Tuesday, 25 July 2017

布里欧修 (Brioche)


布里欧修 (Brioche)源自奥地利,再传入法国。
是一款含牛油和蛋液量较高的法国面包。
口感外酥内则非常松软。



今天安迪再度与姐妹们相约烤欧包,
想着乡村面包已挑战过,
不如就烤这款外貌很可爱,
又有一定难度的布里欧修呗!



布里欧修 (Brioche)拥有酥脆的外皮,
同时因为含奶油量高的缘故,
其包体倒非常松软香醇,带有蛋糕点的口感。


虽然今天初体验的成品外貌有待进步,
但是其香醇松软的美味,
倒帮我赢回一片佳评如潮,
当真应了吃的人开心,烤的人喜悦!


温馨提醒自己,改次再做,那个“小圆帽”应该要塞深一些,
这样视觉上会更好一点。







布里欧修
共做8 粒
食谱参考“爱和自由”,自己做了少许调整

材料 :
高筋面粉   200克
即溶酵母       4克
黄糖             25克
盐                   3克
蛋液             95克
鲜奶             35克

奶油             80克

表层涂抹:
适量的溶化奶油油

做法  :

1。除了牛油,将所有的材料倒入面团搅拌机搅拌成面团状。

2。分次加入奶油油,每次充分拌匀后,再添加,直至加完全部的奶油并成顺滑的面团。(我分成3次加入)

3。将面团放入加盖器皿,放入冰箱,进行冷藏隔夜发酵。

4。第二天,将面团取出,分割成40克和10克的面团各8个,滚圆松弛15分钟。

5。当松弛步骤完成后,往40克的面团的中间掏个洞,将10克的面团搓成水滴形,然后插入圆形面团的洞中,放入涂过油的模子里,进行最后发酵约30分钟或双倍大。

6。送入预热烤箱180°C ,烤约15分钟。

7。出炉后立即脱模,表层涂上一层溶化奶油即可。





温馨提醒:
布里欧修 (Brioche)的配方奶油量较大,无法一次就完成和面团的工作。所以必须分数次加入奶油。

~如果在搅拌或手揉面团过程中,面团温度偏高,奶油就不容易渗入面团;这时不妨把面团送入冰箱冷化一会儿再接着搅拌或手揉。不过要注意避免过度冷化,不然过度僵硬的面团是无法搅拌或手揉的。

布里欧修 (Brioche),最后发酵时的温度要比一般面包低一些,大约30度左右,温度过高会导致面团走油。(我前20分钟置放冰箱里发酵,后10分钟移至室温发酵后才送入烤箱)






Brioche
Yields 8 buns

Ingredients  :

Bread flour        200g
Instant yeast          4g
Brown sugar        25g
Salt                        3g
Egg                      95g
Milk                     35g
Butter                   80g

Topping :

Some melted butter

Method  :


1. Mix all ingredients except the butter into a dough using a bread maker.


2. Knead in the butter in a few additions, making sure to knead evenly after each addition, to form a smooth and shiny dough.

3. Refrigerate the dough in a covered container overnight.

4. The next day, bring out the dough and divide it into portions of 40g dough and 10g dough, 8 portions each (making a total of 16 portions). Roll them into balls and allow to rest for 15 minutes.

5. Poke a dent into the middle of the 40g dough, roll the 10g dough into teardrop shapes and insert into the dent in the 40g dough. Place the Brioche into greased moulds and allow to proof for about 30 minutes or until it has doubled in size.

6. Bake in a preheated oven at 180°C for about 15 minutes.

7. Once baked, immediately remove the brioche from the mould and brush a layer of melted butter over it before serving.


Tips:
~ A lot of butter is used to make Brioche, hence why it is added in portions instead of all at once, so as to ensure the butter is incorporated properly.

~ If the temperature becomes too high while kneading the dough, it may make it difficult for the butter to be incorporated into the dough. When this happens, refrigerate the dough for awhile to cool it before continuing. However, don't refrigerate for too long, otherwise the dough might harden too much, which makes the kneading process even more difficult.


