Friday, April 21, 2017

红菜头营养面包 Healthy Beet Root Bread

Beetroots are excellent source of folic acid as well as fibre, manganese and potassium. Its widely used for medicinal purposes from treating liver's disorder, preventing constipation and lowering of cholesterol. 

Our household consume this vegetable quite frequently and this time round I decided to try it on healthier bread making. 

The bread turns out exactly the same color hue as when I previously tried using dragon fruit. 

Healthy Beet Root Bread

Ingredients 材料
(A) Tangzhong 汤种
75g Bread Flour 高筋面粉
110g Water 滚水

560g Bread Flour 高筋面粉
100g Plain Flour 中筋面粉
12g Instant Yeast 即用酵母粉
100g Castor Sugar 细砂糖
11g Sea Salt 海盐
225g Cold Water 冷水

240g Beet Root 甜菜头泥
100g Water 清水

75g Dairy Free Butter 植物酥油

120g Golden Raisins 葡萄干

 Sesame Seeds 芝麻

Method 做法

Add boiling water from (A) into flour and mix until well blended to form dough. Transfer dough into a clean bowl and place a piece of cling wrap directly onto the paste to prevent a film from forming on the surface. Allow the mixture to cool. Refrigerate for at least 12 hours before using.

Blend C into paste form. Set aside.

With the exception of butter (D), combine overnight Tangzhong (A), (B) and (C) into a mixing bowl and knead until all ingredients are well combined.
除了牛油(D)以外,将隔夜汤中(A), (B)及(C)混入一个盆中搅拌搓揉成为一个不粘手的面团.

Add in butter (D) and continue kneading for approx 20-25 mins, until the dough becomes smooth and pass the window pane test. Add (E) to combine. 

Place dough into a slightly greased bowl. Cover bowl with either cling wrap or cloth and allow the dough to proof for 1-2 hours or until it doubled in size.

Punch down the dough. Divide the dough into 2 equal portions and mould it round. Let it rest for another 15 mins.
将面团用手压除气体,然后把面团平均分割成2等份, 滚圆盖上拧干的湿布或保鲜膜再让面团松弛15分钟.

Grease and line bottom and sides of 2 nos of 21cmx12.5cmx11.5cmD loaf pan. Set aside.

Sprinkle the worktop with bread flour, use a rolling pin to roll each dough into long rectangle shape with width to fit the baking pan. Start rolling out from the longer end of the dough into a swiss roll. Repeat the process for the balance dough.

Place each bread dough (seams down) into individual 21cmx12.5cmx11.5cmD loaf pan.
Spray some water over the surface with a fine mist nozzle. Sprinkle some sesame seeds (F) over the surface。Final proof the bread in a unheated oven for another 50-60 mins.
将烤模放入未开火的烤箱中, 面团表面喷些水接着撒上少许芝麻粒,然后把烤模置入烤箱, 进行最后一次发酵约50-60分钟至两倍大.

Bake in the second lowest rack of a preheated oven at 170C degrees for 35-38 mins.把模具放进已经预热至170C度的烤箱中下层烘烤35-38分钟即可.

Remove bread from oven and turn it out onto cooling rack to cool.

Do link back to Coco Sweet Tooth if you have used any information as published in this blog

Thursday, April 20, 2017

椰香玉米糕 Coconut Sweet Corn Pudding

Lately I have been busy traveling while leaving me little time to indulge in my photography and culinary experiments. 

Sharing this simple and yummy dessert recipe which I recently made. Hope you like it.

Coconut Sweet Corn Pudding

Ingredients 材料

180g rice flour 粘米粉, sifted 过沥
90g corn flour 玉米粉, sifted 过沥
8 tbsp custard powder 即溶吉士粉, sifted 过沥

1 tsp salt 盐
400ml Coconut Cream 浓椰浆

600ml Water 清水
150g sugar 砂糖

3 pcs Pandan Leaves 班兰叶 (knotted 打结)
1 can (425g) cream style sweet corn 
   罐头玉米酱 (slightly blended 搅成泥状)
1 tsp vanilla extract 香草精
Yellow coloring 黄色色素 (optional 自选)

Method 做法

Combine coconut cream with water. Stir to combine.

Combine sifted flour mixture (A), sugar, salt and sweet corn into a deep saucepan. Add coconut mixture and stir to combine.  Add pandan leaves.

Bring coconut milk and corn mixture to boil while stirring constantly. Add in vanilla and continue to boil until mixture slightly thickens. Add a few drops of yellow colouring (if necessary).

Transfer mixture into a greased 22cm steaming tray and steam over high heat for 50mins.  Allow to cool before serving.

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.


Recent Blog Post

Related Posts Plugin for WordPress, Blogger...