Breakfast: Mini Egg tarts and fresh milk
Lunch and Dinner: Penne Pasta with Tomato Cheese Sauce
Teatime: The Stunning Killer Toast and Avocado milk
Egg Tart (from Carol recipe with sugar reduce)
Ingredients:
迷你蛋塔 （８个）
食谱来自Carol 老师
一.餅乾塔皮部份
材料:
低筋麵粉35g,糖粉5g,無鹽奶油20g,
奶粉3g,全蛋液7g
準備工作:
1.所有材料秤量好
2.低筋麵粉使用濾網過篩
3.無鹽奶油放置室溫回軟,手指可以壓出印子的程度就好
步驟:
1.外皮部份無鹽奶油+糖粉用打蛋器打至泛白呈現乳霜狀態
2.將奶粉加入攪拌均勻
3.雞蛋打散分數次加入,每一次都要確實攪拌均勻才繼續加
4.將過篩的粉類分2次加入使用括刀按壓的方式混合成團狀 (不要過度攪拌避免麵粉產生筋性影響口感)
5.混合完成的外皮麵團用保鮮模包裹放入冰箱冷藏至少30分鐘冰硬
6.將冰硬的外皮麵團取出,平均分成8份(每份約9g)
7.每一個小麵團在手心中滾圓
8.將滾圓的小麵團稍微壓扁,2面都沾上一層低筋麵粉
9.沾上低筋麵粉的麵皮放入塔模中
10.一邊旋轉一邊用大姆指慢慢按壓將麵皮壓薄至充滿整個塔模 (厚度儘量一致才不容易破)
11.做好的蛋塔皮間隔整齊放入烤盤中
二.蛋餡部份
材料:
雞蛋30克,牛奶32ml,細砂糖8g,香草精几滴
步驟:
1.所有材料秤量好,雞蛋打散
2.將牛奶+細砂糖放入鍋中加熱煮至砂糖融化就關火,放至微溫
狀態就將香草精加入混合均勻
3.雞蛋用攪拌器打散,將微溫的牛奶液慢慢一點一點加入,一邊
加入一邊攪拌
4.攪拌均勻的雞蛋牛奶液用濾網過濾
5.平均將蛋液倒入塔模中約9分滿
6.放入已經預熱到180度c的烤箱中(下面的位置）烘烤8-10分鐘至塔皮部份開始上色。把溫度調低至１６０度c，注意內餡開始漲起來時，把烤箱門開２－３寸的縫隙。烤２－３分鐘或內餡凝固即可。 （用牙籤插入並可以直立）
7.烤好取出稍微涼一些就小心倒出來脫模放涼
Mini Egg Tarts
(yield 8 mini egg tarts)
Original recipe by Carol
Ingredients of crust:
35g cake flour
20g unsalted butter
5g icing sugar
7g egg, whisked
3g milk powder
Ingredients of custard:
30g egg
8g castor sugar
32ml full cream milk
few drops vanilla extract
Method (making crust):
1. Place butter at room temperature until softened. Cream the butter and sugar with an electric mixer over medium speed until the mixture is smooth, fluffy and light in color.
2. Add in whisked egg, half at a time, beat over low speed. Add milk powder, mix well.
3. Sift in flour in two batches, scraping down the sides of the bowl between additions with a spatula, and make sure all ingredients combine well. Knead into dough.
4. Wrap dough with cling wrap and refrigerate at least 30 minutes
5. Remove the hard crust dough, divide into 8 parts (each approximately 9g)
7. Roll each small rounded dough with hands
8. Place the dough slightly rounded squash , coat with some flour and put into the tart mold
9. while rotating slowly with the thumb pressing the dough to fill the mold to make an even tart shell. ( consistent thickness so that it is not easily broken)
Method (making custard):
1. weight all ingredients, beat the egg.
2. Place the milk + caster sugar into a pot and cook until the sugar melts then remove from heat, leave till lukewarm and add in vanilla extract
3 eggs beaten with a stirrer and add in to the lukewarm milk slowly, little by little, mix well
4. Sift egg mixture to get rid of any foam into a tea pot. Carefully pour egg mixture into each tart shell.
Method (baking tarts):
1. Preheat oven to 180C. Position rack in lower third of oven. Bake tarts for 8 to 10 minutes until the edges are lightly brown.
