Thursday, 30 October 2014

南瓜胡桃杯子蛋糕(Pumpkin Pecan Cupcake)



相信今天的部落界,又是一片金光闪闪的南瓜亮影。
找来Phong Hong 家的南瓜胡桃蛋糕,把它装进小杯子,
然后凑热闹的赶上“南瓜蜜月”的最后一班列车。
I'm pretty sure the foodie blogsphere is shining with the golden gleam of pumpkins. As the end of the pumpkin month nears, I'm just in time to add this recipe I found at Phong Hong's to the list of pumpkin recipes.


湿润的南瓜蛋糕体,烤香的胡桃碎,芬芳的鲜橙皮屑,
美味可口,芳香无比!
是我对这杯子蛋糕的评价。
The moist texture of the cake, the roasted pecans and the fragrance of the orange zest all contributes to making this cupcake a delicious treat. I really like it!



南瓜胡桃杯子蛋糕
食谱参考 :Phong Hong Bakes & Cooks

材料A: 
80克奶油
80克细砂糖
85克酸奶油
2汤茶柠檬汁
100克南瓜丝
2茶匙鲜橙皮屑 
1茶匙香草精 
2粒蛋
15克自发粉
125克面粉
1/8茶匙苏打粉

1/8茶匙发粉
90克烤香胡桃碎

(其中50克裹上面粉,加入面糊,预防沉底)另外40克用来撒在蛋糕上做装饰


方法:
1。将糖和奶油搅打至松软。
2。逐粒加入蛋,搅拌均匀。
3。加入南瓜丝,拌匀。
4。将所有分类筛过,以交替方式加入分类和酸奶油,最后加入是分类。

5。加入50克烤香胡桃碎,拌匀。
6。将做法(5)的面糊分别倒入8个纸杯。
7。将另外40克烤香胡桃碎撒在蛋糕上。
8。最后将蛋糕放入已预热烤箱160'C,烤约35- 40分钟或熟即可。



Pumpkin Pecan Cake
Recipe adapted from :Phong Hong Bakes & Cooks

Ingredients A
- 80g butter
- 80g caster sugar  
- 85g cooking cream
- 2 tsp lemon juice
- 100g shredded pumpkin
- 2 tsp orange zest
- 1 tsp vanilla essence
- 2 eggs
- 15g self-raising flour
- 125g plain flour
- 1/8 tsp baking soda
- 1/8 tsp baking powder

- 90g roasted and chopped pecans divided into 50g (toss with a bit of flour to prevent nuts from sinking in the cake batter) and 40g (for topping).

Method :
1.  Cream butter and sugar until light and fluffy.
2. Add eggs, one at a time, mixing well after each addition.
3. Stir in shredded pumpkins.
4. Add flour and cooking cream + lemon juice alternately, ending with flour.
5. Fold in 50g chopped pecans.
6. Pour batter into 8 paper cups.
7. Sprinkle remaining pecans and orange zest on top of batter.
8. Bake at 160°C for 35 - 40 minutes or until a skewer inserted in the center of the cake comes out clean.






除了烤香胡桃碎,
安迪也随性的把多余的鲜橙皮屑撒在蛋糕上,
锦上添花的让这蛋糕更是香郁十足!
Besides the toasted crushed pecans, I scattered some orange zest on the cupcake too, making it all the more prettier and tastier!



上过这帖子后,我将会告一段假。
陪家人,游山玩水,探亲访友,
希望回来时,会有乐趣无穷的故事与你们分享。
祝福大家:假期快乐!
After this post, I will be taking a break from blogging to go enjoy the holidays with my family. Don't worry, I'll be back before you know it with stories to share with all of you! Before that, happy holidays everybody!




This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN
 

Tuesday, 28 October 2014

马蹄燕菜(Water Chestnut Jelly)


 这是烧烤会时,另一款受欢迎的甜品。
孩子们吃了,还会要食谱呢!
This is another one of the treats that was highly clamored after during NaNak's barbecue. The kids love it so much, they actually asked for the recipe!


