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Bread and Pastry 麵包, 糕餅

紅豆起司可頌麵包 Red Bean Cheese Croissant

Recipe provided by BWNC

紅豆和起司加起來的好滋味,你也來試一試!

紅豆起司可頌麵包 Red Bean Cheese Croissant

紅豆起司可頌麵包 Red Bean Cheese Croissant

Ingredients

  • 2 rolls Croissant dough 可頌麵團
  • 1 box (8 oz) Cream Cheese
  • 2 whole eggs 全蛋
  • 1 egg yolk 蛋黃
  • 2~3 cups red bean paste (homemade or canned) 紅豆沙
  • 1/2 cup almond slices 杏仁片
  • Vanilla extract 香草精

Directions

兩杯紅豆泡水後用電鍋蒸熟,加糖拌勻。或是用罐頭豆沙也行 (但罐頭的會比較甜)。
Soak 2 cups of red bean and cook in the rice cooker, add sugar, mix well. Or use canned red bean paste (sweeter).

Homemade red bean pasteHomemade red bean paste

 

將一盒 Cream Cheese 放入溫水裏使之變軟。再加兩個蛋和幾滴香草精用攪拌器打勻。烤箱預熱350度。
Soften a box of Cream Cheese in warm water.  Add two eggs and a few drops of Vanilla Extract. Blend well until smooth. preheat ovan for 350F。

cream cheeseblende cream cheese and eggs

烤盤上塗上一層奶油後,鋪上一層 Croissant dough。先塗上一層紅豆沙,再把打好的 Cream cheese 塗在豆沙上,輕輕地抹勻。
On a butter coated baking sheet, place a layer of Croissant dough; then put a layer of red bean paste. Gently spread Cream cheese mix evenly on the top.

croissant doughopen croissant dough
put red bean pastecream cheese mix

最上面再鋪一層 Croissant dough. 上面灑杏仁片,塗上蛋汁(一個蛋黃加幾滴水打勻)。
Put a layer of Croissant dough on the very top. Sprinkle with almond slices, coated with egg water (an egg yolk plus 2 tsp water).

layer another croissant on topegg york and almond slices

放進已預熱的烤箱烤25~35分鐘,直到表面金黃就可以拿出來切(順著三角形的印子)。
Bake for 25 to 35 minutes until golden brown.

紅豆起司可頌麵包 Red Bean Cheese Croissant

紅豆起司可頌麵包 Red Bean Cheese Croissant

 

Note:
Croissant dough 放在室溫內一下再拿出來鋪在烤盤上會比較鬆軟點。
Put the Croissant dough at room temperature a while before baking for softer texture.

 

簡易免揉麵包 No-Knead Bread

Recipe from The New York Times

不用揉的麵包,讓時間來做所有的工作!
獨特的烹烤方式,鎖住濃濃的麵包香!

簡易免揉麵包 No-Knead Bread

簡易免揉麵包 No-Knead Bread

簡易免揉麵包 No-Knead Bread

簡易免揉麵包 No-Knead Bread

Ingredients

  • 3 cups bread flour, more for dusting 高筋麵粉
  • 1/4 teaspoon instant yeast 乾酵母
  • 1 1/4 teaspoons salt 鹽
  • 1 1/2 cups water 水
  • Wheat bran or Oats 小麥麩皮或麥片

Directions

在一個大碗裡放入麵粉,酵母和鹽。再加 1.5 杯的水,並攪拌麵團。麵團會蓬鬆且黏稠稠的。用保鮮膜覆蓋碗,讓麵團休息至少12~18小時 (看氣候溫度而定,  )麵團會膨脹一倍大。
Combine flour, yeast and salt in a large bowl.  Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 ~ 18 hours (depends on temperature,) dough will be about double as big.

mixdough is double

當麵團好時,表面會佈滿氣泡。把麵團折一次或兩次並撒上麵粉和小麥麩皮。將麵團做成一個球形並用麵粉和麩皮灑滿表面,再用保鮮膜覆蓋休息約一到兩個小時。當麵團超過雙倍的大小並用手指戳不會輕易彈回時就可以進烤箱。
When dough is ready when its surface is dotted with bubbles. Sprinkle it with flour and wheat bran and fold it over on itself once or twice until all covered with flour and wheat bran,  shape dough into a ball. Cover loosely with plastic wrap and let rest about 1 hour. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

coat with flour and wheat bran

Fold and coat with flour, oats

Make a ball shape

Make a ball shape

Rest for 1.5 hours - Ready to bake

Rest for 1.5 hours - Ready to bake

把一個6 – 8升的荷蘭烤鍋(重型加蓋烤鍋像是鑄鐵,搪瓷,耐熱玻璃或陶瓷鍋都可)放入烤箱,和烤箱一起預熱到華氏450度。當麵團準備好了時,小心把烤鍋蓋打開將麵團滑入鍋內 (小心!烤鍋非常燙!)如果麵團分佈不均就搖一搖,它烘烤時會平順的。蓋上蓋子先烤三十分鐘。
Preheat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats together. When dough is ready, carefully open the lid and slide dough over into pot (be careful for the hot pot!)  Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes.

