Formula Library

Cake shouldn't be off the menu just because you have a gluten-free diet so why not enjoy these moist and absolutely delicious chocolate cake.

Many people think the gluten free /egg free cake are not delicious, as a baker my aim is how to make it delicious like a regular cake. This is the time i bake this chocolate cake in 3 versions, one at a time, only few ingredients has change to GF ingredients. Let's see the cake you never know it is made with Gluten free and Gluten and Egg free cake when you taste it.

Prepare time : 1hours

Baking time: 45-50mins

Quantity: 1 piece (bakeform for 600g-650g)

CUP4CUP Multipurpose flour 1 :1 (rice flour base GF flour)

Neat egg - a egg replacer (chia seed and bean)

Trimoline - invert sugar (creating a smoother mouth feel and control the moisture)

How easy to make any recipe to be a Gluten free recipe with the 1 : 1 gluten free multipurpose flour. Just few ingredients replace and easy make a gluten free cake and the taste is so good until i don't telling you it is Gluten free

All come out nicely, moist in texture, rich of chocolate, You'd never guess that it's free from eggs, wheat. Yummy. 

non-gluten free cake isn't big difference compare the gluten free in taste texture. Due this gluten free flour are based from rice flour and starch.

The last one is Egg free and Gluten free,  stretchy texture and dense as the neat egg ingredients are chia seed and garbanzo beans, sticky egg-like substitute. And you can see in the recipe is half weight from regular recipe on fresh egg. The garbanzo bean enhance a extra special flavor in this cake. worth to try!

Chocolate cake recipe:

150g (3)	Eggs		Eggs	21g Neat Egg +42ml water
45g	Trimoline		Trimoline	Trimoline
75g	Caster Sugar	beat together with eggs	Caster Sugar	Caster Sugar
		until light yellow
45g	Hazelnut Meal GF		Hazelnut Meal GF	Hazelnut Meal GF
73g	Pastry cake Flour		Gluten free flour by CUP4cup	Gluten free flour by CUP4cup
15g	Cacao powder		Cacao Powder GF	Cacao Powder GF
4.5g	Baking powder GF	Sifted all dry ingredients(2)	Baking powder GF	Baking powder GF
		finish the mix
72g	Cream 35%		Cream 35%	Cream 35%
45g	Butter	melt @45°C	Butter	Butter
1 pinch	salt		salt	salt
88g	70% Dark Chocolate GF	melt @37°C add to	70% Dark Chocolate GF	70% Dark Chocolate GF
Total	620g		620g	520g
weight after baking	587g		570g	499g
Baking Time & Temp.	45mins@165°C		50mins@165°C	50mins@165°C

well beat the egg until fluffy and light yellow

• (Egg free version)

• pipping butter on the cake to get a nice crack.
•  checking with bamboo skewer

Photos; Author by May Leung

Product find in section here

Taste of Italy - Panettone

Prepare Time: 48 hours

Quantity: 2 pieces 17 cm

Ambient Temperature: 29°C

Difficulty : ***** (experience making sourdough bread)

[Day 1: #1Levain(3hours)>#2Levain(3hours)>#3Levain(3hours)>predough(12hours)]

Day 1 at 6am

#1 Levain

• How make a natural yeast (your own starter  >>
• From starter to Levain>>
• fast way to use Lievito Madre

Why bob's red mill artisan bread flour?

Artisan bread flour is good to make a long fermentation bread dough, as it is high gluten protein to 13.5%, you may use T80, as i use both before in bakery (see flour protein comparison>>) 

*if you have a stronger starter(age starter) you can start from #2 : )

Day 1 at 10 am

#2 Levain

Day 1 at 2 pm

#3 Levain

 Point:

1.Each part refresh levain allow to rise for approx. 3 hours and tripled in volume (the method is similar same as the "Build a Leavain")

2. check the temperature to adjust the time or volume. 

3. Stir the dough for around 5 mins and cover in a container and the refresh levain need to be waited until tripled in volume.

4. Take out the butter in room temperature, prepare for the predough in next step.

REMARK: If your starter is store in fridge, take out from fridge at night before you start to make the #1 Levain. Otherwise from #1>#2>#3 between refreshing time is longer that 3 hours.

Panettone Predough: (The time is around 6-7pm. check and until the levain is tripled in volume, before to make the dough.)

Point:

1. Melt the caster sugar in the water over a low heat(don't boil), then add the flour and half of egg yolk combine in a stand mixer and mix thoroughly to obtain a smooth an elastic dough.

