Archive for the ‘11000 France’ Category

03/22/2011 YO Cream Puffs

Tuesday, March 22nd, 2011

Ingredients: 14 mini pieces

(Choux Pastry)

  • 54.17 g water
  • 20.83 g milk (22.53 g this time)
  • 0.42 g salt
  • 0.83 g sugar
  • 16.67 g unsalted butter, room temperature
  • 25 g cake flour, should be sifted (easy to get lumps)
  • 33.33 g eggs or more (yolk 13.33 g, white 20 g: keep it separated, do not beat, room temperature so that butter would not harden due to cooling): (this time 45 g: yolk 17 g +white 28 g)

(Custard Cream)

  • 20 g sugar
  • 21.4 g egg yolk (this time 17.8 g yolk +3.6 g white)
  • ————————
  • 13.4 g cake flour, twice sifted
  • ——————————
  • 120 cc milk (this time 130 cc)
  • 14 cc heavy cream (to add flavor) (this time 1 TBS)
  • 20 g sugar ( to avoid burning milk)
  • pinch salt
  • ———————–
  • 5.4 g vanilla extract (about 1 tsp)
  • ——————
  • 100 g heavy cream
  • 12 g sugar

(Assembly)

  • powdered sugar

Procedures

(Choux Pastry)

  1. Grease the half sheet pan and wipe all the grease with paper towel as much as one can.  Prepare water sprayer.
  2. Heat water, milk, salt, sugar, butter in butter warmer, in medium heat, while stirring so that butter melts quickly.  (Milk and sugar is for adding flavor. Milk Fat supress the dough’s hardening and viscosity development. Butter should be melted before boiling point so that water would not evaporate too much; or formula loses the balance.) Let it boil vigorously (100C)->increase starch viscocity. 
  3. Turn off the heat.  Add flour, stir with a wooden spatula until powder is incorporated and the dough gets together.
  4. With Medium High Heat, in smearing parallel motion with a wooden spatula, quickly stir.  (80C)  At this stage, there is a thin membrane at the bottom of the pan, and you hear some sizziling sound.
  5. Transfer to anothe bowl.  Let it cool to 65C (to avoid egg coaggulation).  Add 75% of unbeaten eggs. (Unbeaten eggs: to separate licthin from egg white and let egg white work for the structure.) Stir with a wooden spatula. (Here, if one uses stand mixer, it needs to be in the low speed to avoid eggs to be aerated too much. )  Add the remaining gradually while checking the right hardness. The dough becomes glossy and drops from the saptula very slowly and triangle dough remains hung in spatula.  Or when you draw a line with an index finger (dipping up to the first knuckle level)  in about 4 cm deep dough, the line closes quickly following the finger.  (30C)  Preheat oven at 425F. (This time 400F)
  6.  Drop the dough on Silpat with an ice cream scooper.  Spray with water,  to make steam in the oven and help the dough expansion, use wet fork to score.
  7. Bake at 180 C (360F) for 30 min.  (lower than usual since this dough has milk and sugar that easily burn) Turn off the heat and cook 20 more minutes with residual heat. 

(Custard Cream)

  1. In a bowl, mix egg yolk and sugar, use hand mixer until pale. (すりまぜ)
  2. Add flour and mix with a whisk very slowly to minimize gluten developement. (すりまぜ)
  3. Boil milk, sugar, salt, cream in butter warmer, add 1/3 of it to the custard paste above. Mix.  Return it back to the original butter warmer and mix.  (If you mix milk and custard-flour at once, milk cools suddenly and delay the development of alpha-starch and develop gluten’s elasticity.)  Heat with highest heat, while stirring slowly in circular motion with a whisk. 
  4. The dough starts to get tough, stir slowly and patiently in scrubbling motion with a whisk.
  5. It gets glossy, easier to stir, and the bubbles get bigger then cook a little more.  Then turn off the heat. (In this stage the cream drops with thin stripes very swiftly. )
  6. Add vanilla and mix.   Tightly cover with plastic wrap, chill in an ice-water bath, transfer to the refrigerator.  (for at least 8 hours)

(Assembly)

  1. When cream is chiled and firmed, use a strainer to strain cream. (I skipped straining. )Whisk the custard until smooth.
  2. Whip heavy cream and sugar to 90% stiffness.  Fold two creams together.
  3. Poke the bottom of the Choux shell, pipe the cream into the shell.
  4. Top with powdered sugar throuth tea strainer if you want.

