Chocolate Marble Bread

I'd this recipe from some of the blogger and also from the book of 孟老师的100道面包. At first, it looks like a bit complicated but after a trial, I think I would do it again as it's not that complicated as I imagine and it taste really good! I think children definitely will like this bread as the cocoa flavour and chocolate chips really boost up my appetite in the morning.

The edges of the bread a bit chewy whereas the crumbs are supper soft. I toasted the last two slices on the 3rd day, that is another special texture which is incredibly crispy and cholatey.

Recipe:
(A) 1 piece of cheddar cheese kraft
70g fresh milk
20g bread flour
(B) 260g bread flour
40g sugar
1/4 tsp salt
4g yeast
130g water
(C) 20g butter
(D) 25g chocolate chips
2 tbsp cocoa powder
2 tbsp water

Method:

1. Melt the cheese kraft with the milk in a pan at low heat. When the cheese completely melted, add in the flour and keep stirring until it become a dough. Let the dough cool down on a plate and cling wrap it then tuck it into the fridge for about one hour.


2. Knead the ingredient (B) with the cheese mixture (1) until a smooth dough then add in the butter. Continue the kneading process till a smooth and elastic dough.


3. Weigh 200g of out of the dough for the plain dough and the rest for cocoa dough.


4. Mix the chocolate chips into the 200g plain dough and shape it into a smooth dough. For the cocoa dough, mix the cocoa powder the water until it foam a small cocoa dough. Knead the cocoa dough with the rest of the dough until the whole dough become chocolate dough. Shape it into a smooth dough. Let the doughs proof for 80 minutes.


5. Roll out the cocoa dough into 20cm square in shape and 16cm for the plain dough. Place the plain dough on top of the cocoa dough. Roll it up and place it into the bread tin. Let it proof for about 60 minutes till the dough fill up to 90% of the bread tin.


6. Lid on the bread tin and bake at the 190'C preheated oven for 30 - 35 minutes.

Best Compact Fluorescent Light Bulbs

The folks over at the Environmental Working Group are hopping mad over the way the Energy Star label has been turned into something less than perceived by the public.

Seems like the label is on a lot of products that aren't as efficient or environmentally friendly as they should be when compared to the best in their class.

They are asking us to join in sending a message to Energy Star asking them to lower the amount of mercury permitted in Energy Star rated compact fluorescent lamps (CFLs).

They have done their own research and named the best CFL manufacturers, sizes available, mercury included, and estimated life:

Earthmate Mini-Size Bulbs (13, 15, 20, & 23 Watt) about 1 mg 10,000 hours
Litetronics Neolite (10, 13, 15, 20, & 23 Watt) about 1 mg 10,000 hours
Sylvania Micro-Mini (13, 20, & 23 Watts) less than 1.5 mg 12,000 hours
Sylvania DURA-ONE (reflector bulbs) less than 1.8 mg 15,000 hours
Feit Ecobulb less than 2.5 mg 8-10,000 hours
MaxLite 1.2-2.5 mg 10,000 hours
Philips with Alto 1.23-2.7 mg 8-10,000 hours

You can print out a handy shopping cheat-sheet at:

EWG’s Guide to Light Bulbs

Thanks EWG!

Peggy

Apple Cinnamon Muffins

I miss the apple muffins I had in the Marriot Hotel months ago, it's an unforgetable taste I've ever had. So, I like to try to make it myself. I baked a batch of this apple cinnamon muffins using a jar of leftover apple sauce bought from the Cold Storage. Apple sauce and cinnamon is the key ingredients for this muffins. It really gives a fantastic aroma for the muffins.

Then I like to have another experiment on freezing the muffins. What I did is cling wrap a few muffins after it completely cool down and kept in an airtight container then tuck it into the freezer while it's still fresh. After a few days, I reheat it at 120'C preheated oven for about 10 to 15 minutes. It's unimaginable that the muffins keep so fresh, fluffy and tasty. This is really a good idea for me to make some extra muffins next time and have it anytime whenever I feel hungry.

Recipe for 12 muffins:

Unsalted butter 120g
Sugar 120g
Eggs 2

Baking soda 1 teaspoon
Baking powder 1/2 teaspoon
Pinch of salt

Apple sauce 200g

Plain flour 240g
Cinnamon powder 1 1/2 teaspoon
Low fat natural yogurt 160g
Toasted almond flakes 60g

Raisins 30g

1. Whisk butter with sugar (add little by little) until light and pale in color.
2. Mix in egg follow by baking soda, baking powder and salt until well combine.
3. Add in apple sauce and mix until combine (not to mix too much).
4. Mix in 1/3 of the shifted plain flour and cinnamon with yogurt alternately.
5. Fold in half of the the toasted almond flakes and all the raisins.

6. Fill each muffins cups and top with some almond flakes.
7. Bake in a preheat oven at 180'C for about 30 - 35 minutes.