核桃红糖蜂蜜萝卜杯子蛋糕 Honey Brown Sugar Walnut Carrot Cupcakes

 

爸爸的生日蛋糕👉🏻核桃+蜂蜜+胡萝。提前做了C&J一直碎碎念念要一起做杯子蛋糕。今年做出来的不是松软的杯子蛋糕，蛋糕太干了，搅拌过度消泡啦，不过诚意十足的祝福。 连续两年都“乱”要亲自参与做小蛋糕了，不懂这要求会是每年必备还是...Birthday cupcake’s idea 💡 for their lovely daddy, even outcome is not a moist and fluffy texture but they show their sincerity 😊. 

核桃红糖蜂蜜萝卜杯子蛋糕 

{材料} 核桃碎100克，红萝卜½条（刨丝切碎），蜂蜜20毫升，低筋面粉90克，盐1/4茶匙，柠檬汁2汤匙，柠檬皮碎少许，泡打粉1茶匙，鸡蛋3粒，红糖80克。 

{做法} 

1. 把蛋黄和蛋白分开。 

2. 蛋黄和红糖搅拌均匀，加入盐，分两次加入柠檬皮、蜂蜜，萝卜和核桃碎拌均匀，调入柠檬汁和另外一半的柠檬皮、蜂蜜、萝卜和核桃碎混合均匀。(别搅拌过度哦！) 

3. 泡打粉加入低筋面粉中过筛，分2-3次加入做法2搅拌均匀。 

4. 蛋白加塔塔粉/柠檬汁打发至硬性发泡，将一半的蛋白霜拌入蛋黄糊里，上下翻拌均匀后，倒回在另一半的蛋白霜内继续翻拌混合均匀。 

5. 把面糊倒入杯子蛋糕的纸杯中，准备烤。预热烤箱170°C， 烤20分钟左右。（烤箱温度得自行拿捏。 

 Honey Brown Sugar Walnut Carrot Cupcakes 

{Ingredients} Chopped walnuts 100g, Carrot ½ pcs(chopped), honey 20ml, cake flour 90g, salt 1/4 tsp, lemon juice 2 tbsp, some chopped lemon peel, baking powder 1 tsp, eggs 3 pcs, brown sugar 80g. 

{Directions} 

1. Separate egg white and egg yolk. 

2. Beat the egg yolks and brown sugar till well combined, add in salt and 1st portion of lemon peel, honey, carrot and walnuts; season in lemon juice and 2nd portion of lemon peel, honey, carrot and walnut, to stir and mix until well combined. (Do Not over mix!) 

3. Cake flour +baking powder, sifting in 2-3 times into direction 2 batter. 

4. Egg whites + cream of tartar/ lemon juice to whisk until stiff peak, add 1/2 of the egg whites mixture in egg yolk batter to fold it through up&down style, once well combine pour it back on top of the leftover egg white mixture to whisk until fully combined. 

5. Pour the batter into the paper cups to bake in pre-heated oven 170°C, bake for 20mins. (Oven temperature adjust accordingly.)

Previous：紫的桂花糕 Osmanthus Flower Purple Jelly 
 

去年的杯子蛋糕比较松软😋

去年的材料简单些😍

2019年两姐妹突然兴起非要给爸爸做蛋糕，也是她们很有意义的烘焙经验💜

蛋糕虽然只是一种甜点，但自己烘焙的总是很有成就感😁

爸爸从去年起多了👧的爱心杯子蛋糕吃，且吃且珍惜哦☺️

紫的桂花糕 Osmanthus Flower Purple Jelly

A daily dose of purple蝶豆花+桂花👉🏻紫色系的桂花糕，吸引眼球神秘又感性的色调。柔美的紫色永远都是令QQ紫陶醉其中的颜色。Purple is just…awesome. I love most of the purple things, enjoy every purple moment while busy in the kitchen. Don’t worry, be purple💜 

紫的桂花糕 

{材料} 蝶豆花水适量（干蝶豆花10朵），清水1000毫升，桂花 1 茶匙（热水泡5分钟），幼糖70克，燕菜粉4 茶匙 + 即溶果冻粉1 茶匙（两者拌均匀），柠檬汁适量。  

