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Taiwanese Style Bread 台式麵包

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Taiwanese Style Bread 台式麵包

台式萬用麵團 + 6 種花式
Prep Time2 hours 30 minutes
Cook Time15 minutes
Course: Snack
Keyword: bread
Author: LamaShania

Ingredients

Sweet Dough 麵團

  • 500 g 高筋麵粉 bread flour
  • 40 g 雞蛋 egg
  • 280 g 冰水 cold water
  • 55 g 砂糖 sugar
  • 55 g 奶油 butter
  • 5 g 鹽巴 salt
  • 5 g 速發酵母 instant yeast

Milky Filling 奶酥餡料

  • 24 g 奶油 butter
  • 20 g 糖粉 icing sugar
  • 6 g 雞蛋 egg
  • 30 g 奶粉 milk powder

Garlic Butter Filling 大蒜奶油餡

  • 40 g 奶油 butter
  • 6 g 蒜泥 garlic
  • 1 g 鹽巴 salt

Spring Onion Filling 蔥花餡料

  • 40 g 蔥花 spring onion
  • 10 g 油 oil
  • 1 g 鹽巴 salt
  • some 白胡椒 white pepper

Pineapple Bun Topping 菠蘿皮

  • 45 g 高筋麵粉 bread flour
  • 20 g 糖粉 icing sugar
  • 12 g 雞蛋 egg
  • 25 g 奶油 butter
  • 5 g 奶粉 milk powder

Instructions

Pineapple Bun Topping 菠蘿皮做法

  • 奶油打發，加入糖粉攪拌均勻，加入雞蛋攪拌均勻，加入過篩麵粉與奶粉攪拌均勻搓成圓柱狀，放入冰箱冷藏備用！

Dough

  • 使用攪拌器，將所有麵糰材料投入，慢速3分鐘，轉中速5-8分鐘，(每一台機器不同 但重點要打出薄膜) 之後放到室溫28度地方發酵60分鐘
  • 取出麵團，分割成以下麵團
    30g 共15顆，直接先滾圓 (全數是鹹麵包)
    40g 共8顆，先滾圓(4顆是奶酥, 4顆是巧克力)
    35g 共4顆， 滾圓 (菠蘿麵包)
  • 將30g麵團重新滾圓一次，烤盤前半盤，每一排個放入5個麵團
  • 取4個40g麵團，分別包入20g的奶酥內餡
  • 4個35g麵團，分別蓋上菠蘿皮
  • 4個40g麵團，包入適量的巧克力
  • 於溫度30度左右室溫，發酵40-50分鐘
  • 烤箱預熱190度，入烤箱前，塗上一層蛋液， 其中一排鹹麵團剪開，擠上適量的奶油。 再剪開另一排，鋪上適量的蔥花餡料。 入烤箱，總共烘烤13-15分鐘。

Notes

oven pan size： 36*27cm
烤到一半時間，烤盤對調
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Homemade Ground Fish

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Homemade Ground Fish

Prep Time5 minutes
Cook Time20 minutes
Course: Snack
Cuisine: Chinese

Ingredients

  • 1 small tin tuna fish
  • 1.5 tbsp soy sauce
  • 1 tbsp sugar
  • 2 tbsp vegetable oil

Instructions

  • Drain the liquid from the tuna tin.
  • Put vegetable oil in the pan (medium low heat), fry the drained tuna until all liquid evaporated.
  • Add soy sauce and sugar to the fish, then keep stirring until all ingredients are well mixed and fried dry.
  • Leave to cool down completely before store it in airtight container.
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Tandoori Chicken

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Tandoori Chicken

Course: Main Dish

Ingredients

  • 1 large free range chicken
  • Handful of salt

For the tandoori paste:

  • 4 tbsp tandoori spice mix
  • 2 tsp garam masala powder
  • 2 cloves garlic, crushed
  • 500 ml natural yoghurt
  • 1 juice of lemon
  • 1 tbsp tomato puree

