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Tuesday, 13 December 2016

How To Make Soft Sweet Milk Bread | 牛奶小麵包 | Dinner Rolls Recipe






I knead the dough by hand, but recently I have a neck pain and I can't always stand at the counter and knead the bread, so the bread machine is a life saver. This is my own and the quick way when you only need bread, Smells lovely! It's soft and fluffy and it keeps the shape nicely.

Ingredients
(A)
• 21/4 cups bread flour
• 2 tbsp milk powder
• 2 tsp Allinson yeast
• 250ml/1 cup cold milk
• 3 tbsp sugar

(B)
• 1 tbsp olive oil

Makes 41
---15g each dough---

Method: 
1) Place the (A) ingredients, bread flour, milk powder, yeast, cold milk and sugar into the bread pan. close the lid gently.

2) Press the MENU button until desired program ''raw dough'' is selected. so that the machine does all the mixing and kneading. 
Once the process has been completed ''stir 1'', open the lid, add 1 tbsp olive oil to the bread pan, and continue stir 2 until beeps will signal.

3) Press the MENU button until you reach ''ferment''. The bread maker will allow your dough to rise for 30 minutes giving the dough more depth flavor or until beep to signal and then you take it out of the machine. It can be formed into any shape you desire. Sprinkle the almond flakes, or shredded mozzarella cheese on top. if you do, remember adding some sugar on it or whatever you like.

4) The shaped bread allowed to rise in the oven (with boiled water on the underneath) for 30 minutes to 1 hour. Baked at 160C for 18 minutes. Brush melted butter over the crust immediately after baking and cool completely on a wire rack.

Helpful Tips:
1) Yeast is best stored in the refrigerator, as the fungud in it will be killed at high temperatures. Before using yeast check the production date and storage life of your yeast. Refrigerate it as soon as possible after each use. The main cause of bread failling to rise is bad yeast.
2) You still can use the same recipe and knead by hand or stand mixer instead.



How To Make Soft Homemade Slider Buns | Dinner Rolls Recipe















I knead the dough by hand, but recently I have a neck pain and I can't always stand at the counter and knead the bread, so the bread machine is a life saver. This is my own and the quick way when you only need bread, Smells lovely! It's soft and fluffy and it keeps the shape nicely. 

Ingredients
(A)
• 330g bread flour
• 10g milk powder
• 6g Allinson yeast
• 230g cold milk
• 30g sugar

(B)
1 tbsp olive oil

Makes 41
---15g each dough---

Method: 
1) Place the (A) ingredients, bread flour, milk powder, yeast, cold milk and sugar into the bread pan. close the lid gently.

2) Press the MENU button until desired program ''raw dough'' is selected. so that the machine does all the mixing and kneading. 
Once the process has been completed ''stir 1'', open the lid, add 1 tbsp olive oil to the bread pan, and continue stir 2 until beeps will signal.

3) Press the MENU button until you reach ''ferment''. The bread maker will allow your dough to rise for 30 minutes giving the dough more depth flavor or until beep to signal and then you take it out of the machine. It can be formed into any shape you desire. Sprinkle the almond flakes, or shredded mozzarella cheese on top. if you do, remember adding some sugar on it or whatever you like.

4) The shaped bread allowed to rise in the oven (with boiled water on the underneath) for 30 minutes to 1 hour. Baked at 160C for 18 minutes. Brush melted butter over the crust immediately after baking and cool completely on a wire rack.

Helpful Tips:
1) Yeast is best stored in the refrigerator, as the fungud in it will be killed at high temperatures. Before using yeast check the production date and storage life of your yeast. Refrigerate it as soon as possible after each use. The main cause of bread failling to rise is bad yeast.
2) You still can use the same recipe and knead by hand or stand mixer instead.



