2018年6月22日星期五

双色牛油蛋糕 (Marble Butter Cake)



下午好,
有人想念牛油蛋糕了吗?

欢迎入座,一起享用新鲜出炉,香喷喷的牛油蛋糕。
有谁和安迪一样,喜欢喝斋啡,
那就一块下午茶好了。



尝过Mrs Ng SK 牛油蛋糕的朋友,
一定会想念那蛋糕的湿润与浓郁的牛油香气吧?

今天安迪依然旧谱新作。
添了2 汤匙的可可粉,让朴实的外貌多了几分姿采。
也给传统的牛油口味,添加疗愈的巧克力味。


湿润依然。。。。芳香有加。。。。
个人还蛮喜欢的。









双色牛油蛋糕
一个8x8寸方形烤盘
食谱参考 :这里

材料料 (A):
蛋白(A级鸡蛋) 3个
细砂糖                   50克

材料(B)
牛油 230克
细砂糖  130克
蛋黄 (A级鸡蛋)  3个
自发面粉  200克(过筛)
牛奶   60毫升
香草荚 1条, 用刀子刮出香草籽 (或1茶匙香草精)
可可粉  2汤匙


做法:
1。将蛋白打至起泡后,分3次加入50g的幼糖打至接近硬性发泡。
2。将材料(B)的牛油和细砂糖用搅拌器打至松发,然后加入香草籽,稍微打一下。
3。逐粒加入蛋黄,拌匀后才加入第二粒。
4。将一半的面粉加入,以慢速搅拌均匀后,牛奶分两次慢慢加入,搅拌均匀,再将剩下的面粉加进去,搅拌均匀。
5。将1/3的面糊加入2 汤匙可可粉,拌匀成可可面糊;剩余的2/3保留原味。
6。蛋白霜分两次,个别轻轻的拌入2种面糊里,拌匀。
7。然后两色面糊交替舀入以抹油和铺了纸的8 x 8寸方形模子。
8。放入已预热的烤箱,以160°c烘50分钟或至熟。


温馨提醒:
~  如果采用B级鸡蛋,需要换成4个(或包壳重量为200克)
~  原食谱的蛋白霜打至硬性发泡,个人觉得“接近硬性发泡“和牛油蛋黄糊会比较容易混合,所以稍微减少了打蛋白的时间。过硬的蛋白霜不止难于混合,出来成品往往会爆脸哦。
~  逐粒加入鸡蛋,拌匀后再加,会使面糊更为顺滑,出来成品,组织会较绵密。





Marble Butter Cake
1 8×8-inch baking pan.
Recipe adapted from :Here

Ingredients (A):
3   Egg White(Grade A) 
50g  Caster sugar 
          
Ingredient (B)
230g  Butter

150g  Caster sugar (I reduced to 130g)
3   Egg yolk (Grade A)
200g   Self raising flour (Sifted)
60ml    Milk
1 vanilla bean, seeds scraped (or 1 tsp vanilla extract)

2 Tbsp cocoa powder


Mehtod :
1. In a clean mixing bowl, whisk the egg whites until it turns foamy. Slowly and gradually, add the sugar (50g), whisking all the while. Whisk this until  almost stiff peaks form.

2. In the bowl of a mixer, cream the butter and sugar until it turns light and fluffy.  Add the egg yolks, one a time and beat it in before adding the next. Beat in the vanilla extract.

3.  Fold in half the flour.  Add the milk and mix. Add the remaining flour and fold until just incorporated.

4.  Mix 1/3 of the batter with 2 Tbsp cocoa powder to form chocolate batter; the remaining 2/3 of the batter keep as original flavor.

5.  Separately transfer  the egg whites(meringue) into the 2 types of batter by 2 batches. Gently fold it until all the meringue have been incorporated.

6.  Scoop in alternately  the 2 types of batter  into a lined and greased 8×8-inch baking pan.

7.  Bake at preheated oven 160°C for 50 minutes.




Tips:
~  If you are using Grade B's egg, then have to use 4 eggs ( total weigh including shell equal to 200g)
~  The original recipe noted the meringue is needed stiff peak.  However base on my personal experience, the "almost stiff peak foam" will be easier to fold in the butter egg yolk batter.   
~   Add the egg yolks, one a time and beat it in before adding the next is to ensure the incorporation of the batter, so that the end product will get fine and smooth texture.















