tag:blogger.com,1999:blog-5466168782524982442024-03-13T08:52:44.654-07:00nicole's kitchennicole's kitchenhttp://www.blogger.com/profile/14720018957754017726noreply@blogger.comBlogger330125tag:blogger.com,1999:blog-546616878252498244.post-63876973259880886442016-06-10T03:01:00.001-07:002016-06-10T03:10:29.827-07:00和食: 高湯<div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/--xday5BnYcw/V1qSFHgfYQI/AAAAAAAAIqI/N3KWVRDBo8E/s640/blogger-image--561090277.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/--xday5BnYcw/V1qSFHgfYQI/AAAAAAAAIqI/N3KWVRDBo8E/s640/blogger-image--561090277.jpg"></a></div>30g 昆布<div>15g 木魚片</div><div>6杯 水</div><div><br></div><div>輕抺昆布(不要洗走葉上的鹽)</div><div>用6杯水+昆布一併用中火加熱至 昆布表面出現小氣 (約70度)</div><div>取出昆布</div><div>再繼續煲滾,熄火</div><div>放入木魚片 (輕輕壓於水中)等一分鐘</div><div>過篩</div><div>高湯色澤以清澈淺啡色最為理想</div><div><br></div><div><br></div><div>烏冬素湯㡳</div><div>1杯 高湯</div><div>2 1/2湯匙。 淡口豉油</div><div>1 1/2湯匙。 糖</div><div>1/2 湯匙。 味醂</div><div><br></div><div>將全部料理煮滾即成</div><div><br></div><div><br></div><div><div><br></div></div>nicole's kitchenhttp://www.blogger.com/profile/14720018957754017726noreply@blogger.com0tag:blogger.com,1999:blog-546616878252498244.post-70032226247064382872015-08-13T20:30:00.005-07:002016-06-10T03:05:38.051-07:00寂寞 - 謝謝款待<span style="background-color: white;">很喜歡日劇</span><br>
<span style="background-color: white;">喜歡那份含蓄 淡淡然</span><br>
<span style="background-color: white;">今日睇最後幾集</span><br>
<span style="background-color: white;">提到幾句好中嘅⋯</span><br>
<span style="background-color: white;"><br></span>
<span style="background-color: white;">每個人都好寂寞</span><br>
<span style="background-color: white;">因每個人都有不同的想法</span><br>
<span style="background-color: white;">不同的意見</span><br>
<span style="background-color: white;">不同的感覺</span><br>
<span style="background-color: white;">偶然</span><br>
<span style="background-color: white;">偶然遇到有相同感覺嘅人</span><br>
<span style="background-color: white;">就會有 閃電親屬的感覺</span><br>
<span style="background-color: white;">我地可能... 一生都追逐緊那感覺!</span><br>
<span style="background-color: white;"><br></span>
<br>nicole's kitchenhttp://www.blogger.com/profile/14720018957754017726noreply@blogger.com0tag:blogger.com,1999:blog-546616878252498244.post-50330088529078005262014-03-07T06:39:00.001-08:002014-03-24T00:50:29.047-07:00Carrot & Orange Loaf 紅蘿蔔橙汁方包 - 17小時中種<div class="separator" style="clear: both; text-align: center;">
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依個突然直角 真係令我開心左好耐</div>
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點解咁開心...</div>
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因為...</div>
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事原我忘記了分割後要 靜止依個步驟</div>
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做完型後就即放入模做第二次發酵</div>
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之後睇睇下電視 突然...好似欠做乜</div>
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唉也... 靜止呀..</div>
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太遲了</div>
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唔理喇</div>
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發夠就入爐.</div>
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出黎居然靚成咁</div>
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真係喜出望外</div>
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張相越睇越靚 (原諒我一點點自大)</div>
<br />nicole's kitchenhttp://www.blogger.com/profile/14720018957754017726noreply@blogger.com1tag:blogger.com,1999:blog-546616878252498244.post-57587344391452812632014-03-01T06:01:00.000-08:002014-03-13T20:15:55.405-07:00Orange Chiffon Cake<div class="separator" style="clear: both; text-align: center;">
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習慣星期六都會整個戚風比 一號 拎去打波</div>
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做來做去都係合果幾款</div>
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依個橙汁戚風己做了好多次</div>
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簡單 好味 </div>
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<br />nicole's kitchenhttp://www.blogger.com/profile/14720018957754017726noreply@blogger.com0tag:blogger.com,1999:blog-546616878252498244.post-14697165910835895452014-02-21T06:22:00.000-08:002014-03-07T06:45:43.070-08:00White Toast 多士方包 - 17小時中種<div class="separator" style="clear: both; text-align: center;">
見身邊朋友陸陸續續都買左麵包機</div>
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真係好想好想買</div>
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買係無問題 </div>
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但</div>
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消滅係大問題 一舊麵包要食幾日呢? </div>
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而且廚房又多一件電器</div>
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雖然唔大但 廚房工具己密密麻麻</div>
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僅餘的檯面空間會消失架</div>
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不可能吧!!!</div>
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唯有... 或 暫時</div>
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繼續我的搓包學堂...</div>
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奇怪 麵包都焗左成45分鐘</div>
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仍好美白 </div>
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一點 麵色都無!?</div>
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nicole's kitchenhttp://www.blogger.com/profile/14720018957754017726noreply@blogger.com0tag:blogger.com,1999:blog-546616878252498244.post-47994159635106843162014-02-03T00:13:00.000-08:002014-03-05T01:35:26.165-08:00脆卜卜燒肉<div class="separator" style="clear: both; text-align: center;">
大年初三 </div>
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朋友一家來拜年</div>
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只做了幾個清淡餸菜</div>
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蒸水蛋 青炒白菜 臘腸蒸豆腐</div>
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再加一個燒肉</div>
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可能新年期間都食得 油油膩膩</div>
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難得清淡</div>
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全部餸都掃清 .. 爽!</div>
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<span class="name" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">一件 五花腩 (長方 或 四方型)</span></div>
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<span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><b>塗豬皮 及豬肉用</b></span></div>
<span class="name">1/2湯匙 紹酒</span><br />
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<span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: bold;">醃肉用</span><br />
<span class="name">3 1/2 茶匙 幼鹽</span><br />
<span class="name">2茶匙 糖</span><br />
<span class="name">1/2 茶匙 五香粉</span></div>
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<span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><b>入爐前灑在豬皮上</b></span></div>
<span class="name">1湯匙 粗鹽</span></div>
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預備:</div>
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幼鹽+砂糖+五香粉拌勻備用</div>
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把五花腩的表皮刮去垢物,去毛, 沖洗乾淨</div>
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放入滾水中拖水約15分鐘 (去除血水, 煮至六、七成熟) 撈起瀝乾水份</div>
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用叉在豬皮上插, 越密越好 (但不要插得太深 否則d豬油標晒出黎, 皮就唔會脆)</div>
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再用尖刀在肉面上刺幾刀 (令醃料入味)</div>
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<li>先把紹酒塗勻全件五花腩。待一會</li>
<li>再將幼鹽+砂糖+五香粉醃料塗在肉面和側面(豬皮不要塗醃料)</li>
<li>用鋁箔紙把豬肉的底部和側面包好,豬皮不用包</li>
<li>直接放入雪櫃雪最少 3個鐘 (最好過夜, 用雪櫃抽乾豬皮的水份, 記緊不要包保鮮紙啊!)</li>
<li>食用前30分鐘將焗爐預熱200度</li>
<li>五花腩回室溫, 再用叉密插豬皮(不要插太深) 抹乾豬皮</li>
<li>灑粗鹽在豬皮上作調味用</li>
<li>放入焗爐焗 200度 30分鐘 </li>
<li>將焗爐溫度調高至 220度,用上火焗至豬皮爆開佈滿黃泡泡 (約 20分鐘, 此部份要留意是否滿佈黃泡泡, 唔夠就加多 5分鐘直至滿意為止)</li>
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nicole's kitchenhttp://www.blogger.com/profile/14720018957754017726noreply@blogger.com0tag:blogger.com,1999:blog-546616878252498244.post-84235517386624156222014-02-01T09:03:00.000-08:002014-02-17T06:42:53.097-08:00年糕<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;">6人份量</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">200g 紅片糖</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">200g 糯米粉 (使糕點嫩滑帶靱勁不黏牙)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">120g 澄粉 (使糕點爽滑
n呈半透明狀)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1杯 水</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4湯匙 生油</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1粒 紅棗 (裝飾用)</span></div>
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<li><span style="font-family: Arial, Helvetica, sans-serif;">紅片糖+ 水用慢火煮溶,待涼備用</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">用另一碗,將糯米粉+澄粉拌勻</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">加入油攪勻</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">慢慢再加入糖水,然後攪拌成滑粉漿</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">將粉槳倒入己掃油的糕盆</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">隔水以大火蒸40-50分鐘</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">用牙籖插入糕內. 拔出時如沒有粉漿黏着就等於熟透</span></li>
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<br />nicole's kitchenhttp://www.blogger.com/profile/14720018957754017726noreply@blogger.com0tag:blogger.com,1999:blog-546616878252498244.post-20832926030781513632014-02-01T04:57:00.000-08:002014-02-21T00:10:44.490-08:00蘿蔔糕<div class="separator" style="clear: both; text-align: center;">
