柠檬奶油蛋糕 Lemon Buttercream Cake

Tired of eating regular butter cakes?

吃腻了一般的奶油蛋糕吗？

This is one extremely refreshing cake for a change. The rich and lemony fragrant buttercream will further enhance the sweet aromas to tantalize your senses.

这是一款口感非常清爽的蛋糕，配上浓郁的奶油霜，配起来完全是另一种风味。

柠檬奶油蛋糕
Lemon Buttercream Cake

Ingredients 材料

(A)
170g Butter 咸奶油 (soften to room temp 温室回温)
120g Castor Sugar 细砂糖
2 Grade A Eggs 打鸡蛋 (beaten 打散)
50g Freshly Squeezed Lemon Juice 新鲜柠檬汁
2 Tsp Grated Lemon Zest 柠檬屑
170g Cake Flour 蛋糕粉

Lemon Buttercream 柠檬奶油霜 (B)
150g Unsalted Butter 无盐奶油 (soften to room temp 温室回温)
75g Icing Sugar 糖粉 (sifted 过沥)
30g Condensed Milk 炼奶
1 Tsp Vanilla Extract 香草精
2 Tsp Lemon Extract 柠檬精
23g Honey 蜜糖
3 Tbsp Milk 鲜奶



Directions 做法

Cream (A) butter with sugar until light and fluffy.

奶油A软化后，加入细砂糖，用打蛋器把奶油打发至蓬松轻盈状态。

Add beaten eggs in 3 batches, ensure each addition is thoroughly mixed before adding.

分三次加入打散的鸡蛋，每一次都要等鸡蛋和奶油彻底融合以后才加下一次。

Add lemon juice and zest ( do not mix at this stage)

把柠檬汁，柠檬屑一起混入 (此时不需要搅拌)。

Sift in cake flour and use a spatula to fold to combine together the lemon juice, zest and flour into a thick batter.

沥入蛋糕粉，用橡皮刮刀翻拌，把奶油，柠檬汁，柠檬屑和蛋糕粉都混合均匀，成为浓稠的面糊。

Transfer cake batter into a 30x10cm rectangular baking pan. Bake at the middle rack of the preheated oven at 180C degrees for approx 25 mins until the cake has fully risen and the top turn golden brown.

把面糊倒入个30x10cm长方形模具，置入已预热至180C度烤箱的中层烘烤25分钟左右，直到完全膨发起来，表面呈现金黄色即可出炉。

Allow the cake to cool before unmoulding.

蛋糕出炉冷却后才脱模。

Cream (B) butter and icing sugar until light and fluffy.

奶油B软化后加入糖粉，用打蛋器搅打至非常膨松的状态。

Add (B) condensed milk, vanilla extract, lemon extract and honey together to combine.

一次性加入B炼奶，香草精，柠檬精，蜜糖，并用打蛋器继续搅打均匀。

Add (B) milk and continue to beat until light and creamy.

再加B鲜奶继续搅打至光滑细腻即可使用。

Transfer the buttercream into a piping bag attached with any nozzle.

柠檬奶油霜装入挤花袋，套上任何喜欢的裱花嘴。

To assemble, slice the cool cake into 2-3 layers. Evenly cut the cake into any preferred size. Sandwich 3 pcs of cake together by piping (B) the lemon buttercream onto each layer. Repeat the process until all the cut pieces have been full assembled.

将蛋糕用刀横切成2-3片，每片蛋糕再平均分割切出同样尺寸的蛋糕块，把柠檬奶油霜B挤在蛋糕片上，盖上另一片蛋糕块，又再挤上柠檬奶油霜，重复这个步骤直到3-4片蛋糕块都铺完。

Refrigerate the piped cakes for 15 mins to set the cream.

把做好的蛋糕置入冰箱冷冻15分钟待柠檬奶油霜变硬即可。

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

绿茶奶油面包 Green Tea Custard Cream Bread

For the matcha enthusiasts, here is one soft and fluffy bread recipe which I recently adapted from several bread recipes to come up with. Hope you enjoy it as much as we did.

