17/4/2016 (1dough 3 snacks)+杏仁蛋白餅

1 dough 3 snacks

First of all....

120g Low protein flour

40g Unsalted butter (cold cubed)

Rub butter with flour till it looks like bread crumbs.

(A) Weight 80g of the mixture for Cheesy Bites

(B) Weight 40g of the mixture for Black sesame cookies

(C) Weight 40g of the mixture for egg tart crust

(A) Cheesy bites

60g low protein flour

20g unsalted butter

25g grated cheese

1-2 tbsp cold water

Steps:

1. Rub together the flour and butter until it resembles a breadcrumb texture.

2. Add the grated cheese and a tbs of water at a time kneading by hand to form a nice dough ball. It shouldn’t be sticky. If sticky add a little more flour.

3. Place on to floured surface and roll out until it is about 2-3mm thick. Cut with mini cookie cutters or cut into squares. 

4. Place onto a lined baking tray and bake in a 180 degree Celsius for 10-15 minutes or until lightly golden.

(B) Black Sesame Cookies

30g low protein flour

10g unsalted butter

5g black sesame powder

5g organic cane sugar

1-2 tbsp cold fresh milk

Steps:

1. Rub together the flour and butter until it resembles a breadcrumb texture.

2. Add the black sesame powder and sugar and a tablespoon of cold milk at a time kneading by hand to form a nice dough ball. It shouldn’t be sticky. If sticky add a little more flour.

3. Divide dough into 10 portions.(roughly 6g each)

4. roll dough into ball shape and place on baking tray laid with parchment paper.

5. place another sheet of parchment paper to cover the small balls.

6. use a flat bottom surface bowl or anything to press the dough till 1-2mm thick. Gently remove the top parchment paper.

7. bake at preheated oven of 170'C for 10-15 or until lightly golden.

(C) Egg tart crust

30g low protein flour

10g unsalted butter

5g milk powder

5g organic cane sugar

1-2 tbsp cold fresh milk

Steps:

1. Rub together the flour and butter until it resembles a breadcrumb texture.

2. Add the milk powder and sugar and a tablespoon of milk at a time kneading by hand to form a nice dough ball. It shouldn’t be sticky. If sticky add a little more flour.

3. Wrap dough with cling wrap and refrigerate at least 30 minutes

4. Remove the hard crust dough, divide into 3 parts (each approximately 21g)

5. Roll each small rounded dough with hands

6. Place the dough slightly rounded squash , coat with some flour and put into the tart mold

7. 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)

8. Place onto baking tray and bake at 180'C for 10-15 minutes or until lightly golden.

Almond Cookies

Ingredients

2 egg whites

55g almond powder

15g organic cane sugar

Steps:

1) beat the egg white with sugar till hard peak form

2) add in almond powder by 2-3 portions, fold well gently but quickly.

3) preheat oven at 120'C

4) put the mixture in a piping bag with nozzle or plastic bag with cut hole of 0.7cm at the edge

5) Squeeze out mixture onto baking tray laid with non stick parchment paper

6) Bake at 100'C for 60mins or till the cookies easily be removed from the parchment paper

7) let the cookies sit in the oven for further 5-10mins is recommended.

杏仁蛋白餅

材料：

2 顆蛋白

55克 杏仁粉

15克 有機蔗糖

做法:

1. 蛋白在無水、無油清潔的容器中打發，當魚眼泡時加入蔗糖，打發至硬性發泡。

2. 把杏仁粉分2-3次加入蛋白糊混合翻拌後，不需要過度攪拌，快手操作。

3. 預熱烤箱120度。

4. 把杏仁麵糊裝入裱花袋中可用圓嘴或者中號六齒擠出小饅頭或者小塔糖的形狀。

5. 低溫烘烤100'C大約60分鐘，中間有上下倒換一下烤盤，原則是不上色好看。

6. 最後也可關閉烤箱，不拿出烤盤在裡面悶烤一下，當杏仁餅不容易從烘培紙上取下的時候，就是沒有烘烤透，需要延長時間。烤好後要密封儲存。

14/4/2016 (thu) 寶寶優格瑞士卷

寶寶優格瑞士卷

材料：

（ A）：

40克全脂優格

15毫升米糠油/橄欖油/玉米油/任何菜油

1顆 蛋黃

30克 低筋麵粉/蛋糕粉/普通麵粉/中筋麵粉

       

