Pages

Showing posts with label Bread面包. Show all posts
Showing posts with label Bread面包. Show all posts

Thursday, May 30, 2013

Old-Fashioned Curry Bun 老式咖哩面包


(制作于2013年3月24日)

这面包算是无心插柳的成果。好久都没做面包了,翻看了Alex Goh老师早期的面包书,《烘出面包香》,选了里头的cheese bread但揉好面团后才发现家里的cheese不够,瞄到架子上的几颗马铃薯,即想到做马铃薯咖哩面包,趁面团在发酵的时候煮馅料。



Friday, October 26, 2012

直接法面包也可以很松软之“蔓越莓乳酪面包”Super Soft Straight Dough Bun: Cranberry Laughing Cow Cheese Bun


文接直接法面包也可以很松软之“毛毛虫香肠卷”。

做了若干香肠卷后,原本的计划是要做蟹柳卷,可是突然想吃甜面包,打开冰箱看到了蔓越莓干还有一盒三角形Laughing Cow Cheese,就是这个组合了。


Friday, September 14, 2012

直接法面包也可以很松软之“毛毛虫香肠卷”Super Soft Straight Dough Bun: Caterpillar Hotdog Roll


终于在一个没有工作的午后尝试了这个网上很多朋友人做了都赞好的直接法甜面包。那是一个阴天,虽然不利面包的发酵但在厨房忙碌时却可以保持清爽,所以有利也有弊。

以直接法来说这个面包算是非常松软,即使保留到第三天还是ok的。食谱高糖高油高酵母,也难怪但是值得一提的是面团非常好操作。家里的酵母用完了,所以我少放了一点,也不碍事。


Friday, July 6, 2012

【我爱面包机】好吃的养生面包 ~ 四神全麦面包 Nourishing Si Shen Wholemeal Bread (by Bread Machine)


翻看记录最后一次动手整形面包竟然是去年十月的免揉面包!这期间包子馒头还是有做过几回,间中也会用面包机做面包,只是都没放上来。家中的面包粉和全麦粉都快要过期了,看来要勤劳点才行。


昨晚用了晚餐后就快手快脚用面包机做了这个面包。面包出炉冷却到可以切片时已经是凌晨十二点多了,晚上做面包最大的烦恼就是要等面包冷却收入盒子后才能去睡,总不能就这样让它搁着到天亮吧?

准备材料时我随手拿了四神粉加了一些进去,妈妈看到了问我面包也能加这个吗?我跟妈妈解释说自己做面包最大的好处是想加什么就加什么,可以有很大的发挥空间。


四神粉包含的四种成分包括芡实,淮山,莲子和茯苓。以下是这四种药材的功效(资料取自网络)。

芡實:健脾止瀉、補腎益精,其作用為收歛、滋養、強壯。芡實和淮山雖均有健脾作用,但淮山補益力較強,而芡實固澀力較好。

淮山:其生品又名為山藥。山藥具有補脾補肺固腎益精的功能,對於人體的免疫系統、呼吸系統都有加強的幫助,能增加活力;對於食欲不振容易疲倦的人,山藥中的活化酵素具滋補功能,不過,用活化酵素在超過攝氏五十五度即會被破壞而失去功能,因此日本人大部分都是磨漿生飲山藥;對胃潰瘍的人來說,山藥中的黏液質可幫助其復元。

蓮子:含有多種營養物質,對胃腸有保護作用,並可增強人體免疫機能,有抗老防衰的功效。中醫認為蓮子具有補脾、益肺、養心、補腎、固精、止瀉等功效。蓮子的特點是既能補、又能固,因此可補中止瀉、安中固精。

茯苓:其主成分β-Pathiman不僅能促進、強化人體的免疫機能,常食用可加強對疾病的抵抗力,在中藥常利用為其他抗癌藥的輔助劑。


通常用面包机做面包我都是很随性的,鲜少有事前计划,所以我的面包机面包大多是用直接法,想到要做就立刻做。以面包机的水准来说这面包的组织算是很不错,也很柔软,室温放到隔天没有明显的老化,所以今天就迫不及待的大家分享。


The texture of this bread is soft and fluffy, I am sure I will adapt this recipe again and again for other experiments, it is definitely a keeper to me.

