鮮奶吐司 Milk Toast with Starter

Recently I am interested to raise the starter, after the trails of raising the starters for 2 weeks, I got a good result.  Today, we are going to bake a traditional toast, of which the texture is so moist and has a fragrant of wheat!

 

The starter has a complexity of fragrant, I will write another post how to make it.

Recipe:  (450g toast pan)

280g                bread flour

15g                  milk powder

75g                  rye starter (room temperature)

1g                    yeast

30g                  sugar

15g                  condensed milk

33g                  egg white (around 1 egg)

179-190g          milk

20g                  ghee （can use butter if don't have)

10g                  butter

Method:  preheat the oven in 170c

Utensil:  Kitchenaid stand mixer

Procedure:

1)  In the mixing bowl, pour all the ingredients and blend it in low motion no #2 for 5-8 mins, and turn to high motion no #6 blend for 5 mins (check a small dough if it has a gluten thin layer when pull);

2)  Grease the bowl, round the dough with two hands from top to bottom until in a round shape, let it proves in the bowl at least 1 hour or double size in room temperature (28c-30c), or put it into the oven with two bowls of hot water during winter time; 

3)  Check the dough with a wet finger pressing on it, if it comes back slowly that means the dough is ready to shape;  divide the dough to 3 equal weight, shape them in round balls, rest on the counter for 15 mins;

4)  Shape the balls with a rolling pin to a rectangle shape, roll the dough from exterior towards our body, use the palm press each roll to seal the dough,  then roll the rolled dough to a long dough around 30cm, form it is a "S" and put it into the greased pan, repeat the method until finished all, close the pan and let it proves 45mins or until raise up to 2/3 high of the pan;

5)  Bake the bread in 170c on the lower lever for 25-30 mins (depends on different oven, please check often), take the toast out on the rack at least 1 hour before cut it into slice, done.

**Enjoy!

最近我有興趣倍養天然酵母，在倍養的兩個星期後，我得到了一個很好的結果。今天，我們要烤一個傳統的吐司，其紋理是如此濕潤，有一種小麥複雜的香！

天然酵母有一種發酵的香，我會寫另一篇文章如何做它。

食譜：（450g 麵包模）

280g                       麵包粉

15g                         奶粉

75g                         粿麥天然酵母（室溫）

1g                           乾酵母

30g                         砂糖

15g                         煉乳

33g                         蛋清（約1個蛋）

179-190g                牛奶

20g                         酥油（如沒有，可用牛油）

10g                         牛油

方法：在170℃預熱焗爐

器具：Kitchenaid立式攪拌機

程序：

1）在大碗中，傾倒所有的成分，用低速No＃2中攪拌5-8分鐘，後加至高速＃6攪拌5分鐘（檢查小麵團，當拉時它有麵筋薄層）;

2）將大碗掃少許油，把麵糰用兩隻手從上到下，搓到成圓形，在室溫讓它在碗中發酵至少1小時或雙倍大（28c-30c），冬天時放入焗爐和加與碗熱水可加速發酵;

3）用濕手指壓在麵團上檢查麵團，如果它慢慢回來，這意味著麵團準備成形; 將麵團分成3等份重量，將它們滾成圓形球，放在桌上休息15分鐘;

4）使用擀麵杖將球形成長方形，將長方麵團從外部朝向我們的身體滾折，用手掌壓每個輥以密封麵團，然後將捲起的麵團捲成約30cm的長麵團，形成一個“S”，把它放入掃了油的模，重複的方法，直到完成所有麵團，讓它發酵45分鐘或直到升高到2/3高的模， 然後關蓋；

5）將麵包模放在170℃的下層焗25-30分鐘（取決於不同的焗爐溫度，請經常檢查），把烤好的麵包放在烤架上至少1小時，然後切成薄片。

**請享用！

鮮奶吐司 Milk Toast with Starter

Recently I am interested to raise the starter, after the trails of raising the starters for 2 weeks, I got a good result.  Today, we are going to bake a traditional toast, of which the texture is so moist and has a fragrant of wheat!

 

The starter has a complexity of fragrant, I will write another post how to make it.

