奶酥面包 Milk Crisp Buns

It's been a while since I tried using a water roux method to make bread as I prefer to bake impromptu than to prepare something ahead to use for the next day. When I saw Kitchen Corner's milk crisp bread posting, I braced myself to try it out.

採用汤种制作出来的面包特别柔软即有口感，但因为须提早一天作好汤种面糊，我就很少尝试採用汤种方试制作面包。自从在Kitchen Corner看了她的奶酥面包食谱后，心里便起了痒痒的感觉马上动手做了起来。

The bread turns out soft and chewy with yummy melt in the mouth fillings. Everyone loves it and my patience certainly pays off seeing them wolfing down the buns hungrily. I will definitely make this bread again.

幸好制作出来的面包效果软即富有口感，再加上那吃入口里即溶化的内馅更加讨人喜爱。一下子就把面包吃完了！看来不久后我还会再制做这类面包。

奶酥面包

Milk Crisp Buns

Water Roux 汤种面糊 (A)

50g Bread Flour 面包粉／高筋面粉

250g Water 水

Bread Dough 面包面团材料(B)

420 Bread Flour 面包粉／高筋面粉

112g Plain Flour 中筋面分

40g Milk Powder 奶粉

84g Castor Sugar 幼糖

1 Tsp Salt 盐

12g Instant Yeast 速发干酵母

60g Beaten Eggs 搅拌混合的鸡蛋

170g Water 水

168 Water Roux 汤种面糊(A)

(C)

44g Unsalted Butter 无盐奶油

Fillings 馅料 (D)

210g Salted Butter 咸奶油

90g Icing Sugar 糖粉

90g Beaten Eggs 搅拌混合的鸡蛋
2 Tsp Pure Vanilla Paste 纯香草糊

2 Tsp Corn Flour 玉米粉

1 Tsp Custard Powder 吉士粉

240g Milk Powder 奶粉

Decoration 装饰
Sesame Seeds 芝麻

Method 步骤

Combine ingredients (A) into a heatproof saucepan and cook over medium heat while stirring continuously until the mixture thickens with no visible lumps. According to Kitchen Corner, once the mixture reaches 65C degrees the water roux is ready. I did not measure the temperature (lazy me) of the mixture hence I just cook and stir until it has thickened like baby porridge. 
将材料A里的水和高筋面粉加入耐热锅／盆搅拌均匀成面糊，然后以中小火加热，边煮边搅拌一直煮到面糊开始变浓稠就关火继续搅拌至无粒粒或如婴儿粥般就好了。跟据Kitchen Corner 所描述，面糊一旦达到65度就等于完成。我因懒惰而没跟随这个步奏。

Transfer the water roux paste to a clean bowl and place a piece of cling wrap directly over the top of the mixture to prevent skin from forming on the surface. Allow the mixture to rest overnight before using. Refrigerate the water roux once it has cooled. I kept the leftovers in the fridge for not more than 4 days.
把汤种面糊倒入一个干净的碗内然后表层铺上一层保鲜纸以防面糊表面上生一层皮。汤种糊一旦冷却后冷藏一个晚上后才採用。剩余的汤种面糊可收入冰箱不超过4天。

To prepare the fillings for ingredients (D), cream butter with sugar until light and fluffy. Add beaten eggs and vanilla paste and mix until even. Using a rubber spatula, swiftly mix in corn flour, custard powder, milk powder and combine thoroughly. Scoop 16 portions of fillings with an ice cream scoop and place on a plate. Cover and chill the fillings in the fridge for later use.

将材料D里的奶油和糖粉加入搅拌器的盆里打至鬆发，加入鸡蛋和香草糊继续搅打至均匀。用橡皮刮刀，迅速拌入玉米粉，奶粉和吉士粉至混合。用冰淇淋勺取出16等份的内馅，将内馅摆置於盘,蓋上一层保鲜纸后再放进冰箱以备待用。

Combine all ingredients (B) into the bowl of a stand mixer with dough hook and mix with lower speed until all ingredients are well combined. 
将所有材料(B) 倒入搅拌器的钢盆中以慢速度搅拌搓揉成为一个不粘手的面团.