这道松软既待着绿茶浓香味的甜面包是特别献给绿茶喜好者的。是我从数项面包食谱合集再改编而成的，希望您也喜欢。

Happy baking!

祝你烘焙愉快！

绿茶奶油面包
Green Tea Custard Cream Bread


Tangzong 汤种面糊 (A)
50g Bread Flour 面包粉
125g Water 清水
125g Milk 牛奶

Custard Cream 馅料 (B)
3 Egg Yolks 蛋黄
50g Castor Sugar 细砂糖
20g Low Protein Flour 低筋面粉
250ml Fresh Milk 鲜奶
15g Butter 奶油
1 Tsp Pure Vanilla Extract 香草精

Bread Dough 面包团 (C)
120g Overnight Tangzhong 隔夜汤种(A)
320g High Protein Flour 面包粉
7g Salt 盐
50g Castor Sugar 细砂糖
7g Instant Yeast 即融干酵母
240ml Milk 牛奶
1 Large Egg 大号鸡蛋

(D)
45g Unsalted Butter 无盐奶油

(E)
2 Tbsp Green Tea Powder 绿茶粉

(F) 

Egg Wash 全蛋液

(G) Streusel Topping 酥菠萝 (Optional自选)

15g Sugar 砂糖

12g Butter 咸牛油

25g 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。

Boil (B) milk and butter  together in a saucepan until melted. Add vanilla extract to combine. Set aside.

将B里的鲜和奶油一起混入锅用中小火煮至融， 加香草精混匀，离火搁置。

Combine and whisk (B) egg yolks, castor sugar and low protein flour together until mixed. Add the milk mixture while whisking continuously to thoroughly blend into the egg yolk mixture without over cooking the eggs. Drain and transfer the mixture back into the saucepan and cook under medium low heat until thickened before removing from heat.

接着就把B里的蛋黄，砂糖和低筋面粉一起混合入一个碗中，搅匀后便可一边快速搅拌一边加之前煮热的奶油液以免蛋液被烫熟。搅匀后过沥入锅里用中小火把奶油鸡蛋液煮至浓稠即可离火。

Transfer the thickened custard cream into a bowl. Immediately place cling wrap directly onto the surface of the cream until fully covered up. Set aside to cool completely before transferring the cream into a piping bag. Refrigerate until ready to use.

把煮好的馅料转入碗里，立刻铺一层保鲜膜在馅料的表层上，待凉后转入个挤花袋冷藏待用。

With the exception of butter (D), combine 120g Tangzhong and (C) into a mixing bowl and knead until all ingredients are well combined.
除了牛油(D)以外，将120克汤种以及所有材料(C)混入一个盆中搅拌搓揉成为一个不粘手的面团.

Add in butter (D) and continue kneading for approx 25-28 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搓揉大约25-28分钟，搓成为撑得起薄膜的面团.

Divide dough into 2 equal portions. One portion to remain as it is while the other portion to add with (E) green tea powder and knead till incorporated.
把面团分割成两等份。一份保持原味而另一份混入E绿茶粉继续搓揉均匀即可。

Place both doughs into separate (greased) bowls. Cover bowl with cling wrap and allow the dough to proof for 1-2 hours or until it doubled in size.

将揉好的两份面团滚圆，收口朝下捏紧放入两个已涂抹少许油的盆中，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。

Mix sugar (G) and butter (G) until crumbles by using hands. Add in flour (G) 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。

Punch down both doughs. Divide the dough into 13 equal portions and mould it round. Let it rest for another 15 mins.
将两份面团用手压除气体，然后把面团平均分割成13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 the plain dough into a disc and wrap in  the green tea dough. Seal the edges and mould round. Repeat the process for the balance 12 ps of dough.

台座上撒些高筋面粉，将休息好的原味面团用擀面棍把面团压扁，包入绿茶面团捏紧收口滚圆。再重复同样的做法把其余的12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, 将烤盘从烤箱中取出, 烤箱打开预热刊至180C度.

Apply egg wash (F) over the surface. Push the tip of the piping bag into the center of the dough and push in the custard cream (B) until it surface to the top. Sprinkle some streusel toppings (G) over the buns.

