Sunday 23 December 2012

Kopitiam Milk Bun





Sponge~

Bread Flour 214g
Full Cream Milk 128g
Instant Yeast 2g

Dough~



Bread Flour 92g
Full Cream Milk  12g
Egg 30g
Instant Yeast 7g
Salt 5g
Sugar 61g
Milk Powder 12g
Butter 45g


Method~




1.Mix the first flour,yeast and water for 3 mins on 1st speed.
2.Ferment at least 4-5 hours or keep in fridge 12-16 hours (overnight).
3.Mix the sponge, dry ingredient & liquid mix on 2nd speed until like a dough.
4.Then add in butter continue mix until the dough is fully developed. 50g/60g each.
5.Proof for 1 hour or until double size. Bake until golden brown 160c for 12 mins.

Monday 17 December 2012

Milk Sandwich Loaf







Ingredients ~ ( For 500 g Tin)



Sponge~

Bread Flour 203g
Full Cream Milk 122g
Instant Yeast 2g


Dough~

Bread Flour  87g
Full Cream Milk   58g
Instant Yeast 4g
Salt   6g
Sugar  17g
Milk Powder  9g
Butter  17g


Method~

1.Mix the first flour,yeast and water for 3 mins on 1st speed.
2.Ferment at least 4-5 hours or keep in fridge (overnight).
3.Mix the sponge, dry ingredient & liquid mix on 2nd speed until like a dough.
4.Then add in butter continue mix until the dough is fully developed.
5.Rest dough for 10 mins. Then round up and rest another 10 mins.
6.Roll it. Then proof it until 80%. Bake with cover 200c for 30 mins.

Wednesday 7 November 2012

天然色素香兰叶味Kopitiam Sweet Bun








海绵~


高筋面粉 214g
冷水 128g
酵母 2g

面团~


高筋面粉 92g
新鲜香兰叶汁(冷) 12g
蛋 30g
酵母 7g
盐 5g
糖 61g
奶粉 12g
牛油~45g

做法~


1.海绵: 将材料拌匀,用第一高速搅拌至面团。发酵约4至5小时或放在冰箱冷藏12-16小时(隔夜就可以)。
2. 面团: 将干的材料及液体和海绵混合用第二高速搅拌至面团。
3. 然后加入牛油继续搅拌面团直有弹性不易破裂的薄膜,接近透明状。
4. 面团置放一旁(10分钟),分开割50g滚圆放在抹上油的烤盘, 第二轮发酵60分钟个或两倍大。
5. 放入预热烤箱以160度烘烤12分钟即可。








Ingredients (for 12pcs)




Sponge~




Bread Flour 214g
Cold Water 128g
Instant Yeast 2g

Dough~



Bread Flour 92g
Fresh Pandan Paste (Cold )12g
Egg 30g
Instant Yeast 7g
Salt 5g
Sugar 61g
Milk Powder 12g
Butter 45g


Method~




1.Mix the first flour,yeast and water for 3 mins on 1st speed.
2.Ferment at least 4-5 hours or keep in fridge 12-16 hours (overnight).
3.Mix the sponge, dry ingredient & liquid mix on 2nd speed until like a dough.
4.Then add in butter continue mix until the dough is fully developed. 50g each.
5.Proof for 1 hour or until double size. Bake until golden brown 160c for 12 mins.

Wednesday 31 October 2012

巧克力味北海道戚风蛋糕~ (10吋半 方型盘)










巧克力味北海道戚风蛋糕  ~ (10吋半 方型盘)


材料 (A) 

蛋黄   10个
牛奶  200克
低筋面粉   270克 
蜀米油  135克
巧克力粉  30克


材料 (B ) 


蛋白   10个
塔塔粉   3/4茶匙 
细砂糖    200克



北海道戚风制作过程:

1、把鸡蛋的蛋白和蛋黄分离。要保证盛蛋白的碗里干净和无油。
2、蛋黄加入牛奶和油打匀。
3、筛入低粉和巧克力粉,并拌成均匀的面糊。
4、蛋白打发加入塔塔粉,细砂糖分次加入蛋白,并打发到的硬性发泡
5、先盛1/3蛋白到蛋黄面糊里,轻轻拌匀,再把拌匀的面糊倒回蛋白盆里。
6、把面糊装入10吋半 方型盘.(不要放烘焙) 。放进预热好160度的烤箱,烤55分钟左右至表面  金黄即可出炉。