Add in butter (C) 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.
把奶油加入然后依照片揉面标准程序继续以中速把面团搅拌（大约15-18分钟）成为撑得起薄膜的面团.

Transfer the dough to a slightly greased bowl, cover bowl with either cling wrap or cloth. Allow the dough to proof for an hour or until the dough 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, 罩上拧干的湿布或保鲜膜, 放置到温暖很密闭的空间进行第一次发酵约60分钟或至少两倍大.

Test the readiness of the dough with a finger lightly dusted with low gluten or cake flour. The dough is ready when it remain indented after the finger pokes into it.

第一次发酵完成后, 用手指沾上低筋面粉, 然后直接戳入面团中心. 如果戳出的洞陵没有弹回的迹象, 便完成第一次发酵. 如果戳出的洞渐渐回缩, 则再继续发酵5-10分钟, 然后再用同样的心方式测试.

Punch down the dough. Divide the dough into 16 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. 将发酵好的面团从盆子中移出.  面团表面也洒上一些高筋面粉, 然后将面团用手压下去将气体挤出来. 把面团平均分割成16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.

Flatten each dough into a flat disc and place a ball of fillings in the middle of the dough. Gather the edges and pinch to seal. 
将每个面团用手掌压扁成扁圆皮，把馅料放置面团的中间，一边折一边转最后将收口捏紧。

Brush a thin coat of fresh milk on the surface of the buns. Dap the top with sesame seeds and place the buns on the baking tray. Continue the process for the balance buns. 

在面包表面均匀刷上一层鲜奶, 然后沾上少许芝麻. 完成的面团收口朝下间隔整齐排放在烤盘上.

Spray some water over the surface with a fine mist nozzle. Final proof the bread in a unheated oven for another 40-50 mins.
将两个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40-50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 190C 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190C度.

Bake the buns in the middle level of a preheated oven at 180C degrees for 15 mins.
放进已经预热至180C度的烤箱中层烘烤15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。

The Versatile Blogger Award

The Versatile Blogger Award 

As a new blogger, being nominated this award by an experienced food blogger whom I have admired since the day I started baking is a huge compliment and acknowledgment for my hours of baking, cooking, shooting and long hours sharing out the entire process in my blog. 

Thank you so so much Veronica for nominating my blog for this award. I am truly happy and honored to be nominated by her whom I have been following her blog  since I started exploring baking in 2012 and her blog Minty's Kitchen are one of the few earlier blogs I frequented and loved until today. Her blog is packed with lots of yummy recipes with simple and easy to follow instructions. If you have not come across her website, do hop on over!

According to VBA rules, I have to disclose seven or more facts about myself...

I am a retired Malaysian housewife living in Jakarta, I love reading, bookmarking recipes  from food blogs, internet shopping, photography and baking. Prior to my retirement, I worked in Singapore, Sabah and Kuala Lumpur in the commercial sector for 22 years. Being a stage 3 breast cancer survivor in 2006, I only started full vegan diet in 2013. Together with a healthy diet , inner peace through meditation and by understanding while following the dharma I am happy to keep the cancer in remission. I am thankful for everything and everyone I met in life  for the precious lessons they bring, either from their personal experience or through my interaction with them. From my friends, family and friendly acquaintances, I am grateful for their love and understanding. As for people whom I aren't agreeable with, I learn to accept them for who they are. It's through the people who aren't in my 'friendly' list that taught me about letting go. Letting go of the attachment to be right, letting go of the attachment to control people or situation to my way. By surpassing this attachment, I started to perceive the goodness of everyone instead of their shortcomings. After all, nobody is perfect and fault free, hence I am in no position to judge as well. Our relationship with others are very much dependent on how we perceive and react towards them. Even if the person do not reciprocate  to our kind and friendly demeanor, in my heart I am glad I have done my part not to create bad affinity with them. So long as we LET GO of any expectations towards our actions or deeds, no disappointment nor mental anguish shall haunt us.  Lastly, I have 3 beautiful 4 legged children and a wonderful husband who happily woofs down my baking creation. Through him, I managed to distribute all my bakes to his supportive work staff while some even used to place orders for cakes until I stopped due to my busy involvement in the buddhist centre.

