法式鼠尾草紅酒燉牛脷

材料:

牛脷             1條

紅蘿蔔         1條

洋蔥             1個

香草橄欖油 1匙

香草鹽         1匙

紅酒             250ml

新鮮鼠尾草 5枝

歐芹葉          2片

香葉              2片

蒜                  2瓣

薑                  4片

蔥                  2條

紹興酒          適量


做法:

1. 先將牛脷在加了薑,蔥,紹興酒的熱水中出水. 之後浸冰水15分鐘,再削去脷苔.

2. 加油炒香紅蘿蔔, 洋蔥, 歐芹葉, 香葉, 鼠尾草, 之後加水, 紅酒, 牛脷, 水滾後小火燉1.5小時.

3. 取出牛脷切片, 淋上煮杰的紅酒汁即可.

《12道鋒味》舒芙里

《12道鋒味》舒芙里






材料:

雞蛋4顆

麵粉60g

牛奶500ml

黃油20g

糖適量

做法:

1. 先把4只雞蛋的蛋清和蛋黃分離，把糖加在蛋黃中，再加入60克的麵粉，之後進行攪拌。

2. 在鍋內加入500ml的牛奶，以及20g的黃油，煮到鍋熱後將部分奶加入已攪拌好的蛋黃中繼續攪拌，再倒回鍋內繼續煮，直到煮成小糊的厚度。

3. 打蛋清，在蛋清中加入25g的糖，打到溫性發泡（即翻轉器皿後蛋清不會流出）即可。
4. 在杯模具內側抹上黃油，將煮好的奶糊倒出放涼，蓋上保鮮膜，放入冰箱中冷卻，烤箱預熱160度。

5. 將奶糊取出和蛋清一起輕攪拌，之後放入小杯模；拿起小杯模，底部和桌面輕拍，將內部的氣泡拍出。

6. 放入烤箱，以160度的溫度烤15分鐘，即可享受完美的舒芙里啦！

Tips: 

1.蛋黃和麵粉一定要攪拌均勻,不能開大火,不可以結粒。

 
2.蛋煮好後一定要冷卻,如無完全冷卻與打發蛋白攪拌去烤時會澎的不漂亮。


https://icook.tw/recipes/91213

《12道鋒味》紅酒蹄膀

《12道鋒味》紅酒蹄膀

材料:

豬蹄2只

紅洋蔥1個

胡蘿蔔半個

芹菜3~4根

蒜頭2個

黃花菜1小把

花椒1/2碗

丁香少許

黑胡椒少許

香葉4~5片

乾辣椒少許

白醋+白酒2:1

紅酒半瓶

蘇打水半罐

醬油適量

桂皮1根

水適量

做法:

1. 先把豬腿泡一下,加入白酒醋1/2杯，月桂葉5片，蒜頭少許，混合胡椒粒。煮十分鐘，把豬的腥味去掉。

2. 倒入橄欖油，加入大紅洋蔥，蒜頭一整個，先把它爆香，加入紅蘿蔔，芹菜，500ml紅酒，蘇打水1罐。

3. 直接把豬蹄搬過來，加水，倒入幹金針花1碗，醬油適量，四川花椒，慢火，煮兩個半小時，待完全入味。

4. 倒入橄欖油，加花生，四川花椒，幹辣椒爆炒。

5. 因為豬肉厚，可以通過針孔，吸取醬汁，在豬腿上打幾個洞，注入一點精華。

6. 放涼一個小時，上碟，將辣椒淋上豬腳。


https://icook.tw/recipes/91958

【12道鋒味】分子叉燒飯

【12道鋒味】分子叉燒飯

材料:

紅洋蔥160g

黃油200g

叉燒480g

鮮奶油600g

雞湯800ml

叉燒汁液1kg

黃原膠5g

葡萄糖酸30g

藻膠水、藻膠5g

做法:

