I bring again a suggestion for no American style bolus: this time with a more neutral flavor, vanilla!
I call it American style, as it is based on the recipe of Christina True do Milk Bar (Chef’s Table Confeitaria).
I had already posted the chocolate version of this dough and it follows the same pattern, that is: bake just one sheet of cake and use it to create layers with a 15cm diameter ring.
I like this dough for its practicality, flavor and final texture. It can be eaten as is or in layer cakes. It is robust to withstand denser or lighter fillings.
Maybe some people are scared by the fact that eggs and butter are used cold. That’s right, you didn’t read it wrong. Nothing of room temperature. Calm down, I’ll explain.
Firstly, in a tropical country like Brazil, ambient temperature is subjective if we consider its geographic extent. And the second point is something that Christina also talks about: the notion of temperature varies between people.
What may be cold for one, may be icy for another. And as the dough is kneading for almost 10 minutes in total, it is time for the dough to rise to sufficient temperature.
It really is a great pasta in the kitchen!
Practical Vanilla Cake Batter
Makes: 1 it was 22x32cm
- 300 g crystal Sugar
- 65 g butter without salt (in pieces/cubes, chilled)
- 120 mL vegetable oil (neutral flavor)
- 03 eggs (ice cream)
- 110 g unflavored yogurt
- 15 mL vanilla extract (or 04mL essence)
- 250 g wheat flour
- 10 g chemical baking powder
- 03 g refined salt
1 cup: 250mL | 1 tablespoon: 15mL.
- Heat the oven to 180ºC. Grease the pan with oil, line the base with baking paper, which must also be greased. The mold must be between 22x32cm and 24x34cm. Reserve. Separate a 15cm diameter hoop.
- Mix butter, oil and sugar. Beat until it becomes a homogeneous cream, 5 minutes. A planetary mixer with a whisk or a hand mixer can be used.
- Add the eggs and continue beating for another 3-4 minutes.
- Add yogurt and vanilla.
- Add the dry ingredients and beat to combine well.
- Transfer the dough into the prepared pan, spread it and smooth it out to be as level as possible.
- Bake at 180ºC for around 40-45 minutes, it will be golden on top. Do the toothpick test.
- Remove from the oven and let cool before removing from the pan. Once cold, it can be placed in the refrigerator to become really cold, about 1 hour.
- Once the cake has cooled, turn it out onto a clean surface. Carefully remove the baking paper and leave the cake with the base facing up.
- To make the cake discs: using a 15cm rim, cut three discs. Two of them will be more perfect, the third is by joining the remaining pieces of the cake to form a disc, two half moons. This disc will be hidden inside the cake.
- Form: the pan REALLY needs to be the right size to be able to make the cake discs. If it is too small, it will not produce 3 discs. If it’s too big, it will be too thin.
- Temperature: yes, butter and chilled eggs. The total beating time in the mixer will be almost 10 minutes, which is enough to increase the temperature of the dough.
- Vanilla essence: if you want that nostalgic industrial vanilla flavor that everyone grew up eating, you can add up to 08mL of the transparent essence so as not to change the color of the dough. To flavor with other flavors, I suggest using essence or powder, if it is too liquid it can alter the texture of the cake.
