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Mummy came to visit 2 weekends ago at the very last minute. Baby sis went travelling so, mum didn’t wanna stay home alone. So, i told her to come down South for a short visit and she agreed readily. Ooh, happiness……..

I’m from a tight-knitted family. We’re all very close and love one another to death. Being away from the family is like eating only 2 course out of the 3 course meal. I’d live but i feel incomplete. I miss hanging out with them all the time. :(

Having mummy down for just 2 days was better than nothing. Once she confirmed her trip, i knew what i wanted to bake for her. :)

In fact, i had 4 bakes which i wanted to make, but seeing the 2 cakes was enough for mummy to put up the STOP sign. Hahaahaha!

Too much, too much…“, she complained. So, 2 cakes it was. :)

Black Sesame & Black Bean Cream Cheese Pound Cake with Whole Chestnut

170g butter
100g cream cheese
140g sugar
4 eggs
170g plain flour
20g oat bran
2-3 tbsp black sesame & black bean powder
2 tbsp black sesame
100g roasted chestnut, chopped

Method

1. Line a 7″ baking tin with baking paper. Preheat oven to 170C.
2. Beat butter, cream cheese and sugar until creamy. Add in eggs, one at a time, beating well after each addition.
3. Sift flour, baking powder. Fold them into butter mixture together with chestnut, black sesame powder and oat bran.
4. Spread batter into prepared tin. Bake in oven for 45-60 minutes or until skewer comes out clean.

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Because i was serving it to mummy — hi-tea style, i made an effort to pipe out some nice fresh cream on it and sprinkled it with green tea powder for better presentation. :)

Verdict :

WE LOVED IT!! I really do.. it’s so good that i kept 2 slices for my tea break the next day and i refused to share, meaning, i ate it only when the boys were away. Hahaha! (yes, i’m a selfish and greedy mom like that. :P)

Other than this Cream Cheese Pound Cake, i also baked Mixed Berries Cheesecake because she lovessssss cheesecake.

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However, i find the recipe is rather mediocre (though others did think otherwise)…. hence, no recipe.

 

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I don’t blame you if you’ve forgotten about me. I haven’t been actively updating this space for some time already. These days, i’ve been spending very little time on the computer. Baking has taken a step back too. I’m now on this #eatclean phase, or at least.. i’d try to eat clean and do more yoga (*ahem* that said, i just had a kitkat and 1/2 a packet of barbeque-flavoured biscuits for supper yesterday! eat what clean ah? LOL!). But yeah, i try not to bake too often because most of the time, i’d be one eating cos i cannot resist. Haha!  — i’ve the least discipline amongst us. yes, you read right.. even the boys are better than me! *facepalm*

If you’ve been following my Facebook (which i update on (almost) daily basis), you’d know that at one point sometime 2 months ago, i was crazy over chiffon cakes. Like, totally, seriously, crazy. I bake them on daily basis! I can’t think of a flavour which i’ve not done if you were to ask me. Uh huh… that cwazzeeee lor.. :P

 

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I had this cake in mind for the longest time and finally, i made it!

Please don’t let its unappetizing appearance deterred you because, dear lawwwdd… it’s really very light, pleasing and irresistible, especially if you manage to get hold on those super sweet sweet potatoes. ;)

Initially, the plan was to surprise the father (in law) with this cake on his birthday. Alas… i was too busy that week. In the end, i only churned it out 2 weeks after father’s birthday! Hoho! *slaps forehead*

Black Sesame Chiffon Cake with Sweet Potato Filling

70g Cake flour
5 Egg yolks
20g Brown Sugar
20g Black sesame paste
20g Ground black sesame seeds
60g Water
40g Canola oil
90g Castor Sugar
10g Rice Flour
180g  Egg whites (from about 5 eggs)

(recipe from Okashi, Black Sesame Chiffon Cake)

Method
1. Preheat oven to 180°C.
2. Combine egg yolks, brown sugar and black sesame paste in a bowl and mix well. Add water and canola oil and blend together. Add sited flour and mix until batter becomes sticky. Set aside.
3. Combine sugar and rice flour. Beat egg whites until foamy. Add half of sugar and  rice flour mixture and continue beating for a few minutes, then add remainder and beat until egg whites are glossy with stiff peaks.
4. Add one third of  beaten egg white mixture into egg yolk mixture and fold in lightly. Then add in the remaining egg white mixture. Fold gently until incorporated completely.
5. Pour batter into a loose bottom tin. Bake for 25-30 minutes or until cake is done (test with a skewer). Turn the cake upside down and let it cool completely before slicing it.