 上层是脆口的马蹄丝和香甜的椰糖味;
下层则是充满浓郁的椰奶香气。
加上冷藏过后,冰冰凉凉的口感,很受孩子们的欢迎。
The top layer of palm sugar jelly is made crunchy by the water chestnut, while the bottom layer adds its delicious flavor of coconut milk to the dessert. Chilled, this cooling dessert 




马蹄燕菜

食谱参考:Eileen Lee

材料:
(A)
5g 菜燕粉
50g 幼糖
50g 椰糖
5 马蹄(切丝)
2 香兰叶
500ml 水

(B)
2g 菜燕粉
40g 幼糖
100ml 水

(C)
350ml 椰浆

做法:
1) 把(A)所有材料 (除马蹄外),用小火搅拌约5分钟.
2) 将香兰叶取出,加入马蹄,拌搅片刻,熄火再倒入模型里至8分满.
3) 以中火把(B)材料煮至糖溶解,再加入椰浆,过滤.
4) 把做法3)倒入做法2)的模型里.
5) 待凝固后,放入冰箱.

小小记忆:
确定第一层菜燕稍凝结,才倒入椰浆部分.

Water Chestnut Jelly
Recipe adapted from : Eileen Lee

Ingredients:
(A)
5g jelly powder
50g caster sugar
50g palm sugar
5pcs water chestnut, julienned
2pcs pandan leaves
500ml water

(B)
2g jelly powder
40g caster sugar
100ml water

(C)
350ml coconut milk

Method:
1) Stir all ingredients (A), except the water chestnut, in a pot over low flame for about 5 minutes.
2) Remove the pandan leaves and add in the water chestnut. Stir the mixture for a bit more before turning off the flames. Pour the mixture into the jelly moulds until four-fifths full.
3) Cook all ingredients (B) over medium flame until all the sugar has dissolved, then add in the coconut milk and strain the mixture.
4) Pour (3) unto the moulds filled with (2) until the moulds are full.
5) When the jelly has solidify, place it into the fridge to chill.

Reminder:
Make sure the water chestnut layer has solidify before pouring in the coconut milk layer.


 以当天的受欢迎度来看,
改天如果再做,肯定要做双倍食谱的分量。
谢谢Eileen 分享这么棒的马蹄燕菜。
If its popularity on the evening of the barbecue was anything to go by, next time I ever make this jelly again, I really need to double the amount. Thanks to Eileen for sharing such a wonderful water chestnut recipe.


 @@@@@ Enjoy ! @@@@@@

Monday, 27 October 2014

香橙魔术卡士达蛋糕(Orange Magic Custard Cake)


好好吃的魔术蛋糕!
竟然连安哥也为它痴迷。
别有用心的抱回2盒鲜奶,连哄带骗,就是要安迪做魔术蛋糕。
The delicious Magic Cake! My hubby is such a loyal fan of it, he actually brought back two bottles of fresh milk just to request me to bake Magic Cake for him.


决定再战这款好吃又好玩的蛋糕。
既可以满足安哥对它的思念;
又可以让娜娜的烧烤会食物单里,多一项选择。
Having seen a similar recipe at Ann Low's blog, I decided to challenge this Orange Magic Custard Cake. Not only will it appeal to my hubby, it can also be added to the list of food for NaNak's barbecue party.


故意提早一天做这款蛋糕,
一来分担当天的工作量,
二来好让它由足够的时间冷藏,这样口感会加分哦!
I baked this cake one day ahead. 
So that to reduce my preparation tasks on the BBQ day. At the same time the cake will have sufficient time to chill.