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800g 蘿蔔 (磨成細條,有些切粗條)</div>
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138g 粘米粉 (6:1)</div>
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1條 臘腸</div>
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半條 潤陽 (影響味濃與否)</div>
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半條 臘肉</div>
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少量 蝦米 (用水浸泡,留下水)</div>
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4粒 冰糖</div>
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138g 雞湯 (撈粘米粉)(6:1)</div>
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<ol>
<li><span style="font-family: Arial, Helvetica, sans-serif;">少許油炒臘腸,蝦米撈起備用</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">少許油炒蘿蔔</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">加入粘米漿,炒勻</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">再加入臘腸蝦米冰糖</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">炒至無乜水份</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">入蒸盤,蒸45分鐘</span></li>
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nicole's kitchenhttp://www.blogger.com/profile/14720018957754017726noreply@blogger.com0tag:blogger.com,1999:blog-546616878252498244.post-35007082107215341932014-01-30T22:58:00.001-08:002014-03-07T06:21:38.958-08:00恭喜發財<div class="separator" style="clear: both;">
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就大家</div>
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身體健康</div>
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事事如意</div>
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<br />nicole's kitchenhttp://www.blogger.com/profile/14720018957754017726noreply@blogger.com1tag:blogger.com,1999:blog-546616878252498244.post-10700011280830800972013-12-02T14:54:00.000-08:002014-01-03T14:54:59.174-08:00煙肉包<div class="separator" style="clear: both;">
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<br />nicole's kitchenhttp://www.blogger.com/profile/14720018957754017726noreply@blogger.com0tag:blogger.com,1999:blog-546616878252498244.post-52543109457993274442013-11-30T00:38:00.000-08:002014-01-03T14:53:39.735-08:00周六自煮 : 香煎鴨胸伴橙香汁<br />
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<br />nicole's kitchenhttp://www.blogger.com/profile/14720018957754017726noreply@blogger.com1tag:blogger.com,1999:blog-546616878252498244.post-77857315299283152862013-11-21T06:57:00.000-08:002013-12-05T00:36:01.288-08:00紫菜肉鬆包 20131121<div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><b>紫菜肉鬆包</b></span><br />
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); color: #666666; font-family: Arial, Helvetica, sans-serif;">200g 高筋粉</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); color: #666666; font-family: Arial, Helvetica, sans-serif;">10g 糖</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); color: #666666; font-family: Arial, Helvetica, sans-serif;">1/4匙 鹽</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); color: #666666; font-family: Arial, Helvetica, sans-serif;">35g 原味乳酪</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); color: #666666; font-family: Arial, Helvetica, sans-serif;">2g 即溶酵母 (instant yeast)</span></div>
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<span style="-webkit-text-size-adjust: auto; color: #666666; font-family: Arial, Helvetica, sans-serif;">20g 蛋黃</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); color: #666666; font-family: Arial, Helvetica, sans-serif;">80g 水</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); color: #666666; font-family: Arial, Helvetica, sans-serif;">15g 牛油</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); color: #666666; font-family: Arial, Helvetica, sans-serif;">60g 肉鬆</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); color: #666666; font-family: Arial, Helvetica, sans-serif;">1張 紫菜</span></div>
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<ol><span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">
<li><span style="background-color: white; line-height: 18px;">我先將 糖+一半份量的水+酵母撈勻, 待5分鐘, (我確實我d酵母無死), </span><span style="background-color: white; line-height: 18px;">然後</span></li>
<li><span style="background-color: white; line-height: 18px;">將所有材料放入攪盆 (除鹽 及牛油, 另留下 10g 水) 低速1 度打勻</span></li>
<li><span style="background-color: white; line-height: 18px;">再用4 度打約 5分鐘, 落鹽, 繼續最後 5分鐘攪拌麵團有光澤及輕軟</span></li>
<li><span style="background-color: white; line-height: 18px;">加入牛油</span></li>
<li><span style="background-color: white; line-height: 18px;">再打至 </span><span style="background-color: white; line-height: 18px;">麵團已有薄膜 (約10分鐘左右)</span></li>
<li><span style="background-color: white; line-height: 18px;">發酵至2倍,手指沾粉插入測試,</span></li>
<li><span style="background-color: white; line-height: 18px;">磅麵團,分割。渾圓。鬆弛20分鐘</span></li>
<li><span style="background-color: white; line-height: 18px;">排氣,做型, 鬆弛5分鐘</span></li>
<li><span style="background-color: white; line-height: 18px;">之後第2發酵 45分鐘</span></li>
<li><span style="background-color: white; line-height: 18px;">掃蛋漿</span></li>
<li><span style="background-color: white; line-height: 18px;">入爐180度 20分鐘</span></li>
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<span style="font-family: Arial, Helvetica, sans-serif;">** 我用kitchenaid 打麵團</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">**今日巡blog 學到.. 如麵團掛在攪拌釣上掛住不動 (無呈下墜的狀態) 那就是太乾了, 要加點水(一次一湯匙) 繼續攪拌至融合!</span></div>
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nicole's kitchenhttp://www.blogger.com/profile/14720018957754017726noreply@blogger.com1tag:blogger.com,1999:blog-546616878252498244.post-90799666239092314562013-11-14T17:33:00.000-08:002013-12-05T01:16:49.933-08:00腸仔包 20131114<div class="separator" style="clear: both;">
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再戰腸仔包</div>
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按照依個份量整了幾次包包</div>
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味道 質感 口感我都好喜歡</div>
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<span style="font-family: Arial, Helvetica, sans-serif;">150g 高筋粉</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">50g 低筋粉</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">15g 糖</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4匙 鹽</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2g 即溶酵母 (instant yeast)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">50g 全蛋 (約一中型蛋)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">70g 水</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">15g 牛油</span></div>
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<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">我先將 糖+一半份量的水+酵母撈勻, 待5分鐘, (確實酵母無死), </span><span style="font-family: Arial, Helvetica, sans-serif;">然後</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">將所有材料放入攪盆 (除鹽 及牛油, 另留下 10g 水) 低速1 度打勻</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">再用4 度打約 5分鐘, 落鹽, 繼續最後 5分鐘攪拌麵團有光澤及輕軟</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">加入牛油</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">再打至 </span><span style="font-family: Arial, Helvetica, sans-serif;">麵團已有薄膜 (約10分鐘左右)</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">發酵至2倍,手指沾粉插入測試,</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">磅麵團,分割。渾圓。鬆弛20分鐘</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">排氣,做型, 鬆弛5分鐘</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">之後第2發酵 45分鐘</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">掃蛋漿 + 撒上芝麻</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">入爐180度 20分鐘</span></li>
</ol>
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<span style="font-family: Arial, Helvetica, sans-serif;">** 我用kitchenaid 打麵團</span></div>
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nicole's kitchenhttp://www.blogger.com/profile/14720018957754017726noreply@blogger.com0tag:blogger.com,1999:blog-546616878252498244.post-46529226908107394282013-11-08T19:23:00.000-08:002013-12-05T01:15:38.352-08:00腸仔包 20131108<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">腸仔包 </span><br />
<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">眾人都愛</span><br />
<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">仍有期望的味道</span><br />
<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">可惜做者(我)</span>慣用罐頭腸<br />
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佢咸佢冧 早己習慣亦無覺妥<br />
令食客失望<br />
<br />
重新再做使用推介"廚師牌腸仔"<br />
食客終於尋回真味<br />
自覺任務完成!</div>
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<span style="font-family: Arial, Helvetica, sans-serif;">150g 高筋粉</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">50g 低筋粉</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">15g 糖</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4匙 鹽</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2g 即溶酵母 (instant yeast)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">50g 全蛋 (約一中型蛋)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">70g 水</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">15g 牛油</span></div>
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<ol>
