Friday, September 30, 2016

松软麦芽面包 Cottony Soft Malt Raisin Bread


I am extremely fond of this bread which is not only soft but also rich in flavor.
我超爱这道如棉花般松软即又富有浓香麦芽口味的面包。

This recipe is sufficient for 2 loaves of bread. Do remember to reduce the ingredients to half if you are making smaller quantity.
这里是两个面包份量的食谱,您若是只要一份的话那么记得在这道食谱的记载份量上加以调整。


松软麦芽葡萄干面包
Cottony Soft Malt Raisin Bread

Ingredients 材料
(A) Tangzhong 汤种
100g Bread Flour 高筋面粉
70g Malt Soya Milk 麦芽豆浆

(B)
580g Bread Flour 高筋面粉
2 Tbsp Cake Flour 蛋糕粉
20g Rice Flour
12g Potato Flour
10g Soy Milk Powder 
7g Instant Yeast 即用酵母粉
60g Castor Sugar 细砂糖
10g Dark Muscovodo Sugar 黑砂糖
6g Sea Salt 海盐
40g Raisins
300g Soy Milk
60g Olive Oil


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。


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。

In the bowl of the stand mixer fitted with dough attachment, add Tangzhong (A) together with all the of ingredients (B) and mix with lower speed until all ingredients are well combined. 
首先将汤种面糊(A)及材料(B)混入搅拌器的钢盆中,以慢速度搅拌搓揉成团。

Gradually increase the speed to medium and continue kneading for approx. 20-25 mins, until the dough becomes smooth and pass the window pane test.
依揉面标准程序继续以中速把面团搅拌大约20-25分钟,直到成撑得起薄膜的面团即可。



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 6 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6等份, 滚圆盖上拧干的湿布或保鲜膜再让面团休面15分钟.

Sprinkle the worktop with bread flour, use a rolling pin to roll each dough into long rectangle shape with width to fit the baking pan. Start rolling out from the shorter end of the dough into a roulade. Repeat the process for the balance 5 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擀成长方形,宽度同烤模短向宽,然后由短卷起。再重复同样的做法把其余的五份面团完成。


Place 3 cylindrical bread dough each (seams down) into 2 greased loaf pan 21cmx11.5cmx6.5cmD.
将卷好的六份面团收口朝下朝内平均的排入两个已涂抹不可融化奶油的面包烤模中21x11.5x6.5cmD以免沾粘。

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 175C degrees.
发酵好前8-10分钟, 将烤盘从烤箱中取出, 烤箱打开预热刊至175C度.

Bake in the lowest level of a preheated oven at 175C degrees for 35-38 mins until the top turns golden brown.
然后送入已经预热至175C度的烤箱中层烘烤35至38分钟至表面呈现金黄色即可。

Remove bread from oven and turn it out onto cooling rack to cool.
烤好后马上倒扣出来放在铁网架上放凉。




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

Thursday, September 29, 2016

椰糖戚风蛋糕 Gula Melaka Chiffon Cake


One of the must teach baking lesson to a beginner is chiffon cake baking. Through this, one will get to learn about the techniques of egg beating and proper flour folding to minimize failure. This is the second cake successfully made by our maid. 
戚风蛋糕的制作对于初学者而言是必经过的学习过程之一。那是因为从那制做的过程中可以学到正确的打蛋及拌入面粉方法,以便提高成功效率。今天这项蛋糕是家中女佣学会制做的第二道蛋糕。

Judging from the fluffy and fine texture of the outcome, she has certainly pass the test. Well done!
从蛋糕松发及细密的体质来看,她算是合格了!


