Out & About #1054 | Errands + Potluck Prep Feat. Peppermint Brownies + Black Sesame Pound Cake with Matcha Glaze

With the annual office potluck is just over one week away, I deemed the weekend an appropriate period for testing out potential options. Technically, I could have skipped the experimentation altogether, for I realized afterwards that my creations would be enjoyed by members of the team regardless of how the products fared on my own rating scale.

​14 eggs (or was it 15?), 4 hours of active labour, and 2 hours of dishwashing later, the day's mission was complete.

1) Coffee Cupcakes

The recently uploaded Easy Chocolate Cupcake recipe had me lusting for the airiness of the Halloween Chocolate Cupcakes, a seven-year old formula that succeeded in inducing a wow factor even seven years later. Instead of chocolate though, I hankered for the toasty bitterness of coffee, concurrently seeking to deplete the remainder of my Nescafe Gold Espresso.

Conceptually, the swap should have been as easy as the elimination of cocoa powder and dissolution of espresso powder into the specified quantity of hot water. Fuming due to familial dysfunction, I had forgotten to measure the precise amount of instant coffee used. Amidst my hot-headed state, I had likely also forgotten to compensate removal of cocoa powder with additional AP flour.

The modified ingredient list was as follows:

•  ̶1̶2̶0̶ g  → 170 g AP flour
•  ̶5̶0̶ ̶g̶ ̶c̶o̶c̶o̶a̶ ̶p̶o̶w̶d̶e̶r̶
• 1 tsp baking powder
• 1/2 tsp baking soda
• pinch of salt
• 100 g granulated sugar
• 120 g hot water
•  ̶1̶/̶2̶  → 3 tsp espresso powder
• 120 g milk
• 50 g oil * I used canola
• 1 egg

​
Yield: 9 standard muffins

Sunday's recipe would supposedly produce 25 mini cupcakes. Adapting the formula for a standard-sized muffin tin, I achieved a total of nine cupcakes. These would baked at 375 F for 9 mins, then 350 F for 6 mins.

The absence of cocoa powder had initially spurred some reservations, for I was unsure whether the baking soda would have sufficient acid to aid in the leavening reaction. Then, in recalling that coffee is also acidic, these worries were buried promptly. The final products did not emerge alkalinic either - I was safe.

A handful of the cupcakes featured pointy peaks beyond just the typical dome. These had likely been over-filled, causing raw batter to surge from the centre while baking.
The base of the cupcakes retained noticeable dampness even after baking and cooling, making the liners difficult to remove. In reviewing the cross-section, I'd observe the peculiar travel of air bubbles: the configuration was almost akin to the interior of Vietnamese honeycomb cake, being somewhat stringy instead of circular.

​There was no hiding it: Coffee was lacking - nonexistent even. While the hue was appropriately brown, the profile was distinctly devoid of aroma. As anticipated, the cupcake itself was quite light, enabling elevation via addition of frosting (buttercream of ganache) or being maintained as a simple tea cake.
Excess matcha glaze did not overwhelm the creation, but nor did it create a cohesive profile. It merely flowed over the Halloween-themed liner, adhering to the exterior and shattering in any and all attempts to remove the inedible piece.

As far as production quality, I can confidently declare proper techniques and, consequently, proper visuals. Derelict is merely the presence of coffee - back to Sunday's roster it is.

2) Peppermint Swirl Brownies

Variations of peppermint brownies is often a holiday favourite. Milder than candy cane-containing renditions, I set out to craft a two-toned specimen that could possibly constitute a candidate for the upcoming potluck.

Frankly, Sunday Baking's Mochi Brownie recipe is too sweet for my liking. However, olive oil or neutral oil containing renditions aren't that much better. Having seen success in a swirled creation previously, I decided to formulate a Peppermint Swirl Brownie using Sunday's recipe as a guideline.

Using two eggs, the ingredient list was easy to halve. That said, results are never guaranteed when introducing modifications.

