圣诞花环优格软面包 (一次发酵法）Christmas Wreath Yogurt Soft Bread (Just Once Fermentation)

配方取自Sharon@爱厨房的幸福之味

圣诞花环优格软面包 (一次发酵法） 

材料 : 做2个花环

高筋面粉  300g 
砂糖  45g

盐  3g

即溶酵母  3g
鸡蛋  50g

原味优格  100g

全脂牛奶  60g
无盐牛油  30g

~由于不同品牌的面粉，其吸水量有所不同，所以请预留30g的牛奶，慢慢加入。

~牛油可换成各种液体油（30g），直接加入材料里一起揉。 


做法 : 

1. 将全部材料（牛油除外）搅拌成团。
2. 加入牛油，搅拌至光滑有薄膜。
3. 直接分割成6等份，休面10分钟。
4. 擀成长橢圆形，卷起，双手在中间慢慢往外搓长。
5. 将3条面条结成辫子，把辫子头尾连接成圆环状，进行发酵至2倍大。
6. 涂上蛋液，放入预热160°C的烤箱， 烤25-30分钟。  

Christmas Wreath Yogurt Soft Bread (Just Once Fermentation)

 

Ingredients : makes 2 wreaths

 

300g High Protein flour/Bread Flour

45g sugar

3g salt

3g Instant yeast

50g Egg or 1 large egg 

100g Plain yogurt

60g Full cream Milk/Fresh Milk

30g Unsalted Butter

Method :

1. Mix all the ingredient (except butter) until smooth dough.
2. Add butter continue to knead until smooth and elastic dough.
3. Divide dough into 6 portions, then allow to rest for another 10 minutes. 
4. Flatten the dough into a rectangle shape and roll it up.
5. Using both hands, slowly roll the dough into long rope shape and braid the 3 ropes, pinch the 2 ends together and shape into wreath shape.
6. Proof till the dough in double size. Brush egg wash.
7. Bake in a preheated oven at 160°C for 25-30minutes.

This post is linked at Cook and Celebrate: Christmas 2015  

hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe 

and Zoe from Bake for Happy Kids.

&

 

Linking this post to  Bake Along # 89 - Christmas Yeasted Bread  

hosted by Joyce from Kitchen Flavours , Zoe from Bake For Happy Kids 

& Lena from Frozen Wings .

浓郁巧克力蛋糕 Rich Chocolate Cake

食谱取自这里

浓郁巧克力蛋糕

材料 :

(A)
细砂糖  100g
牛奶  170g
咖啡粉  1tsp
牛油  170g
全蛋  2个

(B) 过筛
面粉  90g
可可粉  40g
泡打粉  1/2tsp
苏打粉  1/2tsp


做法： 

1. 准备6寸蛋糕模，抹上牛油(份量外)。
2. 将材料（A）放入锅中，小火搅煮至糖溶化，离火，加入牛油搅溶，待凉。
3. 逐粒加入蛋，搅拌均匀。
4. 将材料(B)加入做法(3)中拌匀。 
5. 将面糊倒入模中，以180度用热水蒸烤，烤40-45分鐘。

巧克力奶油：

烘焙巧克力  200g
牛奶  100g
牛油  30g


做法：
将全部材料放入大碗中，隔水煮溶至光滑。 



Rich Chocolate Cake

Ingredients :

(A)
sugar  100g
milk  170g
coffee powder   1tsp
butter  170g 
2 eggs

(B)
all-purpose flour  90g
cocoa powder  40g
baking powder  1/2tsp
baking soda  1/2tsp 


Method： 

1. Brush some oil in the 6-inch baking pan.
2. Place the ingredients (A) in bowl, heat with low heat until until sugar is dissolved, set aside to cool.
3. Add in eggs and stir until well combined.
4. Sift the ingredients (B) into a large mixing bowl, add in (3) and stir till well mix.
5. Pour the batter into the baking pan and place into a larger pan half-filled with hot water. 
6. Bake in preheated oven 180°C for 40-45mins until cooked. 


Chocolate ganache topping :

200g chocolate
100g milk
30g butter


Combine all the ingredients in a saucepan. Cook over low heat until smooth. Remove from heat, cool a little and pour over cooled cake and let it set.

This post is linked at Cook and Celebrate: Christmas 2015  

hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe 

and Zoe from Bake for Happy Kids.

Christmas Tree Cranberry Soft Bread (Just Once Fermentation) 圣诞树蔓越莓软面包 (一次发酵法）

好喜欢十二月，充满圣诞气氛的月份，

一个让人感觉温馨又愉快的节日。

配方取自 Esther@Copycake Kitchen & Sharon@爱厨房的幸福之味

圣诞树蔓越莓软面包 (一次发酵法） 

材料 : 

高筋面粉  250g

奶粉  15g

砂糖  40g

盐  3g

即溶酵母  3g
鸡蛋  55g

全脂牛奶  100g-130g 
无盐牛油  25g

蔓越莓  适量

~由于不同品牌的面粉，其吸水量有所不同，所以请预留30g的牛奶，慢慢加入。

~牛油可换成各种液体油（25g），直接加入材料里一起揉。 


做法 :

1. 将全部材料（牛油除外）搅拌成团。

2. 加入牛油，搅拌至光滑有薄膜。 
3. 加入蔓越莓揉匀，直接分割成12份，休面10分钟。
4. 滚圆，直接排放成圣诞树形状进行发酵至2倍大。
5. 放入预热160°C的烤箱， 烤40分钟。  

Christmas Tree Cranberry Soft Bread (Just Once Fermentation) 

Ingredients : 

250g High Protein flour/Bread Flour

15g Milk powder
40g sugar
3g salt
3g Instant yeast
55g Egg or 1 large egg
100-130g Full cream Milk/Fresh Milk
25g Unsalted Butter

Some cranberries

Method :

1. Mix all the ingredient (except butter) until smooth dough.
2. Add butter continue to knead until smooth and elastic dough.
3. Add in some cranberries. Divide dough into 12 equal balls, then allow to rest for another 10 minutes. 
4. Roll all into round shape and arrange them on baking pan.
5. Proof till the dough in double size.
7. Bake in a preheated oven at 160°C for 40minutes.

