough starter is not strong enough to leaven the dough by itself. Purpose of adding sourdough starter is for a better tasting loaf.

Purple wheat bread

  • 200 grams bread flour
  • 100 grams purple wheat flour
  • 50 grams 100% hydration sourdough
  • 215 grams water
  • 5 grams salt
  • 3 grams instant yeast
  • 35 grams sugar
  • 1 gram malt
  • 35 grams unsalted butter
  1. Add everything, except butter, in the mixer. Knead until dough comes together and it leaves the sides of the mixer bowl.
  2. Add butter.
  3. Knead for another 5-8 minutes until dough is soft and stretchy.
  4. Place in a greased bowl and cover with cling wrap. Put in the refrigerator and proof overnight or at least 8 hours.
  5. Remove dough from refrigerator and lightly punch down. Knead lightly on a well-floured surface. Divide into 3 portions and rest for 10 minutes. Prepare a pullman tin.
  6. Knead lightly to deflate. Roll out with a rolling pin.
  7. Roll up each portion, with the width of the roll fitting the pullman tin.
  8. Proof for an hour or until dough reaches 85% of the tin. Preheat oven to 200 C.
  9. Bake for 35-45 minutes or until internal temperature reaches 88 C (190 F).
  10. Remove from tin immediately and cool completely on a rack before slicing.

Note:

  1. If not using sourdough, increase bread flour by 25 grams and water by 25 grams.
  2. Bread loaf can be sliced and frozen. Wrap in 3 layers of cling wrap, place in a plastic bag, then place in a freezer bag, removing as much air as possible. Toast slices as needed.