Tuesday, 30 September 2014

巧克力大理石吐司 ~ Chocolate Marble Loaf




 

食谱取自 Carol自在生活

巧克力大理石吐司
12两吐司模 (20cm x 10cm x 10cm)

巧克力夾馅部份材料:
50g 巧克力块
20g 无盐奶油
20g  高筋面粉
10无糖可可粉
5g 玉米粉
60g 牛奶
20g  砂糖
鸡蛋白1

做法 :
1. 巧克力块和无盐奶油分別隔水融化。

2 .高筋面粉,无糖可可粉和玉米粉混合均勻过篩。将牛奶及细砂糖加入到过篩的粉类中混合均勻。

3. 依序将融化的巧克力块, 无盐奶油及蛋白加入混合均勻。
               

4.将钢盆放上瓦斯炉 ,使用微火加热 ,一边加热一边用打蛋器不停搅拌至浓稠 ( 搅拌的時候底部会呈现明显分離的漩渦状就是差不多好了)

5. 将巧克力面团挖起放在保鲜膜上,表面再鋪上一张保鲜膜。放涼一些就用桿面棍将巧克力面团桿开成为18cm x 18cm的正方形。 包好放冰箱冷冻室冷冻。


補充:
1. 此巧克力夾馅可以在有時間的時候先做好放冰箱冷冻,使用時直接取出就可以使用.

2.玉米粉可以增加夾馅面团的浓稠度, 如果沒有就以低筋面粉代替.蛋白可以增加面团的延展性. 这些材料都可以帮助夾馅在桿开操作的時候更顺利.

 
吐司部份

材料:
260g 高筋面粉
20g 低筋面粉
鸡蛋1 (50g)
25g 细砂糖
3/4茶匙  速發酵母(instant yeast)
1/4茶匙
125g  牛奶
20g 无盐奶油

做法
1. 一般吐司做法

2. 第一次发酵完成的面团将面团空气用手压下去挤出來滾圆 , 蓋上拧干的湿布松弛15分钟。

3. 松弛好的面团用桿面棍桿成一张正方形(约是巧克力夾馅的2倍大) .

4. 将巧克力夾馅由冰箱冷冻库取出放在桿开的面皮上。

5. 面皮4角拉起捏紧,将巧克力夾馅仔细包裹好。

6. 面皮上洒一些高粉避免沾粘,将面皮慢慢桿开成为2倍大。

7. 桿开的面皮折成三折再度桿开。 ( 图1)

           
                                            ~ 1 / picture 1 ~
 

8.编好辮子的面团2端收口捏紧,放入吐司模中.( 图2 )

~ 2 / picture 2 ~
9.在面团表面喷些水放在密开溫暖空间再发酵50-60分钟至滿模程度。
10.发酵時间到前10分钟打开烤箱预热到170度。放入已经预热到170毒的烤箱中烘烤35分鐘钟。 (表面若上色太快,可以在已经烤了25分钟后在表面铺一张锡箔纸)  

11. 出炉后马上倒扣出來放在铁网架上放涼。


Recipe source : carol easy life

Chocolate Marble Loaf
 
For Chocolate paste :
50g chocolate ( cut into cubed )
20g unsalted butter
20g bread flour / high protein flour
10g unsweetened cocoa powder
5g corn flour
60g milk
20g castor sugar
1 egg white

Method :
1. Melt chocolate and unsalted butter separately .
2. Sieve bread flour , unsweetened cocoa powder and corn flour together . Add in milk and castor sugar , mix until well-combined  .
3. Then add in melted chocolate , unsalted butter and egg white .
4. Turn on gas stove , heat the mixture at low heat . Stirring constantly until thick .
5. Put the chocolate paste in cling film surface and covered with another piece of cling film . Let it cool and use rolling pin to roll into 18cm x 18cm square shape . Wrap it and put into the freezer until it become hard .

Tips :
1. This chocolate paste can make few hours in advance and put in the freezer .
2. The purpose of adding corn flour is to make the paste thick , and can substitute with low protein flour . Egg white can increase the ductility of the paste .
 

