17hr 5 deg bread

from Bernice blog, got onto this link:
http://blog.yam.com/skyblue1511/article/36611762%20


冷藏液种配方与做法高粉300g，水300g， 速溶即酵母（Instants Yeast）1g


@1---> 将所有配方搅拌至酵母完全溶入面团中即可。（建议最好用搅拌机）
@2---> 室温发酵1小时后，放入5度C之冷藏至少16小时备用。（5度C~就是冰箱冷藏室的温度）




《面包与吐司》




高粉350g，
细砂糖100g，
盐5g，
速溶即酵母6g，
牛奶150g，
冷藏液种292g，
奶油55g


做法：1。将所有材料（除了奶油）一起搅拌至卷起，然后才加入奶油至完成阶段，基本发酵40分钟。
2。吐司---〉分割200g/团 x 3        面包分割成自己想要的重量，滚圆，松弛20分钟。
3。吐司擀卷两次，间中再松弛20分钟。
4。面包则随喜包入馅料后做最后发酵至两倍大。
5。吐司放入模后发酵至9~9.5分满模带盖进炉。
6。面包烤温：170C/24分钟
7。吐司烤温：210C/40分钟

Mooncake - using HK flour

ttp://auntyyochana.blogspot.com/2006/08/traditional-moon-cake_19.htmlFor Mooncake pastry:

350 gm. Hong Kong flour
90 gm. oil
200 gm. Moon cake syrup (Moon cake syrup recipe is in my blog too)
1 1/4 tsp. alkaline water

This paste yields about 18 nos. of mooncakes

Method:


(1) Mix the above ingredients together and rest for at least 1 hour [best 3 hours] before moulding it with lotus paste.
(2) Mix 30 gm.of roasted olive seeds and 30 gm. of roasted melon seeds into the lotus paste. weigh the lotus paste and wrap in salted egg yolk.
(3) Wrap with about 45 gm. of pastry and press into mooncake mould. Knock out from the mould and bake the mooncakes for 10 mins at 200 deg., cool slightly then brush with egg glaze , then re-bake again for another 10 mins at 175 deg C. or till golden brown. [do not overbake]

Lotus Paste recipe

http://auntyyochana.blogspot.com/2006/08/traditional-moon-cake_19.html
Ingredients for making Lotus paste:

600 gm. Lotus Seeds
560 gm. Sugar
500 gm. Groundnut oil
1 1/4 Tablespoon Alkaline water
2 Tbsp. Maltose
1 tsp. Alkaline water
1 Tbsp. Condense milk
1/2 tsp. salt
for caramel: 4 Tbsp. sugar

Method:

(1) Mix Lotus seeds with 1 1/4 Tbsp. alkaline water and 3 Tbsp. water, rest for 20 mins. Then pour in hot boiling water and cover it for about 20 - 30 mins. Wash away the lotus seeds skin, then add water (about 3 rice bowls) and pressure cook until lotus seeds are soft. (Rough guide - I used fissler pressure cooker, so I waited until the red knob appears, then continue boiling at medium heat for about 20 mins. then off the fire and wait until my cover can open.

(2) Blend the lotus seeds until very fine.

(3) Heat the wok and fry the 4 Tbsp. sugar with some oil till sugar turns caramel in colour. Pour in blended lotus seeds, sugar, oil,salt and fry till water dries up.

(4) Add in maltose, 1 teaspoon alkaline water and milk and mix well.

Kitchensnip -Penang Tau Siar Pia

http://www.mykitchensnippets.com/2011/08/penang-tau-sar-pheahmung-bean-biscuits.html#more

Dough A

175 gram Flour

100 ml vegetable oil

Dough B

345 gram Flour

180 ml vegetable oil

135 ml water

¾ tsp vinegar

Filling:

50 ml vegetable oil

2 shallots - thinly sliced

150 gram sugar (if you like it sweeter you can add more to it)

1 1/2 tsp salt

1 1/2 tsp white pepper

400 gram dried mung beans

Golden Syrup Recipe

Golden Syrup Recipe by Auntie Yochana

Mooncake Golden Syrup

Aunty Yochana recipe posted below. She mentions it can be kept for at least 10 months to 1 year before use. When it mellows, the skin is more fragrant, colour is nicer and most importantly, easier to handle.

