巧克力卡士德面包 Chocolate Custard Bread

If you prefer a cottony soft bread texture, I strongly advise the use of Tangzhong starter dough method in your bread making. Although it may seem cumbersome having to prepare it a day before the actual baking, however, with the cottony outcome you will eventually believe the advantages of going through this extra step.

您若是松软面包喜爱者的话，我建议采用汤种于面包制做步骤上。虽然这个步骤较费时因需要提前一天准备然后融入面包的制做上，但是制做出来的面包质松软保湿，就算麻烦还是值得的。

This is an interesting sweet bread recipe adapted from Alex Goh's 'Magic Bread'.

这道食谱取自于吴景发的‘烫出面包香’。

巧克力卡士德面包
Chocolate Custard Bread

Ingredients 材料
(A) Tangzhong 汤种
100g Bread Flour 高筋面粉
70g Malt Soya Milk 麦芽豆浆

(B)
360g Bread Flour 高筋面粉
100g Plain Flour 普通面粉
80g Castor Sugar 细砂糖
6g Sea Salt 海盐
20g Milk Powder 奶粉
9g Instant Yeast 即用酵母粉

(C)
175g Cold Water 冷水
65g Cold Eggs 冷鸡蛋

(D)
60g Unsalted Butter 无盐牛油

(E) Fillings 馅料
120g Instant Custard Powder 即用卡士德粉
23g Cocoa Powder 可可粉
300g Milk 牛奶
75g Roasted Macadamia Nuts 烤澳洲坚果 (chopped 切碎)

(F) Streusel Topping 酥菠萝 (Optional自选)
60g Sugar 砂糖
50g Butter 咸牛油
100g Bread Flour 高筋面粉


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。

Transfer tangzhong paste into a clean bowl and place a piece of cling wrap directly onto the paste to prevent a film from forming on the surface. Allow the mixture to cool. Refrigerate for at least 12 hours before using.

把汤种面糊转入一个干净的碗，马上在面糊表层铺上一层保鲜纸以免面糊表面上生一层皮。等面糊冷却后冷藏12小时后才可使用。

In the bowl of the stand mixer fitted with dough attachment, add Tangzhong (A) together with all the of ingredients (B) and (C). Mix with lower speed until all ingredients are well combined.

首先将汤种面糊(A)及材料(B)和(C)混入搅拌器的钢盆中，以慢速度搅拌搓揉成团。

Add in butter (D) 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.

把牛油(D)混入面团然后依揉面标准程序继续以中速把面团搅拌大约20-25分钟，直到成撑得起薄膜的面团即可。

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。

Sieve cocoa powder (E) into instant custard powder (E) and mix well. Add milk(E)  and mix till combined. Add roasted macadamia nuts (E) till incorporated. Transfer mixture into a sauce pan and stirring continuously until the mixture thickens to thick paste. Set aside.

将(E)可可粉过沥入卡士德粉(E)理混匀。然后加入牛奶(E)混合搅拌均匀。加入烤澳洲坚果碎(E)拌匀, 再倒入锅里用小火加热，不停地搅拌直到成糊状，离火备用。

Punch down the dough. Divide the dough into 16 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16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 flatten the dough and wrap in the chocolate custard fillings (E) . Repeat the process for the balance 15 ps of dough.

台座上撒些高筋面粉，将松弛好的面团用擀面棍压扁并包入巧克力馅料(E)。再重复同样的做法把其余的15份面团完成。

Place the 7 pieces of dough into a greased 23cm tube cake mould and another 9 pieces of dough into another greased 22cm square baking mould. Allow to proof for 50 mins.

将7粒面团放入已涂上牛油的23公分空心蛋糕模里，剩余的9份面糊放入另一个22cm涂上牛油的方型模具，然后再次发酵50分钟。

Mix sugar (F) and butter (F) until crumbles by using hands. Add in flour (F) and mix until crumbly. Refrigerate until ready to use.