put dough into potheat the pot

打開蓋子再烤十五分鐘,直到麵包表皮成漂亮焦黃色。拿出放在架上降溫。
Remove lid and bake another 15 minutes, until loaf is beautifully browned. Cool on a rack.

uncover for 15 minutesbread is done

Note: 做麵包不用一直揉麵團了!只要少少的酵母,加上長時間的發酵,才會醞釀出獨特的麵包香。而這種用荷蘭烤鍋放在烤箱裡烤的方式可以鎖住麵團水分,讓麵包呈現外皮酥脆,裡面鬆軟。
Making bread without keep kneading the dough! Just a bit of yeast, and with a long period of fermentation will create a unique bread aroma. Using a dutch oven to bake can seal in the moisture of the dough, so that the bread will show the crispy skin and soft inside.

參考資料 Reference:
The New York Times Recipe
Making No-Knead Bread YouTube Video

 

香椰烤年糕 Baked Rice Cake

Recipe provided by Amanda Chiang

外酥内Q的年糕,香噴噴的椰絲香!忍不住又多吃了幾口!

香椰烤年糕 Baked Rice Cake

香椰烤年糕 Baked Rice Cake

Ingredients

  • 1 bag (16 ounces) sweet rice flour 糯米粉
  • 3 eggs 蛋
  • 3 cups milk 牛奶
  • 3/4 ~ 1 cup sugar 糖
  • 1 teaspoon baking powder 泡打粉
  • 2 cups of red bean paste  紅豆罐頭或自己煮的
  • 1 teaspoon vanilla or banana extract 香草精或香蕉精
  • 1 cup coconut powder 椰子粉
  • 2 cups walnuts (chopped) 核桃

Directions

烤箱預熱華氏三百五十度。噴或塗油在一個 9″ x 13″ 大的烤盤内。將糖,蛋,牛奶和香草精或香蕉精在大碗裡混合均勻。慢慢加入糯米粉和泡打粉攪拌均勻到沒有顆粒。
Preheat oven for 350 degrees F. Spray oil over a 9″ x 13″ baking dish. Mix sugar, egg, milk and vanilla (or banana extract) well in a big bowl. Slowly add sweet rice flour and baking power into the batter until smooth.

eggadd sweet rice flour

把紅豆一點一點的加入糯米糊中,上面再撒切碎的核桃和椰子粉。
Spread the red beans little by little into the batter. Sprinkle chopped walnuts and coconut powder on the top.

add red beansprinkle walnut and coconut powder

放入預熱好的烤箱烤五十~六十分鐘。用牙籤插進拿出來沒有黏黏的就好了。等涼了以後切塊享用!
Bake for 50 ~ 60 minutes. Test with a wooden toothpick, if it comes out clean, it is done. Cool down and cut into pieces. Enjoy!

baked rice cake

Note: 糯米粉在中國超市可買到,是綠色字包裝 16 oz 的, 不要買錯了。椰子粉在中國超市和美國超市都有的賣。其實是細細的椰絲,不是粉狀的。烤過後的椰絲特別香!糖的份量依個人喜好而定。如果放的是已加糖的紅豆罐頭,糖可以少放一點。
Sweet rice flour can be found at any Chinese supermarket. It’s green label, 16 oz. Coconut powder can be found at both Chinese and American supermarkets. It’s actually thin coconut flake, not really powder. It’s according to personal preference for how much sugar to put in; if using a sweetened red bean from can, you may put less sugar.

sweet rice flourcoconut powder

 

麥香枸杞麵包 Wheat Goji Bread

美味又養生,天然麥香無法抵抗!

麥香枸杞麵包 Wheat Goji Bread

麥香枸杞麵包 Wheat Goji Bread

麥香枸杞麵包 Wheat Goji Bread

麥香枸杞麵包 Wheat Goji Bread

Ingredients

  • 3 cups bread flour 高筋麵粉
  • 1 cup whole wheat flour 全麥麵粉
  • 1 tablespoon
  • 1 1/4 warm water 溫水
  • 1 teaspoon salt 鹽
  • 1 tablespoon sugar 糖
  • 1 tablespoon coconut oil or butter 椰子油或奶油
  • 1 package of yeast or 2 teaspoons yeast 乾酵母
  • 1/4 cup Goji berries 枸杞子
  • egg wash (1 egg +1 tablespoon water)

Directions

麵糰製作有兩種方式:
Two ways to make dough:

1. 傳統式 – 將麵粉, 糖, 溫水, 奶油和酵母放入大盆中, 先用筷子攪至不見水分, 再用手揉到光滑 (也可用攪拌機)。用濕布蓋住靜置一至二個小時 (夏天快, 冬天慢些), 等到麵團發成一倍大, 手指壓入不會彈回即可。
Traditional way – Put bread flour, wheat flour, sugar, warm water, butter and yeast into large bowl. First stir with chopsticks until all water is gone. Then rub the dough until smooth (can also use mixer). Cover with a damp cloth for one to two hours (faster in the summer, slower in the winter.) Wait until the dough grows double.

