Thursday, 22 March 2012

单反篇

最近老大好像对摄影越来越有兴趣,每次参加学校的摄影活动他都会向摄影协会借个单反相机,通常他只把相机摆在一旁,这回却看他一有空就那出来把玩。这可是一件好事。我个人认为摄影是一项很好的爱好,通过摄影能培养孩子的想象力,提升审美感。对性格木纳,害羞,做事 粗枝大叶的老大来说,我希望借助摄影活动可以让他多接触事物,培养观察入微的能力,进而学会从不同的角度观察与判断事物。


不过我对摄影可是门外汉哦。。。我只会用我哪八岁高龄,半傻瓜相机拍照。。。而且我只会用自动功能, 其他一概一窍不通!

这次趁他把单反相机借回家,我试着用它拍了我的最新之作:奶酥面包。效果不是很理想,那是必然的,因为我把单反当傻瓜相机来用啦!还有就是单反超重,没有三脚架真的不行,没一会儿,手臂就感到很酸。有点杀鸡用牛刀的感觉。。。因为我又不是什么专业美食博客,觉得还是用普通相机就ok啦。

一直都想做这个65度C汤种奶酥面包,终于特地买了一包干椰丝,为的就是喜欢面包上那毛茸茸的效果。汤种做的面包绝对是好得没话说,口感绵软,放两天也不会老化。不过奶酥馅口感不是很好,吃起来有点沙沙的感觉,不太能适应这种口感。干椰丝倒是起了锦上添花的作用,而且还很香,之前我还以为干椰丝是没味道的呢!面包在烤箱烘烤的过程中,厨房一直飘忽着一丝丝面包的麦香味,夹杂着一阵阵令人难以抗拒的椰香味。满屋子的面包香,花钱是买不到的,这或许就是烘焙的乐趣所在吧!


I know, one shouldn't count their chickens before they are hatched, but I couldn't help but keep counting mine:) I took up a one-off home based assignment recently, and with the little extra income that I will be expecting, I have been thinking of saving it up for a digital slr...as a birthday present for my elder child who has shown increasing interest in photography. To get a feel of a dslr, I took the opportunity to play with the camera which he borrowed from school. After a 5 mins crash course, I gave up trying the learn how to use it! The first three photos in this post were taken with the dslr, but they don't look like they were taken with an expensive camera...of course what can I expect if I had used it just like a point-and-shoot? All I could manage was set the camera to the 'flower' aka 'macro' mode and clicked away ;)

I don't know much about food styling, composition, etc...everything is done by 'gut feel'...so please bear with me for my sub standard photography skill. I feel so ashamed of myself for using a good camera but producing something that is as good as taken with an idiot proof one(^^!)


Back to the bake of the week...yes, yet another tangzhong (water roux) bread buns! This time, the buns were wrapped with a cream-like filling made with butter, icing sugar, egg and milk powder. The bread buns didn't fail me, they were soft and yet had a very slight chew to it. It was the first time I baked something with desiccated coconut and I was totally taken aback by the wonderful aroma when the buns were baking in the oven. I really didn't know that desiccated coconut would smell that good!

We don't really like the cream filling though...the texture was a little 'sandy'...likely due to the milk powder. My younger son suggested that the next time I were to make them again, I should wrap the buns with grated coconuts mixed with that 'brown sugar' (gula melaka or palm sugar) we bought from Malacca...I know exactly what he was talking about :)


This shot above was taken with my faithful, eight year old camera. It looks quite similar to the first picture...but the one taken with the dslr has got a better or more shallow depth of field, creating a softer feel to the image. Anyway, as long as my compact camera is still alive and kicking, I will stick to it, unless one day, I make it a point to brush up my photography skill, otherwise I won't do a dslr camera justice...

最后这张是用我的老爷相机拍的。。。乍看没什么不同,仔细一看还是有区别的,用单反拍的, 画面比较柔和,比较能突出主题/焦点。我还是会继续用我的老爷相机啦,我这种懒人还是用傻瓜相机比较适合!




65度C汤种奶酥面包 (milk butter buns)
(makes 9)

tang zhong (water-roux):
25g bread flour
125ml water

bread dough:
210g bread flour
56g cake flour
20g milk powder
42g caster sugar
1/2 tsp salt
6g instant yeast

30g egg, lightly beaten
85g water
84g tang zhong (water-roux)*

22g unsalted butter

filling:
70g unsalted butter
30g icing sugar
1/8 teaspoon salt
30g egg, lightly beaten
1 tablespoon corn flour
80g milk powder

some desiccated coconut


Method:

to make filling:
* Beat the butter with icing sugar, salt, until light and pale. Dribble in the beaten egg, mix well after each addition. Sieve over the corn flour and milk powder. Mix with a spatula until just combined. Do not over mix. Divide the mixture into 9 portions (the mixture is quite wet and sticky), use either an ice cream scoop or scoop with a measuring tablespoon and place on a plate. Let the mixture chill in the fridge until needed.

