- Видео 29
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MG Bakes
Сингапур
Добавлен 31 авг 2020
My home-baking journey.
Cinnamon raisin bagels, sourdough ver.
Have a go at my cinnamon raisin bagels using sourdough starter as the leaven. This recipe makes 10 and here are the ingredients:
625g bread flour
300g oatmilk
150g sourdough starter
12g salt
25g olive oil
120g raisins, rehydrated
38g dark brown sugar
2 tsp cinnamon powder
2 tsp vanilla extract
Do share how it went if you give this recipe a try. Happy baking! #sourdoughbagels
625g bread flour
300g oatmilk
150g sourdough starter
12g salt
25g olive oil
120g raisins, rehydrated
38g dark brown sugar
2 tsp cinnamon powder
2 tsp vanilla extract
Do share how it went if you give this recipe a try. Happy baking! #sourdoughbagels
Просмотров: 184
Видео
Updated Recipe! Focaccia … naturally leavened 😋
Просмотров 135Год назад
Another family favourite which is so easy to make and super versatile, as we can change up the topping and it would feel like a different bread 😋 The ingredients: * 100g active starter * 1 tsp salt * 420ml water * 500g bread flour * 4 tablespoons extra-virgin olive oil, divided * Toppings Have fun trying this recipe out!
My favourite brioche buns! Using stiff starter.
Просмотров 209Год назад
This is my go-to recipe for my favourite naturally leavened brioche buns. Have a try and drop a comment to let me know how you liked it. Ingredients: * 120g stiff starter * 30g caster sugar * 70ml milk * 270g bread flour * 1 tsp salt * 80g unsalted butter, softened * 2 eggs, at room temperature * 1 tsp vanilla extract * 1 tsp lemon juice * 1 lemon, grated rind For the dtiff starter: 25g active ...
Baked cheese cupcakes … topped with dark chocolate ganache
Просмотров 1462 года назад
I love a good baked cheesecake and this time I’ve decided to make some in mini cupcakes - easy to eat and easy to serve! These are topped with a decadent dark chocolate ganache and are now a new family fav! The ingredients are as follows: INGREDIENTS FOR THE CRUST * 150g digestive biscuit crumbs * 60g unsalted butter, melted FOR THE BATTER * 320g cream cheese, at room temperature * 75g caster s...
Flaky teochew mooncakes with white lotus paste and salted egg yolk!
Просмотров 7223 года назад
Mid autumn festival is drawing close which means my home usually gets flooded with mooncakes, either home baked or gifts from family and friends. Today I’m sharing one of my favourite types of mooncake - teochew styled with lovely flaky pastry. Typically it is filled with yam paste but this particular video used white lotus paste with salted egg yolk. Hope you enjoy the video! Ingredients Water...
Cutting into a croissant! … and don’t forget to turn on the sound 🧏🏻♀️
Просмотров 2,2 тыс.3 года назад
I have always wondered whether it’s worthwhile making these at home or just better to simply get them from a bakery. It seemed like a lot of effort, especially in hot climates like where I’m at, to make them. In any case, I finally gave it a try…. and I think I might be in love! ❤️❤️❤️ Here’s a super short video of me cutting into a freshly baked croissant. Do turn on the sound! Lastly a quick ...
25% dark rye sourdough loaf, 80% hydration
Просмотров 12 тыс.3 года назад
25% dark rye sourdough loaf, 80% hydration
Sourdough ciabatta at 84% hydration… and how I handle wet sticky dough!
Просмотров 1,9 тыс.3 года назад
Sourdough ciabatta at 84% hydration… and how I handle wet sticky dough!
My favourite type of cheesecake? New York styled 😍😍😍
Просмотров 1503 года назад
My favourite type of cheesecake? New York styled 😍😍😍
Matcha burnt cheesecake! Super smooth and creamy ❤️
Просмотров 34 тыс.3 года назад
Matcha burnt cheesecake! Super smooth and creamy ❤️
Chocolate Almond Babka …. Naturally leavened
Просмотров 3143 года назад
Chocolate Almond Babka …. Naturally leavened
How to shape marbled sourdough bread
Просмотров 11 тыс.4 года назад
How to shape marbled sourdough bread
How to shape a pumpkin-shaped bread
Просмотров 3,2 тыс.4 года назад
How to shape a pumpkin-shaped bread
High hydration (85%), open crumb sourdough bread
Просмотров 4,3 тыс.4 года назад
High hydration (85%), open crumb sourdough bread
Mini cheese mochi bread ... super QQ!
