Thursday, June 9, 2011

Chocolate Chip Walnut Meringue Bread


The original name of this is actually Chocolate Chip Pecan Meringue Coffee Cake but sometimes the name can be quite confusing  because most Asians and myself  would call this a bread. I read that a coffee cake doesnt necessarily contains coffee but intended to be served with coffee, hope my understanding is correct. This is something a little unsual than the normal bread or buns that i used to bake that the filling is made up of beaten egg whites or meringue. During baking, the meringue will melt onto the bread and gives a little sweetness and together with the rest of the fillings ie chocolate chips, sugar,cinnamon and walnuts, it is really good ..a good coffee cake!Though you find meringue and the sugar here and there, the bread is not that sweet as you may be expecting, it's not neccesary to reduce the amout of sugar if you were to make this.


It was a really hot day when i making this and while it's on the 2nd proof, the sugar actually melt and flow out of the dough even though i've covered it with a piece of cloth.. I put near my kitchen window but i never expected that the sugar can actually melt, so you can imagine how hot the weather is. I've wiped off the syrup at the sides of the bread as much as i could, there's still slightly burnt at the sides and the bottom but probably you cant see those because i''ve scraped them away.

Recipe ( taken from here, this is halve of the original recipe )
For the dough
300gm bread flour
25gm sugar
a little less than 1/2 tsp salt
1 1/8 tsp instant yeast
90ml milk
40ml water
58gm butter
1 large egg

For the filling:
1/2 cup chopped walnuts
1 tbsp sugar
1/8tsp ground cinnamon
75gm chocolate chips

For meringue:
2 egg whites
1/8 tsp salt
1/4 tsp vanilla extract
50gm sugar

egg wash to glaze the cake and icing sugar to dust the cake ( optional )


Method:
1. In a large bowl, combine 115gm of the flour, sugar, salt and yeast.
2. In a saucepan, melt the mlk, water and butter over medium heat until butter is just melted.
3.With a mixer on low speed, gradually add in the warm liquid to the flour and yeast mixture, beating until well blended. Increase speed to medium and beat for 2 minutes. Add the egg and 75gm flour and beat for 2 minutes. Beat in the remaining flour to make a dough and continu ebeating till smooth dough is formed. This may take several minutes.
4.Place the dough in a lightly greased bowl, cover the bowl and proof till double its volume.
5.In a small bowl, combine the sugar and cinnamon powder.
6.Once the dough has doubled, make the meringue. Beat the egg whites with salt on low speed, then increase speed and beat until foamy. Add in the vanilla and gradually add in the sugar and beat till stiff peaks form.
7.Line a baking sheet with parchment paper. Punch down the dough and on a lightly floured surface, roll out the dough into a 20"x10' rectangle. ( mine was about 15"x10" ) and spread meringue evenly over the rectangle up to about 1/2 inch from the edges. Sprinkle the cinnamon sugar over the meringue folowed by the chopped walnuts and chocolate chips.
8. Roll up the dough from the long side. ( i've wrongly rolled from the shorter side) . Pinch the seam closed. Carefully transfer the log to the baking sheet, seam side down.Bring the sides of the log around and seal the ends together, forming a ring. Using scissors, make cuts along the outside edge at 1 inch interval. Cover the dough and let it rise for 2nd proof for about 30-45 minutes.
9. Preheat oven to 180C. Brush the top of the dough with egg wash before baking and bake in a preheated oven for 25-30minutes until risen and golden brown.

I find that the bread gets hard on later part of the day and even harder on the 2nd day. one thing, i think i might also overbaked the bread a little.

I will be submitting this to the Aspiring Bakers Challenge #9 - Bread Seduction ( June 2011) hosted by Jasmine of Sweetylicious . Also there's is a giveaway happening at Nasi Lemak Lover's blog. Closing date is June21st, 2011, you can check the details on her blog.

36 comments:

  1. Wah, wow ... very nice bread leh. I can have bread for my 3 meals but I dont make bread cos I find it very troublesome. sigh ....

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  2. Looks so good! A slice would be lovely with a cup of coffee. You are right, sometimes a bread is a cake, and a cake is a bread... so confusing! As long as it is delicious, that's most important! Perfectly baked, Lena, good job!