椰糖戚风蛋糕
Gula Melaka Chiffon Cake

Ingredients 材料
A
60g Milk 牛奶
6 Egg Yolks 蛋黄
75g Salad Oil 色拉油
60g Gula Melaka Syrup 椰糖汁

B
143g Cake Flour 蛋糕粉

C
6 Egg Whites 蛋清
75g Icing Sugar 绵白糖


Directions 制作过程


Combine egg yolks and milk (A) into mixing bowl and whisk to combine.
先将材料(A)的牛奶和蛋黄放入容器中混合拌匀。

Add salad oil (A) and stir to incorporate.
接着加入色拉油(A),混合拌匀。

Add gula melaka syrup (A) and mix till combined.
再加入椰糖汁拌匀。


Sift cake flour (B) into the egg mixture (A) and whisk to combine. Set aside.
然后把B蛋糕粉沥入,充分搅拌成面糊,搁置备用。

In a clean and dry mixing bowl, add egg whites (C) and beat with electric hand mixer with medium low speed till frothy. Add 1/2 of the icing sugar (C) and continue beating till combine.
将材料C的蛋清倒入一个干净无油质的容器中,用电动打蛋器以慢速大散,加入1/2的绵白糖C继续搅拌至糖化。

Add the remaining 1/2 portion of icing sugar into the egg whites mixture, gradually increase the mixer speed to medium and beat till soft peaks stage.
再把剩余的1/2份绵白糖倒入,改用快速打至中性发泡,制成蛋白霜。


Transfer 1/3 of the beaten egg whites into the cake batter and fold to combine.
先取出1/3的蛋白霜加入面糊中拌匀。

Transfer the cake batter into the remaining beaten egg whites mixture and fold till incorporated.
将拌匀的面糊倒回剩余的蛋白霜中,充分拌匀。

Pour cake batter into an 9 inch round tube pan till 80% full.
之后把面糊倒入一个九寸圆形戚风蛋糕模具约八分满。


Bake the cake in the middle lower rack of a preheated oven at 170C degrees for 35 mins until the surface turns golden brown.
把模具送入已预热至170C的烤箱,烘烤约35分钟,至表面呈金黄色即可。

Remove cake from mould and invert the cake onto the wire rack to cool.
出炉脱模,把蛋糕倒扣冷却待凉即可。





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

Wednesday, September 28, 2016

咸煎饼 Salty Dough Fritters


This is a much better recipe as compared to the previous one I did. The texture remains chewy the next day. All you have to do is to preheat the oven to 150C for 10 mins, then off the oven and leave the overnight fritters in the oven for 5-10 mins. You will still get the freshly made texture.
这道咸煎饼食谱比我之前所尝试的更好,就算留隔夜后煎饼还是Q软不失口感。您只要先预热烤箱10分钟至150C度,然后熄火再把隔夜煎饼放入烤箱里加热5至10分钟就可得到如新出炉般的饼质。

Been itching to make this for some time until yesterday I decided to start the preparation. There are 2 phase of prep work here. After tasting it, I hereby adapted the recipe as follows:-
其实多次想再次制做咸煎饼,一直到昨天才动手做准备。在此有两项步骤,以下也是经过少许修改的缩减版。


 咸煎饼 
Salted Dough Fritters

(材料 Ingredients A - 面种 Starter Dough)
150g Plain Flour 普通面粉 (sifted 过沥)
1 Tsp Instant Dry Yeast 速发酵母
100ml Water 清水
(材料 Ingredients B)
225g Starter Dough 面种 (A)
225g Bread Flour 高筋面粉 (sifted 过沥)
225g Plain Flour 普通面粉(sifted 过沥)
95g Castor Sugar 细砂糖
15g Red Fermented Bean Curd 南乳 (mashed搅成泥)
1-1/2 Tsp Instant Dry Yeast 速发酵母
1-1/2 Tsp Five Spice Powder 五香粉
2 Tsp Sea Salt 海盐
240ml Water 清水

(材料 Ingredients C)
3 Tsp Corn Oil 玉米油

(材料 Ingredients D)
3 Tsp Five Spice Powder 五香粉
Water for brushing 清水
Some Sesame Seeds 芝麻

(材料 ingredients E)
Oil for deep frying 食油


Method 步骤

Mix ingredients A together and knead for 10-15 mins to form a smooth dough.  Cover the dough with cling wrap and refrigerate overnight.
全部材料A混匀后可以用手或搅拌机搓揉10-15分钟至起筋表面光滑。用保鲜纸盖起冷藏隔夜。



