This is my first post ever on cake. It’s Dan Lepard’s recipe in The Guardian. I love coffee so much and I really like the idea of adding fine grind coffee beans to this cake. The coffee bean I used? It’s Sumatra Mandheling from my french press this week… Heehee. This cake also has 2 other ingredients that I like a lot: spelt and brazil nuts. The brazil nuts pair with the coffee very well. My cake texture seemed a little coarse, maybe I should chop the nuts finer next time? Anyway, I love the taste of this cake. Yum…
I didn’t make cakes for long time and almost forgot some steps. Hope this cake looks fine. Less icing maybe? No idea about icing on a cake at all!
Recipe is from the Guardian website and the link is here
Posted by Nat on September 25, 2010
Finally I have time to make bread, and this bread came up to my mind immediately. Um, it must be one of my favourites.
Besides Bo Lo Bao and Cocktail Bun, which are still the two most popular buns in Hong Kong, this bread is also a specialty here. However, it is not easy to find now as I guess not many people like coffee flavoredbakery foods.
Notwithstanding I still think this bread is tasteful and worthwhile to try. The coffee marries with the coconut very well. This bread is also easy to make. It is a white bread dough, plus a filling made of coffee, coconut, butter and sugar.
The white bread recipe is from Peter Reinhart’s “The Bread Baker’s Apprentice”. It is a soft and tasty dough and I use it as the basic dough for many other breads. The filling is created by myself.
As you see in the photos, the bread is highlighted with a moist filling. So pull apart the swirls with your fingers and enjoy! I’m sure you’ll enjoy the moist and fragrance of the filling with the loaf.
White Bread (Adapted from Page43 of Peter Reinhart’s “The Bread Baker’s Apprentice”
Bread Flour 350g
Powdered Milk 21g
Instant Yeast 3g
Mix, knead & ferment the dough as other common straight doughs. To make the swirl, after 1st fermentation, roll the dough to 8inches x 5inches. Sprinkle & slightly press the filling to the dough. Roll tight & seam. Bake at 180C for 40mins (rotate half way) after 2nd fermentation (I think the bread is a bit dry this time with my oven, I’ll try to bake 5mins less next time).
Filling (mix together)
Unsalted Butter 24g
Shredded Coconut 48g
Instant Coffee Powder 1 1/4 tps (dissolve with few drops of hot water)
Posted by Nat on July 5, 2008