Recipe:  (450g toast pan)

280g                bread flour

15g                  milk powder

75g                  rye starter (room temperature)

1g                    yeast

30g                  sugar

15g                  condensed milk

33g                  egg white (around 1 egg)

179-190g          milk

20g                  ghee （can use butter if don't have)

10g                  butter

Method:  preheat the oven in 170c

Utensil:  Kitchenaid stand mixer

Procedure:

1)  In the mixing bowl, pour all the ingredients and blend it in low motion no #2 for 5-8 mins, and turn to high motion no #6 blend for 5 mins (check a small dough if it has a gluten thin layer when pull);

2)  Grease the bowl, round the dough with two hands from top to bottom until in a round shape, let it proves in the bowl at least 1 hour or double size in room temperature (28c-30c), or put it into the oven with two bowls of hot water during winter time; 

3)  Check the dough with a wet finger pressing on it, if it comes back slowly that means the dough is ready to shape;  divide the dough to 3 equal weight, shape them in round balls, rest on the counter for 15 mins;

4)  Shape the balls with a rolling pin to a rectangle shape, roll the dough from exterior towards our body, use the palm press each roll to seal the dough,  then roll the rolled dough to a long dough around 30cm, form it is a "S" and put it into the greased pan, repeat the method until finished all, close the pan and let it proves 45mins or until raise up to 2/3 high of the pan;

5)  Bake the bread in 170c on the lower lever for 25-30 mins (depends on different oven, please check often), take the toast out on the rack at least 1 hour before cut it into slice, done.

**Enjoy!

最近我有興趣倍養天然酵母，在倍養的兩個星期後，我得到了一個很好的結果。今天，我們要烤一個傳統的吐司，其紋理是如此濕潤，有一種小麥複雜的香！

天然酵母有一種發酵的香，我會寫另一篇文章如何做它。

食譜：（450g 麵包模）

280g                       麵包粉

15g                         奶粉

75g                         粿麥天然酵母（室溫）

1g                           乾酵母

30g                         砂糖

15g                         煉乳

33g                         蛋清（約1個蛋）

179-190g                牛奶

20g                         酥油（如沒有，可用牛油）

10g                         牛油

方法：在170℃預熱焗爐

器具：Kitchenaid立式攪拌機

程序：

1）在大碗中，傾倒所有的成分，用低速No＃2中攪拌5-8分鐘，後加至高速＃6攪拌5分鐘（檢查小麵團，當拉時它有麵筋薄層）;

2）將大碗掃少許油，把麵糰用兩隻手從上到下，搓到成圓形，在室溫讓它在碗中發酵至少1小時或雙倍大（28c-30c），冬天時放入焗爐和加與碗熱水可加速發酵;

3）用濕手指壓在麵團上檢查麵團，如果它慢慢回來，這意味著麵團準備成形; 將麵團分成3等份重量，將它們滾成圓形球，放在桌上休息15分鐘;

4）使用擀麵杖將球形成長方形，將長方麵團從外部朝向我們的身體滾折，用手掌壓每個輥以密封麵團，然後將捲起的麵團捲成約30cm的長麵團，形成一個“S”，把它放入掃了油的模，重複的方法，直到完成所有麵團，讓它發酵45分鐘或直到升高到2/3高的模， 然後關蓋；

5）將麵包模放在170℃的下層焗25-30分鐘（取決於不同的焗爐溫度，請經常檢查），把烤好的麵包放在烤架上至少1小時，然後切成薄片。

**請享用！

黑森林蛋糕 Black Forest Birthday Cake / Gateau Forest Noire

When we search the birthday cake on the websites, the first pops out is the Black Forest Cake, and we can see a lot of cherries during the summer time.

It is a challenge for me to make a three layers birthday Cake, I have tried many sponge cake recipes to achieve my final version, so happy :)  

Due to my personal taste, we like less sweet than other nations...  this is a fluffy and light, chocolate with cherry liqueur, taste so yummy!