{做法}  

1. 干蝶豆花加180毫升的水煮至颜色变深，沥干待凉备用 。 

2. 1000毫升清水，加入幼糖+燕菜果冻粉搅拌均匀后开炉火煮至糖完全融化，过程中请不断搅拌均匀。  

3. 煮沸后熄火，取出1/4份量后加入桂花，倒入模具中-第一层：透明桂花层；加热再取出1/4份量-第二层：加适量的蝶豆花水拌均匀倒入模具中； 加热再取出1/4的份量-第三层：加入适量的蝶豆花水+适量柠檬汁调成紫色倒入模具； 加热再取出最后的份量-四层：加入适量的蝶豆花水+几滴柠檬汁调成浅紫色倒入模具。 

4. 放入冰箱冷藏至少3小时以上即可脱模。  

***每层都要表面冻结了（冷冻3分钟左右）再倒入下一层，不然渐层效果不明显哦。   

Osmanthus Flower Purple Jelly 

{Ingredients} Some butterfly pea flower water (dried butterfly pea flower 10pcs), water 1000ml, osmanthus flower 1 tsp (soak in hot water for 5 mins), castor sugar 70g, agar powder 4 tsp + jelly powder 1 tsp (mix them well), some lemon juice. 

{Directions}  

1. Cook dry butterfly pea flowers in 180ml water until the colour turn darkened. 

2. Mix 1000 ml of water with sugar+agar powder and jelly powder well, then cook under medium heat until sugar fully dissolved, continue stirring.  

3. Bring to boil and off the heat, take 1/4 portion of the mixture, add in osmanthus flower to mix well and to pour into molds-1st layer: transparent osmanthus flower; reheating mixtures and take another 1/4 portion- 2nd layer: add in some butterfly pea flower water and mix well before pour into molds; reheat mixture again-3rd layer: add in some butterfly pea flower water + some of lemon juices to turn into purple color and mix well before pour into molds; reheat mixture again-4th layer: add in some butterfly pea flower water + few drops of lemon juices to turn into light purple color and mix well before pour into molds. 

4. Keep refrigerated for at least 3 hours or overnight before serve. 

***Before pour in next layer, please ensure surface is dry first for better dreamy colour.

Previous:菠菜薄煎饼 Spinach Pancake 

菠菜薄煎饼 Spinach Pancake

Pancake搭过了很多食材，菠菜薄饼是孩子们今天想尝试一下的味道。以为加点无盐黄油煎可以吃得香些，结果发现多此一举呢😅Craving for pancakes but not sure if it is healthy? This simple recipe guarantees you mouth-watering fluffy pancakes that are low in fat and packed with nutrition. Skip the syrup and too pancakes with your favourite fruits to satisfy your sweet tooth with natural sweetness from fruits. Fruits like banana, kiwi, strawberries and blueberries pair well with these pancakes.

菠菜薄煎饼 

{材料} 菠菜100克，清水50毫升，鸡蛋1粒，植物油1汤匙，自发面粉165克（过筛），幼糖20克，泡打粉3克，盐5克。 

{做法} 

1. 面粉、糖、泡打粉和盐就在一个干的容器中搅拌均匀备用（干的材料） 

2. 菠菜、水、鸡蛋和油放入搅拌机中搅成糊状（湿的材料） 

3. 把干和湿的材料混合均匀备用。 

4. 平底锅中火预热后，放入适量面糊开始煎薄饼（无盐奶油可以不用放，薄饼皮会更滑更好看哦）。 

5. 每面煎制大约2分钟左右或表面冒泡即可翻面，重复煎至至面糊用完即可。 

Spinach Pancake 

{Ingredients} Fresh baby spinach 100g, water 50ml, large egg 1 pcs, oil 1 tbsp, self rising flour (sifted)165g, sugar 20g, baking powder 3g, salt 5g. 

{Directions} 

1. In a clean bowl, add in flour, sugar, baking powder and salt, whisk the ingredients to mix well. 

2. Blend spinach, water, egg, and oil together until smooth. 

3. Fold the wet ingredients into the dry until just combined. 

4. Heat a large pan over medium heat and pour enough pancake mixture onto the pan making as many pancakes as will fit (skip grease with butter or oil as surface not nice). 

