Hokkaido Cheese Tart

We haven't tasted the real thing before but this is definitely a nice recipe to keep caused my no 1 princess love it.

Each tart is sold at $4+ here and being someone that won't pay for such price, I decided I need make this myself and when is the best time, when Woolies is selling each block of Philly at $2.

Few notes before proceeding to the recipe:
* try to use mould that's smooth and not the traditional egg tart mould, it is easier to remove.
* although a thinner pastry will get you more of the cheese and taste better, but it breaks easily too. So make a thicker pastry.

Ingredients:
Pastry:

• 160g plain flour
• 35g icing sugar
• 10g ground almond
• ⅛ tsp salt
• 90g unsalted butter, cubed
• 2 XL egg yolks

Pastry:

• 150g cream cheese
• 70g mascarpone cheese
• 40g salted butter
• 70g cream
• 20g evaporated milk
• 40g sugar
• 1 XL egg
• 10g cornflour
• 2tbsp lemon juice
• a pinch of salt

Egg Wash

• 1tsp milk
• 1 xl egg yolk

Methods:

1. For the pastry, first combine the flour, ground almond, salt and icing sugar together in a bowl.
2. Add in butter and rub with fingertips till the mixture becomes crumbly.
3. Add in egg yolk and mix till dough form. Wrap in cling wrap or in a ziplock bag, store in fridge to rest for 15mins.
4. Next take enough to press over the mould. Remember note 2, try to be generous and not use too little otherwise the pastry will crumble and makes it very hard to unmould.
5. Prick the base and do with more mould till all pastry used up. Bake at 160c for 10mins. Set aside to cool.
6. For the filling, place the cream cheese, mascarpone cheese, butter, evaporated milk, sugar and cream in a bowl. Place the bowl over a water bath and stir till the mixture mix well and smooth.
7. Add in the egg cornflour, lemon juice and salt and whisk till even.
8. Transfer the mixture into a piping bag. Pipe it into the bake and cool tartlets. Set to chill in the fridge for 30mins.
9. Brush the top of the tarts with the egg wash.
10. Bake the tarts using top grill fan function for 6-8mins. Do keep an eye to prevent the top from burning. If required, at 5-6mins, give the tray a turn.

Condensed Milk Cheese Cake

It has been a while since I last updated the blog, time to start recording down all the recipes that I think is good and worth keeping.

To start with, today I just baked condensed milk cheese cake.

The big boss bought and open up the condensed milk, so got to make something with it before it spoil. And since Philly cheese is on sale, $2 per block from Woolies, hence google turn up with condensed milk cheese cake.

Ingredients:

• 5 yolks
• 1 egg
• 84g cake flour - sieved
• 84g condensed milk
• 200g cream cheese
• 58g canola oil
• Pinch of salt
• 4tsp lemon juice

• 5 egg whites
• 75g castor sugar
• 1tsp lemon juice

Method:
*Note: I had used the 24cm push up round cake pan.. lined inside with paper, bottom and side. Then wrapped the outer bottom with 3 layers of aluminium foil to prevent the water from the water bath from getting in.

1. Melt cream cheese  by double boiling over stove.  Once melted,  whisk lightly to a smooth consistency.  Set aside.
2. Sieved flour, then add in salt, stir well and set. 
3. Mix yolks, 1 egg and condensed milk until well combined and set aside.
4. Heat oil over stove or microwave on high for 10seconds. Once done, drizzle over sieved flour and quickly mix to a smooth paste.  Set aside.
5. Pour the yolk mixture into the cream cheese, mix well. Then add into the flour mixture, mix well. Next add in 4tsp lemon juice, whisk until well combined.  Set aside.
6. Pre-heat the oven at 170c. Prepare the outer tin for the water bath, boil roughly 1.5l water
7. Beat egg whites until foamy, add in 1tsp lemon juice, then add sugar in 3 batches.  Continue beating until attain firm peak.
8. Fold in meringue to the yolk mixture in 3 batches.  Be sure to fold till you don't see any streaks of meringue.
9. Pour in batter to baking tin, tap few times on table top to release air bubbles.
10. Place the baking tin on the outer tin, fill up the outer tin with the boiling water.
11. Send to bake by waterbath method. 170C for 20min, then 160C for another 45min (adjust according to your oven temperature. I had reduce temp to 140c for the last 10mins to avoid the top from over browning.
12. Once done, invert to cool for 5min and remove mould.  Then revert back upright to cool completely.

