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Kangyou | 03-Nov-16 | Cookies | (1 Reads)

Cranberries & Peanut Nougat

食谱 / Recipe

水饴700g (I use 350g corn syrup and 350g maltose)
水80g
糖 80g

奶油 90g
奶粉 70g

蛋白霜 40g 
冷水 30g

干蔓越莓 200g
花生 200g

事前必須準備:-
1. 堅果類先烤稍微干, 並且放在烤箱內包溫。 
2. 奶油融化, 包温。
3. 先將烘焙紙鋪好
4. 溫度計準備好, 做牛軋糖必備

~~~~~~~~~~~~~

1)將水饴,水和糖放入鍋中煮。
2)在糖浆的溫度到115C度的時候, 就开始準備蛋白霜。將蛋白霜和冷水,打至乾性發泡。
3)当糖漿煮至138℃至140℃的溫度時,分次沖入打發好的蛋白內,以高速攪拌均勻。
4)在 (3)中分次加入溶化的奶油拌勻, 然后 續加入奶粉,先以慢速攪拌至沒有乾粉後,再以中速拌勻。
5)最後再從烤箱裡面拿出花生和蔓越莓,倒入之後持續攪拌。动作要快因為糖浆已經慢慢變硬。
6)倒入之前已經準備好的烘焙紙盘,然后盖上烘焙纸在上面擀平, 大概5-10分钟,糖浆就不黏了。
7) 待晾涼一些,用刀切成長條狀

~ 当煮到105C时温度就会慢下来,当温度上到120C时就会很快的上升。
~ 每个步骤都要快, 不要让糖浆变硬。
~ 糖浆的温度直接决定了牛轧糖的品质,如果你喜欢软点的,就煮到130C - 132C,我是比较喜欢带点硬的,所以就锁定在138C。
~ 我建议,138C - 140C 比较适合M'sia & S'pore.

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Kangyou | 03-Nov-16 | Cookies

I grind whole almond, you can choose skin removed almond, but almond skin has its nutrient.

Little snack for my son.

Recipe
Grind Almond 75g
Confectioner Sugar/Icing Sugar 60g
Low protein flour 38g
Baking Powder 1/4 tsp
Honey 10g
Egg white 113g
Butter 100g

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1) Sift grind almond, icing sugar, low protein flour and baking powder.
2) Add honey and egg whites to the above dry ingredients and stir well.
3) Melt butter till 80C and add into above mixture, then fridge for 2 hours.
4) Place batter into pastry bag, pipe on financier mold.
5) Bake in preheated oven 350F/180C about 18 minutes.


猪肠粉 (about 10 rolls)

1. 粘米粉/ Rice Flour 150g
2. 粟粉/ Cornflour 2 tbsp
3. 水/ water 250ml
4. 热水/ hot water 350ml
5. 盐/ salt 半茶匙
6. 食油/ oil 2 tbsp

做法/method:
1. 把粘米粉,粟粉和250ml水,盐和油搅拌均匀。
2. 把350ml热水,慢慢加入以上面浆,边加边搅拌。
3. 把盘涂上一层油,放到蒸笼里蒸热两分钟
4. 搅拌米浆,将一勺米浆平均倒进烘盘里。
5. 蒸至米浆的表层不平均涨起。
6. 用锅铲把猪肠粉卷成长条即可。

* 用布是比较好脱。

Recipe is adapted from ohbin

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Kangyou | 03-Nov-16 | Bread

枸子面包 

Recipe :-

Bread Flour / 高粉 280g
Goji Berries / 枸杞 20g + 70g water / 水
Sugar / 砂糖 15g
Pinch of Salt /盐 
Instant Yeast /酵母 3g
Milk Powder /奶粉 20克
Egg half /蛋液 一半 (half for egg wash)
Water / 水 60g - 70g +/- 
Butter /奶油 15g

Method:-
1) Soak “goji berries + water” for 1 hour
2) Combine all ingredients except butter, knead about 4 minutes, then add butter and continue to knead about 5 minutes or until elastic dough formed.
3) Proof for 60 minutes or double size
4) Hand knead the dough again to expel trapped air, then divide to 12 pcs.
5) Make your own desired shape
6) Last proof is 20 minutes (room temperature about 30C)
7) Brushed with egg wash.
7)Bake in preheated oven 375F for 12 minutes.

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Kangyou | 03-Nov-16 | Cookies

我把全部馅料blend得太久了,连炸葱都消失和豆沙馅料都变褐色。记得炸葱最后才放,然后blend一下子就够了。

材料:29 pcs (about 15g)
200g 绿豆瓣 / Mung Bean 
Dash of 白胡椒粉 / White pepper
50g 食油 + 5 粒小葱 shallot 
1 tsp 盐 / salt
100g 砂糖 / sugar

> Fried shallot with oil till golden brown (I prefer darker), set aside.
> Mung bean soak for 2 hours ~ strain ~ steam
> Pour hot mung bean into blender, add pepper, salt, sugar and blend it, continue add all fried shallot and blend it until just combined.
===================================

水皮 / Water dough:29pcs (about 10g each)
160g 面粉 ( 过筛 ) / plain flour