（B ） ：

2顆 蛋白

10克 有機蔗糖/白砂糖

             

夾心料：

商店買的無糖果醬/花生醬

或者任何果醬/花生醬(自製/買的）

夾心可以多變哦。 。果醬,花生醬,蕃薯泥,乳酪醬,等等都可以的。

做法：

1 ）材料（A ）混合後，備用。

2 ）預熱烤箱160'C度。

3 ）材料（B ）打至濕性發泡後，再將打發的蛋白分兩次倒入（ 1 ）拌勻。

4）把麵糊倒在不粘烤紙/布上/矽膠墊上形成25cmX25cm，然後稍微抹平表面。

5）把烤盤送進烤箱中層烤30分鐘，然後移上上層繼續烤5-8分鐘或表皮呈淺棕色。

6）把蛋糕移去鋼絲鐵架上待冷卻。

7）把蛋糕切成2片，在蛋糕表面塗抹一層薄薄的果醬，將蛋糕捲起後用烘焙紙/保鮮紙將蛋糕卷包起，放入冰箱冷藏30分鐘定形，即可。

Yogurt Swiss Roll

Ingredients:

Egg Yolk Batter:

1 Egg Yolk

15ml Grapeseed Oil/any vege oil

40g natural plain yogurt

30g Cake Flour / all purpose flour

Meringue:

2 Egg Whites

10g castor sugar

Filling:

Some fruit jam / peanut butter (homemade/store bought)

Steps:

1) Preheat oven to 160'C.

2) Place a parchment paper or non-stick baking sheet on the baking tray.

3) In a mixing bowl, add in egg yolk, oil and yogurt, mix well then add in flour and mix till combined. Set aside.

4) Place the egg whites into a clean bowl and whisk till bubbly then add in sugar by 2 portions. Continue whisking until soft peaks form, approximately 2 minutes.

5) Transfer 1/3 of the egg whites to the egg yolk batter and mix well. Add the remaining egg whites and fold in gently. 

6) Pour batter onto the parchment paper and form 25cm x 25cm, levelled by spatula. 

7) Bake for 30mins in the middle rack, then transfer to the upper rack and bake for 5-8mins or till light golden brown on the surface.

8) Place the pancake on the wire rack for cooling down.

9) Divide the cake into two slices, apply a thin layer of jam, Roll up the cake rolled and wrap by baking paper / cling wrap and refrigerate it for 30 minutes to set.

Garden Pea Pork Soup

Honey roasted drummets

Ingredient:

3pcs Kee Song chicken drummets

Garlic powder

Onion powder

1/4 tsp liquid amino

dash of pepper powder

1 tsp honey

Steps:

1) Marinate the drummets with all the ingredients for 30mins or more or overnight

2) Preheat oven to 190 degrees C.

3) Place chicken drumstick on a plate then place on the baking tray

4) Bake for 20 minutes 

蜜烤小雞腿

材料：

3只其祥小雞腿

1/4 茶匙天然醬油（我用液體氨基）

胡椒粉 適量

蒜粉 適量

蔥頭粉 適量

蜂蜜 適量

做法：

1）把所有材料和小雞腿放入碗裡，放入冰箱冷藏室醃約30分鐘或隔天再烤也可以

2 ）烤箱預熱至190 ℃。

3 ）然後把雞腿放在烤盤上。

4）烘烤20分鐘。

Crispy Toasted Bread (Roti Kok)

Ingredients:

2 slices of home made Toast / bread

some unsalted butter

some sugar

Steps:

1) cut toast/bread into 8 pieces

2) spread some butter on each cut bread

3) sprinkle a little sugar on each bread

4) bake at preheated oven of 180'C for 20 mins.