As part of the rules, I would like to nominate the Versatile Blogger Award to the following blogs, please hop over to visit them:

Aunty Young by 安迪漾

Peng's Kitchen by Peng

Bernice Kitchen by Bernic Boon

Isokie's 我要旅行 by Isokie

Mimi Bakery House by Mimi

Eileen's Diary by Eilee Lee

Butter, Flour & Me by Joceline Lyn

Kitchen Flavours by Joyce

Karen Luvswesavory by Karen

袅袅烘焙香 

Gai Shu Shu by Kenneth Goh

Let The Baking Begin! by Marina

Lisa's Lemony Kitchen by Lisa

Bake With Paws 

Kitchen Corner by Grace

Congratulations to these deserving nominees! 

Lastly, I would also like to thank my blog followers and those who drop by and leaving valuable comments and encouraging words. Thank you!

香兰千层蛋糕 Kek Lapis Legit Pandan

My last attempt at making the traditional Lapis Legit cake did not turn out to what I hoped hence I decided to try another recipe source from Bitter Sweet Spicy. From what I saw from her blog, she makes beautiful Indonesian layer cakes and has years of good experience making such cakes.

上个月我因对所採用的印尼传统千层蛋糕配方效果欠满意，今次便选择採用Bitter Sweet Spicy博客里的千层蛋糕食谱尝试看看。从她的博客里所呈现的多种千层蛋糕照片与博客追随者的评论可见，Bitter Sweet Spicy对这类的蛋糕却有浓厚的经验。

A traditional Indonesia Lapis Legit Cake is usually packed with large amount of butter fats, sugar and eggs into in 1 average size cake. Hence I always shy away from them until recently I decided to at least try making once for my photography project. Yup, it was indeed a long and tedious process taking me almost 4 hours to complete.
由于制造千层蛋糕採用大量的牛油脂，糖和鸡蛋于一个蛋糕内， 这些年以来我都一直没想尝试试作。但为了寻找摄影提材最后还是选上了这个高脂多糖的蛋糕 :P 整个蛋糕的制造过程却是辛苦即花时间整整用上了四个小时。

This recipe from Bitter Sweet Spicy produces a moist and softer textured cake, since the entire cake only use egg yolks. No egg whites required. This was truly shocking for me when I already dislike the idea of using 20 full eggs for my last recipe. This recipe calls for 30 egg yolks! 
以Bitter Sweet Spicy  食谱所制造出来的蛋糕润柔即有质感，我想是因为整个蛋糕只採用（大量）的蛋黄。当我在上回的千层蛋糕里採用了20粒全蛋时，心里已觉得过份，谁知这个食谱仅是採用33粒蛋黄不须蛋清更是惊讶！

Ironically, I adjusted the recipe by adding 10% extra ingredients from the original source to make mine. This is to compensate the bigger cake pan I had against the proposed smaller size baking pan the author indicated.
为了想添加多几层的蛋糕层，我在原作的食谱内增添10巴仙的材料。此外我现有的蛋糕模比原著提议的大了少许，唯有调整。

香兰千层蛋糕
Kek Lapis Legit Pandan
Recipe source Bitter Sweet Spicy

Ingredients 材料
500g Salted butter
 室内回温有盐奶油 softened at room temp
42g sweetened condensed milk
 甜炼奶
1 tsp Vanilla paste 
香草精
33 egg yolks
 蛋黄
210g caster sugar
 幼糖
60g plain Cake Flour 
蛋糕粉
42g milk powder
 奶粉
a few drops of green colouring
 绿色食用色素
1 Tbsp Pandan essence 
香兰精
2 Tsp Lapis spice powder 千层蛋糕混合香料粉

Method 做法

Preheat oven to 190C degrees. 

把烤箱预热至190℃度.

