Friday, May 26, 2017

松软绿茶牛奶面包 Matcha Soft Milk Loaf


Whenever I have time, I will make a batch of tangzhong to use for several bread recipes which I plan to churn out within that short period. The advantage of incorporating Tangzhong in bread making lies on its ability to create softer and fluffier textured bread. Moreover, the bread remains soft for several days without refrigerating.  
每当我有时间的时候就会制做一批汤种面糊在短期间一次过制做出不同种类的面包。采用汤种面糊于面包制作的好处就是面团保湿程度高,烤出来的面包很松软。就算没冷藏保存数日后还是松软。


So here I am back to using this ever reliable method to create this ultra soft milk bread.
所以我又再次采用这项做法来弄出这道超软蓬松的面包咯!



松软绿茶牛奶面包
Matcha Soft Milk Loaf


Tangzhong 汤种面糊 (A)
50g Bread Flour 面包粉
125g Water 清水
125g Milk 牛奶

Bread Dough 面包团 (B)
180g Overnight Tangzhong 隔夜汤种(A)
600g High Protein Flour 面包粉
10g Salt 盐
80g Castor Sugar 细砂糖
11g Instant Yeast 即融干酵母
360ml Milk 牛奶
2 Large Eggs 大号鸡蛋

(C)
65g Unsalted Butter 无盐奶油

(D)
2 Tbsp Green Tea Powder 绿茶粉


(E) (Optional自选)
Egg Wash 全蛋液


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。


With the exception of butter (C), combine Tangzhong and (B) into a mixing bowl and knead until all ingredients are well combined.
除了牛油(C)以外,将材料(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.


Divide dough into 2 equal portions. One portion to remain as it is while the other portion to add with (D) green tea powder and knead till incorporated.
把面团分割成两等份。一份保持原味而另一份混入D绿茶粉继续搓揉均匀即可。



Place both doughs into separate (greased) bowls. Cover bowl with cling wrap and allow the dough to proof for 1-2 hours or until it doubled in size.
将揉好的两份面团滚圆,收口朝下捏紧放入两个已涂抹少许油的盆中,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 doughs. Divide each dough into 2 equal portions and mould it round. Let it rest for another 15 mins.
面团表面也洒上一些高筋面粉, 然后将面团用手压下去将气体挤出来. 把两份面团平均分割成2等份, 然后滚成圆形, 盖上拧干的湿布或保鲜膜再让面团休息15分钟.

Grease bottom and sides of 2 nos of 21cmx12.5cmx11.5cmD loaf pan. Set aside.
准备两个刷上一层油质的21cmx12.5cmx11.5cmD面包模具,搁置备用。

Sprinkle the worktop with bread flour, use a rolling pin to roll one set of each colored dough into 12"x6" rectangle shape. Stack one layer of green tea dough over the plain layer dough. Cut the dough into 1/2 length and place over each other to form 4 alternate layers. Cut this 4 layered dough into three lengths and braid together. Place each braided bread dough (seams down) into the prepared loaf pan.
台座上撒些高筋面粉,从休息好的四份面团里取出一份原味及一份绿茶味面团,用擀面棍擀成12寸x6寸的长方形,便把绿茶面团铺在原味面团上,再从搭好的面团分割成两长条,然后把两份长条搭起来形成个四个颜色的长型面团(如图)。最后再把面团分割成3长条编织起来,收口朝下朝内各自排入面包模具。





Repeat the same for the remaining set of plain and  green tea dough as per above. 
重复同样的步骤完成剩余的原味及绿茶面团。


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 170C 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170C度.

Apply egg wash over the dough. Bake in the 2nd lowest level of a preheated oven at 170C degrees for 35-38 mins until golden brown.
面团刷上一层蛋液送入已预热至170C度的烤箱的第二最底层烘烤35-38分钟至面包烤至金黄色即可。

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.