Recipe:  (18cm/7" cake mould)

Sponge cake :

3 pcs                   egg

77g                     sugar

11.5g                  cake flour

11.5g                  corn starch

19.25g                cocao powder

1/4 tsp                cinnamon powder

1/4 tsp                nutmeg powder

1/4 tsp                sea salt

19.25g                veg oil

1 tsp                   coffee liqueur

Cherry filling:

3 tsp                    cherry liqueur

1 can/445g           cherry

3 tbsp                  cherry jam

Cream decoration:

300g                    sweet cream

1 tbsp                  cherry liqueur

11 pcs                  fresh cherry

50g                      chocolate chips

Method:  preheat the oven in 180c

Procedure:

Sponge cake

1)  Mix the egg/sugar until fluffy and light creamy effect;

2)  Take out 1 cup of egg batter out, mix well with the oil, then pour back to the big batch of batter, as well as the coffee liqueur, put aside;

3)  Sift all the dry ingredients cake flour/corn starch/coco powder/cinnamon powder/nutmeg powder/sea salt; mix into the 2) egg batter in 3 additions, in a folding method (avoid to kill the air in the egg batter)...  Pour all the batter into the cake mould (no need to grease the pan);

4)  Bake the cake in 180c for 20-25 mins(depends on your own oven), until golden colour (pls check often the last 5-8 mins) or put a stick into the cake without lumps out, put aside;

Cherry filling:

1) Add 3 tbsp cherry liqueur into the cherry juice, set aside;

2) Cut eh cherries in half or small pieces, mix with the cherry jam, set aside;

Cream decoration:

1)  Mix the sweet cream with the cherry liqueur, use a hand mixer to make it until a soft pick;

Assembly the cake:

1)  Cut the cake into 3 layers, brush the sponge cake with the cherry juice, then put the cherry jam with cherries on the top of the 1st layer of cake, do the same until finish the 2nd layers sponge cake, cover with the 3rd layer sponge cake;

2)  As you like to decorate the whole cake with the cream, and put the chocolate chips all around the cake and top, it's done!

當我們在網站上搜索生日蛋糕時，首先彈出的是黑森林蛋糕，我們可以在夏季看到很多櫻桃。這是一個挑戰，我要做一個三層生日蛋糕，我已經嘗試過許多海綿蛋糕來實現我的最終版本，很開心的能成功:)

由於我個人的口味不喜歡那麽甜，我們比其他國家的人喜歡少甜...  這是一個鬆軟，巧克力與櫻桃利口酒的黑森林蛋糕，非常味道！

食譜：（18cm / 7“蛋糕模具）
海綿蛋糕:
3個                         雞蛋
77g                        砂糖

11.5g                     蛋糕粉
11.5g                     玉米澱粉
19.25g                   朱古力粉
1/4茶匙                   肉桂粉
1/4茶匙                   肉荳蔻粉
1/4茶匙                   海鹽

19.25g                    菜油
1茶匙                       咖啡利口酒

櫻桃灌裝：
3茶匙                       櫻桃酒
1罐/ 445克               櫻桃
3湯匙                       櫻桃果醬

奶油裝飾：
300g                        甜忌廉
1湯匙                        櫻桃酒
11個                         新鮮櫻桃
50g                          巧克力粒

方法：在180℃預熱焗爐

程序：
海綿蛋糕
1）混合蛋/糖，直到蓬鬆和淡奶油效果;
2）取出1杯雞蛋麵糊，與油充分混合後倒回大麵糊中，以及咖啡甜酒，待用;
3）篩選所有乾成份的蛋糕粉/玉米澱粉/椰子粉/肉桂粉/肉荳蔻粉/海鹽; 混合入2）以折疊方法（避免殺死蛋麵糊中的空氣）分3次添加入雞蛋麵糊中，最後將所有麵糊倒入蛋糕模具（不需要油脂模）;
4）用180℃焗20-25分鐘（取決於你自己的焗爐），直到金黃色（最後5-8分鐘要經常檢查）或把一根棍子在蛋糕沒有濕粉粒，待用;

櫻桃灌裝：
1）在櫻桃汁中加入3湯匙櫻桃酒，攪拌勻， 待用;
2）將櫻桃切成半塊或小塊，與櫻桃果醬混合攪拌勻，待用;

奶油裝飾：
1）將甜忌廉與櫻桃酒混合，使用手動攪拌器打發至起軟鉤 （不要打得太硬），待用；

裝配蛋糕：
1）將蛋糕切成3層，用櫻桃汁刷上海綿蛋糕，然後將櫻桃果醬放在第一層蛋糕的頂部，做同樣的操作，直到完成第二層海綿蛋糕，蓋上第三層層海綿蛋糕;

2）用奶油裝飾整個蛋糕，並把巧克力片把蛋糕側邊裝飾和頂部，完成了！

芒果藍莓慕斯蛋糕 Mango/Blueberry Mousse Cake

It is the season to get mango everywhere during the summer time, a light and fresh fruits mousse cake is awesome in the hot day.  The mousse texture of Tinrry 下午茶 is so soft,  I adapted the recipe to make a double flavours in mango and blueberry with Oreo biscuits for the base, and add a thin layer of lemon jelly on the top.

Recipe:  (Spring form pan 6"/18cm) 
Biscuit base:
65g                   Oreo biscuit
25g                   melted butter

Blueberry Mousse:
60g                   cream cheese (room temperture)
50g                   whipping cream
35g                   yakult
25g                   yoghourt 
15g                   sugar
6.5g                  gelatine sheet (soak in ice water for 7-8mins)

Blueberry Jam:
65g                   fresh blueberry
8g                     lemon juice
15g                   sugar

Mango Mousse:
60g                   cream cheese (room temperture)
50g                   whipping cream
60g                   yoghourt 
15g                   sugar
6.5g                  gelatine sheet (soak in ice water for 7-8mins)

Mango Jam: (around 1 & 1/2 medium size mango)
65g                   fresh mango (puree)
8g                     lemon juice
15g                   sugar

65g                   fresh mango in dice

Decoration:
Mango Jelly layer:
3 Tbsp               mango jelly powder
5 Tbsp               hot water / cold water （half/half)

20pcs                fresh blueberry

Utensils:  hand mixer

Procedure:
Base:
1)  Put out the cream of Oreo biscuit, put the Oreo into a zip bag then crash them with a roll pin, 

2)  Melted the butter in microwave, mix with the Oreo then press the mixture into the pan, put it in the fridge for at least 15 mins, set aside;

Blueberry jam:
1)  Cook the blueberry/lemon juice/sugar on a medium heat until the sugar is melt, and mixture is a little bit sticky, let it cool down and set aside;

Blueberry Mousse:
1)  Soak the gelatine sheet in the ice water for 7-8 mins, set aside;

2)  Whisk the cream cheese/sugar/yoghourt/yakult until smooth without lumps,
mix with the blueberry jam,  shift it to have just the creamy texture, set aside;

3)  Whisk the whipping cream in high speed with hand mixer for 5-6mins to pull out the air, then use low speed to have a smooth creamy (don't form pick!);

4)  Pull the 3) into 2), whisk and mix them until smooth, pour it in the pan with Oreo base, then let it cool in the fridge until firm;

Mango Jam:
1)  Cut the mango in dice, cook the blueberry/lemon juice/sugar on a medium heat until the sugar is melt, and mixture is a little bit sticky, let it cool down and set aside;

Mango Mousse:
1)  Soak the gelatine sheet in the ice water for 7-8 mins, set aside;

2)  Whisk the cream cheese/sugar/yoghourt until smooth without lumps,
mix with the mango jam,  until become the creamy texture, set aside;

3)  Whisk the whipping cream in high speed with hand mixer for 5-6mins to pull out the air, then use low speed to have a smooth creamy (don't form a peak!);

4)  Pour the 3) into 2), whisk and mix them until smooth, pour it in the pan on the top of blueberry mousse, then let it cool in the fridge until firm;

Decoration:

1)  Mix the mango jelly powder with 2 Tbsp hot water first then 2 Tbsp water, let it cool down but not yet form;

2)  Pour it on the top of the mango mousse, decorate with fresh berries or fruits as you like onto the jelly top, let it cool in the fridge at least 2 hours.

