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Tuesday, 14 October 2014

南瓜排包 Pumpkin Pai Bao



好久没玩的面包,多Eileen选了南瓜做为这个月小姆指的主题,让我家再次可以闻到那阵阵的面包香

Looks like I’m active in blogging again, thanks to this month’s LTU theme, PUMPKIN!  It has been a very long time since I last baked some bread from home.



用了那超爱的原味排包食谱,把优格换成了南瓜泥就是了。面包到了隔天还是软软的

This time, I have purposely chosen my favourite bread@Pai Bao’s recipe for a try out. Luckily, it worked & the bread remained soft till the 2nd day!

南瓜排
Pumpkin Pai Bao
(Recipe Source: Inspired by Cranberry Yoghurt Bread, Original Recipes are from Cass@ & 尒尒的玩)

Ingredients:
50g Pumpkin Puree, sifted
280g Bread Flour
40g Caster Sugar
2.5g Salt
120g Fresh Milk
37g Egg, lightly beaten  + Some Extra for Brushing
4g Instant Dried Yeast
30g Chopped Butter, soften at room temperature
Egg Wash
Some Untoasted Pumpkin Seeds

Method:
1. Place all ingredients, except for butter & pumpkin seeds in an electric mixer. Use dough hook for mixing at low-medium speed.

NOTE:
The dough is very sticky & better use a higher speed(not too high speed though) to mix the dough. The dough will stick to the base of the bowl in the beginning but after about 10-12 minutes, it will leave the base & form into a ball.  When this happen, change to low speed & continue to knead for another 10 minutes.

2. When the dough looks smooth & slightly elastic, add butter. Continue kneading at low speed for about 8 minutes or until smooth, glossy & elastic.  The dough is ready when you pull out a small piece of dough, it will form a thin, transparent layer like bubble gum.

3. Place dough in an oiled bowl, spray with some water on top, wrapped with cling wrap. Let’s the 1st proofing begins until the dough is double in size, about 50-60 minutes. 

4. Place the dough on a floured surface. Gently press the dough to remove air bubble. Divide the dough evenly into 6 portions, about 90g each.

5. Roll each small dough into balls. Spray with some water, cover with cling wrap & let to rest for 10 minutes.

6. Flour your hand & rolling pin. Take 1 small dough & roll out into an oval shape, about 15cm long. Flip over to the smoother side, roll up like swiss roll. Press firm on the seam.

7. With seam facing down, place it on an oiled shallow, baking pan.

8. Repeat Step  6 & 7 for other dough.

NOTE:
My baking pan measures about 17.5cm x 27cm.

9. Spray the top with some water. Let the final proof begins until they fill up the pan for like 90%, about 20 minutes when proofing was done in the warm oven with a bowl of hot water inside.

10. In the last 10 minutes of proofing, remove the dough out of the oven & turn on the oven at 170C(fan-forced). Brush the top  with some water & bake for approximately 10 minutes.

11. Removed. Now, brush with the egg wash & quickly sprinkle with some pumpkin seeds. Continue to bake for another 5-10 minutes or till golden brown.

SMALL TIPS:
1. The egg wash will dry out very quickly due to the heat of the bread, so the action has to be fast or the pumpkin seeds won’t stick on the bread.

2. Change position of the pan for an even golden brown top.

3. After the bread is all cooled down, wrap them with a layer of cling wrap, then store into an air-tight container.



I’m submitting this to Little Thumbs Up(LTU) Oct – Pumpkin that was originally organised by Zoe@Bake for Happy Kids & Mui Mui@My Little Favourite DIY & is currently hosted by Eileen’s Diary.

