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Kangyou | 02-Jul-16 | 中式点心(chinese snack) | (3 Reads)

PicturePicturePictureHalf pumpkin for making bread, steamed bun yesterday...today will continue to make pumpkin biscuit.

I won't add any "Shortening" for homemade steamed bun.

Recipe

Plain Flour 250g
Yeast 3g
Mashed Pumpkin 130g
Sugar 25g
Pinch of Salt
Light Olive Oil 10g
Water 10ml - 15 ml (as usual, water might +/- because cooked pumpkin might contains lot of water)

~ Combine all ingredients to form a dough, rest till double size (about 50 minutes, depend on your room temperature). 
~ Punch the dough to expel trapped air, then flatten, roll to rectangle shape and roll up again like swiss roll.
~ Cut and place on parchement paper, last proof for 25 minutes
~ Steamed for 12 minutes @ medium heat (I steamed from cold water at high heat 6 minutes till water boiling, then reduce to medium heat for 12 minutes) <<last 2 minutes open the lid slightly>>
~ Turn off heat, don't open the lid immediately, just open the lid a bit (ajar) and keep the buns in steamer for 5 minutes.

 


Kangyou | 02-Jul-16 | Bread

Recipe (8.5" round tin)

Bread Flour 350g
Sugar 35g
Pinch of Salt
Milk Powder 10g
Yeast 4g
Water 110ml +/- (don't add all at one time)
Egg half (Half for egg wash)
Mashed Cooked Pumpkin 120g

Butter 30g

Method:-
1) Combine all ingredients except butter, stand mixer knead for 5 minutes, then add butter and continue to knead 5 minutes till elastic dough formed.
2) 1st Proof for 30 minutes, then divided for 18 small balls, place on greased pan,
3) Last proof for 45 minutes (room temperature 30C).
4) Brushed with egg wash, then sprinkle sesame on top.
5) Bake in preheated oven 375F for 15 minutes

* Oven temperature and timing always depend on your home oven.
* Don't add all water in one time, the mashed pumpkin might contain water, so +/- water according to your dough.

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Kangyou | 02-Jul-16 | 中式点心(chinese snack) | (1 Reads)

煎弄包 (about 3 pieces ~ 8" pan)

Recipe
Plain Flour 160g
Egg 2 (B)
Sugar 30g
Instant Yeast 0.5 tsp
Baking Soda 0.5 tsp
Water 200ml

~ Combine all, rest the batter for 30 minutes
~ pre heat the wok, cook 1 egg to make the pan deliver heat evenly
~ Pour batter and swirl into a round and use medium heat.
~ When the surface appear small hole and almost cooked, sprinkle some peanut and sugar on top
~ cover for 1 minutes or until cooked
~ Fold half and cut, serve

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糕粉 - 把糯米粉蒸30分钟。

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Kangyou | 02-Jul-16 | Cupcake | (3 Reads)

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Kangyou | 02-Jul-16 | Cake | (7 Reads)

Recipe (8" sq tin)

5 egg yolk (I used 4 only)
1 egg
Pinch of salt
50g Light Olive Oill
80g Fresh milk (warm the milk + cocoa powder)
75g cake/low protein flour
1 tbsp cocoa powder (dissolved in warm milk) + Dash of cinnamon powder

200g egg white (about 5 large eggs)
Few drops of lemon juice
75g caster sugar

做法:

1) 蛋,盐,油和牛奶搅拌均匀。
2)过筛加入低筋面粉,搅拌均匀放置一旁备用。 
3)蛋白打至发泡,加柠檬汁和细砂糖打至中性发泡不跌。
4)将(1)和蛋白霜混合均匀(FOLD method)
5)将面糊倒进烤盘里(烤盘铺纸),把空气敲出。
6)预热烤箱320度F,用蒸烤的方式,烤约60分钟或至熟即可。
7)蛋糕烘好后,立刻取出,倒扣待凉即可食用。

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Kangyou | 02-Jul-16 | Cake | (2 Reads)

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Kangyou | 02-Jul-16 | Cake | (2 Reads)

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Kangyou | 02-Jul-16 | Cake | (3 Reads)

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Kangyou | 02-Jul-16 | Uncategorized

Orlando blueberries farm

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Kangyou | 02-Jul-16 | Chiffon Cake | (5 Reads)

Recipe

Butter 50g
Coconut Milk 65g
Pinch of Salt
(Double-boil the above mixture)

Egg yolk 4
Pandan Juice 35g
Cake Flour 95g

Egg Whites 4
Lemon juice few drops
Sugar 55g

Method:-
1) Double-boil butter, coconut milk and salt till butter melted
2) Add yolks and pandan juice to above mixture
3) Then sift flour to above mixture and mix till well combined.
4) Beat whites till frothy, then add few drops of lemon juice and sugar, continue to beat till siff peak formed
5) FOLD 1/3 meringue into yolk mixture, then pour all to remaining meringue bowl, and continue to FOLD till well incorporated.
6) Bake in preheated oven 350F / 180C for 30 minutes.
7) Remove from oven, then invert the tin immediately till cool.

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Kangyou | 02-Jul-16 | Bread | (5 Reads)

My favourite butter roll..

面包粉 250g
盐 3g
糖 25g
奶粉 10g
乾酵母 3g
蛋黃 1
水 130g - 135g

奶油 45g

1) 除了牛油, 把全部材料揉大概3分钟,然后加入牛油再继续揉至面筋扩展和表面光滑。
2)基本发酵~ 28度 50分 / 面团溫度 28度
3) 把面团排气,让面团休息10 分钟。分割12 份, 整形。
4) 最后发酵 35 - 40分 , 室内温度 30 - 32 
5)搽上蛋液
6) 烤溫195C/380F , 大約13分

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Recipe

Bread Flour 250g
Milk Powder 10g
Egg yolk 1
Salt 3g
Sugar 25g
Water 130g - 135g 
Instant Yeast 3g

Butter 45g

Method 
1) Combine all ingredients except butter, knead about 3 minutes, then add butter continue to knead until elastic dough formed.
2) 1st proof ~ 50 minutes (@ 28C)
3) Punch down the dough to expel trapped air, rest 10 minutes then divided to 12 pieces.
4) Last proof 35 - 40 minutes @ room temperature 30 - 32C
5) Brushed with egg wash
6) Bake in preheated oven 380F/190C about 13 minutes.

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