Friday, March 24, 2017

龙珠果海绵蛋糕 Dragon Fruit Sponge Cake


Hello there. Its been a very long while since my last blog posting. For the upcoming months I will not be doing much posting due to heavy traveling schedules. Thank you for your support.
嗨!相隔一个多月没上网在博客里与你分享任何食谱,接着下来的几个月我将会非常的繁忙于出外而不能如以往般时常做菜或烘焙,感谢你们一直以来的支持。

Today I am sharing this simple an yummy cake recipe which I am personally fond of.  Hope you like it.
今天在此与您分享一道我本人喜爱的简易即松软可口的蛋糕食谱,希望您也喜欢。


龙珠果海绵蛋糕
Dragon Fruit Sponge Cake

Ingredients 材料
(A)
225g Golden Churn Butter 金桶牛油
150g Castor Sugar 细砂糖
5 Egg Yolks 蛋黄
188g Dragon Fruit Puree 龙珠果泥
225g Self Raising Flour 自发面粉 (sifted 过沥)
3 Tbsp Milk 鲜奶

(B)
5 Egg Whites 蛋清
25g Castor Sugar 细砂糖




Method 步骤


Preheat oven to 170C degrees. Grease bottom and sides of a 8" round cake pan and line bottom with parchment paper.
烤箱预热至170C度。准备一个8寸圆形蛋糕模具,模具底部涂上油质再铺上一层烘焙纸。

In a large mixing bowl beat the butter and sugar with an electric mixer until light and fluffy. Gradually beat in egg yolks, one at a time until well combined. Stir in dragon fruit puree and mix well.
将牛油与细砂糖置于圆底容器中,用电动打蛋器搅拌打发后,再分次把蛋黄加入拌匀才加入龙珠果泥,混匀。


Add in half of the sifted flour and fold to combine. Add milk until incorporated. Fold in remaining flour till combined.
把一半已过筛的发粉加入以上的奶油蛋黄糊里,以翻拌混合。再倒入牛奶混合入面糊,接着把剩余的面粉混入拌匀。

Place egg whites in a mixing bowl and beat until frothy. Add castor sugar and continue beating until firm peaks.
将蛋白倒入另一个搅拌碗中,打至发泡再把幼糖加入继续打发至达到了硬性发泡的状态。那就是当提起打蛋器的时候,蛋白能拉出一个短小直立的尖角即可。



Fold in beaten egg whites to the cake batter in 3 batches till combined.
分三次陆续把打发的蛋白霜拌入蛋糕糊,拌匀。

Transfer batter into the prepared cake mould and bake in the center rack of the preheated oven for 50-60 mins until the skewer inserted comes out clean.
面糊倒入蛋糕模具,送入已预热好的烤箱的中层烘烤50-60分钟至蛋糕熟透及边缘开始萎缩即可。

Invert the cake onto the cooling rack for 10 minutes before unmoulding.
蛋糕烤熟后,倒扣置于铁架待凉10分钟后便可脱模。


Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

Thursday, February 9, 2017

蓝莓酸奶软面包 Blueberry Yoghurt Milk Bread


As you can see from my postings, I am more into baking fluffy soft breads than artisan breads though personally I prefer to consume the latter. Since the baked breads are to cater to the majority soft bread enthusiast at home hence I landed on such decision.
虽然我比较爱吃乡村面包,但是却偏向制做软面包。原因在于家中的成员们都是软面包的爱好者,结果把多数的制作于这类的面包上。

This time round I opted out of using tangzhong method and chose a straightforward method to make this soft milk bread which also yield satisfactory results.
今天我没用上汤种面团而却采用了直接法来制做这项面包,制做出来的面包效果松软即满意。


蓝莓酸奶软面包
Blueberry Yoghurt Milk Bread


Ingredients 材料
(A)
50g Raisins 葡萄干
30g Grand Marnier Liquor 柑曼怡酒

(B)
10g Instant Dried Yeast 速溶干酵母
20g Castor Sugar 细砂糖
250ml Blueberry Yoghurt Milk 蓝莓酸奶

