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Kangyou | 14-Mar-18 | Bread | (7 Reads)

Cold front...I always think about croissant 🥐 
My room temperature is 20C

Croissant Recipe
(A)
Yeast 5g
Warm water 30g

Egg half
Fresh milk 100g

Bread flour 200g
low protein flour 50g
sugar 30g
salt 5g
butter 25g

**************
(B)
Butter 125g
**************

1) Mixed yeast and warm water, then add ingredient A to form a smooth dough. You don't want too much gluten development. (if the dough not smooth, rest for 5 minutes to knead again)

2) Proof dough for 40 minutes @ room temperature 26C – 28C, then shape the dough into a square, Cover with cling film and place in the fridge to OVERNIGHT.

3) Cut cold Butter (125g) from the fridge, arrange in parchment to form a square of about 15cm X 15cm. Trim/straighten the edges of the butter and put the trimmings on top of the square. Wrap in paper and refrigerate the butter slab until needed

4) Roll the dough into square. Try to get an even thickness. Place the butter slab on the dough at a 45 degree angle so that one if it's corners is facing you.

5) Fold a flap of dough over the butter so the point of the dough reaches the centre of the butter slab. Do the same with the remaining 3 sides.

6) On a lightly floured surface roll out the dough and sealed butter until you have a rectangle. Start rolling from the centre towards the edges. Concentrate on lengthening.

7) Fold the dough letter style, wrap the dough in cling film and refrigerate for 30 minutes. Repeat the rolling and folding two more times.

8) Roll out the dough on a floured surface. If the dough resists or shrinks back, fold into thirds and rest in the fridge again for 10-20minutes. This will stop shrinkage at the shaping stage

9) Trim the edges with a pizza cutter. Then cut diagonally to form triangles.

10) Make a slit a the base of each of the triangles, slightly stretch the dough triangle. Fold over the two corners if the base if the triangle and then roll towards the point. Making the classic croissant shape.

11) To proof the croissants leave them at room temperature for until doubled in size. ( I took about 60 minutes)

12) Preheat your oven to 380F (195°C). Lightly brush the croissants again with egg wash (double egg washing helps them develop a nice crispy exterior).

13) Bake for about 15-18 minutes, or until the croissants are golden brown.

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Kangyou | 14-Mar-18 | CNY Goodies

 

 

 

南乳饼干 (Gluten Free)

Recipe

A) Water Dough 水皮
Butter 50g 牛油
Icing Sugar 25g 糖粉
Water 50g 水
Gluten Free Flour 125g 

B) Oil Dough 油皮
Butter 45g 牛油
Gluten Free Flour 80g 

C) Fermented Beancurd Dough 南乳面团
Butter 75g 牛油
Sugar 50g 糖
Icing Sugar 50g 糖粉
Baking Soda 0.5 tsp 苏打粉
Baking powder 1 tsp 发粉
Pinch of Salt 盐
Egg 1 蛋
Gluten Free Flour 250g 
Fermented Beancurd 20g 南乳

Method:-
1) Combine ingredient A , B, C separately, form 3 dough separately.
Rest dough at least 10 minutes.
2) Divide each dough for 4 balls
3) Flatten water dough ball, then place oil dough in middle, and wrap it. Next, flatten and roll up, then press both edges to attach 
4) Flatten the above dough, and wrap with beancurd dough. 
5) Flatten and roll up (like swiss roll), keep in fridge for 10 minutes, easier to cut into pieces.
6) After cut into pieces, lightly flatten (your choice for thicker or thinner, but not too thick because won't be crispy)
7) Arrange on baking sheet
8) Bake in preheated oven 320F for 25 minutes.
9) Cool, and keep in airtight containers.

方法:-
1)将 A, B,C 形成3个面团。面团休息至少10分钟。
2 )把每个面团分4份(如果你喜欢小片,可以将每个面团 6 - 8 份)
3 )杆扁“水面团”,然后将“油面团”放在中间包起。接下来,杆平和卷起,然后按两边合起来4 )擀平以上面团,放南乳面团在中间,然后包起来。
5 )再擀平和卷起,放在冰箱10分钟,比较容易切成片。
6 )切成片后,轻轻压平(您可以选择厚或薄,但不能太厚,因为不会酥脆)
7 )排在烤盘
8 )烤箱预热320F 烘25分钟。
9 )冷却,收在密闭的容器。

最好每个步骤给面团休息10分钟。

** Flour can be replaced by normal plain flour

 

 

 

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Pork Jerky / 猪肉干

Minced pork / 猪肉碎 500g (20% fat is good)
Sugar / 糖 3 tbsp ( I used demerara sugar)
Honey / 蜜糖 35g
Light soy sauce / 酱油 1 tbsp
Chinese rice wine / 花调酒 0.5 tbsp
Fish sauce / 鱼露 0.5 tbsp
Oyster sauce / 蚝油 1 tbsp
Chinese 5 spices powder / 五香粉 0.5 tsp
Dash of Pepper / 胡椒粉
Pinch of Salt / 盐 (about 3g)

1) Combine all ingredients, covered and keep in fridge overnight.
2) Lined aluminium foil on tray, and use fork to press marinated meat on the tray.
3) Baked in preheated oven 320F for 15 minutes, then remove from oven, use cutter to cut to pieces.
4) Brushed honey on cooked pork jecky for one side first, then turn on upper heat to broil it about 5 minutes, then turn the other side and brushed with honey and broil 5 minutes again.