Просмотров 1,1 тыс.4 года назад
Mini cheese mochi bread ... super QQ!
Soft and fluffy coffee buns (tangzhong method)
Просмотров 10 тыс.4 года назад
Soft and fluffy coffee buns (tangzhong method)
Did the string stick to the bread?
Please let me know what temperature did you bake this cake at?
@@samsou333 I preheat the convection oven (with fan) to 250ºC and then baked at 230ºC. As for the oven rack, I used the middle rack for the convection oven. Hope that helps.
Are you using white bread flour?
Do you think this bread would be suitable for a beginner baker to try?
@@samtriesit it is a bit harder to handle due to the flour mix and hydration level. However if you do try, feel free to drop me questions.
amazing video thank you so much! May i know if i can use an air fryer to bake this instead of an oven? Are the time and temp the same if i use an air fryer?
thanks that's a great vid, I feel like 25-30% Rye seems like the limit to how much rye you can do to still go into conventional modes of kneading like the stretch and fold etc, what do you think? I had a little catastrophere with a 50% rye bread that I tried to lay out on the bench recently, but I think if I had less Rye content, I might have been able to perform what I wanted to do (Bertinet folds etc.), with 50% there just was not enough Gluten development and the dough got continuously more sticky and like joghurty cement :/
Hi! Thanks for the recipe ❤ what kind of cream cheese did you use ? Philadelphia?
Yes I use Philadelphia 😊
Is it still creamy even if i put it in the ref overnight? Does it need to cool in refrigeratoe before serving it?
It is much firmer if refrigerated. However, I usually leave it at room temperature to warm up. It doesn’t need cooling in refrigerator before serving. After baking I usually cool at room temp for 2-3 hours.
Can i get the recipe? :)
Sorry for late reply. The bun recipe is based on this ruclips.net/video/Lvc8xhNxC6Q/видео.htmlsi=M2DhoFepPihzj7qd. However I baked it covered midway to have a lighter colour. For the filling: 250g cream cheese 50g icing sugar 20g fresh milk Grated lemon rind, from 1 lemon
What is the size of the pan?
7.5 x 2.5in cake pan.
Can I ask what brands you use for cream cheese, heavy cream and sour cream? Haha cuz today there was no Emborg brand whipping cream in , I bought a French brand and it was so expensive for 200 ml. Sour cream also loll. I tried to buy from Phoon Huat but the sour cream was out of stock.
I usually use Emborg or Elle & Vire. Sour cream sometimes I use Bulla. Yeah that’s the issue I have too - no stock during certain times 😅
@@MGBakesThank you
Hi, how did you get that dark skin on top of the cheesecake at the end? Did you put it back in the oven again? Haha just curious.
Hahaha nope. I powdered it lightly with a mix of cocoa powder and some icing sugar 😆
@@MGBakes Omg thank you for replying so quickly! So dedicated❤!
I used cornstarch instead of cake flour. Would you recommend it?
Thanks for watching my video. Cornstarch works too. As for the oven, I used the forced fan setting. I hope it helps 😊
@@MGBakes Thank you!
@@ngjunyi112 oh I missed out the grassiness bit - it does have that green taste with high quality powder. I generally like that flavour but if it’s too much, more sugar will help. However, my recipes tend to be lower in sugar than most. Hahaha trying to make sure I don’t feed my family with too much sugar 😅
This recipe is soooo good! My matcha powder tasted a bit grassy though, I guess using high quality matcha makes a difference. Btw, just to confirm, this was baked using upper and lower heat right?
Going to try this recipe. Can I bake in a Dutch oven ?
Yes you can use a Dutch oven. I don’t use one because I’m super clumsy and I don’t want to risk burning myself 😅 do let me know how it turns out.
😢 to jiggly i dont know why i already follow the heat n time for bake
Hhmm did you use Celsius? Also, was the oven pre-heated long enough? Lastly you’ll have to use the upper racks in the oven. I hope that helps.
You have done Good Job!
Can I use plain (all purpose) flour instead of cake flour? As we don't get cake flour here in the uk
You can make your own cake flour substitute using all purpose flour. How to make cake flour: Whisk together 3/4 cup + 2 tablespoons (105g) all-purpose flour and 2 tablespoons (14g) cornstarch. Use in place of cake flour in a recipe, substituting by equal weight or volume. I got this off www.kingarthurbaking.com/blog/2023/01/18/cake-flour-vs-all-purpose-flour Hope that helps!
