香港新浪網 MySinaBlog

样样都做一点点。

Pork Jerky Recipe :-

Minced pork 500g (20% fat is good)
Sugar 3 tbsp ( I used demerara sugar)
Honey 35g
Light soy sauce 1 tbsp
Chinese rice wine 0.5 tbsp
Fish sauce 0.5 tbsp
Oyster sauce 1 tbsp
Chinese 5 spices powder 0.5 tsp
Dash of Pepper 
Pinch of Salt (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.

 

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Kangyou | 29-Jan-16 | 中式点心(chinese snack) | (1 Reads)

每次都不做多,够吃就好。
每年农历新年前就会找出油炸锅来用,我看一年只用一次吧了,蛮方便,温度比较稳定。

糖霜麻花食谱

普通面粉 130g 
苏打粉 1/8tsp
泡打粉 1/4tsp

鸡蛋 1 (B)
油 15ml
水 25ml
糖 20g

1)把油,蛋, 糖和水混合, 然后将面粉+泡打粉+苏打粉放入。
2)用筷子搅拌一下,搅拌成雪花状, 用手揉成稍光滑点的面团
3)将面团放在桌上揉一下,盘子上先刷层油,将面团放在盘上和盖上保鲜膜,醒面30- 60 分钟
4)然后将面团分成每个12g,再醒面 10 分钟。
5)再把小面团揉成长形, 大概 5” 长, 醒面 5 – 10 分钟
6) 然后尽量揉更长和幼, 把面条对折,卷成麻花状,捏紧头尾两端,也可以把尾部塞进头部的圈圈里。
7)锅入油烧150C,放进麻花中小火炸制。炸的过程中要多翻动,让其均匀受热 (我是用电锅)
8)直至炸成金黄色捞出控油,放凉。

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糖霜食谱

糖 70g
水30g
少许盐

1)把糖、水和盐放在鍋裡,用中火煮到120℃(如果沒有溫度計,看到糖漿開始變濃稠即可),熄火。
2) 把麻花下鍋,用鏟子輕輕翻攪。
3)翻攪片刻後糖漿會開始發白,凝結在麻花上,就是反砂。

脆麻花技巧
~ 面团一定要醒面半小时以上,否则面团爱回缩,不好造型搓制。
~ 防止风干表皮
~ 因为放了泡打粉,麻花会受热膨胀, 所以不要做太粗。
~ 醒面后, 面团就不会粘手。
~ 烘焙家有个温度计会比较方便PicturePicturePicturePicturePicturePicturePicturePicturePicture

 

 


原来很简单的, 以后晚上做点,早上就可以给孩子当早餐了。不喜欢放馅料在里面,只喜欢吃皮吧了。

食谱

粘米粉——100克
生粉——25克
栗粉——25克
鹽——適量
花生油——適量
水——400毫升
芝麻——適量

食谱来自: http://life.sinchew.com.my/node/14313#ixzz3yaKXGqpp

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Kangyou | 29-Jan-16 | Cookies

终于可以粘上烘盘。

Spritz Cookies Recipe

Unsalted butter, softened 113g
Sugar 60g (original 100g)
Vanilla
Pinch of Salt 
1 Yolk
Plain flour, sifted 150g + 10g cornflour
Milk Powder 10g
Heavy cream/Fresh Milk 1 tbsp

Method:-

1) Preheat the oven to 350°F/180C. 
2) Cream butter, sugar, vanilla and salt on high speed until the mixture is light and fluffy.
3) Add the egg and beat again until light and fluffy, 5 to 7 minutes.
4) Stop the mixer and add the sifted flour all at once and heavy cream. Mix on the lowest speed just until the flour starts to incorporate with the butter mixture, 15 to 30 seconds. 
5) Using a large rubber spatula to FOLD till well incorporated (do not overmix)
6) Press the dough into the tube of the cookie press, 
7) Screw in the desired pattern and pipe quickly onto the surface of cool, clean metal baking sheets (DON"T use nonstick trays, silicone liners, or parchment paper). 
8) Bake in preheated oven for 12 minutes. turning halfway through. 
9) Remove from the oven and cool on their baking sheets for 5 minutes.