Comments:

Based on: シュークリーム、岡田吉之、Book 31, Bibliography

Choux Pastry: original/24

Comparison to Tsuji Choux: 11% less butter, 20% less eggs

Custard Cream’s formula was not given: I made it up myself.

岡田氏によると:

コシはださずにコクをだせ。(くりーむ)

低脂肪の生クリームをくわえてコクを強化。

強火でゆっくりかきまぜてたくー>薄力粉中のたんぱく質が水分に過度に反応し余計なグルテンをうむのをふせぐため。さらさらにしあげる。

シューは骨のあるシュー、ミルクを加え風味を強化。卵は解きほぐさずに加えるー>卵白中のたんぱく質を生地のコシにじかに結ぶつけたい。

I felt diplomat cream was too rich.

03/06/2011 Peanut Butter & Milk Chocolate Chip Macademia Cookies

Sunday, March 6th, 2011

Ingredients: 36 pieces

  • 150 g cake flour
  • 5 g baking powder
  • dash salt
  • —————————–
  • 150 g unsalted butter
  • 125 g sugar
  • 50 g egg, beaten
  • 150 g Peanut Butter & Milk Chocolate Morsels
  • 100 g Macademia Nuts, chopped with FP or mini-chopper

Procedures:

  1. Mix flour, baking powder, salt  in a bowl, whisk.
  2. Beat the butter with a stand mixer, add sugar and beat until creamy.
  3. Add Egg gradually and beat with a stand mixer until pale.
  4. Add flour mixture, STIR with a mixer.
  5. Add chocolate chips and nuts, STIR with a mixer.
  6. Preheat the oven at 375F (190C).
  7. Drop the dough using a 1 TBS cookie scooper on Silpat lined half sheet pan. (Need 3 sets.)
  8. Bake at 375F (190C) for 9 – 15 min. (Depending on the location of the rack, timing of baking, the time varies.)

Comments:

Reference: Chocolate Chip Macademia Cookies, Young Mo Kim, Book 48, Bibliography

Substitutions: Chocolate Chips -> Peanut Butter & Milk Chocolate Morsels, Whole Macaedemia Nuts for topping -> Omitted, Salt Added.

The baking temperature was specified as 335F(170C) for convection oven: I have a conventional oven in US; thus raised the temperature by 20C.

Due to lack of convection fan, and moreover, baking 3 sheets simultaneously, the heat was not evenly distributed.  It burned the bottom of the cookies quickly, the lower rack baked faster this time since the top rack had two sheets shutting down the circulation of the heat rising above the cookies.  The top surface of cookies were very pale. 

Since I chopped the nuts with a mini-chopper, some oil got out of the nuts and made the dough more fat, which probably affected the baking time and result of the cookies.  The taste was good.  But browning was not enough compared to the original.  The shape was rather thicker than the original since the baking temperature was higher to start with.  I forgot to top with the whole nuts.

The original suggested 9 – 12 min to bake, but the cookies in the highest rack took 14 min first.

The recipe advised doubling the baking pans to prevent the cookies’ bottoms to burn.  I usually don’t have this problem due to use of Silpat.  But this dough is very rich, next time, doubling the baking pans will be necessary.

