briefing

Just Sharing healthy foods for little ones from 9mo~3yo++
blog started on 17/3/2015


Wednesday, July 4, 2018

Baked Churros 03/7/2018

 Baked Churros
Ingredients:
50g unsalted butter
230ml water/milk
1 tablespoon granulated sugar
1/4 tsp salt
125g all-purpose flour
2 eggs
few drops vanilla extract

Vegetable oil, for spraying
Confectioners' sugar + cinnamon powder, for dusting
or 
Chocolate dip (whipping cream 120g + dark chocolate 100g, double boil till dissolved)

Steps:
1) In a medium saucepan, combine water/milk, butter, sugar, and salt; bring to a boil over medium-high heat. Reduce heat to low, and sift in flour, stirring for 1 minute.
2) In a separate bowl, mix the eggs and vanilla together and then add this mixture to the flour mixture. Stir until well blended and all the egg is completely mixed in by 4-5 separate times.
3) spoon mixture into a pastry bag fitted with a large open-star tip.
4) squeeze out 10cm long mixture onto a baking tray lined with parchment paper。
5) lightly spray some oil on the surface and bake in a preheated oven of 190’C for 15 – 20 mins or until golden brown and puffed up.
6) Turn off heat and leave the puffs in the oven for 5 minutes to gradually cool down before removing from the oven. 
7) While still warm, roll each churro into the dish with the sugar until coated.

吉拿棒 
材料:
水/鮮奶230克
奶油50克
細砂糖1湯匙
一咪咪鹽
中筋麵粉125克
肉桂1/4小匙
蛋2顆
香草萃取汁適量

植物油適量(表面噴用)
砂糖+桂皮粉 適量(沾面用)
巧克力酱(3岁以上)动物性奶油120克+黑巧克力100克(隔水煮溶即可)

做法:
1)將水/奶,糖,鹽和奶油放入鍋中煮至沸騰,再將過篩的中筋麵粉和肉桂粉拌入,並快速拌勻至無粉粒。
2)待步驟1微溫時,把香草萃取精加入蛋液。將蛋液分4〜5次倒入,每倒一次蛋液皆要全部拌勻且麵粉全部吸收蛋液才能再倒下一次蛋液,最後會呈現滑順的面糊狀。
3)取一擠花袋及星形擠花嘴,將麵糊裝入。
 4)擠出10厘米長的條狀在鋪有烘焙紙的烤盤上,表面喷上少许菜油;並送進已經預熱了190℃的烘箱,烘烤15-20分鐘,或直到上色和膨化。
5)把烤箱電源關閉,將吉拿棒燜在烤箱5分鐘,逐漸冷卻後取出。
6)趁溫暖放進裝有糖粉的膠袋裡搖幾下即可享用。


















Friday, June 29, 2018

饅頭老麵麵團 “LAO MIAN" Old Dough




老面馒头
材料:

中筋面粉280克
全脂牛奶 145克
糖 40克
酵母 3克
老面 60克 (如果没有,直接省略)
奶油 5克
盐 1.5克

黄色(南瓜粉) 
粉红色(红鞠米粉) 
黑色(竹碳粉)
青色(菠菜粉)

做法:
1)用手揉面大约10分钟,揉至面团表现光滑 (也可以用面包机打面团15分钟)。
2)保鲜膜盖好休面10分钟。
3)每个兔子的白面团是50克。
头部:21克
身体:17克
耳朵:4克 X2
手:2克 X2
脚:0.5克 X2
将每个小面团反复揉,排气。用手来回搓揉,整形。

4)准备一锅水,开火煮至45度(用手可以摸到温温即可),把馒头/包子放入锅内发酵约20-30分钟,轻轻按压表面可感觉有弹性。如果塑型用的时间太长,水滚后就直接蒸。

5)大火烧开蒸锅内的水后,转中火蒸10分钟。关火后,放置10分钟再小心打开盖子。不要让水滴到馒头表面。

Old Dough Method Steamed buns
Ingredients:
280g all purpose flour
145g fresh milk / full cream milk
40g sugar
3g instant dry yeast
60g old dough (If do not have it, just omit this)
5g melted butter
1.5g salt

red yeast rice powder - for red coloured dough
bamboo charcoal powder - for black coloured dough
pumpkin powder - for yellow coloured dough
spinach powder - for green dough

Steps:
1) knead dough by hand or by bread maker till smooth, hand clean bowl clean dough smooth. Liquid part if too dry may add more water or milk as different brand flour may have different water absorption.
2) rest dough for 10 mins. 
3) press out all air by rolling the dough flat. Divide dough into the followings:-
The white dough for each rabbit is 50 grams.
Head: 21 grams
Body: 17 grams
Ear: 4 grams X 2
Hand: 2 grams X 2
Feet: 0.5 g X 2

Press and roll out air for each kitty's face. This step is very important to have smooth surface bun. 
equally, roll into ball shape. (you may wrap in any fillings if you want).

4) place the buns onto a parchment paper or baking paper. after that can start mixing the colour dough. USING MILK AS GLUE to stick on the face features.

5) Place all buns on the steaming rack. in the wok, add some water (about 2cm height water level) and on the fire till water is warm (about 45'C) then turn off the fire. Place the steaming rack on the wok and let it proof for 20-30mins. (if your shaping process is long time, you may skip the proofing time and straight away on the fire to start cooking.


6) steam for 10mins with medium heat. Lid cover wrapped by cloth to prevent dripping water to the surface. Off fire when time's up. DO NOT OPEN LID immediately. Wait for 10mins.

*************************************************************************

饅頭老麵麵團

饅頭老麵麵團是過度發酵的麵團,添加少量可以增加成品彈性及風味.

