Sift the bread flour with the sifter or a fine-meshed strainer twice. Holding the handle with one hand and tapping the strainer gently with the other, the flour will gradually sift through the strainer.
Add 2½ Tbsp warm water to honey and whisk well.
Fit the mixer with the whisk attachment.
Crack eggs into the bowl and vigorously whisk until combined.
Add the sugar.
Beat the eggs and sugar on high speed (Speed 10) for 5 minute. The volume of the beaten eggs will increase about 4 times. The texture will be thick and the color will be pale yellow. When you stop the mixer and lift the whisk attachment, the mixture should fall in ribbons.
Add the honey mixture into the egg mixture and whisk on low speed (Speed 2) until combined, about 30 seconds.
Add the bread flour at three separate times: add 1/3 of the bread flour and whisk on low speed (Speed 2) for 15 seconds, then add more flour and whisk for 15 seconds. Add the last remaining portion and whisk until just combined for about 1 minute. Do not overmix.
Grease the loaf pans with oil and spread out evenly with pastry brush.
Put the parchment paper in the pans and make sure the paper sticks to the pans. If not, add oil and spread out evenly with a brush.
Pour the batter into the pans (about 80% full).
Using a skewer, draw a zigzag line to remove the air bubbles in the batter
Level batter in each pan by holding pan 2-inches above counter dropping it flat onto counter. Do this several times to release air bubbles.
Bake at 160C on middle rack of oven for 35 to 40 minutes, or until golden brown and a skewer inserted in the center comes out clean. When done, cake sides will pull away from pan slightly; top will be flat and feel spongy when pressed with finger.
Mix 1 Tbsp honey and ½ Tbsp warm water in a bowl and apply the honey mixture on top of the cake with a pastry brush.
Place a sheet of plastic wrap on the counter top. Take out the cake from the pan to the plastic wrap, top facing down. Gently peel off parchment paper.
Immediately wrap the cake with plastic wrap to keep the moisture and while it’s hot store in the refrigerator overnight (at least 12 hours), keeping the top side facing down. This will help the cake have more fine and moist texture.
To serve, slice off the sides of the cake with a sharp bread knife and cut into 3/4 to 1 inch thick slices (you get 7-8 slices total). It’s better if you bring the cake to room temperature before serving.
To save for later, wrap individual pieces with plastic wrap. You can store at room temperature for up to 3-4 days, 5-7 days in refrigerator, and 1 month in freezer.
200 g cake flour (1 ½ cup; 1 cup should be 120 g.)
1 tsp baking powder
1/8 tsp salt
Gather all the ingredients. Make sure the butter, eggs, and milk are all at room temperature. It’s important!
Center a rack in the oven and preheat the oven to 180 ºC.
I use the leftover butter on the butter wrapping paper to grease the pan (9″x5″ top/8″x4″ bottom).
Then place the parchment paper inside the pan (paper will stick to the butter).
Put the softened butter in a large bowl and beat it until it is light and fluffy and lots of little tails foam around the beaters, about 1-2 minutes.
Add the sugar to the whipped butter and beat thoroughly, about 5 minutes. The sharp sugar grains cut through the butter and create the tiny air pockets that aerate the batter and cause leavening. The mixture should be creamy but grainy.
Crack the eggs in a small bowl and whisk well.
IMPORTANT:To achieve a smooth mixture (not a curdled mixture), add in a very small amount (1 Tbsp) of the whisked egg in the mixture and beat well after each addition. Tip: The eggs contain water and the yolks and the butter are fats. Remember, oil and water will not mix without an emulsifier (in this case, the yolks), which suspends fat molecules in water making a smooth mixture.
If there is a slightly curdled appearance to the batter after adding the eggs, don’t worry. The emulsification is usually complete enough that the batter will become smooth with the addition of flour. The flour helps absorb some of the excess water.