1. 熱鍋裡放紅（洋）蔥，牛油；一邊用火灼叉燒，燒得稍微焦一點。

2. 叉燒切片，倒入熱鍋裡，鮮奶油600ml，煮30分鐘。

3. 鈣鹽5克，1000ml水，攪拌均勻，封上保鮮膜，放進冰箱一個晚上去氣泡。

4. 雞湯600ml倒進剛剛的熱鍋，繼續煮後放進攪拌機打成汁，過濾一下。

5. 葡萄糖漿30克加入過濾後的叉燒醬中，攪拌均勻，放進冰箱冷藏1天。

6. 第二天取出，用小勺挖出一小球狀，放進橄欖油，撈起放進熱水中（注意水熱了就要把火關了，不能直接受熱）


https://icook.tw/recipes/93053

【12道鋒味】巧克力紅酒酥皮牛肉

【12道鋒味】巧克力紅酒酥皮牛肉

材料:

牛裡脊一塊

黑胡椒 碎鹽 橄欖油適量

芥末醬適量

帕馬火腿適量

酥皮(冷凍)適量

蛋黃適量

黑巧克、紅酒、牛肉汁適量

蒜蓉 紅洋蔥 蘑菇適量

紅洋蔥 奧勒岡麝香草 月桂葉適量

做法:

1. 牛裡脊撒適量的胡椒抹勻。

2. 熱鍋，下適量的油，油熱後，放入牛裡脊，撒適量的鹽調味，煎至表面上色、微焦。上色後即可盛出晾涼備用。

3. 鍋內繼續放入蒜蓉，洋蔥和蘑菇，炒熟。

4. 將炒熟後的蘑菇放入攪拌機中打溶。

5. 取一片帕馬火腿，將打好的蘑菇蓉（把多餘的水分吸幹後）均勻地抹在帕馬火腿上。

6. 放涼後的牛裡脊均勻地塗上芥末醬。

7. 將塗上芥末醬的牛裡脊放在Step6的火腿上，用火腿將牛裡脊卷起來。卷實、卷緊後，放入冰箱冷藏兩小時定型。

8. 取一張酥皮，將冷藏定型的火腿牛裡脊卷取出，放在酥皮上，用酥皮將其卷起來。（可將多餘的酥皮切掉）然後在酥皮面上刷上一層蛋黃液。

9. 劃上刀花，放入已預熱180°的烤箱烤45分鐘。

10. 烤好後放涼十分鐘。黑巧克力放入微波爐中溶化。

11. 中火，鍋裡放入紅酒、牛肉汁、洋蔥然後再放入奧勒岡、麝香草、月桂葉。

12. 接著再放入溶化了的黑巧克力。將醬汁煮至濃稠、掛勺即可。

13. 最後將烤好的牛排切開兩半，牛肉呈五分半熟，擺盤，配上紅酒巧克力醬即可。


https://icook.tw/recipes/95057

【12道鋒味】叻沙

【12道鋒味】叻沙




食材:

雞骨適量

香菜根適量

叻沙葉適量

銀魚乾適量

蝦米適量

蝦頭適量

蝦殼適量

椰子粉適量

叻沙膏適量

油豆腐適量

魚片(魚豆腐)適量

魚蛋適量

鮮蝦適量

豆芽適量

米粉適量

油麵適量

雞蛋適量

做法:

1. 湯鍋裡注入適量的水，放入雞骨（雞殼）、香菜根、叻沙葉、銀魚乾和蝦米慢火煮大約兩個小時以上。

2. 另起一鍋，倒入適量的油，將鮮蝦頭和鮮蝦殼放入鍋中爆香。

3. 然後將爆香的蝦頭和蝦殼放入Step1的雞湯中，繼續煮二十~三十分鐘。

4. 接著將湯汁過濾倒出，做成叻沙湯底。

5. 然後放入適量的椰子粉進叻沙湯底中。

6. 再放入叻沙膏，再加適量叻沙葉、香菜根，煮二十分鐘。

7. 接著放入油豆腐、魚片、魚蛋、魚乾。最後放入鮮蝦。

8. 取一個漏勺，先放少許豆芽，再放米粉，最後放上油麵（蛋面）。放入開水中，汆燙至熟，然後瀝干水分，放如盆中。

9. 接著將叻沙湯中是食材撈出擺盤，最後澆上叻沙湯即可~


https://icook.tw/recipes/94162

【12道鋒味】香茅椰汁煮青口

【12道鋒味】香茅椰汁煮青口




材料:

蒜蓉適量

洋蔥（白）適量

香茅（檸檬草）適量

青口適量

砂糖適量

白酒適量

椰奶適量

月桂葉適量

蘑菇適量

辣椒適量


做法:

1. 熱鍋下油，放入蒜蓉、白洋蔥爆香。

2. 然後放入香茅，炒香。

3. 接著放入青口，炒勻，蓋蓋煮五分鐘。

4. 然後放入一把砂糖，適量的白酒，再倒入椰奶。

5. 接著放入月桂葉、花菇、辣椒，蓋蓋煮至青口開口即可。

https://icook.tw/recipes/96294

【12道鋒味】鋒式飛機餐－冰淇淋咖喱羊肉

材料:

水4公升

紅咖喱醬3包

聖女果適量

香茅（檸檬草）4根

羊骨（羊小腿）4只

月桂葉適量

紅、黃甜椒2個

泰國茄子適量

圓綠椒適量

秋葵適量

九層塔椰奶適量

少許霜淇淋適量

辣椒適量

羊肉適量

做法:

1. 鍋裡放入4公升水，然後放入紅咖喱醬。

2. 水開後，放入聖女果，接著放入香茅，然後再放入羊骨，接著放入月桂葉，煮大約一個小時。

3. 大概一個多小時後，再接著放入紅、黃甜椒，泰國茄子，然後再放入圓綠椒，接著再放入秋葵、九層塔。

4. 撈勻，文火再煮兩個小時。

5. 煮好後，調入少許椰奶來中和酸味。然後放入“秘密武器”——霜淇淋，再煮兩個小時。

6. 最後放入辣椒、羊肉。煮若干個小時至羊肉完全被煮軟，吸收飽滿汁水即可。

https://icook.tw/recipes/96321

海南雞飯

👍

海南雞材料:

雞   1隻 (新鮮雞或超市的冰鮮三黃雞也好食)

蔥   1條 (切段)

蒜   4粒 (拍扁)

薑   5-6片

鹽   3茶匙

斑蘭葉   1塊 (撕開再打結)/月桂葉 8-10片

麻油   少許

洋蔥   1個

海南雞做法:

1. 雞洗淨(撕下雞尾和雞頸位置脂肪留用) 用紹興酒或玫瑰露 3湯匙 和 粗鹽5茶匙(上,下,左,右,雞腔各1茶匙)醃過夜, 煮前1小時將雞取出放回室溫

2. 取大煲，加足以蓋過雞的水，將蔥、蒜、薑、鹽、斑蘭葉/月桂葉、洋蔥放入煲10-15分鐘

3. 水滾將雞放入，蓋好煲5至6分鐘，熄火焗25分鐘（如果雞大隻或需要煲多幾分鐘) 或 蒸爐100C蒸25分鐘再轉80C蒸30分鐘

4. 預備冷開水加冰，將雞由煲中取出立即放進冰水(煲雞水暫不要倒，煲飯用)，浸10分鐘之後將雞由冰水取出，風乾一小時

5. 最後在表面塗上薄薄一層麻油，吃前斬雞去骨即可

油飯材料:

雞脂肪(在洗雞時撕下)

米   適量

乾蔥   3粒 (壓蓉)

蒜   5粒 (壓蓉)

薑蓉   2湯匙

斑蘭葉   1塊 (撕開打結)

香茅   1條 (切成三段）


油飯做法:

1. 米洗淨

2. 燒紅鑊，轉小火下雞脂肪榨出油，下乾蔥蓉丶蒜蓉丶薑蓉及香芧 略炒,再下米炒勻

3. 將炒過的材料放入飯煲，再取煲過雞的水適量，作煲飯用的水，照一般程序煲飯即可


星加坡式薑蔥蓉材料:

蔥   3條

薑   5大片

蒜頭   6瓣

青檸汁   半個

紅蔥頭   1個

鹽   1茶匙

雞粉   1茶匙

星加坡式薑蔥蓉做法:

先燒熱油落鹽， 炒香薑後熄火加入蔥,雞粉炒勻。放入電動搞拌器加青檸汁打至細滑即可。

星加坡式辣椒醬材料:

紅辣椒   3隻

紅蔥頭   1個

老薑   5大片

蒜頭   6瓣

青檸汁   3湯匙

雞湯   4湯匙

糖   少許

鹽   少許

星加坡式辣椒醬做法:

把所有辣椒醬的材料，放入電動搞拌器搞勻。酌量加鹽或糖


甜豉油:

可用煲仔飯甜豉油


港式辣醬材料:

蒜蓉   4粒 (壓蓉)

指天椒   2隻 (切碎)

生抽   2茶匙

糖   1茶匙

白醋   1湯匙


港式辣醬做法:

混合以上材料即可


港式薑蓉材料:

薑蓉   2湯匙

幼鹽   1/2茶匙

油   2湯匙


港式薑蓉做法:

燒滾油倒進已加鹽的薑蓉即可


甜豉油:

可用煲仔飯甜豉油

杜汶澤海南雞飯酸辣汁

材料:

薑   3片

蒜頭   3粒

紅蔥頭   3粒

辣椒仔   2隻

長辣椒   2隻

醋   1茶匙

雞湯   100ml

青檸   1個

糖   2茶匙

鹽   2茶匙

雞油   2湯匙

做法:

1. 將所有材料放進攪拌機打爛

司康 Scone

原味司康 Scone
約做8個

材料:
低筋麵粉200g,泡打粉2茶匙(6g),無鹽奶油(註1)50g,
鹽2g,細砂糖30g,雞蛋1顆,原味優格80g,

*原味優格若以牛奶代替份量請減少10g


事前準備工作:
1.所有材料秤量好,放入冰箱冷藏30分鐘
2.奶油從冰箱取出切小丁狀
3.雞蛋打散
4.將泡打粉加入低筋麵粉中混合均勻用濾網過篩2次

步驟:
1.低筋麵粉+泡打粉過篩後+細砂糖+鹽放入鋼盆中,然後將奶油小丁加入
2.使用塑膠刮板用切拌的方式將奶油與麵粉混合成鬆散的狀態
(要有耐心,奶油丁必須是冰的)
3.若有食物攪拌機,可以將以上材料用食物攪拌機快速攪打10-15秒
混合均勻
4.將蛋液及優格倒入,用手快速混合成一塊無粉粒的麵團
(混合約30秒完成,千萬不要搓揉,避免起筋)
5.混合完成的麵團用保鮮膜包起,略整成方型放冰箱冷藏30分鐘

5.桌上撒些低筋麵粉,將麵團從冰箱移出,表面也灑一些低筋麵粉避免沾粘
6.將麵團桿成長方形,折三折再桿開再折三折,再桿開再折三折
(三折的步驟總共3次)
7.最後將麵團桿開成約2.5cm厚的麵皮
8.用圓形模具(玻璃杯)壓出小圓餅,剩下的麵團集合捏壓成團再桿開壓模

9.間隔整齊排入烤盤,表面刷上一層牛奶液
10.放入預熱至200度c之烤箱烘烤12-15分鐘至表面呈現金黃色即可
11.吃的時候可以剝開塗抹喜歡的果醬,蜂蜜或奶油
12.隔天吃可以稍微噴點水再烘烤加熱就恢復美味








蔓越莓司康 Cranberry Scone




約做4個

材料:
低筋麵粉100g,泡打粉1茶匙(3g),無鹽奶油(註1)25g,
鹽1g,細砂糖15g,雞蛋1/2顆,原味優格(註3)40g,
蔓越莓果乾2大匙(切小丁),

