Citrus Pound Cake | Sourdough Discard Recipe | 迷你柑橘榜蛋糕
Baking this Sourdough Citrus Pound Cake in a mini pan turns it from everyday to special-occasion season. This is a special recipe, turning sourdough discards into a velvety smooth and citrusy cake like never before! This cake is buttery-moist, flavoured with bright lemon zest and orange juice which taste incredibly refreshing under a thick layer of citrus glaze. I’m sure this will be a glorious treat for your guest. Try this recipe today!
RECIPE
165g Butter (Lightly salted)
110g Icing Sugar
2 Eggs
120g Cake Flour
50g Almond Flour
1/2 tsp Baking Powder
35g Orange Juice
1 Whole Orange Zest
110g Sourdough starter or discards
1/2 tsp Vanilla Essence
GLAZE TOPPING
140g Icing Sugar
22g Lemon Juice
Lemon zest
NOTE:
⚠️ Bake at 170C @ 35 mins
⚠️ Pan size: Mini loaf (x6): 11cm x 8 cm x 3.5cm | Large loaf (x1): 20cm x 8cm x 11cm (+/- 10 mins baking time)
⚠️ Turn on [CC] for subtitle!
Instagram: @sour.lotti
Butter Oat & Flaxseed Sourdough Recipe:
How to strengthen your starter guide:
How to read the dough, not the clock:
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LOFI GIRL - LAZY SUNDAY:
Sourdough Pandan Chiffon Wendy’s Kitchen by WL
This is the first time I baked Sourdough Pandan Chiffon. Used to bake without the discard. Not sure on the turnout with the discard, hence I didn’t take video for the beginning part.
But glad that it turnout so good. Luckily I took video for the followings.
1) Separate egg yolks from the egg whites
2) In a mixing bowl, add in egg yolks, coconut milk, Pandan juice, oil, sugar n drops of green colour paste ( for a more vibrant colour - optional)
3) Add flour n discard
4) Mix till smooth batter
5) In a separate bowl, beat egg whites till soft peak, add sugar separately in 3 times. Continue beating after each addition of the sugar
6) Add in lemon juice n beat till stiff peak
7) Add 1/3 of the egg white mixture into the Pandan batter, mix well
8) Then pour the Pandan mixture into the egg white
9) Mix well till fully incorporated n runny batter
10) Pour into your preferred choice of molds. I baked in 3x16.5 (diameter) paper molds. Tap the mold gently to release bubbles if any.
11) Bake in preheated oven at 150C for 50-55mins
12) After removing out from oven, invert onto a plate to prevent cake dome from sinking
13) Use a knife to run through the edges for easy removing from the mold
14) Enjoy!
Sourdough Bread Cake || 天然酵母吐司蛋糕 ????????
Is it bread? Or is it cake? How about both?
I’m not sure if any of you remember eating bread cake growing up.
When I was younger, whenever my grandma visited the hair salon, or her friend who stayed at the infamous 9-Storey Flat at Jalan Bendahara, Melaka, she would pop by the local bakery (Tai Tee Confectionary) to buy bread cake for my siblings and I for tea.
Bread cake, such a weird combo, but so satisfying to eat because you get to experience 2 textures all at once!
I used to love eating this growing up, but these days, bread cake is impossible to find.
Today, let me share with you this nostalgic taste of my childhood. Hope you enjoy the recipe, and may this recipe too brings you back to your childhood days ????
Starter (1:4:4)
Ingredients:
45g sourdough starter
180g bread flour
180g water
20g caster sugar
Main Dough:
120g Bob’s Artisan Bread Flour (12.5 - 13.5% protein)
30g T55 bread flour (11% protein)
30g caster sugar
20g vegetable oil
6g Pink Himalayan salt (or any salt)
45g milk (room temperature)
380g starter (tripled, use at peak)
1 tsp Beanies Gingerbread Flavoured Instant Coffee
Chocolate Cake
Ingredients:
100g cake flour
110g milk
60g vegetable oil
20g cocoa powder
6 egg whites
6 egg yolks
90g caster sugar
1 tsp vanilla extract
1 tsp Beanies Gingerbread Flavoured Instant Coffee
1/2 tsp cream of tartar
Method:
1. Build the starter the night before (I prepared mine at around 12am and left it on my kitchen counter until the next morning in room temperature 28°C
2. Start with the bread portion
3. At around 10am, mix all the ingredients together until well combined
4. With oiled hands, lightly stretch dough on oiled work surface
5. Shape into a ball
6. Let dough rest for 30 minutes
7. Divide dough into 330g each and shape them into log about the length of the pullman tin
8. Place in two 20cm x 10cm x 10cm oiled pullman tin lined with parchment
9. Let it proof to about double the size, mine took around 4 hours at 28°C
10. At about 3 1/2 hours mark, you can start prepping the cake batter
11. Preheat the oven to 180°C
12. Add egg yolks, vegetable oil, milk, vanilla extract, instant coffee and cocoa powder into a mixing bowl
13. Mix well to combine
14. Sift in cake flour into the egg yolk mixture and combine
15. Add egg whites and cream of tarter to a clean mixing bowl (I wipe mine with some white vinegar)
16. Beat on medium high speed while adding the sugar
17. Add the sugar in three batches until firm peaks
18. To check for firm peaks, lift the whisk out of the bowl and set it upside down. The egg whites should form a peak with a slightly drooping peak
19. Combine the egg whites and egg yolk mixture carefully by folding it in in two batches
20. Divide the cake batter between two pullman tins
21. Bake at 180°C for 40 minutes
22. At the 15 minutes mark, use a knife and run through the top of the cake batter to create a slash (for aesthetic purposes, completely optional)
23. Lower the temperature to 150°C at the last 10 minutes of the bake
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#sourdough #breadcake #吐司蛋糕
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Equipment Used:
Camera // iPhone XS Max
Mic // Shure MV88
Video Editing // InShot Pro
Audio Editing // Cubase Pro 10.5
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Intro Music:
Music: Intro
Musician: Jeff Kaale
Music by Tarn PK - Caught in the Wake -
Easy Earl Grey Chiffon Cake [ASMR]
Sourdough earl grey chiffon recipe
Sourdough starter gives extra depth to the flavour of this chiffon cake. No additional baking powder is required.