Add the dry ingredients in 3 additions. In a fine-mesh strainer/sifter, add 200 g (1 ½ cup) cake flour, 1 tsp baking powder, and 1/8 tsp salt in a fine-mesh strainer and sift a third of it over the egg mixture.
Switch to a silicone spatula (or with mixer on the lowest speed), and mix by hand so you can scrape to the bottom of the bowl to get any little pockets of flour.
Now add another third of the dry ingredients and mix.
Stir in the last third addition. Mix only until the batter is smooth. Even though we are using a low protein cake flour, excess mixing will develop the gluten and create a tougher cake.
Heat 60 ml (¼ cup) milk in a microwave or saucepan until warm (roughly body temperature) and add to 20 g (3 Tbsp) matcha in the bowl. Whisk well till combined.TIP: Warm liquid is easier to blend matcha.
Take ⅓ of the batter and add to the bowl with matcha.
Fold in just until the batter is smooth and homogenous. Do not overmix.
Add 6-8 dollops of match batter into the original batter. Then fold the entire batter from the bottom of the bowl THREE (3) times.
Pour the batter into the pan without mixing the batter, keeping the swirl effect. Tap the cake pan on the countertop once to release the trapped air.
Using the offset spatula, smooth out the surface without mixing too much.
Put the cake pan in the oven and lower the oven temperature to 170 ºC oven for 50 to 60 minutes.
The cake is done when a wooden skewer inserted in the center of the cake comes out clean.
Remove from the oven and allow the cake to rest in the pan for 15 minutes on a wire rack before taking the cake out of the pan to cool completely. Enjoy!
Recipe for grilled unagi
1 fillet of whole unagi (eel)
1. Line baking tray with aluminium foil. Place unagi on top.
2. Without preheating, put the baking tray in the middle rack of the oven, and broil on high for 7 minutes (no need to flip).
3. After 7 minutes or so, take it out
Recipe adapted from i-weekly
1 egg white (beaten until foamy)
2 cups shredded cabbage
1 white onion (diced)
2 tbsp oil
1. To make the batter, combine the flour, water and egg white in a large mixing bowl, then divide the batter into 2 medium bowls.
2. To make the filling, put half the cabbage, mushroom and onion into each bowl. Make a well in the centre and break an egg into the well. Lightly mix the egg and filling of one bowl together until just blended.
3. Heat the oil in a large skillet, about 45 seconds. Pour the entire batter into the skillet to make one pancake for about 3 minutes until the bottom is golden. Flip the pancake then cook for an additional 2-3 minutes. Flip the pancake 2 more times, until done.
4. Set the pancake on a plate and drizzle with the sauce.
5. Repeat with the remaining bowl.
Makes 2 pancakes.
“Okonomiyaki (お好み焼きo-konomi-yaki) is a Japanese savoury pancake containing a variety of ingredients. The name is derived from the word okonomi, meaning “what you like” or “what you want”, and yaki meaning “grilled” or “cooked”. Okonomiyaki is mainly associated with the Kansai or Hiroshima areas of Japan, but is widely available throughout the country. Toppings and batters tend to vary according to region. Tokyo okonomiyaki is usually smaller than a Hiroshima or Kansai okonomiyaki. From Wikipedia, the free encyclopaedia.”
For the dressing, combine oil, sesame oil and crushed red peppers in a small bowl and microwave for 3 minutes. Set aside to let it cool a bit.
Place honey and so sauce in a medium bowl and mix. Add the oil mixture in the bowl and whisk all together until honey is completely dissolved.
For soba noodles, bring water to a boil and cook the soba noodles according to the package instruction but keep it al dente (you do not need to salt the water for cooking soba). Drain the soba and water into a colander and rinse under the cold running water. Drain well and place it in a large bowl.
Add the dressing, green onion, cilantro and sesame seeds into the soba and toss everything together. Serve on a bowl or plate and sprinkle extra green onion, cilantro and sesame seeds for garnish.