<li><span style="font-family: Arial, Helvetica, sans-serif;">我先將 糖+一半份量的水+酵母撈勻, 待5分鐘, (我確實我d酵母無死), </span><span style="font-family: Arial, Helvetica, sans-serif;">然後</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">將所有材料放入攪盆 (除鹽 及牛油, 另留下 10g 水) 低速1 度打勻</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">再用4 度打約 5分鐘, 落鹽, 繼續最後 5分鐘攪拌麵團有光澤及輕軟</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">加入牛油</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">再打至 </span><span style="font-family: Arial, Helvetica, sans-serif;">麵團已有薄膜 (約10分鐘左右)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">發酵至2倍,手指沾粉插入測試,</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">磅麵團,分割。渾圓。鬆弛20分鐘</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">排氣,做型, 鬆弛5分鐘</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">之後第2發酵 45分鐘</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">掃蛋漿加撒芝士粉</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">入爐180度 20分鐘</span></li>
</ol>
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<div class="" style="clear: both;">
<span style="font-family: Arial, Helvetica, sans-serif;">** 我用kitchenaid 打麵團</span></div>
<br />
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<a href="https://lh5.googleusercontent.com/-CcKwkL2gSoc/Un0FMIVvHOI/AAAAAAAAHME/Bb_ZxeF8W5c/s640/blogger-image--202841931.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://lh5.googleusercontent.com/-CcKwkL2gSoc/Un0FMIVvHOI/AAAAAAAAHME/Bb_ZxeF8W5c/s320/blogger-image--202841931.jpg" width="240" /></a><a href="https://lh6.googleusercontent.com/-xAfAU3OzCeI/Un0FNiZ-ZTI/AAAAAAAAHMM/FCSux0d_HfE/s640/blogger-image--1605450954.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://lh6.googleusercontent.com/-xAfAU3OzCeI/Un0FNiZ-ZTI/AAAAAAAAHMM/FCSux0d_HfE/s320/blogger-image--1605450954.jpg" width="240" /></a></div>
nicole's kitchenhttp://www.blogger.com/profile/14720018957754017726noreply@blogger.com0tag:blogger.com,1999:blog-546616878252498244.post-71414627085748437732013-11-07T19:28:00.004-08:002013-11-11T17:15:11.951-08:00肉鬆包 20131107<div class="separator" style="clear: both; text-align: center;">
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原定分2晚做包</div>
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先將麵團發酵至一倍後才入雪櫃</div>
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等到第 2晚 才繼續其他步驟</div>
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但見麵團發酵得圓圓潤潤</div>
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好似在呼喚 "你睇我幾靚 整埋佢喇"</div>
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好喇! 好喇! </div>
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就成全你喇!</div>
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我好喜歡依個麵包的質地</div>
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有厚度但不是硬實</div>
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有點嚼頭但不是黏牙沾口 </div>
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第2日麵包質地仍無變硬...</div>
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重一樣好味!</div>
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我想做多2次就確定以後做包仔都用依個份量了</div>
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<h3 style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: 0cm; margin-top: 9.0pt;">
<span style="font-size: 16.5pt; font-weight: normal; mso-ascii-font-family: "Trebuchet MS"; mso-hansi-font-family: "Trebuchet MS";">肉鬆包</span><span lang="EN-US" style="font-family: "Trebuchet MS"; font-size: 16.5pt; font-weight: normal;"> </span><span style="font-weight: normal;"><span lang="EN-US" style="font-family: Arial;">(</span>食譜<span lang="EN-US" style="font-family: Arial;">: </span>孟老師的<span lang="EN-US" style="font-family: Arial;">100</span>道麵包 - 鮪魚包<span lang="EN-US" style="font-family: Arial;">)</span></span></h3>
<div style="margin-bottom: .0001pt; margin: 0cm; tab-stops: 54.0pt;">
<span lang="EN-US" style="font-family: Arial;">150g </span>高筋粉</div>
<div style="margin-bottom: .0001pt; margin: 0cm; tab-stops: 54.0pt;">
<span lang="EN-US" style="font-family: Arial;">50g </span>低筋粉<span lang="EN-US" style="font-family: Arial;"><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; tab-stops: 54.0pt;">
<span lang="EN-US" style="font-family: Arial;">15g </span>糖</div>
<div style="margin-bottom: .0001pt; margin: 0cm; tab-stops: 54.0pt;">
<span lang="EN-US" style="font-family: Arial;">2g </span>即溶酵母<span lang="EN-US" style="font-family: Arial;"> (instant yeast)</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; tab-stops: 54.0pt;">
<span lang="EN-US" style="font-family: Arial;">70g </span>水<span lang="EN-US" style="font-family: Arial;"><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; tab-stops: 54.0pt;">
<span lang="EN-US" style="font-family: Arial;">50g </span>蛋<span lang="EN-US" style="font-family: Arial;"> (</span>約一隻大蛋<span lang="EN-US" style="font-family: Arial;">, </span>唔夠就加少少水<span lang="EN-US" style="font-family: Arial;">)<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; tab-stops: 54.0pt;">
<span lang="EN-US" style="font-family: Arial;">1/4</span>茶匙<span lang="EN-US" style="font-family: Arial;"> </span>鹽<span lang="EN-US" style="font-family: Arial;"><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; tab-stops: 54.0pt;">
<span lang="EN-US" style="font-family: Arial;">15g </span>牛油<span lang="EN-US" style="font-family: Arial;"><o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Arial;"> <o:p></o:p></span></div>
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肉鬆餡<span lang="EN-US" style="font-family: Arial;">:<o:p></o:p></span></div>
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肉鬆</div>
<div style="margin-bottom: .0001pt; margin: 0cm; tab-stops: 54.0pt;">
沙津醬<span lang="EN-US" style="font-family: Arial;"><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; tab-stops: 54.0pt;">
<span style="font-family: Arial;"> </span><br />
<span style="font-family: Arial;"> </span></div>
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<ol>
<li>座檯機低速<span lang="EN-US" style="font-family: Arial;"> (1</span>度<span lang="EN-US" style="font-family: Arial;">) </span>放入所有材料<span lang="EN-US" style="font-family: Arial;"> (</span>留下<span lang="EN-US" style="font-family: Arial;">10g </span>水<span lang="EN-US" style="font-family: Arial;">)</span>打至渾合</li>
<li><span style="text-indent: -24.75pt;">中速</span><span lang="EN-US" style="font-family: Arial; text-indent: -24.75pt;"> (4</span><span style="text-indent: -24.75pt;">度</span><span lang="EN-US" style="font-family: Arial; text-indent: -24.75pt;">) </span><span style="text-indent: -24.75pt;">打</span><span lang="EN-US" style="font-family: Arial; text-indent: -24.75pt;">10</span><span style="text-indent: -24.75pt;">分鐘</span><span lang="EN-US" style="font-family: Arial; text-indent: -24.75pt;">, </span></li>
<li><span style="text-indent: -24.75pt;">加入牛油</span><span lang="EN-US" style="font-family: Arial; text-indent: -24.75pt;"> (1</span><span style="text-indent: -24.75pt;">度</span><span lang="EN-US" style="font-family: Arial; text-indent: -24.75pt;">) </span><span style="text-indent: -24.75pt;">攪渾</span></li>
<li><span style="text-indent: -24.75pt;">再用中速</span><span lang="EN-US" style="font-family: Arial; text-indent: -24.75pt;"> (4</span><span style="text-indent: -24.75pt;">度</span><span lang="EN-US" style="font-family: Arial; text-indent: -24.75pt;">) </span><span style="text-indent: -24.75pt;">打</span><span lang="EN-US" style="font-family: Arial; text-indent: -24.75pt;">10</span><span style="text-indent: -24.75pt;">分鐘</span><span lang="EN-US" style="font-family: Arial; text-indent: -24.75pt;">, </span><span style="text-indent: -24.75pt;">測驗麵團有無薄膜</span></li>
<li><span style="text-indent: -24.75pt;">發酵</span><span lang="EN-US" style="font-family: Arial; text-indent: -24.75pt;"> 60</span><span style="text-indent: -24.75pt;">分鐘</span><span style="font-family: Arial; text-indent: -24.75pt;"> </span><span style="text-indent: -24.75pt;">至</span><span lang="EN-US" style="font-family: Arial; text-indent: -24.75pt;">2</span><span style="text-indent: -24.75pt;">倍大</span></li>
<li><span style="text-indent: -27.75pt;">磅麵團,分割成</span><span lang="EN-US" style="font-family: Arial; text-indent: -27.75pt;">5</span><span style="text-indent: -27.75pt;">份</span><span lang="EN-US" style="font-family: Arial; text-indent: -27.75pt;"> (@65g) </span><span style="text-indent: -27.75pt;">渾圓</span><span lang="EN-US" style="font-family: Arial; text-indent: -27.75pt;">, </span><span style="text-indent: -27.75pt;">鬆弛</span><span lang="EN-US" style="font-family: Arial; text-indent: -27.75pt;">10</span><span style="text-indent: -27.75pt;">分鐘</span></li>
<li><span style="text-indent: -27.75pt;">排氣,做型</span><span lang="EN-US" style="font-family: Arial; text-indent: -27.75pt;"> (</span><span style="text-indent: -27.75pt;">做成</span><span lang="EN-US" style="font-family: Arial; text-indent: -27.75pt;">5</span><span style="text-indent: -27.75pt;">個</span><span lang="EN-US" style="font-family: Arial; text-indent: -27.75pt;">15cm </span><span style="text-indent: -27.75pt;">長方包</span><span lang="EN-US" style="font-family: Arial; text-indent: -27.75pt;">, </span><span style="text-indent: -27.75pt;">加餡</span><span lang="EN-US" style="font-family: Arial; text-indent: -27.75pt;"> (</span><span style="text-indent: -27.75pt;">先掃一層沙津醬才加肉鬆</span><span lang="EN-US" style="font-family: Arial; text-indent: -27.75pt;">)</span></li>
<li><span style="text-indent: -27.75pt;">發酵</span><span lang="EN-US" style="font-family: Arial; text-indent: -27.75pt;">60</span><span style="text-indent: -27.75pt;">分鐘</span></li>
<li>掃上蛋漿</li>
