黑糯米红豆糖水面包 Black Glutinous Rice Red Bean Dessert Buns

This bread is made with the  leftover glutinous rice red beans dessert pulp while hoping to catch a taste of this wonderful sweet dessert from the bread. Although it is devoid of milk and eggs, the bread still comes out soft and chewy.
这道面包是采用家里剩余黑糯米红豆糖水的渣而混入面包制作材料中而制作而成的。虽然面包食谱里不含牛奶及鸡蛋但是烤出的面包富有糖水的浓香味，面包体蓬松既有口感。

黑糯米红豆糖水面包 

Black Glutinous Rice Red Bean Dessert Buns

Ingredients 材料

(A)
710g Japanese Bread Flour 日本面包粉
200g Glutinous Rice Red Beans Dessert 黑糯米红豆糖水
3 Tsp Instant Dried Yeast 速溶干酵母
65g Castor Sugar 细砂糖
5g Salt 盐
100g Vegetable Oil 菜油
230g Warm Water 温水
80g Coconut Cream 浓椰浆

(B)
Store Bought Red Bean Fillings 市卖红豆馅料



Method 做法

Combine (A) together into a bowl of a stand mixer with hook attachment. Knead at medium speed approx. 20-25 mins, until the dough becomes smooth and pliable. The same applies when you are completely kneading by hand.
把材料A一起混入搅拌器依照揉面标准程序继续以中速把面团搅拌（大约20-25分钟），若是手搓面团也是以相同的标准程序将面团搓成光滑有弹性的面团。

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 20 equal portions and mould it round. Let it rest for another 15 mins.

将面团用手压除气体，然后把面团平均分割成20等份, 滚圆盖上拧干的湿布或保鲜膜再让面团松弛15分钟.

Sprinkle the worktop with bread flour, flatten each dough into a disc and wrap in the red bean fillings (B) and seal the edges and mould round. Flatten the dough slightly and use a sharp knife or scissors to make 4 cuts (as shown in pictorial) on the edge of the dough. Arrange the dough on a baking tray line with greased parchment paper. Space the doughs 4 inches apart to make room for the doughs to expand. 
台座上撒些高筋面粉，将休息好的面团用擀面棍把面团压扁，然后包入馅料B捏紧收口滚圆。然后再把包好的面团用手心轻轻地压扁，用利刀或剪刀在面团边缘割出四边(如图)。将整形好的面团排入已刷上不融化牛油(或铺上烘培纸)的烤盘上。面团之间应保留4寸的距离，给予面团膨胀的空间。然后才摆入烤盘。

Repeat the process for the balance 19 ps of dough.
再重复同样的做法把其余的19份面团完成。

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.

Bake in a preheated oven at 180C degrees for 15-16 mins or until golden brown.

送入已预热至180C度的烤箱内烘烤15-16分钟至面包烤熟及表面变金黄色即可。

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

烤好后放在铁网架上放凉。

Note 注意:
If you deemed the buns too much for your consumption, you may divide the dough into two equal portions after the 1st proofing. Half of it you may still proceed as per the above stated method to make buns with store bought red bean fillings. The balance half of the dough you may turn it into a loaf. 
您要是觉得这食谱分量过多的话，一旦面团完成第一次发酵后，可以将面团分割成二等份，一份用来制造以上的黑糯米红豆糖水面包尔另一份用来制作面包条。

For standard open lid bread loaf, bake it in a preheated oven at 170C degrees for 35-38 mins. For close lidded loaf, bake it at 210C degrees for 35-38 mins.
采用无盖的面包条，可以采用预热至170C度烤箱烘烤35至38分钟。对于带有盖的面包条模具那，就得采用210C度烘烤35-38分钟即可。

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

巧克力乳酪月饼 Cheesy Chocolate Mooncake

After the last attempt at making 3-in-1 instant white coffee flavored mooncakes two years ago, I just didn't have the time to follow up in making another until last week several days prior to celebrating mooncake festival.
自从我两年前制做了三合一即溶白咖啡口味月饼后就一直没时间再做任何尝试，直到上个星期庆祝中秋节的前几天才再次制作月饼。

I brought a few packets of ready made story bought mooncake fillings from Malaysia and what is missing in the preparation is the salted egg yolks. It is relatively hard to buy salted egg yolks in Jakarta unless you are prepared to buy the entire salted eggs and discard the whites.  Still, we would prefer to have a tinge of savory in our home made mooncake hence I started to google for other possible alternatives. The closest I could find is to incorporate cream cheese into the store bought fillings as an alternative to create the savory touch.
我从马来西亚购买了几包现成月饼馅料，唯一缺乏的就是咸蛋黄。在雅加达里相当困难能买到咸蛋黄除非您打算购买全蛋然后取出咸蛋黄而丢掉蛋清。仅此如此，我们家中成员对于月饼口味偏向甜中带咸，为了取代咸蛋我便从网络寻查不同月饼种类结果还是选择了采用奶油乳酪来取代那份咸味。

