Brownies with crackling top

I have been wanting to bake this for a few days but haven been able to find time. Today my 5 month old woke up at 5am for milk, and i have not left much time to sleep as i need to wake up for work at 6am, so i took the time to do a quick bake.

I love my brownies moist and chewy, with a crusty crackling top. However, this recipe does not yields the chewy texture inside but it is moist and the top cracks.

I had these brownies slightly overbaked a little, thus the inner is a little dry. I should have bake it about 5 mins lesser so to attain the moist texture inside the brownies. So do take note and adjust the time and temperature accordingly to your tray and oven. For me, i used a 8 inch square pan, with fan so i probably should bake 5 mins lesser or bake with non-fan instead.

To this, i also added 1 teaspoon of coffee powder to achieve the bitterness in the brownies. Chocolate and coffee always goes well together in bakes if you do not want an overly sweet bake. However, you can omit the coffee powder if you prefer to a sweet cake.

INGREDIENTS:

  • 140g Butter
  • 160g sugar (half brown and half white)
  • 60g cocoa powder
  • A pinch of salt
  • 1 tsp vanilla extract
  • 2 cold eggs
  • 70g cake flour sifted
  • 1 tsp baking powder ( you can omit if you don’t have)
  • 1 tsp of coffee powder (optional)
  • 1 tbsp orange liquor (optional)
  • 50g nuts (optional)

Items used:

  • Mixing bowl
  • Whisk/Mixer
  • Pot
  • 8 inch tray
  • Baking paper
  • Spatula

METHOD:

  1. Preheat oven at 180°C
  2. Add butter, sugar, salt, cocoa and coffee powder in a bowl. Melt the butter and mixture under a boiling pot of water.

2. Let the mixture cool down to warm, then add vanilla paste (orange liquor if you are using) and eggs one by one. You can use hand whisk for this but i am using an electric mixer for easier and faster mixing.

3. Add flour + baking powder, mix well before finally adding the chopped walnuts.

4. Line the baking tin with baking paper. Pour the mixture in the baking tin and baked for 20-25mins.

  • For this batch it is a little dry because i baked with fan. I should be baking about 15 mins non fan, and 5 mins with fan. The purpose of fan is to achieve a cracked top. You can adjust the temperature and timing according to the texture you want.

5. Take out to cool on a wire rack.

6. Cut to size and enjoy with a good scoop of ice-cream!

Honey Cheese Sponge Cake

TGIF! It’s been quite a while since i have posted but i have been baking weekly still. I’ve been rather hardworking going to libraries, browsing through cookery and baking books, reading and feeding my knowledge. Learning is a never ending process.

There’s a recent craze about this Le Castella that comes to Singapore and they are everywhere in the media. Castella (カステラ?Kasutera) is a popular Japanesesponge cake made of sugar, flour, eggs, and starch syrup. When this cake comes to Taiwan, the wait was 5 hours and when it comes to Singapore it was a 3 1/2 hours. The Queue was CRAZY and I was initially jumping with excitement but after i’ve seen alot of media photos of the cake, with alot of so-so reviews, i was reluctant to try.

Le Castella T1

Some friends tried it and gave the feedback that it’s not worth buying, they taste like normal sponge, just softer or fluffier. The cakes look inconsistent, dense and charred on the surface. An over-baked charred skin is a huge turn off to me, becasue a charred skin could overpower the original taste of a good cake/any baked goods.

18302_1494582538

There’s also a link here –> http://www.asiaone.com/singapore/taiwans-famous-castella-cake-town-heres-our-verdict which doesn’t seems to have very good reviews about the cake as well..

And so.. i did my own version (adapted from guai shu shu’s cheesy sponge cake). There are still rooms for improvement, however this is my first try =)

Honey Cheese Castella Recipe

 

a04ee09e-31c9-42e5-84c3-f62677156355

 

Ingredients:

The yolks batter
80g melted butter
6 egg yolks ( i used 60g eggs)
100g of cake flour
60g honey
20g milk
1/2 tsp salt

The white meringue
6 egg whites
60g sugar
1/2 tsp cream of tartar (optional)

Grated cheddar cheese or any cheese preferred

 

Method

 

  1. The yolk batter – Pre-heat oven to 160 degree
  2. Whisk egg yolks and 2 tbsp of sugar till light and fluffy
  3. Add salt, milk, melted butter and honey, mix well.
  4. Add cake flour, mix well until smooth, put aside.

 

 

  1. The white meringue – Pour all your whites in clean mixing bowl, using a machine and whisk till it’s frothy, add in your cream of tartar. Gradually add in your sugar in batches when the whites becomes soft peaks while whisking till it reaches soft peak form.
  2. Take 1/3 of the white meringue, fold it into the yolk meringue. Do this in 3 batches until fully combined. Try not to over mix and deflate the batter.

 

 

Baking time!!

 

  1. Line your baking tin. I used a rectangular tin for my bake today. Pour in half of the batter.
  2. Spread/Sprinkle cheddar cheese all over your cake and top up the other half of the batter over it.
  3. Level the top lightly, and bang it on the table a few times to remove large air bubbles trapped inside the cake.
  4. Steam bake for 30-40 mins or until a skewer comes out clean.
  5. Remove from tray. Cut and Serve =)

 

I might be baking mine for too long or did not use the water bathe method so the cake comes out slightly more dry as compared to the original recipe. However, the cake taste heavenly of honey, it’s soft and fluffy and it stays that way for the next 2 days!

dcb1eb41-72db-486c-b874-3579c5930a77

68bf20cd-b7cc-4aba-aa50-00beb504d36e

 

 

Follow #Instagram: Judybakez
Follow Facebook: Judybakes-Singapore