5. Cook for about 2 mins until bubbles form on the surface, flip the pancake and cook for another 2-3 mins or until fully cooked. 

Previous: 腐皮干贝粥 Dried Bean Curd Sheets➕Scallops Congee

腐皮干贝粥 Dried Bean Curd Sheets➕Scallops Congee

简单易熬的营养【粥】到👉🏻腐皮➕干贝，口感鲜美、营养好喝。清爽绵滑的一锅熟粥，材料准备好，一键就搞定啦。Congee also called rice porridge, is the ultimate comfort food. Don’t Have Time to Cook…fit this amazing life-giving congee into your super busy schedule. It’s saving you plenty of time.

腐皮干贝粥 

 

{粥材料} 腐皮2片（泡软剪成小片），干贝3 汤匙（洗净沥干），白米½杯，小米1杯，胡萝卜块（洗净去皮，切块状），高丽菜丝和枸杞适量，蒜姜碎适量。 

{粥调味料} 鲍鱼汁1汤匙，清水12杯，橄榄油1茶匙，盐1茶匙和胡椒粉适量。 

配料： 

***鸡蛋3粒（加一点酱油，胡椒粉和芝麻油打散备用），小红葱碎适量👉🏻起油锅爆香小红葱，先把鸡蛋炒熟备用。 

***午餐肉切片，烤盘铺上烘焙纸，放上切好的午餐肉，预热烤箱210°C， 双面各烤8分钟左右。 

{做法} 

1. 先把白米和小米洗净，加入橄榄油和盐搅拌均匀，加入腐皮片、干贝、高丽菜丝、萝卜块，调入鲍鱼汁和胡椒粉，倒入清水，拌均即后就可以按下高压锅煮粥键开煮。 

2. 起1大匙油锅，加入蒜姜碎炒至上色后熄火，待粥煮熟后倒入提香。 

3. 粥煮好后，倒入枸杞和蒜姜碎拌一拌，焖2-3分钟即可趁温热享用咯。 

Dried Bean Curd Sheets ➕Scallops Congee 

{Porridge Ingredients} Dried bean curd sheet 2 pieces (soak till soft, slices), dried scallops 3 tbsp(washed),white rice ½ cup, millet 1 cup, some carrots pieces (washed, peeled and cut into pieces), some shredded cabbage and goji berries, chopped garlic and ginger. 

{Porridge Seasonings} Abalone sauce 1 tbsp, water 12 cups, olive oil 1 tsp, salt 1 tsp and some pepper to taste. 

Side dishes: 

***Eggs x 3 (beaten with soy sauce, pepper and sesame oil), some chopped shallots👉🏻Heat up oil to sauté chopped shallots till fragrant, fry the egg mixture till cooked and set aside. 

***Luncheon meat(slices): put on baking paper over baking pan, pre-heated oven 210°C, bake for 8mins each side. 

{Directions} 

1. Rinse white rice and millet well, add in olive oil and salt, add in bean curd sheet, scallops , cabbage and carrots, season in abalone sauce and pepper, pressure cook. 

2. Heat up 1 tbsp of oil to saute chopped garlic and gingers till change color, off the heat, only add on to porridge that cooked. 

3. Add in goji berries after porridge done cooked, stir well to ensure lightly simmer for 2-3 mins, ready to serve with side dishes. 

Previous：南瓜一锅熟鸡肉饭 Pumpkin Rice Cooker Chicken Rice

南瓜一锅熟鸡肉饭 Pumpkin Rice Cooker Chicken Rice

 

南瓜+鸡肉是主角，其它材料就家里有啥用啥吧。被催了，赶工时期…电饭锅料理将是近期救命的稻草啊…一锅熟电饭锅料理看似简单，实则事前准备材料的时间也不少哦。不过，材料是可以提前做好准备滴，那煮的时候就不慌不忙咯😉。One pot rice really conveniently fulfilling those super busy days especially current work from 🏡situation. Pumpkin for fibre & beta carotene, chicken for protein & satiety, mushroom to add savoury umami flavour. 

