|If I ask you what is this, your answer could be that it is a either a sponge cake or a chiffon cake. But both are incorrect.|
There was nothing wrong when I made my started dough (Ingredients A) until i came to mix my ingredients B. The recipe calls for 3 grade A eggs. Once I added eggs in my mixture , I knew straightaway there was something wrong. The dough was very wet and sticky , so I added more flour into the mixture for easy handling and kneaded until a pliable dough was formed. As I had no confidence whether the bread would be a successful one, I did not add in mixed fruits as I do not want to waste anymore ingredients. At this stage I had forgotten to add in yeast, and by the time I realized, it was already too late. The amazing thing is after 3 proving stages, the dough still rose up very well. I baked it at 180 degree C for 40 minutes.
The finished product was surprising. It grew so big and tall. What a relieve that it is edible and yet the texture is very fluffy and soft like cake.
Here, it is the recipe, I would appreciate if anyone can comment and tell me if 3 eggs as advised by the recipe is a mistake.
Recipe: (adapted from Yum Yum No.75)
150g plain flour
5g instant dry yeast
1/2 grade A egg
350g plain flour
5 g instant dry yeast
200g caster sugar
3 grade A eggs
1) Combine ingredients A and mix well. Place into mixing bowl and cover with a piece of wet towel. Leave to prove for 1 hour.
2) Add in ingredients B and mix well. Add butter and beat into a smooth and elastic dough. Lastly mix in mixed fruits.
3) Leave dough to prove for 1 hour. Round out the dough and rest for 5 minutes.
4) Flatten and round up the dough. Place into a 6" round baking tin. Cover with a piece of wet towel and leave to rove for 40-50 minutes or until it doubles in bulk.
5) Bake in a preheated oven at 180 degree C for 35-40 minutes or until cooked. Remove and leave to cool on the rack. Cut into pieces and serve.
Note: Soak mixed dried mixed fruits in hot water for 10 minutes and drain. Soak them in a little extra brandy overnight and proceed with the recipe next day.