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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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/

Stick Danish Loaf

Stick Danish Loaf (6 x 6 x 20 cm)

I collect the bread and cake tins. These are small size loaves tins. It is a 6cm x 6cm x 25cm loaf tin. 
I got them when I went to Japan on November. I was away NZ for 2 weeks, and I was visiting my family and friends in Japan. 

This is a small square and long loaf tin. It is cute!! I made Danish loaves with them at first. 

This loaf is laminated with butter. Crust is crispy like pastry, and crumb is soft with full of buttery taste. 
On the process, it takes lots of works and time. I folded the dough twice. Compare to croissant, it is folded 3 times. Because I wanted to enjoy soft crumb. I made less fold.

I needed to keep the dough cool.  Butter starts to melt from 40℃. Even handling with my hands, it starts to melt. So after fermenting, one step processing and rest it in the freezer.  

And I mixed bead flour (11% protein) and plain flour(10% protein) to make crust crispy and light. 
But it is possible to make it with only bread flour. 

Stick Danish Loaves

(makes 2 of 6cm x 6cm x 25cm loaf tin )

Dough

80g Plain Flour (10% protein)

200g Bread Flour (11% protein)

30g Sugar

5g Salt

3g Instant dried yeast

20g Egg yolk (1 egg yolk)

138g Milk

20g Unsalted butter

Unsalted butter 100g (room temperature)

Egg wash (egg yolk and milk)

1. On the floured counter(put enough flour on the counter and the rolling pin), roll out the butter in a 15cm x 18cm rectangular.
Sprinkle flour on top, wrap it with plastic wrap and place it in the fridge.

2. In the mixer or bread machine, combine the all dough ingredients except butter. Knead it 10 minute. Add butter, and knead it another 5 minutes, it can be stretched a paper thin“windowpane. 

3. Transfer the dough in a container with cover and proof it  at warm room temperature for 1hour, until it becomes double size. 
Then transfer it in the freezer for 15 minutes. 

4. Pour the dough onto floured counter, then deflate it. 
Roll it out with rolling pin in 32cm x 20cm. 
Place the butter sheet on it. 

Fold in 1/2. Seal it tightly with your finger tips and take air out.

Pound it with rolling pin gently to adjust the dough and butter. Wrap it up, place it in the freezer for 10 minutes.

5. Place it back on the floured counter. Retate it. It might be hard to roll it out at first. Pound it, Gently and slowly, roll it out in 40cm x 20cm. 

Fold it in 1/3. Wrap it and place it in the freezer for 10 minutes.

6. Repeat 5 process. After wrap the dough, place it in the fridge for 20 minutes.

7. On the floured counter, roll it out in 30cm x 30cm square.
Cut into half.  

Roll it from cut side. 

8. Cut them into half but don't cut completely.
Twist and braid it.  

Set them into the oil coated tins. 

9. Place them with on the warm place(30℃) for 60 minutes. Try not to dry the dough out. 
Preheat oven 200℃.

10. Brush the egg wash.
Bake them at 200℃ for 20 - 25 minutes until it becomes golden.

11. Cool it down on the wire lack. Take them out from the tins. 

http://ko-bo.blogspot.co.nz/2012/12/stick-danish-loaf-6-x-6-x-20-cm.html