兰花魔术卡士达蛋糕
原食谱来自:Baking Taitai
(我用7"x7"x3"四方模)

主料:
113克 无盐牛油 
480克 鲜牛奶
1粒 鲜橙皮屑
1汤匙 鲜橙精
1大匙水
鸡蛋4粒,分隔 (每粒60克包括壳)
115克 普通面粉
140克 糖粉
25克 幼糖
适量的雪花粉做装饰

做法:

1。在7"X7"方形烤模铺上油纸。
2。融化牛油,并隔一边降温。牛奶加热到微温,隔一边。 
3。面粉过筛,放一边。
4。用电动搅拌器把蛋白打至泡泡状态,加入糖,打到干性发泡的状态。(盛蛋白的盆要保证无油无水,蛋白也不可以沾到蛋黄,水分及油脂。蛋白霜才能成功) 



5。另一个碗里,把蛋黄和糖粉搅拌到蓬松。
6。然后加入融化的牛油,水,鲜橙皮屑鲜橙精搅打约2分钟拌均。倒入过筛的面粉,搅打混合。




7。用手拌器轻轻地加入牛奶,直到混合。(如果继续用电动搅拌器, 水水的面糊会被打到四处飞哦!) 
8。蛋白霜分三次加入面糊中,用橡皮刮刀轻轻翻拌均匀。(这时你会看到面糊有好多大大的凝块,尽量把这些大块的固体搅拌散)
9。将面糊倒入烤盘,在预热至160ºC上下火的烤箱,烤约50~55分钟,直到表面呈金黄色, 竹签插入中心没有沾粘就可以取出。
10。蛋糕因为是软的所以请小心从烤模取出,同油纸一起放在网架上。完全冷却后,才可以切,并洒上糖粉就可以享用了!冷藏了更好吃!

Orange Magic Custard Cake 
Recipe adapted from : Baking Tai Tai
(Utensil: 7" x 7" x 3"square baking pan)

Ingredients: 

113g unsalted butter 
480g fresh milk 
zest from 1 orange
1tbsp orange essence
1tbsp water
4 eggs, separated (60g each, weight including shell) 
115g plain flour
140g icing sugar
25g caster sugar
Snow powder for dusting 
  
Method:
1. Line a 7"x7" baking pan with baking paper.
2. Melt the butter and set aside to cool slightly. Warm the milk and blue pea flower juice until lukewarm and set aside. 
3. In a separate bowl, sift the flour then set aside. 
4. Use an electric mixer and whisk the egg whites till foamy, add in the caster sugar and whisk until stiff peaks are formed. (Make sure there is no oil or water in the bowl; the egg white must not come into contact with any egg yolk, water or oil or the meringue will not be successful)



5. In another bowl. beat the egg yolks and icing sugar until light and fluffy.
6. Add in the melted butter, one tablespoon of water,orange zest and orange essence beat for about 2 minutes or until evenly incorporated. Mix in the sifted flour until evenly incorporated.




7. Use a hand whisk and gently beat in the milk until everything is well mixed. It is normal for the batter to be watery and runny.  

8. Using a rubber spatula, fold in the meringue, 1/3 at a time until all the meringue has been folded in. (The batter will appear curdy, so just keep folding until no big curds are seen) 
9. Pour the batter into the prepared pan and bake in a preheated oven at 160ºC top and bottom heat for 50-55 minutes until the top is golden. Test with a skewer. If it comes out clean, the cake is done.
10. The cake will be wobbly when you remove the cake from the mould. Cool it completely on a wire rack without removing the baking paper before cutting and then dusting with icing sugar. It tastes even better after chilled!






 相比之前,香草班兰蓝花口味,
这款香橙口味,无论是色,香,味,一点也不逊!

This Orange Magic Custard Cake is as good as any Magic Cake I've done before; the Vanilla, Pandan and Blue Pea Magic Custard Cake!


