摩卡全麦吐司 Mocha Wholemeal Toast

I know of many people who are not into wholemeal bread. Luckily, my husband has never complain towards whatever food I place in front of him. I am truly grateful for his 'chin chai' attitude towards my baking hobby as he has been the major 'laboratory rat' since I started baking.
全麦面包并没白面包般吃香，不是人人都爱吃。幸好我的另一半对吃方面不特别挑剔，无论我给他吃什么他都没投诉，自从我开始烹饪后是我最好的‘白老鼠’。

For tomorrow's breakfast, I decided to make something different. I opted for something healthy and yet yummy, which, I landed on a coffee chocolate flavored bread. Since my hubby is more into soft bread, I have to make the extra effort in preparing the overnight tangzhong / scaled dough, which is a natural form of bread softener.
这次我决定尝试制做一道以全麦及咖啡为主的健康面包，但由于丈夫较喜欢软试面包，而麦制出的面包带干及粗燥。为了想这道全麦面包做得更软湿，我唯有提早准备隔夜汤种来加入主面团里，以取带面包柔软剂。

The outcome is really good and we were very happy with this fragrant, fluffy soft and yet chewy wholemeal bread. This recipe is inspired by Christine's recipe. 
烘烤出来的全麦面包效果很好，味道香浓咖啡味，面包松软及富有口感。这道面包食谱启发于Christine.


摩卡全麦吐司 
Mocha Wholemeal Toast

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)

120g Tangzhong 汤种面糊 (A)

Coffee Milk Mixture 咖啡牛奶液 (C)
1 Grade B Egg 鸡蛋, whisked 打发 (50g without shells 无壳)

300g Bread Flour 面包粉
100g Wholemeal Flour 全麦面粉

65g Castor Sugar 细砂糖

5g Salt 盐

7g Instant Yeast 速发干酵母

30g Milk Chocolate, chopped 切碎

(C)

130g Milk 牛奶
1 packet Instant Black Coffee Sachet 速溶黑咖啡香粉包

(D)

45g Unsalted Butter 无盐奶油

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.

把材料C倒入锅加热至牛奶表面开始煨而咖啡融化混合。离火，待凉后才使用。

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 (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.

把切成小块的奶油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.

Sprinkle the worktop with bread flour, use a rolling pin to roll each dough into long rectangle shape with width to fit the baking pan. Start rolling out from the shorter end of the dough into a roulade. Repeat the process for the balance 3 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擀成长方形，宽度同烤模短向宽，然后由短卷起。再重复同样的做法把其余的三份面团完成。

Place the 4 cylindrical bread dough (seams down) into a greased close lid loaf pan 20cmx12cmx11.5cmD.

将卷好的面团收口朝下朝内排入已涂抹少许不可融化奶油的面包烤模中20x12x11.5cmD以免沾粘。

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 210C 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210C度.

Close the lid and bake in the middle lower level of a preheated oven at 210C degrees for 35-38 mins.
把模具的盖关上然后放进已经预热至210C度的烤箱中层烘烤35-38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。

Please link back to Coco Sweet Tooth if you used any information from this post.

香软豆奶素面包 Soft Vegan Tea Buns

Last week while browsing through my favorite food bloggers blogs, I suddenly had the urge to convert the many non vegan soft fluffy bread recipes into a vegan version which is equally soft and fluffy, without the need to use milk or eggs. 

一般上，以蛋奶素制做出的面包通常会比全素无蛋无奶的面包来得湿软。上周正当我在网上观看着许多食品博客的食谱时，心里忽然起了个念头要研究出一道全素而不虚加蛋奶或任何人工添加剂，既又能做出柔软蓬松的素面包。

I pondered for a while on how to produce soft vegan breads with natural ingredients and after studying through the functions of certain preparation process, I finally settled down to this adapted recipe. 
想了许久及了解不同的面包制作过程对于面包的组织的音响后，再加以修改食谱，我终于找到个天然方法制做出松软而保湿的全素面包。

My hard work and research paid off. The buns continuously sent out fresh aromatic scent of bakery bread throughout the entire baking time and the texture cake out soft and fluffy, as good as the original MILK buns ！ This bread still maintain its soft fluffy texture for several days. A sure keeper.
我的辛勤研究得到了回报。当面包在烘烤时所传出的香味把整个家填满了浓厚的面包香，有如面包店一样。烤出来的面包非常柔软，蓬松，并不输给非素的蛋奶面包！这个面包相当耐放，数天后还保有原有的松软。

This recipe is inspired by Happy Home Baking's Kopitiam Milk Buns recipe and Wendy's Pandan Milk Buns. 
这道面包食谱启发于Happy Home Baking 及 Wendy's。

香软豆奶素面包

Soft Vegan Milk Buns

Sponge Dough 中种面团 (A)

321g Bread Flour 面包粉

195g Soy Milk 豆浆

3g 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. I kept mine in the fridge for 2 days (as I forgotten about it, wasn't intentional).

