Baked Mooncake

Credits: ©2008-2013 Christine's Recipes

Prep time: 60 mins
Cook time: 10 mins
Yield: 12 （each 50 grams）
Ingredients:

• 100 gm plain flour
• 60 gm golden syrup
• ½ tsp alkaline water (aka lye water)
• 28 gm vegetable oil

Fillings:

• 420 gm lotus seed puree/paste
• 6 salted egg yolks
• 1 Tbsp rose-flavoured cooking wine (玫瑰露酒)

Egg wash:

• 1 egg yolk
• 2 Tbsp egg white

Method:

1. Use a large bowl, mix the golden syrup, alkaline water and oil well. Sift in the flour. Use a spatula to combine all ingredients. Don’t over-stir. Knead into a dough. Cover with a film wrap and rest for 40 minutes.
2. Mix egg yolks with wine. If the salted egg yolks are homemade and freshly broken from the shells, you’ll see the egg whites would turn opaque after mixing with the wine a few minutes later. Wipe dry the yolks with kitchen paper. Cut each into two halves. Set aside. Roll lotus paste into a long tube. Cut into 12 equal portions, each 35 grams. Roll each portion into a ball shape. Set aside.
3. Preheat oven to 180C (356F). Prepare the egg wash: whisk the egg yolk with the egg white. Sift through a fine sieve.
4. Divide the dough into 12 equal portions. Roll each portion into a small ball shape. Cover a dough portion with a plastic film and roll into a thin disc. Then take a lotus paste ball and poke a hole in the middle with your finger. Place egg yolk inside. Roll and shape into a ball. Wrap and seal the lotus paste ball with the dough disc. Spray the mooncake mould and place the stuffed mooncake into the mould. Lightly press the mould handle, then remove the mooncake from the mould. Transfer the stuffed mooncake onto a lined baking tray. Repeat this step to finish the remaining dough and lotus paste.
5. Bake in the preheated oven for about 10 to 12 minutes. Brush the mooncakes with egg wash, at about 5 minutes before removing from the oven. Continue to bake until the pastry turns golden brown. Remove from oven and let cool on a wire rack. Store in an air-tight container. The pastry will become soft, called “回油” （literally means ”returns oily and soft’） and shiny in one or two days.

Bread Dough

Prep time: 1 hour
Yield: 12 Buns

Ingredients:

• 290 ml hot water
• 56g brown sugar
• 16g instant dry yeast
• 85g unsalted butter *bring to room temperature before using*
• 400g plain flour
• 70g bread flour
• 6g baking powder
• 9g salt
• 2 tsp white vinegar

Method:

1. In a mixing bowl, combine the hot water and brown sugar and butter (cut into cubes) and stir till butter is fully melted.
2. Test the temperature of the mix with your finger to ensure it is warm and no longer hot.  Mix in the yeast and leave it in a warm place for 5 to 10 minutes, or until frothy.
3. In a large bowl, sift in the bread flour and salt. Pour the yeast mixture over the dry ingredients and form a dough. Turn the dough out onto a clean work surface and knead the dough until smooth and elastic, about 5 to 10 minutes. Roll into a ball shape.
4. Place the dough in a lightly greased bowl, cover with a plastic wrap or tea towel and leave in a warm place to prove for 30 minutes, or until doubled in size.
5. Oil your hands and remove dough from bowl.  Place dough onto a lightly floured work surface and knead the dough till you reach the thin membrane stage.  Once it is soft and pliable and no longer sticking to your hands, you may begin to shape the bread.
6. Cut the dough into two equal portions. Roll each into a ball shape. Place the dough balls on a lined baking tray, cover with plastic wrap and leave in a warm for about 20 minutes.

Notes：

• The sugar water shouldn’t be over 40C / 105F, otherwise the yeast will die.
• You can make shape the dough well ahead and wrap with plastic wrap separately. Store in freezer until you’re ready to make buns / pizzas. When you’re ready, just remove the dough disc from freezer and let it rest at room temperature for about 15 to 20 minutes until soft. Sprinkle toppings and pop it into oven to bake as instructed in the referred recipe.

Rainbow Cake with Cream Cheese Frosting

Note the list of ingredients required.  Note texture and colour of butter while creaming.

Ingredients:

For the cake -

350g self raising flour
350g soft soft butter
350g caster or light brown caster sugar
6 large eggs

1 tablespoon vanilla extract
 

For the frosting -

100g butter, soft
250g cream cheese, at room temperature
600g icing sugar, sifted

Instructions:

1. First, preheat your oven to 170 degrees/360 degrees Fahrenheit and spray 6 cake tins measuring 7" round.
2. Cream your butter and sugar pale and smooth. Crack 1 egg at a time into the batter, mixing well after each addition.
3. Add flour in 5 separate portions and finally add in vanilla extract.
4. Next, divide your mix into 6 bowls (including your original bowl) to do your colours. Each portion should weigh approximately 220g
5. Drop different colour in different bowl and mix well. Keep adding and mixing a little until you have the vibrant shade you want. But don't add too much at once.
6. Pop them into the oven and bake for 20-25mins and keep a close eye on them, taking them out as soon as a skewer to the centre came out clean.
7. When your cakes are cool, preferably wrap them in clingfilm and pop them into the fridge for a day. This will really make the cake much easier to decorate.