南瓜一锅熟鸡肉饭 

{材料} 白米2杯（洗和沥干）、香菇3朵（泡软切丝）、鸡肉块150克（用酱油和胡椒粉腌制好）、南瓜400克（去皮切块）、胡萝卜块、甜椒块、鱼丸块适量、蒜碎，姜碎、小红葱碎适量、清水550毫升、鸡蛋4粒（加一点酱油，胡椒粉和芝麻油打散备用），西兰花/小白菜适量（洗净切块切丝备用）。 

{调味料} 黑酱油1汤匙、酱油2汤匙、甜酱油2汤匙、蚝油1汤匙和清水/高汤/泡香菇水适量，拌均匀。 

{做法} 

1. 西兰花/小白菜先用加了盐和橄榄油的沸水川烫1分钟左右，捞起沥干过冷水备用。 

2. 起油锅爆香蒜姜葱碎，接着加入香菇丝炒香后，加入南瓜、萝卜、鸡肉和鱼丸块翻炒片刻，加入调味料、洗净白米和分几次倒入清水550毫升，翻炒均匀后加入甜椒再次拌均。 

3. 全部都倒入电饭锅内（水的用量确定能覆盖到所有材料就可以了），按下煮饭键煮熟即可。 

4. 起油锅爆香小红葱碎，倒入鸡蛋液炒熟备用。 

5. 配料准备好，即可享用一锅熟的电饭锅焖饭咯。 

 

Pumpkin Chicken Rice 

{Ingredients} White rice 2 cups (rinsed&drained), dried shiitake mushrooms 3pcs(soaked&sliced), chicken 150g(marinated with some soy sauce and pepper), pumpkin (skinned& cut into pieces) 400g, some carrots pieces, bell peppers pieces, some fish balls pieces, some chopped garlic, ginger and shallots, water 550ml, eggs 4 pieces(beaten with some soy sauce, sesame oil and pepper), some broccoli/green veggies. 

{Seasonings} Dark soy sauce 1 tbsp, light soy sauce 2 tbsp, sweet soy sauce 2 tbsp, oyster sauce 1 tbsp, and some water/broth/mushroom water. 

{Directions} 

1. Blanch over broccoli/shredded bok choy with boiling water that add with some salt and olive oil for 1 min, drain well, soak in cold water a while, drain well again, and set aside. 

2. Heat up oil to sauté chopped garlic, ginger, and shallots till fragrant, add in mushrooms to stir fry a while, add in pumpkins, carrots, chicken, and fish balls to continue frying, follow by add in seasonings, white rice and 500ml of water (divide to pour in 2-3 times), lastly add in bell pepper to mix well. 

3. Transfer everything into a rice cooker, cook as you would regular rice. 

4. Heat up oil to sauté chopped shallots until fragrant, add in egg mixture and fry until cooked and set aside. 

5. When ready, fluff up the rice and let it sit for another 5 minutes in the rice cooker before serving. 

Previous：金黄番薯蛋 Golden Sweet Potato Balls

金黄番薯蛋 Golden Sweet Potato Balls

 上周分享了QQ紫薯球，这周换个颜色。橙色肉的番薯球、地瓜球、番薯蛋、番薯丸子等都可以是它的名字。孩子们难得一见自告奋勇要求想学多一点此道小甜点，反复做了这小零嘴3-4遍让她们乐在其中，慢慢地看着C&J掌握了多一些又多一点，最重要她们不嫌累耶。QQ orange sweet potato balls is a bite-sized snack for kids and anyone who likes to taste. 

