2020年5月29日星期五

鴻喜菇小派(Shimeji Mushroom Pie)



早安,轻松星期五。
为了清掉冷冻三色菜的仓,
我给家人烤了几个小派。


拍着照片时,天空突然转阴。
上图就是光线不足的成果。





靓丽的三色菜,
搭上弹牙的鸿禧菇,
还有酥脆的派皮,
这可爱的小派,既好看也好吃。


很喜欢这个派皮,加了少许的柠檬汁,
当和富有肉汁的内馅搭配,
不腻又芳香。
另外,配方刚好,
软硬适中,容易操作。
以后做小派就用它好了。


家里人少,加上所剩三色菜有限,
就只烤五个。
清仓足欲,完事😊



鴻喜菇派
共做5个小派

派皮材料:
面粉 160g
盐 1/8tsp
奶油, 冷冻取出切块 90g
冷水 2Tbsp
柠檬汁 1tsp

派皮做法:
1. 将面粉和盐筛入一个大盆里, 加入冷冻牛油粒, 用手指尖把牛油松开拌 成面粉碎粒。

2. 先加入1Tbsp冷水和柠檬汁, 拌匀。 然后逐渐加入剩余的水份, 拌成面团。

3  把面团放在撒上面粉的表面, 轻轻搓揉 压扁成长方形, 用保鲜纸包好, 放入冰箱冷藏25-30分钟。


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

馅料:

黄色洋葱 (切丁)1/2个
蒜头 (剁碎)1瓣
猪肉碎75g
冷冻三色菜(解冻) 125g
鸿禧菇 (切粒) 1/2包
高汤或清水 80ml

调味:
蚝油 1茶匙
盐 1/2茶匙
糖 1/2茶匙
黑胡椒粉 适量
粟粉 2茶匙

馅料做法:
1. 热油锅, 下洋葱炒至软, 加入蒜蓉爆香.。 加入肉碎翻炒至白, 下鸿禧菇粒,三色菜, 拌匀。 翻炒至鸿禧菇熟透。

2. 把2Tbsp的高汤或清水和2茶匙的粟粉拌匀, 备用。

3. 把剩余的高汤或水, 倒入鸿禧菇猪肉馅料中,大火煮滚, 加入调味拌匀,最后加入粟米水勾芡成浓稠的馅料。 把馅料舀入碗中, 待凉备用。


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

组合:
1. 冰箱取出面团, 工作台上撒些面粉,  然后用模型切成派模大小。

2. 将小面团擀成较薄大,放入派模中, 用刀割出多余的面团, 用手轻压边缘, 用叉子在派底刺洞,上面放陶瓷珠(烤石), 放入预热200‘C的烤箱, 烤大概15-20分钟, 或直到边缘微黄色。

3. 取出陶瓷珠, 放入适量馅料, 用另一个模型割出圆形,铺盖在上面, 沿边压紧收口, 用叉子在边缘按上花纹装饰。 涂上蛋液。

4. 放入烤箱, 继续烤20-25分钟, 或表面金黄色。




鸿禧菇
Shimeji mushroom


将面粉和盐筛入一个大盆里, 加入冷冻牛油粒, 用手指尖把牛油松开拌 成面粉碎粒。
Sift flour and salt into a large mixing bowl. Add in the diced butter. Rub the butter into the flour with your finger tips, until the mixture looks like coarse breadcrumbs.



把面团放在撒上面粉的表面, 轻轻搓揉 压扁成长方形, 用保鲜纸包好, 放入冰箱冷藏25-30分钟。
Place the dough onto a lightly floured surface.  Gently knead by hand until smooth and roll into rectangle shape. Wrap it with cling wrap and chill in fridge for about 25 to 30 minutes. 




冰箱取出面团, 工作台上撒些面粉, 然后用模型切成派模大小。将小面团擀成较薄大,放入派模中, 用刀割出多余的面团, 用手轻压边缘, 用叉子在派底刺洞,上面放陶瓷珠(家里没有陶瓷珠,就没放), 放入预热200‘C的烤箱, 烤大概15-20分钟, 或直到边缘微黄色。
Remove the dough from fridge. Place on a lightly floured surface.  Use a cookie cutter to cut into the mould shape.  Use rolling pin, roll on the small dough to be thinner and bigger. Fit in the dough into mould and trim the edge. (Save the trimmed dough for decoration). Prick the base with a fork. Place some ceramic beads on top(I omitted it cause I don't have)  . Transfer to the preheated oven for blind-baking, about 15 to 20 minutes, until the edge becomes lightly brown.


