Category: Recipes

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Focaccia Bread

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Focaccia Bread

Ingredients

  • 500 g bread flour
  • 14 g fast action dried yeast
  • 2 tsp Salt
  • 400 ml Water
  • 2 tbsp olive oil

Instructions

  • Mix all ingredients together to form a dough, put in oiled bowl and leave in warm place to double the size of the dough.
  • Roll out the dough, put on the ready oiled baking sheets and leave in warm place to rise again, then sprinkle the chosen toppings and more olive oil.
  • Bake in preheated oven (180 degree C) for approx 15 minutes.
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Homemade Tofu Skins 自製豆腐皮

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Homemade Tofu Skins 自製豆腐皮

Cuisine: Chinese

Ingredients

  • 1 1/3 cups dried soy beans 8 ounces
  • 6 cups water preferably filtered

Instructions

  • In a large bowl, cover the soy beans with 3 inches of cold water. Cover and let stand overnight at room temperature. Drain the soy beans and transfer them to a blender. Add 3 cups of the filtered water and puree at high speed until as smooth as possible.
  • Line a large sieve with a clean cotton napkin or 3 layers of cheesecloth and set the sieve over a heatproof bowl. In a large pot, bring 3 cups of the filtered water to a boil. Add the soy bean puree and bring just to a boil (be careful not to let it boil over). Boil over moderately high heat for exactly 8 minutes, stirring constantly with a heatproof rubber spatula to prevent sticking and scorching.
  • Carefully pour the mixture into the prepared sieve. Let stand until just cool enough to handle, about 20 minutes. Gather the ends of the napkin or cheesecloth and squeeze to extract as much of the soy milk as possible; the remaining solids should be nearly dry. Discard the solids and skim off any foam from the soy milk. You should have about 4 cups of soy milk.
  • In a large, clean saucepan, bring the soy milk to just below a simmer. A skin will slowly form on the surface of the soy milk. When the skin is fully formed, use a paring knife to carefully detach it from the side of the saucepan. Carefully slide a chopstick or skewer under the skin and lift it from the milk. Let drain for a few seconds before transferring to a plate. Repeat, stacking the tofu skins, until the soy milk is depleted.

Notes

Source: http://www.foodandwine.com/recipes/homemade-tofu-skins
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Oven Temperature Conversion Guide

http://www.bbcgoodfood.com/conversion-guides

Oven temperature guide

Electricity °C Electricity (fan) °C Gas Mark
Very cool 110 90 ¼
120 100 ½
Cool 140 120 1
150 130 2
Moderate 160 140 3
180 160 4
Moderately hot 190 170 5
200 180 6
Hot 220 200 7
230 210 8
Very hot 240 220 9
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Jam Doughnuts

By Paul Hollywood (The Great British Bake Off)

Preparation time: Over 2 hours

Cooking time: 10-30 minutes

Makes 10

Ingredients

For the dough
For the filling

Preparation method

  1. For the dough, place all ingredients into a large bowl holding back a quarter of the water.
  2. Stir with your hands until a dough is formed.
  3. Slowly add the remaining water and knead the dough in the bowl for four minutes. (Alternatively, you could mix with a stand mixer fitted with a dough hook).
  4. Tip dough onto a lightly floured surface and knead well for 10 minutes, until the dough is smooth and elastic.
  5. Place the dough into a clean bowl, cover with a damp tea towel and leave to rise for an hour.
  6. Tip the dough out onto a very lightly floured surface, and knock it back by kneading it a few times.
  7. Divide the dough into 10 equal portions and shape each portion into a ball.
  8. Place all balls onto a floured baking tray and allow to rise for an hour.
  9. Preheat a deep fat fryer, filled with sunflower oil, to 180C/350F.
  10. Lower each doughnut into the fryer, cooking each side for about five minutes or until golden brown. Remove the doughnuts from the oil with a slotted spoon and immediately roll in caster sugar so that the hot fat makes the sugar stick to the sides.
  11. Set aside and leave to cool.
  12. When completely cool, using a small, sharp, knife make a cut into the side of the doughnut, reaching to the centre.
  13. Spoon some smooth or sieved strawberry jam into a piping bag, or piping syringe.
  14. Pipe, or syringe, the jam generously inside.
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波羅麵包 Polo Buns

Ingredients:

Sweet Dough 甜麵糰材料：

  • 高筋麵粉340公克
  • 低筋麵粉80公克
  • 細砂糖60公克
  • 奶粉1大匙
  • 全蛋­1個
  • 奶油50公克
  • 鹽1小匙
  • 乾酵母15公克
  • 水225公克

Polo Pastry 波羅皮材料：

  • 鹽1公克
  • 奶粉5公克
  • 全蛋1個
  • 低筋麵粉100公克
  • 奶油50公克­
  • 糖50公克

Method:

1.所有甜麵糰粉類材料拌勻，築粉牆，糖與鹽灑在粉牆上，將水分次加入粉牆中心，再將­蛋與酵母加入，攪拌成糰。
2.用手揉到麵糰光亮後再加入奶油揉至光滑不黏手，質地鬆軟為止。
3.將揉好的麵糰置於容器中，蓋上保鮮膜後進行1.5小時的基礎發酵(27-28度)­。
4.波羅皮材料粉類混合，築粉牆再將蛋與奶油加入其中，壓成均勻光亮麵糰。
5.基礎發酵完成後，將麵糰分割成每個60公克，滾圓後進行10分鐘的鬆弛。
5.波羅皮分切成10份，拍成圓餅狀，每片麵糰包裹一片波羅皮，常溫進行最後發酵到長­大一倍，表面刷上一層蛋汁。
6.入烤箱以上火180℃、下火160℃烤12分鐘即可。

