Monday, 25 July 2016

开花馒头 【Flower Mantou】

  



没有面包机的日子,想要制作面包或包子可说是烘焙道路上一道高高的门槛。   不得不服了那个年代的人们,有双勤劳有力的双手,实在不简单啊!

之前的手揉包子后, 这是第二次以双手慢慢搓揉的包子。 这次, 还搞了双色面团,  原来我也有一双那个年代人的双手! 嘻嘻。。


 除了包子的外皮稍微有些“皱纹”,蒸出炉的包子依然是柔软的。  说也奇怪, 孩子们特爱番薯馒头, 一出炉就吃光了那7粒的圆馒头。  但是, 他们看了这几粒红花蕊的包子, 就哎哟声连连。。。幸好我聪明, 只做了6粒, 否则我又得沦落当推销员去了! 


【开花馒头】

【橙薯包皮材料, 食谱参考这里
175克橙薯泥
340克包粉
35克细糖
19克粟油
85克冷水 (视乎于薯泥的湿度)
4克即溶酵母粉
1茶匙泡打粉


【原色包皮材料, 食谱参考这里
156克包粉, 另加1大匙包粉
25克细糖
12克粟油
81克冷水
2/3茶匙即溶酵母粉
2/3茶匙泡打粉

做法
1.  将所有橙色皮材料(除了冷水)混合均匀, 然后才慢慢的加入冷水, 搓成光滑的面团。  盖上湿布放置发酵至双倍大。 (大约40分钟)
2.  将所有原色皮材料(除了冷水)混合均匀, 然后才慢慢的加入冷水, 搓成光滑的面团。  盖上湿布放置发酵至双倍大。 (大约40分钟)
3.  将橙薯面团分割(如小小记录的份量), 搓圆。  同时也将原色和红色面团分配好(如小小记录的份量),搓圆。  
4.  然后将原色面团擀成中心厚而外皮薄的圆片(每份14克的), 包入一份红色面团, 收紧封口。  
5.  再将一份橙色面团擀成中心厚而外皮薄的圆片, 包入步骤(4)的面团, 收紧封口, 封口朝下, 取利刀在面团表面上割Ⅹ。  然后, 放在蒸笼里待发约15分钟左右, 或面团变轻而按下时面团有弹性。  而剩余的面团也以同样的方式包好(只是2色, 橙色包白色) 
6.  待水滚后, 以中小火蒸约15分钟即可。 将蒸笼开个小缝, 放置2分钟后才开盖。


小小记录:
1。  橙色面团重量~650克(分2份), 一份做开花馒头, 平分成13个面团,每个25克 
而剩余的面团则做成普通圆馒头, 可做7粒(每份约46克)
2。  原色面团重量285克, 取55克面团加入数滴红色素搓至混合光滑, 平分成6份, 每个9克
而另一份则保留原色, (分成6份~ 每份14克, 以及7份,每份约20克)


Flower Man Tou

Orange sweet potato bao skin, recipe adapted from here
175g mashed orange sweet potato
340g pao flour
35g castor sugar
19g corn oil
85g cool water
4g instant yeast
1 tsp baking powder


Original bao skin , recipe adapted from here
156g pao flour, add another 1 tbsp pao flour
25g castor sugar
12g corn oil
81g cool water
2/3 instant yeast
2/3 tsp baking powder

Method
1.  Mix all the orange sweet potato skin ingredients (except cold water), gradually add in water and knead into smooth and elastic dough.  Let it rise until double in size. (40 minutes)
2.   Mix all the original skin ingredients (except cold water), gradually add in water and knead into smooth and elastic dough.  Let it rise until double in size. (40 minutes)
3.  Divide the orange sweet potato skin dough (according to the below record),  shape into a ball.  Divide the original skin dough and red skin dough accordingly to below record, shape into a ball.
4.  Then, roll the original skin dough into a thin piece (14g), wrapped in a red dough and seal up.
5.  Roll the orange skin dough into a thin piece, wrap in Step (4)  and seal up.  Take a sharp knife to cut the surface of the dough with a + mark.  Place it onto well organized steamer for fermenting 15 minutes.  Do the same for the balance of dough.
6.  Moving into boiled steamer and steam it over high heat for 15 minutes  .  Then, open the cover just a little for 2 minutes,  to let out excess steam.  

Records:-
1.  For orange sweet potato dough~650g (divide into 2 portions)
~ 1 portion to make flower mantou,  divide into 13 portions (25g each)
~ another portion to make normal round mantou, yields 7 (46g each)

2.  Original skin dough~ 285g, divide into 2 portions (55g, 230g)
~ Add a few drops of food coloring into 55g white dough, mix well and divide into 6 portions (9g each)  
~ For the balance of dough, divide into 84g and  146g accordingly.  
~ Divide 84g dough into 6 portions (14g each), and divide 146g dough into 7 portions (20g each)



开花包子开得不是很美, 开得太豪放了, 切功方面必须加为留意, 有机会再试!
  


Friday, 22 July 2016

淋面 【Lam Mee】




淋面是一道马来西亚华人的面食。  从维基百科得知,淋面的名称是源自于将汤汁“淋”在面上的动作而取的。  淋面和卤面的呈现形式相似, 往往都会被人混淆认为是一样的面食。  

淋面是我喜欢的面食, 但却从未亲手煮过。 还得感谢这面的主题, 让我破天荒品尝了自家煮的淋面。     然而, 却因时间有限而无法及时预备一份巴拉盏辣椒酱来作为搭配,因而被他“唱”了一番呢!


