Every year I make an Irish cream bundt cake for St. Patrick’s Day. Previously I used a recipe I found on allrecipes that uses yellow cake mix as a base. This year, I thought I’d change it up and make a pound cake.

I’m planning on making a full size bundt for St. Patrick’s Day, but first I experimented with this loaf cake. I thought this cake came out pretty good. The pound cake is dense, moist and velvety. You can taste the irish cream, though it is very subtle. The glaze also has irish cream and eaten together, you can really taste the irish cream in the cake. I might tinker with this recipe a little before my final version but I was pretty happy with how this one came out.

Irish cream pound cake

Ingredients

1 1/2 cups cake flour
1/8 tsp. baking soda
1/8 tsp. salt
1/2 cup (1 stick) butter, softened
1 cup granulated sugar
3 eggs
1/2 cup sour cream
1/2 Tbsp vanilla extract
1/3 cup Irish cream liquor

Directions
1. Preheat oven to 325ºF. Line a 9 x 5 pan with parchment paper.
2. Sift together the flour, baking soda and salt. Set aside.
3. In large mixing bowl, cream the butter and sugar on medium speed until light and fluffy. Add the eggs one at a time, beating well after each addition. Add half the flour mixture and mix on low speed. Then add in the sour cream, irish cream and vanilla extract and mix again. Finally add in the rest of the flour and mix until everything is just blended.  Pour the batter into the prepared pan and spread evenly. Bake for about 50 minutes or until a toothpick inserted in the center of the cake comes out clean. Once the cake has completely cooled, pour irish cream glaze on top.

Irish cream glaze

Ingredients
1 cup powdered sugar
2 tbsp irish cream
about 2 tsp milk

Mix all ingredients in a bowl. You may need to add more milk to get the desired consistency. You want the glaze to be liquidy but you don’t want it too thin that it becomes translucent.

Little Bro’s girlfriend (not to be confused with Baby’s Bro’s girlfriend who has been providing the Taiwan post pics.) recently had a birthday. After doing the usual celebrations that college students do, we decided to have a quiet family dinner with her as well.

She is Filipino so she was craving some Filipino food. Little Bro decided to go to Manila Fast Food to pick up some food for the dinner. I took a few quick pics before everything was devoured. Sorry about the poor quality of the pictures.

Pancit, a stir fried vermicelli dish, is very very popular with my family. My sister goes nuts for it. I’m not sure what makes it so addicting, but it is. So we ordered half a tray of pancit ($30). It was scary how fast this disappeared. The tray was big and full and we only had about a serving bowl left of leftovers by the end of the night.

Lumpia, which are filipino egg rolls, are also a popular favorite in my house. We ordered 100 of them ($35).

In addition, we ordered a few individual sized items of different dishes. I should have waited to take pictures when we poured them into bowls, but I was too lazy to take any more pictures by that point.

We had some chicken adobo.

Goat stew

Sinigang na bangus – fish in tamarind soup

Bilo bilo- a sweet dessert with sticky rice balls, ube balls and large tapioca.

kare-kare- a stew with a peanut butter based sauce

Everything tasted pretty good. I was a little relieved because on our last few visits to Manila, the food had been very salty.

Manila Fastfood and Desserts
8979 Mira Mesa Blvd
San Diego, CA 92126
858-578-0968

I love the combination of matcha green tea and chocolate. I’ve made a few desserts in the past swirling the two and I’ve wanted to make a bread with these two flavors for a while.

So I recently made some matcha green tea and chocolate flavored breads using the tangzhong method, a natural method for creating a bread that is very fluffy and soft. You can read more about it here.

I ended up making small rolls rather than large ones. They look more like cake rolls rather than bread. The bread came out super soft. The chocolate flavor and matcha flavor was on the light side but still tasty. I like how the swirl affect looks on this bread. Next time I might switch the colors so that the chocolate one is on top because I don’t like how the green one turned brownish/yellow on top.

I am submitting this post to Yeastspotting.


Matcha chocolate swirl bread (base recipe adapted from two of Christine’s Recipes here and here,which she adapted from the 65 degrees book)

Yields Two 9 x 5 inch loaves

For the matcha bread:

2½ cups bread flour
3tbsp+2tsp sugar
1/2 tsp salt
1 large egg
½ cup milk
120g tangzhong (click here for making tangzhong)
2 tsp instant yeast
3 tbsp butter (cut into small pieces, softened at room temperature)
1 1/2 tablespoon matcha powder

Directions
1. Combine the flour, salt, sugar, matcha powder and instant yeast in a bowl of a stand mixer. Make a well in the center. Add in all wet ingredients: milk, egg and tangzhong. Fit the dough hook attachment on your stand mixer and begin mixing on medium speed and knead until your dough comes together and then add in the butter and continue kneading.  Keep kneading until the dough is smooth, not too sticky on the surface and elastic. I kneaded the dough for about 18-20 minutes. Each mixer may vary.

When the dough is ready, you should be able to take a chunk of dough and stretch it to a very thin membrane before it breaks. When it does break, the break should be form a circle. (Here’s a picture I took from another attempt without the matcha flavor)


2. Knead the dough into a ball shape. Take a large bowl and grease with oil.  Place dough into  greased bowl and cover with a wet towel. Let it proof until it’s doubled in size, about 40 minutes.

For the chocolate bread:
2½ cups bread flour
4tbsp+2tsp sugar
1/2 tsp salt
1 large egg
½ cup milk
120g tangzhong (if you make the tangzhong as described above, it should yield just about enough to make both loaves)
2 tsp instant yeast
3 tbsp butter (cut into small pieces, softened at room temperature)
1/3 cup unsweetened cocoa powder

Directions
1. Combine the flour, cocoa powder, salt, sugar and instant yeast in a bowl of a stand mixer. Make a well in the center. Add in all wet ingredients: milk, egg and tangzhong. Fit the dough hook attachment on your stand mixer and begin mixing on medium speed and knead until your dough comes together and then add in the butter and continue kneading.  Keep kneading until the dough is smooth, not too sticky on the surface and elastic. I kneaded the dough for about 18-20 minutes. Each mixer may vary.

When the dough is ready, you should be able to take a chunk of dough and stretch it to a very thin membrane before it breaks. When it does break, the break should be form a circle.

2. Knead the dough into a ball shape. Take a large bowl and grease with oil.  Place dough into  greased bowl and cover with a wet towel. Let it proof until it’s doubled in size, about 40 minutes.

Swirling the two breads:

1. Transfer doughs after they have doubled in size to a clean surface. Divide each flavor of the dough into the dough into two equal portions. Knead into balls.  Cover with cling wrap, let rest for 15 minutes.
2. For each ball of dough: Roll out each portion of the dough with a rolling pin into an oval shape. Take one end of the dough and fold to meet the middle of the oval. Take the other end and fold to meet on top. (here are some pics from a previous attempt making this bread without the flavors)

5. Flip dough over with the folds facing down,and flatten dough with rolling pin. Roll out the dough until it forms a thin rectangle. Repeat with the rest of the dough balls, so that you should end up with two matcha rectangles and two chocolate ones. Make sure they are about the same size.
6. Place a piece of chocolate dough on top of the matcha one (or you can reverse the order) and begin rolling up the dough along the wide/long side of the rectangle, so you will end up with a long skinny roll rather than a short and fat one. Place each of the rolls into 9 x 5 bread pans lined with parchment paper and put a piece of plastic wrap over the rolls. Let them rise until double the size, approximately another 40 minutes.

7. Beat an egg and brush egg mixture on top to create shiny eggwash finish.

8. Bake at 325 degrees F for approximately 30 minutes.