Colour Stick cookies 24/1/2018

彩色棒棒条餅乾

材料:

無鹽奶油100g 細砂糖75g

菠菜粉1茶匙 可可粉1茶匙

草莓粉/紅鞠粉1茶匙 低筋麵粉280g

全蛋液55g （1粒A蛋，保留少少蛋白刷麵團）

步驟:

1.無鹽奶油切小塊回溫軟化

2.低筋麵粉過篩

3.將奶油放入工作盆中,用打蛋器將奶油攪打成乳霜狀

4.加入細砂糖快速攪拌,將奶油打至蓬鬆狀況且顏色呈的較原來更淡即可

5.加入全蛋液攪拌均勻

6.過篩的粉類分2次加入,以橡皮括刀括壓盆底的方式混合成散狀

7.用手直接捏壓成糰, 把麵團分成4份。一份保持原味，一份加入菠菜粉，一份加入可可粉和一份加入草莓粉。各別搓均勻後，整型厚約1cm長方形片狀，把4片不同顏色個別塗抹蛋白黏在一起。

8. 放進冰箱冷藏休面1個小時，取出用刀切成一半，再刷上蛋白以便黏在一起。

9. 用刀把麵團切成0.5cm片狀後再切成0.5cm寬的條狀，間隔整齊排放在烤盤中。

10.放入已經預熱到170度C的烤箱中烘烤15分鐘，中間可以轉換烤盤以便均勻上色。然後將溫度調整至120度C再烤10分鐘至乾燥即可

11.烤好移至鐵網架上放涼

12. 完全涼透請放密封保存避免回潮

Colour Stick cookies
Ingredients:
100g unsalted butter
75g castor sugar
55g whole egg (1 A size egg, reserve a little to brush on dough)
280g low protein flour
1 tsp spinach powder
1 tsp cocoa powder
1 tsp strawberry powder

step:
1. cut butter into small pieces and soften in room temperature
2. sieve low protein flour and spinach powder into a bowl
3. Put the butter in another bowl and beat till creamy by electric whisk
4. Add in sugar and continue beating till fluffy and creamy pale color
5. Add the whole egg and beat till fully combine
6. add in the sieved flour by 2 portioning, using spatula to mix and press
7. Use hand to knead quickly to form dough, divide dough into 4 equally portions. One portion as original flavor, one with spinach powder, one with cocoa powder and one with strawberry powder. knead evenly, form each coloured dough into rectangle shape with 1cm thickness. brush each layer with egg white to stick together.
8.  rest the dough in the refrigerator for 1 hour, cut dough into half with a knife, brush on egg white and stick the halved dough together.
9. Cut the dough into 0.5cm thickness slices, then cut the slices into 0.5cm width stripes. lay separately on the baking tray which laid with non stick baking sheet/paper.
10. Bake in preheated oven of 170'C for 15 minutes, then reduce to 120'C and bake 10 minutes to dry (you may turn the baking tray inside out half way for more evenly baked)
11. remove cookies from oven and place on wire mesh to cool
12. keep in air tight container once completely cool down

The stunning killer bread recipe 万人迷面包食谱 19/1/2018

The stunning killer bread 

Ingredients:

160g egg+milk (eg. 107g milk + 53g egg)

(weight the egg first then only pour in milk, I also take out 1 tbsp egg for surface egg wash use later) 

30g cane sugar 

2g salt (I used pinch only)

260g bread flour

3g (3/4 tsp) instant dry yeast

30g unsalted butter (cubed, cold)

Method:

By bread machine

1) Place all ingredients except butter into the bread pan according to the above sequence (salt and sugar at opposite of the pan)(make an indention at the centre of the flour and add in yeast).

2) Select 'Dough' program, beat for 10mins, press stop. （ you may use 10mins but i prefer to beat longer time 20mins)

3) Reset to 'Dough' program again, add in butter, beat for 10mins.（ you may use 10mins but i prefer to beat longer time 20mins)

4) let the dough rest inside the bread pan for 10mins. Then remove dough from the bread pan.

5) Roll flat the dough about 5mm thickness, use doughnut cutter to cut out. Place each doughnut on a dusted mat, to proof for 30-45mins. Then fry with oil using medium low heat till both sides light golden brown. Then coat thwm with castor sugar.