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食谱

无盐黄油 113克
糖60克
香草
盐少许
1蛋黄
普通面粉,过筛150克+10克玉米粉
奶粉10克
鲜牛奶1大匙

方法:-

1)预热烤箱至350°F / 180℃。
2)将牛油,糖,香草和盐高速的打发直到蓬松。
3)加入鸡蛋,并再次打发直到蓬松,5〜7分钟。
4)加入过筛的面粉和用最低速度拌搅到面粉与牛油刚刚好混合, 大概15到30秒。
5)然后用刮刀混合(不要过度搅拌)
6)把面团放进挤管里
7)用清洁的金属烤盘(不要用不沾盘,硅胶衬垫,或油性烘培纸)
8)烘烤12分钟。一半就转方向。
9) 在烤盘上冷却5分钟。

~挤的时候,要快速和不要停的挤完满盘,如果有不满意的形状,就刮去并重新再挤。
~ 不要用不沾盘,硅胶衬垫,或油性烘培纸

 

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Kangyou | 29-Jan-16 | Cookies

I've tried to use cookie press to pipe out but failed, it's not stick to baking sheet, end up I use flower nozzle to pipe out. 


 

Spritz Cookies Recipe

Unsalted butter, softened 113g
Sugar 60g (original 100g)
Vanilla
Pinch of Salt 
1 Yolk
Plain flour, sifted 160g
Milk Powder 10g
Heavy cream/Fresh Milk 1 tbsp
Beets powder 1 tsp

Method:-

1) Preheat the oven to 375°F. 
2) Cream butter, sugar, vanillas and salt on high speed, stopping often to scrape down the sides, until the mixture is light and fluffy.
3) Add the egg and beat again until light and fluffy, 5 to 7 minutes.
4) Stop the mixer and add the sifted flour all at once. Mix on the lowest speed just until the flour starts to incorporate with the butter mixture, 15 to 30 seconds. 
5) Using a large rubber spatula to FOLD till well incorporated.
6) Press the dough into the tube of the cookie press, 
7) Screw in the desired pattern and pipe quickly onto the surface of cool, clean metal baking sheets (do not use nonstick trays, silicone liners, or parchment paper). 
8) Bake in preheated oven for 5 to 7 minutes for small cookies, 7 to 9 minutes for larger ones, turning halfway through. 
9) Remove from the oven and cool on their baking sheets for 5 minutes.

 

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Kangyou | 29-Jan-16 | Bread

做孩子喜欢吃, 自己不用独肥。

Recipe :-

(A) Starter :-
Bread Flour 230g
Yeast 5g
Water 170g

(B)
Bread flour 100g
Cake Flour 30g
Sugar 25g
Salt 3g 
Egg half (half keep for egg wash)

C)
Butter 30g

Method:-
1) Combine starter's ingredients, rest about 90 minutes.
2) Next, add all ingredient( B), knead about 5 minutes.
3) Then add butter, and continue to knead about 5 minutes till elastic dough formed.
4)Flatten the dough to rectangle, brushed with butter, then pour cooked apple on the dough.
5) Roll up like swiss roll, divided and cut 12 portions.
6) Place dough in baking sheet, and proof about 50 minutes. Brushed with egg wash.
7) Bake in preheated oven 375F about 14 - 15 minutes.

~ I am using kitchenaid standmixer @ speed 3-4.
~ Please add water slowly, different brand of bread flour with different water absorption. 可能会用到多水或少水, 要自己调配。
~ Cinnamon apple was not enough, so I spread Nutella on it.
~ Cook sliced green apple with cinnamon, brown sugar and lemon juice.

 

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Kangyou | 27-Jan-16 | Cake

Light Butter Cake Recipe

Butter 113g
Sugar 30g
Yolk 2
Cake Flour 100g
Baking Powder 0.5tsp
Heavy Cream 1 tbsp

White 2
Sugar 30g

1) Cream butter and sugar about 2 minutes, then add yolk and continue to beat till well combined.
2) Sift 1/2 flour and heavy cream into mixture, mix and continue to add remaining flour, mix till well incorporated.
3) Beat white till frothy, then add sugar and continue to beat till stiff peak.
4) Fold half meringue into flour mixture, then add remaining meringue and continue to FOLD till well combined.
5) Place batter into piping bag, pipe on the silicone mould, DON't pipe too close.
6) Bake in preheated oven 350F/180C for 16 minutes

~ The purpose I piped each batter in hole not too close because when the batter raising, it might flow out from the side.
~ I placed some cutlery on top, to minimize the batter flow out when it raising. This method really can help.
~ See the picture, I piped some batter close to each other(the right mould) , the batter flow out.
~ I prefer to make cake pop from cake mould instead of mashed the cake with buttercream to form a ball.
~ some balls are not perfect, just cut half then stick it together by using buttercream or chocolate.

