Matcha Chiffon Bread

 

Time to bake something less sweet after all the CNY goodies.

 

Since I still have some matcha powder leftover, I decided to give this a go. Essentially, it is vanilla sponge cake, wrapped on the outside with matcha bread.

However, the matcha taste did not come through even though I added more than what was called for.

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Recipe:

Sponge Cake
Caster Sugar 100g
Flour 100g
Milk 60g
Vegetable Oil 40g
Baking powder 1tsp
Eggs 4
Vanilla essence 1tsp

1. Separate the yolks from the whites.
2. Beat 25g of sugar into the yolks.
3. Add in the milk, oil and vanilla essence and mix well.
4. Mix in the flour and baking powder in batches.
5. In a separate bowl, beat the egg whites until foamy. Add in the remaining 75g of sugar in batches while beating until you get a stiff meringue.
6. Add the meringue into the batter and mix well.
7. Pour into tray and bake at 180 degrees C for 15 minutes.


Bread
Bread flour 350g
Matcha powder 2tbsp
Caster sugar 55g
Salt 1/2tsp
Yeast 6g
Unsalted butter 50g
Cream 120g
tangzhong 110g
Egg 1

1. Prepare the bread dough and allow it to proof.
2. Roll out the dough into a size that is slightly larger than the spongecake.
3. Place the sponge cake on top, and roll it. Seal edges tightly.
4. Proof for another 40 minutes.
5. Bake at 180 degrees C for 25 minutes.

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Apple Charlotte

Did an Apple Charlotte over CNY...

Filled with custard cream inside. However, the taste did not impress me. Guess it was largely due to the taste of vanilla bean, which I think is not suitable for cooking through heat.

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Jang Shou Charcoal BBQ

 

First time I managed to get a shot of fireworks with the CBD as a backdrop (not that our CBD is anywhere compared to Hong Kong). But this was not the highlight of the day...

  

We had dinner at Jang Shou Charcoal BBQ which serves Korean BBQ. Had eaten once here before and felt that the food was not bad. Menu was all ala carte, but we were served 12 side dishes although they were not refillable.

  

We ordered 2 kinds of meat - beef brisket and marinate beef ribs. The above you see is the beef brisket. It was not marinated and you had to dip into the sauce provided.

  

This was the marinated beef ribs. It was marinated in some kind of sweet sauce and was very tender.

  

We ordered a kimchi casserole, which contained cabbage, rice cake, onions, tofu, meat and sausage. The soup was a little sour but very tasty. Overall, a pretty heartening soup. Didn't had proper camera with me so did not bother to take close ups. It was more important to satiate my hunger anyway; for more detailed pictures, head to Sparkling or Still.

 

Ended the night with shots of the fireworks. I think CNY in Singapore is getting more and more boring by the year, especially since it was flooded with foods and items from East Asia, and I do not mean my beloved Japan! I foresee there will come a time when I will just go overseas during CNY.

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Nijyumaru Izakaya

 

 

I'm still in 'Japan' mode. Visited Nijyumaru Izakaya located at a hidden corner on the 2nd floor of Cuppage Plaza.

  

Although the chef at the counter was Japanese, the waitresses were local aunties. The patrons seem mostly local.

  

We ordered a side dish to share - fried oysters. I felt they were little dry and slightly fishy. I think I prefer the ones at Tonkichi.

  

I love unagi and have not eaten it for some time. Took the set that came with sashimi.  Overall, it did not taste that bad.

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