Skip to main content

Almond Flakes Raisin Loaf ~ 杏仁片葡萄干面包

I had posted a Cranberry Raisin Bread using the 'gelatinized' method, quite a while ago.  But this time, instead of using custard filling, I chose to use marmalade.  I must admit that making bread is quite tedious and time consuming, as it entails proving the dough, twice.  It was no joke sweating out in the kitchen, kneading the dough but the plus point is that the dough doubled in size in a pretty short time, because of the hot weather.   Time to relax and enjoy the fruits of my labour with a cup of hot tea!



Almond Flakes Raisin Loaf  ~  杏仁片葡萄干面包 
Ingredients for gelatinised dough
  • 50 gm high protein flour
  • 35 ml boiling water
Method
  1. Mix the above with a spatula to form a dough. cling  wrap and keep in the refridgerator for about 12  hours or overnight.
Ingredients for bread dough
  • 200 gm high protein flour
  • 37.5 gm sugar
  • 10 gm milk powder
  • 1.1/8 tsp dried instant yeast
  • 1/2 tsp salt
  • 85 ml cold water
  • 1/2 cold grade 'A' (65 gm) egg.  Balance to apply egg glaze
  • 37.5 gm cold butter  (cut into cubes)
  • 2 Tbsp marmalade + 1 tsp hot water
  • Almond flakes + raw sugar
  • 35 gm cranberries
  • 35 gm raisins
Method
  1. In a mixing bowl, fixed with the dough hook, mix flour, milk powder, yeast and salt.
  2. TEAR the gelatinised dough (at room temperature) into pieces and add to the flour mixture.
  3. Add in the egg.
  4. Mix on low speed and add cold water gradually.
  5. Scrape down the sides of the bowl and knead till the dough leaves the sides of the bowl.
  6. Add in the cold butter cubes and knead on  high speed, till not sticky and the dough leaves the sides of the bowl.
  7. Shape the dough into a ball, cover with a damp cloth or cling wrap and let it proof in a warm place for about an hour or so, till double in size.
  8. Test the dough with your finger till there's an indentation, knock down the dough and knead lightly on a pastry mat.
  9. Roll out the dough, spread the marmalade, sprinkle on the cranberries and raisins and roll up the dough from the shorter end to form a log, tuck in the sides.
  10. Place the roll of dough into a 9 x 5 inch loaf pan, (lined with parchment paper to ease the lifting of the loaf when baked), cover with a damp cloth and let rise till double in size, in a warm place.
  11. Apply egg glaze.  Use a clean blade to make a slit and sprinkle on the almond flakes and raw sugar.
  12. Bake in a preheated oven @ 180 deg. for about 25 mins. till golden brown.
  13. Lift up the loaf and let it cool on a wire rack.


Comments

Popular posts from this blog

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and

Steamed minced Pork with Mui Choy ~ 梅菜蒸猪肉

This is a homey, comforting dish which you can never find on the menu of a Chinese restaurant.  Perhaps you may find it in an economy rice stall.  There are two types of Mui Choy (梅菜) or preserved mustard, one is salty while the other is sweet and in this recipe, I used the latter.  The Mui Choy lends flavour and aroma to the dish and most often is paired with pork, either minced or pork belly chunks.  In this recipe, the minced meat must be with a bit of fat, otherwise the dish will turn out dry and dense.  Give this a try and see whether you like it or not. Steamed Minced Pork with Mui Choy ~  梅菜蒸猪肉  Ingredients  320 gm minced pork with a bit of fat 70 gm sweet mui choy (preserved sweet mustard green) Seasoning for minced pork 1 tsp sesame oil 1 tsp Shaoxing wine 1/2 tsp light soy sauce 1/2 tsp sugar 1 Tbsp oil 2 Tbsp cornflour 3 Tbsp water Method Marinate the minced pork with the above seasoning and stir the pork in one direction, till sticky.  Set