The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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

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


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For detail steps and pictures, please see 


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:

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- 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.



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

 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

maojn's picture

 If you read Chinese, here is the link of my blog:


Hobart A200 with a 12 quart bowl.


12 Quart vs. 20 Quart


The whole wheat bread used

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

[[{"type":"media","view_mode":"media_large","fid":"59649","attributes":{"alt":"Hobart A200 Mixer 12 Quart Bowl","class":"media-image"}}]] 

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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寄件者 desert


寄件者 desert


寄件者 desert


If you can read Chinese, here is my blogspot link:

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. 


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



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:

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:

This is how I mix both of them together. The way I mix them minimize the degas:

This is how I dispense both cake batter into cake pan:

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.


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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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