For the loaf :
260g high protein flour / bread flour
20g low protein flour
1 egg ( about 50g )
25g castor sugar
1/2tsp instant yeast
1/4tsp salt
125g  milk
20g unsalted butter
 

Method :
1 . Normal way of making loaf  .

2. Punch down the dough, roll into ball , cover and let it rest for 15 mins.
 
3. Flatten the white dough into a rectangle shape ( 2 x bigger than the  chocolate paste ) . Place the chocolate dough on top of the white dough.
 
4. Pinch 4 corners of the dough and carefully wrapped the chocolate paste .
 
5. Sprinkle some bread flour , use a rolling pin and flatten the dough 2 X bigger again . Folded into 3 portion and flatten it again .
 
6. Repeat step (5) 2 times .
 
7. Cut it into three strips and plait it together. ( Picture 1 )
 
8. Place the dough into a greased loaf pan . ( Picture 2 )
 
9. Spray water and cover. Let it proof for another 50 ~ 60 mins or when the dough reach 90% height of the loaf tin.
 
10. Bake at 170c for 35 mins.
 
11. Dislodge from tin once baked.

 
 
 
 
 



豆渣黑芝麻吐司 ~ Soy Pulp Black Sesame Loaf

 
 
 


 
 

自上星期烤了甜菜根菠菜吐司,这几天手痒又想做吐司了。参考了carol老师的豆渣黑芝麻吐司后, 决定用回甜菜根菠菜吐司的食谱。这吐司少了甜菜根和菠菜汁,加了之前做豆浆的豆渣和黑芝麻粉哦!
 
豆渣黑芝麻吐司
12两帶盖吐司模1
(20cm x 10cm x 10cm)

材料 :
豆渣面团
150g 高筋面粉
1/2茶匙 速发酵母
30g  豆渣
15g 细砂糖
1小撮
15g 无盐奶油

黑芝麻面团 :
150g 高筋面粉
1/2茶匙 速发酵母
30g 黑芝麻粉
15g 细砂糖
1小撮
15g 无盐奶油

做法
~ 请参考甜菜根菠菜吐司 ~



Soy Pulp Black Sesame Loaf
( 450g loaf mould with cover )

Ingredients :
For soy pulp dough
150g high protein / bread flour
1/2tsp instant yeast
30g soy pulp
15g castor sugar
a pinch of salt
15g unsalted butter

For black sesame dough :
150g high protein / bread flour
1/2tsp instant yeast
30g black sesame powder
15g castor sugar
a pinch of salt
15g unsalted butter

 
Method :
~ Please refer to Beetroot Spinach Loaf ~


 
 
 

Monday, 29 September 2014

水果果冻 ~ Konnyaku Fruit Jelly







食谱取自 : snowdrop 
( 我做了少许更改 )

水果果冻

材料:
10g 蒟蒻果冻粉
950ml 苹果汁或水( 我用750ml+ 250ml 苹果汁
200g 新鲜水果 我用火龙果,奇异果和罐装杂果
90g 细砂糖

 
做法
1.水果洗净,沥干,切成小块。模子内加入适量的水果。

2.蒟蒻果冻粉和细砂糖搅拌均匀。

3.将苹果汁或水倒入锅里。加入(2)。使用小火边煮边搅拌,煮至糖,果冻粉融解和滚。滚后再继续煮5分钟。

4.将把煮好的果冻液倒入模里,直至凉透,放入冰箱冷藏过后即可。


Recipe source : snowdrop      
( with minor adjustment )  

Konnyaku Fruit Jelly ( with minor adjustment )

Ingredients:
10g Konnyaku jelly powder ( Jim Willie or any brand)
950ml freshly extracted apple juice (  I used 750ml water + 250ml apple juice )
200g mixture of fresh fruits (I used dragon fruits , kiwis and mixed fruits in can )
90g sugar (optional)

Method :
1. Wash and rinse fresh fruits. Pat dry and cut into small pieces (if needed).

2. Mix sugar and Konnyaku powder in a small bowl.

3. Pour apple juice in a saucepan and turn on the heat. Slowly add in item in step (2), and stir to dissolve sugar and Konnyaku powder. Bring it to a boil and continue to boil for another 5 minutes. Remove from the heat and stir until the bubbles disappear.

