绿豆鸡蛋吐司 Mung Bean Egg Loaf

I love bread making as it is more versatile than cake baking. You can easily adapt it by introducing most food ingredients by binding it together to create the desired dough. This time I decided to try incorporating mung bean dessert into the dough in hope to create a different flavor bread.

在众多的烘焙工作中，我比较爱制做面包。面包其实并不难做，只要掌握了制做过程及技巧后就能任意变通，可以混入许多食物及配料来制成您所要的面团。今天我选择采用剩余的绿豆糖水及渣料混入这道面包食谱里，希望能做出另一种风味。

As you can see from the photos, this bread is entirely hand kneaded by our gardener who is now an avid student of mine. This being his 4th attempt in bread making, his skills has improved so much and I just sit back and watch the entire works. Well done!

从图片中可见到，这项面包是我的新门徒园丁完全用手搓捏而成的。虽然这是他的第四道新学作品，看来他倒是进步很多而我根本都不需要亲自下手，坐看他顺利的完成制作面包的整个过程。赞！

绿豆鸡蛋吐司
Mung Bean Egg Loaf

(A)
570g Bread Flour 高筋面粉
80g Castor Sugar 细砂糖
2 Tsp Instant Yeast 速发干酵母

3 Eggs 鸡蛋 
1 Egg Yolk 蛋黄
150g Mung Bean Dessert 绿豆糖水渣
100g Milk 牛奶

4 Tbsp Milk Powder 奶粉

(B)

50g Salted Butter 咸牛油

Directions 做法

In the bowl of the stand mixer fitted with dough attachment, add ingredients (A) 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.
首先将材料A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。您若要是采用人工搓面的话, 只要依据同样的次序把材料混合手搓匀即可。

Add unsalted 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. The same applies when you are completely kneading by hand.
加入无盐牛油(B)然后依照揉面标准程序继续以中速把面团搅拌（大约15-18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 2 equal parts. Mould it round and allow to rest for 15 mins.
将面团用手压除气体，平均分割成两等份。滚圆盖上拧干的湿布或保鲜膜再让面团休面15分钟.

Sprinkle the worktop with bread flour, use a rolling pin to roll dough into long rectangle shape.
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.


Start rolling out from the longer end of the dough into a roulade. 
由长段卷起随着卷完成瑞士蛋糕卷，并把接口收掐合好。

Place the 2 pieces of rolled  bread dough (seams down) into a greased loaf pan 21cmx11.5cmx6.5cmD. 
将卷好的两份面团收口朝下朝内排入已涂抹不可融化奶油的面包烤模中21x11.5x6.5cmD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 170C 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170C度.

Bake in the medium rack of a preheated oven at 170C degrees for 35-38 mins.

然后送入已经预热至170C度的烤箱中层烘烤35-38分钟.

Cover the top with aluminum paper towards the later half of the baking time to prevent over browning due to the high eggs content in the recipe.
由于吐司蛋量高很容易上色，所以在烤制过程中，中途时要提早加盖锡纸以免表面上色过深。

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.

椰香黄金糕 Kueh Amboon

This recipe book "Delicious Nyonya Kueh and Desserts" by Patricia Lee is one of most referred recipe books I frequently use for kuehs recipe. The book offers many reliable local desserts recipes which have been proven yummy and nostalgic.

在我所受集的食谱书籍当中，Patricia Lee的娘惹风味糕点最为吃香，同时也是我最常参考及得到最高成功率的糕点书籍之一。书里记载了许多好吃的当地食谱，有如步入童年的心境。

Today, I am trying out her Kueh Amboon recipe and the outcome is so good that our household helpers wolf it all down almost instantly.