~ The temperature required for the final proofing of Brioche is lower than most other breads, which is about 30°C. If the temperature is too high, it may cause the butter to dissociate from the dough. What I did was I allowed the Brioche to proof for 20 minutes in the fridge before leaving it to proof for the remaining 10 minutes at room temperature, and then only baking it.




曾经分享过以土司方式呈现的布里欧修。




像不像戴上小圆帽的满分?




面包皮咸香酥脆,
面包体香醇松软如蛋糕。
喜欢的话,可以随喜搭上少许的巧克力浆,蜂蜜,果酱。。。
因为它属咸香多于甜的面包。
加上一杯红茶,即是完美的一餐早点或下午茶了。



有待进步的布里欧修(Brioche)造型。。。。。。





@@@@@@Enjoy !@@@@@@@





Saturday, 22 July 2017

棉花蛋糕 (Cotton Cake)



棉花蛋糕 ~ 一款老早就走红网络的蛋糕。
或许太多烘焙选择在列队,
或许就欠了点缘,
这爆红的蛋糕竟然迟到今日才出现在安家的厨房。



第一次烤,第一次吃,
不论视觉或口感,个人觉得和相思蛋糕很接近。

除了比相思蛋糕多了个烫面步骤,
同样的分蛋打法,同样的水浴法烘烤。

所以我觉得是勤劳版的相思蛋糕,
哈。。。哈。。。


有着烫面的护航,蛋糕组织细腻无比。
只打到湿性发泡的蛋白霜和低温水浴法烘烤,
让蛋糕表皮呈焦褐色但不爆脸。

难怪它比相思蛋糕还要受到烘友的青睐,
纷纷看到它的芳影。



烤好的棉花蛋糕,口感上真是非常赞。
细腻的口感,有如棉花般柔软。
同时又如芝士蛋糕般入口即化。







棉花蛋糕
6寸方形脱底模子
食谱参考 :这里
                 :爱厨房的幸福之味

材料 (A):
蛋黄 3个
全蛋 1个
盐 少许
牛奶  50克
玉米油  40克
低筋面粉  50克

材料(B)
蛋白  3个
白醋2滴
细砂糖  40克


做法:

1。低筋面粉过筛备用。

2。将蛋黄,全蛋与盐混合打发成蛋黄液,.再与牛奶混合搅拌均匀。

3。将玉米油倒入小锅中,加热至沸腾,关火,加入过筛的低筋面粉,快速搅拌成烫面团,.继续搅拌,直到出现顺滑的面糊。

4。.将烫面糊倒入蛋黄液中,用打蛋器拌成可流动的稀糊状蛋黄面糊。

5。蛋白中加入2滴白醋,用电动打蛋器低速打至起泡,.将1/3细砂糖加入到蛋白中,打至蛋白糊气泡变得细腻,然后再将剩余的2/3细砂糖,加入到蛋白中,打发到湿性发泡的程度。

6。把打发好的蛋白,取1/3到蛋黄面糊里,用刮刀从底部往上翻拌均匀,注意不要转圈搅拌,否则容易导致打发好的蛋白消泡。

7。将拌好的蛋黄糊重新倒回蛋白糊里,用同样的手法翻拌均匀,直到蛋白和蛋黄糊充分混合,成为蛋糕糊,

8。把拌好的蛋糕糊倒入裹上铝纸的模具中,轻震几下,震掉大气泡。

9。烤箱170度预热,用水浴法烘烤,将装好蛋糕糊的模具放在盛有热水的烤盘上,170度,烤5分钟,再转150度,烤35分钟。烤好后,用牙签扎入蛋糕,取出牙签后,上面没有残留物,表示蛋糕已经熟透。出炉后立刻倒扣在烤网上,冷却后脱模,切块就可以品尝了。

小小记录 :
~用了A蛋(平均每颗约重65克)
~ 6寸方形模子的使用,烤出来的蛋糕略嫌不够高
~  蛋糕烘烤时,烤盘设置在中层








Cotton Cake
6 inch square baking tin with removable base
Recipe adapted from :here
                                  :爱厨房的幸福之味

Ingredients A:
3 egg yolks
1 whole egg
Some salt
50g milk
40g corn oil
50g cake flour

Ingredients B:
3 egg whites
2 drops of white vinegar
40g caster sugar

Method:
1. Sieve the cake flour and set aside.

