Poolish Milk Buns

 Poolish Milk Buns

波兰种

高筋粉 100克

水 100克

酵母 1克

主面团

高筋粉 330克

牛奶 145克左右

鸡蛋 1个

砂糖 65克

食盐 3克

奶粉 20克

酵母 3克

黄油 50克

Convert to 1.5 times

波兰种（1.5×）

高筋粉 150克

水 150克

酵母 1.5克

主面团（1.5×）

高筋粉 495克

牛奶 约218克

鸡蛋 1.5个（≈ 75克蛋液）

砂糖 97.5克

食盐 4.5克

奶粉 30克

酵母 4.5克

黄油 75克

Poolish Method: Milk Loaf

Poolish Method: Milk Loaf 

SERVING : 2 loaves

INGREDIENTS

For one 450g loaf

☘️Main Dough

Bakers flour 420g

Milk 140ml

Milk powder 30g

Dry yeast 6g

Caster sugar 80g (I usually use 40g) 

Salt 4g

Egg(with shell) 110g (2 eggs) 

Poolish 200g

Unsalted Butter (softened) 50g

☘️Making Poolish

Bakers flour 100g

Water 100ml

Dry yeast 2g

............................... 

SERVING : 1 loaf

INGREDIENTS
For one 450g loaf
Times 2 for 2 loaves

☘️Main Dough
Bakers flour 210g
Milk 70ml
Milk powder 15g
Dry yeast 3g
Caster sugar 40g
Salt 2g
Egg(with shell) 55g
Poolish  100g
Unsalted Butter (softened) 25g

☘️Making Poolish
Bakers flour  50g
Water 50ml
Dry yeast  1g

https://youtu.be/j2RR-vcwG0I?si=m1W0EQMNE6r8ZoJb

STEPS

1. Just mix all the ingredients and knead into dough. 
2. Let ferment for one hour till doubles. 
3. Deflat and divide into 3 smaller doughs to be shaped and inserted into buttered loaf tin. 
4. Let ferment another 1 more hour till dough has risen  almost 90% of the tin. 
5. Bake in oven 170°C for 23 minutes, fan on, lowest rack (without pre heating). 
6. Remove loaf from tin immediately after baking. 
7. Slice only after it has cooled down completely. 

Poolish

Steamed Chocolate Cheese Layer Cake

Steamed Chocolate Cheese Layer Cake

Original recipe taken from: http://hanamemories.blogspot.my/2013/02/kek-lapis-kukus-cream-cheese.html?spref=pi 

8 inches square removable bottom tin 

Cheese layer:

250g cream cheese (room temperature) 

50g sugar (I used brown sugar)

1 egg

1 tablespoon water

1 tablespoon all purpose flour (I used wheat flour)

Steps:

1. Whisk cream cheese and sugar with a folk. 
2. Add egg. Mix till well blended. 
3. Put aside. 

Chocolate cake: 

3 eggs

1 1/2 cup sugar (I used brown sugar)

1 1/2 teaspoon vanilla extract

a pinch of salt

3/4 cup of boiling water

3/4 cup of milk 

3/4 cup of cooking oil 

1 1/2 cup of all purpose flour (I used wheat flour)

4 1/2 tablespoons of cocoa powder

1 1/2 teaspoon of baking soda

3/4 teaspoon of baking powder 

Steps:

1. Sieve the dry ingredients: flour, cocoa powder, baking soda and baking powder. in a bowl. 
2. Whisk eggs and sugar until ribbon stage.
3. Add in vanilla extract and salt.
4. Add in boiling water, milk and oil. 
5. Add in the flour mixture. Mix well. Put aside.

Steaming process:

1. Wrap the lid with cloth to prevent water vapour from dripping onto the cake later.
2. Use medium fire. 
3. Apply oil around the tin and layer a piece of baking sheet.
4. TIPS: Weigh the chocolate batter with tin first. Then, calculate the half amount of the batter to be poured later. Put the baking tin on a weighing scale. Pour half of the chocolate batter into the tin. Cover with aluminium foil (I didn't do this).
5. Steam for 20 minutes. 
6. Pour in all the cheese batter on top of the chocolate cake. Cover with aluminium foil again (I didn't do this). 
7. Steam for 15 minutes.
8. Pour in the remaining of the chocolate batter on top of the cheese layer. Cover with aluminium foil once again (I didn't do this).
9. Steam for 20 minutes.
10. Open a small slit and let the hot air escapes. Let cake be in the steamer for 5 minutes after closing the fire. Then, remove the cake and let it cool completely before removing the cake from the mold. 
11. I spread peanut butter ganache (no recipe, eyeball the quantity: dark chocolate, topping cream and peanut butter) on top of the cake and sprinkled marshmallow, biscuits and dark chocolates. 

