17 hours low temperature mexico bun


Wonder if anyone have tried turning a basic fast proving bread recipe into a low temperature proving recipe before? Need some help, want to bake a bread as I wake up, so ideally to prove the dough overnight in fridge, ready to bake in morning before work, wonder if anyone have tried this?

Howdy, been experimenting the 17 hours bread book and turn it into another classic HK bun, the Mexico bun… there’s the recipe….

17 hours low temperature Mexico bun
recipe is adapted from Natural Breads Made Easy book and various crust dough recipes

bread flour  476g
water 272g
fresh yeast 14g or dried yeast 5g
sea salt 7g
skim milk powder 14g
mix all the ingredients and knead until smooth.
no need to wait for it to stretched or show signs of gluten, as long as its smooth, its ready.
place into either a large enough plastic bag or a bowl and covered in cling film.
place it into the fridge for the 17 hours low temp proving process.

main dough
bread flour 204g
skim milk powder 20g
sea salt 7g
sugar 102g
water 61g
egg 68g
fresh yeast 7g or dried yeast 2.5g
unsalted butter 68g
pre-dough  all
mix everything (not the butter nor the pre-dough) yet, once fully mixed. gradually add in the pre-dough by small pieces, then let it mix well until its showing its gluten through, you feel that the dough its getting more energy and stretched. its time to add the room temperature butter, let it mix until the dough is totall off the mixing bowl and the dough is really elastic. then pull a piece of dough to do a window pane test. if it can pull through the test, its ready.
let it prove in warm place for 20 mins.
divide into dough for 60g or so (depends what side you preferred), bench rest for 15 mins.
using single hand to shape the dough into a ball, place on baking sheet and let it raise in double size. squeeze crust batter on top (be careful don’t over squeeze it, from my experienced, covering the top 1/4 area is sufficient to cover the entire dough (again depends on how big your  dough ball is)

crust batter
cake flour 40g
sugar 25g
butter 40g
egg 40g
vanilla extract a little

cream together the butter and sugar, add into the egg and vanilla extract, mixed well.
fold in the cake flour. set aside until ready to be used.


red bean loaf



you know i have noticed i do used a lot of red beans in my foods but i think that’s just because red beans is the kind of staple ingredients that you must have in your dry food cupboard. finally have got my kitchenaid (yay!) so have been playing with bread making…

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irish apple crumble cake


I really think the downside of me going into a supermarket is that I will pick up anything and want to make them straight away. Just like the other day, I saw some cooking apples… I cannot help myself but to get two large ones, at that time I cannot decide what to make… but da ta… here is one of my favourite.

Irish Apple crumble cake by Donal Skehan
Serves 6-8
110g butter plus extra for greasing
150g soft light brown sugar
2 large free range eggs
210g plain flour, sifted
1 tablespoon baking powder
pinch of salt
1 teaspoon ground cinnamon
1 tablespoon of milk
300g peeled, cored and sliced cooking apple (Shouldn’t be more than one large one)

For the crumble topping:
50g of vanilla sugar (or substitute with caster sugar)
50g of plain flour
50g of butter

Preheat the oven to 180°C, grease and line a 20cm cake tin with a removable base. With an electric hand mixer, beat the butter and sugar in a large bowl until pale. Add the eggs, one at a time, mixing until they are incorporated.

Fold through the flour, baking powder, salt, and cinnamon until you have a thick cake batter. Stir through the apple and pour the batter into the cake tin. The batter will be thick, so use a spatula to spread across the base of the tin.

Using a handblender with a food processor attachment, blitz the ingredients for the crumble topping until you get left with rough crumbs. You can also do this by hand in a bowl using your fingertips to combine the ingredients together. Sprinkle the crumble topping on top of the batter.

Bake in the oven for 40-45 minutes or until a skewer inserted into the centre comes out clean.

Remove from the oven and leave to cool.

