温暖我心~ 苹果肉桂卷 Apple Cinnamon Roll

肉桂是我的comfort food， 它给我一种很温暖安详的感觉。从前我不喜欢它的味道，爱上它始自于三年前欧洲自助行。因为睡过头错过了从巴黎到瑞士的火车，等待下一班车的时间我拖着行李买了一个酥皮肉桂卷，叫了一杯咖啡，悠闲的看人来人往，咬下一口肉桂卷，惊为天人，怎么这么好吃的东西我以前都错过了？那是我吃过最香最好吃的肉桂卷，也许是心境的问题，从此以后我再也没有吃过这么好吃的肉桂卷了。

这个肉桂卷是昨天空出来一点时间做的。上回做的蔓越莓鲜奶土司感觉还不错，所以又翻回同一本书，许翠芳老师的《面包蜜码》。这本书里头的面包全都是直接法，适合临时决定做面包的我。

这个肉桂卷里头除了一贯的葡萄干还加入了苹果丁，苹果和肉桂也是好朋友。面包吃起来没有明显苹果的味道（可能和我用的苹果种类有关，我用gala apple）却有脆脆的口感，让软软的面包多了一个层次感，我很喜欢。

这个面团是我用新买的搅拌机揉的，第一次用搅拌机揉面团反而有点不习惯，以前用面包机揉面团甚少观察面团的伸展性，通常只跟着面包机的程序，最多也只是让面包机多揉个10分钟。用搅拌机揉面团我很像比较忙，每隔一下就检查一次。

搅拌机工作了约莫20分钟后，纵使外表已经非常光滑的面团还是不能被拉成薄膜，是因为高油高糖低筋度配方（配方里有加入20%的低粉）的关系？还是因为我的搅拌机不够力道？我没有再继续揉下去就让面团进行第一次发酵。发酵好的面团好柔软，而且一点也不粘手，操作起来非常容易，完全不需要用到手粉。这样的配方我喜欢。

配方分成3份，每份卷起后可以切成6卷。我只做了两份肉桂卷，另外一份做成牛油卷，因为妈妈不喜欢肉桂的味道。如果注意看，我的心形面包一半是“黑心”，一半是“白心”，那浅色的就是没有加入肉桂粉，黄糖和苹果的牛油卷。做成牛油卷只需在擀开的面团上放上切成条状的冷牛油卷起就行了，我另外也加了兰姆酒浸泡的葡萄干和核桃碎。

单看配方就知道这个面包会很好吃，结果不负我所望。以直接发来说我觉得这个食谱值得收藏（除了味道外，好操作是其中一个考量因素），有机会我还会再做，在减肥的你最好不要尝试，不要说我没有警告你。。。呵呵 :P

Apple Cinnamon Roll
(recipe adapted from Wendy Kor’s Bread Code)

Ingredients: (make 18 rolls)
Dough
(A)
400g high protein flour (bread flour)
100g superfine flour (cake flour)
10g instant yeast
(B)
5g salt (I used 1 tsp)
100g sugar
20g milk powder
120g eggs (2 large egg, I used 100g only)
200g water (I didn’t use all, left about 1 tbsp)
(C)
80g butter (I used salted butter)
(D)
Extra whole egg for egg wash

Fillings
10g cinnamon powder (I used 2 tsp)
60g brown sugar (I used 40g)
50g raisins (presoak in water, drain and pat dry)
1 apple (diced)
30g almond slices (I used chopped walnut)

Method:
1) Mix (A) evenly. Add in (B) (can reserve 2 tbsp of water, only add in if the dough is too dry). Blend for 5 mins then add (C). Continue blending until the bread dough is smooth and springy.
2) Place bread dough in container cover with cling wrap and leave to proof for 40 mins till the dough becomes double in size. Divide dough into 3 portions, roll into balls and proof for 10 mins.
3) Roll out each portion to 10”x12”. Sprinkle fillings on top. Roll into long shape (like swiss roll) and cut into 6 portions. Place in a 7” greased round cake pan, leave to proof for 40-50 mins.
4) Brush whole egg on surface and bake in preheated oven at 190C for 23-30 mins.

Note:
1) I made 2 portions of dough into apple cinnamon rolls (total 12 rolls) and 1 portion of dough into butter roll. To make butter roll, I omitted cinnamon sugar and apple, replaced with cold butter stripes.
2) Suggest preparing more raisins, 50g of raisins merely enough for 2 portions of dough.
3) I used one small gala apple, just nice for 2 portions of dough. So if you were to fill all dough with apple, suggest using one big apple or 2 small apples.
4) For second proofing, my habit is to leave the dough in oven with door closed beside a cup of hot water.
5) I used one 8” round pan and one large heart-shaped pan for all the 18 rolls. I placed 11 rolls in the heart-shaped pan, it was a bit crammed, 10 rolls should be just nice.

