波士顿奶油馅饼 Boston Cream Pie

Time flies and now it's already one week into the holy month of Ramadan fasting. My Indonesian helpers usually break fast with water, some date palms or sweet desserts follow dinner after prayer . A scene different from what we experienced in our home country where normally a huge feast awaits on the table.

时光流逝一转眼已经要进入回教徒斋月禁食圣周的第二周。每当旁晚六点钟的开斋时候，印度尼西亚的员工们一般都会用饮水和吃些甜点，待祈祷后才进餐。跟我所熟悉的母国回教徒实习不同，一旦到开斋时候，回教徒们都已坐待已摆满大盛宴的桌面等开餐。

As a gesture of appreciation, I made this sweet and aromatic cake for their break fasting last night. Do not be intimidated by the extra process for making this wonderful recipe. Once you tried making it, you will get a yummy pie /cake which justify the work done. This recipe is certainly a crowd pleaser and keeper.

昨晚特别为员工们制做了这项香甜可口的巧克力馅饼。您千万不要被这项食谱制做的额外过程而阻止去尝试。我可保证您一旦完成制做及尝试成果后便会觉得一切功夫和时间都是值得的。这是一道能讨好大众口味和收集的好食谱。

波士顿奶油馅饼

Boston Cream Pie

(Recipe adapted from Joy of Baking)

Pastry Cream Filling 奶油酱 (A)
50g Castor Sugar 细砂糖
3 Large Egg Yolks 大号蛋黄
20g Plain Flour 面粉
20g Corn Flour 玉米粉
300ml Milk 牛奶
1 Tsp Vanilla Extract 香草精
2 Tsp Lemon Juice 柠檬汁

Directions 做法

Combine sugar and egg yolks into a mixing bowl.

把细砂糖，蛋黄一起混入碗拌匀至细砂糖完全溶化没有颗粒。

Whisk flour mixture together and sift into egg mixture and mix into paste form. Set aside.

将粉料一起过筛，再沥入以上蛋黄液料中搅拌融合成糊状。搁置备用。

Heat up milk in a saucepan over medium heat. Gradually pour heated milk into the egg mixture while whisking the mixture continuously to combine the mixture without cooking the eggs.

炖锅用中火煮沸牛奶。逐渐将加热的牛奶倒入鸡蛋糊中，同时连续不停地搅拌混合以免把蛋液烫熟。

Transfer the egg milk mixture back into the saucepan. Cook while whisking constantly over medium heat until the mixture thickens into custard form before turning off the heat. Whisk in vanilla and lemon juice to combine.

又再把混匀好的鸡蛋牛奶液转入炖锅，一边用中火煮一边不停地搅拌，煮至浓稠糊状即可离火，最后混入香草精和柠檬汁混匀匀即可。

Transfer pastry cream into a bowl and immediately cover the pastry surface with a cling wrap to prevent crust from forming. Allow to cool before refrigerating for several hours before using.

将奶油酱转移到一个碗中，并立即用保鲜膜直接铺在奶油酱上以免表层形膜。冷却后再冷藏数小时备用。

Sponge Cake 海面蛋糕层 (B)

3 Large Egg Yolks 大号蛋黄 (room temp 室温)
2 Large Eggs 大号鸡蛋 (room temp 室温)
110g Castor Sugar 细砂糖
1 Tsp Vanilla Extract 香草精

60g Cake Flour 低筋面粉
35g Plain Flour 面粉
1 Tsp Baking Powder 发酵粉
1/4 Tsp Salt 盐

3 Tbsp Milk 牛奶
28g Unsalted Butter 无盐牛油

3 Egg Whites 蛋清
50g Castor Sugar 细砂糖


Directions 做法

Grease and line two 8 inch round cake pans with parchment paper for easy removal.

准备两个八寸圆形模具。模具低部铺烤盘纸及涂上黄油以利蛋糕脱模。

Combine and sift together flour, baking powder and salt into a bowl. Set aside.

将面粉，发酵粉和盐混合在一起筛入碗中。搁置。

In a small saucepan, bring butter and milk to a simmer over low heat. When the butter is melted, remove from heat.  Cover and set aside.

炖锅用小火煮沸牛奶至牛油融化即可离火。盖起搁置待用。

In a mixing bowl, beat egg yolks, whole eggs and sugar with electric mixer on high speed until thick and pale (4-5 mins) reaching ribbon stage. Beat in vanilla extract to combine.

