Okay, i think i might have gone overboard with the cheese. But no one is complaining.
The recipe called for a scant 40 gram of mozarella cheese. But i just had to do it my way and forcefully piled whatever amounts that would cling to the surface of the bread.
Oh, did i mention that it’s a loaf bread hidden underneath all that crusted golden brown goodness?
Yeah, just a regular sandwich loaf, topped with crazy amounts of cheese and baked to a golden brown perfection.
Sounds simple enough?
And it doesnt hurt one bit that this cake, in however way u choose to decorate it, always turns out so effortlessly pretty.
So, this morning, i decided to hop on the bandwagon…
It was a good decision.
This cake delivers everything that the other food bloggers promised – Soft, moist, tender crumbed and …. sweet..
too sweet in fact.
No biggie with that. Just hold back on the sugar and we are good to go.
Although it’s almost a norm to use blueberries, strawberries and peach, i deviated a wee bit by using pineapples.
Aside from that,i followed adhered strictly to the recipe.
This cake is definitely one of those one bowl fuss free cakes. No siree, this cake WILL dirty at least three of ur mixing bowls.
Three mixing bowls for the three components that make up this cake- the chocolate pound cake, the white chocolate pound cake and the brownie base.
Aaah, now u know why it’s called the triple decker.
Believe me or not, but i do eat other stuffs apart from desserts.
I came across this blogpost a few years ago, but shelved it aside cause it involves rolling pie dough.
And back then, i had a mortal fear of that task.
Fast forward a few years later, we arrive at present day.
I did my homework and I paid my dues.
I sweated over sticky doughs,
i cursed over dry, cracked doughs
and wept over inedible doughs that fed the bin
But i persisted and have gotten somewhat more comfortable with the task of rolling dough.
And today, like a grown up, i came back and took the challenge i dismissed a few years ago.
And as if that wasn’t enough, my leap to maturity was further reinforced by filling these pies with ReaL Food.
Real food in the form of chicken, potatoes and fro-vegs. None of those fancy chocolate, cream, or custard dessert pies.
These are wholesome meal pies. Sensible and adult-worthy.
My piping bag is always too full.
My buttercream is always too thick.
My nozzle is always kinda mishapen.
It never fails, i always have a good excuse for my retarded piping skills.
But, that shouldn’t stop me from having fun right?
Seen above are actually attempts at silhouetting mosques.
Yes. i know… i have a long way to go.
This morning i got up, and prepped myself for a good arm workout.
I am talking about 30 whole minutes of hand kneading half a kilo of bread dough.
That’s an achievement for someone as exercise deprived as me. I know i should be doing something about that fact.
I will get to that.
But first, lemme just lament on how soft and chewy these sweet breads are.
And not forgetting moist. Cause no one likes stale dry breads… Definitely not asians, where bakeries run aplently with sweet soft breads with every imaginable fillings and toppings.
Try it, if u already havent!
Basic Sweet Bread Dough
(adapted from “Magic Bread” by Alex Goh)
Ingredients A :
100gm bread flour
70gm boiling water
300gm bread flour
100gm plain flour
20gm milk powder
9gm instant yeast
Ingredients C :
175gm cold water
60gm cold eggs
Ingredient D :
1. Add the boiling water from A into flour, mix until well blended to form dough. Cover and set aside to cool. Keep it into refrigerator for at least 12 hours.
2. Mix B until blended. Add in C and knead to form rough dough. Add in A and knead until well blended.
3. Add in D and knead to form elastic dough.
4. Let it proof for 40 minutes.
5. Divide the dough into required weight and mould it round. Let it rest for 10 minutes and ready to use.