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。我因把冰箱的面团给忘了而足足放了两天才使用。

Water Roux / Tangzhong 汤种面糊(B)

40g Bread Flour 面包粉

100g Water 水

100g Soy Milk 豆浆

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)

138g Bread Flour 面包粉

18g Soy Milk Powder 黄豆粉

92g Castor Sugar 细砂糖

8g Salt 盐

8g Instant Yeast 速发干酵母

35g Water 水

68g Corn Oil 玉米油

Topping 表面装饰 (D)

Soy Milk 豆浆液

Some Coarse Granulated Sugar 粗砂糖 

Method 做法

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.

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.

Brush the surface of the dough with a light coat of soy milk and sprinkle with coarse granulated sugar.

面团表层刷上一层薄薄的豆浆液，再撒上粗砂糖。

Bake the buns in the middle level of a preheated oven at 180C degrees for 12 mins or until golden brown.

放进已经预热至180C度的烤箱中层烘烤12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。

Please link back to Coco Sweet Tooth if you used any information from this post.

麻糬 Mochi

All my life, I had never tasted Mochi until I started making one. All this while, even though I am aware of its existence, I just never attempt eating it. 
我自小就不好吃麻糬， 一直到自己亲自下手试做后才正真品尝到。

This is an easy to make, and, rather tasty dessert to be eaten anytime of the day. This kuih is soft and melts in the mouth. Another great recipe from the book "Malaysian Kuehs and Snacks" by Andrew Kow.
这是一道容易制做，即可口的甜品食谱，口感相当好，一旦放入口中即马上融化。食谱取自于许孙祥的‘粿香满堂’。



麻糬 
Mochi

Ingredients 材料 (A)
150g Glutinous Rice Flour 糯米粉 (sifted过筛)
60g Wheat Starch 澄面粉 (sifted过筛)
1 Tbsp Corn Flour 玉米粉
50g Sugar 糖
350ml Water 清水
2 Tbsp Oil 食油

Coating 表面馅料(B) 
300g Ground Peanut 花生碎
50g Sesame 芝麻
65g Sugar 糖

Method 做法

Prepare the coating in advance. Without the need for cooking oil, heat up a deep bowl skillet or chinese wok, toss in the raw peanuts (with skin) and stir fry until the peanuts turn golden brown and fully cooked. During time of stir frying the peanut, once you hear the cracking sound, it is a sign that the peanuts are cooked. Alternatively, you may bake the raw nuts at 175C degrees for 6-8 mins or longer according to your taste.

表面馅料可预先准备好。将炒锅烧热，把生花生米连皮干炒 (不需用食油), 翻炒至花生米变金黄色熟透为止。当翻炒时，一旦听到锅里的花生米发出碎裂的声音就表示花生米开始煮熟的迹象。 或者，您也可以根据自己的口味以175度把花生米烘烤6-8分钟至香脆即可。

Once the peanuts are cooked, grind the peanuts into coarse bits. You may use a food processor to grind, however, I am not in favor of the grounded texture as I find it too powdery. My maid taught me the beauty of using traditional stone grinding plate to grind certain food which require to maintain the crispy chewy texture.

一旦花生米煮熟，把花生米研磨成粗位。你可选用食物搅碎机捣碎，但是我却认为食物搅碎机来研磨的花生米太粉状，缺乏耐嚼的质感。通过我的女佣，我学会了使用传统石磨研磨盘研磨 一些需要保持香脆耐嚼的质感的食物。

Heat up the skillet again. Stir fry ingredients B until fragrant. Remove and set aside for later use.

再次烧热炒锅，将材料B倒入锅炒香，取出备用。

Combine ingredients (A) and strain into a greased 7 inch square baking tray. Steam over medium heat for 35mins until fully cooked.
将材料A拌匀，过滤进已涂抹油的7寸方模中，以中火蒸35分钟至熟。

Transfer the cooked batter to a blender and blend the batter till smooth. Remove and let cool.
把蒸熟的麻糬面糊倒入搅拌机，搅打至软滑，取出待冷。

Cut the blended mochi dough into smaller pieces and coat it evenly with ingredients (B). Serve.
把麻糬切成小块，并均匀沾上材料B后即可享用。

蒸开心果乳酪绿茶莫斯蛋糕 Steam Pistachio Tofu Cheesecake with Green Tea Mousse

Made this from the leftover batter from Baked Pistachio Cheesecake last month. To retain the moist and creamy texture, I decided to steam the batter instead of baking it. 

这一道蛋糕是我上个月采用制做开心果乳酪蛋糕所剩余的面糊制所作的。其实这也是同一时间的作品，就是一直懒惰所以才拖到今天才写出来。这个蛋糕我选择用蒸的方法来保存蛋糕水润乳霜的质地。

Since it is eaten like a cold dessert, I have added on a layer of green tea mousse which was  perfectly blended in with the cake. Once you popped it into the mouth, the cake will smoothly glide and melt away. 