(C)
580g Bread Flour 面包粉
60g Cake Flour 蛋糕粉
15g Milk Powder 奶粉
80g Castor Sugar 细砂糖
8g Salt 盐
1 Egg 鸡蛋
160g Blueberry Yoghurt Milk 蓝莓酸奶

(D)
Unsalted Butter 无盐牛油

(E) Fillings 内陷
Chilled Salted Butter 冷冻咸牛油 (diced 切丁)

(F) Toppings 装饰
Bread Crumbs 面包碎


Method 做法


Combine (A) together into a bowl and set aside for 30 mins. Drain.
把A一起混合入小碗搁置30分钟。沥干备用。


Heat 250ml blueberry yoghurt milk (B) in microwave for 30 seconds. Allow the milk to cool till 35-40C degrees then stir in instant yeast and castor sugar to combine. Allow the mixture to rest for 10 mins for the yeast to activate and produce a foamy layer.
将250ml蓝莓酸奶液B用微波炉加热30秒钟,取出待温度降低至35-40C度才把速溶干酵母及细砂糖混入,搅匀后搁置10分钟让酵母活化并产生泡沫后便可采用。


With the exception of (D) butter, combine all the ingredients of (A), (B) and (C) into a mixing bowl and knead till combined.
除了无盐牛油D以外,先把材料(A), (B) and (C)混入盆中混合搓匀成团。

Add unsalted butter (D) and slowly increase the speed to medium and continue kneading for approx. 20-25 mins, until the dough becomes smooth and pass the window pane test. The same applies when you are completely kneading by hand.
加入无盐牛油(D)然后依照揉面标准程序继续以中速把面团搅拌(大约20-25分钟)手搓面团也是以相同的标准程序将面团搓成撑得起薄膜的面团。

Place dough into a slightly greased bowl. Cover bowl with either cling wrap or cloth and allow the dough to proof for 1-2 hours or until it doubled in size.
将揉好的面团滚圆,收口朝下捏紧放入涂抹少许油的盆中,盖上拧干的湿布或保鲜纸放置到温暧密闭的空间进行第一次发酵约1-2小时至面团变两倍大为止。


Punch down the dough. Divide the dough into 18 equal portions and mould it round. Let it rest for another 15 mins.
将面团用手压除气体,然后把面团平均分割成18等份, 滚圆盖上拧干的湿布或保鲜膜再让面团松弛15分钟.

Sprinkle the worktop with bread flour, flatten each dough into a disc and wrap in the chilled fillings (E) and seal the edges and mould round. Repeat the process for the balance 17 ps of dough.台座上撒些高筋面粉,将休息好的面团用擀面棍把面团压扁,然后包入馅料E捏紧收口滚圆。再重复同样的做法把其余的17份面团完成。

Arrange the dough on a baking tray line with greased parchment paper. Space the doughs 4 inches apart to make room for the doughs to expand.
将休息好的面团排入已刷上不融化牛油(或铺上烘培纸)的烤盘上。面团之间应保留4寸的距离,给予面团膨胀的空间。


Spray some water over the surface with a fine mist nozzle. Final proof the bread in a unheated oven for another 50-60 mins.
将烤模放入未开火的烤箱中, 面团表面喷些水然后盖上烤箱门, 再侍发酵50-60分钟至两倍大.

8-10 Mins prior to baking time, remove baking pan from oven and turn on the oven heat to 180C degrees.
发酵好前8-10分钟, 将烤面团模从烤箱中取出, 烤箱打开预热刊至180C度.

Apply egg wash over the surface. Sprinkle bread crumbs toppings (G) on top.
在完成第二次发酵的面包表层上涂上蛋液。接着撒上少许面包碎G。

Bake in a preheated oven at 180C degrees for 15-16 mins or until golden brown.
送入已预热至180C度的烤箱内烘烤15-16分钟至面包烤熟及表面变金黄色即可。

Remove bread from oven and allow to cool on cooling rack.
烤好后放在铁网架上放凉。





Do link back to Coco Sweet Tooth if you have used any information as published in this blog.







