奶油奶酪红豆面包 Cream Cheese Red Bean Loaf

This is a drastic makeover recipe from the original recipe book of Alex Goh's 'Magic Bread'. I started making this bread with the intention to follow through his recipe but somewhere along the line of preparation I got carried away by the my crazy ideas to play with ingredients.
这是一道从原著吴景发的'Magic Bread里的原配方经过大改造的一道食谱。我原先是想安份地依照他食谱制做一个红豆面包，但是一旦下手做起来就不知不觉下得意忘形，玩起花样把原著的配方大大修改成这一个面包。

I guess such behavior is not new to many 'seasoned' food bloggers out there, who have accumulated years of cooking and baking mileage to come up with their own recipes. As for me, I am more into adaptation than creation.
我想，这样的行为对于许多积累多年烹饪及烘培的‘经验丰富’食物博客，因该是常发生的事。至于我，还没到那个水准，以其创出新的食谱我比较善于修改别人的创作。

Anyway, I am rather pleased with the outcome of this bread. Before the bread was fully done, it started to send beckoning signal to everyone in the household by filling everyone's nostrils with the addictively pungent smell of bakery bread. The texture? Very moist and soft. Good try!
总之，我很满意这个面包。非常的成功！ 当面包还在烘烤时，整间屋子都让那浓厚的面包香给迷住了。烘出来的面包不止香厚而且还很湿软。好吃！

奶油奶酪红豆面包
Cream Cheese Red Bean Loaf

Water Roux 汤种面糊 (A)

40g Bread Flour 面包粉／高筋面粉

200g Water 水

Bread Dough 面包面团材料(B)
90g Cream Cheese 奶油奶酪
150ml Milk 牛奶
120g Water Roux 汤种面糊(A)

440 Bread Flour 面包粉／高筋面粉

50g Cake Flour 低筋面粉
2 Tsp Instant Yeast 速发干酵母

90g Brown Sugar 红糖

1/2 Tsp Salt 盐
80g Red Beans 红豆 (cooked and softened 煮软)
2 Egg Yolks 蛋黄
1 Medium Egg 鸡蛋

(C)

45g Unsalted Butter 无盐奶油

Filling 馅料 (D)

Red Beans 红豆 (cooked and softened 煮软)

Method 步骤

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。

In a saucepan, heat up cream cheese with milk until melted. Set aside to cool.

把奶油奶酪加入牛奶，以小火煮至融化。离火，搁置待凉。

Once the cream cheese milk mixture has cooled, combine all ingredients (B) 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.
当奶油奶酪混合糊冷却后便将所有材料(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. 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 2 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.

Lightly dust the work top with bread flour, using a rolling pin, roll out each dough into a  long rectangle. Scatter some red bean fillings and roll up the the rectangular dough like a roulade and place in 2 well greased 13x24x7cm bread pan. Tuck the ends down. 在工作台上撒少许面包粉，用杆面杖将各自面团擀成一个长方形, 面团上撒少许红豆馅。将面团短的那一向圈起来，摆入两个刷上不融化奶油的13x24x7cm深的土司烤模里。

Spray some water over the loaf with a fine mist nozzle. Final proof the loaf in a unheated oven for another 50-60 mins.

面团表面喷些水然后将烤模放入未开火的烤箱中盖上烤箱门, 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 190C 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 the buns in the lower level of a preheated oven at 180C degrees for 35-40 mins.
放进已经预热至180C度的烤箱中下层烘烤35-40分钟.

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。

, 

 This post is linked to the event Little Thumbs Up ~ August 2015

Event Theme : Brown Sugar and Molassses

organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY 

and hosted by Jess of Bakericious

- See more at: http://www.bakeforhappykids.com/#sthash.2eI3wlRb.dpuf

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

This post is linked to Cook Your Books Event #26 hosted by Joyce of Kitchen 
Flavours

黄番薯龟粿 Sweet Potato Ang Ku Kueh

Today I came across a packet of leftover frozen mung bean fillings, which, I don't quite remember for which local dessert, and when did I use it on. 