This post is linked at Cook and Celebrate: Christmas 2015  

hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe 

and Zoe from Bake for Happy Kids.

&

Linking this post to  Bake Along # 89 - Christmas Yeasted Bread  

hosted by Joyce from Kitchen Flavours , Zoe from Bake For Happy Kids 

& Lena from Frozen Wings .

圣诞面包【潘娜朵尼】 Panettone

食谱参考Gingy Bite@The Yummy Journey 

潘娜朵尼

材料 :

海绵种

高筋面粉  210g

速发酵母  1tsp

水 120ml

 

 

主面团

所有海绵种
高筋面粉  90g

奶粉  10g
盐  3g
糖  50g
鸡蛋  1个
牛油  60g

 

 

杂果

葡萄干  100g

橘皮  40g
橙皮削  1/2
橙汁  1tbsp
朗姆酒  2tbsp

 

 

做法 :

1. 杂果混合在一起，在冰箱里放过夜。
2. 海绵种混合在一起，让它发酵2-3小时。
3. 面粉倒入海绵种。揉好。加入其余的材料（牛油除外）揉好。
4. 加入黄油，揉到混合。
5. 加入杂果，拌均。
6. 面团分成6份，分别放入容器里发酵1个小时。
7. 涂上蛋液。
8. 在已预热烘箱中以175℃烤 15分钟，然后150℃烤10分钟。
 


Panettone

Ingredients :

Sponge Starter Dough 
210g bread flour
1tsp instant yeast 
120ml water

 

 

Main Dough

all starter dough
90g bread flour
10g milk powder
3g salt
50g sugar
1 egg
60g butter

 

 

Fruits Mixture 

100g raisin 

40g orange peel 

1/2 orange zest 

1 tbsp orange juice 

2 tbsp rum

 
Method :

1. Mix together the fruits mixture and keep in the fridge overnight.
2. Mix together starter dough and let it ferment 2-3 hours.
3. Pour flour into the starter dough and mix well. Add in the rest of the ingredients (except butter) and knead.
4. Add in butter and mix until incorporated.
5. Add in the mixed fruit and mix well.
6. Divide the panettone to 6 and let it proof in a panettone cup for an hour.
7. Egg wash.
8. Bake in preheated oven at 175C for 15 minutes, then 150C for another 10 minutes.
 

This post is linked at Cook and Celebrate: Christmas 2015  

hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe 

and Zoe from Bake for Happy Kids.

&

Linking this post to  Bake Along # 89 - Christmas Yeasted Bread  

hosted by Joyce from Kitchen Flavours , Zoe from Bake For Happy Kids 

& Lena from Frozen Wings .

圣诞杂果蛋糕 Christmas Cake

杂果蛋糕是一款在圣诞聚会里最常看到。

圣诞杂果蛋糕

材料：

牛油  250g
黄砂糖  200g
全蛋  5个
白兰地 / 朗姆酒  3tbsp
鲜橙汁  1个
柠檬皮屑  1颗
面粉  250g
泡打粉 1tsp
肉桂粉  ½tsp
盐  1tsp
杏仁 / 核桃  100g (切碎)
杂果  600g 



做法：

1. 把牛油和黄砂糖打发至乳白色。
2. 分次加入蛋液，搅拌均匀。
3. 加入白兰地/朗姆酒 ，鲜橙汁和柠檬皮屑，拌匀。
4. 筛入面粉，泡打粉，肉桂粉，盐，混合均匀。
5. 加入杂果和核桃碎，拌均匀即可。
6. 把面糊倒入铺了纸的蛋糕模。
7. 放入预热烤箱，以150度烘烤大约1½小时或熟即可。
8. 用牙签在烤好的蛋糕上插一些洞，刷上白兰地/朗姆酒在蛋糕的表面。
9. 用锡纸将蛋糕包好，放入冰箱冷藏3天，就可取出切片享用。




Christmas Cake

Ingredients：

250g butter
200g brown sugar
5 eggs
3tbsp brandy / rum
orange juice from one orange
grated zest from one lemon 
250g plain flour
1tsp baking powder
½tsp cinnamon powder
1tsp salt
100g almond / walnut，chopped
600g mixed fruit



Method :

1. Beat butter and sugar till light and fluffy.
2. Add egg one at a time and beat well.
3. Add in rum/brandy，orange juice and lemon zest，mix well.
4. Sieved in plain flour，baking powder，cinnamon powder and salt，stir to combine.
5. Add in mixed fruit and chopped walnut，mix well.
6. Pour the batter into the baking tins.
7. Bake at preheated oven 150℃ for 1½hour or until cooked.
8. Prick some holes over the cake and brush with rum/brandy.
9. Wrap the cake with aluminum foil and chill in the fridge 3days before serving.

This post is linked at Cook and Celebrate: Christmas 2015  

hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe 

and Zoe from Bake for Happy Kids.

沙玫朵朵开

踏入十二月，最喜欢这个月份。

看着阿富（沙漠玫瑰）开得飘亮，

忍不住要拍下它们，留住它们的美。

雨中的阿富，也一样有它的美。