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

2018年6月20日星期三

杏鲍菇竹荀素包( Steam Bamboo shoot and Mushrooms Buns)


那天炒了一锅香喷喷的杏鲍菇竹荀,裹起一串南瓜粿粽
第一次尝试,结果内馅多出了1/3,
当天就把它藏入冰格里去。

今天想起暖洋洋的包子了,
临时网上参阅了这不需用包粉的谱,
因为我家只有普通面粉,
所以一贯的就地取材,蒸包了馅呗。。


请原谅和忽视我粗手粗脚的捏功,
在努力中了。。。。
哈。。哈。。。
希望来着的时日,会有让人赏心悦目的一刻吧!

虽然没有精致的捏功,
但是。。。但是。。
有一样是很开心的,
那就是这包皮好松软,好松软,
一点都不沾牙,好好吃!
我。。。超爱滴!
所以迫不及待的与大家分享咯。



瞧!。。。。是不是很滑的表层?
还有松软的包体?
强荐啊。。!


由于面团容易操作,所以忍不住,
学人捏起柳叶包了,
嘻。。。嘻。。。
还是有待改善中:)


杏鲍菇竹荀素包
共做 9个

内馅材料 :
杏鮑菇    80克
干香菇      2朵 (浸水泡软)
竹荀       100克(滚水煮熟)
菜脯        13克   (泡水去咸)
油適量

 調味料:砂糖2茶匙、五香粉1茶匙、醬油膏1汤匙、黑胡椒粉1茶匙

包皮材料:
普通面粉    250克
幼糖   50克
盐1/4 茶匙
即溶酵母   3克
白油  25克
温水   120克
双倍发粉   3 克

做法 : 

1。杏鮑菇、干香菇、熟筍切丁。

2。将杏鮑菇先入锅,干炒出香气备用。

3。起油锅,放入香菇爆香,再放入筍丁、杏鮑菇、菜脯拌炒,並且加入砂糖、五香粉、黑胡椒粉、醬油膏調味后,起锅放涼成为馅料备用。

4。  在面团搅拌盆里,注入温水,加入幼糖拌匀,加入即溶酵母,面粉,白油和盐;启动搅拌机,搅拌约10分钟或成团。加入双倍发粉,继续搅拌约20分钟或成顺滑的面团。

5。  取出面团,分割诚9份,每份约50克。 搓圆,休面10分钟。

6。  取1 份小面团,压扁,以杆面棍将周边杆薄,包入1 汤匙馅料,捏成包状,底部垫纸,排放在蒸笼里,发酵30分钟。

7。   大火蒸12分钟即可。






Steam Bamboo shoot and Mushrooms Buns
Yields 9 buns

Filling : King oyster mushrooms   80g
Dry mushroom                2 (Soak in the water for soften)
Bamboo shoot          100g  (Boiling water to cook)

Pickled white radish   13g (Soak in the water to reduce the saltiness)
Some oil


Seasoning :

sugar 2tsp

5 spices powder 1tsp

Soya sauce 1Tbsp
Black pepper powder1tsp

Dough:

Flour    250g
Sugar   50g
Salt 1/4 tsp
Instant yeast 3g
Shortening  25g
Warm water   120g
Double Act. baking powder   3 g

Method:
1.  Diced the king oyster mushrooms,dry mushrooms and cooked bamboo shoot.

2.  Dry- saute the king oyster mushroom with pan until fragrant.

3.  Heat up oil in a pan, saute the mushroom, add in bamboo shoot, king oyster mushroom and pickled white radish, saute-fry until fragrant. Add in seasoning stir evenly and remove from the pan. set aside for later use.

4.   Pour the warm water and sugar into the dough kneading bowl, stir well.  Add in instant yeast, flour, shortening and salt; start to knead about 10 minutes. Add in double Act. baking powder, continue to kneadabout 20 minutes or become smooth dough.