既然这类蛋糕须冷藏后才可口，我决定再加层慕斯层来带出另一种风味，恰好跟蛋糕配搭起来却是很理想。蛋糕一旦放入口中润滑即马上融化。

蒸开心果乳酪豆腐绿茶莫斯蛋糕 Pistachio Tofu Cheesecake with Green Tea Mousse

Ingredients 材料 (A)

80g Pistachio Nuts 开心果

10g Rice Flour 粘米粉

15g Dried Cranberries 蔓越莓干

(B)

100g Firm Tofu 豆腐, cubed 切丁

100g Cream Cheese 奶油乳酪, cubed 切丁

60ml Fresh Milk 鲜奶

2 Egg Yolks 蛋黄

1 Tbsp Apple Cider Vinegar 萍果醋

1/2 Tsp Vanilla Extract 香草精

30g Plain Flour (sifted) 过筛的面粉

(C)

2 Egg Whites 蛋白

55g Castor Sugar 细砂糖

Method 做法

Grease and line the bottom of a fixed base 16-17cm round cake pan with parchment paper.
在一个圆形16-17厘米的固底蛋糕模涂抹少许油, 底部铺上锡纸或蛋糕纸。

In a food processor grind (A) pistachio nuts, cranberries with rice flour until fine crumbs.

把开心果，蔓越莓干及粘米粉A放入搅拌机捣搅成细屑。

Add ingredients (B) in sequence and continue blending until combined.
将材料B跟着依照次序放入搅拌机，并继续共混直至均合。

In another dry and grease free mixing bowl, beat the egg whites until frothy. Add in castor sugar and continue beating until soft peaks stage.
准备另一个干净即无油的搅拌盆里把蛋白用打蛋器打出一些泡沫，然后加入幼糖打成尾端弯曲的蛋白霜（湿性发泡）。

Transfer 1/3 of the beaten egg whites into the (A) & (B) mixture and use a hand whisk to gently combine. Fold in the balance meringue to the batter with a spatula until incorporated.

挖1/3份量的蛋白霜混入乳酪A和B面糊中，用打蛋器轻轻混匀后再以橡皮刮刀沿着盆边以翻拌的方式将其余的蛋白霜搅拌均匀。Transfer the cake batter into the prepared cake pan. 

Steam the batter with a food steamer under medium heat for 35-40 mins or until fully cooked. 
把蛋糕模放入蒸锅以中火蒸35-40分钟至熟透。

Remove from steamer. Allow cheesecake to cool at room temperature. 
蛋糕蒸好后取出（还不要脱模），等完全凉透。

Remove the cake from the mould and place the cake into a smaller round cake pan between 14-15cm to line the entire base of the cake pan.  Set aside for later use.

脱模后把蛋糕摆入另一个稍微小一号约14-15厘米的蛋糕模。搁置备用。

绿茶慕斯层
Green Tea Mousse Layer

(D)

45ml Boiling Water 滚水

5g Green Tea Powder 绿茶粉

(E)

3g Gelatin Powder 明胶粉／吉利丁粉
1 Tbsp Cold Water 冷水

(F)

100g White Chocolate 白巧克力, chopped 切碎

(G)

200ml Whipping Cream 淡奶油

1.5 Tbsp Corn Syrup 玉米糖浆

Bloom gelatin (E) in 1 Tbsp cold water. Set aside.
把明胶粉／吉利丁粉E撒入冷水化开。搁置备用。

Combine green tea powder with boiling water (D). Stir to combine. Set aside.

绿茶粉加入滚水D，搅匀。搁置备用。

Transfer white chocolate in a heat proof bowl and place over a bigger bowl filled with hot boiling water. Stir until melted. Set aside.
将白巧克力倒入一个耐热碗里，再把碗放入另一个已装满滚水的大盆中，通过滚水的热度一边待融一边不停的搅拌直到巧克力融化。 搁置备用。

Heat 50ml of whipping cream with corn syrup (G) in a microwave for 40 seconds. Stir in gelatin (E) until mixed. Pour cream into the green tea mixture (D) and stir to combine. Pour this mixture into the melted white chocolate (F), stir to combine. Allow to cool completely.
把50ml的淡奶油加入玉米糖浆G，捣匀再放入微波炉加热40分钟。再拌入明胶粉／吉利丁粉F至混合。之后再倒入绿茶汁D，捣匀。接着又再倒入进融化的白巧克力F里，捣匀。搁置待凉。

Whip the balance 150ml of Whipping Cream until soft peaks. Fold 1/3 of the cream into the white chocolate batter until combine. Transfer this batter back into the whipped cream and fold to combine.

剩余的150ml淡奶油打发至6分发。抽出1/3的打发淡奶油加入白巧克力面糊拌匀后再将面糊倒入淡奶油盆中，捣匀。

Pour mousse over the earlier prepared cake pan and over the steam cake layer. Freeze the mousse until firm approx 1 hour.
慕思倒入之前已铺上蒸熟的开心果蛋糕层的蛋糕模里。 把蛋糕模放置冰阁冻结1小时。

Remove cake pan from freezer and transfer to the referigerator until set.
從冰箱中取出蛋糕模，並轉移到冰箱至凝固即可。