 |
| Cream Cheese Tart |
撻皮材料 (6件撻皮 -Vitantonio 撻模):
低筋麵粉 160g
無鹽牛油 80g
鹽 3g
糖霜 60g
全疍液 30g
芝士餡:
Cream cheese 110g
Mascarpone cheese 70g
淡忌廉 50g
疍黃 10g
糖 35g
檸檬汁
Wednesday, April 19, 2017
半熟芝士撻
昨晚又12:00 才出爐的「傑作」，但第一次作便十分成功，肥 d 都無所謂！
撻皮材料 (6件撻皮 -Vitantonio 撻模):
低筋麵粉 160g
無鹽牛油 80g
鹽 3g
糖霜 60g
全疍液 30g
芝士餡:
Cream cheese 110g
Mascarpone cheese 70g
淡忌廉 50g
疍黃 10g
糖 35g
檸檬汁
撻皮材料 (6件撻皮 -Vitantonio 撻模):
低筋麵粉 160g
無鹽牛油 80g
鹽 3g
糖霜 60g
全疍液 30g
芝士餡:
Cream cheese 110g
Mascarpone cheese 70g
淡忌廉 50g
疍黃 10g
糖 35g
檸檬汁
Monday, April 10, 2017
Japanese Fluffy Cheesecake
I have worked and re-worked on the recipe for 3 consecutive nights and this is the one that I am kind of satisfied so far.... need to work on the crinkly side bits. I blame it on starting late.... if I was given more waiting time, it would've come out better.
Ingredients:
Cream Cheese 200g
Butter 50g
Milk 160g
Egg Yolk 4 pcs
Egg White 6 pcs
Cake Flour 30g
Corn Starch 30g
Sugar 60g
 |
| I have to say... this one is delicious~! |
Cream Cheese 200g
Butter 50g
Milk 160g
Egg Yolk 4 pcs
Egg White 6 pcs
Cake Flour 30g
Corn Starch 30g
Sugar 60g
Friday, April 7, 2017
特濃朱古力吐司
今晚兩個小朋友嚷着要幫忙做麵包，但已經到睡眠時間，一個手作麵包起碼要兩個多小時.....只做普通白吐司又沒有趣味.... 靈機一觸，想到前晚用友人送的日本Cuoca 朱古力預拌粉做吐司非常美味...就決定叫小朋友用麵包機自己做朱古力吐司，又快又可以令他們期待明早的早餐，一舉兩得。
材料如下：
高筋麵粉 210g
低筋麵粉 15g
可可粉 20g
糖 25g (如可可粉是有糖的便要因應口味減少, 我喜歡甜所以我用有糖可可粉並加至25g, 但糖只減至20g)
鹽 3g
牛油 25g
牛奶120g
水 80g
酵母 4g
放所有材料於麵包盤內，另加烘焙用朱古力豆放入葡萄格內，按「快速」mode便成。
Double Chocolate Toast
材料如下：
高筋麵粉 210g
低筋麵粉 15g
可可粉 20g
糖 25g (如可可粉是有糖的便要因應口味減少, 我喜歡甜所以我用有糖可可粉並加至25g, 但糖只減至20g)
鹽 3g
牛油 25g
牛奶120g
水 80g
酵母 4g
放所有材料於麵包盤內，另加烘焙用朱古力豆放入葡萄格內，按「快速」mode便成。
 |
| 我的烘焙小幫手 |
Friday, March 31, 2017
紫薯花瓣包
一向自己都很喜歡紫薯，喜歡它的紫色非常浪漫，亦想令這網頁加添一點色彩，可惜一直都買不到.....直至有位有心的同事買給我才有機會做得到。
 |
| Sweet Potato Flower Bun |
紫薯蓉餡
紫薯 200g
糖粉 10g
牛奶 20g
紫薯蓉餡製法：
(1) 紫薯連皮用水煮軟。煮軟後去皮，將紫薯壓成蓉
(2) 紫薯蓉放涼後加入糖粉和牛奶，用打蛋器混合及打軟，再放入擠花袋內備用
[ 圖中黃色蓉是椰絲餡，請參考雞尾包食譜 ]
包包製法:
(1) 用麵糰 mode 做一般麵糰 (請參考麵包麵團作法），分成50g 一份，搓圓然後鬆弛
