咖啡朗姆核桃马芬 Coffee Rum Walnut Muffins

Sharing another yummy rich coffee liquored cake recipe adapted from Carol Hu's "The First Book of Baking for Beginners". This is one of the best reference baking books which helped me a lot when I first went into baking 4 years ago. All her books are packed with lots of practical recipes with step by step pictorial illustrations with high success rates. 
这道浓厚咖啡酒蛋糕是取自于湖涓涓的‘烘焙新手必备的第一本书’中所修改制做的。从我四年前开始学习烘焙至今，她的书籍是我众多的食谱书籍中给予最多帮助的书籍之一。书籍里所呈现的食谱都很生活化，食谱种类多样化而且还附上了每个制做过程的图片，只要跟着方式做很少会有失败的现象。


咖啡朗姆核桃马芬 
Coffee Rum Walnut Muffins

Ingredients 材料
(A)
100g Walnuts 核桃

(B)
125ml Milk 鲜奶
4 Tsp Instant Coffee Granules 即溶咖啡粉

(C)
200g Butter 奶油 (softened to room temp 室温回温)
160g Castor Sugar 细砂糖
5 Large Eggs 大鸡蛋 (room temp 室温)
2 Tsp Rum 朗姆酒
250g Cake Flour 低筋面粉
1.5 Tsp Baking Powder 泡打粉


Directions 步骤

Lightly toast the walnuts (A) at 150C degrees for 7-8 mins until crispy. Allow to cool before chopping to smaller bits. Set aside.

核桃A放入烤箱以150C度烤7至8分钟至香脆，放凉后切碎，搁置待用。  

Heat up milk (B) in the microwave oven for a minute. Stir in instant coffee (B) until dissolves. Set aside to cool before using.

鲜奶B采用微波炉叮热一分钟，接着把即溶咖啡粉B倒入混合均匀放凉备用。

Combine cake flour and baking powder (C) together into a bowl. Sift and set aside.

低筋面粉加泡打粉C一起混入小碗，用沥网过滤，搁置待用。

Preheat oven to 170C degrees.

烤箱预热至170C度。

Cream butter together with castor sugar using an electrical mixer until pale and fluffy. 

把奶油和细砂糖用打蛋器搅打至泛白霜状。

Add beaten eggs (C) in 4-5 additions until fully incorporated.

鸡蛋C打散分4至5次加入奶油霜，每次确认搅拌均匀才加入下一次。

Add rum and mix till combined.

再倒入朗姆酒，搅匀。

Alternate between adding sifted flour mixture and coffee mixture into the butter eggs mixture in 2 additions until incorporated.

又再把过沥的粉料及咖啡牛奶各自交替分两次加入至搅拌均匀即可。

Fold in 3/4 of the chopped walnuts (A) to combine. 

将3/4的碎核桃均匀地拌入面糊。

Spoon batter into the prepared cupcake liners till 3/4 full.

用汤匙把面糊舀入纸杯中至七分满即可。

Sprinkle the balance 1/4 walnuts onto the surface of the cake batter.

最后把剩余的1/4核桃碎撒在蛋糕面糊上。

Bake in the middle rack of a preheated oven at 170C degrees for 10 mins then reduced to 160C degrees for another 10 mins until the skewer inserted comes out clean. 

送入已预热至170C度的烤箱的中层烘烤10分钟，再继续以160C度烘烤10分钟，直到竹签插入中心没有沾粘即可出炉。

Allow the cakes to cool on the cooling rack before serving.

蛋糕出炉后马上摆上铁架待凉即可品尝。

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

香桃甜面包 Sweet Peach Bread

Made this with the leftover canned peach from the recent cheesecake posting. The bread turns out sweet with rich aroma of peach with a beautiful hue of orange. Love it!

这批面包是采用了上个星期制做乳酪蛋糕所剩余的罐头桃子为主要材料。结果烤出来的面包富有香浓的桃子口味，而且还给面包体添加了美丽的橙色色彩，超级满意！

香桃甜面包
Sweet Peach Bread

Ingredients 材料
(A)
380g High Protein Bread Flour 高筋面粉
90g Cake Flour 低筋面粉
50g Castor Sugar 细砂糖
6g Instant Dried Yeast 速溶干酵母
115g Peach Puree 桃子泥
1 Large Egg 鸡蛋（大）
5g Salt 盐
50g Milk 鲜奶
100g Water 清水

(B)
53g Unsalted Butter 无盐牛油


Method 做法

Use a food processor and blend the canned peach (A) into puree form.

