Janet Wooi 's Blog: 2019

Monday, September 16, 2019

Mango Mousse

Mango Mousse
1 cake, 12.5cm diameter.

INGREDIENTS
A. Vanilka Sponge Cake
. Egg
. Caster Sugar 30g
. Cake flour 35g
. Milk 15g
. Vanilka essence... Approx

B. Mango Jelli
. Water 20g
. Lemon juice 1 tsp
. Sugar syrup 10g
. Gelatin powder 4g

. Cold water 16g
. Mango puree 30g

C. Non-bake Cheesecake
. Cream cheese 50g
. Caster sugar 30g
. Milk 50g
. Whipping cream 75g

. Mango syrup 1tsp
. Gelatin powder 4g
. Cold water 16g
. Mango puree 30g

D. Topping
. Frozen mango cube 7pcs
. Blueberry 3pcs
. Chervil 2pcs
. Dried rose petal 3 pcs

PREPARATION
. Prepare a mould of 22cm x 15cm using baking paper.
. Leave all ingredients for sponge cake and mousse filling (except for whipping cream) at room temp.
. Prepare mousse film with mousse ring.
. Bloom gelatin in cold water.
. Preheat the oven (180C)

INSTRUCTIONS
A. Vanilla Sponge Cake
1. Add egg and sugar in a bowl, manually stir and mix well.
2. Whisk the mixture at high speed (7) until ribbon stage. Then, stabilize the batter at low speed.
3. Sift in cake flour and fold unit little powder is left.
4. Add milk and vanilla essence and mix well.
5. Pour batter into paper mould and bake.
Electric oven : 180C 12min
Gas Oven : 170C 12min
6. Once sponge cake is cooled, cut it with a mousse ring and rest it at the bottom layer of the mousse film.

B. No-bake Cheesecake
1. Whip whipping cream until soft peak form, then set aside at room temperature
2. Whisk cream cheese with sugar in a bowl until creamy.
3. Add milk in 4~5 additions, mix well each time at kow speed.
4. Add mango syrup and mix well.
5. Dissolve bloomed gelatin in a double boiler. Add it into the batter in 3~4 additions, mix well each time.
6. Add the whipped cream in 2 additions and mix well.
7. Pour half of the batter into the moysse filn, add frozen manfi puree in the middle, then pour the remaining batter in.
8. Freeze for 20 min until surface is solididied.

C. Mango Jelli and Finishing
1. Add mango puree, lemon juice, sugar syrup and water into a container.
2. Dissolve bloomed gelatin in a double boiler. Add it into the mixture in 3~4 additions, mix well each time.
3. Pour the jelki on top of the cheesecake once it is solidified. Bring it to freeze for 10 min.
4. Decorate with mango cubes, blueberries, chervil and rose petals to finish.

#mangomousse #mangocheesecake

意大利面包捧 French Baguette

意大利面包捧

A.
老面种 Old Dough
前种 (Poolish)
This can last for 2 days

Half Portion

Ingredients
1.日本高筋面粉 Japan High Flour 250g
2. 日本低筋面粉 Japan Low Flour 50g
3. Victoria Yeast 1.5 tsp
4. Water 300g /300ml
This need to prepare a night before

For activate yeast 1.5tsp + water 100ml {10ml hot water)

B. 主面团
1.日本高筋面粉 - 360g
2. 日本低筋面粉 -235g
3. 盐 15g
4. Poolish 面种 600g
5. Ice water 325g {260+65)a af ha
6. Yeast 4 g

Note :
a. yeast must be separated from salt as salt will affect yeast performance.
b. 冷水愈凍愈好 as Msia has hot weather.
Portion 100g water + 20g (20%) ice tube
c. Best temp range for dough 20~28C
搅好的面团可以拉成弹性的薄膜

Method
1. 打好的主面团，put to greased container, dough spread as rectangular shape, cover with baking paper or cling wrap, rest for 30min. After 30 min, fold dough into 1/3, then turn to another side, rest for another 30 min. First proof total 1 hr.
2. 分割 200g each. 轻搓为小团，不要太过分搓，因为要保留里面的空气。
3. Rest for 10 min - 称中间发酵，cover with bakinh paper.
4. 塑形
轻搓into long roll, pointed at both end
5. Third proof another hour.
6. Spread seived hpf on dough surface, cut 3 splits on dough.
7. 220C top, 30min
8. 撒上手水to oven baking spray, 再过程，可再一次撒水。