今天我又再次从这本书中，成功的完成这项美味即浓香的黄金糕，效果非常的满意，甚至家中成员们的一下子便把糕点吃光了！

椰香黄金糕
Kueh Amboon

Ingredients 材料
(A)
15g Instant Yeast 即用干酵母
110ml Warm Water 暧水
80g Plain Flour 面粉
1 Tsp Sugar 砂糖

(B)
4 Pandan Leaves 班兰叶
350ml Thick Coconut Milk 浓椰浆
1/2 Tsp Pure Vanilla Extract 纯香草精

(C)
30g Salted Butter 咸牛油

(D)
180g Sugar 砂糖
120g Tapioca Flour 木薯粉
6 Eggs, Lightly beaten 鸡蛋，稍微打散


Method 做法

Combine (A) into a bowl. Stir till batter is smooth. Cover with cling wrap and leave in a warm place for 50 mins.

把材料A全部一起混入碗内，调匀至粉浆软滑。用保鲜纸盖起来，搁置于温暖地方，静待50分钟。

Heat up (C) in a saucepan over low heat until it simmer. Discard pandan leaves and stir in (C) until dissolved. Remove from heat and set aside to cool.

材料C一起倒入锅里用小火烧热至开始沸腾时，取出班兰叶然后熄火加入咸牛油C，搅匀搁置待凉。

Grease the bottom and sides of an 8 inch round baking tray with coconut oil. Set aside.

准备一个圆形烤模，烤模底及旁边涂上椰油。搁置备用。

In a mixing bowl, add the batter from (A) and sugar (D). Whisk briefly. Stir in tapioca flour and beaten eggs. Whisk too combine.

在另一个大盆里，注入材料A的面糊和砂糖D搅匀。再下木薯粉及鸡蛋，慢慢拂打混匀。

Lastly add in the coconut milk mixture (B) and mix until evenly combined.

最后才把椰浆混合液B混入。

\

Transfer the batter into the prepared baking tray and allow to proof for another 2-1/2 hours.

把面糊倒入烤模，搁置两个半小时进行第二次发酵。

Bake in the middle rack of a preheated oven at 170C degrees for 15 mins. Lower the heat to 150C degrees and continue baking for another 30-35 mins until cooked.

发酵完毕后送入已预热至170C度的烤箱的中层，烘烤15分钟后就把温度降低至150C度，继续烘烤30-35分钟至黄金糕熟透即可享用。

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

虾酱炸鸡 Shrimp Paste Chicken

If you love fried chicken but worry about the fats, here is one healthier and yet yummy version using air fryer.

您若是爱吃炸鸡但又担心油炸的高脂肪，这是一项采用汽炸锅的健康版本。味道并不输于传统油炸的炸鸡，炸出来的效果一样酥脆，里面软嫩。

Ever since we acquired an air fryer 2 years ago, I have assigned the reliable appliance to perform most of the deep frying cooking. I have no tried it for baking though hence can't comment much on the performance in terms of baking. Perhaps will give it a try one day and revert on my findings.

自从我们两年前购买了汽炸锅后，家里大部分的油炸式的烹饪工作都是交托给那架可靠的汽炸锅来取代。对于蛋糕及糕点的制做方面我还没正式去尝试，不能给予任何意见。或许将会试一试后才跟您分享结果。

虾酱炸鸡
Shrimp Paste Chicken

Ingredients 材料
(A)
1/2 Chicken 半只鸡

(B)
2-3 Tbsp Shrimp Paste 虾酱
2 Tsp Sugar 砂糖
2 Tsp Sesame Oil 麻油
3 Tsp Ginger Juice 姜汁
1 Tbsp Soy Sauce 酱清
1 Tbsp Shoaxing Wine 绍兴花雕酒

(C)
Corn Flour 玉米粉
4 Tbsp Cooking Oil 食油

(D)
Air Fryer 汽炸锅


Directions 做法

Wash and chop chicken (A) into chunks.

鸡肉A洗净切块。

Grate some ginger to squeeze out the required amount of juice. Retain the pulp.

把姜刨丝挤出足够的姜汁，挤干的姜丝和姜汁保留待用。

Combine ingredients (B) and the ginger pulp into a bowl and mix until a paste is formed. Toss in chicken and marinate evenly. Cover and refrigerate overnight.