Nourishing Si Shen Wholemeal Bread (by Bread Machine)

Ingredients:
(A)
320g bread flour
40g wholemeal flour
30g plain flour
10g Si Shen Powder (四神粉)(see note 1)
(B)
2 tbsp sugar
1 tsp salt
1 medium egg, cold
220ml water + milk, cold (I used 50%/50%)
2 tsp instant yeast
30g butter (soften at room temp) (see note 2)

Method:

1) Combine (A) and mix well. Add all ingredients in sequence according to your bread machine manual (except butter). Select "Dough" program. Let it knead for about 5 mins until dough is formed, add butter gradually and continue to knead for another 5 mins (total kneading time: 10 mins), stop the program.

2) Select "Basic” program, “Light” colour, “900g” and start the program.

3) Check the bread 20-25 mins before the ending time. Stop the program and remove bread from bread machine once you see the crust is nicely brown to prevent over baking.

Note:
1) Si Shen powder consists of Qian Shi, Huai Shan, Lian Zhi and Fu Ling, is a TMC formula that is believed to increase our body immune system and many other benefits. It can be replaced by plain flour or wholemeal flour in this recipe.
2) If you are going to eat with sweet jam you may use salted butter, else use unsalted butter. Alternatively you can use salted butter but cut down the salt to ¾ tsp.
3) You may adjust the ratio of water and milk according to your own preference.
4) When adding the salt and sugar into the loaf pan, they should be placed separately at different corner, never mix them together.
5) When using machine for kneading I like to use cold liquid (and even flour) because this helps to prevent the bread dough to become too warm which is not good for the fermentation.

Monday, February 13, 2012

Valentine’s Day Special & An Award


I made these sandwiches for D and my colleagues as Pre-Valentine’s Day breakfast. Aren’t they sweet?


This hearty sandwich is extremely easy to do. You just need two heart-shape cutters, one big, one small (I got mine from Daiso), bread, ham and sliced cheese. Just cut and assemble.


So if you have not planned what to do for your loved one, why not surprise him/she with this cute little sandwich?

Chocolate Coated Strawberries

Korea strawberries are in season now, these chocolate coated strawberries are another sweet treat that you can make to pamper your loved one.

Yeast Cranberry Wholemeal Scones

If you have more time, these mini heart-shape cranberry scones are perfect for Valentine’s Day breakfast too.

Hope the above give you some ideas of what to prepare for your loved one on Valentine’s Day.

(Note: click on the pictures if you are interested in the recipes.)
Award



A big thank to Jane and Alice for passing me this award – The Versatile Blogger award.

It’s my honour to receive the award from these two versatile bloggers.

Jane from Passionate About Baking is well-versed in all kinds of cakes and pastries, from simple muffins to occasion cakes, pies, macarons, cookies, breads…..you name it she makes it. Her blog is a good reference for people who like baking.

As suggested by the blog name, Alice from I Love.I Cook.I Bake cooks and bakes well. Hop over to her blog for home-cooked Indonesian cuisine and home-baked goodies.

Since I am a bit late in posting the award, I found out that all the bloggers that I wanted to nominate have already received the award. So I am not going to repeat here. :)

Tuesday, October 18, 2011

我的简化版免揉面包全实录(Luminarc 锅)No-Knead Bread

曾经风靡一时,出自面包师傅Jim Lahey的免揉面包已不是什么新鲜事。几年前拜读了纽约时报的报道和看了示范视频不下好几回后,虽然蠢蠢欲动,但想到空锅高温预热的步骤就让我却步,因为笨手笨脚的我分分钟都有被烫伤的危险,所以就一直不敢挺而走险。直到这天无意中在孟老师的部落格看到她用使用没有预热的Corningware来烤也行得通,于是马上付诸于行动。

在这里为我的第一个免揉面包做一个记录。

配方是参考孟老师改良过的比例,另外我还简化了一些步骤。

高筋面包 250克
全麦面粉 50克
盐 ½茶匙 + ¼茶匙
即溶酵母 1/8茶匙
水 250-260克(我用了259克)