Monday, May 22, 2017

素爪哇面 Vegetarian Mee Jawa


This is one of the best Mee Jawa recipe I have tried. Best served with home made belacan chili sauce
这是我所尝试的爪哇面里最可口的一道,配上之前制做的素马来栈辣椒酱会更加好吃。



素爪哇面
Vegetarian Mee Jawa

Ingredients 材料

Vegetarian Prawn Crackers 素虾饼 (A)
160g Plain Flour 面粉
1 Tbsp Rice Flour 粘米粉
1 Tbsp Cornstarch 玉米淀粉
1 Tbsp Baking Powder 发粉
1 Tsp ENO 果子盐
1 Tsp Salt 盐
1 Tsp Pepper 胡椒粉
2 Tsp Sugar 砂糖
2 Tbsp Cooking Oil 食油
2 Tsp Sesame Oil 芝麻油
320ml Water 清水

(B)
700ml-1 Lit Cooking Oil 食油


Combine all ingredients (A) into a mixing bowl and stir well. Heat up cooking oil (B) for deep frying. Immerse the wok spatula into the hot oil until hot.
材料A一起放入大碗中搅拌均匀。烧热B食油后,把镬铲浸入炸油中至热。


Spoon a ladle of batter (A) into the heated wok spatula and spread to coat the top of the spatula and deep fry until set. Use a fork or spoon to push the cracker into the hot oil and continue to fry until golden brown and crispy. Dish and drain. Store in airtight container until ready to serve.
舀入适量面糊A入镬铲上浸入炸油炸至定型,用叉子轻轻刮入油中继续炸至金黄香脆,捞起沥干油待凉后装入密封容器收藏至用上为止。


Soup Base 汤底 (C)
3.5 Lit Water 清水

6 Stalks Lemongrass 香茅
600g Yam Bean 沙葛
10pcs Kaffir Lime Leaves 疯柑叶
350g Soya Beans 黄豆
1 pc Seaweed 紫菜
10pc Assam Keping 阿三片

(D)
650g Orange Sweet potatoes 黄肉番薯 (cooked 煮软)
650g Tomatoes 番茄

Seasoning 调味料 (E)
1/2 Tbsp Salt 盐
200g Sugar 砂糖
1 Tbsp Mushroom Powder 香菇粉
500g Tomato Sauce / Ketchup 番茄酱
100g Chilli Sauce 辣椒酱
75ml White Rice Vinegar 白米醋

For Thickening 芡粉水 (F) - Mixed 拌匀
9 Tbsp Plain Flour 面粉
17 Tbsp Water 清水


Main Ingredients 主材料 (G)
1 kg Yellow Noodles 黄面条
4 Potatoes 马铃薯 (cooked 煮软)
10 Pcs Fried Tofu 炸豆腐
200g Bean Sprouts 豆芽
5 Hard Boiled Eggs 全熟蛋 (optional自选)
10 Calamansi Limes 桔子
10 Pcs Vegetable Prawn Crackers (A)



Combine all soup base ingredients (C) into a stock pot and bring to boil. Lower heat and continue to simmer for 1 hour. Strain and discard solid ingredients.
将基本汤底材料C放入汤锅煮滚,转小火煮多1小时后才把渣料全部捞起保留汤底。



Add (D) and seasonings (E) into the soup base and bring to boil. Transfer into blender or food processor and blend until smooth. Return back to the pot and bring the mixture to boil.  Thicken with Plain flour water mixture (F) to form thick gravy.
加入D和调味料E再次把汤底煮滚。转入食物搅拌机或食物加工机搅烂至幼滑,又转入汤锅煮滚,加入芡粉水F打芡至浓汤。

Bring a pot of water to boil. Blanch and drain (G) yellow noodles and bean sprouts. Set aside.
另煮一锅的滚水,各自把G里的黄面条和豆芽汤过,沥干水搁置待用。



Arrange some blanched noodles, cooked potatoes,  tofu, beansprouts, hard boiled eggs and vegetable prawn crackers (A) into a serving bowl. Pour the thick gravy over. Serve with home made belacan chili sauce.

