全麦咖啡杏仁奶油面包 Wholemeal Coffee Almond Cream Buns

Whenever I got tired of making conventional loaf breads, I would start experimenting with making of commercial looking buns which would spice up my photography portfolio and also pleased my hubby. 

每当我对传统面包條产生厌腻感时，我就会花点心思去研究制做出些市场贩卖版的面包来当摄影题材，同时也能取悦丈夫。

Here is one of his 'thumbs up' coffee buns which I took the extra time and preparation process to arrive at this aromatic fluffy ball of bread. Enjoy !

这是一道他竖起大拇子赞好的面包之一。虽然这面包的制作过程稍微复杂及花时间，结果烘烤出来的面包松软可口即富有浓香的咖啡香味，你绝对会满意！

全麦咖啡杏仁奶油面包 
Wholemeal Coffee Almond Cream Buns

Ingredients 材料

Water Roux / Tangzhong 汤中面糊(A)

30g Bread Flour 面包粉

150g Milk 牛奶

Combine ingredients (A) into a heatproof saucepan and cook over medium heat while stirring continuously until the mixture thickens with no visible lumps. Once the mixture reaches 65C degrees the water roux is ready. I just cook and stir until it has thickened like baby porridge. 

将材料A里的水和高筋面粉加入耐热锅／盆搅拌均匀成面糊，然后以中小火加热，边煮边搅拌一直煮到面糊开始变浓稠就关火继续搅拌至无粒粒或如婴儿粥般就好了。

Transfer the water roux paste to a clean bowl and place a piece of cling wrap directly over the top of the mixture to prevent skin from forming on the surface. Allow the mixture to cool before using. Refrigerate the water roux once it has cooled. I kept the leftovers in the fridge for not more than 4 days.

把汤种面糊倒入一个干净的碗内然后表层铺上一层保鲜纸以防面糊表面上生一层皮。汤种糊一旦冷却后便可加入面包材料里混合。剩余的汤种面糊可收入冰箱不超过4天。

Main Dough 主面团 (B)

150g Tangzhong 汤种面糊 (A)
Coffee Milk Mixture (C)
1 Grade A Egg, whisked (65g without shells)

395g Bread Flour 面包粉
130g Wholemeal Flour 

80g Castor Sugar 细砂糖

7g Salt 盐

9g Instant Yeast 速发干酵母

40g Milk Chocolate, chopped

(C)

175g Milk 牛奶
1 packet Instant Black Coffee Sachet 速溶黑咖啡香粉包

(D)
60g Unsalted Butter 无盐奶油

(E)
Chocolate Almond Cream Topping 巧克力杏仁奶油表面装饰 

100g Salted Butter 咸奶油, cubed at room temp 切丁温室回温

90g Castor Sugar 细砂糖

40g Soft Brown Sugar 红糖/ Palm Sugar 椰糖

2 Large Eggs 鸡蛋（大）

100g Almond Powder 杏仁粉
2 Tsp Cocoa Powder 可可粉

30g Plain Flour 普通面粉 (optional自选)

(F)

Almond Flakes 杏仁片

Method 做法

Combine ingredients (C) into a heatproof sauce pan and heat up until the milk starts to simmer and the throughly infused into the mix. Remove from heat and allow mixture to cool down before use.
将所有材料C倒入个锅煮热直到牛奶开始沸腾而咖啡粉注入奶液。离火待凉后备用。

Meanwhile, mix the topping ingredients (E) into a mixing bowl and cream until combine. Transfer the topping into piping bag and store in fridge for later use.
当等待面团发酵时，把杏仁奶油表面装饰 (E)的材料加入一个搅拌盆混合均匀，装入挤花袋后冷藏备用。

In a  bowl of the stand mixer with dough hook attachment, combine ingredients (B) and mix with lower speed until all ingredients are well combined. 
将所有材料(B) 倒入搅拌器的钢盆中以慢速度搅拌搓揉成为一个不粘手的面团.