干性材料混合均匀加入水用橡皮刮刀拌成团即可。


12/10, 11.00pm混合好的面团。盖上保鲜膜室温发酵18个小时(因为我需要上班所以在发酵部分做了一些调整,详情看下面)。


13/107.20am上班前匆匆拍的照片,隔着保鲜膜看得不是很清楚。这是室温发酵8个小时20分后的状况,看得出面团体型变大,表面有些许小气泡。

13/10,1.00pm – 因为等到我下班回家发酵会超过18个小时,所以室温发酵14个小时后让妈妈把面团放入冰箱。 

13/10,6.20pm – 让妈妈把面团从冰箱取出回温。

13/10,7.20pm – 到家后我发现面团还是冷冷的,我担心会影响第二次发酵,于是把面团放入烤箱内,旁边放一碗热水,希望能加速回温。
 

13/108.05pm面团明显比7.20pm时大而且表面鼓起更多小气泡,要开始整形咯!准备一个可以耐高温的锅和锅盖(cast iron,铁锅,corningware等等)和一张配合锅子大小的烤盘纸(parcement paper)。



这是我用的锅 - Luminarc,可以耐高温至300C

  

13/10,8.15pm – 整形好的面团。

在工作台撒上大量粉,用刮板把面团从碗里取出放在工作台上,这时面团非常的柔软粘手,使用手粉用左右上下对折方式整形,撒上一些粉在表面,轻轻捧起面团放在烤盘纸上,封口向下。然后用双手提起烤盘纸两端放入锅子内,盖上锅盖进行第二次发酵1小时。


因为我觉得面团温度还是偏低,所以我把锅子移到烤炉内,旁边放一碗热水来进行发酵。

发酵约半小时至45分钟后可以开始预热烤箱230C(当然此时面团要从烤箱里移出)。


13/109.15pm发酵了1个小时后的面团,看得出体积长大了,用一根手指按下面团不会马上弹上来就代表发酵完成。连盖送入已预热烤箱烤25分钟,接着取出盖子继续烤10分钟(我只烤了约7分钟因为面包已上色,但是这是个错误的决定)。


这个就是只需几个简单的动作,然后就只让时间慢慢酝酿出来的成果。


因为铺上烤盘纸所以能轻易将面包取出,锅子也几乎不用清洗。

面包表皮是脆脆的,可是往下按就能感觉到内部是软Q的。  


面包还热乎乎时我就忍不住切开来,内部组织有一般欧式面包的大洞洞,但是看起来却有种湿润感,近观甚至有些许像发糕。我把这归咎于自己假厉害让面包提早出炉。面包冷却后这种湿润感会减少但是口感还是和平时吃到的欧式面包有点不同。

值得一提的是我把面包收在室温隔天吃时还是软Q的,一点也不会变硬变干,表皮虽然不脆了但是却也不会变得硬硬的。我涂上牛油果酱当早餐好吃极了。想要吃到脆脆的表皮只要送入烤箱180C烤一下就行了。

免揉面包即容易做又好玩,我一定会再找一个适合我作业的时间再玩过。到时再煮一锅咖哩鸡,想想都过瘾,你说呢?
 

参考孟孟夫人咖啡座 (原创Jim Lahey):
http://blog.xuite.net/jackie.baking/meng/15161545

The New York Times 报道:
http://www.nytimes.com/2006/11/08/dining/08mini.html?_r=1&oref=slogin

原食谱:
http://www.nytimes.com/2006/11/08/dining/081mrex.html

示范视频:
http://www.youtube.com/watch?v=13Ah9ES2yTU

Wednesday, September 21, 2011

会做Yoga的土司 ~ 亚麻籽全麦土司(含蛋/ 冷藏液种)Flaxseed Wholemeal Bread (with Egg/ Overnight Cold Batter)


之前的冷藏液种一半用来做十谷米亚麻籽全麦土司,另一半就做了这个土司。当然冷藏液种不能收这么久,这个土司是8月10日做的,足足有一个多月了。


这回把液体部分换成了鸡蛋和牛奶,全麦粉和亚麻籽粉的份量都提高了,但是土司反而比之前做的更柔软,是因为有鸡蛋的关系吗?