2. Whisk the egg yolks, whole egg and salt into an egg mixture, then mix in the milk evenly.

3. Pour the corn oil into a small pan and bring to a boil. Remove from flame before adding in the sieved cake flour and stir the mixture quickly to form a dough. Keep stirring until a smooth batter is formed.
4. Pour the batter from (3) into the egg mixture in (2), then mix it into a batter using an egg beater.

5. Add the white vinegar to the egg white before whisking the egg using a low speed until frothy. Add a third of the sugar to the egg white and continue whisking until the bubbles become much more fine. Add in the remaining sugar and whisk the egg white until soft peaks form.

6. Fold a third of the meringue from (5) into the batter from (3) by flipping the batter at the bottom of the container to the top. Do not mix it by using the spatula to go in circles in the batter or the meringue would lose its frothiness.

7. Fold the mixture in (6) into the remaining meringue from (5) using the same method until the meringue is fully folded in. This forms the cake batter.

8. Pour the batter into a foil-covered cake tin . Shake it lightly to remove the larger bubbles.

9. Using the water bath method (placing the cake tin in a pan filled with water), bake the cake in a preheated oven at 170°C for 5 minutes. Reduce the temperature to 150°C and continue baking for 35 minutes. If a skewer inserted into the cake comes out clean, the cake is fully baked. Once baked, immediately invert the cake onto a cooling rack and only remove the cake tin once the cake has cooled completely. Cut into small slices before serving.












谢谢Sharon的美好分享,安迪觉得这蛋糕还真的不错。
有机会还会尝试其他口味,
希望可以掌握更加绵密的蛋糕组织。



@@@@@ Enjoy @@@@@


Tuesday, 18 July 2017

南瓜曲奇 (Pumpkin Cookies)

"越有故事的人越沉静简单,越肤浅单薄的人越浮躁不安。

真正的强者,不是没有眼泪的人,

而是含着眼泪依然奔跑的人。"

载自:励志语录




如果你期待脆口的曲奇,
抱歉,今天的南瓜曲奇恐怕让你失望了!

如果你懂欣赏外酥内软,充满南瓜奶香气的曲奇,
那么今天的分享,就是为你而现的!

坦白说,我本来也是以为这含水量蛮高的曲奇,
理应脆口不足,难起共鸣。
却没想到,南瓜和奶粉的香气,
却很争气地帮他赢回不少食值!!

简单的说,好吃!


曲奇不脆但美味,
经过烤香的南瓜籽是香又脆哦!

给自己温馨提醒,下次应该放多一些南瓜籽,
这样就可以弥补脆口不足的小不满。




南瓜曲奇
(共做 15个)

材料:
 奶油     30g , 温室软化
 糖粉     25g
 南瓜泥 100g
 低粉     50g
 奶粉     15g
 泡打粉  1/4茶匙


做法:

1。将软化奶油和糖粉一起用打蛋器搅打至乳白糊状

4.加入南瓜泥拌匀

5.筛入低粉,奶粉和泡打粉拌匀

6.将面糊装入裱花袋挤在烤盘上,烤箱预热180度,中层烤12分 ~ 15 分钟或呈金黄色即可。






Pumpkin Cookies
Yields 15 pcs

Ingredients :
Butter   30g ,soften at room temperature
Icing sugar     25g 
Mashed pumpkin 100g 
Cake flour     50g 
Milk powder     15g 
Baking powder  1/4tsp

Methods :

1. Whisk the softened butter and icing sugar with an electric beater until a milky white batter is formed.

2. Add in the mashed pumpkin and mix well.

3. Sieve in the cake flour, milk powder and baking powder.

4. Transfer the batter into a piping bag before piping the cookies onto a lined baking tray. Bake in a preheated oven at 180°C for about 12 to 15 minutes or until golden, at the middle level.











