This is something I made right before coming back to Malaysia. It's quite a hit thing in many bread cookbooks and bakeries. It's called a bread cake. Usually made in a loaf pan but I've used my chiffon pan for it.
Made it the night before and kept it in my new bought cake carrier. With the amount of potlucks we do and birthdays we have, I think this is rather a good investment. Had it for breakfast, plain, dipped in coffee, smeared with peanut butter (not me, Aaron!) and nutella, endless possibility.
Having baked this, I realise I could actually submit this for my Monthly Mingle. Yes...It's Monthly Mingle again. This time around, hosted by Jamie of Life's a Feast.
The theme is Chocolate & Bread. Now, is that beautiful or what? Tessa Kiros has a beautiful chocolate bread custard and another chocolate loaf in her Apples for Jam. I settled with Agnes Chang's book and baked a bread cake from her book, 'I Can Bake'.
This is a bread cake literally. One part chocolate bread, one part pandan cake, all parts delicious! Eat them however you may, cake first followed by bread or vice versa. It's a great texture when you eat them together. It's light in texture from the fluffy cake and slightly chewy and soft when you sink your teeth in the chocolate bread layer.
The fragrance of pandan is there. I've cheated and use pandan paste diluted in water. I would have blended pandan leaves with water but hey, did anyone tell you what you'd get if you blend frozen pandan leaves with a splash of water? You get grey water people! Freakish looking and totally uninviting colour of grey. Yes, presentation matters to me and I'd rather die from preservative and additives rather than producing a grey looking pandan cake. Oh, you have a problem with that? Sue me.
You think the above click looks like a pandan chiffon cake? I think it does, and a very successful one too! Look again below. This is so good eaten plain but I'm no plain Jane. Maximize the orgasm by smearing peanut butter and melted chocolate on the bread. Yes people, I have issues with peanut butter and chocolates. I guess it's the withdrawal symptom I'm in now from the previous chocolate and peanut butter overdose.
I'm gonna keep this short and crisp and send you off to the recipe. Try it. This is something I grew up with too you know. You can get this from La Boheme, King's Confectionery's or Baker's Cottage. They're sold cheap and nice. Those were the days before I start getting picky about what cupcakes I'll eat and have the luxury to make my own cakes and breads.
I made two rings of bread cake with this one recipe. My chiffon pan is 18cm in diameter each.
(makes one loaf and adapted and modified from Agnes Chang's book, I Can Bake)
200g bread flour
1.5 tbsp cocoa powder, passed through a tea strainer
1/2 tsp salt
5.5 tbsp castor sugar
1 tsp instant dry yeast
1/2 cup + 1 tbsp water
Sift A into a mixing bowl (yes, the cocoa powder will be sifted twice this way!), add in B and whisk well to mix. Slowly pour in water from C and use low speed to knead the dough until smooth. Add butter from C and continue to knead until the dough is fully developed and can be stretched to a thin membrane sheet without tearing.
Remove dough from mixing bowl and shape into a smooth ball and place it in a lightly greased mixing bowl. Cover with a damp cloth and leave to rise until it double in bulk. Punch the dough down with knuckles to release air and knead again until smooth. Rest it for 15 mins, covered with the damp cloth to prevent skin from drying out.
Roll the dough into a rectangular shape and then roll it up tightly. Place the dough now in a loaf tin (this is the loaf tin you'll be baking from, so make sure you grease it well!) and leave to rise until it doubles in bulk. If you're using chiffon pan,weigh the dough into two parts and poke a hole through it. Let it proof in the well-greased pan. You can also use a large chiffon pan. Only pour in the cake batter when the chocolate bread dough has doubled in size like in the below pic.
Get on with the cake part and preheat your oven to 180°C now.
20g plain flour, sifted
20g cornflour, sifted
2 tbsp castor sugar
3 egg yolks
2 tbsp canola oil
2 tbsp water
Drops of pandan paste
3 egg whites (I use four, just wanna use up the leftover eggwhite from glazing pineapple tarts)
1/2 tsp cream of tartar
2.5 tbsp castor sugar
Mix A in a mixing bowl until smooth. If you're using pandan paste, you might wanna add a bit more since the colour will get lighter with the addition of egg white.
Whisk egg whites and cream of tartar from B until slightly foamy. Add in sugar from B gradually and continue beating until it reaches stiff peak like in the pic below.
Having said that, the egg white peaks should also defy gravity like this:
Dollop a little egg white batter from B into A and whisk to combine. When you get them to approximately the same kind of texture, your folding in process will be a lot easier. Now, pour the fluffed up A mixture into B and gently fold in with a spatula until well-combined. Pour cake mixture over the risen dough and gently level the top with a spatula.
Bake it in the oven until golden browned and cooked through, about 30 to 40 minutes. Cool completely, slice and serve plain or dolloped with peanut butter and melted chocolate.
Note: 1 tbsp = 15ml and 1 up = 250ml
Thanks Meeta and Jamie for organizing and hosting the event! It gave me a reason to bake and get creative yet again!