Traditional Baguette With Poolish / 传统法式酵头长棍

Thursday, November 29, 2007

Poolish or pouliche was a term created by the French in the 1700s-1800s after the way the Polish made their bread with a "starter". Starters, do make a differences. If you are, like I, a fan of European-styled bread, then use a starter in bread-baking to create that wonderful crumb, crust, aroma, and flavours. Either a complex sourdough starter, or a simple poolish, the complexity of the bread flavour will be enhanced.
I prefer to use weight to volume as weight gives me a rather precise measurement of all the ingredients. During the holiday season, there are lots of inexpensive digital scales or even digital spoon available in supermarket.

Poolish酵头
  • 100 g All-purpose flour
  • 100 g Water at room temperature
  • Pinch of active dry yeast
  • 100克 面粉
  • 100克 温水
  • 1小撮 活性干酵母
Dough面团
  • 230 g Water at room temperature
  • 400 g All-purpose flour
  • 6 g Active dry yeast
  • 11 g Salt
  • 230克 温水
  • 400克 面粉
  • 6克 活性干酵母
  • 11克 食盐
  1. Mix ingredients for the poolish starter with a spoon in a non-reactive bowl. Cover it with plastic wrap and leave at room temperature for at least 36 hours.
    将法式酵头的材料混合放到一个不会起化学反应的容器里。混合后盖上保鲜膜室温存放36小时。
  2. Combine together water, yeast, flour and poolish and let stand for 20 minutes until the water is fully absorbed into the flour. Add the salt and knead at the low speed to disperse the salt all over the dough. Increase the speed and mix until a smooth dough forms.
    水,酵母,面粉和酵头混合后静置20分钟,让面粉充分吸收水份。加入食盐低速搅拌至盐均匀分布到面团。提速将其搅打成均匀光滑的面团。
  3. Place the dough in an oiled bowl and cover with plastic wrap. Proof the dough for about 40 minutes. Remove the dough and place on a lightly-floured board. Pat it down flat and fold four sides over the center to shape it again into a ball. Return the dough into the bowl, cover and let rise another 40 minutes. Repeat the folding and let rise until doubled in size.
    容器抹上少许油脂,放入面团盖上保鲜膜。醒40分钟左右,然后将面团放到洒了少许面粉的台面上。用手将其轻轻拍扁,四边往中间翻入揉成球状。再放回容器内,盖好后松弛40分钟。取出后再将面团拍扁,四边往中心收成球状。放入容器醒发至大约双倍大。
  4. Divide dough into three equal parts. Do not knead the dough if you want a airy loaf. Shape each dough into a baguette by stretching each dough into a rectangles, then folding the bottom and top thirds lengthwise to the center, pinching the seam together and allowing them to rest for 10 minutes. Fold the dough over lengthwise and press the ends together. Roll each dough back and forth to elongate it to the desired length and taper the ends.
    面团分成三等份。如果你喜欢带有不规则洞状组织的面包,那么切割时尽量避免过多的揉搓面团。每份面团各自扯拉成长方块,面团纵长两端各折入1/3,捏紧收口。在桌面上来回揉搓成两头稍细的长棍状。
  5. Use perforated baguette pans if available, otherwise place the shaped dough either in the floured folds of a large linen, or a baking sheet dusted with flour. Cover and let rise until slightly under proofed, about 35 minutes. Place a shallow pan in the bottom of the oven and start preheating to 250C/500F. Use tiles or stones on the oven rack. Gently slide the loaves onto the heated baking stone. Pour a cup of very hot water into the water pan. Close the door and bake for 12 minutes. Lower the temperature to 200CT/400F and continue baking the loaves until golden, about 22-25 minutes. Cool them on a rack.
    长棍放到专用的带孔法棍烤盘,抑或用大帆布巾或烤纸洒上面粉,放入整好的长棍面包,每条长棍间要留出间距,然后捏起间距成栏。长棍醒八分,大约35分钟。烤箱底部放入一个浅盘,预热烤箱和石板至250C/500F。长棍放在石板上,往烤箱底部的浅盘冲入一杯开水,立即关上烤箱的门烘焙12 分钟后将烤箱温度调至200C/400F,继续烘焙面包至金黄,大约22-25分钟。置于架上晾凉。

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Sesame Rice Balls / 麻球

Wednesday, November 28, 2007

  • 400 g Bean paste
  • 100 g Sesame seeds
  • Frying oil
  • 40 g Wheat starch
  • 100 ml Boiled water
  • 200 g Glutinous rice powder
  • 70 g Sugar
  • 100 ml Water
  • 20 g Shortening
  1. Pour the boiled water into the wheat starch. Mix to form a dough. Add in glutinous rice powder, sugar and water to form into a smooth dough. Then add the shortening and knead until the dough smooth.
  2. Divide the dough into 14 portions, each about 35 grams. Divide bean paste into 14 portions to form the filling.
  3. Flatten each piece of dough into a 2-inch wide circle. Place a portion of filling in middle and gather edges of skin to enclose filling. Pinch to seal. Roll each filled skin into a ball and coat outside with sesame seeds.
  4. Heat oil and deep fry rice balls over medium heat for 5 minutes until golden.