5.   Remove the dough from the kneading bowl, divide the dough into 9 equal portion. Each portion about 50 g, roll it into ball and rest for 10 minutes.

6.   Press one of the small dough, use rolling pin to roll around the edge, wrap with 1 Tbsp filling and shape it into bun. Put piece of paper underneath the buns and arrange them into the steaming tray and rest for 30 minutes.

7.  Steam with high flame for about 12 minutes.






松松软软的包体,香喷喷的内馅。



悄悄给自己的约定,
下一次的分享,纹路一定要有所进步。


喜欢这包皮的配方,
想着可以再尝试不同的馅料搭配,
应该也会很美味的。



@@@@@ Enjoy  ! @@@@@@


2018年6月18日星期一

2018 ~ 端午节之肉粽 (2018 Bak Chang)


农历五月初五,正逢端午节
来,陪安迪裹粽子,
一起投入粽叶飘香的佳节氛围里。。。
端午节快乐!!



或许,你对于裹粽子,一窍不通;
没关系,只要有心,没有不成的事。

记得6年前的我第一次学裹粽子。
当时是一位姐姐,不辞辛苦,
陪我从购买材料,洗煮粽叶,
香抄糯米,配料,裹粽,烹煮,

最后,当一串串香喷喷的粽子,
获得家人的青睐与肯定,
那种成就感,真的非笔墨所能形容滴!

所谓: 饮水思源,
趁此佳节,安迪想起我的裹粽师傅,
谢谢你,秋仪姐姐
感恩有你!



今年安娜出门在外,安迪破列裹上咸蛋黄。
皆因她不懂欣赏。

试过在月饼裹上咸蛋黄,她吃后,
竟然说,月饼腐坏了,
原来,小姐不懂欣赏咸蛋黄的美味,
哈。。。所以说,口味的东西,是很个人的。





食谱参考  : 这里
Recipe adapted From : Here 





如果你看了蠢蠢欲动,
那就开始行动,为你心爱的家人裹串香喷喷的粽子吧!




端午节快乐!

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


2018年6月14日星期四

南瓜粿粽 (Pumpkin Kueh Dumpling)




最近,因缘之下,结识了一些如素的朋友。
一番耳濡目染之下,安迪开始对素食起了好奇心。

今天就玩玩这美味可口的素食南瓜粿粽。
第一次尝试,只裹了10粒。
自家尝2粒,觉得不错,
尤其喜欢杏鲍菇的香气;竹荀的嚼劲感。

其余8粒,分别与3位素食亲友结缘了。






这碗由杏鲍菇,蘑菇,竹荀和菜脯超出来得内馅,
还镇的香气四溢,美味十足。

如果好荤的朋友,
可以猪肉块取代竹荀;虾米取代菜脯 。
我想依然美味可口!
毕竟,见仁见智,口味的东西是很个人的。




南瓜粿粽 
共做 10 个
食谱参考  : 这里

材 料:
南瓜泥    150克
糯米粉    250克
油            25克
水           100克

杏鮑菇   150克
干香菇      4朵 (浸水泡软)
竹荀       200克(滚水煮熟)
菜脯         25克   (泡水去咸)
油適量


粽叶 10 片
棉绳 10条

 調味料:砂糖3茶匙、五香粉2茶匙、醬油膏2汤匙、黑胡椒粉2茶匙

作 法:

1。杏鮑菇、干香菇、熟筍切丁。

2。将杏鮑菇先入锅,干炒出香气备用。

3。起油锅,放入香菇爆香,再放入筍丁、杏鮑菇、菜脯拌炒,並且加入砂糖、五香粉、黑胡椒粉、醬油膏調味后,起锅放涼成为馅料备用。

4。 把所有的糕皮的材料(除了水)放入容器里。搅拌均匀。

5。慢慢加入清水,将材料搓成面团。大约搓5分钟至面团有点弹性便可。

6。把面团平均分割成10 份。 每份重约55克。

7。取1份面团裹入1汤匙餡料,捏合收口並且均勻的滾上油後,放入粽叶中,再用棉繩綁紧,最后水滚,转中火蒸约12分钟或熟即可。










Pumpkin Kueh Dumpling
Yield 10 pcs
Recipe adapted from  : Here 

Ingredients :
Mashed pumpkin    150g
Glutenous rice flour    250g

Water          100g

King oyster mushrooms   150g
Dry mushroom      4 (Soak in the water for soften)
Bamboo shoot     200g  (Boiling water to cook)