to make tang zhong:
* Place 25g bread flour in a saucepan. Add 125ml water, mix till smooth, making sure there are no lumps of flour. Cook over medium to low heat, stirring constantly with a hand whisk to prevent it from burning. Within 1 to 2 mins, the mixture will start to thicken, stop when you see traces in the mixture for every stir you make with the hand whisk. The 65degC tang zhong is ready. Immediately transfer the hot tang zhong into a bowl and cover it with a cling wrap, making sure the cling wrap sticks onto the surface of the mixture. This is to prevent a film from forming on the surface. Leave to cool completely before using it.

to knead dough by bread machine:
* Place water, egg, tang zhong (use 84g), sugar, salt, bread flour, cake flour, milk powder in the pan of the bread machine (according to the sequence as stated in the instruction manual of your bread machine). Make an indentation on the flour and add in the instant yeast. Select the Dough function of the bread machine and press start. Leave the lid of the machine open (this is to prevent over heating). After about 10mins of kneading, add in the 22g of butter. Let the machine continue to knead the dough. After the kneading cycle has stopped (20mins), Stop and Restart the machine. Continue to let the machine knead for another 20mins. Remove dough from the bread pan. (Note: refer this post for instructions on how to knead dough by hand.)

* Place dough in a lightly greased (use vegetable oil or butter) mixing bowl, cover with cling wrap or a damp cloth and let proof in room temperature (around 28 to 30 degC) for about one hour, or until double in bulk.

* Remove the dough from the bowl and give a few light kneading to press out the gas in the dough. Divide the dough into 9 equal portions (60g each). Roll each dough into smooth rounds, cover with a damp cloth or cling wrap and let the doughs rest for 10mins.

* Remove the chilled filling from fridge.

* On a lightly floured work surface, roll each dough into a round disc (I used my hands). Press out any trapped air as you flatten the dough. Wrap each dough with one portion of the filling. Pinch and seal the seam tightly. Brush top with some water, then coat with desiccated coconut. Place dough seam side down on a greased (or lined with parchment paper) baking tray. Space doughs two inches apart to allow them to expand. Cover with damp cloth or cling wrap and leave doughs to proof for the second time for about 40mins, or until double in size.

* Bake in pre-heated oven at 180 deg C for 15 mins or until golden brown. Remove from oven and transfer to wire track to let cool. Once cool, store immediately in an airtight container.

Recipe source: 65度C汤种面包, 陈郁芬

26 comments:

  1. Considering it is a point and shoot, you are doing an awesome job at it. I can't even tell!

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  2. 我想说你用中文书写写得真好呢:)
    这系列的照片我很喜欢~~

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  3. The photos are lovely, esp the ones taken with the dslr.

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  4. Hi HHB, this is such a heart-warming post, if only there is a 'like' button!
    Is the dough sticky & difficult to handle? I tried out yr cinnamon roll recipe (using tangzhong mtd) & e dough was super sticky, i ended up adding more bread fl to it. Sadly, the roll was far fr soft :-(
    Perhaps what i shd hv done was to add in the water slowly & stop once the dough is formed?

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  5. 华语读起来很有亲切感。。
    面包看起来很可口,我做过类似的面包,但不是65c 汤种,当时刚学做面包,闻到烤箱里面包和椰丝味道,恨不得快快咬它一口,呵呵。。

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  6. 我一向来都觉得你的照片拍得很好,刚开始简直不敢相信你只是用傻瓜相机。我现在更懒,照片都是用手机拍的。

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  7. HHB, i am placing a request. Have you tasted the orion soft custard cake, this looks the same.Please can you help me with a similiar recipe or does this taste the same. I am a goner when it comes to bread baking. That is why i am asking for help. would appreciate any help. thanks

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  8. hi happybowl, this is not the same as the soft custard cake...this is make with bread dough, so it is not like a cake...and the filling is more to the dry side, not as creamy and custard-like.

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  9. I am one of those that uses DSLR like point and shoot. :p
    I will say to compare the pics of DSLR with G3, it's slightly better only. Most obvious if the pictures are enlarged. The depth and detail is different.
    But if compare with regular point and shoot.. then woah.... very very different.
    If the G3 is serving you well... it's not necessary to get a new one. My hubby used to own a G3, which is why I've seen pictures from both cameras.
    Try the P function instead. I use that most of the time. But other than that, I don't know much about the camera.

    Ur G3 pics has been making me salivate for years :)

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  10. Beautiful pictures and yummy buns!

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  11. Hi there, no long no see!In regard of photo shooting, I have the same issue like you. Without my 5 years old camera, I'm nothing. And I'm also knowing using 1-2 options & let the camera do the rest of the job. But I hope that when my kids grow older, I can have time to go to attend some shooting classes!The bread were baked beautifully & the shots are pretty too!

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  12. mj, the dough is similar to the tangzhong cinnamon roll. Did you knead by hand? If yes, you need to keep kneading, and it will become smooth and not stick to your hands, takes at least 30mins of continuous kneading by hand. I didnt add any extra flour. I believe all the water has to be used up in order to achieve the soft texture?