Really rich and chocolatey taste cake. Easy to make, in contrast to the conventional cream style cakes. My 26th birthday cake. 

Marble Cheese Brownie

Recently, I saw someone posted a picture of a beautiful square sized cake. So, I thought of making it myself. Without thinking twice, I went straight to the kitchen and started measuring the ingredients.

It is called 乳酪大理石布朗尼蛋糕
After I google it, then only I know it means marble cheese brownie. =/

From what I can recall about brownie.. someone made before and after I tasted it, it did not give me a very pleasant memory about it. That person's brownie is ridiculously oily and sweet. =( So, I never really thought of making brownie ever since then until I saw the picture.

I used flash to captured the chocolate cake base so that you can see how moist it is. And pardon the dirty knife stain that sticks to the cheese. I was too lazy to clean the knife before making the next slicing.

So basically, the taste is really awesome for chocolate lovers. It brings a subtle cheese sensation. Altogether, it tastes really good. I have reduced the sugar from the original recipe. I'm glad that I did. I feel that if you want to further reduce the sugar, it is still possible.

Marble Cheese Brownie 

Adapted original recipe by: HF Tea

Size: 8 inches round mold (maybe a 7 inches mold will be better) 

INGREDIENTS 

A: 120g whole egg, 80g sugar 1/4 teaspoon of salt, 1/4 teaspoon of Vanilla extract

B: 100g butter, 140g Beryl 52% dark chocolate couvertures

C: 100g low protein flour (cake flour), 20g cocoa powder, 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda 

D: 250g cream cheese, 30g condensed milk, 60g whole egg 

STEPS

1. Whisk ingredients A using a hand whisk. 
2. Double boil and melt ingredients B. 
3. Pour ingredients B into the bowl of ingredients A. Mix well. 
4. Sieve in ingredients C and mix well.
5. Whisk cream cheese in a separate bowl. Add in condensed milk and whole egg. Continue whisking until the cream cheese mixture turns smooth and creamy. 
6. Line baking tin with baking paper.
7. Pour the chocolate batter into the cake tin. 
8. Pour the cheese batter on top of the chocolate batter. 
9. Use a toothpick to draw marble printing (which I didn't do). 
10. Bake in a preheated oven at 140 degree Celsius for 55 minutes or until cooked. 
11. Remove from mold and let it cool. 
12. Refrigerate the brownie for at least 2 hours before serving. 

NOTES:

• I used 8 inches removable bottom baking tin covered with a bigger swiss roll tin on top throughout the entire baking process. I didn't line the baking tin with parchment paper or anything. I only grease it. Cut the edges with knife when it has cooled down. Then slide spatula on the bottom of the removable bottom tin to get the brownies up. 
• It is advisable to only cut the cake after it has cooled completely. However it is more moist when it is left at room temperature. It'll soften back when you take it out from the fridge. 
• It is normal that the cake feels uncooked thoroughly as it is a very moist batter. The touch on the surface should be firm. 
• The sugar used in the recipe is just nice. No need for reduction. 
• Melt butter first. Do not melt both butter and chocolate together. Otherwise the chocolate will be over heated and becomes watery. It should be thick and glue-ey. 

Basically the steps involved in making the brownie.

Pour the chocolate batter first into the lined baking tin. 

Followed-up by the cheese batter. 

The cake batter poured into an 8 inches round mold is really not tall at all.

After baked, the cake's edges cracked. Maybe the temperature used is too high. I used 150 degree Celsius with steam bath method.

Chinese version of the recipe:

材料：
A～全蛋-120g，幼糖-100g,盐-1/4茶匙，香草精-1/4茶匙
B～牛油-100g,烘焙巧克力-140g
C～低筋面粉-100g,可可粉-20g，发粉-1/2茶匙

D～面部乳酪层*
cream cheese-250g,幼糖-40g,全蛋-60g

做法：（全以蛋抽器*手打蛋器*拌，下粉用刮刀）

1～将（A）放碗拌匀，将（B）切小块隔水溶解。
2～将（B）加入（A）中搅拌均匀至顺滑。
3～再将过筛的（C）加入拌匀，盖着备用。
4～另一个盆将（D）的cheese搅拌至柔滑的状态，接着加入糖和蛋搅拌至顺滑无颗粒
5～7/8寸涂油铺纸烤模，先倒入巧克力糊刮平，再倒入乳酪糊轻刮平，用竹签在面部搅成线

纹路。
6～已预先预热烤箱。
进炉以170度35分钟左右至熟。
出炉，脱模移出架子待冷…
入冰箱冷藏2小时后，切食更赞！
*个别烤箱不同，请紫拿捏哦*
*谢谢HF Tea的食谱*