02/23/2011 Madeleine

Wednesday, February 23rd, 2011

Ingredients: 8 shells (about 7.5L x 5.5W x 1.5H cm size cavity, each)

  • 45 g cake flour
  • 2 g baking powder
  • 35 g sugar
  • dash salt
  • —————————-
  • 40 g eggs, beaten, room temperature
  • 15 g honey
  • 35 g unsalted butter, melted
  • ————————-
  • Pam for baking

Procedures:

  1. Whisk cake flour, baking powder, sugar, salt and sift.  Transfer to a bowl.
  2. Whisk egg and honey.
  3. Pour the egg/honey mixture to the center of the flour mixture.
  4. Whisk from the center to the perimeter in spiral motion, quickly.
  5. Add melted butter, mix well with a whisk.
  6. Use a spatula to remove the dough stuck to the wall and stir.
  7. Cover the bowl with plastic wrap, rest for 2 hours or more, at room temperature. (To make the foams smaller.)
  8. Spray pan with Pam for baking.  (Or grease with butter, coat with bread flour, remove excess flour)
  9. Preheat the oven at 190C. (375F)
  10. Transfer to a decoration bag, cut the tip of the bag, pipe the dough in each shell (70% filled).  Drop the pan lightly on the counter to flatten the top surface of the batter and remove excess foams.
  11. Bake at 180C (355F) for 10 -13 min. (12 min this time, and some needed more bake.)
  12. Remove form the oven, cool at room temperature.

Comments:

Reference: マドレーヌ、高木康政、Book 39, Bibliography

I added salt.

I compared the one baked in Madeleine Pan and Silicon Cap.  The former had more crispy crust surface area than the latter, which made the cake much tastier. 

I felt slight baking powder bitter taste.  Perhaps the amount for baking powder should be reduced next time.

2 hour rest of the batter including double acting baking powder should be a problem: fast acting part of baking powder’s function will be ruined.  Next time, I would not rest the batter.

12/31/2010 Corn & Pok-Choy Cream Soup

Monday, February 14th, 2011

Ingredients: 2 servings

  • 2 TBSP Knorr Cream Soup Base
  • 40 cc cold milk
  • 150 cc hot boiled water
  • some frozen corn
  • some Bok Choy, remove roots, chop stems very small, cut soft leaves into bite sized pieces

Procedures:

  1. In a Pyrex container, mix Knorr Soup Base and 40 cc cold milk well.
  2. Add 150 cc hot water gradually, while stirring well.
  3. Add frozen corn and Bok Choy.
  4. MW until vegetables are cooked and the soup thickens, while stopping and stirring frequently during heating.  (If you fail to stop and stir, the starch in the base sinks to the bottom and make lumps.)

12/25/2010 Pan Traditional, Baguette (To be improved.)

Monday, February 14th, 2011

Ingredients:  350 g baguette

  • 250 g all purpose flour
  • 1.25 g instant yeast (I used SAF Red)
  • 5 g salt
  • ーーーーーーーーーーーーー
  • 0.75 g malt syrup
  • 160 g warm water
  • —————–

Procedures:

  1. Whisk the first 3 dry ingredients in a mixer bowl (Kitchen Aid Professional 600).
  2. Mix malt syrup and warm water.  MW slightly if syrup does not melt. (lukewarm)
  3. In a mixer bowl, add syrup-water (#2) and mix with a spatula.
  4. Mix with level 2 until incorporated and the dough starts to peel off the bowl, mix 2 min on low speed (level 3) , add some water if too dry, mix 3 more min on low speed (level 3) ,  2 min on high speed (level 5), then 2 min on high speed (level 6).
  5. Check the dough, windowpane test.  This dough will not be so elastic, easy to tear, and a little wet.  Dough Temperature 24-25 C.  (Windowpane test did not pass: it might be underkneaded.)
  6. The first fermentation: 28-30C, 2 hrs, 2.5 times volume expansion.  Finger test – the finger’s hole remains a little. (In 4 Cup Pyrex Measuring Cup, the dough volume 300 cc, cover with plastic wrap, after 2 hrs, goal is 750 cc)
  7. Punch.
  8. The second fermentation: 28-30C, 1 hr, 2 times volume expansion. (The dough volume 400 cc -> 800 cc)
  9. Do not shape it into a ball after the 2nd fermentation. Just roughly roll.  Or it will be difficult to shape later since the dough gets tough and hard to stretch.
  10. 30 min Bench Time.
  11. Shape it into a long 68 cm rod. (Actual length 40 cm)
  12. Make a mold with aluminum foil, simply folding into a wave.
  13. Place the dough into the aluminum foil mold. (…so that the dough will not expand horizontally and get flat.)
  14. Last fermentation: 32C, 70% humidity, 1 hr 10 min, 2 times volume expansion, finger test – bounce back slowly.
  15. Slit the top with a knife (razor), do not cut too deep.  Spray with water.
  16. (Without Preheating) Bake at 240C (460F) for 19 min.

Comments:

Based on: パン トラディショナル、Book 20、BIBLIOGRAPHY

The final result was a good flavor, but did not rise as much as expected, heavy and flat.  The possible reasons for the failures:

  1. All Purpose flour that I used might not have enough gluten contents.
  2. Possible Underkneading???  The amount of the dough is much smaller than the original recipe: KitchenAid has difficulties in kneading small amounts.  I use higher mixing speed to compensate for that; but it might not be working.
  3. I fermented in the warm Oven (by turning on the oven with WM setting for 15 sec, and turned off): the temperature might have been slightly above the range.
  4. The duration of fermentation might have been too long, considering the temperature of the environment.  Overfermentation, possibly.  Especially Last Fermentation of 70 min is too long.

12/20/2010 Custard Pudding (Failure)

Monday, February 14th, 2011

Ingredients: 5 of 100 cc aluminum cups

  • a little vegetable oil
  • 225 g milk
  • 60 g sugar ( reduce next time)
  • 125 g eggs
  • 2-3 drops vanilla extract
  • some caramel sauce

Procedures:

  1. Coat the inside of the aluminum cups with very little oil.   (I forgot this step.)
  2. MW milk and sugar in a Pyrex Cup until sugar melts.
  3. Beat eggs a little in another Pyrex container with a whisk.
  4. Add milk-sugar mixture (50 C or lower) to the egg gradually, and mix well.
  5. Pour through a strainer to remove the lumps.
  6. Add vanilla and mix.
  7. Heat the water in a steamer until the steam starts to come out.
  8. Drop a small quantity of caramel sauce into each mold.
  9. Pour the custard into each mold.
  10. Place all molds in the steamer, cover and  steam about 10 min. (12 min and I over cooked. ) (Ideal temperature 85 – 90C in the steamer: it is better to reduce the heat once the water boils.)
  11. Cool at room temperature in an ice water bath, refrigerate.
  12. Remove from the mold with a small knife, invert, and serve.

Comments:

Based on: カスタードプディング、Book 18, Bibliography

It was slightly too sweet.

The temperature for steaming was too high: many craters formed on the surface.  The original procedure at step 10 instructed 20 min of steaming; but since the temperature was too high, with medium heat, 12 min cooking overbaked the pudding slightly.  Texture was slightly harder.

Since I used home-frozen egg yolks (with very little honey and water added before freezing) , which did not defrost well, the egg yolk mass sunk at the bottom.  Egg yolk should not be frozen, I guess, for the purpose of pudding.

Coating the molds with a little oil might have made unmolding easier and cleaner; but I don’t think it was a big deal.  To much oil heats the egg surface quickly and may create more craters.

This failure made me realize how important it is to learn/master temperature control using a simple steamer (consisting of only metal pan and hot water without any digital control.)

02/14/2011 Cherry Chocolate Gateau Chocola

Monday, February 14th, 2011

材料:5”(12cm)round cake pan

(生地)

  • 17g All Purpose Flour(or、7g cake flour + 10g bread flour)
  • 44g corn starch
  • ーーーーーーーーーーーーー
  • 80g Log House Cherry Falvor Baking Morcels
  • 57g unsalted butter
  • ーーーーーーーーーーーーー
  • 35g egg yolk (this time 34g)
  • 44g sugar (next time, it can be slightly reduced.)
  • ーーーーーーーーーー
  • 28g milk
  • ーーーーーーーーーーーーー
  • 63g egg white(room tempearture)(this time 67g)
  • 10g sugar
  • ーーーーーーーーーーーーーー
  • 1.5g Orange Zest
  • 6g Lemon Juice
  • 1/2piece Lemon Zest
  • 5drops vanilla extract
  • ーーーーーーーーーーーーーー

(グラス)

  • 2g Lemon Juice
  • 6.7g Cranberry Pomegranate Juice
  • 30g powder sugar (sifted)
  • 0.62g Orange Zest

(仕上げ)

  • some Apricot Jam (about 2TBSP)
  • little water

(手順)

  1. Line the bottom and side of the round pan with parchment paper.  The side paper should have about6.5cm height.
  2. Mix flour, corn starch and sift together.
  3. In a medium bowl, toss chocolate and butter, MW(1.6KW)with Defrost Mode, while stopping and stirring frequently, for totla 45 sec, until they melt and incorporate with each other.
  4. Whisk egg yolk for about 30 sec slowly with straight line movement, add sugar, mix well.  (Don’t aerate.)
  5. Add it to the Chocolate/Butter Mixture, mix with circular motion with a whisk.  Add Milk and mix.
  6. Add flour gradually and whisk in cirular motion with a whisk.  Add orange zest, lemon juice, lemon zest, and vanilla extract and mix.
  7. Preheat oven at 190C.(375F)
  8. Whip egg white and sugar with a hand mixer (with 2 beater attachments), for 1 min with medium speed, for 1 min with high speed, until soft peaks form.  (The mixing duration veries depending on one’s mixer.  It took more than 2 min for me to have soft peaks, with tip bowing.)
  9. Transfer one scoop of Meringue to the dough, fold with a whisk until well incorporated.  Switch to a spatula, add the remaining Meringue, fold about 60-70 times with 6 beats/7 sec speed.
  10. Pour the dough into the cake pan.  Make the center a little concave down.  Bake at170C(340F)for 40 min, tunr off the heat let it cook for 5 more min with the residual heat.  Immediately, remove it from the oven, remove the cake from the cake pan.  Remove paper, and cool at room temperature.  (It’s normal to sink in center and shrink in side.)
  11. Add a little water to the Jam, MW until soft, brush the all cake surface with it.  Let it dry at room temperature.
  12. Mix Lemon Juice and Cranberry Juice.  Add powdered sugar and mix with a spauta.  Add ornage zest and mix.
  13. Lit it dry completely.  Then brush the glaze over all surfaces.  Dry in the oven at 250C=482F:for 3-4分。 (This time I dired 3 min at 300F=149C, and then let it dry further at room temperature.)  When dried completely, it should look a little transparent.
  14. (Best eaten in 24 hours.  It is OK to be more than 24 hours later, but eat before the glaze gets soggy.)

コメント:

Reference: ホワイトチョコレートのガトーショコラ、椎名真知子、Book 34、BIBLIOGRAPHY

White Chocolateー>Cherry Baking Morcels。 Cacao Butter15g ->unsalted butter 15g, conpound orangeー>orange zett.  Lemo Oil (Omited), Passion Fruit Juice ->cranberry pomeganate juice。Heavy Creamー>milk。 

sugar added to egg yolk: 60gー>44g (Baking Morcels contain more sugar than regular chocolate; thus I subtracted 20% of morcels’ weight from sugar weight.)

I made 2/3 of the original formula for the glaze.  Jam was suposed to be used without diluting with water.  But I added a little water to make brushing/spreading easier.

I changed the procedures to my convenience. 

Total:About 1800 kcal

02/03/2011 Potato Croquettes

Thursday, February 3rd, 2011

Ingredients: 8 pieces

  • 400 g (about 2 pieces) potato
  • 1/2 piece onion
  • 150 g roast beef
  • vegetable oil
  • 2 tsp sugar
  • 2 tsp soy sauce
  • salt
  • pepper
  • ground red  pepper
  • MSG (optional)
  • ——————-
  • all purpose flour
  • egg (This time, I used only egg whites.)
  • Panko Bread Crumbs
  • vegetable oil

Procedures:

  1. Poke the potato through skin with a folk.  Wrap with wet paper towel, MW until cooked.  Peel the skinn off.  Place it in a FP (or Hand Blender Chopper) to mash the potatoes.  Transfer to another bowl.
  2. Use a FP (or chopper) to mince onions.  Transfer to another bowl.
  3. Use a FP (or chopper) to mince Roast Beef.
  4. In a skillet, heat oil, stir-fry onion until soft, add beef and stir fry until everything is well cooked and dry.
  5. Add sugar and soy sauce, mix.
  6. Add potatoes and mix.
  7. Season with salt, pepper, red pepper, and MSG.
  8. Shape potato mix into 8 flat oval disks.
  9. Coat each piece with flour, then egg, then Panko in this order.
  10. Deep fry each with about 180C (350F) vegetable oil.