<li><span style="text-align: justify;">入爐</span><span lang="EN-US" style="font-family: Arial; text-align: justify;">180</span><span style="text-align: justify;">度</span><span lang="EN-US" style="font-family: Arial; text-align: justify;"> 18</span><span style="text-align: justify;">分鐘</span></li>
</ol>
** 今次試驗: <br />
先將部份的水約 30g 先叮 10秘, 然後 + 糖 + 酵母混渾才加入其他材料中, 感覺發酵效果比較快,<br />
麵團放溫室 不用一個鐘, 麵團已發得大大了<br />
另鹽亦不與材料一併放, 我等材料攪和後先落鹽<br />
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<br />nicole's kitchenhttp://www.blogger.com/profile/14720018957754017726noreply@blogger.com4tag:blogger.com,1999:blog-546616878252498244.post-34639329212563725002013-10-29T09:02:00.001-07:002013-10-30T01:32:48.582-07:00香草牛奶麵包 20131029<div class="separator" style="clear: both;">
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練習進入第4週</div>
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開始做咸包</div>
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咸包種類就精彩囉!</div>
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芝士 吞拿 粟米 </div>
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米腿 牛餐肉 咸牛肉 </div>
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千變萬化</div>
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先來一個咸香的香草牛奶包!</div>
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以下是我的筆記:</div>
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香草牛奶麵包<span lang="EN-US" style="font-family: Arial;"> (</span>食譜<span lang="EN-US" style="font-family: Arial;">: </span>孟老師的<span lang="EN-US" style="font-family: Arial;">100</span>道麵包<span lang="EN-US" style="font-family: Arial;">)<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Arial;">150g </span>高筋粉</div>
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<span lang="EN-US" style="font-family: Arial;">50g </span>低筋粉<span lang="EN-US" style="font-family: Arial;"><o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Arial;">15g </span>糖</div>
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<span lang="EN-US" style="font-family: Arial;">2g </span>即溶酵母<span lang="EN-US" style="font-family: Arial;"> (instant yeast)</span></div>
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<span lang="EN-US" style="font-family: Arial;">130g </span>牛奶<span lang="EN-US" style="font-family: Arial;"><o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Arial;">1/4</span>茶匙<span lang="EN-US" style="font-family: Arial;"> </span>鹽<span lang="EN-US" style="font-family: Arial;"><o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Arial;">15g </span>牛油<span lang="EN-US" style="font-family: Arial;"><o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Arial;"> <br />
</span>牛油香草餡 (撈渾, 份量可減半)</div>
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<span lang="EN-US" style="font-family: Arial;">30g </span>牛油<span lang="EN-US" style="font-family: Arial;"> (</span>室溫<span lang="EN-US" style="font-family: Arial;">)<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Arial;">10g </span>糖<span lang="EN-US" style="font-family: Arial;"><o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Arial;">1/2</span>茶匙<span lang="EN-US" style="font-family: Arial;"> </span>鹽<span lang="EN-US" style="font-family: Arial;"><o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Arial;">1</span>茶匙<span lang="EN-US" style="font-family: Arial;"> </span>鮮奶<span lang="EN-US" style="font-family: Arial;"><o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Arial;">1</span>茶匙<span lang="EN-US" style="font-family: Arial;"> </span>香草乾<span lang="EN-US" style="font-family: Arial;"> (Parsely)<o:p></o:p></span></div>
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<li>座檯機 低速<span lang="EN-US" style="font-family: Arial;"> (1</span>度<span lang="EN-US" style="font-family: Arial;">) </span>放入所有材料<span lang="EN-US" style="font-family: Arial;"> (</span>留下2<span lang="EN-US" style="font-family: Arial;">0g </span><span lang="EN-US">牛奶 **應慢慢入晒去</span><span lang="EN-US" style="font-family: Arial;">) </span>打至渾合</li>
<li>中速<span lang="EN-US" style="font-family: Arial;"> (4</span>度<span lang="EN-US" style="font-family: Arial;">) </span>打<span lang="EN-US" style="font-family: Arial;">10</span>分鐘<span lang="EN-US" style="font-family: Arial;">, </span>完成時麵團有光澤及感覺輕身</li>
<li>加入牛油</li>
<li>再打<span lang="EN-US" style="font-family: Arial;"> 10</span>分鐘中速<span lang="EN-US" style="font-family: Arial;"> (4</span>度<span lang="EN-US" style="font-family: Arial;">) </span>完成時麵團有薄膜,麵團輕輕的</li>
<li>入雪櫃冷藏發酵<span lang="EN-US" style="font-family: Arial;"> (</span>約<span lang="EN-US" style="font-family: Arial;">15-16</span>鐘<span lang="EN-US" style="font-family: Arial;">, </span>第<span lang="EN-US" style="font-family: Arial;">2</span>日返工再續<span lang="EN-US" style="font-family: Arial;">)</span></li>
<li><span style="text-indent: -27.75pt;">由雪櫃取出</span><span style="font-family: Arial; text-indent: -27.75pt;"> </span><span style="text-indent: -27.75pt;">明顯已發大</span><span lang="EN-US" style="font-family: Arial; text-indent: -27.75pt;">, </span><span style="text-indent: -27.75pt;">再室溫一個鐘發酵至</span><span lang="EN-US" style="font-family: Arial; text-indent: -27.75pt;">2</span><span style="text-indent: -27.75pt;">倍</span></li>
<li><span style="text-indent: -27.75pt;">另將牛油香草的餡料全部撈勻</span><span lang="EN-US" style="font-family: Arial; text-indent: -27.75pt;">, </span><span style="text-indent: -27.75pt;">備用</span></li>
<li>手指沾粉插入麵團測試</li>
<li>磅麵團,分割<span lang="EN-US" style="font-family: Arial;">6</span>份<span lang="EN-US" style="font-family: Arial;"> (每個 55g) </span>渾圓<span lang="EN-US" style="font-family: Arial;">, </span>鬆弛<span lang="EN-US" style="font-family: Arial;">10</span>分鐘</li>
<li><span style="text-indent: -27.75pt;">排氣,做型</span><span lang="EN-US" style="font-family: Arial; text-indent: -27.75pt;"> (</span><span style="text-indent: -27.75pt;">做成</span><span lang="EN-US" style="font-family: Arial; text-indent: -27.75pt;">6</span><span style="text-indent: -27.75pt;">個</span><span lang="EN-US" style="font-family: Arial; text-indent: -27.75pt;">15cm </span><span style="text-indent: -27.75pt;">欖角型包</span><span lang="EN-US" style="font-family: Arial; text-indent: -27.75pt;">, </span><span style="text-indent: -27.75pt;">發酵</span><span lang="EN-US" style="font-family: Arial; text-indent: -27.75pt;">45</span><span style="text-indent: -27.75pt;">分鐘</span></li>
<li><span style="text-indent: -27.75pt;">在麵團表面介一條</span><span lang="EN-US" style="font-family: Arial; text-indent: -27.75pt;">, </span><span style="text-indent: -27.75pt;">再發酵</span><span lang="EN-US" style="font-family: Arial; text-indent: -27.75pt;"> 10</span><span style="text-indent: -27.75pt;">分鐘</span><span lang="EN-US" style="font-family: Arial; text-indent: -27.75pt;"> (</span><span style="text-indent: -27.75pt;">另預熱焗爐</span><span lang="EN-US" style="font-family: Arial; text-indent: -27.75pt;"> 180</span><span style="text-indent: -27.75pt;">度</span><span lang="EN-US" style="font-family: Arial; text-indent: -27.75pt;">)</span></li>
<li>掃上蛋漿<span lang="EN-US" style="font-family: Arial;">, </span>加餡料於介口上</li>
<li><span style="text-align: justify;">入爐</span><span lang="EN-US" style="font-family: Arial; text-align: justify;">180</span><span style="text-align: justify;">度</span><span lang="EN-US" style="font-family: Arial; text-align: justify;"> 20</span><span style="text-align: justify;">分鐘</span></li>
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**<br />
餡的份量可減少一半, 紋滿晒個介口都用剩一半<br />
食後感: 麵包有點乾身, 就是可能我留下無落的 20g牛奶累事, 下次會在搓麵團時慢慢加入<br />
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nicole's kitchenhttp://www.blogger.com/profile/14720018957754017726noreply@blogger.com0tag:blogger.com,1999:blog-546616878252498244.post-85369108732422725062013-10-24T08:17:00.002-07:002013-10-25T18:37:43.071-07:00乳酪花環麵包 20131024<div>
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前2日做此包時</div>
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未等麵團發酵好就開始做型</div>
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做出異型</div>
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今日再戰 </div>
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花開貴富</div>
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心心相連</div>
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靚</div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">以下是我今次的詳細紀錄</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">20131024. 早上 22度。47%</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><u>乳酪花環麵包</u> (食譜: 孟老師的100道麵包)</span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">220g 粉</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">35g 糖</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3g 酵母 (instant yeast)</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">125g 水</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">cream cheese餡</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">150g cream cheese</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">20g 糖</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">10g 蛋糕肖</span><br />
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<ol><a href="http://3.bp.blogspot.com/-Ke8UISwPe9g/UmnL7i21eMI/AAAAAAAAHIU/tX8Kdyb9600/s1600/photo.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><img border="0" height="200" src="http://3.bp.blogspot.com/-Ke8UISwPe9g/UmnL7i21eMI/AAAAAAAAHIU/tX8Kdyb9600/s200/photo.JPG" width="181" /></span></a></ol>