Air Fried Churros

On Sat, hub wanted to ask us to go San Churros to get his birthday churros but then realised that the voucher is only valid a day before, the day or the day after the "big" day. So, we headed home instead... but I still wanted churros!

At the same time, I had wanted to try it out on my air fryer for a while (no deep frying at home)... so there goes, the attempt to try out since some other people has managed to do it.

Ingredients:

• 225g water

• 113g butter

• ½ tsp vanilla extract

• 2 tablespoons brown sugar (white if you don’t have brown)

• ¼ tsp salt

• 143g plain flour/ all purpose flour

• 3 eggs, at room temperature (I used L size)

Method:

1. In a small saucepan, heat up water, butter and brown sugar till the mixture starts to have a little bubble... stir constantly to avoid burning the bottom part of the mixture. Once it starts to bubble, lower the heat and in the flour.
2. Stir with a spatula or big wooden spoon till the flour is mix evenly with the mixture and starts to cuddle up into a dough. Remove the saucepan from heat immediately and still give it some stirring.
3. In a separate bowl, whisk the eggs, salt and vanilla  together.
4. Then little by little mix into the cooked dough. Do not add too fast and mix too slow to avoid the eggs from getting cooked. Continue till the eggs are all mixed well into the dough. Set it aside to cool before putting them into the pipping bag. You may choose to use the star nozzle or just a plain big nozzle depending to how thick you want the churros to be.
5. Preheat the air fryer at 180c for 2-3mins.
6. Pipe the dough directly on the pan (it can be as closed as you like as it won't get any bigger than what you see). Turn the AF to 180c and bake for 8 to 10mins (check them after 8mins coz the bigger size one may take a little longer).
7. If you will like to have it coated, have it coated with cinnamon sugar (combination of 1 part cinnamon to 1.5 part brown sugar). Coat it immediately once you remove it from the AF otherwise it won't stick.

Enjoy!

Blueberry and Yogurt Loaf

Since my almost 1 year old darling loves bread, mommy needs to bake more of it and makes a variety so that she gets her nutrients (she sort of don't really eat). And coincidentally I saw Farmer's Jack selling frozen fruits on loose rather than pre packed... hence blueberry bread.

Ingredients:

• 275g bread flour
• 25g cake flour
• 3g yeast
• 50g over night starter dough, recipe here
• 30g sugar
• 1g salt
• 125 warm fresh milk (if you using mixer or hand to knead, if bread machine, it is ok to be just cold)
• 5g olive oil
• 50g plain greek yogurt
• roughly 15-20g blueberries either fresh or frozen (I was even too lazy to thaw it)

Methods:

1. Place all ingredients, except the blueberries in the mixing bowl starting with the dry stuff then wet. Ensure that you don't put the yeast and salt together. 
2. If you using bread machine, use basic dough function to knead. Otherwise, use the mixer or hand to mix till the dough forms a nice soft elastic dough. Finally add in the blueberries and let it proof for 1hr.
3. Then knead again and fold the bread over and over. Place it on the baking tin and proof another 1 to 1.5hrs.
4. Preheat oven at 180C for 10mins. Bake for 20mins.

Sweet Potato Bread

Not sure bout the consumer, but the maker is a bit bored with plain white or chia seed or milo bun, so for a change, we are having sweet potato bread this time round.

Slight change to the original recipe that I had found from To Food with Love (she uses purple yam and butter, I used sweet potato and oil and too heavy handed on the overnight sponge).

Ingredients:

Part 1

• 300g bread flour
• 35g sugar
• 1/2tsp or 3g salt 
• 1.5tsp or 5g yeast

Part 2

• 100g Overnight 5c batter, recipe from here

Part 3

• 145ml cold milk
• 30g egg (roughly 2/3 of a L size egg)

Part 4

• 120g sweet potato
• 30g olive oil

Method:

