Wednesday, February 3, 2016

薯婆饼(木薯粉)

很好的食谱,一定要收藏。真的入口即化!
食谱取自肥丁手工坊

材料:
樹薯粉 ( 木薯粉 ) Tapioca Flour      192 g
玉米粉 ( 粟粉 ) Corn Starch   48 g         (我用sago粉)
蛋黃 Egg Yolk                          35 g ( 中蛋約兩個 )
糖粉 Icing Sugar                     80 g
椰漿 Coconut Cream             80 g         (我用蓝色包装Ayam brand)
海鹽 Sea Salt                           1/8 小匙

做法 :
1. 木薯粉混合玉米粉以小火炒約 20 分鐘,邊炒邊攪拌均勻。放涼,放入塑膠袋,最少 4 ~ 5 天才使用
2. 把蛋黃放入大碗中,加入糖粉,用攪拌器拌勻直至糖粉完全溶解,加入海鹽及椰漿,攪拌至全部混合均勻
3. 把炒過的樹薯粉和玉米粉過篩,逐少加入揉成粉糰,粉糰不能太濕,揉好不黏手,感覺有點乾和散,但用力壓時㑹黏在一起,有結實的質感就是適合的濕度
4. 如用壓模製作 (矽膠、木模具都可以),模具和鋪了不沾布的烤盤上都要均勻撒上木薯粉,捏約 7 g 的粉糰,用手指按入模中,盡量把粉糰按結實一點,小心脫模,放在烤盤上。如用餅乾模,用麵棍擀平粉糰約 1.5 cm 厚,再用餅乾模印出形狀

5. 烤箱預約 160ºC,以 150ºC 烘烤約 30 分鐘,最後 10 分鐘餅乾表面的水份已差不多乾透,容易烤焦,所以肥丁把溫度降至 100ºC 烤最後 10 分鐘,烤好後有少許裂紋是正常的,放在晾架上冷卻,用掃把面表的乾粉掃走。吃不完放入保鮮盒貯存,保質期達 2 ~ 3 個月

肥丁小叮嚀:
  • 樹薯粉和玉米粉炒過後,放置 4 ~ 5 天才使用,較能吸收水份,做出來的餅乾才不㑹太硬
  • 控制粉糰的濕度直接影響餅乾的入口即化的鬆脆度,不同牌子的樹薯粉吸水度有差異,所以粉類最好逐少加入,觀察粉糰成糰的情況
  • 傳統的食譜加入班蘭葉和樹薯粉一起炒,但考慮到讀者未必容易購買新鮮班蘭葉,所以省略了,要是有班蘭葉,先洗淨,抺乾,切段,和粉類一起炒,葉變乾時拿走,以免葉子變碎難以取出
  • 餅乾較容易碎,若送人,要分層包裝,最好不要重疊,並注意防震不能撞擊



Friday, January 29, 2016

棋格饼干和淘气小猴

会像淘气小猴子吗?笨手笨脚的,都走样了。用了100g猴子脸(白面团),30gx2猴子耳朵(白面团),160g猴子脸周围(巧克力面团)。小猴子的可参考小本厨房。剩下可做2条20cm长白棋格饼干。
食谱取自厨苑食谱

材料:
200克奶油,软化
120克細糖 
1/2茶匙香草精
1个鸡蛋
300克普通面粉
1+ 1/2茶匙可可粉
1茶匙橙皮屑
40克蔓越莓干(切碎)(我没放)
1个鸡蛋白(涂用)       (没用到)

做法:
1. 将奶油,糖,香精和蛋放入碗中,以电动搅拌器,以中速搅拌至蓬松。
2. 转低速, 分2次拌入过筛面粉, 拌匀。
3. 将面团分割成两半,将可可粉加入其中一份面团里, 揉至均匀。 再将橙皮屑和蔓越莓碎加入另一份面团中, 揉至混合均匀。 
4.  使用尺将两边面团整平, 整形成3cm×3cm×20cm 的长砖状, 以保鲜膜裹好, 放入冰箱里冷藏至少40分钟。 
5.  将面团横切成三片, 再把每片切出3条长状。 (这里一共切出9条长状的面团, 1cm x 1cm x 1cm) 
6.  将蛋白涂在每长条上,  两种口味交替的堆叠在一起成3色(叠起后成3个长棒)。  然后, 再将3个长棒叠起成四方长状。 重复以上的步骤做完另一个面团。 以保鲜膜裹好, 放入冰箱冷藏至少40分钟。 
7. .以锋利的刀,横切成1cm片,放在托盘里, (每个最好距离大约3cm)。
8.  放入预热烤箱里以160度烘烤15分钟-17分钟即可。 放置铁架上待冷。





Thursday, January 28, 2016

南瓜Custard面包(一次发酵法)


食谱取自爱厨房的幸福之味


材料与做法

高筋面粉 - 300g
糖 - 45g
盐 - 3g
即溶酵母 - 3g
鸡蛋 - 50g
原味优格 - 100g  (我用150g南瓜泥)
全脂牛奶 - 60g     (我用50g)
无盐牛油 - 30g(软化,待面团成团起筋才加入)


做法:
1。将除了牛油以外的材料拌打成团,加入牛油继续搅拌面团直有弹性薄膜。
2。面团搅拌好后直接分割成15份每粒50g,滚圆,放入面包纸排放盘发酵45分钟至1小时双倍大。
3。预热烤箱170°10分钟,挤上自制custard在面包送入烤箱烤25分钟。