Sunday's original ingredient list is as follows:

• 2 eggs
• 110 g granulated sugar
• 170 g dark chocolate (58%)
• 65 g unsalted butter
• 20 g cornstarch
• 10 g cocoa powder

My modifications would follow as such:

a) Standard Brownie

• 85 g semi-sweet chocolate couverture
• 38 g unsalted butter
• 30 g granulated sugar *
• 1 egg
• 20 g molasses *
• 10 g cornstarch
• 5 g cocoa powder

​The intent of replacing the granulated sugar with brown sugar was to reduce the overall cloying effect, boost moistness, and, ideally, complement the chocolatey qualities of the standard brownie layer. But instead of dipping into my rapidly disintegrating stash of dark brown sugar, I sought out a carton of forgotten molasses to compile my own. In place of 55 g brown sugar, I combined 30 g granulated and 20 g molasses. This result in a clumpy mixture that was evidently too dark in hue and too damp. Binding properties were enhanced with this swap, consequently reducing the volume of the batter.

In hindsight, I ought to have verified the appropriate ratios before continuing. The first result on my Google search yielded the following ratio: 1 cup granulated : 1-2 tbsp molasses
Clearly, this was much less than the amount I had used.

​b) Peppermint Brownie

• 85 g white chocolate couverture
• 38 g unsalted butter
• 55 g granulated sugar
• 1 egg
• 1/2 tsp peppermint/mint extract
• 15 g cornstarch

The primary differences between the peppermint batter and the standard batter were the choice of chocolate, sugars, and quantity of cornstarch.

Consistent across was the construction process. Let it be known that, while the steps below indicate otherwise, I had forgotten to whisk my eggs and sugar separately for the peppermint batter, which resulted in some seizing that, unfortunately, reared its head in the final product. That said, this may not be evident to the untrained eye.

Directions

1. Preheat oven to 365 F. Line a square baking pan with parchment paper.
2. Melt chocolate and butter in a medium-sized, microwave-safe bowl. Take care to dissolve the components in short bursts of 30-60 second intervals as to prevent scorching of the chocolate.
3. In a separate bowl, whisk egg(s) and sugar into slightly frothy. Aeration is key to achieving a crackly surface.
4. Ensuring that the chocolate-butter mixture has cooled to at least room temperature, slowly add in the egg mixture and whisk to combine.
5. Add in extracts if using.
6. Add in cornstarch and cocoa powder (if using). Sifting is rarely required for this recipe, though one may want to include this step if the powders look a tad lumpy.
7. Alternate layers of standard and peppermint brownie batter in the pan. Use a chopstick or back of a spoon to swirl the batters. Do not over-swirl, as it results in a less prominent contrast.
8. Bake at 350 F for 30 minutes. Let cool, then portion.
9. Serve and enjoy!

Slightly less crackly than the desired output, I wasn't too impressed with the test batch initially. The peppermint batter had proved looser and runnier, while the standard batter denser and seemingly less voluminous in contrast. The intent had been to alternate uniform layers for a prominent black-white presentation. Whether I had failed to recreate the distinctive swirls due to differences in batter density was uncertain. However, my creaming method had likely played a part in causing the batters to infuse while baking.

​​The edges of the brownie were crisp and exceptionally chewy, even to the extent to clinging to one's teeth. Smaller portions would be prone to breakage due to drastic differences in consistency: dry edge + moist interior. Pieces along the inner perimeter exuded greater degrees of moisture, placing emphasis on the holiday-ready essence. The mintiness was discernible, yet not intrusive. Generally speaking, it was a solid brownie, albeit too sweet for my preferences with the first ten hours of being removed from the oven. Amusingly, the sweetness would diminish gradually over a 24-hour period to showcase a mild peppermint-y undertone. Similarly, the initial dampness would dissipate while maintaining the moist qualities.

For future trials, I shall be reverting to a higher proportion of granulated sugar than molasses/brown sugar, maintaining butter as the fat of choice, and whisking my eggs separately, even if it means more dishes. Waiting one day for sampling is ideal, but harder done than said.

Primary takeaways:

• Although fussy, separately whisk eggs and sugar to ensure proper aeration and uniform incorporation of all ingredients.
• Brown sugar indeed elevates moisture and complements chocolatey flavours. That said, it does not provide the same structure as granulated.
• Do not add an excess of molasses, as this further reduces structural integrity.
• As with all brownies, do not overbake.

3) Black Sesame Condensed Milk Pound Cake w/ Matcha White Chocolate Glaze

Sunday Baking's Condensed Milk Pound Cake never fails. In fact, the recipe is possibly my favourite recipe of hers to date! I set out to craft a black sesame and matcha rendition, eagerly awaiting the results with vigor.