2. 懶人式 – 將麵粉, 糖, 溫水, 油和酵母放入麵包機。用 “dough” 的功能就好了。
Lazy way – Put bread flour, wheat flour, sugar, warm water, butter and yeast into bread maker. Use “dough” function.

烤箱預熱400度華氏。麵團用刀切一半,  每一半整型為圓橢狀,放在撒上麵粉的烤盤加蓋放置十五至二十分鐘。
Cut dough in half. Make each half into round shape and put on a floured bake pan for 15 to 20 minutes.

麥香枸杞麵包 Wheat Goji Bread doughdough cut in halfdough into round shape

或把其中一半的麵團分成十二份,放入做小蛋糕的烤盤中(裡面撒麵粉。)
Or,  divide half of the dough into 12 small dough, and put in a cupcake pan (sprinkle flour in each cup.)

devide into 12 doughput in cupcake pan

將準備好的麵團上刷上蛋汁。
Brush egg wash on top the dough.

brush egg washbrush egg wash

放入預熱的烤箱,立刻將烤箱溫度降至350度,並噴水保溼。五分鐘後再噴一次水。烤二十至二十五分鐘。拿出待冷。
Put in the preheated oven, reduce temperature to 350 degree and spray water to keep moisture. Spray again after 5 minutes. Bake for 20 to 25 minutes.  Take out of the oven and cool down.

spray watercool downcool down

麥香枸杞麵包 Wheat Goji Breadwheat goji bread

Note: 枸杞具有滋陰補腎、清熱解毒、養肝、明目、久服抗衰 延年等功效。加上全麥的營養,比白麵包還有滋味!

 

鮮蝦麵包派 Shrimp Bread Pie

一口接一口欲罷不能的鮮美滋味,30分鐘就搞定了!

鮮蝦麵包派 Shrimp Bread Pie

鮮蝦麵包派 Shrimp Bread Pie

Ingredients

  • 1 can biscuit dough (8 biscuits) 現成biscuit罐頭麵團
  • 12 ~ 15 big shrimps, chopped 大蝦,切小段
  • 2 tablespoons flour 麵粉
  • 1 egg 蛋
  • 1 teaspoon salt 鹽
  • 1/2 teaspoon white pepper powder 白胡椒粉
  • 1/2 garlic powder 蒜粉
  • 2 teaspoon cooking wine 酒
  • 1 tablespoon minced shallots 紅蔥頭,切細
  • Paprika powder 辣椒粉 (西式)

Directions

現成 biscuit 罐頭麵團放室溫10分鐘。烤箱預熱350F度。將大蝦洗淨去腸泥剁成小段,和麵粉,打好的蛋,鹽,白胡椒粉,蒜粉,酒,切細的紅蔥頭混合成為蝦麵糊。
Put the can of biscuit at room temperature for 10 minutes. Preheat oven to 350F degree.  Clean shrimps and chop into small pieces.  Mix in flour, egg, salt, white pepper powder, garlic powder, wine and minced shallots into shrimp batter.

biscultshrimpshrimp batter

打開罐頭,將每一個小麵團切一半,整型成小圓麵皮(用手捏捏壓扁)。
Open can, separate each dough and cut in half. Make each half dough into a flat, rounded shape crust.

cut biscuilt in halfflatten dough

把麵皮放入做小蛋糕的烤盤(邊邊凸起,中間凹下)。再將蝦麵糊放入每一個麵皮的中間,不要太滿。
Put crust into each cupcake baking pan and make a dish shape. Fill in shrimp batter in the middle, not too full.

make crustput in shrimp batter

放入預熱好的烤箱內烤 12 ~15 分鐘。拿出上面撒點 Paprika powder。
Put into preheated oven for 12 ~ 15 minutes.  When done, sprinkle some Paprika powder on the top.

bake for 12 minutessprinkle paprika powder

Note: 現成的 Biscuit 罐頭省了很多時間,在各個超級市場都有賣。蝦子切小段比較有嚼感,喜歡細密的感覺就把蝦剁成泥。
Using ready-made biscuit dough can save you a lot of time. You can get it at any supermarkets.  To make a chewing taste, cut shrimp cut into small pieces; to make a soft taste, chop shrimps into paste.