将所有材料B及姜丝一起混入碗里，搅匀成糊便把鸡肉块拌入，把酱料完全混入鸡肉块。再用保鲜纸盖上，放入冰箱隔夜。

Preheat air fryer at 180C degrees for 5 mins.

汽炸锅预热5分钟至180C度。

Coat the chicken pieces evenly with corn flour. Lightly brush the cooking oil over the chicken. Alternatively you may use cooking spray to spray over the chicken prior to air frying.

鸡肉块均匀的盖上玉米粉沾裹，接着又在表面涂抹上食油。您也可选择采用喷雾式的食油。

Arrange one layer of chicken pieces into the air fryer basket. Air fry the chicken for 10 mins then turn the chicken pieces over and continue to air fry for another 7-8 mins until it turn golden brown.

铺入一层鸡肉块入汽炸锅的网篮里，烧烤10分钟后又把鸡肉翻面继续烧烤7-8分钟至熟透及表皮酥脆即可。

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

班兰绿豆木薯丸 Tapioca Balls with Green Bean Paste

Another great recipe adapted from Andrew Kow's 'Malaysian Kuehs and Snacks'.

又一道美味糕饼食谱取自及修改于许孙祥的‘粿香满堂’

班兰绿豆木薯丸
Tapioca Balls with Green Bean Paste

Ingredients 材料
(A)
700g Steamed Tapioca 蒸木薯 (mashed 捣烂)
60g Glutinous Rice Flour 糯米粉 (sifted 过沥)
60g Wheat Starch 澄面粉 (sifted 过沥)
60g Vegetable Shortening 植物起酥油
60g Sugar 砂糖
1/2 Tsp Salt 盐
100ml Water 清水

(B)
70g Rice Flour 粘米粉 (sifted 过沥)
70g Self Raising Flour 自发面粉 (sifted 过沥)
42g Glutinous Rice Flour 糯米粉 (sifted 过沥)
35g Sugar 砂糖
105g Water 清水

(C)
Store Bought Green Bean Paste 市卖班兰绿豆馅料

(D)
Cooking oil for deep frying 炸木薯的食油


Directions 做法

Combine (B) into batter. Set aside.

将材料B拌匀成面糊，搁置待用。

Peel and cut tapioca into chunks. Steam under high heat for 30 mins until softened. Mash and combine the balance of ingredients (A) till incorporated. Shape into ping pong balls. Flatten each ball into disc and place sufficient green bean paste (C) in the center. Round it up into a ball and seal.

木薯去皮切块，以大火蒸30分钟至熟透。接着把蒸熟的木薯与其余材料A一起混匀，搓成乒乓球状，中间压扁放入足够的班兰绿豆馅料，收口捏紧搓圆。

Coat the  balls with batter (B)

均匀地沾上面糊B。

Heat up sufficient cooking oil (D) in wok. Gently drop in tapioca balls and deep fry under low heat till golden brown. Scoop up and drain. Serve.

烧热适量食油D， 慢慢地放入木薯丸，用小火炸至金黄色。 捞起，沥油后即可享用。

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

摩卡甜饼面包 Mocha Cookies Bread

If you are craving for sweet bread, here is one highly recommended rich coffee flavored soft bread recipe which is sure to please.

您若爱吃甜面包，这正是一道我强力推荐的浓香咖啡软面包食谱，您一旦做成后必会受欢迎。

摩卡甜饼面包
Mocha Cookies Bread

Ingredients 材料
(A)
350g Bread Flour 高筋面粉
20g Cake Flour 蛋糕粉
8g Instant Yeast 即溶速发干酵母
50g Castor Sugar 细砂糖
7g Sea Salt 海盐
1 Large Egg 鸡蛋 (大)
175g Milk 牛奶

(B)
30g Unsalted Butter 无盐奶油

(C)
60g Salted Butter 咸奶油
60g Unsalted Butter 无盐奶油
1 Grade B Egg 鸡蛋 (小)
100g Cake Flour 蛋糕粉
100g Ground Almond 杏仁粉
1g Baking Powder 烘培粉
60g Castor Sugar 细砂糖

(D)
10g Milk 牛奶
4g Instant Coffee Powder 速溶咖啡粉


Directions 做法

In the bowl of the stand mixer fitted with dough attachment,  add ingredients (A) 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 knead till combined.

