Wednesday, 16 April 2014

香橙面包(Orange Bun)


今天又是面包练习日。
配合这个月的小拇指主题- 鲜橙,
我选择这简单的香橙面包。
Another day of bread-making! With the current Little Thumbs Up ingredient set as oranges, I decided to make this simple Orange Bun.







香橙面包(Orange Bun)
食谱摘自快乐手做面包(第103页)(稍作更改)
可做10个面包(yield 10pcs)

材料:  Ingredients :
A 高粉180克  Bread flour 180g
    低筋粉20克  Cake flour 20g
    奶粉10克 Milk powder 10g 
    细砂糖32克  castor sugar 32g
    盐2.5克  Salt 2.5g
    即溶酵母粉3克  Easy-bake yeast 3g
    水120克  Water 120g

B 无盐黄油20克  Unsalted butter 20g
      糖渍橙皮60克  Syrup-immersed orange zest 60g


表面装饰 :蛋液   Egg for surface brushing


糖渍橙皮 (syrup-immersed orange zest)


做法:
1。  材料A 全部混合,先用慢速搅拌成团,再用中速搅成稍具光滑状。
2。  加入无盐奶油用慢速搅入,再用中速搅成可拉出稍透明薄膜的面团。加入糖渍橙皮混匀。
3。  将面团放入容器内并盖上保鲜膜,进行基本发酵约60分钟。

4。  面团分割成40克/个等份,滚圆后盖上保鲜膜,松弛约15分钟.
5。 将松弛后的面团擀成椭圆形,翻面后压薄长底边,自上面下卷成橄榄形。翻面后压薄长底边,自上而下卷成条状,捏紧接口处。
6。将面条搓成长条。
7。将面条打个单结,两头相接捏紧即可。将面团排在烤盘上,进行最后发酵。
8。 最后发酵结束后,在面团表面刷上蛋液。
9。 放入已预热的烤箱中,以上下火180°C 烘烤约15分钟。



Method :
1. Mix ingredients A into a dough using low speed, then use medium speed to knead it into a shiny and smooth texture.
2. Add in the unsalted butter, then knead it using medium speed until it forms dough that can be stretched into a thin, translucent membrane. Add in the syrup-immersed orange zest, mix well.
3. Proof the dough for nearly 60 minutes.

4. Divide the dough into 40g each, roll into balls then allow to proof for another 15 minutes.
5. Flatten the dough into an oval shape, then roll it into along shape.

6. With the long shape dough, tight a knot and stick both ends together.
7.  Arrange it on the baking tray and allow for final proving.
8. After the final proving is done, brush the bun surface with milk.
9. Bake in a preheated oven at 180°C for 15 minutes.



虽然是直接法,面包体还算软,
加上有糖渍橙皮的加持,
一出炉,就不见一半,
所以,好吃!
Despite using the straight-dough method, the bread texture is still soft. With the added bonus of the syrup-immersed orange zest, it was a hit with my family.




Photobucket
I am submitting this post to the "Little Thumbs Up" event organized by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Ann Low of Anncoo Journal.  

Tuesday, 15 April 2014

苹果派 (Apple Pie)



清明过后,苹果一篮,一天啃一粒,
啃到最后一粒,肯定烂了。
看到Linnh Lee家的苹果派,当头棒喝,
对!外面卖的吃多了,自家做的还没呢!
快快请教前辈,很有福气的,获得详细的分享,感恩哦!
After Cheng Meng, I was left with a basket of apples. To have one a day may keep the doctor away, but by the time we reach the last apple it would surely have rotted. At the same time, I saw Linnh Lee's Apple Pie recipe, and one thing led to another and I ended up deciding to make Apple Pie.


一般做苹果派都是用青苹果,
因为相比红苹果,
它不论是味道或口感都略胜一筹。
Apple Pies are typically made with Granny Smith Apples(green apples) because both the taste and texture are superior to red apples.