土司软到可以做yoga。瞧,多灵活,多有伸展性。




亚麻籽全麦土司(含蛋/ 冷藏液种)

主面团
高筋粉 230g
全麦面粉 100g
亚麻籽粉 20g
黄砂糖 50g
盐 5g (1茶匙)
速溶酵母5g(我用1茶匙加稍微隆起的½茶匙)
无盐奶油 50g
全蛋 50g*
鲜奶 75g*
冷藏液种 300g
 *或者用1颗鸡蛋+适量鲜奶量出125g。

冷藏液种食谱和土司做法参考这里

Flaxseed Wholemeal Bread (with Egg/Overnight Cold Batter)

Main Dough
230g bread flour
100g wholemeal flour
20g ground flaxseed
50g brown sugar
5g (1 tsp) salt
5g Instant yeast (I used 1 tsp + slightly heaped ½ tsp)
50g unsalted butter
50g whole egg*
75g fresh milk *
300g overnight cold batter
*Or use 1 egg + adequate fresh milk and measure 125g.

Recipe for Overnight Cold Batter and method refer here.

Friday, August 19, 2011

名不虚传 ~ 十谷米亚麻籽全麦土司(冷藏液种)Ten Grains Flaxseed Wholemeal Bread (Overnight Cold Batter)

十谷米全麦馒头后,我又做了十谷米全麦土司,这回还加入了一些自己磨的亚麻籽粉。

买回来的有机亚麻籽摊开在烤盘上烤香冷却后用搅拌机磨成粉状,收入密封盒子放在冰箱可以耐一个月。每一汤匙亚麻籽含有3800毫克的奥米茄三脂肪酸(Omege-3 fatty acid),相当于鱼肝油的10倍,但没有腥味、高胆固醇和饱和脂肪酸的弊处(资料取自百度百科),我让妈妈每天都吃一汤匙,加入饮料里或食物里比较容易吃。亚麻籽粉的味道香香的,有点类似芝麻的味道,所以也能为饮料/食物增添风味。

这回第一次尝试了近期很火红的冷藏液种做法,这配方真的是名不虚传,虽然加入了全麦面粉但是面包还是非常软,室温保留到第三天还不会变硬,而且发酵好的面团也很好操作。 

第一次发酵后的面团重量将近900克,我还是硬把所有面团挤入450克的土司盒里,所以烤好的土司组织很紧密,很有份量。妈妈因为吃药的原故常常肚子饿,晚上总要起身吃东西,她跟我说吃了我两片土司,她竟然一整晚都不会肚子饿。 


十谷米亚麻籽全麦土司(冷藏液种)
(取自《面包教室 5°C 冰种的美味》,参考Bernice

冷藏液种
高筋粉 300克
水 300克
速溶酵母(Instant yeast) 1克 (我用稍微隆起的¼茶匙)

做法:
1) 所有材料搅拌至酵母完全溶解入面团即可。
2) 室温发酵1小时,放入5度C(冰箱的温度)冷藏,至少16小时,备用。

主面团
高筋粉 270g
全麦面粉 70g
亚麻籽粉 10g
黄砂糖 50g
盐 5g (1茶匙)
速溶酵母5g(我用1茶匙+稍微隆起的½茶匙)
无盐奶油 50g
十谷米浆 125g
冷藏液种 300g (以上一半的份量)

做法:
1)除了奶油以外,所以材料混合成团,再加入奶油揉成一个光滑有弹性的面团。用湿布或保鲜膜把面团盖好,在温软处发酵50分钟。
2)取出面团,把面团里的空气打掉,分割成三等份滚圆,松弛15分钟。
3)擀成长条形,卷起,再松弛15分钟。
4)再擀成长条形,卷起,放入吐司模进行最后发酵约50-60分钟。

5)放入预热烤箱,180度烤约40分钟(中途表面上色后盖上锡箔纸防止表面烤得过黑)。

Ten Grains Flaxseed Wholemeal Bread (Overnight Cold Batter)
(adapted from《面包教室 5°C 冰种的美味》, refer to Bernice, translated by Angel of Cook.Bake.Love)

Overnight Cold Batter
300g bread flour
300g water
1g instant yeast (I used slightly heaped ¼ tsp)

Method:
1) Mix all ingredients till yeast is dissolved.
2) Proof in room temperature for 1 hour, then refrigerate for at least 16 hours.