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蔥花麵包 Spring Onion Bread

Ingredients:

Dough 麵團：

  • 高筋麵粉340公克
  • 低筋麵粉80公克
  • 細砂糖60公克
  • 奶粉1大匙
  • 蛋25公­克、
  • 奶油50公克
  • 鹽1小匙
  • 乾酵母15公克
  • 水225公克

Filling餡料：

  • 青蔥100公克
  • 豬油50公克
  • 麵包粉18公克
  • 蛋1個
  • 黑胡椒適量
  • 鹽適量
  • 糖適量

Method:
1.所有粉類材料拌勻，築粉牆，糖與鹽灑在粉牆上，將水分次加入粉牆中心，再將蛋與酵­母加入，攪拌成糰。
2.用手揉到麵糰光亮後再加入奶油揉至光滑不黏手，質地鬆軟為止。
3.將揉好的麵糰置於容器中，蓋上保鮮膜後進行1小時的基礎發酵(27-28度)。
4.基礎發酵完成後，將麵糰分割成每個20公克，進行30分鐘的最後發酵。
5.將青蔥切成細段，再將豬油熔化，所有餡料拌勻備用。
6.在每個小麵糰表面劃開一刀，並置入適量餡料。
7.入烤箱以上火180℃、下火160℃烤10～12分鐘即可。

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Anna Olson’s Buttermilk Fried Chicken

Ingredients:

For the Marinade
  • 2 cup buttermilk
  • 2 Tbsp Dijon mustard
  • 1-1/2 tbsp fine salt
  • 2 tsp ground black pepper
  • ½ tsp cayenne pepper
  • 1 3-1/2 lb (1.75 kg) fryer chickens, cut into equal pieces
For Frying
  • 6 cup all purpose flour
  • 1 Tbsp baking powder
  • 1 Tbsp coarse salt
  • 1 tsp ground black pepper
  • Oil for deep frying

Method:

 For the Marinade

 1. For marinade, whisk buttermilk, mustard, salt and peppers. Pour over cut-up chicken, cover and refrigerate for at least 6 hours and up to a day, stirring occasionally.

For Frying

1. For frying, whisk flour with baking powder, salt and pepper in a large flat dish. Lift chicken pieces out of marinade and, without shaking off excess liquid, coat with flour. Let chicken sit in flour, turning occasionally, while heating oil.

2. Pour oil into a large, heavy-bottomed pot or pan, so that oil only comes halfway up the pot. Heat oil over medium-high heat until it reaches 350 F (180 C) (a fryer thermometer is a great tool here). Add 4 pieces of chicken to the pot and reduce heat to medium-low. Fry chicken for 5 minutes, adjusting the heat so it hovers between 280 F (145 C) and 300 F (150 C) (oil should be constantly bubbling) then turn over. Fry 7 minutes more then turn chicken again, frying about another 3 minutes. Transfer chicken to a paper towel-lined baking sheet to drain (and check for doneness by opening chicken or using a probe thermometer to read 175 F).

3. Return oil heat to 350 F (180 C) and repeat process with remaining chicken.

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Homemade Char Siu Sauce

Ingredients:

  • 2 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp Shaoxing wine
  • 3 tbsp granulate sugar
  • 1 tsp minced garlic
  • 1/4 cup honey
  • 1/4 tsp salt
  • 1/4 tsp five-spice powder
  • 2 tbsp water

Mix all ingredients together, the use it as marinade.

If want to use as dipping sauce, then mix and cook all ingredients in a sauce pan at medium low heat, keep on stirring until the sugar is completely dissolved.

Remove and cool to room temperature. You can also refrigerate the char siu sauce in a sealed bottle, if don’t use at once.

Apparently it also known as Siu haau sauce, a kind of barbecue sauce used in Chinese and Cantonese cuisine.

 

 

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Basic Meringue

Ingredients:

  • 3 large (or 4 small) egg white
  • 175g (up to 200g if use 4 egg white) caster sugar
  • pinch of salt

Method:

  1. Heat the oven to 140C (gas mark 1). Line two baking trays with greaseproof paper.
  2. Place the egg whites and a pinch of salt in the bowl of an electric mixer with a whisk attachment. Whisk on a low speed for 1 minute, then increase the speed to medium and whisk for another 2-3 minutes, or until the egg whites form stiff peaks. If you lift the whisk attachment out of the bowl, the mixture should look fluffy and cling to them, while the peaks remain stiff and moist-looking. This will take longer if doing by hand or using a hand held mixer. Then, while continuing to whisk, gradually add the sugar a tablespoon at a time, until the mixture is stiff and glossy – this may take 5-10 minutes.
  3. Using a large, metal spoon, place free form shapes on to the prepared baking trays.
  4. Bake for 30-40 minutes, or until the meringues are pale and dry. Turn off the oven and allow the meringues to cool in the oven with the door slightly ajar.