For the frosting

1. Melt the butter in a heat proof bowl in the microwave for 20-30 seconds, until on its way to being completely melted. Thoroughly whisk the butter until no lumps remain. Whisk in your cream cheese, again until no lumps remain. 
2. Prepare your icing sugar, and then sieve it in to the cream cheese mixture 150g at a time, stirring gently with a wooden spoon between each addition.
3. When all the icing sugar is incorporated, pop the frosting into the fridge to chill. As with the cakes, ideally, do this the day before you want to decorate the cakes.

 

Assemble:

1. Put a little of the cream cheese frosting on the plate or cake stand you'll be using to adhere the first layer of cake. Pop it onto the centre of the plate, and then frost and put on the next layer. Careful not to use too much frosting, as the weight of the cake will push it out the sides of the cake- just a thinnish layer is best. After the first three layers, put the cake into the fridge for thirty minutes to chill. 
2. Continue stacking the cake, taking care to position the layers as evenly as possible, so that the sides of the cake are as straight as they can be.
3. Apply a crumb coat of frosting to the cake, filling any gaps between layers. The colours of the cake will be very apparent, but don't worry. Chill for 1 hour.
4. Apply a second coat of frosting. Chill for 1 hour.
5. If necessary, apply a third coat.

Serves 12

Swiss Meringue Buttercream

I usually store my buttercream in ready to pipe for storing in fridge for 3 days maximum or for same day later use.

**Note: I doubled recipe for the illustrations above. The below ingredients is sufficient for a fully creamed 7" rainbow cake.**

Ingredients:

2 large egg whites
115 grams sugar
Pinch of salt
2 sticks (226 grams) unsalted butter, at room temperature
1 tsp vanilla extract

250g cream cheese block (for this recipe size) **optional**

Instructions:

1. To make the frosting, combine the egg whites, sugar and salt in a heatproof bowl set over a pot of simmering water.  Heat, whisking frequently, until the mixture reaches 70°C or if the sugar has dissolved.  You will know when the mixture isn't gritty.
2. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.
   Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.  
3. Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated.  If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (don’t worry, it will come together!)  Stir in the vanilla extract and mix just until incorporated. 
   
4. Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.

**Optional**

If you wish to include cream cheese in your SMBC - steps are as follows:

1. In a separate clean bowl, whip cream cheese till light and smooth.
2. Add SMBC in 5 separate portions into cream cheese whipping well after each addition.
3. Store well in an airtight container and refrigerate up to 3 days or freeze up to 1 month if you are not using on the same day.  Before using, thaw till room temperature and whip till smooth consistency.

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Cake Pops

Ingredients:

Any flavorful cake base
125 grams cream cheese
60 grams icing sugar
10 grams cocoa butter
100 grams candy chocolate
36 Mini cupcake cases

Instructions:

1. Use clean bare hands to crumble cake base into crumb like texture.
2. In a separate bowl, whisk cream cheese and icing sugar till well incorporated.
3. Add cake crumbs into cream cheese mixture.  Whisk till there is no more crumbs left.  And all becomes cake dough.
4. Remove whisk and work with bare clean hands.  Pinch cake dough in 24-36 mini balls. (Depending on size you want)
5. Place cake balls onto baking tray, covered with foil and chill for 1hour or till semi-hard.
6. Melt candy chocolate and 10 grams of cocoa butter in simmering water bath. Once it almost finished melting, remove from heat and remove dough from refrigerator.
7. Use a testing skewer to pick up cake ball and dip fully in melted candy.  Repeat dip and place ball on cupcake case and place on baking tray to set.
8. Once all is done, sprinkle some sugar coating or other decorations before placing in air tight container and chill till serving.

Nutella Cake

 

Ingredients:

280g Nutella
62g flour
2 eggs
 
Directions:

1. Preheat oven at 350F (180C).  Spray/butter 8" cake tin / brownie tin.
2. Mix Nutella & 2 eggs into a bowl till well incorporated.  Sift flour and fold into batter, moving quickly.  Do not overmix.
3. Pour batter into an 8" tin or brownie tin.  Bake for around 30 minutes or until top begins cracking.

Stores well for a week at room temperature in an air-tight container.

Twinkies

Ingredients:

  

2 large eggs

18 grams sifted cake flour

15 grams cornstarch (corn flour)

50 grams plus 1 tablespoon (7 grams) granulated white sugar (divided)

1/2 teaspoon pure vanilla extract

1/4 teaspoon cream of tartar

Filling:
Any flavored frosting (Available in Phoon Huat)

For Sponge Cake: 

1. Preheat oven to 450 degrees F (180 degrees C) and place oven rack in the center of the oven. Prepare mini cupcake trays with mini paper holders.
2. While the eggs are still cold separate two of the eggs, placing the yolks in one bowl and the whites in another bowl. Meanwhile, in a small bowl whisk the flour with the cornstarch.
3. Place the egg yolks, along with 50 grams of the sugar, in your electric mixer, fitted with the paddle attachment. Beat on high speed for five minutes, or until thick, pale yellow, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) Then beat in the vanilla extract. Sift half the flour mixture over the beaten egg mixture and fold in gently with a rubber spatula, just until the flour is incorporated. Sift the remaining flour mixture into the batter and fold in. 
4. In a clean bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Sprinkle in the remaining sugar and beat until stiff peaks form. Gently fold a little of the whites into the batter to lighten it, and then add the rest of the whites.
5. Scoop batter into piping bag with Wilton medium size round tip. Pipe each holder with batter till 3/4 full.  Bake in middle rack for 15mins.  Remove and cool on rack.