*原味優格若以牛奶代替份量請減少5g

所有做法步驟同原味司康,在麵團中添加任何自己喜歡的果乾,
最後整型可以切成三角形狀




補充:
1.若用有鹽奶油則不需要再加鹽
2.泡打粉可以選擇無鋁或低鋁配方




http://caroleasylife.blogspot.com/2009/12/scone.html

湯種葡萄乾麵包。麵包機

湯種葡萄乾麵包。麵包機
約550g



材料:
一湯種麵糊
高筋麵粉17g,冷開水85g,

二主麵糰
湯種麵糊全部(約90g),高筋麵粉250g,速發酵母(instant yeast)3/4茶匙(約2.5g),
細砂糖25g,鹽1/4茶匙(約1.3g),無鹽奶油30g,雞蛋1顆,牛奶50cc,
葡萄乾50g,

步驟:
1.將冷水加入高筋麵粉中攪拌均勻
2.將攪拌均勻的麵糊放入瓦斯爐上用中小火加熱,邊煮邊攪拌,煮到開始變
濃稠就關火繼續攪拌,呈現出漩渦狀麵糊就好
3.放涼或冷藏後使用,放冰箱可以冷藏4-5天

4. 材料秤量好
5.無鹽奶油回溫切小塊
6.將攪拌棒安裝好
7.參照麵包機說明依序將材料放入
8.攪拌筒放回機器中
9.6.選擇適合行程,重量,烤色

10.依照麵包機設定將葡萄乾放入
11.等待發酵,烘烤
12..完成後將麵包倒出,放在鐵網架上放涼
13.完全涼透再切片

補充:
1.湯種麵糊一次可以多做一點,放冰箱冷凍保存,使用前退冰
2.葡萄乾可以使用其他果乾代替
3.各家麵包機操作重量及製程不同,請參考說明書自行調整
4.重量請配合麵包機規格，自行將份量乘以適當倍數
5.此食譜使用機種 : 大家源 TCY-3502
順序為先放濕性材料,再放乾性材料,最後將速發酵母均勻灑在表面
6.夏天天氣熱,配方中的液體可以使用冰的或是減少5-10g
7.冬天天氣冷,材料若從冰箱取出請回復室溫溫度,冰的容易影響成品發酵 8.麵包機因為是固定行程
都由電腦控制
所以不管天氣冷熱
其發酵過程保溫的溫度都是一樣
所以就會產生冬天做好像都很順利
夏天做卻發生麵糰發酵過度或太濕黏的情形
除了加冰水或減水
也可以將酵母份量減少一些
發酵過程在麵糰表面噴點水,然後打開蓋子稍微散熱避免發酵過程溫度太高
而且行程不要選擇超過3小時若成品組織太扎實,可以將酵母份量增加一些
依照成品適當調整都會有幫助




http://caroleasylife.blogspot.com/2014/02/blog-post_23.html

柚子蝦沙律

柚子蝦沙律


材料:


金柚肉 110克

紅蔥 30克

蝦肉 3隻

蝦米乾 3克

香茅 7克

檸檬葉 1克

椰糖 7克

亞蔘果汁(羅望子) 10ml

唐生菜10克清檸 1/4個


做法:


1.金柚拆肉; 紅蔥,香茅,蝦米乾及檸檬葉切絲.


2. 亞蔘果汁和椰糖拌勻.


3. 所有材料拌勻後, 把熟蝦肉放面.


4. 最後以唐生菜,青檸及檸檬葉絲伴碟.

香葉肉碎炒飯

香葉肉碎炒飯


材料:


白飯 280克

油 20ml

蒜蓉,辣椒 10克

豬肉碎 100克

金不換(羅勒) 30克

魚露 10ml

泰國豉油 50ml

雞粉 5克

青瓜片 2片


做法:


1. 燒紅鑊落油, 炒香蒜蓉肉碎辣椒.


2. 加入白飯, 魚露, 雞粉及泰國豉油.


3. 然後加入金不換拌勻.


4. 最後加入青瓜片伴碟.