把适量的面条,马铃薯,炸豆腐,豆芽,全熟蛋及素虾饼A放入深碗里。淋上浓汤配上自制马来栈辣椒酱享用。


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

Saturday, May 20, 2017

素马来栈辣椒酱 Vegetarian Belacan Chilli Sauce


Following my recent post on the making of basic sambal paste for general cooking purpose, I am sharing you another ready to serve belacan chili sauce by using the basic homemade sambal paste as the base main ingredient without having to go through the lengthy preparation process of making this sauce from scratch.
记得我上个礼拜博客里分享的基本叁巴辣椒酱吗?从那份现成的辣椒酱里我取出少许来制成这份既食马来栈辣椒酱,方便既又勿需再次重复那复杂费功夫的基本辣椒糊。

This homemade belacan chili sauce will go with many dishes as for now I am using it for the coming posting Mee Jawa which I already made with positive feedback.
这道既食马来栈辣椒酱可以配上任何的熟食来添加口味,正好可以用在爪哇面上。就连我那不爱吃辣的老伴都赞好混入面来吃。待会写好了爪哇面的制做过程后便会放上博客与您分享。


素马来栈辣椒酱
Vegetarian Belacan Chilli Sauce


Ingredients 材料

(A)
150g Basic Sambal Paste 基本叁巴辣椒酱
15g Vegetarian Belacan Powder 素马来栈粉

(B)
1-2 Tbsp Sugar 砂糖
3 Tbsp Dark Brown Sugar 红糖
1/2 Tsp Mushroom Powder 素香菇粉

(C)
50g Asam Jawa 亚森羔
200ml Water 清水


Method 做法


Combine (C) and mix evenly. Strain and retain the juice. Set aside.
把材料C一起混合,过沥去渣保留汁,搁置。

Heat up sambal paste (A) in a saucepan on low heat. Add belacan powder to incorporate and to be followed by (B) and the assam water (C). Bring to boil. Set aside to cool before serving.
将A基本叁巴辣椒酱放入炒锅用小火加热,拌入马来栈粉后又加入B一起炒香后便加亚森汁C煮滚。离火搁置待凉备用。




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

Thursday, May 18, 2017

巧克力乳酪海绵蛋糕 Chocolate Cheese Sponge Cake


I am always in awe of jeannie's cake as its almost fail proof and usually yields great results.  This cake recipe is also taken from her blog and I almost cried with joy when the cake came out beautifully as what was also shown from her blog.
我向来都很敬佩Jeannie制做的蛋糕,个个都是如此完美无瑕。这道蛋糕食谱也是从她的博客中得到的,烤出来的蛋糕就如她的蛋糕一样令我开心得不得了。


If you are into fluffy and light textured sponge cake, this is a good recipe to try out.
您若爱吃蓬松既细致的蛋糕的话,我强力推荐您试做来尝尝。



巧克力乳酪海绵蛋糕
Chocolate Cheese Sponge Cake


Ingredients 材料


(A)
50g Salted Butter 咸奶油
50g Castor Sugar 细砂糖
60g Cream Cheese 奶油乳酪
100g Milk 牛奶
6 Egg Yolks 蛋黄
75g Cake Flour 蛋糕粉
20g Corn Flour 玉米粉

(B)
6 Egg Whites 蛋白
65g Castor Sugar 细砂糖
1/2 Tsp Cream of Tartar 塔塔粉

(C)
1 Tbsp Cocoa Powder 可可粉 (sifted 过沥)

(D)
1 Tsp Vanilla Extract 香草精


Method 做法


Preheat oven to 155C degrees.  Fill oven's baking tray with water.
烤箱预热至155C度,烤箱里的大盆盛满水。

Line bottom and side of an 8" round cake mould. Set aside.
准备一个8寸模具,低部及边缘铺上烤纸,搁置。

Cook (A) butter, castor sugar and cream cheese over low heat in a saucepan until melted. Whisk milk (A) into the mixture until smooth. Remove from heat.
把A里的奶油,细砂糖及奶油乳酪放入锅里用小火煮至融化。又加牛奶A用打蛋器搅匀至顺滑即可离火。


Sift (A) both flours into the cheese mixture and whisk to combine.
离火后,沥入粉料A继续采用打蛋器搅匀。

