A gift from Susan, this timer travelled from NY to Singapore.
The Japanese have their own take on the Cake Salé. Today I'm using a recipe by Takaaki Nishikawa (西川功晃). Nishikawa is Consultant to Singapore's Bread Society and author of several books on the subject of breadmaking. Some say that it isn't easy to master Nishikawa's bread formulas because of the high level of hydration.
Nakashiwa's Cake Salé recipe consists ingredients such as sun-dried tomato, pickled carrot, pancetta and balsamic crouton. I stuck with the simple ham and cheese - just so I can get a direct comparison between this Cake Salé and the one I made previously.
Cake Salé recipes usually calls for baking powder but Nishikawa uses baking soda and yeast as raising agents. The dough is allowed 40 minutes of proofing time before it goes into the oven, resulting in as a loaf that is sponge-like.
咸蛋糕 La Cake Salé
Adapted from a recipe in 美味44變: 麵包料理的搭配新技法 by 西川功晃 (Takaaki Nishikawa)Makes two 16.5cm x 7.5cm (6.5" x 3") loaves. Foil loaf pans that measures 20.5cm x 11cm at the rim would also work.
3 eggs
150 grams all-purpose flour
10 grams baking soda
2 grams instant yeast
50 grams olive oil
50 grams milk
150 grams ham, diced
150 grams cheddar (half coarsely grated and half diced)
Place a rack in the centre of the oven and preheat your oven to180 degrees C. Generously brush loaf pans with butter.
In a large mixing bowl, beat the eggs, then add the olive oil, milk and yeast and mix together using a spatula.
Sift the flour and baking soda together. Add into egg mixture.
Add the rest of the ingredients. Mix until just combined. Pour into lined loaf tin.
Leave to proof for 30 – 40 minutes.
Bake in a preheated 180 degrees C oven for 25 minutes.
I personally much prefer Cake Salé without the yeast.