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1. 1 度放入所有材料 (留下10g 水)打至渾合</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2. 4 度打 10分鐘 </span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"> 打至 5分鐘已有膜,但欠缺光澤</span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"> 完成時 10鐘麵團有光澤 及感覺輕身</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">3. 加入牛油</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">4. 再打 10分鐘 (4度)</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"> 打至6分鐘麵團顯得柔軟</span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"> 但是有幾舊分開左要手動渾合再打,</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"> 打完成 10分鐘麵團有薄膜,麵團輕輕的</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">5. 入雪櫃</span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">冷藏發酵 </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"> (返工, 11個鐘後計續)</span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">6. 由雪櫃取出 明顯已發大, 再室溫一個鐘發酵至2倍</span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">7. 手指沾粉插入測試</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">8. 磅麵團,分割2份, 渾圓。 鬆弛20分鐘</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">9. </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">排氣,做型 (做成2個15cm圓餅, 加入cream cheese餡), 鬆弛15分鐘</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">10. </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">進行第2做型 , </span></div>
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<span style="clear: right; float: right; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; margin-bottom: 1em; margin-left: 1em;"> <img border="0" height="200" src="http://1.bp.blogspot.com/-juQHwKNh4lk/UmnMHRNqQUI/AAAAAAAAHI0/Y51gUWSwTr4/s200/photo+2.JPG" width="191" /></span> 1個剪成為8份 <br />
另 1個 剪成為4份再每份內剪多2刀成12瓣, 將其中2瓣向 內摺起<br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">11 第 2次發酵 45分鐘 (於最後15分鐘預熱焗爐 180度)</span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">12 掃上蛋漿, 加裝飾</span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">13 入爐180度 20分鐘</span></div>
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nicole's kitchenhttp://www.blogger.com/profile/14720018957754017726noreply@blogger.com0tag:blogger.com,1999:blog-546616878252498244.post-73484623507020513952013-10-17T23:40:00.002-07:002013-10-20T23:53:12.856-07:00旺角街市<div class="separator" style="clear: both;">
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鐘意行街市</div>
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鐘意佢好熱鬧 </div>
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周圍都好有生氣 充滿色彩</div>
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好多街市都處於旺區</div>
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依個旺角街市又可以活幾耐?</div>
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nicole's kitchenhttp://www.blogger.com/profile/14720018957754017726noreply@blogger.com0tag:blogger.com,1999:blog-546616878252498244.post-17484262378338774662013-10-16T02:24:00.001-07:002013-10-16T15:17:10.352-07:00麵包團<br />
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趁秋天這幾星期 溫度濕度都好的時候</div>
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開始練習做麵包</div>
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之前段段續續都整過幾次麵包</div>
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但躲在廚房搓麵包的之味</div>
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真不好受</div>
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汗流浹背麵團搓極仍未起筋</div>
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一個鐘二個鐘過去 麵團又發不起</div>
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做型變異狀</div>
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成品硬實實黏牙又漿口!</div>
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今年今季今次</div>
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希望...<br />
旅途愉快吧!</div>
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nicole's kitchenhttp://www.blogger.com/profile/14720018957754017726noreply@blogger.com0tag:blogger.com,1999:blog-546616878252498244.post-46617068260147144192013-10-15T08:06:00.001-07:002013-10-18T20:55:05.242-07:00提子包<div class="separator" style="clear: both; text-align: center;">
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<div class="MsoNormal" style="background: white; line-height: 13.5pt;">
<span style="color: #545454; font-family: 新細明體; font-size: 11.5pt; mso-ansi-language: EN; mso-ascii-font-family: Arial; mso-bidi-font-family: Arial; mso-hansi-font-family: Arial;"><b>提子麵包</b></span></div>
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<span style="color: #545454; font-family: 新細明體; font-size: 11.5pt; mso-ansi-language: EN; mso-ascii-font-family: Arial; mso-bidi-font-family: Arial; mso-hansi-font-family: Arial;"><br /></span></div>
<div class="MsoNormal" style="background: white; line-height: 13.5pt; tab-stops: 63.0pt 234.0pt; text-align: justify; text-justify: inter-ideograph;">
<span lang="EN" style="color: #545454; font-family: Arial; font-size: 11.5pt; mso-ansi-language: EN;">150g </span><span style="color: #545454; font-family: 新細明體; font-size: 11.5pt; mso-ansi-language: EN; mso-ascii-font-family: Arial; mso-bidi-font-family: Arial; mso-hansi-font-family: Arial;">高筋粉</span><span lang="EN" style="color: #545454; font-family: Arial; font-size: 11.5pt; mso-ansi-language: EN;"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 13.5pt; tab-stops: 63.0pt 234.0pt; text-align: justify; text-justify: inter-ideograph;">
<span lang="EN" style="color: #545454; font-family: Arial; font-size: 11.5pt; mso-ansi-language: EN;">25g </span><span style="color: #545454; font-family: 新細明體; font-size: 11.5pt; mso-ansi-language: EN; mso-ascii-font-family: Arial; mso-bidi-font-family: Arial; mso-hansi-font-family: Arial;">黃糖</span><span lang="EN" style="color: #545454; font-family: Arial; font-size: 11.5pt; mso-ansi-language: EN;"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 13.5pt; tab-stops: 63.0pt 234.0pt; text-align: justify; text-justify: inter-ideograph;">
<span lang="EN" style="color: #545454; font-family: Arial; font-size: 11.5pt; mso-ansi-language: EN;">2g
</span><span style="color: #545454; font-family: 新細明體; font-size: 11.5pt; mso-ansi-language: EN; mso-ascii-font-family: Arial; mso-bidi-font-family: Arial; mso-hansi-font-family: Arial;">即溶酵母</span><span lang="EN" style="color: #545454; font-family: Arial; font-size: 11.5pt; mso-ansi-language: EN;"> (instant yeast)<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 13.5pt; tab-stops: 63.0pt 234.0pt; text-align: justify; text-justify: inter-ideograph;">
<span lang="EN" style="color: #545454; font-family: Arial; font-size: 11.5pt; mso-ansi-language: EN;">25g
</span><span style="color: #545454; font-family: 新細明體; font-size: 11.5pt; mso-ansi-language: EN; mso-ascii-font-family: Arial; mso-bidi-font-family: Arial; mso-hansi-font-family: Arial;">奶粉</span><span lang="EN" style="color: #545454; font-family: Arial; font-size: 11.5pt; mso-ansi-language: EN;"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 13.5pt; tab-stops: 63.0pt 234.0pt; text-align: justify; text-justify: inter-ideograph;">
<span lang="EN" style="color: #545454; font-family: Arial; font-size: 11.5pt; mso-ansi-language: EN;">70g </span><span style="color: #545454; font-family: 新細明體; font-size: 11.5pt; mso-ansi-language: EN; mso-ascii-font-family: Arial; mso-bidi-font-family: Arial; mso-hansi-font-family: Arial;">蛋黃</span><span lang="EN" style="color: #545454; font-family: Arial; font-size: 11.5pt; mso-ansi-language: EN;"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 13.5pt; tab-stops: 63.0pt 234.0pt; text-align: justify; text-justify: inter-ideograph;">
<span lang="EN" style="color: #545454; font-family: Arial; font-size: 11.5pt; mso-ansi-language: EN;">1/2</span><span style="color: #545454; font-family: 新細明體; font-size: 11.5pt; mso-ansi-language: EN; mso-ascii-font-family: Arial; mso-bidi-font-family: Arial; mso-hansi-font-family: Arial;">茶匙</span><span lang="EN" style="color: #545454; font-family: Arial; font-size: 11.5pt; mso-ansi-language: EN;"> </span><span style="color: #545454; font-family: 新細明體; font-size: 11.5pt; mso-ansi-language: EN; mso-ascii-font-family: Arial; mso-bidi-font-family: Arial; mso-hansi-font-family: Arial;">鹽</span><span lang="EN" style="color: #545454; font-family: Arial; font-size: 11.5pt; mso-ansi-language: EN;"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 13.5pt; tab-stops: 63.0pt 234.0pt; text-align: justify; text-justify: inter-ideograph;">
<span lang="EN" style="color: #545454; font-family: Arial; font-size: 11.5pt; mso-ansi-language: EN;">70g
</span><span style="color: #545454; font-family: 新細明體; font-size: 11.5pt; mso-ansi-language: EN; mso-ascii-font-family: Arial; mso-bidi-font-family: Arial; mso-hansi-font-family: Arial;">乳酪</span><span lang="EN" style="color: #545454; font-family: Arial; font-size: 11.5pt; mso-ansi-language: EN;"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 13.5pt; tab-stops: 63.0pt 234.0pt; text-align: justify; text-justify: inter-ideograph;">
<span lang="EN" style="color: #545454; font-family: Arial; font-size: 11.5pt; mso-ansi-language: EN;">80g </span><span style="color: #545454; font-family: 新細明體; font-size: 11.5pt; mso-ansi-language: EN; mso-ascii-font-family: Arial; mso-bidi-font-family: Arial; mso-hansi-font-family: Arial;">冰水</span><span lang="EN" style="color: #545454; font-family: Arial; font-size: 11.5pt; mso-ansi-language: EN;"><o:p></o:p></span></div>