~Enjoy!~





Tuesday, 7 October 2014

南瓜戚风蛋糕 Pumpkin Chiffon Cake



违了,朋友。想说的是几个月前决定不想再玩博客了,以为不会再更新的了。期间有跟几位朋友保持联络,当中BakericiousJess告诉我她最近迷上了用粘米粉做的戚风蛋糕,还说口感奇佳,我有点心动。另一方面,Joceline告诉我这个月小姆子的当家是EileenJoceline啊,她很有心,还记得我喜欢南瓜。後来问了Jess有没有用粘米粉做的南瓜戚风食谱,有!於是乘著最後一天的学校假期,快快烤了这<南瓜戚风蛋糕>support support南瓜之月

Hello friends! Few months ago, I had decided to quit blogging & I thought I will never look back but today, I just quickly update this posting in order to support this month's LTU that is currently hosted by Eileen's Diary.



南瓜戚风蛋糕
Pumpkin Chiffon Cake
Makes a 7'' Round Cake
(Recipe Source: Jess@Bakericious with Minor Adjustment)

Ingredients:
5 Egg Yolks
10g Caster Sugar
40g Corn Oil
60g Low Gluten Flour, sifted
30g Rice Flour, sifted
Pinch of Salt
100g Pumpkin, remove skin, chopped
50g Fresh Milk

5 Egg Whites
65g Caster Sugar

Method:
1. Steam & mash pumpkin while still hot. Sieve through a fine strainer. Cooled.
2. Mix pumpkin puree with milk.
3. Mix low gluten flour with rice flour.
4. Beat egg yolks with sugar with a balloon whisk. Add oil, salt, pumpkin mixture, follow by flour mixture.
5. Stir until no lumps.
6. Beat egg whites until frothy. Add sugar in a few rounds & beat until just under stiff peaks.
7. Fold 1/3 meringue into the egg yolk mixture. Mix well with the balloon whisk.
8. Add the rest of meringue & mix well.
9. Pour into the chiffon pan. Tap gently to remove air bubbles.
10. Bake in the 150C preheated oven for about 35 minutes or until a cake tester comes out clean.
11. Remove the pan & drop gently to the kitchen top for a few times to prevent shrinkage. Invert immediately & let to cool down completely.




I’m submitting this to Little Thumbs Up(LTU) Oct – Pumpkin that was originally organised by Zoe@Bake for Happy Kids & Mui Mui@My Little Favourite DIY & is currently hosted by Eileen’s Diary.








Monday, 23 June 2014

Japanese Soufflé Cheesecake 日式舒芙蕾乳酪蛋糕


I'm having problem to view updates from friends at the moment. Normally I can see all the recent postings from friends on my dashboard but since yesterday, I can only see 1 update from there & the rest has gone missing.  So I have to manually click on the Blogs that I'm following to check whether any new recipe has been posted & this is very time consuming!
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I think baking a cheesecake can be addictive. After finish eating our <Chocolate Souffle Cheesecake>, I had immediately baked another one in the following week using the remaining of the cream cheese left in my fridge. 

对於乳酪蛋糕会有种莫名奇妙的迷恋,你也会吗?继吃完那<巧克力舒芙蕾乳酪蛋糕>後,紧接著又再烘了一粒原味的

Japanese Soufflé Cheesecake 
日式舒芙蕾乳酪蛋糕
Recipe Sources:
Coco's 流水厨房 with Minor Adjustments
Makes a 7" Square or an 8" Round Cheesecake

Ingredients:
125g Cream Cheese, roughly chopped
60g Unsalted Butter, roughly chopped
5 Egg Yolks
125g Milk
2tsp Lemon Juice
75g Cake Flour, sifted
35g Corn Flour, sifted
5 Egg Whites
100g Caster Sugar