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Yeast Kugelhopf / Raisin Almond Cake / 咕咕霍夫提子包

Wednesday, November 28, 2007

Kugelhopf. Gugelhupf. Kugelhoff. Guglhupf. Kuglhupf. Gugelhopf. Kuglof. Kuelhopf. "Kugel" means "ball," in German. This is a traditional German sweet, dense, and rich yeasted cake, which is filled with raisins, fruits and nuts, goes well with expresso or a cup of hot Chinese Puer tea.

  • 100 g Butter
  • 200 g All-purpose flour
  • 30 g Sugar
  • 1/4 tsp Salt
  • 50 ml Milk
  • 20 g Fresh yeast
  • 1 Egg
  • 2 drop Lemon extract
  • 2 drop Rum extract
  • 100 g Raisins
  • 75 g Almond, chopped
  • Icing sugar to dust
  • 100克 牛油
  • 200克 中筋粉
  • 30克 砂糖
  • 1/4小勺 食盐
  • 50毫升 牛奶
  • 20克 鲜酵母
  • 1个 鸡蛋
  • 2滴 柠檬香精
  • 2滴 朗姆酒香精
  • 100克 提子
  • 75克 杏仁碎
  • 适量 糖粉
  1. Grease a 6 or 7-inch Gugelhupf mould and dust lightly with a little of the flour, set aside.
    一个6或7寸的咕咕霍夫模具抹油洒上少许面粉备用。
  2. Place first 9 ingredients in a mixing bowl. Mix with dough hook until the mixture leaves the sides of the bowl clean.
    首先将配方中的前9项材料放到搅拌盆里。用面团搅拌器搅拌至面团离开容器四周,干静不粘稠。
  3. Cover the dough with a plastic wrapper or a damp towel and let rest for about 30 minutes. Then mix in the raisins and chopped almonds. Roll the dough into a rope and place it into the form. Pinch two ends together.
    面团用湿布或是保鲜膜盖好,静置松弛30分钟。然后用手将提子和杏仁碎揉入。擀成长条状后放到模具里,两头用手捏紧。
  4. Leave to rise in a warm place until the mixture almost reaches the top of the tin. Bake in a preheated 175C/350F oven for about 35-45 minutes until firm to the touch. Leave to cool for 20 minutes, then carefully turn out on a wire rack. Dust with icing sugar.
    室温发酵直到面团快到容器边。入175C/350F烤箱烘焙大约35-45分钟。晾凉约20分钟,然后取出放到钢架上晾凉。撒上糖粉。

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Semmel Knödel-Bread Dumplings

Monday, November 19, 2007


  • 2 Hard rolls
  • 1 tbsp Fried shallots
  • 1 tsp Parsley, dried
  • 100 ml Milk, warm
  • 1/2 Egg
  • 1 tbsp AP flour
  • Salt and pepper to taste
  1. Slice the stale rolls into cubes. Place the cubed bread in a bowl and pour the milk evenly over. Toss well and let stand for 20 minutes. Pour off any extra unabsorbed milk. Add in shallots, parsley, egg, flour, salt and pepper to taste. Mix thoroughly until the whole mass is smooth and paste like.
  2. >Damp both hands to shape the mixture into four dumplings, each about 2 inches in diameter. Bring half pot of water with a bit of salt to a boil. Using a slotted spoon ease dumplings into the boiling salted water and let boil. Lower the heat, cover the pot and gently cook for 10 minutes. They taste best with rich and creamy gravy.
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Hard Rye Rolls / 有机黑麦硬包

Thursday, November 15, 2007

One of the best things I find about Germany is her widest variety of bread. All sorts of forms, shapes, styles and tastes. Most German bread varieties are Mischbrote/mixed bread and two thirds contains rye flour. Rye flour is rather dark and usually blended with wheat to make a hardy rye bread loaf, which frequently baked with a wild yeast rather than commercial yeast. Rye is high in carbohydrates and provides small quantities of protein, potassium, and B vitamins. So it's very nutricious, healthy and delicious!
A very hot stone or brick oven is a necessity to bake the artisan bread.