1. Mix the ingredients from part one till well mixed then add in part 2 and part 3. Knead all the ingredients to form a dough either manually or using Bread Machine or your mixer using the dough hook.
2. Next add in ingredients from part 4 and continue to knead till it form a smooth and elastic dough. My dough is rather soft and a little sticky.
3. Leave the dough to rise/proof in a warm place for roughly bout 45mins to an hour till it is almost double in size. I covered the mixing bowl with a wet towel to keep it moist.
4. Punch the dough down and knead it briefly. If your dough is like mine kinda sticky, oil your work surface and your hand to ease the handling of the dough. 
5. Cut the dough to shape according to your preference. If you planning to make bread slices, roll the dough out flat and rolled it up. Place it in the baking tin (lightly oiled) to proof for another 1hour to 1hr15mins. Make sure you leave some space for the dough to rise or get bigger.. :D
6. Preheat oven at 180c for roughly 10mins.
7. After proofing, brush the dough with the balance of the egg.
8. Bake at 180c for 20-25mins depending on your oven's heat.
9. Remove and cool the loaves before trying to slice it.

Variation to 40mins Bun

Yesterday and today, I tried something different with the 40mins bun and obtain quite a different type of textures.

They are modifications to the recipe of 40mins bun with the following differences:

Ingredients to the dough:

• 270g warm water
• 70g oil (I used peanut oil) I used olive oil here instead
• 10g instant dry yeast
• 48g sugar I ran out of sugar, so I used honey
• 1/5 teaspoon salt (7g)
• 1 egg
• 300g self raising flour I used bread flour as per requested by the original recipe
• 245g plain flour
• lots of oil to work on the dough
• egg wash n sesame seed no sesame seed for deco, but added 2 tablespoon of chia seed to the dough before kneading
• fillings are bacon

Conclusion, the buns are super soft and fluffy compared to my initial recipe but it is less soft compared to the initial recipe.

Then the next variation becomes this instead:

Ingredients to the dough:

• 270g warm water I used water and milk mixture (my daughter can taste the milk)
• 70g oil (I used peanut oil) I used butter here instead
• 10g instant dry yeast
• 48g sugar 
• 1/5 teaspoon salt (7g)
• 1 egg
• 300g self raising flour I used bread flour as per requested by the original recipe
• 245g plain flour I used self raising flour
• lots of oil to work on the dough
• egg wash n sesame seed no sesame seed for deco, but added 2 tablespoon of chia seed to the dough before kneading
• filling for this is char siew sauce chicken with chives

Conclusion, I still prefer the first variation as it gives that fluffy cottony texture to the bread.

40mins Bun

Just realised that I forgot to post this easy quick yet yummy bun. But please remember to store in the fridge as I forgot and it spoil after 2 days though the bun is still soft and nice.

Ingredients:
Filling:

• 3 potatoes
• 2 tablespoon curry powder
• 1 tsp of turmeric powder
• 1 cup water
• 1/4 teaspoon cumin powder
• salt to season
• 1 tablespoon of minced garlic
• a tbsp oil

Dough:

• 270g warm water
• 70g oil (I used peanut oil)
• 10g instant dry yeast
• 48g sugar
• 1/5 teaspoon salt (7g)
• 1 egg
• 300g self raising flour
• 245g plain flour
• lots of oil to work on the dough
• egg wash n sesame seed

Steps:

1. Peeled and cut the potatoes to small cube. Boiled in the boiling water for 5mins.
2. Heat up the oil and saute the garlic. Once it smells nice, add in the curry powder and turmeric powder and fry till it smells nice. Add in the potatoes. Cook for about 2mins and then season with the cumin powder and salt. 
3. Leave it aside to cool.
4. Add in warm water, yeast and sugar in the mixing bowl. Leave it to proof for about 5-10mins.
5. Once the yeast has bubbled, add in the rest of the ingredients and mix it with the mixer using the dough hook. Otherwise use hand to knead the mixture till it forms a nice soft and smooth dough.
6. Divide it to 12 pieces and form a ball. Flatten and filled up with the fillings.
7. Preheat the oven at 220c.
8. Leave the bun to rest for 10mins. Finally, brush the bun with egg wash and sprinkle the top with some sesame seeds.
9. Bake for 12-15mins.

Cranberry cheese cake

Another version of the cranberry cake, with cheese to make it fluffier, yummier and tastier... kekeke

Ingredients:

• 90g sugar
• 100g butter
• 35g cream cheese
• 250g self raising flour
• 125ml milk
• 2 medium size egg
• a teaspoon of vanilla essence
• a big bunch of dried cranberries

Method:

1. Preheat oven at 180C.
2. Cream sugar, butter and cream cheese.
3. Add in the milk, vanilla essence and egg little by little while mixing.
4. Add in the flour little by little and fold in the mixture.
5. Stir in the dried cranberries.
6. Scooped in the cake tray or cups and bake for 20mins at 180C.