Tuesday, 6 December 2016

成功的秘訣.必看: 超鬆軟的海綿蛋糕教學


伴有雞蛋,和淡淡的香草味兒,口感輕盈,不太膩人。基本上蛋糕烤好後,就可以吃了。不過也可以用來做各式各樣的蛋糕卷。在蛋糕裝飾上,可以選擇當季的新鮮水果,也可依個人喜愛裝飾上裱花,会更添典雅大方。或做成好吃的生日蛋糕,翻糖蛋糕、結婚蛋糕或各式節日的甜點。

材料:
(A) 蛋黃糊:
•69克,3个蛋黄
•22克糖
•22克玉米油
•1茶匙香草精
•28克牛奶
•48克低筋面粉

(B) 蛋白霜:
•105克,3個蛋清
•1/4茶匙的塔塔粉
•40克糖

方法:
1)準備一個碗加入(A)蛋黄,糖,玉米油,香草精,牛奶,以及過篩的低粉,攪拌直到麵糊光滑。

2)在另一个乾淨,无油无水的碗,先打发蛋白,之后加塔塔粉,細砂糖分三次,打發至偏干性發泡, 直到出現大彎勾,大约3-5分钟。

3)蛋黃糊和打發好的蛋白, 一定要用翻拌手法,以免消泡, 並拌勻。

4)烤盤上墊上油紙,把拌勻的麵糊從高處均勻倒入6寸圓型蛋糕模,使用刮板刮平。雙手提起烤盤,左右抖動幾下,使麵糊更平整。摔兩下除去氣泡。

5)放烤箱中層,熱水浴150°C度,上下火烤45分鐘。烤好後,打開烤箱門, 冷卻至少10分鐘。出炉后, 再摔兩下,才不会出现塌陷。每個人的烤箱不一樣, 自己要調整。做好的蛋糕,可以用保鮮模包覆密封,放冰箱,不要超過2天。

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食譜原作者:JosephineRecipes.Co.Uk

How To Make Soft Vanilla Sponge Cake | The Science of Baking





My recipe for a super light, soft and fluffy vanilla sponge cake. Quick and simple sponge cake bases and ready to decorate whatever you like. You can make a Christmas or Birthday really special or even let the birthday king or queen help decorate their own birthday cake.

Ingredients
(A) Egg yolks:
• 3, 69g egg yolks
• 22g sugar
• 25g corn oil
• 6g vanilla extract
• 28g milk
• 48g cake flour

(B) Egg whites:
• 3, 105g egg whites
• 1/4 tsp cream of tartar
• 40g sugar

You will need 6-inch round baking pan or 1lb loaf tin. Line with the prepared round of parchment paper in the bottom and the sides and touch with remaining batter.

Method:
1) In a bowl, mix (A) egg yolks, sugar, corn oil, vanilla and milk. Sift cake flour x 3 times and whisk until smooth.

2) In a separate bowl, whisk (B) egg whites until foamy then add cream of tartar and sugar a little bit at a time until to a thick and stiff peak stage, about 3 minutes.

3) Gently fold until the whites and yolk mixture to incorporated. Be careful do not over mix if not your cake won't rise.

4) Pour the mixture into 6 inch round baking pan. Bang the pan 2-3 times to remove any air bubbles.

5) Use a large baking pan for a hot water bath or without the moist heat. Keep the oven rack adjusted to the middle position. Bake at 150°C for 45 minutes or until cake tests done. Leave to cool in the oven with the door open for at least 15 minutes and remove the cake from oven and bang your pan again to prevent it from shrinking when it cools down.

6) Transfer the cake to a plate for serving or use as the basic for a range of fabulous christmas or birthday cake. Any leftover cake can be covered and kept in the fridge for 2 days.

Helpful Tips:
1) Be careful not to open the oven during the baking process.
2) Over mixing cake batter can result in a heavy, sinking fast, closed to rubbery texture.
3) Cut a path down and don't stir and never use an electric mixer for mixing.
4) Cakes shrink or wet if they're not baked thoroughly.
5) Do not over or under-beat the egg whites.
6) Baking cake at a lower temperature will help the cake rise much higher and bake more evenly.
7) Do not bake the cake quickly at a high temperature and don't remove hot cake out of a baking pan. otherwise the cake could fall apart and crack on top.
8) Beating egg whites is a very important process, It will help your cakes rise with perfectly.
9) Cover with foil after a few minutes if the cake of top starts to get brown and continue rising 
nicely with a golden top.
8) Please understand that everyone's oven work differently. You should also check the temperature of your oven. if not, your cake won't rise well.

Recipe Source: JosephineRecipes.Co.Uk