Instructions

  • Spatchcock the chicken and peel off the skin. With a sharp knife cut incisions into the chicken so the marinade can really absorb. Season chicken with salt.
  • In a bowl, mix all the tandoori mix together and then massage into the chicken. Leave for at least 24 hours.
  • Heat the grill to its highest setting. Preheat a griddled tray lined with foil and place the chicken under the grill or barbeque and cook for 45-50 minutes until cooked through. If flesh begins to burn turn heat down a little.
  • Leave to rest for 30 minutes then serve.
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Egg Cookie Rolls 蛋捲

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Egg Cookie Rolls 蛋捲

Course: Snack
Cuisine: Chinese
Servings: 10 pieces

Ingredients

  • 120 g Unsalted butter 無鹽奶油 room temperature
  • 110 g Plain flour (cake flour) 低筋麵粉
  • 10 g Custard powder 吉士粉
  • 1/4 tsp Baking soda 梳打食粉
  • 3 (150g) Eggs 蛋
  • 90 g Sugar 糖
  • Some Sesame seeds 黑芝麻 (optional) toasted
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100% Pineapple Cake filling 純鳳梨餡

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100% Pineapple Cake filling 純鳳梨餡

Course: Snack
Cuisine: Chinese

Ingredients

  • 1 kg Pineapple
  • 135 g Sugar
  • 130 g Maltose
  • 16 g corn flour

Instructions

  • Remove and discard both skin and centre cord of the pineapple. Slice pineapple into strips. 鳳梨去皮後切半，分別切去中間白心，切成薄片, 然後再切成絲.
  • Mix together pineapple strips and sugar first, then gradually add in corn flour, mix until the corn flour is well stir in. 切好的鳳梨絲放在大盆裡，先放糖(用細砂或二砂都可以)拌勻，再分次加玉米粉，攪拌均勻到看不到玉米粉的顆粒為止。
  • Using a no-stick pan, cook the pineapple mixture in high heat, once it comes to the boil, put in maltose and keep stirring. When the mixture thickens, turn the heat down. Keep stirring until the pineapple mixture present lump shape feel when push around in the pan. 移入不沾炒鍋中，大火煮滾，放麥芽糖並不停的攪拌至鳳梨餡開始變濃稠就轉小火。轉小火後的鳳梨餡要不斷的拌炒或前後推動，直到鳳梨餡推動的時候是整團的感覺為止.
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Pineapple Cake Pastry 鳳梨酥皮

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Pineapple Cake Pastry 鳳梨酥皮

Use 4x4x2 cm cookie moulds, makes around 25 cakes
Prep Time30 minutes
Cook Time13 minutes
Total Time43 minutes
Course: Snack
Cuisine: Chinese
Servings: 25 pieces

Ingredients

  • 300 g Plain flour 低筋麵粉
  • 113 g Unsalted butter 無鹽奶油 room temperature
  • 4 tbp Vegetable fat (shortening) 酥油
  • 70 g Icing sugar 糖粉
  • 40 g Coffee creamer 奶精粉 approx 5 tbp
  • 1 Egg 蛋 approx 55g
  • pinch Salt 鹽
  • 375 g Pineapple filling

Instructions

  • Mix butter & vegetable fat until light and smooth, add icing sugar, salt and egg, mix thoroughly. Finally add in flour and coffee creamer, gently press all ingredients into a soft dough. 攪拌盆裡放入奶油與酥油，用電動攪拌器攪打至蓬鬆且顏色變淺。加入糖粉與鹽拌勻，把蛋打散加入攪拌均勻。拌入低筋麵粉與奶精粉，以按壓方式拌勻即可。
  • Divide the pineapple filling into approx. 15g portions. 將鳳梨餡分切成每個重約15g 的小塊狀。
  • Divide the pastry dough into 25g pieces. Press flat the dough and wrap a piece of pineapple filling in the middle. Place the finished dough into the square mould. 取每個重約25g 的麵團，捏平、包入鳳梨餡，收口。
  • Pre-heat oven to 200 C, bake for 8 minutes, then reduce the oven temperature to 180 C, flip all pineapple cakes over, and bake for a further 5 minutes. 烤箱預熱至200 C/ 400 F。放入鳳梨酥圈模裡，用掌心略為按壓表面即可入烤箱烘烤。烤約8分鐘，降溫至180 C/ 350 F，翻面續烤5分鐘取出，稍涼時即可脫模。
  • 備註： 1杯 = 240 c.c. = 240 ml, 1大匙 = 1 tablespoon = 15 c.c. = 15 ml, 1小匙 = 1 teaspoon = 5 c.c. = 5 ml