用手将糖(F)及牛油(F)混合拌成粗粒状。又拌入面粉(F)搅拌成沙粒状， 然后放置冷藏备用。

When the dough is ready, apply egg wash over the surface. Sprinkle some streusel toppings (F) on top.

在完成第二次发酵的面包表层上涂上蛋液。接着撒上少许酥菠萝。

Bake at the bottom level of a preheated oven at 180C degrees for 25 mins.

把烤模送入已预热的烤箱的底层，以180C度炉温烤25分钟。

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

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炸香蕉饼 Banana Fritters

Another super easy but yet yummy recipe from Andrew Kow's 'Malaysian Kuehs and Snacks'.

又一道超简易即美味的糕饼食谱取自于许孙祥的‘粿香满堂’。

炸香蕉饼
Banana Fritters

Ingredients 材料
(A)
700g Banana Flesh 香蕉肉 (mashed 捣烂)
200g Self Raising Flour (sifted 过沥)
3 Eggs 鸡蛋

(B)
150g Sugar 砂糖
100ml Water 清水

(C)
Cooking Oil 食油


Method 做法

Combine ingredients (B) into a pot and cook till sugar dissolves. Set aside.

将材料B一起混入锅里，用小火煮至糖融化。搁置待用。

Combine (A) until incorporated. Transfer into the sugar syrup (B) and mix to combine.

把材料A一起混入盆内拌匀，再转入糖水中B拌匀。

Heat up oil in a deep frying pot, scoop batter with spoon and drop into the hot oil and deep fry till golden brown.

倒足够的食油入炸锅烧热，用铁匙舀起面糊，放入热油中以中小火炸至呈金黄色。

Remove and drain. Serve.

捞起，沥油，即可享用。

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

素酸菜汤 Vegetarian Assam Mustard Soup

Today, I am sharing this extremely appetizing vegetarian soup recipe which is as good as the meat laden version.  Once you try it, I believe you will go for a second serving. Enjoy!

今天跟您分享这道开胃即美味的素汤食谱。煮出来的汤富有浓厚的香味，一点也不褪色于含有肉的版本。您一旦尝试后一定会在添第二轮，好好享用吧！

素酸菜汤
Vegetarian Assam Mustard Soup

Ingredients 材料
(A)
650g Tomatoes 红番茄
180g Carrot 红萝卜
280g Pickled Mustard 酸菜
280g Tofu 豆腐 (cubed 切丁）
300g Corn 玉米
75g Assam Jawa 阿参糕
1 Honey Dates 蜜枣
1 Sour Plum 咸水梅
15g Ginger 姜 (Sliced 切片)
1 Lit Water 清水


(B)
1 Lit Water 清水
10g Ginger 姜 (chopped 切碎)
1 Tbsp Cooking Oil 食油
1 Tbsp Sesame Oil 麻油
1 Tbsp Vegetarian Oyster Sauce 素蚝油
1 Tbsp Mushroom Powder 香菇精
Pepper to taste 胡椒粉少许


Directions 做法

Soak pickled mustard for 1 hour and drain. Cut into strips. Set aside.

酸菜泡浸一小时，沥干后切条状。搁置待用。

Wash and cut tomatoes, carrots to bite size. Set aside.

红番茄和红萝卜洗净，切块后搁置待用。

Cut corn into 3 parts. Set aside.

玉米切成3份，搁置待用。

Add 1 Lit of water, corn, ginger slices, 1/2 portion of all the cut tomatoes and carrots (A) into a soup pot and cook on high heat until boiling. Reduce heat to medium after adding 1/2 portion of  tofu and continue to simmer until the balance ingredients are ready to be added.

把1公升清水倒入汤锅煮滚，加入玉米块，姜片，一半的红番茄及红萝卜块继续焖煮。加入1/2份的豆腐丁后转中火继续烧热。

In another deep frying pan, combine and heat up the cooking and sesame oil (B). Stir in chopped ginger and saute till fragrant.

