Zucchini Chocolate Bread | 義大利青瓜巧克力麵包

In Summer, we always try to include zucchini in the menu since it is abundant and inexpensive.  Most of the the time we put zucchini in salad, eating it raw like cucumber with balsamic vinaigrette.  But we also enjoy sautéing it with lots of garlic as a warm salad.

This week, I tried something new, using zucchini to make this quick bread for our breakfast.  It turned out very moist and filled with cocoa aroma.  Although you will not taste any zucchini in the bread, you will still see strings of zucchini in the bread that makes you feel good about including vegetable in your breakfast.

  

INGREDIENTS:

1 Zucchini, shredded (about 2 cups)

4 Eggs, beaten

1/2 cup Milk, 2%

2 tablespoons Vanilla Extract

2 cups Whole Wheat Flour

1 cup Bread Flour

1 cup Brown Sugar

2 tablespoons Baking Powder

1 handful of Semi-Sweet Chocolate Chips

2 tablespoons Poppy Seeds (optional)

pinch of Salt

材料：

1 條  義大利青瓜，刨絲 (約兩杯)

4 隻  雞蛋，打勻

1/2 杯  牛奶，2%

2 湯匙  雲呢拿香油

2 杯  全麵麵粉

1 杯  高筋麵粉

1 杯  棕糖

2 湯匙  泡打粉

少量  牛奶巧克力粒

2 湯匙  罌粟籽 (可省略)

少撮  鹽

DIRECTION 做法:

1. Pre-heat oven to 360C.

2. In a mixing bowl, whisk together eggs, brown sugar, vanilla extract, and milk.  Add shredded zucchini; mix again.

3. Sift in whole wheat flour, bread flour, baking powder, and salt.  Add poppy seeds.  Mix until the mixture becomes batter and it is well incorporated.

4. Lay parchment paper in a baking container.  Pour in the batter and slightly drop the container on the counter a few times to get rid of the air bubbles.  Sprinkle the chocolate chips.  Bake it in the oven for about 30 minutes.

To check the doneness, insert a toothpick in the middle of the bread.  If it comes out clean, the bread is ready.  Allow the bread to cool before slicing it.

1. 預熱焗爐至360F。

2. 在一只碗內，加入雞蛋、棕糖、雲呢拿香油、和牛奶；攪打至均勻。下義大利青瓜絲；拌勻。

3. 全麵粉、高筋粉、泡打粉、和鹽。下罌粟籽；拌勻至變成麵糊。

4. 焗模內舖上焗紙，把麵糊倒入。把焗模在臺面上敲打數下以去取麵糊內的氣泡。灑上巧克力粒。放入焗爐，焗若30分鐘。

要測試麵包焗好與否，可把一支牙簽插入麵包中間再取出，如沒麵漿黏著便是焗好。

Buttery Rosemary Bannock | 迷迭香無酵母班諾克麵包

Bannock is the staple food for Aboriginal people in Canada.  It is a form of unleavened bread that has a firmer texture.  Traditionally, bannock is made of lard, wheat flour, and water, but I replaced the lard for butter in this recipe since butter is more obtainable and healthier.

In this recipe, I will show you how to cook bannock in a kitchen with a non-stick pan.  In fact, you can apply this exact recipe to outdoor cooking and cook the bannock on a rock over an open fire. 

My husband and I enjoy cooking bannock when we go hiking.  It is the food that can be easily prepared ahead of time and pull it out to cook at the site.  All you need is to place the dough onto a rock (I assume you will set up a fire).  After the long hike, a hot meal composed of some nicely roasted bannock and hot soup is just so satisfying.  One time, we even got lucky enough to find some juniper berries growing right beside the fire, and we added it into our bannock dough.  The taste was remarkable.

  I hope you will enjoy this recipe.

Buttery Rosemary Bannock

班諾克無酵母麵包 

INGREDIENTS:

Rosemary Infused Brown Butter (recipe on the bottom; it takes only 15 minutes to make)

Bread Flour

Water

Salt

材料：

迷迭香牛油 (食譜在最下面；約時15分鐘)

高筋麵粉

鹽

水

METHODS:

1. In a large bowl, combine all the ingredients.  Mix it to combine and roll it into a dough.  The dough should be slightly sticky but can be handled without sticking to your hand.  Add more flour if needed.