**Serve and enjoy!

芒果收成季節在夏天，在炎熱天氣吃些新鮮水果慕斯蛋糕是很棒的。 Tinrry下午茶的慕絲質地很柔軟，我改用了配方，用芒果和藍莓上製作雙重口味，配以奧利奧餅乾為底餅，並在頂部添加一層薄薄的芒果果凍。

食譜：（6“/ 18cm移動盤）
底餅：
65g                            Oreo餅乾
25g                            融化的牛油

藍莓奶油慕斯：
60g                            奶油奶酪（室溫）
50g                            鮮奶油
35g                            益力多
25g                            酸奶
15g                            砂糖
6.5g                           魚膠片（在冰水中浸泡7-8分鐘）

藍莓果醬：
65g                            新鮮藍莓
8g                              檸檬汁
15g                            砂糖

芒果慕斯：
60g                            奶油奶酪（室溫）
50g                            鮮奶油
60g                            酸奶
15g                            砂糖
6.5g                           魚膠片（在冰水中浸泡7-8分鐘）

芒果果醬：（約1個半中形的芒果）
65g                            新鮮芒果（純泥）
8g                              檸檬汁
15g                            糖

65g                            新鮮芒果切丁

裝飾：
芒果果凍層：
3湯匙                          芒果果凍粉
5湯匙                          熱水/冷水 各半

20pcs                          藍莓

用具：手動攪拌機

做法：
底餅：
1）把Oreo餅乾的奶油除出來，把Oreo放進一個拉鍊袋，然後用擀麵杖把它們壓碎，

2）在微波爐中融化牛油，與Oreo混合，然後將混合物倒入焗盤中，放入冰箱至少15分鐘待用;

藍莓果醬：
1）在中小火煮藍莓/檸檬汁/糖，直到糖熔化和混合物有點粘，讓它冷卻下來，放在一邊待用;

藍莓奶油慕斯：
1）將魚膠片在冰水中浸泡7-8分鐘，待用;

2）用手動攪拌器攪拌奶油乳酪/糖/酸奶/yakult直到光滑無結塊，與藍莓果醬混合，攪拌柔滑奶油質地，待用;

3）用手動攪拌器高速攪拌攪打奶油5-6分鐘，抽出空氣，然後使用低速使其具有光滑的奶油狀，待用；

4）將3）放入2）中，攪拌，攪拌直至均勻，倒入Oreo底盤中，放入冰箱冷卻至固體;

芒果果醬：
1）在骰子中切芒果，用中火煮藍莓/檸檬汁/糖，直到糖熔化，混合物有點粘，讓它冷卻下來，放在一邊;

芒果慕斯：
1）將明膠片在冰水中浸泡7-8分鐘，待用;

2）用手動攪拌器攪拌奶油乳酪/糖/酸奶直到無結塊，與芒果果醬混合，直到變成奶油質地，擱置;

3）用手動攪拌器高速攪拌攪打奶油5-6分鐘，抽出空氣，然後使用低速使其具有光滑的奶油狀，待用；         

4）將3）倒入2）中，攪拌，攪拌至光滑，倒入有藍莓慕斯上面的盤子中，然後放在冰箱中冷卻直至變硬;

裝飾：
1）將芒果果凍粉與2.5湯匙熱水混合，然後加入2.5湯匙水，待其冷卻但未形成;

2）將其倒在已冷卻的芒果慕斯的上面，用新鮮的藍莓裝飾到果凍上面，讓它在冰箱冷卻至少2小時。

*享用！

廣東老婆餅 Cantonese Wife Cake

In my childhood, the Chinese bakery and British bakery are very popular in the neighbourhood, the Japanese bakery was not yet popular.  One of my favourite Chinese cake is Wife Cake, which the outside is crispy and soft inside that my grandma adore so much.  

This is my first time to make Chinese pastry after the moon cake last year, which is very challenging, the dough making technique is similar to the French pastry.  We can find the Ghee in the Indian grocery, the filling is made with "candied winter melon" that I buy in the Chinese grocery or make it on your own.  

Recipe:  (12 portions)
Water Dough:
100g             Cake flour
10g               Ghee
15g               Sugar
45g               Water
10g               Egg

Oil Dough:
80g               Cake flour
50g               Ghee

Filling:
70g               Sticky rice flour
70g               Candied winter melon (diced)
110g             Water
35g           Ghee

Decoration:
30g               Fried white sesame Egg wash and sesame for decoration.

