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Friday, April 30, 2010

Cottony Soft Sweet Loaf 绵绵甜土司

这个面包用了一对一的面包粉和中筋面粉(普通面粉),本来是要拿来包陷料的,但面团很粘手,只好胡乱杆开卷起放入loaf pan里做成土司。剩余的一点面团我滚圆后放入纸杯里做了四个杯子面包。

我用面包机来打这个面团,按了键钮后就去忙别的。用面包机打面团的缺点就是无法亲手feel面团,所以等到发酵好后一起都太迟了。如果用手揉面团便能更好的控制水份。

因为加入了中筋面粉面包非常的松软,放在室温三天都没变硬只是稍微变干了点。妈妈对这个面包赞不绝口,而爸爸则比较喜欢这个面包。


Ingredients:
150g bread flour
150g plain flour
2 tbsp milk powder
4 tbsp sugar
½ tsp salt
1 ½ tbsp olive oil
1 tsp instant yeast
1 egg (reserve a little bit for egg wash) + cold water = 200g (lightly beaten)

Method:
1) Mix all dry ingredients in mixing bowl, add wet ingredients, mix into a dough.
2) Knead until the dough becomes smooth and elastic.
3) Cover with cling wrap, let it ferment for 60 mins.
4) Take out the dough and punch out the gas. Divide the dough into 3 equal portions and roll into ball. Let the dough rest for 20 mins.
5) On a lightly floured surface, flatten dough and roll out into longish shape. Roll up the dough like making a swiss-roll. Place the dough in a greased loaf pan, seams side down (I used a 9"x5" loaf pan as I do not own a bread tin), let it proof for another 50 mins.
6) Brush the top with whole egg mixture. Bake in a preheated oven at 180C for about 25 mins. Remove bread from pan immediately and cool on wire rack.

Note:
Reduce sugar to 2 tbsp if you like it plain.

Thursday, April 29, 2010

Tuesday, April 27, 2010

Traditional Peanut Cookies 传统花生饼

冰箱里有一包花生碎刚好100克,趁着Lucius还没醒来快手快脚做了半份食谱,连egg wash也省了。从准备材料到进入烤箱前后只需20分钟。

有些花生饼入口即溶,会粘牙,有些又下了太多粉,脆但吃不到花生的香味。这个食谱做出来的花生饼是我喜欢的口感,花生和粉的比例刚刚好,酥脆得又不会粘牙,很好吃。要谢谢星姐的分享。

如果你有20分钟不妨尝试这个食谱。


我把食谱翻译成英文让不谙中文的朋友也能受益。中文食谱看原著

Ingredients:
(A)
200g ground peanut
180g icing sugar
300g plain flour
(B)
200ml peanut oil
(C)
1 egg yolk (for glazing)(I omitted)

Method:
1) Mix (A) till well combined.
2) Add in (B) slowly, mix till a dough is formed.
3) Roll the dough (about 12g each) into a small ball and place on a lined baking tray, press lightly to flatten it.
4) Use a straw to press lightly at the centre to make a circle. Brush the surface with egg yolk.
5) Bake in a preheated oven at 150C for 20 mins. Transfer to wire rack for cooling. Keep in airtight container after cooling down completely.

Note:
1) I halved the recipe, made 46 cookies, each cookies = ½ tbsp dough.
2) I only rolled the dough into small without pressing and also omitted the egg wash.
3) As my cookies are bigger than the suggested size, mine took about 25 mins to cooked.
4) In step (2), do not knead the dough, just mix to form a dough will do. Kneading the dough will make the cookie to become hard.

(Recipe source: 星厨房)

Monday, April 26, 2010

Happy Two Months Lucius!

Lucius turned 2 months on 25th April 2010.



(Photos taken on 25th April 2010, Lucius 2 months old)

Friday, April 23, 2010

Fine Butter Cake 细致牛油蛋糕

这几年来我很少做重油的蛋糕,除了懒惰打发奶油外,最大的原因是为了父母的健康。但是,我和牛油蛋糕却有一段情缘,我第一个学做的蛋糕就是牛油蛋糕。

那时每次做蛋糕不外是牛油蛋糕,不然就是换汤不换药的云石蛋糕或是巧克力蛋糕。牛油和粉的比例往往是一比一或是更高。现在回想起,当年还真是吃了不少油。


这个蛋糕一年前看到Florence做时我就已经蠢蠢欲动,蛋糕组织看起来好细致哦!因为它的油份量我一直没行动,但其实我一直都没忘记。

上个星期天下午趁Lucius睡着我心血来潮动手做了。蛋糕没有让我失望,如其名真的很细致,而且不油腻。因为爸妈不喜欢太重的牛油味,我把Golden Churn butter换成SCS。