4. Fill moulds with Konnyaku mixture by starting with 1/3 full. Then follow by another 2/3. Set aside to cool before refrigerating to chill and set. It takes about 3 hours. Best to leave it overnight. Remove the jelly from the mould before serving.


Friday, 26 September 2014

新加玻如切福建面 ~ Singapore Joo Chiat Fried Hokkien Mee

 



食谱取自 陈年老味 ~ 陈家桌上的老味道

新加玻如切福建面

材料:
150g 黄面
150g 粗米粉
70 g 去壳和肠泥,留尾,保留虾壳给高汤
70g 墨鱼 (洗净
70g 五花肉( 洗净
70g 豆芽( 洗净
2 鸡蛋
100g 猪油渣 (切丁
20g 韭菜 5公分段)
200g 海鲜高汤
4 蒜头 轻微拍扁

调味料:
2茶匙 蒜茸
1汤匙 生抽
2茶匙  鱼露

准备工作
1.油炸猪油渣至香脆。保留猪油。

2.海鲜高汤 : 烧热1汤匙猪油,爆香蒜头。加入虾壳,鱼露炒至香。倒入300清水,煮至滚。加入墨鱼,五花肉和虾煮至熟后取出,把煮熟的材料和高汤放旁。备用。

3.把墨鱼切成圈,五花肉切丝。

 
做法:
1.烧热1汤匙猪油,敲入鸡蛋炒熟。加入黄面,粗米粉和一点海鲜高汤炒香。盖上盖子焖5分钟。

2.加入虾,墨鱼,五花肉和豆芽拌炒。若有需要,可以加入适量高汤和猪油。( 但小心,别加太多导致过湿)。持续炒2 ~ 3分钟后,加入胡椒粉调味。

3.在面条中间开一洞,转大火加入1汤匙猪油。加入蒜茸爆香,倒入生抽,鱼露和200g高汤拌匀。最后加入猪油渣和韭菜。

4.搭配辣椒酱和桔子享用。

 
Recipe source : Signature Dishes form the Tan Fmily

Singapore Joo Chiat Fried Hokkien Mee

Ingredients :
150g yellow mee
150g thick rice noodle
70g prawn ( de-shelled , de-veined , keep the tail intact , reserve shell for stock )
70g squid ( rinsed )
70g pork belly ( rinsed )
100g bean sprout ( rinsed )
2 eggs
100g pork fat ( cut into cubes )
20g chives ( cut into 5cm sections )
200g seafood stock
4 cloves garlic ( lightly crushed )

Seasonings :
2tsp chopped garlic
1tbsp light soy sauce
2tsp fish sauce

 
Preparation :
1. Deep-fry the pork fat until crispy . Retain the lard for later use .

2. Seafood stock : Heat up 1tbsp of lard , sauté crushed garlic until fragrant . Add in the prawn shells and fish sauce , fry until fragrant . Pour in 300g of water and bring to boil. Add in squids , pork belly and prawns to cook , remove when cooked . Turn off heat , set cooked ingredients and stock aside .

3. Cut cooked squids into rings  and pork belly into strips .

 
Method :
1. Heat 1tbsp of lard over medium heat . Break the eggs and stir-fry until cooked. Add in yellow noodles and thick rice noodles , and stir-fry them with a little seafood prepared earlier . Cover with lid to simmer for a while .

2. Add in prawns , squids , pork belly and bean sprouts , stir-fry continuously . ( Add in adequate stock and lard if needed , but be careful not to make it too moist) . Keep frying for 2 ~ 3 minutes , season with pepper .

3. Make a hole in the middle of the noodles , turn to high heat and add in 1tbsp of lard . Add in chopped garlic and sauté until fragrant . Add in light soy sauce , fish sauce and 200g of stock, stir to mix well . Lastly , add in crispy pork fat and chives .

4. Serve with chilli sauce and calamansi lime .

 

I’m submitting this post to  Cook-Your-Books # 16, hosted by  Joyce from Kitchen Flavours.

                                    

This post also linked to Asian Food Fest Sept 2014 : Singapore hosted by Life can be Simple .