  



【淋面, 2人份

[材料]
10只中虾
850毫升江鱼仔高汤
2棵青葱(切成小颗粒)
1粒鸡蛋(50克,打散)
2粒熟蛋 (切半)
适量鱼饼(切片)
适量鸡胸肉(煮熟, 撕成丝)
适量芽菜 (去尾, 以及洗净)
勾芡水(6大匙粟粉+6大匙清水, 调匀)
适量炸葱
适量粗黄面(汤热,2人份)


【腌料~虾】
1/4茶匙盐, 1茶匙绍兴酒, 适量胡椒粉

调味料】
2大匙炸葱油,2大匙蚝油, 1大匙黑酱油, 2大匙酱油, 1茶匙黄糖, 1/2茶匙胡椒粉

做法
1.  去虾壳, 加入腌料放置30分钟, 蒸熟备用。
2.  将调味料,还有煮鸡胸肉的汤汁加入江鱼仔高汤里, 煲滚后。将勾芡水加入, 煮至汤汁浓稠。
3.  然后,徐徐地加入蛋液,边加入边搅拌形成蛋花, 试味即可。
4.  将卤汁淋在烫熟的粗黄面上, 加上鸡丝,鸡蛋, 鱼饼以及芽菜并撒上炸葱和葱花, 趁热享用。




【Lam Mee, Serve for 2 persons

[Ingredients]
10 medium prawns (shelled and deveined)
850ml anchovies soup stock
2 stalks of spring onion (chopped)
1 egg (50g, beaten)
2 boiled eggs (shelled and halve)
Fish cake (sliced)
some chicken breast (cooked and shredded, keep the chicken broth)
some sprout(pluck off roots and blanched
some fried onion 
some yellow noodles ( blanched, serve for 2 persons)

thicken water (6tbsp corn flour + 6 tbsp water, mix well)

Marinade for prawns
1/4 tsp salt, 1 tsp shaoxing wine, a dash of pepper

Seasonings】
2 tbsp oil , 2 tbsp oyster sauce, 1 tbsp dark soy sauce, 2 tbsp light soy sauce, 1 tsp brown sugar
1/2 tsp pepper 

[Method]
1.  Add marinade ingredients with prawns and set for 30 minutes and scalded.
2.  Add seasonings , chicken stock into anchovies soup stock and bring it to boil.  Add thicken water, and simmer until thickened.
3.  Slowly pour in beaten egg, whisking to form thin threads, and cook for 1 minutes. Taste。
4.  Add blanched yellow noodles, blanched bean sprouts,boiled egg and shredded chicken into a bowl.  Pour in the hot gravy and garnish with crispy onion and chopped spring onion, serve hot.


孩子们都不爱面食, 预备了烤鸭让他们吃鸭饭去, 俩老吃淋面加烤鸭!我只倒了一点淋汁来拍摄, 不想拍摄完毕后自己还得挨冷面! 所以这碟淋面是少少汤汁的, 拍摄后再来加汁, 嘻嘻。。。




Wednesday, 20 July 2016

蓝莓乳酪蛋糕【Blueberry Cheese Cupcake】



忙与忙的生活, 晚饭后泡在厨房玩烘焙游戏再度重演了。 是为了交功课, 或许为了明日餐桌上的早点也好, 说穿了还不是为了满足自己的烘焙之心。  匆匆忙忙的烤了几个小蛋糕来过瘾,家里有什么就用什么了。   半途中想在纸杯底添加上奥利奥或是消化饼干,却懒得外出购买, 就依照原食谱的材料照跑吧!



本来也想学原食谱依葫芦画瓢的点上小花纹, 可是再看看那可怜兮兮的半小罐的蓝莓酱, 放置有一段日子了吧!还是快手而简单的铺上一层蓝莓, 将那半罐的蓝莓消灭掉吧! 




【蓝莓乳酪蛋糕, 可做6个纸杯蛋糕】
[材料]
200克奶油乳酪 (室温软化)
50克细糖
100克牛奶
15克粟粉
20克低粉
2粒蛋黄
30克蛋白

装饰】蓝莓酱(市场买的), 新鲜蓝莓

做法
1.  将软化乳酪和细糖以隔水加热的方式搅拌至光滑无颗粒。
2.  加入牛奶拌匀, 再加入过筛的低粉和粟粉搅拌均匀。
3.  离火, 稍微降温后加入蛋黄和蛋白, 搅拌成均匀的奶酪糊。
4.  将奶酪糊以勺子舀入备好的蛋糕纸杯里至9分满 (将纸杯放在满分烤模里),然后将把烤模放入装有适量清水的烤盘中。
5.  放入预热烤箱里,  以160度烘烤25分钟至乳酪糊稳定即可。 待冷却后, 放入冰箱里冷藏后食用。



 【Blueberry Cheese Cupcake, yields 6 cupcakes


[Ingredients]
200g cream cheese (at room temperature)
50g castor sugar
100g fresh milk
15g corn flour
20g cake flour
2g egg yolks
30g egg whites

Topping
Blueberry filling (purchased from market)
some fresh blueberries

【Method
1.  Line muffin pan with 6 paper cup liners.
2.  Place cream cheese and sugar in a bowl that can be placed over a small saucepan of simmering water, and stir until cramy and smooth.
3.  Add fresh milk, mix well.  Add in sifted flour and mix until incorporated. 
4.  Remove from heat,  cool slightly .  Then,  add egg yolks and egg white, mix well.  
5.  Fill each paper cup liners 90% full with cream cheese mixture.  Then, place the muffin pan in a large pan and pour the water into the large pan.  
6.  Bake in preheated oven at 160C for 25 minutes.  Cool on a rack, top with blueberry filling and   refridgerate until ready to serve.



一家五口每人一个小蛋糕, 剩余一个就给您吧! 嘻嘻。。





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