Garlic Bread January 11, 2009

Thanks to CY for giving me the recipe to have soft garlic bread. Indeed the garlic bread is soft and nice to eat. It really proof till very big. I put all the 10 bread in a tray.

 

 

Ingredients :

200ml milk

75g sugar

1-1/4 tsp salt (use 1/2 tsp)

1 egg

80g tang zhong (3 tbsp full)

480g bread flour

100g plain flour

2 tsp yeast

75g butter

 

As for the method, I use the previous method for my 1st time garlic bread.

To make tang zhong, use 40g bread flour and 200ml water under low fire and keep on stirring till like glue. It can be used for 2 times. I use 25g bread flour and 125ml water. Just remember that always 1/5 braed flour of the water.

Melting Moments January 11, 2009

 

Ingredients :

225g softened unsalted butter

50g icing sugar

1/2 tsp vanilla essence

225g plain flour

3 tbsp cornflour

 

For the filling : -

50g unsalted butter

125g  icing sugar

2 tsp vanilla essence

3 tbsp fruit jam, any flavour

 

Method :

• Pre-heat the oven to 175 deg C.
• Beat the butter, icing sugar & vanilla essence together until light and fluffy.
• Sift the flour and cornflour and stir into the creamed mixture.
• Using a 1 cm fluted nozzle and piping bag, pipe the mixture into 2-1/2 cm rosettes 4 cm apart on a non-stick baking sheet.
• Bake for 10 mins until golden.
• Allow the cookies to firm up slightly before transferring them to a wire rack to cool.
• Beat the butter and icing sugar together with the vanilla essence until light and fluffy.
• Spread fruit jam onto the bottom of half the cookies and then spread or pipe the filling onto the other halves.
• Sandwich together.
• Store in an airtight container for 3 to 4 days.

 

from 500 cookies by philippa vanstone