Ingredients:

1000 gm. sugar
600 gm. Hot water
2 slices Lemon

200 gm. coarse sugar
50 gm. water

Method:

(1) Into wok, add water and coarse sugar and cook over medium heat.
*2) Into saucepan, boil 600 gm. water.
(3) When sugar in wok turns caramel in colour, swirl the wok but do not stir.
(4) Pour in the hot water and then pour in the 1000 gm. of sugar and 2 slices of lemon. When boiling, reduce to low heat and boil mixture for 45 mins. until thick.
(5) When cooled, store in bottles and you can keep for a very long time. 

Yochana's NOTES: No need to put the golden syrup in the fridge. Just keep inside your cabinet well do. The longer you keep, the better it is for your mooncake paste. I normally make the syrup and keep it for a year before I use it. Fresh mooncake syrup is more sticky when you use it.
I can guarantee you that the moon cake syrup will not turn bad even after 2 yrs. Sugar is a preservative and it helps to preserve the syrup.

How to make golden syrup/lotus/bean paste

http://lilyng2000.blogspot.com/2007/08/mooncakes.html

Preparation of Golden Syrup:

600 gm granulated sugar

1/2 cup water

1 tbsp lime/lemon juice or citric acid

70 ml (2 ozs) water

Boil the sugar with 1/2 cup of water, lime/lemon juice till golden brown over a slow fire. Then add in 70 ml(2 ozs) water before turning off the fire

Preparation of Lotus Paste:

600 gm lotus seeds with skin and in halves

1 tbsp pottassium carbonate & sodium bicarbonate solution(kan sui)

500 gm sugar

2 cups of peanut oil

60 gm (2 ozs) toasted melon seeds(kua yan)

60 gm (2 ozs) toasted kernel of olive seeds(lam yan)

2 ozs maltose

2 heap dessert spoon wheat starch(tung mein fun) - add this to 1/2 cup of oil from the 3 cups

Boil 600 gm of lotus seeds with 1 tbsp pottassium carbonate & sodium bicarbonate solution(kan sui) for 10 minutes.(Test to see if skins can be removed easily).

Cool the lotus seeds and remove the skins and cores.

Using the pressure cooker, steam the lotus seeds for 15 - 20 minutes.

Put the lotus seeds in the food processor and blend till smooth and pour into a large microwable bowl.

Put 1 cup of oil and 150 gm of sugar in a cooking pan and cook till sugar is golden brown. (This must be under a low fire otherwise the sugar will get burnt)

When the sugar is golden brown, put in together with the blended lotus seeds and the rest of the sugar. Also add the maltose and another 1/2 cup of oil.

Cook on high for 10 minutes, stir, and continue cooking at 3 - 5 minutes, stir when time is up.

 Cook until paste is nearly done, then add in the remaining 1/2 cup of oil which has the wheat starch. Continue to cook until done (The lotus paste is ready when it is thick and does not stick when tested).

Add in the melon seeds and kernels of olive seeds and let it cool before using.

Preparation of Red bean Paste:

600 gm red beans

700 gm sugar

2 cups peanut oil (1 cup of oil, add in a heaped tbsp of plain flour)

90 gm (3 ozs) plain flour

2 tbsp rose jam/sugar (optional)

Put red beans and enough of water to cover the beans in the pressure cooker, cook uncovered for 5 minutes and then drain.

Put back the drained beans and enough of water in the pressure cooker. Cover and cook on highest pressure for 30 minutes. Remove cover when there is no more pressure.

Take a container and fill 3/4 of it with water.

Place some cooked red beans in a sieve and place the sieve at the water surface of the container. Knead and sift the red beans.

The food of the red beans will separate from the bean coats/shells and sink to the bottom of the container. Discard the bean coats and continue this process till all the red beans have been mashed and sifted.

Place this watery bean food in a muslin cloth sack or tea cloth and squeese out the water. Continue this process till the water from all bean food has been squeezed out.

Put drained bean food, 1 cup oil, sugar in a large microwable bowl and microwave on high for 10 minutes, stir and continue to cook on high 5 minutes at a time until nearly done.

Add in the cup of oil that has the plain flour added in and continue to cook until ready. (time for cooking differs depending on how dry the bean food has been drained)

Add in the rose jam if using.

Soft Snow Skin Mooncake

http://amandalwh.wordpress.com/2008/07/26/snow-skin-lotus-paste-mooncake/

Snow Skin
100g Koh fun (commercial fried glutinous rice flour)
70g Icing sugar
30g Shortening
120g Cold water

Fillings
300g Lotus Paste
50g Melon Seeds

Steps:

Snow skin

1. Sift Koh Fun and Icing sugar into a mixing bowl.
2. Rub shortening into the flour mixture.
3. Gradually mix in cold water till a soft dough forms.
4. Scale and weigh 30g per portion for each mooncake. (According to the size of your mooncake mould.)

Fillings

1. Mix together lotus paste with melon seeds
2. Scale and weigh 40g per portion for each mooncake filling. (According to the size of your mooncake mould.)

Assemble

1. Wrap each portion of filling with a portion of snow skin.
2. Press into mooncake mould.
3. Knock out and chill before serving.

Verdict?
Pretty impressed with the soft texture of the snow skin *yum yum* shall update on the texture of the snow skin after a few days. And for the mould… just like what Elyn promised! It is sooooo easy to use! no knocking or banging… 1 Word, NICE!

*UPDATES* the snow skin stays soft for up to 5 days! i stored mine in a container and pop it into the fridge. the skin tasted soft even after chilling. can be consumed immediately out of the fridge unlike some snow skin which tasted kind of hard.

Yochana Snow Skin Mooncake

http://auntyyochana.blogspot.com/2006/09/white-snow-skin-mooncake.html

Ingredients for skin:

90 gm. Kou fen - fried glutinous rice flour
10 gm. tang mien flour - you can steam it if you want
30 gm. shortening
1 Tbsp. fresh milk
180 - 200 gm. water
100 gm. sugar

Fillings:

300 gm. Lotus paste
70 gm. melted chocolate
1 tsp. cocoa powder

Method:

(1) For skin: Boil water and sugar together till sugar dissolves. Cool in the fridge.
(2) Mix kao fen, tang mien flour and shortening together by the rubbing-in method and then pour all the cold syrup and mix till you get a soft dough. Do not overmix.
(3) Divide dough into small portions according to the size of your mould and then wrap up the lotus paste mixture. For lotus paste mixture, mix all together until evenly mixed.
(4) Press into a mooncake mould and then knock it out.
(5) Serve chilled.

Snowskin mooncake by shebakes&shecooks

http://thebakerwhocooks.blogspot.com/2007/09/snowskin-mooncakes.html

According to blogger, this recipe came from  a The Straits Times article featuring mooncakes. The article was dated September 2006.

She blogs:

The dough that this recipe gives is rather elastic and ends up with a soft chewy mouthfeel, which I prefer.

Snowskin Mooncakes

Ingredients
115 Hong Kong Flour (steam for 15 mintues, leave to cool)
115 fried glutinous rice flour
210g icing sugar
1 tablespoon shortening
5 tablespoons cold water*
1 teaspoon banana essence
2 tablespoons Hong Kong Flour (mix with 2 tablespoons hot water to form hot dough)

Fillings1.5 kg lotus paste
100g melon seeds (baked)
salted egg yolks (steamed)

MethodSieve fried glutinous flour and Hong Kong flour, add in icing sugar. Make a well in the centre, add shortening, banana essence, water and hot dought, and knead until smooth. Roll the dough and wrap lotus paste & egg yolk, press into moon cake mould.
Knock mooncake out from mould and serve.

*Note: Though the recipe states 5 tablespoons water, we needed to add alot more to get the right consistency so play by ear and make sure it's not too wet or dry. Also, feel free to use any filling you want. We went ahead with red bean and green tea lotus paste and it still tasted great. Be innovative!