在完成第二次发酵的面包表层上涂上蛋液F。将挤花袋的尖端推入面团的中心挤入奶油馅料直到满即可。接着在面团的表层撒上少许酥菠萝G。

Bake at the 2nd bottom level of a preheated oven at 180C degrees for 16-17 mins until the top turns golden brown. 
把烤模送入已预热的烤箱的最后第二层，以180C度炉温烤16-17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.

松软绿茶牛奶面包 Matcha Soft Milk Loaf

Whenever I have time, I will make a batch of tangzhong to use for several bread recipes which I plan to churn out within that short period. The advantage of incorporating Tangzhong in bread making lies on its ability to create softer and fluffier textured bread. Moreover, the bread remains soft for several days without refrigerating.  

每当我有时间的时候就会制做一批汤种面糊在短期间一次过制做出不同种类的面包。采用汤种面糊于面包制作的好处就是面团保湿程度高，烤出来的面包很松软。就算没冷藏保存数日后还是松软。

So here I am back to using this ever reliable method to create this ultra soft milk bread.

所以我又再次采用这项做法来弄出这道超软蓬松的面包咯！

松软绿茶牛奶面包
Matcha Soft Milk Loaf


Tangzhong 汤种面糊 (A)
50g Bread Flour 面包粉
125g Water 清水
125g Milk 牛奶

Bread Dough 面包团 (B)
180g Overnight Tangzhong 隔夜汤种(A)
600g High Protein Flour 面包粉
10g Salt 盐
80g Castor Sugar 细砂糖
11g Instant Yeast 即融干酵母
360ml Milk 牛奶
2 Large Eggs 大号鸡蛋

(C)
65g Unsalted Butter 无盐奶油

(D)
2 Tbsp Green Tea Powder 绿茶粉

(E) (Optional自选)
Egg Wash 全蛋液

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。

With the exception of butter (C), combine Tangzhong and (B) into a mixing bowl and knead until all ingredients are well combined.
除了牛油(C)以外，将材料(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 25-28 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25-28分钟，搓成为撑得起薄膜的面团.

Divide dough into 2 equal portions. One portion to remain as it is while the other portion to add with (D) green tea powder and knead till incorporated.
把面团分割成两等份。一份保持原味而另一份混入D绿茶粉继续搓揉均匀即可。

Place both doughs into separate (greased) bowls. Cover bowl with cling wrap and allow the dough to proof for 1-2 hours or until it doubled in size.
将揉好的两份面团滚圆，收口朝下捏紧放入两个已涂抹少许油的盆中，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 doughs. Divide each dough into 2 equal portions and mould it round. Let it rest for another 15 mins.

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. 把两份面团平均分割成2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.

Grease bottom and sides of 2 nos of 21cmx12.5cmx11.5cmD loaf pan. Set aside.

准备两个刷上一层油质的21cmx12.5cmx11.5cmD面包模具，搁置备用。

Sprinkle the worktop with bread flour, use a rolling pin to roll one set of each colored dough into 12"x6" rectangle shape. Stack one layer of green tea dough over the plain layer dough. Cut the dough into 1/2 length and place over each other to form 4 alternate layers. Cut this 4 layered dough into three lengths and braid together. Place each braided bread dough (seams down) into the prepared loaf pan.
台座上撒些高筋面粉，从休息好的四份面团里取出一份原味及一份绿茶味面团，用擀面棍擀成12寸x6寸的长方形，便把绿茶面团铺在原味面团上，再从搭好的面团分割成两长条，然后把两份长条搭起来形成个四个颜色的长型面团(如图)。最后再把面团分割成3长条编织起来，收口朝下朝内各自排入面包模具。

Repeat the same for the remaining set of plain and  green tea dough as per above. 
重复同样的步骤完成剩余的原味及绿茶面团。

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.

Apply egg wash over the dough. Bake in the 2nd lowest level of a preheated oven at 170C degrees for 35-38 mins until golden brown.
面团刷上一层蛋液送入已预热至170C度的烤箱的第二最底层烘烤35-38分钟至面包烤至金黄色即可。

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.

素爪哇面 Vegetarian Mee Jawa

This is one of the best Mee Jawa recipe I have tried. Best served with home made belacan chili sauce. 

