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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番薯杯子糕 Steamed Sweet Potato Cupcakes ( 素 Vegan）

This is a super easy and yet yummy dessert recipe taken from Agnes Chang's Delightful Snacks & Dim Sum.

这是一道超容易即美味的点心食谱取自于蓝赛珍的“开开心心做点心”书籍里。

Trust me, you will like it.

我保证您一定会喜欢！

番薯杯子糕
Steamed Sweet Potato Cupcakes

Ingredients 材料
(A)
300g Orange Colour Sweet Potatoes 橙色番薯
150g Tapioca Flour 薯粉
80g Castor Sugar 幼糖
150ml Thick Coconut Milk 浓椰浆
150ml Water 清水
1/2 Tsp Sea Salt 海盐

(B)
1/2 Grated Coconut 嫩椰丝
1/2 Tsp Sea Salt 海盐


Method 做法

Combine coconut milk with water. Stir to combine. Set aside.
把材料A的椰浆及清水混合，搁置待用。

Peel, wash and dice sweet potatoes. Steam under high heat for 30 mins until very soft.
番薯去皮，洗净后切丁。用大火蒸30分钟至软。

Immediately transfer the steamed sweet potatoes into a cake mixer, add castor sugar and salt. Beat the mixture until smooth. Gradually add in coconut milk and tapioca flour to form thick batter.
立刻将蒸熟的热番薯转入搅拌机中，加幼糖及海盐。拌打至幼滑后再渐渐地把木薯粉及椰浆混入，搅拌成光滑的浓面糊。

Strain batter into another bowl. Scoop batter into muffin cups and steam under high heat for 20 mins until cooked.
过沥面糊后，便倒入马芬模具用大火蒸20分钟至熟。

Allow to cool before removing the cakes from the cups.
离火待凉备用。

Evenly combine all ingredients (B) into a steaming plate and steam for 20 mins. Leave to cool.
把材料B一起混匀，移入蒸盤蒸20分钟。取出待凉备用。

Coat cupcakes with (B) and serve.
将番薯糕沾上椰丝便可享用。

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

松软红萝卜甜面包 Sweet and Fluffy Carrot Loaf (Vegan)

Our household consume an average of 6-8kg of carrot on a weekly basis. Its versatility makes it frequently use in our daily juicing, cooking and baking needs. 

我家每个星期都会用上6至8公斤的红萝卜。由于红萝卜适于用于多项用处，能搅汁，煮焖炒或当配料，甚至用于烘培都很好用。

Although I have used it in cake baking on many occasion, I have yet to incorporate it into making bread. Hence I set out to try out and I am extremely pleased with the outcome. While I wasn't sure whether it was the influence of the carrot, it is the most aromatic loaf of bread I have made so far. The  texture is soft and fluffy, the bread taste so good to be eaten on its own. Highly recommended!

虽然我曾多次采用红萝卜于蛋糕制做上，就是还没尝试混入面包的制作，所以这次就试用于来看看。烘烤出来的效果相当满意。不晓得是不是红萝卜的因素，是我所制做的面包里最香浓及美味的一种。烘烤出来的面包松软即香甜，根本都不须配上任何面包酱就已经好好吃了。 赞！

松软红萝卜甜面包 
Sweet and Fluffy Carrot Loaf 


(A) Tangzhong 汤种面团

25g Bread Flour 高筋面粉
60g Water 清水
65g Soy Milk 豆浆

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 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。等面糊冷却后即可加入主面团材料里混合。

(B) Main Dough 主面团

115g Tangzhong 汤种面糊
400g Bread Flour 高筋面粉
25g Tapioca Flour 木薯粉
10g Soy Milk Powder 豆奶粉
5g Instant Yeast 速发干酵母
40g Castor Sugar 细砂糖
15g Soft Brown Sugar 红砂糖
5g Sea Salt 海盐
60g Grated Carrot 红萝卜丝
40g Olive Oil 橄榄油
150-160g Water 清水


Method 做法

In the bowl of the stand mixer fitted with dough attachment, add 115g tangzhong (A) together with all the of ingredients (B). Mix with lower speed until all ingredients are well combined. 

首先将115g汤种面糊(A)及材料(B)混入搅拌器的钢盆中，以慢速度搅拌搓揉成团。

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.

依照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。

Punch down the dough. Divide the dough into 3 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3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 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 the 3 cylindrical bread dough (seams down) into a greased loaf pan 21cmx11.5cmx6.5cmD. 
将卷好的三份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21x11.5x6.5cmD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 175C 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175C度.