Main Dough
270g bread flour
70g wholemeal flour
10g ground flaxseed
50g brown sugar
5g (1 tsp) salt
5g Instant yeast (I used 1 tsp + slightly heaped ½ tsp)
50g unsalted butter
125g ten grains paste
300g overnight cold batter (half of the above portion)

Method:
1) Mix all ingredients except butter to form a dough. Add butter, knead to form a smooth and elastic dough. Cover it with cling film. Allow it to proof for 50 mins.
2) Punch out the air, divide the dough into 3 equal portions, mould it round. Allow it to rest for 15 mins.
3) Roll the dough flat with a floured rolling pin, then roll it up like swiss roll. Allow it to rest for 15 mins. Repeat the step one more time.
4) Place 3 pieces of the dough into pullman tin. Let it proof for 40-50mins.
5) Bake in pre-heated oven at 180C for 40 mins (cover the top with aluminum foil once turns brown to prevent over bake).

Wednesday, August 3, 2011

黑暗的七月天。【烫种】椰糖椰丝葡萄干面包

七月,倒霉的一个月份,仿佛所有不好的事情都一起在这个月发生。这段日子我的生活的重心都放在妈妈和姑姑身上,家庭工作几乎脱离了轨道,心力交瘁,我甚至不知道我是怎么熬过去的。是性格使然又或者是庸人自扰,把东西都拦上身,一个人默默承担一切。在我最失意无助的时候朋友给我捎来问候的电话,甚至素未谋面的网友给我送来礼物鼓励我,让我好感动,这些我都铭记在心,但其实我最想得到的是身边那个人的肩膀让我靠一靠或是一句轻声的安慰,就这么简单,但这些却不曾出现过。反之,还为我增添烦恼与压力。

我真的很想学习放下,但我焦虑的性格不容许我这么做。一件事情还没解决之前我已经想到接下来可能会发生的事并且开始担心,有时真觉得快喘不过气了。

这面包是在妈妈被诊断得了系统性红斑狼疮前做的。内陷是自己炒的椰糖椰丝,趁现在还有记忆快点记录下来。会制作这款面包是爸爸谈起他很怀念家乡的传统咖啡店卖的椰丝面包,那是爸爸的最爱,生病前妈妈也非常喜欢吃。我想到冰箱里还有椰糖,于是打铁趁热买了新鲜椰丝尝试自己制作。

面团的食谱我选用了这个我第一次做时没有给予很好评语的烫种食谱。因为看到一些网友给予相当不错的评语,于是我想再试试看这个食谱。结论还是一样我觉得做出来的面包没有特别软和特别好吃,算是不过不失。

【烫种】椰糖椰丝葡萄干面包

椰糖椰丝
(食谱来源:Angel of Cook.Bake.Love)

材料:
新鲜椰丝 300+克
椰糖 1大颗(约120克)(切碎)
白糖 3-4 汤匙
牛油 20克
盐 一小撮

做法:
1)把椰丝加入不沾锅翻炒一下至椰丝颜色稍微变黄,加入椰糖炒均。试试味道不够甜的话加入适量白糖。
2)继续炒香,最后加入牛油和盐炒至牛油融化即可。放凉后才使用。另外,葡萄干泡水挤干后和炒好的椰丝混合。

烫种甜面团
食谱请看这里。(我总共制作了17-18个小面包)

注:
1)以上椰糖椰丝的份量我只用了一半,剩余的收入冷冻库。
2)我买了一粒椰子的椰丝大约有400+克,我保留了100克左右,所以只用来300+克来炒陷料。

Monday, June 27, 2011

温暖我心~ 苹果肉桂卷 Apple Cinnamon Roll

肉桂是我的comfort food, 它给我一种很温暖安详的感觉。从前我不喜欢它的味道,爱上它始自于三年前欧洲自助行。因为睡过头错过了从巴黎到瑞士的火车,等待下一班车的时间我拖着行李买了一个酥皮肉桂卷,叫了一杯咖啡,悠闲的看人来人往,咬下一口肉桂卷,惊为天人,怎么这么好吃的东西我以前都错过了?那是我吃过最香最好吃的肉桂卷,也许是心境的问题,从此以后我再也没有吃过这么好吃的肉桂卷了。