从开箱取出, 放入适量馅料, 用另一个模型割出圆形面团,铺盖在上面, 沿边压紧收口, 用叉子在边缘按上花纹装饰。 涂上蛋液。
Remove the pie shell from oven.  Spoon the fillings into the shell and cover with the dough disc. Crimp the edges to seal and score the top pastry. Use the trimmed dough for decoration. Egg wash the pie.Bake in the preheated oven, for about 20 to 25 minutes, until golden. Serve hot.


Shimeji Mushroom Pie
yield 5 small pies


Ingredients of pastry

160 gm plain flour
1/8 tsp salt
90 gm chilled unsalted butter, diced
2 Tbsp iced water
1 tsp freshly squeezed lemon juice



Method :

1.  Sift flour and salt into a large mixing bowl. Add in the diced butter. Rub the butter into the flour with your finger tips, until the mixture looks like coarse breadcrumbs.

2.  Add 1 tablespoons of the chilled water and lemon juice to flour mixture. Slowly add in the rest of the chilled water until the mixture become a smooth dough. 


3. Place the dough onto a lightly floured surface.  Gently knead by hand until smooth and roll into rectangle shape. Wrap it with cling wrap and chill in fridge for about 25 to 30 minutes. 


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

Ingredients of filling:

Yellow Oniaon 1/2, diced

Garlic 1clove, chopped
Minced meat 75g
Frozen mixed vegetable 125g,defrost 
Shimeji mushroom 1/2pkt, cut into small pieces
Broth or water 80ml

Seasoning:

Oyster sauce 1tsp
Salt 1/2tsp
Sugar 1/2tsp
Some black pepper
Corn flour 2tsp

To make fillings:
1. Heat up  oil, saute the onion until softened and garlic until fragrant. Add in minced meat , saute until pale in color. Add in Shimeji mushroom and mixed vegetable. Cook until the mushroom turns soft.
2. In the meantime, mix 2 tablespoons of broth or water with 2 teaspoons of cornflour. Set aside.


3. Pour in the rest of broth or water into the mushroom and meat mixture. Bring it to a boil. Add in seasoning, stir evenly .Lastly thicken the gravy with cornflour water. Turn off the heat. Transfer the fillings into a bowl and let it cool for a while.


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


To assemble and bake the pie:

1.  Preheat oven to 200'C.

2.  Remove the dough from fridge. Place on a lightly floured surface.  Use a cookie cutter cut the dough into the mould shape.


3.  Use rolling pin, roll on the small dough to be thinner and bigger. Fit in the dough into mould and trim the edge. (Save the trimmed dough for decoration). Prick the base with a fork. Place some ceramic beads on top(I omitted it cause I don't have)  . Transfer to the preheated oven for blind-baking, about 15 to 20 minutes, until the edge becomes lightly brown.


4.  Remove the pie shell from oven. Take away the beads.  Spoon the fillings into the shell and cover with the dough disc. Crimp the edges to seal and score the top pastry. Use the trimmed dough for decoration. Egg wash the pie.
Bake in the preheated oven, for about 20 to 25 minutes, until golden. Serve hot.




一拍完照片,
顿时冷风飕飕,接着倾盆大雨,
喔。。。
幸好动作快,任务完成,
美味可口的小派也滴水不沾。


当雨势渐弱时,
凉风习习,盆栽显生气勃勃,
松鼠,小鸟,蝴蝶,蜗牛,
不懂是否闻到小派香气,不约而同,
前来演奏自然的交响曲。

坐在玄关的小茶椅上,
吃着暖呼呼的小派,喝着香喷喷的咖啡。
欣赏着悦耳动听的大自然交响曲,
多美好的星期五早晨啊。。。















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




2020年5月26日星期二

麦香土司 (Wholemeal Toast)




早安,星期二好。
依然是麦香面包。

最近,都是在烤着麦香面包。
因为进了一大包整2.27kg的全麦面粉,
担心它会坏,所以尽快把它消耗。

反正,家人对于麦香,
不但来者不拒,还青睐有加。


这款麦香土司,很是多样吃。
可以是陪着沙律,煎蛋和水果当早餐盘。

搭上一两片,也可以是午,晚餐的淀粉来源。

也可以夹成三明治,
做成便当或下午茶的小点心。

再不然,涂上花生酱,再裹上蛋液,煎成“法式土司”











麦香土司
(450g土司模 1 个)