 Filling:

1. Fill piping bag with store bought frosting with Wilton writing tip.  Pipe frosting in the middle of each cupcake and repeat till finished.

Makes 24 mini cupcakes

Variations

Instead of baking mini cupcakes, I did another version of twinkies.  I baked the sponge cake on a square tin and slice into 7x7.
After which I used Wilton tube frosting to decorate the top.
It becomes a pull out cake, great for parties as finger food dessert.

Berry Cornmeal Muffins

 

Ingredients:

1/2 cup all-purpose flour

1/4 cup and 2 tablespoons cornmeal

1/4 cup white sugar

1-1/4 teaspoons baking powder

1/8 teaspoon salt

1 cup chopped fresh strawberries

1/2 (8 ounce) container naturally flavored strawberry yogurt

2 tablespoons butter, melted

1/2 egg, lightly beaten

 

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 6 muffin cups or use paper liners.
2. In a large bowl, sift together the flour, cornmeal, sugar, baking powder, and salt. In a separate bowl gently toss strawberries in 1/2 cup of flour mixture.
3. Whisk yogurt, melted butter, and egg together. Stir the yogurt mixture into the flour mixture; stir just to moisten. Fold in strawberries. Spoon batter into prepared muffin cups.
4. Bake in preheated oven for 25 minutes, or until a tooth pick inserted into the center of a muffin comes out clean.

DANISH BUTTER COOKIES

Ingredients:

 

125g butter, softened 

60g icing sugar 

165g flour 

1-2 tbs vanilla extract

Method:

1. Put butter into a mixing bowl and cream with electric paddle or manually by wooden spoon.
2. Add icing sugar into butter and cream till pale and soft.
3. Add vanilla extract and mix well.  In 2 portions, add flour into batter.  Mixing well after each addition. 

Option 1:

1. Transfer to a piping bag with wilton star tip 1 and pipe onto baking tray.
2. Bake at 180*C for 10-15 min.
3. Remove from oven and let the cookies cool on the tray for a few minutes before transferring to a cooling rack.

When cool, store in an airtight container. 

 

 Option 2:

1. Scoop the dough in a cling wrap, flatten appropriately and wrap tightly.
2. Chill dough for 1hr till slightly stiff.  Remove from refrigerator.
3. Place parchment paper on counter top and lightly dust paper and rolling pin with flour.
4. Roll out dough on parchment till 1 inch thick and work quickly to prevent sticking.  Use cookie cutters to cut out various shapes.  Remove excess dough and place shapes on baking tray and proceed to bake as stated above.

Sugar Cookies

Credits: Stephanie Jaworski, Joyofbaking.com

Sugar Cookies:
1 1/2 cups (195 grams) all purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon vinegar

1/2 cup (113 grams) unsalted butter, room temperature

1/2 cup (100 grams) granulated white sugar

1 large egg

1 teaspoons pure vanilla extract

Royal Icing Using Egg Whites:

1 large (30 grams) egg whites

1 teaspoons fresh lemon juice

1 1/2 cups (165 grams) confectioners (powdered or icing) sugar, sifted

Royal Icing Using Meringue Powder:

2 cups (220 grams) confectioners' (powdered or icing) sugar, sifted

15 grams meringue powder

1/2 teaspoon almond extract (optional)

60 - 90 ml warm water

Food Coloring



For Sugar Cookies: 

1. In a separate bowl whisk together the flour, salt, and baking soda. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 3 minutes). Add the eggs and vanilla extract and beat until combined. Add the flour mixture and beat until you have a smooth dough. Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll. 
2. Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.   
3. Remove one half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch (1 cm). (Keep turning the dough as you roll, making sure the dough does not stick to the counter.)  Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to baking sheet. Place the baking sheets with the unbaked cookies in the refrigerator for about 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking. Note: If you are not going to frost the baked cookies, you can sprinkle the unbaked cookies with sparkling sugar.   
4. Bake cookies for about 8-10 minutes (depending on size) or until the edges are just starting to brown. Remove from oven and let cookies cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling.
5. Frost with royal icing, if desired. Be sure to let the royal icing dry completely before storing. (This may take several hours or overnight.)

Frosted cookies will keep several days in an airtight container. Store between layers of parchment paper or wax paper.

Makes about 18 cookies.

For Royal Icing with Egg Whites: In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice. Add the sifted sugar and beat on low speed until smooth. If necessary, to get the right consistency, add more sugar or water. Add food coloring, if desired. The icing needs to be used immediately or put in an airtight container as it hardens when exposed to air. 