Remove starter dough from fridge and break 225g of the dough into pieces and combine together with (B) to form the main dough. Add (C) and continue kneading for 12-15 mins until the dough turns smooth and elastic. Mould it round and cover with moist cloth then allow the dough to rest 1 hour until double in bulk.
将隔夜面种A从冰箱取出回温,把225g面种撕成块混入全部材料B混合成团。再加C然后继续搓揉面团12-15分钟直到面团起筋富有弹性。把搓好的面团滚圆再上盖湿布让面团发酵1小时至面团膨胀两倍。


Sprinkle some plain flour on the worktop, use a rolling pin to roll out the dough into a large rectangular shape. Lightly brush the surface with water (D) and evenly sift the five spice powder (D) over the dough. Roll the dough up into a cylinder. Cut into 1-1.5cm slices.

桌面撒粉,把面团擀成一大片长方面皮。面皮上刷上少许水D后又均匀地撒上五香粉D。由上往下卷起卷成长筒型,切成1至1.5cm的厚片。



Shape each slice a with hands and flatten into disc. Apply a thin coat of water over the surface and coat with sesame seeds. Cover the dough with wet cloth and allow it to rest for 20 mins.

在每份面团上用手整型,压扁。又在每份面团表面上刷上一层薄薄的清水,即撒了少许芝麻子。再次把面团用湿布盖上,让面团发酵20分钟。


Flatten the dough again into thin disc. Deep fry the dough in hot oil (E) and flip until both sides turn until golden brown. Serve warm or at room temperature.
再压扁面团成薄片,转入热油E以慢火把双面平均炸至金黄色。 捞起,沥干油后可以立刻或待凉后享用。



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

Monday, September 26, 2016

素香糯米饭 Savory Vegetarian Glutinous Rice


Every Monday, 1st and 15th day of every chinese lunar calendar month is the official day whereby my husband and the entire household staff practice full day vegan diet. For me, of course its a daily affair but instead of pushing everyone to follow suit, it is best to slowly introduce vegetarian diet gradually until they are totally weaned from meat products.
我丈夫和家里的员工们在每逢星期一,初一十五都是守全日斎。虽然我已吃长素数年,但还是选择让他们慢慢地接受吃素,给予时间放弃肉类的食物。


Over the years, these fixed days of vegetarian day observation have gradually transformed to more frequent days and the need for more variety of vegetarian recipes deepens.
在这数年里,之前原订的6日守斎日也逐渐增加而大家都较少接触肉类多吃蔬菜。因此更需要寻找不同的素菜食谱来增添口味。

This recipe is adapted from the meat version from one of my newspaper clippings collections.
这道食谱是从收集报刊中修改而成,希望您喜欢。

素香糯米饭
Savory Vegetarian Glutinous Rice

Ingredients 材料
(A)
900g Glutinous Rice 糯米
220g Groundnuts 花生
100g Vegetarian Lamb Meat 素羊肉
90g Vegetarian 3 Layer Meat 素三层肉
30g Chinese Mushrooms 花菇
2 Red Chilis 红辣椒
25g Vegetarian Ikan Bilis 素江鱼仔
20g Vegetarian Dried Shrimp 素虾米

(B)
3 Tbsp Corn Oil 玉米油
2 Tbsp Sesame Oil 麻油
2 Tbsp Light Soy Sauce 酱清
2 Tbsp Kecap Manis 黑酱油
1 Tsp Salt 盐
1 Tsp Pepper 胡椒粉
1 Tsp Five Spice Powder 五香粉
1 Tbsp Mushroom Powder 香菇精


Method 做法


Soak glutinous rice and groundnuts overnight and drain.
糯米,花生泡浸隔夜,过沥。

Soak chinese mushrooms and vegetarian ikan bilis for 2 hours before using. Drain and reserve the water for later use. Dice the the mushrooms. Set aside.
花菇,素江鱼仔泡浸2小时后才使用。泡浸的水收藏备用。香菇切丁,搁置待用。