2. Heat up a non-stick pan over medium heat.  At the same time, pull out a piece of dough and roll it into a flat circle shape.  Place the dough in the pan carefully.  Fry both sides of the dough until slightly brown; about 4-5 minutes each side.  Transfer to a serving plate.

做法：

1. 在一只大碗中加入所有材料，拌勻揉成麵糰。麵糰應稍黏黏，但不需要用手粉。如麵糰太濕，加少許麵粉調節。

2. 用中火預熱易潔鍋；同時間取一小入麵糰搓成圓餅狀。把其小心放到預熱了的平底鍋中，烤至兩邊微金黃；每邊若4-5分鐘。

Rosemary Brown Butter 迷迭香焦化牛油

Brown butter is actually an intensified aromatic butter after a browning process.  Through melting, the water in the butter evaporates out and leaves the butter fat and milk solids behind.  It has a sweet and complex mix of nutty flavour that can be used in cooking and baking.  

There are three types of brown butter: golden brown, brown-brown, and nearly black.  The longer the browning time, the deeper the flavour and the darker the colour the butter will become.

The rosemary brown butter in this recipe belongs to golden brown. Increase the cooking time if more intense flavour is desired.

焦化牛油其實是以溶化的過程提高天然奶香和焦香的牛油。熱力把牛油內的水入蒸發掉，剩下全脂肪和凝固成顆粒狀的奶脂。

焦化牛油有三種：微金黃、啡色，和深啡。牛油越煮得久，味道越濃和色澤越變深色。

這個迷迭香焦化牛油是微金黃色；如想更濃口味，可增加烹煮時間。

INGREDIENTS:

1 tube Butter, unsalted

2 sprigs Rosemary

材料：

1 條 牛油，無鹽

2 束  迷迭香

METHODS:

1. In a sauce pan, add the butter and rosemary.  Melt the butter over medium-low heat.  It is normal if there is lots of foam at the beginning.  Reduce the heat if the butter bubbles too much.

2. When the bubbles subside, the brown butter basically is ready.  Remove the rosemary.  Then, pay attention to the butter.  You can choose to continue the browning until the butter reaches the desired colour and flavour.

Note that it can happen very quick, especially from "brown-brown" to "nearly black" stage. When the butter nearly reaches to the desired colour, remove it quickly from the heat and transfer the butter to another container.  The remaining heat in the butter will continue the browning process while cooling.

做法：

1. 在一小鍋內放入牛油和迷迭香，以中小火熱溶牛油。白色泡沫會開始形成。若牛油過熱，把火調底。

2. 當泡沫消失，焦化牛油基本上已完成。拿掉迷迭香。若想牛油更濃味，繼續烹煮牛油。

3. 要注意把牛油由"啡色"煮至"深啡"的過程很易焦掉。當牛油快變成理想顏色，迅速離火倒入另一器皿內。牛油內的高溫會繼續烹煮過程。

Honey Oatmeal Quick Bread | 蜂蜜燕麥無酵母麵包

I often make a big batch of pancakes, muffins, or granola for our breakfast that is enough to last for the whole week.  Since I was so busy, I didn't continue this practice for quite awhile.  My son began to complain about it.  Well, he sounds a little spoiled here, but I am glad at the same time that he likes my cooking so much.

Usually my son doesn't pay much attention on what flavour of quick bread I make because I just bake often enough that he has the rotation.  But this time, after months of just munching on the store-bought cheerios, he said he had something to say.  "I want cinnamon and pumpkin," he suggested.  We negotiated and talked about the flavour of four seasons, and finally we both settled on the honey and cinnamon flavour for spring.

It is only a little piece of our funny story.  I hope you enjoy the recipe.

Honey Oatmeal Quick Bread

蜂蜜燕麥無酵母麵包

WET  INGREDIENTS:

3 Eggs, large, beaten

1/3 cup Milk

1/4 cup Butter, melted

1/4 cup Vegetable Oil

1/2 cup Raw Honey

DRY  INGREDIENTS:

2.75 cups Whole Wheat Flour

1 tablespoon Cinnamon, ground

1.5 tablespoons Baking Powder

pinch of Salt

濕材料：

3 隻  大雞蛋，打勻

1/3 杯  牛奶

1/4 杯  牛油，熱溶

1/4 杯  菜油

1/2 杯  蜂蜜

乾材料：

2.75 杯  全麥麵粉

1 湯匙  肉桂粉

1.5 湯匙  泡發粉

少撮  鹽

METHODS:

1. Preheat the oven to 360F.

2. In a large mixing bowl, add all the wet ingredients; mix well.

3. Add the dry ingredients. With a spatula, gently mix until it is totally incorporated and becomes a sticky batter.

4. Pour the batter in a baking tray that is lined with parchment paper.  Transfer it to the oven.  Bake it for about 30-40 minutes, depending on the thickness of the batter.