 
For Royal Icing with Meringue Powder: In the bowl of your electric mixer (or with a hand mixer), beat the sugar and meringue powder until combined. Add the water and beat on medium/high speed until glossy and stiff peaks form (about 5 minutes). If necessary, to get the right consistency, add more powdered sugar or water. Add food coloring, if desired. To cover the entire surface of the cookie with icing, the proper consistency is when you lift the beater, the ribbon of icing that falls back into the bowl remains on the surface of the icing for a few seconds before disappearing. The icing needs to be used immediately or transferred to an airtight container as it hardens when exposed to air.

Useful Conversions

Credits: http://www.eating-for-england.com/conversions-and-equivalents/

Resources referenced on this page:
Chocolate & Zucchini
Cooking for Engineers
Smitten Kitchen
Other resources:
Joy of Baking is an excellent conversion resource. Of note: pan sizes and U.S. and metric volume equivalents

CONVERSIONS + EQUIVALENTS

Oven temperatures
275°F = 140°C = gas mark 1
300°F = 150°C = gas mark 2
325°F = 165°C = gas mark 3
350°F = 180°C = gas mark 4
375°F = 190°C = gas mark 5
400°F = 200°C = gas mark 6
425°F = 220°C = gas mark 7
450°F = 230°C = gas mark 8
475°F = 240°C = gas mark 9

Liquid volume
1 cup = 240 ml (milliliter)
1/2 cup = 120 ml
1/3 cup = 80 ml
1/4 cup= 60 ml = 4 tablespoons
1 tablespoon = 15 ml = 3 teaspoons
1 teaspoon = 5 ml
1 fluid ounce = 30 ml
1 US quart = 0.946 liter ~=1 liter

Spoon measurements
1 level tablespoon flour = 15g flour
1 heaped tablespoon flour = 28g flour
1 level tablespoon sugar = 28g sugar
1 level tablespoon butter = 15g butter

Weight
1/4 ounce = 7 grams
1/2 ounce = 14 grams
1 ounce = 29 grams
1.5 ounces = 43 grams
2 ounces = 57 grams
3.5 ounces = 100 grams
5 ounces = 150 grams
7 ounces = 200 grams
8 ounces = 225 grams = 1/2 pound
10 ounces = 300 grams
12 ounces = 350 grams = 3/4 pound
14 ounces = 400 grams
16 ounces = 450 grams = 1 pound
18 ounces = 500 grams
24 ounces = 750 grams = 1.5 pounds
32 ounces = 900 grams = 2 pounds
64 ounces = 4 pounds = 1.8 kilograms
Weights of Common Ingredients
All purpose flour: 1 cup = 4.5 ounces = 128 grams
Bread flour: 1 cup = 4.8 ounces = 136 grams
Rolled oats: 1 cup = 3 ounces = 85 grams
White sugar: 1 cup = 7.1 ounces = 201 grams
Packed brown sugar: 1 cup = 7.75 ounces = 22 grams

Measurements for Pans and Dishes
9 x 13 inch baking dish = 22 x 33 centimetre baking dish
8 x 8 inch baking dish = 20 x 20 centimetre baking dish
9 x 5 inch loaf pan (8 cups in capacity) = 23 x 12 centimetre loaf pan (2 litres in capacity)
10-inch tart or cake pan = 25 centimetre tart or cake pan
9-inch cake pan = 22 centimetre cake pan

Ingredient-Specific Equivalents
Butter
1 stick = 4 ounces = 8 tablespoons = 1/2 cup
4 sticks = 16 ounces = 32 tablespoons = 2 cups
Chocolate
1 ounce = 1/4 cup grated
6 ounces chips = 1 cup chips
1 pound cocoa = 4 cups cocoa
Creams
Half and half = 1/2 milk + 1/2 cream = 10.5 to 18 percent butterfat
Light cream = 18 percent butterfat
Light whipping cream = 30 to 26 percent butterfat
Heavy cream = whipping cream = 36 percent or more butterfat
Double cream = extra-thick double cream = clotted or Devonshire cream = 42 percent butterfat
Eggs
1 large egg (approximately) = 1 tablespoon yolk + 2 tablespoons white
1 cup = 4 jumbo = 4 to 5 extra-large = 5 large = 5 to 6 medium = 7 small
Flour
1 pound = 4 cups all-purpose or bread flours = 4 3/4 cups cake flour
1 cup sifted cake flour = 7/8 cup sifted all-purpose
1+ cup self-rising flour = 1 cup sifted all-purpose flour + 1 1/2 teaspoons baking powder + 1/2 teaspoon salt
Lemon
1 lemon = 1 to 3 tablespoons juice, 1 to 1 1/2 teaspoons grated zest
4 large lemons = 1 cup juice = 1/4 cup grated zest
Onion
1 pound = 2 1/2 cups sliced or chopped
Sugars
1 pound white = 2 cups white = 454 grams
1 pound packed brown = 2 1/4 cups packed brown
1 cup packed brown = 1 cup white
1 pound superfine sugar = 1 cup white sugar = 190 grams
1 pound powdered sugar = 3 1/2 to 4 cups
1 3/4 cups powdered sugar = 1 cup white sugar
1 cup powdered sugar = 80 grams
100 grams white sugar = 1/2 cup
Yeast
1 cake = 3/5 ounce = 1 packet dry = 2 1/4 to 2 1/2 teaspoons dry