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  3. It is hot here too. But I believe it worth all the efforts cause your cake (or bread) turned out so nice. Yes, I see no clue that it was burnt on the sides.

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  4. good to eat this with a cup of tea!
    Now afternoon liao...tea time

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  5. A meringue filling in a bread! This is new to me and I love this idea.

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  6. I like how the bread looks crusty on the outside and soft on the inside :) It's my favorite coffee bread too!

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  7. With a meringue filling? This is definately yummy!
    From what I know, a coffee cake has streusel toppings or fillings, and a tea cake has fruit.
    Due to the streusel in coffee cakes, the cake is rather sweet, therefore, is best served with coffee, which is bitter.
    Hence the name, coffee cake.

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  8. i agree! this certainly look more like a bread than cake to me!

    btw- i made the water chestnut cake with soy milk and it was a success! I'm so happy! I tried other versions before and it didn't work. Might want to try using water next time to get the clearer texture.

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  9. Lena...such a wonderful meringue bread. I am confused too by the term cake and bread :p By whatever term it doesnt matter, eat first then analyse the term later :)))

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  10. Cinnamons with walnuts! Both are my favourite :) This bread looks great, and it's new to me. Wanna try this next time, thanks for the recipe!

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  11. Hi Lena
    This is really interesting. And looks heavenly! I'm sure it's wonderful with coffee, like you said 

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  12. Lena : I'll have to agree with Elin. Btw, you can always google search(wiki) between coffee cake & tea cake. I haven't been baking much lately. You've just tempted me to make some. :o) Have a lovely evening.
    Kristy

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  13. This is the first time I heard meringue bread, looks delicious....would like to try making it.Thanks for sharing.

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  14. Lena, can you make some bread for me? Because your bread looks so good to eat...I want some for breakfast :))

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  15. This is the best looking danish ever! I'll have this anytime! Love the filling peeking at you. Simply irresistible!

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  16. The bread has got very nice texture...! Love the shape too :).

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  17. Hi Lena, every time I drop by here see your' a bird with frozen wings'....my mind will think of that poem,....

    'I've never seen a wildthing feel sorry for itself. A bird will have fallen frozen dead from a bough, without ever having felt sorry for itself'.
    This was mentioned in the movie, GI Jane.

    Wow, your this cake looks very interesting...like a mystery cake of whats inside.
    I can imagine your family looking forward to tea time or after dinner dessert with your very creative talents.

    Have fun and keep well, Lena.
    Lee.

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  18. Interesting bread and delicious looking too! Great to pull apart and eat with coffee.

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  19. Good to eat bread for a change instead of rice. Whoa the bread looks like octopus and the choc chips like eyes..hehe ~;).

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  20. koh: not so troublesome but just take taking much of your time!

    joyce: cake=bread=cake haha!

    maureen: actually the bottom part was also burnt!

    pete: i still have a bit left, you want some? haha..

    zoe: not bad, if you see closely, the meringue may appear uncooked but it's actually cooked!

    janine: it will be more lovely if i have dusted some icing sugar on it, like the original recipe!

    wendy: tea cake has fruit?? i never knew that too!

    daphne: congrats on the success on the waterchestnut cake but how does it taste with milk? the ones that we have here i belive is without milk that's why i replaced the milk with water instead.

    elin: you're so right! dont bother it's a bread or cake!

    min: i want to try your flower marble cake too someday!

    shaz: i actually love the choc ships in here, makes it more delicious!

    kristy: i think i probably got the defination of coffee cake correct but never knew about tea cakes!

    yummylittlecooks: i think your kids will love this too!

    ann: wow, that will be such a great honour if i can bake something for you!!

    arthur: yeah, i was first captured by the look of this bread. Hey, i like the shape of your buns too in your lastest post! i want to try that too someday!

    hi CG: i find that the bread gets hard on the second day, i might have also over baked the bread!

    lee: i think i hv heard it form you before on those lines..i didnt see that movie though.

    sotong: yeah, i think the meringue part makes this interesting and also the shape, i love the shape too!

    bananaman: you're a left handed right? only a leftie can see this, haha!!

