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65C Raisin Wheat Loaf 65C湯種葡萄乾麥片麵包

65C Raisin Wheat Loaf 65C湯種葡萄乾麥片麵包

65 C TangZhong Raisin Wheat Loaf 65C湯種葡萄乾麥片麵包 (makes one 2-lb loaf)

Ingredients:

Bread Starter:
1/4 cup bread flour
250ml water

1 egg
6 tbsp milk, plus 2 tbsp
6 tbsp whipping cream
3 cups bread flour
1 cup wheat flour
2 1/2 tsp dry yeast
6 tbsp sugar
3 tbsp milk powder
1 tsp salt
4 tbsp unsalted butter– melted
1 cup raisins
2-3 tbsp black brown sugar 黑糖
dashes of cinnamon powder

Method:

  1. Prepare bread starter: Combine bread flour and water in a small sauce pan. Blend well with a balloon whisk over medium low heat (whisk continuously). When the mixture thicken slightly, reduce to lowest heat setting while whisking continuously, until the mixture reaches 65 degree C. The consistency will be like condensed milk. Remove from heat and cool before using.
  2. While bread starter is cooling, beat egg in a bowl, then add in 6 tbsp of milk and whipping cream. Mix well.
  3. Combine bread flour and wheat flour. When measuring be sure to use a knife to scrap off extra flours so you have a leveled cup.
  4. Put all bread starters the bottom of bread machine loaf pan, followed by egg mixture.
  5. Add flours to loaf pan.  Make a indent in the middle, and add dry yeast to the indent. Add sugars, milk powder and salt to different corners of the loaf pan.
  6. For Zojirushi bread maker (model Zojirushi BB-PAC20), press HOME MADE button and set timing as follow and press START: Rest: OFF–> Knead: 25 min –> Shape: OFF –> Rise 1: 45 min –> Rise 2: 30 min –> Rise 3: 1hour –> Bake: OFF –> Keep Warm: OFF
  7. 1-2 minutes after the knead cycle starts, add in 2 tbsp milk (the dough will be very wet– add more milk if needed). Add melted butter and raisins in 3-4 batches before knead cycle completes.
  8. When the final rise cycle is completed, transfer bread dough to a lightly floured surface. Gently roll out to 15 x 13 rectangle. Sprinkle black brown sugar and cinnamon evenly. Roll the doug up like a jelly roll, pinch the end to seal.
  9. Transfer dough to a greased Pullman loaf pan (do not use lid), cover with plastic wrap and let it rise almost to the rim.
  10. Brush top with whipping cream, and bake in preheated 350F oven, middle rack, for 45 minutes. Remove from the pan. The bread should be nice and brown, with a hollow sound when tap the bottom.
  11. Cool bread completely on a rack before slicing. To keep bread moist for longer time, put bread in a Ziplog bag then inside bread box.

Regina’s Note:

  • Bread starter: I like to use 65C TangZhong method. It’s a bit more work but really produces breads that keep moist and soft for a longer time.
  • Bread machine: There is a bread button on my bread machine Zojirushi BB-PAC20, but I manually program the knead and rise time because it makes softer and fluffy breads. You can still use the same recipe but change the method/setting according to your bread machine manual. Be sure to cut down the ingredients if your machine has only 1 lb capacity (small loaf).

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I got this recipe from my auntie’s muffin recipe book last year back in Singapore, but unfortunately I only took a picture of the recipe and don’t know the book cover nor the author. I tried to find the same recipe book online but with no success.

Back then, what caught my eyes was the flavor– rum and raisin! I had rum and raisin ice cream before, and so I thought the same flavor will taste good too on muffin (or even on scones!) The first time I tried out the recipe, I used the full amount of rum as directed in the recipe. And let me tell you it’s very alcoholic– I could smell the alcohol coming out from the freshly baked muffins. Took a bite, the alcohol taste was there, and the rum flavor stayed in the mouth and throat even after eating the muffins. My husband was joking that he can’t drive to work after eating these muffins for breakfast. The original recipe uses muscovado sugar and demerara sugar, but I just used brown sugar. How about heavy cream? Nope, didn’t have that either– I used 2% milk. I think the milk made the batter very liquid-y like pancake batter. The texture of muffins turned out to be a bit dense. The flavor was awesome though.