Food Glossary/Ingredients
All purpose flour = Plain flour
Arugula = Rocket
Baked potato = Jacket potato
Baking soda = Bicarbonate of soda
Beet(s) = Beetroot
Biscuit = Scone
Celery root = Celeriac
Cilantro = Coriander
Cookie = Biscuit
Corn starch = Corn flour
Cupcake = Fairy cake
Demerara sugar = Light brown sugar
Extract = Essence
Eggplant = Aubergine
Fava beans = Broad beans
French fries = Chips
French toast = Eggy bread
Frosting = Icing
Granulated sugar = Caster sugar
Green beans = Runner beans
Green onions/scallions = Spring onions
Heavy cream/heavy whipping cream = Double cream
Jello = Jelly
Jelly = Jam
Light cream = Single cream
Mimosa = Bucks Fizz
Molasses = Black/Dark treacle
Navy beans = Haricot beans
Oatmeal = Porridge
Potato chips = Crisps
Powdered sugar = Confectioner’s sugar = Icing sugar
Preserves = Conserves
Snow Peas = Mangetout
Soy = Soya
Tomato paste = Tomato puree
Whole wheat bread = Wholemeal
Zucchini = Courgette

French Baguette

Credits: http://www.soapyhollow.com

Ingredient List:

• 500 grams of bread flour
• 11 grams dry active yeast
• 2 teaspoons salt
• 375 mililitres of water

Tools: Mixing bowl, kitchen scale, counter-top or other smooth surface, bowl scraper, clean hands, baking sheet, kitchen scissors or razor, oven.

Step 1: Measure and Mix

Measure your bread flour into large bowl.
Add salt
Add yeast to flour and crumble into the flour with your fingertips. (I don't proof the yeast, I've never found it to be necessary.)
Make a well in the flour mixture and pour in the water.
Using your scraper, fold the water and flour mix together into a shaggy blend

Step 2: Knead the dough by hand

 

Using your scraper, plop your shaggy mess out onto the counter, and scrape any flour that is still in the bowl out with it.
Now, this part is sticky and messy, but it's important to remember that the dough will come together in a few minutes of working it. You want to try to avoid adding flour at this stage because it will make your bread really tough and hard to rise. You may want to flour your hands a little, and maybe add a tablespoon or less of flour to your work surface, but what you really want is to work the ingredients you've already got into a smooth elastic dough.
I know, at this stage, it seems hard to believe this sticky glue ball will do that...but trust me...it does.
Initially try to incorporate any flour that was left in your bowl. Then pushing and pulling the dough, start folding it over itself, then change directions and fold again. Keep doing this. It adds air to the mix, and activates the gluten and the yeast.
Keep kneading and folding until your dough becomes elastic and stretchy.I usually pick up an end and swing it out, then fold it back on itself, then fold that rectangle in half, lengthwise.
This process takes about 10 minutes to get it to a smooth, elastic texture.

You can see how the dough goes from sticky and shaggy to smooth and elastic as air gets worked in, and the gluten starts to develop.

Step 3: Resting

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Now that your dough is smooth, elastic and activated, fold it in quarters a final time, making a big loose ball. (You want the air pockets to stay in your folds.)
Put the ball in a lightly greased bowl, and roll it once to coat the bread with butter/crisco/your fat of choice.
Cover loosely with a lint free tea towel, and put somewhere warm and draft free to rise.
(I usually turn on my non-convection oven for a minute or two to get the temperature to about 98 degrees F (37 C), turn off the oven, and pop the big stoneware bowl in there. Make sure you don't get it too hot though, or you'll start cooking the bread. You don't want that. An accurate oven thermometer is a big help here if you don't have a digital readout.)
Rest the dough for about an hour, or until it has doubled in size.

Step 4: Preparing the loaves

Once your dough has risen, gently scoop it out of the rising bowl with your scraper onto a floured counter or workspace.
Divide the dough into two pieces.
Roll into baguettes by pressing each piece into a rectangle.(Not too hard, just lightly press) Fold one third of the rectangle into the middle, and press down along the edge to seal. Fold the other third into the middle, and press to seal. This gives the bread a strong "spine". Then fold the log lengthwise in half again, and seal.

Flip your baguette over and place on a lightly floured parchment lined baking tray, seam side down.
Once on the tray, use a sharp pair of kitchen scissors or a razor to slice 5-7 slices in the top of the loaf.
Cover your prepped baguette with a lint free and floured tea towel, tucking a bit of it between the loaves to keep them from touching during the second rise if necessary.
Let rise for about an hour in a draft free and warm spot. (I pop mine back into the oven where I did the first rise, but don't add any additional heat.)

