Thursday, September 1, 2016

超软全麦面包

不骗你,这个全麦面包真的是超软而且还会拉丝哦! 

Tang Zhong Wholemeal Bread 湯種全麥面包
(recipe adapted from Carol)

Ingredients:
Tang Zhong
50g Blue Jacket Bread Flour
50g water
* Put flour & water in a bowl. Keep stirring till it comes together.

Main Dough:
250g Blue Jacket Wholemeal Flour
Tang Zhong
60g egg
10g fine sugar
3/4 tsp instant yeast
80g water
30g Cowhead salted butter

Fillings:
Azuki beans

Method:
1. Mix all ingredients (except butter) in a mixer fitted with a dough hook & knead till dough is formed. Add in butter & knead till the dough is smooth & elastic. Proof for 1hr.

2. Divide dough into 9 portions of 55g each & wrap fillings. Divide the remaining dough for the pig's ears & snout (I only do 4 pigs). Place the dough in a greased 8" pan & proof for 1hr.

3. Baked in a preheated oven @ 160C for 16mins.

 

Monday, August 29, 2016

简易红豆刨冰

近来天气实在太热了,真的不想出门,只想呆在冷气房!
就让我来做一个简易抹茶红豆刨冰消消暑吧 *^_^*

Matcha Granita
(makes 2 glasses)

Ingredients:
1 tsp good quality matcha powder 
1 Tbsp fine sugar
300g boiling water

(Optional)
Azuki beans
kinako powder

Method:
1. Combine all ingredients in a small jug. Stir well & strain into a bowl.
2. Freeze for 2hrs. Then mix well, breaking up the crystals around the edge of the bowl & mixing them toward the center. Freeze for 1hr, then mix again.
3. Scratch up the granita with a fork & put in a small glass. 
4. Add azuki beans & sift some kinako powder over before serve. 
 
我也用了黄豆粉做刨冰,没想到味道比抹茶的更好吃呐!

Kinako Granita
(makes 2 glasses)

Ingredients:
2 Tbsp Kinako powder  
300g boiling water
Azuki beans
Kuromitsu
刨冰有很浓的黄豆粉味是我喜欢的。因为我用了日本罐装的红豆,所以Kinako Granita不须加糖。在淋上少许的日本黑蜜更能提升刨冰的层次感。哈哈。。。吃完之后,甜在嘴里,凉在心底。下回我一定要另加一球冰淇淋呐 =)

Wednesday, August 24, 2016

Wholemeal Bread ~ 17hrs Pre-fermented Sponge Dough

因为要吃得健康些,所以加了全麦粉奇亚籽来提升营养价值。面包鬆软也有咬劲。

Wholemeal Bread ~17hrs Pre-fermented Sponge Dough
(recipe adapted from Vivian pang Kitchen)

Ingredients:
17 hours pre-fermented sponge dough
1/8 tsp instant yeast
75g water
75g Blue Jacket Bread Flour

*In a medium mixing bowl, add all ingredients together till well combined. Cover & leave at room temperature for 1hr.
Then, keep inside refrigerator for another 16hrs before use. 

Main dough
25g fine sugar
pinch of salt

65g egg
20ml water
100g Blue Jacket Wholemeal Flour
75g Blue Jacket Bread Flour 

1 Tbsp chia seeds
1 tsp instant yeast

25g butter


Method:
1. Put all pre-fermented sponge dough & the main dough ingredients (except butter) into mixing bowl. Knead till a dough is formed & add in butter. Knead till the dough is smooth & elastic. Proof for 1hr.
2. De-gas & divide dough into 2 potions. Roll out dough into a rectangle shape & roll into log. Placed into prepared tin. Proof for 1hr.
3. Make few slits on top of proofed bread. Add butter & sugar & baked in a preheated oven @ 170C for 40mins.