把罐头桃子A放入食物搅拌器搅碎成泥。

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 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搓匀即可。

Add unsalted butter (B) 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. 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20-25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 3 portions and mould it round. Let it rest for another 15 mins.

将面团用手压除气体，把面团分割成3等份后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 each dough into long rectangle shape with width to fit the baking pan. Start rolling out from the shorter end of the dough into a roulade. Repeat the process for the balance 2 ps of dough.

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，宽度同烤模短向宽，然后由短卷起。再重复同样的做法把其余的两份面团完成。

Place bread dough (seams down) into a greased close lid loaf pan 21cmx12.5cmx11.5cmD.

将卷好的面团收口朝下朝内排入已涂抹少许不可融化奶油的面包烤模中21x12.5x11.5cmD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 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.

Close the lid and bake in the middle lower level of a preheated oven at 210C degrees for 30 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30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

香浓罗汉素汤 Vegetarian Luo Hon Zai Soup

For most people, the impression they have on the vegetarian Luo Hon Zai dish is normally of a stir fry vegetarian dish and not of one with heavy soup base. I am pretty blessed to have tried this dish cooked in various methods.

许多人对于罗汉斋的印象多半是道拌炒或带少许菜汁的菜肴。在我众多的朋友中，都没尝试过家常的罗汉斋汤而我很辛运能有机会尝试不同煮法的罗汉斋。

Among those, this is still the best cooking method passed on down by my parents and I have made repeatedly over the years and never got sick of eating.  Most who have tried this soup version gave very positive feedback while asking for the recipe so that they could introduce it to their family.

从我所尝试的多种煮法中，这项传于我父母亲的煮法还是大家最喜爱也是我最常使用及吃不厌的煮法。有许多尝试了这版本的罗汉斋的爱好者都回头来向我要食谱，想尝试住给家人品尝。

This soup recipe is packed with lots of ingredients and very easy to prepare. With that much of ingredients in the soup, all you need is a bowl of rice to accompany this rich and yummy one pot dish soup.

这是一道填满了多种材料即简易的美味汤食谱。只要配上一碗米饭就足已吃得津津有味了，根本都不虚添加任何菜肴。

香浓罗汉素汤
Vegetarian Luo Hon Zai Soup
(Serves 5-6)

Ingredients 材料
(A)
65g Chinese Mushrooms 花菇
220g Soy Bean Sticks 腐竹
220g Glass Noodles 冬粉
100g Tofu Puffs 油豆腐
400g Chinese Cabbage 白菜
20g Black Fungus 黑木耳
40g Dried Lily Flower 金针菜
2 Carrots 红萝卜
4 Lit Water 清水

(B)
Cooking Oil for frying 食油

(C)
2-3 Tsp Salt 食盐
2-3 Tsp Mushroom Powder 香菇粉
Pepper to taste 胡椒粉


Method 做法

Wash and soak black fungus, chinese mushrooms and dried lily flower for 2 hours. Drain.

花菇，黑木耳及金针菜洗净然后泡浸2小时。沥水。

Cut the chinese mushrooms and black fungus into bite size. Set aside.

把香菇及黑木耳切块，搁置待用。

Tie a knot on the dried lily flower. Set aside.

金针菜打个结，搁置待用。

Cut to puffs into half. Set aside.

油豆腐切半， 搁置。

Peel and slice carrots into thick slices. Set aside.

红萝卜去皮，切片后搁置。

Heat up sufficient cooking oil in a deep fryer. Deep fry glass noodles and soy bean sticks until crispy. Drain and allow to cool on kitchen towel to soak up excess oil. Set aside.

倒入足够的食油入炒锅烧热。把冬粉及腐竹各别送入已烧热油的锅内将冬粉炸脆。沥干油后摆在吸油纸巾上吸取多余的油脂。搁置。

Fill up a deep soup pot with 4 Lit water (A) and allow to boil. Transfer all the ingredients (A) into the pot and cook on medium heat for 20 mins. Reduce the heat to medium low and allow the ingredients to simmer for 20-30 mins until the soy bean stick becomes softened.

