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Kangyou | 22-May-16 | Bread | (4 Reads)

Always use the same recipe : sponge method recipe / 中种面包.

Recipe

(A) Starter ...
Bread Flour 230g
Instant Yeast 5g
Water 170g
~ Rest for 1.5 hrs

(B)
Bread Flour 100g
Low protein flour 30g
Pinch of Salt
Sugar 30g
Egg half (balance keep brushing)
Water 1 tbsp (if dough too dry, add bit of water)

Butter 30g

~ Green Tea Powder 1.5tsp
~ Cocoa Powder 1.5tsp

1) Just combine starter, then fermented 1.5 hrs
2) Combine A + B except butter, standmixer to knead 5 minutes, then add butter and continue to knead 5 minutes or till elastic dough formed
3) Divide to 3 big doughs (plain, green tea, cocoa). Each dough divided to 8 pcs. Flatten small balls, stack up 3 pieces together then roll up, cut half.
4)Place on tray, last proof is 45 minutes (room temperature 30C - 32C)
5) Brushed with egg wash。
6) Bake in preheated oven 375F/190C for 12 - 14 minutes.

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食谱
(A )发种

面包粉230克
即食酵母粉5克
水170克
〜休息1.5小时

(B)
面包粉 100克
低蛋白粉30克
盐少许
糖30g
鸡蛋一半(另一半用来做蛋液)
水1汤匙(如果面团太干,加一点水)
黄油30克

〜绿茶粉1.5tsp
〜可可粉1.5tsp

1)把(A)搅拌一下,发酵1.5小时
2)将A + B 除了“黄油”, standmixer 揉5分钟,然后加入黄油,继续揉5分钟,直到形成有弹性的面团。
3)分成3大面团(白,绿茶,可可) 。每个大面团分成8个。压扁每粒,3皮叠拼在一起,然后卷起来,切成一半。
4)放在托盘处,最后发酵是45分钟(室温30℃ - 32℃), 如果室温温度很高,就不要发酵太久了,看到有两倍大就可以烘了。
5)用蛋液刷上。
6 )放入焗炉烤375F / 190℃ 12 - 14分钟。

* 面包盘要搽点油。

*发酵时间要看个人的室温。

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Kangyou | 22-May-16 | Cake

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Kangyou | 22-May-16 | Cake

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Kangyou | 17-Apr-16 | Cake | (1 Reads)

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今天试做了豆paste, 简单但是工蛮多。挤出的条纹蛮好看。这次用kidney bean, 下次要试white bean了。
食谱是 “豆 + 糖”, 甜度随个人口味。

做法 :
1)Kidney bean ~ soak at least 3 hours
2) Remove bean shell, then cook till bean soften (I use pressure cooker to steam about 30 minutes)
3) Mashed the bean by using strainer (mashed it when the bean still hot)
4) Add sugar to mashed bean, then bring to cook and keep stirring until bean paste almost thicken
5) Let the paste cooled, next add your favourite food coloring or natural color (from beetroot, pandan juice, green tea powder...)

~~~~~~~~~~~~~

1)把扁豆浸泡至少3小时
2)取出豆壳,再煮豆至软化(我用高压锅蒸约30分钟)
3)趁豆还热,用过滤网把豆挤压过滤。
4)糖 + 豆捣碎,然后把豆泥煮和不断搅拌到豆沙几乎勾芡
5 )让豆泥冷却,接下来添加您喜爱的食用色素或自然色素(从甜菜,香兰汁,绿茶粉...)

* 糖量 ~ 依个人口味加入


Kangyou | 17-Apr-16 | Cake | (3 Reads)

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Kangyou | 17-Apr-16 | Cake

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Kangyou | 17-Apr-16 | Bread | (2 Reads)

Recipe

(A) Starter 
Bread Flour 230g
Instant Yeast 5g
Water 170g
~ Rest for 1.5 hrs

(B)
Bread Flour 100g
Low protein flour 20g
Black Sesame Powder 20g
Pinch of Salt
Sugar 30g
Egg half (balance keep brushing)
Water 1 tbsp (if dough too dry, add bit of water)

Butter 30g

1) Just combine starter, then fermented 1.5 hrs
2) Combine A + B except butter, standmixer to knead 5 minutes, then add butter and continue to knead 5 minutes or till elastic dough formed
3) Divide and shape
4)Place on tray, last proof is 45 minutes (room temperature 30C - 32C)
5) Brushed with egg wash and sprinkle some sesame on top.
6) Bake in preheated oven 375F/190C for 12 minutes.

 

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Kangyou | 17-Apr-16 | Cake

A simple 6“ B'day cake for my son

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Kangyou | 26-Mar-16 | Cake | (1 Reads)

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