Bake in the lowest level of a preheated oven at 175C degrees for 35 mins until the top turns golden brown.

然后送入已经预热至175C度的烤箱中层烘烤35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.

无麸质香蕉蛋糕 Gluten Free Banana Cake.........Dedicated to our beloved Chihuahua Chloe

The month of August is the most eventual month for our household as both me and hubby as well as 2 of our fur babies celebrates each other's birthday. 

每年的八月份都是我俩夫妻和其中两位宠物宝宝们的生日。

At our age, we no longer celebrate each other's birthday nor expect any forms of gifts. Instead, we channel our attention to our four legged babies with each passing year since they have shorter lifespan then we do. Hence, we cherish every moment single moment with my three fur kids.

我们俩夫妻到了现在这把年纪后就不再把彼此的生日当一回事，各自也不再特别做任何生日庆祝或要求任何礼物。唯有在乎的是家中那三只宠物的安康，尤其是它们的寿命没我们般长，所以我们更是珍惜与它们相处的日子。

We just recently celebrated the youngest 4th birthday and now its the chihuahua's turn to blow her 6 candles and make her doggy wish. Happy birthday Lil' Chloe! May you be merry and healthy always!

我们在两个星期前才庆祝老么的四岁生日，现在即轮到老二吉娃娃吹它的生日蛋糕许它的狗狗愿了！愿可爱的小Chloe永远开心，身体健康哦！

无麸质香蕉蛋糕 
Gluten Free Banana Cake

Ingredients 材料

70g Mashed Bananas 香蕉泥
45g Grated Carrot 红萝卜丝
60g Tapioca Flour 木薯粉
20g Potato Flour 马铃薯粉
10g Corn Flour 玉米粉
1/4 Tsp Baking Powder 发酵粉
1 Grade A Egg 鸡蛋（大）
25g Olive Oil 橄榄有
5g Soft Brown Sugar 幼红糖
160g Purple Sweet Potatoes 紫薯 (mashed搅碎成泥)  


Method 做法

Preheat oven to 175C degrees.

烤箱预热至175C度。

Line and grease a 5" round cake mould.

在5寸圆形蛋糕模底铺上烘焙纸后涂抹油脂。

Peel and wash purple sweet potato. Cut into cubes and steam for 20 min until softened. Immediately mashed it while hot. Transfer into piping bag and set aside.

紫薯去皮，洗净后切丁。大火蒸20分钟至软化。趁热时立刻搅成泥状后置入挤花袋备用。

Combine and sift tapioca flour, potato flour, corn flour and baking powder together into a bowl until evenly mixed. Set aside.
把全部的粉料（木薯粉，马铃薯粉，玉米粉和发酵粉）一起混匀，沥入盆里搁置备用。

In another mixing bowl, combine egg and sugar. Whisk until light and fluffy.

在另一个搅拌盆里，倒入全蛋和糖一起打至松发。

Add mashed bananas and grated carrot. Mix well.

继续加香蕉泥和红萝卜丝，混匀。

Stir in oil and mix till incorporated.

接着加橄榄油，搅匀。

Add sifted flour ingredients and fold to combine. 

再沥入粉料，拌匀。

Transfer cake batter into cake pan and bake in the center rack of the preheated oven at 175C degrees for 30-35 mins until cooked.

拌好的蛋糕糊转入烤模，送入已预热的烤箱的中层以175C度烘烤30-35分钟至熟透为止。

Place the baked cake to cool on cooling rack before unmoulding. 
蛋糕烤熟后搁置铁架待凉，脱模。

 Pipe the top with mashed sweet potatoes. Decorate with grated carrot.

蛋糕冷却后便在表层上采用紫薯泥及红萝卜丝装饰即可。

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

巧克力咖啡香面包 Chocolate Chips Coffee Buns

After taking 3 weeks of break from bread making, I am beginning to get rusty with idle hands. Just when both my housekeepers are busy kneading away working on their very first bread dough, I quickly gather my own set of ingredients to make this batch of yummy coffee buns.