Ingredients:
150g Golden Churn butter (I used SCS butter)
1 tbsp corn oil/olive oil
110g sugar
1/3 tsp salt
1/2 tsp vanilla paste or 1 tsp vanilla essence
3 eggs
140g cake flour
40g corn starch
1/3 tsp baking powder
3 - 5 tbsp whipping cream/milk (I used 5 tbsp milk)

Method:
1) Mix cake flour, corn starch and baking powder together. Sieve twice into a large mixing bowl.
2) Cream butter, oil, sugar, vanilla and salt till pale and fluffy.
3) Beat in eggs one at time, beat well after each addition.
4) Add in the flour mixture and mix at low speed till well blended.
5) Stir in the whipping cream/milk.
6) Pour batter into a lined loaf pan and bake at 180C for 35 - 45 minutes or till cooked (I used a 9”x5” black steel pan, bake at 165C for 40 minutes. For a taller and better looking cake, a smaller pan should be used).

Note:
1) After 10 - 12 minutes in the oven, remove it and make a length-wise cut on the surface of the batter with a knife so that the cake will "explode" nicely with a neat line in the middle.
2) For best result use Golden Churn butter and whipping cream.

(Recipe source: Do What I Like)

Friday, April 16, 2010

【外脆内软的】蓝山咖啡核桃脆皮蛋糕 Blue Mountain Walnut Crumble Cake

自从有了Lucius后我通常很早起身。这一天清晨六点钟就起身了。Pump完milk后距离Lucius起身还有一段时间,如果有一段空隙你会选择做什么呢?

我选择在厨房里与面粉,鸡蛋,糖,牛油为伍。

因为不想扰人清梦,我排除需要使用电动mixer的食谱。脑海里马上出现这个食谱。

这个食谱的做法简单但做出来的蛋糕和用creaming method做的蛋糕一样松软。我决定沿用这个食谱的做法,再利用家里现有的材料来做一个蛋糕。

因为时间还早我准备了一些crumbles洒在蛋糕上。想做crumble cake已经很久了,但是每次都因为懒或是时间的关系而作罢。

蛋糕出炉时也是我享用早餐的时候。吃着自己亲手做的蛋糕配上一杯热咖啡,很享受。

Ingredients:

Crumbles
20g cold butter (cut into small cubes)
60g brown sugar
60g plain flour
½ tsp cinnamon powder
1 tbsp water

Cake
80g butter
60g sugar
135g chocolate milk/milk
1 sachet (15g) Blue Mountain instant coffee powder*
2 eggs (lightly beaten)
220g cake flour }
1 tsp baking powder } mix together
½ tsp baking soda }
70g walnut (lightly roasted and chopped coarsely)
*can be replaced by any other instant coffee powder

Method:
1) For the crumbles - mix sugar, flour, cinnamon powder in a mixing bowl. With fingertips, rub in cold butter and slowly add in water until the mixture becomes crumbly. Set aside (keep in fridge if prepare in advance).
2) For the cake - cook butter, sugar, milk at low heat till butter and sugar dissolved, add instant coffee powder and stir till dissolved. Set aside to cool down completely.
3) Add eggs, mix well.
4) Sieve in flour mixture, mix till just incorporated.
5) Fold in walnut, mix well.
6) Pour batter into a greased and lined 8" round pan. Sprinkle the crumbles on top. Bake in preheat oven at 170C for about 50-60 mins till cooked (a skewer inserted comes out clean).

Note:
1) Suggest to start with step 2 first, while waiting for the liquid mixture to cool down, proceed to make the crumbles.
2) Cover the cake with aluminium foil loosely if the crumbles become brown before the cake is cooked.
3) The sweetness of the cake is just nice when eating with the crumbles. So you may want to increase the sugar amount in the cake if omitting the crumbles.
4) You may create you own version of crumbles, using crushed biscuit, add in chopped nuts, coffee powder......whatever you can think of based on your own liking.