2.  Add the #3Levain with remain egg yolks, mixing until combined. Finish by adding the soft butter a little at a time. 

3. Let them ferment for 12 hours @ 28°C cover with plastic wrapper. 

Day 2: 2nd dough(1 hours)>Cut it half and proofing(6 hours)>Icing topping> Bake(50mins)>Up side down(6-12 hours) 

Day 2 at 7:00am

1. Knead the dough with day 1 pre-dough for about 10-15 mins

2. Add the sugar and egg yolks x 3 into the dough when kneading

3. Add honey, vanilla pod(seeds), orange and lemon zests. 

4. Butter little by little add to the dough and mix until smooth, shiny and elastic. Mix together the candied oranges cube and raisins in finally. Allow to rest for one hour with cover. 

5. divide the dough 1.5 hours later, cut in 2 pieces approx. 1000g in the Panettone mold Leave to rise for another 5-6 hours@28°C

6. AT around 3.30pm. Bake in a preheat oven @180°C for 20 Mins 170°C 30Mins

Icing Topping

•  Recipe and Author by Bakingwarehouse | see more Blog post

running out vanilla extract in kitchen.... you can make your own vanilla extract! Even as a gift for your friends and families

Easy 3 steps- slice , shake , wait ...

Vanilla bean - slice the vanilla bean each

Alcohol - Vodka, rum, bourbon, brandy

easy to pour an alcohol in ready use Infusion kit with a ready swing top bottle.

Look! after 8 weeks vanilla extract!

Prepare time: 1 day for sourdough , half day bulk ferment and folding, retard the dough approx. 8-12 hours. 

Recipe

Utensil: Proofing Basket, scraper, Dough whisk 

A Golden gorgeous loaf today. Adding turmeric to the dough is not only healthy, it makes the bread look nice too. This was using basic sourdough bread that needs a pinch Turmeric powder you easy found in kitchen. 

Bakes into a beautiful color, crunchy crust , moist,  spiced loaf. Prepare the sourdough one day before. feeding twice. Hand mix all ingredients in a dough except the salt.  Rest around 2-3 hours for autolyse, sprinkle the salt in the first flow.

I mostly doing the way:  folding 2 times in bulk > (divide) shape > retard the dough* in the basket 14 hours in fridge, then for next day for baking straight in the preheat oven 250°C for 35 mins with steam.

For this time i make a bit different (bulk) folding 3 times every 1-1.25 hours > shape > form in proofing basket with plastic cover for 2.5 hours at room temperature and bake in a preheat oven with steam. 

What does "retarding the dough" mean? D. Monsborough from https://www.goodfood.com.au

Yeast is a single-celled organism that converts sugar into carbon dioxide, water and alcohol. It also produces enzymes that convert the starch in flour (polysaccharides) into simple sugars (monosaccharides) that are in turn converted into CO₂ and alcohol. Modern bread mixes contain bread improvers, such as the enzyme amylase, and malt to give the yeast something to eat while the enzymes work. If bakers don't want to add improvers, they can slow the fermentation to allow the yeast to create enough enzymes to convert the starch to sugar. Bakers do this by allowing the bread dough to ferment, forming it into loaves, then placing the unbaked loaves in a cooler. This is retarding the dough. Yeast is still active at low temperatures, but it works very, very slowly. While it is working, it also produces other organic compounds that give subtle aromas to the bread. You can do this at home. Make bread according to the recipe, form the loaves, place them on the tray, dust them with flour, and wrap them in plastic. Refrigerate overnight. Allow the loaves to rise again in a warm place until they double in size – about two hours – and bake according to the instructions.

German type rye flour vs rye flour from US 

Just trying to make both in a simple traditional Roggenbrot mit sauerteig (Ryebread with sourdough) 

Sour culture - In a glass jar/ bowl, combine flour and water , cover and ferment at room temperature (25-28°C) 16-24 hours. The sponge will have a strong sour aroma in following day 2

Using the 1:1 rye flour , water as sourdough, feeding 2 times a day continue feeding for 2-3 days

1	Mix the dough with all ingredients, Cover and ferment at room temperature until the dough has visibly expanded and shows broken bubbles on the surface, 30-40 minutes.
2	take out the dough and roll it in ball shape, like in my video below, put it in well-floured proofing baskets.
3	cover and proof for another 40-50 mins
4	Turn it out and bake with a preheat oven 250°C with the baking surface in the middle bake on a pizza stone for 15mins ( in dutch oven take out the cover after 15 mins) , then reduce the temperature to 220°C and continue baking for 15 mins . Transfer to a rack and cool thoroughly before slicing.

Once you have the sourdough starter, you can ready to build a Levain for your bread dough. 

Feed it 3 days in advance. (i like to feed it 3 days for a stronger stiff levain, specially in winter)

you can feed it for 2 days. click to download the time schedule with step by step and easy bake your  sourdough bread! 

Gelatin used in food usually runs from 125 Bloom to 250 Bloom.

Add gelatin into other ingredient, first hydrate and soften it (called blooming) in cold liquid. 