准备炒锅，倒入食油，麻油B烧热。拌入姜碎爆香。

Add the balance carrots and tomatoes. Stir fry with medium high heat for a minute. Add vegetarian oyster sauce (B), pickled mustard (A) and continue stir frying for another minute till combined. Add 1 Liter of water (B), balance tofu cube and assam jawa (A) into the pickled mustard soup mixture. Allow to boil for 10 mins before transferring the mixture into the earlier soup pot to combine.

把剩余的1/2份红番茄和红萝卜倒入， 用中火翻炒一分钟。拌入素蚝油(B)，酸菜(A) 后继续翻炒一分钟至拌匀。接着便加1公升清水(B)，其余的1/2份豆腐丁及阿参糕(A)混入酸菜汤内。继续焖煮10分钟后才转入汤锅与材料一起。

Add sour plum (A) and mushroom powder (B). Continue simmering the soup for 20-25 mins. Add pepper to taste.

再加咸水梅(A)和香菇精(B)，混匀后又继续焖煮20-25分钟。熄火前可加入胡椒粉调味。

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

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烤木薯糕 Baked Tapioca Cake

I have tried many versions of kueh bengka ubi (baked tapioca cake) and this is the most satisfying recipe which you can easily retrieve from Kitchen Tigress. Her recipes are all very very good and fail proof.

经过多次的尝试，这道烤木薯糕的食谱是我最满意以及容易从Kitchen Tigress 的博客上找到的好食谱。她的所有食谱都非常有效而且成功效率高，很受好评。

For this recipe, I have reduced the sugar from the original 300g to 200g and still think that the sweetness could be further reduced another 20g as the baked cake is still too sweet for my palette. 

我从她这道食谱里提议300克砂糖份量缩减至200克，结果尝试后便觉得糖份还可以再缩减多20克。

With the sugar reduction in this recipe, the top didn't come out as golden brown as her recipe. I reckon the browning of the top relies on the high sugar content to create a caramelize effect. Nevertheless, I am extremely pleased with the aromatic cake with its 'melt in the mouth' texture.

由于糖份大量的减少，烧烤出来的木薯糕的表层并没原著般的焦金黄色。尽管如此，烧烤出来的木薯糕味道香浓，一旦送入口里即溶化，超好吃！

烤木薯糕 
Baked Tapioca Cake  

Recipe adapted from Kitchen Tigress
(Recipe for a 22 cm square baking pan)

Ingredients 材料

2 Large Eggs 鸡蛋(大)

200g Sugar 砂糖

1 Tsp Sea Salt 海盐

950g Tapioca 木薯 (grated搅碎)

5 pandan leaves 班兰叶

300ml Thick Coconut milk 浓椰浆

190 ml water 清水

Method 做法

Preheat oven to 170°C.

烤箱预热至170C度。

Line the base and sides of a 22cm square baking pan with parchment paper.

准备一个22cm方形烤模，烤模的底部及侧偏铺上已涂抹少许食油的烘焙纸。

Rinse and drain pandan leaves. Set aside.

班兰叶洗净沥干后搁置待用。

In a food processor, blend tapioca into fine coarse bits. Set aside.

把木薯切块送入食物搅拌器搅碎。搁置待用。

Combine thick coconut milk and water till incorporated. Set aside.

将浓椰浆及清水一起混合，搁置待用。

In a mixing bowl, add eggs, sugar and salt. Stir to combine.

把鸡蛋，砂糖和海盐一起混入搅拌盆，混匀。

Add grated tapioca and mix till combined.

再加木薯碎，搅匀。

Add pandan leaves into the tapioca mixture. Use hand to knead and crush in the pandan leaves into the mixture.

又加班兰叶，然后用手将班兰叶搓入木薯混合糊内直到班兰汁融入木薯糊。

Discard pandan leaves.  Stir in coconut milk and water mixture till incorporated.

取出班兰叶然后丢掉。倒入椰浆水，拌匀。

Transfer tapioca coconut milk mixture into prepared baking pan.

把拌好的木薯糕糊转入模具。

Bake in a preheated oven at 170C degrees for 75 mins until fully cooked and the top turns golden brown.

送入已预热至170C度的烤箱烘烤75分钟，直到熟透及表层呈现金黄色即可。

Allow the cake to cool on cooling rack for 40 mins before removing the pan.

