天然酵母罂粟子面包

Basic Natural Yeast Bread Dough

Ingredients

Poppy seeds paste

100g poppy seeds (grind)

90g butter
65g sugar

1/2 egg

1 Tbsp milk

Method: 

1.  Whisk butter & sugar together. Add in the rest of the ingredients to form a paste.

Chocolate Cuppies

Chocolate Cuppies
(Recipe adapted & modified from Anncoo Journal)

Ingredients
(A)

190g flour

1/4 tsp salt

3 tsp baking powder

45g cocoa powder

(B) 

1 cup milk

1 tsp baking soda

(C)

100g butter, softened

160g sugar

2 eggs + 1 egg yolk

1 tsp Kahlua

Method

1. Sift ingredients (A) in a bowl. Dissolve baking soda in milk.

2. Cream butter & sugar until light. Add kahlua & eggs, continue beating.

3. Add in the ingredients (A) & (B), beat till smooth. 

4. Spoon batter into paper cases & bake in a preheated oven @ 160C for 20mins.

天然酵母葡萄干土司

 

My mum give me an 'assignment' today ~ to use my niece's left over raisins to make a loaf of bread. So here it goes...

天然酵母葡萄干土司
(basic recipe adapted from Carol)

Ingredients  

200g natural yeast

230g bread flour
20g plain flour
20g sugar

1/4 tsp salt

30g butter

85ml water
100g raisins

Method: 

1. Combine all ingredients together (except butter) in a mixer & beat until a dough is formed.
2. Add in butter & beat again until the dough is smooth. Proof for 1.5hrs.
3. Punch out the air from the dough.
4. Roll out the dough into a large rectangle with the shorter end to be the same length as the length of the loaf pan. Starting with the shorter end, roll up the dough swiss roll style & place it into the loaf pan to proof for 1.5hrs.
5. Bake in a preheated oven @ 180°C for 45mins.

Baking together

This is my second time baking together with Hanushi (from Simply hanushi). Take a look at what we baked this afternoon *^_^*

   

 唐草蛋糕卷
(recipe here)

  

Steamed Dual-Colour Buns
(recipe here)

Our mantou may not look perfect but they tasted great! Really Soft & fluffy! By the way, can anybody enlighten me why were there 'bubbles' on the mantou? Has it got something to do with the steaming method?

长颈鹿纹蛋糕卷

I made this swiss roll specially for my niece. Whenever she sees me in MSN or in person, she will ask "小姨，你的giraffe 在哪里？” She simply loves my giraffe soft toy! Hahahha... Oh well, who can resists such a cute & sweet looking giraffe? Can you? *^_^* 

长颈鹿纹蛋糕卷
(recipe adapted & modify from 茄子)

  
Ingredients:

Egg yolk batter

4 egg yolks
15g castor sugar
40g vegetable oil
60g milk

1 tsp Kahlua 

70g plain flour
10g cocoa powder

Picture batter

2 Tbsp egg yolk batter

1 tsp plain flour

2 tsp sugar

20g egg white  

Egg white batter
 4 egg whites
50g castor sugar

Method:
1.  In a large mixing bowl, whisk together the yolks, castor sugar, vegetable oil, milk & Kahlua until combined. Sift in flour  & mix until smooth & well combined.

2. Remove 2 Tbsp of yolk batter & add in 1 tsp flour. Add in cocoa powder to the remaining batter in (1).

3. In another bowl, beat egg white & sugar till soft peaks. Add into picture batter & mix till combined. Pipe giraffe patterns onto baking tray. Bake in oven @ 180 deg C for 1 min.

3. In another bowl, beat egg whites & sugar till soft peaks. Add into (1) & fold gently to obtain a smooth batter.

4. Pour batter into the tray & bake @ 180 deg C for 10mins.

天然酵母全麦土司

天然酵母全麦土司
(basic recipe adapted & modify from Carol)

Ingredients  

200g natural yeast

200g bread flour
100g wholemeal flour
30g sugar

1/4 tsp salt

20g butter

90ml milk 
Oats 

Method: 

1. Combine all ingredients together (except butter) in a mixer & beat until a dough is formed.
2. Add in butter & beat again until the dough is smooth. Proof for 1.5hrs.
3. Punch out the air from the dough.
4. Roll out the dough into a large rectangle with the shorter end to be the same length as the length of the loaf pan. Starting with the shorter end, roll up the dough swiss roll style & place it into the loaf pan to proof for 1.5hrs.
5. Bake in a preheated oven @ 190°C for 45mins.

