《宣妈妈食谱》: 七月 2015

2015年7月28日星期二

《宣妈妈食谱》之 [燕麦椰蓉酥]

我一般不做饼干，因为黄油和砂糖用量太多，太不健康。。。女人就是矛盾，既然爱，又怕又恨！哎，只能选择性吃咯！燕麦椰蓉酥，这是一款甜度不高，含有丰富燕麦的小酥饼。制作很简单，味道极酥脆。营养吧，有了燕麦，感觉也良好呵呵。。。酥饼其貌虽不惊人，味道却是让人一口接着一口的吃哦！赞的！

Pre-heat oven at 175°c. Then bake for 15 minutes until golden brown.

2015年7月24日星期五

《宣妈妈食谱》之 [双芝士番茄披萨/Tomato Cheese Pizza]

I hardly find kids who don’t like pizzas! I make pizzas because my daughter and I love them very much. It’s a very versatile snack with various toppings preferences -- fresh peppers, mushrooms, onions, tomatoes, smoked bacon, pepperoni, shaved parmesan, goat cheese … But the most preferred pizza on my dining table is simply cheese pizza with a few slices of fresh tomatoes, it’s simply yummy!

http://xuanmummyrecipe.blogspot.com/2015/07/basic-bread-dough-for-buns.html

2015年7月15日星期三

《宣妈妈食谱》之[花式豆沙包 / Red bean buns ]

从小就爱豆沙包，中式，西式。小时候，一个豆沙包就几毛钱。现在，这款非常普遍的花式面包在面包专卖店里卖两三元一个。涨了十倍！原料不是太贵，贵在房租与人工。所以，有时间的话还是自己做做，而且不含防腐剂与添加剂。既吃得安心，又增添不少成就感呢 :)

Filling 内馅：red bean paste 90g (made into 6 balls) 豆沙馅（搓成六个豆沙球）

Topping 装饰：sesame seeds, egg liquid, water 白芝麻适量，蛋液，水

Add all ingredients into the bread mixer. Knead until the dough becomes smooth and non-sticky. Expand the edge of the dough into a thin layer. Poke a hole with your finger, the dough should be soft and elastic and you should see tiny irregular holes within the thin surface. Place the dough in a greased bowl and cover with a plastic wrap. Set aside in a warm place to proof for 45 minutes-1 hour or until the dough has doubled in size.

When proofing is done, punch down the centre of the dough with your fist. Turn onto a lightly floured surface. Knead for 2 minutes or until the dough has returned to its original size (air being pressed out). Divide the dough into 6 balls. Cover the dough balls with plastic wrap and rest for 15 minutes. For more detailed kneading and proofing, refer to "Basic bread dough for buns"

https://www.blogger.com/blogger.g?blogID=6306333721538264455#editor/target=post;postID=7913748034788242695;onPublishedMenu=allposts;onClosedMenu=allposts;postNum=1;src=postname

将所有材料加入揉面机中，启动揉面程序将面团揉至光滑不黏手。面团只需揉至‘扩展阶段’即可。详细的揉面说明请参阅以上链接“花式面包面团制作”。将揉好的面团放入一个抹了一层薄薄的油的盆/碗里。用保鲜膜盖好，在室温或在温暖的空间（如阳光照射到的室内）做一次发酵，时间一般30分至一小时，温度会影响发酵速度。面团需发至两倍大。发酵完成后，将面团排气，按压或揉至体积还原至原来的体积。分割成六个面球，用保鲜膜盖好，静置醒面15分钟。

1)Take a dough ball. Use a rolling pin to expand the dough into a flat round layer. Place one red bean ball in the middle of the dough. Seal up the dough and let the smooth side facing up 2)Press the dough flat 3)Use a pair of scissors to cut the dough into 8 edges (refer to pics above)

1)取一个小面团，用擀面杖擀成圆形的面皮。尽量擀至中间厚边缘薄。将豆沙球置于面皮中间，虎口收面皮，光滑的一面向上 2)将包好的豆沙生坯压扁 3）用剪刀将生坯边缘（半径的一半）剪八刀（如上图）

Place the dough pieces on a greased baking pan, leave some space in between, as the second proofing with make the dough grow double in size again. The second proofing should take 45 minutes.

将做好的生坯置于抹了油的烤盘中，不要摆放得太拥挤以免影响二次发酵后的美观度。

Put the dough (in baking pan) and a bowl (or two small bowls) of boiling water in a microwave or oven. Keep the door closed. The boiling water will create heat and steam to enhance further fermentation. This is the most important part, as the second proofing will give it the air that makes your buns really light and soft!

生坯在二次发酵中会再发两倍大。面包要做得松软，二次发酵是最重要的环节，需创设足够的温度与湿度。家庭式的做法可将一碗(或两小碗)开水与生坯一同放入密封的烤箱或微波炉内，焖45分钟(如上图)。

Brush egg liquid on the dough surface. Dip one edge of rolling pin into water (just wet the round surface of one edge of rolling pin). Then dip it into a bowl of sesame seeds. Lightly stamp the sesame seeds in the middle of the dough surface.

二次发酵后刷蛋液。取擀面杖末端蘸点水，再蘸上白芝麻，轻轻印在面包生坯的中央。

Look, the flower-shaped dough pieces are ready to bake! Preheat the oven at 180°c. Then bake for 15 minutes.

花样的面包生坯已经做好！烤箱预热180°c，再烤15分钟。

Yummy!

喜欢就动手做吧 :)

2015年7月7日星期二

《宣妈妈食谱》之 [花式面包面团制作 / Basic bread dough for buns]

I love making buns, not just because of the taste variety, but because of the satisfaction derived from it. In this post, I'll share the basic bread dough recipe for making buns. Dough kneading and fermentation are the most crucial parts for making successful soft and fluffy buns. Later, I'll provide links to various types of buns I have made before.

打从会做面包开始，我就喜欢搓搓弄弄，把面团做成各种不同的花样与口味，特有成就感:) 当然，要变着花样做面包，练好基本功是必须的哈！以下是我做花式面包用的面团材料及面团制作步骤。只要掌握好揉面与发酵步骤，任何花式面包自然水到渠成。我将陆续上传之前做过的花式面包的链接。敬请期待！