Whole Wheat Bread

From: http://anoregoncottage.com/whole-wheat-sandwich-bread-101/

SOFT 100% WHOLE WHEAT SANDWICH BREAD

 

PREP TIME 

1 hour 30 m

COOK TIME

30 m

TOTAL TIME

2 hours

 

AN EASY, SOFT 100% WHOLE WHEAT SANDWICH BREAD THAT WILL HAVE YOU NEVER BUYING LOAVES AT THE STORE ANYMORE!

Author: Jami Boys - An Oregon Cottage

Recipe type: Bread

Yield: 2 loaves

INGREDIENTS

• 6 to 6-1/2 c. whole wheat flour (ww regular, ww bread, or white whole wheat all work great)
• 2-1/2 c. warm water (between 105-110 degrees)
• 1-1/2 TB instant active dry yeast (not rapid rise) - regular active dry yeast can be used as well
• ⅓ c. honey
• ⅓ c. oil
• 2-1/2 tsp. salt
• (1-1/2 TB. vital wheat gluten- OPTIONAL (I don't use this anymore))

DIRECTIONS

1. Combine water, yeast and 2 cups of the flour in a mixing bowl. Set aside to sponge for 15-20 minutes, until risen and bubbly (warmer weather takes 15 min, cooler temps usually needs 20).
2. Add honey, oil, salt, (gluten, if using), and 4 cups of flour. Mix until dough starts to clean sides of bowl. Change to dough hook (or turn out to knead by hand), and knead 6 to 7 minutes (10 by hand). Add only a few tablespoons of flour at a time if dough sticks to sides, being careful not to add too much.
3. Form into two loaves and place in greased 9x5" pans. Allow to rise in a warm place for about 60 minutes, or 15-30 min. longer if needed to reach ½ to 1-inch above pans (i.e., cold kitchens may need the longer time). Preheat oven to 350 degrees ten minutes before rising time is done.
4. Bake for 30 minutes, rotating halfway through if needed.
5. Immediately remove from pans to cool on a rack. Allow to completely cool before slicing.

Cotton Soft Japanese Cheesecake V2.0 from http://rasamalaysia.com/japanese-cheesecake-recipe/2/

Cotton Soft Japanese Cheesecake Recipe

Makes 8″ or 9″ round tin | Prep Time: 30 mins | Bake Time: 70 mins
Adapted from: Diana’s Desserts and Little Teochew

Ingredients:

140g/5 oz. fine granulated sugar
6 egg whites
6 egg yolks
1/4 teaspoon cream of tartar
50g/2 oz. unsalted butter
250g/9 oz. cream cheese
100 ml/3 fluid oz. fresh milk
1 tablespoon lemon juice
60g/2 oz. cake flour /superfine flour
20g/1 oz. cornflour (cornstarch)
1/4 teaspoon salt

Method:

1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, salt, egg yolks, lemon juice and mix well.

2. Make the meringue by whisking egg whites with cream of tartar until foamy. You can beat with a stand mixer or handheld mixer. Add in the sugar and whisk until soft peaks form. (Click on the link to see image of how the meringue should look.)

3. Take 1/3 meringue and fold into the cheese mixture, then fold in another 1/3 of meringue. After incorporated, pour the batter back to the remaining 1/3 meringue and fold. FOLD GENTLY. Pour the mixture into a 8-inch round cake pan (lightly grease and line the bottom and sides of the pan with grease-proof baking paper or parchment paper).

4. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C (325 degrees F).

Cook’s Notes:

1. I baked the cake in 9″ round tin, did not line the sides.

2. If you use a 8″ pan, it is very important to line the sides of the 8″ pan with parchment paper, make sure the parchment paper extends higher than the cake tin by about 1.5″.

3. If springform pan or loose base cake tin is used, wrap the base of your cake tin with 2 layers aluminium foil, to prevent seepage.

4. I baked the cake on the lowest shelf in the oven (to prevent cracks on top and over browning).

5. The purpose of using double boiler is to melt the cheese, butter, and milk mixture. I heated and simmered the water in the double boiler ON the stove. For the water bath, I used hot water.

6. I left the cake to cool down in the oven with the oven door open, about an hour. This is to prevent sudden change of temperature that may cause the cake to shrink drastically. It’s normal that the cake will shrink about ½ inch to 1 inch after cooling, it’s normal. If the cake shrinks a lot, the main reason is over mixing the egg white mixture with the cheese mixture. Beat the egg whites until soft peaks form, FOLD VERY GENTLY, do not stir or blend.

7. Refrigerate the cake (with or without the cake tin) for at least 4 hours or overnight.

流沙包

https://www.youtube.com/watch?v=hSOmKAxRn48

liu sa bao filling:
A. Custard fillings
- 5 salted egg yolks (65 - 75 gram)
- 45 gram condensed milk
- 50 gram unsalted butter - room temperature (very soft)
- 50 gram coconut milk
- 30 gram dry milk powder