Grease and line a 8x8-inch square baking pan and heat the pan for 2 mins prior to baking. 
取一个8x8方寸的四方蛋糕模，抹油后垫上烘焙纸，放入预热烤箱内烤热2分钟。

Combine butter, condensed milk & vanilla paste / essence in a mixing bowl & cream until pale and fluffy. Set aside. 

将材料里的软化奶油,香兰精华液和炼奶放入搅拌碗内，打发至松发。搁置备用。

In the bowl of a stand mixer with whisk attachment, beat egg yolks & sugar until thick & fluffy. Add in sifted flour and milk powder & mix till well blended. Then add in creamed butter in 3 batches & continue mixing until well combined. 
  

再将材料里的蛋黄和幼糖混入另一个搅拌器的碗中，以打蛋器配件用高速度搅拌至浓稠和松发。再把过濾蛋糕粉和奶粉加入搅拌盆搅拌均匀后才分三次加入已打发的香兰奶油糊继续搅拌至均匀。

Transfer out 1/3 of the cake batter and mix it with green colouring & pandan essence. Add Lapis spice powder to the  remaining batter and mix well. 
将1/3面糊取出，混入绿色食用色素和香兰精。其余的面糊便加入千层蛋糕混合香料粉（肉桂粉＋丁香粉＋锤＋八角粉）轻轻搅拌均匀。

Spread 3-4 Tbsp of Lapis Spice batter into preheated cake pan. Tilt the cake pan around to evenly coat the base of the pan. Use the back of the spoon to level the surface. Grill each layer until it has cooked and browned. Remove pan from the oven & press the top of cake using the back of the spoon. Continue the same process for the second layer. 

倒入3-4汤匙的千层蛋糕混合香料面糊进入预热蛋糕模里，倾斜蛋糕盤把面糊均匀塗步蛋糕模底。使用汤匙的背面将面糊抹匀，放入烤箱以上火用烧烤方试烤烤至蛋糕熟透而表层转淡棕色即可取出蛋糕模，用汤匙的底面轻轻地压平蛋糕表层。继续重复相同的过程于第二层。

Spread 3-4 Tbsp of the pandan batter into the pan and spread evenly. Transfer it back to oven and continue the same grilling process as per the earlier layers. Once the pandan layer is thoroughly cooked, remove pan from oven and continue baking another 2 layers of lapis spice layers and follow by 1 layer of pandan layer. Repeat the process until until finish. 
舀入3-4打汤匙香兰面糊入烤模，倾斜蛋糕盤把面糊均匀塗步蛋糕模底。使用汤匙的背面将面糊抹匀，放入烤箱以上火用烧烤方试烤烤至蛋糕熟透而表层转淡棕色即可取出蛋糕模，用汤匙的底面轻轻地压平蛋糕表层。继续烧烤两层的千层蛋糕混合香料面糊之后在铺上香兰面糊烧烤。依序烤完所有面糊即可。

After grilling the final layer, set the oven to 180C degrees (Upper and lower heat) and bake the cake for another 10-15 minutes before  removing the cake from oven. This will help to fully cook those very moist lapis cake and also reduce the wetness. 

当最后一层蛋糕层烧烤完毕后，再转烤炉去烘烤膜试以180℃度（上下火）烘烤10-15分钟厚取出。这个步奏有助于将过湿的蛋糕烤熟透同时也去除湿度。

蛋清红色天鹅绒蛋糕 Egg White Red Velvet Cake

Our maid and driver were away for an entire week to celebrate the Hari Ray Idulfitri holiday hence it also became an extremely long and quiet break for me and hubby. Both of us were under house arrest for 7 days without stepping out of the house. My hubby seemed to relish in helping out on the house chores as his form of exercise while I was busy with my 3 fur babies, cooking, slight baking and intensive cleaning. The side effects of over dependent on my maid and driver lol. A reason to be thankful for the given blessings while stationed in Indonesia. 