This time around, I changed cut down the amount of rum to 1/4 cup. Results? Much better. The rum flavor is still there but smooth to the taste. I also increased oven temperature to 400 degree F, just because I like my muffin tops crusty like cornbread. If you like rum and raisin ice cream, you may like this recipe.

Rum and Raisin Muffins

Rum and Raisin Muffins

Rum and Raisin Muffins (makes 12 pieces)

Ingredients:
1 cup raisins
1/4 cup golden rum– for soaking raisins
2 cups flour
1 cup packed brown sugar
1 tbsp baking powder
1/4 tsp salt
7 tbsp unsalted butter– melted and cooled
2/3 cup whipping cream– see note below
1/4 cup golden rum
2 eggs– room temperature

walnuts– for topping

Method:

  1. Soak raisins in 1/4 cup rum for at least 3 hours.
  2. Preheat oven to 400°F. Line muffin pan with muffin cup liners.
  3. Sift flour, baking powder and salt into a big bowl. Add in brown sugar. Mix to blend well.
  4. In a separate bowl, combine whipping cream, golden rum and eggs. Whisk to blend well.
  5. Pour cream mixture and melted butter to flour mixture. Fold in the batter with a spatula until just moist. Fold in raisins (including any residual rum that was not absorbed by the raisins).
  6. Spoon batter into muffin cups. Arrange some walnut pieces on the top.
  7. Bake at preheated 400°F oven for 20-22 minutes, until the muffin tops spring back when gently pressed. Remove from muffin pans immediately and transfer to a cooling rack. Best if the muffins are served warm.

Regina’s Note:

  • Whipping cream: You can use whipping cream or heavy whipping cream, or even thick cream like sour cream (combine with milk to 2/3 cup, mix well). If used only milk then the batter maybe liquid-y instead of thick batter, may make the muffins a bit dense.
  • Oven temperature: I like the muffin tops crusty like cornbread crust, so I set to 400°F. If you are not picky like me, baking at 375°F for 20-22 minutes is just as fine.

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I was trying to save time by making rolls (same method as making green onion buns) instead of individual buns, only to find out after baking that, while I was transferring the rolls onto cooling rack, that the filling was falling out! Next time, I should use muffin cup liners for each rolls to prevent that from happening.

Milk Butter Rolls 奶酥卷

Milk Butter Rolls 奶酥卷

 

Milk Butter Rolls Recipe (makes 18 rolls)

Ingredients:

Dough:
2 1/4 cup bread flour
1/2 tsp salt
1 1/2 tbsp dry milk powder
4 tbsp sugar
2 tsp dry yeast
1 egg
125- 150 ml warm water
2 1/2 tbsp butter

milk butter filling– recipe follows
egg wash

Method:

  1. In the mixing bowl mix well the first 5 ingredients then add in egg. With dough hook attached and starts kneading, slowing add water to form a dough. Add a little more water if necessary. Drop in butter and continue to knead the dough until it doesn’t stick to the bowl and pass the “membrane” test. (pull a small piece of the dough, use two hand to stretch the dough to a very thin layer– if the layer doesn’t tear then the dough is ready to proof. Otherwise, continue kneading until it passes the test).
  2. Transfer the dough to a big bowl. Wrap the bowl and leave it on a warm spot to rest/proof until double in size.  (To speed up the resting time a little you can sit the bowl on a moist hot towel, or sit the bowl on top of a pot of hot water).
  3. Lightly knead the dough on a board a few times to punch out big air pockets trapped inside. Roll out to a 9×13 inch rectangle of 1/2 inch thickness. Spread milk butter filling evenly on top of the dough. Roll the dough up like a jelly roll/Swiss roll. Pinch to seal both ends and the edge. Cut rolls into 18 even pieces. Place each roll, cut side up, on muffin cup liner then place them on a baking. Cover with plastic wrap and let it rest in the fridge overnight (see notes below).
  4. Let the chilled dough sit in room temperature for 30 minutes to 1 hour before baking. Preheat oven to 375°F. Apply egg wash on the top of the rolls. Bake in preheated 375°f oven for 15-18 minutes or until golden brown. Remove from pan and cool on a rack.

Regina’s Note:

  • Dough resting time: for 2nd resting time, 45 minutes to 1 hour is adequate. But I found resting the dough in the fridge overnight yields a much fluffier texture to the buns.
  • Muffin cup liners: Use of muffin cup liners is recommended to prevent filling from falling out after baking.

