Low Carb Bread? Ideal for weight watcher! 低淀粉面包,适合减肥人士哦!

Freshly and Lovingly Baked on : 31st Jul 2014

 

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I was grasping for air when I see the number on my weighing machine. Its beyond recognition. I been stuffing my face with carbs and fats for a month for reasons beyond me. Its either I am bored or I am simply greedy. Kind hearted girlfriends will asked me,: ” where did you put on those weight?” And they will recite what I always tell them ” you put on weight on your nails or hair ah?” It always make me laugh with such comments. Nevertheless, I am convinced that i am indeed fat since the number on the weighing machine will never lie!

I was told that if you eliminate carbs from your diet, you will probably be able to lose weight rather swiftly. My biggest indulgence of carbs are bread and noodles. I have to find substitute for it. So here I am with this quick bread recipe using flaxseed meal and coconut meals. You can always substitute the coconut meals with almond meal. The reason why I chose coconut is because I want to eliminate as much fat as possible.

This is my first attempt at low carb baking. It does not rise as much as the normal knead bread nor as fluffy as most of us would have like it. But it does satisfy the part of my bread craving. It has a hint of coconut fragrance with good texture. Not to mention the wonderful nutritional benefits as well.  SO its packed with wholesome goodness and its taste good too!

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Ingredients:

1 cup Flaxseed Meal (organic)
1/2 Cup Coconut Meal
3 Tbsp Water
4 Eggs
1/2 Tsp Salt
1 Tsp Baking Powder
3 Tbsp Coconut Flower syrup (organic)

Directions:

Mix all dry and wet ingredients in separate bowls. Beat the wet ingredients well to ensure that syrup are well mixed. The incorporate the dry ingredients into the wet batch by batch until well combined. Leave it aside for 3 mins. While doing so, prepare a small loaf pan and lined it with parchment paper. Pour the batter into it and bake it in a preheated oven of 200 degree for 25 mins.

Once you de-pan, leave it to cool down.

I ate this with organic mulberries jam. Since the bread is not too sweet, you can actually pair it with savoury toppings if suits!

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All time favourite Luncheon Meat Bread using 17 hrs starter dough method. 午餐肉包.

Freshly and Lovingly Baked on : 20th July 2014

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Luncheon Meat … its a meat that is yummy to the max for me. However, since I started to eat clean about 6 to 7 years ago, I have never wanted to touch that anymore. Anything processed or unhealthy is off my limits. I wanted to eat fresh and good organic food to feed this temple of mine. Its my body and its my responsibility to upkeep it.

Why luncheon meat buns today? Its not something that I would have bake it for my own consumption but I figured if its make someone happy, I can bake it for them. These cans of meats are delicacy to many. I am feeling the heat to sink my teeth into this as well but I am restraining really hard. In normal days, I would have make my own luncheon meat. But since this is given to me by colleague to make the bun for them, I shall use it instead. 😉

Ingredients:

Starter dough
230g Bread Flour
130g Water
6g Milk Powder
2g Instant Yeast
3g Salt

Main dough
35g Unsalted Butter
105g Bread Flour
3g Salt
35g Sugar
25g Honey
25g Milk
42g Egg
1g Instant Yeast
5g Milk Powder

Additional ingredients:
Luncheon Meats

– I cubed it and give it a dry fry while waiting for my dough to proof.

Directions

Prepare the starter dough the day before by simply mixing all ingredients together and knead it till combined. Round up the dough and placed it in a fresh bowl, covered with cling wrap and then let it rest in the refrigerator for 17 hours.

How it looks like before refrigeration and after resting for 17 hours in the fridge.

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The next day, mixed all ingredient except the butter together. Slowly add in the starter dough by tearing it piece by piece and kneading it in. Knead till everything till smooth before adding in the butter. Continue kneading till it passed the window pane test.

Let it proof for another 30 minutes. Once that is achieved, knead the dough to eliminate all air pockets. Divide it out into 7 doughs of 75G each. Let it rest for another 30 minutes. Then knead each dough to flatten it and wrap in the fried luncheon meat. Use the remaining dough to make the ears and nose. I used 1 g dough for the each ear and 3g dough for the nose. Let it proof for another 30 minutes. Give it an light milk wash and bake it in a preheated oven of 175 degree for 15 to 17 minutes.

The Texture

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烫种面包法。看看是不是也很柔软呢?Scalded Flour Bread

Freshly and Lovingly Baked on : 13th July 2014

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Another interesting method of making bread which I have never attempted. Scalded flour. It promises soft bread for a few days and it arouses my curiousity very badly. I have to try it!

I have a constant supply of milk and organic ground black sesame seeds in my pantry since i like to add the sesame seeds into my milk as a daily dose of nutrients. So I have decided to incorporate these into the bakes today.

Ingredients:

Scalded Flour
30g Boiling Water
25g Bread flour
3g Granulated Sugar

Main Dough
200g Bread Flour
50g Scalded Flour
25g Unsalted Butter
35g Granulated Sugar
25g Egg
4g Salt
2g Instant Yeast
128g Milk
9g Heavy Cream

Sesame Seeds fillings

50g Organic Ground Black Sesame
40g Fresh Milk
20g Honey

Directions

Mix sugar and flour together before pouring in boiling water. Stir in the flour and ensure no visible flour. Let it to cool down completely before using.

This is how it looks like.

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While waiting, prepare the main dough ingredients. Mix them all into a mixing bowl except the butter. Once the scalded flour has cooled down, add it in. Knead it till smooth and elastic for about 10 minutes before adding in the butter and knead it in till incorporated.

Simply mix all the ingredients of the fillings well and set aside.

Let dough proof till double in size before deflating the dough. Divide it up into 6 pieces of 78g each. Round it up, flatten and wrapped the sesame seeds filling into it. Round it up afain before flattening one more time. Use a pizza cutter to draw up 4 lines as per picture below. Use the pizza cutter to cut but not all the way through.

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Pinch the two ends together to create the petal as per picture. Pardon the non manicure fingers! Let it proof for 15 minutes before giving it a milk wash and sprinkled some sesame seeds onto the center portion.

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Next bake it in a preheated oven of 190 degree for about 15 minutee. Let it cool and devour!

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A Sea(C’s) of Cakes: Chamomile Cakes

Freshly and Lovingly Baked on : 11th July 2014

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My third piece of work for SC Dairy Star Bakers Challenges. I only have a week to think of something to bake. It has been a challenge because my mind feel like exploding throughout this week. It has been USDCAD, AUDUSD, NZDUSD, Envysg.com, monitoring trading positions etc…. There is also another distraction that I am finding it hard to focus on my bake project. And the market is not helping. Everyday I lamented why the market is not going my way.

I think my colleagues are sick of hearing my daily chant “whats wrong with audusd? Why is it so bid?” And I be pouting and sulking.

A friend sent me some suggestions of fondant coated LV bag and Tiffany lookalike cakes. To be honest, I hate to work with fondant for the following reasons:

1) It tasted bad and tremendously unhealthy
2) I am not talented enough to work with fondant
3) It is not my style and it does not scream “ME”

I woke up in the middle of the night at 3 am and started thinking. While this is the 3rd idea which I have conceived and is relatively simple to make, I am truly in love with it. It screamed ” me ” all over and I am happy. Whether or not this put me to the last 25 semi finalists, it honestly does not bother me a bit. What I do enjoyed most is displaying my thoughts and style through the bakes.

I cut the bundt cakes into halves to make it into a C. The butter block was softened and shaped into a C as well. So the logo SCS was constructed using Cs that is made of camomile cakes and butter block. The reason for the butter block was because it is a criteria for the challenge.

I hate to position just the butter block in some unrelated bake. It will look incompatible or odd in my opinion. I like to incorporate the butter block as part of the design of my bake.

The other consideration was the ingredients. I need an ingredient that start with C. So I came up with Chamomile. My only issue is how to extract the chamomile taste since it is so mild.

So here is what was conceive ultimately. A simple bake packed with chamomile flavor. Something which I truly need to sooth the nerves after such a “hardly have time to think” week.

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Lets get on with the cake.

Ingredients :
1 Cup All purpose flour
3/4 Cup Granulated Sugar
A Pinch of Salt
1 1/2 Tsp Baking Powder
40g Unsalted Butter
1 Egg
1/2 Cup Milk
3 Tbsp Dried Chamomile Flowers ( I used organic tea bags)
1 Tsp Charcoal Powder
Extra 1 Tbsp Chamomile flowers

Direction:

Bring the milk to a boil and add the chamomile tea bags into it. Let it steep till it cooled down. Squeezed out all liquid from the tea bags.

Beat the flour, sugar, baking powder, salt and unsalted butter in a mixer on low speed until its well combined. Add in the extra tbsp of dried Chamomile into the mixture and mix well. Pour in the cooled chamomile infused milk into this batter and beat till well mixed again. Add in the beaten egg and beat it into the batter. Remember to scrape it down and mix well.

Spoon the batter into the prepared greased pan and bake in a preheated oven of 165 degree for 20/25 minutes.

Let it cool completely before slicing through.

In this case, I cut the bundt cake into halves. The SCS butter block has been softened and shaped into C the night before.

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Condensed Milk Sugar Bread 炼奶白糖牛奶面包。 简单面包美味无穷!

Freshly and Lovingly Baked on : 6th July 2014

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Simple pleasure in life. I do love this taste. I remembered such bread accompanied my younger working days. Fresh out from university and refused to take any more money from my ATM mommy. Everyday is an austerity drive. It has always been a bread and a cup of coffee as I sat at the dealing desk reading news. My mouth is always full of munched bread as I ask the money brokers for currency ranges every single morning.

This bake is a reminiscient of those days. I could have tweaked it to suit my taste now but its still a simple bread which I will never get tired of eating.

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Ingredients :

210g Bread Flour
50g Cake Flour
30g Canola Oil
15g Condensed Milk
4g Instant Yeast
2g Salt
40g Granulated Sugar
115g Milk
1 Egg

Additional:

Egg for egg wash
1 Cm Cubes of Unsalted Butter
Coarse Sugar

Directions :

Mix all ingredients together and knead it till it pass the window pane test. Let it proof until double in size. Punch it down and divide into 6 doughs of 70g each. Round it up and let it rest for 15 minutes.

Shape it into oval shape, flatten it. Let it proof till double in size. Once done, use your fingers to give it a few indentations. Give it an egg wash and place the cubes of butter onto it. Sprinkled with the sugar all over.

Baked in a preheated oven of 170 degree for 12 to 15 minutes.

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