Cooking method:  preheat oven 190c 

Procedure:
1)  Water dough:  mix the sifted cake flour/ghee/sugar, firstly add the egg, stir slowly then pour the water little in two or three additions, knead the dough until smooth, set aside and rest for 30 mins;

2)  Oil dough: mix the sifted cake flour/ghee, stir and knead the dough until smooth, set aside and rest for 30 mins;

3)  Cook the filling in a pan on medium flame, firstly pour the ghee, then pan fry all the filling ingredients, cook the mixture until it becomes sticky and transparency dough, keep aside until cool down;

4)  Weight the water dough/oil dough/filling separately, and divide them into 12 portions in each dough, make them in small balls separately, set aside;

5)  First time roll:
Take one ball of water dough, flatten it and make it round, put the oil dough on the round water dough, close and seal it on the palm, then shape it to a small rectangle shape, roll it with a rolling pin from the middle to the top and from the middle to the bottom to shape it in oval shape; then roll it up from top to bottom, the opening side downward, put the 12 assembled dough in the fridge for 15mins;

6)  Second time roll:
Take one assembled dough (opening side downward) in vertical direction, roll it with a rolling pin from the middle to the top and from the middle to the bottom to shape it in oval shape, this time make it longer (so that there will be more layers), roll it up from top to bottom;  put in stand up (the round opened roll down on the table and the other side face up), then press the dough into flatten round shape, size around 6-7cm diameter, assembly the filling on the middle of
dough, close and seal it in a ball, at last press the ball slowly into wished size (not too fin avoid the filling pull out), the opened side upside down; 

7)  Cut the cake to let the air come out during baking, egg washed and put some sesames for decoration;  baking it for 20mins or until golden in 190c oven.

**Enjoy and serve.

在童年時，在家附近中式和英式的麵包店很受歡迎，當時日本麵包店尚未普及。我最喜歡的其中一款糕點是廣東老婆餅，外面是香脆酥皮而內餡是軟軟的，我外婆最愛吃了。

這是我第一次做，繼去年月餅後的中式糕點，是非常具有挑戰性，做酥皮麵團的技術是類似法式酥皮。材料我們可以在印度雜貨店找到酥油，餡料“蜜餞冬瓜”我在中式雜貨買或者你自己做的。

食譜：（12份）
水皮：
100克              低筋粉
10克                酥油
15克                糖
45克                水
10克                蛋液

油皮：
80克                低筋粉
50克                酥油

內餡：
70克                糯米粉
70克                蜜餞冬瓜（切粒）
110克              水
35克                酥油

裝飾:
30克                炒白芝麻
蛋液和芝麻裝飾。

烹飪方法：焗爐預熱190℃

步驟：
1）水皮：混合過篩的低筋麵粉/酥油/糖，首先加入雞蛋慢慢攪拌，水分倆三次加入，揉成光滑麵團，休息30分鐘;

2）油皮：混合過篩蛋糕粉/酥油，攪拌，揉成光滑麵團，休息30分鐘;

3）用中火煮餡，先燒熱酥油，然後油鍋內炒熟所有的餡料，煮到它變粘和透明度混合物，留待降溫備用;

4）分別將水皮/油皮/餡料量重量，各分為12份，並將它們分別搓成圓形，待用;

5）第一次卷：
就拿一球水皮，壓平並使其變圓，將油皮放在水皮里面，放在掌心內搓圓並密封好，然後搓成一個小長形形狀，用擀麵杖從中間滾壓到頂端和從中間壓至底部塑造它成橢圓形; 然後從上到下把它卷起來，開口側朝下，把12組麵團放在冰箱雪15分鐘;

6）第二次卷：
採取一組麵團（開口側朝下），將它垂直方放，用擀麵杖從中間滾壓到頂端和從中間壓至底部塑造它成橢圓形，此時要把它壓長一點（因此會有更多的層），從上到下把它卷起來;  將麵團站起來（鏍形方向放在桌上，另一面朝上），然後把麵團擀成圓形扁平形狀，面積約為6-7cm直徑，在扁平麵團中間放入內餡，關閉並密封成一個球，最後慢慢輕壓為大概6-7公克，不要壓太大力啊；

7）把餅面割兩刀，在烘烤過程中讓空氣中走出來，在餅面掃蛋液，放些芝麻作裝飾; 在190℃烘箱中烘烤20分鐘，或烤至金黃色。

**可放在密封罐內一個星期，享受和慢用。