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  21. Ooh, adding the meringue to the bread is an interesting twist. Yet it's not too sweet, you say? Certainly looks very fluffy! :D

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  22. wow, this is interesting, a meringue filling for a bread. Not tried that before. I also have problems with breads starting to harden the next day. Have you found a way to solve that? I wonder if adding bread improver work. But i'm not too keen on using chemicals though.

    Any writeups or photos from your HK trip? Can't wait to see! I love HK!

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  23. Breads are my weakness and this one has all the right components to make me jump up and say that I am going to make it for sure ! Great work n thanks for sharing :)
    US Masala

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  24. Wow, what a fantastic looking bread. It sounds packed with deliciousness. I have a sweet treat linky party going on at my blog and I'd love it if you'd come by and link your bread up. http://sweet-as-sugar-cookies.blogspot.com/2011/06/sweets-for-saturday-21.html

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  25. Lena, why must you always make my mouth water? Lol. This looks absolutely delicious! Texture looks amazing and soft! If only I was your neighbour :D haha.

    By the way, I don't know if I've told you that I made your chocolate hazelnut cookies. I misread your post thinking I had to get GROUND hazelnut, which of course I couldn't find and I got almond instead. So of course chocolate hazelnut became chocolate almond cookies which really isn't the same lol. Tasted great though! And everyone liked it too. But must try it with hazelnut because I love that better. Will post about it soon. Been meaning to for a while but have been really busy. Hope you're well! :)

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  26. Nicely flower shaped. I will also think this is more bread than cake! :) Hehe...

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  27. look so delicious Lena :)
    very pretty shape too :)

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  28. Mmmmm....beautiful bread! I bet your house smells really good when you bake this. How I wish I can pinch a big piece off to enjoy :D

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  29. This looks like an incredible bake! I think it would have been a lot of work put into this . I love the shape and look of it.


    Also, I am sorry to see that I missed your last post of Gateau Breton. It is one of my favourites!

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  30. lena, this is a super special bread! and it looks really delicious! GREAT JOB! (:

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  31. 2 egg whites, lucky!!! I just used up 6 egg whites for my souffle... now standing by to make vanilla ice cream with the yolks!+_+

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  32. kenny: no, not sweet at all but unfortunately the bread gets hard later part of the day, i think also partly my fault, i knew i've overbaked it!

    alan: i just saw your comments in my char siew post and i remember your question! i'm not a bread maker expert and maybe let's just forget abt tangzhong method which it says that when we reached a certain temp, around 65c, the moisture will cause the gluten to absorb and therefore provides leavening to produce soft and light breads. i think kneading plays a great part in producing better breads cos the kneading process helps the gluten to stretch out and with enough proving, that will help to provide better texture. If using KA mixer, i usually make sure that the dough gets kneaded until it's really soft and shiny but i dont usually get it to always pass thru window pane test. heard that using cold milk and cold eggs actually help to improve the texture of the bread. Do not overbake. The bread will get hard not the next day but within several hours. Using bread softener, i believe that it will produce soft and fluffy breads but i havent used that before. No write ups on hkg trip cos not many pictures taken!

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  33. aipi: i hope you will also try this one day, just dont overbake like i did!

    lisa: thanks for inviting me. sorry i just realised that i'm late for the party, will do that for next round!

    sharon: havent seen you for a while but still as sweet and humourous!! glad to know that the rest loves your almond choc
    cookies! you keep well too!

    hanushi: yes, it's a bread!!ha!

    alice: thanks dear!

    mary: how have you been? glad to see you here!! must be really busy with mary's kitchen and congrats again!!

    brittany: not so much work but i do like the shape of this bread, it was also the shape of the bread that attracted me to make this!

    jasmine: thank you dear! hope all is going good with your bakers event!

    alice: vanilla ice cream next?? yum yum!

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  34. Ah, if the bread gets too hard, maybe you can make it into a bread pudding? :D

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  35. Just saw your message in my giveaway post, Thank you for mentioning in your post, appreciate much. I'm currently arrange for the draw, wish you good luck.

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  36. kenny: nevr thought of that! good idea!

    sonia: no problem!

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