Chocolate Sponge Cake Recipe With Dark Chocolate Ganache | Tang Mian Method | 烫面 巧克力棉花蛋糕

A wonderfully rich and moist chocolate cake recipe which is easy to make and guaranteed to work out perfectly. It is my husband's all time favourite cake, and I believe it will quickly become your favourite too, by far the tastiest homemade chocolate cake ever. Great for a birthday or celebration cake.

Ingredients

Cooked Dough:
(A)
• 3 tbsp, 45ml corn oil
• 2 tbsp cocoa powder, sieved
• 1/2 tsp instant coffee, sieved
• 10 tbsp, 150ml milk
• 21/2 tbsp sugar

Egg Yolks:
• 2 egg yolks
• 7 tbsp cake flour
• a pinch of salt

Egg Whites:
(B)
• 2 egg whites
• 1/4 tsp cream of tartar
• 41/2 tbsp sugar

Chocolate Ganache:
(C)
• 150ml double cream
• 100g dark chocolate chips

Line with the prepared round of parchment paper in the bottom and the sides and grease with butter.

Method:
1) In a saucepan, heat (A) corn oil over medium low heat to gradually bring to temperature. Add sieved cocoa powder, instant coffee, stirring constantly, until fragrant and melted completely, then combine with milk and sugar. Turn the heat off. Possibly while they are hot, but not too hot, less than 65c, add the eggs one at a time and and beat for 5 seconds, Sprinkle 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) Folding the egg whites into a smooth batter, and mix until incorporated.

4) Pour the mixture into the 6-inch 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. Preheat a fan oven to 130°C, adjust upper heat and lower heat. Bake for 45 minutes. Leave to cool in the oven with the door open, for at least 10 minutes.

6) In a small saucepan, cook the double cream over middle low heat, add dark chocolate chips, and whisk until smooth. Leave to thicken for 15 minutes before pouring over a cake.

7) Once the cake is cool, remove the lining, then pour the warm chocolate ganache on to the centre of the cake and letting it run down the sides and refrigerate for at least 15 minutes.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) Be careful not to get the saucepan hot because the oil will burn. 
2) I used cold eggs in most of my cake recipes.
3) 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.
4) Fold the egg whites into the batter. cut a path down and don't stir and never use an electric mixer for this. 
5) 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.
6) 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.

Recipe Source: JosephineRecipes.Co.Uk

Chocolate Sponge Cake with Ganache Recipe | Cooked Dough Method | 像棉花般柔软的蛋糕---巧克力棉花蛋糕 | 燙麵法

A wonderfully rich and moist chocolate cake recipe which is easy to make and guaranteed to work out perfectly. It is my husband's all time favourite cake, and I believe it will quickly become your favourite too, by far the tastiest homemade chocolate cake ever. Great for a birthday or celebration cake.

Ingredients

Cooked Dough:
(A)
• 22g corn oil
• 10g cocoa powder, sieved
• 1/2 tsp instant coffee, sieved
• 66g milk
• 25g sugar

Egg Yolks:
• 2 egg yolks, large
• 58g cake flour
• a pinch of salt

Egg Whites:
(B)
• 2 egg whites, large
• 1/4 tsp cream of tartar
• 45g sugar

Chocolate Ganache:
(C)
• 150ml | 135g double cream
• 100g dark chocolate chips

Line with the prepared round of parchment paper in the bottom and the sides and grease with butter.

Method:
1) In a saucepan, heat (A) corn oil over medium low heat to gradually bring to temperature. Add sieved cocoa powder, instant coffee, stirring constantly, until fragrant and melted completely, then combine with milk and sugar. Turn the heat off. Possibly while they are hot, but not too hot, less than 65c, add the eggs one at a time and and beat for 5 seconds, Sprinkle 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) Folding the egg whites into a smooth batter, and mix until incorporated.

4) Pour the mixture into the 6-inch 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. Bake in preheated oven 130°C, adjust upper heat and lower heat. Bake for 45-50 minutes. Leave to cool in the oven with the door open, for at least 10-15 minutes until the oven temperature reaches 50°C.

6) In a small saucepan, cook the double cream over middle low heat, add dark chocolate chips, and whisk until smooth. Leave to thicken for 15 minutes before pouring over a cake.

7) Once the cake is cool, remove the lining, then pour the warm chocolate ganache on to the centre of the cake and letting it run down the sides and refrigerate for at least 15 minutes.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) Be careful not to get the saucepan hot because the oil will burn. 
2) I used cold eggs in most of my cake recipes.
3) 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.
4) Fold the egg whites into the batter. cut a path down and don't stir and never use an electric mixer for this. 
5) 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.
6) 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.

Recipe Source: Josephine's Recipes

Homemade Super Soft and Fluffy Chinese Bakery Milk Bread | Hokkaido Milk Toast | Shoku Pan Recipe | 湯種吐司麵包

Incredibly soft, fluffy, pillowy milk bread made using a water roux starter allows bread to stay fresh for longer without needing to use artificial preservatives. once you try it, your house will smell like a bakery. I love the smell of fresh baked bread and this sandwich bread is so awesome and uses all natural ingredients is what I fall in love with being in the kitchen and you will not buy from the bakery again. Homemade is always best made!

