cotton milk cake

Cotton milk cake

I chanced upon this beautiful cake on this talented baker’s blog. Her cake was beautifully domed and had not a mark on it. I had to try.

Cotton Milk Cake (adapted from Xingfuzhiwei)

  • 66.5 grams grapeseed oil
  • 83 grams cake flour
  • 5 egg yolks
  • 2 eggs
  • 83 grams milk
  • 1.5 grams salt
  • 1 tsp vanilla extract
  • 5 egg whites
  • 83 grams caster sugar
  1. Preheat oven to 170 C, top heat function. I used grill. Line the bottom of an 8 inch round pan.
  2. Heat up oil for about 3 minutes. Turn off heat and add in all the flour. Whisk well to combine. Set aside to cool.
  3. Mix egg yolks, eggs, milk, salt and vanilla extract until combined.
  4. Add in roux from step 2. Mix well to combine.
  5. Beat egg whites until frothy and gradually add in sugar in 3-5 portions as you continue beating till stiff peaks.
  6. Mix 1/3 of the meringue with the egg yolk mixture.
  7. Fold in remaining meringue in 2 portions. Scrape into prepared pan and bake at 170 C, in a water bath, on grill function for 40 minutes. Reduce heat to 150 C, switch to top & bottom heat function and bake for 30 minutes. Cover top of the cake with foil to prevent burning.
  8. Cool for 5 minutes on a rack before inverting cake and cool completely.

The cake texture is like cotton! So soft and light with a subtle egg vanilla fragrance, it is perfect as a afternoon snack.

Notes:

  1. I adapted this cake to use up 83 grams of milk. Hence the odd amounts. By right 1 1/2 whole egg should be used. Hate 1/2 egg recipes so I bumped it up to 2.
  2. This cake is meant to be baked in a water-bath. I didn’t notice until too late. My cake rose so high after I switched to top and bottom heat function that it cracked and resembled a huge weird mushroom. Upon exiting the oven, it collapsed back to normal but the cracks were huge. Dismal to the max.
  3. I increased the sugar because I thought the original 66.5 grams would not be enough for a 7 egg cake. The result is just nice. Not overly sweet.
  4. I added vanilla extract because I overheated the oil in step 2 (I was watching for ripples in the oil in gloomy weather and couldn’t see any) and the batter smelt like fried flour.
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english muffins

English muffins

Huge english muffins, aren’t they? It’s actually meant to be 6 portions but I was making breakfast for 4 people, so 4 huge muffins instead.

I have made english muffins before but the insides were always doughy. It kind of turned me off them. It was difficult to get the muffin cooked through on the stove top. Whilst browsing for breakfast recipes, I saw the recipe for these muffins that included baking to finish the cooking. The best part is, they were made with an overnight rise. My favorite kind of bread!

English muffins (from Tutti Dolci)

Preferment

  • 52.5 grams bread flour
  • 56 grams water
  • 1/4 tsp instant yeast

Main dough

  • 120 grams milk
  • 1/2 tsp instant yeast
  • 14 grams unsalted butter, melted
  • 12 grams sugar
  • 1/2 tsp salt
  • 210 grams bread flour

 

  • Semolina flour for dusting
  • Butter for cooking
  1. Mix all the ingredients for the preferment together. Let stand outside for up to 12 hours. I left mine for 12 hours.
  2. Place milk and yeast in the mixer bowl. Mix well.
  3. Add in butter, sugar and salt. Mix well.
  4. Add in preferment and bread flour. Switch to a dough hook and let the machine run for 5 minutes. The finished dough is slightly tacky.
  5. Divide dough into 4 (or 6) portions. Shape into a ball and press lightly down. Place in the fridge for at least 8 hours.
  6. Remove from fridge and let the dough rise for about 1 1/2 hours.
  7. Preheat oven to 150 C. Prepare a non-stick pan.
  8. Lightly press down on each ball of dough and coat both sides well with semolina.
  9. Heat pan on medium low and add in butter.
  10. Cook muffins on both sides until golden brown. Place on non-stick pan and bake for 20-25 minutes (4 portion) or 15-20 minutes (6 portion).
  11. Let cool till warm before splitting with a fork.

English muffins1

The smell and taste of the muffin is fantastic. Due to the preferment and the overnight rise, there is a slight tang and the muffin is very flavorful, totally different from the flat taste you get from store-bought muffins. I filled mine with egg and cheese. Yum.

black sesame paste

Black sesame paste

This is a great dessert to make, to nourish the body. Full of essential minerals, this bowl of black goodness will also improve your bowels and supposedly reduces white hairs.

The downside is it is rather ‘heaty’ and cannot be taken too frequently.

Black sesame paste

  • 200 grams organic black sesame seeds
  • 1 tbsp organic white sesame seeds
  • 200 grams long-grained rice, soaked overnight and drained
  • 1 litre of water
  • Pinch of salt
  • Rock sugar
  1. Roast both sesame seeds over low fire until the white sesame seeds turns light brown. Remove from heat and let cool.
  2. Roast rice over low fire for 10 minutes.
  3. Grind sesame seeds with rice till fine texture. I used a coffee grinder.
  4. Add sesame seeds mixture into a pot, together with 1 litre of water. Mix well.
  5. Turn on to medium low fire and cook for about 1 hour, stirring once a while for the first 40 minutes and stirring constantly for the last 20 minutes. The final texture should be like porridge, though not as thick as the black sesame paste you can buy outside.
  6. Add salt.
  7. Add rock sugar to taste.

Black sesame paste1