(2) 麵糰壓平後，用擀麵杖棍平至長方形，將麵糰向下捲起來至橢圓形
(3) 將橢圓形分割成 3 等份，然後將每份再滾圓
(4) 大姆指向一半的位置按下形成小孔，然後於沒端輕輕榨緊至微尖，另外兩份亦重複動作
(5) 將三小麵糰在尖的部位連起
(6) 在小孔上擠上紫薯蓉或椰絲餡，然後發酵大約40 分鐘或至兩倍大
(7) 放入預熱180度之烤爐內，烤焗15 分鐘
(3) 將橢圓形分割成 3 等份，然後將每份再滾圓
(4) 大姆指向一半的位置按下形成小孔，然後於沒端輕輕榨緊至微尖，另外兩份亦重複動作
(5) 將三小麵糰在尖的部位連起
(6) 在小孔上擠上紫薯蓉或椰絲餡，然後發酵大約40 分鐘或至兩倍大
(7) 放入預熱180度之烤爐內，烤焗15 分鐘
Wednesday, March 29, 2017
雞尾包 & 墨西哥包
 |
| Hong Kong Style ~ Mexican Bun |
 |
| Hong Kong Style ~ Cocktail Bun |
這兩款港式麵包口碑極好！！試過的每位，尤其男士，都讚不絕口。我現在才知道男人是那麼喜歡吃雞尾包的！說喜歡它的椰絲喎.......
雞尾包椰絲餡
牛油 90g
糖 70g
鹽 2g
低筋麵粉 40g
粟粉 25g
奶粉 20g
椰絲 40g
水 20g
芥花籽油 5g
低筋麵粉 10g
糖粉 5g
牛油 10g
製法:
(1) 用Panasonic 麵包機 Bread Dough食譜製好一般麵糰，再分成 50g 一份，搓圓成球狀後鬆弛
(2) 將雞尾包椰絲餡的牛油軟化，放進糖攪勻後，再加入其他材料（粉狀材料要篩好）攪拌至「杰撻撻」狀
(3) 將麵糰滾平，放一隻大姆指般的椰絲餡於頂端，然後將麵糰向下捲起來至橢圓形
(4) 發酵大約40 分鐘或發大兩倍
(5) 發酵好之後先掃上蛋漿，再擠上2條墨西哥酥並灑上芝麻
(6) 預熱焗爐 170度烤焗15分鐘再轉一下位置用180度再烤焗4 - 5分鐘左右
[墨西哥包製法更簡單: 只是於第二次發酵後，麵糰上用擠花袋擠出徊漩墨西哥酥條紋，然後烤焗便成。]
Original recipe from: http://realrealtammy.blogspot.hk
Tuesday, March 28, 2017
草莓吐司
用菠蘿mode 做菠蘿皮吐司都頗有難度，因為造型時間只有15分鐘，以及麵包機發酵時間並不足夠，我唯有用另類方式去加長發酵時間。
Panasonic 麵包機有一個功能專為我這種「手多」人而設，當麵包機運行中不小心按了「取消」制，可於10 分鐘內再按「開始」制便會從停止之前的部驟繼續。那10分鐘真的十分關鍵, 因為我用了造型那15 分鐘放進蒸爐多一點，再用偷來的時間捲起麵團，及鋪上菠蘿皮，才再按「開始」制。時間相當緊湊，要爭取每一分每一秒，動作亦要快一點。否則如果過了那10分鐘期限，麵包機便會從頭開始。
 |
| Strawberry Stawberry |
草莓菠蘿皮
牛油 12g
糖粉 15g
低筋麵粉 43g
草莓 20g
菠蘿皮製作方法:
(1) 將溶化了的牛油和糖用打蛋器均勻攪拌
(2) 再將低筋粉篩好慢慢分多次拌入
(3) 最後加入草莓攪勻
(4) 將拌好的菠蘿皮麵團用保鮮紙包好，放入冰箱冷藏30分鐘
草莓麵糰
高筋麵粉 220g
草莓 85g
草莓yoghurt 25g
水 45g
砂糖 20g
牛油 20g
鹽 3g
酵母 3g
整型方法:
(1) 將所有材料加入麵包盤內，按麵包機菠蘿 mode
(2) 麵包機運行至「加工」步驟，麵包機會暫停15分鐘，此時將麵包盤取出放入蒸爐繼續發酵
 |
| 加工程序 |
(3) 當麵包機開始響起來，按下那「取消」制，便開始整型
(4) 將麵糰取出拍打到稍微扁平，然後桿成長方形，將長的兩邊向內折入再卷起
(5) 菠蘿皮由冰箱取出，將一邊的保鮮紙小心地拉開 ，用菠蘿皮包裹著麵糰
(6) 菠蘿皮上沾上糖粉，然後將麵糰於10分鐘內放回麵包盤內
(7) 再按「開始」制，麵包機便會繼續發酵及烤焗
Modified from original recipe: http://www.lamashania.com
Monday, March 6, 2017
Ingredients analytics
As a typical accountant, I like analysing the set of contributing factors before drawing conclusions. Making bread is no exception.