在开斋节期间我家女佣和司机放了一整个星期的假，而我和丈夫也整整一个星期锁在家中度过一个漫长平静的假期。虽然这段期间我俩得亲自下手做家雾，做饭照顾3个宝贝犬，我与丈夫都做得很开心。当然心里还是希望有女佣来打点家里的锁碎事务是最好不过啦！看来我俩已经中‘懒毒’了！

During the long break, I baked several cakes and also experiment with more vegan cooking for my hubby who was sucked with 24 hours home cooked food and desserts. Among the cakes I have made, one of it used up 33 pcs of egg yolks while leaving me with whites. Since then I have tried every possible recipe to get rid of the whites through egg white omelette, angel cake and any dishes I could used it on. 

在这假期里，我又再次尝试制作印尼传统千层蛋糕，之后又剩余33粒的蛋清而导至我连续几天都上网寻找一切有关蛋清用于烹饪与烘焙纺面的食谱。就因为想逼切的用尽煮法处里掉蛋清所以当中就尝试制作蛋清煎蛋，蛋清滚汤，天使蛋糕等等。

Here is one not so typical Red Velvet cake recipe which I experimented using egg whites only. Based on feedback, the texture is soft and chewy almost like Angel Cake, but denser. Personally, I love the smell of the cake though. Do give it a try.
这项蛋清红色天鹅绒蛋糕 食谱是我随便地将普通海绵蛋糕和红色天鹅绒蛋糕来制作出来的成功成品。跟剧尝试者们的评论，这蛋糕又软湿即香和口感。

Happy Baking!
祝您有个愉快的烘焙时光。

蛋白红色天鹅绒蛋糕 
Egg White Red Velvet Cake

Ingredients 材料(A)
330g Milk 鲜奶
2 Tbsp Instant Coffee Powder 速溶咖啡粉
165g Canola Oil 菜籽油
120g Egg White 蛋白／蛋清
1/3 Tsp Salt 盐

(B)
230g Cake Flour 蛋糕粉
2 Tbsp Cocoa Powder 可可粉
2 Tsp Red Yeast Rice Powder 红曲粉
2 Tsp Pure Vanilla Powder 纯香草粉
1 Tsp Baking Powder 发粉

(C)
1 Cup Buttermilk 酪漿 or ( 1 Cup Plain Yoghurt 纯酸奶 + 1 Tbsp Vinegar 白醋)
1 Tsp Baking Soda 蘇打粉+ 1 Tsp Vinegar 白醋
Red Food Coloring 红色食用色素

(D)
445g Egg White 蛋白 ／ 蛋清
3g Cream of Tartar 搭搭粉
170g Castor Sugar 幼糖
1 Tbsp Lemon Juice 柠檬汁



Method 做法

Heat up milk with coffee powder until dissolved. Set aside to cool.
将咖啡粉与鲜奶煮热至溶化混合。离火待凉。

In a mixing bowl, sift all the dry ingredients (B) together. Set aside.
把材料B混入搅拌碗至均匀，放置待用。

To replace buttermilk, alternate with mixing plain yoghurt with vinegar in a bowl and allow the mixture to stand for 10 mins before using.
若是没有酪浆的话，就拿纯酸奶加入白醋混合在另一个碗放置10分钟后才能用。

In a separate mixing bowl, combine coffee milk mixture and balance of the ingredients from (A) with a balloon whisk until well blended. Sift in dry mixture from (B) and stir with the hand held whisk until combined.
将咖啡牛奶液放入搅拌盆里，再与材料A里所有材料混合，用打蛋器搅至均匀。把材料B的混合干粉以过濾器濾入盆里，继续搅拌至均匀的蛋糕糊。

Add in buttermilk OR yoghurt vinegar mixture (C) to the batter. At this point, add in the fizzy baking soda vinegar mixture. Combine using the hand whisk to achieve a smooth batter. Add food coloring to your preference. Set aside.
加入酪浆／纯酸奶醋混合液进入蛋糕面糊里。同时把蘇打粉白醋混合液加入蛋糕糊，放少许红色食用色素，放置待用。