Pickled white radish  25g (Soak in the water to reduce the saltiness)
Some oil

 10 Bamboo leaves
 10 Strings

Seasoning :
sugar 3tsp
5 spices powder 2tsp
Soya sauce 2Tbsp
Black pepper powder2tsp


Method:
1.  Diced the king oyster mushrooms,dry mushrooms and cooked bamboo shoot.

2.  Dry- saute the king oyster mushroom with pan until fragrant.

3.  Heat up oil in a pan, saute the mushroom, add in bamboo shoot, king oyster mushroom and pickled white radish, saute-fry until fragrant. Add in seasoning stir evenly and remove from the pan. set aside for later use.

4.  Mix all the dough ingredients (except water) in a bing bowl.

5.  Slowly add in water to knead into a smooth dough.  (about 5 min)

6.  Divide the dough into 10 equal portion. Each about 55g.

7.  Wrap 1 portion of the dough with 1 Tbsp of filling, seal it up and coated with oil. put it into bamboo leaf cup then  fold to form the dumpling shape.  Loop it around with a string, tying it to secure. 

8.  Place the Pumpkin Kueh Dumpling into boiling water steamer,cover and steam over medium heat for 12 minutes or till cooked. 










如果你也喜欢菇类,竹荀,
不妨也试试做这道料理,
相信我,它其实还真的很不错!



 ·@@@@@ Enjoy ! @@@@@@


2018年6月9日星期六

绿茶红腰豆迷你粽(Bamboo-wrapped Matcha with Kidney Beans Mini "Sago" Dumpling)




下午好。。
这两天, 逛菜市时,
粽叶,麻绳。。又回市了,
换句话说,又是粽子飘香的季节。

粽子在安家是每年过端午,必有的应节食品。
所以菜篮里。自然就丢进几束粽叶咯。

为了暖身,复习一下裹粽的手法,
就先来款迷你型的水晶粽了。


向来喜欢尝做新尝试。
想到绿茶和红豆这对朋友,
于是,今年的裹粽之旅,就由它开始咯!



今年的蒸煮时间延长,所以西米熟透大颗。







刚煮好,热腾腾的。。。。




经过一夜冷藏的,粽子的外形明显可见。。。





绿茶红腰豆迷你粽
(约裹18 粒)
 食谱参阅 : 这里

材料(A)
100克    沙谷米
 2 茶匙  抹茶粉
 1 汤匙  油
 80 毫升水
  2汤匙 细砂糖

200克 罐头  红腰豆(+1汤匙糖和/4茶匙盐,稍微煮滚,随喜)

材料(B)
20片 小粽叶 (滚水煮软)
20根  麻绳
适量油

做法:
1。 将沙谷米洗净沥干水分,筛入抹茶粉拌匀,加入油,水和糖拌匀,置旁约30分钟。
2。 将小粽叶以滚水煮约20分钟或软。抹干小粽叶,然后涂上1层油。
3。  取一片已涂上油的粽叶,中间折卷成三角斗,舀入1茶匙做法(1)的抹茶西米,1茶匙红腰豆,再覆盖1茶匙抹茶西米,包成粽子形状,用麻绳扎紧。
3。 把裹好的绿茶红腰豆迷你粽放入已烧滚的蒸笼,大火蒸25- 30分钟或熟透。 脱粽叶,趁热享用或冷藏后再享都可。



















Bamboo-wrapped Matcha with Kidney Beans Mini "Sago" Dumpling

(yield 18 dumpling) 
Recipe adapter from : Here



Ingredients (A)

100g sago (soak for 20 minutes)
  2 tsp  matcha powder
  1 Tbsp oil
 80 ml water
  2  Tbsp sugar



200g  can kidney bean(+1Tbsp sugar and 1/4 tsp salt,cook until boil,Optional)


Ingredients (B)
20  small size bamboo leaves 
20  string
Some oil.