 要进烤箱啦

Sunday, August 21, 2016

Easy Apple Crumble


Easy Apple Crumble
(recipe adapted & modify slightly from Anncoo)

Ingredients:
1 red apple (peel, core & cut into cubes)
1/2 Tbsp fine sugar
1 tsp cinnamon powder
2 Tbsp rolled oats
10g Blue Jacket Wholemeal Flour
1/2 Tbsp fine sugar
8g Cowhead salted butter
extra cinnamon powder

Method:
1. Mix sugar & cinnamon powder onto apples & mix well with your hand. Pour apples into baking dish.

2. Rub sugar, oats, wholemeal flour & butter together to crumble with your finger tips & place on top of apples. Sprinkle extra cinnamon powder on top.

3. Bake in a preheated oven @ 180C for 20mins.

Wednesday, August 17, 2016

天然酵母鬆饼

天然酵母做出来的鬆饼味道真的不错,很喜欢它淡淡的酵母香。由于用了天然酵母,又加上没有鸡蛋的关系,所烘好的鬆饼颜色很浅因此我把waffle maker到4号让它上色。这款鬆饼很容易做,只是在面糊发酵的过程中须要多一点的心。鬆饼可以前一天先混合好,放冰箱密封冷藏發酵一夜,隔天要吃时,先回温再用waffle maker制做。

Natural Yeast Waffle 天然酵母鬆饼
(recipe adapted from Carol)

Ingredients:
200g Blue Jacket Cake Flour, sifted
100g natural yeast
30g fine sugar
200g Cowhead UHT milk
10g Cowhead salted butter, melted

Method:
1. Combine flour & sugar in a mixing bowl.
2. Add in yeast, milk & butter. Using a balloon whisk, whisk the mixture till smooth.
3. Proof for 3hrs before use.

Saturday, August 13, 2016

Wholemeal Orange Chiffon Cake



Wholemeal Orange Chiffon Cake 
(cooking method)

Ingredients:
4 egg yolk
90g freshly squeezed orange juice
40g Cowhead salted butter 
30g Blue Jacket Wholemeal Flour
40g Blue Jacket Cake Flour
1 Tbsp chia seeds
1 orange zest 

4 egg whites
60g fine sugar

Method:
1. Cook orange juice & butter together till butter melted. Add in sifted flours. Mix well. Add in egg yolks slowly. Mix well & set aside.
2. Whisk egg whites till foamy. Add in sugar & whisk till stiff.
3. Add in 1/3 meringue into the cooked dough & fold well. Add in chia seeds & fold till combined.
4. Pour this mixture back to the balance meringue & fold well till the mixture is well mix.
5. Pour into a chiffon tin. Bake in a preheated @160C for 50mins.

因为加入了全麦粉的原故,所以和一般用普通面粉/蛋糕粉的蛋糕体相比,是显得有一点粗, 不够细致。但是这个蛋糕还是很不错吃,蛮鬆软的。橙的味道十足, 又可以咬到脆脆的奇亚籽和香香的橙皮。我给这个蛋糕十个‘Like'

Tuesday, August 9, 2016

Pucca Buns


Killer Bread
(recipe adapted & modify slightly from Victoria bakes)

Ingredients:
110g Blue Jacket Bread Flour
20g Blue Jacket Plain Flour
20g fine sugar
pinch of salt
1/2 tsp instant yeast
90g water
15g Cowhead salted butter

*1 Tbsp sesame paste
*red colouring

Fillings
Homemade Mung Bean Paste 

Method:
1. Put all dough ingredients (except butter) into a mixer & knead till dough is formed. Add in butter & knead till dough is smooth. Remove 40g dough (plain), 16g dough (add in red colouring). Knead sesame paste into the remaining dough.

2. Divide & shaped the dough accordingly.
*Sesame dough 45g (x4) for entire face/hair, 8g (x8) for her hair buns. Remaining dough for brows, eyes & mouth.
*Plain dough 10g (x4) for face. Roll out thinly & use a bit of water to 'paste' onto the entire sesame face/hair dough
*Red dough divide into 12 portions for hair ribbon.
Proof for 1hr.

3. Bake in a preheated oven @160C for 12mins.