首先将材料A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。您若要是采用人工搓面的话，只要依据同样的次序把材料混合搓匀即可。

Add unsalted butter (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. The same applies when you are completely kneading by hand.

加入无盐牛油(B)然后依照揉面标准程序继续以中速把面团搅拌（大约15-18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。

Dice the butter ingredients in (C) and set aside to soften to room temperature before using.

材料C的两种奶油切丁，搁置于温室软化备用。

Heat up milk (D) in microwave for 20 secs before adding in instant coffee powder and mix till dissolved. Set aside to cool.

把材料(D)的牛奶送入微波炉烧热20秒后，加入咖啡粉混匀，搅匀后待凉备用。

Combine the softened butter (C) with castor sugar (C) into a mixing bowl and whisk to combine.

将温室溶化的奶油C放入容器中，再放入砂糖搅拌均匀。

Add egg (C) and mix to incorporate. Stir in the cooled coffee mixture to combine. 

接着加入鸡蛋C搅匀。这时把冷却的咖啡液D混入奶油霜里，搅匀。

Sift in cafe flour and baking powder. Add ground almond and use a rubber spatula to combine until the cookie dough is formed. Transfer cookie dough into cling wrap and refrigerate until ready to use.

最后放入过滤好的C蛋糕粉，杏仁粉，烘烤粉，用橡皮刮刀拌匀，制成面团。 将面团用塑料薄膜包裹后放入冰箱备用。

Punch down the dough and mould it round. Let it rest for another 15 mins.

将面团用手压除气体，又滚圆盖上拧干的湿布或保鲜膜再让面团休面15分钟.

Sprinkle the worktop with bread flour, use a rolling pin to roll dough into long rectangle shape. 

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.

Remove mocha cookie dough from the fridge. Place a sheet of plastic wrap over the cookie dough and use a rolling pin to roll out the cookie dough into a slightly smaller rectangle than the bread dough. 

将摩卡甜饼面团从冰箱取出，然后在表层铺上一张保鲜纸，用擀面棍把面团擀成比面包面团稍微小一号的长方形. 

Remove the plastic wrap and position the rectangle cookie dough over the bread dough. Start rolling out from the longer end of the dough into a roulade. 

摩卡甜饼面团擀好后，除掉保鲜纸后马上移植摆上面包面团上，由长段卷起随着卷完成瑞士蛋糕卷，并把接口收掐合好。

Cut the roulade into two equal length. Use a knife to cut through the middle (lengthwise as per picture) on one of the cut dough. Using criss crossing method, plait the dough and place it into a greased bread mould.

将擀好的面团切成两断。一份用刀从中间切开(如图), 互相交叉地拧在一起后放入已涂抹少许油脂的面包烤模内。

For the other half of the cut dough, slice it into 2cm thick. Alternate the placement of each 2cm cut dough into another greased bread mould.

另一份面团用刀深深地切开，厚度为2厘米。将切好的面团交错地左右拉开放入另一个已涂抹少许油脂的面包烤模内。

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, 将烤盘从烤箱中取出, 烤箱打开预热刊至180C度.

Bake in the lowest level of a preheated oven at 180C degrees for 30 mins until the top turns golden brown.

然后送入已经预热至180C度的烤箱中层烘烤30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

班兰奶油蛋糕 Pandan Butter Cake

Among the many attempts with butter cake making, Mrs. Ng's version of vanilla butter cake is still the best. 