Ingredients
● 112g cold milk
● 6g sweetened condensed milk
● 33g sugar
● 3g dried yeast
● 1 whisked egg
● 110g-120g water-roux / tangzhong
● 300g bread flour 
● 48g cake flour
● 6g milk powder
● 25g salted butter

You'll make one large 2lb or two small 1lb loaf tins

Method:
1) In a large bowl, Add cold milk, sweetened condensed milk, sugar, dried yeast, whisked egg, water roux, bread flour, cake flour and milk powder. use chopsticks or a fork to mix well. 

2) Add in soften butter and knead up to down, beat the dough by hand until soft, springy and shiny.

3) Cover the dough with the lid and allow to cold rise overnight or rise directly in the warm place for 1-2 hours until double or triple in sized. 

4) Transfer the dough to a clean floured surface and knead with clean hands until smooth. deflate thoroughly, divide into 3 equal portions roll into smooth log. once shaped, place in the greased loaf pan, cover the lid and rise again in the warm place for 1-2 hours. 
-------------------------------------------------------------------------------------------------------------------------
(Suggested Rising Methods. Put the dough in the oven with 2 cups of hot/boiling water underneath and close the oven door). Let the bread dough rise in oven to desired height for 1-2 hours.

5) ) Preheat the oven to 170°C, and Bake for 45 minutes. Everyone's oven is different, you have to adjusting the temperature and baking time. Remove from the oven and transfer to a wire rack to cool completely. 

Helpful Tips:
1) It's recommended to use an oven thermometer.
2) Store a bread in an airtight bag or airtight container and keep fresh for 2 days or kept in a freezer for 1 month. To reheating and serve, After defrost the bread, It can be wrapped in aluminum foil in the preheated oven for 20 minutes. 
3) Yeast is best stored in the refrigerator, as the fungud in it will be killed at high temperatures. Before using yeast check the production date and storage life of your yeast. Refrigerate it as soon as possible after each use. The main cause of bread failling to rise is bad yeast.

Recipe Source: Josephine's Recipes

65°C TangZhong Recipe | Water Roux | Free from Artificial Preservatives In Bread Making

Homemade Sandwich Bread | Hokkaido Milk Bread Recipe | Tangzhong Method | 湯種法 北海道牛奶麵包 吐司

Incredibly soft, fluffy, pillowy milk bread made using a water roux starter allows bread to stay fresh for longer without needing to use artificial preservatives. once you try it, your house will smell like a bakery. I love the smell of fresh baked bread and this sandwich bread is so awesome and uses all natural ingredients is what I fall in love with being in the kitchen and you will not buy from the bakery again. Homemade is always best made!

Ingredients
● 1/2 cup cold milk
● 1 tsp sweetened condensed milk
● 3 tbsp sugar
● 1 tsp dried yeast
● 1 whisked egg
● 110g-120g water-roux / tangzhong
● 2 cup bread flour 
● 1/2 cup cake flour
● 1 tbsp milk powder
● 25g salted butter

You'll make one large 2lb or two small 1lb loaf tins

Method:
1) In a large bowl, Add cold milk, sweetened condensed milk, sugar, dried yeast, whisked egg, water roux, bread flour, cake flour and milk powder. use chopsticks or a fork to mix well. 

2) Add in soften butter and knead up to down, beat the dough by hand until soft, springy and shiny.

3) Cover the dough with the lid and allow to cold rise overnight or rise directly in the warm place for 2 hours until double or triple in sized. 

4) Transfer the dough to a clean floured surface and knead with clean hands until smooth. deflate thoroughly, divide into 3 equal portions roll into smooth log. once shaped, place in the greased loaf pan, cover the lid and rise again in the warm place for 1 - 2 hours. 
-------------------------------------------------------------------------------------------------------------------------
(Suggested Rising Methods. Put the dough in the oven with 2 cups of hot/boiling water underneath and close the oven door). Let the bread dough rise in oven to desired height for 1 - 2 hours).

5) ) Preheat the oven to 170°C, and Bake for 45 minutes. Everyone's oven is different, you have to adjusting the temperature and baking time. Remove from the oven and transfer to a wire rack to cool completely. 

Helpful Tips:
1) It's recommended to use an oven thermometer.
2) Yeast is best stored in the refrigerator, as the fungud in it will be killed at high temperatures. Before using yeast check the production date and storage life of your yeast. Refrigerate it as soon as possible after each use. The main cause of bread failling to rise is bad yeast.
3) Store a bread in an airtight bag or airtight container and keep fresh for 2 days or kept in a freezer for 1 month. To reheating and serve, After defrost the bread, It can be wrapped in aluminum foil in the preheated oven for 20 minutes.  

Recipe Source: Josephine's Recipes

65°C TangZhong Recipe | Water Roux | Free from Artificial Preservatives In Bread Making