金黄番薯蛋 

{材料} 熟橙色肉番薯250克，木薯粉55克 ，粘米粉5克， 幼糖30克 

{做法} 

1. 蒸好的番薯块趁热压成泥状，加入幼糖拌均匀，分几次加入木薯粘米粉，直到能揉捏成软团。 2. 将番薯团揉成长条状，切小块状，每块大约6-8克，搓成小圆球形状待用（也可以速冻保存，要炸时才室温解冻）。 

3. 热油，油一定要能盖过番薯球的一半以上，小火慢煎，每颗第一次按压会变大一点，煎的过程中按压8-10次左右。 

4. 稍微上色后，捞起，转大火复炸一分钟逼出油即可。用厨房纸巾控油后，待温热即可享用啦。

Golden Sweet Potato Balls 

{Ingredients} Steamed orange sweet potato 250g, Tapioca flour 55g, Rice flour 5g, Castor sugar 30g 

{Directions} 

1. Mashed the steamed sweet potato while it’s hot, add in sugar to mix well, slowly add in tapioca + rice flour, knead until forming a soft but not sticky dough. 

2. Roll into long strips, cut into small pieces, each piece 6-8g, and shape into ball shape(frozen those unused, thaw in room temperature once wanna fry). 

3. Heat up enough oil under low heat, deep fry sweet potato balls over low heat, stir them constantly, press the balls down with strainer and it will slightly up the size, press about 8-10 times during frying process. 4. When slightly colour, dish up and turn to high heat to deep fry again within 1 min. Drain on kitchen towel, serve warm hot. 

Previous: QQ红糖紫薯球 QQ Purple Sweet Potato Balls

QQ红糖紫薯球 QQ Purple Sweet Potato Balls

紫薯球、番薯球、地瓜球、番薯蛋、番薯丸子等都是它的名字。孩子们指定想一起学习的一道小点心、小零食；也是她们近期的下午茶，很亲子的厨房亲子乐哦， 一次过可以做几盒速冻冷藏保存，想吃😋的时候炸一炸就有得享用口感超赞+外酥里嫩的紫薯球咯。QQ sweet potato balls is a bite-sized vegan snack👉🏻crispy outside, chewy inside. 

QQ红糖紫薯球 

{材料} 熟紫薯250克，木薯粉80克，粘米粉10克，红糖30克。 

{做法} 

1. 蒸好的紫薯块趁热压成泥状，加入红糖拌均匀，分几次加入木薯粘米粉，直到能揉捏成软团（只用大约60克左右，剩余的下次再用）。 

2. 将紫薯团揉成长条状，切小块状，每块大约6-8克，搓成小圆球形状待用（也可以速冻保存，要炸时才室温解冻）。 

3. 热油，油一定要能盖过紫薯球的一半以上，小火慢煎，每颗第一次按压会变大一点，煎的过程中按压8-10次左右。 

4. 稍微上色后，捞起，转大火复炸一分钟逼出油即可。用厨房纸巾控油后，待温热即可享用啦。 

Brown Sugar Purple Sweet Potato Balls 

{Ingredients} Steamed purple sweet potato 250g, tapioca flour 80g, rice flour 10g, brown sugar 30g. 

{Directions} 

1. Mashed the steamed sweet potato while it’s hot, add in brown sugar to mix well, slowly add in tapioca + rice flour, knead until forming a soft but not sticky dough (Flour mixture use 60g only, leftover keep for next time). 

2. Roll into long strips, cut into small pieces, each piece 6-8g, and shape into ball shape(frozen those unused, thaw in room temperature once wanna fry). 

3. Heat up enough oil under low heat, deep fry sweet potato balls over low heat, stir them constantly, press the balls down with strainer and it will slightly up the size, press about 8-10 times during frying process. 4. When slightly colour, dish up and turn to high heat to deep fry again within 1 min. Drain on kitchen towel, serve warm hot. 

Previous: 波兰种淡奶油南瓜小面包 Poolish Pumpkin Whip Cream Bun

波兰种淡奶油南瓜小面包 Poolish Pumpkin Whip Cream Bun

  

波兰种+淡奶油+南瓜，再次学习做松软香甜可口的小餐包。为了“消灭”淡奶油而擅改的食谱，有点高热量，如果没有剩下很多whip cream，用30毫升即可。这食谱就想知道whip cream放多了会怎样…成品和口感真的不错，很OK只是不太亲子的家庭味咯，呵呵😆🤭😆 