5. To test the doneness insert a toothpick into the bread.  It is ready if the toothpick comes out not sticky.  Allow the quick bread to totally cool before slicing it to prevent it from breaking apart.

做法：

1. 預熱焗爐至360F。

2. 在一只大碗內，加入所有濕材料；拌勻。

3. 倒入所有乾材料；拌勻至濃稠麵糊。

4. 焗盤舖上焗熱；倒上麵糊。 放入焗爐；焗約30-40 分鐘，在乎麵糊厚度而定。

5. 要看麵包焗好沒有，把一支牙簽插入麵包。如取出牙簽沒有麵糊黏任做成。把麵包完全放涼後才切件，避免散開。

Frankenstein Moist Yogurt Apple Bread | 乳酪蘋果麵包

Frankenstein Moist Yogurt Apple Bread

乳酪蘋果麵包

Ingredients:

1.5 cups Finely Chopped Roasted Walnut

1.5 cups Finely Chopped Apple

1 Cup Plain Greek Yogurt

2 cups All Purpose Flour

1 cup Brown Sugar

2 Eggs

1.5 teaspoons Vanilla Extract

1.5 tablespoons Baking Powder

1/8 teaspoon Salt

DIRECTION:

Chocolate Hazelnut Biscotti Recipe

Chocolate Hazelnut Biscotti Recipe

Ingredients:

320 gram All Purpose Flour

2 Eggs

1/2 cup Hazelnut

1/2 cup Dark Chocolate Chips

30 gram Flaxseed Meal

1/2 cup Brown Sugar

1.5 teaspoons Vanilla Extract

1 teaspoon Baking Powder

DIRECTION:

Strawberry White Chocolate Scones | 草莓白朱古力鬆餅

Strawberry White Chocolate Scones | 草莓白朱古力鬆餅 

Ingredients: (yields 8-10 scones)

3 cups Self Raising Flour

110 gram Cold Unsalted Butter, cubed

1 cup Strawberry Milk (Blend together 100 ml Whole Milk + 1/2 cup Strawberries)

1/3 cup White Chocolate Chips

1/4 cup Sugar

1 Egg

材料：(做約8-10 個鬆餅)

3 杯   自發粉

110 克 凍無鹽牛油，切小粒

1 杯 草莓奶 (攪打100 毫升全脂奶 + 1/2 杯 草莓)

1/3 杯   白朱古力粒

1/4 杯   糖

1 隻   雞蛋

DIRECTION:

Knead less Peach Glazed Bread (Father's Day recipe) | 免揉蜜桃麵包 － 父親節食譜

Knead less Peach Glazed Bread (Father's Day recipe)

免揉蜜桃麵包 － 父親節食譜

Ingredients for Dough: (4 peach bread, 6" each)

4 cups Flour (2 cups Whole Wheat + 2 cups White Flour)

2 cups Whole Milk

1/2 cup Vegetable Oil

8 gram Instant Bread Yeast

1 tablespoon Baking Powder

Ingredients for Raisin mixture:

1/3 cup Raisins

1/4 cup Sugar

1 teaspoon Vanilla Extract

1/2 teaspoon Ground Cinnamon

1/8 teaspoon Ground Nutmeg

Ingredients for Peach Glaze topping:

3 Peaches, pitted and thinly sliced

90 gram Brown Sugar

70 gram Unsalted Butter, room temperature

1/2 teaspoon Ground Cinnamon

麵糰材料:

4 杯   麵粉 (2 杯白麵粉 + 2 杯全麥麵粉)

2 杯   全脂奶

1/2 杯   菜油

8 克   快速麵包功酵母

1 湯匙   泡打粉

提子乾餡材料:

1/3 杯   黑提子乾

1/4 杯   糖

1 茶匙   雲呢拿香油

1/2 茶匙   肉桂粉

1/8 茶匙   荳寇粉

蜜桃層材料:

3 桃, 去核, 切薄片

90 克   黑糖

70 克   無鹽牛油，室溫

1/2 茶匙   肉桂粉

DIRECTION: