Friday, July 29, 2016

Sugar Cookies 糖心饼干 [29 Jul 2016]

Somehow or rather, some bakes were left untouched and probably they ain't the kids' favorite.

To me, baking was just like gambling and I am guessing if these bakes would attract them.


These Sugar Cookies, reminded me of the Sugee Cookies, with very much similarities.

When I took a bite at one of the cookies, I knew these would be one of my favorite "to-bake" list.


These cookies had a light, crumbly texture, and coated with sugar... 

Oooh...they were just so good... And this time round...the guessing bake was worth it.

And these cookies had became one of my favorite...can't help by munch one after another...yummy!!!




Sugar Cookies 糖心饼干
Recipe as adapted from 糕点的女王聪明烘焙法 by 李智慧



Ingredients


100 g unsalted butter, soften
65 g sugar
30 g egg
1/2 tsp vanilla essence
100 g top flour
50 g almond powder
1/2 tsp baking soda
1/4 tsp baking powder
Pinch of salt

Fine sugar for coating


Method:

1. Cream the butter till smooth. Add in the sugar and mix until light and fluffy.
2. Add in the egg and vanilla essence, mix until well combined.
3. Add in the sieved flour, almond powder, baking soda, baking powder and salt. Mix until well combined.
4. Chill the dough in the fridge for about 30 minutes.
5. Roll the dough into a round ball, 15-g each, and coat one side with sugar. Place the coated side on the lined tray.


6. Bake in a preheated oven of 150°C for about 10-12 minutes until the cookies are golden brown. Remove from the oven and let it cool completely on a wire rack before keeping it in an airtight container.


Do link back to MiMi Bakery House if you have used any information as published in this blog.

Thursday, July 28, 2016

Wholemeal Loaf (Water Roux Method) [28 Jul 2016]

The water roux method for these soft & fluffy bread goes on and on and on...


Because the bread texture always turned out that soft & squishy that we were just madly in love with them.


Since Wholemeal Bread was a MUST for me, it became a weekly routine bake. A Wholemeal Loaf would last myself for a good 6 days and usually, I would bake a Wholemeal Loaf on a Saturday afternoon.

Here's the lovely Wholemeal Loaf I had baked today.


I just loved the smell of freshly baked bread, it's just so irresistible. And if I was baking bread at night... Everyone would be waiting for the bread to be ready and indulged in the freshly baked bread.

This Wholemeal Loaf was baked using water roux method. And I wouldn't need to say much, they were just as soft as the other bread using water roux.


Though it was a Wholemeal Loaf, it was extremely light & fluffy.

These would be excellent for sandwiches!!!


And not to forget....my usual butter spread...


Wholemeal Loaf
(Bread recipe as inspired, with slight modification by 65°C 汤种面包 by Yvonne C)

Ingredients
210g Blue Jacket Bread Flour
150g Blue Jacket Wholemeal Flour
7.5g instant yeast
5g sea salt
40g caster sugar
45g egg
110g Hokkaido Milk
90g water roux

38g unsalted butter


Method
1. Put all the dry ingredients into the mixing bowl, mix well.
2. Add in the egg, water & water roux and knead into a dough.
3. Add in the butter and knead into a pliable dough. Rest the dough for about 40 minutes.


4. Expel the air from the dough and divide them into 3 equal portion. Reshaped them into a round balls. Let it rest for 10 minutes. (My final dough weighs about 684g, each portion of 228g x 3)
5. Expel the air from the dough again. Using a roller pin, flatten the dough into a rectangular shape and roll up the dough. Place the dough into a 450g bread tin and rest the dough for another 40 minutes. When the dough has doubled up about 85%, cover with the bread tin cover.


6. Bake in a preheated oven of 200°C for about 30~35 minutes. Remove the bread loaf fom the bread tin and let it cool completely on a cooling rack before slicing.

Notes
For the starter roux, you will need 150g of water, mixed with 30g of bread flour, mix well in a mixing bowl.
Heat up the mixture, using small heat, stirring continuously (to prevent the bottom from being burnt).
Once the roux reaches a temperature of 65°C, remove from the heat. You will be able to see fine lines appearing in the roux. 
Cover the roux with a cling wrap and allow it to cool completely in room temperature before using it.


Do link back to MiMi Bakery House if you have used any information as published in this blog.