2021年8月12日星期四

早古味鸭蛋咖椰 (Authentic taste of duck egg Kaya)



年过半世纪的咖啡老店,
独门秘方的咖椰食谱,
果然不是盖的!

深褐色的色泽,一见倾心。
口感顺滑溜口。
味道更是一级棒;
鸭蛋搭上椰奶,天下无敌鲜美!!

这就是满满的童年回忆。









古早味鸭蛋咖椰
视屏 :点击这里
材料:
4粒鸭蛋 (255克)
500毫升椰奶
270克细糖
80克细砂糖(供焦糖用)
5片斑兰叶

做法:
1。 在一个碗内,将蛋打散后,过虑,加入270克细砂糖搅拌至糖溶解。

2。 将隔水锅下层的水煮热,上层倒入做法(1)的糖蛋糊。以木制搅拌器搅拌均匀,倒入椰奶,拌匀。过后,每个10分钟搅拌一回。

3. 40分钟后, 另外在一个小煲,中火煮80克的糖成焦糖液,然后倒入糖蛋糊内,快速以木搅拌器搅拌均匀。这时颜色开始变深褐色。过后,每个10分钟搅拌一回,直到咖椰幼滑微稠即可。全程大约费时60分钟。

小贴士:
1。鸭蛋只打散,不起泡。过虑鸭蛋,成品会幼滑。
2。下层水只需热,不需滚。
3。 以不沾煲来煮焦糖较容易操作。
3。 成品完全冷切后,才可装入瓶子。
















Authentic taste of duck egg Kaya
Video : here
Ingredients :
4 duck eggs (255g)
500ml coconut milk
270g sugar
80g sugar (for caramel purpose)
5 pcs pandan leaves

Method :
1. In a bowl, gently beat the eggs,then sift it. Add in sugar 270g sugar, stir-mix until the sugar dissolved.

2. Heat up the water of the double boiler. Pour in the egg sugar mixture from step (1). Stir evenly with wooden spatula, pour in coconut milk, mix well. In the following process,stir the kaya at every 10 minutes interval.

3. After 40 minutes, in another small pot, boil 80g sugar to caramel liquid, pour it into kaya, stir it immediatelyst
 it with wooden spatula. Now you can see the color turn into dark brown.
4. In the following process, stir the kaya at every 10 minute interval until the kaya become smooth,shiny and creamy. The whole process take time about 1 hour.


Tips:
1. Gently beat the duck eggs, no bubbles. sifted the edds will end up with smooth kaya.
2. Only heat up the double boiler water, not boiling.
3. Use the non- stick pan to prepare caramel will ease the job.
4. Keep the kaya into the container when it is completely cooled.











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




2021年8月5日星期四

金瓜中种软面包 - 超级松软(Pumpkin Sponge dough Soft Bun - super soft)





A pre-fermented dough or( sponge dough)
is a mixture of dough that is mixed separately 
from the bread dough and allowed to ferment
 on its own prior to mixing the dough.

中种法是预先混合一部分材料成面团,
然后经过发酵后,再参入另一部分面包材料,
再次搓揉或搅拌成面团。
接着一般面包制作步骤。



面包体是很轻盈,很松软。。。。而且很耐软。
第一天,超松软的,
第二天,依然松软,
特意保留最后一个面包,
第三天,还是软!

所以,大力推荐给我的朋友,
和喜爱软面包的你。




金瓜中种软面包
共做 12个45克的小面包
食谱参考 : 这里
做法视频 :这里


中种面团  :
高筋粉200克,
酵母5克,
奶粉15克,
全蛋50克,
金瓜泥80克,

* 中种材料一起搅拌均匀成团,盖保鲜膜室温发酵1小时或冷藏冰箱12小时.(做法视频 :这里

主面团 
*中种面团
高粉70克,
黄糖55克,
盐4克,
牛奶25克,
奶油40克(后下)

视频 : 看这里
做法 :
1.  将中种面团撕成小块,与主面团材料搅拌均匀,后加入奶油,继续搅拌成光滑有弹性的面团。

2.   将面团分割每个45克,搓圆,室温发酵10分钟

3.   将小面团,按扁,排气再搓圆或做出喜欢的造型,排在烤盘上,发酵50分钟。

4.   放入预热烤箱,190℃,烘20分钟。出炉后,马上刷上一层融化奶油。


Video :Here


Video :Here


Pumpkin Sponge dough Soft Buns
Yield 12 x 45g buns 
Recipeadapted from :here
Video :Here


Prefremented Dough :
200gm bread flour
50 gm egg
5g instant yeast
15 gm milk powder
80gm Mashed pumpkin

*Roughly mix all the above , covered, rest & proof for an hour at room temperature or chill in the fridge for 12 hours. (Video :Here)


Main dough :-
*Pre fermented dough
70gm Bread Flour
55 gm brown sugar
4g salt
25gm fresh milk
40gm butter


Method :
Video :Here
1. Tear the prefremented dough into small pieces. Mix in all the above main dough ingredients except butter. Knead well to form a rough dough, then add in butter.Knead till you get a smooth shinny dough , no need to reach membrane stage

2. Then divide the dough into 45 gm each. Shaped round & rest for 10mins.

3. Then flatten the small round doughs and press them to release the air.  Shape them into round or desire shape. Arrange them in the baking tray, 
proof for an hour or till double up the size. 

4. Bake with preheated oven at 190C for 20 mins. Once fresh from oven, brush the buns with melted butter.










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


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