Bean Paste Flowers/豆馅花/팥앙금꽃

Dear friends, have you ever used the bean paste to make flowers for cake decoration? This was my first attempt ~~
亲爱的朋友们，您可曾采用豆馅做成蛋糕上装饰用的花朵？ 这是我第一次的尝试~~

Birthday Cake~~Weekend Farm / 周末农场蛋糕 2017

Thanks my daughter for making this special sugar craft cake with the special theme "wekend farm" as a present for me,  ! Carrots, eggplants, tomatoes, peas,pumpkin and cabbages are the vegetables that are available in my weekend farm ^-^  .
谢谢孩子为我特别制作了这个以周末农场为主题的蛋糕 ！红萝卜，茄子，番茄，豌豆，南瓜和包菜都是周末农场内所种的蔬菜^-^.

Baked the Christmas cookies on Christmas Eve 2016

Baked the Christmas cookies on Christmas Eve by my daughter ~~
在圣诞前夕，女儿心血来潮烘焙了圣诞饼干~~

"Maejakgwa"/梅雀菓/매작과

Dear friends, share with you these Korean cookies with you.
In Korean, this is called "Maejakgwa"/ 梅雀菓/매작과.

We can use the green tea powder, pumpkin powder etc as colouring. Maejakgwa (Korean: 매작과) or tareagwa is a variety of hahngwa, or Korean traditional confection, consisting of wheat flour, vegetable oil, cinnamon, ginger juice, " jocheong," and pine nuts. It is also categorized as a form of yumilgwa.

Hangwa is a general term for Korean traditional confectionery. Common ingredients in hangwa are grain flour, honey, "yeot," sugar, fruit .

韩菓（韓語：한과／韓菓，或조과／造菓）是韩国传统糖果糕點的泛称，一般由谷物、面粉、蜂蜜、糖、水果等原料制作，主要包括茶食（다식）、江米條、油菓、药菓、熟实果、果片、饴、正果、馒头菓、梅雀菓等，在韓國通常搭配傳統茶飲一同食用，也是在傳統節日祭拜不可或缺的供品和韓國人過年送禮的禮品之一。韓國京畿道抱川市建有韩菓文化博物馆介绍韩菓的历史由来、制作过程等。

Types of hangwa

Yumilgwa (유과): made by frying and kneading.

• • Yakgwa, literally "medicinal confectionery" is a flower shape biscuit made of honey, sesame oil and wheat flour.
• Suksilgwa (숙실과), made by boiling fruits, ginger, or nuts in water and then reformed into the original fruit's shape, or other shapes.
• Gwapyeon (과편), jelly-like confection made by boiling sour fruits, starch, and sugar.
• Dasik (다식), literally "tea snack." It is made by kneading rice flour, honey, and various types of flour from nuts, herbs, sesame, or jujube.
• Yeot (엿): a Korean traditional candy in liquid or solid form made from steamed normal rice, glutinous rice, glutinous kaoliang, corn, sweet potatoes or mixed grains. The steamed ingredients are lightly fermented and boiled in a large pot called sot (솥) for a long time.
• Yeot gangjeong (엿강정) : Pine nuts, peanuts, popped rice, walnuts, roasted beans or sesame seeds rolled in yeot mixture
• Jeonggwa (정과) : Sugarized fruit, ginger, lotus root, carrot or ginseng
• Mandugwa (만두과) : stuffed with a sweetened filling and coated with jocheong, or liquid candy.
• 
  

(source: wikipedia)

Sift the flour, mix the flour with the water( add in the green tea powder . pumpkin respectively),ginger juice, salt. Add in water gradually and knead the dough. The more you knead, the better it is.

Flatten and roll the dough, roll the dough to 0.2 cm thickness, cut the dough by 5 cm x 1.5 cm each~~

Fold the dough and cut the lines as shown in the pictures respectively~~

Open the dough , you can see the lines as shown as above~~

Flip the dough through the center of the dough and make the shape as shown above~~

                             

             Fry  the dough till well done and garnish it with syrup/pine nuts powder  ~~

Summary:
1. Sift the flour, mix the flour with the water( add in the green tea powder . pumpkin respectively),ginger juice, salt. Add in water gradually and knead the dough. The more you knead, the better it is.

