Monday, November 17, 2014

Nutella Swiss Roll 瑞士卷

Nutella Swiss Roll 瑞士卷

I am not a big fan of swiss roll but I really love to buy coffee roll from Bengawan Solo. It is moist, soft, fluffy and almost melt in the mouth the moment you pop it in. I have been in search of a recipe which produce swiss roll of that kind, but, no luck with it. I attended class, but we were taught genoise method which I am not so fond of the texture yield. I tried many other recipes, different methods, but still nothing close to that. How to create those soft, melt in the mouth crumbs? I read that some additives like SP, ovalette could help, but I have not, and don't think I will try. The whole thing about making it at home, is because you want it additives free, isn't it? 

After making more than 10 swiss rolls in 2 weeks. I decided to take a break from swiss roll. This recipe is, by far the most satisfactory one that I have got. This is still nothing close to the Bengawan Solo swiss roll, but it is worth a try.



Nutella Swiss Roll

Ingredients

A
  • 3 egg yolk
  • 34g vegetable oil
  • 34g water
  • 60g cake flour
B
  • 3 egg white
  • 60g sugar
Cooking Directions
  1. Beat egg yolks until the color turn pale.
  2. Sift in cake flour, add in oil and water. Mix well.
  3. Whisk egg white until frothy, add in 1/3 sugar. Continue to whisk.
  4. When the bubbles turn small, add in another 1/3 of the sugar. Continue to whisk.
  5. When you can see ribbon trail when whisking, add in the last 1/3 of the sugar.
  6. Continue to whisk until stiff peak.
  7. Put 1/3 of the meringue into the egg yolk mixture. Fold well.
  8. Pour the egg yolk mixture into the remaining 2/3 of meringue. Fold gently until well combined.
  9. Pour the batter into tray. Using hand, pat the bottom of the tray to get rid of big air pockets.
  10. Baked at preheated oven at 190C for 15 minutes.
  11. Cool the cake slightly. While it is still warm, spread nutella and roll the cake up.

Sunday, November 9, 2014

Crispy Double Cheese Bun 双重芝士面包

Crispy Double Cheese Bun 双重芝士面包

When the little ones first saw this bun, they refuse to eat it. Even kids judge the food by the look, sigh...

So I told them 'try it, it is crispy, like keropok (which they love so much), and the bread wear skirt (the cheese skirt I meant)!' Doubtfully, they tried it, and once they tried, they fell in love with this bun!

Crispy Double Cheese Bun 双重芝士面包
Makes 8 buns

Ingredients

 Bread
Tang Zhong Starter Dough
  • 20g bread flour
  • 95 ml water
Bread Dough
  • 200g bread flour
  • 32g caster sugar
  • 3g salt
  • 3g milk powder
  • 3/4 tsp instant yeast
  • 32g egg, beaten
  • 23g whipping cream
  • 20g fresh milk
  • 19g unsalted butter
Filling
  • 160g cream cheese, soften
  • 30g icing sugar
Toppings
  • 80g grated parmesan cheese
Cooking Directions
Bread
  1. For Tang Zhong, mix water with bread flour and cook over low heat in a pot.
  2. Stir constantly until it reaches 65 degree celsius or when it thicken (the time when you can see the bottom of the pot when stirring).
  3. Let tang zhong cool to room temperature before use.
  4. Mix all the ingredients under 'bread dough' (including tang zhong) except the butter. Knead until smooth and elastic (around 10 minutes).
  5. Knead in butter until fully incorporated (around 5-10 minutes).
  6. Cover the dough (you can use a clingwrap or pastry cloth; if you have none of these, just put it in a pot and cover with the pot cover) and place it in a warm place to let it undergo the 1st proofing, about 1 hour.
  7. Place the dough onto a clean floured surface. Punch down and divide the dough into 8 portions.
Fillings
  1. Mix together cream cheese and icing sugar until well combined.
  2. Divide into 8 equal portions.
  3. Set aside in refrigerator.
Assemble
  1. Wrap a portion of cream cheese fillings in each portion of dough.
  2. Let the dough undergo 2nd proofing until double in size.
  3. Egg wash the dough, sprinkle 10g of grated parmesan cheese on top and at the side of the bread.
  4. Baked at preheated oven at 190C for 15 minutes.