I am submitting this to Aspiring Bakers #8 - Bread Seduction (June 2011) hosted by Sweetylicious.

Pizza Dough #2 ~ Soft & Fluffy Pizza Dough Using 100% Plain Flour 松软皮萨饼皮(100%普通面粉)

This is a quick and “bread like” pizza crust using 100% plain flour and total proofing time needed is only 10 minutes. Plain flour is more common and can be found in most households, so anyone can just make this pizza crust at home anytime.

The crust is indeed soft and fluffy. Though it looks thick you won’t feel very filling after eating. I used canned tuna for the topping this time (hot mayonnaise flavour) together with onion and green chili.

Canned tuna is my favourite topping, I always like to keep one or two cans of canned tuna at home. They are great for sandwich too. The only brand I buy is Ayam brand. There are many flavours to choose from, hot chili, mayonnaise, tomato….and even with water chestnut, you won’t get bored if you ever use it for pizza toppings.

Soft & Fluffy Pizza Dough (100% Plain Flour)
(recipe adapted from Yum Yum magazine April 2011)

Ingredients: (served 3-4)
300g plain flour
6g (2 tsp) instant dry yeast
1 tbsp Italian mixed herbs (I omitted)
190-220ml water
½ tsp salt
2 tbsp olive oil
1 tsp sugar

Method:
1) Put all ingredients into a mixing bowl and mix well (add 190ml of water first and slowly add up to 220ml if the dough is dry). Continue to knead into smooth dough. Cover the dough with a piece of wet towel or cling wrap, rest for 10 mins. Roll out the dough into a square.
2) Prick holes all over the dough and bake in preheated oven at 200C for 12 mins or until lightly brown. Remove from oven.
3) Pile on your favourite toppings and bake at 200C until crust is brown and cheese is bubbly.

Note:
I kneaded the dough by hand. The dough was very sticky at the beginning, I just roughly kneaded for about 5-10 mins and left it to proof. The dough became soft and smooth after 10 mins and it was quite easy to handle.

I am submitting this to Aspiring Bakers #8 - Bread Seduction (June 2011) hosted by Sweetylicious.

Pizza Dough #1 ~ Thin & Crispy Pizza Dough by Jamie Oliver 脆薄皮萨饼皮

The last time I made pizza is years ago and the only pizza dough recipe that I ever tried is the recipe I learnt in my home econ class back to secondary school days. Till now, I still find it very good.

I had family members visit on a lovely Sunday so I thought to make my guests pizza for lunch. Instead of going back to the old recipe, I tried Jamie Oliver’s pizza dough recipe seen from The Batter Baker blog.

This pizza crust is slightly chewy type and the edge is crispy. I find it more “authentic” than my usual recipe which is more “bread” like. I made 1.5 times of the recipe below, served 6. I didn’t roll it into very thin as I preferred thicker crust.

The topping included a layer of store bought pasta sauce, hotdogs, onions, fresh pineapples and yellow capsicums.

I was quite disappointed with the topping, mainly due to the cheese. I usually use mozzarella and cheddar cheese for pizza topping but when I went to shop for the cheese I saw packages of “Pizza Topping” , I thought this was more convenient to use so I grabbed one pack. However, the “Pizza Topping” didn’t turn out good, it was lack of flavour and though I saw the word mozzarella on the ingredient list I couldn’t really taste or see any mozzarella after baking. I only used half pack of it, that’s why there will be Pizza Dough # 2 in my upcoming post. Next post I will be sharing pizza dough using plain flour and shorter proofing time.

Pizza Dough, by Jamie Oliver

Ingredients: (scaled to make a thin 12" base)
130ml lukewarm water
½ tsp sugar
1 tsp instant yeast
1 tsp extra virgin olive oil (I used normal olive oil)
200g bread flour
½ tsp sea salt

Method:
1) Sprinkle sugar and yeast over water (can reserve 1-2 tbsp water, only add the reserved water if the dough is too dry). Set aside for about 10 min till frothy.
2) Pour yeast mixture and oil into flour and salt.
3) Knead dough till smooth and springy.
4) Place the ball of dough in a large flour-dusted bowl. Proof for about 30 min till double in size (I proof for about 50 mins).
5) Knock back dough and roll out to a 12" circle.
6) Place on a greased and floured baking pan or pizza stone.
7) Pile on your favourite toppings, and bake at 220*C for 15-20 min till the crust is brown and the cheese is bubbly.

Note:
I roughly kneaded the ingredients by hand and used my bread machine to continue kneading and proofing.

I am submitting this to Aspiring Bakers #8 - Bread Seduction (June 2011) hosted by Sweetylicious.

照片身材走样？Help

Angel越来越懒得拿相机拍照，所以近期上载的照片大多是用iPhone拍的，但是问题来了，我发现有些照片的比例出现了问题，我的面包蛋糕变矮变胖了，但是在preview时是没有这个问题的。

想请问和Angel一样用手机拍摄的朋友，你们也有同样的问题吗？我也发现那些不成比例的照片大多是我有crop过的，但是在crop时我已经选择了保留current ratio，意即和原本照片的比例一样。

希望这个问题可以改善，在这里先谢谢大家的帮忙。

Happy Father’s Day 2011 ~ Sri Melaka Mousse Cake 马六甲椰糖慕斯蛋糕

I have bookmarked this cake and decided to make it for Father’s Day ever since I chanced upon it in Happy Flour blog because I know my two VIM (very importance men) will like it. Basically the two men like almost anything made of coconut, that’s the reason why last year I chose to make this Pandan Kaya Cake.

This is considered my very first mousse cake but the method involved of making the mousse is not totally new to me. The method is very similar to this non-baked cheesecake and shortcut ice cream (fold in whipped whipping cream to the other mixture) except this time an egg yolk is added.

I made this cake yesterday (actual day of Father’s Day) and everything went quite smoothly. Thanks to Lucius’s unusual 3-hour long nap, I managed to complete the cake without disruption.

While waiting for the sponge cake to cool down, I tried to brainstorm how to decorate the cake. Since it was a mousse cake I did not want to cover the cake with cream, without much hesitation I took out the leftover fondant I had from my first fondant cake (shall blog about this in upcoming post), made three little roses and leaves free hand, a really simple one. I admitted that I didn’t do a good job, dad and D took a while to realize they were roses.

For the cake base, I adapted the recipe of traditional sponge cake using whole egg method from Alex Goh’s book, Fruity World. It was a breeze to beat the whole egg till ribbon stage with my new mixer (not KA, not KE, no it didn’t cost me a bomb, shall blog about it later. I have so many backlogs that I’d love to blog but I have not enough time! In the past, I always got to struggle with my small 180W mixer when came to beating of whole egg, it took me forever to reach the desired stage).

The sponge cake didn’t turn out as high as desired but it was really soft, moist and flavourful (because of the melted butter? Usually I use oil instead of melted butter in sponge cake). It was a little bit crumbly as compared to my other sponge cakes, not sure if it is due to overbeating of egg or replacing of plain flour with top flour or any other reason.

To decorate the cake, I placed the fondant roses at the centre of the mousse cake and piped shell around the edge with extra whipping cream (I whipped extra 20g of whipping cream when making the mousse). The cream turned soft by the time I started to decorate the cake at night, thus the pattern was not clear.

The cake was very well received by the two fathers as well as my mum. Dad mentioned he had never tasted such a cake before. Yes, this was also my first time having gula Melaka (palm sugar) mousse, I couldn’t recall I seen it selling in the market. Taste wise, I agree with Happy Flour that this cake tasted like “chendol”. Thanks to Happy Flour for sharing this unique recipe.

Sri Melaka Mousse Cake

Ingredients:

Pandan Sponge Cake (recipe adapted from Alex Goh’s Fruity World)
4 large eggs (A size)
120g castor sugar (I reduced to 90g)
½ tsp pandan paste
110g plain flour (I used top flour) (sifted twice)
70g melted butter

Mousse (recipe adapted from Happy Flour)
80g palm sugar/gula Melaka + 75g water
200g coconut milk (I used Kara brand UHT coconut cream)
1 egg yolk
2½ tbsp (18g) gelatine powder + 75g water
250g whipping cream (whipped)

Method:

Pandan Sponge Cake
1) Using an electronic mixer, whip egg, sugar, pandan paste until light and fluffy (ribbon stage).
2) Fold in flour with a hand whisk till well blended (no trace of flour).
3) Add melted butter and mix well.
4) Pour batter into a greased and lined 8” round pan (I only line the bottom and never grease the pan). Bake in preheated oven at 180C for 25 mins. Remove it from mould immediately when done (I cool the cake upside down and only remove the cake when it has cooled down slightly, run a small knife around the side of the cake and turn it out).

Mousse
1) Mix egg yolk and coconut milk together and set aside.
2) Boil palm sugar and water until sugar dissolved.
3) Pour the syrup into the coconut mixture and mix till combined. Cook over medium heat until slightly thicken.
4) Dissolve gelatine and water together over double boiler (keep stirring).
5) Mix gelatine into the coconut palm sugar mixture till combined and set aside to cool.
6) Use a hand whisk and slowly stir in whipped cream into coconut palm sugar mixture.

