My dearest sister has requested me to pen down my blog in English as she can't understand mandarin. Hahaha. Hence, I'll try to pen it down in english.
Michelle Lim, I've tried my best to put it in english, you start your baking ya.
Today is a busy day for me. But I like it. It is much better comparatively if I sit at home doing nothing. May be I have been so used to a busy life style. If I'm sitting at home doing nothing and just sitting down here rest and relax, my headache friend will visit me and make it even more tired than work for the whole day. Sigh!
Early in the morning, I've get myself ready to bake cheese stick. I took out the overnight dough that I've prepared last night and start making it right after my breakfast. While waiting for the dough to proof, I prepared lunch, mee hoon soup for my little princess and my lovely mum.
After lunch, I continue with my bread making process. It's already 2pm. I need to fasten the process as I need to bake another Pandan Chiffon cake for my aunty who came back from Australia. Mum told me that chiffon cake sold quite expensive in Australia. Hence, a chiffon cake may be a good present for her.
Back to cheese stick. It has been a while I didn't use pumpkin to bake bread. Pumpkin plus an over night dough has made my bread super soft.
Look at trcheese stick.
Ingredient :
(A)
50g high protein flour
90g hot water
(B)
150g high protein flour
50g wheat flour
40g brown sugar
3g salt
10g milk powder
4.5g instant yeast
85g steamed pumpkin
(C)
30g~40g water (depends on the flour and pumpkin)
30g egg
(D)
30g Butter
(E)
Mozzarella cheese
sugar
Method:
1. Evenly combine (A) in a container and leave it in fridge (vege drawer) overnight for at least 12 hours
2. Combine (B) then follow by (C)，until it become a rough dough,add in (A).
3. When a dough is form, add the butter. Knead until the dough is elastic.
4. Let the dough complete the first round of proofing, until double in size, about 40 minutes.
5. After 1 round proofing done, press out all the air in the dough and divide into preferred portion.
6. Let it rest for 10 minutes.
7. Then shape it into desire shape and leave it for 2nd round proofing for about 40 minutes.
8. Finale step - brush some eggs on the surface of the dough and sprinkle some sugar on top of the dough then follow by mozzarella cheese.
9. Put it into the preheat oven and bake for 15 min 180c.
OK! Here come mandarin version!
中文版来咯!
（A）
高筋面粉 50g，
热水 90g
（B）
高筋面粉 150g，
全麦粉 50g，
糖 40g，
盐 3g，
奶粉 10g，
即用酵母粉 4.5g，
金瓜泥 85g
（C）
水 30g - 40g，
蛋 30g
(D）
牛油 30g
(E)
Mozzarella 芝士
糖
做法：
1.将A里的滚水加入高筋面粉中搅拌成团，然后盖起来，冷却后放入冰箱冷藏最少12小时。
2.将B拌匀，然后加入C搅拌成粗面团。加入A混合搅拌均匀。
3.加入D搅拌成光滑及富弹性面团。
4.让它发酵40分钟。（2倍大）
5.将空气压出，再将面团分割成所需的份量，并将它搓圆。用湿布盖着让它松弛10分钟
6.整形。
7.用湿布盖着，发酵40分钟
*我通常放在烤箱里，然后烤箱里再放一杯热水。这样通常就不用发那么久
8.涂上蛋液，撒上糖然后mozzarella芝士。烘烤180度 15分钟