用料
面包

汤种
  • 20 克 高筋面粉 
  • 95 ml水 
面团
  • 200 克 高筋面粉 
  • 32 克細砂糖 
  • 3 克 盐 
  • 3 克 奶粉 
  • 3/4茶匙快速乾酵母 
  • 32 克 全蛋液 
  • 23 克 忌廉(whipping cream 動物性鮮奶油)
  • 20克牛奶 
  • 19 克无盐牛油 
  • 160克奶油芝士 
  • 30克 糖粉
外馅
  • 80g Parmesan 乳酪

做法
面包
汤种
  1. 高筋面粉和水放到锅里,开小火,不停搅拌。熬成浓稠的糊状,盛出待温度降至室温方才使用
面团
  1. 把所有材料包括汤种(除了牛油)搅拌成面团,用手揉至面团光滑(大约10分钟)
  2. 加入已软化的牛油,继续揉约5-10分钟
  3. 把面团放在温暖处发酵至2-2.5倍大小(大约1小时)
  4. 用手按压面团,然后分割成大小均匀的10-12份
内馅
  1. 将所有材料混合在一起。
  2. 将内陷分成8份。
  3. 收入冰箱待用。
组合
  1. 将一份内馅包入一份面团里。收口。
  2. 第二次发酵直到双倍大。
  3. 涂上蛋液,将Parmesan 乳酪撒在面团上面。
  4. 放入已预热烤箱以190C烤15分钟。





Mexican Coffee Bun or Rotiboy Copycat 墨西哥咖啡面包

Mexican Coffee Bun or Rotiboy Copycat 墨西哥咖啡面包

Mexican coffee bun, or more commonly known as Rotiboy in Singapore, Malaysia, and Indonesia, is a sweet bun with crusty coffee topping and butter filling. This bun was made popular by a malaysia based bakery named Rotiboy. Since then, many other copycat sprouted everywhere but nothing beat the original. If there is a Rotiboy around the corner, you can smell it from afar and you probably don't need to ask for direction in order to find the shop. Just follow that coffee scent!

Then one day, out of the blue all Rotiboy outlets closed down in Singapore. None of the copycat could satisfy my craving for Rotiboy and I would probably need to cross the border to Malaysia in order to get my hand on one of those. Solution? Get to work and make some for me and my family!

The coffee bun is best enjoyed while hot and fresh. For the original Rotiboy, I have had no luck in successfully heating up and enjoy one of those the next day. I found that the bread turned pretty dried up if kept overnight. Even if I had followed the instruction on the packaging to store and heat up the bread, nothing seems to help. By using my favorite Tang Zhong method, this bread stay soft even to the next day and by tossing the bread into the oven for less than 10 minutes, I am able to satisfy my craving for that crusty coffee topping again! 

Mexican Coffee Bun or Rotiboy Copycat 墨西哥咖啡面包
Makes 8 buns

Ingredients

Bread
Tang Zhong Starter Dough
  • 20g bread flour
  • 95 ml water
Bread Dough
  • 200g bread flour
  • 32g caster sugar
  • 3g salt
  • 3g milk powder
  • 3/4 tsp instant yeast
  • 32g egg, beaten
  • 23g whipping cream
  • 20g fresh milk
  • 19g unsalted butter
Filling
  • 56g butter, divided into 8 portions
Toppings
  • 66g butter
  • 66g sugar
  • 56g egg, beaten
  • 2 tsp instant coffee powder dissolved in 1 tsp warm water
  • 66g flour
Cooking Directions
Bread
  1. For Tang Zhong, mix water with bread flour and cook over low heat in a pot.
  2. Stir constantly until it reaches 65 degree celsius or when it thicken (the time when you can see the bottom of the pot when stirring).
  3. Let tang zhong cool to room temperature before use.
  4. Mix all the ingredients under 'bread dough' (including tang zhong) except the butter. Knead until smooth and elastic (around 10 minutes).
  5. Knead in butter until fully incorporated (around 5-10 minutes).
  6. Cover the dough (you can use a clingwrap or pastry cloth; if you have none of these, just put it in a pot and cover with the pot cover) and place it in a warm place to let it undergo the 1st proofing, about 1 hour.
  7. Place the dough onto a clean floured surface. Punch down and divide the dough into 8 portions.
Topping
  1. Mix together all ingredients.
Assemble
  1. Wrap a portion of butter filling in each portion of dough.
  2. Let the dough undergo 2nd proofing until double in size.
  3. Pipe the topping on the bread.
  4. Baked in preheated oven at 190C for 15 minutes.


