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.