桂香面包圈 Cinnamon Bread Wreath

This is one of the more preferred bread among our household members, once the bread comes out of the oven it will usually be taken up with no leftovers. All were smitten by the sweet aroma of cinnamon brown sugar hence once they start taking the bread they will automatically reach for the 2nd serving.

这是家人最喜欢吃的面包之一，面包一出炉后很快都一抢而光。此面包隐隐的桂香和黑糖深深的甜味，让他们吃起来难予停手。

桂香面包圈
Cinnamon Bread Wreath

Ingredients 材料
(A)
550g Bread Flour 面包粉
100g Cake Flour 蛋糕粉
6g Instant Dry Yeast 速发干酵母
80g Castor Sugar 细砂糖
2 Eggs 鸡蛋
330g Milk 鲜奶
7g Salt 盐

(B)
80g Unsalted Butter 无盐奶油

(C)
1 Tbsp Cinnamon Powder 桂香粉
1 Tbsp Castor Sugar 细砂糖
1 Tbsp Brown Sugar 红糖

(D)
Salted Butter 咸牛油 (melted 融化)


Method 做法

Combine (C) together until mix. Set aside.

提早先把材料C一起混合，混匀搁置备用。

Heat up milk (A) in microwave on medium for 30 seconds. Allow the milk to cool to 35-38C degrees then stir in 1 Tbsp sugar (A) and instant yeast. Allow the mixture to stand for 10 mins until frothy.

把鲜奶A用微波炉加热30秒钟，待牛奶稍凉至35-38C度后便倒入一大汤匙细砂糖A和速发干酵母搅匀。静置10分钟让酵母活化起泡才使用。

In the bowl of the stand mixer fitted with dough attachment, add yeast milk mixture and the balance of 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.

首先将酵母牛奶液和其余材料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。若是人工搓面的话，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. 20-25 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20-25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. 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, roll each dough on a lightly floured surface into a 22 × 33 cm rectangle. Apply a coat of melted butter (D) mixture over the surface.

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22 × 33 cm长方形, 在面皮上刷一层咸牛油液D.

Spread cinnamon sugar mixture (C) evenly over dough to the edges. Tightly roll up dough from the longer end and roll into a log. Pinch the seams and edges. Use a sharp knife to cut the log lengthwise into half.

接着将桂花糖混合粉C平均地撒上整个面团包挂边缘，从较长的端部紧紧卷起面团如原木形状捏紧收口。使用锋利的刀子将面团纵向切成一半。

Tightly weave the two pieces together then round up to form into a wreath while leaving the cut sides exposed. Gently transfer into prepared baking sheet lined with greased parchment paper. Repeat the process for the balance 3 ps of dough. Space the doughs 5-6 inches apart to make room for the doughs to expand.

把切割的面团两部紧紧地编织在一起，编织完毕后将两边尾端连接起来形成个花卷特别露出切边的线纹。完成的面团排入已刷上不融化牛油(或铺上烘培纸)的烤盘上。再重复同样的做法把其余的三份面团完成。面团之间应保留5至6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.

Apply egg wash over the dough. Bake in the second lower level of a preheated oven at 180C degrees for 22-25 mins until golden brown.

面团刷上一层蛋液，送入已预热至180C度的烤箱的中下层烘烤22-25分钟至面包烤至金黄色即可。

Remove bread from oven and allow to cool on cooling rack.

烤好后放在铁网架上放凉。

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

伯爵香茶奶油蛋糕 Aromatic Earl Grey Tea Cake

Do you like green tea flavored pastries? Here is another aromatic tea flavored butter cake recipe which has a richer taste than green tea and I highly recommend you to try it out.

你喜欢绿茶口味的甜品吗？这是一道富比绿茶还更有浓香茶味的奶油蛋糕食谱，我强力推荐你试试。

伯爵香茶奶油蛋糕
Aromatic Earl Grey Tea Cake

Ingredients 材料

(A) Sugar Syrup 糖浆
25g Sugar 糖
50g Hot Water 滚水
2 Tbsp Lemon Juice 柠檬汁

(B)
300g Salted Butter 咸牛油 (softened to room temp 室内回温)
190 Icing Sugar 糖粉
30g Glucose 葡萄糖 / Corn Syrup 玉米糖浆

(C)
6 Eggs (room temp 室内回温)
10g Earl Grey Tea Dust 伯爵茶粉 (from tea bags 取自茶包)
30g Almond Powder 杏仁粉
2 Tbsp Grated Lemon Zest 柠檬皮丝
2 Tbsp Fresh Milk 鲜奶

(D)
300g Plain Flour 面粉
1/4 Tsp Baking Powder 发粉


Method 做法

Preheat oven to 170C degrees. Line a 30x11.5x7.5cmH loaf pan with parchment paper. Set aside.

烤箱预热至170C度。准备一个已铺上烘焙纸的30x11.5x7.5cmH蛋糕模具，搁置备用。

Combine sugar and hot water (A) until dissolved. Stir in lemon juice and set aside.

把A里的糖及滚水一起混匀至融化，再加柠檬汁A搅匀搁置。

Combine and sift (D) together twice. Set aside.

将D的粉料一起混匀，过沥，搁置备用。

In a mixing bowl, combine and beat ingredients (B) together until light and very fluffy. Gradually add eggs in 6 additions until well mix before adding another. Add tea dust, almond powder, lemon zest and milk. Mix well.

把材料B全部倒入搅拌盆用打蛋器打便浅白及松发后才分六次把鸡蛋一一加入，至混匀为止。接着才把伯爵茶粉，杏仁粉，柠檬皮丝及鲜奶入续加入混匀成糊。

Fold in sifted flour mixture (D) with rubber spatula until combined.

之后把沥过的粉料D沥入，用橡皮刮刀拌匀。

Transfer batter into the prepared loaf pan and level the surface with spatula. Make a lengthwise cut down the middle of the cake batter with spatula.

将蛋糕糊倒入模具，表面用刮刀抹平然后在面糊中间做纵向切割。

Bake in the middle rack of a preheated oven at 170C degrees for 50 mins until cooked.

送入已预热至170C度的烤箱的中层烘烤50分钟至熟透即可。

Unmould cake from pan and remove parchment paper.  Immediately brush the cake with sugar lemon syrup (A) while the cake is still warm.

蛋糕出炉后脱模去掉烘焙纸，趁热时马上在蛋糕刷上糖浆A。

Allow to cool completely before wrapping with cling firm.  Best serve after storing the cake overnight.

待蛋糕冷却后用保鲜膜包起来等隔天才品尝。

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

紫薯可可蒸糕 Sweet Potato Chocolate Kueh Lapis

I love incorporating sweet potatoes into my cooking and baking as its is rich is flavor and packed with lots of nutrients.

我很好用地瓜于烹饪及烘培上，制做出来的食品不但味道香甜而且还包含着取多营养成份。

Today I am sharing this wonderful steam kuih recipe adapted from Hesti's Kitchen which yields extremely good outcome.

这次所分享的这项完美蒸糕食谱取自于Hesti's Kitchen，蒸出来的效果及之满意。

紫薯可可蒸糕
Sweet Potato Chocolate Kueh Lapis


Ingredients 材料
(A)
400ml Thick Coconut Milk 浓椰浆
300ml Soy Milk 豆浆
300ml Water 清水
3 pcs Pandan Leaves 班兰叶 (knotted 打结)
1 Tsp Salt 盐
180g Sugar 糖

(B)
250g Purple Sweet Potatoes 紫地瓜 (mashed 捣烂)

(C)
1 Tbsp Cocoa Powder 可可粉
2 Tbsp Hot Water 滚水

(D)
250g Rice Flour 粘米粉
100g Starch Flour 茨粉
1 Tsp Vanilla Powder 香草精
8-10 Drops Purple Food Coloring 紫色食品色素


Directions 做法

Combine ingredients (A) into a deep saucepan and heat up until sugar dissolves. Set aside to cool slightly.

把A一起倒入锅内烧热至糖融化即离火，搁置待凉备用。

Peel and cut sweet potatoes (B) into cubes. Steam for 20 mins until soften.

紫地瓜B去皮后切丁，送入蒸锅蒸20分钟至熟。

Combine ingredients (C) to form chocolate paste. Set aside.

将材料C一起混合，搅匀后搁置备用。

Combine (A) and (B) into blender and blend till smooth.

接着把A和B一起放入食物搅拌器，搅拌成光滑糊状。

In another mixing bowl, add rice flour, starch flour and vanilla powder together until mixed. Gradually pour in the sweet potato coconut milk mixture and stir to combine.