墨西哥咖啡面包
做8个面包
用料
面包

汤种
  • 20 克 高筋面粉 
  • 95 ml水 
面团
  • 200 克 高筋面粉 
  • 32 克細砂糖 
  • 3 克 盐 
  • 3 克 奶粉 
  • 3/4茶匙快速乾酵母 
  • 32 克 全蛋液 
  • 23 克 忌廉(whipping cream 動物性鮮奶油)
  • 20克牛奶 
  • 19 克无盐牛油 
  • 56g 牛油,分成8份
外馅
  • 66克黄油 
  • 66克糖 
  • 56克鸡蛋,打散 
  • 2茶匙速溶咖啡粉 溶于1茶匙温水
  • 66克面粉

做法
面包
汤种
  1. 高筋面粉和水放到锅里,开小火,不停搅拌。熬成浓稠的糊状,盛出待温度降至室温方才使用
面团
  1. 把所有材料包括汤种(除了牛油)搅拌成面团,用手揉至面团光滑(大约10分钟)
  2. 加入已软化的牛油,继续揉约5-10分钟
  3. 把面团放在温暖处发酵至2-2.5倍大小(大约1小时)
  4. 用手按压面团,然后分割成大小均匀的8份
外馅
  1. 将所有材料混合在一起。
组合
  1. 将一份内馅包入一份面团里。收口。
  2. 第二次发酵直到双倍大。
  3. 将咖啡外馅挤在面团上。
  4. 放入已预热烤箱以190C烤15分钟。




    Saturday, November 1, 2014

    Almond Tuiles 杏仁瓦片

    Almond Tuiles 杏仁瓦片

    There were still some leftover egg whites from making Portuguese egg tart. The egg whites had been idling in the fridge for a couple of days and I finally found a recipe to exhaust 'em all.

    Almond Tuiles 杏仁瓦片

    These tuiles are thin, crispy, and taste just like store-bought. My oven is small, hence we spent hours baking these thin tulles, and finish them within hours too...

    Recipe adapted from Carol 自在生活 (华语食谱)


    Almond Tuiles
    makes around 16 

    Ingredients
    • 2 egg whites
    • 50g caster sugar
    • 1/8 teaspoon salt
    • 40g cake flour, sifted
    • 24g butter, melted
    • 100g sliced almond
    Cooking Directions
    1. Mix (A) together until well combined. Mix in sliced almond.
    2. Store in fridge covered for 30 minutes.
    3. Take a spoonful of batter and lay flat on baking sheet (try to get it evenly distributed so that the color will be even after baked.
    4. Bake at preheated oven at 150C for 12 minutes, thereafter 130C for 6-7 minutes.

    Friday, October 31, 2014

    Japanese Light Cheesecake 日式轻乳酪蛋糕

    Japanese Light Cheesecake 日式轻乳酪蛋糕

    The ladies in our household love cheesecake; but for guys, not so much. Nevertheless, with the 'ladies power', we could finish a whole cheesecake in a matter of days.

    I love Japanese light cheesecake, the cottony-light textured cheesecake. It is very different from the rich western style cheesecake. Despite its simple and humble appearance, its delicate, cheesy, and fluffy texture is enough to make you screaming for more. Watch out though, if you are like me, you are likely to eat more than you wanted to!


    Japanese Light Cheesecake

    Ingredients
    • 93g caster sugar
    • 4 egg white
    • 4 egg yolks, beaten
    • 1 tsp lemon juice
    • 33g butter
    • 200g cream cheese
    • 68g milk
    • 40g cake flour
    • 13g corn flour
    Cooking Directions
    1. Melt cream cheese, butter and milk over low heat.
    2. Sift in cake flour and corn flour, mix well.
    3. Add in egg yolk and mix well.
    4. In another bowl, whisk egg whites until foamy. Add in lemon juice and 1/3 sugar. Continue to whisk, add in the remaining sugar in 2 additions.
    5. Continue to whisk until soft peak form.
    6. Add 1/3 of the meringue into the cheese mixture. Mix well.
    7. Pour the cheese mixture into the meringue, fold gently.
    8. Pour into a 7 inch pan.
    9. Bake in water bath in preheated oven at 190C for 15 minutes, then lower the heat to 110C and bake for another 55 minutes (each oven behave differently, please adjust accordingly for your oven).
    10. Leave to cook in oven with door ajar for about 30 minutes, before bringing the cake out of oven to let it cool on wire rack.