Method:
1. Line the base and sides of a 7" square cake pan with non-stick baking paper. For the sides, make sure that the paper extends to about 1-2" higher than the pan.
2. Mix low gluten & corn flour together. Set aside.
3. Melt cream cheese and butter in a heat-proof bowl over a pot of simmering water. Stir until no lumps. Remove from heat and leave to cool.
4. Add egg yolks to the cream mixture, one at a time and mix with a handwhisk. The mixture becomes smoother after the 1st egg is added.
5. Add milk and lemon juice, whisk to combine.
6. Add flour mixture gradually. Mix until well-combined. Do not over mix.
7. In a separate bowl, beat egg whites until frothy. Add sugar in a few rounds &  beat until soft peaks.
 8. Give the cream mixture a good stir, then add 1/3 of (7) into the cream cheese. Mix gently with a handwhisk.  Gradually add in the rest of (7) into the cream mixture & mix until well-combined.
9. Pour batter into the cake pan. Pour from a certain height slowly to help remove air bubbles. Tap the pan lightly on a table top to level up the batter and also to further remove air bubbles.
10. Place the cake pan in a big baking tray, then put them in the lower middle oven rack. Carefully fill up the tray with hot water. The water level should just be about 1’’ height of the big tray.
11. Bake in a 150C preheated oven(Bake only, not Fan-Bake) for 10 minutes, then reduce to 140C for another  10 minutes, then 130C for 10 minutes & the final 30 minutes at 120C.
12. Remove cake pan from oven and immediately drop the pan from a height of 20cm onto the table top. This is said to prevent the cake from shrinking upon cooling. Remove the cake from pan immediately. To unmold, place a large baking sheet on top of the cake pan, invert the cake pan onto the baking sheet. Remove the cake pan and the paper on the base and sides of the cake. Turn the cake back to the top again on a wire rack. Cooled. Refrigerate overnight.





I’m submitting this to Little Thumbs Up(LTU) Jun – Butter that was originally organized by Zoe@Bakefor Happy Kids & Mui Mui@My Little Favourite DIY & is currently hosted by Jozelyn@Spice Up My Kitchen.


I am going to take a Blog break from now on and thank you for visiting my Blog.
上完这帖子後我便要"告假"了,谢谢大家的到访与留言


Monday, 16 June 2014

Japanese Chocolate Soufflé Cheesecake 日式巧克力舒芙蕾乳酪蛋糕


I thought that I never have the guts to try on the  soufflé cheesecake recipes until I saw Jeannie@Baking Diary shared her <Green Tea Souffle Cheesecake> recently.  With a nervous heart, I crossed my fingers & my toes and never stopped checking on the oven during the whole process of baking, luckily, the cake came out nicely disregard some fine cracks on the top. A big thanks to Jeannie.

前些时候May的家上了几个乳酪蛋糕,看得我心痒痒的。总是觉得自己不大懂弄这类型的蛋糕,直到看了Jeannie@Baking Diary<绿茶舒芙蕾乳酪蛋糕>。她的食谱里分享了一个很特别的步骤,就是在蛋糕出炉後就从高处把蛋糕扔下桌面,有说,这可以防止蛋糕收缩



This recipe only requires 125g of cream cheese to make a 8" Round Cheesecake(I used a 7" Square Pan).

最吸引我的就是这个食谱只用了125克的奶油乳,就能烘一粒八寸大的圆乳酪蛋糕(我用了七寸的正方形模),心想就算第一次失败了,还可以用其奶油乳再试多一次


A special technique was shared in this recipe, which is to drop the pan from a certain height soon after the pan is removed from the oven. It is said to prevent shrinkage upon cooling.


Chocolate  Soufflé Cheesecake(Japanese style)
日式巧克力舒芙蕾芝士蛋
Recipe Sources:
*Coco's流水厨房 with Minor Adjustments

Makes a 7" Square or an 8" Round Cheesecake

Ingredients:
125g Cream Cheese, roughly chopped
60g Unsalted Butter, roughly chopped
5 Egg Yolks (Total Weight is 77g)
125g Milk
75g Cake Flour, sifted
35g Corn Flour, sifted
13g Cocoa Powder, sifted
5 Egg Whites (Total weight is 178g)
120g Caster Sugar