Add in butter (C) and slowly increase the speed to medium and continue kneading for approx 15-18 mins, until the dough becomes smooth and pass the window pane test.
把切成小块的奶油C加入然后依照片揉面标准程序继续以中速把面团搅拌（大约15-18分钟）成为撑得起薄膜的面团.

Transfer the dough to a slightly greased bowl, cover bowl with either cling wrap or cloth. Allow the dough to proof for 1 - 2 hours or until the dough 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, 罩上拧干的湿布或保鲜膜, 放置到温暖很密闭的空间进行第一次发酵约1-2小时钟或至少两倍大.

Test the readiness of the dough with a finger lightly dusted with low gluten or cake flour. The dough is ready when it remain indented after the finger pokes into it.
第一次发酵完成后, 用手指沾上低筋面粉, 然后直接插入面团中心. 如果插出的洞陵没有弹回的迹象, 便完成第一次发酵. 

Punch down the dough. Divide the dough into 15 equal portions and mould it round. Let it rest for another 15 mins.

工作桌上洒上一些高筋面粉. 将发酵好的面团从盆子中移出.  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. 把面团平均分割成15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.

Arrange the 15 pcs of round dough onto a greased (or lined with parchment paper) baking tray. 
将休息好的15个面团排入烤盘，烤盘底刷上一层不融化牛油(或铺上烘培纸)即可。

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 tray from oven and turn on the oven heat to 190C 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190C度.

Cut the top of the dough with a scissor, to make x cross.
在面团顶部用剪刀切割两条交叉割痕。

Pipe the chocolate almond cream topping over the top of the dough. Sprinkle some almond flakes over the pipe cream.

将巧克力杏仁奶油馅料以螺旋状挤在面团表面再撒些杏仁片在上。

Bake the buns in the middle level of a preheated oven at 190C degrees for 15-18 mins.
放进已经预热至190C度的烤箱中层烘烤15-18分钟, 至表面呈现金黄色即可.

素叁峇酱 Vegan Sambal Goreng

Made these batch of vegan sambal (chili) sauce 2 months ago prior leaving for my vacation to Australia with my hubby. I was supposed to update it on the blog but was put on hold by another series of trips between Kuala Lumpur and Kota Kinabalu, leaving me with no time to indulge in any baking nor updating.

这批全素叁峇酱是上俩个月与丈夫出外去澳洲度假前制做来分享在博客，后来再加上又多次飞往吉隆坡然后又去沙巴洲而没时间放入博客跟您分享。这两个月却是我今年出外最多次数，也是我最久没烘培的时候。

After being away from my Jakarta home for such a long stretch, I just want to laze around to recharge my spent energy which will take longer time to regain back from the heavy traveling.
或许是因为年纪开使增长与到了根年期，这次的出游把身子累坏了，回来之后的一个星期总是提不起劲不想下厨动手做任何烘培。一直到休息冲电（休息）足够后才肯动笔写出这编食谱。

This is a adapted yummy and versatile sambal recipe taught by my house maid. This sambal can be applied to cooking or dipping and through this hands on experience is making it,  only did I realize the huge amount of oil and sugar required in the making of sambal. Hence I made a mental note to steer clear of over consumption. However, the liberal usage of oil is necessary to ensure the sambal cooks evenly. This is due to the high boiling point of oil which helps the chili paste to cook faster even its cook under low heat.
这是一道通过我家女庸所学到的叁峇酱食谱而修改成全素版即可口的叁峇酱。做好的酱可以用于烹饪配料上，或者是浸渍都很适合。经过这次亲手体验制做叁峇酱后才知道好吃的叁峇酱需要大量的食油来翻炒出香味。那是因为油的燃烧量比水份来的高, 所以采用越多的油是帮助叁峇酱能在小火的情况下可以均匀地煮熟. 下次每当遇上叁峇酱时自己最好控制吃的分量，以免增
肥。