把4公升的清水(A)倒入汤锅煮滚后，便把材料A所有配料依序的转入汤锅用中火煮20分钟。再把火调低至中小火继续焖煮20-30分钟，把腐竹煮软及让其他的配料的香味融入汤内。

Add seasonings (C) to taste. Add more if needed.  Continue to simmer another 5 mins before turning off the heat.

加入调味料C，咸度可以根据您的喜好来调。继续焖煮5分钟后才熄火。

Allow the  ingredients to infuse into the soup for 1-2 hours before reheating it for consumption later.

熄火让汤料泡浸多1-2小时给予入味后再烧热片刻即可品尝。

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

黄河面包 Yellow River Buns

This is another highly recommended recipe from Alex God's Magic Bread with soft and fluffy bread texture. Extremely appetizing!

又是一道取自于吴景发的‘汤出面包香’书籍里的其中食谱之一，制做出来的面包松软及富有口感，强力推荐！

黄河面包

Yellow River Buns

Ingredients 材料

(A) Tangzhong 汤种
100g Bread Flour 高筋面粉
70g Water 水

(B)
300g Bread Flour 高筋面粉
100g Plain Flour 蛋糕粉
9g Instant Yeast 即用酵母粉
75g Castor Sugar 细砂糖
20g Milk Powder奶粉
6g Sea Salt 海盐

(C)
175g Cold Water 冷水
60g Cold Eggs 冷鸡蛋

(D)
75g Butter 无盐牛油

(E)
100g Raisins 葡萄干

(F) Toppings 表面装饰
Salted Butter 咸牛油
Sugar 砂糖


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), (C) and 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. 18-22 mins, until the dough becomes smooth and pass the window pane test before adding in (E) to combine.

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18-22分钟，直到成撑得起薄膜的面团再加入(E)混匀即可.

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。

Punch down the dough. Divide the dough into 12 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12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, use a rolling pin flatten the dough and roll up each dough into oval shape. 
台座上撒些高筋面粉，将休息好的面团用擀面棍把面团压扁，然后把每份面团券起来成椭圆形.

Place bread dough (seams down) into 2 greased pan. 
将卷好的面团收口朝下朝内平均的排入两个已涂抹不可融化奶油的面包烤模中以免沾粘。

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 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.

Egg wash and cut the top portion with scissors or sharp knife. Place some butter (F) into the incision and sprinkle some sugar (F) over the top.
面团表面搽上蛋液，用剪刀或利刀在表层切开然后放入少许咸牛油块(F), 最后撒上少许糖(F).

Bake in the middle level of a preheated oven at 180C degrees for 15-16 mins until the top turns golden brown.
然后送入已经预热至180C度的烤箱中层烘烤15至16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.

香草桃子乳酪蛋糕 Super Vanilla Peach Cheesecake

Yesterday I was given short notice t to prepare some desserts for my husband's colleagues who would be coming over to the house during the weekend. Hence I came up with this light and creamy baked cheesecake which totally won them over.

昨天，我丈夫临时才给我通知，他说隔天将会有数位同事到访家里开会，要求我给弄出几样甜品来招待。结果我在冒冒然的状态下制做了这道桃子乳酪烤蛋糕而得予大家的赞赏。

Instead of using crushed biscuits for the base, I opted for a simple sponge cake base which I believe further enhances the flavor of cheese cake.  Highly recommended!

一般上的乳酪蛋糕底都会采用饼干碎来铺底，我却选择了松软的海绵蛋糕来做底，因为我认为这个方法可以更增添乳酪的香味，而且也是强力推荐的做法之一，您不妨试试！

香草桃子乳酪蛋糕
Super Vanilla Peach Cheesecake

(A) 海绵蛋糕底 Sponge Base
20g Plain Flour 中筋面粉 (sifted 过沥)
8g Rice Flour 粘米粉
20g Unsalted Butter 无盐牛油 (melted 溶化)
75g Egg Whites 蛋白
10g Castor Sugar 细砂糖
25g Dark Brown Sugar 黑砂糖
45g Egg Yolks 蛋黄

(B) 乳酪蛋糕层 Cheese Layer
330g Cream Cheese 乳酪
75g Castor Sugar 细砂糖
3 Egg Yolks 蛋黄
2 Tbsp Whipping Cream 淡奶油
2 Tsp Vanilla Extract 香草精
85g Canned Peach 罐头桃子

(C) Sour Cream Layer 酸奶层
190g Plain Yoghurt 原味酸奶
1 Tbsp Vinegar 白醋
30g Icing Sugar 糖粉

(D) Toasted Almonds 烤杏仁豆 (optional)


Method 做法

Preheat oven to 180C degrees.