这个肉桂卷是昨天空出来一点时间做的。上回做的蔓越莓鲜奶土司感觉还不错,所以又翻回同一本书,许翠芳老师的《面包蜜码》。这本书里头的面包全都是直接法,适合临时决定做面包的我。

这个肉桂卷里头除了一贯的葡萄干还加入了苹果丁,苹果和肉桂也是好朋友。面包吃起来没有明显苹果的味道(可能和我用的苹果种类有关,我用gala apple)却有脆脆的口感,让软软的面包多了一个层次感,我很喜欢。

这个面团是我用新买的搅拌机揉的,第一次用搅拌机揉面团反而有点不习惯,以前用面包机揉面团甚少观察面团的伸展性,通常只跟着面包机的程序,最多也只是让面包机多揉个10分钟。用搅拌机揉面团我很像比较忙,每隔一下就检查一次。

搅拌机工作了约莫20分钟后,纵使外表已经非常光滑的面团还是不能被拉成薄膜,是因为高油高糖低筋度配方(配方里有加入20%的低粉)的关系?还是因为我的搅拌机不够力道?我没有再继续揉下去就让面团进行第一次发酵。发酵好的面团好柔软,而且一点也不粘手,操作起来非常容易,完全不需要用到手粉。这样的配方我喜欢。

配方分成3份,每份卷起后可以切成6卷。我只做了两份肉桂卷,另外一份做成牛油卷,因为妈妈不喜欢肉桂的味道。如果注意看,我的心形面包一半是“黑心”,一半是“白心”,那浅色的就是没有加入肉桂粉,黄糖和苹果的牛油卷。做成牛油卷只需在擀开的面团上放上切成条状的冷牛油卷起就行了,我另外也加了兰姆酒浸泡的葡萄干和核桃碎。

单看配方就知道这个面包会很好吃,结果不负我所望。以直接发来说我觉得这个食谱值得收藏(除了味道外,好操作是其中一个考量因素),有机会我还会再做,在减肥的你最好不要尝试,不要说我没有警告你。。。呵呵 :P

Apple Cinnamon Roll
(recipe adapted from Wendy Kor’s Bread Code)

Ingredients: (make 18 rolls)
Dough
(A)
400g high protein flour (bread flour)
100g superfine flour (cake flour)
10g instant yeast
(B)
5g salt (I used 1 tsp)
100g sugar
20g milk powder
120g eggs (2 large egg, I used 100g only)
200g water (I didn’t use all, left about 1 tbsp)
(C)
80g butter (I used salted butter)
(D)
Extra whole egg for egg wash

Fillings
10g cinnamon powder (I used 2 tsp)
60g brown sugar (I used 40g)
50g raisins (presoak in water, drain and pat dry)
1 apple (diced)
30g almond slices (I used chopped walnut)

Method:
1) Mix (A) evenly. Add in (B) (can reserve 2 tbsp of water, only add in if the dough is too dry). Blend for 5 mins then add (C). Continue blending until the bread dough is smooth and springy.
2) Place bread dough in container cover with cling wrap and leave to proof for 40 mins till the dough becomes double in size. Divide dough into 3 portions, roll into balls and proof for 10 mins.
3) Roll out each portion to 10”x12”. Sprinkle fillings on top. Roll into long shape (like swiss roll) and cut into 6 portions. Place in a 7” greased round cake pan, leave to proof for 40-50 mins.
4) Brush whole egg on surface and bake in preheated oven at 190C for 23-30 mins.

