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Thursday, 12 December 2013

Golden Honey Bread Roll 蜂蜜面包卷

 

Yield: 9 bread rolls in 18cm square pan
          九块面包烘在 18cm 方形模

Ingredient A
250g bread flour 高筋面粉
50g top flour 低筋面粉
1/2 tsp instant dry yeast 速发干酵母
25g fine sugar 细糖
1/2 tsp salt 盐
200g 1 egg + milk mixture 1粒蛋+牛奶

20g milk 牛奶 added depending on 
        stickiness of dough, 适量加入
25g unsalted butter 无盐奶油

Ingredient B 材料B
20g unsalted butter, softened 软化无盐
       奶油
40g fine sugar 细糖

Ingredient C 材料C
10g honey 蜂蜜
20g unsalted butter 无盐奶油
20g sugar 细糖
10g milk 牛奶

Direction 做法
1. Blend ingredients B into cream. Set aside.
将材料B混均。待用。

2. Mix bread flour and top flour. Take 1/2 of the flour mixture to mix with instant dry yeast, sugar and salt in a mixing bowl.
将高筋和低筋面粉混均。取一半粉料加入酵母、细糖和盐混均。


3. Pour in 200g of egg and milk mixture. Stir using a spatula till a smooth paste is formed
倒入200g的蛋和牛奶混合液,用刮刀搅匀。

4. Pour in the remaining flour mixture. Mix and combine into a dough.
将剩余的面粉加入,混均成糰。

5. Knead the dough in a work top for 10 to 15 minutes or till the dough becomes smooth.
将面糰放在工作台上搓揉10~15分钟,直至面糰光滑无粉粒。
Flatten and spread out the dough. Place softened butter onto the dough. Knead the dough for about 5 to 10 minutes. 
Place the dough in a lightly greased mixing bowl. Spray some water over the dough and cover with a lid. Let it proof for 1 hour.
摊开面糰,摆上软化牛油,继续搓揉面糰多5至10分钟。
将面糰的左右两边往下拉,并折进面糰底部。反复以上动作让面糰表面平滑,将收口捏紧。
将面糰放进一个已涂油的搅拌盆,喷洒一些水,盖上盖子或保鲜膜,让面糰发酵1小时或涨大1倍。
 
 
6. Sprinkle some flour over the top. Invert the dough onto a floured work top.
Flatten the dough to remove all the air.
Fold in the sides.
洒一些面粉在面糰和工作台上,把面糰倒出。拍出面糰中的空气,把边缘折向中心。




7. Pull down the side of the dough and seal at the bottom to form a ball. Place the dough in a lightly greased bowl. Spray some water on top and cover with a lid or food wrap. Let the dough rest for about 15 minutes.
将面糰的左右两边往下拉,并折进面糰底部。反复以上动作让面糰表面平滑,将收口捏紧。
喷些水,盖上盖子,让面糰静置15分钟。


8. Roll out the dough into 30cm by 25cm flat dough. The 30cm side should be facing you.
将面糰杆成30x25cm的面皮。30cm的长边将面向你。

9. Spread ingredient B over the dough leaving a 2 cm gap between the cream and the edge.
将(1)的糖奶油涂在面皮上,在边缘留下2cm的空隙。

10. Roll up the roll tightly starting from the 30cm side. Pinch to seal at the end.
从长向将面皮卷起,边卷边压紧,最后将边缘捏紧。


11. Cut into 9 equal portions.
将面包卷切成9等份。

12. Place the rolls into a greased 18 cm square pan. Place the pan into the oven and close the door. Allow the dough to proof for about 40 minutes.
将切好的面包卷,切口朝上的摆在轻涂奶油的18cm方型烤模里,放进烤箱,关上门,让面包卷发酵40分钟。


13. When the proofing is done, start heating the oven to 200 degree C. Boil ingredient C in a small cup. Let the sauce simmer for another minute after boiling.
发酵完成后,预热烤炉至200度C。将材料C煮滚再慢火煮多1分钟。

14. Pour the hot sauce evenly over the dough surface.
将烫热的蜂蜜奶油浆淋在面包卷上。


14. Bake the rolls in the oven at 200 degree C for 8 minutes, then reduce temperature to 180 degree and bake for 12 minutes.
把面包卷放进烤箱,以200度C烤8分钟,再以180度C烤12分钟。

15. Transfer the rolls onto a cooling rack. Place a parchment paper over the top. Then place another pan over the paper.
Invert the rolls with the pan. Remove the square pan and allow the rolls to cool down.
把烤好的面包卷放在架上,盖上一张烘焙纸,再盖上一个烤盘后倒扣,让面包底部冷却。





15. Enjoy :)
等降温后便可享用 :)


Recipe adapted from:

Tuesday, 10 December 2013

Honey Castella Cake 蜂蜜长崎蛋糕


This is a simple cake which uses eggs, sugar, honey, bread flour and milk to bake. It's a beautiful cake with very fine texture. To minimize the number of big air bubbles within the batter is a big challenge to the baker. Thanks so much to kitchentigress for sharing this recipe :)

Yield: one 20x9x6cm cake

Ingredients材料 
All ingredients in room temperature
全部材料以室温操作 
85g egg whites 蛋白, about 2 1/4 eggs
60g fine sugar 细糖
60g egg yolks 蛋黄, about 4 yolks
20g honey 蜂蜜
20g milk* 牛奶*
60g bread flour 高筋面粉

* can be substituted by coconut milk
* 可由椰浆代替

Directions 做法
1. Lightly grease a 21x9.5x6.5 cm silicone loaf mould with butter. Or, line a metal loaf mould with parchment paper.
在一个21x9.5x6.5cm 的长形silicone蛋糕模内轻涂上奶油。或在一个金属长形蛋糕模中铺上不沾粘烘烤纸。


Or 或,


2. Add egg whites to a greased-free dry mixing bowl.
将蛋白打在一个干净无油脂的钢盆内

3. Beat egg white using an electric hand mixer, set at medium high speed, till frothy. Reduce the speed to low, and add in sugar in three lots.
Increase the mixer speed to high, beat the meringue till firm peaks formed (the tip of the egg white slightly bent). This process takes about 1 minute. Reduce the mixer speed to low, and continue to beat for about 1 minute. 
用电动打蛋器以中速将蛋白略打发。分三次加入细糖,以低速先混合,再以高速打至湿性发泡,蛋白的尖角略弯下,大概需打1~2分钟。最后以低速打一分钟,把大气泡打成细气泡。


4. Add egg yolk, one at a time, to the meringue. 
加入一颗蛋黄混均后,再加入另一蛋黄,直至把蛋黄加完。




5. Add in honey and blend well.
将蜂蜜加入混均。


6. Sift in the flour and mix using the whisk detached from the mixer. The flour to be added in 2 lots.
Avoid over mixing, which will end up with a harder cake texture.
将打蛋器从电动打蛋机取下,用手操作搅拌面粉和蛋糊。将面粉分两次筛入蛋糊中拌匀。
避免过度搅拌,以影响蛋糕口感




7. Slowly drizzle the milk over the surface of the batter. Mix only the surface layer of the batter. This is to avoid the milk sinking to the bottom of the batter.
Finally, use a silicone spatula to do the overall even mixing. Avoid stirring in big air bubbles to give the cake a fine texture.
轻轻将牛奶浇在面糊上,用打蛋器慢慢的与上层的面糊混均后,再用橡皮刮刀把整个面糊混匀。





While mixing, give the mixing bowl a few jerks in the process to get rid of big air bubbles.
在搅拌的过程,敲打容器数次以震除蛋糕糊中的大气泡。




8. Pour the batter slowly into the cake mould. The flowing process allow the batter to get rid of some trapped air.
Bang the cake mould la few times to level the top, as well as to get rid of trapped air.
慢慢将面糊流入蛋糕模中,在流动的过程,一些气泡会被消除掉。敲打蛋糕模数次以震掉面糊中的空气。






9. Place the cake batter and a small cup of hot water onto a baking tray placed at lowest shelf of the oven. Bake the cake in the preheated oven set at 160 degree Celsius for 30~35 minutes.
Using a silicon mould would require shorter baking time, about 30 minutes will do.
将蛋糕模和一小杯热水放在一烘烤盘置于已预热至160度C的烤炉下格,烘烤30~35分钟,直至蛋糕熟透。
用silicone蛋糕模的时间较短,大概30分钟就够。




10. Remove the cake from the oven, and let it cools over a wire rack for 1 minute. Bang the cake mould against the work top at a height of about 20 cm, for 2 to 3 times, till the cake surface wrinkle slightly. This helps the cake to keep its height after cooling down. 
将蛋糕从烤炉取出,放在架子降温1分钟。举起蛋糕模至20cm高度再松脱落下工作台2至3次,直至蛋糕表面出现细纹。这有助蛋糕在降温后不缩小。



11. Let the cake cool down on a wire rack. After cake has completely cool down, run a soft spatula round the edge of the cake. Invert the cake out of the cake mould. 
蛋糕放在架上降温。等蛋糕完全冷却后,用小刀绕蛋糕划一圈,倒扣出来。


12. Cut and serve. 
 切块食用 :)





You can steam the egg white custard using the remaining egg whites.
剩下的蛋白可蒸成“鲜奶炖蛋白”



Recipe adapted from:

http://kitchentigress.blogspot.com/2013/11/castella-cake-video-recipe.html