In the dry and clean bowl, beat the egg whites with electrical whisk until frothy. Add in cream of tartar and continue beating the egg whites until meringue become glossy. Add in the sugar in 2 batches and continue beating until soft peak. Stir in lemon juice.
把蛋白放入一个干燥即干净搅拌盆里，用打蛋器把蛋白打到呈鱼眼泡状的时候，加入搭搭粉，继续搅打到蛋白开始变浓稠，分两次加入糖再继续搅打至蛋当提起打蛋器白能拉出弯曲的尖角的时候，表示已经到了湿性发泡的程度。加入柠檬汁后再搅打至蛋白能拉出一个短小直立的尖角，就表明达到了干性发泡的状态，可以停止搅打了。

Fold the egg whites batter to the cake batter in 2 batches swiftly and gently.
盛1/2蛋白到蛋黄糊中。用橡皮刮刀轻轻翻拌均匀(从底部往上翻拌，不要划圈搅拌，以免蛋白消泡)。翻拌均匀后，把蛋黄糊全部倒入盛蛋白的盆中，用同样的手法翻拌均匀，直到蛋白和蛋黄糊充分混合。

Transfer batter to a 23cm chiffon cake mould and bake in a preheated oven at 170C degrees for 40 mins and 160C degrees for another 10-15 mins (depending on your oven）。
将混合好的蛋糕糊倒入23cm威风蛋糕模具，抹平，用手端住模具在桌上用力震两下，把内部的大气泡震出来。放进预热好的烤箱，170度烘烤约40分钟，之后在以160度烘烤10-15分钟直到蛋糕熟透即可。

Remove cake pan from oven and immediately invert on a cooling rack to cool. Unmould and serve.
烤好后的蛋糕从烤箱里取出来，立即倒扣在冷却架上直到冷却。然后，脱模，切块即可享用。

法式巧克力千层蛋糕 French Style Chocolate Mille Crepes

Not another mille crepe recipe again. 
又是一个千层蛋糕。

To get my money's worth from money spent on buying a recipe book written solely on Mille Crepes making, I am back into exploring the next recipe from this book 'French Style Mille Crepes' by Coco Kong. This book contains 50 Mille Crepe recipes! By the time I was done with my 2nd Mille Crepe recipes, I would have gathered enough hands on experience on making good fried omelette. Since the entire process mostly involved frying the cake batter.
为了好好利用这本仅有法式千层蛋糕食谱的书辑 “江丽风老师的'French Style Mille Crepes 法式浪漫千层蛋糕' 食谱专辑系列丛书38“，我又再次拿起书辑进行我第二个法式千层蛋糕工程。这本书里一共有50种法式千层蛋糕的配方，而当我完成我第二个法式千层蛋糕后，相信自己也学习到一手煎蛋卷的好手法。

I was over ambitious to achieve a higher cake which appeared way too 'peak' from the extra layers of crepe. What I have learnt from this experience was to go moderate on the crepe layers between 18-22 is sufficiently presentable and ease of consuming. For this recipe, I have adjusted the formula for 18-20 crepes layers, depending on how thin you pan fry each crepe.
在制造这个蛋糕过程中，因为过於雄心勃勃想提高蛋糕层而制造太多饼皮，导至蛋糕失去美感。从这教训中领悟到制作法式千层蛋糕最理想即易处理的饼皮层在于18至22层之间。今道法式巧克力千层蛋糕的配方里我也加以修改成足够18至22饼皮的材料量，得多得少就在于煎饼皮的厚度而定。

If you love eating mille crepes cake and would like try making your own, this book is a sure keeper. The outcome of the cake is as good as what I encountered from the making of my first Mille Crepe cake, the French style vanilla mille crepe cake.  Its much easier than baking a cake. 

您若爱吃这类蛋糕不防自己尝试制作。这到是一本直得收藏的食谱书辑。制造出来的蛋糕效果就如上个星期所作的第一个千层蛋糕一样可口，蛋糕皮又香和软湿即不太甜。比起烘烤蛋糕还简单。

According to the author, the crepes batter (A) is allowed 30 mins resting before adding in the melted butter for better batter consistency. If butter is added in too early,  it will create thick finishing to the crepes.