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豆漿 / 豆腐 Homemade Soy Milk / Tofu

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豆漿 / 豆腐 Homemade Soy Milk / Tofu

在家自製豆腐 / 豆漿, 簡單又健康.
Cuisine: Chinese

Ingredients

基本豆漿

  • 500 g 黃豆 soy bean
  • 4000 g 清水 water

豆腐添加料

  • 125 g 清水 water
  • 5 g 鹽 salt
  • 50 g 白醋 vinegar

Instructions

豆漿

  • 黃豆洗淨, 泡水12 小時後備用.
  • 加清水打成汁. (比例: 黃豆1 vs 清水8). 將豆汁與豆渣分離. 將豆汁煮滾, 撈掉浮在表面的泡沫, 持續滾2分鐘即為豆漿.

豆腐

  • 豆漿煮好後, 關火.
  • 加入1000g 涼水 (比例: 黃豆1 vs 清水2)
  • 把事先調好的添加料分3-5次加入豆漿中, 邊倒邊攪均勻. 當出現豆花型態時, 就不用再加了. 靜置5分鐘. 再加熱2分鐘讓豆花凝結.
  • 將豆花倒入模具中壓成型即可. 嫩豆腐 - 壓10分鐘 硬豆腐 - 壓30分鐘

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Carrot Cake

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Carrot Cake

Source: Good Food magazine, May 2002
Prep Time1 hour
Cook Time40 minutes
Total Time1 hour 40 minutes
Servings: 15 slices

Ingredients

For the cake mix

  • 175 g light muscovado sugar
  • 175 ml sunflower oil
  • 175 g self raising flour
  • 140 g grated carrot
  • 100 g raisins
  • 3 large eggs, lightly beaten
  • 1 tsp bicarbonate of soda
  • 1 tsp Ground cinnamon
  • 1/2 tsp grated nutmeg
  • 1 grated zest of orange

For the frosting

  • 175 g icing sugar
  • 1½-2 tbsp orange juice

Instructions

  • Heat the oven to 180C/fan160C/gas 4. Oil and line the base and sides of an 18cm square cake tin with baking parchment.
  • Tip 175g light muscovado sugar, 175ml sunflower oil and 3 large beaten eggs into a big mixing bowl. Lightly mix with a wooden spoon. Stir in 140g grated carrots, 100g raisins and grated zest of 1 large orange.
  • Sift 175g self-raising flour, 1 tsp bicarbonate of soda, 1 tsp ground cinnamon and ½ tsp grated nutmeg into the bowl. Mix everything together, the mixture will be soft and almost runny.
  • Pour the mixture into the prepared tin and bake for 40-45 mins or until it feels firm and springy when you press it in the centre.
  • Cool in the tin for 5 mins, then turn it out, peel off the paper and cool on a wire rack. (You can freeze the cake at this point if you want to serve it at a later date.)
  • Beat 175g icing sugar and 1½ - 2 tbsp orange juice in a small bowl until smooth – you want the icing about as runny as single cream.
  • Put the cake on a serving plate and boldly drizzle the icing back and forth in diagonal lines over the top, letting it drip down the sides.
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Growing hellebore from seeds

Sow hellebore seed as soon as possible (preferably in July or August). Sow the seed thinly and cover with a thin layer of potting compost and fine grit. Leave the pot outside, uncovered and in a shady spot. Don’t allow it to dry out.

When germination has occurred, (usually towards the end of the year) bring the pot into a cold frame or cool greenhouse, taking care against possible damage from slugs or mice. Prick the seedlings out  (as soon as the seed leaves are large enough to handle, usually in January or February) into small 3 inch (8cm)  pots.

Pot on as required (usually in May or June) into one litre deep pots or alternatively 5 inch pots. Liquid feed regularly with Seaweed Extract from about six weeks after potting on. Plant out in the garden as soon as they are large enough (typically 2 years after sowing).

Source: Ashwood Nurseries website.