Method : 
1.  Drain the sago, sift in matcha powder,stir well.  Add in oil,water and sugar mix well. Set aside for 30 minute.
2.  Boil the bamboo leaves for 20 minutes or until soft. Dry the bamboo leaves and coated with a layer of oil.
3.  Take 1 greased bamboo leaf, fold it in half , then form a conical shape in your palm.  Scoop 1 tsp "sago"mixture from step(1) into bamboo leaf cup, follow by 1 tsp red kidney beans, cover it with 1 more tsp of "sago" mixture. Wrap and fold to form the dumpling shape.  Loop it around with a string, tying it to secure.
3.   Put the Matcha with Kidney Beans Mini "Sago" Dumpling into boiling water steamer,cover and steam over high heat for 25 -30 minutes or till cooked.  Remove the bamboo leaf and serve hot or after chilling in the fridge as well..


我加了1汤匙的糖和1/4 茶匙的盐入罐头红腰豆,
 并稍微煮滚。
个人觉得,罐头红腰豆的甜度不足于配搭抹茶的苦涩。
你可以不加,随你喜欢。



网上看到有网友分享滚煮的做法。
个人角得,或许抹茶粉容易在滚水中流失,而失去了其特色。
所以,我还是选择蒸煮法。
同样的,2法都许可,随你喜欢就好。









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



2018年6月7日星期四

日式香橙炼奶面包(Japanese Orange Condensed Milk Bread )



喜欢这款日式炼奶面包
因为除了分量小,适合我家人口少。
也喜欢他可以随意搭配自己喜欢的坚果,果干。



这回减减加加,换上鲜橙口味,
清新的香橙削,让面包有了醒神的效应,
加上香浓的咖啡,
这份简单早餐,还真的带来活力满满。




日式香橙炼奶面包
食谱参考 :这里

面包材料:
200克高筋面粉
40克细砂糖   
20克炼奶
50克 鲜橙汁
60克鲜奶
3克干酵母
2克盐
1个鲜橙削

20克无盐奶油 (室溫)

炼奶酱:
20克练奶
20克奶油(室溫)

裝飾:
适量榛果,南瓜籽,葡萄干,杏果干,糖粉少许

 做法:
1. 所有面包材料混合,(除奶油外) 搅拌至成面团,才放入融解的牛油和部分干果,继续搅拌,至可擴展至薄膜。 (先放先放湿的材料,再放干的材料)