• soak the gelatin sheet in cold water for around few minute. squeeze the water out. Melt in a bain-marie stir until dissolve or add softened gelatin in hot liquid.(like pudding/jelly)

You can use the exciting gelatin sheet to converting into other gelatin grade if need.

following is the conversion formula allow us to use in different recipe.

example you have

5 g of silver grade 160 bloom want to convert to gold 200 bloom gelatin

160>200 bloom convert factor 1.12 =1.12 x 5 = 5.6g  (5.6 g silver = 5 g 200 bloom gold grade)

if to exchange the covert from 200 gold > 160 silver bloom

0.89 x 5 =4.45g (4.45g gold = 5 g silver 160 bloom grade)

gelatin mass 1:6

• 100 g Gelatin
• 600 g Water

Hydrate gelatin in cold water. Allow to set in cooler.
Melt gelatin. Allow to set and cut to scale as needed

Sous vide over 10 hours at 80 Celsius. Un-wax lemon 🍋 in yellow rock sugar with chenpi (sun dried tangerine peel) A traditional Chinese herbal drink, a hot winter drink, just add hot water with 1 -2 tea spoon 🥄 lemon syrup👆🏻, you can add 2 slices ginger if you like.

I use 4 lemons and 400g yellow rock sugar can fill up 2 -3 16oz Ball mason jar

Storage up to 4-6 months in refrigerator. 

*will try to add the syrup in Water Kefir 2f 

#ballmasonjar #sousvide#lemondrink #hotdrink #winterdrink #陳皮冰糖燉檸檬 #anova #recipes @bakingwarehouse

A raspberry flavored caramel that is paper-thin, crunchy and can be shaped thanks to a smart application of ultra-thin edible film by molecular gastronomy Chefs Juan Mari Arzak and Ferran Adria. The resulting flavored caramel crisps can be used as base for a modernist pie, as an appetizer, dish garnish or dessert.

Caramel powder is flavored with freeze-dried raspberry, then sprinkled over an ultra-thin edible film and finally melted for a few seconds in the oven to create this wafer-thin layer of hard caramel. For extra crunchiness, you can layer 2 or 3 edible films brushed with a little oil. When hot, the caramel films can be given a desired shape for an additional dimension.

For flavoring you do not need to limit yourself to raspberry; you can use all sorts of freeze-dried fruits and vegetables, cocoa powder, seaweed powder or even dehydrated morel mushrooms. While hot, you can also sprinkle some solids such as seeds, nuts, herb crystals, flower crystlas or cereal and place them in the oven for a few additional seconds so they stick to the surface of the crisp.

Ingredients (10 servings)

Raspberry Caramel Powder

- 200 g isomalt

- 16 g cold water

- 18 g freeze dried raspberry powder (if whole, powderize using food processor)

Other Ingredients

- 30 round ultra-thin edible film

- 10 units freeze dried raspberries

- Canola oil

Preparation

Hard Isomalt

1- Pour cold water into saucepan.

2- Add small amount of isomalt and mix with the water. Do not splash the sides.

3- In medium heat, dissolve the isomalt stirring constantly. Do not splash isomalt onto the inside walls of the pan.

4- When the mix starts to become clear, add more isomalt.

5- Repeat steps 3 and 4 a couple of times until you dissolve all the isomalt.

6- Heat dissolved isomalt to 180 °C (360 °F).

7- Once isomalt reaches this temperature, remove from heat and pour onto silicone mat to let it cool until it hardens.

8- Once cold, break it into small pieces and powderize it using a food processor or blender. You can also use a mortar and pestle. Proceed with next step immediately or keep away from humidity, store in sealed container with desiccant packets if necessary.

Raspberry Caramel Powder

1- Mix 150 g of neutral caramel powder with 18 g of freeze-dried raspberry powder.

2- Store immediately in a sealed container with desiccant packets.

Raspberry Caramel Crisp

1- Place a round ultra-thin edible film on parchment paper.

2- Using a small brush, lightly coat the edible film with canola oil with strokes from the center to the edge of the film.

3- Carefully lay another edible film on top, making sure the edges align.

4- Repeat step 2 and 3 one more time so you have 3 layers of edible film ‘glued’ with oil.

5- Using a sieve, sprinkle the top with a thin layer of raspberry caramel powder.

6- Carefully transfer sprinkled edible films to a baking sheet lined with a silicone mat.

7- Place baking sheet in a preheated oven to 190 °C (375 °F) for about 60 seconds until the caramel melts. Make sure it doesn’t burn, remove sooner if necessary.

8- Remove from oven and while still hot you can bend the edible film to create the desired shape before it cools down and becomes crisp. In this case we just left it flat.

9- Store in a sealed container with desiccant packets once they are cold.

2- Serve immediately.