根据笔者所述，等面糊休息30分钟后才加入融化的奶油会有助于制造薄细表层的薄饼皮。

法式巧克力千层蛋糕
French Style Chocolate Mille Crepes

To Make Crepes 蛋糕皮料 (A)

460g UHT Milk 低脂鲜奶

300g Eggs 鸡蛋

1/2 Tsp Salt 盐

120g Plain Flour 中筋面粉
13g Cocoa Powder 可可粉
60g Icing Sugar糖粉

(B)

65g Unsalted Butter (melted by double boiling) 隔水炖溶无盐奶油

To Make Filling 馅料(C)

360g Fresh Whipping Cream 植物性鲜奶油
100g Chocolate Buttons 巧克力币豆

Ganache 巧克力伽纳彻(D)
150g Cooking Chocolate 巧克力液块
100g Fresh Whippiing Cream植物性鲜奶油 

Method 做法

Get ready a 22-24cm non stick skillet, 1 palette knife, cake turntable and an 8" flat serving plate or cake board.

準备好一个22-24cm不粘平底煎锅，抹刀1把，蛋糕转盘和一个8“平底盘子或蛋糕板。

Combine all ingredient (A) into a large mixing bowl and mix until the batter is smooth. Strain through a sieve. Cover batter with cling wrap and allow to sit / rest for 30 minutes. 

将材料（A）放入一个大碗里搅拌均匀后过滤， 休面30分钟.

Prepare melted butter from ingredient (B) and set aside to cool for later use.

把无盐奶油隔水炖溶后，离火待用。

Add in melted butter to batter (A) and mix well just prior to frying the crepes. 

煎蛋糕层之前加入溶化的无盐奶油拌匀.

Heat a non-stick frying pan over medium heat. Use a ladle to scoop the crepes batter into the pan while swirling the pan to evenly spread the cake batter. Pour off any excess batter back into the mixing bowl. Cook crepe until the surface starts to bubble and the bottom layer has set.

以中火预热平底锅，用勺子舀入适量的面糊，迅速以旋转放试把面糊薄薄的填满煎锅底直到面皮底面煎熟。尽量不要倒入过多面糊，若有表面上有剩余的面糊尽可倒回面糊碗中。

Use a spatula to ease away the layer from the pan. At this point, you may carefully lift up the crepe by hand or any other tools to make sure the crepes does not break.

Place the cooked crepes on a baking tray while finishing the remaining batter. Stir well to prevent the batter from thickening before cooking each layer. Repeat the process until the batter is all used up.

用划刀把饼皮划离锅, 再轻轻的用手把饼皮取出放在在一个容器或烤盘上, 重复做法至完成. 千万要记得每当倒入面糊入锅时必须先搅匀, 以防止面糊浓稠。重覆过程直到面糊全部煎完为止。

Beat the whipping cream with a hand held electric hand beater / mixer until thickened。Set aside.

用手持电动打蛋器将植物性鲜奶油打发。待用。 

To assemble cake, place cake board or plate on the turntable. Place the 1st piece crepe layer on the board / plate. Spread a thin layer of filling on top. Stack on the 2nd piece of crepe. Lightly flatten each layer with hand to sandwich the cream onto the crepe. 

组合蛋糕, 将蛋糕板放在蛋糕转盘上，铺第一层饼皮，抹一层薄薄的馅料在表面之后再铺上第二层饼皮，然后用手轻按餅皮中间部份使馅料分布均匀。 

Spread on a thin layer of the filling over the top of the crepe and place the 3rd piece of crepe over it. Continue spreading a layer of cream filling over the crepe, place some chocolate buttons over the fillings. Spread another layer of crepe over it. Press down lightly with hands.  Repeat the process until the last layer. Do not spread filling on the final top layer.