Macarons

Macarons
(Recipe adapted & modified from Tartelette)

Ingredients
45g egg whites
13g castor sugar
100g icing sugar
55g ground almonds 
colouring
edible pearls for decoration
 
Method
1. Whip the egg whites to a foam, gradually add the sugar & whisk until the egg white mixture becomes shiny & stiff peaks.

2. Place the icing sugar & ground almonds in a food processor & give them a good pulse.

3. Fold in the dry ingredients into the egg whites batter until just combined. Add colouring.

4. Pipe the batter into whatever size & shape you wished.

5. Set it aside for the shells' surface to dry up.

6. Preheat oven to 140C for 30mins.

I am submitting this post to Aspiring Bakers #17: March Macaron Madness (March 2012) hosted by Alan of travellingfoodies

天然酵母之肉桂手撕面包

 天然酵母面包

(Basic dough recipe here, fillings here) 

*I use carrot juice instead of milk

Ingredients:  
Fillings

200g sugar

2 tsp ground cinnamon

60g melted butter 
Cinnamon stick (optional)

Method: 

1. Place the dough onto a lightly floured work surface. Roll out until it's about 30cm x 50cm.

2. Mix the sugar with the cinnamon.

3. Use a pastry brush to spread melted butter across all of the dough. Sprinkle with all of the sugar & cinnamon mixture.

4. Slice the dough vertically, into six equal-sized strips.

5. Stack the strips on top of one another & slice the stack into equal slices once again.

6. Grease a muffin pan & placed the dough squares in the muffin pan like a flip-book. Proof for 1.5hrs.

7. Bake in a preheated oven @ 190°C for 15mins.

 After proofing

 

Fresh from oven

when you pull apart... 

Crisp on the surface but soft inside

天然酵母罂粟子土司

天然酵母土司
(basic recipe adapted & modify from Carol)

Ingredients  

200g natural yeast

230g bread flour
20g plain flour
20g sugar
30g poppy seeds

1/4 tsp salt

30g butter

90ml milk  

Method: 

1. Combine all ingredients together (except butter) in a mixer & beat until a dough is formed.
2. Add in butter & beat again until the dough is smooth. Proof for 1.5hrs.
3. Punch out the air from the dough.
4. Roll out the dough into a large rectangle with the shorter end to be the same length as the length of the loaf pan. Starting with the shorter end, roll up the dough swiss roll style & place it into the loaf pan to proof for 1.5hrs.
5. Bake in a preheated oven @ 190°C for 45mins.

天然酵母鬆餅

 

天然酵母鬆餅 

(basic recipe adapted from Carol)

Ingredients

100g natural yeast

200g plain flour, sifted
10g melted butter

200ml milk

30g sugar

 

Method:

1. In a bowl, mix flour, sugar, yeast milk & butter together into a smooth batter.  Keep in fridge overnight.

2. Preheat the waffle maker.

3. Put 1/4 cup batter into the centre of the waffle maker. Close the lid & let it cook for 5mins or until golden brown.

Chocolate Macarons

Chocolate Macarons
(Recipe adapted & modified from Carol)

Ingredients
45g egg whites
50g castor sugar
65g almond meal
60g icing sugar
1 Tbsp cocoa powder

Method

1. Sift almond meal, icing sugar & cocoa powder together.
2. Whisk egg whites until foamy, add in half of the castor sugar & whisk until soft peaks forms. Add in remaining castor sugar & whisk until the egg white mixture becomes shiny & stiff peaks.
3. Fold in the dry ingredients into the egg whites batter until just combined.
4. Pipe the batter into whatever size & shape you wished.
5. Rap the baking tray hard, a few times on the floor to spread the batter slightly.
6. Set it aside for the shells' surface to dry up.
7. Preheat oven to 200C, slide the tray of dried macarons into the oven, off the heat immediately & keep the oven door ajar with a thick glove placed in between, for 6mins.
8. Once the 6mins is up, close the oven door . Bake the macarons at 140C for 10mins & lower the heat to 100C & bake for 15mins again.
9. Remove from oven & let it cool completely before removing from the parchment paper.