2. 等待面团第一次发酵完畢,至发酵双倍大, 用手按压面团, 挤出空氣。

3.以面杆棍将面团杆成长方形,大约长12吋,闊8寸即可。

4. 再将面团切成4条长状,每條涂上练奶酱。

5. 然后, 将每4条面团叠在一起, 平均分切成8等份。

6. 放入预先涂上奶油的戚风模子里, 将分切好的面团块垂直放入,以保鮮紙或湿布盖好,等待作第二次發酵至面团8分满戚风模子。

7. 表面涂上全蛋液和剩余的炼奶酱, 再撒上干果

8. 放入预热烤箱以175度烘烤25分钟即可。待冷却脱模,撒上糖粉。

日式炼奶面包 食谱参考 : 厨苑食谱 面包材料: 200克高筋面粉 25克炼奶 120克鲜奶 10克细糖 3克干酵母 3克盐 20克无盐奶油 (室溫) 炼奶酱: 25克练奶 25克奶油(室溫) 裝飾: 杏仁碎粒, 蓝莓干, 蔓越莓干, 粗糖各少许 做法: 1. 所有面包材料混合,(除奶油外) 搅拌至成面团,才放入融解的牛油,继续搅拌,至可擴展至薄膜。 (先放先放湿的材料,再放干的材料) 2. 等待面团第一次发酵完畢,至发酵双倍大, 用手按压面团, 挤出空氣。 3.以面杆棍将面团杆成长方形,大约长12吋,闊8寸即可。 4. 再将面团切成4条长状,每條涂上练奶酱。 5. 然后, 将每4条面团叠在一起, 平均分切成8等份。 6. 放入预先涂上奶油的戚风模子里, 将分切好的面团块垂直放入, 以保鮮紙或湿布盖好,等待作第二次發酵至面团擴满戚风模子。 7. 表面涂上全蛋液和剩余的炼奶酱, 再撒上自个杏仁碎粒, 蓝莓干, 蔓越莓干, 粗糖或巧克力豆即可。 8. 放入预热烤箱以165度烘烤25分钟即可。

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日式炼奶面包 食谱参考 : 厨苑食谱 面包材料: 200克高筋面粉 25克炼奶 120克鲜奶 10克细糖 3克干酵母 3克盐 20克无盐奶油 (室溫) 炼奶酱: 25克练奶 25克奶油(室溫) 裝飾: 杏仁碎粒, 蓝莓干, 蔓越莓干, 粗糖各少许 做法: 1. 所有面包材料混合,(除奶油外) 搅拌至成面团,才放入融解的牛油,继续搅拌,至可擴展至薄膜。 (先放先放湿的材料,再放干的材料) 2. 等待面团第一次发酵完畢,至发酵双倍大, 用手按压面团, 挤出空氣。 3.以面杆棍将面团杆成长方形,大约长12吋,闊8寸即可。 4. 再将面团切成4条长状,每條涂上练奶酱。 5. 然后, 将每4条面团叠在一起, 平均分切成8等份。 6. 放入预先涂上奶油的戚风模子里, 将分切好的面团块垂直放入, 以保鮮紙或湿布盖好,等待作第二次發酵至面团擴满戚风模子。 7. 表面涂上全蛋液和剩余的炼奶酱, 再撒上自个杏仁碎粒, 蓝莓干, 蔓越莓干, 粗糖或巧克力豆即可。 8. 放入预热烤箱以165度烘烤25分钟即可。 Japanese Condensed Milk Bread Recipe adapted from 厨苑食谱 Ingredients: 200g high protein flour or bread flour 25g condensed milk 120g milk 10g caster sugar 3g instant yeast 3g salt 20g salted butter, softened at room temperature Filling: 25g condensed milk 25g salted butter, softened at room temperature Topping: Almond flakes, dried fruits of your choice Icing sugar Method 1. Mix all ingredients except the butter until they form a shiny dough. 2. Add in the butter and knead until it is pliable. Keep aside to rest till it doubles in size. 1. Mix all ingredients except the butter until they form a shiny dough. 2. Add in the butter and knead until it is pliable, then store in a warm place to rest. 3. Punch-down the dough, divide the dough into balls of 50g each, leave to rest for 15 minutes. Make Money at : http://bit.ly/best_tips 3. Mix the filling ingredients well. Set aside. 4. Roll the dough into a 8”x12” rectangular shape. Slice into four equal strips, longitudinally. 5. Brush the filling on top of a strip dough and stack another dough on top, brush the filling on the dough and repeat till all stack up. 6. Cut the stacked dough into 8 equal portions. 7. Arrange the dough into a greased chiffon tube pan and keep it in a warm place to rise till double in size. 8. Brush on egg wash and sprinkle almond flakes or your choice of dried fruits or both. 9. Bake in a preheated oven at 165°C for 25 minutes. 10. Remove bread from the chiffon pan once cooled and sprinkle with icing sugar.