烤箱预热至180C度。

Line and grease the bottom and sides of a 8 inch round loose bottom baking pan with parchment paper. Set aside.

准备一个八寸圆形非固定底蛋糕模具，模具的底部刷点油然后铺上烘焙纸，边缘无需刷任何油脂。搁置备用。

Melt butter over a pot of simmering water. Set aside.
牛油放入耐热碗中，摆入已烧热的热水中隔热水融化。 搁置备用。

Combine plain and rice flour (A) together into a bowl. Sift twice and set aside.

把材料A的粉料一起混入碗里，混匀。过沥两次后搁置待用。

In another clean and grease free mixing bowl, beat egg whites (A) until frothy. Add castor sugar and dark brown sugar in 2 additions. Continue to beat until firm peaks.

蛋白A先用打蛋器打出一些泡沫，然后分两次加入两种砂糖A，继续打成尾端挺立的蛋白霜。

Lightly fold in egg yolks (A) till combined.  Add sifted flour mixture (A) and fold to combine. Lastly fold in melted butter (A) till incorporated.

轻轻地把蛋黄A拌入蛋白霜，又再加过沥好的粉料A，用橡皮刮刀拌入均匀。最后就把溶化的牛油A也拌入至混合成蛋糕糊即可。

Transfer batter into the prepared baking mould and bake at the middle rack of the oven for 15-18 mins till cooked.

把蛋糕糊转入烤馍送入烤箱的中层烘烤15-18分钟至熟透为止。

Unmould the cake pan and parchment paper. Allow the cake to cool on the wire rack.

蛋糕烤熟后马上脱模，去掉烘焙纸后摆于铁架上待凉。

When the cake has cooled, place and line it into the bottom of a loose base 18-20cm cake pan. Set aside.

等蛋糕冷却后，铺入一个18-20cm的圆形蛋糕模。搁置备用。

Drain and pat dry the canned peach (B) with kitchen towels to remove excess moisture. Slice and set aside.

将罐头桃子B用纸巾吸取水份，切片后搁置备用。

Adjust oven temperature to 170C degrees.

烤箱温度调整至170C度。

Heat up cream cheese (B) in the microwave oven for 15-20 seconds till softened. Transfer into food processor together with castor sugar, egg yolks, vanilla extract and whipping cream (B) and blend till thick and creamy.

把乳酪B送入微波炉热一热15-20秒钟弄软后，转移入食物加工器，一起加入细砂糖，蛋黄，香草精和淡奶油B搅打至浓稠即可。

Pour cream cheese batter into the prepared cake pan over the sponge cake layer (A). Arrange the sliced peaches (B) on top.  Bake the cheesecake in the preheated oven at 170C degrees for 25-30 mins until set.

再把乳酪面糊倒入已铺上了海绵蛋糕A层上。接着便把切片的桃子排在乳酪面糊上，才送入已预热的烤箱以170C烘烤25-30分钟至面糊定形后即可取出。

Increase oven temperature to 200C degrees.

烤箱温度再次调整至200C度。

Now to prepare the top layer. Combine all ingredients (C) together into a bowl and whisk till combined. Heat up the mixture in a microwave for 30 second until the mixture becomes fluid. Pour over the baked cheesecake layer. Send the cake back into the oven again and bake for another 5-6 mins for the cream layer to set.

现在准备最后的表层。把全部材料C一起混入耐热碗，搅匀后送入微波炉烧热30秒。接着便把这酸奶混合糊倒入烤熟的乳酪蛋糕层上，又再次送入烤箱烧烤5-6分钟至定型为止。

Leave the cake to cool on a wire rack. Cover with cling wrap and refrigerate overnight before serving.

把烤好的蛋糕摆在凉架上，待凉后用保鲜膜盖上，冷藏隔夜后才品尝。

Decorate the top with whipping cream and toasted almonds (optional) prior to serving.

隔天可以在蛋糕表层上挤出打发的淡奶油霜及烤杏仁豆后才切来品尝。

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