Transfer groundnuts into pressure cooker with sufficient water. Cook with high heat for 30 mins till softened. Drain and set aside.
把花生放入已盛了水的压气锅,以大火煮30分钟至软化。沥干水,搁置待用。

Wash the vegetarian meats thoroughly off the grease. Cut into smaller cubes. Set aside.
将两种素肉册底清洗去掉油质,然后切丁搁置待用。


Heat up 2 Tbsp corn oil in deep frying pan. Add both the vegetarian meats, ikan bilis and dried shrimp and stir fry for a min. Add 1 Tbsp Kecap Manis, 1 Tbsp light soy sauce and pepper. Continue stir frying for another minute until aromatic. Dish up and set aside.
准备炒锅,烧热2汤匙玉米油。加入两种素肉丁,江鱼仔及素虾米爆香一分钟。再各自加1汤匙的酱清和黑酱油继续拌炒一分钟至均匀。捞起搁置备用。

Heat up 2 Tbsp sesame oil, 1 Tbsp corn oil into the same frying pan. Add chinese mushrooms and saute for a minute, then add boiled groundnuts and continue stir frying for another minute until mixed. Add glutinous rice and continue stir frying the mixture until even.
倒入2汤匙麻油,1汤匙玉米油入炒锅内烧热。加入香菇丁翻炒1分钟,再拌入花生继续拌炒1分钟至混合。接着就把糯米加入炒锅拌炒至均匀。


Add cut red chilis, salt, five spice powder, mushroom powder, 1 Tbsp Kecap Manis, 1 Tbsp light soy sauce and pepper and stir fry till incorporated. Lastly add the vegetarian meats, ikan bilis and dried shrimps mixture back into the frying pan. Continue stir frying for another 7-10 mins until mixed and aromatic.
一边拌炒一边拌入红辣椒,盐,五香粉,香菇精,1汤匙黑酱油,1汤匙酱清及胡椒粉调味。最后把之前搁置的素肉,江鱼仔,素虾转入炒锅内一起翻炒7-10分钟至混匀及入味即可。

Transfer the glutinous rice mixture into steaming tray. Steam under high heat for 30 mins.
把炒香的糯米及拌料转入蒸锅,以大火蒸30分钟。


Open the steamer lid and fluff the rice. Sprinkle a cup of water over the rice and send it back to the steamer and steam further under high heat for another 30-40 mins until cooked.
打开蒸锅盖子用筷子舀松糯米饭,采用1小碗之前所泡浸香菇江鱼仔的水撒入糯米饭。再次送入蒸锅继续用大火蒸30-40分钟至熟为止。



Do link back to Coco Sweet Tooth if you have used any information as published in this blog.
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Sunday, September 25, 2016

巧克力卡士德面包 Chocolate Custard Bread


If you prefer a cottony soft bread texture, I strongly advise the use of Tangzhong starter dough method in your bread making. Although it may seem cumbersome having to prepare it a day before the actual baking, however, with the cottony outcome you will eventually believe the advantages of going through this extra step.
您若是松软面包喜爱者的话,我建议采用汤种于面包制做步骤上。虽然这个步骤较费时因需要提前一天准备然后融入面包的制做上,但是制做出来的面包质松软保湿,就算麻烦还是值得的。

This is an interesting sweet bread recipe adapted from Alex Goh's 'Magic Bread'.
这道食谱取自于吴景发的‘烫出面包香’。


巧克力卡士德面包
Chocolate Custard Bread

Ingredients 材料
(A) Tangzhong 汤种
100g Bread Flour 高筋面粉
70g Malt Soya Milk 麦芽豆浆

(B)
360g Bread Flour 高筋面粉
100g Plain Flour 普通面粉
80g Castor Sugar 细砂糖
6g Sea Salt 海盐
20g Milk Powder 奶粉
9g Instant Yeast 即用酵母粉

(C)
175g Cold Water 冷水
65g Cold Eggs 冷鸡蛋

(D)
60g Unsalted Butter 无盐牛油

(E) Fillings 馅料
120g Instant Custard Powder 即用卡士德粉
23g Cocoa Powder 可可粉
300g Milk 牛奶
75g Roasted Macadamia Nuts 烤澳洲坚果 (chopped 切碎)