Friday, January 27, 2017

日式巧克力克宁姆软面包 Japanese Chocolate Cream Bread


Today is the eve of lunar Chinese New Year and many have returned back to their respective home town to celebrate the festival with the family.
今天是农历新年除夕,许多朋友及亲友们都已回乡与家属一起庆祝新年。

This year we didn't have much time to prepare nor bake for the occasion. Instead of making all the yummy CNY cookies, I ended up purchasing them from everywhere. This is the only thing I have made by the 3rd week of the month January so here is the recipe.
往年我都会自己亲自下手弄些新年糕饼,今年却因繁忙而没办法到处购买市卖的过年饼来取代。这整个一月份里都没太多的尝试,唯能与您分享这项简单即好吃的日式软面包食谱。



日式巧克力克宁姆软面包
Japanese Chocolate Cream Bread


Ingredients 材料

(A) Tangzhong 汤种
50g Bread Flour 高筋面粉
200g Chocolate Milk 巧克力鲜奶

(B)
540g Bread Flour 高筋面粉
2 Tbsp Cocoa Powder 无糖可可粉
30g Cake Flour 蛋糕粉
105g Castor Sugar 细砂糖
11g Instant Yeast 即用酵母粉
8g Sea Salt 海盐
2 Grade B Eggs 鸡蛋(中)
155g Cold Chocolate Milk 巧克力味鲜奶
130g Whip Cream 淡奶油

(C)
55g Unsalted Butter 无盐牛油

(D) Fillings 内陷
500g Fresh Milk 鲜奶
85g Sugar 砂糖
110g Unsalted Butter 无盐牛油

2 Eggs 鸡蛋 (slightly beaten 打散)

30g Corn Flour 玉米粉 (sifted 过沥)
30g Cake Flour 蛋糕粉(sifted 过沥)

(F) Mexican Topping
90g Butter 咸牛油
75g Castor Sugar 细砂糖
1 Egg 鸡蛋 
2 Tsp Coffee Extract 浓缩咖啡精
80g Plain Flour 面粉
1/2 Tsp Baking Powder 发粉



Method 做法


Combine (A) into a saucepan and cook over medium heat while stirring continuously until the mixture thickens to the constancy of baby porridge the tangzhong is deemed ready.
将材料A的鲜奶及面粉一起混入锅里,以中小火加热,边煮边搅拌直到面糊开始转浓稠,继续搅拌至无粒粒如婴儿粥般即可离火。



Transfer tangzhong paste into a clean bowl and place a piece of cling wrap directly onto the paste to prevent a film from forming on the surface. Allow the mixture to cool. Refrigerate for at least 12 hours before using.
把汤种面糊转入一个干净的碗,马上在面糊表层铺上一层保鲜纸以免面糊表面上生一层皮。等面糊冷却后冷藏12小时后才可使用。

Combine (D) milk, sugar and butter into  saucepan and boil until sugar dissolved. Remove from heat and set aside.
把D里的牛奶,糖及牛油一起倒入锅里以小火煮至糖融化即可离火。


In another bowl, add eaten eggs (D), sifted corn and cake flour (D) mixture together and mix till combined. Transfer mixture into the saucepan of warm milk butter mixture and stir to combine. Heat up the mixture while stirring continuously until thickened into paste form. Remove from heat.  Cover and set aside to slightly cool before using.
把D里的鸡蛋,玉米粉和蛋糕粉一起倒入另一个碗混匀,再转入已烧热牛奶的锅里不停地搅再次以小火煮至糊状即可离火。表层盖上一层保鲜膜,待凉后便可使用。


With the exception of butter (C), combine 205g Tangzhong and (B) into a mixing bowl and knead until all ingredients are well combined.
除了牛油(C)以外,将205克汤种以及所有材料(B)混入一个盆中搅拌搓揉成为一个不粘手的面团.