If you are interested, you may visit this site for the original version as I have made some adaptations in this posting.
我已从原著的食谱上做些修改成这道月饼食谱，您若想尝试原来的版本的话可以从记载的博客里找到。

Happy baking!
祝您有个愉快的烘焙日！

巧克力乳酪月饼
Cheesy Chocolate Mooncake

Recipe adapted from here

Ingredients 材料
(Good for 16 pcs of 160g Mooncakes)

For the Skin 饼皮 (A)
560g Plain Flour 普通面粉
80g Cocoa Powder 可可粉
1/2 Tsp Baking Soda 泡打粉
400 Golden Syrup 转化糖浆
100g Canola Oil 菜籽油
2 Tsp Alkaline Water 枧水

For the Filling / Paste 月饼馅料(B)
1.5kg Lotus Seed Paste 现成莲蓉馅料(Store bought市场贩卖)
350g Cream Cheese 奶油乳酪


Directions 做法

Combine all ingredients (A) and mix to form a smooth dough. Cover with cling wrap and chill in the fridge for 1 day.

将材料A混入碗，混合拌匀糅合成面团。覆盖保鲜膜冷藏隔夜松弛。

Divide cream cheese and lotus paste (B) filling into 16 parts each and shape them round. Flatten a piece of the lotus paste ball into a disc and place a ball of cream cheese. Wrap the lotus paste over the cream cheese and roll into a ball. Repeat the same for the balance 15 sets of fillings and set aside.

首先把B里的奶油乳酪，莲蓉馅各自分割成16等份，搓圆。然后取出一份莲蓉馅球压成圆片把奶油乳酪馅球置入中间，用莲蓉馅包住奶油乳酪馅球，轻轻地收口，然后放在掌心揉圆。重复同样做法把其余的15份馅料完成。搁置待用。

Dust work table with powdered sugar. Divide dough into 60g each and shape them into round balls.

桌面上撒些糖粉，将饼皮面团分割成60克等份，搓圆。

Flatten dough and place the lotus cream filling onto center of dough. Wrap dough over the filling and shape into round ball. Dust some powdered sugar into the mooncake mould as well as the completed mooncake dough.

先把一份月饼皮料压成圆片然后把莲蓉乳酪馅球包入，将月饼皮面团轻轻向上推使其紧紧包裹住莲蓉乳酪球，最后将面皮封口，轻轻揉圆。以防止粘月饼模及月饼外皮裹撒些糖粉，敲出多余糖粉。

Firmly press the ball into the mould then unmould the mooncake onto a baking tray lined with parchment paper. Repeat the same process for the remaining until finish.

将面团放入饼模内，慢慢用力压入模。脱模后摆在铺了油纸的烤盘内。重复同样做法把其余的15份月饼完成即可。

Bake mooncakes in the center rack of preheated oven at 200C degrees for 10 mins. Remove from oven and immediately spray sprinkles of water onto the mooncakes.

把烤盘置入已预热至200C度的烤箱，中层，烘烤10分钟，出炉后立刻在表层喷洒一些水。

Transfer the mooncakes back into the oven and bake for a further 10 mins at 190C degrees.

再放入烤箱继续以190C度烘烤10分钟后即可离火。

Once the mooncakes have cooled, store them in air tight container for minimum 2 days for the oil to surface to soften the mooncakes before serving.

等月饼彻底晾凉后，放入密封袋中收藏两天待其回油以让饼皮稍微软化即可品尝。

Refrigerate the leftover mooncakes to maintain the freshness of the cream cheese.

吃不完的月饼最好置入冰箱以保质乳酪的品质。

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

无麸质南瓜狗狗蛋糕 Gluten Free Pumpkin Doggy Cake

Every year I look forward to celebrating my fur babies birthdays with some self concocted gluten free  doggy food.  The month of August is the most eventful for the trios as they get to eat mommy's home made birthday cake twice in a month. This is because two furry kids were born under the same month hence they get to eat special food twice in that month.

