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Kangyou | 25-May-15 | Cookies

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Recipe

Butter 115g (softened)
Sugar 20g
Sugar Molasses 50g
Egg 1
Cake Flour / Low Protein Flour 120g
Baking Soda 1/4tsp
Oatmeal 140g
Raisin 85g (soaked with Rum about 20 minutes)

1) Cream butter and sugar about 2 minutes
2) Add egg, mix until well combined.
3) Add sifted flour + soda into batter, use spatula to mix till combined
4) Add oatmeal and raisin into batter, use spatula to combine.
5) Use ice cream scoop (1") to scoop batter on baking sheet, and use finger to flatten it (as shown on picture)
6) Bake in preheated oven 180C / 350F about 18 minutes.


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Soy Pudding Recipe

Soy Milk 1000g (unsweetened)
Eveporated Milk 200g
Water 1000g
Sugar 120g
Pandan Leaves (knotted)
Agar Powder 10g

1) Boiled water, sugar, agar powder and pandan leaves till agar powder melted completely.
2) Turn off the heat, add soy milk and evaporated milk immediately, and stir gently (avoid to create bubbles)
3) Pour into cup or tin, cool in refrigerator and serve.

 


Kangyou | 25-May-15 | Cake

Japanese Cheese Cake Recipe

Ingredients:
a) 160g Cream Cheese, 25g Butter, 120g Milk
b) 40g Flour, 30g Cornflour
c) 4 Egg yolks, pinch of salt

e) 4 Egg whites, few drop lemon juice, 50g Sugar

Method:

1. Double-boiled cream cheese, butter and milk till melted.

2) Add sifted flour and cornflour

3) Add egg yolk and salt, mix till smooth batter (make sure the batter still warm when mixing with egg white)

4) Beat whites till frothy, then add lemon juice and sugar, continue to beat until soft peaks form.

5) Add 1/3 meringue into the cheese mixture, FOLD gently. Then pour cheese batter into meringue and FOLD till well combined.

6) Pour the mixture into a 8" round cake pan.(Line parchment paper at bottom and side).

4. Bake in preheated oven for 1 hours 10 minutes (water bath) or until set and golden brown at 150 degrees C (300 degrees F).

* Please adjust the temperature and timing according to your oven
* Add more sugar if you prefer sweeter
* Recipe is adpated from Alex Goh, but i did minor changes.

 

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Kangyou | 25-May-15 | Bread

日常面包

食譜 (中種麵包)Sponge Method

(A) 
Bread Flour 麵包粉 230g
Water 水 170g
Instant Yeast 酵母 5g

(B)
Bread Flour 麵包粉 130g
Sugar 20g (已減)
Pinch of Salt 鹽 少許
Egg 蛋 半粒 (剩下的拿來做 egg wash)

C)
Butter 牛油 30g (softened)

Method:-
1) Combine A, rest 1.5 hours
2) After 1.5 hours, add ingredients B.
3) Knead about 4 minutes, then add butter and continue to knead about 4 minutes again. 
{stand mixer - medium speed (kitchenaid or kenwood) }. I use speed 4 for kitchenaid, and speed 2 - 3 for kenwood.
4) Divide to 23 balls, flatten and roll up like swiss roll.
5) Last proof : 45 minutes for 50g - 60g dough (room temperature 32C). 
6) Brushed with egg wash (lightly beaten egg) OR sprinkle sesame on top.
7) Bake in preheated oven 195C / 375F about 12 minutes (50g - 60g dough).

* different type of flour with different rate of water-absorption.
* If too dry, add little water. If the dough too wet, add little flour before kneading.
* At (B), bread flour can be changed to 100g bread flour + 30g black sesame powder, wholemeal flour, rye flour, soy flour....

 

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Kangyou | 18-May-15 | Bread | (5 Reads)

Choux Pastry :-

Water 90g
Unsalted Butter 60g
Pinch of Salt
Sugar 0.5 tbsp

Cake Flour 40g
Bread Four 30g

Egg 125g (about 3 eggs (B) )

Method :- 

1) Place the butter, water, sugar and salt in a saucepan over medium high heat and bring to a boil. (butter melted completely) 
2) Remove from heat and, Sift the flour all at once, and stir quickly until combined. 
3) Return saucepan to the heat and stir constantly until the dough comes away from the sides of the pan. (about 1-2 minutes). 
4) Remove from stove, beat on low speed to release the steam from the dough (about a minute). Once the dough is lukewarm start adding eggs and continue to mix until you have a smooth thick paste.
5) Pipe the dough onto the baking sheet, 
6) Bake in preheated oven 400F for 16 minutes and then reduce the oven temperature to 350F for another 6 minutes.
7) Remove from oven, let the shells cool completely. 
8) Pipe custard into cream puff n serve. 
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Homemade Custard

Egg yolk 4
Sugar 80g
Bread Flur 40g

Fresh Milk 400g

Vanilla few drops
Butter 20g

1) Cream egg yolk and sugar till pale, gently Fold in bread flour, mix till well combined. 
2) Bring fresh milk to boil, then pour into yolk mixture and stir quickly.
3) Strain the batter, and bring it to boil, keep stirring until batter become thicken (medium high heat)
4) Remove from stove, and cool in refrigerator.