Thursday, April 15, 2010

Baked Salmon (Easy and Nice. Must Try) 香烤三文鱼

这道烤三文鱼做法非常简单,调味料也只有黑胡椒粉和盐,但是味道却不赖。最重要的是要选用新鲜的三文鱼。

烤三文鱼可以下饭,也可以当主食。烫点蔬菜,加上一个浓汤,就是非常丰盛的一餐了。


Ingredients 材料:
Salmon 三文鱼
Ground Black Pepper 黑胡椒粉
Salt 盐
Butter/Margarine 牛油/菜油
Aluminium foil 锡箔纸

Method 做法:
1) Preheat oven to 180C. 烤箱预热至180度。
2) Place aluminium foil on a baking tray, place fish onto it (skin facing down). Sprinkle some ground black pepper and salt on fish; add 1 - 2 tbsp of butter/margarine. 烤盘铺上锡箔纸,把三文鱼放在上面(鱼皮向下),在鱼肉上洒上黑胡椒粉和盐(份量随意),加入一两汤匙的牛油/菜油。
3) Wrap fish with the aluminium foil, bake at 180C for 10 mins. 锡箔纸四边折起包住三文鱼,180度烤10分钟。
4) Open the aluminium foil, continue to bake for 10 mins, serve. 把锡箔纸打开,继续烤10分钟即可上桌。

Tips/ Suggestion 小小心得/建议:
1) May replace salmon with prawn. 同样的做法也可以用来烤虾。
2) May also add in some chopped garlic. 烤鱼时也可以加入一些剁碎的蒜头。
3) You may make this without an oven. Just heat up a wok, place the fish (wrapped with aluminium foil) into it to bake, same baking time and method. 家里没烤箱也能做这道菜。只要烧热镬,把包了鱼的锡箔纸放入镬里烤就行了,烤的方式和时间一样。

Tuesday, April 13, 2010

Sweet Buns (Scalded Dough Method) 烫出面包香 (烫种法)

对之前风靡面包界的65度汤种已经虎视眈眈很久了,但基于本人怕麻烦的个性,所以久久都没尝试。烫种法似乎比较适合我这种怕麻烦的人,因为只需将面粉加入滚水里揉成熟面团即可,无需开火煮。至于成品方面,因为我未尝试汤种的做法,所以无从比较。

烫种法的原理是在面团中加入熟面糊来提高面包的持水量使面包气泡细化,面包倍加柔软,保湿时间延长。


我采用的是Alex Goh最新面包书里的配方。面包刚出炉时真的很好吃,不止柔软有弹性,味道也很香。

我想知道面包的老化程度,所以特地留了一些收在密封的容器里在室温下留到隔天,其余的全部打包收在冰箱的冷冻库。隔天的面包有点让我失望,我并不觉得会比用直接法做出来的柔软,还是老化得一样快。

家里制作的面包因为少了添加剂,所以很快就老化(变硬)。把面包收在冷冻库(freezer)是保留面包湿度的最好办法。要吃前预先把面包拿出来解冻,面包就会像制作当天一样软。


Sweet Bread Dough

Ingredients:

(A)
100g bread flour
70ml boiling water
(B)
300g bread flour
100g plain flour
80g sugar
6g salt
20g milk powder
9g instant yeast
(C)
175ml cold water
60g cold eggs
(D)
60g butter (soften at room temperature)

Method:
1) In (A), add the boiling water into the flour, mix until well-blended to form dough. Cover and set aside to cool. Keep in fridge for at least 12 hours.
2) Mix (B) until well-blended. Add in (C), knead to form rough dough. Add in (A) and knead until well-blended.
3) Add in (D), knead to form elastic dough.
4) Let it ferment for 40 mins (cover the dough with cling wrap or a damp cloth).
5) Divide the dough into the required weight and mould it round. Let it rest for 10 mins and it is ready to use for bread and bun making.

To continue for bun making:
6) I divided the dough into 60g each (yield 15pcs), roll it round (some I wrapped with cheese or Nutella), place onto a greased baking pan. Cover with cling wrap (or damp cloth) and proof for 45-50 mins.
7) Egg wash the dough surface, bake in a preheated oven at 180C for about 12- 15 mins.

(Recipe source: Magic Bread by Alex Goh 吴景发《烫出面包香》)

Saturday, April 10, 2010

Raisins & Chocolate Chips Muffin with Nutella Filling 榛子酱填心葡萄干巧克力粒松糕

在一个下着纷纷细雨的周末早晨,有什么比享用一杯香浓的咖啡配上新鲜出炉的muffin还要写意呢?

