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
- Line a 7 x 7 x 3 inches pan. Preheat oven to 160 C.
- Beat egg yolks with icing sugar and salt until lighter in colour and thick.
- Add in melted butter and water and mix until combined.
- Add in flour and matcha powder. Mix until combined.
- Add in milk and vanilla extract and mix until combined.
- Whisk egg whites with 1 tbsp caster sugar until slightly over stiff peaks. Not too grainy though.
- Mix in 1/3 of meringue to the egg yolk mixture using a whisk.
- Fold in remaining meringue in 2 parts using a whisk or a spatula. Resist over-folding.
- 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.
Note: For a stronger matcha flavor, use 15 grams of matcha powder.
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
- Beat butter with salt until soft.
- Add in sugar and beat until sugar is dissolved.
- Add in flour and ground rice and mix until you get a soft dough.
- 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.
- Chill for 15 minutes.
- Preheat oven to 150 C.
- Bake for 25-30 minutes until cooked through. Mine turned slightly golden brown by the 30th minute.
- Cool completely and store in an airtight container.
- 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.
- 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.
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
- Add everything, except butter, in the mixer. Knead until dough comes together and it leaves the sides of the mixer bowl.
- Add butter.
- Knead for another 5-8 minutes until dough is soft and stretchy.
- Place in a greased bowl and cover with cling wrap. Put in the refrigerator and proof overnight or at least 8 hours.
- 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.
- Knead lightly to deflate. Roll out with a rolling pin.
- Roll up each portion, with the width of the roll fitting the pullman tin.
- Proof for an hour or until dough reaches 85% of the tin. Preheat oven to 200 C.
- Bake for 35-45 minutes or until internal temperature reaches 88 C (190 F).
- Remove from tin immediately and cool completely on a rack before slicing.
- If not using sourdough, increase bread flour by 25 grams and water by 25 grams.
- 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.