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