Step 5: Second rise

 

Your loaves will look like this after the second rise.
During the last 10 minutes or so of your rise, preheat your oven to 450 degrees.(If you're rising your bread in the oven...take it out BEFORE preheating the oven. )

Step 6: Baking

 

Bake your loaves at 450 for 15 to 20 minutes, until they are a rich golden brown. (Times may vary due to oven temperature variances.)
For a crunchier, thicker crust, spritz your oven with a few squirts of water just before you add the bread, or place an oven safe bowl of hot water in the rack below the bread.
When done, remove to racks and let cool.

Kitchen 101: Mixing Methods

Credits: Russell van Kraayenburg

Disclaimer: This post is purely for informative purpose.  The entire post is credited to the above mentioned author.  Please refer to his website for further information if necessary.

A measuring cup filled to the brim with flour dangles precariously in one hand over a light, fluffy batter while the index finger of your other hand presses firmly against number eight, a vaguely-worded instruction in a worn and tattered favorite cookbook; your eyes dart between both hands as you wonder, “Am I doing this right? Do I really add this flour now? Wait. Did I miss a step?” You tip your hand and flour spills into the bowl. You slide the mixer on and watch in horror – and excitement – as a batter – what you hope is batter – comes together. Minutes later and you’re sliding your fork into a deliciously moist, rich cake. A smile pierces your lips in accomplishment. You have no idea why what you just did worked; all you know is you’ve found a new favorite cake recipe.
You may not have realized it as you were beating sugar and butter together, adding one egg at a time, or even after you had added milk and flour to the batter in small increments, one after the other, but you were performing a centuries-perfected  method rooted deep in chemistry and physics – a method devised to trap air, mix water and fat, and build structure (very difficult tasks when you consider the ingredients you’re working with) – all in the name of creating something delicious for you to snack on. Baking is, without a doubt, a science. There is a reason we keep our finger planted firmly on a particular step of the recipe we’re making – we know if we mess up one small detail, the entire recipe will go up in flames.



While the ingredients we use – and how much of them we use – play a very important role, the method in which we mix those ingredients together play just as an important of a part. And yes, nearly every recipe out there will tell you how to mix and what method to use, but knowing each of the mixing methods is essential in baking, especially when you want to develop your own recipes or adapt a new or unfamiliar recipe to your liking. Knowing the ten different mixing methods also comes in handy when you find a recipe with a scrumptious set of ingredients but a set of instructions that seems a little off  (Excuse me! You want me to use the creaming method to make pie dough?! I think not!).

That’s what this Kitchen 101 post is all about: the different mixing methods, when and why we use them, and some tips and tricks on how to make your dessert come out perfect every time. As with all of my Kitchen 101 posts, I’ve included a Mixing Methods Poster.

The Ingredients

Before we jump into the methods, let’s look at the parts of any baked good. There are, for the sake of knowing mixing methods, only seven basic parts to any recipe (and an eighth when making bread: yeast): dry ingredients, liquid ingredients, fat, sugar, and eggs (which are broken down into whites, yolks or whole eggs). Dry ingredients include your flours, cornmeals, cocoa powders, baking soda and powder, salt and sometimes spices or extra ingredients. Liquid ingredients are all things liquid (like milk, coffee or water) but do not include things like oils, melted butters or liquid shortening; those last three are the fats. Sugar is, well sugar. And then the three parts of the eggs are exactly that as well.
Ingredients are broken into these seven parts because each group reacts a particular way to each other and performs it’s own set of duties within a recipe. The process in which they are added to a batter is very important and the foundation of any mixing method. What you do with an ingredient and when you add it to the mixture will determine if you end up with a dense, moist cake with a fine, crumbly crumb or a light and airy cake with a large, spongy crumb.
Extras like nuts, raisins or other large chunky things are almost always added very last as they play no part in the structure of the baked good.

Parts of a Recipe

Dry ingredients – create structure within a baked good.
Liquid ingredients – add moistness and flavor.
Fat - affect flavor and crumb.
Sugar – affect flavor, crumb and structure.
Egg Whites – add and trap air; act as a leavening agent;  affect the crumb and structure.
Egg Yolks – emulsify fats and liquids; add flavor and color; affect the crumb and structure.
Whole Eggs – emulsify fats and liquids; affect the crumb and structure.

As always, you should follow a recipe as it is written. This post is meant to be used as a reference and tool for understanding the basics of the various mixing methods. There are in fact numerous, if not infinite, variations on each mixing method. The methods listed below are the basic, classic methods at their simplest. The mixing method is only about one-third the equation in manipulating the characteristics of a finished product as well; the ingredients used and the amount of a particular ingredient that is put into a recipe will have a large affect on texture as well – that’s another Kitchen 101 post though.

Creaming Method

The most common method used in baking today (in the home kitchen) is the creaming method. Not only is the creaming method very simple – only more complicated than the muffin or one-stage methods -, it is incredibly versatile as well. The creaming method can be used for cookies, cakes, certain muffins, quick breads  and other delicious treats. While the textural characteristics of baked goods made with the creaming method vary, especially between the different types of cookies, they typically producer a denser product that is often moist – when not over baked.