 

小藍莓英國鬆餅 Blueberry Scones

來客英式下午茶吧!不油不膩恰恰好的最佳點心!

小藍莓英國鬆餅 Blueberry Scones

小藍莓英國鬆餅 Blueberry Scones

Ingredients (make 8 scones)

  • 1 3/4 cups all-purpose flour 麵粉
  • 4 teaspoons baking powder 泡打粉
  • 5 tablespoons  unsalted butter 無鹽奶油
  • 3 tablespoons 糖
  • 2/3 cup whole milk 牛奶
  • 1/2 cup blueberries 小藍莓
  • 1 egg york, beaten 蛋黃

Directions

烤箱預熱至400度(華氏)。烤盤上鋪好烤紙。麵粉和泡打粉混在一個大碗裡。再將奶油(冷的)和糖加入麵粉裡揉成粉狀。在麵粉中間加入牛奶輕輕揉在一起,麵團會黏黏的(不要揉太久)。
Preheat oven to 400 degrees. Line with baking parchment on the baking sheet. Mix flour and baking powder into a big bowl. Put butter (cold) and sugar into flour to form a crumble. Add milk in the center and knead gently together, dough will be sticky (not to over mix).

blueberry scones
在鋪好烤紙的烤盤上撒麵粉,做8個圓的形狀的小麵團。在麵團中輕輕放入小藍莓,再把麵團開口合起來。上面刷上蛋黃並放置十五分鐘。
On a baking sheet, line with baking parchment and sprinkle flour on the surface, form 8 small doughs. Lightly put blueberries in the center and close on the top. Brush tops with egg yolk. Allow to stand for 15 minutes.

put blueberries in the centerput blueberries in the center

放入預熱烤箱中烘烤,直到麵團膨脹或表面成黃金色約15分鐘。拿出待涼。
Bake in preheated oven until risen and lightly golden for 15 minutes. Remove to cool.

blueberry scones
blueberry scones

Note: 英國鬆餅起源於蘇格蘭,是一個小型麵包並特別流行於英國地區。通常英式下午茶搭配果醬和奶油。
The scone is a small British quick bread of Scottish origin and are especially popular in the United Kingdom. Scones with jam and cream as commonly eaten in an afternoon tea.

 

藍莓燕麥威化餅 Blueberry Oats Waffle

營養又可口,別有另一種滋味!

藍莓燕麥威化餅 Blueberry Oatmeal Waffle

Ingredients

  • 1 1/3 all-purpose flour  麵粉
  • 1 cup quick-cooking oats 燕麥
  • 2 tablespoons brown sugar 紅糖
  • 2 teaspoons baking powder 泡打粉
  • 1 teaspoon salt 鹽
  • 1 1/3 milk 牛奶
  • 2 eggs 蛋
  • 1/2 vegetable oil 油
  • 1 fresh blueberries or frozen blueberries 藍莓

Directions

將所有的材料混合一起,最後再加入藍莓(如果用冷凍藍莓,不要先解凍),讓麵糊放置五分鐘。
Combine all ingredients except blueberries. Mix in blueberries (if using frozen blueberries, do not thaw before adding to batter) and stand for 5 minutes.

Put batter into the waffle maker

將麵糊倒入威化機烤五分鐘,或直到黃金色(參考威化機的說明書。)吃時在上面撒上糖粉和楓糖漿。
Bake in a waffle iron for 5 minutes or until golden brown. Sprinkle some powder sugar and maple syrup before serving.

Note: 加了燕麥的威化餅要比一般的威化餅多一點口感。烤的時間會比較久一點。
The oats waffle has a little more texture than the usual waffle which needs to bake a little longer.

 

水煎包 Steam-Fried Buns

Recipe provided by Sandy Tang and Jenny Chen (filling)

金黃香脆的水煎包,讓你回味家鄉風味!

水煎包 Steam-Fried Buns

水煎包 Steam-Fried Buns

水煎包 Steam-Fried Buns

水煎包 Steam-Fried Buns

Ingredients

包子皮 Bun wrapper:

  • 3 cups all-purpose flour 中筋麵粉
  • 1 1/2 teaspoon yeast 乾酵母粉
  • 1 teaspoon baking powder 泡打粉 (optional, 讓皮比較鬆軟)
  • 1 ~ 2 tablespoon sugar 糖 (我只加一匙)
  • 1 tablespoon oil 油
  • 1 cup water 水

高麗菜豬肉餡 Cabbage Pork Filling:

