The water roux also known as a tangzhong is a method used in breadmaking to create soft and fluffy bread which was originated by the Japanese. It was popularised throughout south-east Asia in the 1990s by a Chinese baker called Yvonne Chen. who wrote a book called The 65° Bread Doctor. Using this method also allows bread to stay fresh for longer without needing to use artificial preservatives. In case you're wondering, I have tried and tested to use water roux starter on my bread recipes and I beg won't let you down.
Ingredients For the Water-Roux: • 5 tbsp (50g) bread flour • 250ml (225g) cold water
Directions: 1) Mix the water and bread flour together. bring to a boil over low to medium low heat, Whisking until thickened and completely smooth. Be careful not to burn. You will make about 220g-240g water-roux and two batches of 2lb loaf. Set aside to cool until ready to use or cover and refrigerate overnight.
Helpful Tips: You can just cut the water-roux starter recipe in half, if you are not ready to bake your next batch. Recipe Source: JosephineRecipes.Co.Uk
This cake made using the cooked dough method, and that turned out perfectly. It is one of the best cake I have ever tasted. which is no fail for making buttery and moist cake and it's super light, cotton soft and fluffy texture. Such a perfect treat for afternoon tea with a cup of coffee. Here is a step by step recipe to make your cake turn out like it came from a Chinese bakery or even better than a real thing. Ingredients Cooked dough: (A) • 70g butter • 56g milk • 40g sugar Egg yolks: • 92g, 4 egg yolks • 96g cake flour • a pinch of salt Egg whites: (B) • 140g, 4 egg whites • 1/2 tsp cream of tartar • 80g sugar
You will need two 6-inch round baking pan or 1lb loaf tin. Line with the prepared round of parchment paper in the bottom and the sides and grease with butter.
Method: 1) In a saucepan, heat the butter over low heat, add milk and sugar, stir until melted. Turn off the heat, add the egg yolks one at a time and and beat for 5 seconds, add a pinch of sea salt and sift in the cake flour and whisk until smooth. 2) In a separate bowl, whisk (B) egg whites until foamy then add cream of tartar and sugar a little bit at a time until to a thick and stiff peak stage, about 3 minutes. 3) Strain the batter for extra smooth, and folding the egg whites into a smooth batter, and mix until incorporated. 4) Pour the mixture into the two, 6-inch prepared tin with baking parchment and use a spatula and smooth the surface. 5) Use a large baking pan for a hot water bath and Preheat the oven to 130°C and Bake for 40 minutes. Leave to cool at least 15 minutes, and remove from the oven. 6) Once the cake is cool, remove the lining. Transfer the cake to a plate for serving. Any leftover cake can be covered and kept in the fridge for 2 days. Helpful Tips: 1) I used cold eggs in most of my cake recipes. 2) Place egg whites in a clean, dry bowl, completely free from any grease, oil or water. Beating egg whites is a very important process, It will help your cakes rise with perfectly. Do not under or over beat the egg whites. As soon as the white have reached to stiff peak stage and fold them into your batter and bake immediately. 3) Fold the egg whites into the batter. cut a path down and don't stir and never use an electric mixer for this. 4) Do not bake the cake quickly at a high temperature and don't remove hot cake out of a baking pan. otherwise the cake could deflated, shrinks or crack on top. 5) Please understand that everyone's oven work differently. You should also check the temperature of your oven. if not, your cake won't rise well. 6) Do you have a favorite brand of butter? Yes, Kerrygold, Lurpak Salted Butter and Tesco British Butter.
This Japanese strawberry shortcake is an absolute perfect way to celebrate any special occasion. Red and White cakes are popular in Japan. of course you can find them at most Chinese bakeries here. Simply want to surprise yourself? You can now bake it, as you will soon be able to enjoy freshly baked treats straight from your own at comfort home.
For the cream:
(C)
• 284ml double cream
• 1 tsp vanilla extract
Filling:
(D)
• sliced strawberries
Topping:
(E)
• fresh strawberries
Method:
1) In a bowl, mix (A) egg yolks, sugar, corn oil, vanilla extract, milk and milk powder. Sift in the cake flour and whisk until smooth.
2) In a separate bowl, whisk (B) egg whites and add cream of tartar and sugar a bit at a time until to a thick and stiff peak stage, about 3 minutes.
3) Folding cake batter into a whites, and mix until incorporated.
4) Pour the mixture into the 32cm x 27cm prepared tin with baking parchment and use a spatula to smooth it evenly into the corners.
5) Use a large baking pan for a hot water bath and Preheat the oven to 160°C and Bake for 35 minutes.
6) Once cooked, leave to cool at least 15 minutes, and remove from the oven.
7) In the meantime, whip the (C) double cream until it is just thick enough to hold its shape and add vanilla extract for a little extra flavor. Refrigerate until ready to use.