    日式轻乳酪蛋糕 
    材料 
    • 93克砂糖 
    • 4个蛋白 
    • 4个蛋黄,打散 
    • 1茶匙柠檬汁 
    • 33克黄油 
    • 200克奶油奶酪 
    • 68克鲜奶 
    • 40克蛋糕粉 
    • 13克玉米粉
    做法
    1. 用小火融化奶油奶酪,黄油和牛奶。 
    2. 筛入低筋面粉和玉米粉,拌匀。 
    3. 加入蛋黄拌匀。 
    4. 在另一个碗里,蛋白打到粗泡。加入柠檬汁和1/3的砂糖。剩下的砂糖分两次加入。
    5. 继续打直中性偏湿。
    6. 将1/3的蛋白糊加入奶酪混合物。拌匀。 
    7. 将奶酪混合物倒入蛋白糊,切拌均匀。 
    8. 倒入一个7英寸的蛋糕烤盘。 
    9. 以水浴法在以预热的烘箱中烤190℃15分钟,然后降低热至110℃,再烘烤55分钟 (每个烤箱不一样,请根据烤箱拿捏时间)。 

    Wednesday, October 29, 2014

    Hot Dog Bun 热狗包

    Hot Dog Bun 热狗包

    Hot dog buns are simply plain, soft bun that are shaped oval. Despite its name, you can stuff in whatever filling you like after slit open the top (or side, it is entirely up to you!) . Get some tuna, and it becomes a tuna bun; get some eggs and cheese, and it becomes a eggs and cheese bun. 


    These buns are very easily available; supermarkets, and even 7-eleven sell them, but it is not difficult to make either. Using straight dough method, this bread is fuss free, and the olive oil used just make it sounds so much healthier. However, generally I would still prefer breads that are made out of tang zhong method especially the Hokkaido milk bread - they are soft, fluffy but also higher in fat with the addition of whipping cream!

    Recipe adapted from Carol 吴涓涓 自在生活


    Hot Dog Bun
    Make 8 buns

    Ingredients
    • 300g bread flour
    • 50g egg
    • 1/2 tsp instant yeast
    • 30g caster sugar
    • 1/8 tsp salt
    • 30g olive oil
    • 150ml milk
    Cooking Directions
    1. Mix all ingredients together and knead until the dough form a ball and smooth.
    2. Proof until double in size, around 2 hours.
    3. Divide the dough into 8 portions.
    4. Roll each of the dough into oval shape, roll and seal as shown in the picture.
    5. With the sealed side facing down, let the dough proof for another 2 hours or until double in size.
    6. Preheat oven 170C.
    7. Egg wash the bread.
    8. Bake the bread for 20 minutes.


    热狗面包
    做8 份

    材料 
    • 300克面粉 
    • 50克蛋 
    • 1/2茶匙即食酵母粉 
    • 30克砂糖 
    • 1/8茶匙盐 
    • 30克橄榄油 
    • 150毫升牛奶 

    做法 
    1. 所有材料混合在一起,揉至面团形成一个球,光滑。 
    2. 发酵至两倍大小,约2小时。 
    3. 将面团分成8份。 
    4. 把每个面团滚成椭圆形状,如图所示。
    5. 收口朝下,让面团发酵2小时,或直至两倍大。 
    6. 烤箱预热170℃。 
    7. 面包涂上蛋液。 
    8. 烤面包20分钟。

    Thursday, October 16, 2014

    Polo Bun with Char Siew 菠萝叉烧包

    Polo Bun with Char Siew 菠萝叉烧包

    Polo bun, Bo Lo Bao, or pineapple bun is a kind of sweet bread very popular in Hong Kong and Macau. Contradict to its name, it does not contain any pineapple at all. The name Bo Lo originated from the appearance of the bun. Checkered top baked to golden brown, this resembles the skin of an pineapple. After baked, the dome will become crunchy and crumbly, creating a nice contrast to the soft pillowy bread within.


    There are many variation to this bun. Some added luncheon meat, red bean paste, custard cream as fillings for the bun. Personally, I love the one with Char Siew most. How about you?