 


Kangyou | 14-Mar-18 | Bread

Milk Bread (sponge method)

材料/ ingredients:

A中种 / Starter:-
牛奶 / Fresh Milk 150g 
速溶干酵母 / Instant Yeast 3g
蛋白/egg whites 1 
高筋面粉/ Bread Flour 500g
牛油/ butter 10g 
细砂糖 / Sugar 20g
动物性鲜奶油 / Dairy Whipping Cream 150g

B主面团/Dough:-
蛋白 / egg whites 1 
细砂糖 / Sugar 50g
奶粉 / Milk Powder 30g 
速溶干酵母 / Instant Yeast 2g
盐 / Salt 5g
牛油 / Butter 10g

1) Combine starter (A) , let it rest about 2-3 hours.
2) Then add ingredients B except butter, beat about 4 minutes then add butter and continue to beat about 5 minutes or till elastic dough formed.
3) Divided dough to 4 balls, flatten to rectangular and roll up like swiss roll, repeat same method to 3 balls. Place in loaf tin (28cm X12cmX12cm). Remember to brush oil to loaf tin 
4) Last proof about 1.5 hours (timing is always depending on your room temperature.
5) Brushed with egg wash or just sprinkle some bread flour on top
6) Bake in preheated oven 375F /195C for 35 minutes.

Recipe is adapted from Jane.

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Kangyou | 14-Mar-18 | Cookies

German Butter Cookies

Butter 125g
Icing sugar 40g
Potato flour 125g
Cake flour 50g

- Cream butter and sugar till just combined (do not overbeat the butter)
- Add all flour to form a dough
- Optional : add cocoa powder, green tea powder, or food coloring.
- Use hand to make your favourite animals pattern or use cookie cutters
- Bake in preheated oven 335F for 22-25 minutes

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Kangyou | 14-Mar-18 | Bread

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可颂🥐 乱乱卷!
这几天的天气有点冷。。做些🥐吧!
🥐很怕热,如果你家的室温不在20C下,就有难度。
I am still prefer place dough in fridge overnight, but this recipe is direct method.