素叁峇酱
Vegan Sambal Goreng

Ingredients

75g Dried Chillies 辣椒干
1.4kg Fresh Red Chillies 新鲜红辣椒
10g Tumeric 黄姜
1300-1400ml Water 清水 (for blending 搅拌)
15g Galangal 南姜
3 Stalks Lemongrass 香茅
Few Kaffir Lime Leaves 箭叶
Few Daun Salam 
60g Salt 盐
15g Mushroom Powder 香菇精分
200g Sugar 糖
500g Cooking Oil 食油


Method 做法

Soak dried chillies until softened.
浸泡干辣椒至软化。

Soak, wash red chillies, remove seeds and cut to pieces.
浸泡新鲜红辣椒，取出种子后把辣椒切块。

Transfer dry chillis, fresh red chillies, turmeric into a blender filled with water and blend.
将辣椒干，新鲜红辣椒，黄姜放入已剩满水的搅拌机里搅成泥状。

Remove and transfer blended chillies to a (heated) deep frying pan or wok and continuously stirring on low heat.
把搅好的辣椒泥放入已预热的炒锅里，以小火不断的翻炒。

Add galangal, lemongrass, kaffir lim leaves and daun salam to the mixture and stir frying non stop for 5 minutes to prevent the bottom from getting burnt.
加入南疆，香茅，箭叶和 daun salam 继续不停的翻炒5分钟，留意锅底的辣椒以免烧焦。

Stir in sugar to combine while stir frying the samba mixture continuously. Add 250g of cooking oil into the sambal and stir fry until the sambal mixture thickens. Stir in the balance 250g of cooking oil and continue stir frying for at least 20-25 mins until the sambal turns into chill red color and the layer of oil starts to form on the surface.
加入糖后再不停翻炒后再倒入250克食油，一直翻炒至酱稍变转浓稠后再倒入其余的250克食油，不停的翻炒20-25分钟直到叁峇酱的颜色转深红色，叁峇酱表层形成一层辣椒油即可。

Season the sambal with salt and mushroom powder as per preference.
离火前，以盐和香菇精来调味。

Transfer the sambal into prepared containers and allow to cool. Unused sambal can be stored in freezer for several months for later use.
炒好的叁峇酱待凉后可装入罐内冷藏备用。

紫薯葡萄干素面包 Purple Sweet Potato Raisin Bread (Vegan）

Sharing this wonderfully soft and tasty VEGAN sweet potato recipe to the many sweet potatoes fans and the vegan out there.

今天我又分享一道自创及修改出来的即松软及蓬松美味的全素紫薯葡萄干面包食谱给予爱好吃紫薯的粉丝或素食主义者。

Although this method might take up slightly more preparation time, I will not hesitate to adopt this method over and over again to produce any vegan breads since it is by far the most natural and healthy way of producing soft fluffy bread without the need for milk or egg.

In addition, the leftover bread if properly stored in an airtight container would stay soft for an extra couple of days as comparable to commercially made ones, which uses chemically enhanced additives to keep the bread supple and soft.

虽然这道食谱需要略多的预先准备中种和汤种面团的时间，我以后还是会不断的使用这个方法来制做素面包。到目前为止我还时是认为这个方法是个即天然而无需任何柔软剂或蛋奶素做出来的超软的素面包。处次之外，用次方法还能延迟面团老化，剩余的面包只要妥善保存在密封容器中面包就能保湿面包及保有松软的口感。好比市场外售卖带有化学柔软剂的面包来的健康。

紫薯葡萄干素面包 

Purple Sweet Potato Raisin Bread (Vegan）

Sponge Dough 中种面团 (A)

190g Bread Flour 面包粉

120g Oat Milk 燕麦奶
2g Instant Yeast 速发干酵母

Combine (A) ingredients into a mixing bowl and knead for 5 mins until a rough and slightly dry dough is formed. At this point, it is not necessary to knead till the window pane membrane stage. Cover the bowl with cling wrap and refrigerate the dough for min 12 hours or overnight. 

