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Thursday, 12 December 2013

Golden Honey Bread Roll 蜂蜜面包卷


Yield: 9 bread rolls in 18cm square pan
          九块面包烘在 18cm 方形模

Ingredient A
250g bread flour 高筋面粉
50g top flour 低筋面粉
1/2 tsp instant dry yeast 速发干酵母
25g fine sugar 细糖
1/2 tsp salt 盐
200g 1 egg + milk mixture 1粒蛋+牛奶

20g milk 牛奶 added depending on 
        stickiness of dough, 适量加入
25g unsalted butter 无盐奶油

Ingredient B 材料B
20g unsalted butter, softened 软化无盐
40g fine sugar 细糖

Ingredient C 材料C
10g honey 蜂蜜
20g unsalted butter 无盐奶油
20g sugar 细糖
10g milk 牛奶

Direction 做法
1. Blend ingredients B into cream. Set aside.

2. Mix bread flour and top flour. Take 1/2 of the flour mixture to mix with instant dry yeast, sugar and salt in a mixing bowl.

3. Pour in 200g of egg and milk mixture. Stir using a spatula till a smooth paste is formed

4. Pour in the remaining flour mixture. Mix and combine into a dough.

5. Knead the dough in a work top for 10 to 15 minutes or till the dough becomes smooth.
Flatten and spread out the dough. Place softened butter onto the dough. Knead the dough for about 5 to 10 minutes. 
Place the dough in a lightly greased mixing bowl. Spray some water over the dough and cover with a lid. Let it proof for 1 hour.
6. Sprinkle some flour over the top. Invert the dough onto a floured work top.
Flatten the dough to remove all the air.
Fold in the sides.

7. Pull down the side of the dough and seal at the bottom to form a ball. Place the dough in a lightly greased bowl. Spray some water on top and cover with a lid or food wrap. Let the dough rest for about 15 minutes.

8. Roll out the dough into 30cm by 25cm flat dough. The 30cm side should be facing you.

9. Spread ingredient B over the dough leaving a 2 cm gap between the cream and the edge.

10. Roll up the roll tightly starting from the 30cm side. Pinch to seal at the end.

11. Cut into 9 equal portions.

12. Place the rolls into a greased 18 cm square pan. Place the pan into the oven and close the door. Allow the dough to proof for about 40 minutes.

13. When the proofing is done, start heating the oven to 200 degree C. Boil ingredient C in a small cup. Let the sauce simmer for another minute after boiling.

14. Pour the hot sauce evenly over the dough surface.

14. Bake the rolls in the oven at 200 degree C for 8 minutes, then reduce temperature to 180 degree and bake for 12 minutes.

15. Transfer the rolls onto a cooling rack. Place a parchment paper over the top. Then place another pan over the paper.
Invert the rolls with the pan. Remove the square pan and allow the rolls to cool down.

15. Enjoy :)
等降温后便可享用 :)

Recipe adapted from:

Tuesday, 10 December 2013

Honey Castella Cake 蜂蜜长崎蛋糕

This is a simple cake which uses eggs, sugar, honey, bread flour and milk to bake. It's a beautiful cake with very fine texture. To minimize the number of big air bubbles within the batter is a big challenge to the baker. Thanks so much to kitchentigress for sharing this recipe :)

Yield: one 20x9x6cm cake

All ingredients in room temperature
85g egg whites 蛋白, about 2 1/4 eggs
60g fine sugar 细糖
60g egg yolks 蛋黄, about 4 yolks
20g honey 蜂蜜
20g milk* 牛奶*
60g bread flour 高筋面粉

* can be substituted by coconut milk
* 可由椰浆代替

Directions 做法
1. Lightly grease a 21x9.5x6.5 cm silicone loaf mould with butter. Or, line a metal loaf mould with parchment paper.
在一个21x9.5x6.5cm 的长形silicone蛋糕模内轻涂上奶油。或在一个金属长形蛋糕模中铺上不沾粘烘烤纸。

Or 或,

2. Add egg whites to a greased-free dry mixing bowl.

3. Beat egg white using an electric hand mixer, set at medium high speed, till frothy. Reduce the speed to low, and add in sugar in three lots.
Increase the mixer speed to high, beat the meringue till firm peaks formed (the tip of the egg white slightly bent). This process takes about 1 minute. Reduce the mixer speed to low, and continue to beat for about 1 minute. 

4. Add egg yolk, one at a time, to the meringue. 

5. Add in honey and blend well.

6. Sift in the flour and mix using the whisk detached from the mixer. The flour to be added in 2 lots.
Avoid over mixing, which will end up with a harder cake texture.

7. Slowly drizzle the milk over the surface of the batter. Mix only the surface layer of the batter. This is to avoid the milk sinking to the bottom of the batter.
Finally, use a silicone spatula to do the overall even mixing. Avoid stirring in big air bubbles to give the cake a fine texture.

While mixing, give the mixing bowl a few jerks in the process to get rid of big air bubbles.

8. Pour the batter slowly into the cake mould. The flowing process allow the batter to get rid of some trapped air.
Bang the cake mould la few times to level the top, as well as to get rid of trapped air.

9. Place the cake batter and a small cup of hot water onto a baking tray placed at lowest shelf of the oven. Bake the cake in the preheated oven set at 160 degree Celsius for 30~35 minutes.
Using a silicon mould would require shorter baking time, about 30 minutes will do.

10. Remove the cake from the oven, and let it cools over a wire rack for 1 minute. Bang the cake mould against the work top at a height of about 20 cm, for 2 to 3 times, till the cake surface wrinkle slightly. This helps the cake to keep its height after cooling down. 

11. Let the cake cool down on a wire rack. After cake has completely cool down, run a soft spatula round the edge of the cake. Invert the cake out of the cake mould. 

12. Cut and serve. 
 切块食用 :)

You can steam the egg white custard using the remaining egg whites.

Recipe adapted from: