Monday, 12 September 2016

Cinnamon Apple Fritter Bread
肉桂苹果蛋糕面包

2015转瞬即逝, 2016 也已过半 ,已经整整一年没有光顾我的快乐工坊了!忙啊忙,都市人的通病。。。

终于有时间坐下来写点东西, 思绪不禁飘到去年7月份。 去了趟欧洲出公差,当地人文、历史、古迹和风景,深深地吸引着我。和美国的粗犷壮丽相比,欧洲精致小巧,犹如一幅古画。遗憾的是,由于大量移民的涌入,社会治安问题堪忧。 即使今年二月又去了一次,也因心有余悸, 很多地方都没能光顾。或许是在新加坡这个小岛上呆得太久了,安全意识淡漠,  难免对自己生存能力是否退化产生疑虑。新加坡之外的世界也许才是更加真实的。希望女儿有一天也有机会去别的国家求学、工作或者生活一段时间, 锻炼一下思维,开阔视野,让自己的人生更丰富。



8月开始,为布置新家,一头扎进淘宝,漂洋过海地从中国买家具和各种“神器”。不仅仅是价格的因素,对于我这个宅女来说,能避开新加坡的人潮,随时随地在网上讨价还价,吃顿下午茶的功夫就把宝贝买到手,很有满足感。更何况 同样的产品,选择如此之多,  真是受宠若惊呢。 如今中国魅力四射,内心对她既熟悉又陌生。随着离家越来越久, 情感上的归属感也越来越模糊。在外二十载,不知不觉中, 已是“边缘人”。然人生没有“如果”,从不喜回头看,唯有前行。无论选择了哪一条路,都会有不同的风景,有不同的人相伴而行。无所谓好与不好,一切皆是上天的安排。

今年又赶上孩子小六毕业考,很难专注在“小悦工坊”里。烘培一放下,就是一年了。如今,毕业考在即,孩子也在自觉地做最后的冲刺。在陪读间隙,拿起以前的食谱,烤了这个肉桂苹果蛋糕面包。喜欢这款蛋糕因为它用吐司盒来烤, 很别致。烤的时候,肉桂的香味飘满厨房和客厅。很久以前烤过一次,没想到时隔这么久,挑剔的小女儿竟然把它列到最想吃的食物的第一位。觉得有必要分享一下。也许很久没有开炉,孩子们竟然一口气点了好几样她们以前吃腻的东西。想想之前每次都是我主动征求意见,现在两个女儿竟然要猜拳来决定先做谁点的食物,感觉自己“美食博主”的地位瞬间高大上了。

Cinnamon Apple Fritter Bread

Ingredients:
  • 1/3 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup white sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/2 cup milk
  • 1 large apple, peeled and chopped (any kind is fine), mixed with 1 tablespoon brown sugar and 1/2 teaspoon cinnamon
Glaze
  • 1 cup of powdered sugar + 1-3 tablespoons of milk or cream, mixed together to a drizzling consistency)
Directions:
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×5-inch loaf pan. (I greased and then lined with parchment paper for easy removal)
  2. Mix brown sugar and cinnamon together in a bowl.
  3. Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract.
  4. Combine flour and baking powder together in a bowl; stir into creamed butter mixture. Mix milk into batter until smooth.Pour half the batter into the prepared loaf pan; add half the apples and half the brown sugar mixture.

  5. Lightly pat apple mixture into batter. Pour the remaining batter over apple layer; top with remaining apples and brown sugar mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon.

  6. Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, about  40 minutes.
  7. Let cool for about 15 minutes before drizzling with glaze.
Recipe adapted here.

Sunday, 7 June 2015

No Knead Flax Sourdough Bread

I baked this flaxseed sourdough bread with my whole wheat sourdough starter yesterday. I noticed sourdough starter made with whole wheat flour is much more active than the one made with all-purpose flour.

Thursday, 21 May 2015

天然酵母引子的培养日志

最近,我迷上了西式的酸面包。用自己培养的天然酵母引子(sourdough starter) 成功地烤了普通酸面包之后,我上周又接连烤了几个核桃果干酸面包。果干是以前就一直用朗姆酒浸着收在冰厨里的,现在派上了用场。刚出炉的酸面包, 芳香四溢,外脆内软,有嚼劲。 面香、酒香、盐香、果香、乳酸香, 沁人心脾!

Friday, 15 May 2015

Basic Sourdough Bread with Wild Yeast Starter
天然酵母酸面包

When I first read about the sourdough bread, it reminds me of  Chinese old dough mantou (老面馒头), a steamed bun with wild yeast starter before commercial yeast was commonly used. Growing up in northern China, I have been eating old dough mantou as an alternative staple to rice during my childhood. 


Monday, 20 April 2015

Ham and Cheese Loaf
火腿奶酪面包卷

I love homemade bread, I always do.



Under such a hot weather like today, it's the perfect time to bake bread at home.  The yeast is activated easily, and dough rises really fast.  I plan to try a different recipe, and I am glad I did.

Saturday, 18 April 2015

Air-fried Crispy Skin Salmon with Lemon and Capers

Entering April, the temperature in Singapore has been hovering over 30°C for a week.  A meal cooked on a hot stove has become a challenge for me.  Anything quick and easy for dinner?  This Salmon recipe from Canada Living seems a perfect choice. 

Monday, 13 April 2015

Steamed Pumpkin Buns
黄玫瑰南瓜花卷

Wechat 相当于中国的Facebook, 在华人圈子里很火, 你知道吗?我在偶然的机会里,在2013年才和Wechat结缘,认识了来自大江南北的朋友。Wechat 信息丰富,四通八达, 成了我在网络上最喜欢"逛"的地方。如果说,Facebook 主要以英语为媒介,那么Wechat 则以华语为主导。连我70多岁的妈妈也在Wechat 上和我们作日常的交流。一句话,Wechat 势如破竹,锐不可当。

最近在Wechat 美食群里,结识了一班美食爱好者。大家切磋技艺,让我受益匪浅。 群里的姐妹们最近都在鼓捣面食。要知道蒸花卷馒头可是我这个北方人的强项啊。我特意做了这个玫瑰花卷来凑热闹。它看起来难,做起来非常容易。赶紧把它学起来,真的很可爱啊!


Related Posts Plugin for WordPress, Blogger...