今天当我在清理雪柜的时候，无形中找到一份绿豆馅料。想来想去一点也不记得这份馅料到底是何时制做的。

Not wanting to waste this mung bean filling, I randomly took a Ang Ku Kuih recipe from Patricia Lee's 'Delicious Nyonya Kueh & Desserts' and set about revisiting the making of this delicious kuih. 
为了不想浪费这份馅料，我便随意的拿起了Patricia Lee娘惹风味糕点食谱，再次制做这个美味的糕点。

黄薯龟粿 Sweet Potato Ang Ku Kueh 

(Skin 皮料) 
150g Glutinous Rice Flour 糯米粉
100g Sweet Potatoes 黄肉番薯, peeled & cubed 削皮及切丁
15ml Pandan Juice 班兰汁 
40ml water 清水
50ml boiling water 滚水
1 Tsp Orange Food Colouring 橙色食用色素

Banana Leaf 香蕉叶 (Cut to fit size of the ang ku mould 剪型状以配合龟糕模)
(Filling 馅料)
150g Split mung beans 绿豆

2 Pandan Leaves 班兰叶(knotted 绑结)
70g sugar 糖
1-1/2 tbsp coconut oil 椰油

Directions 做法

Wash and soak mung beans overnight. Drain.
绿豆洗净，浸泡隔夜。沥干。

Steam mung beans on pandan leaves for 30 mins or till soft and mushy. Discard pandan leaves. Mash or blend the steamed mung beans (while its hot) into fine paste. Set aside.
把绿豆及班兰叶一起蒸30分钟直至绿豆软腍烂糊，弃掉班兰叶。趁绿豆热腾时立刻压烂或用捣拌器捣碎成泥状。搁置备用。

Combine the mashed beans, sugar and coconut oil in a wok. Stir continuously over medium heat until mixture thickens and almost dry. Set aside and allow the mixture to cool.
将绿豆泥，糖和椰油倒入炒锅里，以中火不断翻炒至材料变得干身及浓稠。离火，待凉备用。

Boil sweet potatoes till softened. Mash it into fine paste while hot.
黄番薯放入剩了水的锅煲熟。趁热立刻压烂成泥状。

In a mixing bowl, combine food colouring with 40ml water. Add in glutinous rice flour, mashed sweet potatoes and pandan juice and knead to form a smooth dough. If mixture too dry, slowly add in boiling water to the flour mixture and knead to form the dough.
在一个盆里，混入橙色食用色素和40毫升清水。加入糯米粉，黄翻薯泥 及班兰汁拌匀，搓成软滑分团。若是混合料过干而未能成团，慢慢倒入50毫升的滚水继续搓至面团形成。

As different mould size and capacity varies, you have to perform a few sets to find out what is the comfortable dough size and weigh of fillings for easy handling. For mine, each dough weigh between 30-32g with 28-30g of fillings. Ideally the skin must not be too thick. Perfecting the wrapping comes with practice.
由于不同厂家制造的模具尺寸及容量不一，您唯有自己通过数次尝试来找出最适合自己模据的面团和馅料的重量。我的面团是在于30-32克而馅料是28-30克之间。表皮越是薄越理想。这就得靠多练习后的成果。

Flatten each piece of dough to a round thin disc. Put a ball of fillings at the centre and wrap skin over fillings to seal it completely.
取一粒面团按平，中间放入馅料，一边折一边转最后将收口捏紧。

Lightly dust the ang ku kueh mould with glutinous rice flour and press the dough into the mould.

龟粿模撒上一层薄薄的糯米粉，将包好的粿团压入模内。

Unmould the kueh and place on top of a piece of greased banana leaf.  Steam Ang Ku Kueh over medium heat for 8-10 mins.

反扣出龟粿，把龟粿摆在抹了少许油的香蕉叶上。以中火蒸8-10分钟即可。

Set aside and brush the top with coconut oil.
在龟粿表面塗上椰油，搁置待凉。

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

This post is linked to Cook Your Books Event #26 hosted by Joyce of Kitchen Flavours

素咖喱马铃薯面包 Vegetarian Curry Potato Buns

A traditional and highly recommended home made curry potato bread recipe using the water roux method. 
这是一道美味即受好评的传统马铃薯咖喱面包。再加上以汤种方法制作更是大力推荐的配方。

A combination of soft airy bread with sweet savory curry potatoes fillings.  I am going for my 3rd serving now. Lol!
这软面包香甜再配上甜咸辣的咖喱馅料令人吃了又不想停口。哎呀，我又得去拿第三粒来吃了！

素咖喱马铃薯面包 Vegetarian Curry Potato Buns

Water Roux 汤种面糊 (A)

60g Bread Flour 面包粉／高筋面粉

300g Water 水

Bread Dough 面包面团材料(B)
150g Water Roux 汤种面糊(A)

405 Bread Flour 面包粉／高筋面粉

45g Cake Flour 低筋面粉
1.5 Tsp Instant Yeast 速发干酵母

84g Castor Sugar 幼糖

1/2 Tsp Salt 盐

70ml Water 清水
60ml Soy Milk 豆浆
45g Canola Oil 菜籽油

Fillings 馅料 (C)
Curry Potatoes recipe

Coating 
Soy Milk 豆浆

Method 步骤

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。

Combine all ingredients (B) 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.