3 9-cm chiffon cake pan
2 large eggs (separate the yolks and the whites)
57g light brown sugar (separate out 30g to beat with egg whites)
27g of vegetable oil
57g cake flour
57g sourdough starter
40g of milk/water
1 sachet or 2g of earl grey tea powder (steep with the milk/ water)
1 sachet or 2g of earl grey tea powder directly with dry ingredients
Bake at 170ºC for 10 mins, lower to 150 ºC for another 15 mins.
22-cm chiffon cake pan
• 6 large eggs
• 170 g (measure 1 cup and remove 2 Tbsp) granulated sugar
• 80 ml (6 Tbsp) vegetable oil
• 120 ml (½ cup) water/milk/citrus juice
• 170 g (1⅓ cup) cake flour
• 6g of earl grey tea powder (with dry ingredients)
• 6g of earl grey tea powder (with milk/water)
• 100g Sourdough starter
Bake at 340 ºF (170 ºC) for 40-45 minutes.
Solo Female Baker, Production and Sales | Sourdough bread making in Japan | Documentary
Mina Yamashita, owner of the bakery RAKUDA, who makes about 10 kinds of bread by herself starting starting at 2 : 30 and closing at 18 : 00. This video shows the whole process.
At RAKUDA, all bread is made with home-cultivated leaven, without using industrial yeast.
Baker: Mina Yamashita
Bakery`s name: RAKUDA
Location: 2-11 Honmachi, Nasushiobara City, Tochigi Prefecture
Instagram：
The type of leaven
・Sourdough
・Raisin leaven
Shoot and Edit：Reiya Watanabe
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Timestamps
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0:00 Making bread dough and shaping
8:30 Baiking
19:17 Openning
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#sourdough
#tartine
#bakery
#howtomakebread
#japanesebakery
#japanesebread
#天然酵母
#パン屋
#パン屋の仕事
Easy Sourdough Coffee Cake (Overnight Recipe)
If you’re a sourdough connoisseur looking for a delicious sweet treat, you’re in the right place! This sourdough coffee cake is the perfect comfort food for a cozy breakfast, or as an after-dinner dessert. It’s warm, fluffy, and melt-in-your-mouth good. Plus it's made with an overnight sponge, which means it's long fermented for better digestion!
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Unrefined Sea Salt:
Sucanat:
Glass mixing bowl:
Glass baking dish:
????INGREDIENTS????
Overnight Sponge:
1 cup (230 grams) water
1 cup (240 grams) active sourdough starter, 100% hydration
2 1/2 cups (345 grams) all-purpose flour
Filling/Topping:
1/2 cup sucanat or brown sugar
1 tablespoon cinnamon
1/2 cup butter, melted
3/4 cup pecans (toasted and chopped) or 1 cup of wild blueberries, optional
Coffee Cake Dough:
Overnight sponge
1 cup butter, melted and cooled
2 large eggs, lightly beaten
1/2 cup cane sugar (or coconut sugar or sucanat)
2 teaspoons pure vanilla extract
1 tablespoon baking powder
1/2 teaspoon unrefined sea salt
????SAMPLE BAKING SCHEDULE????
Here’s a sample baking schedule for this sourdough coffee cake to help you plan your bake:
◾The afternoon before you plan on baking: Feed your sourdough starter at around noon to 2:00.
◾The evening before: Mix together overnight sponge just before going to bed.
◾The next morning: Assemble and bake the sourdough coffee cake.
So if you’d like to eat this Sunday morning, feed your starter on Saturday afternoon.
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