把材料A一起混入搅拌盆中用手揉搓5分钟直到形成一个稍粗糙的面团即可。在这阶段时不需把面团搓至光滑撑得起薄膜的阶段。用保鲜纸盖上碗将面团冷藏12小时或隔夜后才使用。

Water Roux / Tangzhong 汤种面糊(B)

25g Bread Flour 面包粉

100g Water 水

Combine ingredients (B) into a heatproof saucepan and cook over medium heat while stirring continuously until the mixture thickens with no visible lumps. Once the mixture reaches 65C degrees the water roux is ready. I just cook and stir until it has thickened like baby porridge. 

将材料B里的水和高筋面粉加入耐热锅／盆搅拌均匀成面糊，然后以中小火加热，边煮边搅拌一直煮到面糊开始变浓稠就关火继续搅拌至无粒粒或如婴儿粥般就好了。

Transfer the water roux paste to a clean bowl and place a piece of cling wrap directly over the top of the mixture to prevent skin from forming on the surface. Allow the mixture to cool before using. Refrigerate the water roux once it has cooled. I kept the leftovers in the fridge for not more than 4 days.

把汤种面糊倒入一个干净的碗内然后表层铺上一层保鲜纸以防面糊表面上生一层皮。汤种糊一旦冷却后便可加入面包材料里混合。剩余的汤种面糊可收入冰箱不超过4天。

Main Dough 主面团 (C)

Sponge Dough 中种面团 (A)

80g Tangzhong 汤种面糊 (B)
110g Purple Sweet Potato 紫薯

190g Bread Flour 面包粉

55g Castor Sugar 细砂糖

5g Instant Yeast 速发干酵母
5g Salt 盐

1 Tsp Apple Cider Vinegar 苹果醋

23g Water 水

40g Corn Oil 玉米油

(D)
40g Sultana ／ Raisins 葡萄干

Topping 表面装饰 (E)

Soy Milk 豆浆液

Method 做法

Cut purple sweet potato into small pieces and steam until tender. Mashed and set aside.
紫薯切小块后蒸熟，捣碎成泥，搁置备用。

In a  bowl of the stand mixer, break the overnight sponge dough (A) into smaller pieces.  Combine the balance of ingredients (C) into the bowl of a stand mixer with dough hook and mix with lower speed until all ingredients are well combined. 

先把中种面团(A)撕成小块放入搅拌器的钢盆中，再将其余材料(C) 倒入，以慢速度搅拌搓揉成为一个不粘手的面团. 

Add in sultana (D) and slowly increase the speed to medium and continue kneading for approx 15-18 mins, until the dough becomes smooth and pass the window pane test.
把葡萄干D加入然后依照片揉面标准程序继续以中速把面团搅拌（大约15-18分钟）成为撑得起薄膜的面团.

Transfer the dough to a slightly greased bowl, cover bowl with either cling wrap or cloth. Allow the dough to proof for 1 - 2 hours or until the dough 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, 罩上拧干的湿布或保鲜膜, 放置到温暖很密闭的空间进行第一次发酵约1-2小时钟或至少两倍大.

Test the readiness of the dough with a finger lightly dusted with low gluten or cake flour. The dough is ready when it remain indented after the finger pokes into it.
第一次发酵完成后, 用手指沾上低筋面粉, 然后直接插入面团中心. 如果插出的洞陵没有弹回的迹象, 便完成第一次发酵. 

Punch down the dough. Divide the dough into 4 equal portions and mould it round. Let it rest for another 15 mins.

工作桌上洒上一些高筋面粉. 将发酵好的面团从盆子中移出.  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. 把面团平均分割成4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.


