Marble Cake

Ingredients

355g unsalted butter

2 cups sugar (400g)

3 cups plain flour (384g)

6 extra large eggs

1 1/2 tsp vanilla extract (I use vanilla butter)

1/2 tsp of salt

1/2 tsp baking powder

1/2 tsp baking soda

1/2 cup plain yoghurt

1/2 cup milk

100g semi-sweet chocolate morsels

1 tbsp cocoa powder

1 tbsp ACV (optional)

Directions

• pre-heat oven to 160°C
• 
  if using bundt cake pan, prepare it first... evenly spread butter using brush & flour it generously afterwards (remove excess flour)
• melt chocolate bain marie method, mix in cocoa powder & ACV (if adding) and leave to cool
• in a mixer with whisk attachment, cream butter and sugar till fluffy (KA5 for 3-5min)
• add eggs one a time scraping the edges with each addition
• add vanilla and mix to combine
• add all dry ingredients in 3 portions
• mix in yoghurt and milk using a spatula
• take half of the cake mixture to fold in the chocolate mixture
• scoop to pan or bundt cake pan and use spatula or chopstick to form swirling marble effect
• smooth the top and bake for 40min till skewer comes clean
• let the cake cool for 10mins and invert to remove from the baking or bundt cake pan

Foodnote: Ate this marble cake before made by my friend and it is delicious. Decided to try to make it today. Recipe from here. Turns out very nice. Definitely will make it again. My bundt cake pan is a bit too big. Will use a smaller one next time :D

The first time, I only try half the portion. 2nd time I do full portion that will fill the whole bundt pan. Will definitely need to bake for longer approx 50-60min or till skewer comes clean. 40min should be good for square tray that is not too deep.

Sourdough Bread (Dutch Oven)

Ingredients

levain

40g starter

40g bread flour

40g filtered water (I use Perrier)

dough

270g bread flour

30g wholemeal flour

215g filtered water

60g active levain

6g salt

Directions

• prepare the levain by mixing all ingredients and let it ferment for 4 hours
• on the 3rd hour, mix the bread flour, wholemeal flour and filtered water in a bowl and let it autolyse for 1hr ie. till the levain is ready to use
• measure 60g levain and mix with the flour mixture and let it rest for 15min
• sprinkle salt and mix again then let it rest for 20min
• wet fingers and do a NSEW stretch and fold then rest for 20min (1st fold)
• repeat NSEW stretch and fold then rest for 20min (2nd fold)
• repeat NSEW stretch and fold (3rd fold) and rest for 1hr
• spray working surface with water and transfer dough over
• stretch it wide and fold... transfer to lightly oiled container or bowl and rest for 45min
• stretch and do coil fold and rest for 30min
• do another coil fold and rest for 1hr
• in the meantime, prepare and flour banetton (I use rice flour)
• flour working surface with flour (plain or bread flour) and also surface of dough
• invert the bowl and transfer the dough to working surface... flour the top of dough 
• gently fold and shape the dough according to banetton used
• transfer to banetton, flour the top and cover with plastic... let it rest for 15min
• leave the dough in the fridge for cold retard for 12hrs up to 18thrs
• preheat the oven and dutch oven at 250°C for 30min
• transfer the bread dough to a parchment paper, flour lightly and do scoring
• carefully transfer the dough with the parchment paper into the pre-heated dutch oven and bake covered for 30min
• open the cover of the dutch oven and continue baking for 10-15min till achieve desired color
• remove bread from dutch oven and let it cool on a wire rack
• let it cool down before cutting

Foodnote: Trying the recipe from Katherine Kwa here. Very long process but ok lah. I just want to practice more on making good sourdough bread and also testing my new sourdough starter. The bread turns out super awesome. I can't believe I can bake such pretty bread woohoo. The oven spring... chekidaut!!!

I bake the bread using a very pretty 4 quart enamel dutch oven that I bought from amazon. Love it so much because not only the pwetty pwetty flowers and sweet color but it is very light compared to cast iron or the IKEA glass cloche. 

Below is a better picture that is more insta-worthy hehe...

Cat Loaf

Foodnote: Bought this cat mould online and finally use it to bake bread. Use my favourite killer toast recipe. I also use the paddle attachment on my KitchenAid instead of the hook. Just a tip that I gather from class. The final dough is divided into 3 portions. 5g cocoa powder added to 1 portion and kneaded by hand. This is to form the special marking on the cat's face hehe.

Dough is easy to manage and the bread is really super soft, fluffy and flavourful because this bread uses milk, egg and butter. If baking open top, might need to cover the top into 10-15min because the sugar content will give it a dark skin. Very good recipe and one of my favourite. Recipe is for one loaf.