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<span lang="EN" style="color: #545454; font-family: Arial; font-size: 11.5pt; mso-ansi-language: EN;">25g
</span><span style="color: #545454; font-family: 新細明體; font-size: 11.5pt; mso-ansi-language: EN; mso-ascii-font-family: Arial; mso-bidi-font-family: Arial; mso-hansi-font-family: Arial;">牛油</span><span lang="EN" style="color: #545454; font-family: Arial; font-size: 11.5pt; mso-ansi-language: EN;"> (</span><span style="color: #545454; font-family: 新細明體; font-size: 11.5pt; mso-ansi-language: EN; mso-ascii-font-family: Arial; mso-bidi-font-family: Arial; mso-hansi-font-family: Arial;">切小塊</span><span lang="EN" style="color: #545454; font-family: Arial; font-size: 11.5pt; mso-ansi-language: EN;">, </span><span style="color: #545454; font-family: 新細明體; font-size: 11.5pt; mso-ansi-language: EN; mso-ascii-font-family: Arial; mso-bidi-font-family: Arial; mso-hansi-font-family: Arial;">放室溫</span><span lang="EN" style="color: #545454; font-family: Arial; font-size: 11.5pt; mso-ansi-language: EN;">) <o:p></o:p></span></div>
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<span lang="EN" style="color: #545454; font-family: Arial; font-size: 11.5pt; mso-ansi-language: EN;">50g </span><span style="color: #545454; font-family: 新細明體; font-size: 11.5pt; mso-ansi-language: EN; mso-ascii-font-family: Arial; mso-bidi-font-family: Arial; mso-hansi-font-family: Arial;">提子乾</span><span lang="EN" style="color: #545454; font-family: Arial; font-size: 11.5pt; mso-ansi-language: EN;"><o:p></o:p></span></div>
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<span style="color: #545454; font-family: 新細明體; font-size: 11.5pt; mso-ansi-language: EN; mso-ascii-font-family: Arial; mso-bidi-font-family: Arial; mso-hansi-font-family: Arial;">做法:</span><span style="color: #545454; font-family: Arial; font-size: 11.5pt; mso-ansi-language: EN;"> <span lang="EN">(</span></span><span style="color: #545454; font-family: 新細明體; font-size: 11.5pt; mso-ansi-language: EN; mso-ascii-font-family: Arial; mso-bidi-font-family: Arial; mso-hansi-font-family: Arial;">用座檯攪拌機</span><span lang="EN" style="color: #545454; font-family: Arial; font-size: 11.5pt; mso-ansi-language: EN;">)<o:p></o:p></span></div>
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<li><span style="color: #545454; font-family: 新細明體; font-size: 11.5pt; line-height: 13.5pt;">將乾料</span><span lang="EN" style="color: #545454; font-family: Arial; font-size: 11.5pt; line-height: 13.5pt;">(</span><span style="color: #545454; font-family: 新細明體; font-size: 11.5pt; line-height: 13.5pt;">高筋粉</span><span lang="EN" style="color: #545454; font-family: Arial; font-size: 11.5pt; line-height: 13.5pt;">+</span><span style="color: #545454; font-family: 新細明體; font-size: 11.5pt; line-height: 13.5pt;">黃糖</span><span lang="EN" style="color: #545454; font-family: Arial; font-size: 11.5pt; line-height: 13.5pt;">+</span><span style="color: #545454; font-family: 新細明體; font-size: 11.5pt; line-height: 13.5pt;">即溶酵母</span><span lang="EN" style="color: #545454; font-family: Arial; font-size: 11.5pt; line-height: 13.5pt;">+</span><span style="color: #545454; font-family: 新細明體; font-size: 11.5pt; line-height: 13.5pt;">奶粉</span><span lang="EN" style="color: #545454; font-family: Arial; font-size: 11.5pt; line-height: 13.5pt;">+</span><span style="color: #545454; font-family: 新細明體; font-size: 11.5pt; line-height: 13.5pt;">鹽</span><span lang="EN" style="color: #545454; font-family: Arial; font-size: 11.5pt; line-height: 13.5pt;">) </span><span style="color: #545454; font-family: 新細明體; font-size: 11.5pt; line-height: 13.5pt;">攪勻</span></li>
<li><span style="color: #545454; font-family: 新細明體; font-size: 11.5pt; line-height: 13.5pt;">然後再加入濕料</span><span lang="EN" style="color: #545454; font-family: Arial; font-size: 11.5pt; line-height: 13.5pt;"> (</span><span style="color: #545454; font-family: 新細明體; font-size: 11.5pt; line-height: 13.5pt;">蛋黃</span><span lang="EN" style="color: #545454; font-family: Arial; font-size: 11.5pt; line-height: 13.5pt;">+</span><span style="color: #545454; font-family: 新細明體; font-size: 11.5pt; line-height: 13.5pt;">乳酪</span><span lang="EN" style="color: #545454; font-family: Arial; font-size: 11.5pt; line-height: 13.5pt;">+</span><span style="color: #545454; font-family: 新細明體; font-size: 11.5pt; line-height: 13.5pt;">冰水</span><span lang="EN" style="color: #545454; font-family: Arial; font-size: 11.5pt; line-height: 13.5pt;">(</span><span style="color: #545454; font-family: 新細明體; font-size: 11.5pt; line-height: 13.5pt;">留下</span><span lang="EN" style="color: #545454; font-family: Arial; font-size: 11.5pt; line-height: 13.5pt;">10g</span><span style="color: #545454; font-family: 新細明體; font-size: 11.5pt; line-height: 13.5pt;">左右見乾才加入</span><span lang="EN" style="color: #545454; font-family: Arial; font-size: 11.5pt; line-height: 13.5pt;">) </span><span style="color: #545454; font-family: 新細明體; font-size: 11.5pt; line-height: 13.5pt;">用慢速成團</span><span lang="EN" style="color: #545454; font-family: Arial; font-size: 11.5pt; line-height: 13.5pt;">, </span><span style="color: #545454; font-family: 新細明體; font-size: 11.5pt; line-height: 13.5pt;">再用中速攪成光滑</span><span lang="EN" style="color: #545454; font-family: Arial; font-size: 11.5pt; line-height: 13.5pt;">(</span><span style="color: #545454; font-family: 新細明體; font-size: 11.5pt; line-height: 13.5pt;">約</span><span lang="EN" style="color: #545454; font-family: Arial; font-size: 11.5pt; line-height: 13.5pt;">10</span><span style="color: #545454; font-family: 新細明體; font-size: 11.5pt; line-height: 13.5pt;">分鐘</span><span lang="EN" style="color: #545454; font-family: Arial; font-size: 11.5pt; line-height: 13.5pt;">)</span></li>
<li><span style="color: #545454; font-family: 新細明體; font-size: 11.5pt; line-height: 13.5pt;">轉慢速</span><span style="color: #545454; font-family: 新細明體; font-size: 11.5pt; line-height: 13.5pt;">分幾次加入牛油,轉中速再攪至光滑</span><span lang="EN" style="color: #545454; font-family: Arial; font-size: 11.5pt; line-height: 13.5pt;">(</span><span style="color: #545454; font-family: 新細明體; font-size: 11.5pt; line-height: 13.5pt;">約</span><span lang="EN" style="color: #545454; font-family: Arial; font-size: 11.5pt; line-height: 13.5pt;">10</span><span style="color: #545454; font-family: 新細明體; font-size: 11.5pt; line-height: 13.5pt;">分鐘</span><span lang="EN" style="color: #545454; font-family: Arial; font-size: 11.5pt; line-height: 13.5pt;">), </span><span style="color: #545454; font-family: 新細明體; font-size: 11.5pt; line-height: 13.5pt;">取出一小麵團測試薄膜</span></li>
<li><span style="color: #545454; font-family: 新細明體; font-size: 11.5pt; line-height: 13.5pt;">加入提子乾用慢速攪勻, </span></li>
<li><span style="color: #545454; font-family: 新細明體; font-size: 11.5pt; line-height: 13.5pt;">準備一掃左油的保鮮盒</span><span lang="EN" style="color: #545454; font-family: Arial; font-size: 11.5pt; line-height: 13.5pt;">, </span><span style="color: #545454; font-family: 新細明體; font-size: 11.5pt; line-height: 13.5pt;">放入麵團蓋上蓋</span><span lang="EN" style="color: #545454; font-family: Arial; font-size: 11.5pt; line-height: 13.5pt;">, </span><span style="color: #545454; font-family: 新細明體; font-size: 11.5pt; line-height: 13.5pt;">放入雪櫃冷凍發酵</span><span lang="EN" style="color: #545454; font-family: Arial; font-size: 11.5pt; line-height: 13.5pt;">12-16</span><span style="color: #545454; font-family: 新細明體; font-size: 11.5pt; line-height: 13.5pt;">小時</span><span lang="EN" style="color: #545454; font-family: Arial; font-size: 11.5pt; line-height: 13.5pt;"> (</span><span style="color: #545454; font-family: 新細明體; font-size: 11.5pt; line-height: 13.5pt;">或即時發酵約</span><span lang="EN" style="color: #545454; font-family: Arial; font-size: 11.5pt; line-height: 13.5pt;">90</span><span style="color: #545454; font-family: 新細明體; font-size: 11.5pt; line-height: 13.5pt;">分鐘</span><span lang="EN" style="color: #545454; font-family: Arial; font-size: 11.5pt; line-height: 13.5pt;">)</span></li>
<li><span style="color: #545454; font-family: 新細明體; font-size: 11.5pt; line-height: 13.5pt;">如由雪櫃取出就要先放室溫一個鐘</span><span lang="EN" style="color: #545454; font-family: Arial; font-size: 11.5pt; line-height: 13.5pt;">, </span><span style="color: #545454; font-family: 新細明體; font-size: 11.5pt; line-height: 13.5pt;">之後就可以排氣</span><span lang="EN" style="color: #545454; font-family: Arial; font-size: 11.5pt; line-height: 13.5pt;">+</span><span style="color: #545454; font-family: 新細明體; font-size: 11.5pt; line-height: 13.5pt;">搓圓</span><span lang="EN" style="color: #545454; font-family: Arial; font-size: 11.5pt; line-height: 13.5pt;">, </span><span style="color: #545454; font-family: 新細明體; font-size: 11.5pt; line-height: 13.5pt;">蓋上保鮮紙等麵團鬆弛</span><span lang="EN" style="color: #545454; font-family: Arial; font-size: 11.5pt; line-height: 13.5pt;">15</span><span style="color: #545454; font-family: 新細明體; font-size: 11.5pt; line-height: 13.5pt;">分鐘</span></li>
