Yoanna's blog

I'm in a mood to bake lots of things

but i only had 4 hrs, so i decided on marbled cake and cheese bread

The cake would be nice with english tea

and the bread would make my day when i have it for breakfast!

White Chocolate and Matcha Tea Marbled Cake

Makes one 9x5x3" loaf

3 large eggs (2 oz each)
191.5g all-purpose flour
80g dark chocolate
120.5g butter
148.8g fine sugar
1 pinch of salt
1.5 tsp Matcha tea
1 tsp baking powder

Melt the butter.
Place the chocolate in a bowl over a pot of simmering water and let simmer until the chocolate is melted.
In the bowl of a stand mixer, place the eggs with the sugar and beat until it is white in color, then remove.
Sift the flour with the baking powder and add it to the egg/sugar preparation, mixing manually with a whisk.
Then add the salt and butter and mix.
Divide the batter in 2/3 and 1/3. Add the melted chocolate to the 2/3 batter and the matcha tea to the 1/3 batter.
Preheat your oven at 175 C.
Grease a rectangular cake pan and add half of the chocolate batter.
Continue with the matcha tea batter and finish with the other half of the chocolate batter.
Take a fork and pass it through the different layers of batter.
Bake your cake for around 25 mins, or until the blade of a knife comes out dry when inserted in the cake. Remove from the oven and let cool for a few mins before unmolding.

Vintage Cheddar Breads

Makes 7 small buns

2 tsp active dry yeast

½ tsp sugar

2/3 cup lukewarm water

2 cups plain all-purpose flour

½ tsp sea salt

2 tbsp olive oil

½ cup finely grated parmesan cheese

1 tbsp wholegrain mustard

40g vintage cheddar cheese, cut into 6 logs (must be in room temperature)

Preheat oven to 200ºC.

To make the dough, place the yeast, sugar water, flour, salt, olive oil, parmesan and mustard in a large bowl and mix to a soft dough.

Knead on a lightly floured surface for 5 minutes or until the dough is smooth and elastic.

Divide into six pieces and flatten slightly into discs.Place a piece of cheddar on each disc and roll to enclose.

Place each roll in a greased and floured 9 x 5 mini loaf tin.Cover with a clean tea towel and allow to stand in a warm place for 30 minutes or until it has doubled in size.

Bake for 15-20 minutes or until slightly golden brown and hollow sounding when tapped. Serve warm.

Note: I modified all oven temperatures as it seems the temperature in recipes i used will burn my bakes.

Have fun!

Labels: Bakes