 含奶量高,不同层次的口感,基本上就是这款蛋糕的特色。
同时一种面糊,经过烘烤即变三层不同口感的蛋糕;
而带来的好奇,期待,惊喜。。。不知俘虏了多少姐妹们的心?
安迪就是其一,所以乐此不疲的玩了一款又一款。

The unusual bit about this cake is mainly its high milk content and the three different textures it presents after baking. How many of you have been enchanted by the magic of the cake separating into three layers on its own? Hehe, I won't deny I'm one of them! Why do you think I've been having so much fun recently, experimenting with so many different flavors of this Magic Cake?




谢谢Ann的美好分享,这款香橙魔术卡士达蛋糕,很好吃!
家人和朋友都赞好。

Thanks to Ann for this wonderful sharing! This Orange Magic Custard Cake tastes great. Everyone loves it!


@@@@@ Enjoy ! @@@@@@

Sunday, 26 October 2014

金瓜公主(Puteri Ayu Labu)


昨天家里烧烤会时,其中一款糕点。
喜欢它金黄的颜色,加上雪白的椰丝,
小小一个,非常讨喜。
This kueh was one of the desserts for yesterday's barbecue party. I really like its golden color that goes so well with the snow white of the shredded coconut. It's also small and cute!


由于家里没有ovalette,所以蛋糕体略显扎实。
 但是如果你喜欢嚼劲感的人,或许你会喜欢。
 I didn't have any ovalette at home, so the cake texture was rather dense and solid. You would probably like it better if you prefer chewy cake.


 金瓜公主
食谱改自:美丽公主

全蛋 1个
细砂糖 60克
盐 1/4小匙
ovalette 1茶匙 (我没放
南瓜泥 100克
鲜奶 2汤匙
面粉 80克(过筛)
发粉 1/2小匙(过筛)
  
表层:
新鲜白椰丝 60克
盐 1/4茶匙                  
粟粉 1茶匙

做法:

1。 将表层的材料混合均匀,置旁待用。
2。 把小杯子刷上少许的油,然后放入适量的椰丝(压紧)。 将2个模子重叠,用力压,使到椰丝扎实贴在模子里。
3。 将面粉和发粉过筛。
4。 蛋、糖、盐和ovellete一起打发至松白而浓稠。
5。 慢慢加鲜奶搅拌均匀,然后加入南瓜泥搅拌至均匀。
6。 倒入低粉和发粉搅拌呈均匀的南瓜面糊。
7。 将面糊倒入做法(2)的杯子里至满。
8)  将杯子摆在铁架上,放入锅里,大火蒸大约10 - 15分钟便可。
9)  蒸好5分钟后就可以脱模享用了。


Puteri Ayu Labu
Recipe adapted from : Puteri Ayu

Ingredient:
1 eggs
60g caster sugar
80g plain flour
1/2 tsp baking powder
1/4 tsp salt
1 tsp ovalette / cake emulsier
100g paste pumpkin
2 tbsp milk

Topping
60g fresh shredded coconut
1/4tsp salt
1 tsp corn flour

Method
1. Mix the topping ingredients together and keep aside.
2. Brush the mold with some cooking oil and fill bottom of the mold with shredded coconut.
3. Stack 2 molds together and press till shredded coconut is firm.
4. Sift flour and baking powder.
5. Beat sugar, salt, eggs and ovalette until fluffy.
6. Add milk and mashed pumpkin, mix well.
7. Slowly add in flour and mix till well combined.
8. Fill the sponge cake mold with batter till full.
9. Prepare steamer. When the water has boiled, put in the mini sponge cake and steam for 10-15mins.
10. When the cake has cooled slightly, remove the cake from the mold. Serve with coffee or tea.

称之“金瓜公主”是因为之前做过(美丽公主)Puteri Ayu。
不同的是美丽公主主要成分为班兰汁和椰奶;
而金瓜公主则是金瓜泥和鲜奶。
所以顾名思义,把它称着- 金瓜公主。
纯粹个人想法,做个区别罢了。
 Unlike the original Puteri Ayu which has pandan essence and coconut milk as its main ingredients, this Puteri Ayu Labu's main ingredients are pumpkin and milk.