将烤熟的木薯糕连模一起摆上铁架待凉40分钟后才脱模。

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

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香甜湿软香蕉蛋糕 Moist and Sweet Banana Bread

We just got back from Eastern Europe several days ago and still affected by jet lag.

我们从东欧旅游回国已好几天了，但还没能完全地适应时差。

Instead of diving into my regular baking mode, I opted for this super easy cake recipe which our household enjoyed immensely.

想下手烘焙就是提不起劲，最后便选择了这道简易即受全家喜好的蛋糕食谱来热身。

香甜湿软香蕉蛋糕
Moist and Sweet Banana Bread

Ingredients 材料

(A)
224g Plain Flour 面粉
1 Tsp Baking Powder 发酵粉
1/4 Tsp Baking Soda 小苏打粉
2 Large Eggs 大号鸡蛋 (slightly beaten 打散)
130g Castor Sugar 细砂糖
113g Salted Butter 咸牛油 (melted and cooled 融化冷却)
4 Ripe Bananas 香蕉 (mashed 压碎成泥)
1 Tsp Vanilla Extract 香草精
1 Tsp Lemon Essence 柠檬精

(B)
Some walnuts 核桃少许


Method 做法

Preheat oven to 175C degrees.

烤箱预热至175C度。

Line and grease bottom and sides of a 21x11x6.5cm baking pan. Set aside.

准备一个21x11x6.5cm的蛋糕模具。底部和侧部铺上已涂抹牛油的烘焙纸。搁置。

Combine and sift together plain flour, baking powder and baking soda into a bowl until even. Add sugar to combine. Set aside.

把面粉，发酵粉及小苏打粉一起混入搅拌盆，沥匀。

In a mixing bowl, add beaten eggs, mashed bananas, melted butter, vanilla extract and lemon essence to combine.

将打散的鸡蛋，香蕉泥，融化咸牛油，香草精和柠檬精一起混入碗，混匀。

Transfer mixture into the dry ingredients and gently fold to combine.

然后转入粉料的搅拌盆内，轻轻的拌匀成糊。

Pour batter into the prepared pan. Sprinkle some walnuts on the top and bake in the centre rack of a preheated oven at 175C degrees for 50 min until fully cook.

把拌好的蛋糕糊倒入已预备的蛋糕模具。蛋糕糊的表层撒少许核桃后送入已预热至175C度的烤箱的中层，烘烤50分钟至熟透即可。

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

豹纹吐司 Leopard Print Loaf

Ever since I started teaching my two maids on baking, our gardener also wanted to follow suit. Last week, I taught him to bake his first cake and today he wanted to try his hands on bread making.

自从我开始教导家里的两位女庸烘焙后，就连园丁也向我要求学习。上个星期我才开始教他做成他第一道蛋糕，今天他开口说想跟我学习做面包。

So when I have now 3 eager learners, I decided to use this recipe from Carol's blog as a training subject whereby each of them worked on one type of bread dough to complete this multi flavored bread. For beginners, I made them knead the dough entirely by hand as I believe it is a good way to build their understanding on handling bread dough. By the end of the session, all of them show great potential in bread making.

现今竟然多了3位有心好学的门徒，我便采用了胡涓涓博客里的食谱为这次的训练题材。让各自制做其中一份的面包团来完成这份三种口味的甜面包。由于他们三位都是初学者，我选择让他们完全用手搓揉至面团形成为止，对我而言用手搓揉面团有助于对方对面包制作的学问。当面包顺利的完成后，他们三位都显出巨大的潜能力。

The bread turns out beautifully crafted with soft pillowy texture. Well done!

