乳酪金枪鱼通心粉 Baked Tuna and Cheese Macaroni

After a long holiday break and still lazy to do heavy cooking, we ended up making this simple and yummy one pot or casserole dish for the entire household. Minimal work with less dishes to wash, hurray!

由于近期的众多假期，我至现在还是懒懒地提不起劲大事般地下厨。最后只是随意的制做出这道简易即美味的一锅餐肴足以填满全家的肚子。即省功夫又不虚洗多余的碗碟，太好了！

乳酪金枪鱼通心粉
Baked Tuna and Cheese Macaroni

Ingredients 材料
(A)
100g Canned Tuna 罐头金枪鱼
60g Cherry Tomatoes 圣女果 (halved 切半)
1-2 Potatoes 马铃薯 (diced 切丁)
1 Cup Frozen Mixed Vegetables 冷冻混合蔬菜
2 Onions 洋葱 (diced 切丁)
2 Bay Leaves 月桂叶
5 Cups Milk 鲜奶

(B)
50g Salted Butter 咸牛油
4 Tbsp Plain Flour 面粉
1 Tbsp Mustard Powder 芥末粉

(C)
2 Grade A Eggs 大号鸡蛋
80g Cheddar Cheese 切达奶酪 (grated 切丝)
1-2 Tsp Coarse Black Pepper 黑胡椒粒
1-2 Tsp Dried Parsley 干香菜
Salt 盐
Pepper 胡椒粉

(D)
250g Macaroni 通心粉
2 Tsp Salt 盐

(E)
Mozzarella Cheese 莫扎里拉奶酪 (grated 切丝)
Cheddar Cheese 切达奶酪 (grated 切丝)



Method 做法

Preheat oven to 170C degrees.

烤箱预热至170C度。

Cook potatoes (A) in boiling water to 5-8 mins until slightly softened. Drain and set aside.

马铃薯丁A送入煮滚滚水的锅里以大火煮5-8分钟至稍微软熟。沥干搁置。

In a pot of 1.5L boiling water, add (D) salt and macaroni and cook the pasta until al dente. Drain.

在另一个煮锅里烧热1.5公升滚水后，加入材料D的盐，通心粉将面煮至7分熟，捞出备用。

The same time while boiling the pasta, heat up a deep cooking pot and melt the butter (B). Stir in flour and mustard powder and continue stir frying for several mins until the combine and free of lumps. Stir in (A) and allow to simmer under medium low heat for 10 mins. Discard bay leaves.

在煮熟通心粉时，另外烧热炒锅，放入牛油B，面粉和芥末粉拌炒片刻至均匀后再拌入全部的材料A炒匀，继续用中小火焖煮10分钟后取出月桂叶。

Scoop a few ladles of the boiling milk mixture into a small bowl. Whisk and add eggs (C) in 2 additions while stirring continuously until the eggs are fully  incorporated. Transfer the bowl of egg milk mixture into the cooking pot.

舀起一杯沸腾的牛奶放入一个小碗里，不停的搅拌分次地把鸡蛋C混入沸腾的牛奶液直到完全混合便转入锅里，混匀。

Stir in grated cheese (C) and the remaining ingredients from (C). Season with salt and pepper according to preference. Fold in the cooked macaroni (D) to combine.

拌入切达奶酪丝C和其余材料C的混料。放入适量的盐，胡椒粉调味后便可拌入煮熟的通心粉D，混匀。

Transfer all into a casserole dish and top the surface with (E) grated cheddar and mozarella cheese.

转送入个耐热砂锅，在表层铺上适量的莫扎里拉奶酪和切达奶酪和切达奶酪丝。

Bake in the center rack of the preheated oven for 35 mins.

把砂锅放置入已预热的烤箱的中层烘烤35分钟即可。

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

浓香巧克力面包 Sinfully Rich Chocolate Buns

My aunt gave me 3kg of baking chocolates recently and that spurs me into making more chocolate flavored pastries and bread which our household utterly love.

前一阵子我新加坡的二姑送了我三大公斤的巧克力豆而激发我制做出更多巧克力口味的甜品给予家中爱吃巧克力的成员们。

To create softer bread texture, I opted to use overnight tangzhong method into this recipe and very happy with the results.

为了达到更松软的面包质体，我选择花多些功夫和时间准备隔夜汤种面团然后再混入主面包的材料里即达到非常理想的效果。

浓香巧克力面包
Sinfully Rich Chocolate Buns

Ingredients 材料
(A) Tangzhong 汤种
15g Bread Flour 面包粉
35g Water 清水
35g Milk 牛奶

(B)
70g Overnight Tangzhong 隔夜汤种(A)
230g Bread Flour 面包粉
20g Cake Flour 蛋糕粉
1 Tbsp Cocoa Powder 可可粉
40g Dark Muscavado Sugar 黑砂糖
30g Castor Sugar
4g Instant Yeast
4g Salt 盐
100ml Chocolate Milk 牛奶巧克力
30g Egg 鸡蛋
40g Milk Chocolate (grated 切丝)

(C)
30g  Unsalted Butter 无盐奶油

(D) Fillings 馅料
Cheddar Cheese 切达乳酪
Chocolate Buttons 巧克力豆

(F) Topping 表面装饰
Egg Wash 全蛋液
Melted Chocolate 融化巧克力酱


Method 做法

Combine (A) into a saucepan and cook over medium heat while stirring continuously until the mixture thickens to the constancy of baby porridge the tangzhong is deemed ready.

将材料A的鲜奶，水及面粉一起混入锅里搅拌均匀成面糊后，以中小火加热，边煮边搅拌直到面糊开始转浓稠便离火，继续搅拌至无粒粒如婴儿粥般即可。

With the exception of butter (C), combine ingredients (B) into a mixing bowl and knead until all ingredients are well combined.

除了牛油(C)以外，将所有材料(B)混入一个盆中搅拌搓揉成为一个不粘手的面团.

Add in butter (C) and continue kneading for approx 20-25 mins, until the dough becomes smooth and pass the window pane test.

把牛油(C)混入面团然后依揉面标准程序继续搓揉大约20-25分钟，搓成为撑得起薄膜的面团.

Place dough into a slightly greased bowl. Cover bowl with cling wrap 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 9 equal portions and mould it round. Let it rest for another 15 mins.

将面团用手压除气体，再把面团平均分割成9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 or rectangular shape. Wrap adequate amount of fillings (D) and seal the edges. Repeat the process for the balance 8 ps of dough.座面上撒些高筋面粉，将休息好的面团用擀面棍把面团压扁成圆或长方型，包入馅料D捏紧收口。再重复同样的做法把其余的8份面团完成。

Arrange the dough on baking tray line with greased parchment paper or silicon mat. Space the doughs 4 inches apart to make room for the doughs to expand.

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。

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 middle rack of a preheated oven at 180C degrees for 15-16mins or until cooked.

面团刷上一层蛋液，把烤盘送入已预热至180C度的烤箱内烘烤15-16分钟至面包烤熟即可。

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

烤好后放在铁网架上放凉。

Garnish the surface with melted chocolate.

待面包冷却后便可在表层上淋上融化巧克力酱。

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