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Okara Honey Bread

Saturday, September 29, 2007

Okara or Soya pulp is low in fat, high in fiber, and also contains protein, calcium, iron, and riboflavin. If you make soya-milk by soya-maker
, then the soya pulp/okara shall be cooked during the process. Or you will need to steam or bake the raw okara for about 20-30 minutes before applying to a recipe.

  • 330 g All-purpose flour
  • 5 g Active dry yeast
  • 150 ml Lukewarm soya milk
  • 2-3 tbsp Honey
  • 2/3 tbsp Salt
  • 80-100 g Okara, roasted

  • Cumin, sesame, poppy seeds, rolled oat, and oat bran for the topping, optional
  1. Combine flour, yeast, soya milk and honey in the bowl of a stand mixer fitted with dough hook. Knead on lowest speed until a rough dough is formed, about 3 minutes. Add in salt and okara. Increase the speed and knead the dough until smooth and springy, about 8 minutes.
  2. Lightly oil a mixing bowl and place dough inside. Cover with plastic wrap and allow to proof at room temperature for approx. 1 hour until doubled in bulk. Punch down dough and divide into two or three even pieces. Gently round each piece into a ball. Cover dough closely and let rest about 20 minutes.
  3. Press down and shape the dough into a loaf. Or divide the dough into 3 or 4 small even portions. Shape each into a round and place into a loaf pan. Or divide the dough into 2 portions and shape each into a log and place them in a loaf pan. Cover the loaf and set in warm place to rise until doubled in size. Brush the top with egg wash and sprinkle with desired topping, such as oat bran, poppy, caraway or sesame seeds. Bake in a preheated 180C/350F oven for about 35-40 minutes.

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Matcha-Green Tea Marbled Cheesecake

Tuesday, September 18, 2007

© 2022 |

© 2022 |

Matcha, which contains significant amounts of amino acids, is powdered green tea. Since antioxidant polyphenols ( the antioxidant effects of polyphenols appear to be greater than vitamin C) have been discovered in green tea, people start getting a bit way too much crazy for its health benefits.
Take a note that any possible benefits of green tea are negated if it's taken with milk as calcium neutralize antioxidants. So now you get the idea....those matcha smoothie, ice cream, cakes...ect.etct.... they might taste good, but may not as healthful as you think.

  • 1 layer 9-10-inch Sponge cake
  • 600 g Philadelaphia
  • 120 g White sugar
  • 3 tbsp Cornstarch
  • 3 Eggs
  • 200 ml Whipping cream
  • 15-20 g Matcha powder
  • 4 tbsp Hot water
  1. Line an 9 to 10-inch springform with baking paper. Place the cake layer onto the bottom. Preheat the oven to 175C/350F.
  2. Sift matcha tea powder into a bowl. Pour in hot water and blend together. Cream together philiadelphia cheese and sugar with electric mixer until blended. Sift in the cornstarch and then stir in eggs, one by one, mix until well-blended.
  3. Strain the whole mass through a sieve into a clean bowl. Combine the prepared matcha with 1/3 of the plain cheese mixture. Drop two batters alternately into the center of the prepared mould, gently strike the surface with a toothpick for marbled effect.
  4. Bake in the preheated oven in bain-marie for about 30 minutes, then decrease temperature to 160C/320F and continue to bake for 25-35 minutes. Remove from oven and cool completely on a rack. Chill for at least 4 hours before serving.

© 2022 |

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Lavender Cookies / 薰衣草曲奇

Monday, September 03, 2007

  • 113 g Margarine at room temperature
  • 60 g Icing sugar
  • 1 Egg, lightly beaten
  • 4 g Baking powder
  • 200 g Cake flour
  • 3 g Dried lavender buds
  • 113克 室温植物牛油
  • 60克 糖粉
  • 1个 鸡蛋,打散
  • 4克 泡打粉
  • 200克 低筋粉
  • 3克 干燥熏衣草
  1. Soak the lavender in hot water briefly, Drain and set aside. Stir together flour and baking powder. Set aside.
  2. Cream together the butter and sugar. Beat the egg, and blend into the butter and sugar in 3 times. Mix well after each addition.
  3. Mix in the lavender flowers and the sieved flour mixture. Cover the batter in greaseproof wrapper and chill for 1-2 hours.
  4. Take out and divide it into 25-27 small portions. Shape dough into balls and place two inches apart on the tray lined with a baking paper. Lightly flatten them with a tablespoon.
  5. Bake in the lower part of the preheated 175C/350F oven for about 20 minutes. Remove to wire racks and cool completely.

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