Bread Series: Milk Loaf, Sesame Burger Buns and Matcha-Chocolate Swirl Bread

I think I am into making yeast bread these days. Nothing beats having homemade bread for breakfast and more importantly, Dear has been super supportive. Yeast breads are not easy to make; they are time consuming and may turn out hard like rocks. But, Dear encouraged me to keep making for practice makes perfect.

I am so glad that I am able to make soft, fluffy bread for him now.

Milk Loaf

This was amazingly aromatic, soft and fluffy.

Sesame Burger Buns

Very soft. Really soft.

Matcha-Chocolate Swirl Bread

This was slightly problematic in the bread-making process but it turned out fine. I could use less cocoa powder next time as it overwhelmed the green tea aroma.

Japanese Matcha Munavalgekook

this is something that Dear saw on Foodgawker (my favorite iPhone app!) and requested for. it was a very simple cake but required quite alot of eggs whites. I had problems using up the egg yolks after that and ended throwing some away - yes, it was wasteful. I should have been more curious to find out what "Munavalgekook" means before baking this. that's me, i usually "skip" the words that i cannot pronounce, when reading in silence. it's subconscious. I wonder if anyone of you is like me. ...The awkward moment when you wrongly pronounce the name of a lead character in a popular book when excitedly discussing about the character with another fan of the book...


anyway, the word "Munavalgekook" is Estonian for "egg white cake". unlike angel cakes  which also use only egg whites and contain little/no fat, munavalgekook has added fat and is taste buttery and moist. coupled with the aroma of matcha powder, i think it is wonderful as as a tea-time snack with any brewed tea!

I chose to bake this cake in a bundt pan. I love making bundt cakes as they already look pretty on its own. 

Japanese Matcha Munavalgekook
(adapted from closetdomesticbunny)


Ingredients:

• 6 large egg whites

• 2tbsp caster sugar

• 100g butter, melted and let cool

• 150g caster sugar (original recipe called for 200g)

• 160g self-raising flour

• 2tbsp of cornflour

• 1tsp of baking powder

• 1tbsp matcha green tea powder (could add 1/2tsp if desired)

Method:

1. Line your baking tin and pre-heat oven to 180°C.
2. Mix the dry ingredients together and sift a few times until ingredients are all mixed thoroughly.
3. Beat the egg whites and 2 tbsp of sugar with a hand mixer until pale and foamy, or if you'd like the cake fluffier until soft peaks form.
4. Sift the dry ingredients into the beaten egg whites. Fold with a spatula gently.
5. Add the melted (but cool) butter and mix gently.
6. Pour into the baking tin and bake for 30-40 minutes. Mine baked for about 45 min.
7. let cook in the bundt for 5min and transfer to cool on a cooling rack