  • 1/4 head of Cabbage 高麗菜
  • 1 tablespoon salt (for the cabbage use) 鹽,用於高麗菜中
  • 1 pound ground pork 豬絞肉
  • 1 Mung been thread 粉絲
  • 2 green onions 青蔥
  • 1 tablespoon cooking wine 米酒
  • 2 tablespoons soy sauce 醬油
  • 1 tablespoon ginger, minced 薑末
  • 1 tablespoon sesame oil 麻油
  • 1 tablespoon corn starch 太白粉
  • 1 tablespoon small dry shrimp 蝦皮

Directions

用一個大盆把麵粉,乾酵母粉和糖混合一起。慢慢加水,再揉成均勻柔軟的麵團為止。加蓋放一旁發酵(可以放在密閉的烤箱裡,天冷可開烤箱的小燈)。發酵三十分到一小時。
Mix flour, yeast and sugar together in a big bowl. Add water little by little and mix slowly. Knead until smooth. Cover and put aside (or put in the oven with only a light on) for 30 ~ 60 minutes.
dry yeastMix wellsmooth dough

準備內餡:粉絲泡水變軟後切小段。蔥洗淨切小段。高麗菜切小段,加一匙鹽搓一下再擠出鹽水。絞肉放米酒,醬油,薑末,麻油,太白粉一起攪拌倒有彈性。再和準備好的其它材料全加在一起攪拌均勻。
Prepare the filling: Soak mung bean thread in water until soft and cut to small sections. Wash green onion and cut into small pieces. Cut cabbage into small pieces, put 1 tablespoon salt, rubbing it over and then squeeze out the salty water. Mix ground pork with wine, soy sauce, minced ginger, sesame oil, corn starch until smooth. Add everything else for the filling and mix well.

mung bean threadcabbage with saltmix fillingcabbage pork filling

在砧板上撒上麵粉,將麵團揉成長條狀,再切成二十塊。再撒麵粉在每一小塊麵團的表面。用桿麵棍壓成外緣較薄、中間較厚的圓皮。
Sprinkle flour on a cutting board, knead dough to a long roll. Cut into about 20 pieces. Put more flour on the surface of each small dough. Using rolling pin to thin out each pieces (outside thinner than inside) to rounded shape.

to a long roll20 peicesflatten the dough

在每小片麵團包入攪拌好的內餡。用手指在開口打褶後收口(多練習幾次就會了。)靜置十分鐘。
Add meat filling in each pieces and shape with fingers. Pleat in the opening with your fingers until all close up. Wait for 10 minutes.

put filling inpleat in the openingready to cook

在一個平底煎鍋加點油。把包子排排好。先煎一下,再加麵粉水到一半包子的高度。加蓋用中火蒸至水快要收乾,約十分鐘。
In a frying pan, add cooking oil first and then the buns. Put all the bun together. Fry a little bit, and then put flour water (1 teaspoon flour mix in water) to the half high of the buns. Cover and cook in medium heat for 10 minute (or until the water is almost dry up).

line up bunsadd water to half highcover and cook

起鍋前撒點麻油和白芝麻在包子上。
Open the cover, sprinkle sesame oil and sesame seeds on top.

水煎包 Steam-Fried Bun水煎包 Steam-Fried Bun水煎包 Steam-Fried Buns

Note: 想要煎得金黃色的脆皮,在煎水煎包時加入麵粉水就有脆皮的效果。
Add the flout water when pan fry the buns to get the crispy skin.

 

瑞士捲 Swiss Roll

Recipe provided by Wen-Mei

漂亮又可口的瑞士捲,濃濃的蛋香味,想不吃都很難!

瑞士捲 Swiss Roll

瑞士捲 Swiss Roll

Ingredients (make two rolls)

Part A:

  • 8 egg york 蛋黃
  • 1/3 cup + 1 tablespoon (or 60 g.) sugar 糖
  • 1/3 cup + 2 teaspoons (or 90 g.) oil 油
  • 1/3 cup + 2 teaspoons (or 90 g.) water or milk 水或牛奶
  • 1 cup + 2 tablespoons (or 140g.) all-purpose flour 麵粉
  • 1 teaspoon baking powder (optional) 泡打粉

Part B:

  • 8 egg white 蛋白
  • 1/3 cup (or 80 g.) sugar 糖
  • dash of salt 鹽

Part C:

  • 2 cups of heavy whip cream 鮮奶油
  • 2 tablespoons sugar 糖

Directions

將蛋黃和蛋白分開。把 Part A 的部份裡的蛋黃,油,糖和水(或牛奶)攪勻。麵粉用篩子過篩加入蛋黃。攪拌到光滑而且有光澤。
Separate egg york and egg white. Whisk Part A: egg york, oil, water (or milk) together. Use sifter for flour and slowly add in the egg york mix. Whisk until shiny and smooth. Set aside.
saperate egg york and egg whiteegg york
add in flour

烤箱預熱 350F。用電動攪拌器開高速攪拌 Part B 先加鹽。等蛋白打到有泡泡出現,再分三次加糖攪拌約五分鐘。
Preheat oven to 350F. Using electric mixer, beat Part B on high, add salt first. Add sugar after bubbles show, do in 3 increments. Continue beating approx. 5 minutes until stiff.

