营养素ABC汤 Vegetarian ABC Soup

Are you a soup person? My husband is certainly one who loves to have soup to accompany any rice meal. ABC soup is one of the most commonly consumed soup in our household as it is rich in taste and it is packed with lots of nourishing elements.

你是不是个爱好饮汤的人呢？我丈夫就是一个需要有汤拌饭的饮食者。ABC汤是道含有着丰富的维生素ABC即又营养美味，也是家里时常都煮来喝的拌饭汤。

Today I am sharing this delicious vegetarian version which is free from onion and meat. My family prefer this version better than the original meat version. Feel free too try this out and revert back on your feedback.
我今天所分享这道全素即无葱无肉本版的ABC汤，其实也是家属较喜爱的版本应为实际味道并不输于非素食版本。您不妨试试看后与我分享您的看法。

营养素ABC汤

Vegetarian ABC Soup

Ingredients 材料

(A)

500g Carrot 红萝卜

525g Potatoes 马铃薯

400g Tomatoes 番茄

100g Pickled Szechuan Vegetable 榨菜

150g Vegetarian Burdock Meatballs 素牛蒡肉丸

1 Tbsp Peppercorn 胡椒粒

2pcs Dried Honey Dates 蜜枣干

3Lit Water 清水

(B)

1-2 Tbsp Tomato Ketchup 番茄酱

(C)

200g Tomatoes 番茄

(D)

1 Tbsp Mushroom Powder 香菇粉

Salt to Taste 盐

Directions 做法

Peel and cut carrots and potatoes into chunks. Tomatoes cut into 4-6 sections. 

红萝卜和马铃薯去皮切块。番茄切成4-6等份。

Dice and soak pickled szechuan vegetable for 30 mins. Drain.
榨菜切丁后浸泡半个小时。把水倒掉。

Wash vegetarian meatballs thoroughly and scald briefly with boiling water to remove excess oil. Drain.

把素肉丸彻底洗净再以滚水烫以烫去除油脂。

Transfer all ingredients (A) into a deep bowl pressure cooker and cook under medium low heat for  40 mins or more.

将材料A放入高压力锅以中小火煮40分钟以上。

Remove from heat.  Allow the pressure cooker to sit for 30 minutes to release the pressure before removing the lid.

熄火，再让锅里的困住的蒸汽慢慢散发，千万不要把锅盖打开。一直等到30分钟后才可把锅盖打开。

Transfer 1/3 of the soup with ingredients into a blender. Add tomato ketchup (B) into the mixture and pulse blend for 10-15 seconds.
从高压力锅取出1/3份汤和料放入混合器，再混入番茄酱B后一起以混合器搅拌10-15分钟即可。

Transfer the blended soup mixture together with the balance soup with ingredients from the pressure cooker into a deep pot.  Add in (D) cut tomatoes and bring the pot back to simmer with medium low heat for 30 minutes or more.
又把搅碎的汤料及之前高压力锅里其余的ABC汤料一起转入另个汤锅。加入D番茄块再继续以中小火焖煮30分钟或以上即可。

Season with mushroom powder, salt and pepper. Serve.

熄火前加入香菇粉,盐巴与胡椒粉调味。

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

沙菠蘿布丁面包 Crumble Bread with Custard Filling

Sharing another adapted super soft and yummy bread recipe from one of my frequently used recipe book 天然手作面包101道 by 周老师的美食教室. 

再次与您分享一道好好吃即Q软的面包食谱，这也是我所收藏的食谱书中经常使用的书籍，那就是“天然手作面包101道 by 周老师的美食教室 “。



沙菠蘿布丁面包
Crumble Bread with Custard Filling


Ingredients 材料

Bread Dough 面包面团 (A)
260g Full Cream Milk 牛奶
50g Whipping Cream 淡奶油
6g Instant Dry Yeast 快述干酵母
495g Bread Flour 面包粉
105g Low Protein Flour 低筋面粉
120g Castor Sugar 细砂糖
6g Salt 盐
2 Eggs 鸡蛋

(B)
60g Unsalted Butter 无盐奶油

Custard Filling 布丁馅料 (C)
510g Full Cream Milk 牛奶
102g Sugar 糖
80g Plain Flour 面粉
30g Butter 奶油
2 Egg Yolks 蛋黄
1 Tsp Vanilla Extract 香草精

Toppings 沙菠蘿装饰 (D)
85g Butter (room temp) 奶油（室温软化）
68g Icing Sugar 糖粉
127g Bread Flour 面包粉

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 15-18 mins, until the dough becomes smooth and pass the window pane test.
把切成小块的奶油B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 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.

While waiting for the 1st proofing, prepare the custard fillings (C) by incorporating milk, sugar and flour into a heatproof saucepan. Add butter into the mixture and cook while stirring continuously with a spatula until the mixture starts to boil and thicken. Remove from the pan from heat and stir in egg yolks and vanilla extract till evenly mixed.  Scoop some fillings to fill up a piping bag. Set the balance aside to cool for later use.
正当等待着面包完成第一次发酵，开始准备布丁馅料C。把牛奶，糖，面粉彻底搅拌均匀，和奶油一起用小锅边煮边搅拌至煮沸浓稠即可离火。取出少许的布丁馅料填满一个挤花袋，其余的馅料搁置待凉备用。

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 1 heaping tablespoon of custard filling (C) in the middle of the dough. Gather the edges and pinch to seal. Place the bun on the baking tray lined with parchment paper. Repeat the same process for the remaining buns.

将每个面团用手掌压扁成扁圆皮，把一大汤匙的卡士达布丁馅料D放置面团的中间，一边折一边转最后将收口捏紧，排在已铺上了烘培纸的烤盘上。继续将其余的面团完成。

Prepare the toppings by coming all ingredients (D) into a dough and allow to set in the fridge for 10 mins. Use a hand held food grater to grate the dough into thick strips. 

准备沙菠蘿装饰，把材料D的三种材料拌匀捏成团，放入冰箱10分钟定型后才取出，用擦丝板擦成粗丝。

Apply egg wash and coat the grated toppings over the buns. 

面包表层刷上鸡蛋液后再战满沙菠蘿丝。

Final proof the buns in a unheated oven for another 50-60 mins.

将面团放入烤箱中, 再侍完成第二次发酵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 185C degrees.

发酵好前8-10分钟, 将面包模具从烤箱中取出, 烤箱打开预热刊至185C度.

Pipe the custard cream fillings to decorate the buns.
最后再面包表面上挤出布丁馅料为装饰即可。

Bake the bread loaves in the middle lower level of a preheated oven at 185C degrees for 18 mins.
放进已经预热至185C度的烤箱中下层烘烤18分钟, 至表面呈现金黄色即可.

Unmould and leave bread to cool on a cooling rack.
烤好后马上倒扣出来放在铁网架上待凉。

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