Black Raisins Multigrain Bread 黑葡萄干谷粮燕麦吐司面包

This soft, fluffy and wholesome Black Raisins Multigrain Bread is a wonderful loaf to bake at home. Packed with a nourishing blend of grains, oats, and sweet raisins. It's delicious on its own or with your favourite toppings, perfect for breakfast or a wholesome snack any time of the day.

Homemade black raisins multigrain bread for breakfast, paired with some fresh, wholesome sides, so satisfying with a cup of coffee ☕️ 

Recipe adapted from here.

Ingredients: 

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

300g Bread Flour

230g Milk

50g Castor Sugar

12g Milk Powder 

1 tsp Yeast

5g Salt 

30g Butter

Handful of Black Raisins

3 tbsp Black Multigrains Oats, plus more for toppings

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

1. Mix all ingredients (except butter, raisins and multigrain), knead to form a dough. Gradually knead in the butter. Add multigrain mixture and continue kneading until the dough passes the windowpane test.

2. Proof for 1 hour or double in size. Transfer the dough onto the worktop, shape and let it proof for 1 hour or double in size. If you're new to bread making, refer to my older bread posts for detailed instructions or watch my video tutorial on Instagram: mfa_dingoozatfood  

3. Brush the top with milk, topped with black multigrains. Bake 170'C for 30 minutes. 

若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages if you wish to see my post on your news feed. 

Peach Gum Snow Fungus in Almond Cream Dessert 桃胶雪耳杏仁露

If you’re looking for a nourishing dessert that feels light yet comforting, this Peach Gum Snow Fungus in Almond Cream is just perfect, and it's especially lovely for Chap Goh Mei, a sweet way to wrap up the festive season.

This traditional sweet soup combines peach gum (a natural plant resin), snow fungus, red dates, and Chinese almonds. A silky, lightly sweet almond cream with soft, gelatinous peach gum and tender snow fungus, it's soothing, hydrating, and naturally nourishing.

Whether served warm for a comforting bowl, or chill for a refreshing, skin-loving tonic, it’s a dessert that feels indulgent yet wholesome.

Ingredients:
中文食谱：请在网页的右边点击Translate, 然后选择中文翻译

50g Peach Gum

50g Chinese Almonds (a mix of South/Sweet and North/Bitter almonds)

6 Red Dates (pitted)

15g Snow Fungus

1L Hot Water

80g Rock Sugar (adjust to taste)

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

1. Place peach gum in a large bowl and cover with plenty of water. It can expand up to 10 times its size. Soak for 10–12 hours or overnight in the fridge. Remove any black impurities and rinse thoroughly in a colander.

2. Soak the Chinese almonds for 2–4 hours or overnight in the fridge. Add soaked almonds and 300g of the water into a blender. Blend until completely smooth. Using a nut milk bag or fine cheesecloth, squeeze out the almond milk. Discard the pulp.

3. Add hot water, red dates, and soaked snow fungus into the Song Cho IH rice cooker pot, select Soup function. The preset cooking time is 2 hours. 

I'm using Song Cho IH rice cooker
Click here for product details

4. Halfway through cooking, add peach gum and rock sugar. At the end of cooking, heat the almond milk in a saucepan, then gently stir in the almond milk. Do not let it come to a rolling boil after adding almond milk, as it may separate. Serve warm or chilled. 若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to favourite my pages if you wish to see my post on your news feed. 
Enjoy!