<li><span style="color: #545454; font-family: 新細明體; font-size: 11.5pt; line-height: 13.5pt;">整造型</span><span style="color: #545454; font-family: Arial; font-size: 11.5pt; line-height: 13.5pt;"> <span lang="EN">– </span></span><span style="color: #545454; font-family: 新細明體; font-size: 11.5pt; line-height: 13.5pt;">將麵團</span><span lang="EN" style="color: #545454; font-family: Arial; font-size: 11.5pt; line-height: 13.5pt;">`</span><span style="color: #545454; font-family: 新細明體; font-size: 11.5pt; line-height: 13.5pt;">掷擀成長方型</span><span lang="EN" style="color: #545454; font-family: Arial; font-size: 11.5pt; line-height: 13.5pt;">(28cm x 14cm), </span><span style="color: #545454; font-family: 新細明體; font-size: 11.5pt; line-height: 13.5pt;">捲成圓柱體再捲成蛇餅狀入模</span><span lang="EN" style="color: #545454; font-family: Arial; font-size: 11.5pt; line-height: 13.5pt;">, </span><span style="color: #545454; font-family: 新細明體; font-size: 11.5pt; line-height: 13.5pt;">最後發酵</span><span lang="EN" style="color: #545454; font-family: Arial; font-size: 11.5pt; line-height: 13.5pt;">60</span><span style="color: #545454; font-family: 新細明體; font-size: 11.5pt; line-height: 13.5pt;">分鐘</span></li>
<li><span style="color: #545454; font-family: 新細明體; font-size: 11.5pt; line-height: 13.5pt;">掃上蛋漿</span></li>
<li><span style="color: #545454; font-family: 新細明體; font-size: 11.5pt; line-height: 13.5pt;">入爐</span><span lang="EN" style="color: #545454; font-family: Arial; font-size: 11.5pt; line-height: 13.5pt;">180</span><span style="color: #545454; font-family: 新細明體; font-size: 11.5pt; line-height: 13.5pt;">度焗</span><span lang="EN" style="color: #545454; font-family: Arial; font-size: 11.5pt; line-height: 13.5pt;">30</span><span style="color: #545454; font-family: 新細明體; font-size: 11.5pt; line-height: 13.5pt;">分鐘至金黃色</span></li>
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<br />nicole's kitchenhttp://www.blogger.com/profile/14720018957754017726noreply@blogger.com0tag:blogger.com,1999:blog-546616878252498244.post-44645267527900435612013-10-07T15:32:00.000-07:002013-10-11T04:42:10.738-07:00Kimchi 蘿蔔<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">前一陣子係天后幫趁一間韓食小鋪</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">食左個正中清湯牛肉煱</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">牛肉煱熱</span><span style="font-family: 新細明體; text-align: left;">辣</span><span style="font-family: 新細明體; text-align: left;">辣</span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">好重牛酥味</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">伴那貌不驚人卻令人回味的4小碟</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">配個有飯香, 粒粒分明但軟熟,的白飯</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">享受的一餐</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">這店真叫人回味</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">回家一路掛住佢的 Kimchi 蘿蔔</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">辣辣爽爽脆脆</span></div>
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參考<a href="http://blog.yahoo.com/_RJDGWFCON5R4XQLGSG2TWKREY4/articles/1264555" style="font-family: 新細明體;" target="_blank">大少奶</a>做法:</div>
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1個 白蘿蔔 (去皮切整齊一粒粒)</div>
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1個 蘋果 (去皮去芯 切成細件 方便打碎)</div>
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1個 梨 (去皮去芯 切成細件 方便打碎)</div>
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1湯匙 鹽</div>
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5粒 蒜頭</div>
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半吋 薑 (切細件方便打碎)</div>
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<span style="font-family: 新細明體;">6湯匙 韓國辣醬</span><span lang="EN"> </span></div>
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<span lang="EN">6</span><span style="font-family: 新細明體;">湯匙 魚露</span></div>
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<span style="font-family: 新細明體;">3隻 </span><span style="font-family: 新細明體;">辣椒</span><span lang="EN"> </span><span lang="EN">(</span><span style="font-family: 新細明體;">視符你喜愛既辣度</span><span lang="EN">)</span></div>
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<li><span style="font-family: 新細明體; font-size: 12pt;">先用 鹽水浸蘿蔔 2小時 (水蓋過蘿蔔就可以)</span></li>
<li><span style="font-family: 新細明體; font-size: 12pt;">然後用凍開水 沖沖, 瀝乾水, 備用</span></li>
<li><span style="font-family: 新細明體; font-size: 12pt;">將蘋果 + 梨 + 蒜頭 </span><span style="font-size: 12pt;">+ </span><span style="font-family: 新細明體; font-size: 12pt;">薑 用攪拌器打成茸</span></li>
<li><span style="font-family: 新細明體;">再加</span><span style="font-family: 新細明體;">韓國辣醬 </span><span style="font-family: Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif;">+ </span><span style="font-family: 新細明體;">魚露 </span><span style="font-family: 新細明體;">+ 辣椒 攪</span><span style="font-family: 新細明體;">勻 (試味)</span></li>
<li><span style="font-family: 新細明體;">咁味就再加入蘿蔔粒粒</span></li>
<li><span style="font-family: 新細明體;">攪拌後 就可以入玻璃瓶放雪櫃,2日</span><span style="font-family: 新細明體;">後就食得</span></li>
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<span style="font-family: 新細明體;">** </span><br />
<span style="font-family: 新細明體;">生蘿蔔本身係辣辣地同苦苦地的, 鹽水除醃味外重可以去除苦味,如覺得唔夠咸在渾合所有醃料時才加</span><br />
<span style="font-family: 新細明體;">在加</span><span style="font-family: 新細明體;">辣醬 時要</span><span style="font-family: 新細明體;">視符你</span><span style="font-family: 新細明體;">視符你喜愛既辣度</span><span style="font-family: 新細明體;"> </span><span style="font-family: 新細明體;">(今次係我第一次食生蘿蔔我先知原來佢咁</span><span style="font-family: 新細明體;">辣嘅, 但因為</span><span style="font-family: 新細明體;">我怕</span><span style="font-family: 新細明體;">辣</span><span style="font-family: 新細明體;">無落</span><span style="font-family: 新細明體;">辣醬, 反而味道岩岩好 </span><span style="font-family: 新細明體;">)</span><br />
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nicole's kitchenhttp://www.blogger.com/profile/14720018957754017726noreply@blogger.com0tag:blogger.com,1999:blog-546616878252498244.post-90749564916516353092013-10-05T08:45:00.001-07:002013-10-05T09:31:22.846-07:00周未自煮:黑毛豬扒伴蘋果黑醋汁<div class="separator" style="clear: both;">
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<a href="http://1.bp.blogspot.com/-bPez1T0XbfE/UlAjGw_l-aI/AAAAAAAAG-s/Ox254AgfTUk/s1600/port+20131005-c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-bPez1T0XbfE/UlAjGw_l-aI/AAAAAAAAG-s/Ox254AgfTUk/s400/port+20131005-c.jpg" width="391" /></a></div>
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見D外國人食親豬肉都用蘋果煮汁</div>
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就上網找找食譜</div>
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哦! 蘋果加黑醋⋯⋯酸酸地 好味喎</div>
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煮汁都唔復雜</div>
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我更懶就用一個鑊煮晒大部份材料</div>
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<u><span style="color: #666666;">黑毛豬扒伴蘋果黑醋汁 (食譜:<a href="http://viviberries.blogspot.hk/2013/06/blog-post_30.html" target="_blank">viviberries</a>)</span></u></div>
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<span style="color: #666666;">2塊 豬扒</span></div>
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<span style="color: #666666;">3個 小薯仔 (切粒)</span></div>
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<span style="color: #666666;">小串 露筍 (批去厚皮)</span></div>
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<span style="color: #666666;">10隻 磨菇</span></div>
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<span style="color: #666666;">黑醋汁:</span></div>
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<span style="color: #666666;">半個 蘋果</span></div>
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<span style="color: #666666;">2湯匙 黑匙</span></div>
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<span style="color: #666666;">80ml 雞湯 (我用了1茶匙雞粉加水) </span></div>
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<span style="color: #666666;">25g 牛油 (分2份 10g 及 15g)</span></div>
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<span style="color: #666666;">做法:</span></div>
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<li><span style="color: #666666;">用鹽+</span><span style="color: #666666;">胡椒粉</span><span style="color: #666666;">灑上在豬扒2邊,醃一個鐘</span></li>
<li><span style="color: #666666;">用一玻璃碗裝薯仔粒+水,水蓋過薯仔,入微波爐叮20分鐘,倒走水份</span></li>
<li><span style="color: #666666;">準備一焗盤掃一層</span><span style="color: #666666;">橄欖油在底,然後平放薯仔在盤上灑上少許鹽+胡椒粉+乾香草(隨意)入焗爐200度焗20分鐘,見薯仔金黃色乾身即可,無需取出 (放在爐內保溫)待用</span></li>
<li><span style="color: #666666;">佭低爐溫至100度</span></li>
<li><span style="color: #666666;">燒熱平底鑊落橄欖油, 中火煎香豬扒兩面至金黃, 上碟放入焗爐 (100度保溫)待用</span></li>
<li><span style="color: #666666;">用番煎扒那鑊(無需洗), 落油炒露荀及磨菇,見露荀軟身就起鑊</span></li>
<li><span style="color: #666666;">仍用同一個鑊中火,放10g 牛油+蘋果粒炒香, 下雞湯+黑醋煮約三分鐘</span></li>
<li><span style="color: #666666;">熄火後拌入餘下的牛油, 待牛油全溶化後就完成</span></li>
<li><span style="color: #666666;">可以併合食材上碟</span></li>
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nicole's kitchenhttp://www.blogger.com/profile/14720018957754017726noreply@blogger.com2tag:blogger.com,1999:blog-546616878252498244.post-21492551239695205162013-10-01T08:15:00.000-07:002013-10-01T23:01:44.564-07:00Pizza<div class="separator" style="clear: both;">
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<span style="color: #666666;">聚會整Pizza最方便</span></div>
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<span style="color: #666666;">預先做好批底</span></div>
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<span style="color: #666666;">想食時就放上材料</span></div>
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<span style="color: #666666;">唔洗半個鐘就食得</span></div>
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<span style="color: #666666;">新鮮熱棘</span></div>