Nutella Cupcakes

When you have a party to attend the next day with BYOF, last minute notification and not sure what to cook, fridge that is almost empty coz you gonna travel the day after that and even the sugar level is running down, there you go, whatever is in the kitchen... nutella cupcakes.

Why nutella? It is sweet enough to compensate for the lack of sweetness in the cake due to my shortage of sugar supply.

Ingredients:

• 125ml milk
• 73g sugar (this is all I have in the kitchen at that time)
• 2 eggs
• 250g self raising flour
• 125g butter
• 12 teaspoon nutella

Methods:

1. Preheat oven at 180C.
2. Cream sugar and butter till fluffy and creamy.
3. Add in the egg one by one and mix slowly.
4. Add in the milk and give a light stir.
5. Slowly fold in the self raising flour till well mixed.
6. Scooped in 1.5 teaspoon of batter into the paper cups. 
7. Drop a teaspoon of nutella on each and top up with another 0.5 teaspoon of batter.
8. Bake for 20mins.

*The batter should be enough for 12 cupcakes of medium size.

Pineapple and Rosselle Tarts

The long long pending item is finally ready and taste super yummy.
Using the dough recipe from my previous post, chocolate tarts, I finally made the pineapple and rosselle tart.

 The pineapple balls

 The rosselle tarts, color does not looks so nice but taste good

The pineapple jam is cooked by my mom, kinda sweet for me. And the rosselle jam, i cooked them quite some time back when I bought some to boil water for the little girl, Instead of wasting the flower, I added some candied melon and sugar and cook it for like 40mins... still kinda wet, but good coz it gets just right under the heat.

Moist Chocolate Cake without Egg and Butter

Ingredients:

Dry Ingredients:

• All purpose flour - 1 and 1/2 cups (200 gms)
• Cocoa powder - 3 tbsp
• Baking soda - 1 tsp
• Baking powder - 1/8 tsp (optional)
• Salt - 1/4 tsp
• Granulated Sugar - 3/4 cup (165 gms) [Increase it to 1 cup if you dont use choco chips]
• Chocolate Chips - 2 tbsp

Wet Ingredients

• Water - 1 cup (250 ml)
• Vanilla essence - 1/2 tbsp
• Lemon juice / White Vinegar - 1 tbsp (I used lemon juice)
• Oil - 1/4 cup (60 ml)

Steps:

1. Take water in a mixing bowl, add vanilla essence, sugar, lemon juice and oil. Mix well till sugar completely dissolves . Keep aside.Now take flour, baking soda, baking powder and coco powder and sift together twice atleast to make sure the flour, soda and baking powder and coco powder is evenly spread out.Then slowly add the the sifted flour mixture to the wet ingredients mixture may be in 2 parts.
2. Gently mix in one direction, break the lumps forming...gently mix it.The batter is runny like you see in the pic.Fold in choco chips and give a quick stir. Preheat oven to 180 deg C for 10mins.Grease the pan with butter, sprinkle maida tap it so that it spreads on all sides.
3. Pour the batter into the cake pan. Bake it at 180 deg C for 35-40mins check with a fork if a fork inserted comes out clean

Easy Modified Tangzhong Bread

Enough of my own recipe, so this time, I google and thought of trying out this coz it looks so simple and easy. But due to lack of ingredients, there are some modification to the recipe (as usual). The original recipe is from http://munchministry.com/articles/the-joy-of-bread-baking-with-tang-zhong-method-汤种法/. 

Ingredients (my version):

• 120g tangzhong
• 125ml milk + one large egg
• 300g high protein flour
• 40g low protein flour + 10g corn flour + 5g double action baking powder
• 10g creamer
• 40g sugar
• 6g fast acting yeast powder
• 1/4tsp salt
• 25g olive oil

Steps: similar to the one posted on the original post :D

Conclusion: bread is yummy, soft and fluffy.