波兰种淡奶油南瓜小面包 

{波兰种} 高筋面粉50克，干酵母1克，清水50毫升。 

{主面团材料} 高筋面粉 250克，熟南瓜泥50克（块状），干酵母3克，红糖18克，盐3克，无盐黄油20克，椰糖汁80毫升，淡奶油80毫升左右。 

{抹皮装饰} 融化牛油、面包粉、美乃滋。 

***淡奶油可以用牛奶，椰糖汁或清水代替。 

{做法} 

1. 波兰种提前准备好，全部材料拌均后，盖上盖子室温发酵至少3小时后才能用或者室温发酵1小时后移去冰箱冷藏隔夜大约15小时左右再用。 

2. 将全部材料放入面包机内（除了黄油）混合均匀（大约5分钟左右），加入黄油揉至光滑面团和发酵至两倍大（大约50分钟左右)。 

3. 将发酵好了的面团在撒了些面粉的桌面擀平排气，分成合适的份量，休面十分钟左右再搓成小圆团或整形做成各种形状的面包。 

4. 放烘盘上，盖好做二次发酵（约40-50分钟），抹上融化牛油，撒些面包粉和挤上适量的美乃滋。 

5. 预热烤箱170°C， 烤25分钟左右。 

Poolish Pumpkin Whip Cream Bun 

{Poolish} Bread flour/high protein flour 50g, instant yeast 1g, water 50g. 

{Main Ingredients} Bread flour 250g, steamed pumpkin 50g (pieces),instant yeast 3g, brown sugar 18g, salt 3g, unsalted butter 20g, gula melaka syrup 80ml, whipping cream 80ml. 

{Glazing/garnishing} Melted unsalted butter, bread flour, mayonnaise. 

***Can replace whipping cream with milk, palm sugar syrup or water. 

{Directions} 

1. Prepare the poolish starter in advance, cover and set aside to let it fermented for at least 3 hours or 1 hour room temperature and then move to refrigerated for 15 hours only use. 

2. Mix all ingredients in a bread machine(except butter) till well combined, add in butter and let it knead until a smooth dough forms and well fermented (about 50 mins). 

3. Transfer dough onto a floured surface, flatten and divide dough into equal portions, let it rest for 10 mins only shape to smooth ball shape or any desired shape. 

4. Cover and leave aside to prove till double in bulk (about 40-50mins), glaze with melted butter, topped with some bread flour and squeezing some mayonnaise on top. 

5. Pre-heated oven 170°C, bake for 25mins.

Previous：自制椰糖冰淇淋 Homemade Gula Melaka Ice Cream

自制椰糖冰淇淋 Homemade Gula Melaka Ice Cream

纯椰糖冰淇淋...在马来西亚，Gula Melaka=椰糖。英文翻译为coconut palm sugar. 椰糖是烹饪任何大马或东南亚美食常见的调味品，无论是主餐、前菜、面包、糕点、甜品等都能发挥其作用。用椰糖做出来的冰淇淋味道特别浓郁醇香，想要更亲子些可以将椰糖液减去20毫升左右。 

 简易椰糖冰淇淋  

{椰糖液} 椰糖120克，清水50毫升，炼奶20毫升（可放斑斓叶3-5片，洗净打结加入煮至椰糖融化）。 

{材料} 鲜奶油400毫升，香草精几滴， 椰糖液100毫升。 ***打发鲜奶油的容器等预先放入冰箱冷藏至少20-30分钟。  

{做法}  

1. 椰糖+清水隔水小火慢煮大约10分或至椰糖溶化，待凉后，加入炼奶拌均匀冷藏一下。煮好的椰糖水只用100毫升（多出的拿来做馒头或面包或燕菜果冻等）。  

2. 鲜奶油+香草精低速开始打发1分钟后转去中速继续打发1分钟，然后高速打发2分钟至接近干性发泡即可。 

3. 一次过加入冷藏的椰糖炼奶， 轻轻翻拌均匀后，倒入模具。 速冻冷藏至少要6-8小时左右才能享用，隔夜最佳。  

Homemade Gula Melaka Ice Cream  

{Syrup} Gula Melaka (palm sugar) 120g, water 50ml, condensed milk 20ml(Cook with few pieces of knotted pandan leaves if available). 

{Ingredients} Whipping cream 400ml, few drops of vanilla essence, gula melaka syrup 100ml. 

***Chilled mixing bowl and whisk attachment at least 20-30mins in advance before use to whip up the cream.  

{Directions}  

1. Cook gula Melaka + water under low heat for about 10 mins or until the gula melaka fully dissolved. Mix with condensed milk while turn cool and keep refrigerated. Measure 100 ml of gula Melaka syrup(leftovers will refrigerated or frozen to use for bread or jelly making). 

2. Whip the cold whipping cream + vanilla essence with low speed at first for 1 min and turn to medium speed to continue whip for another 1 min, then high speed for 2 mins till form a firmer soft peak.  

3. Add in cold gula Melaka condensed milk mixtures and gently fold untill well mixed, pour into molds. Freeze for at least 6-8hours before enjoy it chill, or overnight is the best. 

 Previous: 波兰种碧根果地瓜吐司面包 Poolish Bun with Pecan and Sweet Potato

波兰种碧根果地瓜吐司面包 Poolish Bun with Pecan and Sweet Potato

碧根果+地瓜很和谐喲。突发奇想的波兰种面包食谱，家里的橙肉色地瓜多出了一些，她们说我们做面包吧👉🏻结果忙到将近C上网课的时间都还没有完成呢…成品“混战”中含有特殊性质的美😅 

波兰种碧根果地瓜吐司

{波兰种} 高筋面粉50克，干酵母1克，清水50毫升。

{主面团材料} 高筋面粉 230克，鸡蛋一粒，干酵母3克，幼糖30克，盐2克，无盐黄油20克，冷藏牛奶90毫升左右。 

{馅料｝熟红薯泥50克（块状/泥状），碧根果碎。

{抹皮} 融化牛油/牛奶适量 

{做法} 

1. 波兰种提前准备好，全部材料拌均后，盖上盖子室温发酵至少3小时后才能用或者室温发酵1小时后移去冰箱冷藏隔夜大约15小时左右再用。 

2. 将全部材料放入面包机内（除了黄油）混合均匀（大约5分钟左右），加入黄油揉至光滑面团和发酵至两倍大（大约50分钟左右)。 

3. 将发酵好了的面团在撒了些面粉的桌面揉捏排气，分成两份，搓成圆形休面十分钟左右。此时，碧根果切碎待用。 

4. 休面后，擀平排气卷成圆柱形再整形做成各种形状的面包，放入碧根果碎和熟地瓜块，包紧抹上一层牛奶，放入烘盘上盖好做二次发酵（约40-50分钟）， 再抹上一层薄薄的牛奶。 

5. 预热烤箱170°C， 烤25分钟左右。取出抹上融化牛油。待凉切块即可享用咯。 

Poolish Bun with Pecan and Sweet Potato 

{Poolish} Bread flour/high protein flour 50g, instant yeast 1g, water 50g. 

{Main Ingredients} Bread flour 230g, egg 1pcs, instant yeast 3g, castor sugar 30g, salt 2g, unsalted butter 20g, cold milk 90ml. 

{Fillings} Steamed sweet potato 50g (pieces), some pecans. 

{Glazing} Melted unsalted butter/milk. 

{Directions} 

1. Prepare the poolish starter in advance, cover and set aside to let it fermented for at least 3 hours or 1 hour room temperature and then move to refrigerated for 15 hours only use. 

2. Mix all ingredients in a bread machine(except butter) till well combined, add in butter and let it knead until a smooth dough forms and well fermented (about 50 mins). 

3. Transfer dough onto a floured surface, knead until well incorporated, divided into 2 portions, shape into circle shape, cover and rest for 10 mins. Cut pecan into fine chopped pieces. 4. Flatten and roll into a cylinder, shape to any desired shape , add in the filling and sealed well, glaze with a thin layer of milk. Cover and let it proof again for about 40-50mins. Brushing up another thin layer of milk. 

5. Pre-heated oven 170°C, bake for 25mins. Remove from oven and brush again with melted butter. Leave to cool only cut into pieces. 

Previous: 亲子味炒米粉 Kid Style Fried Vermicelli