就因为这个意念,我趁Lucius还在睡梦中时即兴动手做muffin。选用的是这个我已经bookmark了很久的食谱,我另外还加了Nutella。


已经很久没有动烤箱了,摸着那些面粉,糖,鸡蛋,感觉即熟悉又陌生但很快的那种feel又回来了。

Muffin一出炉我就迫不及待地吃了一口,坦白说,那一瞬间我有感动到,这就是我想要的味道。可能这muffin也不是这么夸张的好吃,但是配合当时心情和意境再加上我已经好久没有吃muffin了,当下我给它100分。

Ingredients:
(A)
250g plain flour
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
(B)
½ cup chocolate chips
½ cup raisins
(C)
1 egg (lightly beaten)
60g melted unsalted butter (I replaced with olive oil)
175ml milk (I used chocolate milk)
150g sugar (I reduced to 120g)
1 tbsp chocolate emulco (optional)
(D)
Nutella hazelnut cocoa spread

Method:
1) Sieve together (A) into a mixing bowl.
2) Add (B), mix with a spatula. Make a well in the centre.
3) In another bowl, mix together (C) until well combined.
4) Pour the liquid mixture into flour mixture. Gently fold all the ingredients to form a wet batter with a spatula till just incorporated (when you see no trace of flour). DO NOT over mix.
5) Spoon batter into muffin cups till 80% full. Add 1 tsp of (D) in the centre and use a chopstick to stir.
6) Bake in a preheated oven at 180C for 15-20mins (mine took about 20-25mins) until muffins turn golden brown or a toothpick inserted into the centre comes out clean.
7) Let cool on wire rack (I think it's best serve when the muffin is still hot).

Note:

Though the recipe doesn't mention, I presoaked the raisins in water, drained and coated with some flour before mixing with the flour mixture.

(Recipe source: Bread baking by hand or bread machine, by Eric Treuille & Ursula Ferrigno)(recipe has been modified)

Friday, April 9, 2010

Baked Crab Stick 香烤蟹柳条

这是我生产前最后一个作品,华人过年除夕当天做的。前一天晚上我边看电视边把蟹柳撕成细条收入容器,每一层用kitchen towel隔开吸收水份再收入冰箱,这样隔天一早醒来就可以开始烤了。

用烤的方式来做这个小吃虽然比炸的耗时,但是少了油烟我觉得还是值得一试。

材料:
蟹柳
烤盘纸(parchment paper)

做法:
1)蟹柳用厨房纸巾(kitchen towel)按压吸收掉多余的水份,撕成细条。
2)烤箱预热180度,烤盘铺上烤盘纸,排上撕成细条的蟹柳烤10分钟。蟹柳在烤前再次用厨房纸巾按压。
3)取出烤盘,翻搅蟹柳条,再放入烤箱继续烤约8分钟至香脆即可。冷却后收入密封的容器。

小小心得/建议:
1)撕蟹柳时应该一层层撕开,重点不是细,而是薄。如果撕成太细的话很容易烤焦。
2)蟹柳条尽量不要重叠,这样才会烤得平均。
3)在烤第二次前(步骤3)先挑出已经烤得金黄香脆的蟹柳条,不然这些蟹柳条继续烤的话就会被烤焦。
4)烘烤的时间依个别烤箱和蟹柳条的粗细而定,所以第一次烘烤时建议在烤箱旁观察,自己拿捏烤的时间。
5)我一次烤两包蟹柳,烤好的成品大概有一罐多照片中所看到的罐子。

Thursday, April 8, 2010

34 Days Old Lucius and His Tight Fitting Shirt


Lucius first time wearing this newborn size shirt but it already becomes tight fitting, can see his tummy, so cute!

Tuesday, April 6, 2010

Lucius满月剃头剪指甲

纵使心中有万般不舍,最终我们还是决定依照我们家满月剃头的传统让Lucius剃光头。

3月27日那天我们带着刚好满30天的Lucius到相熟的理发院剃头。我抱着Lucius让理发师为他剃头时,看着他的头发每剃一下我的心就跳一下,尤其是看到Lucius头顶的头发被剃光只剩下头后面一圈那种怪趣的模样时,我更是心疼。跟妹妹说她还觉得我感情特别丰富,头发会再长出来的嘛。。。改次你有了孩子你才知道!~

Lucius剃头回家后拍的第一张照片。他全程都在睡觉,变成botak了都还不知道。

Before
Lucius的指甲很长,妈妈说满月前不能剪指甲。有好几次他睡觉时手套掉了我们没注意到,他即刮伤了自己的脸。好心疼哦!

After

剃头隔天拍的,Lucius躺在沙发上望着窗外。只有我一个人在家照顾他,他很像知道似的,没有给我太多麻烦,乖乖的。Lucius乖乖,妈妈爱爱!

Lucius一副忧郁的样子,是在想心事吗?看到他这副模样,我的心都软了。

光头Lucius,出门要戴帽子啰!
一个月大的Lucius重5kg,长56cm,头围38.4cm。
One month old Lucius weighs 5kg, 56cm, head circumference 38.4cm.

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"总觉得用心准备的食物不只是味蕾的触动,也是一个记忆,一个我想留给身边心爱的人的记忆。这也就是我用心做菜,细心专研的原因和推动力。"