@@@@@ Enjoy ! @@@@@


Saturday, 15 July 2017

提拉米苏蛋糕 (Tiramisu Cake)



上一张贴,安迪出的提问,你猜对了吗?
对了,猜对了,就是提拉米苏蛋糕。



以往安迪也做过提拉米苏蛋糕
不同于今天的是,以往的蛋糕体是由手指饼干堆成的。

而今天,顺顾客要求,
刻意考个充满咖啡,巧克力香气的莫卡戚风蛋糕体。


喜欢咖啡的你,
喜欢巧克力的你,
喜欢马斯卡彭乳酪的你,
应该会满意这蛋糕吧?



香醇的马斯卡彭乳酪内馅,
浓郁的莫卡蛋糕体,
隐隐约约的咖啡酒(Khalua)香气,
这是一款叫人回味无穷的蛋糕。。。


是不是很诱惑?


提拉米苏蛋糕

7寸圆形莫卡口味戚风蛋糕 1个切成3片
做法 :这里

提拉米苏马斯卡佛乳酪内馅
食谱参考 :花娘子

材料:
蛋黄 50 克
细砂糖 38克
鲜奶 45克
吉利丁片 6克
马斯卡彭乳酪150克
动物性鲜奶油 150克
细砂糖 1汤匙

涂抹蛋糕体的咖啡酒液
Khalua(咖啡酒)50克

蛋糕表层装饰
无糖巧克力粉 或者 防潮湿巧克力粉(适量即可)

做法:
1)吉利丁片预先用冰水浸软,膨胀。备用。

2)蛋黄、细砂糖+鲜奶一起搅拌均匀后,隔水煮热。不停的搅拌至微起泡沫状即可离火。

3)待鲜奶糊稍微凉后,加入扭干的吉利丁片搅拌均匀。

4)然后加入马卡彭乳酪搅拌均匀至顺滑为止。

5)动物性鲜奶油+细砂糖一起打发顺滑。(也不可过发,大约7-8分发就好)

6)把打发鲜奶油加入马卡彭乳酪糊里一起搅拌均匀至顺滑。

7)将一片莫卡蛋糕放在蛋糕盘上,用慕丝模把它套紧。然后涂上一层的咖啡酒(Khalua)。

8)舀入适量的马卡彭乳酪糊(做法6)。然后再叠上第二片蛋糕体。再涂上咖啡酒和铺上马斯卡彭乳酪糊。重复直到用完面糊。最上层是马斯卡彭乳酪面糊。

9)将蛋糕放入冰箱里冷藏最少约4 - 5个小时或隔夜。

10)蛋糕取出脱模后,表层筛上一层巧克力粉即可。



吉利丁片预先用冰水浸软,膨胀。备用。
Soak the gelatin leaves in cold water until soft and expanded. Set aside for later use.



蛋黄、细砂糖+鲜奶一起搅拌均匀后,隔水煮热。不停的搅拌至微起泡沫状即可离火。待鲜奶糊稍微凉后,加入扭干的吉利丁片搅拌均匀。然后加入马卡彭乳酪搅拌均匀至顺滑为止。

动物性鲜奶油+细砂糖一起打发顺滑。把打发鲜奶油加入马卡彭乳酪糊里一起搅拌均匀至顺滑。

 Mix the egg yolk, caster sugar and milk evenly before heating the mixture in a double boiler. Keep stirring until bubbles form before removing from heat.  Allow the mixture to cool down slightly before adding in the softened gelatin leaves and mixing until even.   Add in the mascarphone cheese and stir until smooth.
Beat the whipping cream and caster sugar until smooth.  Fold the beat whipping cream into mascarphone mixture,  to form a smooth cheese mixture




将一片莫卡蛋糕放在蛋糕盘上,用慕丝模把它套紧。然后涂上一层的咖啡酒(Khalua)。舀入适量的马卡彭乳酪糊(做法6)。
 Place a layer of mocha cake in a cake tin with removable base, making sure that it fits snugly inside. Gently brush a generous amount of kahlua onto the cake. Scoop a suitable amount of cheese mixture from (6) onto the layer of cake and spread evenly.


Tiramisu Cake
1 7-inches round mocha chiffon cake, cut into 3 slices
Method :refer here

Tiramisu Mascarphone Cheese Filling
Recipe adapted from :花娘子

Ingredients :
Egg yolk 50g
Caster sugar 38g
Milk 45g
Gelatin leaf 6g
Mascarphone cheese 150g
Whipping cream 150g (Beat in advance)
Caster sugar 1 tbsp

Coffee liquor for brushing:
Khalua 50g

Topping decoration :
Some cocoa powder or anti-moist cocoa powder

Method :
1. Soak the gelatin leaves in cold water until soft and expanded. Set aside for later use.

2. Mix the egg yolk, caster sugar and milk evenly before heating the mixture in a double boiler. Keep stirring until bubbles form before removing from heat.

3. Allow the mixture in (2) to cool down slightly before adding in the softened gelatin leaves and mixing until even.

4. Add in the mascarphone cheese and stir until smooth.

5. Beat the whipping cream and caster sugar until smooth. Don't over beat.

6. Add (5) to (4) and mix until a smooth cheese mixture is formed.

7. Place a layer of mocha cake in a cake tin with removable base, making sure that it fits snugly inside. Gently brush a generous amount of kahlua onto the cake.

8. Scoop a suitable amount of cheese mixture from (6) onto the layer of cake and spread evenly. Place a second layer of cake on the cheese mixture layer, then brush with kahlua and top with a layer of cheese mixture again. Repeat steps until all the 3 layers of cake are used, with the topmost layer being the cheese mixture layer.

9. Refrigerate the cake for at least 4-5 hours, or overnight.

10. Remove the cake from the cake tin and sieve on a layer of cocoa powder on top before serving.

















@@@@@ Enjoy ! @@@@@




6,7,8 寸莫卡戚风蛋糕 (6,7,8 inches Mocha Chiffon Cakes)




安迪接到一个订单,
顾客要一个与咖啡有关的蛋糕。

想到那天我分享原味6,7,8 寸戚风蛋糕后,
有朋友问起,如果想要烘个巧克力戚风蛋糕体该如何调谱呢?

如果你不介意,
可以把这个莫卡戚风里的即溶咖啡粉一并换上可可粉,
其他的材料和步骤照旧,
应该也可以烘出一个香喷喷的巧克力戚风吧。







6,7,8 inches Mocha Chiffon Cakes

Tin sizes :                          6                 7               8
Ingredients :
A :
Egg yolk                                  2                  3                 4
Caster sugar                         20 g             30 g           40 g
Corn oil                                  24 g             36 g           48 g     
Milk                                         50 g             75 g           100 g
Instant coffee powder        3 g               5 g               6 g
Coca powder                          7 g              10 g             14 g
Cake flour                            60 g              90 g          120 g

B : 
Egg white                              2                  3                 4
Caster sugar                        35 g             70 g           105 g
Tartar Powder                    1/4 tsp              1/4 tsp            1/2 tsp


Method :
1. Line the tin base with liner paper. Place the rack at the bottom lever of the oven and preheat oven to 165°C

2. Beat the egg yolks and sugar until slightly fluffy.

3. Add in corn oil and milk, mix well. Add in all sifted  flour, mix well.

4.  Beat the ingredients B until soft peaks form.

5.  Mix 1/3 of the meringue with egg yolk mixture(step 2), mix evenly.

6.  Pour mixture from no 5 into the remaining meringue, gently mix well. Pour the batter into the tin.

7.  Bake in a preheated oven at 160°C for 50 - 60 minutes. Invert on to a rack to cool, removing the cake tin after the cake has completely cooled.



6,7,8 寸莫卡戚风蛋糕

模具尺寸 :            6                 7               8
材料 :
A :
蛋黄                          2                  3                  4
细砂糖                      20 g             30 g            40 g
玉米油l                    24 g              36 g            48 g     
鲜奶                         50 g              75 g           100 g
即溶咖啡粉               3 g                5 g               6 g
可可粉                       7 g              10 g             14 g
低筋面粉                 60 g              90  g          120 g

B : 
蛋白                         2                   3                  4
细砂糖                     35 g              70 g            105 g
塔塔粉                     1/4 tsp               1/4 tsp             1/2 tsp


做法 :
1。蛋糕模具铺上油纸。 设定烤架于烤箱最低层。 预热烤箱160'C.

