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Kangyou | 12-Sep-16 | Cookies

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) | (2 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

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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 Golden Syrup

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

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

减了50g糖还是很甜,但孩子非常喜欢这个饼干, 以为他们不会喜欢,一下就吃完一半。

Recipe :-

Butter 113g
Sugar 80g (original 130g)
Pinch of Salt

Vanilla few drops
Mashed Pumpkin 1 cup 
Ginger pureer 0.5 tsp

Egg 1

Plain Flour 190g
B. Soda 1/8 tsp
B. Powder 1/2 tsp
Dash of Cinnamon
(combine all and sift)

Chopped Pecan 50g
Chocolate Chip 50g
Dried Cranberries 50g

Method:-
1) Cream butter, sugar and salt, cream for 1 minutes
2) Next, add few drops vanilla, ginger pureer and mashed pumpkin, mix till just combined.
3) Add egg and mixed.
4) Add sifted flour, use spatula to mix till combined, next add fold in pecan, choc chip & cranberries.
5) If the batter too soft, keep in fridge for 30 minutes or more.
6)Use ice-cream scoop to scoop the batter on baking tray, bake in preheated oven 350F/180C for 20 - 22 minutes.

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油皮材料: 12粒 
50克高粉
100g 普通面粉
60克奶油 
30克细纱糖
75克水
~ 搓匀,休面10分钟,分割成12份

油酥材料: 
100普通面粉
50克奶油
~ 搓匀,休面10分钟,分割成12份

馅料:
•70克水 +/- (小心水分, 慢慢的加,够了就停)
•0.5 tbsp 芝麻油
•50克糖粉
•75克糕粉
•125克冬瓜糖(切粒,备用)
•25克炒香芝麻

•把冬瓜糖,糖粉和芝麻打碎,加上糕粉和麻油,然后慢慢加上水,形成一个软的面团。如果太软就冷藏1小时以上。
•分割成12份
**我没放糖粉因为不喜欢太甜。做出来刚刚好我要的甜度。

做法: 
1.油皮包油酥,收口捏紧,擀成椭圆形,卷起来,逐一操作后松弛15分钟。
2.将松弛好的面擀长,再次卷起来,逐一操作后松弛15分钟。
3.将面团压扁,擀成圆形,包馅,收口捏紧,擀成圆扁状。 
4.表面涂上蛋液,预热烤箱350度F/ 180C,烤18分钟。

* 每一个步骤都醒面一下,就比较容易操作。
* 这次我全是用奶油/butter做的。


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

油皮材料: 12粒 
50克高粉
100g 普通面粉
60克奶油 
30克细纱糖
75克水
~ 搓匀,休面10分钟,分割成12份

油酥材料: 
100普通面粉
50克奶油
~ 搓匀,休面10分钟,分割成12份

馅料:
•70克水 +/- (小心水分, 慢慢的加,够了就停)
•0.5 tbsp 芝麻油
•50克糖粉
•75克糕粉
•125克冬瓜糖(切粒,备用)
•25克炒香芝麻

•把冬瓜糖,糖粉和芝麻打碎,加上糕粉和麻油,然后慢慢加上水,形成一个软的面团。如果太软就冷藏1小时以上。
•分割成12份
**我没放糖粉因为不喜欢太甜。做出来刚刚好我要的甜度。

做法: 
1.油皮包油酥,收口捏紧,擀成椭圆形,卷起来,逐一操作后松弛15分钟。
2.将松弛好的面擀长,再次卷起来,逐一操作后松弛15分钟。
3.将面团压扁,擀成圆形,包馅,收口捏紧,擀成圆扁状。 
4.表面涂上蛋液,预热烤箱350度F/ 180C,烤18分钟。

* 每一个步骤都醒面一下,就比较容易操作。
* 这次我全是用奶油/butter做的。

 

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Kangyou | 02-Jul-16 | 中式点心(chinese snack) | (7 Reads)

PicturePicturePictureHalf pumpkin for making bread, steamed bun yesterday...today will continue to make pumpkin biscuit.

I won't add any "Shortening" for homemade steamed bun.

Recipe

Plain Flour 250g
Yeast 3g
Mashed Pumpkin 130g
Sugar 25g
Pinch of Salt
Light Olive Oil 10g
Water 10ml - 15 ml (as usual, water might +/- because cooked pumpkin might contains lot of water)

~ Combine all ingredients to form a dough, rest till double size (about 50 minutes, depend on your room temperature). 
~ Punch the dough to expel trapped air, then flatten, roll to rectangle shape and roll up again like swiss roll.
~ Cut and place on parchement paper, last proof for 25 minutes
~ Steamed for 12 minutes @ medium heat (I steamed from cold water at high heat 6 minutes till water boiling, then reduce to medium heat for 12 minutes) <<last 2 minutes open the lid slightly>>
~ Turn off heat, don't open the lid immediately, just open the lid a bit (ajar) and keep the buns in steamer for 5 minutes.

 


Kangyou | 02-Jul-16 | Bread

Recipe (8.5" round tin)

Bread Flour 350g
Sugar 35g
Pinch of Salt
Milk Powder 10g
Yeast 4g
Water 110ml +/- (don't add all at one time)
Egg half (Half for egg wash)
Mashed Cooked Pumpkin 120g

Butter 30g

Method:-
1) Combine all ingredients except butter, stand mixer knead for 5 minutes, then add butter and continue to knead 5 minutes till elastic dough formed.
2) 1st Proof for 30 minutes, then divided for 18 small balls, place on greased pan,
3) Last proof for 45 minutes (room temperature 30C).
4) Brushed with egg wash, then sprinkle sesame on top.
5) Bake in preheated oven 375F for 15 minutes

* Oven temperature and timing always depend on your home oven.
* Don't add all water in one time, the mashed pumpkin might contain water, so +/- water according to your dough.

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Kangyou | 02-Jul-16 | 中式点心(chinese snack) | (9 Reads)

煎弄包 (about 3 pieces ~ 8" pan)

Recipe
Plain Flour 160g
Egg 2 (B)
Sugar 30g
Instant Yeast 0.5 tsp
Baking Soda 0.5 tsp
Water 200ml

~ Combine all, rest the batter for 30 minutes
~ pre heat the wok, cook 1 egg to make the pan deliver heat evenly
~ Pour batter and swirl into a round and use medium heat.
~ When the surface appear small hole and almost cooked, sprinkle some peanut and sugar on top
~ cover for 1 minutes or until cooked
~ Fold half and cut, serve

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糕粉 - 把糯米粉蒸30分钟。

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Kangyou | 02-Jul-16 | Cupcake | (6 Reads)

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Kangyou | 02-Jul-16 | Cake | (15 Reads)

Recipe (8" sq tin)

5 egg yolk (I used 4 only)
1 egg
Pinch of salt
50g Light Olive Oill
80g Fresh milk (warm the milk + cocoa powder)
75g cake/low protein flour
1 tbsp cocoa powder (dissolved in warm milk) + Dash of cinnamon powder

200g egg white (about 5 large eggs)
Few drops of lemon juice
75g caster sugar

做法:

1) 蛋,盐,油和牛奶搅拌均匀。
2)过筛加入低筋面粉,搅拌均匀放置一旁备用。 
3)蛋白打至发泡,加柠檬汁和细砂糖打至中性发泡不跌。
4)将(1)和蛋白霜混合均匀(FOLD method)
5)将面糊倒进烤盘里(烤盘铺纸),把空气敲出。
6)预热烤箱320度F,用蒸烤的方式,烤约60分钟或至熟即可。
7)蛋糕烘好后,立刻取出,倒扣待凉即可食用。

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