Japanese Steam Cake (Mushi-Pan)

This Japanese Steam Cake receipe is directly from Just One Cookbook.  The cake is soft when it is hot and not too hard when it is cold.  If you prefer, you could steam it again when turns cold.

Japanese Steam Cake (Mushi-Pan)

Ingredients

60g         All Purpose Flour

1 tsp       Baking Powder
1              Egg
2 tbsp     Milk
2 tbsp     Sugar
1 tbsp      Vegetable Oil

 

Directions :

 

1.     In a medium bowl, combine flour and baking powder

2.     Whisk them about 20 times (This is a shortcut method for sifting).

3.     In a small bowl, whisk egg, milk, sugar, and vegetable oil together until combined.

4.     Pour the egg mixture into the flour mixture and mix until smooth.

5.     Steam over high heat for 20 mins.

Babka -- Bread with Chocolate Filling

Who can resist chocolates?  Chocolates in bread?  Hmmm......

 

This Babka bread is filled with chocolate filling.  This is the Jewsish version of Babka which is made from a doubled and twisted length of yeast dough and typically baked in a high loaf pan.  It contains cinnamon and/or chocolate.  The other is the Christian version which is a spongy cake.



I wanted to try the Jewish version as the chocolates are irresistible....this bread is really delicious...is there anything filled with chocolates that are not delicious?

 

I use Challah bread dough as the base receipe.  The receipe for the filling is from Alexandra's Kitchen.

 

The rolled out dough covered with chocolate spread

 

Cover the rolled doughs in parchment paper

 

The rolled dough cut in half

 

Twisted dough.  Please twist more!

 

The doughs that were cut from the ends of the rolled dough...put them into the small loaf pan

 

The baked products!

 

Close up view of the small loaf

Close up view of the big loaf

Babka Bread

Ingredients

Challah bread dough

Filling :

130g      Dark Chocolate Chips or Chopped Dark Chocolate

110g      Butter

50g         Powdered Sugar

30g         Cocoa Powder

Directions :

1. Prepare the challah bread dough.
2. Melt the chocolate chips and butter together over a pan of simmering water.  You could melt them using a microwave oven.
3. Stir in the powdered sugar and cocoa powder till smooth.  Set aside.
4. Once the bread dough has been proofed and risen, split the dough into 2.
5. Roll out the dough into a rectangle - around 10-11" in width and 14-16" in length.
6. Spread half the filling onto the dough and roll it up from the short end.  Do the same with the other dough.  Cover the rolls in parchment paper and freeze them for around 15 mins.  I only freeze around 5 mins as I was impatient.  ;P
7. Butter 2 loaf pans and spread them with parchment paper.
8. Take the rolled doughs out from the freezer.  Cut the ends of the rolls and set aside.  Cut each dough log into 2, lengthwise.
9. Twist the cut dough logs together and put them into the loaf pan.  Make a few twist so that the baked bread will look nicer.  Do the same for the other dough.
10. As for the doughs that were cut from the ends of the rolled doughs, cut them into half again and place them into smaller loaf pans - I use 2 small aluminium loaf pans.
11. Let the dough rise till double in size, around 1 hour.
12. Bake in a 170°C preheated oven for about 20 mins.
13. Once done, spread the top of the breads with butter immediately.

Cinnamon Sugar Pull-Apart Bread

This receipe was adapted from Brown Eyed Baker.   By looking at the receipe, I know it is a good one...who does not like cinnamon and sugar?  Your house will be filled with the aroma of cinnamon when you are baking it.  The top crust is very very crispy and the inside is extremely soft!  Note that this receipe called for the butter to be melted till brown.  You must really do so, as the butter will be very fragrant and smells like caramel....hmmmm......

 

I am falling in love with this bread and my kids can't stop eating them!  This is an extremely delicious and simple receipe which you really must try!!

Roll the dough into a long rectangle, then spread with melted butter and cinnamon sugar

Cut the dough into 6 pieces lengthwise, stack them up

Cut the stacked dough into another 6 pieces

 

Arrange into a loaf pan

A close up of the bread...doesn't it look delicious...?

Dough :
330g        All Purpose Flour
2 tbsp      All Purpose Flour
50g          Sugar
2¼ tsp     Active Dry Yeast
½ tsp       Salt
57g          Butter
⅓ cup      Milk
¼ cup      Water
2              Eggs
1 tsp        Vanilla Extract

Filling :

120g        Sugar
1 tbsp      Ground Cinnamon
57g          Butter, melted till browned

Directions :

1. In a large mixing bowl whisk together 250g of flour, sugar, yeast, and salt. Set aside.
2. Whisk eggs. Set aside.
3. In a small saucepan, warm milk and butter till butter melts.  Remove from heat and add water and vanilla extract.  Let mixture stand for a minute or two.
4. Pour the milk mixture into the dry ingredients and mix with a spatula.  Add the eggs and stir the mixture until the eggs are incorporated into the batter.  Keep stirring till the mixture comes together. Add the remaining 80g of flour and stir with spatula for about 2 minutes. The mixture will be sticky.
5. Place the dough is a large, greased bowl.  Cover with plastic wrap or a clean kitchen towel.  Place in a warm space and allow to rest until doubled in size, about 1 hour.
6. While the dough rises, whisk together the sugar and cinnamon for the filling.  Set aside.  Melt 57g of butter in a saucepan until browned.  Set aside.  Grease and flour a 9x5x3-inch loaf pan.  Set aside.
7. Deflate the risen dough and knead the remaining 2 tablespoons of flour into it.  Cover with a clean kitchen towel and let rest for 5 minutes.  On a lightly floured work surface, use a rolling pin to roll the dough out. The dough should be around 12 inches in width and 20 inches in length. Use a pastry brush to spread melted butter across all of the dough. Sprinkle with all of the sugar and cinnamon mixture.
8. Slice the dough vertically, into six equal-sized strips. Stack the strips on top of one another and slice the stack into six equal slices again.  Layer the sliced doughs in the loaf pan like a flip-book.  Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.
9. Preheat oven to 170°C. Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown.  The top may be lightly browned, but the center may still be raw.  A nice, dark, golden brown will ensure that the center is cooked.