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| 我的烘焙小幫手 |
Sunday, December 16, 2018
Saturday, December 15, 2018
日本粉系列：魚柳包
今年工作很忙碌，所以這段時間只好靠工人姐姐做白吐司給孩子們.... 難得一天可以早點回家便立刻叫工人姐姐用麵包機做好麵糰亦炸好魚手指備用。
餡料份量:
魚手指 (fish fingers) 8條
沙律醬小許
紫菜碎小許
（1）預備麵包麵團（請參考麵包麵團做法)
（2）用平底煎鍋加小許油，炸好魚手指並隔走多餘之油份後放涼備用
（2）麵團分割成每份70g小份，滾圓後再麵團灑上小許水蓋上保鮮紙並鬆弛10分鐘
（3）麵糰壓平後，用麵杖棍擀壓至長條形
（4）放上長形麵包紙模後放上魚手指， 並蓋上保鮮紙作第二次發酵約40分鐘至兩倍大
（7）刷上全蛋漿後 (全蛋漿用麵包麵團剩下來的便可)在魚手指上加上沙律醬和撒上紫菜碎
（8）放入預熱180度之焗爐內，焗20分鐘
Sunday, June 3, 2018
日本粉系列：粟米包 & 迷你比薩
軟軟熟熟的麵包源自用了貴幾倍的日本高筋粉！
最近買了不同款式，嘗試每款不同的質感。今次試了「春豐100%高筋麵粉」，是比較其他日本麵粉更貴的一款。1kg 要$49 ，比起在759買的韓國麵粉要貴好幾倍啊！但是一分錢一分貨，真是講得沒錯！隔了數天包包還是「軟林林」的。
麵包餡材料：
粟米包～
2 條腸（我用的是煙熏味重的wiener sausage)
粟米粒
沙律醬
迷你比薩～
又是2 條腸
番茄仔，紅椒或青椒各少許
芝士碎少許，
茄膏
麵包整型做法：
（1）預備麵團麵包（請參考麵包麵團做法)
（2）分割成每份60g小份，滾圓後再麵團灑上小許水蓋上保鮮紙並鬆弛10分鐘
（3）麵糰壓平後，用麵杖棍擀儘量擀成圓形
（4）放上圓形麵包紙模後用豉油碟壓下，形成一個中央的凹位，再用手指推開令圓邊均勻點
（5）粟米包～將切好了的腸加入粟米粒，並加小許沙律醬拌勻；迷你比薩～在麵團中央上首先塗上茄膏
（6）在麵團上放上餡料，並蓋上保鮮紙作第二次發酵約40分鐘至兩倍大
（7）刷上全蛋漿後 (全蛋漿用麵包麵團剩下來的便可)，放入預熱180度之焗爐內，焗20分鐘
最近買了不同款式，嘗試每款不同的質感。今次試了「春豐100%高筋麵粉」，是比較其他日本麵粉更貴的一款。1kg 要$49 ，比起在759買的韓國麵粉要貴好幾倍啊！但是一分錢一分貨，真是講得沒錯！隔了數天包包還是「軟林林」的。
粟米包～
2 條腸（我用的是煙熏味重的wiener sausage)
粟米粒
沙律醬
迷你比薩～
又是2 條腸
番茄仔，紅椒或青椒各少許
芝士碎少許，
茄膏
麵包整型做法：
（1）預備麵團麵包（請參考麵包麵團做法)
（2）分割成每份60g小份，滾圓後再麵團灑上小許水蓋上保鮮紙並鬆弛10分鐘
（3）麵糰壓平後，用麵杖棍擀儘量擀成圓形
（4）放上圓形麵包紙模後用豉油碟壓下，形成一個中央的凹位，再用手指推開令圓邊均勻點
（5）粟米包～將切好了的腸加入粟米粒，並加小許沙律醬拌勻；迷你比薩～在麵團中央上首先塗上茄膏
（6）在麵團上放上餡料，並蓋上保鮮紙作第二次發酵約40分鐘至兩倍大
（7）刷上全蛋漿後 (全蛋漿用麵包麵團剩下來的便可)，放入預熱180度之焗爐內，焗20分鐘
Monday, March 26, 2018
Creme Brulee Japanese Cheescake
This is a variant of the original japanese cheesecake recipe with a layer of hard caramel on top.
After the cake has cooled down on a rack, sift a small amount of caster sugar on top of the cake and melt the sugar with fire torch. Beware of burnt bits and quickly remove from fire when you see that a certain spot is getting dark. Then put in the fridge for at least 2 hours before serving.
After the cake has cooled down on a rack, sift a small amount of caster sugar on top of the cake and melt the sugar with fire torch. Beware of burnt bits and quickly remove from fire when you see that a certain spot is getting dark. Then put in the fridge for at least 2 hours before serving.
Thursday, March 1, 2018
Classic banana bread
This recipe has been with me since I was a teenager and it has been an all-time favorite especially whenever I feel like baking but hasn’t got a lot of preparation time. Not only is it delectable it’s also very easy to make!
Ingredients:
3 very ripe Bananas
125g Butter
50g Sugar
2 Eggs
250g Cake Flour
3/4 teaspoon Bicarbonate of soda
1/2 teaspoon Baking powder
Method:
– Mashed bananas with butter
– Add sugar and well beaten eggs then beat together
– Sift flour and all the dry ingredients and add to the mix
– Bake at 190°C for one hour
– Cover with tinfoil after the top gets nicely browned
– Test with skewer & must come out clean before done
#bananabread #breadmama #homemadecake #classic
Ingredients:
3 very ripe Bananas
125g Butter
50g Sugar
2 Eggs
250g Cake Flour
3/4 teaspoon Bicarbonate of soda
1/2 teaspoon Baking powder
Method:
– Mashed bananas with butter
– Add sugar and well beaten eggs then beat together
– Sift flour and all the dry ingredients and add to the mix
– Bake at 190°C for one hour
– Cover with tinfoil after the top gets nicely browned
– Test with skewer & must come out clean before done
#bananabread #breadmama #homemadecake #classic
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