2. Cover the dough with a damp cloth. Let it proves for 30 minutes.

3. Sprinkle the work surface lightly with flour.

4. Flatten and roll the dough, roll the dough to 0.2 cm thickness, cut the dough by 5 cm x 1.5 cm each~~

5. Fold the dough and cut the lines as shown in the pictures respectively~~

6. Open the dough , you can see the lines as shown as above~~

7. Flip the dough through the center of the dough and make the shape as shown above~ 

8. Fry  the dough till well done and garnish it with syrup/pine nuts powder. 

(p/s:  one cup of flour  add in at least 1/3 cup of water( add in green tea powder or pumpkin powder),  please adjust the water accordingly, a pinch of salt, one table spoon  of ginger juice, )

 

사랑하는 큰딸아,케이크 만들어줘서 고마워!

Thanks my eldest daughter for making this special sugar craft cake,26th wedding anniversary !
谢谢我家老大做了这糖霜蛋糕给爸爸妈妈，26周年结婚纪念日！

          My daughter, she designed and made this sugar craft cake for dad & mum!
         我家老大亲自设计和做了这糖霜蛋糕给爸和妈！

                       She designed these wedding suit and gown for dad & mum ^-^
                       她为我们所设计的礼服 ^-^

                               
                                    Back of "my wedding gown" ^-^
                                    礼服的到后面 ^-^

                                                    Thanks for the roses !!
                                                    每一瓣花朵，隐藏了几许的爱！ 谢谢 ！！

                                          I treasure the love from my family !
                                          我珍惜家人的爱 ！

My husband always says that " The most precious treasure in our famly is our two daughters "
我先生常说 “ 我们家最真贵的财产就是我们的两位女儿“

Ginger Men & Christmas Tree Cake...

Homemade Ginger Men...
Ginger Men, Ginger Men, do hope these Ginger Men will deliver my greeting to all the friends of Kimchi House " Merry Christmas "

Pain de Campagne /法式面包 Pain de Campagne/프랑스빵 Pain de Campagne

My youngest daughter baked this " Pain de Campagne" bread for the family...
我家老二，心血来潮，烘焙了这法国式面包。。。。。

Pain de campagne ("country bread" in French), also called "French Sourdough," is typically a large round loaf ("miche") made from either natural leavening or bakers yeast. Most traditional versions of this bread are made with a combination of white flour with whole wheat flour and/or rye flour, water, leavening and salt. For centuries, French villages had communal ovens where the townsfolk would bring their dough to be baked, and the miches weighed from four to as much as twelve pounds. Such large loaves would feed a family for days or weeks, until the next baking day.
Before the advent of roller milling, virtually all wheat was milled by stone grinding. In order to produce a lighter, less toothsome bread, the whole wheat flour was sifted or bolted using mesh or cloth. This resulted in a whiter flour that still retained some of the bran and germ. The addition of rye flour in some recipes probably originates from the presence of rye growing among the wheat. All the grain was harvested together, and as much as 10 percent of it would be rye. Rye flour ferments more quickly than wheat flour, and it imparts a distinctive flavor to traditional pains de campagne.
When commercial yeast became readily available at the turn of the 20th century, pain de campagne fell out of favor in French cities, where it was replaced by the baguette. However, with the rise of artisan breads in the 1970s,^[pain de campagne has been growing in popularity, both in Europe and the US.
Today pain de campagne is still made in France, and is enjoying a growing appreciation in the United States and the UK. When made traditionally, the dough is allowed to ferment for several hours, allowing the yeasts to grow and develop the flavors. The dough is then rounded and placed in linen-lined baskets called "bannetons". After the dough has risen, it is dumped out of the basket and onto peel, and slid into the oven where it bakes at around 240^o C (450^o F) for about one hour.
( source : wikipedia)

"Basket Bread" /篮子面包/ 빵 바구니

"Basket Bread" /篮子面包/ 빵 바구니
Baked this Basket Bread and filled it with dried mulberries and cornflakes...
心血来潮，烘焙了篮子面包，篮子装满了桑葚果实和玉蜀黍片。。。

Butter Cookies

                               Dear friends, good morning ! Have a beautiful Sunday...

                               亲爱的朋友们，早安！ 祝您渡过一个愉快的星期天。。。

Brioche/브리오슈

Baked the Brioche today !

Dear friends, do you know what is "Brioche" ? Let me share with you...

今天烘焙了 Brioche ！

亲爱的朋友们， 您可知道，什麽叫做 “ Brioche” ？ 让我来与您分享。。。

 Brioche (/ˈbrioʊʃ/ or /ˈbriɒʃ/; French: [bʁi.ɔʃ]) is a pastry of French origin that is akin to a highly enriched bread, and whose high egg and butter content give it a rich and tender crumb. It is "light and slightly puffy, more or less fine, according to the proportion of butter and eggs." It has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after proofing.

Brioche is considered a Viennoiserie, in that it is made in the same basic way as bread, but has the richer aspect of a pastry because of the extra addition of eggs, butter, liquid (milk, water, cream, and, sometimes, brandy) and occasionally a bit of sugar. Brioche, along with pain au lait and pain aux raisins — which are commonly eaten at breakfast or as a snack — form a leavened subgroup of Viennoiserie. Brioche is often cooked with fruit or chocolate chips^{[citation needed]} and served as a pastry or as the basis of a dessert with many local variations in added ingredients, fillings or toppings.

"Brioche is eaten with dessert or tea, but also has numerous uses in cuisine. Common brioche dough is suitable for coulibiac and fillet of beef en croute. Brioche mousseline surrounds foie gras, sausage, cervelat lyonnais; ... individual brioches serve as containers for various chopped and sauced stuffings, savoury or sweet, as warm appetizers or intermediate courses."

Brioche à tête or parisienne is perhaps the most classically recognized form: it is formed and baked in a fluted round, flared tin; a large ball of dough is placed on the bottom and topped with a smaller ball of dough to form the head (tête). Brioche Nanterre is a loaf of brioche made in a standard loaf pan. Instead of shaping two pieces of dough and baking them together, two rows of small pieces of dough are placed in the pan. Loaves are then proofed (allowed to rise) in the pan, fusing the pieces together. During the baking process the balls of dough rise further and form an attractive pattern.

Brioche can also be made in a pan without being rolled into balls to make an ordinary loaf.
(source : wikipedia )

Dutch Bread / 더치빵

This morning, learnt to bake this Dutch Bread !...
Dear friend, do you know what is Dutch Bread ? Here it is....

今早，学了烘焙 “Dutch Bread ” 这面包。。。
 亲爱的朋友们，您可知道什麽叫 " Dutch Bread " ? 那是来自荷兰的面包 。。。

Tiger bread (also sold as Dutch crunch in the US, tijgerbrood or tijgerbol in Netherlands and giraffe bread in Canada and in Sainsbury's branches throughout the United Kingdom) is the commercial name for a loaf of bread which has a unique mottled crust. Within the United States, it is popular in the San Francisco Bay Area (as "Dutch crunch") and St. Margaretsbury Cricket Club.

The bread is generally made with sesame oil, which gives it a distinct aroma, and with a pattern baked into the top made by painting rice paste onto the surface prior to baking. The paste dries and cracks during the baking process. The rice paste crust also gives the bread a distinctive flavour. It has a crusty exterior, but is soft inside. Typically, tiger bread is made as a white bread bloomer loaf or bread roll, but the technique can be applied to any shape of bread.
(source : wikipedia )

P/s : Will update the recipe in near future....

Shortbread Cookies..../쇼트브레드

Shortbread Cookies..../쇼트브레드
Baked these shortbread cookies..
Shortbread is so named because of its crumbly texture (from an old meaning of the word short). The cause of this texture is its high fat content, provided by the butter. The  crumbly texture is a result of the fat inhibiting the formation of long protein (gluten) strands. The related word "shortening" refers to any fat that may be added to produce a "short" (crumbly) texture. Alternatively, the name may be derived from 'shorts', the bran and coarse part of meal.

Shortbread is different from shortcake, which can be similar to shortbread, but which can be made using vegetable fat instead of butter and always uses a chemical leavening agent such as baking powder, which gives it a different texture.

Shortbread biscuits are often associated with normal egg-based biscuits, but they hold their shape under pressure, making them ideal for packed meals.

