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Kangyou | 17-Apr-16 | Cake

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今天试做了豆paste, 简单但是工蛮多。挤出的条纹蛮好看。这次用kidney bean, 下次要试white bean了。
食谱是 “豆 + 糖”, 甜度随个人口味。

做法 :
1)Kidney bean ~ soak at least 3 hours
2) Remove bean shell, then cook till bean soften (I use pressure cooker to steam about 30 minutes)
3) Mashed the bean by using strainer (mashed it when the bean still hot)
4) Add sugar to mashed bean, then bring to cook and keep stirring until bean paste almost thicken
5) Let the paste cooled, next add your favourite food coloring or natural color (from beetroot, pandan juice, green tea powder...)

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1)把扁豆浸泡至少3小时
2)取出豆壳,再煮豆至软化(我用高压锅蒸约30分钟)
3)趁豆还热,用过滤网把豆挤压过滤。
4)糖 + 豆捣碎,然后把豆泥煮和不断搅拌到豆沙几乎勾芡
5 )让豆泥冷却,接下来添加您喜爱的食用色素或自然色素(从甜菜,香兰汁,绿茶粉...)

* 糖量 ~ 依个人口味加入


Kangyou | 17-Apr-16 | Cake | (3 Reads)

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Kangyou | 17-Apr-16 | Cake

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Kangyou | 17-Apr-16 | Bread

Recipe

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

(B)
Bread Flour 100g
Low protein flour 20g
Black Sesame Powder 20g
Pinch of Salt
Sugar 30g
Egg half (balance keep brushing)
Water 1 tbsp (if dough too dry, add bit of water)

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 and shape
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 | 17-Apr-16 | Cake

A simple 6“ B'day cake for my son

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Kangyou | 26-Mar-16 | Cake | (1 Reads)

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Kangyou | 26-Mar-16 | Bread | (1 Reads)

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Recipe:-

  • Bread Flour 300g

  • Sugar 35g

  • Salt 3g

  • Yeast 3g

  • Overnight Sponge dough 60g

  • Water 110g - 120g (slowly add to avoid too much water)

  • Egg 0.5 (Half egg keep for brushing)

  • Sweet Potato 120g (cooked & mashed)

  • Butter 30g

1) Combine all ingredients except butter, use standmixer to knead about 5 minutes, then add butter and continue to knead about 5 minutes or till elastic dough formed.

2) 1st proofing about 45 minutes, punch down to expel trapped air, then knead to form a smooth dough.

3) Divide dough to 12 pieces or more

4) Last proofing is 50 minutes, brushed with egg wash.

5) Bake in preheated oven for 12 minutes (50g - 60g each)



Kangyou | 26-Mar-16 | 中式点心(chinese snack) | (1 Reads)

喜板食谱:-

面粉125g
糯米粉125g
糖75g ...
即溶酵母 1tsp
金瓜 100g(蒸熟, 压成泥)
清水110ml (慢慢放,以免放水太多)
油 10g (最后才放)

少许油(粘手用)

1) 把全部材料混合成团即可。
2)成团后,再加入油,再次揉均。
3)不用待发,手粘少许油,可以在手掌用滚圆, 放在香蕉叶上。
(其实我把面团醒发了2小时才分割,因为要出外)
4)分割完后,最后醒发25 - 30 分钟。
5)发酵好的喜板,用手指按一按,有弹性就可以了。
6)中火蒸12分钟后,我是两盘一起蒸。关火后,稍微把锅盖打开一点缝5分钟。

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第二次长的青辣椒,用来做点酸甜青辣椒。

食谱:-

青辣椒 100g...
糖 2 tbsp
米醋 130g
盐 1 tsp

1) 用烧水烫过玻璃瓶,风干。
2)把辣椒洗过,切片。
3)用沸水烫过辣椒,然后纸巾弄干。
4)然后放辣椒,糖,醋和盐进玻璃瓶。
5)腌一天就可食用。

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只要带上手套和搽点油(紧点的手套更好),一切都非常容易。我们今天的零食!

糯米糍

皮料:

1. 糯米粉125g 
2. 水200ml
3. 糖80g (我放 50g)
4. 沾米粉 1 tbsp

馅料:

1. 绞碎烘香花生
2. 幼糖适量
3. 烘香芝麻 (我没放)

手粉 : 粘米粉 100g (小火炒到微黄)

做法:

1. 将糯米粉,粘米粉, 糖和水搅拌均匀,蒸45分钟,取出搅至有弹性,放置待冷。
2. 小火炒熟沾米粉,待冷备用
3.包进馅料,做成圆球形,沾上粉放入纸杯即可。

~ 我的面团是大概20g 一个, 喜欢比较大点可以做30g.

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Recipe

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

(B)
Bread Flour 100g
Low protein flour 30g
Pinch of Salt
Sugar 30g
Egg half (balance keep brushing)

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 and shape
4)Place on tray, last proof is 45 minutes (room temperature 30C - 32C)
5) Brushed with egg wash
6) Bake in preheated oven 375F/190C for 12 minutes.

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食谱

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

~ 把全部材料混合, 然后过滤一次就可以蒸了。
~ 盖上锅盖,用大火蒸2一3分钟,肠粉起泡就熟了
~ 蒸好就用膠划刀,一边划一边卷。

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