The Steps

1. Cream butter and sugar together, usually until light and fluffy.
2. Add the eggs one at a time, allowing them to mix into the batter completely.
3. Add the dry and liquid ingredients alternating between both. If there are no liquid ingredients add all of the dry ingredients and mix in.

The best tool for the creaming method is a wooden spoon. If you’re using a stand mixer you should use the paddle attachment. Baked goods made with the creaming method are usually rich or flavorful because of the amount of sugar and fat this method can support.

Did You Know?

The amount of time you cream the butter and sugar (just combining vs. light and fluffy) can determine how light and fluffy a particular baked good is (the more light and fluffy the butter and sugar look the more light and fluffy the final product will be).
Also, the amount of time you spend mixing the flour in will determine how chewy a product will be come (the longer you mix the flour the more gluten activated within the recipe and the chewier a baked-good will be).

Muffin Method

Another common method, though less versatile in its application, is the muffin method. This is one of the easiest methods out there, although it can easily be done incorrectly. The muffin method is used to create crumbly products; this is achieved by minimal mixing.

The Steps

1. Add all of the dry ingredients together in one bowl and the wet ingredients together in another.
2. Mix the wet ingredients into the dry until the batter just comes together.

The best tool for the muffin method is a wooden spoon. If you’re using a stand mixer you should use the paddle attachment although I suggest not using a stand mixer as you can easily over mix the batter. The point of the muffin method is avoid creating gluten within the batter, so the final product will be crumbly.

Tip

Take care not to over-mix the batter in this method. Mix until the butter just comes together. Lumps and unevenness in the batter is ok – do not try to mix these out. The entire mixing process should not take longer than 20 or 30 seconds.

Biscuit Method

The biscuit method is another common method that is a very specific process and used for a few products. If you’re looking for a flaky texture, then you want to use the biscuit method. This is used for making biscuits, pie crusts, scones and other flaky baked goods. Baked goods made with the biscuit method are usually rich, flaky and less sweet because of the large amount of fat and little to no sugar – although an exception to the sweetness rule is with scones.

The Steps

1. Cut the fat into the dry mixture by pinching the fat between your fingers until the mixture is course and crumbly.
2. Add the liquid and mix/knead the batter gently until it just comes together.

The best tool for the biscuit method is your hand – that’s right, if you want an excellent product here you’ll have to get dirty. You should not use a stand mixer at all for this process as there is no attachment that can do the job properly, and even though you can use a food processor – by pulsing the fat and dry together a few times until crumbly before adding the liquid and finally pulse a few times more until a dough forms – I suggest avoiding it as it is too easy to over mix the dough.

Tip

Make sure all the ingredients are very cold – this will aid in keeping the fat solid and from mixing in with the flour. Also, avoid over mixing – seeing chunks of fat in the final product is a good thing.
For pies, you want the fat to be the size of marbles.
For biscuits or scones, you want the fat to be the size of small peas or corn meal.

Did You Know?

The flaky texture comes from the chunks of fat left in the dough. During baking, the chunks of fat are  evaporate. What is left are layers of dough and pockets of air.

Angel Food Method

The angel food method is another highly-specific method. In fact, this method is used only to create angel food cakes. The angel food method creates very light and airy cakes that are spongy and tender.

The Steps

1. Whip sugar and egg whites to soft peaks.
2. Fold the dry ingredients into the whipped egg whites and sugar mixture.

The tools you’ll need for the angel food method are a whisk and a spatula or if you’re using a stand mixer, the whisk attachment. You’ll still need a spatula as folding should always be done by hand and never with a stand mixer.

Did You Know?

Since there is no fat and only egg whites are used in this method, angel food cakes are fat- and cholesterol-free.

Foaming Method

The foaming method (also known as the sponge method or egg-foam method) is a common mixing method used mostly for cakes, particularly their namesake, sponge cakes. This is one of the more difficult methods as it has the most steps. There are many variables in the foaming method and thus the final product can range from light and airy to dry and crumbly.

The Steps

1. Whip whole eggs or egg yolks and sugar to the ribbon stage.
2. Fold the dry ingredients into the whipped egg/egg yolk and sugar mixture.
3.  Whip the egg whites to stiff peaks and fold them into the egg/egg yolk, sugar and dry mixture.
4. Fold the fat into the batter last, if there is any to be added.

The tools you’ll need for the foaming method are a whisk and a spatula or if you’re using a stand mixer, the whisk attachment. You’ll still need a spatula as folding should always be done by hand and never with a stand mixer. If fat is to be added in the last step, it must be a liquid fat (melted butter or oil).

Did You Know?

There are numerous types of foaming methods including some where step one is done over heat (the warm-foaming method) and others where it is not (cold-foaming).

Since there are so many variations on the foaming method, it is best to follow the recipe.

Chiffon Method

The chiffon method is a cake-specific method that lends it’s name (or get’s its name from) the cake it creates: the chiffon cake. The chiffon method creates moist, fluffy cakes that are also airy. This method is one of my favorite methods for baking cakes as you get a nice balance between a light sponge cake and a rich, pound cake.

