Friday, June 16, 2017

Herman Streusel Coffee Cake 赫爾曼脆皮奶酥茶点

This is an easy bitsy streusel cake you can bake at anytime for an afternoon tea. Has anyone told you that SIMPLE IS BEAUTIFUL !  Another recipe working with my Herman starter. I'm sure Herman starter group members can easily prepare this simple recipe for a start. So, here's what I did.

To activate the Herman culture by mixing the following ingredients 3 hours before working on dough.
**1/2 cup Herman starter + 1/1 cup  all purpose flour + 1/2 cup milk + 1/3 cup  sugar

Ingredients for cake :
1 cup  Herman starter
1 cup all purpose flour
1 tspn  baking soda
1/2 tspn   cinnamon powder
1/2 tspn  salt
1/2 cup  sugar
1 large egg
1/3 cup  corn oil

Ingredients for streusel topping :
1/2 cup  all purpose flour
1/4 cup  brown sugar
1 tspn   cinnamon powder
50gm   butter, chopped

Method :
(1)  mix together struesel topping then rubbing butter in with your fingers till mixture became crumbly and be able to stick together when you press it. Keep refrigerated.
(2)  combine flour, baking soda, sugar, salt & cinnamon powder and mix well then stir in Herman starter, egg and oil till stick paste is formed.
(3)  pour batter to a 9x9" tray lined with parchment paper then sprinkle chilled crumb evenly over the batter.
(4)  Let cake rest for 30 minutes in a the oven, finally, bake at preheated oven 180-185'C for about 35 minutes or till set.

The cake turns out nice & fluffy. An extra whipped cream should be perfect !

Did you notice air bubbles inside the cake ?  That means my Herman starter is doing its job. Well done baby ! Happy baking everyone.

Tuesday, June 13, 2017

Herman Danish Loaf 赫爾曼丹麦酥皮面包

As I am a super big fan of danish pastry, so this famous danish loaf definitely something that I shouldn't missed out. I worked on the bread recipe shared by Herman Starter fb group members and combining it with the pastry folding. Honestly, I didn't expect much from my first attempt but it actually turns out really good. The bread is so soft and aromatic. Thumbs up !

To activate the Herman culture by mixing the following ingredients 3 hours before working on dough.
**1/2 cup Herman starter + 1/1 cup  all purpose flour + 1/2 cup milk + 1/3 cup  sugar

Ingredients :
1 cup  herman starter
350gm   bread flour
2-1/2 TB  sugar
1   whole egg
100ml   milk
1/2 tspn  salt
20gm   butter, diced

**200gm   margerine (for folding)
**Extra flour for dusting
**egg glazing :  1 egg yolk mixed with 1 tspn  milk

Method :
(1)  stir together ingredients from main dough (except butter) till sticky dough is formed.
(2)  add in butter and continue kneading till smooth, at this stage, dough no longer be sticky.
(3)  place dough to a slightly floured working table and flatten into 12x16" sheet.
(4)  spread margarine over half of the flatten dough sheet and fold the other half over margarine then sealed the edges nicely.
(5)  now, roll to flatten it into even larger sheet. and fold them into 4 layers as picture shown below.

Note :  I used margarine instead of butter for the folding, which makes it easier.

(FOLDING STEP 1.)

(FOLDING STEP 2)

(5)  placing both end of dough facing the center, as picture shown the above. Then make another folding by placing one overlap the other, as picture shown below. Looking like a 4 layers stacked dough.
(6)  keep dough freeze for 20 minutes after each turn, meaning prepare the 4 folding for 3 times and keep dough freeze after each turn. This will helps to generate better layers. Next, rotate dough in 90 degrees so that the opening is facing the left or the right and then repeating the same process once and again freeze it for the 2nd time. Try to press dough by rolling pin to flatten it before rolling it out after each freeze.
(7)  now, for final rolling, flatten dough into 4x16" rectangle shape which is twice the size of the loaf tray. Then cut into 4 strips and braid the dough strips into pony tail.
(8)  place shape dough to a 4x9" greased loaf pan and let dough rest in oven with a cup of hot water for at least 4-5 hours.
(9)  finally, brush with egg glazing and bake at preheated oven 210'C for about 30-35 minutes.

WA..LA.... Finally, my Herman danish loaf is done ! Clap... clap... clap.... I am definitely a happy baker. LOL

I am truly admired the beauty of the layering.  Don't you love it too !!!

Wednesday, June 7, 2017

Herman Cinnamon Rolls 赫爾曼桂皮麵包卷

This is the best cinnamon rolls I've ever baked. I can bake this over and over and over again. Even my kids are addicted to it. The exact texture that I'm looking forward to ....... not the kind of soft thick fluffy bun but cinnamon rolls of its own unique way, especially when working with Herman ! I am in love the way it turns out. Just perfect !

Can you imagine how delicious it is..... just by looking at it ! haha....

To activate your Herman culture by mixing in the ingredients as follow 3 hours before working on dough :
**1 cup  Herman starter + 1 cup all purpose flour + 1 cup milk + 1/2 cup  sugar

Ingredients :
2 cup   Herman starter
2 cups  all purpose flour
3 tspn  baking powder
1/2 tspn  baking soda
1/2 cup   sugar
1/2 tspn   salt
1/2 cup  peanut cooking oil

For fillings :  2 TB  cinnamon powder & 100gm   butter at room temperature

Method :
(1)  combine flour, baking soda, baking powder, salt & sugar into a big mixing bowl and mix well.
(2)  next, stir in Herman starter till sticky soft dough is formed.
(3)  stir in oil and continue kneading till smooth and no longer sticking to hands.
(4)  place dough to slightly floured working table and roll it out flat into 14x16" sheet.

(5)  spread on butter evenly then sieve cinnamon powder over butter evenly as well.
(6)  now, roll dough to form swiss roll (as shown in picture).
(7)  cut into 12 equal portions and place it to 9x13" tray lined with parchment paper.    

(8)  let shaped dough to rest for an hour and then bake at preheated oven 185-190'C for about 35 minutes or till brown.
(9)  drizzle on sugar frosting once its cooled.

Just in case, you prefer a fluffy soft bread kind of texture. Let dough rest for 4 hours before baking. I still prefer the present texture. It stays as good on the following day.

Ingredients for sugar frosting :
3/4 cup  icing sugar
2 TB   calamansi juice
(mix to form thick paste then transfer to pipping bag)

Perfect taste with perfect size and what can I say more !
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