Milk Butter Filling:
10 tbsp dry milk powder
8 tbsp (1 stick) unsalted butter, soften
6 tbsp powder sugar
pinch of salt
3 tbsp unsweetened grated coconut– grind to fine grade (with a coffee grinder) if not using food processor for mixing
6 tbsp raisin– coarsely chopped if not using food processor for mixing

Method:

Combine all ingredients and mix well. If you are using food processor for mixing, add coconut and milk powder first to grind coconut until fine grade. Then add remaining ingredients (except raisin) and blend well. Add in raisin then pause a couple of time to coarsely chop raisin.

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The first time I had a scone it was from a bakery. My impression of it was that it is dry, crumbly, not much flavor but very fulfilling. I have never really like scones ever since, until recently my neighbor gave me some scones and told me to eat it warm– then I start to appreciate the simplicity of its flavor. This recipe is from my neighbor but I made some changes on the ingredients and preparation method.

Raisin & Cranberry Scones

Raisin & Cranberry Cream Scones

Raisin & Cranberry Cream Scones Recipe (makes 12 small scones)

Ingredients:
2 cup all purpose flour, plus extra for sprinkling
2 1/2 tbsp sugar
2 1/2 tsp baking powder
1/4 tsp salt
4 tbsp butter– cut into pieces
1/2 cup of raisin & dried cranberry combined
1/2 cup toasted chopped walnuts
zest of 1 large orange or 2 lemon
2 eggs
2/3 cup heavy cream
1 tsp vanilla extract

Method:

  1. In a large bowl, stir flour, sugar, salt and baking powder to combine, rub in butter until the mixture resembles of coarse crumbs. Mix in dried fruits, nuts and zest.
  2. In a small bowl, whisk eggs, cream and vanilla extract. Reserve 2 tbsp of egg mixture and pour the remaining egg mixture all at once into the flour mixture. Use a spatula gently stir until the dough comes together. Do not over mix or the scones will be tough.
  3. Transfer the dough to a lightly floured surface and knead the dough gently 4-6 times then divide the dough in half. Pat each half into 6 inch circle, and cut into 6 wedges, for a total of 12 wedges.
  4. Place scones on a lined baking sheet, 2 inches apart, and chill in freezer for 30 minutes. In the meantime, preheat oven to 400°F.
  5. Brush scones with reserved egg mixture and bake for 15-18 minutes, until the center is baked through and golden brown on the edge. Serve immediately with butter, jam or lemon curd.

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Tarte aux Noix

Tarte aux Noix

Yes, I made this again with some changes–  increasing ingredients portions to1.5 times of original recipe to fit my tart pan. I also remembered to toast the ground almond this time; it does make a difference. I found the tart tastes much better the next day with the rum adding depth to the flavor.

Tarte aux Noix Recipe (makes 1 tart of 9.5 inch diameter)

Ingredients:

Tart shell:
1 cup cake flour
5 tbsp ground almond (with skin)– toasted
3 tbsp sugar
5 tbsp unsalted butter (room temp.)
2 tbsp beaten egg (see note below in almond cream ingredients)

Almond cream:
2 tbsp cake flour
1 cup ground almond(with skin)– toasted
1/2 cup brown sugar
9 tbsp unsalted butter (room temp.)
1 1/2 beaten egg (I beated 2 eggs in a bowl, scooped 2 tbsp for tart shell and used the remaining for almond cream)

4-5 tbsp raisin– soaked in rum, drained but keep the rum
4-5 tbsp chopped walnuts– toasted
2 tbsp rum (I used the ones that I soaked the raisin with)
extra almond flakes to sprinkle on top

apricot jam for glazing

Method:

Make tart shell:

  1. Combine cake flour and ground almond then set aside. Using a whisk, cream butter and sugar until fluffy. Slowly add beaten egg, whisk to combine.
  2. Sift in 1/3 of flour mixture. Using a spatula gently mix the flour on the top, then press down the flour to the bottom of the bowl to combine. Repeat with the remaining flour in 2 batches. When all mixture starts to form a dough, take it out and shape it to a ball with both hands (avoid kneading the dough!).
  3. Put the round dough between 2 pieces of plastic wrap, roll it out large enough to fit tart pan. Remove plastic wrap and transfer the dough to tart pan and fold inwards any extra dough so all sides have same thickness.
  4. Brush the edge with egg wash, prick the bottom of tart and blind bake at preheated 350°F oven for about 15 minutes. Cool the tart in the tart pan.