分三次把蛋白和蛋黃混合。
Mix egg white mix into egg york mix in 3 increments using spatula..

mix egg white and egg yorkmix egg white and egg york

在一個 12″x17″ 的烤盤上放好烤紙(parchment paper),再把四邊用訂書針訂好。
Place parchment paper on a 12″x17″ baking sheet. Secure four corners using stapler.

put parchment papersecure corner

倒入烤盤裡,鋪平表面。敲幾下去除裡面的空氣。以 350F 烤 十五分鐘。
Pour mixture on to the baking sheet, even out the surface. Drop sheet onto table to eliminate air bubble. Bake at 350F for 15 minutes.

pour mixtureflatten the surface

烤好後,放在架上待冷卻。再把冷卻好的蛋糕和烤紙分開。從中切一半備用。一半的蛋糕放在另一張蠟紙上。
After bake, put on a wire rack for cool down.  Remove the parchment sheet after the cake is cool. Cut half in the middle. Put half of the cake on another wax paper.

bake after 15 minutetake out the cakecut in half

把不整齊的邊切掉。在起頭捲的地方輕劃上三道刀痕(比較好捲),並在另一端切斜角(最後捲起來比較平順)。
Cut away the edges to make it level. Slice 3 lines slightly on the beginning of the cake sheet, and cut oblique angle at the end.

cut the endcut 3 linesend

用電動攪拌器把 Part C 鮮奶油加糖打到起泡, 約七分鐘。再將鮮奶油鋪在蛋糕上。
Using electric mixer, beat Part C on high for 7 minutes. Put whipping cream on the cake.

heavy whip creamput wipping cream on cake

用一桿麵棍放在要捲的一邊的紙下面,慢慢捲起,不要太緊以免鮮奶油被擠出。最後兩頭的紙包好放入冰箱冰15 分鐘。冰好的瑞士捲,就可以拿出切片擺盤了。
Put a rolling pin under the wax paper at the beginning of the cake. Roll up slowly but not too tight. Secure both ends and put inside the refrigerator for 15 minutes. Cut into slices. enjoy!

put rolling pin underroll uproll up the paperwrap

瑞士捲 Swiss Roll

也可以在鮮奶油的夾心中放水果。
You can also add some fruits inside the whipping cream filling.

stawberry filling

Note: 按照各人喜好,可做為咖啡或綠茶等口味。
You can also make different flavors, like coffee or green tea.

 

凱撒沙拉雞肉比司吉 Caesar Salad Chicken Biscuit

Recipe provided by Chia Chia

有點餓又不太餓的時候,來一個吧!

凱撒沙拉雞肉比司吉 Caesar Salad Chicken Biscuit

凱撒沙拉雞肉比司吉 Caesar Salad Chicken Biscuit

Ingredients

  • 1 can of biscuit dough (8 giant biscuits) 比司吉麵團罐頭
  • 2 cup of chicken, cubed 雞肉
  • 2 tablespoons Caesar Salad dressing 凱撒沙拉醬
  • 1/2 cup Parmesan cheese 帕馬森乾酪粉或絲
  • 1 cup romaine lettuce, shredded  蘿蔓沙拉

Directions

打開比司吉罐頭。分開每一個放入烤小蛋糕的烤盤。
Open the can of biscuit dough, put each one in the baking cupcake pan.
Giant biscuitbiscuit in cupcake pan

雞肉蒸熟切小塊。拌入凱撒沙拉醬。
Chicken steamed and cut into small pieces.  Put small amount chicken mix in the middle of the biscuit dough.

steamed chickenmix in dressing

put chicken mixture inside放入烤箱以 400F 烤十到十二分鐘。蘿蔓切絲。
Bake in 400F for 10 ~ 12 minutes. Cut romaine lettuce into small strips.

bakeInto strips

上面放蘿蔓絲和帕馬森乾酪粉或絲。
Put Romaine lettuce and cheese on top of biscuits.

cheese on top

凱撒沙拉雞肉比司吉 Caesar Salad Chicken Biscuit

凱撒沙拉雞肉比司吉 Caesar Salad Chicken Biscuit

Note: 內餡可以換成各人喜歡的口味,蝦或牛肉等。
You can also substitute filling for shrimps or beef.

 

黑麥麵包 Rye Bread

健康又營養的黑麥麵包,是餐桌上的好配角!