将蛋黄+全蛋＋细砂糖用打蛋器快速搅拌均匀（4-5分钟）至略微泛白浓稠且不太流动的状态。然后打入香草精均匀。

In a separate clean and grease free mixing bowl, beat egg whites until foamy, gradually add castor sugar while beating the meringue to soft moist peaks.

把蛋白放入一个干燥即干净搅拌盆里，用打蛋器把蛋白打出一些泡沫即可分次加入砂糖，打成湿性发泡的蛋白霜即可。

Scoop 1/3 of the beaten egg whites into the egg yolks batter and fold to combine.

挖1/3蛋白霜混入蛋黄面糊中用橡皮括刀延著盆边翻转及划圈圈的方式搅拌均匀。

Transfer the egg yolk batter back into the meringue bowl and gently use a spatula to fold through to combine. Sift of the flour mixture into the batter in 2 additions. Gently fold until incorporated. 

然后再将拌匀的面糊倒入剩下的蛋白霜中用橡皮刮刀搅匀。接着将过筛好的粉料分两次混入搅拌均匀成为无粉粒的面糊。

Lastly pour the melted milk butter mixture into the batter and fold until combined.

最后把融化的牛奶奶油液混入面糊，用橡皮刮刀轻轻拌匀。

Divide the cake batter equally into the prepared 2 cake pans. Bake in the center rack of a preheated oven at 175C degrees for 19-20 mins until a toothpick inserted into the center comes out clean.

将搅拌好的面糊平均的倒入已备的两个8吋模具中送入已预热至175C度烤箱的中层，烘烤约19至20分钟至用竹签插入中心没有沾粘就可以出炉。

Invert the cakes onto wire rack. Remove parchment papers and allow to cool completely.

出炉后马上倒扣在铁架，取掉烤盘纸待凉。

Remove custard cream (A) from fridge and slap a chunk of the pastry cream (A) into the center of a serving plate and place one cake layer (B) over it. Spoon a thick layer of pastry cream filling onto the cake evenly. Place the second cake layer (B) onto the filling. Set aside.

从冰箱中取出奶油酱A，取一大匙奶油酱A置入盘子的中央，然后把一片蛋糕层铺在盘上，在蛋糕层上均匀的涂抹一层厚厚的奶油酱A。接着把第二个蛋糕层夹在奶油酱上。搁置备用。

Chocolate Glaze 巧克力酱(C)
120g Semi Sweet Chocolate 半甜巧克力 (chopped 切碎)
130ml Whipping Cream 鲜奶油
13g Unsalted Butter 无盐牛油


Directions 作法

In a saucepan over medium-low, heat the cream and butter until the butter melted.  Immediately pour the hot cream over the chocolate and stir until the chocolate melted and thickened to pouring consistency.

将鲜奶油，牛油加入炖锅煮沸至融化后关火。即刻倒入巧克力碎粒，搅匀搅拌至融化至稠化浇注状即可用。

Pour the chocolate glaze onto the center of the cake and allow it to flow and fall through the rims of the cake. Refrigerate until ready to serve.

立刻将稠化浇注状的巧克力酱从蛋糕的中心倒入，让巧克力酱流动并落蛋糕边缘。冷藏备用。

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

松软美禄甜面包 Fluffy Soft Milo Bread

Hello, guess you must be wondering what happened to my missing in action for the past few months. Yes, I have been held up by constant traveling since last Oct and barely home to indulge in photography and updating my blog. Last December was the most painful time for us due to the loss of our beloved pooch Coco who left us after struggling with end stage cancer. Despite having to suffer various health conditions throughout her life, she managed to hold out till the age of 15+ years old.

大家好！已好几个月没跟您在博客里分享食谱了。自从去年十月开始就一直不停的出外奔波着根本都没多余的时间来享受任何的摄影之乐。过后又在十二月时，跟随我多年的爱犬Coco终于都离开我们到天国去了。虽然是不舍得但又看着它十五年多里不停地撑着带病的身子忠诚地陪在我身边，我对它是感激和怜惜万分。

Since then, it took me a while to visit this blog which is named after her. To start off the new year, I have made this milo flavored ultra soft and fluffy bread using overnight starter dough.