Add in butter (C) and continue kneading for approx 25-28 mins, until the dough becomes smooth and pass the window pane test.
把牛油(C)混入面团然后依揉面标准程序继续搓揉大约25-28分钟,搓成为撑得起薄膜的面团.

Place dough into a slightly greased bowl. Cover bowl with cling wrap and allow the dough to proof for 1-2 hours or until it doubled in size.
将揉好的面团滚圆,收口朝下捏紧放入涂抹少许油的盆中,盖上保鲜纸放置到温暧密闭的空间进行第一次发酵约1-2小时至面团变两倍大为止。


In another mixing bowl, combine butter and sugar (F) and beat until light and fluffy. Gradually add one teaspoon beaten egg, beat well after each addition until fully incorporated. Add coffee extract to combine.
把温室回温的牛油及细砂糖(F)混入另一个搅拌盆一起捣打至松发。用茶匙分次的把已打散的鸡蛋混入,每加一茶匙又再继续搅拌均匀才加入下一部份的蛋液, 重复步骤直到完全混入后,再混入咖啡精混匀。

Sift and flour mixture (F) over the butter egg mixture (F) to combine. Transfer mixture into piping bag and refrigerate until needed.
沥入粉料(F)于鸡蛋牛油糊里,拌匀。把奶油霜转入挤花袋送入冰箱冷藏备用。

Punch down the dough. Divide the dough into 22 equal portions and mould it round. Let it rest for another 15 mins.
将面团用手压除气体,再把面团平均分割成22等份, 滚圆盖上拧干的湿布或保鲜膜再让面团松弛15分钟.

Sprinkle the worktop with bread flour, flatten each dough into a disc shape. Wrap adequate amount of fillings (D) and seal the edges. Repeat the process for the balance 21 ps of dough.
座面上撒些高筋面粉,将休息好的面团用擀面棍把面团压扁成圆型,包入馅料D捏紧收口。再重复同样的做法把其余的21份面团完成。


Arrange the dough on baking tray line with greased parchment paper or silicon mat. Space the doughs 4 inches apart to make room for the doughs to expand. 
将整形好的面团排入已刷上不融化牛油(或铺上烘培纸)的烤盘上。面团之间应保留4寸的距离,给予面团膨胀的空间。

Spray some water over the surface with a fine mist nozzle. Final proof the bread in a unheated oven for another 50-60 mins.
将烤模放入未开火的烤箱中, 面团表面喷些水然后盖上烤箱门, 再侍发酵50-60分钟至两倍大。


Remove chilled coffee cream topping (F) from fridge 10 mins prior to using to allow it to soften.
把冷却的咖啡奶油霜(F)从冰箱取出10分钟后便可使用。

8-10 Mins prior to baking time, remove baking pan from oven and turn on the oven heat to 180C degrees.
发酵好前8-10分钟, 将烤面团模从烤箱中取出, 烤箱打开预热刊至180C度.


Pipe topping (F) onto the buns (as per picture) and bake in the middle rack of a preheated oven at 180C degrees for 16-17 mins or until golden brown. 
根据图片的做法,在面包团的表面上绕着圈圈挤上咖啡奶油霜(F)。送入已预热至180C度的烤箱的中层烘烤16-17分钟至面包烤熟及表面变金黄色即可。

Remove bread from oven and allow to cool on cooling rack.
烤好后放在铁网架上放凉。



Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

Friday, January 13, 2017

乳酪金枪鱼通心粉 Baked Tuna and Cheese Macaroni


After a long holiday break and still lazy to do heavy cooking, we ended up making this simple and yummy one pot or casserole dish for the entire household. Minimal work with less dishes to wash, hurray!
由于近期的众多假期,我至现在还是懒懒地提不起劲大事般地下厨。最后只是随意的制做出这道简易即美味的一锅餐肴足以填满全家的肚子。即省功夫又不虚洗多余的碗碟,太好了!