Comments:

Adapted from: 定番ポテトコロッケ、http://www.e-gohan.com/recipe/867.html

Substituted beef with roast beef, add red pepper, increased sugar and soy sauce. 

There are too much meat in these croquettes.

02/01/2011 Ricotta/Mascarpone Souffle Cheese Cake

Tuesday, February 1st, 2011

Ingredients: 6″ diameter, 2″ high cake ring

  • 42.2 g cake flour, sifted
  • 60.2 g sugar
  • dash salt
  • 120.5 g milk
  • ————————
  • 72.3 g egg white, place in 2 C MC
  • dash cream of tartar
  • ———————–
  • 48.2 g egg yolk   
  • 42.2 g milk
  • —————————————————
  • 26.61 g mascarpone 
  • 48.34 g ricotta, room temperature, whisk to be smooth
  • 3.35 g yogurt
  • 3 g rum
  • ———————–
  • 2 tsp apricot jam (for glaze)
  • 6 g rum
  • ———————
  • Pam ( greasing the cake ring)

Procedures:

  1. Make alumininum foil bottom for the cake ring.  Place it on Silpat lined half sheet pan.   Spray ‘Pam for baking’ to the inner surface of the cake ring and bottom. 
  2. Make about 7 cm width 50 cm tri-folded aluminum foil belt: you may use scotch tape to connect two belts to have enough length. Set aside.
  3. In a small container mix egg yolk and 42.2 g milk.  Set aside.
  4. In another small container, mix mascarpone, ricotta, and yogurt until smooth. Set aside.
  5. In a small pan, mix cake flour, salt  and sugar, add milk gradually and mix. (If lump forms, use a strainer to remove it.)
  6. Heat the mixutre in medium heat, whlle stirring with wooden spautula.  When the dough starts to get transparent, remove from heat. (At this stage, the dough is partially cooked and very viscous.)  Add cheese mixture, stir with a spatula to be smooth.
  7. Add egg yolk/milk mixture gradually and stir till incorporated.  Add rum and mix.
  8. Preheat oven at 350F (180C).
  9. Whip egg white, and add cream of tartar when 70% whipping was done.  Whip until stiff peark forms. (Here, I overwhipped the egg whites, causing shrinkage and corruption.) 
  10. Add part of Meringue to the starchy custard cream above and fold with a spatula.
  11. Return it to the Meringue graudally, and fold until incorporated.  (Instead, I kept adding meringue to the dough to fold in the pan.)
  12. Pour it to the cake ring and use a bamboo stick in swirling motion to kill the large unstable bubbles.
  13. Bake at 160C for 42 min. (Next time bake longer to have darker color on the surface.)
  14. Remove from the cake ring, wrap tightly with 3 folded aluminum foil strip around the side (and use a scotch tape to close the belt)  to keep the shape, replace the cake ring outside of the foil belt.  Cover with inverted large Pyrex bowl to avoid the drying out and sudden temperature drop ( to prevent cracks and corrups of the cake) and cool at room temprature.
  15. MW apricot jam to soften, add 6 g rum and mix.  Brush it on the cake.
  16. Refrigerate several hours.

Comments:

Inspired by: ふんわリッチな チーズケーキ、まつぼっくり、http://www.kyounoryouri.jp/

I changed 60.2 g cream cheese and 18.1 g sour cream to mascarpone+ricotta+yogurt,  changed 42.2 g heavy cream to milk, changed the procedures that fit my efficiency.

The heating and stirring the flour mixture for full development of alpha starch is as important as in Choux Pastry Making.