派皮材料:............................................................Pie ingredients
(9“寸 脱底圆型派皮模).....................................(9 " base removable round shape pie mould)
低筋面粉 300g.....................................................cake flour 300g
奶油 200g .............................................................butter 200g
冰水 5大匙............................................................ice water 5 tbsp
白糖 1汤匙.............................................................sugar 1tbsp
盐3/4茶匙...............................................................salt 3/4tsp

派皮做法:
1. 先將面粉, 糖和盐混合。
2. 用手將奶油和做法(1)搓拌成粒状。
3. 加入冰水, 搓成面团, 包上保鮮膜收进冰箱备用。


Method  :
1. Mix cake flour, sugar and salt well.
2. Use hands to knead the butter and step (1) until a crumbly texture is achieved.
3. Add in ice water and continue kneading to form a dough. Wrap the dough with cling wrap, then keep it in the fridge for later use.


***************************************************

苹果内馅.....................................................Apple filling

材料:...........................................................Ingredients :
苹果400g(去皮,去芯净重)......................apple 400g (remove skin and seed)
无盐奶油20g...............................................unsalted butter 20g
细砂杨30g...................................................castor sugar 30g
檸檬汁1/2大匙............................................lemon juice 1/2 tbsp
肉桂粉1/2茶匙............................................cinnamon powder 1/2tsp
葡萄乾1大匙................................................raisin 1 tbsp

做法;
1.蘋果去皮去芯取400g,切成块狀
2.无盐奶油放入锅中溶化,將苹果块放入拌炒均勻
3.再將细砂糖及檸檬汁加入混合均勻
4.小火拌炒約4 - 5分钟至苹果軟化,汤汁收干
5.最后將肉桂粉和葡萄干加入混合均勻即可
6.放涼备用


Method :
1. Remove the apple skin and seed, then dice it.
2. Melt the butter in a pan, add in the apple dice and stir well.
3. Add in castor sugar and lemon juice and stir until well combined.
4. Cook the apple dice with low flame for about 4 -5 minutes until it softens and the the gravy thickens.
5. Finally, add in cinnamon powder and raisin, stir well and you're done.  Keep aside for later use.


****************************************

組裝:

准备: 蛋黃液.

1。將派皮自冰箱取出, 杆成約0.5公分厚~的大饼,鋪到模子里。
2。舀入苹果馅, 將剩下的派皮再桿成条状,然后交叉式的铺在上面。

3。最后刷上蛋黄液,送进预热烤箱,以200‘C 烘10分钟,再调低至190‘ C烘约15分钟或呈金黄色即可。

Assemble :

some egg wash

1. Take out the dough from the fridge, flatten it till 0.5cm thick and place it into the pie mould.
2.  Scoop in the apple filling. Cut the remaining dough into strips and criss-cross them on top.
3.  Lastly, brush with egg wash and bake in a preheated oven at 200°C for 10 minutes, then lower the temperature to 190°C and bake another 15 minutes or until it turns golden.


这是混合Linnh和网上一些网页的分享,
然后安迪调整出来的食谱,
很不错的苹果派。 
This recipe is adapted from Linnh's, with slight editing based on suggestions from the internet. 





Sunday, 13 April 2014

香橙传统发糕 (Orange Huat Kuih)

我向来不吃发糕,也没想过亲自做发糕的一天。
这回安哥开口,要做给他心爱的妈妈。
为了爱屋及乌,安迪破天荒,动手蒸人生第一粒发糕;
献给在天国的慈祥婆婆。
I've never eaten Huat Kuih, and neither have I thought of making it. However, my husband asked me to make it for his beloved mother. So, for the first time in my life, I made this Orange Huat Kuih, a token of my love for my late mother-in-law.



找来The Kitchen 70's的食谱,贪它材料简单,做法容易。
I took this recipe from The Kitchen 70's due to its simplicity in both ingredients and steps.










