29/12/2015 (Tue)免揉肉桂葡萄乾小麵包

I just manage to type out my blog after lunch and I am so happy to receive the consolation prize from ICOOK.TAIWAN for participating the baby food sharing contest. 

This morning when I was going to depart from house to work, my 29mo gal woke up and did not allow me to go to work. I carried her to downstair and prepared to keep the cinnamon buns into the container. My gal very quickly to take 1 pc and directly put into her mouth to have a bite. I couldn't even stop her as it was so sudden.

Breakfast: Cinnamon Raisin Bun and fresh milk

Lunch and Dinner: White rice with lotus root chicken soup

Teatime: Light Cheese Cake, Lotus root crisp and steam onion juice 

免揉肉桂葡萄乾小麵包

材料：

1個雞蛋

110克溫的鮮奶

1/2茶匙 (3克) 速發乾酵母

25克蜂蜜

20克糖

25克融化的無鹽奶油

1/4茶匙海鹽

250克高筋麵粉

卷內陷：肉桂粉適量，葡萄乾適量

表面：1/2 茶匙蜂蜜+2茶匙水

做法：

1）將所有材料放入鋼盆內攪拌均勻。

2）放入樂扣盒中但不要蓋緊，讓空氣可進入/蓋上保鮮膜後刺一些小洞。

3）第一次發酵

同一天製做：在室溫下發酵2.5小時，然後在進冰箱3小時，然後可以整形。

第二天製做：放入冷藏5小時到24小時，隨時都可以拿出來整形(冷藏越久甜味越淡)

4）將冰箱中的麵糰拿出來整型，撒些麵粉在桌子上。

5）把麵團裡的空氣按壓出來，揉成圓麵團後用擀麵棍壓平，三折再用擀麵棍壓平。用保鮮紙覆蓋，休麵糰5分鐘。

6）把麵團擀平成長方形，把肉桂粉撒在上面，抹均勻。再撒些葡萄乾，從一端開始捲起至另一端。 （可以塗抹一點點水以便容易黏著）用刀把麵團切割成所要的大小厚薄，排放在铺有不粘布的烤盘上。

7）麵包表面灑點水，然後放入有一碗熱水的烤箱發酵30分鐘或2倍大。

8）發酵好前5分鐘,將烤盤從烤箱中取出，烤箱打開預熱至170度c。

9）進烤箱前在麵包表面塗抹一層蜂蜜水。

10）放入已經預熱到190度c的烤箱中烘烤10-15分鐘。

11）烤好的麵包移至鐵網架放涼。

Knead-less Cinnamon Raisin Bun

Ingredients:

1pc egg

110g warm milk

3/4 tsp (3g) instant dry yeast

25g honey

20g sugar

25g melted unsalted butter

1/4 tsp sea salt

250g high protein flour

for roll in ingredients: some cinnamon powder and raisin

for surface brushing: honey water = 1/2 tsp honey + 2 tsp water

Steps:

1) mix all ingredients in a big bowl. Mix till combine and soft dough is formed.

2) cover bowl with cling wrap, leave a small hole for air flow.

3) 1st fermentation

make on same day: proof in room temperature for 2.5 hours, then keep in the fridge for 3 hours and ready for shaping.

make on next day: keep in the fridge 5 hours~24 hours. after 5 hours, you may take out and shape any time.

4) take out the wet dough and place on a dust mat

5) punch on the dough to remove air from the dough, knead and form round dough. Use roller pin to roll into flat round dough, then cover by cling wrap and rest for 5 mins.

6) Roll the dough into falt rectangular shape, sprinkle the cinnamon powder on the dough and spread evenly. Sprinkle the raisin on the dough, start rolling the dough from 1 end to another end. you may spread a little water at the end for better roll-on. Use knife to cut the roll into desired thickness and place on the baking tray (laid with parchment paper or silicone mat or fiber glass sheet)

8) spray some water then proof for 30mins or double the size in the oven with a bowl of hot water inside.

9) after 25mins, remove the baking tray from the oven. Pre-heat the oven at 190'C for 5 mins.

10) brush some honey water the whole surfaces of the buns. Bake the bun for 10-15 mins.