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Kangyou | 18-May-15 | Bread | (4 Reads)

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Potato Bread Recipe :

Mashed Potato 80g
Bread Flour 300g
Yeast 3g
Sugar 30g
Egg 25g
Water 100g +/-
Milk 10g
Pinch of Salt

Butter 20g

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Custard Recipe :- 

Egg Yolk 1
Fresh Milk 70g
Sugar 10g
Bread Flour 1 tbsp

- Combine all custard ingredients and bring to boil, keep stirring until thicken. Remove from stove n let it cool.

Method :- 
1) Steamed potato and mashed. Cooled.
2) Combine all ingredients except butter.
3) Standmixer to knead about 4 minutes, then add butter and continue to knead about 5 minutes.
4) Let the dough proof for 40 minutes.
5) Place dough on table and punch down to eliminate the trapped air, knead again to get smooth dough.
6) Divide to 9 balls, place on baking pan.
7) Last proof is 30 minutes.
8) Brushed with egg wash, and pipe custard on top.
9) Bake in pre-heated oven 375F/195C for 15 minutes.

* Please note that different flour has different water absorption. Please adjust the water volume.
* Timing and temperature adjustment are always depend on your oven.


Kangyou | 18-May-15 | Chiffon Cake | (3 Reads)

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Pumpkin Chiffon Cake Recipe :-

Grapeseed Oil 40g
Egg Yolk 4
Mashed Pumpkin 100g
Cinnamon Powder 1/4 tsp
Water 20g+/-
Cake Flour 95g

Egg white 4
Few drops of lemon juice
Sugar 50g

Method

1. Combine oil, yolks, pumpkin, cinnamon and water. Then add sifted flour into mixture. .Mix till well combined.
2. Beat egg whites over high speed till frothy, add lemon juice and slowly add sugar. 
3) Continue to beat till stiff peak formed.
4) Gently FOLD 1/3 portion of egg white mixture and I use hand whisk to fold.
5) Pour all mixture into egg white bowl and FOLD gently till well combined. 
6) Pour batter into 20cm chiffon tin, tap the tin lightly to release trapped air. 
7) Bake in preheated oven 350F / 180C for 30 minutes. 
8) Remove cake from oven and invert the tin immediately
9) Cool n serve. 

* Please adjust the timing and temperature according to your oven.


Kangyou | 18-May-15 | Bread | (4 Reads)

Pumpkin Bread Recipe :-

Bread Flour 350g
Sugar 30g
Pinch of salt
Milk 10g
Yeat 4g
Egg yolk 1
Water 125g - 135g
Mashed Pumpkin 120g (cooled)

Butter 30g (softened)

Method :-
1) Combine all ingredients except butter, use standmixer to knead about 5 minutes, then add butter and continue to knead for another 5 minutes till elastic dough formed.
2) Cover tthe dough and proof for 30 minutes
3) Punch down the dough to eliminate trapped air, and knead to form smooth dough again. 
4) Diviide to 8 balls.
5) Roll and flatten, roll up again, cut into half, place in baking tin. Repeat for others.
6) Last proof 40 minutes.
7) Brushed with egg wash and sprinkle some sesame on top.
8) Baked in preheated oven 375F / 195C for 15 minutes.

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Donut Recipe

Bread Flour 200g
Cake Flour 50g
Sugar 30g
Pinch of Salt
Milk Powder 10g
Yeast 3g
Water 110g
Egg 1 (B)

Butter 20g

Method:
1) Combine all ingredients except butter,use stand mixer to knead about 5 minutes, then add butter and continue to knead 5 minutes again.
2) Let the dough to rest 30 minutes
3) Turn dough out onto a floured surface, punch dough down and eliminate air pockets; roll and flatten surface. 
4) Use donut cutter or round cutter to cut the donut shape.
5) Last proof 20 minutes, pre heat the oil and fried in medium heat.
6) Coated with sugar while donut still warm.

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甜甜圈食谱

面包粉200克
蛋糕粉50克 (superfine flour/ low protein flour)
糖30g
少许盐
奶粉10克
酵母3克
110g水
鸡蛋1个(B )

牛油20克

方法:
1 )将所有的配料,除了牛油,用搅拌器揉约5分钟,然后加入牛油继续揉5分钟。
2 )让面团休息30分钟
3)将面团倒在桌面上,把面团的空气挤出,再揉回滑面。将面团擀平。
4)用甜甜圈刀具切割“甜甜圈形状”。
5 )最后发酵20分钟,预热油,用中火炸。
6 )趁甜甜圈还暖,就要沾上糖。

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Kangyou | 18-May-15 | Bread | (4 Reads)

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