材料A (中)
215g 高筋面粉
2g 酵母
130g 全脂牛奶

材料B(主面团)
115 全麦粉

  30g  雀巢即溶麦片
4g 酵母
1个 鸡蛋
40g 黄糖
1茶匙 盐
30g 鲜奶
35g 牛油


做法:
1。 将所有材料(A)用手搓均匀,加盖放入冰箱冷藏12小时以上。

2。 把所有材料B(除了牛油)放入面包机,同时将发酵好的材料A撕成小块一起加入搅拌。

3。搅拌大约15分钟后,已成圆团。这时加入牛油,继续搅拌成顺滑有延展性的面团。
让面团进行基本发酵,至体积的2倍大(约30分钟)。

4。 将面团排气,分割成3个面团(每团约220克),滚圆,松弛10分钟,才整形

5。 将面团擀平,卷成圆筒状,稍为松弛后(约10分钟),再度将面团擀平,卷起成圆筒状,放入已抹油的吐司模

6。把烤模和一碗热水一起放入烤箱,做最后发酵至8分满(约40分钟),盖上盖子

7。放入预热的烤箱,上下火,190度40 - 45分钟,或至熟透。

(烤箱温度,请依自家烤箱温度灵活调整)








取1片土司,涂上一层薄薄的蛋黄酱。
叠上青菜叶,番茄片,煎香培根,青瓜片,
最后盖上另一片土司。



哒嘚啦。。。。。

美味可口,营养丰富的麦香三明治,

咱们就可以大快朵颐了😋😋

Wholemeal Toast
450g Pullman's tin.(20cm X 10cm X 10cm )


Ingredient A
215 g High protein flour
2 g Instant yeast
130 g Full cream milk

Ingredients B (main dough)
115 g Wholemeal flour

  30 g Nestle nestum oat
4 g Instant Yeast
1 Egg
40 g Brow sugar
1 tsp Salt
30 g fresh milk
35 g Butter

Method:
1.   Use hand to knead all the ingredients (A) into smooth dough . Cover and keep it into the fridge for 12 hours.

2.   Put all the ingredients B (except butter), into the mixer. Tear the fermented ingredients A into small pieces and add them into the mixer. Let the mixer knead the mixture.

3.   After 15 minute, the mixture become a smooth dough. Add in the butter, continue to knead the dough until become smooth and pliable. Rest the dough in the mixer for 30 minutes or double the size.
4. Punch down the dough, divide dough into 3 equal portions(each dough about 220g),rest for 10 minutes.

5. Flatten the dough into a rectangular shape.  Roll it up  into swiss-roll style, rest for 10 minutes. Repeat the same step one more time.

6. Place prepared dough into Pullman's tin.   Leave to proof for about 40 minutes. Cover it.



7. Bake in a preheated oven at 190°C for 40 - 45 minutes.






面包体充满麦香气,
搭上煎香的培根,爽口的蔬菜,
不但美味营养,还很饱足呢😋

个人超喜欢!









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

2020年5月25日星期一

梅香咸鱼蒸五花肉片( Steamed Pork Belly with Salted Fish)




这是一道家常小菜。
但是美味度一点也不差。

蒸煮时,厨房弥漫着香喷喷的咸鱼,猪肉香气。
外出回来的安哥,一进门就直喊: 好香啊!!
肚子饿了😋😋





猪肉切成薄片,蒸煮后肉质软中带Q,
微微的嚼劲感,香喷喷的肉汁,
齿颊留香,挺扯饭的。




梅香咸鱼蒸五花肉片
分供 3-4人份

材料 : 
关丹梅香咸鱼 - 50克,去皮去骨,切小块
五 花肉 - 300克,切薄片 
姜蓉 - 50克
油 - 2炸葱汤匙 

调味 : 
糖 - 1/2 茶匙
胡椒粉 - 适量

装饰: 
少许的姜丝,芫茜和青葱丝

做法: 
1. 把薄肉片排放在碟里,撒上咸鱼肉,姜蓉,浇淋炸葱油和加入调味。
2. 放入水滚的的锅内,加盖,大火蒸20分钟 
3. 熄火,起盖,洒上姜丝,芫茜和青葱丝装饰即可上桌与白饭配食。

小贴士: 
1. 关丹梅香咸鱼是(大马)本地梅香咸鱼级品。加入其它调味料如绍兴酒, 蚝油蒸煮的话反而会掩盖了那咸鱼的自然咸香味,暴殄天物啊! 
2. 也可以加入芫茜和青葱,继续蒸30秒让菜的香气融入肉内,又会另一番滋味 











Steamed Pork Belly with Salted Fish
3-4 pax

Ingredients 
50g Mei Xiang salted fish (remove the skin and bone,cut into small pieces) 
300g pork belly (slice it) 
50g  ginger (chopped it) 
2 tbsp of fried shallot oil 

Sesoning :
1/2 tsp sugar
Some pepper

Decoration :
Some julienne ginger, coriander and spring onion

Method :
1. Arrange the pork belly slices into the steaming tray, scatter the salted fish and chopped ginger, drizzle the fried shallot oil  on it. Add in the seasoning.
2. Steam it with boiling water for 20 minutes (cover it)
3. Remove from the steaming wok, decorate with julienne ginger, coriander and spring onion, it’s done! 