Original recipe link ==> http://www.donalskehan.com/2014/03/irish-apple-crumble-cake/

plum tartlets


I don’t know about others but I love shopping in markets and supermarkets looking at seasonal produce and think to myself. What can I make out of it? I often go and look at what I can purchase before deciding what to make… you roughly get an idea, esp you’re like me browsing other blogs and food magazine a lot.. and when I saw some plums in Sainsburys I cannot let them not be on my making list. Ticked.

Plum tartlets
Adapted from Bake for Happy Kids
I managed to yield 5 tartlets using 3 inch tart rings

150g plain flour
1/2 tsp baking powder
a pinch of cinnammon (Original recipe asks for Cardamom!)
1/8 tsp fine sea salt
125g unsalted butter, at room temperature
1 large egg yolks
40g caster sugar
1/2 tsp vanilla extract
lemon zest from 1 lemon
2 fresh plums, pitted and sliced each side into 5 wedges
2 tbsp brown sugar approx – this is just for sprinkling
icing sugar for dusting

Preheat the oven to 160°C or approximately gas mark 3. Lightly butter the tart rings that you are using, place the buttered ring on top of the baking parchment paper. Else if you have something similar size, you can use it instead.

Cream the butter and sugar together until pale and fluffy, add egg yolks, vanilla and lemon zest and mix well until is light in colour.  Then sift the flour, baking powder, cinnammon and salt into the batter. Use reduce speed to mix in the butter mixture until just incorporated. Should look in between crumbs and a batter a like.. Then divide the dough evenly among the tart rings and place the plum slices on top, lightly pressing the slices into the dough and then sprinkle the tops with brown sugar.

Bake for 25 mins or a few extra minutes if needed depending on your oven, until the tartlets look golden and the sugars have caramelized.

Best to served these tarts warm and ideally with creme anglais or custard (in my preference!). I find the tarts are a bit dry on its own.
You can wrap them up and put them into the fridge if you cannot finish it but best to eat within three days.

custard mooncake 奶黃月餅


其實,今年唯一超級想做的是這個奶黃月餅,這個跟台灣月餅有點相似。 但我對那個奶黃餡比較多興趣! 因為沒有弄過,你們應該看出我是那種沒做過的都會想嘗試一下的人吧 : P

自己做的永遠都是真才實料。 自己做的鹹蛋,沒有額外的防腐劑,保證食得開心!!!!

食譜來至小小米桶,我很喜歡的一個食譜卜。 給自己收錄一下。

做到16-20只,看你的模是多大。 我用的是40g大小的。看比例,大多說皮:餡是1:3。就是說, 10g皮包30g的餡。如果覺得難包的話,可以改比例的。

砂糖 60g
低粉 18g
奶粉 18g
煉乳 (condensed milk) 25g
蛋黃 30g  可以用全蛋,但蛋黃比較香
椰奶 100g 不要用半全脂的
有鹽奶油 30g
起司粉 (parmesan cheese) 10g 個人覺得如果你喜歡淡淡的便可省略。
鹹蛋黃…..4隻 (蛋黃用紹興酒洗,然後拿去蒸約15分鐘,放涼,切碎)

奶油+砂糖,拌好。 加入蛋黃, 煉乳,椰奶拌好。最後加入奶粉和吉士粉,和起司粉。 拌好後,拿去用中大火蒸約25-30分鐘。

糖粉 60g
有鹽奶油 120g
雞蛋液 25g
椰奶 25g
低筋麵粉 265g

蛋槳 適量, 給裝飾用的
糖漿 = 砂糖 25g + 水 25g  混合,也是給最後裝飾用的

奶油和糖粉打鬆,蛋,椰奶,拌勻。 再加入麵粉,用拌切的方式拌好。
分割成需要的大小,然後包入餡。 表面薄一些麵粉,再放進模子裡,按壓一下就成形型。左右摳一下,然後直接摳出來手上接著,便可放進烤箱盤上。


個人建議是放月餅進冰箱,然後吃的時候可以放進gas mark 3/150C的烤5-6分鐘,就會很好吃的像新鮮出爐的月餅!!!!!