这是我所尝试的爪哇面里最可口的一道，配上之前制做的素马来栈辣椒酱会更加好吃。

素爪哇面
Vegetarian Mee Jawa

Ingredients 材料

Vegetarian Prawn Crackers 素虾饼 (A)
160g Plain Flour 面粉
1 Tbsp Rice Flour 粘米粉
1 Tbsp Cornstarch 玉米淀粉
1 Tbsp Baking Powder 发粉
1 Tsp ENO 果子盐
1 Tsp Salt 盐
1 Tsp Pepper 胡椒粉
2 Tsp Sugar 砂糖
2 Tbsp Cooking Oil 食油
2 Tsp Sesame Oil 芝麻油
320ml Water 清水

(B)
700ml-1 Lit Cooking Oil 食油

Combine all ingredients (A) into a mixing bowl and stir well. Heat up cooking oil (B) for deep frying. Immerse the wok spatula into the hot oil until hot.

材料A一起放入大碗中搅拌均匀。烧热B食油后，把镬铲浸入炸油中至热。

Spoon a ladle of batter (A) into the heated wok spatula and spread to coat the top of the spatula and deep fry until set. Use a fork or spoon to push the cracker into the hot oil and continue to fry until golden brown and crispy. Dish and drain. Store in airtight container until ready to serve.

舀入适量面糊A入镬铲上浸入炸油炸至定型，用叉子轻轻刮入油中继续炸至金黄香脆，捞起沥干油待凉后装入密封容器收藏至用上为止。

Soup Base 汤底 (C)
3.5 Lit Water 清水

6 Stalks Lemongrass 香茅
600g Yam Bean 沙葛
10pcs Kaffir Lime Leaves 疯柑叶
350g Soya Beans 黄豆
1 pc Seaweed 紫菜
10pc Assam Keping 阿三片

(D)
650g Orange Sweet potatoes 黄肉番薯 (cooked 煮软)
650g Tomatoes 番茄

Seasoning 调味料 (E)
1/2 Tbsp Salt 盐
200g Sugar 砂糖
1 Tbsp Mushroom Powder 香菇粉
500g Tomato Sauce / Ketchup 番茄酱
100g Chilli Sauce 辣椒酱
75ml White Rice Vinegar 白米醋

For Thickening 芡粉水 (F) - Mixed 拌匀
9 Tbsp Plain Flour 面粉
17 Tbsp Water 清水


Main Ingredients 主材料 (G)
1 kg Yellow Noodles 黄面条
4 Potatoes 马铃薯 (cooked 煮软)
10 Pcs Fried Tofu 炸豆腐
200g Bean Sprouts 豆芽
5 Hard Boiled Eggs 全熟蛋 (optional自选)
10 Calamansi Limes 桔子
10 Pcs Vegetable Prawn Crackers (A)

Combine all soup base ingredients (C) into a stock pot and bring to boil. Lower heat and continue to simmer for 1 hour. Strain and discard solid ingredients.

将基本汤底材料C放入汤锅煮滚，转小火煮多1小时后才把渣料全部捞起保留汤底。

Add (D) and seasonings (E) into the soup base and bring to boil. Transfer into blender or food processor and blend until smooth. Return back to the pot and bring the mixture to boil.  Thicken with Plain flour water mixture (F) to form thick gravy.

加入D和调味料E再次把汤底煮滚。转入食物搅拌机或食物加工机搅烂至幼滑，又转入汤锅煮滚，加入芡粉水F打芡至浓汤。

Bring a pot of water to boil. Blanch and drain (G) yellow noodles and bean sprouts. Set aside.

另煮一锅的滚水，各自把G里的黄面条和豆芽汤过，沥干水搁置待用。

Arrange some blanched noodles, cooked potatoes,  tofu, beansprouts, hard boiled eggs and vegetable prawn crackers (A) into a serving bowl. Pour the thick gravy over. Serve with home made belacan chili sauce.
把适量的面条，马铃薯，炸豆腐，豆芽，全熟蛋及素虾饼A放入深碗里。淋上浓汤配上自制马来栈辣椒酱享用。

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