乳酪金枪鱼通心粉
Baked Tuna and Cheese Macaroni

Ingredients 材料
(A)
100g Canned Tuna 罐头金枪鱼
60g Cherry Tomatoes 圣女果 (halved 切半)
1-2 Potatoes 马铃薯 (diced 切丁)
1 Cup Frozen Mixed Vegetables 冷冻混合蔬菜
2 Onions 洋葱 (diced 切丁)
2 Bay Leaves 月桂叶
5 Cups Milk 鲜奶

(B)
50g Salted Butter 咸牛油
4 Tbsp Plain Flour 面粉
1 Tbsp Mustard Powder 芥末粉

(C)
2 Grade A Eggs 大号鸡蛋
80g Cheddar Cheese 切达奶酪 (grated 切丝)
1-2 Tsp Coarse Black Pepper 黑胡椒粒
1-2 Tsp Dried Parsley 干香菜
Salt 盐
Pepper 胡椒粉

(D)
250g Macaroni 通心粉
2 Tsp Salt 盐

(E)
Mozzarella Cheese 莫扎里拉奶酪 (grated 切丝)
Cheddar Cheese 切达奶酪 (grated 切丝)



Method 做法


Preheat oven to 170C degrees.
烤箱预热至170C度。

Cook potatoes (A) in boiling water to 5-8 mins until slightly softened. Drain and set aside.
马铃薯丁A送入煮滚滚水的锅里以大火煮5-8分钟至稍微软熟。沥干搁置。


In a pot of 1.5L boiling water, add (D) salt and macaroni and cook the pasta until al dente. Drain.
在另一个煮锅里烧热1.5公升滚水后,加入材料D的盐,通心粉将面煮至7分熟,捞出备用。

The same time while boiling the pasta, heat up a deep cooking pot and melt the butter (B). Stir in flour and mustard powder and continue stir frying for several mins until the combine and free of lumps. Stir in (A) and allow to simmer under medium low heat for 10 mins. Discard bay leaves.
在煮熟通心粉时,另外烧热炒锅,放入牛油B,面粉和芥末粉拌炒片刻至均匀后再拌入全部的材料A炒匀,继续用中小火焖煮10分钟后取出月桂叶。


Scoop a few ladles of the boiling milk mixture into a small bowl. Whisk and add eggs (C) in 2 additions while stirring continuously until the eggs are fully  incorporated. Transfer the bowl of egg milk mixture into the cooking pot.
舀起一杯沸腾的牛奶放入一个小碗里,不停的搅拌分次地把鸡蛋C混入沸腾的牛奶液直到完全混合便转入锅里,混匀。

Stir in grated cheese (C) and the remaining ingredients from (C). Season with salt and pepper according to preference. Fold in the cooked macaroni (D) to combine.
拌入切达奶酪丝C和其余材料C的混料。放入适量的盐,胡椒粉调味后便可拌入煮熟的通心粉D,混匀。


Transfer all into a casserole dish and top the surface with (E) grated cheddar and mozarella cheese.
转送入个耐热砂锅,在表层铺上适量的莫扎里拉奶酪和切达奶酪和切达奶酪丝。

Bake in the center rack of the preheated oven for 35 mins.
把砂锅放置入已预热的烤箱的中层烘烤35分钟即可。



Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

Tuesday, January 10, 2017

浓香巧克力面包 Sinfully Rich Chocolate Buns


My aunt gave me 3kg of baking chocolates recently and that spurs me into making more chocolate flavored pastries and bread which our household utterly love.
前一阵子我新加坡的二姑送了我三大公斤的巧克力豆而激发我制做出更多巧克力口味的甜品给予家中爱吃巧克力的成员们。

To create softer bread texture, I opted to use overnight tangzhong method into this recipe and very happy with the results.
为了达到更松软的面包质体,我选择花多些功夫和时间准备隔夜汤种面团然后再混入主面包的材料里即达到非常理想的效果。