## 冷藏后更好吃!












~Chocolate Hokkaido Chiffon Cakes~ ( 10 1/2 inch Square Tray)


Ingredients: (A)

Egg yolks   10
Milk  200g
Low protein flour (cake flour) 270g 
Corn oil  135g 
Coco Powdwer 30g


Ingredients: (A)       

Egg whites  10
Cream of tartar  3/4 tsp
Castor sugar  200g






Method:


1. Whisk egg yolk  & milk and oil mix well.
2. Sift in flour & coco powder  into the egg yolk mixture.
3. Beat egg whites with cream of tartar until foamy and then add in sugar and beat till stiff.
4. Fold in half of the egg whites into the mixture and mix well.
   Then add in the other half and mix them evenly.
5. Fill the mixture into the 10 1/2 inch Square Tray.(Do not put baking paper )
6. Bake at preheated oven at 160c for 55mins. Leave cool.


##More delicious keep in fridge !

Thursday 25 October 2012

Taiwan Pineapple Tarts~台湾风梨酥~





黄梨馅:

黄梨 1kg 去皮磨碎(可以用果汁机打,要肉不要水)
糖 150g
麦芽糖 1大匙
桂皮 1支
柠檬汁 1大匙

全部放入锅里,煮滚之后,转小火慢慢煮至稍微干,就要开始一直搅拌,以免煮焦。煮呈金黄色至干就可以了!



皮材料:

材料A:
牛油 210g
糖粉 100g
面粉 300g 
奶粉 15g 
发粉 1/2小匙
 鸡蛋 1粒 



搽皮液;蛋黄1粒。

做法:
1)将牛油和糖打发,然后将鸡蛋放入。
2)面粉/奶粉/发粉过筛然后放入混合。
3)用保鲜纸包着然后放入冰箱下格至少1小时。
4)黄梨馅20g,饼皮30g然后按入四方模。
5)上下火180度烘25至30分钟至熟,取出待凉收好。

Wednesday 24 October 2012

Pineapple Nastar Rolls~黄梨卷~











Pineapple Nastar Rolls~黄梨卷~(By Kathrine Kwa)

黄梨馅:黄梨1粒,去皮磨碎(可以用果汁机打,要肉不要水)
100g糖,半支桂皮,1小匙柠檬汁做法:全部放入锅里,煮滚之后,转小火慢慢煮至稍微干,就要开始一直搅拌,以免煮焦。煮呈金黄色至干就可以了!可以一次过煮3粒

饼皮材料:250g牛油、50g糖粉和1粒蛋黄拌打成奶油状,加入过筛的360g面粉及2大匙蛋黄粉(custard powder),揉成团,休面30分钟。

将面团放入模型中,挤出5cm的长条,把馅料放在一端卷起,排放在烤盘上。

1粒蛋,打散,抹皮用。

以160度烤10分钟,取出扫上蛋液,再放回烤箱烤10分钟。

Wednesday 17 October 2012

烫面柠檬味北海道戚风杯子蛋糕




柠檬味北海道戚风杯子蛋糕 (13-14杯 ~80克)

A = 牛奶 180克,植物油 60克,幼糖 40克。

B = 低筋面粉 180克。

C=蛋黄 180克, 新鲜柠檬汁 1/2粒,细柠檬皮  3粒。

D= 蛋白 360克,幼糖 80克,塔塔粉 2克。


做法:

1.将A煮至热(不需要滚),把低筋面粉加入拌匀,然后再加入蛋黄,新鲜柠檬汁 ,细柠檬皮 要一边搅拌一边加入,然后放一边待用。

2. 把蛋白打至发泡加入半份白糖和塔塔粉,继续搅拌至蛋白呈现细腻才加入剩余白糖,继续打至硬性发泡即可。

3. 把2/4蛋白加入蛋黄糊里搅拌均匀,再倒回剩余蛋白里,轻轻拌匀即可。

4. 把面糊舀入纸杯里,9分满就好,然后以预先预热上下火180度的烤炉里,烤约15 分钟或至熟即可!

~冷藏后更好吃!~