最后在此谢谢抒宜,在安迪应付繁忙的烧烤会准备功夫时,
給于协助完成这款可爱的小蛋糕,感恩哦!
A big thank you to Soo Yee for helping me prepare these delicious kuehs while I was busy preparing the barbecue!





This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN
 

Thursday, 23 October 2014

南瓜胡桃派(Pumpkin Pecan Pie)


打从月头的南瓜蜜月在响起跑笛时,就想要做的南瓜胡桃派。
可是被一些食谱插队,结果就拖了下来。
今天总算让它漂亮登场。
I've wanted to bake this Pumpkin Pie right at the start of this Pumpkin Month, but since other pumpkin recipes were already on the list, I had to postpone baking it until now. Finally, this Pumpkin Pecan Pie has made an appearance on this blog!


 南瓜泥,鲜奶,蛋液,豆蔻粉,肉桂分。。。。。。。
组成的内馅,加上麦芽糖浆裹胡桃,
还蛮好吃的。
Mashed pumpkin, fresh milk, egg, nutmeg powder, cinnamon powder......a delicious filling, made all the more tastier by the maltose coated pecans!


南瓜胡桃派
可做8寸圆形派模1个或小模13个

派皮材料:
低筋面粉150克
无盐奶油 75克
盐   1/4茶匙 + 30毫升水
蛋黄  1/2 个


做法:
1。无盐奶油切成小块,低筋面粉过筛备用。
2。用刮刀边将奶油块与低筋面粉拌合,边将奶油块再切成米粒状。
3。以手将做法(2)得材料搓揉均匀。
4。将做法(3)铺平,于中间打如蛋黄 ,徐徐加入盐冰水,再将全部材料搓成面团。
5。用保鲜膜包好面团,放入冰箱中冷藏松弛约30分钟以上即可。
6。将松弛过后的面团整形放入派模,入预热烤箱以180°C烤约8分钟,使牌皮呈淡黄色即可。

内馅材料:
南瓜泥150克
蛋80克
鲜奶80克
糖40克
粟米分1汤匙
肉桂粉1/8茶匙
豆蔻粉1/8茶匙
胡桃30颗
麦芽糖1/4杯,水1/8杯

做法:

1。将南瓜泥,蛋,鲜奶,糖和所有分类混合均匀。
2。将做法(1)倒入制作好的派皮内,入烤箱以180°C烤约30 - 35分钟。用竹签测试不沾粘即可。
3。麦芽糖加水煮开,把胡桃沾上麦芽糖水后,整齐排列在派的边沿即可。

Pumpkin Pecan Pie
Makes an 8-inch pie or 13 mini pies

Pie skin ingredients:
150g cake flour
75g unsalted butter
1/4tsp salt
1/2 an egg yolk
20ml cold water

Method:
1. Cut the unsalted butter into small pieces and sieve the cake flour for later use.
2. Mix the butter and cake flour together using a spatula. As you do that, cut the butter into even smaller pieces using the spatula.
3. Use your hands to knead (2) evenly.
4. Flatten out (3), then break the egg into the middle and slowly add in the salt + cold water. Knead everything into a dough.
5. Wrap the dough with a cling wrap and store in the fridge for up to 30 minutes.
6. Press the dough into a pie tin and bake in a preheated oven at 180°C for about 8 minutes or until it turns yellow.

Pie filling ingredients:
150g mashed pumpkin
80g egg
80g milk
40g sugar
1tbsp corn flour
1/8tsp cinnamon powder
1/8tsp nutmeg powder
30pcs pecan
1/4cup maltose, 1/8cup water

Method:

1. Mix the mashed pumpkin, egg, milk and powders evenly.
2. Pour (1) into the half-baked pie skin and proceed to bake in the oven at 180°C for 30-35 minutes, or until an inserted skewer comes out clean.
3. Boil the maltose and water in pot. Dip the pecans into the maltose mixture one by one and arrange them around the edge of the pie.
 