6) I used balance cut dough to make 4 Ensaymada. You may click on this link to see how to shape the bread with grated cheese. Proof the buns for 30-45mins or till double the size.  Bake in a preheated 160'C for 10-15 minutes until golden.

7) Cool the bread in the tart mould for 10-15 minutes.

8) Remove from mould and brush the ensaymada with creamed butter with icing sugar. Top with generous grated cheese.

萬人迷超軟麵包食譜

材料:

160克蛋奶：雞蛋+牛奶（如107克牛奶+53克雞蛋）

（ 先量雞蛋液的重量，才倒入牛奶，我還先舀起1湯匙的蛋液作表面刷用）

30克蔗糖

2克鹽（ 我只放一咪咪而已）

260克 高筋麵粉

3克（ 3/4茶匙）速發酵母

30克 無鹽奶油

用手揉的做法：

1) 將所有材料(奶油除外)倒入鋼盆中攪拌搓揉成為一個不黏手的麵團

2) 將奶油加入繼續攪拌搓揉成為撐的起薄膜的麵團。

麵包機做法：

1) 將所有材料順次序(奶油除外)倒入麵包桶裡，用“麵團”功能攪拌10分鐘，按停。（我20分鐘）

2) 然後加入奶油，再重複“麵團”功能10分鐘（我20分鐘），攪拌攪拌至能成為撐的起薄膜的麵團。休麵團10分鐘。

3) 首先我先把麵團擀平成5mm厚，用模具割出甜甜圈，排放在灑上粉的盤子，發酵30-45分鐘，然後用中小火油炸成淺金黃色即可。我用剩余的168克面团，做了4个甜奶油起司面包。面包卷法，可以参考这个连接。發酵30-45分鐘，放入預熱到160度C ^的烤箱中烘烤10-15分鐘或金黃色即可。

4) 在撻模中冷卻10-15分鐘。

5) 從模具中取出，用奶油刷上打發的奶油和糖粉。頂部再撒磨碎的奶酪。

Ensaymada 甜奶油起司麵包食譜 15012018

Ensaymada

(Philippines Sweet Cheese Buns)

Ingredients:

230g all purpose flour,sifted

1 tsp instant yeast

35g granulated white sugar

140g of 1 egg + milk (weight the egg first then only pour in milk)

35g unsalted butter,room temperature

1/4 tsp salt

For Toppings

2 tbsp butter

2 tbsp icing sugar

1/3 cup grated cheddar cheese

By bread machine

Steps:

1) Place all ingredients except butter into the bread pan according to the above sequence (salt and sugar at opposite of the pan)(make an indention at the centre of the flour and add in yeast).

2) Select 'Dough' program, beat for 10mins, press stop. 

3) Reset to 'Dough' program again, add in butter, beat for 10mins.

4) Transfer the dough into a greased large bowl and cover with plastic wrap. Place the bowl in a warm place and let the dough rise for about 1- 1 1/2 hours. (Due to saving time, i place the bowl with dough in the fridge overnight 9.30pm - 5.00am)

5) Punch down the dough to release the air and divide it into 8 pieces weighing 55 grams each.

6) Roll out the dough pieces into 8'x5' rectangles. Brush with soften butter. Roll into log and twirl into shape locking ends to seal Continue with the remaining dough.

Video DEMO

7) Place the dough into a greased individual tart mould. (I use aluminium foil case for Loh Mai Gai)

8) Place the tart moulds onto a baking tray and cover them with clean kitchen towel. Place the baking tray in a warm place for the dough to rise for 25-30 minutes or till double the size.

9) Bake in a preheated 160'C for 10-15 minutes until golden.

10) Cool the bread in the tart mould for 10-15 minutes.

11) Remove from mould and brush the ensaymada with creamed butter with icing sugar. Top with generous grated cheese.