Note:
1) I made 2 portions of dough into apple cinnamon rolls (total 12 rolls) and 1 portion of dough into butter roll. To make butter roll, I omitted cinnamon sugar and apple, replaced with cold butter stripes.
2) Suggest preparing more raisins, 50g of raisins merely enough for 2 portions of dough.
3) I used one small gala apple, just nice for 2 portions of dough. So if you were to fill all dough with apple, suggest using one big apple or 2 small apples.
4) For second proofing, my habit is to leave the dough in oven with door closed beside a cup of hot water.
5) I used one 8” round pan and one large heart-shaped pan for all the 18 rolls. I placed 11 rolls in the heart-shaped pan, it was a bit crammed, 10 rolls should be just nice.

I am submitting this to Aspiring Bakers #8 - Bread Seduction (June 2011) hosted by Sweetylicious.

Friday, June 24, 2011

Pizza Dough #2 ~ Soft & Fluffy Pizza Dough Using 100% Plain Flour 松软皮萨饼皮(100%普通面粉)

This is a quick and “bread like” pizza crust using 100% plain flour and total proofing time needed is only 10 minutes. Plain flour is more common and can be found in most households, so anyone can just make this pizza crust at home anytime.

The crust is indeed soft and fluffy. Though it looks thick you won’t feel very filling after eating. I used canned tuna for the topping this time (hot mayonnaise flavour) together with onion and green chili.

Canned tuna is my favourite topping, I always like to keep one or two cans of canned tuna at home. They are great for sandwich too. The only brand I buy is Ayam brand. There are many flavours to choose from, hot chili, mayonnaise, tomato….and even with water chestnut, you won’t get bored if you ever use it for pizza toppings.

Soft & Fluffy Pizza Dough (100% Plain Flour)
(recipe adapted from Yum Yum magazine April 2011)

Ingredients: (served 3-4)
300g plain flour
6g (2 tsp) instant dry yeast
1 tbsp Italian mixed herbs (I omitted)
190-220ml water
½ tsp salt
2 tbsp olive oil
1 tsp sugar

Method:
1) Put all ingredients into a mixing bowl and mix well (add 190ml of water first and slowly add up to 220ml if the dough is dry). Continue to knead into smooth dough. Cover the dough with a piece of wet towel or cling wrap, rest for 10 mins. Roll out the dough into a square.
2) Prick holes all over the dough and bake in preheated oven at 200C for 12 mins or until lightly brown. Remove from oven.
3) Pile on your favourite toppings and bake at 200C until crust is brown and cheese is bubbly.

Note:
I kneaded the dough by hand. The dough was very sticky at the beginning, I just roughly kneaded for about 5-10 mins and left it to proof. The dough became soft and smooth after 10 mins and it was quite easy to handle.

I am submitting this to Aspiring Bakers #8 - Bread Seduction (June 2011) hosted by Sweetylicious.

Thursday, June 23, 2011

Pizza Dough #1 ~ Thin & Crispy Pizza Dough by Jamie Oliver 脆薄皮萨饼皮

The last time I made pizza is years ago and the only pizza dough recipe that I ever tried is the recipe I learnt in my home econ class back to secondary school days. Till now, I still find it very good.

I had family members visit on a lovely Sunday so I thought to make my guests pizza for lunch. Instead of going back to the old recipe, I tried Jamie Oliver’s pizza dough recipe seen from The Batter Baker blog.

This pizza crust is slightly chewy type and the edge is crispy. I find it more “authentic” than my usual recipe which is more “bread” like. I made 1.5 times of the recipe below, served 6. I didn’t roll it into very thin as I preferred thicker crust.

The topping included a layer of store bought pasta sauce, hotdogs, onions, fresh pineapples and yellow capsicums.

I was quite disappointed with the topping, mainly due to the cheese. I usually use mozzarella and cheddar cheese for pizza topping but when I went to shop for the cheese I saw packages of “Pizza Topping” , I thought this was more convenient to use so I grabbed one pack. However, the “Pizza Topping” didn’t turn out good, it was lack of flavour and though I saw the word mozzarella on the ingredient list I couldn’t really taste or see any mozzarella after baking. I only used half pack of it, that’s why there will be Pizza Dough # 2 in my upcoming post. Next post I will be sharing pizza dough using plain flour and shorter proofing time.