Hokkaido Chiffon

I had gotten the recipe from: http://yummykoh.blogspot.com/2012/05/hokkaido-chiffon-cupcakes.html with a little modification. Since no one likes the cream, we do without it... :D

Ingredients:

4 Yolks
70g Sugar (reduced to 65g)
1 tsp of Vanilla Essence
80ml Fresh Milk
60ml Corn oil (I used Olive oil)
135g Cake Flour
4g Baking powder
6 Whites
50g sugar (reduced to 40g)

Steps:

1. Preheat oven at 100 degree celcius.
2. Arrange paper liners on baking tray
3. Hand whisk yolks with sugar until pale in colour.
4. Add drops of vanilla essence
5. Add in Milk, follow by oil, manually whisk till combined.
6. Sieve in Cake flour and baking powder (this I had presieved and stir well). Stir till well-mixed.
7. Whisk whites till foamy, add sugar. Whisk till medium peak.
8. Take 1/3 whites fold in with yolk mixture.
9. follow by folding in the rest of white
10. scope batter into pre-arranged paper cups about 80% filled.

Baking time: 20-25 minutes, bake at 180 degree celcius for the first 15mins and reduced to 150 degrees for another 5mins and then reduce to 100 degree celcius for another 5mins. Leave the cakes in the oven for about 2-3mins before removing to cool it down (this is my modification that I notice the cakes do not shrink).

Note from the original blog: This cake will shrink after cooled. However, do not overfilled up the liners as batter will over flow. Since I uses paper cups instead of any cupcake liners or the hokkaido chiffon liners, that is the reason I adjusted the temperature that way to ensure the whole cake cooks properly and it renders good result, no shrinking.. :D

Savoury scones with Rosemary flavor

Ingredients:

2½ to 3 cups organic all-purpose flour

1 Tablespoon + 2 teaspoons baking powder (i only uses 1 tablespoon coz no more stock)

1 teaspoon salt (need to buy some fine salt, mine are coarse and still bite it... hehehe.. though i like it tat way)

4 ounces feta cheese, crumbled 

4 ounces cream cheese, softened in the microwave 15-30 seconds (you want it very soft)

4 scallions (green onions), green & white parts, chopped - I mixed it with some rosemary too... fresh from my potted garden

1 cup whole milk or half and half

1 large egg

Steps

1. Heat the oven to 400°.

2. Combine 2½ cups of the flour, the baking powder, and salt in a large bowl.

3. Add the cheeses & toss gently with a fork until combined.

4. Add the scallions & toss gently with a fork until combined.

5. Beat the milk (or half and half) with the egg and gently it fold into the dry ingredients, mixing lightly until a soft dough forms. Add up to 1/2 cup additional flour if the dough is too sticky.

6. On a floured surface, gently pat the dough into a circle approximately 1-inch thick (or into two smaller circles for 12 scones). The key to tender scones is to handle the dough as little as possible and with a light touch.

For this part, i did not follow the recipe, coz I try to minimize handling. So what I did, i transfer the dough to a plastic and flatten it there (dont even touch when i transfer, just use stainless steel spoon) and cut from there too.

With a sharp knife cut the dough into 8 or 12 wedges and place them on a lined parchment paper.

7. Brush the tops and sides of the scones with the milk if desired, and bake for 20 to 25 minutes, or until golden brown. Cool on a wire rack. Serve warm, or cool completely and refrigerate or freeze in a heavy zipper bag or airtight container.

Lemon Melting Cookies

Recipe from : http://www.taste.com.au/recipes/24586/lemon+melting+moments with a little adjustment to meet ingredients available.

Ingredients

• 200g (1 1/3 cups) plain flour
• 100g (2/3 cup) cornflour
• 225g unsalted butter, chopped, softened (I used bout 180g butter and the rest, olive oil coz out of butter)
• 80g (1/2 cup) icing sugar, sifted, plus extra, to dust (use normal sugar, no dusting :)
• 3 lemons, zested (used two, juice and zest)
• 1 tsp vanilla extract (omitted coz no stock)

Method

1. 1 Preheat oven to 170C. Sift flours with 1/4 tsp salt into a bowl. Using an electric mixer, beat butter and sugar until pale and fluffy. Add zest and vanilla, then gradually beat in combined flours until mixture just comes together.
2. Roll 2 teaspoonsful of dough into balls, placing them on 2 oven trays lined with baking paper. Using a floured flat bottom of a glass, flatten balls to 3.5cm rounds, then, using the back of a floured fork, mark biscuits with tines. Bake for 12 minutes, swapping trays halfway, or until biscuits are light golden. Transfer to a wire rack to cool.