在另一个搅拌盆里，倒入粘米粉，茨粉和香草精混匀。接着加入紫薯椰浆糊，搅匀。

Transfer 1/3 of the batter into another bowl and stir in chocolate paste till incorporated.  Drop a few drops of purple food coloring (if necessary) into the balance 2/3 batter until evenly mixed.

取出1/3面糊置入另一个碗，再把可可糊混入，搅匀。其余的2/3原味面糊便加入数滴紫色食品色素混匀。

Grease a 16x16x7cm steaming tray and heat up in the steamer for 5 mins.

准备个16x16x7cm方型模具，模具低部和折边都抹上一层食油，放入蒸炉烧热5分钟。

Pour 85g of the chocolate batter into the steaming tray and steam under medium heat for 5-6 mins. Then add 170g of the purple batter over the steamed chocolate layer and continue steaming under medium heat for 5-6 mins. 

取85克的可可面糊倒入蒸热的模具以中火蒸5-6分钟。接着取170克的原味紫薯面糊倒在蒸熟的可可面糊层上继续以中火蒸5-6分钟。

Pour another 85g of chocolate batter over the steamed purple sweet potato layer and repeat the process until the final layer. For final layer to steam for 20-25 mins until set.

之后又重复倒入85克的可可面糊倒入蒸热的模具以中火蒸5-6分钟。继续重复同样的步骤把两份面糊蒸完为止。到最后一层时便得蒸20-25分钟至蒸糕完全蒸熟即可。

Cool the kuih on the wire rack. Slice with a greased  knife for serving.

蒸熟的糕点与模具一起放上铁架待凉。用涂了食油的刀割以免沾粘。

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

金玉满堂 The Wealthy Pot

This is a vegetarian equivalent version of the claypot rice which I utterly missed eating. All thanks to this recently bought "Yummy Hawkers' Fair Secret Vegetarian Recipe book by Philip Yoong that I get to relish this wonderful one pot dish.

近一趟回马时购买了一本Philip Yoong 的‘槟城好吃素食大牌档’食谱书籍，从这本书籍里找到了这道素食版的砂钵饭，终于可以品尝我朝暮思念的砂钵饭了。

金玉满堂
The Wealthy Pot

Ingredients 材料
(A)
300g Brown Rice 糙米
100g Fragrant Rice 香米
1100g Water 清水
150g Green Peas 青豆粒
150g Fresh Sweet Corn 玉米粒

(B)
4 Tbsp Cooking Oil 食油
4 Tbsp Shredded Ginger 姜丝
7 Chinese Mushrooms 花菇 (diced)
100g Tofu Pok 豆腐卜(diced)
100g Vegetarian Meat 素肉(diced)
50g Red Paprika 红辣椒 (diced)

(C) Seasoning 酱料
3 Tsp Salt 盐
2 Tbsp Sugar 糖
4 Tbsp Light Soy Sauce 酱清
4 Tbsp Sesame Oil 麻油
2 Tbsp Dark Soy Sauce 黑酱油
4 Tbsp Vegetarian Mushroom Sauce 素蚝油
Pepper 胡椒粉


Method 做法

Combine brown and fragrant rice together. Soak for 1 hour and drain.

糙米及香米一起混合泡浸一小时后，沥干。

Combine all seasoning ingredients (C) into a bowl and stir to mix. Set aside.

将酱料C一起混入碗中，搅匀搁置。

Combine all ingredients (A) into a claypot and boil under medium heat for 20 mins. Transfer claypot (without lid)  into a steamer and steam under high heat for 30 mins until cooked.

把材料A全部倒入砂锅内以中火煮20分钟然后将砂锅（不加盖）转放入蒸锅，以大火蒸30分钟至熟。

Heat up 4 Tbsp cooking oil (B) into a frying pan and saute ginger until aromatic. Add the balance ingredients (B) and stir fry until fragrant.

在一个炒锅内，烧热4大汤匙食油B一起把姜丝爆香，才一一入续把剩余材料B加入炒香。

Add seasoning (C) and continue stir fry to combine. Transfer the mixture B over the steamed rice. Steam for another 15-20 minutes. Fluff up the rice and serve hot.

加入调味酱料C炒匀。再把炒好的拌料B倒在蒸熟的饭上，又转送入蒸锅再蒸15-20分钟后即可舀松饭享用。

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