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. 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, 然后直接戳入面团中心. 如果戳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.

Flatten each dough into a flat disc and place 1 heaping tablespoon of potatoes filling 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，把一大汤匙的马铃薯馅料放置面团的中间，一边折一边转最后将收口捏紧。

Place the buns on the baking tray and brush a thin coat of soy milk on the surface of the buns. Continue the process for the balance buns. 

完成的面团收口朝下间隔整齐排放在烤盘上. 在面包表面均匀刷上一层薄薄的豆浆水。

Final proof the bread in a unheated oven for another 40-50 mins.

将烤模放入未开火的烤箱中盖上烤箱门, 再侍发酵40-50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 190C 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190C度.

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

This post is linked to Cook Your Books Event #26 hosted by Joyce of Kitchen Flavours

素咖喱马铃薯馅料 Vegetarian Curry Potato Fillings

Among the many types of bread I made, the 2 most popular and frequently requested bread vegan coconut buns and curry potato buns. Every time before going back to Malaysia, I will receive requests from friends to bring back my home made coconut buns and I would bake large quantities of the buns and store it in the freezer. If I had enough time on hand for bread making, I would usually haul my bread packed hand carry cabin luggage all the way back to KL to distribute the requested buns. No matter how much I brought back it seemed never enough :P.
在我所制做的面包当中，最受好评的就是素椰丝面包及素咖喱面包。每当要回去马来西亚休假时，许多朋友都会要求我制做这类面包带回去让他们品尝。因此我在返国之际就会特别忙碌日日开夜车分多次制作大量的面包后，将面包冰冻冷藏好。飞行当天便取出冷冻的面包及蛋糕包好再放入手提行李。通常行李面确是装满了面包及蛋糕，仅此如此，带多少的面包都是不够派。

This is one of my favorite vegan version of bread or curry puff fillings which I also make regularly. You can eat it on it own or use it in curry puff, bread or buns fillings.
今天所分享的是受大家好评的其中一道馅料， 这也是我经常制做的馅料之一。您可采用来制造咖喱角，面包馅或包入包子都极为适合。

素咖喱马铃薯馅料Vegetarian Curry Potato Fillings

Ingredients 材料
900g Potatoes 马铃薯
3 Tbsp Cooking Oil 食油
1/2 Cup vegetarian Curry powder 素咖喱粉
2 Tsp Red Chilli Powder 辣椒粉
Curry Leaves 咖喱叶 (Optional自选)
1000ml Water 清水
2 Tbsp Sugar 糖
2 Tsp Salt 盐




Method 做法

Cut the potatoes into cubes and boil in a pot of simmering water till tender. Set aside。
马铃薯切丁放入剩了滚水的锅煮软。搁置备用。

In a large skillet or wok heat up 3 Tbsp of cooking oil saute vegetarian curry powder and chill powder under low heat for 5 mins until fragrant and fully combined.
在炒锅里加热3大汤匙食油，转小火炒香咖喱粉和辣椒粉至混匀的糊状及出油（大概5分钟）即可。

Add in potatoes and continue stir frying with the curry paste for 1-2 mins to incorporate.
加入马铃薯丁继续翻炒1-2分钟跟咖喱粉完全混匀。

Add water and allow the potatoes to simmer under medium low heat. Stirring non stop until mixture starts to dry up into paste.
倒入水以中火将马铃薯一起拌煮，一直翻炒至到水份变干成糊。

Reduce heat to low. Add Sugar and salt while stir frying till combined. Remove and set aside for use.
把火转小，加入糖，盐再继续翻炒至均匀。离火待凉备用。

Can be prepared ahead and freeze for 1-2 weeks for later use.
可以提前煮好放入冰箱冷藏1-2 星期都没问题。

无麸质红豆红薯马芬蛋糕 Gluten Free Red Bean Sweet Potato Muffins ........For Cookie's 3rd Birthday

Its been slightly more than a year since Jolly Cookie came into our lives. This is the 2nd birthday cake I have made for her birthday that is also gluten free (as before) to cater to my oldest shitzu Lady Coco  who was borned with severe hereditary allergy to gluten as well as a whole lists of ingredient found in commercial dog food.