浓香巧克力面包
Sinfully Rich Chocolate Buns

Ingredients 材料
(A) Tangzhong 汤种
15g Bread Flour 面包粉
35g Water 清水
35g Milk 牛奶

(B)
70g Overnight Tangzhong 隔夜汤种(A)
230g Bread Flour 面包粉
20g Cake Flour 蛋糕粉
1 Tbsp Cocoa Powder 可可粉
40g Dark Muscavado Sugar 黑砂糖
30g Castor Sugar
4g Instant Yeast
4g Salt 盐
100ml Chocolate Milk 牛奶巧克力
30g Egg 鸡蛋
40g Milk Chocolate (grated 切丝)

(C)
30g  Unsalted Butter 无盐奶油

(D) Fillings 馅料
Cheddar Cheese 切达乳酪
Chocolate Buttons 巧克力豆

(F) Topping 表面装饰
Egg Wash 全蛋液
Melted Chocolate 融化巧克力酱


Method 做法



Combine (A) into a saucepan and cook over medium heat while stirring continuously until the mixture thickens to the constancy of baby porridge the tangzhong is deemed ready.
将材料A的鲜奶,水及面粉一起混入锅里搅拌均匀成面糊后,以中小火加热,边煮边搅拌直到面糊开始转浓稠便离火,继续搅拌至无粒粒如婴儿粥般即可。


With the exception of butter (C), combine ingredients (B) into a mixing bowl and knead until all ingredients are well combined.
除了牛油(C)以外,将所有材料(B)混入一个盆中搅拌搓揉成为一个不粘手的面团.


Add in butter (C) and continue kneading for approx 20-25 mins, until the dough becomes smooth and pass the window pane test.
把牛油(C)混入面团然后依揉面标准程序继续搓揉大约20-25分钟,搓成为撑得起薄膜的面团.

Place dough into a slightly greased bowl. Cover bowl with cling wrap and allow the dough to proof for 1-2 hours or until it doubled in size.
将揉好的面团滚圆,收口朝下捏紧放入涂抹少许油的盆中,盖上保鲜纸放置到温暧密闭的空间进行第一次发酵约1-2小时至面团变两倍大为止。


Punch down the dough. Divide the dough into 9 equal portions and mould it round. Let it rest for another 15 mins.
将面团用手压除气体,再把面团平均分割成9等份, 滚圆盖上拧干的湿布或保鲜膜再让面团松弛15分钟.

Sprinkle the worktop with bread flour, flatten each dough into a disc or rectangular shape. Wrap adequate amount of fillings (D) and seal the edges. Repeat the process for the balance 8 ps of dough.座面上撒些高筋面粉,将休息好的面团用擀面棍把面团压扁成圆或长方型,包入馅料D捏紧收口。再重复同样的做法把其余的8份面团完成。

Arrange the dough on baking tray line with greased parchment paper or silicon mat. Space the doughs 4 inches apart to make room for the doughs to expand.
将整形好的面团排入已刷上不融化牛油(或铺上烘培纸)的烤盘上。面团之间应保留4寸的距离,给予面团膨胀的空间。


Spray some water over the surface with a fine mist nozzle. Final proof the bread in a unheated oven for another 50-60 mins.
将烤模放入未开火的烤箱中, 面团表面喷些水然后盖上烤箱门, 再侍发酵50-60分钟至两倍大。

8-10 Mins prior to baking time, remove baking pan from oven and turn on the oven heat to 180C degrees.
发酵好前8-10分钟, 将烤面团模从烤箱中取出, 烤箱打开预热刊至180C度.

Apply egg wash over the dough. Bake in the middle rack of a preheated oven at 180C degrees for 15-16mins or until cooked.
面团刷上一层蛋液,把烤盘送入已预热至180C度的烤箱内烘烤15-16分钟至面包烤熟即可。

Remove bread from oven and allow to cool on cooling rack.
烤好后放在铁网架上放凉。

Garnish the surface with melted chocolate.
待面包冷却后便可在表层上淋上融化巧克力酱。



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