在我所尝试制做的奶油蛋糕中，还是Mrs. Ng's版本的最好吃且成功率高。

This is my third attempt with but adapted version of the best vanilla butter cake I have made and also the most viewed recipe in my blog. 

这是我第三次采用我所制作的的奶油蛋糕中最吃香及受博友喜爱的版本所改编的食谱。

班兰奶油蛋糕 
Pandan Butter Cake

Ingredients 

(A)
288g Salted Butter 室温软化咸奶油, softened at room temp

5 Egg Yolks 蛋黄

135g Castor Sugar 幼糖

250g Self Raising Flour 过筛自发粉, sifted

75ml UHT Fresh Milk 鲜奶
2 Tsp Pure Vanilla Bean Extract 纯香草精 

(B)

40g Castor Sugar 幼糖 
5 Egg Whites 蛋白

(C)
40g Pandan Juice 班兰汁
Few Drops Green Food Coloring 食用绿色素

Directions 做法

Preheat oven to 170C degrees.

烤箱预热至170℃度.

Line the base and grease the sides of a 22-23cm square cake pan. Set aside.
准备一个22-23cm正方形蛋糕模，模底铺上一层烘培纸，边沿刷上奶油后搁置备用。


Cut 6-7 pcs of fresh pandan leaves into 1-2cm short lengths. Blend with 80g Water. Strain and reserve the juice. Set aside.
取6-7片新鲜班兰叶，切成1-2cm小段放入食物搅拌机，倒入80克清水一起搅碎，过沥取汁后搁置备用。

In a mixing bowl of a stand mixer, cream butter with the castor sugar until pale and fluffy. 
把糖及奶油放入搅拌机的碗中以中速拌打至柔滑松发。

Add in egg yolks into the batter，one at a time and mix well after each addition until well combined. 

将蛋黄分次混入已打松发的奶油糊里搅拌至均匀。

Add vanilla extract and combine evenly. 
加入香草精混匀。

Add in half of the sifted flour and mix on low speed until combined. Add milk in 2 additions until incorporated. Add in the remaining flour and mix on low speed till combined.

把一半已过筛的发粉加入以上的奶油蛋黄糊里，以慢速搅拌混合。再将牛奶分两次混合面糊，之后把剩余的发粉混入继续以慢速搅拌至均匀。

Place egg whites in a mixing bowl and beat until frothy. Add castor sugar and continue beating until stiff peaks. 

将蛋白混合碗中，打至发泡再把幼糖加入继续打发至达到了干性发泡的状态。那就是当提起打蛋器的时候，蛋白能拉出一个短小直立的尖角。

Transfer half of the egg whites mixture into the batter and continue mixing on low speed until incorporated. Fold in the balance egg whites to the batter.

最后把一半的蛋白霜加入面糊继续以慢速度混合均匀，其后将剩余的蛋白霜用橡皮刮刀轻轻翻拌均匀（从低部往上翻拌，不要划圈搅拌以免蛋白消泡）。

Remove 1/3 of the cake batter into a bowl. Fold in (C) until evenly combined.
取出1/3蛋糕糊置于碗中。拌入材料C，拌匀。

Transfer heaps of the vanilla flavour batter into the prepared baking pan.  Randomly drop spoonfuls of the pandan cake batter into the pan. Add in the balance cake batter into the cake pan and level. 

将香草味蛋糕糊分次倒入蛋糕模具，同时也分次用汤匙把班兰蛋糕糊加入蛋糕模里。抹平。

Bake in preheated oven at the lower 2nd baking rack at 170C degrees for 15 mins and another 35-45 mins on 150C degrees, or until skewer inserted comes out clean.

放进预热烤箱最低地而层以170℃度烘烤15分钟，再把烤箱温度调低至150℃度烘烤35-45分钟，直到蛋糕完全熟透为至。

Unmould cake from pan and leave to cool on cooling rack.

烤好后的蛋糕从烤箱取出，脱模放在冷却架上待凉。

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