Yvonne's Bread

Please dont get bored ya, another stock clearance activity, bread making. And I'm out of high protein (bread) flour, so I thought of just trying it out with the multipurpose and low protein flour. Search all over the internet and cant settle with one that I like and think could render a nice soft fluffy bread and hence, I used back Han Ker's Hokkaido Bread recipe and does a little modification to it.

So, the differences are:

• substitute the 270g bread flour with left over of 11g bread flour, 100g flour and 159g low protein flour
• yeast got approximate instead coz my weighing scale suddenly doesn't want to work, i guess it is somewhat 8g
• tangzhong, i used milk instead of water and multipurpose flour instead of bread flour
• and remember, i mentioned messed up measurement, sophie accidentally added water to my flour mixture, dont know how much, looks like approximately 10-15ml. and to dry tat up, i added roughly 50g of flour...
• i added a little coco powder to half of the dough. so what i did was after the first rest, i cut the dough to two. one part of it, add bout 1 table spoon of coco powder and knead till the coco is even. then roll both piece of dough flat round (separately). placed the piece with coco on top and roll like the below (stole the photo from some one else's blog... hehehe, but lets give some acknowledgement, got this from a blog called Vivian Pan Kitchen). cut it to bout 1 inch pieces and leave to rest. but this time, instead of resting for an hour, it only took bout 15mins to get to double the size. Bake for 15mins at 180degree celcius.

And voila, I still get my soft and fluffy bread (actually, fluffier than the hokkaido bread on the next day).

Cheese Cookies

Another fridge clearance activity, Cheese cookies. Got the original recipe from http://www.recipeeworld.com/cheese-cookies-recipe.html.

Its not those typical sweet cookies, but rather a savoury type. Done a little modification to it to fit my raw materials inventories. So I half the recipe and change some of the items.

Ingredients:

• 125 grams (4.4 oz) of low protein flour
• 100 grams (3.5 oz) butter
• 1 tablespoons cornstarch
• 30 grams (1.1 oz) no Edam cheese, uses a mix of parmesan powder and a slice of cheddar that is shredded
• 1 egg yolks
• 1/2 tablespoon powdered milk
• 1/8 teaspoon baking powder
• 1/8 teaspoon fine salt

Topping:

• 20 grams (0.8 oz) no grated cheddar, uses parmesan powder again

Top Coating:

• 4 egg yolks, mix well (totally forgot tis part, so mine omitted tis step)

Directions:

1. Mix the flour, cornstarch, milk powder, fine salt and baking powder and stir well.
2. Enter the margarine, egg yolks and Edam cheese into the flour mixture, stir and knead briefly by hand until dough is formed that can be rolled.
3. Take a pinch of dough, form with two hands to form a long stem, wrap the dough to form a circle.
4. Put the dough which has been formed on a margarine-coated baking sheet. Brush the cookies surface with egg yolk as coating and sprinkle the top with grated cheddar cheese.
5. Bake dough in an oven with 160 degrees Celsius (320 degrees Fahrenheit) of temperature for 25 minutes or until the cookies dough is cooked and golden browned. Take them out, let cool.

Hokkaido Chiffon

I'm now in the midst of trying to clear off all the food stock in the fridge and hence, had been baking quite often lately (clearing off all the flour), doubt the apartment in KL comes with oven for me to bake.

This time, instead of Hokkaido Bread, since I'm out of bread flour, I manage to get a recipe to help clear out the low protein flour that I have. The recipe is from http://jeroxie.com/addiction/10-2010-hokkaido-chiffon

This is when it is in the oven, raised all beautifully. As per the recipe, it should sink after that which it did just 2mins right out from the oven. It is soft and fluffy.

Then this is how it looks like after I pump in the cream and some extra at the top. I think it taste good by itself without the cream. So, if I'm gonna make again, will just omit the cream portion though it taste good but not with the cake.

Hokkaido Bread

Another baking session, thanks to Han Ker's class (hope she doesnt mind that I share out her great recipe)..

I had a great time pounding and hitting the dough... good stress release..



As the second rest ask for certain warm temperature and yesterday was raining and rather cold, what I did was I placed the dough and tin on top of a pot of just boiled water to create the warm feeling... it takes bout 50mins to get to almost double it's size.