 

 

*Chocolate Macarons ~ Chocloate filling with dried Cranberry*

I am submitting this post to Aspiring Bakers #17: March Macaron Madness (March 2012) hosted by Alan of travellingfoodies

迷迭香面具面包

天然酵母老面面团~ Natural Yeast Old Dough

(recipe adapted from Carol)

Ingredients

150g bread flour

100g natural yeast

1.5g salt

50ml water 

Method:  

1) Mix all ingredients together to form a smooth dough.

2) Cling wrap & proof in room temperature for about 3-4hrs.

 after 4 hrs

面具面包
(recipe adapted & modify from Carol)

Ingredients  

100g natural yeast old dough

270g bread flour

30g plain flour

1 tsp instant yeast 

20g sugar

1/2 tsp salt

200ml cold water 

3 Tbsp fresh rosemary, chopped

30g olive oil

Method: 

1. Combine all ingredients together in a mixer. Beat until a dough is formed. Proof for 1hr.
2. Punch out air from the dough & divide into 4 portions (160g each).

3. Shape the dough into triangles about 0.5cm in thickness. Use a knife to make a few slits on the bread &  stretch it out slightly. Proof for 1hr.
4. Brush olive oil on dough & bake in a preheated oven @ 180°C for 20mins.

5. Brush more olive oil on bread after it is out from oven. 

柃檬罂粟子马卡龙

Macarons

(Recipe adapted from Annie Rigg)

Ingredients

3 egg whites

40g granulated sugar

200g icing sugar

100g ground almonds 

colouring 

Fillling

lemon frosting (ready to use)
1 lemon zest
1 tsp lemon juice
1/2 tsp poppy seeds

*mix all together

Method

1.  Sift almond meal & icing sugar together.

2.  Whisk egg whites & slowly add the granulated sugar. Beat until soft peaks form but not stiff.

3.  Fold dry ingredients into the egg whites batter until just combined.

4.  Pipe macaron shells onto silpat mat. Set it aside for the shells' surface to dry up.

5.  Preheat oven to 140C & bake for 30mins.

I am submitting this post to Aspiring Bakers #17: March Macaron Madness (March 2012) hosted by Alan of travellingfoodies

天然酵母~ Natural Yeast

天然酵母

(recipe adapted & modify from Jane's Corner) 

看过Jane做的酸面团面包后，心痒痒，也很想自己亲手来做一个试试看。去年在美国也买了一个proofing basket，更增加了我要做酸面团面包的决心。电邮了Jane和她讨教‘养菌’心德之后，我也上网授寻了很多有关资料。终于我选了一个良辰吉日开始养‘天然酵母’！这‘养菌’过程并非一帆风顺，可说是波折重重。原以为有酒香和气泡后就应该是成功的一半了，但万万没想到一个星期后却出现状况，菌种似呼没有生命的迹像。真的是难过到！枉费我每天牺牲睡眠的时间，七早八早起来‘喂’它，又浪费面粉 ：P 没办法，我只能眼睁睁的把我的菌种倒掉。

我想了很久，到底是那个环节出了错而导制失败？固执的我还是不死心，又再一次尝试养菌。这一次我很勤劳，早晚都’喂’它。终于皇天不负有心人，我成功了！哇，真的是开心到！

 第四天：菌种开始有很多气泡

 

第九天：菌种有很多气泡而且快溢出瓶罐

很感谢Jane的指点还有我的老公。哈哈，因为在菌种失败后，老公不但没有骂我浪费面粉，反而还鼓力我从头再养！好咯，接下来我就用天然酵母做好吃的面包来‘答谢’老公。