Ingredients:

A) Pound Cake

• 150 g unsalted butter
• 180 g sweetened condensed milk
• 40 g granulated sugar
• pinch of salt
•  ̶1̶5̶0̶  → 160 g AP flour
• 4 g baking powder
• 25 + 10 = 35 g black sesame paste
• 3 eggs
• 1 tsp vanilla extract

B) Glaze

• 250 g white chocolate couverture * (makes for two layers of glaze. imo too much, could probably halve the quantity and do one layer of glaze)
• 3 g Momo Tea Matsu matcha powder
• 3 g Hokusan Niju matcha powder
• 15 g canola oil

And disappoint it did not!
Results were fabulous in the taste department, though the cross-section revealed odd air pockets and bits of unmixed black sesame paste. Interestingly, these visual indicators of non-uniformity were not at all discernible during consumption.

The glaze was a tad sweet as I had done two layers - and admittedly velvety ones at that! There was not an ounce of streakiness in sight, and the surface of the cake was fully covered. This impressive appearance was quite the rarity in my kitchen.

If consumed directly from the fridge, one is likely to taste matcha first, then forget about the black sesame altogether. The recommendation is to leave the cake at room temperature for 15 minutes as to revive the black sesame.

After glazing, the cake had been transferred to the fridge to set for about six hours. This duration constitutes a longer period that required to fully set the cake, and can result in the surface cracking. From previous trials, it was learned that the ideal setting time average 3-4 hours. As I was unable to remove the cake for cutting at the three-hour mark, I proceed with my usual agenda and opted to thaw the cake at room temperature before slicing. Thirty minutes on the countertop enabled the opaque frostiness to vanish while keeping condensation at bay. A sharp, serrated knife ensured clean slices that were mostly free of imperfections. The code has been cracked at long last!

In summary​:

• Ensure that black sesame paste is added in one addition, rather than adding in two batches before and after incorporating flour.
• If using a chocolate glaze with add-ins, mix flavouring powders (especially matcha!) with oil first to prevent clumping. One can also sift the tea powder of choice prior to mixing, though I have found that oil is usually sufficient in smoothing out lumps.
• To prevent scorching of chocolate, using a bain-marie is recommended. In the absence of time (or stovetop space), one can alternatively use a microwave, however bursts of heat should not exceed 40 seconds with pauses for mixing.
• Glaze elevates the creation entirely and should not be omitted. If leaving to set in the fridge for longer than 3 hours, bring cake to room temperature (~30 mins before slicing).
• 250 g chocolate provides too much glaze; 2/3 of the quantity is ideal to prevent excess (about 167 g)
• Ratio of chocolate and oil is ideal, as there were no streaks even during double-glazing

                               250 g chocolate : 15 g oil ; OR
                              50 g chocolate : 3 g oil; OR
                              16.7x g chocolate : oil

4) Luncheon Meat and Chive Egg Scramble

The final eight eggs in the household were used to form a hearty scramble. Usually impressive fragrant, the chopped chives were suppressed by the lack of heat retained by my new frying pan. Similarly, neither the luncheon meat nor eggs were able to garner colour without being overdone.

Although it hadn't succeeded in reaching its full potential, the creation was, nevertheless, enjoyable over a bowl of warm rice and complemented with tomato.

Other snacks/meals of the week included truffles from Purdy's (PJ&J featured), Passion Fruit Citron Jam on Whole Wheat Toast from COBS Bread, and the ever-delectable Black Sesame Glutinous Rice Balls from T&T.

​The first stop lay with a dermatology clinic in Oakville. Staggering wait times seem to prevail as a persistent occurrence at such destinations, with immediate results impossible.

And then came a trip to New Balance's Oakville outpost. The intent had been to try on footwear in advance of Black Friday sales, such that sizing could be confirmed prior to purchase.

The staff member behind the cashier was friendly, extremely helpful, and shockingly efficient! Before I could return one pair of shoes back to her, she had already laced up and organized the other. Furthermore, she assisted in my search for the ideal dance/Zumba shoe, noting differences in lateral support and even the shape of the heel cup.

Despite departing without making a purchase, she bid me farewell with a smile. Her name, if I recall correctly, aligned with Malaysia's favourite coconut jam.

Hurriedly heading home, I mentally prepared for the ticketing war that was the Stray Kids' presale. Unthinkable was it that I had been just 50th place in the virtual queue: entering the battlefield with utmost swiftness, I succeeded in obtaining an aisle spot for myself, queued again, then secured a ticket duo for my coworker.