材料:
中筋麵粉120g,一般乾酵母1/4茶匙,溫水(手摸不燙的程度)80g,鹽少許

1. 將所有材料加入盆中攪拌均勻,搓揉甩打成為一個光滑的麵團
2.罩上一個塑膠袋,噴點水放置室溫6-8小時或冰箱內低溫發酵到隔天即可使用
   (此老麵可以適量添加在任何麵團中,增添麥香及增加麵團的彈性)
3.短時間用不完的可以放冰箱(3-5天)冷凍(1个月)保存


補充:
1.若覺得混合起來麵糰太稀,可以自行多添加一些中粉調整
2.老麵放冷藏約可以放3-5天
用不完分小包裝放冷凍室就可以保存較久
要用的前一天從冷凍庫拿到冷藏室退冰就可以.



馒头老面面团

馒头老面面团是过度发酵的面团,添加少量可以增加成品弹性及风味.

材料:
中筋面粉120g,一般干酵母1/4茶匙,温水(手摸不烫的程度)80g,盐少许


1.将所有材料加入盆中搅拌均匀,搓揉甩打成为一个光滑的面团
2.罩上一个塑胶袋,喷点水放置室温6-8小时或冰箱内低温发酵到隔天即可使用
   (此老面可以适量添加在任何面团中,增添麦香及增加面团的弹性)
3.短时间用不完的可以放冰箱(3-5天)冷凍(1个月)保存


补充:
1.若觉得混合起来面团太稀,可以自行多添加一些中粉调整
2.老面放冷藏约可以放3-5天
用不完分小包装放冷冻室就可以保存较久
要用的前一天从冷冻库拿到冷藏室退冰就可以.


“LAO MIAN" Old Dough

old dough is an over-fermented dough, adding a small amount can increase the steamed buns' elasticity and flavor.

Ingredients:
120g Medium gluten flour 
1/4 tsp instant dry yeast
80g warm water (below 40'C)
pinch of salt

Steps:
1. Stir all the ingredients in the pot and knead them to create a smooth dough
2. Cover with a cling wrap, spray water and place it at room temperature for 6-8 hours or low temperature fermentation in the refrigerator overnight.
    (This old dough can be added in any amount of dough, adding aroma and increasing the dough's elasticity)
3. Can be put in refrigerator for 3-5 days and keep in the freezer for 1 month



notes:
1. If you feel that the mixed dough is too wet, you can add more flour
2. The old dough can be kept in the fridge for 3-5 days of refrigerated
You can store the freezer in a small package
If wanna use it, defrost the old dough one day before transfer from the freezer to the frideg

Wednesday, June 20, 2018

洋葱番薯圈圈 20/6/2018


洋葱番薯圈圈
材料:
50克 洋蔥(切小塊)
90克 熟的日本番薯/普通番薯
一顆 蛋黃
60克 太白粉
10克 無鹽奶油
6克 有機蔗糖 
(如果使用日本番薯,可以省略糖)


做法:
1)首先蒸熟或煮熟一條番薯,壓成泥。待涼後,稱出所要的重量在一個杯子。
2) 切一個洋蔥,也稱出所要的重量在同一個個杯子。
3) 加入一顆顆黃,糖和奶油,用攪拌機打成綿密到看不見洋蔥粒粒就可以了。
4) 加入太白粉,用湯匙攪拌均勻就可以了。 (用湯匙提起,麵糊緩慢滑落成三角形。 請看視頻) 如果太稀,可酌量加粉。
5) 把麵糊倒入一個膠袋子裡裡,剪個小洞,就擠出任何喜歡的型狀在烤紙上。
6) 送進已經預熱的烤箱150'C, 烤大約20分鍾。或看見餅乾開始上色即可關掉電源,燜5分鐘後出爐。

餅乾是脆口的,帶著一股濃濃的洋蔥香氣,微甜而不膩,好好吃。



Sweet Potato Onion Rings
Ingredients
90g cooked sweet potato
50g chopped onion
60g potato starch
1 egg yolk
10g unsalted butter
6g organic cane sugar 
(may omit sugar if using japanese sweet potato)

Steps:
1) Cook or steam 1 medium size sweet potato till tender. weight the required quantity and roughly mash it.
2) Cut the onion and add in the sweet potato.
3) add in the egg yolk then blend till very smooth.
4) add in potato starch and stir mix well with a spoon. (please check the consistency thru this video) you may more starch if it is too liquid.
5) put the mixture into a plastic bag and cut a hole at the edge (about 5mm dia.)
6) squeeze out circle or any shapes on the parchment paper which laid on baking tray.
7) bake at preheated oven of 150'C for 20 mins (turning tray half way) or till light golden brown.


p/s: texture is very crunchy once you bake it completely dry and you can keep for 1 week ++ in air tight container.









Monday, June 18, 2018

Ice Cream Cone Cupcakes


Ice Cream Cone Cupcakes
Ingredients:
10 ice cream cones
125g unsalted butter, softened
65g caster sugar (original recipe was 125g)
2 eggs
120g self-raising flour
5g unsweetened cocoa powder
3 tbsp fresh milk
some white chocolate chips

Method:
1) Preheat the oven to 180C.
2) Stand the cornets in a 12-hole muffin tin − one in each muffin hole.
3) Whisk the butter and sugar together using an electric hand whisk or beat with a wooden spoon until pale and creamy. Gradually whisk in the eggs until just combined. Sieve in the flour, cocoa powder and milk and whisk again until combined and fluffy.
4) Divide between the cornets and sprinkle some white chocolate chips then bake in the oven for 20−25 minutes until golden and risen.
5) Leave to cool in the tin for 5 minutes, then transfer to a wire rack till completely cool down.

p/s: consume soonest possible as longer time the ice cream cone will turn soft and not that yummy anymore.