香橙传统发糕 (Orange Huat Kuih)
食谱参考:The Kitchen 70's
稍作修改。

材料:........................................Ingredients :
细糖65g....................................castor sugar 65g
水80g........................................water 80g
香橙精华液 1/2 茶匙..............orange paste 1/2 tsp
低筋粉80g..................................cake flour80g
粘米粉20g...................................rice flour 20g
发粉1/2茶匙................................baking powder 1/2 tsp

做法:
1。将水和糖搅拌均匀,再加入香橙精华液拌匀。
2。将低粉,粘米粉和发粉筛过,拌入香橙糖水液中,拌匀成面糊。
3。将面糊舀入纸杯,大火蒸18分钟即可(可做3个)。
4。水滚才送去蒸,蒸的过程不可开盖。




Methods :
1. Stir the sugar and water evenly, then add in orange paste and blend well.
2. Sieve in the cake flour, rice flour and baking powder and mix into a batter.
3. Scoop the batter into paper cups. Steam over a large flame for about 18 minutes. (makes 3)
4. Only put in the kuih to be steamed after the water begins to boil. Do not open the lid of the pot during the steaming process.















*****Enjoy !*****
 
Photobucket
I am submitting this post to the "Little Thumbs Up" event organized by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Ann Low of Anncoo Journal.

    Saturday, 12 April 2014

    日本,大阪游之三(Japan - Osaka Trip part 3)

    吃过午餐,还是细雨绵绵,
    为了避雨,我们只好临时改变行程,
    找些室内活动,
    比如前往梅田阪急百货商店(Umeda Hankyu Main Store),
    开眼界去。

    阪急百货店,除了「国际时装」聚集了一流名牌之 外,
    也是西日本最大規模之一的化妝品卖场。
    食品卖场更是由3个楼面組成,
    西餐、日料、中餐各种熟菜及西式點心、紅酒等商品应有尽有,极受顾客欢迎。

    Friday, 11 April 2014

    日本,大阪游之二(Japan - Osaka Trip part 2)

    大阪的第二天,利用手中的优待卷,
    我们乘搭地铁前往通天阁(Tsūtenkaku)
    因为持有优待券的关系,原本得付600日元/每人,
    也就全免了。
     通天阁是大阪新世界的地标塔。
    通天阁的意思是"通往天空的高耸建筑物"。
    设计师是内藤多仲(也是东京铁塔的设计者)。



    Thursday, 10 April 2014

    日本,大阪游之一(Japan- Osaka Trip part 1)


     这回是人生第一回以背包客的身份出外旅游。
    对我这住家师奶来说,可是一大突破!
    能完成如此壮举,可要谢谢好友Ah Lai 的精心策划,感恩!

    Tuesday, 8 April 2014

    香橙戚风蛋糕 (Orange Chiffon Cake)

    我回来了!
    带着思念已久的心型戚风模子,
    然后为Ann Low 的“小拇指”活动,
    做了这超松软的鲜橙戚风蛋糕。
    I'm back! Having finally gotten a heart-shaped chiffon cake mould, I decided to make a heart-shaped Orange Chiffon Cake in conjunction with Ann Low's Little Thumbs Up event.


    Thursday, 20 March 2014

    迷迭香柠檬烤鸡 (Rosemary and Lemon Roast Chicken)

    第一次做烤鸡,
    找来Sonia家简单又好吃的迷迭香柠檬烤鸡。 
    This is my first time preparing roasted chicken. I got the recipe to this simple yet delicious Rosemary and Lemon Roast Chicken form Sonia's blog.



    Wednesday, 19 March 2014

    芝麻沙拉酱 (Sesame Salad Dressing)

     其实去年年秒,人在悉尼和Jessie相见时,
    就已经和这美味的沙拉酱相遇,
    当时已获得Jessie分享食谱,
    可惜回来忙大扫除,年饼。。。。。。
    就给耽搁了。 
    I had actually gotten this recipe from Jessie last year, when I visited her in Australia. But I was kept busy by the Chinese New Year, what with cleaning the house and baking CNY cookies, so I didn't get a chance to try out this recipe.


    Sunday, 16 March 2014

    五千元的老式面包 (5 Thousand Dollars Bread )

    前人种树后人凉
    来形容这5千元老式面包,一点也不为过。
    要不是食谱主人- 李师傅为求心头好,
    一掷千金买取配方;
    要不是面包大师 - 爱和自由,大爱无私的分享,
    上载此难得的好配方;
    要不是VictoriaVeronica的美好分享,
    今天这5000大洋的面包就不会出现在我家了。
    所以,感恩!  




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