每一年我们都很期待着家里宠物生日的到来，只有庆祝它们的生日时才会刻意为它们特制一些无麸质的蛋糕。对于它们三只宝贝来说，每年八月份因该会是最开心的月份，它们不但有蛋糕吃而且还能在那个月里能吃到到两次妈妈制做的蛋糕。

Considering the eldest dog's chronic allergies and minus some of the items from the approved list of general healthy food for dogs, I am practically left with little choice but to repeat the usage of certain vegetables or food to produce their cake.

由于爱犬老大至小就患上严重性的食物及皮肤的过敏，在食品选择上极之有限唯有采用同样的材料来制做它们的生日蛋糕。

无麸质南瓜狗狗蛋糕
Gluten Free Pumpkin Doggy Cake

Ingredients 材料 

(A)

40g  Carrot 红萝卜(tiny cubed 切成小丁）

150g Pumpkin 南瓜 (steamed & mashed 蒸熟搅成泥)

15g Brown Sugar 红糖

60g Coconut Milk 椰浆

50g Corn Oil 玉米油

2 Large Eggs 大号的鸡蛋

(B)

50g Tapioca Flour 木薯分

90g Potato Flour 马铃薯粉

1/2 Tsp Baking Powder 发酵粉

(C) Topping 表面装饰

1 Red Tomatoes 红番茄 (sliced 切片)

1 Purple Mashed Sweet Potatoes 紫色地瓜泥 (Optional 自选)

Method 做法

Combine and sieve the flour ingredients (B) together. Set aside.

将粉料B过筛在一起。搁置备用。

Steam pumpkin cubes for 15-20 mins until tender. Mashed while it is hot.

将南瓜丁用大火蒸15-20分钟至熟软即可立刻搅碎成泥状。

Preheat oven at 180C degrees.

烤箱预热至180℃度。

Combine eggs and sugar (A) into a mixing bowl and whisk to combine. Add mashed pumpkin to incorporate. Add oil and whisk to combine. Then follow by sifted flours (B) and coconut milk and mix until evenly mixed. 
把材料A里的鸡蛋，砂糖一起混人盆里搅匀。接着加金瓜泥混匀，再加玉米油搅匀后又加沥好的粉料(B)，椰浆(A)混匀。

Add carrot cubes to incorporate.
最后把红萝卜丁混入。

Transfer batter into a 6 inch cake pan. Decorate the top with tomato slices.
将混好的面糊置入个6寸蛋糕模具。表层上摆上红番茄片为装饰。

Bake in the centre rack of the preheated oven for 28-30 mins.
然后转入已预热烤箱的中层烘烤28至30分钟即可。

Pipe mashed sweet potatoes (if needed) to decorate. Allow cake to cool completely before serving.蛋糕出炉后可以用挤花袋在表面挤适量的紫色地瓜泥为装饰。待蛋糕冷却便可让爱犬享用。

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

超软草莓酸奶面包 Super Soft Strawberry Milk Yoghurt Loaf

Apart from using milk, yoghurt is also a good alternative to creating soft fluffy bread. For this recipe, you may opt to use strawberry flavored yoghurt to further enhance the strawberry fragrance in the loaf.  That's the beauty of bread baking as you could custom made it with any available ingredients while still ended up with good outcome.

除了采用牛奶于面包制做上，您也可以用酸奶来取代，两者都能帮助到面包的松软。在此您也可以加以采用草莓口味酸奶来添加面包里的草莓香味。这就是面包制作的优点，随时都能采用任何现有的食品或材料而制成出一道面包食谱。

This recipe of meant for 2 whole loaves of bread, you may reduce the ingredients to half if you only need to make lesser quantity.

这道食谱分量是足予两条面包，您可以在材料分量上减半就足以制做一条面包。

超软草莓酸奶面包
Super Soft Strawberry Milk Yoghurt Loaf


Ingredients 材料

(A)
670g Bread Flour 高筋面粉
50g Low Protein Flour 蛋糕粉
80g Castor Sugar 细砂糖
8g Instant Yeast 速溶干酵母
8g Salt 盐
3 Medium Eggs (中) 鸡蛋
50g Plain Yoghurt 原味酸奶
60g Milk 牛奶
260g Strawberry Milk 草莓牛奶

(B)
75g Unsalted Butter 无盐奶油

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 4 equal parts. Mould it round and allow to rest for 15 mins.
将面团用手压除气体，平均分割成四等份。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 2 pieces of rolled  bread dough (seams down) into a greased close lidded loaf pan 20x12x11.5cmD. 
将两份卷好的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20x12x11.5cmD以免沾粘。

Repeat the same for the balance 2 pieces of rolled bread dough into another greased close lidded loaf pan 20x12x11.5cmD. 
重复以上的做法把其余的两份面团卷置入已涂抹不可融化奶油的面包烤模中20x12x11.5cmD以免沾粘。

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, 再侍发酵50-60分钟至八分满即可.