继续铺上另三层饼皮，抹一层薄薄的馅料在表面，放置一些巧克力币豆在馅料层上，接下来再铺上另一层饼皮，轻按餅皮中间部份使馅料分布均匀。 重复至完成。 最后一层不须抹馅料。

Double boil chocolate ganache (D) with cooking chocolate until melted and evenly combined. Pour mixture over the top of the cake layer. Chill the cake overnight before serving.
将材料D隔水炖溶后，趁热淋在蛋糕上面。放入冰箱冷藏隔夜才切出享用。

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

This post is linked to Cook Your Books Event #25hosted by Joyce of Kitchen Flavours

马铃薯面包 Potato Loaf

Last month I made a batch of Potato Honey Buns which my hubby and maid finished consuming within 2 days. Seeing how much they enjoyed that recipe, I decided to make another batch of the similar bread with minor adaptations. 
上个月我制作了一批蜂蜜马鈴薯面包得到丈夫和女庸的好评而他们俩在短短的两天内把面包全吃光，所以我决定这次以似类的配方再烘培另一款的马鈴薯面包。


This soft and chewy bread recipe was adapted from Carol Hu's The Second Book of Baking for Beginners by Carol Hu 胡涓涓. I am submitting this to Cook Your Books #25 hosted by Joyce of Kitchen Flavors.

这个柔软即有口感的面包食谱取自于胡涓涓的烘焙新手必备的第二本书，再加以修改调整少许配料制成. 

马铃薯面包  
Potato Loaf 
Recipe for 2 Loaves

Ingredients (A) 
200g Mashed Potato 马鈴薯泥
130g UHT Fresh Milk 鲜奶
75g Honey 蜂蜜
2 Eggs 鸡蛋 (less than 50g net weight each 每粒蛋不超过50克净重)
340g Bread Flour 高筋面粉
40g Cake Flour 低筋面粉／蛋糕粉
1 Tsp Instant Yeast 速发干酵母
1/4 Tsp Salt 盐
40g Melted Butter 融化奶油

(B)
Unsalted Butter 无盐奶油, Cut to short strips 切成幼短条 (Optional)
Cake Flour 蛋糕粉／低筋面粉 (Dusting 撒粉)


Method 做法

Combine all ingredients (A) into the bowl of a stand mixer with dough hook and mix with lower speed until all ingredients are well combined.
将所有材料(A) 倒入搅拌器的钢盆中以慢速度搅拌搓揉成为一个不粘手的面团.

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.
依照片揉面标准程序继续以中速把面团搅拌（大约15-18分钟）成为撑得起薄膜的面团.

Transfer the dough to a slightly greased bowl, cover bowl with either cling wrap or cloth. Allow the dough to proof for an hour or until the dough 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, 罩上拧干的湿布或保鲜膜, 放置到温暖很密闭的空间进行第一次发酵约60分钟或至少两倍大.

Test the readiness of the dough with a finger lightly dusted with low gluten or cake flour. The dough is ready when it remain indented after the finger pokes into it.

第一次发酵完成后, 用手指沾上低筋面粉, 然后直接戳入面团中心. 如果戳出的洞陵没有弹回的迹象, 便完成第一次发酵. 如果戳出的洞渐渐回缩, 则再继续发酵5-10分钟, 然后再用同样的心方式测试.

Punch down the dough. Divide the dough into 16 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. 将发酵好的面团从盆子中移出.  面团表面也洒上一些高筋面粉, 然后将面团用手压下去将气体挤出来. 把面团平均分割成16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.

Arrange 8 pcs of round dough each into 2 greased loaf pan 23x13x6.5cm. 
将休息好的面团摆入两个刷上不融化奶油的23x13x6.5cm深的土司烤模里。每个烤模各放入8粒滚圆面团。

Spray some water over the surface with a fine mist nozzle. Final proof the bread in a unheated oven for another 50-60 mins.
将两个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, 将烤面团模从烤箱中取出, 烤箱打开预热刊至170C度.

Place 1-2 strips of butter in between the grooves. Dust a thin layer of cake flour over the top.

将切成条状的奶油放在面团缺口上. 面团上撒一层薄薄的低筋面粉。

Bake the bread loaves in the middle lower level of a preheated oven at 170C degrees for 35-38 mins.
放进已经预热至170C度的烤箱中下层烘烤35-38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.

This post is linked to Cook Your Books Event #25hosted by Joyce of Kitchen Flavours