8) Once the cake is cool, remove the lining. Cut the cake in half.
9) Use a sharp knife to cut the strawberry and slice. Arrange strawberry slices in a single layer over cream and place second cake layer. Refrigerate it.
10) Take the cake out from the refrigerator and cut side down, pressing gently to secure it. Spread with a palette Knife over the sides of the cake, and around the top of the cake. Refrigerate the cake, as well as the cream until firm, at least 10 minutes. Spread remaining whipped cream on cake top and decorate with fresh strawberries. Return cake to the refrigerator until cream on cake is set, about 15 minutes.
11) Transfer the cake to a plate for serving. Any leftover cake can be covered and kept in the fridge for 2 days.
Helpful Tips: 1) It's fine to use cold eggs for baking, or you still can use room temperature eggs. The temperature of eggs will affects the baking time, and cold eggs will take longer to bake. 2) Chill the bowl and whisk in the freezer before whisk the egg whites and making whipped cream. 3) Do not over or under-beat the egg whites. 4) Whipping cream doesn’t whip up as thickly as double cream. 5) Cutting off the crusty edge from the sides. 6) Do not bake the cake quickly at a high temperature and don't remove hot cake out of a baking pan. otherwise the cake could crack on top. 7) Fold the batter into a egg whites. Cut the egg whites into the mixture. Don't stir and never use an electric mixer for this. 8) Beating egg whites is a very important process, It will help your cakes rise with perfectly. 9) Cover with foil after a few minutes if the cake of top starts to get brown and continue rising nicely with a golden top. 10) Please understand that everyone's oven work differently. You should also check the temperature of your oven. if not, your cake won't rise well. 11) You must refrigerate a cream cake while you spreads a layer of cream, and it doesn't melt or weep as quickly.
This Japanese strawberry shortcake is an absolute perfect way to celebrate any special occasion. Red and White cakes are popular in Japan. of course you can find them at most Chinese bakeries here. Simply want to surprise yourself? You can now bake it, as you will soon be able to enjoy freshly baked treats straight from your own at comfort home.
For the cream:
(C)
• 284ml double cream
• 5g vanilla extract
Filling:
(D)
• sliced strawberries
Topping:
(E)
• fresh strawberries
Method:
1) In a bowl, mix (A) egg yolks, sugar, corn oil, vanilla extract, milk and milk powder. Sift in the cake flour and whisk until smooth.
2) In a separate bowl, whisk (B) egg whites and add cream of tartar and sugar a bit at a time until to a thick and stiff peak stage, about 3 minutes.
3) Folding cake batter into a whites, and mix until incorporated.
4) Pour the mixture into the 32cm x 27cm prepared tin with baking parchment and use a spatula to smooth it evenly into the corners.
5) Use a large baking pan for a hot water bath and Preheat the oven to 160°C and Bake for 35 minutes.
6) Once cooked, leave to cool at least 15 minutes, and remove from the oven.
7) In the meantime, whip the (C) double cream until it is just thick enough to hold its shape and add vanilla extract for a little extra flavor. Refrigerate until ready to use.
8) Once the cake is cool, remove the lining. Cut the cake in half.
9) Use a sharp knife to cut the strawberry and slice. Arrange strawberry slices in a single layer over cream and place second cake layer. Refrigerate it.
10) Take the cake out from the refrigerator and cut side down, pressing gently to secure it. Spread with a palette Knife over the sides of the cake, and around the top of the cake. Refrigerate the cake, as well as the cream until firm, at least 10 minutes. Spread remaining whipped cream on cake top and decorate with fresh strawberries. Return cake to the refrigerator until cream on cake is set, about 15 minutes.
11) Transfer the cake to a plate for serving. Any leftover cake can be covered and kept in the fridge for 2 days.
Helpful Tips: 1) It's fine to use cold eggs for baking, or you still can use room temperature eggs. The temperature of eggs will affects the baking time, and cold eggs will take longer to bake. 2) Chill the bowl and whisk in the freezer before whisk the egg whites and making whipped cream. 3) Do not over or under-beat the egg whites. 4) Whipping cream doesn’t whip up as thickly as double cream. 5) Cutting off the crusty edge from the sides. 6) Do not bake the cake quickly at a high temperature and don't remove hot cake out of a baking pan. otherwise the cake could crack on top. 7) Fold the batter into a egg whites. Cut the egg whites into the mixture. Don't stir and never use an electric mixer for this. 8) Beating egg whites is a very important process, It will help your cakes rise with perfectly. 9) Cover with foil after a few minutes if the cake of top starts to get brown and continue rising nicely with a golden top. 10) Please understand that everyone's oven work differently. You should also check the temperature of your oven. if not, your cake won't rise well. 11) You must refrigerate a cream cake while you spreads a layer of cream, and it doesn't melt or weep as quickly.
