Wednesday, November 30, 2016

超软龙珠果奶油面包 Ultra Soft Dragon Fruit Cream Bread



Red dragon fruits are in season and being sold in everywhere. I ended up buying lots of it without considering its short shelf life.  So I decided to widen its usage by incorporating them into my baking and it turns out extremely well.
近来是龙珠果的季节无论去到哪儿都能买到。结果我买了过多而却没考虑到这水果的短储藏寿命,以其来不及吃完倒不如采用些于烘焙上。结果尝试了之后的效果非常满意。

The bread turns out sweet and cottony soft with natural hues of pink from the fruit. Highly recommended!
制做出来的面包不但香甜及松软,而且还带有自然的粉红色彩。强力推荐!


超软龙珠果奶油面包
Ultra Soft Dragon Fruit Cream Bread


Ingredients 材料
(A) Tangzhong 汤种
135g Bread Flour 高筋面粉
100g Water 清水

(B)
450g Bread Flour 高筋面粉
30g Cake Flour 蛋糕粉
8g Instant Yeast 即用酵母粉
75g Castor Sugar 细砂糖
6g Sea Salt 海盐

(C)
90g Cold Dragon Fruit Puree 龙珠果泥
100g Cold Whipping Cream 淡奶油
80g Cold Milk 冷鲜奶
60g Cold Eggs 冷鸡蛋

(D)
40g Unsalted Butter 无盐牛油油

(E) Fillings 馅料
116g Salted Butter 咸奶油
45g Icing Sugar 糖粉
45g Beaten Eggs 鸡蛋(打散)
30g Corn Flour 玉米粉
130g Milk Powder 奶粉



(F) 
Egg Wash 全蛋液

(G) Streusel Topping 酥菠萝 (Optional自选)
30g Sugar 砂糖
25g Butter 咸牛油
50g Bread Flour 高筋面粉


Method 做法


Combine (A) and mix well blended to form a dough. Place a piece of cling wrap directly onto the paste and allow to cool. Refrigerate for at least 12 hours before using.
将材料A的滚水加入面糊A中搅拌成团,马上在面糊表层铺上一层保鲜纸等冷却后冷藏12小时后才可使用。


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

Add in butter (D) 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 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。




To prepare the fillings for ingredients (E), cream butter with icing sugar until light and fluffy. Mix in the remaining ingredients (E) and combine. Scoop 16 portions of fillings with an ice cream scoop and place on a plate. Cover and chill the fillings in the fridge for later use.
将材料E里的牛油和糖粉一起混合入盆里打至鬆发,再其余的材料E依序地加入混匀。用冰淇淋勺取出16等份的内馅,将内馅摆置於盘,蓋上一层保鲜纸后再放进冰箱以备待用。


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。

Place the 9 pieces of dough into greased muffin liners and another 9 pieces of dough into another greased 22cm square baking mould. 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9粒面团放入已涂上牛油的马芬蛋糕模,剩余的9份面糊放入另一个22cm涂上牛油的方型模具。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.

Mix sugar (G) and butter (G) until crumbles by using hands. Add in flour (G) 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。

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, 将烤盘从烤箱中取出, 烤箱打开预热刊至180C度.


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

Bake at the 2nd bottom level of a preheated oven at 180C degrees for 16-17 mins (for muffin liners buns) and 25 mins (for the 22cm square baking mould) until the top turns golden brown. 把烤模送入已预热的烤箱的最后第二层,以180C度炉温烤(采用马芬蛋糕模具16-17分钟) 及(采用22cm方型模具25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.

Tuesday, November 29, 2016

烤切达乳酪马铃薯球 Baked Potato Cheddar Cheese Balls


Here is one yummy savory tea time dessert with minimal preparation specially for the potatoes and cheese lovers.
这是送给马铃薯及芝士乳酪爱好者的一道超容易即好吃的下午茶点。


烤切达乳酪马铃薯球
Baked Potato Cheddar Cheese Balls

(A)
1 kg Potatoes 马铃薯
100g Castor Sugar 细砂糖
100g Cheddar Cheese 切达乳酪
80g Egg 鸡蛋

(B)
Desiccated Coconut 椰丝


Method 做法


Dice cheddar cheese (A) into small cubes. Set aside.
把切达乳酪A切丁,搁置备用。

Wash and peel potatoes (A). Cut into cubes and steam for 30 mins until tender.
马铃薯A洗净去皮后切丁,然后以大火蒸30分钟至熟透。