The original was for 21 cm dia cake pan, I divided the formula by 1.66 to make the total calories about 1000 kcal, and used 6″ diameter cake ring.

I overwhipped egg whites, causing structure corruption a little bit.  It is better to add part of sugar/salt to egg whites before whipping to stabilize the meringue, next time.

12/13/2010 Marble Cake

Monday, January 31st, 2011

Ingredients: mini loaf pan 5.75″ x 3″ x 2″ (520 cc capacity)

  • —-(white dough)———————
  • 27 g cake flour
  • 1 g baking powder
  • —–(cocoa dough)—————-
  • 18.9 g cake flour
  • 1 g baking powder
  • 8.1 g cocoa powder
  • —————————
  • 8.1 g semi sweet chocolate chips
  • ———————————
  • 54.1 g unsalted butter, room temperature (13-18C)
  • 54.1 g powdered sugar or granulated sugar
  • 1/2 tsp Vanilla Extract
  • 54.1 g egg, room temperature

Procedures:

  1. Whisk cake flour and baking powder for white dough.
  2. In another bowl, whisk flour, baking powder and cocoa powder for cocoa dough.
  3. Line parchment paper in a mini-loaf pan.
  4. Whip butter with a hand mixer until creamy in a small Pyrex bowl.
  5. Add half of the sugar and whip with a hand mixer until white and fluffy. (Do not add all of the sugar at once: sugar will dry out the butter and the  butter will harden, making it difficult to mix.)
  6. Add the remaining sugar and whip until white and fluffy.
  7. Add vanilla and mix.
  8. (Make sure egg is not cold: if cold, the butter will get hard and the butter and egg will not mix. ) Add egg little by little (Add 1/4 each time).  (If you add at once, the egg and butter will not mix.)
  9. Divide the dough above into 2 equal portions (82.4 g each).
  10. Add cake flour and baking powder mix for the white dough to one portion of the base dough above.  Fold until it gets shiny.
  11. MW chocolate chips in a small bowl, until melted. (Chocolate Chip did not melt completely and became dry, resulting in chocolate powder. )
  12. Add flour mix for cocoa dough to the other portion of the base dough and fold until powder is not visible. (Do not overmix.)  Add melted chocolate and fold.
  13. Preheat the oven to 170C. (340F)
  14. Spread the white dough thin in a bowl so that the white dough coats most of the inner surface of the bowl.  Drop the cocoa dough in the center, cover/wrap the cocoa dough with the white dough.  Use a spatula to cut and fold the dough 3 times to make marbling.  (Do not mix more than 3 times.)
  15. Transfer the dough into a loaf pan.  Flatten/spread the top by lightly dropping the pan on the table. (This is to cover all of the bottom of the pan.  It is not necessary to perfectly flatten the top since it will flatten with gravity while cooking.)
  16. Bake at 170 C (340F) for 20 min.  When the surface is cooked and the membrane thickens and is slightly colored, slit the center with a wet knife.  Cook 20 more  min.  Use a bamboo skewer to check if the center is cooked. (This slitting procedure is not necessary, I think.  Total 40 min made the cake slightly dry.  Next time 35 min should be enough.)
  17. Remove the cake from the pan with the paper still attached.  Cool on a rack sideways for 5 min.  Make it erect and cool completely.  Cover with plastic wrap and keep at room temperature.  (Refrigerating will make the cake tough.)

Comments:

Based On: マーブルケーキ、Book 5, Bibliography

Original Formula / 1.85 (451.5 cc)

The original was for the loaf pan of 17.4 cm x 8 cm x 6 cm (835.2 cc).

The original recipe’s sweet chocolate was replaced with semi sweet chocolate chips.

A very tiny amount of chocolate chips, due to lack of enough cacao butter, dried out quickly before completely melting under MW heat.  It became powdery and mixing with the cocoa dough made it OK.  But next time, I might want to add little hot milk, butter or cream to make it melt.  Or use better chocolate.

I prefer granulated sugar to powdered sugar since I dislike the texture resulting from powdered sugar.  But the powdered sugar may create lighter and softer texture: so next time, I will try powdered sugar instead of granulated sugar for pound cake.