Lotus Root Chicken Soup

Ingredients:

1 bowl of sliced lotus root

some red dates

1 honey date

1 chicken tights

Steps:

1) Blanch chicken for 3 mins

2) cook all ingredients in 2 litre water for at least 1.5 hours 

My Steps for today since I was steaming the onion juice:

1) Blanch chicken for 3 mins

2) cook all ingredients in 4 bowls of water for at 30 mins

3) then transfer to the steamer and continue steaming for 30 mins

Light Cheese Cake

Makes 6″ round cake pan 

Ingredients:

2 egg whites

20g organic cane sugar

2 egg yolks

25g unsalted butter

110g cream cheese

50 ml fresh milk

15g cake flour /superfine flour

10g cornflour (cornstarch)

Steps:

1) Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, egg yolks and simply mix will be fine.

2) Sieve the batter through a strainer to have a smooth beautiful egg yolk batter. 

3) Make the meringue by whisking egg whites with sugar and whisk until soft peaks form. 

Image saved from internet

4) Take 1/3 meringue and fold into the cheese mixture, then fold in another 1/3 of meringue. After incorporated, pour the batter back to the remaining 1/3 meringue and fold. FOLD GENTLY. Pour the mixture into a 6-inch round cake pan (line the bottom with parchment paper).

5) Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 150'C.

6) remove cake from oven immediately, after 1-2 mins the cake can be easily removed from the mould. cool down and store in the fridge at least 2 hours.

輕乳酪蛋糕

材料：

蛋白2個(不可以沾到蛋黃),細砂糖25g

牛奶50g,奶油起司110g,無鹽奶油25g

牛奶50g,玉米粉10g,低筋麵粉15g,蛋黃2個

做法:

1）預熱烤箱160度C。 6吋圓模底部鋪紙。

2）將奶油起司加入牛奶放到爐上用中小火隔水加熱到起士融化就關火。 (一邊煮一邊攪拌)

3）趁熱加入無鹽奶油攪拌均勻至奶油融化。

4）再來加入玉米粉和低筋麵粉及蛋黃，隨便攪拌即可，無須過度攪拌。

5）把麵糊過篩成細膩幼滑的起司蛋黃糊。

6）蛋白用打蛋器先打出泡沫,然後加入1/2量細砂糖用中速攪打。泡沫開始變較多時就將剩下的細砂糖加入,速度可以調整為高速.將蛋白打到像鳥嘴彎勾的狀態(濕性發泡soft peak 如上圖)即可。

7）取1/3打好的蛋白霜,拌入起司蛋黃糊中輕拌均勻。最後把麵糊倒入剩餘的蛋白霜中用橡皮括刀輕輕攪拌均勻。把拌好的麵糊輕輕劃一下，會有痕跡，不會消失。如果太稀或太稠的狀態都不可以哦。

8）把拌好的乳酪糊倒入蛋糕模,輕輕刺破表面的大氣泡。把蛋糕模放在裝足夠熱水的烤盤上。用150度C烤70分鐘。中途在水浴烤盤裡加一些冰塊，讓底部降溫，蛋糕才不容易裂。

(隔水蒸烤最好加熱水,水量要加夠,不要烤到一半水份就蒸發光了,水太快乾也會影響成品。)

烤好取出，一兩分鐘後晃一晃，蛋糕就很容易脫模的。然後放入冰箱冰至少2個小時，就可切塊享用了。

Baked Lotus Root Crisp

Ingredients:

Lotus root and some rice bran oil (or any vege oil)

Steps: 

1) slice the lotus root by using slicer, arrange on baking tray which laid with parchment paper

2) brush little oil on the lotus root slices

3) bake at preheated oven of 150'C for 15mins or till light golden brown

簡易烤蓮藕片

材料:蓮藕和米糠油

烤箱:150度15分鐘或至金黄色

小貼士:如果烤箱温度不均匀,一些已經上色,可是還有一些没上色,可以把已經稍微上色的蓮藕片夾起,讓其它繼緒烘烤成上色。然後,把之前夾起的藕片放回烤箱,把電源闗掉。燜10分鐘即可。

Steamed Onion Juice with apple

蒸洋蔥水（做法請按）

Just follow the above recipe by adding one apple.

蘋果洋蔥水：只需依照以上的做法加一粒蘋果而已。

my slicer

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My recipes in icook.tw

Thanks a lot to 

愛料理

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