Make Tarte aux Noix:

  1. Cream butter and brown sugar with a whisk until fluffy. Slowly add beaten egg and whisk to combine.
  2. Add ground almond. Using a spatula, mix until all incorporated. Sift in cake flour and mix gently until just combined.
  3. Add raisin, walnuts and rum and mix gently.
  4. Pour filling into baked tart shell. Smooth the surface and sprinkle almond flakes on the top.
  5. Bake at preheated 350°F oven for 40 minutes until almond cream is nicely browned. Cool in the pan on the rack. When completely cool, glaze tart with apricot jam.

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Tarte aux Noix

Tarte aux Noix

I searched tarte aux noix online but couldn’t find out much about it because a lot of search results show the websites are not written in English. All I know is that it is a French tart. A lot of pictures online shows the tart is made with walnuts, but the recipe I followed uses almonds. Maybe there are several versions of tarte aux noix??…

Anyway, this recipe is from one of my cookbook titled “Oishiixtu!! Yakikashi” by Ikuko Omori (mine is Chinese version). When I was making the tart shell, I made a boo boo: I thought all tart pans are pretty much standard size, it’s only until I rolled out the dough that I realized my tart pan is quite larger than the suggested 18cm diameter by the recipe. Since the dough could barely cover the bottom of my large tart pan, I opted to use 2 small personal size tart pans instead. Next time when I make it again, I will increase the original recipe portion by 1.5. One thing worth mentioning: the tart shell recipe is very easy and doesn’t require chilling at all, and yet it is crispy and full of almond flavor even the next day. I think I might keep it as my default tart shell recipe.

Tarte aux Noix

Tarte aux Noix

Tarte aux Noix Recipe (makes 1 tart of 18cm diameter, or 2 small personal tarts)

Ingredients:

Tart shell:
2/3 cup cake flour
3 tbsp ground almond (with skin)– toasted
2 tbsp sugar
3 tbsp unsalted butter (room temp.)
1 tbsp beaten egg

Almond cream:
1 tbsp cake flour
2/3 cup ground almond(with skin)– toasted
1/3 cup brown sugar
6 tbsp unsalted butter (room temp.)
1 beaten egg

2 tbsp raisin– soaked in rum, drained
2 tbsp chopped walnuts– toasted
1 tbsp rum
extra almond flakes to sprinkle on top

apricot jam for glazing (I didn’t have apricot jam, so I brushed the tart with remaining beaten egg from tart shell before baking)

Method:

Make tart shell:

  1. Combine cake flour and ground almond then set aside. Using a whisk, cream butter and sugar until fluffy. Slowly add beaten egg, whisk to combine.
  2. Sift in 1/3 of flour mixture. Using a spatula gently mix the flour on the top, then press down the flour to the bottom of the bowl to combine. Repeat with the remaining flour in 2 batches. When all mixture starts to form a dough, take it out and shape it to a ball with both hands (avoid kneading the dough!).
  3. Put the round dough between 2 pieces of plastic wrap, roll it out large enough to fit tart pan. Remove plastic wrap and transfer the dough to tart pan and fold inwards any extra dough so all sides have same thickness.
  4. Brush the edge with egg wash, prick the bottom and side of tart and blind bake at preheated 350°F oven for 10-12 minutes. Cool the tart in the tart pan.

Make Tarte aux Noix:

  1. Cream butter and brown sugar with a whisk until fluffy. Slowly add beaten egg and whisk to combine.
  2. Add ground almond. Using a spatula, mix until all incorporated. Sift in cake flour and mix gently until just combined.
  3. Add raisin, walnuts and rum and mix gently.
  4. Pour filling into baked tart shell. Smooth the surface and sprinkle almond flakes on the top. (I brushed the top with remaining egg wash before baking since I don’t have apricot jam for glazing)
  5. Bake at preheated 350°F oven for 15-20 minutes until almond cream is nicely browned. Cool in the pan on the rack. When completely cool, glaze tart with apricot jam.

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Oatmeal Raisin & Nut Cookies

Oatmeal Raisin & Nut Cookies

This is one of my family’s favorite and it is much healthier than chocolate chip cookies. The recipe is from the back lid of Quaker oatmeal container. I reduced sugar a bit, and I also added toasted chopped walnuts to give it some crunch.

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