The Steps

1.  Whisk together the fat, egg yolks and liquid until combined.
2. Gradually add the dry ingredients to the liquid, fat and yolk mixture and mix in well.
3. Whip the sugar and egg whites to stiff peaks and fold into the preceding mixture in three parts.

The tools you’ll need for the chiffon method are a whisk and a spatula or if you’re using a stand mixer, the whisk attachment. You’ll still need a spatula as folding should always be done by hand and never with a stand mixer.

One-Stage Method

The one-stage method is similar to the muffin method in that it is very simple and has few steps. The only difference is there is no need to separate dry and liquid ingredients beforehand with the one-stage method. Because of the variety on ingredients that can be used in this method, the final product itself varies as well. Typically, it is used for cookies in which a soft, crumbly texture is the result.

The Steps

1.  Add all of the ingredients and mix until just combined.

The best tool for the one-stage method is a wooden spoon. If you’re using a stand mixer you should use the paddle attachment although I suggest not using a stand mixer as you can easily over mix the batter. The point of the one-stage method is avoid creating gluten within the batter so the final product will be soft and crumbly.

Two-Stage Method

Despite the similarity in names between one-stage and two-stage these two methods have little in common (aside from the strictly technical meaning of both names). The two-stage method is used almost exclusively for high-ratio cakes or cakes with a very high proportion of liquid, fat and sugar. High-ratio cakes and the two-stage method create moist, rich and airy cakes.

The Steps

1.  Mix the fat and dry ingredients together until a paste is formed.
2. Slowly add a portion of the liquid in to the paste and mix until it is absorbed.
3. Add the remaining liquid plus the sugar and eggs slowly until it is absorbed and whip the mixture for a couple minutes longer.

The best tool for the two-stage method is a whisk. If you’re using a stand mixer you should use the whisk attachment. Unfortunately, this method also requires a specific kind of fat, emulsified shortening, and thus is rare in the home-kitchen as emulsified shortening is not readily available in grocery stores.

The last two methods are for making bread. While baking bread has 12 steps total, the two methods before are simply the mixing methods for creating the dough. Baking bread will be another Kitchen 101 post.

Straight Dough Method

The straight dough method or direct dough method is the simplest of the methods for mixing bread dough.

The Steps

1.  Mix all of the ingredients together in a bowl and mix until combined. Knead.

The best tool for the straight-dough method is your hands or the dough hook on your stand mixer.

Sponge Method

The sponge method (not to be confused with the foaming method or sponge method for cakes) is the second method for mixing bread dough. This method has an extra step of creating a sponge – or a wet dough left to ferment before mixing with the rest of the ingredients to create the bread dough.

The Steps

1.  Mix a portion of the liquid, dry and yeast until combined. Let ferment.
2. Add the remaining ingredients and mix until combined. Knead.

The best tool for the straight-dough method is your hands or the dough hook on your stand mixer.

Did You Know?

The sponge method for mixing bread dough is often preferred because the extra step of fermenting gives the bread more flavor and unique characteristics.

Pandan Chiffon Cake

Credits: Stephanie Jaworski, Joyofbaking.com

Chiffon Cake:

6 large eggs 

1 egg white (30 grams) (optional)

2 1/4 cups (225 grams) sifted cake flour

1 1/2 cups (300 grams) caster sugar

1 tablespoon baking powder

1/2 tsp salt

2 tsp pandan essence

1/2 cup (120 ml) vegetable, corn, canola, or safflower oil

3/4 cup (180 ml) coconut milk

1 tsp pure vanilla extract

1/2 tsp cream of tartar

Chiffon Cake: 

1. Separate the eggs while they are still cold. Place the egg yolks in one bowl and the whites (along with the extra egg white) in another. Cover with plastic wrap and bring to room temperature (about 30 minutes). 
2. Preheat the oven to 325 degrees F (170 degrees C) and have ready a 10 inch (25 cm) two piece ungreased tube pan. 
3. In the bowl of your electric mixer, fitted with the paddle attachment, (or use a hand mixer) place the flour, sugar (minus 1/4 cup (50 grams)), baking powder, salt, and orange zest. Beat until combined. Make a well in the center of the flour mixture and add the egg yolks, oil, orange juice, and vanilla extract. Beat until smooth (about one minute). Scrape down the sides of the bowl as needed. 
4. In a separate bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually beat in the remaining 1/4 cup (50 grams) of sugar and beat until stiff peaks form.  With a large rubber spatula or wire whisk, gently fold the egg whites (in three additions) into the batter just until blended (being careful not to deflate the batter). 
5. Pour the batter into the ungreased tube pan and bake for about 55 to 60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (When lightly pressed, the cake will spring back). Immediately upon removing the cake from the oven invert (turn upside down) the pan and place on a bottle or flat surface so it is suspended over the counter. Let the cake cool completely before removing from pan (about 1 - 1 1/2 hours). 
6. To remove the cake from the pan, run a long metal spatula around the inside of the tube pan and center core. Invert onto a greased wire rack.

Store in an airtight container for a few days at room temperature or for about a week in the refrigerator. This cake can also be frozen for a couple of months.

Serves 8-10 people.