 如果家里没有8寸派模,
此食谱的量也可以做成13个“个人式”的小模。
If you don't happen to have a 8 inch pie pan, you can use this recipe to make 13 mini Pumpkin Pecan Pies.






This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN
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Tuesday, 21 October 2014

乡村面包(Rustic Bread)


 从年初开始做面包以来,一直没有做过欧式面包。
因为担心吃惯松软带甜面包的家人,
不能接受外表有些粗糙,吃起来比较有嚼劲的欧式包。
 Ever since I started baking bread, I've never given European bread a try, mainly because I worried that my family, too used to the soft, sweet bread I often bread, would not like the coarse, chewy European bread.


结果是白担心一场,
原来长大了的娜娜,口味可以从不好辣到变好辣;
口感也可以从好绵软变好嚼劲。
所以。。。。。在安家,这款面包是受欢迎的。
Turns out I was worrying about nothing. NaNak's taste has been expanding in recent years, so apparently the conversion from soft bread to tough wasn't too bad for her. She actually likes it!


       
乡村面包
食谱参考:孟老师的100道面包(第114面) 
(可做2个)

材料:
A.中种面团:高粉300克,水170克,黄糖10克,盐1/2小匙,即溶酵母4克,柠檬汁1/2小匙

B.主面团:高粉100克,黄糖10克,水60克
C.粟米油15克
D 整形 : 少许的麦麸和高粉

做法:
1.将材料A全部混合,用慢速搅拌成团即可,盖上保鲜膜,进行基本发酵约3小时。
2.将(1)的面团与材料B全部混合,用慢速搅成稍具光滑状后加入无盐奶油,用慢速搅入,再用中速搅成具延展性的面团。
3.面团分割成2份。将面团各自放入2个容器内并盖上保鲜膜,进行第二次发酵约50分钟。
4.取出其中1份面团,整面均匀地沾裹麦麸,放入烤盘,进行最后发酵约40分钟。
5.再将另一份个面团滚圆,整面均匀地沾裹高粉,放入藤篮,进行最后发酵约40分钟。
6.将做法(4)的面团,以利刀切三个刀口,继续发酵约20分钟。
7。将做法(5)的面团从藤篮倒出排放在烤盘上,同样利刀切三个刀口,继续发酵约20分钟。
8。最后将2个面团.放入预热好的烤箱,以180度,烘烤约30分钟。


藤篮 rattan basket


Rustic Bread
Recipe adapted from: 孟老师的100道面包(pg114) 
(Makes 2 loaves)

Ingredients:
A. Sponge-dough: 300g bread flour, 170g water, 10g brown sugar, 1/2tsp salt, 4g instant yeast, 1/2tsp lemon juice
B. Dough:100g bread flour, 10g brown sugar, 60g water
C. 15g corn oil
D. Decoration: Some bread flour and oat bran

Method:
1. Mix all ingredients (A) evenly and knead into a dough using slow speed. Cover the dough with a cling wrap and rest for 3 hours.
2. Mix the dough from (1) with all ingredients (B) and knead into a smooth dough using slow speed. Next, slowly knead in the oil until the dough is pliable.
3. Divide the dough into 2 equal portions. Place the 2 dough into 2 different containers, cover with a cling wrap each and rest for 50 minutes.
4. Scoop out one of the dough and scatter the oat bran evenly onto the surface. Place the dough on a baking tray and rest for 40 minutes.
5. Roll the other dough into a round shape and coat it with bread flour. Place it into a round rattan basket and rest for 40 minutes.
6. Cut three slits on the dough in (4) using a serrated knife. Rest for 20 minutes.
7. Cut three slits on the dough in (5) using a serrated knife. Rest for 20 minutes.
8. Bake both dough in a preheated oven at 180°C for 30 minutes.