60g 奶油 / butter
65g 水 / water 
20g 砂糖 / Sugar

> Dissolve sugar in water, set aside
> Cream the butter few seconds, then add flour to cream till just "breadcrumb" formed, then slowly add water to form a soft dough
> rest dough for at least 10 minutes
===================================

油皮/Oil dough:29pcs (about 5g each)
100g 面粉
60g 白油 (I replaced by butter)

> combine all to form a dough, rest at least 10 minutes

=======================

Assemble :-

1) Flatten water dough, and wrap the oil dough into the water dough.
2) Flatten the dough into a rectangle.
3) Roll up like swiss roll and repeat the step again.
4) Flatten it then roll into round shape.
5) Wrap the filling into the dough and form round ball.
6) Brushed with egg yolk and sprinkle sesame seed on top.
7) Bake in a preheated oven 180C for 25mins.

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Kangyou | 03-Nov-16 | Uncategorized

My son won a lucky draw from Soflo's intragram draw.

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Kangyou | 03-Nov-16 | Bread | (4 Reads)

风雨不改,每星期总会烤一盘。

食谱
(A )发种

面包粉230克
即食酵母粉5克
水170克
〜休息1.5小时

(B)
面包粉 100克
低筋面粉30克
盐少许
糖30g
鸡蛋一半(另一半用来做蛋液)
水1汤匙(如果面团太干,加一点水)
奶油30克

~ 可可粉 1 tbs

1)把(A)搅拌一下,发酵1.5小时
2)将A + B 除了“奶油”, standmixer 揉5分钟,然后加入奶油,继续揉5分钟,直到形成有弹性的面团。
3)分成2大面团(白 / 可可) 。做自己喜欢的款式。
4)放在托盘处,最后发酵是45分钟(室温30℃ - 32℃), 如果室温温度很高,就不要发酵太久了,看到有两倍大就可以烘了。
5)用蛋液刷上。撒上芝麻。
6 )放入焗炉烤375F / 190℃ 12 - 14分钟。

*发酵时间要看个人的室温。

 

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Kangyou | 03-Nov-16 | Uncategorized

We need cold desserts during summer..

Recipe

Mango Layer
250g mango pureer (cut & blend it)
420g water
2 tsp agar powder
70g sugar (+/- depend on mango sweetness)

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Coconut Layer
160g water
1 tsp agar powder
2/3 cup coconut milk
30g (+/- according to your sweetness)
Pinch of Salt
=====================
Mango layer method:-
1) Pureé the mango. Set aside.
2) Combine water, agar and sugar, bring it to boil till sugar dissolves completely.
3) Add the mango pureé and continue to stir and cook for a minute. 
4)Pour into your favourite glass/container. 5) Fridge till mango layer set. 
=========================.
Coconut layer method:-
1) Combine the water, sugar, salt and agar, bring it to boil untill agar and sugar dissolves completely.
2) Next, add the coconut milk.
3) Continue to stir and cook until the coconut milk is fragrant.
4) Direct pour coconut mixture over the mango layer. 
5) Cool in the refrigerator and serve.

* You need to double up the coconut layer portion to get equal portion of mango layer.

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Kangyou | 02-Nov-16 | Chiffon Cake | (1 Reads)

Marble Chiffon Cake

For a special friend.

Recipe (7" chiffon tin)

Fresh Milk 80g (warm)
Egg yolk 4 
Light Olive Oil 40g
Cake Flour 95g

Egg White 4
Few drops of lemon juice
Sugar 55g

1) Plain batter : combine milk, yolk, oil and cake flour, mixed and set aside.
2) Cocoa mixture : 1.5 tbsp warm milk + 1 tsp dark cocoa powder + dash of cinnamon powder, stir cocoa and cinnamon till dissolved.
3) Scoop 1 tbsp of plain batter to cocoa batter and mixed, set aside.
============
4) Beat egg whites till frothy, then add few drops of lemon juice and continue add sugar. Beat until stiff peak formed.