Using a rolling pin, roll each dough into long rectangle about 30-32cm and start rolling out from the shorter end into a roulade. Arrange the rolled bread dough (seams down) into a greased loaf pan  22x11x7cm,  Repeat the process for the balance 3 ps of dough. 
休息好的面团用擀面棍擀成长条约30-32cm，宽度同烤模短向宽，然后由短卷起，千万不要卷得太紧，轻轻往前自然卷起就可以。将卷好的面团收口朝下朝内间隔适当排入已涂抹少许不可融化奶油的面包烤模中22x11x7cm以免沾粘。再重复同样的做法完成剩余的3份面团。

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 175C 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175C度.

Coat the surface of the dough with a thin layer of soy milk.

面团表层刷上一层薄薄的豆浆液。

Bake the bread in the middle lower level of a preheated oven at 175C degrees for 35-37 mins or until golden brown.

放进已经预热至175C度的烤箱中层烘烤35-37分钟, 至表面呈现金黄色即可.

Remove baking pan 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。

我的招牌素椰子面包 My Signature Fluffy Vegan Coconut Bun

Among the many fancy types of bread I have made, this is one of the most frequently requested bread by most people. The main enticing factor of this recipe is the use of fresh coconut fillings with gula melaka, which, all of them claimed to be very tasty like the good ole coconut buns from their childhood.

在我所制做的众多类面包中，这一道稍普通面包却是最吃香及受朋友，家属们欢迎的食谱。尤其是那富有椰香及椰糖的浓厚味道令许多人们回忆着幼小时所吃的传通椰子面包。

Ever since I found the natural way to produce soft fluffy vegan bread, I decided to also adopt the water roux with sponge dough method for this bread. With this method, the bread will turn out soft and fluffy while also stays fresh longer.

以往我都是采用直接法制做这类面包。自从成功地以天然的方法（无蛋无奶）制做出即蓬松又柔软的全素面包后，我决定再以这方法用于这道面包食谱，把面包做得更保湿及面团会延迟老化。

Sponge Dough 中种面团 (A)

280g Bread Flour 面包粉
35g Castor Sugar 细砂糖

20g Soy Milk Powder 黄豆粉

1 Tsp Instant Yeast 速发干酵母

70g Water 清水

Combine (A) ingredients into a mixing bowl and knead for 5 mins until a rough and slightly dry dough is formed. At this point, it is not necessary to knead till the window pane membrane stage. Cover the bowl with cling wrap and refrigerate the dough for min 12 hours or overnight. 

把材料A一起混入搅拌盆中用手揉搓5分钟直到形成一个稍粗糙的面团即可。在这阶段时不需把面团搓至光滑撑得起薄膜的阶段。用保鲜纸盖上碗将面团冷藏12小时或隔夜后才使用。

Water Roux / Tangzhong 汤种面糊(B)

25g Bread Flour 面包粉

100g Water 水

Combine ingredients (B) into a heatproof saucepan and cook over medium heat while stirring continuously until the mixture thickens with no visible lumps. Once the mixture reaches 65C degrees the water roux is ready. I just cook and stir until it has thickened like baby porridge. 

将材料B里的水和高筋面粉加入耐热锅／盆搅拌均匀成面糊，然后以中小火加热，边煮边搅拌一直煮到面糊开始变浓稠就关火继续搅拌至无粒粒或如婴儿粥般就好了。

Transfer the water roux paste to a clean bowl and place a piece of cling wrap directly over the top of the mixture to prevent skin from forming on the surface. Allow the mixture to cool before using. Refrigerate the water roux once it has cooled. I kept the leftovers in the fridge for not more than 4 days.