Shortbread is generally associated with and originated in Scotland, but due to its popularity it is also made in the remainder of the United Kingdom, and similar biscuits are also made in Denmark, Ireland and Sweden. The Scottish version is the best-known, and Walkers Shortbread Ltd is Scotland's largest food exporter.
(source: wikipedia) 

Ingredients :

cake flour 600 g ( sift the flour before you use it )

butter 198 g

shortening 198 g

sugar 210 g

salt 6 g

corn syrup 30 g

eggs 60 g

yolks 60 g

vanilla essence 3 g

2 egg yolks for egg wash ( please sift it before you use it )

Method :

1. Beat the butter, shortening by using the electric mixer, beat the butter and shortening until smooth and creamy.

2. Add the sugar, salt, corn syrup together, and beat until fluffy.

3. Add in the eggs, yolks by  2 to 3 times and continue to beat until very fluffy.

4. Stir in the flour, vanilla essence, mix it well.

5. Flatten the dough into a disk shape, wrap in plastic wrap and chill the dough for at least 20-30 minutes.

6. On a lightly floured surface roll out the dough into 0.5 cm thick.

7. Cut into rounds using a lightly floured cookies cutter.

8. Place the dough on a prepared baking tray and brush with egg wash for two times ( please don't brush too much/thick ) ,use a fork to draw out the line on the surface after brushing the egg wash.

9.  Bake it for 10 minutes at 180 degree C, or until golden  colour.

10. Transfer the baked cookies to wire rack and let cool.

Grissini/ 그리시니

Baked these breadsticks, I liked the rosemary flavor very much...

烘焙了这长长的“木棒”，带有几许的rosemary的芬香。。

Breadsticks (grissini, dipping sticks) are generally pencil-sized sticks of crisp, dry bread originating in Turin and the surrounding area in Italy. They are originally thought to have been created in the 14th century; although according to a local tradition, they were invented by a baker in Lanzo Torinese (northern Italy) in 1679....

Breadsticks may be offered at the table in restaurants as an appetizer, in some instances or regions they may be a type that is larger than pencil-sized.

Pre-made, dried breadsticks may sometimes be sold in markets as a kind of snack or a pre-meal appetizer for home use, somewhat similar to a cracker.

（source:wikipedia)

Cherry Flower Bread/樱花糕/벚꽃빵

Cherry Flower Bread/樱花糕/벚꽃빵 Bakery 2014/06/14 17:44

Dear friends, if you have a chance to visit Jihae( 진해/ 镇海）in Korea, you may try to taste this bread ! Received this present from a friend...
亲爱的朋友们，若您有机会到访 Jihae( 진해/ 镇海），不妨试试嚐一嚐这该地区的特产。。。收到朋友送来的这礼物。。。

In Korean, "벚꽃"/"Bots KKot" means Cherry Flower; "빵/bbang" means Bread. This bread is from Jinhae(진해/镇海)。The main ingrdients for this bread are honey & red bean paste...
 Jinhae is famous for the Cherry Blossom Festival in Korea, in April.
Jinhae-gu (formerly known as Chinhae) is a district in Changwon City, South Korea. This region is served by the Korean National Railroad, and is famous for its annual cherry blossom festival every spring
Each spring the city hosts a ten day festival, variously promoted as the Military Parade Festival or the Cherry Blossom Festival. Each spring over a million Koreans and other visitors crowd into the town to view the cherry blossoms and to see the street performers, carnival stalls and street lighting as well as the military parades

在韩文，"벚꽃"/"Bots KKot" 的意思是 “樱花”；"빵/bbang"是指面包/糕。这糕点是来自Jinhae(진해/镇海)。主要的材料是蜂蜜和红豆馅。。。。
鎮海區（朝鮮語：진해구），是大韓民國慶尚南道昌原市的一個區 是韓國重要軍港所在地，大韓民國海軍及美國海軍均在此區設有鎮海海軍基地。著名賞櫻地點有餘佐川（여좌천）、海軍官校.
((source : wikipedia)

 

"Han-gwa"/韩菓/한과

Share with you some of the traditional  "Han-gwa" in Korea.....

与您分享一些韩国的传统韩菓。。。。

Han-gwa is a general term for Korean traditional confectionery. Common ingredients in han-gwa are grain flour, honey, yeot, sugar, fruit.

The history of hangwa goes back to the era of the three kingdoms (BC 57 - AD 688) when it was consumed at the royal court. During the Goryeo dynasty (936–1392) buddhist diets forbade meat, therefore the cultivation of crops spread and increased. Different types of hangwa developed and people were so fond of them officials were afraid it might affect the crop volumes. Hangwa was forbidden by decree twice (in 1179 and 1192) and officials encouraged people to eat fruits instead. Hangwa restrictions continued in the Joseon period, it could only be consumed during ancestral rites, otherwise was punished by monetary fines or beating.
Hangwa had different shapes at first, mimicking living beings, shaped by wooden molds. Some of the shapes had meaning, for example butterflies symbolized happy marriage, lotus stood for harmony and bats brought luck. Later on they were shaped into a ball but this was found to be inconvenient for ancestral rites and eventually became cube-like. Hangwa shapes now include balls, cubes, long tubes, the round ones are printed with various patterns.

