虎皮芋头面包 Tiger Stripes Taro Buns

It's been a while since my last bread posting and I was wondering what bread to make until I suddenly remembered having some leftover steam yam cake batter from yesterday's nyonya kueh posting.

我已有段日子没在博客里分享面包食谱了，刚刚想起冰箱还有昨天剩余的娘惹芋头蒸糕面糊可以派上用场。

Thats the beauty of bread making, it allows me to incorporate lots of leftover ingredients ranging from overnight rice, certain cake and desserts batter and even juice extract of vegetables. Truly amazing isn't it?

这就是做面包的好处，它可以容纳我许多剩余的材料，比如隔夜米饭，某些糕点的面糊，甚至还可以接受果菜汁入其中混合。是不是非常新奇呢？

Today I settled for this recipe from another bread recipe book Handmade Breads 手感烘焙台式經典麵包by陈国勝。If you could read chinese writings and into making sweet breads, this is one good book to invest in. The recipes are unique but easily mastered as the book comes with sufficient pictorial illustrations to guide you.

这道食谱取自于陈国勝的手感烘焙台式經典麵包。这本书籍里记载了许多特别即容易制作的台湾甜面包食谱，书里面还附上了详细的图片示范，是本值得收藏的书籍。

I have made some adaptations from the original recipe by introducing my leftover yam kueh batter but still yield equivalent good outcome.

为了配合家里剩余的芋头蒸糕面糊，我在原有的虎皮面包食谱做了少许修改，最后制做出来的面包效果很好，一点都没受到芋头面糊的音响。

虎皮芋头面包
Tiger Stripes Taro Buns


Ingredients 材料

(A) 面包团
150g Yam Kueh Batter 芋头蒸糕面糊
550g Bread Flour 面包粉
40g Castor Sugar 细砂糖
10g Salt 盐
10g Skimmed Milk Powder 脱脂奶粉
8g Instant Dry Yeast 速溶酵母
1 Egg Yolk 蛋黄
250g Milk 鲜奶
10-30g Water 清水

(B)
40g Unsalted Butter 无盐牛油


(C) Toppings 虎皮面糊
190g Warm Water 温水
15g Instant Dry Yeast 速溶酵母
23g Castor Sugar 细砂糖
150g Rice Flour 在来米粉

37g Bread Flour 面包粉

45g Olive Oil 橄榄油

6g Salt 盐

Prepare the stripe toppings (C) 30 minutes ahead or when the bread dough is half way through its proofing. Combine lukewarm water not exceeding 37C degrees and instant yeast into a mixing bowl. Stir till dissolved. Add sugar to combine.

在面包团发酵完毕的30分钟前就可准备虎皮面糊。将温水，酵母搅拌均匀至融化。再加入细砂糖拌合。

Sift in rice and bread flour into the the yeast mixture and stir to incorporate. Then add in oil and salt. Mix till combined.

沥入在来米粉，面包粉料拌匀。最后倒入橄榄油和盐，充分拌匀。

Set aside mixture to proof for 30 minutes before using.

静置发酵约30分钟后才可以用。

(D) Fillings 馅料

300g Cheddar Cheese Cube 切达奶酪切块

(E) Decorations 表面装饰

Melted Cooking Chocolate 巧克力酱

Directions 做法

Combine all ingredients (A) into the bowl of a stand mixer with dough hook and mix with lower speed until all ingredients are well combined. 
将所有材料(A) 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 (B) 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.
把奶油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20-25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 an hour 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60分钟或至少两倍大.

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. 如果戳出的洞渐渐回缩, 则再继续发酵5-10分钟, 然后再用同样的心方式测试.

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 a piece of cheese fillings 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，把切达奶酪馅料放置面团的中间，捏紧收口。

Spray some water over the surface with a fine mist nozzle. Final proof the bread in a unheated oven for another 50 mins.
将两个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.

Apply a coat of toppings over the surface of the dough. Draw criss cross lines with the melted chocolate over the topping.
面包表面抹上虎皮面糊(C)，挤上巧克力酱做出细條網状即可。

Bake the buns in the middle lower level of a preheated oven at 190C degrees for 5 mins. Open the oven door and stray a few mist of water into the oven for 3-5 seconds then continue to bake for another 10 mins. 
放进已经预热至190C度的烤箱中下层先烤5分钟, 打开烤箱用蒸气喷3－5秒，继续烘烤10分钟。

Reduce the oven temperature to 180C degrees and rotate the baking tray to other direction. Bake for another 8 minutes then remove bread from oven.
烤箱调低至180C度，烤盘转向，焖烤8分钟，出炉。

Turn 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.

娘惹三味蒸糕 Tri-Flavour Nyonya Kueh

I love this wonderful recipe from joceline's blog and had been itching to try out until recently. She is a true master in the kitchen who makes and share beautifully shot picture of her works.

我一直都很欣赏爱的心灵之约博客里多样的食谱而这道也是我从去年就想要尝试做的食谱之一。等你看了博主Joceline的博客后一定也会同意我的话，她是个对厨艺及摄影有天赋的人物。

For this recipe, I made a technical mistake when doing the final layer which resulted the final layer's jiggly texture. As you could see from joceline's blog this kueh has beautiful texture on all layers and mine was doing exactly fine until the yam layer when I forgotten to cook the yam batter before sending it for steaming. This is a rather important step to have a stabilize yam cake layer. Nevertheless, I have provided the proper written instructions according to her blog. If you follow accordingly, I am certain you will achieve the exact results.

在此顺便一提，我在制做最后的芋头层时犯了一小结的差错而导致芋头的表面不入爱的心灵之约博客里般层层都是完美，尤其是在芋头糕那层不够定型及缺光滑。原因是我忘了一个重要的步骤把混合好的芋头面糊拿去炒至浓稠才放入蒸锅蒸熟。我只是马上将均匀好的芋头面糊送入蒸锅蒸熟。无论如何，我在这博客里所记载的是正缺无遗漏的完整版，你尽可放心。你只要好好跟着步骤制做一定可以得到好的成果。

娘惹三味蒸糕

Tri-Flavour Nyonya Kueh

Recipe adapted from Butter, Flour & Me

Ingredients 材料

Glutinous Rice Layer 糯米层 

300g Glutinous Rice 糯米

200g Coconut Milk 椰浆

1/2 Tsp Salt 盐

Panda Leaves 班兰叶

1 Pc Banana Leaf 香蕉叶

Directions 做法

Wash and soak glutinous rice overnight. Drain.

糯米洗净后浸泡隔夜。沥干。

Combine glutinous rice with knotted pandan leaves into a steaming plate and steam with medium heat for 10 minutes.

糯米放入蒸盤，加入班兰叶后以中火蒸热10分钟。

Stir salt and coconut milk together to combine. Evenly pour the coconut mixture over the glutinous rice and send back to the steamer and steam under medium high heat for 30 minutes.

把盐倒入椰浆捣匀。加入进糯米盤内再以中火把糯米蒸30分钟至熟。

Line the bottom of an 8 inch square baking pan with banana leaf. Apply cooking oil onto the baking pan.

准备一个8寸方形蛋糕模，里面铺上香蕉叶后再抹油。

Discard pandan leaves and remove steam rice from steamer.

糯米蒸熟后取出，去掉班兰叶。

Transfer into the prepared baking pan. Firmly press the rice tightly into the baking pan. Set aside.

把糯米转放入已铺了香蕉叶及抹油的模具，紧紧的把米饭压入模具内。搁置待用。

Tapioca Cake Layer 木薯层

500g Tapioca 木薯

180g Coconut Milk 椰浆

110g Sugar 糖

2 Tbsp Tapioca Flour 木薯粉

Yellow Food Coloring 食用黄色色素

Directions 做法

Wash and shred tapioca. Discard water.

木薯洗净，刨丝。弃掉水份。

Combine coconut milk with sugar and tapioca flour till incorporate. Add coloring and stir to combine before adding it to the shredded tapioca.

把椰浆，糖和木薯粉料混匀。调入适量的黄色色素后才倒入进木薯丝，搅匀成糊。

Pour the batter over the glutinous rice layer.

将木薯糊铺上在糯米糕层上。

Steam the layer under medium low heat for 25 minutes until cooked.

再以中火蒸25分钟至熟透为止。

Use kitchen paper towels to blot away excess water from the surface. Set aside.

使用厨房的纸巾吸取木薯糕表面多余的水份。 搁置待用。

Yam Cake Layer 芋头糕层

150g Yam 芋头

2 Eggs 鸡蛋

80g Sugar 糖

200g Coconut Milk 椰浆

200g Fresh Milk 鲜奶

1/2 Tsp Salt 盐

100g Plain Flour 面粉

2 Tbsp Tapioca Flour 木薯粉

Purple Food Coloring 食用紫色色素 (optional自选)

Directions 做法

Cut yam into cubes and steam until softened. Mash it while it is hot.

芋头切块蒸软。趁热把蒸熟的芋头醪成泥。

Combine all ingredients into a mixing bowl until mixed. Add purple coloring if needed.

把全部材料混入搅拌碗混匀。必要时可加入紫色色素加深颜色。

Transfer the batter into a food processor  and blend until smooth.

将调好的面糊放入食物处理器，搅碎成无粒粒的面糊。

Transfer mixture into a saucepan and cook until slightly thicken.

面糊倒入炒锅以小火煮至稍微浓稠。离火。

Pour the yam batter over the tapioca kueh layer and steam under low heat for 20minutes until cooked.

再把面糊铺于木薯糕层上以小火蒸热20分钟至熟透为止。

Place the steamed kueh on the cooling rack to cool before unmoulding to slice.

蒸熟的糕点摆上铁架放凉后才脱模切块。

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