Vegan Dark Brown Sugar Butter Rolls 純素黑糖牛油麵包捲

Finally, I have to admit that as a bread maniac, a stand mixer which can handle bread dough very well is indispensable. Therefore, I am sorry to my Kitchenaid Artisan and welcome the Bosch Universal Plus Mixer to my home.

The first bread I made with it is the Vegan Dark Brown Sugar Rolls. Bosch has done an amazing job and the rolls turned out to be tender and chewy. 

Ingredients:

- Unbleached bread flour 300g

- Instant dry yeast 1t

- Dark brown sugar 40g, predissolved in 1-1.5T warm water (or molasses)

- Sea salt 1/4t

- Water 200mL

- Vegan butter (salted OR unsalted), diced and melted 15g

Optional:

Maple syrup 1t + Water 1/2t, for glazing 

Steps - with Bosch Universal Plus Mixer:

1. Add all flour, dark brown sugar mixture, sea salt and 170mL water to the mixing bowl, set the mixer to Speed 1 and mix until a dough is formed. Slowly switch to Speed 2 to continue mixing, then gradually add the remaining 30mL water until a non-sticky dough is formed.

2. Stop the mixer. Add the melted butter to the dough, use Speed 1 to mix until it is absorbed to the dough throughly, and change to Speed 2, mix for an additional 6-8 minutes until the dough becomes smooth and elastic. 

3. Stop the mixer. Take a golf-size piece of the dough, gently stretch to see if a translucent "window pane" can be formed without tearing.

4. First proofing: Take out the dough, shape it into a ball and seal the dough by gently pinching the bottom. Place it in a lightly greased bowl, let it rise twice its size for about 60 minutes.

*Proofing Test: Poke the dough with a finger, if it retracts, then let it rise for another 10 minutes and repeat the test; if it does not, the dough is ready

5. Move the dough to a surface lightly  dusted with bread flour, sprinkle a little bit of flour on the dough surface as well. Punch the dough to release the air. 

6. Shape the dough into a ball and let it rest for 15 minutes, covering with a damp cloth or a plastic wrap.

7. Flatten the dough to release the air, then divide evenly into 8 pieces @ approx. 65g each. Roll one by one into a ball. 

8. Roll each dough with the palm to make a "rain drop" shape, flatten it to 30cm long with the rolling pin.

9. Start rolling from the wider edge (the side further from you), each dough should look like what is shown in the picture:

10. Second proofing: Place the doughs on the lined baking pan with 3cm (1 inch) space in between. Let them rise for 50 minutes until double in size. Meanwhile, preheat the oven at 170C (340F).

11. Bake at 170C (340F) for 18 to 20 minutes until they turn lightly brown. 

12. Let them cool and enjoy!

Vegan Oat Banana Brownie (Gluten-free option available)

It seems that it is not that easy to clear a bunch of bananas before dark spots appear. I then had decided to make this fudgy and moist oat brownie.

Preparation:

- Line a 21cm square pan with parchment paper

- Preheat oven at 350F (180C)

Ingredients:

DRY

- Oat flour (ground oats) 50g

- Cake/Pastry flour 50g [ditched this and replaced with oat flour for gluten free]

- Dark Cocoa powder 1/2 cup

- Baking powder 1t

- Salt 1/2t

WET + sweetener

- ripe banana 2 medium, mashed

- plant-based milk 1T (15mL)

- Vanilla extract 2t (10mL)

- Maple syrup 1/4 cup (60mL)

- Unsalted peanut butter (or any butter you have) 3T

- Monkfruit sweetener (or other sweetener you have) 1/4 cup (free to adjust to your preferred sweetness)

Additional items:

- Hazelnuts 50g, chopped

- Semi-sweet chocolate chips 20-30g (according to your preference, can add more)

How to make:

1. Add all dry ingredients to a large bowl and mix well with a whisk

2. Add all wet ingredients and the sweetener to the flour mixture, blend well with a whisk until no obvious flour and powder can be seen

3. Fold in the chopped hazelnuts

4. Pour the batter into the lined pan, smooth the surface with a spatula, sprinkle the chocolate chips on top 

5. Bake at 350F (180C) for 25-30 minutes or until a fork comes out clean after inserting into the brownie

6. Let it cool down a little bit and serve! Great to pair with a cup of earl grey tea or matcha 🍵 

Whole Wheat Potato Torn Bread (Vegan, Eggless, Dairy-free!)

Have got a pack of baby potatoes from Trader Joe's, apart from making Japanese curry, why not using them in baking!

This lovely potato torn bread is soft, fluffy and moist even in a couple of days. Credit given to the potatoes!

The key to success is an integral TRANSLUCENT and STRETCHY dough! Here are the steps of how to check the dough is ready for 1st proofing:

Step 1:
After kneading, cut off a small piece of the dough, hold it with your thumbs, 2nd & 3rd fingers of both hands.

Step 2:

Gently spread the piece with your thumbs and fingers, stretch to see if a translucent membrane can be formed without breaking. If yes, gluten has developed. The dough is ready for 1st proofing.

A translucent membrane. As this recipe calls for whole wheat flour, the translucent membrane is not as thin as that of white flour. 

You can either knead by hand or in a stand mixer, this time I used my Kitchenaid Artisan.

全素黑芝麻吐司（無奶無蛋無奶油）

早前購入了CAROL老師的麵包烘焙書籍，因忙著功課都沒有時間鑽研，這星期時間比較充裕，就再度挑戰滿模吐司（希望這趟成功吧）。

烘焙新手的第二本書有一款亞麻籽吐司，但冰箱裡有黑芝麻粉，再不用可能會浪費了，於是按照Carol老師的小叮嚀，以黑芝麻粉代替，結果不負所望😋

這食譜的其中一個特點就是全素！對啊，沒牛奶、沒雞蛋、沒奶油，非常適合素食人士或者對上述食物敏感的人士食用，可見 Carol老師確實好體貼～

純素黑芝麻吐司 - 感謝CAROL 老師的食譜

模具：450g（一斤）吐司模1個

高筋麵粉 250g

全麥麵粉 30g

黑芝麻粉 20g

速發酵母 5-6g（自行多加了，因為家中的酵母和老師的有別，太少發不了）

羅漢果糖 20g（原食譜為細砂糖）

鹽 1/2t

橄欖油 20g

冷水 185mL（原食譜為190g，由於麵粉吸水量有別，自行減少了）

1. 將全部材料放入Kitchenaid mixer的攪拌盆（液體保留30mL稍後加入），以速度1混合均勻成團及無粉粒，大概3分鐘。期間觀察麵團是否太乾，如有需要，慢慢加入剩餘的冷水，每次大概5mL。

2. 成團後，調校至速度2，繼續攪打，大概3分鐘，麵團開始脫離攪拌盆。

3. 麵團離盆後，調校至速度3，持續攪打4-5分鐘，期間如麵團離開了麵團鈎，停下機器將麵團放好，才繼續攪打，直至打出薄膜（即"手套膜"）。

知道網上許多烘焙朋友都會用速度4攪打麵包麵團，但試過一次後，機器太熱了。再上網參考一下大家如何用kitchenaid打麵團，加上多次嘗試，得出以上結論。你們也可以試試看或者分享一下經驗😊

4. 麵團打出薄膜後滾圓，收口捏緊。

5. 第一次發酵：取一個透明碗盆，內部塗上薄薄一層油，將麵團收口朝下放入碗盆，並於麵團表面噴灑一點點水，蓋上矽膠蓋（我的是從宜家家居購入的）/保鮮膜/徹底擰乾的濕布，讓麵團在30-35C的環境下發酵至2倍大，需時大概60-70分鐘。

由於美國現在開始轉冷，我跟著CAROL老師的"微波爐發酵"，在微波爐內放一杯熱水，讓麵團在合適的溫度之下好好長大，熱水冷了就更換。

6. 在工作枱/揉麵墊上灑上一些高筋麵粉，將發酵好的麵團取出，上面同樣灑上一些高筋麵粉，用手或排氣擀麵棍排出空氣。

7. 第一次鬆弛：分割麵團成二等份，分別滾圓，收口無需捏緊，蓋上擰乾的濕布，讓麵團鬆弛15分鐘。

8. 第二次鬆弛：將兩個麵團以擀麵棍壓成長形（約25-30cm），然後從短邊由上至下的方向捲起，讓麵團再鬆弛15分鐘。

9. 將捲起的麵團轉90度，再以擀麵棍壓成長約35-40cm、寬度與吐司模同寬，然後從短邊由上至下捲起，記緊不要捲得太緊，讓麵團有空間。

10. 第二次發酵：麵團捲好後，並排放入吐司模中央，麵團之間留一點點距離，蓋上擰乾的濕布，在30-35C的環境下（密閉空間如微波爐）發酵至9分滿，需時大概60分鐘。在發酵至8分滿時，預熱烤箱至210C（410F）。

11. 放上吐司模蓋，放入烤箱，烘烤38-40分鐘。

12. 烘烤完成的吐司，立即從烤箱取出，放在網架上放涼，以免吐司因餘溫回縮。

簡易純素佛客夏 Simple Vegan Focaccia

突然好想吃意大利麵包，很久以前造了一個純素少油版Focaccia。今天特意不按照原來食譜造形，由扁扁的改為以磅蛋糕模作焗盤，效果竟然比原來的好（個人喜好，總覺得高身一些的成品比較好看😂），令我對磅蛋糕模大大加分。

這款麵包的食材非常簡單，只需要4款 -

① 無漂白中筋麵粉 All-purpose flour (plain flour), unbleached

② 海鹽 Sea salt

③ 速發酵母 Instant yeast （我是用燕子牌SAF 紅色或金色都可以）

④ 橄欖油 Olive oil

食材簡單，海鹽加上橄欖油互相輝映，味道清新；沒有任何添加劑，無漂白麵粉少了加速麵粉熟成的加工程序，因此化學成分比漂白麵粉少。

有關麵粉，其實每個國家認可使用的漂白成分有別，有研究指出，其中一款化學成分溴酸鉀（Potassium bromate）有機會影響腎功能及有可能導致癌症，但在美國仍然是合法的食品添加劑，而歐盟、加拿大、巴西阿根廷則已禁止採用（Link, "Bleached vs. Unbleached Flour: What’s the Difference?", 2019)。倒不如直接使用無漂白麵粉，吃進肚子的還是選擇較"清潔"的食材好。

I am craving for Italian bread and had once made a vegan focaccia with less oil long time ago. What I am going to make today is slightly different in shape since taller baked goods are always more tempting. The original recipe will create a flatter product while this altered recipe will create a "tall" loaf with the help of pound cake pan. 

This recipe is simple with just four ingredients: unbleached all-purpose flour, sea salt, instant yeast and olive oil. That simple? Wouldn't the loaf be bland? Absolutely not! Mix all these with adequate water and a beautiful loaf will be made. The dynamics between sea salt and olive oil contributes to the great taste of the bread. Simple and clean ingredients in which unbleached instead of bleached all-purpose flour is used, less chemicals are added during the aging processes.

In regard to flour, each country has different recognized or authorized food additives, for instance, potassium bromate has been proven to have linkage with kidney damage and cancer in some animals but is still recognized as a safe food addictive by the Food and Drug Administration (FDA) of USA; on the contrary, the use of potassium bromate has been prohibited in European Union, Canada, Brazil and Argentina (Link, "Bleached vs. Unbleached Flour: What’s the Difference?", 2019). It sounds better to stick to unbleached flour, let's eat clean!

一起看看食譜和步驟，然後動手製作吧！

Let's check out the recipe and steps and make your own loaf!

材料：

無漂白中筋麵粉 Unbleached all-purpose flour (plain flour) 300G

海鹽 Sea salt 6G

速發酵母 Instant yeast 1G（約1/4 小匙）

橄欖油 Olive oil 15G

水 Water

（50℃ − 室溫 room temperature＝ 水溫 water temperature）

事前預備：

預熱焗爐至230℃ (445℉)；預備磅蛋糕模，鋪上烘焙紙

Preheat the oven at 230℃ (445℉) and line a pound cake pan with parchment paper

步驟：

1. 於鋼盆內放入中筋麵粉及海鹽，以刮板（如人手）或廚師機的攪拌漿充分攪拌均勻，然後在中央留一個水槽。

Add the all-purpose flour and sea salt to a stainless steel bowl, blend them well with a spatula or the flat beater of your stand mixer. Make a hole in the center of the flour mixture.