Types of han-gwa

• Yumilgwa (유과): made by frying and kneading.
  • Yakgwa, literally "medicinal confectionery" is a flower shape biscuit made of honey, sesame oil and wheat flour.
• Suksilgwa (숙실과), made by boiling fruits, ginger, or nuts in water and then reformed into the original fruit's shape, or other shapes.
• Gwapyeon (과편), jelly-like confection made by boiling sour fruits, starch, and sugar.
• Dasik (다식), literally "tea snack." It is made by kneading rice flour, honey, and various types of flour from nuts, herbs, sesame, or jujube.
• Yeot (엿): a Korean traditional candy in liquid or solid form made from steamed normal rice, glutinous rice, glutinous kaoliang, corn, sweet potatoes or mixed grains. The steamed ingredients are lightly fermented and boiled in a large pot called sot (솥) for a long time.
• Yeot gangjeong (엿강정) : Pine nuts, peanuts, popped rice, walnuts, roasted beans or sesame seeds rolled in yeot mixture
• Jeonggwa (정과) : Sugarized fruit, ginger, lotus root, carrot or ginseng
• Mandugwa (만두과) : stuffed with a sweetened filling and coated with jocheong, or liquid candy.

(source : wikipedia)

韩菓（韓語：한과, 조과／韓菓,漢菓,造果）是韩国传统糖果糕點的泛称，一般由谷物、面粉、蜂蜜、糖、水果等原料制作，主要包括茶食（다식）、江米條、油菓、药菓、熟实果、果片、饴、正果、馒头菓、梅雀菓等，在韓國通常搭配傳統茶飲一同食用，也是在傳統節日祭拜不可或缺的供品和韓國人過年送禮的禮品之一。韩国京畿道抱川市建有韩菓文化博物馆介绍韩菓的历史由来、制作过程等。

(质料来源: wikipedia )

 糕点.韩果的由来

    由于在三国时期的古墓中出土过蒸笼，故推断为三国（高句丽，新罗，百济）鼎立之前就有了韩菓。到了三国及统一的新罗时代以后，大面积农耕时代的展开使以米为主的谷物生产量大幅度增加，因此也出现了以其他谷物制作的食品。到了高丽时代发展的更快，不仅是在上流社会和节庆、祭祀中使用，也在民间广为流传。到了朝鲜时代，糕点已经成为各种婚礼、丧礼、祭礼等仪式中的必备食品，而且这种风俗作为传统习俗一直传到现在。  

糕点.韩果的定义

    糕点是将谷物磨成粉，用水揉和后蒸出食物的统称。白糕、蒸糕、年糕、小蒸饺、花煎、糯米煎糕、汤圆等都属于糕点。糕点作为和韩国人民的生活共同发展起来的食物有着韩国固有的情绪和文化。而且味道、营养、质感和香味的结合也非常科学。糕点根据季节和区域不同，其味道、香味和色泽也多样，都是有益健康的自然食品。糕点的材料都是当季的自然食品，将米、坚果、水果和蔬菜相混合，使5大营养元素均匀的被吸收，药理作用较大。

    不仅如此，韩菓还会添加多种食用花和中药药材，艾蒿、桂皮、栀子、芝草、五味子等多种天然颜料和天然香辛料，使打糕的外表更加华丽。打糕与季节和地方色彩相融合，与近邻共享，相辅相成可以增进情感。 

 韩菓是指韩国传统的饼干，比起西洋的饼干制作方法更加多样。韩菓是方便保存的天然食品，绝对不会使用膨胀剂、保鲜剂等化学物品，对身体有着很好的作用。其原料以糯米为主，在营养层面上，这种植物性的天然材料非常的好，杏仁、覆盆子、松花粉等中药药材的使用，也可以将食物作为药来吃，有着预防疾病的效果。用于调节色泽和香味的材料也都是天然颜料和天然香辛料，通过主料和辅料的相辅相成可以均匀的吸收各种营养。

(质料来源： 韩国料理咨询网）