Assembly
1) Slice the sponge cake into 2 pieces horizontally (see note). Place a sponge cake at the bottom of an 8" springform round tin.
2) Pour ½ of the mousse mixture over the sponge slowly.
3) Place another sponge over the mousse and pour in the rest of the mousse.
4) Smooth the surface and chill until set.
5) To release the cake, run a small knife around the side of the mousse before open the ring.

Note:
1) Personally I feel that the cake tasted slightly sweet when eating alone but surprisingly the sweetness is just nice when eating with the mousse. So if I were to eat the cake alone I will further reduce the sugar (probably will only use 80g).
2) I trimmed the cake into about 7” before slicing. This is optional, alternatively you can make a 7’ sponge cake, 3 eggs recipe shall be just nice for 7” round cake.

3) You can use any sponge cake recipe of your choice for the cake base.

升Cup了～蔓越莓鲜奶土司 Cranberry Fresh Milk Toast

小波的第3个baby。这回看起来有升cup，从某些角度看还挺宏伟的，挤出了一道深深的事业线，可惜表面烤到有点焦。

土司盒比一般loft pan高，我家烤箱又不高，所以表皮烤一下就上色，奈何我每次做面包都是匆匆忙忙，把面团送进烤箱后就得去看孩子，等到再次进厨房查看时表皮的颜色已经太深了，赶紧盖上锡箔纸，还好吃起来还ok。

这个土司是突然有时间做的，所以选用了直接法。纵使形形色色的“种”大行其道，直接法还是有其拥护者不无道理，够“直接”，完全不需事前准备功夫，有时间的话想做就做。

这土司的口感是属于比较有弹性和chewy的，是我喜欢的口感。和之前做的甜三文治土司相比这土司保有传统白土司的单纯，没那么甜腻。我自己加了些蔓越莓，红白配煞是好看，吃起来酸酸甜甜的很好吃。土司第二天还是保持一样松软，到了第三天开始变得比较干，但是还是可以接受的程度，毕竟是直接法，没得嫌。还有要特别一提，这面团超级好操作，一点也不粘手，初学者可以尝试这个食谱。

I am submitting this to Aspiring Bakers #8 - Bread Seduction (June 2011) hosted by Sweetylicious.

Recipe adapted from Wendy Kor’s “Bread Code”. Make 2 loaves, I halved the recipe and added some dried cranberries. Below is my adapted recipe.

Ingredients:
300g high protein flour/bread flour
1 tsp instant yeast
1 tsp salt
15g sugar
60g water
125g fresh milk
25g butter, soften
40g dried cranberries (presoak in water for 10 mins, drain and pat dry)

Method:
1) Mix flour and yeast evenly. Put in salt, sugar, water and milk. Mix till a dough is formed. Add butter and continue to knead till dough is elastic. Place dough in container (I put in greased big bowl) and cover with cling wrap, leave to proof for 40-50 mins till double in size.
2) Divide the dough into 2 portions equally. Roll into balls and proof for 15 mins.
3) Roll out each portion into long strips, add cranberries on top then roll into cylindrical shape (like making swiss roll) and proof for another 15 mins. Roll out again and roll into cylindrical shape. Place the dough in bread tin, proof for 40-50 mins until dough rises to the same height of the bread tin.
4) Bake in preheated oven at 200C for 30-35 mins. Remove bread from bread tin and cool on wire rack before slicing.

Note:
1) I placed the bread tin in a closed oven with a glass of hot water during second proofing (my usual practice), not sure why the dough took 2 hours+ to rise up till 90%, I baked it when it was 90% of the bread tin height. I suspect it could be due to the yeast I used. When I used it to make bread machine bread the bread turned out to be shorter than the usual height.
2) I replaced fresh milk with Lucius’s milk formula as I ran out of fresh milk.

Quick Meal For My Little One ~ Cheesy Baby Pasta

Today I am going to introduce a quick meal I prepare for Lucius, cheesy baby pasta. Unlike porridge which usually take longer time to cook, you can have this meal ready in less than 15 minutes.

I have taken some step-by-step photos during the food preparation. You can have different variety in terms of the veggie and meat used.

The ingredients used for the day of photo taking were broccoli and fish.

Here is what gone into one meal for a 15-month boy

2 tbsp baby pasta
2 floret of broccoli (pre-soak in water and cut into small florets)
1 small piece of fish (make sure it is boneless and cut into small cubes)
½ slice cheddar cheese (or any kind of cheese of your choice)

Cook pasta in adequate water. When pasta is half cooked, add in broccoli.

Cook until broccoli is soft, drain and keep little pasta water in the pot. Add in fish.

When fish is cooked (very soon), add cheese, cook at low heat and keep stirring till cheese is melted. At the same time I also use the back of the spoon to lightly mash the fish.

Tada! Delicious and nutritious meal is done for your little one. Lucius likes it a lot, he often wipes up everything whenever I cook this.

When cooking pasta for adults I always aim to cook the pasta till al dente but for older infant/young toddler, I prefer to overcook the pasta slightly so that it is easier for the little one to digest.

(Note: I only cook this dish for Lucius after he turned one.)

我的A Cup英式山形土司（100%中种）English White Bread (100% Sponge Dough)

小波的第二个baby。Ccm的形容和照片深深吸引了我，所以一有机会就尝试了这个食谱。不知道为什么人家的没有G也有F罩杯，而我的只有小山丘。

酵母刚好换了另一个不常用的牌子, 是酵母的原故吗? 还是第二次发酵时被我折腾来折腾去？

是这样的做面包当天经爸爸提醒我才想起收到了下午会断电半小时的通知。那半小时就刚好是面包应该进烤箱的时间。因为我怕发酵过度面包会有酸味，所以就想提早烤吧。面包要烤半小时，3点断电，就是说我两点半就得开始烤。等到烤箱预热好时，发现面团才发酵到一半高度，不行。那就3点半过后才开始烤，但是烤箱要预热所以最早也要3点40分左右才能烤。还有一个多小时，我又担心面团会发酵过度，于是中途把面团丢进冰箱（想说低温应该能延缓发酵）。

到了断电的时间电流还是正常供应，我又把面团从冰箱拿出来。等啊等已经过了3点半，到底会不会断电啊？！最后看到面团发到8分满时我决定赌一把（结果烤好的土司不够高，应该等到9或是10分满吧），如果烤到一半断电我也就认了。

现在你看到这个土司就知道我捱过了那半小时，面包顺利烤好。过后也完全没有断电，那个不准的通告真是让我白忙一场。

说回土司的味道，如果说上次做的甜三文治土司是娇艳的牡丹，这个就是纯洁的百合花，可以尝到很单纯的面粉香，也因为经过3次卷杆（一般土司最多卷杆两次），土司的组织特别紧密。和其他中种比起来土司烤好时不是特别的软，第三天开始有点干。这土司挺耗时的，再做的机会应该很小。

I am submitting this to Aspiring Bakers #8 - Bread Seduction (June 2011) hosted by Sweetylicious.

Recipe adapted from ccm2popo. Make one loaf (20x11.5x11.5cm/ 450g pullman tin). Sonia (aka Nasi Lemak Lover) also made this, hop over to her blog see her lovely loaf.

English White Bread

Starter Dough
Ingredients:
300g bread flour
¾ tsp instant dry yeast
200g milk
*Mix all ingredients in a mixing bowl, combine and knead till a rough dough. Cover with cling wrap and keep aside to rise for 3 hours in room temperature.

Main Dough
Ingredients:
1¾ tsp sugar
½ tsp salt
2 tbsp milk powder
1 tbsp water
10g butter, soften

Method:
1) Tear the starter dough into pieces and mix with all ingredients except butter.
2) Using a stand mixer, knead till dough is well combined (about 3mins).
3) Add in butter, continue to knead about 10mins till dough is smooth. Cover with cling wrap and set aside to rise for 30mins.
4) Divide the dough into 3 equal portions, roll into balls and cover with cling wrap, rest for 20 mins.
5) Roll out the dough with a floured roller pin and roll up like a swiss roll, cover with cling wrap and rest for 15 mins. Repeat two times.
6) On the third time, arrange the 3 portions of dough in the bread tin (grease the bread tin if it is not non-stick type), cover with cling wrap and let proof for another 40 mins or till the dough fill up 90% of the bread tin.
7) Apply egg wash (optional), bake at a pre-heated oven at 185c for 25mins. Keep the bread in oven with door ajar for another 3 mins before removing from the oven.
8) Remove bread from tin and cool on wire rack.

Note:
1) I kneaded the starter dough by hand. The dough is hard, sticky and rough (see photo above) but this is fine. It will become soft and smooth after 3 hours of proofing.
2) I used the knead function of bread machine to knead the main dough.