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Kangyou | 27-Jan-16 | Cake

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Kangyou | 27-Jan-16 | Cookies

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Recipe

(A)
Plain Flour 200g
Pinch of Salt
Sugar 0.5 tbsp
Water 100g
Butter 20g

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(B) Butter 113g

1) Combine (A) to form a dough, place in fridge overnight.
2) Roll out the dough into square shape
3) Place square butter onto the dough and wrap it up (as shown in picture).
4) Rest dough in fridge about 15 minutes
5) Roll out the dough to rectangle, fold left edge over 2/3, fold right edge over 1/3
6) Repeat step (5) 2 more times
7) Roll out the dough to square shape, then evenly folding over each edge to the center of the dough, two folds to the center from each side. 
8) Chill the dough for an hour or longer so the butter can solidify and make cutting easier.
9) Slice it to 3/8" thick and coated with sugar or cinnamon sugar.
10) Place the cookies cut side up, 2 inches apart on baking sheets。 
11) Bake in preheated oven 375F for 12 minutes, then turn over with a spatula and bake another 4 minutes, or until lightly golden brown on the surface (timing is depending on your oven). The texture of cookie should crunchy and crispy.
12)Immediately transfer the cookies to a cooling rack. Store the cookies in an airtight container.


在网上可以随意的找到芋头糕食谱,我也不放了。 我是用蓝赛珍的萝卜糕食谱,改成芋头糕。 很多材料没跟因为孩子不喜欢。
其实简单和容易。我只用芋头,腊肠, 虾米,蒜头,粘米粉和木薯粉。

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Kangyou | 27-Jan-16 | Swiss Roll

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Recipe

Egg Yolk 3
Olive Oil 30g
Fresh Milk 65g
Cake Flour 65g
Beets Powder 0.5tsp (next time I will add 1 tsp)

Egg Whites 3 
Few drops of lemon juice
Sugar 35g (我的甜度)

~ Combine yolk, fresh milk and oil, then add sifted cake flour and beets powder, mix till well combined.
~ Beat the egg white with electric handmixer till frothy, then add few drops of lemon juice and half of sugar, continue to beat till soft peak, next pour all sugar and beat till Stiff peak formed.
~ FOLD 1/3 meringues into flour mixture, then pour all flour mixture to meringues bowl and continue to FOLD till well incorporated (remember is FOLD method, not stir)
~ Pour into 8‘ X11’ lined baking pan
~ Bake in preheated oven 325F (fan oven/convection oven) for 15 minutes
~ Remove from oven, rest the cake on rack for a while
~ Softly roll up the cake while still warm, wait till cool (don't roll too tight)
~ Once the cake cooled, open it and spread with your favourite filling (I am using Swiss Meringue buttercream with diced strawberries)
~ Roll up again, place in fridge for an hour or longer.
~ Cut and serve


Kangyou | 27-Jan-16 | Cookies

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Recipe

Plain Flour 130g
Rice Flour 130g
Thick Coconut Milk 200ml (浓椰浆)
Water 200ml
Pinch of Salt 
Sugar 180g (我放150g, 再减就不甜了)
Egg 2

~ Combine all wet indgredients, stir till sugar dissolved. Then add sifted flour into mixture, mix till well combined.
~ Preheat the honeycomb mould for 2-3 minutes
~ I used normal electric deep fryer cooker, just turn on to higher heat, keep frying till batter finished (please adjust the heat according to your own stove)
~ If you prefer thicker, then reduce water, but I prefer thinner so I have added more water.
~ You may add some roasted sesame into batter (optional)

 


I used dehydrator to dehydrate sliced beets about 5 - 6 hours till dry, then grind it, for my bread, cake and cookies.

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