Bread Flour: More protein means more gluten, and more gluten means a tighter and chewier bread. A flour that has between 10.5% and 11.5% protein content is more desirable for a softer loaf
Egg: A bread dough rich with egg will rise very high, because eggs are a leavening agent and the fats from the yolk help to tenderize the crumb and lighten the texture
Milk : A dough made with milk will brown more readily than one made with water
Butter: Fat that is incorporated in bread dough will inhibit gluten formation. The resulting loaf will not rise quite as high as a loaf made without fat
Water: Water is needed to form the gluten and give the dough consistency. Ideal hydration for bread dough is roughly 68% to 70%. A recipe with 250g of flour would require at least 170 ml of water
Types of crust:
Crackly, shiny crust: This is brought about by steam. If you don’t have a steam injector in your oven, you are not alone. I’ve heard of lots of different ways to get a really good steamy, humid atmosphere in your oven: boiling water in a cast iron skillet in the bottom of the oven, throwing ice chips into a cast iron skillet in the bottom of your oven, spraying the dough with water before putting it in the oven—I’m sure you can think of more ways.
Soft crust: This is as easy as not introducing extra steam or water. Don’t spray the dough, and don’t make steam. Another way of getting a soft crust and also imparting some flavor is to brush the crust with butter when you remove it from the oven.
Golden, shiny crust: Apply an egg wash (egg and a little water beaten together) before baking, being careful not to let the egg wash get on the rim of the baking pan as this could, in essence, glue the bread down and inhibit a full rise.
Soft, sweet crust: brush with milk with a little sugar dissolved in it before baking.
Sweet, sticky crust: brush the crust with simple syrup or honey right when it comes out of the oven
Shiny, soft crust: brush the bread with olive oil before and after baking
 |
| Bao Bao Galore |
Bread Flour: More protein means more gluten, and more gluten means a tighter and chewier bread. A flour that has between 10.5% and 11.5% protein content is more desirable for a softer loaf
Egg: A bread dough rich with egg will rise very high, because eggs are a leavening agent and the fats from the yolk help to tenderize the crumb and lighten the texture
Milk : A dough made with milk will brown more readily than one made with water
Butter: Fat that is incorporated in bread dough will inhibit gluten formation. The resulting loaf will not rise quite as high as a loaf made without fat
Water: Water is needed to form the gluten and give the dough consistency. Ideal hydration for bread dough is roughly 68% to 70%. A recipe with 250g of flour would require at least 170 ml of water
Types of crust:
Crackly, shiny crust: This is brought about by steam. If you don’t have a steam injector in your oven, you are not alone. I’ve heard of lots of different ways to get a really good steamy, humid atmosphere in your oven: boiling water in a cast iron skillet in the bottom of the oven, throwing ice chips into a cast iron skillet in the bottom of your oven, spraying the dough with water before putting it in the oven—I’m sure you can think of more ways.
Soft crust: This is as easy as not introducing extra steam or water. Don’t spray the dough, and don’t make steam. Another way of getting a soft crust and also imparting some flavor is to brush the crust with butter when you remove it from the oven.
Golden, shiny crust: Apply an egg wash (egg and a little water beaten together) before baking, being careful not to let the egg wash get on the rim of the baking pan as this could, in essence, glue the bread down and inhibit a full rise.
Soft, sweet crust: brush with milk with a little sugar dissolved in it before baking.
Sweet, sticky crust: brush the crust with simple syrup or honey right when it comes out of the oven
Shiny, soft crust: brush the bread with olive oil before and after baking
Subscribe to:
Posts (Atom)