Gradually stir in egg yolk and whisk to combine. Set aside.
轻轻的把蛋黄倒入,用打蛋器搅拌混匀后搁置待用。

In another clean and grease free mixing bowl, beat egg whites (B) until frothy. Add cream of tartar then continue beating while gradually add in (B) castor sugar in 2 additions. Continue to beat until firm peaks. 
蛋白B先用打蛋器打出一些泡沫,倒入塔塔粉继续搅打间中慢慢地分次加入细砂糖B打成尾端挺立的蛋白霜。


Transfer 1/3 of the beaten egg whites into the cake batter, lightly whisk to combine. Repeat the same for the following 1/3 of the beaten egg whites until evenly mixed then transfer back into the balance egg whites mixture. Use a rubber spatula to fold until combine. 
取出1/3份量的蛋白霜混入蛋糕糊中,用打蛋器轻轻的混入后继续又重复同样的做法完成下一部份的1/3蛋白霜混匀。然后将面糊装入剩余的1/3蛋白霜里用橡皮刮刀沿着盆边翻拌搅拌均匀。

Transfer out 1/2 of the cake batter into another bowl. Sift in (C) cocoa powder and fold to combine. Add vanilla extract (D) to the other 1/2 portion cake batter and combine.
再取出1/2的蛋糕糊转入另一个碗,沥入C的可可粉翻拌搅拌均匀搁置备用。其余的半份蛋糕糊加入一小茶匙D香草精拌匀即可。



Spoon 1 tablespoon of the vanilla batter into the center of the prepared baking pan. Spoon 1 tablespoon of the chocolate batter over the 1st layer. Repeat the steps until all batter has been used up.  (Alternatively you may just pour all the cake batter over each other and create swirls with toothpick to create the marbled effect). 
挖一大汤匙的香草蛋糕面糊倒入模具的中心点,再用另一只汤匙挖取可可面糊倒入香草蛋糕糊的中心点上。重复以上的步骤直到完成为止。您也可选择分次加入两份蛋糕糊入烤模,表面抹平后采用木牙签拉出大理石纹线即可。

Transfer cake pan into the oven's baking tray at the mid lower level of the preheat oven. Bake with water bath at 155C degrees for 50 mins, then reduce oven temp to 150C degrees  and  continue baking for 25 mins until baked.
浸入已盛满热水的大烤盘及预热至155C度的烤箱的中下层烘烤50分钟,然后再调低至150度继续烘烤25分钟至烤熟为止。

Unmould and invert the cake to remove parchment paper. Invert cake back onto wire rack to cool. If the sides are still moist, place the cake back into the oven for 15 mins to allow the remaining oven's heat to dry it. Allow to cool completely before storing.
蛋糕出炉后脱模倒扣撕去烤纸, 马上又倒扣置于凉架上待凉。若是蛋糕的边缘或低部还带湿,可以把整个凉架及蛋糕一起置入烤箱15分钟让烤箱的余温把蛋糕烘干。蛋糕出炉后需冷却后才收藏。



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

Tuesday, May 16, 2017

锅烤奶油乳酪面包 Pan Fried Creamy Cheese Buns



Do you enjoy eating juicy custard buns? This is one truly good sweet bread recipe adapted from Sweet The Mi which surpasses my expectations and you could also make it without the use of oven...just pan fried!
您喜欢多汁的奶油面包吗?这是一道非常好吃的奶油内陷甜面包取自于Sweet The Mi再加改编,制做出来的面包比预料的好吃。不仅如此这款面包还是用锅烤的,不需用烤箱呢!