Steamed Chicken Thigh with Wolfberries and Red Dates

adapted this from a Chinese food magazine

ingredients:

1 chicken thigh, remove skin

5 red dates, deseed

12 wolfberries

some diced spring onion

1/4 tsp sesame oil

Method

1. place chicken thigh on plate. place red dates., wolfberries, spring onion on top

2. Steam chicken thigh for about 30 mins

3. remove and drizzle with sesame oil.

Bernice Soft Bread

http://happinesstory.blogspot.com/2011/05/blog-post_05.html

取自《面包教室 5度C 冰种的美味》
冷藏液种：
高筋粉 300g
水 300g
干酵母 1g

1。所有材料搅拌至酵母完全溶解入面团即可。
2。室温发酵1小时，放入5度C（冰箱的温度）冷藏，至少16小时，备用。


葡萄甜吐司 （共做了一大一小的吐司）
高筋粉 350g
细砂糖 100g
盐 5g
新鲜酵母 15g （我用速发干酵母 6g）
全蛋 1个
奶油 50g
鲜奶 75g
冷藏液种 300个
葡萄干适量

1。发酵完成的面团分割后松弛15分钟。
2。擀成长条形，卷起，再松弛15分钟。
3。再擀成长条形，铺上葡萄干，卷起，放入吐司模进行最后发酵约50-60分钟。
4。刷上蛋液（我没刷），放入预热烤箱，160度烤约35分钟。

* 我的烤箱170度烤45分钟，因间中打开过烤箱门两次。
* 最后15分钟移去下层以160度烘烤

Amy Beh Shanghai Mooncake

Amy Beh Shanghai Mooncake

By Amy Beh

Ingredients

Shanghai pastry skin
• 300g superfine flour


• 40g custard powder


• 1 tsp baking powder


• 100g icing sugar


• 1 egg, lightly beaten


• 60g shortening


• 60g butter


Filling
• 100g black sesame paste


• 50g peanut butter


• ½ tsp salt


• 1 tbsp butter


• 500g white lotus seed paste


• Egg glaze (lightly beaten and strained)


• 1 egg yolk


• Pinch of salt


• 1 tsp water


• Some black and white sesame seeds

Method

Sift flour, custard powder and baking powder into a large mixing bowl. Sift in icing sugar to mix. Add egg. Combine shortening and butter into the mixture and lightly mix in to combine (do not knead) until a soft dough is formed. Leave to rest for 30 minutes. Divide dough into portions of 60g each, and flatten into disks. Wrap a piece of filling in the centre and shape into a dome. Arrange on greased baking trays. Bake in a preheated oven at 180°C for 10-15 minutes. Remove the tray and leave aside to rest for 5 minutes. Brush the mooncakes with egg glaze and continue to bake for another 15 minutes. For the filling: Combine black sesame paste, peanut butter, salt and butter together. Make into very small balls of 25g each. Divide lotus seed paste into 75g each. Wrap a piece of black sesame paste mixture in the centre of the lotus seed paste ball.

Carol Jay lotus paste

http://tw.myblog.yahoo.com/carol-jay/article?mid=80542&prev=81825&next=80304&l=f&fid=23

Sweet potato mantou

http://www.xeantech.com/proxy/browse.php?u=Oi8vd2VuZHlpbmtrLmJsb2dzcG90LmNvbS8yMDExLzA4L3B1cnBsZS1zd2VldC1wb3RhdG8tcm9zZS1tYW50b3UuaHRtbA%3D%3D&b=5

Sweet potato mantou

Sponge dough milk bread

http://ccm2poco.blogspot.com/2011/08/blog-post_12.html

Super soft bread

http://abbymonster.blogspot.com/2011/08/blog-post_15.html

高粉 300克
糖 30克
盐 1/2 小匙
酵母 3/4小匙
牛奶 198克
有盐奶油 20克 (我用无盐奶油)

直接后油法

带盖土司模子，用200度烘烤30分钟。 (我用215度 35分钟)