11/4/2016 (Mon)

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。

作了比較，萬人迷奪命軟吐司 VS　以前做的白土司： -

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。

Cheesy Sticks

Ingredients:

70g Cake flour ( I used superfine flour) 

20 g Cold Butter, cubed

30g Grated Cheddar cheese or Tasty Cheese

1-2 Tbsp Cold Water

Steps:

1. Rub together the flour and butter until it resembles a breadcrumb texture.

2. Add the grated cheese and a tbs of water at a time kneading by hand to form a nice dough ball. It shouldn’t be sticky. If sticky add a little more flour.

3. Place on to floured surface and roll out until it is about 2-3mm thick. Cut with mini cookie cutters or cut into squares. You can even roll into 10cm pieces and bend into curly shapes.

4. Place onto a lined baking tray and bake in a 180 degree Celsius for 10-12 minutes or until lightly golden.

Soft Rolled Cake 香蕉软糕

Soft rolled cake ( banana cake ) 

Ingredients:

Koh Fun (cooked glutinous flour) - 150g

Hot water - 170ml

Corn oil - 20g

Fine sugar - 80g (for children I used 50g organic cane sugar)

cold water - 60ml

Banana essence / vanilla extract – few drops

For Red swirl ~ Red dragon fruit puree – 1 tbsp

For Black Swirl ~ black sesame powder OR charcoal powder+few drops water

Some koh fun as powder dusting

Steps:

1 ) sieve the Koh Fun and set aside.

2 ) Add sugar into the hot water and stir until the sugar is dissolved, let it turns warm, add in oil and banana essence, mix well .

3 ) Add the sugar water into the Koh Fun and mix well, then slowly add in cold water and knead the soft dough till moderate hardness and smoothness. I spend about 3-4 mins in kneading ( cold water is not necessarily to be added all, depends on the dough) .

4 ) Divide dough into 2 portions. Lay a piece of cling wrap on the table, put the dough onto the cling wrap and fold half to cover the dough. Use a roller pin to roll till flat and rectangular shape.

5 ) Open the cling wrap, spread the dragon fruit puree (for red) OR charcoal power water (for black); and brush evenly on the surface, then rolled from the bottom to upper side, just like rolling swiss roll.

6 ) Dust the soft rolled cake with koh fun, slice it then enjoy eating.

软糕 (香蕉糕)

材料:

糕粉 - 150g

沸水 - 170ml

玉米油 - 20g

细砂糖 - 80g ( 小孩吃，我用有机蔗糖 50g)

冻泠水 - 60ml

香蕉精 - 少许

红色素：红色火龙果纯汁 1汤匙

黑色素：黑芝麻粉 / 竹碳粉+几滴水

糕粉 - 适量 (用做手粉)

做法: 

1) 糕粉过筛(备用).

2) 糖加入170ml的沸水里搅拌至糖溶解,待凉.(微热也可以)倒入油和香蕉精拌匀. 

3) 把过篩的糕粉和(2)糖水放进一个工作盘里拌匀,再着量慢慢的把冻泠水加进去搓至软硬适中和光滑.这里我大约需用了5分钟就完成了(冻泠水不必一定加完,视团的湿度而定).

4) 把粉团放在撒了少量糕粉(手粉)的工作台上,在粉团上铺上一片保鲜纸.隔着保鲜纸用杆面棍把粉团杆平成薄片,再筠匀的扫上一层薄薄的红色素/黑色素,然后从上而下的卷起好像卷蛋卷那样(整个过程大约需要5分钟而已)即可.

5)把卷好的软糕切片即可享用.

小提示:

1) 糕粉是糯米粉经过加工而成的,基本上已经是熟粉了,所以不需要经过蒸的这个过程.

2) 糖的份量我是用(80g蔗糖)我个人觉得已经够甜了,原食谱用的是细砂糖.所以用什么糖和份量请自行斟酌.

3) 粉团是有点黏黏的,所以沾点手粉和隔着保鲜纸來杆会比较好操作.