No-Knead Bread (免揉面包)

想要吃自做的面包而又没有面包机又不想用手揉,那就可尝试这一款柔软的免揉面包.

只需将所有的材料混合,发酵,整型,烘烤就行了,

而内馅方面则可自由发挥.

免揉面包的口感与普通的面包是有一定的差别,但对于家庭式烘培来说会是不错的选择^^



Ingredients A:

Milk – 230g

2 eggs

Honey – 80g

Sugar – 20g

Yeast – 3g

Salt – ½ tsp

Ingredients B:

Butter – 50g

Ingredients C:

Top flour – 500g

Fillings:

Sausage

Method:

1) Place all the ingredient A (Milk, egg, honey, sugar, yeast & salt into a mixing bowl and mix until just combine.

2) Add in ingredient B (melted butter) and mix until just combine.

3) Add in ingredient C (top flour), mix well till the wet dough formed.

4) Cover it with cling wrap and poke a few small holes with a fork.

5) Place in a warm place to rise for about 2 hours, then transfer to fridge and keep for 12 to 14 hours.

6) Removed the dough from fridge and made the desired shape.

7) Place them on a baking tray lined with baking paper, spread some egg yolk on the surface, then keep in a warm place to rise for about 1 hour. You can see it puff up nicely and double in size after final rise. 

8) Spread some tomato source /salad dressing / mayonnaise before bake (optional)

9) Bake in preheated oven at 170 degree for about 20 to 25 minutes.

材料A:

牛奶 – 230克

鸡蛋 – 2个

蜂蜜 – 80克

糖 – 20克

酵母粉 – 3克

盐 – 半茶匙

材料B:

牛油 – 50克

材料 C:

高筋面粉 – 500克

内馅:

香肠

步骤:

1) 将所有材料A（牛奶，鸡蛋，蜂蜜，糖，酵母和盐）放入搅拌碗, 混合匀允。

2) 加入材料B (溶化后的牛油), 搅拌匀允.

3) 加入材料C (高筋面粉),  拌匀成湿面团.

4) 用保鲜膜覆盖, 再用叉子戳几个小洞.

5) 室温发酵2小时, 然后放进冰箱12至14小时.

6) 取出面团, 整形后涂上蛋黄液, 接着放在铺上烘培纸的烤盘进行最后发酵约一小时.

7) 烤前能随个人喜好涂上番茄酱/沙拉酱/蛋黄酱.

8) 放入预热的烤箱, 以170度烤约20至25分钟 (以个人烤箱而定)

 

Orange Chiffon Cake (柳橙戚风蛋糕)

从开始学烘焙以来,所接触到的戚风蛋糕食谱一定要将蛋白霜打至干性发泡,这也是成功与否的关键. 

一直到了前阵子,我才获知将蛋白霜打至湿性发泡是做出Q润口感

的要决. 抱着好奇而又半信半疑的心态,我尝试了这个有别于一般做法的戚风蛋糕.

没想到出来的成绩简直令我又惊又喜,它的口感真的很好很Q润.

湿性发泡的戚风 ==> 成功!!!



Method (1) to (4)
蛋黄糊的做法



Method (5) to (8)
蛋白霜的做法

Ingredient A:

4 Egg yolks

Sugar – 40g

Corn oil – 80ml

Fresh orange juice – 160ml

Orange zest – 2 teaspoons

Cake flour – 160g

Salt – ¼ teaspoon

Ingredient B:

7 Egg Whites

Sugar – 80g

Method:

1) Separate the eggs, place the egg yolks in one bowl and the whites in another.
2) Add 50g of sugar into egg yolks and beat until the sugar is dissolved.

3) Add fresh orange juice, corn oil and orange zest, mix well.

4) Add sifted flour and salt, stir gently till well combined and smooth. Set aside.

5) In a separate mixing bowl, whisk the egg whites until foamy. Add in 70g of sugar gradually (one-third at a time), continue beating until soft peaks form.

6) Fold one third of the egg whites into the batter (4) with spatula until well combined.

7) Pour the entire mixture into the remaining egg whites and fold in gently but thoroughly.

8) Pour into chiffon cake tin (21cm), gently tap the tin on tabletop to remove air bubbles trapped in the batter.

9) Bake in preheated oven at 170’c for about 50 minutes or until a toothpick inserted into the center comes out clean. (The baking time and oven temperatures vary depending on the types of oven)

10) When the cake is done, remove from oven and invert the pan immediately until cool completely.

材料A:
蛋黄 – 4个

糖 – 40g

粟米油 – 80ml

鲜橙汁–160ml

橙皮-2茶匙(磨碎)

低筋面粉 – 160g

盐 – 1/4茶匙

材料B:

蛋白 – 7 个

糖 – 80g

步骤:

1) 将蛋白和蛋黄分开, 分别放入两个大碗中

2) 将40g糖加入蛋黄中, 打至糖溶解

3) 先后加入准备好的鲜橙汁, 粟米油及橙皮搅拌匀允

4) 加入过筛面粉及盐, 轻轻拌匀成柔滑的蛋黄糊

5) 将蛋白打至发泡, 分三次将80g糖加入, 然后持续打至湿性发泡(提起搅拌器, 蛋白的尾端往下滴垂).

6) 将1/3蛋白霜加入蛋黄糊, 轻轻拌匀

7) 然后把拌好的混合物再加入剩余的蛋白霜,  混合拌匀成面糊

8) 将拌好的面糊倒入21cm的戚风蛋糕模里, 轻轻在桌面敲几下

9) 送进预热烤箱,烤约50分钟170’c 或至熟(用牙签戳进去, 如果不粘面糊就可以了)

   (温度与时间因各自烤箱而定)

10) 当蛋糕完成时, 出烤箱后马上倒扣至完全冷却才脱模

Chocolate Banana Cake (巧可力香蕉蛋糕)

无需分蛋, 无需打发蛋白, 也无需打发牛油,只需把材料依序加入,搅拌既可做出这松软的巧克力香蕉蛋糕. 这超简易的做法让我在忙碌而又想做蛋糕的时侯,一解那突发的烘焙瘾.

Ingredient A:

1 Egg

Milk – 130ml

Corn oil – 100ml

Brown sugar – 110g

Peeled banana – 300g

Ingredient B:

Cake flour – 200g

Cocoa powder – 30g

Baking powder – 2 teaspoons

Baking soda – ½ teaspoon

Method:

1) Mash the banana, set aside.

2) Beat the egg, add in the milk, oil and brown sugar, stir until the sugar dissolved.

3) Add mash banana and incorporate well.

4) Add the ingredient B (sifted cake flour, cocoa flour, baking powder,baking soda), and mix them into combine (Do not over-mix).

5) Grease the cake tin, pour in the batter and bake in preheated oven at 180'c for about 45 minutes or until cooked.

材料A:

蛋 - 1粒

牛奶 - 130ml

玉米油 - 100ml

红糖 - 110g

去皮香蕉 - 300g

材料B:

低筋面粉 - 200g

可可粉 - 30g

发粉 - 2茶匙

苏打粉 - ½茶匙

步骤:

1)香蕉去皮后,压成泥.

2)将鸡蛋打散,然后加入牛奶,玉米油及红糖,搅拌至糖溶解.

3)加入香蕉泥, 拌匀.

4)加入过筛的材料B (低筋面粉,可可粉, 发粉及苏打粉), 搅拌匀允成面糊(避免过度搅拌).

5) 将面糊倒入涂上一层牛油的烤盘里, 送入预热的烤箱,以180度烤约45分钟或至熟.