2。 将蛋黄和细砂糖打至微松散

3。 加入玉米油和鲜奶,拌匀。加入所有筛过粉类,拌匀。

4。  将材料B搅打至湿性发泡的蛋白霜。

5。  取出1/3的蛋白霜和蛋黄面糊(步骤2)混合均匀。

6。  将步骤5的混合面糊倒入剩余的蛋白霜里,轻柔的拌匀,最后倒入已铺上油纸的模具。

7。  送入预热烤箱160'C 烤约50 - 60分钟。烤好后的蛋糕从烤炉拿出来倒扣在凉架上等完全冷却后才脱模。



安娜在一旁说,这张照片乍看之下,
好像是米奇(Miki)的倩影。。。。
有吗?




猜猜看,

我将会以这个充满咖啡和巧克力香气的莫卡戚风变出什么蛋糕叻?

猜中就给自己一个赞!
呵。。。呵。。。。

@@@@@ Enjoy ! @@@@@





Thursday, 13 July 2017

泰式煎蛋 Thai Style Omelette (Khai Jiaw)





冰箱里,瞄到一小盒剩余的罐头黄梨,又挖出一大碗隔夜饭,
一贯地就地取材,给家人炒道泰式炒饭呗!



泰式炒饭与一般中华炒饭不同的地方,
除了调味带辛香,就是饭中无蛋。

偏偏今天有人在旁要求加蛋,
突然心血来潮。。。。
想着不如也来道泰式煎蛋吧!


蛋皮香脆,蛋体鲜嫩,
平民的材料,简单的做法,
却是意外的美味可口,让人称赞连连哦。




泰式煎蛋
供3人份


材料:
鸡蛋 2粒
猪肉碎 50克
大葱  1/2粒,切丁
番茄   1/4 粒,切丁
白醋 2-3 滴
马铃薯淀粉 1汤匙(粟粉或粘米粉也可以)
泰国调味粉(Ka Prao) 1/2 茶匙 (随喜)
鱼露 1/2茶匙
食油 1/4杯

做法:
1。小锅热适量油,倒入大葱丁,番茄丁和猪肉碎翻炒至半熟,捞起。

2。 将鸡蛋打入碗里,加入半熟的大葱,番茄和肉碎,白醋,马铃薯淀粉,泰国调味粉(如有)和鱼露,用叉打散直到没有颗粒为止。

3。 以大火烧热锅,加入油,烧热直到看到冒烟的程度,倒入鸡蛋糊,转中火煎约30秒,然后将鸡蛋翻转,继续煎约30秒即可盛碟,乘热食用。







近出锅时,已经是香喷喷了。。。。




泰国进口调味粉,可以炒饭,炒鸡肉丁拌茄子,



泰式路边摊煎蛋。。。。。。等泰料理。


Thai Style Omelette( Khai Jiaw)
3 pax

Ingredients:
Egg 2
Minced meat 50g
Onion  1/2,diced
Tomato   1/4,diced
Vinegar 2-3 drops
Potato starch 1Tbsp(Corn flour or Rice flour replaceable)
Thai seasoning(Ka Prao) 1/2 tsp (optional)
Fish sauce 1/2tsp
Cooking oil 1/4cup

Method:
1. Heat some oil in a small pan and add in the diced onion , diced tomato  and minced meat. Saute until half-cooked before removing them from the pan.

2. Break the eggs into a bowl and add in the ingredients from (1), white vinegar, potato starch, Thai seasoning and fish sauce. Beat the mixture with a fork until all the ingredients are evenly mixed.


3. Heat up the quarter cup of oil in a pan over a large flame until slight smoke is seen over the oil. Then pour the egg mixture into the pan and cook over a medium flame for about 30 seconds. Flip the omelette to cook the other side for another 30 seconds before serving while hot.







@@@@@ Enjoy ! @@@@@




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