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.

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.

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.

香兰糯米糕 Kuih Seri Muka

My second attempt at making this kuih and found it equally good as compared to my first version two years ago.

我第二次尝试制做这项米糕，做起来的成果跟我上次所做的版本一样美味可口。

I copied down this recipe in my scrapbook somewhere but couldn't quite remember where I go it from. Anyway, both recipes are almost similar and whichever method you apply I am sure you will get equally happy results.

这道食谱是我以前用笔抄下来想尝试的食谱之一，食谱来源就不大记得了。无论您采用之前或现在这两个版本都能给予相似的好成果。

香兰糯米糕
Kuih Seri Muka


Ingredients 材料

Base Layer 糯米底层 (A)
360g Glutinous Rice 糯米 (soaked overnight 泡浸隔夜)
360ml Thick Coconut Milk 浓椰浆
1 Tsp Salt 盐
4 Pandan Leaves 班兰叶

Custard Layer 上层 (B)
150g Sugar 砂糖
100ml Water 清水

12 Pandan Leaves 班兰叶
100ml Water 清水

36g Custard Powder 奶油粉
1-1/4 Tsp Plain Flour 中筋
1-1/4 Tsp Tapioca Flour 木薯粉
7 Medium Eggs 鸡蛋
400ml Thick Coconut Milk 浓椰浆


Directions 做法

Drain away the water from glutinous rice (A).  Add salt and coconut milk (A) into the glutinous rice to combine. Set aside.

把泡浸糯米A的水倒掉沥干，加入盐，浓椰浆A混合搅匀。搁置备用。

Combine sugar and 100ml water (B) into a saucepan and boil until the sugar dissolved. Set aside to cool.

把B里的砂糖及100ml清水一起倒入锅烧热，一旦糖融化即可离火待凉。

Cut pandan leaves (A) into 3-4 inch lengths. Arrange some into a 9.5 inch steaming tray. Pour glutinous rice over the pandan leaves and place the remaining pandan leaves over the rice. Steam the rice over high heat for 25 mins until slightly cooked.

把A班兰叶剪成3至4寸片段然后一半都铺在个9.5寸蒸盘的低部，接着把糯米和椰浆倒入盘里，再把剩余的班兰叶摆在糯米，置入蒸锅用大火蒸25分钟至七分熟即可。

Fluff up the rice and remove all pandan leaves from the steaming tray. Use the back of a rubber spatula or spoon to tightly compact the rice back into the steaming tray.

取出蒸熟的糯米饭，取掉班兰叶后转入涂了油的模具里，采用汤匙的背面把糯米饭压。

Transfer the steaming tray back into the steamer and steam for a further 10 mins. Remove and set aside.

再次把压入模具的糯米送入蒸锅蒸10分钟。蒸熟后离锅待凉。

Cut pandan leaves (B) into 1-2cm lengths. Then combine with 100ml water (B) into a blender to extract pandan juice. Strain and set aside.

将材料B的班兰叶剪成1至2cm段，配上100ml 清水B用食物加工器搅碎得取班兰汁，过沥搁置。

In a mixing bowl, combine (B) coconut milk, pandan juice, custard powder, tapioca flour and plain flour until incorporated. Whisk in beaten eggs and sugar syrup to combine. Strain.

现在即可把材料B的椰浆，班兰汁，奶油粉，木薯粉，中筋面粉混合入搅拌均匀。再加入打散好的蛋液及糖浆混匀。沥入锅。

Cook the custard mixture over very low heat until slightly thickened. Pour over the cooked glutinous rice layer.

用小小火把班兰浆一边搅拌一边煮至稍微浓稠倒入糯米层上。

Steam over medium heat for 20-25 mins until set.

用中火蒸20至25分钟蒸熟即可。

Allow 2 hours of cooling time before serving.

蒸好的米糕连模一起放置于铁架上两个小时待凉后切块品尝。

Note :

I opted for fresh coconut milk in this recipe. For this recipe, I mix 900ml of water with 1 fresh grated coconut to strain out the required milk. For convenience, you may also use store bought coconut cream and mix with equal ratio of water to get the coconut milk.
在这道食谱里我采用了新鲜椰浆。我把900ml清水配上一粒新鲜椰丝然后挤出椰浆。您若选择方便的话可以采用盒装的现成椰浆然后配上相等的水份来得取所需的椰浆。


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