Sweet Potato Filling

4-5 sweet potatoes, depending on the size, steamed
few splashes of milk

1. Peel the sweet potatoes’ skin. Roughly cut them up into large chunks.
2. Using a food processor, blitz them in a couple of pulses. I like mine a little chunky, not sure about you. :)
3. If it’s too dry, add a few splashes of milk to make it smooth. Taste.

Fresh cream

300g cream
50g-100g icing sugar

1. Cream the ingredients together till stiff peaks. Taste.2. Refrigerate till later when it’s needed.

To assemble.

1. Slice the cake into 3.
2. Brush the cake generously with rum (optional) before smoothing the cream over. Slap on the sweet potato filling and repeat the process.
3. Cover the cake in fresh cream. Refrigerate for at least 1 hour before serving. Enjoy!

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Speaking of cakes and baking, i’m supposed to bake right now but i’m not…. aiyo!

*off to make something yummy for tonight’s dessert, something magical, something that has been quite popular of late. :)

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Yes.. it has been months since i last mentioned that i gotta give water roux or tangzhong method a try and i didn’t.. till now.

But better late than never aye? ^_^

After the first successful loaf of tangzhong bread, i proceeded to create a recipe which i heart very much — Black Sesame Bread with Cranberry. I lurrrveeeeeee the combination of black sesame and dried cranberry!

So, what’s tangzhong or water roux method exactly?

What’s the big hoo-haa about tangzhong in bread making? Well, read on and you’ll find out. ;)

From Dodol & Mochi

~~ “In Japanese, tangzhong means either a warm or thin starchy (flour-based) starter. Bread that’s made with tangzhong is called tangzhong bread. So, how does it do the magic of producing bread that stays soft and fluffy longer without the addition of any “artificial ingredients.” As you cook the flour-water mixture for the tangzhong over gentle heat, the starch begins to react with the water via gelatinization. The mixture will subsequently thicken up as the starch traps and locks moisture from the water. The cooking will have to be stopped once the mixture has reached 65C.

Thus, incorporating tangzhong into your bread will give you a soft, fluffy bread that has fine crumbs and springy texture. On top of that, it has better anti-staling effect!”

Soft and fluffy or not, you be the judge (check out the photos though they don’t say as much as eating it for real!).

Needless to say, my weekly bread making no longer uses milk bread recipe. Kekekeeee!

It’s HELLO tangzhong bread for now!

Black Sesame Bread with Cranberry


  • 350g cups bread flour
  • 50g caster sugar
  • 1tsp salt
  • 56g or 1 large egg
  • 7g milk powder (optional)
  • 40g black sesame powder
  • ½cup milk + 1 tbsp milk
  • 120g tangzhong starter
  • 2 tsp instant yeast
  • 30g butter

Method

  1. Place all ingredients in the pan of the bread machine (according to the sequence as stated in the instruction manual of your bread machine). Select the Dough function of the bread machine and press start.
  2. Once the machine beeps (after 1 and half hour + 1 proofing), remove dough and give a few light kneading on a lightly floured work surface. Press out the trapped air as your knead before proceeding to chaffing and letting the dough rest for 5mins.
  3. Divide the dough into 3 pieces and roll each one into 25-30cm long rope.
  4. Place the ropes side by side and start plaiting.
  5. Continue plaiting the ropes until you reach the end. Press the ends together with your fingers and tuck them neatly under the bottom of the plait.
  6. Place the completed plait on a baking sheet or baking tin.
  7. Loosely cover with a damp cloth or cling wrap and let doughs proof for 45 – 60 mins or until double in size.
  8. Bake at preheated oven at 175 degree for about 15 – 20 mins until the bread is golden brown all over. Cover the surface with a sheet of aluminum foil if the surface browns too quickly. Remove from oven, unmold immediately and let cool on wire rack.

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This is how i like to eat my black sesame loaf…

It’s really very addictive!

I can eat slices of this and even make this my lunch and dinner. Heee! Then after my first successful attempt on this recipe of mine, i took the bread to a notch healthier.. by making it multigrain!

Rolled oat, white sesame seed, sunflower seed and more black sesame…

Aaahhh… *rubs tummy*

I’m one happy camper :)

Errmm.. and what anti staling?!?!

The boys and i + helper try extremely hard not to wolf down all these breads on the day they are baked… because after all, they are for breakfast the next day! But you can’t blame us, u know.. i mean, who can resist freshly baked bread?!?!?!

So, whether tangzhong is anti staling or not, it is really not very important to this family of mine. Hahahaha!

=> Submitting this post of mine to YeastSpotting for the first time!

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