Tips: 
1. It is not recommended to add Shaoxing wine, oyster sauce to really taste the awesomeness of Mei Xiang salted fish 
2. You can also add in coriander and spring onion and continue to steam for another 30 seconds . This will help for the vegetable aroma to blend into the meat







话说安哥为了吃这道思念已久的佳肴,
他兴奋地往猪肉档,
杠回整3公斤的猪肉回来。
天呀!
这。。。得让我两啃多久啊?




幸好。。。
有个东西叫“冰箱”的,
不急一时,
耗得起随缘,随兴。




这道咸鱼蒸猪肉出锅后,
耳根总算清净下来。
有人的念亲思绪,
终归抚平。



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







2020年5月23日星期六

罂粟子麦香小面包 (Poppy seeds Wholemeal buns)


早安,开心星期六😍
最近爱上麦香面包。

不断地尝试不同口味的麦香面包。
今天这款加了咬着会发出“jiao jiao 声”的罂粟子。



面包体松软麦香,
掺杂着烤香的核桃粒和脆口的罂粟子,
甜度适中,偶尔要到葡萄干,
还会有惊喜。
越咬越香,越吃越美味!

我和家人都好喜欢。
相信会是未来常出现早餐的餐单里。




临时的决定,随性的造型。
外貌看起来有没有像贝壳呢?


瞧! 多松软的面包体,
加上刷口的罂粟子和香脆的核桃粒,
我。。。。。沦陷了,
一个接一个,
就是欲罢不能。





罂粟子麦香小面包 
共做8个小面包
食谱参阅  : 全麦面包

材料A (中)
215g 高筋面粉
2g 酵母
120g 全脂牛奶

材料B(主面团)
100 全麦粉
3g 酵母
1个 鸡蛋
40g 黄糖
1茶匙 盐
20g 鲜奶
50g 牛油


馅料:
30g 罂粟子
25g 葡萄干

30g  烤香核桃碎粒


做法:
1。 将所有材料(A)用手搓均匀,加盖放入冰箱冷藏12小时以上。

2。 把所有材料B(除了牛油)放入面包机,同时将发酵好的材料A撕成小块一起加入搅拌。

3。搅拌大约15分钟后,已成圆团。这时加入牛油,让面包机继续搅拌,期间,徐徐地加入所有内馅,混合均匀。过后让面团在面包机里发酵1小时。

4。 取出面团,整成长方形,排气后,切成8个相等的三角形。取一份三角形面团,卷成图中的小面包,放在抹了油的烤盘里,盖上湿布,进行最后发酵约30分钟或至双倍发大.

5。放入预热烤箱180度烤20分钟或呈金黄色即可。





罂粟子
Poppy seeds





Poppy seeds Wholemeal buns
Yield 12 buns
Recipe refer : Wholemeal buns

Ingredient A
215 g High protein flour
2 g Instant yeast
120 g Full cream milk

Ingredients B (main dough)
100 g Wholemeal flour
3 g Instant Yeast
1 Egg
40 g Brow sugar
1 tsp Salt
20 g fresh milk
50 g Butter

Filling:
30g poppy seeds
25g raisin

30g  roasted walnut nibs


Method:
1.   Use hand to knead all the ingredients (A) into smooth dough . Cover and keep it into the fridge for 12 hours.

2.   Put all the ingredients B (except butter), into the mixer. Tear the fermented ingredients A into small pieces and add them into the mixer. Let the mixer continue knead the mixture.

3.   After 15 minute, the mixture become a smooth dough. Add in the butter, continue to knead the dough until incorporated. Slowly add in the filling until mix well. Rest the dough in the mixer for 1 hour.

4.   Take out the dough, shape it into rectangle, punch out the air. Cut the dough into 8 equal portion of triangle small dough. Roll it into Swiss roll shape . Place it at the greased baking tray. Cover with damp cloth.  Proof the buns for 30 minutes or until double the sizes.

5.   Bake with preheated oven at 180'C for 20 minutes or until golden brown in color.












如果你喜欢麦香面包,

这是不错的一荐。



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





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