Immediately transfer into food processor together with icing sugar (A) and blend into mush.
马上将马铃薯倒入食物搅拌器一起和糖分A搅碎成泥。

Allow the mixture to cool and dry up a little for easy handling. If the mixture is still too mushy and wet, refrigerate for an hour before shaping.
搅碎的马铃薯泥转入碗盆放凉待稍微干燥后才容易做造型。若是马铃薯泥还是带湿的话便送入冰箱冷藏1小时后才取出。


Lightly dust palms with rice flour, scoop two heaping tablespoon of the potato mixture onto the palm. Flatten into a disc. Place a cube of cheddar cheese into the center and wrap into a ping pong ball.
手掌擦上少许粘米粉, 舀入两大汤匙的马铃薯泥置入手掌中后再压扁,把一块切达乳酪丁包入包裹成兵乓球状。

Drop the potato ball into a bowl of beaten eggs (A) to evenly coat the surface and dish up.
把完成的马铃薯球放入已搅拌的蛋液A,让表面平均的涂上蛋液即可捞起。


Roll the egg coated potato balls over a plate of desiccated coconut and coat evenly.
立刻把蛋湿的马铃薯球滚入椰丝盘将整个表面都沾上了椰丝。

Arrange the coated balls on a baking tray and bake in the centre rack of a preheated oven at 190C degrees for 25 mins or until the surface become slightly brown and crusty.
把已沾满椰丝的马铃薯球排入烤盘,送入已预热至190C度的烤箱的中层烘烤25分钟,至表面上色即香脆即可。




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






冷冻云石粉粿 Marble Green Bean Kuih


Are you a fan of pudding like desserts? Today I am sharing this 'Melt in the Mouth' hun kwee dessert which I personally can't stop eating.
您爱吃布丁般的甜点吗? 今天我所分享的这道冷冻粿糕不但好吃,一旦送入口里就会马上融化,就连我也不能自拔。


冷冻云石粉粿 
Marble Green Bean Kuih

Ingredients 材料
(A)
60g Green Bean Starch 绿豆澄粉
100g Sugar 糖
300ml Coconut Milk 椰浆
1 Tsp Salt 盐
200ml Water 清水
3 Pandan Leaves 班兰叶 (knotted 打结)

(B)
150g Green Bean Starch 绿豆澄粉
300ml Coconut Milk 椰浆
1000ml Water 清水
30g Sugar 糖
200g Gula Melaka 椰糖 / Brown Sugar 黄糖
1 Tsp Alkaline Water 碱水
5 Pandan Leaves 班兰叶 (knotted 打结)


Method 做法


Combine ingredients (A) into a heat proof mixing bowl and mix to incorporate. Heat and continue stirring with a hand whisk until the mixture thickens like thick kaya jam. Discard pandan leaves and remove from heat and set aside.
把材料A一起混入个耐热锅混匀,然后一边煮一边不停地用打蛋器搅拌至面包拌酱般浓稠即可拿走斑兰叶,离火搁置待用。


Repeat the same for ingredients (B) until complete.
准备另一个耐热锅,也把材料B以同样的步骤重复,一直到煮成浓稠状即可。


Transfer mixture B into an 9-10 inch baking tray. Drop spoonfuls of mixture A over the B mixture. Use a small knife to draw lines to create the marble effect. Allow the mixture to cool before refrigerating. 
先将煮好的全部材料B层倒入个9-10寸的蛋糕模,接着用汤匙把煮熟的材料A舀到入B的表层。用小刀在面糊画出云石纹理后待冷却就放入冰箱冷藏。


Serve cold. 
冷却后即可切块享用。





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





Sunday, November 27, 2016

印度嬷嬷炒面 Mee Goreng Mamak



Pondering what to cook on a lazy weekend? Here is one simple and yummy easy one pot dish to serve a family of 3-4 person.
周末时您是否有想偷懒的心情而不想花时间在厨房内准备餐点呢?这里是一道简易即美味的一锅餐足予3-4个成员。


印度嬷嬷炒面 

Mee Goreng Mamak

Ingredients 材料
(A)
90g Fish Cake 鱼饼 (sliced 切片)
2 pcs Firm Tofu 豆干 (diced 切丁)
1 Tomato 红番茄 (sliced 切片)
2 Potatoes 马铃薯 (diced 切丁)
1 Red Chilli 红辣椒 (sliced 切片)
1 Green Chilli 青辣椒 (sliced 切片)
500g Yellow Noodles 黄面
200g Bean Sprouts 豆芽
5 Tbsp Ground Toasted Peanuts 烤花生碎
1-2 Eggs 鸡蛋 (Optional自选)