自从它去世的几个月里我都一直不能提起劲来进入这个以Coco为名的博客。一直到近期才下手制做出今年的第一份作品。这是一道采用隔夜面种制做出来的面包，面包不但松软而且保湿量高值得您一试。

松软美禄甜面包
Fluffy Soft Milo Bread
(Yields 2 Loaves)

(A)
280g Bread Flour 面包粉
6g Instant Dried Yeast 速溶干酵母
260ml Milk 牛奶

(B)
210g Bread Flour 面包粉
80g Milo Powder 美禄粉
50g Castor Sugar 细砂糖
1/2 Tsp Salt 盐
1 Egg 鸡蛋
80g Condensed Milk 炼奶
1 Tbsp Milk 牛奶

(C)
35g Unsalted Butter 无盐奶油


Method 做法

Combine (A) into a mixing bowl and mix into dough form. Cover with cling wrap and refrigerate overnight.

将材料A的所有材料一起混入碗里搅拌均匀成面糊后，用保鲜膜盖起来然后冷藏隔夜。

Remove the starter dough (A) from the fridge 1 hour ahead of the preparation time.

隔天，在开始制做面包的前一个小时先把隔夜面糊从冰箱取出。

With the exception of butter (C), combine the starter dough (A) and (B) into the mixing bowl of the stand mixer fitted with dough attachment and mix with lower speed until all ingredients are well combined. Alternatively you may follow the same sequence and combine the ingredients into a mixing bowl and hand knead till combined.

首先，除了牛油(C)以外，先把材料(A) 和 (B)混入搅拌器的钢盆中，以慢速度搅拌搓揉成一个不粘手的面团。您若是用手搓面的话, 只要依据同样的次序把材料混合搓匀即可。

Add unsalted butter (C) and slowly increase the speed to medium and continue kneading for approx. 18-20 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18-20分钟）成撑得起薄膜的面团。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 and divide the dough into 4 equal parts. Mould it round and allow to rest for 15 mins.

将面团用手压除气体，平均分割成四等份。滚圆盖上拧干的湿布或保鲜膜再让面团休面15分钟.

Place 2 doughs into each (greased) 21cmx12.5cmx11.5cmD loaf pan. Repeat the same for the balance 2 doughs.

把两个面团置入已刷上一层油质的21cmx12.5cmx11.5cmD面包模具, 同时也重复同样的做法把其余的两份面团摆入另一个面包模。

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.

Bake in the 2nd lowest level of a preheated oven at 170C degrees for 35-38 mins until golden brown.

把面包模送入已预热至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.

黑糯米红豆糖水面包 Black Glutinous Rice Red Bean Dessert Buns

This bread is made with the  leftover glutinous rice red beans dessert pulp while hoping to catch a taste of this wonderful sweet dessert from the bread. Although it is devoid of milk and eggs, the bread still comes out soft and chewy.
这道面包是采用家里剩余黑糯米红豆糖水的渣而混入面包制作材料中而制作而成的。虽然面包食谱里不含牛奶及鸡蛋但是烤出的面包富有糖水的浓香味，面包体蓬松既有口感。

黑糯米红豆糖水面包 

Black Glutinous Rice Red Bean Dessert Buns

Ingredients 材料

(A)
710g Japanese Bread Flour 日本面包粉
200g Glutinous Rice Red Beans Dessert 黑糯米红豆糖水
3 Tsp Instant Dried Yeast 速溶干酵母
65g Castor Sugar 细砂糖
5g Salt 盐
100g Vegetable Oil 菜油
230g Warm Water 温水
80g Coconut Cream 浓椰浆

(B)
Store Bought Red Bean Fillings 市卖红豆馅料



Method 做法

Combine (A) together into a bowl of a stand mixer with hook attachment. Knead at medium speed approx. 20-25 mins, until the dough becomes smooth and pliable. The same applies when you are completely kneading by hand.
把材料A一起混入搅拌器依照揉面标准程序继续以中速把面团搅拌（大约20-25分钟），若是手搓面团也是以相同的标准程序将面团搓成光滑有弹性的面团。

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 20 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20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 red bean fillings (B) and seal the edges and mould round. Flatten the dough slightly and use a sharp knife or scissors to make 4 cuts (as shown in pictorial) on the edge of the dough. 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. 
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B捏紧收口滚圆。然后再把包好的面团用手心轻轻地压扁，用利刀或剪刀在面团边缘割出四边(如图)。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。然后才摆入烤盘。

Repeat the process for the balance 19 ps of dough.
再重复同样的做法把其余的19份面团完成。

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.

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。

Note 注意:
If you deemed the buns too much for your consumption, you may divide the dough into two equal portions after the 1st proofing. Half of it you may still proceed as per the above stated method to make buns with store bought red bean fillings. The balance half of the dough you may turn it into a loaf. 
您要是觉得这食谱分量过多的话，一旦面团完成第一次发酵后，可以将面团分割成二等份，一份用来制造以上的黑糯米红豆糖水面包尔另一份用来制作面包条。

For standard open lid bread loaf, bake it in a preheated oven at 170C degrees for 35-38 mins. For close lidded loaf, bake it at 210C degrees for 35-38 mins.
采用无盖的面包条，可以采用预热至170C度烤箱烘烤35至38分钟。对于带有盖的面包条模具那，就得采用210C度烘烤35-38分钟即可。

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

巧克力乳酪月饼 Cheesy Chocolate Mooncake

After the last attempt at making 3-in-1 instant white coffee flavored mooncakes two years ago, I just didn't have the time to follow up in making another until last week several days prior to celebrating mooncake festival.
自从我两年前制做了三合一即溶白咖啡口味月饼后就一直没时间再做任何尝试，直到上个星期庆祝中秋节的前几天才再次制作月饼。

I brought a few packets of ready made story bought mooncake fillings from Malaysia and what is missing in the preparation is the salted egg yolks. It is relatively hard to buy salted egg yolks in Jakarta unless you are prepared to buy the entire salted eggs and discard the whites.  Still, we would prefer to have a tinge of savory in our home made mooncake hence I started to google for other possible alternatives. The closest I could find is to incorporate cream cheese into the store bought fillings as an alternative to create the savory touch.
我从马来西亚购买了几包现成月饼馅料，唯一缺乏的就是咸蛋黄。在雅加达里相当困难能买到咸蛋黄除非您打算购买全蛋然后取出咸蛋黄而丢掉蛋清。仅此如此，我们家中成员对于月饼口味偏向甜中带咸，为了取代咸蛋我便从网络寻查不同月饼种类结果还是选择了采用奶油乳酪来取代那份咸味。

If you are interested, you may visit this site for the original version as I have made some adaptations in this posting.
我已从原著的食谱上做些修改成这道月饼食谱，您若想尝试原来的版本的话可以从记载的博客里找到。

Happy baking!
祝您有个愉快的烘焙日！

巧克力乳酪月饼
Cheesy Chocolate Mooncake

Recipe adapted from here

Ingredients 材料
(Good for 16 pcs of 160g Mooncakes)

For the Skin 饼皮 (A)
560g Plain Flour 普通面粉
80g Cocoa Powder 可可粉
1/2 Tsp Baking Soda 泡打粉
400 Golden Syrup 转化糖浆
100g Canola Oil 菜籽油
2 Tsp Alkaline Water 枧水

For the Filling / Paste 月饼馅料(B)
1.5kg Lotus Seed Paste 现成莲蓉馅料(Store bought市场贩卖)
350g Cream Cheese 奶油乳酪


Directions 做法

Combine all ingredients (A) and mix to form a smooth dough. Cover with cling wrap and chill in the fridge for 1 day.

将材料A混入碗，混合拌匀糅合成面团。覆盖保鲜膜冷藏隔夜松弛。

Divide cream cheese and lotus paste (B) filling into 16 parts each and shape them round. Flatten a piece of the lotus paste ball into a disc and place a ball of cream cheese. Wrap the lotus paste over the cream cheese and roll into a ball. Repeat the same for the balance 15 sets of fillings and set aside.

首先把B里的奶油乳酪，莲蓉馅各自分割成16等份，搓圆。然后取出一份莲蓉馅球压成圆片把奶油乳酪馅球置入中间，用莲蓉馅包住奶油乳酪馅球，轻轻地收口，然后放在掌心揉圆。重复同样做法把其余的15份馅料完成。搁置待用。

Dust work table with powdered sugar. Divide dough into 60g each and shape them into round balls.

桌面上撒些糖粉，将饼皮面团分割成60克等份，搓圆。

Flatten dough and place the lotus cream filling onto center of dough. Wrap dough over the filling and shape into round ball. Dust some powdered sugar into the mooncake mould as well as the completed mooncake dough.

先把一份月饼皮料压成圆片然后把莲蓉乳酪馅球包入，将月饼皮面团轻轻向上推使其紧紧包裹住莲蓉乳酪球，最后将面皮封口，轻轻揉圆。以防止粘月饼模及月饼外皮裹撒些糖粉，敲出多余糖粉。

Firmly press the ball into the mould then unmould the mooncake onto a baking tray lined with parchment paper. Repeat the same process for the remaining until finish.