做法(4)和(6)的造型。
Rustic Bread made using steps 4 and 6.



做法(5)和(7)的造型。
Rustic Bread made using steps 5 and 7.


 外表粗糙,面包体却软中带韧,还散发诱人的天然面包香气。
一般与西式类汤,烧烤料理或果酱搭配。
所以可以是早餐,下午茶;
也可以是午餐或晚餐的主食哦。
With a rough surface and a soft yet chewy texture, this bread gives off a natural bread-y aroma. Usually eaten with Western soup, roasted meat or fruit jam, this bread can be eaten as breakfast or tea, or maybe even as a main course of lunch or dinner!


@@@@@ Enjoy !@@@@@

Sunday, 19 October 2014

全麦面包 (Wholemeal Loaf)



全麦面包,又是一款高纤低脂的面包。
很适合在进行瘦身的安迪。

Wholemeal bread is a kind of high fiber low fat bread that is very suitable for me, since I'm dieting.


  
满麦高纤的面包体,嚼劲十足。
虽然充满麦香气,味道还是略嫌单调些;
但是一旦搭上水煮蛋片,蔬果或熏肉片,乳酪片。。。。。。。
却马上变得美味可口。
This high fiber bread is really chewy but plain despite the aroma of wheat it gives off. It tastes much better when eaten with slices of boiled egg, greens, fruits, ham or cheese.





虽说是高纤,但面包外干内松软。
The bread is dry on the outside and soft on the inside despite the high fiber content.

全麦面包 
(可做6个)

材料
A 高粉 230g
    全麦粉 170g
    黄糖 2大匙
    盐 半小匙
    低脂牛奶 220ml

    即溶酵母 1小匙
B  粟米油 25g
C  蛋白液, 即食燕麦片 ,表面装饰

做法:
1)将材料(A)先用慢速搅拌成团,再用中速搅成稍具光滑。
2加入粟米油用慢速搅入,再用中速搅成具延展性的面团。
3) 面团放入容器内并盖上保鲜膜,进行基本发酵80分钟。
4) 面团分割成6等份,滚圆后,盖上保鲜膜,松弛约10分钟。
5) 面团整形成橄榄形,面团刷上均匀的蛋白,再将整面沾裹即食燕麦片,进行最后发酵约25分钟。
6) 剪刀倾斜45度在面团表面剪数刀,再继续发酵10分钟。
7)放入预热烤箱,以180°C,烘烤约20分钟。




Wholemeal  Loaf
(yields 6 pieces)

Ingredients:

A) 230g Bread flour
     170g wholemeal flour
     2tbsp brown sugar
     1/2tsp salt

     220ml low fat milk
     1tsp instant yeast
B) 25g corn oil
C) Some egg white and wholemeal flakes, as decoration

Method:
1. Mix all ingredients (A) evenly, then knead into a dough using slow speed before changing to medium speed and kneading until the dough is smooth.
2. Add in the corn oil and continue to knead with medium speed until the dough is pliable.
3. Place the dough in a container and cover with cling wrap. Leave to proof for 80 minutes.

4. Divide the dough into 6 equal portions. Roll them into balls. Cover with cling wrap and rest for 10 minutes.
5. Shape the dough so that they are olive-shaped and brush the loaf surface with egg white. Scatter some wholemeal flakes on top as decoration before proofing fro 25 minutes.
6. Use a pair of scissors to make a few cuts on the loaves at an angle of 45 degrees. Proof for another 10 minutes.

8.  Bake in a preheated at 180°C for about 20 minutes.




 全麦面包,新鲜蔬果,水煮蛋片和意大利腊肠。
简单的午餐。 
Wholemeal loaf sandwiching salami, eaten with fresh greens and hard-boiled egg slices. A simple lunch.