Pizza Dough, by Jamie Oliver

Ingredients: (scaled to make a thin 12" base)
130ml lukewarm water
½ tsp sugar
1 tsp instant yeast
1 tsp extra virgin olive oil (I used normal olive oil)
200g bread flour
½ tsp sea salt

Method:
1) Sprinkle sugar and yeast over water (can reserve 1-2 tbsp water, only add the reserved water if the dough is too dry). Set aside for about 10 min till frothy.
2) Pour yeast mixture and oil into flour and salt.
3) Knead dough till smooth and springy.
4) Place the ball of dough in a large flour-dusted bowl. Proof for about 30 min till double in size (I proof for about 50 mins).
5) Knock back dough and roll out to a 12" circle.
6) Place on a greased and floured baking pan or pizza stone.
7) Pile on your favourite toppings, and bake at 220*C for 15-20 min till the crust is brown and the cheese is bubbly.

Note:
I roughly kneaded the ingredients by hand and used my bread machine to continue kneading and proofing.

I am submitting this to Aspiring Bakers #8 - Bread Seduction (June 2011) hosted by Sweetylicious.

Wednesday, June 15, 2011

升Cup了~蔓越莓鲜奶土司 Cranberry Fresh Milk Toast

小波的第3个baby。这回看起来有升cup,从某些角度看还挺宏伟的,挤出了一道深深的事业线,可惜表面烤到有点焦。

土司盒比一般loft pan高,我家烤箱又不高,所以表皮烤一下就上色,奈何我每次做面包都是匆匆忙忙,把面团送进烤箱后就得去看孩子,等到再次进厨房查看时表皮的颜色已经太深了,赶紧盖上锡箔纸,还好吃起来还ok。

这个土司是突然有时间做的,所以选用了直接法。纵使形形色色的“种”大行其道,直接法还是有其拥护者不无道理,够“直接”,完全不需事前准备功夫,有时间的话想做就做。

这土司的口感是属于比较有弹性和chewy的,是我喜欢的口感。和之前做的甜三文治土司相比这土司保有传统白土司的单纯,没那么甜腻。我自己加了些蔓越莓,红白配煞是好看,吃起来酸酸甜甜的很好吃。土司第二天还是保持一样松软,到了第三天开始变得比较干,但是还是可以接受的程度,毕竟是直接法,没得嫌。还有要特别一提,这面团超级好操作,一点也不粘手,初学者可以尝试这个食谱。

I am submitting this to Aspiring Bakers #8 - Bread Seduction (June 2011) hosted by Sweetylicious.

Recipe adapted from Wendy Kor’s “Bread Code”. Make 2 loaves, I halved the recipe and added some dried cranberries. Below is my adapted recipe.

Ingredients:
300g high protein flour/bread flour
1 tsp instant yeast
1 tsp salt
15g sugar
60g water
125g fresh milk
25g butter, soften
40g dried cranberries (presoak in water for 10 mins, drain and pat dry)

Method:
1) Mix flour and yeast evenly. Put in salt, sugar, water and milk. Mix till a dough is formed. Add butter and continue to knead till dough is elastic. Place dough in container (I put in greased big bowl) and cover with cling wrap, leave to proof for 40-50 mins till double in size.
2) Divide the dough into 2 portions equally. Roll into balls and proof for 15 mins.
3) Roll out each portion into long strips, add cranberries on top then roll into cylindrical shape (like making swiss roll) and proof for another 15 mins. Roll out again and roll into cylindrical shape. Place the dough in bread tin, proof for 40-50 mins until dough rises to the same height of the bread tin.
4) Bake in preheated oven at 200C for 30-35 mins. Remove bread from bread tin and cool on wire rack before slicing.

Note:
1) I placed the bread tin in a closed oven with a glass of hot water during second proofing (my usual practice), not sure why the dough took 2 hours+ to rise up till 90%, I baked it when it was 90% of the bread tin height. I suspect it could be due to the yeast I used. When I used it to make bread machine bread the bread turned out to be shorter than the usual height.
2) I replaced fresh milk with Lucius’s milk formula as I ran out of fresh milk.
Related Posts Plugin for WordPress, Blogger...
"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。"