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Monday, 24 July 2017

Egg Milk Bread 鸡蛋牛奶吐司


A soft and light texture loaf of bread using simple ingredients. Love the sweet pale yellow colour coming from the yolk and butter 😁

Pan size: 20x10x10cm
Raw dough weight: 583g
Bread maker: Mayer MMBM12
Baking temperature: 180°C for 10 minutes, reduce to 170°C for 35 minutes, Off oven and stay for 5 minutes.

Ingredients

160 (135)g cold milk
50g beaten egg
40g fine sugar
3g fine salt
30g cold unsalted butter

290 (265)g unbleached bread flour
10g superfine wholegrain flour
3 (2)g instant dry yeast
(50g) natural yeast, 100% hydration

Some beaten egg as egg wash

Quantities in brackets are for dough that added with natural yeast.


Directions

1. Add all the ingredients, following the sequence listed, into the bread pan. Select "Ferment Dough" function and start the program.




2. When the countdown timer reads "0:45", stop the program manually.
If you are not doing the overnight cold proofing, let the program runs in full till the countdown timer reads 0:00, and go straight to Step 4.


Transfer the dough to a plastic bag pre-coated with a little oil. Squeeze out most of the air, and tie a loose knot at the end.





Wrap the bag with another plastic bag, place in a covered mixing bowl.

Keep in the fridge for about 12 to 16 hours to undergo overnight cold fermentation.
I put the dough in the fridge at 4:15pm and took out the dough the next morning at 7:15am.

3. In the next morning, remove the outer plastic bag, invert the dough and thaw in room temperature for about 1 hour.

4. Remove the plastic bag, and invert the dough onto a floured work top. Deflate the dough, and fold in the 4 sides towards the centre.



Flip over the dough, cover with a lid, and let it rest for about 15 minutes.


5. Roll out the dough into a long rectangular dough using a rolling pin.

Roll up from one of the two shorter edges towards the opposite end.


Pinch the both ends, as well as the longer end to seal well.


5. Transfer the rolled up dough into the baking pan pre-coated with butter. Spray some water and proof the dough in a warm oven for about 60 to 135 minutes, or till the dough reaches 1 cm above the rim.

I turn on the oven temperature to 50°C for 1 minute to warm up the oven for proofing.
End of  second proofing



As I used only 1g of instant dry yeast for overnight proofing, so the dough took about 135 minutes to reach the optimum size. If you use 2 to 3g, the proofing duration should be shorter, around 60 to 90 minutes.

6. Transfer the dough out of the oven. Start to preheat the oven to 180°C for 10 minutes.
 Apply egg wash over the top of the dough.


7. Bake at 180°C for 10 minutes at the lower rack of the oven.
Reduce the temperature to 170°C for 35 minutes.

At around 25th minute into baking, if the top brown too fast, cover the crust with a piece of aluminum foil.

End of baking, turn off the oven and let the bread stays in the oven for 5 minutes.

8. Upon leaving the oven, remove the bread from the bread pan immediately and cool on a wire rack.


9. Cut the bread when it has completely cool down. Enjoy 😋






Recipe adapted from xingfuzhiwei.blogspot.sg Egg Milk Loaf with great appreciation. 谢谢 JJ 的食谱

Friday, 21 July 2017

Ginger Biscuit 姜饼


A mild flavour and non-spicy ginger biscuits utilizing a small packet of ginger tea extract. I prefer ginger biscuit with pure ginger taste without the addition of other spices - just the taste of ginger, butter and dark brown sugar.

The biscuits have a crunchy crust and a little chewy interior when fresh 🍪😋

Servings: about 24 x 5cm round biscuits

Ingredients

50g salted butter
50g golden syrup

100g organic dark brown sugar
1 egg yolk

150g all purpose flour
1 packet of ginger tea extract, 5g *
1/2 tsp baking soda

some fine sugar for coating, optional

* the original recipe suggested 1~2 tsp of ground ginger



Recipe adapted from hairybikersdietclub Ginger Biscuits with great appreciation.


Directions


1. Pour golden syrup into a heat-resistant bowl with butter. Melt the butter in a rice cooker using "Keep Warm" function for 10 minutes.



2. Mix the dark brown sugar with the warm butter-syrup mixture.

Blend in the egg yolk.


3. Mix ginger tea extract and baking soda with the all purpose flour.

4. Pour the butter-syrup mixture from (2) into the flour mixture (3). Combined all the ingredients into a big lump using a spatual.



5. Take about a teaspoon amount of the biscuit dough, roll it into a ball, and place on a baking tray lined with parchment paper.

Allow good spacing between dough as it will spread during baking

Optional
If you want the biscuit to have a sugar coating, you can roll the dough in a small cup filled with fine sugar, before placing it on the baking tray.



6. Bake in a preheated oven set at 190°C, middle rack, for about 12 to 15 minutes.



7. Transfer the tray of biscuits out of the oven and cool down for about 5 minutes, before transferring them to a wire rack to cool down further. The biscuits are soft when hot, and harden after cooling down.

With sugar coating


Without sugar coating


8. Keep the biscuits in an air tight container after they have completely cool down :)



How I utilize the remaining egg white?

I added the egg white to the boiling congee. 
The congee tasted like fish congee. Does the egg white resemble fish slice in the porridge? 

Ingredients
1/2 cup rice, soaked
1 tbsp purple sweet potato chunks
1 tsp carrot, finely diced
1/2 tsp ginger tea extract
1/2 tsp fried onion crisp
1/4 tsp light soya sauce
salt and seasoning powder to taste

Some cut green scallions for garnishing :)