Soft!Soft!Soft! ~ Sweet Sandwich Bread (Overnight Sponge Dough Method) 隔夜中种甜三文治面包

我给我的第一个土司盒取了一个名字叫小波，小波的第一个baby就是这个甜三文治面包。

原本很想尝试茄子做了又做的17小时中种，但因为有时间的限制，所以还是得选一个黄道吉日才能动工。第一次用土司盒一定要选带盖的食谱啦，翻了翻食谱书，很快就锁定了Alex Goh的这个食谱。同为中种但是这个食谱没有很严格的时间限制，只需冷藏隔夜到48小时之间都行。

第一次用土司盒我还未能掌握土司的发酵程度，烤好的土司没有90度直角，不过看到金黄色的表皮和美美的波纹我还是满心欢喜。我迫不及待想看看土司的组织，所以一等到土司冷却后就切片。这土司非常非常软，加上我没有土司切割器，结果被我“据”得乱七八糟。

食谱可以做两条土司但我只有一个土司盒（有机会一定要败多一个），所以另一份面团我用9”x5”的loaf pan来烤。因为不带盖烘烤的温度不同，所以两条土司不能一起进烤箱。带盖的土司要烤35分钟，也就是说不带盖的面团要发酵多35分钟，我担心会发酵过度，所以在烤带盖土司时我把不带盖的面团收入冰箱里。我想低温可以延缓发酵才这么做，不知道这样做到底对不对，还请各位姐妹高手们赐教。

面包组织带盖的比较紧密，不带盖的比较蓬松，两个都一样软。味道很香（用的牛油比一般土司多吧），带甜，就像在吃甜面包，不需涂牛油果酱也已经很好吃了。作为三文治面包它几乎有点喧宾夺主，不甘只做配角。面包没有添加剂但室温收藏到第4天还是像出炉时般柔软，这个食谱无疑的值得收藏。下次做我会减糖，让它回归纯朴！

I am submitting this to Aspiring Bakers #8 - Bread Seduction (June 2011) hosted by Sweetylicious.

Those who like sweet and soft bread will like this. I think the dough is also suitable for making sweet buns. The bread remained soft on the forth day in room temperature without any sour aftertaste. This recipe is definitely a keeper for me.

Recipe adapted from Alex Goh’s “Baking Code”《烘培蜜码》. Makes 2 loaves.

Sweet Sandwich Bread (Overnight Sponge Dough Method)

 Overnight Sponge
Ingredients:
100g bread flour
60g water, room temp
¼ tsp instant yeast

Method:
1) Mix the instant yeast with 20g of water until well blended. Add in the remaining ingredients and knead to form dough.
2) Let it proof for 30min. Wrap with cling film and keep in the refrigerator overnight or up to 48hours.

Main Dough
Ingredients:
(A)
550g bread flour
80g sugar
6g salt
20g milk powder
10g instant yeast
(B)
150g overnight sponge (all the above)
(C)
1 cold egg
270g cold water
(D)
75g butter (soften)

Method:
1) Mix A until well blended. Add B, then C, knead to form a dough.
2) Add in D, knead to form a smooth and elastic dough. Cover it with cling film. Allow it to proof for 45 min.
3) Divide the dough into 6 equal portions, mould it round. Allow it to rest for 10min.
4) Roll the dough flat with a floured rolling pin, then roll it up like swiss roll. Allow it to rest for 10min. Repeat the step one more time.
5) Place 3 pieces of the dough into a greased loaf tin (20x 11.5x 11.5cm / 450g pullman tin)(I didn’t grease the tin as mine is non-stick). Let it proof for 50min or until 80% full of the loaf tin. Cover it with the lid.
6) Bake at 200C for 35 minutes. Remove it immediately from the tin when baked.

Note:
1) I baked one loaf with cover and one loaf without cover. Without cover one was baked at 190C.
2) The dough is quite sticky but after first proofing it will become less sticky. In fact, it is quite easy to handle.

Angel@第一个土司盒 My First Pullman Tin

2009年2月份用纯手工制作第一个面包，玩了两年多的面团才在今年4月底拥有第一个土司盒。

之前制作土司时都是用9”x5”的loaf pan，其实也没什么不好，就是土司偏宽和矮，还有就是不能制作正正方方的土司。日子久了，看到很多姐妹高高隆起的山形土司或是工整的正方形土司，心里开始痒痒了。

曾经去烘培店瞄过发现土司盒也不是很贵，差不多十多块，但当时没有心要买。拖着拖着后来看到几个姐妹家用这个有波纹的，还是完全不沾，让Angel也好想拥有一个。探了探行情450g的要接近三十大洋，因为不常做土司看到这个价钱有点却步，所以没买成。上了淘宝网一看，发现才卖大概三份之一店里的价钱，那就更下不了手了。

直到一个机缘和有心人的帮忙才把这个土司盒飘洋过海给我带回来。同时还帮我扛回来了另一个宝贝，有时间拍照了再分享。

话说这个土司盒真的非常好用，不用抹油也完全不沾（用之前其实有点怀疑因为我用不沾的loaf pan烤，即使涂了油还是有点沾的），烤好的土司外皮纹路漂亮极了。早知道这么好用，三十大洋也值得买。