烤出来的面包完美，口感松脆内软。做的好！

豹纹吐司
Leopard Bread

Ingredients 材料

(A) Milk Dough 牛奶面团
195g Bread Flour 面包粉
13g Castor Sugar 细糖
2g Sea Salt 海盐
2g Instant Dry Yeast 速发干酵母
137g Soy Milk 豆浆
20g Unsalted Butter 无盐牛油

(B) Coffee Dough
130g Bread Flour 面包粉
9g Castor Sugar 细糖
1g Sea Salt 海盐
1g Instant Dry Yeast 速发干酵母
91g Warm Soy Milk 温豆浆
1/2 Tsp Instant Coffee Powder 速溶咖啡精
13g Unsalted Butter 无盐牛油

(C) Coco Dough
130g Bread Flour 面包粉
13g Cocoa Powder 可可粉
9g Castor Sugar 细糖
1g Sea Salt 海盐
1g Instant Dry Yeast 速发干酵母
104g Soy Milk 豆浆
13g Unsalted Butter 无盐牛油



Method 做法

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

除了牛油以外，将所有材料(A)混入一个盆中搅拌搓揉成为一个不粘手的面团.

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

Transfer the dough to a slightly greased bowl, cover bowl with either cling wrap or cloth. Refrigerate the dough until the balance 2 doughs are ready for proofing. 

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, 把面团冷藏至其余的两种面团完成搓揉程序才取出。

Heat up soy milk (B) in microwave for 1 min. Stir in instant coffee powder to combine. Allow to cool before using.
豆浆(B)采用微波炉加热1分钟后，加速溶咖啡精，搅匀待凉备用。

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

除了牛油以外，将所有材料(B)混入另一个盆中搅拌搓揉成为一个不粘手的面团.

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

Transfer the dough to a slightly greased bowl, cover bowl with either cling wrap or cloth. Refrigerate the dough until the last dough is completed and is ready for proofing. 

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, 把面团冷藏至最后一项的面团完成搓揉程序才取出。

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

除了牛油以外，将所有材料(C)混入一个盆中搅拌搓揉成为一个不粘手的面团.

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

Transfer the dough to a slightly greased bowl, cover bowl with either cling wrap or cloth. Remove the earlier 2 doughs from the fridge.

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, 把之前冷藏的两项面团取出。

Allow the 3 doughs to proof for an hour or until the dough doubled in size.
把3份面团一起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. If not, continue to proof for another 5-10 mins before using the finger to poke and perform the test.

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, 然后再用同样的方方式测试.

Gently deflate the doughs. Remove the doughs from their respective bowls and place it on a floured worktop. Divide each colour dough into 8 equal portions and mould it round. Let it rest for another 15 mins.

将发酵好的三份面团从盆子移出. 面团表面也洒上一些高筋面粉, 用手轻轻的压下面团挤出气体. 把每份面团平均分割成8等份, 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 a coffee dough into a 12cm oval tube. Now use a rolling pin to roll the cocoa dough into a 12cm flat rectangular shape. Wrap the cocoa dough over the coffee dough and pinch to seal the edges. Proceed to roll out a piece of the milk dough into flat rectangular shape sufficient enough to wrap over the coffee cocoa dough. Pinch to seal the edges.
台座上撒些高筋面粉，首先将休息好的咖啡小面团用擀面棍擀成长约12cm的條状。接着把可可小面团擀成约12cm的椭圆长型，把咖啡面团放置于可可面团中央，然后卷起两尾收口捏紧。最后把牛奶小面团擀成椭圆长型，把卷起的咖啡可可面团团放置于面团中央，然后卷起两尾收口捏紧。

Repeat the process for the balance 7 sets of various doughs. 

再重复同样的做法把其余的七份面团完成。

Arrange 4 sets of dough together. Stack the other 4 doughs over it.  Pull the two ends of the doughs together and twist to combine as one.
把四套面团排在一起，再把剩余的四份面团堆在上面。拉一拉全部面部的两尾端，扭成一体结合起来。


Place the bread dough into a greased close lid loaf pan 20cmx12cmx11.5cmD.

将面团排入已涂抹少许不可融化奶油的面包烤模中20x12x11.5cmD以免沾粘。

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 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.

Close the lid and bake in the middle lower level of a preheated oven at 210C degrees for 35-38 mins.
把模具的盖关上然后放进已经预热至210C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.

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