Saturday, 18 October 2014

南瓜乳酪面包(Pumpkin Cheese Bun)


 这是赶在娜娜进营之前,做出来的面包。
有营养丰富的南瓜,又有他喜爱的乳酪
更可以顺便再支持“小拇指 ”
呵。。。。。呵。。。。何乐而不为呢?
Managed to bake this bread before NaNak entered camp. Filled with the nutrients of the pumpkin and the deliciousness of her favorite cheese, while also eligible for "LTU" event, this bun is indeed one that pleases all!


这个虽是直接法的食谱,但是有南瓜泥的护航,
就算第二天,还是保有软软的面包体,
很适合出门在外的小吃。
 This may have been done using the straight-dough method, but thanks to the mashed pumpkin, the buns can maintain their moisture up to the next day. A bun suitable for a snack away from home.


当面包还在烤箱烘烤时,
浓郁的乳酪香气和芬芳的面包飘香。。。。。
早已弥漫整个厨房,因而一出炉,就全盘而空!
超好吃的!!! 
Even when it was in the oven, the delicious aroma of the buns wafted around the entire house, making everyone's mouth water. So, it wasn't surprising when, the moment it is removed from the oven, all the buns are gone in the blink of an eye! It's just that yummy!

南瓜乳酪面包
食谱参考孟老师的100道面包 (第52面)


材料:
A 高筋面粉200克 低筋面粉60克
    细砂糖35克  盐1/4茶匙
    即溶酵母4克 全蛋35克
    鲜奶35克  水35克
B  南瓜泥65克  无盐奶油20克
C  内馅:高熔点切达乳酪90克
D  装饰:皮萨起士丝50克,适量的罂粟子

做法:
1。材料(A)全部混合,先用慢速搅拌成团,再加入南瓜泥用中速搅至稍呈光滑状。
2。加入无盐奶油用慢速搅入,再用中速搅成可拉出稍透明薄膜的面团。
3。面团放入容器内并盖上保鲜膜,进行基本发酵约80分钟。
4。高熔点切达乳酪切成丁状备用。
5。面团分割成6等份,滚圆后直接包入内馅,放入烤盘盖上保鲜保鲜膜,进行最后发酵约30分钟。
6。面团表面上刷上均匀的蛋液,剪出十字刀口,再撒上适量的切达起士和罂粟子,继续发酵10分钟。
7。放入已预热的烤箱中,以190‘C 烤约20分钟。





Pumpkin Cheese Bun
Recipe adapted from :孟老师的100道面包 (Pg,52)

Ingredients :
A Bread flour200g  cake flour 60g
   caster sugar35g  salt1/4tsp
   instant yeast4g  egg35g
    milk35g  water35g
B  mashed pumpkin65g  unsalted butter20g
C  Filling:Cheddar chesse90克
D  Decoration:shredded cheese50g  some poppy seed

Method :

1.  Mix all ingredients (A) evenly, then knead into a dough using slow speed.  Add in  mashed pumpkin knead with medium speed until the dough is pliable.
2.  Add in the unsalted butter continuous to  knead with medium speed until the dough is pliable.
3. Place the dough in a container and cover it with a cling wrap. Leave to proof for 80 minutes.
4. Dice the cheddar cheese, set aside for later use.
5. Divide the dough equally into 6 portions. Roll them into balls. Flatten them into disc shape and wrap with diced cheddar cheese. Arrange them on a tray to rest for another 30 minutes.
6.  Brush the bun surface with egg-wash ,use scissor to cut a cross on it . Then scatter with some shredded cheese and poppy seed as decoration.Continue resting for 10 minutes.
 7. Bake in a preheated at 190°C for 20 minutes.




面包 捏口向上,经过烘烤,就会稍微打开,
成了如图所见的开口造型。
If you bake it with the sealed part facing up, it'll open up a little, allowing a peek into the cheesy inside of the bun.



面包捏口向下,经过烘烤,还是完整无缺;
呈现圆鼓鼓的造型。
If you bake it with the sealed part downwards, the bun remains round and cute.




This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN
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