Method:
1. Line the base and sides of a 7" square cake pan with non-stick baking paper. For the sides, make sure that the paper extends to about 1" higher than the pan.
2. Mix flour and cocoa powder together. Set aside.
3. Melt cream cheese and butter in a heat-proof bowl over a pot of simmering water. Stir until no lumps. Remove from heat and leave to cool.
4. Add egg yolks to the cream mixture, one at a time and mix with a handwhisk. The mixture becomes smoother after the 1st egg was added.
5. Add milk, whisk to combine.
6. Add flour mixture gradually. Mix until well-combined. Do not over mix.
7. In a separate bowl, beat egg whites until frothy. Add sugar in a few rounds &  beat until soft peaks.
8. Give the cream mixture a good stir, then add 1/3 of (7) into the cream cheese. Mix gently with a handwhisk.  Gradually add in the rest of (7) into the cream mixture & mix until well-combined.
9. Pour batter into the cake pan. Pour from a certain height slowly to help remove air bubbles. Tap the pan lightly on a table top to level up the batter and also to remove air bubbles.
10. Place the cake pan in a big baking tray, then put them in the lower middle oven rack. Carefully fill up the tray with hot water. The water level should just be about 1’’ height of the cake pan.
11. Bake in a 150C preheated oven(Bake only, not Fan-Bake) for 10 minutes, then reduce to 140C for another  10 minutes, if cracks happen, reduce to 120-130C & continue to bake for about 40 minutes(total baking hour is 1 hour).
12. Remove cake pan from oven and immediately drop the pan from a height of 20-30cm onto the table top. This prevents the cake from shrinking upon cooling. Remove the cake from pan immediately. To unmold, place a large baking sheet on top of the cake pan, invert the cake pan onto the baking sheet. Remove the cake pan and the paper on the base and sides of the cake. Turn the cake back to the top again on a wire rack. Cooled. Refrigerate overnight.



I’m submitting this to Little Thumbs Up(LTU) Jun – Butter that was originally organized by Zoe@Bake for Happy Kids & Mui Mui@My Little Favourite DIY & is currently hosted by Jozelyn@Spice Up My Kitchen.

~Enjoy!~

Tuesday, 10 June 2014

Pick-Your-Own Mandarin Oranges at Watkins Orchard 採柑记

With the winter just kicks off, this also means that it is the time to eat some sweet Mandarin oranges! The decision of going to an orchard was made after watching an episode of the Sydney Weekender recently.

冬天是吃甜的季节。最近看了Sydney Weekender电视节目後才知道离家不远处有几个园刚开放给採摘,趁著上周的长周末,便带孩子去了一趟

时家人都是各有各忙的,难得遇上天气晴朗,到郊外走一趟,看看景色,採採,可以松弛一下繁重的生活



The Watkins Orchard is located next to the main road, the Singleton Road. It’s on your left if you are driving from Wisemans Ferry and just passes the sign of another orchard owned by the same Watkins family.

This orchard has easy access and plenty of parking spaces. Since it has just opened to the public not long ago in this season, there are still many fruits available for picking! 


These Mandarin oranges are sweet & juicy!
甜又多汁,带了两桶回家

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Pick-Your-Own Mushroom at Watkins Family Farm

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1125 Singleton Road
Laughtondale(11km from Wisemans Ferry)

No entry fee

$10 per bucket

Or

1006 Singleton Road


Monday, 2 June 2014

Thomas Keller’s Lemon Poppy Seed Muffin(Overnight Batter) 柠檬罂粟籽马芬(值得推荐)


This Thomas Keller’s Lemon Poppy Seed Muffin caught my eyes when I was randomly surfing for a new muffin recipe on the internet. Here are some of the comments made by those who had used the recipe:

 “The Best Lemon Poppy Seed Muffins!”

 “It’s worth to spend time to try this though you already have your own favourite Lemon Poppy Seed Muffin recipe!”