2. Lower the heat to 160C. Keep an eye on them. Once you see the custard being puffed up a bit, pull the oven door open about 2 to 3 inches. Bake for another 3 to 5 minutes until the custard is cooked through. Just insert a toothpick into the custard. If it stands on its own, it’s done.
Penne Pasta with Tomato cheese sauce
Ingredients A:
16 pcs cherry tomatoes
1/2 onion
1/2 organic apple
1/4 cup water
Ingredients B:
some olive oil
1/2 onion (chopped finely)
20g bega cheddar cheese
1/2 cup water
dash of pepper and salt to taste
some parsley and italian herbs
Steps:
1) Blend the ingredients A till smooth, set aside
2) Heat pan with olive oil, saute onion till golden brown then add in the blended ingredients A
3) pour in 1/2 cup water, boil then simmer for 2-3 mins.
4) add in cheese and cook till cheese melted.
5) add in salt, pepper, parsley and the beef balls.
6) off fire and done.
The stunning killer toast ~ (just one proofing)
Saw this popular bread recipe in my phone APP (下厨房) which they call it as "the Stunning Killer Toast" (Original recipe by 曉瑋75－創建於12/11/2014) , super soft and time of making is shorter.
After doing the comparison between the white toast that I previously made with this Stunning Killer Toast:-
1) the proofing method is the same, ONE proofing only
2) liquid : water and milk
3) timing is almost the same
4) tenderness of the bread : almost the same
5) key point is : must knead the dough till window pane stage is formed, then the bread must be soft.
Ingredients:
160g egg+milk (eg. 107g milk + 53g egg)(110g milk + 50g egg)
30g cane sugar (10g if making salty bread)
2g salt (6g if making salty bread)
260g bread flour
3g (3/4 tsp) instant dry yeast
30g unsalted butter (cubed, cold)
Material required: 1 toast box mould for 450g bread
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) Remove dough from the bread pan, divide into 3 portions.
5) roll and stretch each dough into flat, then fold into 3 folds, rest for 5 mins. repeat once again.
6) place the doughs into a greased toast box, let it proof.
7) Once the dough proof until 90% (roughly 40mins) full the toast box, close the lid and preheat the oven to 150'C.
8) bake for 50 mins, remove from oven and take out the bread immediately from the toast box.
萬人迷奪命軟吐司
從手機APP 下廚房發現了這個流行的麵包食譜. (原創：曉瑋75－創建於12/11/2014)它被稱為“萬人迷奪命軟吐司” ，超柔軟和製作時間更短這種流行的麵包配方。
1 )發酵方法是相同的，一樣是只有一次發酵而已
2 )所用的液體：水和牛奶的分別
3 )所需製作的時間：幾乎相同
4 )麵包柔軟度：幾乎相同
5 )相同的關鍵點是：必須把麵團揉成撐得起薄膜的麵團，那麼麵包就一定牽絲柔軟。
材料:
160克蛋奶：雞蛋+牛奶（如107克牛奶+53克雞蛋）（ 110克牛奶+50克雞蛋）
30克蔗糖（ 10g如果做咸麵包）
2克鹽（ 6克如果做咸麵包）
260克 高筋麵粉
3克（ 3/4茶匙）速發酵母
30克無鹽奶油
用具：450克/12兩帶蓋土司模1個
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。
**
3. 把麵團分割成３等份，分別擀成長方形，將麵團平均折成3等份，擀壓捲起後休麵團5分鐘。
4. 重複擀壓麵團，平均折成3等份，再擀壓捲起
5. 捲好的麵糰收口朝下朝內,間隔適當放入吐司烤模中(刷上一層固體奶油,灑上一層薄麵粉避免沾粘)
6. 用手稍微輕輕壓一下使得3團麵糰高度平均
7. 在麵糰表面噴些水,放在溫暖密閉空間中,旁邊放杯熱水幫忙提高溫度再發酵至9分滿，蓋上蓋子。
8. 放入預熱到150度c的烤箱中烘烤50分鐘。
9. 出爐後馬上倒出放在鐵網架上放涼。
