The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

maojn's blog

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maojn

I made two videos for the cherry blossom cake roll. Hope they are helpful.








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maojn

I made these three videos in great details. Hope they are helpful.











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maojn

 

I finally got a hold of the T65 flour. 75% hydration.

 

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maojn

For detail steps and pictures, please see http://maobaocun.blogspot.com/ 

 

For 6 inch baking pan

3 large egg yolks+1 whole egg

warm milk 50g

egg white 3x

sugar 70g

cake/pastry flour 60g

butter 40g

 

preheat oven to 170C, line the pan with parchment paper at bottom 

 

- heat butter in water bath to 80C﹐ add flour quickly and mix quickly with egg whisk

- add warm milk in 4-5 times, whisk and make sure it's mixed well each time before add more.

- mix yolks and whole egg, add into batter

- cover and save for later

- beat egg white and sugar until stiff peak, see this video for detail timing to add sugar:



- add 1/3 egg white into yolk batter, mix with egg whisk until no egg white lumps.

- add the rest of egg white and mix with egg whisk until no lumps.

- use scraper to clean the side of the bowl and mix well.

- pour batter into pan from 10 inch height, this will break big bubbles, 

- put the cake pan into a water tray which is bigger than the cake pan, pour the hottest water from the faucet to depth of about 1 inch (about 70-80C)

- use broil (only top heat) setting and sure the surface is colored gold brown, then use bake (bottom heat) 150C for 50min.

 

 

website numbers total

 

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maojn

 

 

***  A lot more pictures at my blog if interested :  

http://maobaocun.blogspot.com/2014/11/blog-post.html

 Sourdough 72 hours ciabatta

 

Sourdough 36 hours ciabatta

 

Tomato Juice 36 hours ciabatta

 

Purple Rice 36 Hours Ciabatta

 

Instant Yeast 36 Hours Ciabatta

 

Basil Ciabatta

 

Gouda Cheese 36 hours Sourdough Ciabatta

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maojn

 If you read Chinese, here is the link of my blog:http://maobaocun.blogspot.com/2014/10/100-20l-hobart-12l.html

 

Hobart A200 with a 12 quart bowl.

 

12 Quart vs. 20 Quart

 

The whole wheat bread used

Biga:
Whole wheat flour 700g
gluten 2 TBSP
mix well and sift, do not skip this step
water 420g
Instant yeast 5g

mix until no dry flour
30C 30 minutes
keep overnight in refrigerator



 

Main dough:﹕
all biga above cut to small pieces
milk 410g
whole wheat flour 300g
salt 17g
honey 150g
milk powder 30g
big eggs x2, about 120g
instant yeast 5g
softened nonsalt butter 1stick 114g add it after dough cleans the bowl

 

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maojn

寄件者 desert

 

寄件者 desert

 

寄件者 desert

 

If you can read Chinese, here is my blogspot link: http://maobaocun.blogspot.com/2014/01/4.html

This cake requires two kind of batter: chocolate batter and original batter. I made two yolk batter separately then split the meringue to half and mix with the two yolk batter individually into cake batter. Then dispense the two cake batter alternately using batter dispensers to make the zebra pattern. 

Ingredients:

Cocoa yolk batter

Large Eggs 5x

Milk 100g

Cake flour 120g

Cocoa powder 20g

vegetable oil 80g

 

Original yolk batter

Large Eggs 5x

Milk 100g

Cake flour 120g

vegetable oil 80g

 

Meringue

large egg white 10x

sugar 240g

 

This is how I make chocolate yolk batter. Use the same method to make original yolk batter but without cocoa powder: http://www.youtube.com/watch?v=a9ytnAohCEY

This is how i whisk the egg white, it's very important regarding the order of speed increase to make a stable meringue, therefore a very fine textured product: http://www.youtube.com/watch?v=CTIRmDaqziA

This is how I mix both of them together. The way I mix them minimize the degas: http://www.youtube.com/watch?v=KtFrUFejo58

This is how I dispense both cake batter into cake pan: http://www.youtube.com/watch?v=7j9ui7Ql3I4

Bake at 115C for 20 min, 155C for 20-25 min for 2x 8" cake.

As soon as I took out the cake from oven, I kind of 'throw' it to the counter top so that the steam that's trapped can escape sooner. Then I flip it over to cool the cake down for about 40 min before I remove it from the pan.

 

寄件者 desert
寄件者 desert

 

The same method can also be used to make pure cocoa cake, green tea mocha cake, or original cake.

寄件者 desert
寄件者 desert
寄件者 desert

 

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maojn

Steam buns are very popular breakfast in Taiwan. This can be used as 'sandwich bread' to make sandwich with scrambled egg, cucumber, mayo, ham, dried pork crisp。

   

There are three kinds of steam buns here: 50% freshly milled whole wheat buns, basic white buns, and black sugar buns.

- The dough was first knead until it passes windowpane test

- rest for 5 min

- knead to long rectangular shape

- fold to 1/3

- knead to long rectangular shape again

- spray some water and roll tightly into a long cylinder shape

- cut to portions, lay a piece of paper below and let ferment until 1.5x in volume

- steam for 18-20 minutes.

   

 

This mini cylinder comes handy when estimating volume change.  

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maojn

This is my other version of ciabatta. A very holy version.
I find it very speical and different in texture. 

 

Poolish KA organic bread flour 33%
water 33%
SAF GOLD instant yeast (I am out of the red one) 0.1%

Main Dough
KA organic bread flour 67%
Himalaya pink salt 2%
ice water 40%
olive oli 5.8%
SAF GOLD instant yeast 0.2%

Steps:﹕
1. poolish mix until no dry flour, about 30 second, Room Temp until full of bubbles but not collapse back yet, about 6 hours
2. Refrigerated > 12 hours
3. Mix in 80% of water and flour, yeast using mixer. Add olive oil, salt and left 20% water when a ball forms. Keep kneading until the dough show very very thin membrane when doing the windowpane test, like below. The temperature of the dough should not exceed 22C at the end of mixing. So ice water was used. The dough should not show wetness on surface now.
 

4. Room Temp rise until 2.5-3 times in volume﹐ Transfer to refrigerator for > 12 hours. The 2 containers I used are like this below, I would avoid using large area, shallow containers.
http://www.webstaurantstore.com/cambro-34cw135-clear-camwear-4-deep-one-third-size-food-pan/21434CWCL.html

5. Take dough out of refrigerator, The dough is about to the top of the container. Leave it at room temperature for 5 hours

6. Now the dough is over the edge of the container and the lids are being pushed open. Pour the dough very careful not to degas it onto a well floured surface. Try to shape the dough from under it into a rectangular shape. Each container dough I divid to 6 parts (about 10cm x 10cm each). flour them well and transfer to couche.

7. Room temp 5 hours again. (My room temp is about 20C)

8. Preheat oven to 260C for over an hour to make sure the stone temp is up enough.

9. Flip the dough right before bake, I made steam using lava stones in cast iron griddle. Drop temp to 230C, turn convection bake off. Take stones/griddle out after 10 minutes, turn convection back on, and continue bake for 12 minutes.

I tried to think of as much details as possible here. question welcomed! ^^ 

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