I tried making using oven and pan with satisfactorily outcome. The pan fried ones came out soft with a nice crispy crust when hot whereas the oven baked ones have a lingering smell with soft fluffy texture.
结果我还是尝试把面团分成两份,一份用锅另一份采用烤箱。无论任何的其中的烤法都令我满意。用锅烤出来的面包的表皮香脆面包体香软而烤箱烤出的面包带有浓厚的香味面包体蓬松。

The leftover cusrtard cream can be freeze for a month or future use.
剩余的馅料可以冰藏一个月内需用掉。


锅烤奶油乳酪面包
Pan Fried Creamy Cheese Buns
Recipe adapted from Sweet The Mi


Ingredients 材料

Fillings 馅料 (A)
4 Egg Yolks 蛋黄
65g Castor Sugar 细砂糖
25g Low Protein Flour 低筋面粉
300ml Fresh Milk 鲜奶
20g Unsalted Butter 无盐奶油
60g Cheddar Cheese 切达乳酪 (grated 切丝)
1 Tsp Pure Vanilla Extract 香草精

Bread Dough 面包团 (B)
450g High Protein Flour 面包粉
120g Low Protein Flour 低筋面粉
8g Salt 盐
90g Castor Sugar 细砂糖
8g Instant Yeast 即融干酵母
100ml Warm Water 温水
120ml Warm Milk 温牛奶
40ml Whipping Cream 植物淡奶油
2 Large Eggs 大号鸡蛋

(C)
60g Unsalted Butter 无盐奶油


Method 做法

Boil (A) milk, butter and cheddar cheese together in a saucepan until cheese melted. Add vanilla extract to combine. Set aside.
将A里的鲜奶,奶油和切达乳酪丝一起混入锅用中小火煮把乳酪融化即可加香草精混匀,离火搁置。

Combine and whisk (A) egg yolks, castor sugar and low protein flour together until mixed. Add the warm milk and cheese mixture while whisking continuously to thoroughly blend into the egg yolk mixture without over cooking the eggs. Drain and transfer the mixture back into the saucepan and cook under medium low heat until thickened before removing from heat.
接着就把A里的蛋黄,砂糖和低筋面粉一起混合入一个碗中,搅匀后便可一边快速搅拌一边加之前煮热的奶油乳酪液以免蛋液被烫熟。搅匀后过沥入锅里用中小火把奶油鸡蛋液煮至浓稠即可离火。

Transfer the thickened custard cream into a bowl. Immediately place cling wrap directly onto the surface of the cream until fully covered up. Set aside to cool completely then refrigerate for 1 hour to set before using.
把煮好的馅料转入碗里,立刻铺一层保鲜膜在馅料的表层上,待凉后冷藏1个小时后即可用。

Combine and heat up (B) water, milk and whipping cream in a saucepan until lukewarm within the range of 37-38C degrees. Set aside.
将材料B里的清水,牛奶和植物淡奶油一起混入煮锅煮温至37-38C度即可离火。


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

Add unsalted butter (C) 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(C)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 (A) 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A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 individual greased parchment paper. Space the doughs 4 inches apart to make room for the doughs to expand.
将休息好的面团各自排入已刷上不融化牛油的烘培纸置于烤盘上。面团之间应保留4寸的距离,给予面团膨胀的空间。

Final proof the bread in a unheated oven for another 50-60 mins until doubled in size.
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.

Preheat a lidded ceramic coated non stick cooking pan under medium low heat for 6-7 mins. Once heated,  Gently place in several doughs to fit the pan. With lid covered, fry the bottom side over low heat for 6-8 mins then turn over and fry the other side for another 6-8 mins until cooked. If the buns are still pale you may flip over again on both sides to cook further (with lid close)  several minutes to cook until it is fully cooked. Dish and allow the buns to cool on wire rack.
把个带盖的不沾平底锅用中小火烧热6-7分钟,开盖将几份面团置入关上盖转小火。先把底部烤6-8分钟再翻面继续煮烤6-8分钟。若面团还没上色那就需继续不停的翻面(锅盖要盖上)用小火慢慢地把两面烤至金黄色煮熟为止。烤熟后摆入铁架待凉。



(For Oven Bake 采用烤箱的做法)

8-10 Mins prior to baking time, remove baking pan from oven and turn on the oven heat to 200C 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200C度.

(Optional) Apply egg wash and sprinkle some bread crumbs over the surface.
(自选) 在完成第二次发酵的面包表层上涂上蛋液后撒些面包碎。

Bake in the middle rack of a preheated oven at 200C degrees for 10-12 mins or until golden brown.
送入已预热至200C度的烤箱的中层烘烤10-12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.

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