Rye Bread 黑麥麵包

Rye Bread 黑麥麵包

Ingredients

  • 2 cup bread flour
  • 2 cup rye flour 黑麥
  • 1 1/4 cup warm water
  • 1 package of  yeast (or 2 tsp yeast)
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 teaspoon butter
  • egg wash (1 egg+1 tablespoon water)

Directions

麵糰製作有兩種方式:

1. 傳統式 – 將麵粉, 糖, 溫水, 奶油和酵母放入大盆中, 先用筷子攪至不見水分, 再用手揉到光滑 (也可用攪拌機)。用濕布蓋住靜置一至二個小時 (夏天快, 冬天慢些), 等到麵團發成一倍大, 手指壓入不會彈回即可。

2. 懶人式 – 將麵粉, 糖, 溫水, 油和酵母放入麵包機。用 “dough” 的功能就好了。

在烤盤上撒麵粉防黏,將麵團分成十份,用手整型成圓坨型,讓表面成光滑狀, 把不整齊的部份塞在下面。

Rye Bread

整型好的麵團上面再撒麵粉,蓋上布或是保鮮膜,靜置三十分鐘直到麵團長大。天氣冷可能要久一點, 天氣熱會快一點。

Rye Bread

烤箱預熱400F。麵團塗上加水的蛋汁,放入烤箱。用噴水壺在烤箱內噴一些水,並將烤箱溫度調成350F。兩分鐘後,再噴一次水後繼續烤。約十到十二分鐘成金黃色就好了。拿出麵包稍涼後再吃。

Rye BreadRye Bread

也可以在麵包裡放 cheese 或其它的餡。

Rye BreadRye Bread

 

Note: 烤箱先高溫是要麵團再膨漲,會表面脆裡面軟。噴水讓烤箱裡有蒸汽不會太乾。也可用 wheat flour 取代 rye flour 做小麥麵包。

 

玉米麵包 Corn Bread

Recipe provided by Eva Chen

香軟的玉米麵包,小孩們的最愛!

Corn Bread 玉米麵包

Corn Bread 玉米麵包

Ingredients

Materials A:

  • 1 cup milk
  • 1 egg
  • 1 1/2 teaspoon salt
  • 5 tablespoon unsalted butter
  • 4 tablespoon sugar
  • 3 1/2 cup bread flour
  • 1 1/2 tablespoon gluten flour
  • 2 1/2 teaspoon yeast
Material B:
  • 1 battered egg
Materials C:
  • 1 cup corn
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon olive oil

Directions

Add Material A into bread machine, set to stop at bread dough finished. It’s important to add the ingredients by the order of list, The bread won’t be good if you add yeast into milk and salt. Butter need to be heated to liquid so you can use tablespoon to measure.

The whole bread dough process in bread machine is about 1.5 hours in my bread machine. after it stops, leave it there to rise for another hour.

Put aluminum foil on baking rack. Brush adequate amount of olive oil on it so later the bread dough won’t stick.

Use scissor to cut the bread dough into pieces and put them on the foil.
Keep equal space.

Put it in warm place for another hour of raise. If your oven have
‘Proofing’ function, use it. Otherwise, it may work by putting the
shelf in the top position and turn on the oven light.

After 2nd raise, brush Material B battered egg on the dough.
Then put generous amount of mixed Materials C on top of the dough, because bread will expand during the baking process but corn won’t..

Preheat oven to 350F. Then bake for 15 minutes to golden color.

Note: Gluten flour can be purchased at Safeway or Whole foods.  The corn can be replaced by green onion to make Green Onion bread. The same ingredient ratio can also make butter dinner roll. Just bury tiny piece of butter inside the dough between 2 raise.

 

法式菠菜培根派 Spinach and Bacon Quiche

給不愛吃青菜的人一個好辦法!

Spinach and Bacon Quiche 法式菠菜培根派

Spinach and Bacon Quiche 法式菠菜培根派

Ingredients

  • 1/2 cup light mayonnaise
  • 1/2 cup evaporated milk (or milk)
  • 4 eggs, lightly beaten
  • 4 strips bacon
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1/4 cup chopped onion
  • 1/8 teaspoon white paper
  • 1/2 cup shredded Swiss cheese
  • 1/2 cup shredded Cheddar cheese
  • 1 (9 inch) unbaked pie crust (or ready-make unbaked pie shell)

Directions

Preheat oven to 400 degrees F. Place crust in ungreased 9-inch pie pan. Press crust firmly against sides and bottom. Generously prick bottom and sides with a fork.  Put foil on the edge to prevent burning. Bake for 6~8 minutes. It’s better to line with foil and fill with pie weights or dried beans.

Spinach and Bacon Quiche

Whisk together mayonnaise, eggs, milk and white pepper until smooth. Cook the bacon over medium heat in a skillet until crisp for 8 minutes. transfer to a paper towel to drain.