My go to matcha cheesecake recipe for the last two years. I’ve made it several times and it is always creamy and delicious! Thank you for this recipe 💕
Thank you for letting me know 😊 I’m really happy to hear that you enjoy the recipe!
Today I used your recipe, but I added also a few walnuts to the dough...... what can I say, its by far the best recipe I've ever tried ❤.... thank you so very much for sharing 😊
Thank you for your feedback! I’m very happy to hear that you enjoyed the recipe! ❤️👍🏼
BEAUTIFUL! I just started making focaccia a couple of months ago and I can't wait to try your recipe and method, which are slightly different from the one I've been using. Your video is lovely, too! Very nice job of editing! BONNE CONTINUATION, chère MG!
Thanks very much for your feedback! Appreciate it. Do let me know how the recipe works for you once you’ve had the chance to try it out 😊
Wow very nice 👍🏼 and really delicious 😋 thank you for sharing 👌♥👌👍🏼🌹👍🏼
Thank you for your kind feedback 😊
Thanks for the video! How long do you proof the dough for approximately?
Thanks for watching. My bulk is about 4-5 hours, really depends how hot it gets here. It is typically pretty hot where I’m at but at times it’s just simply scorching. The final proof is about an hour. Hope that helps.
@@MGBakes thanks for the reply! when you say "bulk", do you mean from the moment you put the water and flour together until the final proof?
@@diglettdigdig no, I meant from when I add the starter. The adding flour and water is teh autolyse - which I like as it strengthens the dough.
@@MGBakes thanks so much!
@@diglettdigdig you’re welcome ☺️
You’re back?!?
Hahaha yeah, life was a bit crazy in the last year. So I had to take a break from creating 😅 Hopefully this year I can be a lot more consistent.
Shit recipe
Can we combine cheese cream and mascarpone?
I’ve not tried it but it should be possible. It should make the cake more decadent and creamier due to the much higher fat content in mascarpone. Do share how it turns out 😊
@@MGBakes I just made it, and it doesn't work. the texture becomes separated😭
@@nasudake oh no 😓 I think it’s too much fat in the mascarpone… it’s nearly double in fat vs cream cheese. Sorry to hear it didn’t work.
Beautiful rye
Can I know the size of your pan?
Sure - I used a 7.5in (diameter) x 2.5in (height) cake pan.
@@MGBakes thanks. How much should I reduce if I'm using a 6” pan?
@@RuthCBH I sometimes bake in a 6” pan and this is the proportions I used: * 455 g cream cheese (at room temperature) * 100 g sugar * 3 large eggs (at room temperature) * 1 tsp vanilla extract * 1 tsp lemon juice * 24 g cake flour * 1/8 tsp salt * 240 ml heavy cream (room temperature)
@@MGBakes thank you so much
Will do ad let you know :-) so.excited to try.
Oh may I also ask how do you tell it’s ready for baking no matter it’s overnight proof or on the day? What’s the sign of over proofing? And does it need to be back on room temperature before baking? Sorry about too many questions just want to follow your instructions carefully 😅
I usually do same day baking - I will poke the dough to test. If the indent comes back quickly and disappears, I will proof a bit longer and test again. If the indent doesn't bounce back, it is over-proofed. I usually try to test earlier so that I don’t overproof. If I do overnight in fridge, I take the dough out and let it sit while I pre-heat my oven. It is usually still a little colder than room temp before baking. I don’t find an issue with that so far.
@@MGBakes oh thank you a lot! May be hot water under the bread after out from the fridge haha 😆
@@唐己 hahaha I actually like it a bit colder. Easier to score the dough.
Oh thank you for that! Now I know, it’s not like cake which you can’t open the oven in between, for bread, you actually open the door in the middle to add foil. Thank you for that!
It’s very inspiring! Did you cover with the foil for the first 25mins baking or the last 20mins baking or foil for the whole baking process? Thanks again for your hard working 😊
Thanks for your kind comment! I cover at the last 20 mins. Sometimes it is less than 20 mins - I cover when I think the colour looks dark enough. I don’t like too dark crust 😅
Just baked a loaf using this recipe! Turned out great!!
Thanks for trying out the recipe! I’m happy to hear it turned out great 😊👍🏼
Hii.. is cornflour and cornstarch the same?
Hi there. Corn starch is used for thickening. Corn flour is a yellow powder made from finely ground, dried corn, while cornstarch is a fine, white powder made from the starchy part of a corn kernel
That ear tho
yuuummmy!
Thanks! 😊
Can you mention what size of the pan?
Sure… I used a 7 and 1/2 inch pan (diameter).