Sunday, September 15, 2019

Traditional Mooncake传统式月饼

Traditional Mooncake传统式月饼
Jw recipe

Ingredients :

1.Pastry
Mixture A.
. 230g Golden Syrup 糖浆
. 1tsp Alkaline water砚水
. 70g Groundnut oil (bakeryshop) 花生油
B. Superfine fine flour, 300g特幼面粉
2.Filling
. 1500g Lotus paste 连蓉
. 20g Roast melon seeds 烤香瓜子仁

Method :

1. Skin -
Mix (A) and (B) till well combined. Set aside at room temp for 2-4 hours. Divide into 50g each.
2. Filling -
Divide lotus seed paste 125g. Roll into balls.
3. Wrap filling with the pastry. Roll into ball. Press inti cake mouls. Tap lightly to de-mould.
4. Bake in a preheated oven at 200C for 10 min. Renove and leave to cool for about 10 min. Brush the top with beated egg yolk. Bake in oven again for 10-15min till golden brown.
做法:
1.月饼皮 : 将(A) 和(B) 混合均匀。放置休面2—4小时。把面包分成每分50克。
2.馅料: 将(C) 压均匀，分成每分130克，搓圆。
3.将饼皮包入馅料，搓圆后压入月饼模形里，扣出排在烤盘上。
4. 放入在预热烤箱以200C烘烤10-15min取出，放置一旁待冷，约10分钟。最后涂上一层蛋黄，再放入烤箱继续烘烤10至15分钟或金黄色即可。
备注:
. 自制糖浆: sugar 1 kg + 水 600g + lemon 3 片 (加lemon可加稳定性，可耐3个月还可用)
. 皮黏模的原因: rest 的时间不够或手糕不夠。

Shanghai Mooncake 奶香上海月饼

One and a half portion can make 15 pcs
One portion can make 9 pcs of Mooncake
Ingredients :
Pastry
A.
190g Plain Flour 面粉
35g Milk Powder 奶粉
15g Custard Powder 蛋黄粉
1 Tbsp Baking Powder 发粉
65g Icing Sugar 糖粉
65g Shortening 白奶油
30g Margarine 菜油 (马芝淋)
1 pc Egg 鸡蛋(A)

Filling 馅
B. 450g Lotus Paste
C. 10g Kua Yan 瓜子仁
D. 9 pc Salted Egg Yolks 咸蛋黄

Methods 做法
1. Salted Egg Yolks - clean properly, put on tissue to dry. Add a few drop of rose wine. Steam for 10min. Remove excess water with tissue.
2. Bake Kuan Yan for 150C， 8min. After cool, mix that with Lotus Paste.
3. Pastry
Mix all ingredients (A) and form dough. Divide each inti 50g each.
4. Fillings
Weigh Lotus paste plus salted egg yolk into portion of 50g each.
5. Wrap filling with mooncake pastry. Insert salted yolk. Roll into balls. Arrange in a baking tray. Brush the whole exterior with whole beaten egg liquid twice for even coloring. Place some melin seeds on top.
6. Bake in a preheated oven at 190C for 25min till golden brown.

做法:
1. 皮料 : 将所有材料(A) 混合拌均。分成每份50克，备用。
2.将咸蛋蒸10分钟或至熟。
3. 馅料 : 将连蓉和瓜子仁混均后分成分50克，包入咸蛋黄。
4. 再包上饼皮，搓圆，排入烘盘上，凃上蛋黄液及占上瓜子仁。
5. 放入预热烤箱以190C烘烤25分鈡或至金黄色。

Notes :
. Slight cracking marks on surface after bake is normal.
. 用全蛋液塗表面 ( 只用蛋黄会较黑). 可以等乾一乾，再塗上一次，颜色会更美。
. 排上的瓜子有没bake 都可以。
. Tray line with baking paper 或塗上白油都可。

Thursday, September 12, 2019

Mini Bun JW recipe

Mini Bun jw recipe

Bread Recipe
No kneab bun in 6 simple steps
1. Activate yeast
2. Prepare Dough
3. First Proofing
4. Shape the Dough
5. Second Proofing
6. Bake

