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Friday, 15 September 2017

Light Rye Bread 轻裸麦面包


i'm not familiar with rye flour, so I have to rely on a ready recipe for guidance.  I added extra water to make the dough pliable. As the water was added based on estimation, so the water quantity in this recipe is just a guide. 

I'm happy with the colour and texture of the bread. 

As no photo was taken during the process, it's a regret that you won't be seeing a pictorial recipe here for the time being. I'll try to supplement the recipe with photos after my next bake 😁


Mould: 20x14x8 cm oval banneton
Bread maker: Mayer MMBM12

Ingredients

127 + 23g cold water*
28g raw sugar
5g fine salt

200g unbleached bread flour
40g rye flour
4g instant dry yeast

10g unsalted butter

* The original recipe suggested 127g of water, but I added another 23g of water accordingly to my dough condition.

Directions


1. Prepare dough using the "C-11 Ferment Dough" of the Mayer Bread maker. The process, which takes 1hour 30minutes to complete, includes mixing, kneading and 1st fermentation.

2. Turn out the dough onto a floured work top. Deflate the dough using the palm, and shape into a ball. Cover and let the dough rest for about 15 minutes.

3. Roll flat the dough into a rectangular shape. Roll up the dough starting from the shorter end. Pinch to seal the end. 

4. With the seam side facing up, place the dough into a floured oval banneton. Cover with a tea cloth and let the dough proof for about 30 minutes, or till double in size.

5. When the dough has doubled.in size, preheat the oven to 200°C. Invert the dough onto a baking tray lined with parchment paper.
Sprinkle some flour over the top, and make a long slit using a razor.

6. When the oven is ready, bake the dough at middle rack of the oven at 200°C for about 30 minutes, or till done.

7. Transfer the hot bread to a cooling rack. Slice the bread after it has completely cool down. Enjoy the healthy bread 🍞😋









Recipe adapted from


Wednesday, 13 September 2017

Vietnamese Lemongrass Roast Chicken 越式香茅烤鸡


A sweetly glazed chicken drumsticks or thighs infused with fish sauce, lemongrass, and lime flavour - a flavour that is distinctive to Vietnamese dishes. The juicy and tender roast chicken went well with sweet and slightlt tangy mango, and coconut flavoured steamed rice 🍛😀

Served 4 persons

Ingredients

500~600g chicken thighs/drumsticks

Marinade
1 stalk lemongrass
2 cloves garlic
1/4 onion
2 tbsp light soy sauce
1.5 tbsp fish sauce
2 tbsp dark brown sugar
1 tbsp raw sugar
1 tsp coconut/vegetable oil
1/2 tsp salt
Juice from 2 green limes


Garnishing
Cut red chilli
Chopped coriander leaves
Sliced mango, optional



Directions

1. Bruised the lemongrass and cut into about 2 cm in length. Set aside.



2. Mix all the marinades together in a small bowl.





3. Rinse chicken parts and pat dry.


4. Pour both the chicken parts and the marinades into a big plastic bag.

Toss the content to ensure even coating. Toss the content again after 30 minutes. Let them marinate for about 3 hours or more.



5. Arrange the marinated chicken parts on a baking tray lined with parchment paper in a single layer. Collect the leftover marinade in a bowl for bastng later.

Bake in a preheated oven toaster at 180°C for about 15 minutes.

After the first round of heating, take out the tray of chicken and brush with the leftover marinade.

Return the tray of chicken to the oven toaster, and bake for about 10 minutes at 160°C. Repeat this step for about 5 to 6 times to get a shiny and golden glaze.






Baked with drumsticks




6. Sprinkle some cut red chilli and coriander leaves over the roast chicken before serving. Enjoy 🍗with sliced mango and steamed coconut rice 😋🌷




Butter Corn Chiffon Cake 牛油玉米威风蛋糕


Real corn is a mild flavour ingredient. In my first attempt, I baked the cake without adding any artificial flavouring. I could barely taste the corn and the predominant flavour seemed to come from the eggs. 

In my second attempt, I added rum essence to mask the overwhelming egg taste, and to bring out the mild corn flavour. The result was very satisfactory - I finally got a nice corn 🌽flavour cake 😋
I didn't use vanilla extract as I was afraid that the vanilla may steal the flavour of the cake.


Yield:  One 6" round cake
Pan size: 6x3" round pan
Baking Temperature: 140°C for 25 to 30 minutes ➡ 170°C for 12 to 15 minutes

Ingredients 

All ingredients in room temperature, otherwise stated
Using 55g Omega 3&6 eggs

25g steamed corn kernels
35g water 水
20g unsalted butter 
15g condensed milk 炼奶

55g top/cake flour 低筋面粉
5g milk powder 奶粉

3 egg yolks 蛋黄

1/2 tsp rum/vanilla essence 兰姆酒/香草精

3 egg whites 蛋白
Pinch of fine salt 细盐
45g fine sugar 细砂糖


Directions

1. Line the base of an 6" round cake mould with parchment paper. Need not grease the side.



2. Sieve top/cake flour and milk powder into a bowl. Set aside.




3. Blend steamed corn and water in a food processor till smooth.


Collect 50g of the corn puree and add 15g of condensed milk and 20g of unsalted butter in a heat resistant bowl.


Place the bowl of corn-milk mixture in a rice cooker, and turn on the "Keep Warm" function for about 10 minutes to warm up the content. You can also heat the content over the stove or microwave oven.


After about 10 minutes.


4. Take out the warm content and pour in the sifted flour mixture from (2) immediately. Combine using a spatula into a smooth corn-milk paste.



5. Mix in the 3 egg yolks, one at a time, to corn-milk paste.

Followed by the rum essence.

 Cover and set aside.


6. In a separate, clean and grease-free mixing bowl, add a pinch of fine salt to egg whites. Beat egg white to frothy, then starts to add 45g of sugar gradually. Beat at high speed till almost stiff peak state.
Reduce the mixer speed to low at the final 1 minute. Set aside.









7. Add about 1/3 of the meringue to (6) and mix well.




8. Pour (7) back to combine with the remaining meringue. Fold to combine into a smooth batter.





9. Pour the batter into the prepared 6" round cake pan. Tap the pan against the work top to remove any trapped air bubbles.





10. Bake in a preheated oven at 140° Celsius for about 25 to 30 minutes, at the lower rack.


When the cake rises to almost reaching the rim of the cake mould, increase the temperature to 170° Celsius for about 12 to 15 minutes.

At end of baking.


11. Remove from oven and drop the cake with the pan, 3 times over a cloth. And invert the mould immediately over a wire rack to cool down for about 20 to 25 minutes.





12. Jiggle the pan to dislodge the cake, then invert the cake out.



After inverting out the cake, let the cake dry in a warm oven for about 15 minutes. 
This step is optional.

13. Allow the cake to cool down completely before cutting 😀





Baked on 11 Sep 2017