Baked ... by Joyce

Chocolate Mango "roll" cake

Wanted to make a roll cake but forgot to roll the sponge while it was warm so it cracked 🤦🏻‍♀️ Turned it into a vertical "roll" cake instead 😅

Chocolate chiffon cake:
- 3 eggs, separated
- Canola oil 40ml
- Water 60ml
~ Sugar 75g, separated to 1/3 and 2/3
• Cake flour 60g
• Ditched cocoa powder 25g
• Baking powder 1 tsp

Steps are the same as chiffon cake:
1) Whisk together egg yolks, 1/3 sugar, oil, and water
2) Sift together flour, cocoa powder, baking powder. Add to (1) and whisk till smooth
3) Whisk egg whites on mixer. When start to froth, gradually add the sugar while continue mixing. Whisk till stiff peaks.
4) Add 1/3 egg whites to the chocolate mixture to lighten. Fold in another 1/3 and mix, then add the last 1/3 and mix till mixture is homogeneous.
5) Pour batter into lined 9x13" baking tray
6) Bake at 340F for 18mins.
7) *ROLL CAKE INTO A LOG WHILE WARM IF MAKING A ROLL CAKE!*
8) Set aside and let cool

Filling:
- Heavy cream 250ml
- 1 mango

1) Whip cream to soft peak
2) Slice mango to strips and set aside
3) Scrape off remaining mango flesh from the seed. Stir in the mango flesh into the whipped cream.

Assembly:
1) Line a 6" spring form or removal bottom cake pan with parchment paper, and line the side with acetate.
2) Cut the sponge into strips that are the height of the cake pan
3) Line the sides of the pan with the sponge strips
4) Spread the mango whipped cream onto the sponge strips, add additional mango strips and press into the cream
5) Repeat until you fill to the centre
6) Fridge for at least an hour and let set!

Hojicha chocolate chip cookies 🍪

Reduced the sugar to:
- Granulated sugar 50g (used golden castor sugar cuz that's what I had left)
- Brown sugar 80g

Great Hojicha flavor 👍 will try using less chocolate chips next time so that it's even more pronounced. Dough is very soft so do follow the instructions and chill it overnight.

Recipe from .co
https://ca.hojicha.co/blogs/recipes/hojicha-chocolate-chip-cookies?shpxid=5e87b785-dfe3-4213-a6fe-f0030ffe001d

(My Hojicha powder is not from them but I'll probably order some once my stash is used up 😊)

Made some Buttermilk-less Biscuits (read on), they were super light and flakey 😍 thank you for sharing the recipe!

Had to adjust the ingredients as I don't have some of the ingredients - can't seem to find buttermilk anywhere these days for some reason. Steps are about the same.

Ingredients:
-Instant Dry Yeast 1 tsp (in place of fresh yeast)
-Warm water 1 tbsp
-All purpose flour 375g
-Baking powder 2 tsp
-Baking soda 1/2 tsp
-Sugar 2 tsp
-Salt 1 tsp
-Unsalted butter, cold/diced 230g
-Non-fat Greek yogurt 1/3 cup + Whole milk 2/3 cup, whisked together (in place of buttermilk)
-Salted butter, melted (for brushing)

Steps:
1) Mix yeast and water - not necessary since not using fresh yeast but did it anyway.
2) Sift the flour, baking powder, baking soda, sugar and salt together.
3) Add unsalted butter to flours. Use a pastry blender to cut the butter into the flours. (Pastry blender works very well especially if you have warm fingers!)
4) Add yogurt/milk and yeast mixture into #3. Mix together until the dough comes together, then knead till smooth. (It'll be quite crumbly at first but don't over knead)
5) Roll out the dough out to ~1" thick, then cut with a pizza cutter to any shape you like.
6) Put biscuits on a paper lined baking sheet, spaced out and brush the tops with melted butter. Bake at 400F for 18 mins.

Note: Using salted butter for brushing made it taste a lil like Popeye's biscuits 😉

Enjoy!

Dad's birthday cake 🎂

Whipped up a chiffon cake with whatever we had in the fridge 😅 that's what we've been doing these days

(Still haven't gotten a tube pan so here is the diy again 😂)

Recipe for Japanese milk bread 🍞
This bread is slightly sweet and tastes good on its own (even better toasted!) without any butter or jam 👍

Ingredients:
~~~~~~~~
A)
Instant yeast 4.5g
Water 30g
Sugar 45g

B)
Bread flour 450g
Salt 5g
Water 225g (reserve ~30g to adjust)
Honey 9g
Whip cream 54g

C)
Unsalted butter (softened) 36g

Steps:
~~~~~
1) Mix (A) together. If using a bread maker then pour it in.
2) Add (B) on top of the mixture (A). Take note not to add all of the water in (B).
3) Start the bread maker/mixer or knead by hand. If the dough is too dry then gradually add the remaining water.
4) Add/knead in softened butter.
5) Knead until dough is smooth, then round it up and put it in a bowl and plastic wrap.
6) Proof for ~1 hour.
7) Punch down the dough and split into two. Let it rest (covered) for 15mins.
8) Roll out each dough and fold the ends lengthwise into the center (so fold in thirds). Rotate 90° and roll it out again, then roll the dough lengthwise into a cylinder (like a Swiss roll).
9) Put the 2 rolls into the bread pan, side by side. Press down slightly so that it fills the corners.
10) Put the cover on (or cover with cloth if you're not using a pullman loaf pan), and let it proof for ~45mins.
11) Bake at 350F for 20 mins, rotate the pan and bake for 20mins.
12) Remove loaf from pan immediately once baked and let cool on a wire rack before slicing.
13) EAT! 😆

Adopted from https://youtu.be/EhKDc6b2Wwo and adjusted to the size of my bread pan (~8"x4.5"x4.5") as my first loaf was too big and the pan expanded

Japanese milk bread factory today 😆

Matcha cookies with white/dark couverture chocolate chunks 🍪

Lava Swiss Roll (also coffee flavoured) with Coffee Syrup
🍰+☕ The two things I like to eat/drink the most 😋

Using the chiffon cake recipe to make Swiss rolls turns out super soft!

Chocolate Mochi Muffins - Super soft and a lil chewy, and they're ready in an hour!

Yields: ~ Eight 2.5" muffins

Ingredients:
Bowl 1:
Glutinous rice flour 75g
Sugar 80g
Baking soda 3/4 tsp

Bowl 2:
unsalted butter 28g
dark chocolate 50g

Bowl 3:
evaporated milk 3/4 cup
vanilla extract 1 tsp
egg 1 small

Steps:
1) Preheat 350F. Line muffin pan with muffin cups, lightly grease muffin cups
2) Bowl 1 - sift together flour, sugar, baking soda
3) Bowl 2 - melt together chocolate and butter via bain-marie or microwave
4) Bowl 3 - whisk together evaporated milk, vanilla and egg
5) Gradually pour evaporated milk (bowl3) into chocolate (bowl2). Whisking constantly
6) Pour chocolate mixture into flour (bowl1) and whisk till smooth
7) Scoop ~3 tbsp of batter into each muffin cup
8) Tap baking pan on the counter to remove air bubbles
9) Bake at 350F for ~ 25mins or until toothpick test comes out clean
10) Cool pan for 15mins on cooling rack then remove muffins from pan
11) Enjoy immediately for best results!

Adopted from V for Veggy with adjustments and reduced sugar

New bread pan, same 1.5lb loaf recipe - the straight edges and sharp corners make me happy 😊
Baked at 350F for 35mins (can probably use another 5m)

First stab at a Yule Log 🎄☃️🎁
A lot of "firsts" this year, both good and bad ones... hopefully we've hit the bottom already and it all goes up from here.

Merry Christmas and have a wonderful holiday with your loved ones 🥰