Wednesday, January 27, 2016

黑芝麻饼干

我拿少许的面团加入1tbsp的黑芝麻,剩下的面团加入50g白黑芝麻粉,用保鲜膜卷起来放冰箱,等第二天才切片就比较容易。
食谱取自Table for 2..... Or more

Ingredients:
100gm salted butter, softened
60gm icing sugar, sifted
120gm plain flour
50gm black sesame powder
Decoration: Black sesame seeds

Method:
1. Put the ground sesame into your mill/grinder and put in some of the measured flour. Grind it together. It will make the sesame finer. Mix the powdered sesame with the rest of the flour, set aside.
2. Mix softened butter with icing sugar until combined.
3. Pour in all the flour mixture and mix until just combined.
4. Leave the mixture for around 15 minutes, and it will be rollable.
5. Shape cookies according to preference. If you want to roll out and use a cookie cutter, a cool dough will be easier to work with.
6. Decorate with some black sesame seeds.
7. Bake in a preheated oven at 170C for around 15 minutes until the edges are slightly golden. Baking ime depends on the size of your cookies. The cookies might be slightly soft when they are hot from the oven, and will crisp up upon cooling.
8. Keep in air tight containers.




Tuesday, January 26, 2016

Prune千层蛋糕

新年一定要做的其中一样千层蛋糕,一定要吃!肥就肥吧……
食谱取自Table for 2.....or more


Ingredients:
450gm butter
200gm sugar
10 medium eggs
510gm condensed milk    (只用360g)
240gm cake flour
340gm dried pitted prunes  (我切成条状,只用200g怕太甜)

Method:
1. Beat sugar and butter until light and fluffy.
2. Add in eggs one by one. Beating well after each addition.
3. Mix in condensed milk
4. Add cake flour to batter and mix well.
5. Preheat Oven in grill mode at 220C.
6. Line the base of a 9X9 inch baking pan and grease the sides. Preheat the pan over a pot of hot water or in the preheating oven
7. Place one ladle of (A) in the hot pan.
8. Spread batter evenly. Tilt pan left and right to level batter.
9. Grill for 7 minutes or until cake layer turns golden.
10. Remove cake pan from oven and press cake layer to release air.
11. Arrange flattened prunes on top of layer .
12. Continue baking until all batter is used up.
13. When done, leave to cool on wire rack for 10 minutes and overturn the cake. Peel the lining paper. Let the base dry properly and make sure the whole cake has cooled down before storing.

Table for 2.....or more 的温馨提醒:

1. If u find this cake dry, don't worry. It moistens up the next day. Anyway, it doesn't taste good on the same day. Just keep the whole cake in a tupperware.
2. Layer cakes can keep very well and they taste better when aged. 2 months in the fridge is not a problem. A week in room temperature is no problem. So, take ur time to slowly savour the cake, slice by slice.


Monday, January 25, 2016

牛油cookies

只溶在口,不溶在手的cookies.  香,香,酥,酥……好吃!
食谱取自简易食谱

材料: 

中筋粉(plain flour / all-purpose flour) 150克
粟粉(玉米粉) 30克
吉士粉(custard powder) 20克
無鹽牛油(無鹽奶油 unsalted butter, 室溫置軟) 160克
糖霜(icing sugar) 50克
雲呢拿香精(vanilla extract 或可不加) 1/4茶匙   (没加)
泡打粉(baking powder) 1茶匙

做法: 

  1. 預熱焗爐至 180C / 356F. 預備兩個鋪上烘培紙 (baking paper) 的焗盤。
  2. 把中筋粉,粟粉和吉士粉拌勻,過篩備用。糖霜過篩,待用。
  3. 在一個盤中,用電動打蛋器,把牛油,糖霜和雲呢拿香精打發至發白和滑身。
  4. 篩入各種麵粉和泡打粉。先用低速拌勻。用膠刮把盤邊的麵粉刮下拌勻。用手輕輕捏成麵團。放置在一大塊保鮮膜中,覆蓋著滾成直徑約3½cm 之長條。包好,放入雪櫃(fridge)中冷藏15至20分鐘,稍轉硬身,可操作的狀態。
  5. 拿出雪櫃後,用刀把麵團長條切開約 1½cm厚度的小塊。切口向上放置在焗盤上面。用叉在表面輕壓出花紋。放入已預熱的焗爐中,焗約15分鐘,轉淡金黃色,即成。拿出焗爐,留曲奇餅在焗盤上靜置5分鐘。把曲奇餅轉至一鐵架上,待完全放涼。




Friday, January 22, 2016

杏仁巧克力豆饼干

新年要到了,做一些自己喜欢的饼干或者试试己瞄了好久又没时间做的饼干吧!(不是没时间,只是时机不对罷了!哈哈……)

Ingredients :
250gm butter
200 gm brown sugar
1 tsp salt
2 tsp vanilla essence   (没有加)
2 eggs
500gm chocolate chips   (我只用300g, 怕大甜)
100gm coarsely chopped almonds   (先烤过才切碎)
400gm flour
2 tsp baking powder


Method:
1. Cream butter and sugar together.
2. Add in egg, vanilla, and salt and mix until well combined. This is the wet mixture.
3. Sift flour and baking powder together. Mix with choco chips and almonds. This is the dry mixture.
4. Put the dry mixed ingredients into the wet mixture and combine well.
5. Scoop 1 tsp of cookie dough onto baking sheet, leaving some space in between each cookie.
6. Bake at 180C for 15mins (for browner finish, but more fragrant) or 170C for 16 mins for a lighter colour.