24/5/2016 （tue）自製香腸

自製香腸

材料：(4條）

絞肉 150克（豬肉/雞肉）

有機燕麥 25克

（大人版建議不放，放了口感軟綿適合小寶貝）

車達奶酪碎 15克

百里香 1/8茶匙

蒜泥 1茶匙

黑胡椒 少許

橄欖油 5克

做法：

1）燕麥倒入熱水浸泡15分鐘，倒掉浸泡水。

2）將絞肉和其它材料放入攪拌機，倒入泡軟的燕麥，攪拌均勻至起膠有粘性的程度。

3）在案板上舖一層耐熱保鮮膜，放上55克的肉餡。保鮮膜提起把肉蓋起來。慢慢把肉餡捏成長條並把兩端扭轉紮實。

4）如果不是馬上煮，可以收在冰箱3天，冷凍庫1個月。

5）幾種煮法：

a）把捲好的香腸直接放入沸水里煮5分鐘，冷水沖一沖，剪開一端的保鮮膜，推出香腸。放入熱鍋煎一煎即可

b）做好的香腸放入冰箱冷凍定型，揭開保鮮膜，香腸不會散開就可以放入烤盤裡烤（保鮮膜去掉），200度18分鐘，中途要翻動幾次。

c）把捲好的香腸直接放在蒸鍋裡蒸10分鐘即可。如果不是使用耐熱的保鮮膜，可以先把香腸冷凍定型（不需冷凍很久），揭開保鮮膜後取出香腸，放在蒸果鍋裡蒸10分鐘。

****熟了的香腸有兩種顏色和口感，蒸的細嫩，煎的和烤的焦香****

大人版小貼士:

可以把香腸醃製過夜以便更入味。也建議加入其它香料如羅勒，冬菇粉，等等。包裹香腸之前，可以煎一小塊試味，不夠咸才加調味。

自製香腸製作視頻

Homemade Sausage Video

Homemade sausage

Ingredients:

150g ground meat (pork/chicken)

25g Organic Rolled Oat

(Adult version please omit rolled oat for better texture)

15g Shredded cheddar cheese

1/8 tsp Thyme

1 tsp crushed garlic

some black pepper

5g olive oil

1/8 - 1/2 tsp sea salt (adult version)

Steps:

1) Soak rolled oat in hot water for 15 minutes, discard the soaking water.

2) In a blender, add in the ground meat and other ingredients, pour in the soaked oats, blend till mixture is sticky.

3) Lay a layer of heat-resistant plastic wrap, 55g of the meat on it. Lift the plastic wrap to cover up the meat. Slowly roll and squeeze the meat into fit strips.

4) If it is not cooked right away, can keep in the refrigerator for 3 days and freezer 1 month.

Few Cooking Methods:

a) Cook the sausages with the wrappers in boiling water and cook for 5 minutes. Cold with running water, cut the plastic wrap at one end, then push out the sausage at another end. Pan fry with some oil till light golden brown.

b) Keep sausages in the freezer to fix the shape, open and remove the plastic wrap, bake in preheated oven of 200'C for 18 mins, flip several times in the half-way.

c) Cook the sausages in the steamer with the wrappers and steam for 10 minutes. If you don't have the heat resistance cling wrap, you may keep the sausages in the freezer for awhile to fix the shape. Then open and remove the wrappers, steam for 10 mins.

**** Cooked sausages are different in colours and texture. Tender is steamed, Fragrant if baked and Pan fried ****

Adult version tips:

You may add more spices such as coriander powder, sweet paprika, mushroom powder, basil and etc for richer taste.

After marinating the meat, before wrapping into sausages, you may pan fry a small piece and taste it if tasty enough.

Mushroom Mantou

Ingredients:

Fresh Milk 80g

Sugar 30g

Instant dry yeast 1/2 tsp

Aluminum free baking powder 1/2 tsp

Pao flour/all purpose flour 150g

Olive Oil 1 tbsp

I use bread maker to knead the dough by function no 8 of my tesco bm. Beat 20mins, off machine. Rest for 10mins, press out all air, divide dough into the followings:

4 pcs 45g dough (for 4 red bean paste steamed bun)

3nos of 20g dough (for mushroom top,charcoal powder top during shaping)

3nos of 12-13g dough (for mushroom stick)

shape and proof for 30mins, steam at med high fire for 10mins

香菇饅頭

材料：

牛奶 80克

中筋麵粉150克

有機蔗糖30克

酵母1/2茶匙

無鋁泡打粉1/2茶匙

米糠油／玉米油／橄欖油1湯匙

香菇表面色素：竹碳粉

做法：

1）把所有材料混合均勻。

2）攪拌搓揉10-12分鐘成為有彈性又不黏手的光滑麵團。

３）休面10分鐘。

4）用擀麵棍桿扁，排除空氣。

５）麵團分別分割成為以下的分量（本人此次的成品）：-

~4個45克的麵團（ 4個紅豆沙包）

~3個香菇造型的饅頭

6）香菇的做法：

香菇菌傘 20克麵團

香菇菌柄 12-13克麵團

首先把菌傘搓圓，稍微壓扁。排放在不沾烤紙上。在表面塗抹一層薄薄的黑色竹碳粉，然後用利刀割畫十字。然後放入蒸盤。

７）將蒸鍋中水微微加溫約至37度c(體溫)關火,蒸籠放上,蓋上鍋蓋再發酵30分鐘。

８）發酵完成直接開中火蒸10分鐘。

９）時間到就關火,鍋蓋稍微交錯打開一些縫,約放置5-8分鐘,再慢慢掀鍋蓋,這樣蒸出來的包才不容易皺皮。

備註：如果用ｔｅｓｃｏ麵包機打麵團，只需用８號功能打２０分鐘即可，然後跟著３－９的做法完成。