将面团放入饼模内，慢慢用力压入模。脱模后摆在铺了油纸的烤盘内。重复同样做法把其余的15份月饼完成即可。

Bake mooncakes in the center rack of preheated oven at 200C degrees for 10 mins. Remove from oven and immediately spray sprinkles of water onto the mooncakes.

把烤盘置入已预热至200C度的烤箱，中层，烘烤10分钟，出炉后立刻在表层喷洒一些水。

Transfer the mooncakes back into the oven and bake for a further 10 mins at 190C degrees.

再放入烤箱继续以190C度烘烤10分钟后即可离火。

Once the mooncakes have cooled, store them in air tight container for minimum 2 days for the oil to surface to soften the mooncakes before serving.

等月饼彻底晾凉后，放入密封袋中收藏两天待其回油以让饼皮稍微软化即可品尝。

Refrigerate the leftover mooncakes to maintain the freshness of the cream cheese.

吃不完的月饼最好置入冰箱以保质乳酪的品质。

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

无麸质南瓜狗狗蛋糕 Gluten Free Pumpkin Doggy Cake

Every year I look forward to celebrating my fur babies birthdays with some self concocted gluten free  doggy food.  The month of August is the most eventful for the trios as they get to eat mommy's home made birthday cake twice in a month. This is because two furry kids were born under the same month hence they get to eat special food twice in that month.

每一年我们都很期待着家里宠物生日的到来，只有庆祝它们的生日时才会刻意为它们特制一些无麸质的蛋糕。对于它们三只宝贝来说，每年八月份因该会是最开心的月份，它们不但有蛋糕吃而且还能在那个月里能吃到到两次妈妈制做的蛋糕。

Considering the eldest dog's chronic allergies and minus some of the items from the approved list of general healthy food for dogs, I am practically left with little choice but to repeat the usage of certain vegetables or food to produce their cake.

由于爱犬老大至小就患上严重性的食物及皮肤的过敏，在食品选择上极之有限唯有采用同样的材料来制做它们的生日蛋糕。

无麸质南瓜狗狗蛋糕
Gluten Free Pumpkin Doggy Cake

Ingredients 材料 

(A)

40g  Carrot 红萝卜(tiny cubed 切成小丁）

150g Pumpkin 南瓜 (steamed & mashed 蒸熟搅成泥)

15g Brown Sugar 红糖

60g Coconut Milk 椰浆

50g Corn Oil 玉米油

2 Large Eggs 大号的鸡蛋

(B)

50g Tapioca Flour 木薯分

90g Potato Flour 马铃薯粉

1/2 Tsp Baking Powder 发酵粉

(C) Topping 表面装饰

1 Red Tomatoes 红番茄 (sliced 切片)

1 Purple Mashed Sweet Potatoes 紫色地瓜泥 (Optional 自选)

Method 做法

Combine and sieve the flour ingredients (B) together. Set aside.

将粉料B过筛在一起。搁置备用。

Steam pumpkin cubes for 15-20 mins until tender. Mashed while it is hot.

将南瓜丁用大火蒸15-20分钟至熟软即可立刻搅碎成泥状。

Preheat oven at 180C degrees.

烤箱预热至180℃度。

Combine eggs and sugar (A) into a mixing bowl and whisk to combine. Add mashed pumpkin to incorporate. Add oil and whisk to combine. Then follow by sifted flours (B) and coconut milk and mix until evenly mixed. 
把材料A里的鸡蛋，砂糖一起混人盆里搅匀。接着加金瓜泥混匀，再加玉米油搅匀后又加沥好的粉料(B)，椰浆(A)混匀。

Add carrot cubes to incorporate.
最后把红萝卜丁混入。

Transfer batter into a 6 inch cake pan. Decorate the top with tomato slices.
将混好的面糊置入个6寸蛋糕模具。表层上摆上红番茄片为装饰。

Bake in the centre rack of the preheated oven for 28-30 mins.
然后转入已预热烤箱的中层烘烤28至30分钟即可。

Pipe mashed sweet potatoes (if needed) to decorate. Allow cake to cool completely before serving.蛋糕出炉后可以用挤花袋在表面挤适量的紫色地瓜泥为装饰。待蛋糕冷却便可让爱犬享用。

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