I am sending this to Nick by iamafoodblog



The knife/razor blades I have bought from the supermarket is not the lamé, with which those professional French bakers use to slash the loaves before putting them into the hot oven, but with its snap-off blade, is perfect for the job.

  1. Sprinkle yeast and sugar over warm water in a large mixing bowl. Stir it with a fork until foamy and set aside for 10 minutes. Add in rye and all-purpose flour. Stir at the low speed for about 1 minute. Tear off the old dough into smaller pieces and drop them in the bowl. increase the speed, stir and knead until the dough has become soft and elastic. Place the dough ball in a lightly greased bowl, cover and let rise for 35 minutes. Roll the dough out on a lightly floured board and knead in the salt until well-dispersed. Form the dough into a ball and return it to the bowl. Cover and let rise for 35 minutes.
    温水放入搅拌盆,洒入酵母和砂糖。用叉子拌化后静置10分钟。加入黑麦粉和中筋粉。低速搅拌约1分钟。老面撕小块加入搅拌盆,提速搅拌揉搓至面团柔软有弹性。放到一个抹了少许油脂的大盆里,盖上保鲜膜醒35分钟。取出面团放在洒了少许面粉的台面上,加入食盐慢慢揉匀。面团揉圆后放回盆里,盖上保鲜膜醒发35分钟。
  2. Flatten the dough by pressing the air out, fold and round up into a ball. Cover and proof until doubled in bulk, about 45 minutes. Prepare a large baking tray lined with a parchment paper. Dust the paper with some rye flour. Divide the dough into 12 equal pieces. Flatten each small dough and shape each into an oval. Place them on the prepared tray. Cover with a kitchen towel and let rise until doubled.
    面团拍扁排出气体,将面团四折,揉圆后放回大盆,醒发45分钟至双倍大。准备一个大烤盘,铺上烤纸,洒些黑麦粉。将醒好的面团分割成12小块。每块面团拍扁排气揉成椭圆状。放入备好的烤盘,盖上餐布醒发至双倍大。
  3. Place a shallow pan at the bottom of the oven. Preheat the oven to 210C/425F. Brush the tops of rolls with a little water. Slash the top with a razor blade. 5 minutes before baking the bread, pour one cup of hot water into the shallow pan. Close the door of the oven and let boil for 5 minutes to create steam. Bake the bread for 18 minutes until golden brown. Remove from oven and cool on the rack.
    烤箱底部放入一个浅盘,预热至210C/425F。在面团表面刷上少许水后,用刮胡刀片划痕。面包送入烤箱5分钟前,打开烤箱,往浅盘内倒入一杯热水,关闭烤箱门,让热水沸腾5分钟以产生蒸汽。面团入炉烘焙18分钟直到金黄。取出置于架上晾凉。

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Salted Eggs / 腌制咸蛋

Monday, November 12, 2007

Salted Eggs are very popular in China and some other Asian countries. They are mainly boiled or steamed, and served with plain congee, or cooked with other ingredients. You can use both duck and chicken eggs, though the taste can be somewhat different, esp. the yolk....much less rich. The yolk is used as stuffing in Chinese moon-cakes to symbolize the moon.

  • 150 g Sea salt
  • 45 ml Jiafan rice wine
  • 10 Fresh eggs, preferably duck eggs
  • 150克 海盐
  • 45毫升 加饭酒
  • 10粒 鸡蛋(用鸭蛋最佳)
  1. Bath the eggs in a small bowl filled with rice wine. Coat each egg with a layer of sea salt and place them in a Ziploc bag and let stand in a cool place (not refrigerator) for about 3 weeks.
    用加饭酒给每个鸡蛋洗洗澡,然后滚上一层海盐。放到密保诺拉链式密实袋封紧。放在阴凉的地方(不要放在冰箱),等上大约3星期。
  2. Remove eggs from salt bath and store them in the refrigerator if not ready to use immediately. Yolks should be a bright orange color and quite firm. The white should be slightly cloudy and still runny.
    腌制好了后的咸蛋,如果不全部用完,那么将盐滤掉后放到冰箱保存。腌制好的蛋黄应该是完全凝结了且颜色是很亮的桔黄色。蛋白液有点浑浊且呈流动性。

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Traditional German Hard Rolls Broetchen

Saturday, November 10, 2007

They are known in Germany as Brötchen, Semmeln, Broodje, Schrippen, Wecken or Rundstücke depending on the region. Brötchen can be found in small bakeries all over Germany. They have a crunchy crust and a soft interior.

  • 280 g All-purpose flour
  • 175 ml Warm water
  • 3 g Active dry yeast
  • 1 tsp Sugar
  • 1 tsp Salt
  • 1 Egg white
  • 2 tbsp Milk
  1. In a small bowl, mix yeast, sugar, and 35 ml water. In a large mixing bowl pour into flour and form a well in the center. Pour the yeast mixture into the flour well but do not mix with the flour. Cover the mixing bowl and let stand for 10 minutes.
  2. Add in remaining water and mix at the low speed for 2 minute. Sprinkle in salt and blend at low speed. Increase the speed and continue to knead the dough until smooth. Put dough in a lightly greased bowl and cover with a plastic wrap. Set aside for 45 minutes in a warm corner. Turn out the dough and lightly press to flatten out the large air bubbles. Fold four sides of the flatten dough over into the center. Round up and place the dough back in the bowl and 45 minutes later, repeat the folding. After folding, let the dough rise covered until doubled in the bowl.
  3. Divide the dough into 6-9 equal portions and form into oval rolls. Place on a baking tray with parchment paper dusted with some flour. Cover with kitchen towel and let rise until doubled in volume, about 40 minutes. Preheat the oven to 220C/425F. In a small bowl, lightly beat the egg white with the milk to make the egg wash. Lightly brush the risen rolls with the egg wash. Just before baking, make a cross in top of each bun by snipping dough with scissors. Bake for about 18 minutes or until the tops are golden brown. Remove to a wire rack and cool.

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Thong Sui-Sweetened Lotus Seeds Longan Soup

Saturday, November 03, 2007

Desserts are for sure not the type of food Chinese people eat on a daily basis. (stereotype? well.....not big deal here ) But this sweetened soup/thong sui is definitely very popular and very often served after meal as a dessert, or even in afternoon as a pick-me-up sweets.

  • 100 g Lotus seeds
  • Pinch of baking soda
  • 40 g Longan fruit, dried
  • Some rock sugar

Lotus seeds are made into paste used as a mooncakes filling, or stewed with chicken as kind of tonic soup. If you happen to have attended a Chinese wedding banquet, a sweetened soup prepared with red beans and lotus seeds will be served before everything else. WHY?????? In case you wish to know.... Lotus Seeds( Lian Zi in Chinese language)symbolize the newlyweds being blessed with a child soon, and Red Beans (Hong Dou in Chinese language)stands for power and energy. So, you now get the idea? Interesting in reading about Longan?

  1. Put dried lotus seeds into a pot. Pour in enough tap water to cover the lotus seeds and add baking soda. Set aside for 2 to 3 hours. Drain, then wash thoroughly.
  2. Add cleaned and soaked lotus seeds, together with dried longan and rock sugar in the electric pressure cooker. Close the lid and turn the knob to bean-cooking cycle to simmer about 18 minutes. Do not try taking the lid off until the pressure release completely. Serve hot or cold as desired.
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Okara Raisin Rolls With Tangzhong Starter

Friday, November 02, 2007

Okara or soya pulp is the fiber remnant of soya milk or bean curd making. This high fiber and protein contained Okara
angiesrecipes
has been just used to feed the pigs in China (well....at least some parts of China) or even worse, treated as waste. Its nutritious value starts attracting attention of consumers...well....not enough though....so here is another simple recipe for those who love bread......and of course okara too.

  • 260 g All-purpose flour
  • 80 g Tangzhong Starter
  • 80 ml Lukewarm water
  • 25 g Sugar
  • 4 g Active dry yeast
  1. In mixing bowl, dissolve the sugar in warm water. Sprinkle in yeast and sit for 10 minutes. Add in flour, starter and egg. Stir until combined. Add in the rest of the ingredients, except 50 g of peanut butter, and knead at medium speed until a smooth, elastic and moist dough forms, about 5 minutes.
  2. Shape the dough into a ball and place it in a well-oiled bowl, turning to coat completely on all sides with oil. Cover the bowl tightly with plastic wrap and set to rise in a draft-free warm place until doubled in bulk, about 1 to 1-1/2 hours.
  3. Punch down dough. Turn out onto lightly floured surface and shape into a smooth ball. Cover and et rest for 10 minutes. Flatten to remove air bubbles. Roll into rectangles about 2cm thick. Spread 50 grams of peanut butter over the dough. Fold the bottom third of the rectangle up toward the centre, and the top third down to make a neat square. give the square a quarter turn to the left. Roll out the dough into a long rectangle. Again fold into thirds. Turn again and roll out into a 14x8-inch rectangle.
  4. Now roll into a log and seal the ends. Slice the roll into 14 equal pieces and place one in each greased muffin tin or paper muffin cup. Cover and let rise 45 minutes until doubled. Brush the top with whole egg wash and bake in a preheated 180C/350F oven for about 20 minutes until golden. Remove and cool on rack.

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