Layer spinach, onion, Swiss cheese in crust. Pour in egg mixture, sprinkle bacon, and Cheddar cheese on the top. Bake in preheated oven at 375 F for 30 minutes until golden and filling is set. Serve warm.

Spinach and Bacon QuicheSpinach and Bacon Quiche

Note: Quiche is a classic dish of French cuisine.  You can also put other vegetables, shrimps, meat in the filling, like ham and broccoli.

 

芝麻蔥大餅 Sesame Green Onion Bread

外酥脆內鬆軟, 配上撲鼻的青蔥和芝麻香, 是 potluck party 的搶手貨哦!

Sesame Green Onion Bread 芝麻蔥大餅

Sesame Green Onion Bread 芝麻蔥大餅

Ingredients (2 breads)

麵糰 Dough:

  • 4 cup all purpose flour 中筋麵粉
  • 1 1/4 cup warm water 溫水
  • 1 package of  yeast (or 2 tsp yeast) 酵母
  • 1/2 tablespoon sugar 糖
  • 1 teaspoon salt 鹽
  • 1 teaspoon cooking oil 油

內餡 filling:

  • 1 1/2 cup minced green onion 蔥花
  • 2 tablespoons cooking oil 油
  • 1/2 cup sesame seeds 芝麻
  • 1 teaspoon salt 鹽

Directions

麵糰製作有兩種方式 Two ways to make dough:

1. 傳統式 Traditional Way -
將麵粉, 糖, 溫水, 油和酵母放入大盆中, 先用筷子攪至不見水分, 再用手揉到光滑 (也可用攪拌機)。用濕布蓋住靜置一至二個小時 (夏天快, 冬天慢些), 等到麵團發成一倍大, 手指壓入不會彈回即可。
Put flour, sugar, warm water and yeast into a large bowl. Mix until water is gone and use hand or mixer to knead to smooth. Cover with a damp cloth aside for one to two hours (faster in summer, slower in winter.)

2. 懶人式 Lazy way -
將麵粉, 糖, 溫水, 油和酵母放入麵包機。用 “dough” 的功能就好了。
Put flour, sugar, warm water and yeast into a bread maker. Use “dough” function to make the dough.

 

將發好的麵糰分成兩份(作兩個大餅),用桿麵棍捍平。
Divide dough into two (for two bread), flatten with a rolling pin.

Dough in half抹上一大匙油, 灑鹽和蔥花撲滿全部表面。用刀從中間切一刀 (像切蛋糕一樣), 把捍平的麵糰由切處折起約三層 (這樣才會有層層的青蔥而不是只有一層)。記住將邊邊捏好不讓蔥餡外露。
Spread a tablespoon oil and sprinkle with salt and green onion on all surfaces. Use a knife to cut from the middle (like a cake-cutting), fold up the dough to three layers (so that there are green onion in every layer.) Make sure to seal on the edges of the dough.

put green onion on topfold the doughdough into layer

再將折好的麵糰整型, 桿成大餅狀再加蓋放置十五分鐘等待下鍋。(也可放入烤箱用100F的餘溫來發, 會快一點。)
Shape the dough into rounded, flatten and cover for 15 minutes (faster to put in a oven at 100F residual heat.)

shapeflatpuff up

將平底鍋放少許油, 把準備好的麵團 (又發大了一些) 放入鍋中。上面噴一點水, 灑滿芝麻 (稍壓一下), 再放入 1/4 杯水加蓋用中小火煎約 8 ~ 10 分鐘。
Put a little oil in a pan, and put the prepared dough (a little larger) into the the pan. Spray a little water on the surface of the dough, sprinkle sesame seeds (slightly press down), then add 1 / 4 cup of water, cover, cook with medium heat for about 8 to 10 minutes.

put sesame seeds on top

此時麵團會膨脹,芝麻也會黏在表面。等水分燒乾, 麵團底部也已煎成金黃色, 就可翻面再煎約 6 分鐘好了 (翻面時可再加一點油。)
At this point, the dough will be expanded, sesame seeds will stick to the surface. Until water boiled away, the bottom has pan fry to golden color. Turn over to pan-fry for another 6 minutes, (add a little oil when turn it over.)

turn over

Note: 1. 這是一位很會做麵食的媽媽教我的,方法和一般市面上的不同。因為加了水加蓋來煎,裡面特別鬆軟,外皮煎的脆脆的。口感比外面賣的乾乾的大餅還好吃。每家爐子火力不同,和個人喜好不同,要自行斟酌時間煎到滿意為止。
2. Dry Active Yeast 可以直接和在麵粉,水裡來發,效果一樣好的。

也可以在內餡加入培根粒粒或是換成紅豆餡, 也是很好吃哦!
Also very tasty to put some bacon or red bean paste in the filling.


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