泰式冬陰公浸蜆

泰式冬陰公浸蜆


材料:


冬陰公醬 100克

南薑 60克

香茅 30克

蕃茄 100克

草菇 40克
指天椒 適量
檸檬葉 10克
青檸汁 2 ml
大蝦 5隻
蜆肉 20隻
水 900 ml
雞粉 5克
魚路 10ml
花奶 100ml

做法:


1.張下剪去蝦角,鬚, 腳及開背去腸.

2. 將冬陰公醬, 南薑, 香茅, 指天椒及檸檬葉放入水.

3. 煲大約20分鐘, 煲至出味

4. 然後加入番茄及草菇

5. 用中火煲約8分鐘

6. 然後放入蝦, 蜆, 花奶, 雞粉, 魚路及青檸汁.

7. 最後略滾約3分鐘.

Danish Pastry Loaf (丹麦吐司条）And Fujisan Bread (富士山面包）

UPDATED POST ON 5-OCTOBER-2014

Please scroll down towards the end for the preparation of Fujisan Bread..a type of bread prepared using the Danish Pastry Loaf.

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INTRODUCTION

While I was doing this Danish Pastry loaf yesterday, it reminded me of one attempt to prepare croissants about 15 years ago. I started to regret to prepare this bread loaf. As expected, it get messier and messier and it become so messier that I may have to refer to you the original website for the procedure of preparing the dough after first proofing and the pleating process….(Subsequent Notes on 5-10-2014: I have finally prepared some croissants using some pastry margarine and if you are interested you can refer to: Home Made Croissants (家居自制牛角包）)

I  have obtained this recipe from the website (Stick Danish Loaf (6 x 6 x 20 cm)).

Not to discouraging my readers, you need to psychologically prepare for the messy attempt as the butter melts very fast. It take a longer time to prepare this bread because you may need to chill the dough to let the butter harden before you can proceed. If your butter is leaked, the messiness starts. You have to repeat the process a few times until the dough is very thin.

However, once you take the first bite, you will not regret of preparing this bread. For readers who are residing in countries where the weather is colder, it may be easier to prepare this…At time, i am thinking, how I wished my kitchen is equipped with air conditioner.

As usual, I can’t get hold of recipe of this so called “Danish” pastry loaf from Holland website, just like I can’t find recipe of “German cookies” from German website. In my humble opinion, there is a possibility that it originates from Asia (most likely Japan) rather than Europe since most of the recipes came from Japan website.

It is a buttery and aromatic soft bread and can be found in recent years in Singapore and Malaysian bakery. When I was shopping in a supermarket in Singapore yesterday, I saw this bread and its aroma making me taking a bold step to try making this bread.

If you have never taste the bread before, it is a softer, bigger version of croissants.. You can either cut into pieces or like croissants, you can eat on its own. The family loves to tear the bread and eat on its own.

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WHAT IS REQUIRED

Recipe adapted from: Stick Danish Loaf (6 x 6 x 20 cm)

Servings: Prepare a 9” x 4” x 4” Loaf

• 100 grams of cake flour or top flour
• 300 grams of bread flour
• 50 grams of butter, melted
• 60 grams of sugar
• 120 grams of fresh cream for whipping
• 5 grams of salt
• 10 grams of yeast
• 2 whole eggs
• 150 grams of butter (cold) – for second proofing)

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STEPS OF PREPARATION

• Lightly greased a loaf tin of 9”x4”x4”

• Melt the butter and let it cool slightly. Add in eggs and cream. In a bowl of a standing mixer, sift in all the flour, add sugar and yeasts, stir until well mixed.  Add the liquid mixture. Use  a tablespoon to lightly stir it to make it look like a paste. Transfer the bowl to the standing mixer, use medium speed to knead it until the dough is smooth and leaves the side of the bowl. This will take about 20-25 minutes. If it is too sticky, add some bread flour tablespoon by tablespoon. If it is too dry, add additional milk teaspoon by teaspoon. Once done, transfer the dough to a lightly floured surface. Shape it into a round ball, covered with a clingy wrap and let it proof until double in size.