(B)
3 Tbsp Cooking Oil 食油

3 Shallots 小葱头 (sliced 切片)
2 Garlic Cloves 蒜瓣 (sliced切片)
1-2 Tbsp Chili Paste 自制叁巴辣椒酱

(C) Seasoning 调味料
4 Tbsp Tomato Sauce 番茄酱
2 Tbsp Chilli Sauce 辣椒酱
2 Tbsp Plum Sauce 酸梅酱
2 Tbsp White Vinegar 白醋
2 Tbsp Light Soya Sauce 酱油
1/2 Tbsp Dark Soya Sauce 黑酱油


Method 做法


Wash and drain yellow noodles (A). Set aside.
黄面A洗净后沥干,搁置备用。

Deep fry diced tofus and potatoes (A) separately for 5 mins until cooked. Set aside.
豆腐干及马铃薯丁A各自油炸5分钟至熟脆。搁置备用。

Wash and remove tail of bean sprouts (A). Set aside.
豆芽A洗净去尾后搁置。


Combine all seasoning ingredients (C) together into a bowl and set aside.
把材料C一起混入碗中,混匀后搁置待用。


Heat up cooking oil (B) into a deep wok. Stir fry shallots and garlic until fragrant. Add cut chillis. Add chili paste and  saute until aromatic. Stir in fish cake and continue stir frying for 20 seconds before adding tofu, potatoes and tomatoes. Continue to stir fry for 1-2 mins before adding in the noodles.
食油B倒入炒锅烧热后把葱蒜一起倒入炒香。再加青红辣椒片翻炒一会儿便加叁巴辣椒酱以中小火炒香。接着加鱼饼继续拌炒20秒才跟着次序地把豆腐干,马铃薯和番茄各自拌入,翻炒1-2分钟后才加入面条。


Stir fry the noodles for several minutes. Add seasoning (C) and stir fry until aromatic and well mixed.   Add eggs and stir fry to combine. Lastly add bean sprouts and ground peanuts. Continue to stir fry for another 1-2 minutes. Dish and serve.
继续翻炒面条数分钟,倒入C调味料炒匀至香。又加鸡蛋炒匀。熄火前把豆芽和花生碎加入翻炒1-2分钟即可捞起品尝。



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







Saturday, November 26, 2016

美式切达乳酪面包 American Butter Cheddar Cheese Bread


Having made so many types of breads over the last 4 years, until now I am still spoilt for choices when referring to the many baking books I have accumulated. Usually I would start with books from the reliable authors then move on to choose based on the ease of preparation. And when I do have the luxury of time, I will choose more elaborate recipes which yield the best bread texture.
虽然这四年里尝试制做了许多种类的面包,至今我还是能在所收集的烘培书籍找到还没尝试过的食谱。每当我从中选择食谱时,一般都会从书籍的作者开始然后从中以简易度来决定采用任何食谱。若是有空的话那么就会选较复杂而又能给予最松软的面包食谱来参考。

Here is another good selection adapted from Alex Goh's ' Magic Bread' with soft and fluffy texture.
今天这项面包超级松软富有口感是取于吴景发的“汤出面包香”为题材。


美式切达乳酪面包
American Butter Cheddar Cheese Bread

Ingredients 材料
(A) Tangzhong 汤种
150g Bread Flour 高筋面粉
105g Water 清水

(B)
250g Bread Flour 高筋面粉
100g Plain Flour 蛋糕粉
20g Milk Powder奶粉
8g Instant Yeast 即用酵母粉
100g Castor Sugar 细砂糖
6g Sea Salt 海盐

(C)
190g Cold Milk 冷鲜奶
60g Cold Eggs 冷鸡蛋

(D)
60g Unsalted Butter 无盐奶油
60g Cheddar Cheese 切达乳酪

(E)
50g Raisins 葡萄干

(F) Toppings 表面装饰
Egg Wash 全蛋液
Almond Slice 杏仁片


Method 做法


Add boiling water from (A) flour and mix until well blended to form a dough. Place a piece of cling wrap directly onto the paste and allow to cool. Refrigerate for at least 12 hours before using.
将材料A的滚水加入面糊A中搅拌成团,马上在面糊表层铺上一层保鲜纸等冷却后冷藏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), (C) and 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 (D) and slowly increase the speed to medium and continue kneading for  approx. 18-22 mins, until the dough becomes smooth and pass the window pane test before adding in (E) to combine.
把(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18-22分钟,直到成撑得起薄膜的面团再加入(E)混匀即可.