(F) Streusel Topping 酥菠萝 (Optional自选)
60g Sugar 砂糖
50g Butter 咸牛油
100g Bread Flour 高筋面粉


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,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。

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。


In the bowl of the stand mixer fitted with dough attachment, add Tangzhong (A) together with all the of ingredients (B) and (C). Mix with lower speed until all ingredients are well combined.
首先将汤种面糊(A)及材料(B)和(C)混入搅拌器的钢盆中,以慢速度搅拌搓揉成团。

Add in 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.
把牛油(D)混入面团然后依揉面标准程序继续以中速把面团搅拌大约20-25分钟,直到成撑得起薄膜的面团即可。


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。


Sieve cocoa powder (E) into instant custard powder (E) and mix well. Add milk(E)  and mix till combined. Add roasted macadamia nuts (E) till incorporated. Transfer mixture into a sauce pan and stirring continuously until the mixture thickens to thick paste. Set aside.
将(E)可可粉过沥入卡士德粉(E)理混匀。然后加入牛奶(E)混合搅拌均匀。加入烤澳洲坚果碎(E)拌匀, 再倒入锅里用小火加热,不停地搅拌直到成糊状,离火备用。

Punch down the dough. Divide the dough into 16 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16等份, 滚圆盖上拧干的湿布或保鲜膜再让面团休面15分钟.

Sprinkle the worktop with bread flour, use a rolling pin to flatten the dough and wrap in the chocolate custard fillings (E) . Repeat the process for the balance 15 ps of dough.
台座上撒些高筋面粉,将松弛好的面团用擀面棍压扁并包入巧克力馅料(E)。再重复同样的做法把其余的15份面团完成。


Place the 7 pieces of dough into a greased 23cm tube cake mould and another 9 pieces of dough into another greased 22cm square baking mould. Allow to proof for 50 mins.
将7粒面团放入已涂上牛油的23公分空心蛋糕模里,剩余的9份面糊放入另一个22cm涂上牛油的方型模具,然后再次发酵50分钟。

Mix sugar (F) and butter (F) until crumbles by using hands. Add in flour (F) and mix until crumbly. Refrigerate until ready to use.
用手将糖(F)及牛油(F)混合拌成粗粒状。又拌入面粉(F)搅拌成沙粒状, 然后放置冷藏备用。


When the dough is ready, apply egg wash over the surface. Sprinkle some streusel toppings (F) on top.
在完成第二次发酵的面包表层上涂上蛋液。接着撒上少许酥菠萝。

Bake at the bottom level of a preheated oven at 180C degrees for 25 mins.
把烤模送入已预热的烤箱的底层,以180C度炉温烤25分钟。



Do link back to Coco Sweet Tooth if you have used any information as published in this blog.
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Saturday, September 24, 2016

炸香蕉饼 Banana Fritters


Another super easy but yet yummy recipe from Andrew Kow's 'Malaysian Kuehs and Snacks'.
又一道超简易即美味的糕饼食谱取自于许孙祥的‘粿香满堂’。


炸香蕉饼
Banana Fritters

Ingredients 材料
(A)
700g Banana Flesh 香蕉肉 (mashed 捣烂)
200g Self Raising Flour (sifted 过沥)
3 Eggs 鸡蛋

(B)
150g Sugar 砂糖
100ml Water 清水

(C)
Cooking Oil 食油


Method 做法


Combine ingredients (B) into a pot and cook till sugar dissolves. Set aside.
将材料B一起混入锅里,用小火煮至糖融化。搁置待用。

Combine (A) until incorporated. Transfer into the sugar syrup (B) and mix to combine.
把材料A一起混入盆内拌匀,再转入糖水中B拌匀。



Heat up oil in a deep frying pot, scoop batter with spoon and drop into the hot oil and deep fry till golden brown.
倒足够的食油入炸锅烧热,用铁匙舀起面糊,放入热油中以中小火炸至呈金黄色。


Remove and drain. Serve.
捞起,沥油,即可享用。






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