• Once it doubles in size, transfer to a lightly floured surface. Use a rolling pin to roll into 32cm x 20 cm. Cut a thin slice of butter and place on top on half of the dough. Cover the dough using the the half. Seal the edges of the 3 sides. (Your can also refer to my croissant lamination in this post : Home Made Croissants (家居自制牛角包）)

• Use a rolling pin to roll into 40 cm x 20 cm gently and as carefully as possible.  Fold the dough into 1/3 of the size overlapping each other. If the butter is too soft, you will need to chill the dough for 5-10 minutes until the butter hardens. (Your can also refer to my croissant lamination in this post : Home Made Croissants (家居自制牛角包）)

• Once the butter harden again, roll it out into 40 cm x 20 cm and fold the dough into 1/3 size again. Repeat the same procedures for at least 3-4 times. If the butter is too soft and start to leak, you will need to chill the dough until you can handle. After 3-4 times, divide the dough into 2 portions or 3 portions or 5 portions with the ends of one side intact. (Your can also refer to my croissant lamination in this post : Home Made Croissants (家居自制牛角包）)

• Pleat the dough in the best possible shape you like. Transfer to the lightly greased loaf tin. Let it proof until double in size and covered with a wet towel or clingy wrap.

• Meanwhile, pre-heat the oven to 200 degree Celsius. Once second proofing is done, bake in the oven at 200 degree Celsius for 30-45 minutes until it becomes golden brown. Timing is for your reference and it depends very much on the shape of the height of your bread.

• To ensure that the bread is properly cooked, I will advise readers to be more systematic by inserting an oven thermometer into the bread. If the internal temperature reached 90 degree Celsius, the bread will be cooked. Since this is a bread with wet dough and rather high, this is the best precautionary measure. Otherwise, a skewer test can be performed prior to taking out from the oven.

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PREPARATION OF FUJISAN BREAD

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Do not asked me why the name of this bread is called Fujisan Bread. I am equally puzzled and the only thing I can think of is that it was usually dusted with icing sugar and the top part of the bread resembles the snowing Mount Fuji in Japan.

I have seen the bread sold in Singaporean and Malaysian bakery at quite a hefty premium.. I do not know the name until recently I saw some Facebook bread group’s member who posted such a bread. I goggled and managed to get some recipes from some Chinese website.

After analysing the recipe , I found that it is almost the same as the above Danish pastry loaf recipe though some called for the use of condensed milk.

Since I have some pastry margarine sitting in my self and I do not foresee preparing croissants again in the near future, I have decided to prepare this bread. There is no changes in the recipe except that I am using pastry margarine rather than pure butter.

I am very happy with the lamination of bread and obviously pastry margarine is definitely much easier to work with as compared to butter in our hot water of Singapore and Malaysia.

• Based on the recipe above get ready the dough. Once all laminating have been done, use a knife to cut the dough into small strips with about 1 cm  x 20 cm long. Take two strips and plait the stripes. seal both end and round the plaits with the ends sitting at the bottom. Place the bread dough on a muffin or other desired  baking cups. Let the bread proof until double in size.

• Once the bread double in size, egg wash the bread and bake in the pre-heated oven of 200 degree Celsius for 12-15 minutes. Baking time will depending on the size of muffin cups. The bigger the muffin cup, the longer will be the baking time.

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CONCLUSION

Unlike my other post, I dare not to tell you that this is a simple assignment. It can be messy in hot weather if you are using butter, but do not be deterred to trying it if this is your favourite bread.. Rest be assured that this is a fluffy, aromatic and buttery bread and your efforts will be paid off once you took your first bite.

However, it will definitely much easier if you are using pastry margarine and you will impressed your friends the beautiful lamination in the bread.

Hope you like the post today. Cheers and have a nice day.

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• For more recipes, you can refer to my RECIPE INDEX (updated as at 8 June 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  

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https://kwgls.wordpress.com/2014/07/19/unsure-if-it-is-from-holland-danish-pastry-loaf-%E4%B8%B9%E9%BA%A6%E5%90%90%E5%8F%B8%E6%9D%A1%EF%BC%89/