Thursday, April 17, 2014

香橙十字面包 (Orange Hot Cross Bun)


很快的复活节就在眼前。
今天也是教会对“逾越节”的纪念。即耶稣受难前与门徒们共进最后晚餐的节日。
教会认为耶穌是在星期五(安息日前一天)被杀害的。
所以“逾越节”纪念,又称耶穌受难纪念一定是在星期五举行。
而耶穌是在周日(上帝創造天地的第一日)复活。
所以复活节和逾越节是同一星期舉行。
这几天对所有教徒而言都是重要的节日。
通常都多做些刻苦,守斋,祈祷来准备生心灵;
期盼渡过一个更有意义的复活节庆典。
一般上说到逾越节都会记起无酵饼;
原本我也想做个无酵饼来纪念这一天,但我实在心有余而力不足,
也只好放弃,直接跳过逾越节,而进入复活节了。
复活节少不了复活十字面包;
每年我都不会错过为家人和朋友准备这个。
为了支持这个月的香橙主题,我就把传统式的十字面包改了改,
做了香橙口味的十字复活排包。
清新的口味还蛮不错的。
在这里我也祝福大家有个愉快的复活节。
愿主的大爱常与我们大家同在;祝福我们,保护我们。


Ingredients:
  • 100g milk (warm, 100° to 110°)
  • 2 tsps active dry yeast
  • 1 small egg
  • 50g orange juice
  • 2 tbsp granulated sugar
  • pinch of salt
  • 1.5 cups flour
  • 2tbsp butter
  • oranges zest from 1 orange
  • 1/4 cup candied orange peel (chopped)
  • 1/4 cup dried currants

Method:
  1. Combined milk and yeast and stand for 5 mins.
  2. Add in egg, sugar, flour and salt in a stand mixer and beat on medium speed.
  3. Gradually add in orange juice and continue mixing until a soft dough is formed.
  4. Add in butter and mix the dough until the dough is soft, smooth and stretchy.
  5. Add in orange zest, peel and currants. Pick up dough and mix with your hands to distribute the fruits.
  6. Return dough to the bowl, cover and let rise in a warm place until doubled in size.
  7. Punch down dough. Divide into 12 portions.
  8. Shape into 12 smooth round buns and arrange into baking pan.
  9. Cover loosely and let rise in a warm place until doubled and puffy, about 40 mins.
  10. Egg wash the buns.
  11. Mixed 2 tbsp flour with some water to make the paste for the cross – add the water 1 tbsp at a time, so you add just enough for a thick paste. Spoon into a piping bag with a small nozzle. Pipe a cross on each bun.
  12. Bake in preheated 170C for 15-18 mins or until golden brown.
  13. Gently heat 2tbsp orange juice with some icing sugar till thick. While the syrup is still warm, brush over the top of the warm buns and leave to cool.



Monday, March 31, 2014

咖啡核桃+覆盆子满分(Coffee Raspberry with Walnuts Muffin)

满分最近成了我的爱好。
不为什么,只是因为容易做,省时省事又能填饱肚子。
而且很能耐久;吃不完就往冰箱里雪藏;
想吃时在热一热就可以了。
每次做满分,老公和孩子们都是吃也没特别的讚赏。
但是最近做了这咖啡覆盆子加豆豆的满分后,
老公终于有嘉奖我了。
他说这是我做这么多满分最好吃的哦。
我其实也不觉得这很特出,但是或许这刚巧合他口味吧?
所谓各花入各眼嘛。
咖啡和豆豆本来就很合,再来个带酸的覆盆子,中和了甜甜的满分。
我想,这应该会ngam很多人的。

Ingredients:
  • 1 tbsp ground coffee
  • 50g butter
  • 30g roasted walnuts 
  • 1/2 tbsp milk
  • 200g self-raising flour
  • 80g brown sugar
  • 1/2 tsp bicarbonate of soda
  • 1 egg
  • 140ml buttermilk or sour cream
  • 1tbsp kahlua
  • 120g fresh raspberries
Method:
  1. Dissolved coffee in 1tbsp boiling water and set aside for few mins. 
  2. Preheat oven to 180C. Lined muffin holes with baking paper.
  3. Melt the butter and mix the coffee and kahlua with the milk.
  4. Mix the flour, toasted walnuts (keep 1/3), sugar and bicarbonate of soda in a large bowl. 
  5. In another bowl, beat the egg, then mix in the buttermilk, cooled butter and coffee. 
  6. Stir this (5) into the flour mixture until almost combined. Tip in the raspberries, give a few more stirs to finish the mixing, but don’t overbeat or the mix will toughen. 
  7. Spoon the muffin mix into the muffin tins.
  8. Scatter the rest of the 1/3 walnuts on top, and bake for about 20-25mins until risen and golden. Let them cool in the tin a few minutes, then move to a cooling rack.


Wednesday, March 19, 2014

核桃红豆面包(Red Bean Walnut Bun)

好久都没有做包包了。
开始想念在韩国时吃的软软面包。
心血来潮就做了个简单的核桃红豆面包。
这个直接法的马铃薯面包食谱,还是百吃不厌;
成品永远都是软软的,所以很多朋友都非常喜爱。
我身边的朋友们当然又是玩“自拍” ,把我的手抄本拿来“咔嚓咔嚓”
呵呵。。。这手机还真的好用;
随时随地都可以把想要的画面拍下,占为己有。
就连食谱也不用抄写了。
手指按一按就OK咯。
虽然不是什么神秘和新鲜的食谱,
但却是永远不失败的食谱。


食谱参考马铃薯面包

Ingredients:
  • 250g bread flour
  • 50-60g mashed sweet potatoes (cooled)
  • 50g caster sugar
  • 1 small eggs
  • 70g fresh milk (adjust accordingly)
  • 1/2 tsp salt
  • 1 tsp instant dried yeast
  • 20g butter
  • filling: sweet red bean paste
  • topping: roasted walnut
Method:
  1. Mixed flour, mashed potato, yeast, sugar and salt in a bowl.
  2. Slowly add egg and milk in a steady stream while mixing in low speed until a ball is formed.
  3. Add in butter and Knead dough until the dough is smooth, elastic and can stretch into thin sheet. 
  4. Cover with a damp towel and let rise for 45 minutes to 1 hour.
  5.  Punch down to expel trapped air.  Divide into 12 small equal portions and rest for 10 mins.  
  6. Flatten the dough and roll out into circle and wrap in red bean filing and seal.Top with walnut.
  7. Place on a baking tray. Let is proof for another 45mins.
  8. Egg wash and bake in pre-heated oven at 170c for 12mins. 
  9. Remove from baking tray and cool on a wire rack. 

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