把汤种面糊倒入一个干净的碗内然后表层铺上一层保鲜纸以防面糊表面上生一层皮。汤种糊一旦冷却后便可加入面包材料里混合。剩余的汤种面糊可收入冰箱不超过4天。

Main Dough 主面团 (C)

Sponge Dough 中种面团 (A)

100g Tangzhong 汤种面糊 (B)

170g Bread Flour 面包粉
90g Cake Flour 蛋糕分

55g Castor Sugar 细砂糖

4g Salt 盐

2 Tsp Apple Cider Vinegar 苹果醋

75g Water 水

60g Corn Oil 玉米油

Fillings 馅料 (D) 

1/2 grated coconut 椰丝 (white part only)

100g gula melaka 椰糖 (chopped 切碎)

4 tbsp water 清水

2 pandan leaves 班兰叶 (knotted 打结)

1/4 tsp salt 盐

(For thickening 稠剂料)

1 tsp cornflour 玉米粉

1 tbsp water 清水

Topping 表面装饰 (E)

Soy Milk 豆浆液

Method 做法

In a heatproof sauce pan, add sugar, salt, pandan leaves and water from ingredients (D). Cook the mixture until the sugar completely dissolved. Reduce the heat to medium, stir in grated coconut and cook until the gula melaka has evenly coated the grated coconut and until it is fairly dry. 
在耐热锅中，加入椰糖，盐，香兰叶和水。以中火煮至糖完全溶解后再转小火，拌入椰丝拌搅至椰糖浆均匀地混入椰丝而同时椰丝稍微干燥即可。

Add cornflour mixture and continue to stir fry the grated coconut until it has turned fairly dry for easy handling when filling into the bread. Set aside to cool for later use.
拌入玉米粉混合再翻炒至椰丝内馅干燥及容易包入面包团里。搁置待凉备用。

In a  bowl of the stand mixer, break the overnight sponge dough (A) into smaller pieces.  Combine the balance of ingredients (C) into the bowl of a stand mixer with dough hook and mix with lower speed until all ingredients are well combined. Increase the mixer speed to medium and continue to knead for approx 15-18 mins, until the dough becomes smooth and pass the window pane test.

先把中种面团(A)撕成小块放入搅拌器的钢盆中，再将其余材料(C) 倒入，以慢速度搅拌搓揉成为一个不粘手的面团. 然后依照片揉面标准程序继续以中速把面团搅拌（大约15-18分钟）成为撑得起薄膜的面团.

Transfer the dough to a slightly greased bowl, cover bowl with either cling wrap or cloth. Allow the dough to proof for 1 - 2 hours or until the dough 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, 罩上拧干的湿布或保鲜膜, 放置到温暖很密闭的空间进行第一次发酵约1-2小时钟或至少两倍大.

Test the readiness of the dough with a finger lightly dusted with low gluten or cake flour. The dough is ready when it remain indented after the finger pokes into it.
第一次发酵完成后, 用手指沾上低筋面粉, 然后直接插入面团中心. 如果插出的洞陵没有弹回的迹象, 便完成第一次发酵. 

Punch down the dough. Divide the dough into 16 equal portions and mould it round. Let it rest for another 15 mins.

工作桌上洒上一些高筋面粉. 将发酵好的面团从盆子中移出.  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. 把面团平均分割成16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.

Flatten each dough into a flat disc and place 1 heaping tablespoon of coconut filling (D) in the middle of the dough. Gather the edges and pinch to seal. 
将每个面团用手掌压扁成扁圆皮，把一大汤匙的椰丝馅料D放置面团的中间，一边折一边转最后将收口捏紧。

Arrange the 16 pcs of round dough each to fit into any respective size greased (or lined with parchment paper) baking pan you own. Space the doughs 1-2 inches apart to make room for the doughs to expand. 
将休息好的16个面团摆入您拥有的任何模具，模具里刷上不融化牛油(或铺上烘培纸)即可。面团之间应保留1-2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.

Coat the surface of the dough with a thin layer of soy milk.

面团表层刷上一层薄薄的豆浆液。

Bake the buns in the middle level of a preheated oven at 180C degrees for 15 mins or until golden brown.

放进已经预热至180C度的烤箱中层烘烤15分钟, 至表面呈现金黄色即可.

Remove buns 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。