    Polo Bun
    Makes 10-12 buns

    Ingredients

     Bread
    Tang Zhong Starter Dough
    • 25g bread flour
    • 125 ml water
    Bread Dough
    • 270g bread flour
    • 43g caster sugar
    • 4g salt
    • 4.5g milk powder
    • 5.5g instant yeast
    • 43g egg, beaten
    • 30g whipping cream
    • 27g fresh milk
    • 25g unsalted butter
    Filling
    • 240g Char Siew (store bought or homemade)
    • 5 tbsp ABC Kicap Manis
    • 2.5 tbsp Shao Xing Wine
    • 2.5 tsp honey
    • 35g spring onion, chopped
    • 1 tbsp sesame oil
    • 1 tsp sesame seed, toasted
    • 1/3 tsp five-spiced powder
    Polo Toppings
    • 100g butter
    • 60g caster sugar
    • 180g cake flour
    • 55g egg
    • 10g milk powder
    Cooking Directions
    Bread
    1. For Tang Zhong, mix water with bread flour and cook over low heat in a pot.
    2. Stir constantly until it reaches 65 degree celsius or when it thicken (the time when you can see the bottom of the pot when stirring).
    3. Let tang zhong cool to room temperature before use.
    4. Mix all the ingredients under 'bread dough' (including tang zhong) except the butter. Knead until smooth and elastic (around 10 minutes).
    5. Knead in butter until fully incorporated (around 5-10 minutes).
    6. Cover the dough (you can use a clingwrap or pastry cloth; if you have none of these, just put it in a pot and cover with the pot cover) and place it in a warm place to let it undergo the 1st proofing, about 1 hour.
    7. Place the dough onto a clean floured surface. Punch down and divide the dough into 10-12 portions.
    Filling
    1. In a frying pan, heat 1 tablespoon of sesame oil, stir fry spring onion until fragrant. Add in the remaining ingredients and toss well. 
    2. Divide the filling to 10-12 portions.
    Polo Toppings
    1. Mix all the ingredients together.
    2. Divide the topping to 10-12 portions, roll round.
    Assemble
    1. Wrap a portion of filling into a portion of dough. Seal the edges.
    2. Flatten the topping using hand, place it on top of the dough.
    3. Use scraper or knife to draw the criss cross pattern.
    4. Let the dough proof for another 1-2 hours or until double in size.
    5. Brush with eggwash. Bake in preheated oven at 170C for 20-25 minutes, or until the top turn golden brown.



    用料
    面包

    汤种

    • 高筋面粉 25 克
    • 水 125 ml

    面团

    • 高筋面粉 270 克
    • 細砂糖 43 克
    • 盐 4 克
    • 奶粉 4.5 克
    • 快速乾酵母 5.5克
    • 全蛋液 43 克 (大约 3/4 全蛋)
    • 忌廉(whipping cream 動物性鮮奶油)30 克
    • 牛奶 54克
    • 无盐牛油 25 克


    内陷

    • 240克叉烧(商店购买或自制) 
    • 5汤匙ABC 甜酱 
    • 2.5汤匙料酒 
    • 2.5茶匙蜂蜜 
    • 35克青葱,切碎 
    • 1汤匙麻油 
    • 1小匙芝麻,烤过
    • 1/3茶匙五香粉

    菠萝酥

    • 100克牛油
    • 60克砂糖 
    • 180克低筋面粉 
    • 55g蛋 
    • 10克奶粉

    做法
    面包
    汤种

    1. 高筋面粉和水放到锅里,开小火,不停搅拌。熬成浓稠的糊状,盛出待温度降至室温方才使用


    面团

    1. 把所有材料包括汤种(除了牛油)搅拌成面团,用手揉至面团光滑(大约10分钟)
    2. 加入已软化的牛油,继续揉约5-10分钟
    3. 把面团放在温暖处发酵至2-2.5倍大小(大约1小时)
    4. 用手按压面团,然后分割成大小均匀的10-12份

    内陷

    1. 锅内热油,炒香青葱,加入其余的材料。
    2. 将内陷分成10-12份。

    菠萝酥
    1. 将所有材料混合在一起。
    2. 分割成10-12份,滚圆。


    组合
    1. 将一份叉烧包入一份面团里。收口。
    2. 一份菠萝酥压扁,放在面团上面。
    3. 用刮刀或刀画出十字交叉的图案。 
    4. 让面团发酵1-2小时或直到两倍大。 
    5. 涂上蛋液。在170℃预热烘箱中烘烤20-25分钟,或者直至顶部金黄色。