@@MGBakes I see. Thank you.
And how many servings would that give?
Thanks for the recipe. May I know what brand of Matcha powder you are using?
I actually change brands quite often depending on where I’m shopping at the point I look for it. For this one I believe it was the one I got here: matchaya.sg/collections/tea-powders/products/uji-matcha-powder. Sometimes I get another local brand from a near by grocery place or baking shop. Hope it helps.
@@MGBakes Thank you 😊
love your recipe! just asking, is there any difference if i dont add salt?
Thanks for your feedback! I actually find when I forget the salt (has accidentally happened 😅) the taste is a bit flatter. You could try.
@@MGBakes do the orginal basque burnt cheesecake please 😩🙏🏽
@@humairahabdullah7876 hahaha thanks for your support and suggestion. Let me work on getting a video up for that one. Won’t be so soon though, things been pretty hectic on personal side and that’s why not so many vids lately 😅! But will definitely work on it 😊
Love to try the recipe. Pls make your video less giddy if you could .
Thanks for the feedback - it was one of my earlier videos and I agree, it does give me a bit of a headache now that I look back at it 😅 the newer ones don’t move as much.
i made this today this recipe was the most successful recipe i ever done before definitely will make again i try the recipe of burnt cheesecake by other popular creators but it didn't successful
I’m very glad to hear! Enjoy your cake 💕👍🏼
@@MGBakes thanks
Will give this a try, I just finished a similar bread with 130% hydration and baked it in a Dutch oven.
Thank you for the recipe and fabulous view on how you fold and shape your bread: slow and easy to follow. I love to bake with rye flour which I mill myself. I just subscribed to your channel; can’t wait to receive more of your videos. Wishing you a lot of success.
Thank you for your lovely comment/ feedback and subscriptions to my channel! I’m glad the video was if help and hopefully you’ll find more future content that you can use! Thanks again for your support 😊
Perfect crumb!
Thank you 😊
How was the taste of cocoa and sourdough? That is a beautiful loaf
Thanks! It’s very subtle as I didn’t use that much cocoa powder - more for colour vs taste. It does go well with butter! 😊
Thanks! It’s very subtle as I didn’t use that much cocoa powder - more for colour vs taste. It does go well with butter! 😊
Where's the sourdough?
Hi there, I don’t quite understand your question but I’m going to give it a guess - I am assuming you are asking where the sourdough starter comes. That will be the 60g levain in my recipe… ie. active fed sourdough starter. It was added in around 0.11 in the video. Hope that clarifies. If not, do let me know further how I may explain this better. Thanks for watching and have a great day/evening ahead.
How's about rest dough time ? Please kindly tell me .
Hi there, I’ve shared in another comment before but let me copy that for you: I typically do this: Autolyse for about an hour. Add levain and let rest, then 30mins later add salt. Stretch and fold, lamination and 2 sets of coil fold… I do this in the span of 4 hours - each I space out about 30-45 mins depending whether the dough has relaxed enough after the last step (my BF sometimes go up to 5 if it’s a rainy day). Then I’ll shape and final proof between 45mins to an hour. I usually pre-heat my oven then for 45mins. If dough is ready for baking before my oven is ready, I’ll put it in the fridge. Finally, score and bake.
Thanks for your reply
@@phuoctinh4517 no worries 😊
Nice result!
Thanks!
Beautiful and the best thing about it is using a regular loaf pan for proofing without fancy/expensive bannetons.
Thank you! Hahaha I do use bannetons but I also use whatever containers I can get my hands on at home when I bake multiple loaves 😅
That is a beautiful loaf. Do you mind listing some of the times? Because I’m In Singapore too and with our humidity and our heat a lot of the recipes I try to follow end up failing. Thanks!
Thanks! And sure. For this one, I typically do this: Autolyse for about an hour. Add levain and let rest, then 30mins later add salt. Stretch and fold, lamination and 2 sets of coil fold… I do this in the span of 4 hours - each I space out about 30-45 mins depending whether the dough has relaxed enough after the last step (my BF sometimes go up to 5 if it’s a rainy day). Then I’ll shape and final proof between 45mins to an hour. I usually pre-heat my oven then for 45mins. If dough is ready for baking before my oven is ready, I’ll put it in the fridge. Finally, score and bake. Hope it helps!
Hi thanks for getting back to me! That’s super helpful.
@@brendanwong24 no worries and have fun baking!
Did you freeze it beforehand?
Nope. It’s quite easy to tie up without freezing or chilling.