Sunday 28 August 2016

French Bread

Using bread maker to bake french bread was my first time. I have taste someone who bake french bread using Philip BM. It tasted good. I got the recipe from a FB friend ( Thanks Joni). I did some modification on the ingredients 

The first attempt wasn't very successful as my instant yeast wasn't active. Resulted I have very short and cute loaf of bread.

This is the cute and short bread which the yeast was not active. Thought was a new box of yeast with expiry March 2018. However, it just not active. When I saw the dough in the tin was not rising, felt something is not working. I did a test. Pour half teaspoon of instant yeast into lukewarm water. Even after half hour, there was no bubbles found. So, I threw away all the rest balance yeast. Heartache! And bought new one from supermarket.

2nd attempt was good. Bread taste good. Even the 1st attempt though short and heavy still it taste good. I use this bread with my Homemade Otah (see recipe here) to make otah sandwich. Taste really good and delicious. 

270gm  Water
1.5 teaspoon salt
1 teaspoon sugar( not in original recipe)
1.5 tablespoon olive oil
400g bread flour
50g rye flour
1.3 teaspoon instant yeast.

Note : Original recipe is 450g bread flour. No rye flour. I replaced 50g of bread flour with Rye flour. You can use all 450g bread flour. 

Directions using Bread Maker:
1)Place water, salt, sugar, oil, bread flour, and rye flour into the tin of the bread machine (according to the sequence as stated in the instruction manual of your bread machine). Make an indentation on the flour and add in the instant yeast. Then cover the yeast with some of the flour.
3) I used "French Bread" "Function 3" with "Light" crust. Choose weight 750g. My BM indicated it take 3hrs 30mins for french bread to complete the whole cycle.
4)When the loaf is ready, there will be a continuous beep sound. Remove tin and shake out the loaf onto a rack and leave to cool. Appro. an hour. Slice it and serve.

Sunday 7 August 2016

Purple Sweet Potato Snow Skin Mooncake. 紫蕃薯冰皮月饼

Ingredients 用料 (冰皮 Snow Skin)
45g Glutinous Rice Flour 糯米粉45克
35g White Rice Flour 粘米粉35克(大米粉)
20g Wheat Starch 小麦淀粉20克(澄面)
18g Vegetable Oil 植物油18克
185g Milk 牛奶185克
35g Icing sugar 糖粉50克

Filling ingredients馅用料:
1 whole purple sweet potato without peel about 80g 一个80克紫色蕃薯
10 gm sugar 糖10克
15g vegetable oil 植物油15克
15g coconut cream 椰浆15克
10gwheat starch 小麦淀粉10克
10g water 水10克


220g lotus paste 莲蓉馅220克
15g melon seeds 瓜子15克

Method for Purple Potatoes Filling紫蕃薯馅做法:
1. Place washed purple potatoes with skin into a small pot and cover the potato with enough water. Boil it over a stove for half an hour or until potato is cooked. 将紫蕃薯放进一个小锅, 加水盖过蕃薯煮熟。

2. Remove potato from fire once it is cooked. Peel off the skin. Use a fork to smash the potato while it is hot. 将煮熟的紫薯去皮。乘热用勺子压成泥。

3. Press sweet potato through a fine sieve. Set aside  a tablespoon of potato. Add sugar into the rest.  Mix wheat starch with water, then pour into the mashed sweet potato. Stir in coconut cream and oil. Transfer to a non-stick pan and cook over medium heat. Stir occasionally until most of the moist is dried up and the wheat starch is cooked through. Cover with plastic wrap and chill in fridge for later use.然后过筛一遍成幼滑薯蓉。加糖。澄麵粉加水先拌勻,跟椰奶一起拌入紫薯蓉中,最後加油。转置不黏底锅中,用中火炒至澄麵粉熟透和乾身。蓋好,放入雪櫃中,備用。

Method for snow skin 制作冰皮
1. Combine milk, vegetable oil (sunflower/corn oil) and icing sugar together. Do not use olive or peanut oil. As the aroma for the oil is too strong.

2. Combine glutinous rice flour, white rice flour and wheat starch  in a bowl. Add the above 1 and also 1 tablespoon purple smashed potato into flour and mix them well.

3. Sieve the liquid mixture 1-2 times

4. After sieved, cover the bowl of mixture with cling wrap and put into boiling water to steam for 25min.

5. Immediately after steam, remove from heat and use a pair of chop stick to stir the dough into a smooth dough.

6 Let the dough cool down and then store in fridge.

7. Prepare some kou fen (fried glutinous flour). You may fry some glutinous flour in low fire  if you do not have ready made kou fen. Remove from heat once it turn light yellow. Kou Fen is done.

8. Add melon seeds to lotus paste.

9. When the snow skin dough is cold, divide the dough and lotus paste filling into small portion. Snow skin is 25g and lotus filling is 47g and purple sweet potato filling is 47g
冷却后的冰皮面糊与莲蓉馅和紫蕃薯馅分别分成小份. 则冰皮分成25克1份,莲蓉馅分成47克1份,  紫蕃薯馅分成47克1份。

10. Put snow skin dough on hand and flatten it. Place filling on the snow skin. Wrap the lotus filling with the skin.
将冰皮放在手心压扁。然后把莲蓉馅或紫蕃薯馅放在冰皮上。用冰皮把馅 包起来,收口捏紧

11. Sprinkle some kou fen(cooked glutinous flour) into mould, shake  off excess flour. Lightly coat mooncake with cooked kou fen. Shake off any excess flour. Place into a mooncake mould. Press to print the pattern. Repeat this step until finish all the dough and fillings. Store the mooncakes into an air-tight container. Refrigerate for few hour. Serve it cold.

You may be interested in my other post:
1.Snow-skin-mooncake (Instant Method)