Ingredients :
. Warm milk 140 ml
. Active dried yeast 1/2 tsp
. Sugar 2 Tbsp
. Egg 1
. Butter 50g
. High Protein Flour 300g
. Salt 1tsp

Method :
A. Activate dried yeast
a1. Warm milk 140ml
. 100 ml full cream milk at room temperature
. 40 ml boiling water, add to milk
a2. Active dried yeast 1/2 tsp
a3. Sugar 2 Tbsp
Stir well, keep aside for 5-6min for the yeast to get activated.
B. Add all other ingredients together
b1. Add to mixture A 1 whole egg, stir well
b2. 300g High Protein Flour (bread flour), add 1 tsp salt, seived. Add to the mixture portion by portion.
B3. Add in 50g melted butter, stir well
Well ingredients mix well
C. First proofing 2 to 3 hrs
D. Divide & shape
50g per mini dough
E. Second proofing 40~45min
F. Preheat oven 180C
G. Brush the bun surface with egg yolk
H. Bake bread at 180C for 20~25min, depend on oven
I. Brush with butter while the baked bun is hot. Ready to serve.

Notes
. 1 box full cream milk 200g
. 100ml hot water +50ml full cream milk
. Can add 200g面种

Green Tea Cheese Cake

绿茶芝士蛋糕, 因为看到第一眼看到就爱上，所以决定第一次嘗试做Cheesecake, 好有成就感。
Greentea Cheesecake, love at first sight, so decided to give it a try. Deliciously beautiful, like it!
#刻意学习 #cheesecake #第一次动手

Sunday, September 8, 2019

Fruit Tart with Custard Cream

Fruit Tart with Vanilla Custard Cream

A. Tart Shell

Ingredients
. Butter 120g (soften at room temperature)
. Icing Sugar 85g
. Egg Yolk, 2pc
. Plain Flour 250g
.ovan preheated at 180C, 15~20min

Method :

. Sieve Icing Sugar

. Add in butter (softened)

. Blend well
. Add in beaten Egg yolk
. Blend well
. Add in Seived flour
. Rub and kneab lightly
. Form dough
. Wrap dough with Cling Wrap.
. Put to fridge to rest for 30min.
. Divide dough into small portions, to fit into mould.
. Prick the bottom with fork to release air bubbles.
. Bake in preheated oven at 180C 15~20min.
. Brisk the baked tart shell with egg white
. Allow the tart shell to cool before add in tart fillings

B. Tart Filling

. Fresh milk 400ml
.4 egg yolks
. Corn Flour 25g
. Plain Flour 25g
. Sugar 40g
. Salt 1/4 tsp.
Methods
1. In a pot, 400 ml fresh milk, heated up with medium low heat
2. Prepare Mixture B
In another contain, beat 4 egg yolks till well combined.
. Add in 25g seived corn flour
. Add in 25g seived plain flour
. Blend well
. Add 40g of sugar and 1/4 tsp salt.
. Blend till well combined.
3. Add heated milk spoon by spoon to Mixture B. Prevent it form scrabble egg.
4. Return the mixturevto the pot, boil with medium low heat. It need attention and keep stirring to avoid become lumpy.
5. Remove from heat, add 2 tsp Vanilla essence.
6. Leave to cool, cover with cling wrap by the wrap touching the surface of mixture. Keep it to set and chill in fridge.

C. Assemble the Tart
. Fill the custard into tart shell, then place the fruits on the custard.
. Ready to serve.

Sunday, August 18, 2019

营养与健康的关系极为密切

营养与健康的关系极为密切，是一门重要的科学；营养能决定你的容貌、言行与举止，无论你是憂鬰或快乐、聪明或平庸、年轻或成熟、有活力或疲惫，都与营养有关。
从营养学的观点来看，每日饮食中，各种营养素均衡攝取，才能达到维护健康、顶防疾病、增强抵抗力之目的。人体所需的营养素达40多种，醣类、蛋白质、脂质、维生素、矿物质及水，都是维持健康所需的营养素，需均衡攝取，过与不及对人体健康皆非益事。
人们常因营养不良而产生疾病，而且缺乏某种营养素，连带表他的营养素也不足，就如一个人体组织受到伤害，其他组织也无法倖免般，具有连锁效应。
所以均衡、足够、适量的基础营养素是健康和养生必须因素。
-摘自吃的营养科学观作者Adele Davis
#吃的营养科学观＃养生之道