============
5) Scoop about 1 or 2 tbsp meringue to cocoa batter and FOLD till well incorporated
6) FOLD all remaining meringue to plain batter, mix till well incorporated
7) 4 scoops of cocoa mixture on top of plain mixture, slightly FOLD to create swirl. (few strokes only)
8) Baked in preheated oven 180C for 30 minutes.
9) Invert the tin immediately after removing from oven.

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Kangyou | 12-Sep-16 | Cookies | (2 Reads)

正在练习做苏打饼。
第一盘, 太薄了
第二盘, 加厚点。。觉得厚多点比较好
第三盘, 加厚了,还加点葱。

* 加上葱很好吃 !

无论厚薄都好吃, 我很喜欢。。非常脆。
可能下次会放点油酥, 什么都要研究一下。

食谱
中筋面粉 300g
糖 20g - 30g
盐 一点
水135g
酵母 1 tsp
奶油 50g (soften)

手粉 ~ 高筋面粉

1)把所有材料量好
2)將速發乾酵母加入溫水中混合均勻放涼
3)加上其它材料,然后揉成麵团。
4)发酵2小时
5)用擀面杖或擀面机擀成2mm-3mm 薄片, 再用輪刀切成你喜欢的尺吋。
6)用叉子在表面刺整齊的洞,可避免烤後表面太鼓起。
7)最后發酵15 分钟。
8)烤箱預熱到200℃,烘盘也一起预热
9)发酵好了就移到烤盘,放在中層烤約5分鐘, 然后换180C再烤 5 分钟 《《要注意:溫度和時間,都要視自己烤箱的情形做調整》》

** 面团的软硬度刚刚好,所以用擀面机非常容易处理。
**面团上面可以加上葱,紫菜,海盐,粗糖,芝麻。。。喷水, 然后放你喜欢的配料。
** 面团揉光滑就好, 不要揉出筋。让面团醒面1-2分钟,就容易变光滑了。
** 千万别让面团发酵过头。

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Kangyou | 12-Sep-16 | 中式点心(chinese snack) | (3 Reads)

煎堆碌碌。。。
剩下一点豆沙馅,就做了小的豆沙煎堆。

糯米粉/glutinous rice flour 100g
澄面粉/wheat starch 1 tbsp
糖/sugar 20g
泡打粉/baking powder 1/4tsp
油 1 tbsp
水/water 90ml -100ml (慢慢加,太干就加水)

~ 红豆沙(red bean paste) 
~ 白芝麻 (sesame seed)

做法 :

1. 糯米粉+澄面粉+泡打粉 + 糖 + 油 + 水 拌勻,搓成粉糰 (如果面团太干就加点水,太粘就点粉)

2. 將粉糰搓成長條形,分成每粒約12g (普通是20g). 我做的比较小。

3. 搓圆后压扁,包入红豆沙, 然后每粒沾上水,滾上白芝麻。

4) 用中火燒熱油,將煎堆放入油鑊中,不停用長筷子翻動及輕壓煎堆,直至煎堆熟透浮起和炸至微黃色,撈起瀝乾油份便可。

*** 煎堆沾上水后,就放入芝麻碗,我的手不沾芝麻,只是摇一摇小碗,煎堆就黏上芝麻。

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Kangyou | 12-Sep-16 | Bread | (3 Reads)

Recipe

(A) Starter 
Bread Flour 230g
Instant Yeast 5g
Water 170g
~ Rest for 1.5 hrs

(B)
Bread Flour 100g
Low protein flour 30g
Green Tea Powder 10g
Pinch of Salt
Sugar 30g
Egg 25g (balance keep for brushing)
Water 1 tbsp (if dough too dry, add bit of water, optional)

Butter 30g

1) Just combine starter, then fermented 1.5 hrs
2) Combine A + B except butter, standmixer to knead 5 minutes, then add butter and continue to knead 5 minutes or till elastic dough formed
3) Divide to 15 balls, and wrapped with red bean paste. Then use scissors to cut the dough.
4)Place on tray, last proof is 45 minutes (room temperature 30C - 32C)
5) Brushed with egg wash and sprinkle some sesame on top.
6) Bake in preheated oven 375F/190C for 12 minutes.

 

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Kangyou | 11-Sep-16 | 中式点心(chinese snack) | (1 Reads)

 Golden Syrup

1000g Sugar + 600g water + 4 slices of lemon

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Kangyou | 11-Sep-16 | 中式点心(chinese snack) | (3 Reads)

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包子 

Recipe:-

材料:
牛奶 / Fresh Milk 150g
酵母 / Instant Yeast 3g
中筋麵粉 / Plain Flour 300g
砂糖 / Sugar 30g
沙拉油 / Light Olive Oil 1 tbsp

做法:
1) 將麵粉/糖/酵母/油放入攪拌缸中, 用慢速攪拌, 再慢慢加入鮮奶, 直到麵團攪拌成團即可取出
** 用手揉的話, 只要揉到麵團成型不沾手, 表面光滑即可 》基本發酵1小時。
2) 把麵團內的空氣桿出來, 饅頭內部才不會出現很多氣泡, 分成 15 份。
3) 醒面 5 分钟
4) 包上红豆馅,做自己喜欢的款式。
5)放溫暖處最後發酵25分鐘,至手指輕壓,痕跡較慢回復即可。
5) 從冷水開始蒸,用大火,水沸後换”中火“蒸12 分鐘即熟,开一点缝再蒸3分钟。熄火後放置5分钟才開籠蓋。

 



Kangyou | 11-Sep-16 | Cupcake | (1 Reads)

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