下一篇会分享用这个土司盒烤的第一条土司，待续。

Lucius 15 Months （补文）

5月25日Lucius满15个月，27日那天带他去打针，针筒刺下去那刹那，他眼眶红了，眼里有泪水但竟然没有哭出声，勇敢的举动让妈咪为他感到骄傲。

15个月的他重11.8kg，高82.5cm，保持他一贯“高大”的记录。

至今除了会叫Ah Ma外（看到外婆和婆婆都会叫Ah Ma）Lucius还不会叫爸爸妈妈，但是问爸爸妈妈外公在哪里，他都会一一指出来。问他Lucius在哪里，他会用双手指着自己的额头。除此之外，他也能指出姑婆，Alice姨姨，他的玩偶Barney, BJ 和Big Bird。教他分辨五官，至今他只能正确的指出耳朵的位置。

他学会讲car car和ball ball，凡是四个轮的他都喊car car，任何圆形的东西包括水果和lollipop他都喊ball ball。Motorcycle被他简化成toto，看到貌似电单车的脚车他也叫toto，还有简单的mam mam和bye bye他也会讲。

在牙牙学语的Lucius口里常常哇哇啦啦叽里咕噜，念着只有他自己听得懂的语言。这时的他开始有自己的主见但又还不懂得表达自己，有时达不到目的，例如想用一个小的盖子套在比盖子大的物体上，根本不可能办到，屡试屡败后他就会发脾气，小则哭闹，更甚的是猛打自己的头部。

他越来越听得懂大人的话，但是这未必代表他会听话。往往他会特地做出相反的事来，引起大人的注意后得意的笑。比如，叫他不要丢东西，那他一定会丢。帮他换纸尿布时叫他不可以摸自己的bird bird，他就一定在等你看到时故意摸给你看，脸上还露出cheeky的微笑。

除了会跑外，遇到门槛或是高低的地面时，Lucius已经可以自己应付。如果高低太大，他会扶着旁边的墙，如果没有墙，他会以爬的方式上下，总之不会跌倒就是了。Lucius也已经能自己上下楼梯，但是我们怕危险，还是把牵着他的手。

Lucius还学会开门，他已经会自己打开扶把式开关的大门，因为怕他关门时夹到手，我们不得不把大门深锁。旋转式开关的房门他的小手还不能完全握到，有时他会依依啊啊的叫大人抱起他让他打开。不知道什么时候让他发现了电灯的开关，一度他非常喜欢玩开灯关灯。

他会把玩具从盒子里搬出来，又放回，还会把盖上盖子。有一回妈咪抱着他看爹地泡奶时，他坚持要盖上奶粉罐的盖子。

自从他学会自己丢纸尿布后，看到打开的容器，他都认为可以把东西丢进去，包括马桶（已经丢过几次奶嘴进马桶了）和打包的塑料盒（爹地在吃面，他冷不防把玩具车丢进装面的塑料盒里，晕！）。有事没事喜欢打开垃圾桶的盖，害得妈咪要一直帮他洗手。晚上睡觉前帮他换纸尿布后看到妈咪把换下来的纸尿布丢在地上（要等到睡着后才拿出去丢），他都会耿耿于怀的望着地上的纸尿布，因为白天都是他自己拿去丢，这时妈咪会告诉他明天一早换了纸尿布就让他丢，他才不会一直盯着那纸尿布。

Lucius很喜欢扔东西，不知道别人家的孩子有这样癖好吗？他常常以扔掉手上的东西来表示兴奋，例如他很喜欢出门，踏出门口后他会很兴奋的把手上的东西（玩具，奶嘴）用力的往地上丢，从汽车安全座椅抱他下车时或是睡把饱醒来后等等他也会这么做。

有一阵子他迷上玩推人的游戏（只敢推自己人），推人后那人要配合的假装跌倒，他看了会得意的哈哈大笑，然后趁胜追击，继续推。如果那人不跌倒他会不高兴。但最近当他看到大人假装跌倒后他会害怕到要哭出来，他一定以为自己闯祸了。有一次他玩面盆不小心伤到爹地的嘴唇，当时他知道事情不妙，整个人愣住了。他已经开始“懂事”，知道一些前因后果。

超级粘外婆的他，发现如果外婆不在（外婆出门要偷偷的），他会嘴里Ah Ma Ah Ma的到外婆的房里找，房里找不到他会到厨房里找，这两个都是外婆常出没的地方。。。他小小的脑袋是有逻辑思考的。

每次回外公家或是在叔公家看到神台妈咪都会教Lucius拜拜。那天在一家店里一台貌似神台的瘦长形柜子上摆了几座招财猫，Lucius看到了竟然对着招财猫拱手拜拜，笑死了我们。同一天，我们经过蛋糕店，他竟拍起手来，原来是看到里玻璃冰箱里的生日蛋糕。看到妈咪在拿出要送人的礼物时他也拍手。:)

现在的他非常贪吃，常常打大人盘子里食物的主意。如果大人吃饭时喂他吃东西，他都不要吃自己的食物。妈咪只好假装他的食物是从大人盘子里盛出来的他才要吃。

年纪小小的他已经是个小滑头。之前给他爱吃的饼干或面包叫他分给大人，他听得懂也会把食物给大人。现在他学会把食物捏得紧紧的，然后假假把它放在大人的手掌或是嘴里，然后迅速的把食物往自己的嘴里送。弄得妈咪又气又好笑。妈咪是个在大家庭长大的孩子，所以一定要Lucius学会分享。

Lucius15个月了，现在妈咪也比较放松他的饮食。本来妈咪是主张完全不让他吃到加入调味料的食物，但经不起身边的人的影响，有时看到其人好意喂他吃东西（用手或是用自己吃过的汤匙）想阻止又不好意思，日子久了也就习惯了。秉持着老人家常说的“肮脏吃肮脏大”的原理也很像没什么大不了的。现在我们在吃晚餐时都会适量的让Lucius尝试我们的食物，出外用餐时也会让他吃一些外面的食物。

去年底刚成为人母的妹妹偶尔问我关于宝宝的作息问题，我却常常回想不起来，查看部落格才发现我从来没有真正记录过Lucius的作息表，现在就做一个大概的记录。

以下是15个月大Lucius的作息表，+/-半小时。一般一天会小睡两次，一个到两小时左右，会吃两顿粥（午餐和晚餐，偶尔妈咪会煮pasta代替其中一餐）。周末带他出门的话时间比较不准，常常会skip掉午觉，那么晚上就会比较早睡。

7.00am 起床
7.30am 喝奶 （210ml），换尿布，洗脸
8.00am 玩乐时间（通常外公外婆带我到公园玩）
9.30am 早餐（面包，cheese，麦片米糊）
10.00am 刷牙，洗澡，更衣，换尿布
11.00am 喝奶（180ml），第一次小睡
1.00pm 睡醒，换尿布，午餐 （粥 ）
1.30pm 玩乐时间
3.00pm 水果， 点心
3.30pm 喝奶（180ml），换尿布，第二次小睡
5.00pm 睡醒，玩乐时间
6.00pm 晚餐 （粥）
6.30pm 洗澡，更衣，换尿布
7.00pm 玩乐时间（点心如需）
9.30pm 喝奶（210ml），换尿布，和妈咪两人的亲子时间，睡觉（9.30-10.45pm之间）

以前不爱喝白开水的Lucius，现在玩乐后或是吃完东西后会喝一点白开水，但是他就是不爱喝果汁，试过让他喝市售给宝宝的apple juice和peach juice他都不喜欢。我觉得凡是带酸的东西他都不爱，有时给他吃的水果有点酸他吃了会眯起眼睛，脸上出现好好笑的表情。

算起来Lucius一天喝了780ml的奶，这个数量很固定，已经维持一段时间了。以他的年龄这个奶量有点太多了，证明他摄取不够固体食物，但是要改掉也不是很容易，特别是平时不是自己带，Angel妈总认为喝奶越多越好，深怕孙子会饿到。

接下来妈咪想训练Lucius改用杯子喝奶和让他学习用餐具，这是给非常具挑战性的任务，也需要Angel妈的配合，妈咪会一步一步来，希望在Lucius两岁前可以完全戒掉奶瓶。

每天妈咪最享受的就是Lucius睡前我们俩单独在床上的时光。这时妈咪会唱歌给Lucius听，也会和Lucius谈天，或是和Lucius玩些有的没的往往逗得他大笑。他也常常逗得妈妈会心一笑。

从前哄Lucius睡觉妈咪都不主张把他抱在怀里，深怕宠坏他，但看着他一天天越来越独立，妈咪想如果不把他抱在怀里（就像喂母乳的姿势），以后等他长更大后可能也没机会了。所以，最近在睡前妈咪总爱把他抱在怀里。

前些日子Lucius不喜欢这样被妈咪抱，现在才学会躺在妈咪怀里撒娇。此时，跟他说话或唱歌给他听，他的双眼会一直直视着妈咪好像把妈咪的话都听进心坎里了。叫他sayang妈咪，他会用手轻拍妈咪的心口或是摸摸妈咪的脸。此时，我的心融化了。

如果他困了，他会从妈咪怀里起来趟在床上，静静的躺着或是翻来覆去，然后慢慢的闭起眼睛自己入睡。