甜奶油起司麵包食譜

材料：

230克中筋麵粉，過篩

1茶匙即食酵母

35克白砂糖

140克蛋奶1個雞蛋+牛奶（先量雞蛋液的重量，才倒入牛奶）

35克無鹽奶油，室溫

1/4茶匙鹽

表面：

2湯匙無鹽奶油

2湯匙糖粉

1/3杯磨碎的切達乾酪

用手揉的做法：

1）將所有材料（奶油除外）倒入鋼盆中攪拌搓揉成為一個不黏手的麵團

2）將奶油加入繼續攪拌搓揉成為撐的起薄膜的麵團。

麵包機做法：

1）將所有材料順次序（奶油除外）倒入麵包桶裡，用“麵團”功能攪拌10分鐘，按停。

2）然後加入奶油，再重複“麵團”功能10分鐘，攪拌攪拌至能成為撐的起薄膜的麵團。

3）將麵團轉移到塗有奶油的大碗中，並用保鮮膜覆蓋。把碗放在溫暖的地方，讓麵團發酵約1-1.5小時。（由於為了節省時間，我把麵團放在冰箱裡過夜下午九時三十分至五時五十分）

4）揉麵團釋放空氣，把麵團分割成8份55克的小麵團。

5）將麵團擀成8'x5'長方形。刷上軟化奶油。將面片從長邊向裡捲成長條狀，再繞成盤旋狀，最後將收口壓緊。

視頻示範

6）將麵團放入塗有奶油脂的撻模中。（我使用糯米雞的鋁箔盒）

7）將撻模放在烤盤上，用乾淨的廚房毛巾覆蓋。將烤盤放在溫暖的地方，麵團再次發酵25-30分鐘或雙倍大，刷上鮮奶。

8）放入預熱到160度C ^的烤箱中烘烤10-15分鐘或金黃色即可。

9）在撻模中冷卻10-15分鐘。

10）從模具中取出，用奶油刷上打發的奶油和糖粉。頂部再撒磨碎的奶酪。

Honey Glazed Biscuits AKA Texas Chicken Biscuits 12012018

Honey Glazed Biscuits AKA Texas Chicken Biscuits

Ingredients 

(Makes 12 pcs)

250g self raising flour

1 tsp aluminum free baking powder

2 tsp sugar

1 tbsp honey

pinch of sea salt

70g unsalted butter (cut into cubes and cold)

120g fresh cream (see photo below)

surface brushing

25g Salted butter, melted

2 tbsp honey

Steps:

1) preheat oven at 220'C.

2) sift flour and baking powder in a big bowl.

3) add in the tiny cubed cold butter and rub by hand till bread crumbs condition.

4) add in sugar and salt, mix well with hand.

5) gradually add in the honey and fresh cream gradually. Roughly mix to form a soft dough. (Remember not to over knead)

6) Divide the dough to 12 equal pieces (40g each) and place it into a baking tray layered with non stick parchment paper.

7) Brush each dough with melted butter. Bake at 220'c for 10-15 mins or till golden brown

8) Add the remaining melted butter and honey into a pot and bring it to boil over low heat. Set aside.

9) Once the biscuits are out of oven, brush/ pour the honey butter mixture onto the biscuits. Set aside to cool slightly before serve.

蜂蜜奶油軟餅乾 (美國德州炸雞快餐）

材料：

250克 自發麵粉

1茶匙 無鋁泡打粉

70克 冷的無鹽奶油（切小顆粒）

2茶匙 有機蔗糖

1湯匙 蜂蜜

少量海鹽

120克鮮奶油 (可参考最下图）

刷表面用：

25克 有鹽奶油

2湯匙 蜂蜜

做法：

1）預熱220攝氏度的烤箱。

2）把麵粉和泡打粉過篩在一個大碗裡拌勻。

3）加入冷的奶油粒，用手搓揉成類似麵包糠的狀態。

4）加入有機蔗糖和少量海鹽，用手拌勻。

5）加入蜂蜜和鮮奶油，搓成一個軟麵團。 （切記不要過度揉搓）

6）將麵團分成12個等份（大約每個40克）排放在舖有不沾布（紙）的烤盤上。

7） 用融化的奶油刷每個麵團表面。放入已經預熱220°度的烤箱，烤大約10-15分鐘或至上色。

8）將剩下的融化奶油和蜂蜜加入鍋中，用小火煮沸。擱置。

9）從烤箱取出餅乾，趁熱把蜂蜜奶油刷在餅乾表面。

我使用的鲜奶油

fresh cream that i used