    Thanks Wendy for the tip! I have never used the p mode ;)

    Hi Jessie, I am too lazy to attend classes ;p I just hope there is one camera that can take great pictures with just one click :)

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  13. Hi HHB, i used a mixer to knead the dough, & it was still a gooey mass after almost 30 min! I remember reading somewhere that water shd b added gradually as diff types of flour used wld affect how the liquid is absorbed & we shd stop once a smooth dough is formed?

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  14. mj, for this dough recipe, I used Prima brand bread flour...which brand did you use?

    When my bread machine started to knead the dough, it couldnt form a dough at all...just a sticky mess...after about 10mins, still not really a dough (wet mess at the base), but I added in the butter anyway. Surprisingly, after kneading for a few more mins, the dough came together very nicely, the sides of the pan became clean (ie about 15mins of kneading). Then, I let it continue to knead for another cycle, so total 40mins of kneading.

    Some time back, I read from some Chinese blogs, that some mixer may over knead the dough (causing the gluten to 'break')so the dough will appear very slack and wet, despite adding a lot more flour. I am not sure whether yours is the same problem...however, on the other hand, most English sites would say it is very difficult to over knead a dough, even with a mixer...

    I have also read that bread machine is better than a mixer when it comes to kneading bread dough.

    I have recently tried a Japanese bread machine cookbook...the recipe uses a lot of water/liquid...and my bread machine loaf failed...and that was really because of the type of bread flour...the Jap bread flour is able to absorb more water. But for this tangzhong method, so far I have no problem with the dough, even when I knead it by hand.

    Just sharing my experience with you...I am no expert in baking, hope u understand.

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  15. Hey, I think your pictures were very nicely styled. That's half the battle (or more) won!

    Maybe next time, you can get your son to take the pictures for you. :) Mother-child bonding time.

    Cheers!

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  16. Hi HHB, tk u for taking the time to help me 'analyse' the problem ��
    It is possible that i hv over kneaded the dough while trying to get to the membrane stage.
    I will try the TZ mtd again soon, luckily my kids are v supportive & will eat e bread even if they r not soft & fluffy��

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  17. Hi Anonymous, thanks for your encouraging words! I sure hope my son can take the pictures for me ;)

    hi MJ, your kids are lovely :):)

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  18. hello HHB! your blog is always such a joy to read (: anyway, have you heard about 'panda bread'?
    http://www.foodbuzz.com/recipes/1282597-panda-bread
    you seem to be very experienced in bread-making so was thinking you might like to try out this cute bread! think your sons will love it! do tell me if you decide to try it! will love to see how it turns out (: (I'm planning to try it out myself too but have yet to pluck up the courage to haha)

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  19. Hi Charminee, thanks for reading my blog :):)
    I know this panda bread since I started baking bread a few years ago, but like you I have yet to get down to it ;)

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  20. hi HHB, i know you would have been asked this a hundered times but any latest feedback on Bosch HBN331E2J> as i also plan to get one. although i know it will take years (tens) to be able to bake like you :(

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  21. Hi, so far the oven is serving me well. Do note that this is the most basic oven, if you are looking for more functions like self cleaning, or more cooking functions, you will need to look at the higher range. I have tried baking on two racks, for cookies, pizzas and bread buns, so far so good...the bakes on the lower rack are able to brown at the same time. The temperature is quite stable (I use an oven thermometer to make sure I preheat it to the right temperature). Again, I have to highlight this, I can only make very simple cakes so the oven is able to serve my purpose...I am really not sure whether it will be able to perform as well for my intricate bakes? Btw, I like the digital timer on the oven, I find it very useful.

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  22. As long as an egg is 45-55 g, how can I use just 30 g? I guess I beat the egg, than take out part of it...I've never done that! And the quantities are a bit weird. I guess it might be due to whatever conversion.
    Oh, the DSLR picture is amazing! Much better than the P&S picture.
    Great blog!

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  23. Hi Sabrina, yes, you need to beat the egg before measuring out 30g. The odd quantities it not because of conversion, but rather it is because of using the baker's percentage where the quantities of the other ingredients are expressed as a percentage of flour.

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  24. I wish we all speak a common simple measuring language where it is broken down to the basics of tablespoons, teaspoons, and cups. I don't see this system in the American blogs at all (although Americans are very conservative, America is just one of the only three or so countries in the world which still uses miles instead of kilometers, inches instead of millimeters, etc.).

    Egg that is 45g is quite weird. Singapore is a very tech savvy country and not all of your readers are Singaporeans. They may be from Third World countries as well.

    Thanks for sharing your recipes.

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  25. I agree, it would be good if there is a common measurement. I have problem following recipes that are in cups. I find weighing the ingredients easier especially for self taught bakers like me. The egg amount is odd as the recipe probably was scaled down for home baking purpose. This is quite typical of bread recipes from asian baking books.

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