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 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松弛15分钟.


Sprinkle the worktop with bread flour, use a rolling pin flatten the dough and roll up each dough into oval shape. 
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,然后把每份面团券起来成椭圆形.


Place 11 pcs of bread dough (seams down) into a greased 23cm tube cake mould. The balance 5 pcs of dough can be placed into another smaller baking pan. 
将11个卷好的面团收口朝下朝内平均的排入一个23公分已涂抹不可融化奶油的空心蛋糕模具。剩余的5份面团可以置入另一个烤盘上。

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.

Egg wash the surface and top with almond slices (F). 

面团表层搽上蛋液,然后铺上杏仁片F做装饰



Bake in the middle level of a preheated oven at 175C degrees for 30 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30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, November 24, 2016

咖啡朗姆核桃马芬 Coffee Rum Walnut Muffins


Sharing another yummy rich coffee liquored cake recipe adapted from Carol Hu's "The First Book of Baking for Beginners". This is one of the best reference baking books which helped me a lot when I first went into baking 4 years ago. All her books are packed with lots of practical recipes with step by step pictorial illustrations with high success rates. 
这道浓厚咖啡酒蛋糕是取自于湖涓涓的‘烘焙新手必备的第一本书’中所修改制做的。从我四年前开始学习烘焙至今,她的书籍是我众多的食谱书籍中给予最多帮助的书籍之一。书籍里所呈现的食谱都很生活化,食谱种类多样化而且还附上了每个制做过程的图片,只要跟着方式做很少会有失败的现象。


咖啡朗姆核桃马芬 
Coffee Rum Walnut Muffins

Ingredients 材料
(A)
100g Walnuts 核桃

(B)
125ml Milk 鲜奶
4 Tsp Instant Coffee Granules 即溶咖啡粉

(C)
200g Butter 奶油 (softened to room temp 室温回温)
160g Castor Sugar 细砂糖
5 Large Eggs 大鸡蛋 (room temp 室温)
2 Tsp Rum 朗姆酒
250g Cake Flour 低筋面粉
1.5 Tsp Baking Powder 泡打粉


Directions 步骤


Lightly toast the walnuts (A) at 150C degrees for 7-8 mins until crispy. Allow to cool before chopping to smaller bits. Set aside.
核桃A放入烤箱以150C度烤7至8分钟至香脆,放凉后切碎,搁置待用。  

Heat up milk (B) in the microwave oven for a minute. Stir in instant coffee (B) until dissolves. Set aside to cool before using.
鲜奶B采用微波炉叮热一分钟,接着把即溶咖啡粉B倒入混合均匀放凉备用。

Combine cake flour and baking powder (C) together into a bowl. Sift and set aside.
低筋面粉加泡打粉C一起混入小碗,用沥网过滤,搁置待用。


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

Cream butter together with castor sugar using an electrical mixer until pale and fluffy. 
把奶油和细砂糖用打蛋器搅打至泛白霜状。

Add beaten eggs (C) in 4-5 additions until fully incorporated.
鸡蛋C打散分4至5次加入奶油霜,每次确认搅拌均匀才加入下一次。

Add rum and mix till combined.
再倒入朗姆酒,搅匀。

Alternate between adding sifted flour mixture and coffee mixture into the butter eggs mixture in 2 additions until incorporated.
又再把过沥的粉料及咖啡牛奶各自交替分两次加入至搅拌均匀即可。

Fold in 3/4 of the chopped walnuts (A) to combine. 
将3/4的碎核桃均匀地拌入面糊。


Spoon batter into the prepared cupcake liners till 3/4 full.
用汤匙把面糊舀入纸杯中至七分满即可。

Sprinkle the balance 1/4 walnuts onto the surface of the cake batter.
最后把剩余的1/4核桃碎撒在蛋糕面糊上。

Bake in the middle rack of a preheated oven at 170C degrees for 10 mins then reduced to 160C degrees for another 10 mins until the skewer inserted comes out clean. 
送入已预热至170C度的烤箱的中层烘烤10分钟,再继续以160C度烘烤10分钟,直到竹签插入中心没有沾粘即可出炉。

Allow the cakes to cool on the cooling rack before serving.
蛋糕出炉后马上摆上铁架待凉即可品尝。



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