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<span style="color: #666666;">香脆</span><span style="color: #666666;">薄底</span></div>
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<span style="color: #666666;">多菜多芝士</span></div>
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<span style="color: #666666;">好味</span></div>
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<span style="color: #666666;">Pizza (2個 8吋)(參考食譜<a href="http://www.christinesrecipes.com/2012/10/pizza-dough.html" target="_blank">簡易食譜</a>)</span></div>
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<span style="color: #666666;">125ml 暖水(不超過 40度)</span></div>
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<span style="color: #666666;">1/2茶匙 糖 </span></div>
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<span style="color: #666666;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">1茶匙 </span>快速酵母 </span></div>
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<span style="color: #666666;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">3茶匙 </span>橄欖油</span></div>
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<span style="color: #666666;">200g 高筋粉</span></div>
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<span style="color: #666666;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">1/2茶匙 </span>鹽 </span></div>
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<li><span style="color: #666666;">先將暖水+糖拌勻,糖溶解後,加入酵母。靜置 5至10分鐘</span></li>
<li><span style="color: #666666;">見表面起泡沫狀,拌入橄欖油,待用</span></li>
<li><span style="color: #666666;">用另一大碗將高筋粉+鹽+酵母混合物(2)拌勻</span></li>
<li><span style="color: #666666;">然後將麵團再搓成表面光滑和有彈性的麵團。滾圓</span></li>
<li><span style="color: #666666;">放入一個塗油的碗中(防止麵團發大後黏住個碗),用保鮮膜封蓋,等麵團發大至2倍(約 45至 60分鐘)</span></li>
<li><span style="color: #666666;">再在檯上,灑少許麵粉,將麵團放上並擠壓出氣體,</span></li>
<li><span style="color: #666666;">分割兩份,滾圓</span></li>
<li><span style="color: #666666;">放在盤上,用乾淨毛巾蓋著,靜置15分鐘</span></li>
<li><span style="color: #666666;">將每份麵團滾壓成 20cm大小的圓餅 (我做了方型)</span></li>
<li><span style="color: #666666;">接自己喜歡的材料加面焗20分鐘就可以 (但肉類請預先煮熟)。</span></li>
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nicole's kitchenhttp://www.blogger.com/profile/14720018957754017726noreply@blogger.com2tag:blogger.com,1999:blog-546616878252498244.post-2862552362966992272013-09-27T01:57:00.000-07:002013-09-29T08:19:39.800-07:00Dolce Torinese 意大利碎餅朱古力凍餅<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #666666;">這個凍餅係朱古力同牛油的雙魂同體</span></div>
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<span style="color: #666666;">愛牛油者必愛</span></div>
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<span style="color: #666666;">愛朱古力者更愛</span></div>
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<span style="color: #666666;">可惜現實係好多人好怕</span></div>
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<span style="color: #666666;">好怕肥 好怕甜 好怕黑蚊蚊 好怕會 3高</span></div>
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<span style="color: #666666;">何必故忌咁多 </span></div>
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<span style="color: #666666;">你忘了細路時你食朱古力時有幾開心咩?</span></div>
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<span style="color: #666666;">細細舊⋯⋯無事嘅!</span></div>
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<span style="color: #666666;">我這牛油怪當然超愛依個同體喇!</span></div>
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<u><span style="color: #666666;">意大利碎餅朱古力凍餅</span></u></div>
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<span style="font-family: inherit;"><span style="color: #666666;">200g 朱古力 </span></span></div>
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<span style="color: #666666; font-family: inherit;">4湯匙 冧酒</span></div>
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<span style="color: #666666; font-family: inherit;">50g 黃糖</span></div>
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<span style="color: #666666; font-family: inherit;">2隻 蛋黃</span></div>
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<span style="color: #666666; font-family: inherit;">2隻 蛋白</span></div>
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<span style="color: #666666; font-family: inherit;">6條 手指餅 (切成1cm厚)</span></div>
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<li><span style="font-family: inherit;"><span style="color: #666666;">用一大碗將朱古力+冧酒+一半的牛油,然後放熱水上坐溶, 攪勻,備用</span></span></li>
<li><span style="font-family: inherit;"><span style="color: #666666;">另一個碗將餘下的牛油+糖用電動打蛋器打至軟身</span></span></li>
<li><span style="font-family: inherit;"><span style="color: #666666;">再分2至3次加入蛋黃打勻</span></span></li>
<li><span style="font-family: inherit;"><span style="color: #666666;">將朱古力漿(1)加入攪勻</span></span></li>
<li><span style="font-family: inherit;"><span style="color: #666666;">用另一個碗將蛋白打至軟角然後加入朱古少輕輕拌勻</span></span></li>
<li><span style="font-family: inherit;"><span style="color: #666666;">最後加入手指餅碎</span></span></li>
<li><span style="font-family: inherit;"><span style="color: #666666;">在模上加一張牛油紙(方便取出朱古力凍餅</span></span></li>
<li><span style="font-family: inherit;"><span style="color: #666666;">再將朱古力漿入模, 蓋上保鮮纸入雪櫃,雪硬就可以了</span></span></li>
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<br />nicole's kitchenhttp://www.blogger.com/profile/14720018957754017726noreply@blogger.com0tag:blogger.com,1999:blog-546616878252498244.post-42979651970836180702013-09-25T05:21:00.000-07:002014-02-17T05:21:29.099-08:005分鐘朱古力蛋糕<div>
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<span style="font-family: 新細明體;">準備</span><span lang="EN-US" style="font-family: Arial;">:
</span><span style="font-family: 新細明體;">一大碗</span><span lang="EN-US" style="font-family: Arial;">, </span><span style="font-family: 新細明體;">打蛋器</span><span lang="EN-US" style="font-family: Arial;"><o:p></o:p></span></div>
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<span style="font-family: 新細明體;">蛋</span><span style="font-family: Arial;"> </span><span style="font-family: 新細明體;">一隻</span><span lang="EN-US" style="font-family: Arial;"><o:p></o:p></span></div>
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<span style="font-family: 新細明體;">牛奶</span><span lang="EN-US" style="font-family: Arial;"> 3</span><span style="font-family: 新細明體;">湯匙</span><span lang="EN-US" style="font-family: Arial;">
<o:p></o:p></span></div>
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<span style="font-family: 新細明體;">牛油</span><span lang="EN-US" style="font-family: Arial;"> 3</span><span style="font-family: 新細明體;">湯匙</span><span lang="EN-US" style="font-family: Arial;">
(</span><span style="font-family: 新細明體;">約一吋厚牛油</span><span lang="EN-US" style="font-family: Arial;">)<o:p></o:p></span></div>
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<span style="font-family: 新細明體;">糖</span><span lang="EN-US" style="font-family: Arial;"> 3</span><span style="font-family: 新細明體;">湯匙</span><span lang="EN-US" style="font-family: Arial;"> </span><span style="font-family: 新細明體;">如加雪糕一齊食就減</span><span lang="EN-US" style="font-family: Arial;"><o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN-US" style="font-family: Arial;">1.<span style="font-family: 'Times New Roman';">
</span></span><!--[endif]--><span style="font-family: 新細明體;">將朱古力</span><span lang="EN-US" style="font-family: Arial;"> + 3</span><span style="font-family: 新細明體;">湯匙牛油</span><span lang="EN-US" style="font-family: Arial;">
(60g) </span><span style="font-family: 新細明體;">放微波爐叮</span><span lang="EN-US" style="font-family: Arial;"> 45-60</span><span style="font-family: 新細明體;">秒</span><span lang="EN-US" style="font-family: Arial;">,
</span><span style="font-family: 新細明體;">見牛油溶就可</span><span lang="EN-US" style="font-family: Arial;">, </span><span style="font-family: 新細明體;">攪拌勻均</span><span lang="EN-US" style="font-family: Arial;">, </span><span style="font-family: 新細明體;">預用</span><span lang="EN-US" style="font-family: Arial;">.<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="font-family: 新細明體;">將</span><span style="font-family: Arial;"> </span><span style="font-family: 新細明體;">蛋</span><span lang="EN-US" style="font-family: Arial;"> + </span><span style="font-family: 新細明體;">牛奶</span><span lang="EN-US" style="font-family: Arial;">
+ </span><span style="font-family: 新細明體;">糖</span><span lang="EN-US" style="font-family: Arial;"> + </span><span style="font-family: 新細明體;">朱古力漿拌勻</span><span lang="EN-US" style="font-family: Arial;">, </span><span style="font-family: 新細明體;">最後加粉</span><span lang="EN-US" style="font-family: Arial;">,
</span><span style="font-family: 新細明體;">輕輕拌勻</span><span lang="EN-US" style="font-family: Arial;"> (</span><span style="font-family: 新細明體;">過度會生筋</span><span lang="EN-US" style="font-family: Arial;">)<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="font-family: 新細明體;">將麵漿倒入瓷杯</span><span lang="EN-US" style="font-family: Arial;"> 4</span><span style="font-family: 新細明體;">成滿</span><span lang="EN-US" style="font-family: Arial;"><o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="font-family: 新細明體;">放入微波爐</span><span lang="EN-US" style="font-family: Arial;"> (1000w 3</span><span style="font-family: 新細明體;">分鐘</span><span lang="EN-US" style="font-family: Arial;">)<o:p></o:p></span></div>
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nicole's kitchenhttp://www.blogger.com/profile/14720018957754017726noreply@blogger.com0