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日式炼奶面包 食谱参考 : 厨苑食谱 面包材料: 200克高筋面粉 25克炼奶 120克鲜奶 10克细糖 3克干酵母 3克盐 20克无盐奶油 (室溫) 炼奶酱: 25克练奶 25克奶油(室溫) 裝飾: 杏仁碎粒, 蓝莓干, 蔓越莓干, 粗糖各少许 做法: 1. 所有面包材料混合,(除奶油外) 搅拌至成面团,才放入融解的牛油,继续搅拌,至可擴展至薄膜。 (先放先放湿的材料,再放干的材料) 2. 等待面团第一次发酵完畢,至发酵双倍大, 用手按压面团, 挤出空氣。 3.以面杆棍将面团杆成长方形,大约长12吋,闊8寸即可。 4. 再将面团切成4条长状,每條涂上练奶酱。 5. 然后, 将每4条面团叠在一起, 平均分切成8等份。 6. 放入预先涂上奶油的戚风模子里, 将分切好的面团块垂直放入, 以保鮮紙或湿布盖好,等待作第二次發酵至面团擴满戚风模子。 7. 表面涂上全蛋液和剩余的炼奶酱, 再撒上自个杏仁碎粒, 蓝莓干, 蔓越莓干, 粗糖或巧克力豆即可。 8. 放入预热烤箱以165度烘烤25分钟即可。 Japanese Condensed Milk Bread Recipe adapted from 厨苑食谱 Ingredients: 200g high protein flour or bread flour 25g condensed milk 120g milk 10g caster sugar 3g instant yeast 3g salt 20g salted butter, softened at room temperature Filling: 25g condensed milk 25g salted butter, softened at room temperature Topping: Almond flakes, dried fruits of your choice Icing sugar Method 1. Mix all ingredients except the butter until they form a shiny dough. 2. Add in the butter and knead until it is pliable. Keep aside to rest till it doubles in size. 1. Mix all ingredients except the butter until they form a shiny dough. 2. Add in the butter and knead until it is pliable, then store in a warm place to rest. 3. Punch-down the dough, divide the dough into balls of 50g each, leave to rest for 15 minutes. Make Money at : http://bit.ly/best_tips 3. Mix the filling ingredients well. Set aside. 4. Roll the dough into a 8”x12” rectangular shape. Slice into four equal strips, longitudinally. 5. Brush the filling on top of a strip dough and stack another dough on top, brush the filling on the dough and repeat till all stack up. 6. Cut the stacked dough into 8 equal portions. 7. Arrange the dough into a greased chiffon tube pan and keep it in a warm place to rise till double in size. 8. Brush on egg wash and sprinkle almond flakes or your choice of dried fruits or both. 9. Bake in a preheated oven at 165°C for 25 minutes. 10. Remove bread from the chiffon pan once cooled and sprinkle with icing sugar.

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适量榛果,南瓜籽,葡萄干,杏果干
Some hazelnut, pumpkin seed, dried apricot, raisin







Japanese Orange Condensed Milk Bread 
Recipe adapted from : Here

Ingredients:
200g high protein flour or bread flour
40g caster sugar
20g condensed milk

50g Orange juice
60g milk
1 Orange zes
3g instant yeast

2g salt
20g salted butter, softened at room temperature
 
 
Filling:
20g condensed milk
20g salted butter,
 softened at room temperature
  
Topping:
Some 
hazelnut, pumpkin seed, dried apricot, raisin, icing sugar
 

Method
1. Mix all ingredients except the butter until they form a shiny dough.
2. Add in the butter and some topping ingredients knead until it is pliable.
 Keep aside to rest till it doubles in size.
1. Mix all ingredients except the butter until they form a shiny dough. 2. Add in the butter and knead until it is pliable, then store in a warm place to rest. 3. Punch-down the dough, divide the dough into balls of 50g each, leave to rest for 15 minutes.

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3. Mix the filling ingredients well. Set aside.
4. Roll the dough into a 8”x12”
 rectangular shape. Slice into four equal strips, longitudinally.
5. Brush the filling on top of a strip dough and stack another dough on top. Brush the filling on the dough and repeat till all the dough is stacked up.
6. Cut the stacked dough into 8 equal portions.
7. Arrange the dough into a greased chiffon tube pan . Cling film or cover the pan with a wet cloth to maintain the moisture. Keep it in a warm place to rise till  double in size.
8. Brush the surface with egg wash and scatter the remaining topping on top.
9. Bake in a preheated oven at 175
°C for 25 minutes. Scatter some icing sugar on top once cooled.









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