终於来到了冬天,天气在短短几天内已回冷了。现在一起身第一时间就会冲进厕所先把暖气机开著。虽然怕冷,如果在热与冷之间让我选,我还是会选冬天,因为家里的杂草长得也比较慢,所以不用常常打理

 

What makes this recipe soooooooooo special is that the batter has to rest in the fridge for at least 12 hours(up to 36 hours) before baking! According to Mr Keller, the secret key to make good muffins is to allow the batter to have enough time to rest and hydrate completely! Got it, after reading this, I jumped into action, wasting no more of time!

上个星期在网上看到了一个很赞的马食谱,来自美国的一位名人厨师,Mr Thomas Keller。试做过的人都做了同样的评语,都说好好吃。最吸引我的是马芬的糊需要冷藏最少十二至三十六个小时。对,你没看错!冷藏夜种的面包我有听过看过,但是做马芬也需要这冷藏还是第一次看到。好奇心作祟,所以马上行动看看是不是这麽的好吃



These muffins are so tasty. Lemon scented, buttery, soft but don’t crumble! Somehow, I think I can still reduce the sugar by another 5g in the future.

师的食谱真的好棒,这些马芬不像一般的扎实,却有点像蛋糕的口感。除了是长时间冷藏过,可能也和那牛油的份量有点关系吧


Lemon Poppy Seed Muffin
 柠檬罂粟籽马
(Recipe Source:Viviana 的英伦厨房笔 who uses the Recipe of Thomas Keller from the Bouchon Bakery Cookbook with Minor Adjustments)

Makes 10 Medium Muffins
Ingredients:
160g Low Gluten Flour, sifted
1/2tsp Baking Powder, sifted
1/4tsp Salt
165g Eggs(about 4 small eggs), lightly beaten
210g Caster Sugar(can be reduced to 205g)
190g Unsalted Butter, melted
50g Lemon Juice
10g Milk
1/2tsp Vanilla Extract
6g Fine Lemon Zest(from 2 small lemons)
8g Poppy Seeds

Method:
1. Mix flour, baking powder, salt  & poppy seeds in a bowl. 
2. Mix eggs with sugar, using handwhisk. Sugar should be added in a few separate rounds. Add butter and vanilla extract.
3. Add lemon juice, lemon zest & milk.
4. Add flour mixture in 2-3 rounds. Mix well with a hand whisk.
5. Cover with cling wrap & refrigerate for at least 12 hours. I rested the batter for 15 hours.
6. Remove the batter & leave it in room temperature for 1/2 hour. In hot weather, you may just need to rest it for 10-15 minutes.
7. Preheat oven to 160C, Bake only. Place rack at middle level.
8. Line a muffin pan with some cupcake liners.
9. Spoon the batter into the liners up to 80-90% full.

10. Bake for about 30-35 minutes or until the cake tester comes out clean. Remove the muffins from the pan immediately & let to cool down completely on a wire rack.

NOTE:
I like the muffin tops to look golden so at the final 5 minutes of baking, I shifted the rack to the upper middle level & changed the mode to Fan Bake so the tops turned golden evenly.

SMALL TIP:
This recipe doesn’t require a stand mixer or electric mixer to mix the batter. A hand whisk will do the job! Don’t over mix the batter.



The cupcake liners that I used this time were given by my girlfriend. She told me that when she saw “Will & Jess”on the box, she immediately thought of me because Will & Jess are the short names of my husband & I. What a co-incidence!


朋友在某某店看到"Will & Jess"牌子的cupcake liners想也不想就买了给我,因为"Will & Jess"正好是我和老公名字的短称哦




I’m submitting this to Little Thumbs Up(LTU) Jun – Butter that was originally organized by Zoe@Bakefor Happy Kids & Mui Mui@My Little Favourite DIY & is currently hosted by Jozelyn@Spice Up My Kitchen.


~Enjoy!~