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

面包机豆沙

Refer to http://joanneby2.blogspot.my/2014/09/blog-post.html

黑芝麻汤圆

Refer to http://ann-ann1.blogspot.my/2009/12/blog-post_2573.html

番薯包

Refer to http://ann-ann1.blogspot.my/2009/10/blog-post_09.html

甜面包

Shared from Ling Ling at Facebook: https://www.facebook.com/permalink.php?story_fbid=1686830871536664&id=100006293014231

幸福面包食谱
高筋面粉-300g
奶粉-20g
糖-50g
盐-1g
酵母-5g
牛奶-150g
蛋-1粒
牛油-30g
做法1:
1)依照材料放进面包桶里，按8号打10分钟按停，然后加牛油再打多1次。
2)取出面团休息20分钟，分割8分搓圆盖着休息10分钟。
3)杆成圆筒或做造型，发酵双倍大。
4)预先预热烤箱，面包上搽上蛋液加牛奶。
5)进烤炉190度，烤25分钟就可以了。

做法2:
1)依照材料放进面包桶里，按8号打10分钟按停。
2）加牛油， 5号 (Sweet) Color- light, Loaf size 1.5LB。

火锅

火锅汤底

肉骨+猪肚


酸辣醋 

+糖+盐一起搅拌


腌制鱼肉 麻油生抽胡椒粉


腌肉 麻油生抽胡椒粉薯粉

糯米糕

猪肚汤

材料:
猪肚
肉骨
姜 - 打扁
蒜头 - 打扁
胡椒粒 - 压碎后放入茶包里
香菇
红萝卜
Bang guang
鸡心菇
上海菜
鲨鱼骨





准备功夫：
上海菜切大片，浸在水里十至十五分钟。
开锅煮水
水开后，烫一烫上海菜，去掉水银。
捞起上海菜后，放入肉骨。
肉骨去血后，捞起。

用煮汤的锅，放水。加入鲨鱼骨和香菇蒂
开火煮滚。
水滚后，加入所有材料。
材料次序：
胡椒粒，姜，蒜头，bang guang, 红萝卜，香菇，上海菜，肉骨，猪肚，鸡心菇。
水滚后，关小火。
煮至猪肚熟软。
大约要两个小时。

猪肚洗一洗外面，翻里面出来，冲水洗洗。
放入蒜头（打扁）和胡椒粒（打碎）。
放着一小时。
过后，放入盐，揉一揉。
这动作会把粘粘的东西弄出来。
冲水洗洗。
放入酸桔（切半），放入多盐，揉搓。
用小刀刮刮，去掉粘粘黄黄的东西。（这是猪肚的里面，不是外面。）
冲水，再刮。
确保粘粘黄黄的东西都去掉。

放水入锅，煮滚。
放入猪肚
注意，猪肚的里面还是在外的。
放入猪肚后要不时翻那猪肚，用大火。
*翻 - 翻上翻下像炒菜那样。
不是翻里面翻外面，呵呵呵
煮大约五分钟。猪肚的口会有白白的东西，像一层的膜。拿起猪肚。
用刀刮去那白白的东西。
如果去不了，放入滚水中让它继续煮一煮。
过后再拿起，刮刮去掉白白的东西。

可以切啦！
切好了就可以煮或收入冰箱（冷藏结冰的地方）。

猪脚焖海参

猪脚焖海参
材料：
猪脚
蚝干
香菇
海参
蒜头 (打扁的，不要切片或切碎)
姜  (打扁的，不要切片或切碎)
辣椒干
生抽
老抽
麻油
糖
盐






猪脚洗清洁，去毛，刮皮。
开火煮水。
水滚后，放入猪脚。
煮至血水出完？！呵呵呵
捞起，过水。
锅里的水倒掉，洗一洗。
开火，锅热，下油。
下蒜头，爆香。
下姜和辣椒干。爆香。
下猪脚。
下猪脚后放小火
炒一炒，放老抽，生抽，麻油和糖。





炒香。不时要搅拌一下以免烧焦。
出烟时，加少许水。
煮一会儿，不时搅拌。

接下来的方法是要换锅的。妈妈用火锅的电炉继续煮。如果你没有要换锅，请另外问妈妈。哈哈哈。

拿起猪脚放入锅里。
加入香菇和蚝干。
开电大火。
水滚时，搅拌一下。加入些水。
等一会儿再关小火。
肉快熟时，放盐试味。
把猪脚弄到锅里面，放入海参在外面。
海参要用猪脚关着。
不够水的话就加水。
水滚后关电。让他们焖着。