我们领养了一年多的北京犬Cookie上周刚满三岁。这是我第二次为它制作的蛋糕，同时也是一个无麸质版的健康蛋糕。这主要是为了配合家中已年老而又天生遗传对多种食物过敏的西丝犬Lady Coco 所特别配制的配方。它自小就不能服食许多商业贩卖的狗粮，多年来都是吃家里特别准备的食物。

Instead of making something fancy for Cookie, I decided to come up with this simple and down to earth recipe which I also intentionally created for a very close buddy who wants to make a cake for her pooch's coming birthday. 

以其制造外表花俏的蛋糕给予爱犬Cookie，我选择了这个较传通式又容易做的健康蛋糕，主要也是因为一位好朋友的请求而刻意准备这个配方。这位朋友的爱犬生日即将到临而她也想为狗儿亲自下手做蛋糕给予爱犬。

There are lots of birthday cake recipes for doggy out there, in which, mostly use peanut butter as one of the core ingredient. After reading an article about the possible danger of exposing our beloved pooch to certain brand of peanut butter, I immediately ruled out the use of this ingredient just to be on the safe side.
在网上虽能找到许多有关制作宠物糕点的食谱，但是，多数的配方都以花生酱为主材料，而自从阅读了一个报告里所提及到有些品牌的花生酱里含有危害宠物健康的化学成份后便马上排除采用花生酱来制作爱犬的任何食品。还是安全起见为妙！

According to my maid, the cake is soft and yummy. Good enough for human consumption and tempting enough to my 3 wonderful furry baby girls.
虽然我没品尝这个蛋糕，我的女庸倒是很喜欢吃。她说蛋糕湿软即可口，结果还带回几个小蛋糕回去给丈夫品尝。看来啊这个蛋糕不只是合家里狗狗们的口味，就连女庸家属也能接受。

Happy Birthday Cookie!  May you always be blessed with good health, vitality and joy! 
祝Cookie生日快乐！愿你身体健康，活力充沛及开开心心！

无麸质红豆红薯马芬蛋糕 

Gluten Free Red Bean 
Sweet Potato Muffins

Ingredients 材料 (A)

50g  Red Beans 红豆

125g Sweet Potatoes 红薯 (cubed切丁)

100g Brown Sugar 红糖

50g Thick 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

50g Potato Flour 马铃薯粉

1/2 Tsp Baking Powder 发酵粉

Method 做法

Soak red beans overnight. Drain and boil with sufficient water until tender. Drain and set aside.

红豆泡水浸泡隔夜。丢去隔夜浸泡的水，再倒入剩了水的锅煮至熟透。沥干备用。

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

将粉料B过筛在一起。搁置备用。

Boil sweet potatoes in a pot with sufficient water under medium heat for 10-12 mins until tender. Drain。

把红薯放入剩了水的锅烧煮10-12分钟至红薯熟软即可。沥干。

Preheat oven at 175C degrees.

烤箱预热至175℃度。

While the boiled sweet potatoes are still warm,  transfer it together with the cooked red bean into a food processor and using pulse until coarsely blended. Add in sugar and eggs and continue to blend into paste. Add coconut milk to be followed by oil. 

趁红薯还热时马上和红豆一起倒入捣拌机打碎，加入糖，鸡蛋继续捣碎成糊状。依序把椰浆和食油倒入。

Continue mixing the batter until combined. Stir in the flour mixture and give the batter another 10-15 secs of whirl until incorporated.

继续搅拌面糊至匀合。拌入粉料再让捣拌器以10-15秒里将面糊混合均匀。

Transfer batter into prepared 5" muffin liners / cups and bake in a preheat oven at 170C degrees for 20-22 mins or until a toothpick inserted comes out clean.

把面糊倒入5寸马芬蛋糕模具里，放入已预热的烤箱以170℃度烘烤20-22分钟至熟透为止。

 This post is linked to the event Little Thumbs Up ~ August 2015

Event Theme : Brown Sugar and Molassses

organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY 

and hosted by Jess of Bakericious

- See more at: http://www.bakeforhappykids.com/#sthash.2eI3wlRb.dpuf