Croissant Recipe:-
Dough:
Bread Flour 200
Cake Flour 50g
Instant Yeast 4g
Sugar 25g
Salt 3g
Milk Powder 12g
Water 120g (always keep 10g water behind and add slowly to avoid too much water)
Butter 20g
~~~~~~~
Butter 120g

1) Combine dough ingredients and knead for 3 minutes until it comes together. You don't want too much gluten development.

2) Shape the dough into a square, Cover with cling film and place in the fridge to chill.

3) Cut cold butter(120g) from the fridge, arrange in parchment to form a square of about 15cm X 15cm. Trim/straighten the edges of the butter and put the trimmings on top of the square. Wrap in paper and refrigerate the butter slab until needed

4) Roll the dough into square. Try to get an even thickness. Place the butter slab on the dough at a 45 degree angle so that one if it's corners is facing you.

5) Fold a flap of dough over the butter so the point of the dough reaches the centre of the butter slab. Do the same with the remaining 3 sides.

6) On a lightly floured surface roll out the dough and sealed butter until you have a rectangle. Start rolling from the centre towards the edges. Concentrate on lengthening.

7) Fold the dough letter style, wrap the dough in cling film and refrigerate for 30 minutes. Repeat the rolling and folding two more times.

8) Roll out the dough on a floured surface. If the dough resists or shrinks back, fold into thirds and rest in the fridge again for 10-20minutes. This will stop shrinkage at the shaping stage

9) Trim the edges with a pizza cutter. Then cut diagonally to form triangles.

10) Make a slit a the base of each of the triangles, slightly stretch the dough triangle. Fold over the two corners if the base if the triangle and then roll towards the point. Making the classic croissant shape.

11) To proof the croissants leave them at room temperature for until doubled in size.

12) Preheat your oven to 380F (195°C). Lightly brush the croissants again with egg wash (double egg washing helps them develop a nice crispy exterior).

13) Bake for about 15-18 minutes, or until the croissants are golden brown

 


Kangyou | 14-Mar-18 | Cake

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Kangyou | 14-Mar-18 | Cookies | (2 Reads)

玩一玩蛋白脆饼,忘记时间烤太久了,变了光亮的珍珠色..蛮好看😁😁😁

食谱/Meringue Cookies 

蛋白 / whites 50g
白糖 / sugar 65g
🍋汁 / lemon juice 0.5 tsp

- Cream whites till fluffy then add lemon juice and sugar in batches, continue to beat till stiff peak formed.
- place meringue into piping bag and pipe on lined baking sheet
- Bake in preheated oven 250F/120c for about 150 - 180 minutes.
- The meringue cookies are easily lifted from baking paper, dry and not sticky.

- try not to cut down sugar, it will affect the texture.
- I've read some books about ratio of "whites : sugar is 1:2"
- Some say if cut down sugar the meringue will easily turn brown.

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Kangyou | 14-Mar-18 | Bread

食谱
Bread Flour 250g
Cake Flour 50g
Sugar 25g
Pinch of Salt
Egg yolk 1
Condensed Milk 20g
Water 140g+/- 
Yeast 3g

**Butter 30g

1) Combine all ingredients except butter, electric standmixer knead about 4 minutes, then add Butter and continue to knead till elastic dough formed.
2) 1st proof ~ 30 minutes
3) Use hand to knead the dough to expel the trapped air, then divide the dough and make your own desired shape 
4) last proof about 50 minutes
5) Bake in reheated oven 375F / 195C for 14 minutes。

~ Remember not to add all water in one time, keep at least 10g behind to add slowly, if the dough too wet, stop adding. If too dry then add more.

~ Dough 50g -60g each - bake about 12 - 14 minutes.

 

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Kangyou | 14-Mar-18 | Cookies

食谱:-
奶油130g
棉花糖420g
奶粉130g
餅乾600g
综合坚果, 果干 350g(I added Almond, Pecan, Melon Seed, Dried Cranberries, Raisin, Goji)

1)先將餅乾加入奶粉拌均。
2)小火将无盐奶油加热到融化
3)加入棉花糖持续搅拌
4)等棉花糖完全融化成液體糖漿後取出倒入剛剛準備好的综合坚果和果干,餅乾中拌勻
5)接著取一只平盤,舖上料理紙防止沾粘,再將攪拌好的雪Q餅材料填入整平
6)待涼一些就可以用刀劃分等塊大小

谢谢罗爸的食谱。

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鲜奶馒头

食谱
鲜奶 / Fresh Milk 150 -160g (I added 158g)
酵母 / Instant Yeast 3g
糖 / Sugar 20g
中筋面粉 / Plain Flour 300g
发粉 / Baking Powder 1/4 tsp (optional)
盐 / Pinch of Salt
油 / Oil 15g

1) 酵母粉和糖放入用鲜奶, 搅拌。
2)然后加入面粉和发粉, 搅拌一两下,再加入盐和油。
3)搅拌成团,揉成光滑的面团。
4)休息15 minutes
5)用麵粉桿壓薄及成一個長方形;開始捲起,捲實並在另一端沾少許水封好收口,捲好後略略調整粗幼度,平均分成10 - 12 份。
6)发酵 25 - 30 minutes or till 1.7 倍大。
7)Steamed from cold water, wait till water boiling then changed to medium heat, steamed for 12 minutes, then open the lid a bit and continue to steam for another 3 minutes. Off the heat, let buns in steamer for 5 minutes.

成功关键 : 发酵时间要够,火爐的火力。 反覆嘗試,掌握自己做饅頭的方法。

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Kangyou | 12-Mar-18 | Chiffon Cake | (3 Reads)

Banana chiffon Cake recipe 

Ingredients A :-

Mashed Banana 100g (add few drops lemon juice)
Water 1 tbsp
Rum 1 tsp
Yolk 3
Veg Oil 40g
Cake Flour 90g

Ingredients B:-
Whites 4 
Few drops of lemon juice
Sugar 50g 

Method:-
1) Combine ingredients A, set aside
2) Beat egg whites till frothy, add lemon juice and sugar. Beat till stiff peak formed.
3) FOLD 1/3 meringue into yolk mixture, and continue to fold all remaining meringue to the mixture till well combined.
4) Pour into 7" chiffon tin and bake in preheated oven 350F about 30 minutes.

 

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Kangyou | 12-Mar-18 | CNY Goodies

Pastry Recipe (only for wrapping method)

Butter 牛油 120g
Icing Sugar 糖粉 30g
Yolk 蛋黄 1
Plain Flour 普通面粉 140g
Bread Flour 高筋面粉 30g
Cornflour 粟米粉 10g
Potato Flour 土豆粉 10g 
Milk Powder 奶粉 10g
~ Cream butter and sugar till creamy, add egg yolk and cream till just combined.
~ Sift all flour into mixture, beat the mixture till crumbly (don't over beat)
~ Use hand to form a dough, rest 20 minutes
~ divide dough to 11-12g each, filling : 0.5 tbsp size
~ Brushed with egg wash (yolk + little bit of milk)
~ Bake in preheated oven 350F/180C for 25 minutes.
=================

 

Pineapple Filling

Pineapple Flesh 1500g
Sugar 200g
Sugar 50g (caramelized)
Cloves 5
Cinnamon Sticks 2
Maltose 50g

~ Caramelized the 50g sugar, then add pineapple, 200g sugar, cloves and cinnamon sticks

~ Cook till the paste thicken, then add maltose and continue to cook till not stick to wok and thicken.

 

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