2. 加入水，再加入酵母、橄欖油，繼續以攪拌漿或刮板攪拌至大致混合，形成雪花般的結塊。

Add water, then the instant yeast and olive oil, blend the ingredients with the flat beater/the spatula until lumpy (like snow flakes).

3. 廚師機：換上麵團鈎揉麵至成團；人手：於鋼盆內以手揉麵至成團。鋼盆上蓋上濕布，靜置15分鐘。

Stand mixer: switch to the dough hook to knead; by hand: knead the dough with hands in the bowl. Cover the bowl with a wet towel and let the dough rest for 15 mins.

 

4. 揉麵：將麵團放在工作枱或烘焙墊上，以手揉麵至表面光滑、麵團柔軟，大概需時3分鐘（也可以繼續以廚師機揉麵，注意不要過份揉捏就好了）。

Kneading: place the dough on the baking mat, knead the dough until a smooth surface is formed and it turns soft, about 3 mins.

5. 一次發酵：在一玻璃容器內以刮板薄薄塗上一層橄欖油（份量外），放入揉好的麵團，較平整的一面朝上。蓋上濕布後放置約3小時讓麵團發酵至2至2.5倍大小，最好的室溫是攝氏25度，不要讓陽光直射。

First proofing: apply a thin layer of olive oil in a glass bowl, place the dough in it with the smoother surface facing top. Cover the bowl with the wet towel and let the dough rest for about 3 hours until its size is about 2 to 2.5 times large.

6. 整圓及休眠時間：烘焙墊上撒上手粉，將發酵好的麵團以收口朝上的方式放在墊上，輕輕壓平，左右對摺後，再上下對摺，整圓，翻面及以手指捏緊收口。收口朝下放置約20分鐘，此為休眠時間。

Shaping and resting: Place the proved dough with the opening facing top on a baking mat covered with a little bit of flour. Do the following: lightly press the dough, fold it from left to right then top to bottom, shape it into a ball and pinch the bottom. Turn the opening to the bottom. Let the dough rise on the mat for 20 mins. 

7. 成型：翻面讓收口朝上，輕輕壓平揉成橢圓形。上下的1/3分別摺到中央，旋轉麵團90度，輕輕壓平，上下分別摺到中央，這次捲好麵團。翻面以手指捏緊收口。

Final shaping: Turn the dough upside down and lightly press the dough to make an oval shape. Fold the upper and lower 1/3 to the middle, then turn it 90 degrees, lightly press again, repeat the folding and roll the dough. Pinch the opening with fingers.

8. 二次發酵：麵團收口朝下放置在烤盤裡，蓋上濕布發酵約60分鐘，讓麵團膨脹至1.5至2倍大小。

Second proofing: Place the dough in the pound cake pan, cover it with a wet towel. Let the dough rise for about 60 mins until its size is 1.5 to 2 times large.

9. 烘烤：在麵團上均勻塗上適量的橄欖油（視乎接受油份的程度），以手指在表面戳數個洞，再撒上適量海鹽，放入已預熱至230℃ (445℉) 的焗爐內烘烤約18分鐘（時間按焗爐的火力適度調整）。

Baking: coat the dough with an appropriate amount of olive oil (according to your preference), make a few holes with fingers and add some sea salts on the surface. Bake in a 230℃ (445℉) for about 18 mins (please adjust if necessary based on the setting of your oven).

完成後，放在網架上待涼後，可以單獨享用或配搭自己喜歡的抹醬、水果。

When done, place it on a cooling rack. It can be served plain or with your favorite spread or fruit.

希望你們喜歡這個簡易focaccia 食譜😊

Hope that you like this simple focaccia recipe =) Enjoy!