停顿了三个星期没制做任何面包后，一旦要开始就感觉有少许生疏手忙脚乱地。看着家中的两位女庸正忙碌学习用手搓揉她们人生第一团面包团，我才提起劲快速地准备材料来制做这道香浓及可口的咖啡面包。

When the wonderful smell of sweet cinnamon starts to permeate the entire house during baking, everyone was so eager to get their hands on the bread the minute it comes out of the even。。。

当面团在进行烘烤时所发出的甜桂花香味填满了整个家的四周围时，大家都拨不期待的等待着面包出炉，想尽快品尝这道面包。。。。

巧克力咖啡香面包
Chocolate Chips Coffee Buns

(A) Tangzhong 汤种面团

50g Bread Flour 高筋面粉
125g Milk 鲜奶
125g Water 清水

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 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。等面糊冷却后即可加入主面团材料里混合。

(B) Coffee Mixture
3 Tbsp Instant Coffee Powder 速溶咖啡粉
1 Tsp Vanilla Extract 香草精
3 Tbsp Hot Water 滚水

(C) Main Dough 主面团
85g Tangzhong 汤种面糊
210g Bread Flour 高筋面粉
55g Cake Flour 蛋糕粉
6g Instant Yeast 速发干酵母
42g Castor Sugar 细糖
10g Milk Powder 奶粉
1/2 Tsp Salt 盐
1 Grade B Egg 鸡蛋（小）
70-80g Water 清水
Coffee Mixture (B)

(D)
22g Unsalted Butter 无盐牛油

(E)
40g Chocolate Chips 巧克力碎

(F) Topping 表面装饰
20g Unsalted Butter 无盐牛油, softened to room temp 温室回温
20g Castor Sugar 细糖
15g Egg 鸡蛋
20g Plain Flour 普通面粉

(G)
Cinnamon Sugar 肉桂砂糖 (Optional自选)


Method 做法

Combine instant coffee powder and hot water until dissolved (B). Add vanilla extract to combine. Allow to cool before using.
把材料(B)的咖啡粉和滚水混匀，再加香草精，搅匀后待凉备用。

In a mixing bowl, combine butter and sugar (F) and beat until light and fluffy. Gradually add one teaspoon beaten egg, beat well after each addition until fully incorporated.

把温室回温的牛油及细砂糖(F)混入一个搅拌盆一起捣打至松发。用茶匙分次的把已打散的鸡蛋混入，每加一茶匙又再继续搅拌均匀才加入下一部份的鸡蛋。 重复步骤直到完全混入即可。

Sift and fold plain flour (F) over the butter egg mixture (F) to combine. Add 1 Tbsp coffee mixture (B) and mix until incorporated. Transfer coffee cream into piping bag and refrigerate until needed.

沥入面粉(F)于鸡蛋牛油糊里，拌匀。再把一大汤匙的咖啡液(B)混入，拌匀后转入挤花袋送入冰箱冷藏备用。

In the bowl of the stand mixer fitted with dough attachment, add 85g tangzhong (A) together with the   balance of ingredients (B) and (C). Mix with lower speed until all ingredients are well combined.

首先将85g汤种面糊(A), 及其余的材料(B)和(C)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。

Add unsalted butter (D) and slowly increase the speed to medium and continue kneading for 10mins before adding in chocolate chips (E) to combine. Continue kneading for approx. 5-8 mins, until the dough becomes smooth and pass the window pane test.

加入无盐牛油(D)然后依照揉面标准程序继续以中速把面团搅拌10分钟，又加巧克力碎(E)混匀。继续搅拌大约5-8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。

Punch down the dough. Divide the dough into 10 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10等份, 滚圆盖上拧干的湿布或保鲜膜再让面团休面15分钟.

Roll each dough round and place it on baking tray lined with parchment paper or non stick baking mat. Use the back handle of a metal spoon, lightly press the dough down to create two indent lines (as per picture).
将休克好的面团滚圆，排入已铺上烘焙纸的烤盘上。使用汤匙的手柄部份依据图片的做法轻轻的在每个面团上按下去创建两个缩进线。

Spray some water over the surface with fine mist nozzle. Final proof the buns in an unheated oven for another 50-60 mins.

将烤盤放入未开火的烤箱中，面团表面喷些水盖上烤箱门，再待发酵50-60分钟至两倍大即可。

Remove chilled cream topping (F) from fridge 10 mins prior to using to allow it to soften.
把冷却的面包奶油糊(F)从冰箱取出10分钟后便可使用。

Pipe topping (F) onto the buns (as per picture) and sprinkle some cinnamon sugar over the surface. Bake in a preheated oven at 180C degrees for 15-17 mins or until golden brown.
在面包的十字缩进线上，挤上少许装饰糊(F)。然后撒一层桂花砂糖粉在面包的面上， 送入已预热至180C度的烤箱内烘烤15-17分钟至面包烤熟及表面变金黄色即可。

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