兒童餐 ~ 茄汁午餐肉炒意粉

Cozy Sunday...

一早唔想大攪

可以點攪...

前幾日出去食嘢食淨盒意粉

就KO你!

仲記得細細個媽咪成日整比細佬同我食

茄汁午餐肉炒意粉

快, 靚, 正

那些年的回憶
媽媽味!

正宗老婆餅 ~~~

好感動呀

好有成功感呀

一take過

你是最好的!!!你知道嗎!(國語)

多謝師父

果子牛油旦糕

周師父post完

一個好靚好應節啲聖誕蛋糕

嗱嗱啉叫師父教我整

師父話依個係一個果子牛油蛋糕

上次佢好有心機教我整面種

但係我種黎種去都種唔到..

可能依排實在太凍啦...

sorry! but I will be back!!!

所為有唔整包整住餅先...

新鮮油炸鬼 (附食譜)

得到師父啲詳細教導同提點後...

我终於成功咗啦

師父仲比我85分

好好好開心

好感動...

真係好多謝你

等我係依個異鄉

搵返啲家鄉風味

"那些年"沒有新鮮油炸鬼啲日子

嗚謝周師父食譜

you are the best!!!

=)

周公 Kai

高筋粉150克(/鹽4克/明礬+蘇打粉+臭粉 各2.5克)用水 95克 溶化所有料 後加入粉搓好入 袋 封口 室溫發酵 夏天 8小時 冬天 12小時 !

完美心太軟

依期太懶了

可能太凍...要凍眠

可能太忙...無時間

但係我應我懶....

嘩哈哈

雖然無乜update個blog

我仍然day day bake!

精算吓依排啲傑作

"心太軟"

依個得呀

以前唔係心太硬

就係唔啱feel...

Chunky Biscotti

今次整依個Biscotti

係零牛油

所以比平時嗰啲硬身啲

但都香脆

整餅係一個學問

但切餅都係一個學問

以前係college上過啲baking class

見到啊sir焗完啲bar或cookies

會嚫佢仲熱就切

話會切得靚啲同齊啲

.....

但係依個Chunky Biscotti

就一要灘凍咗先切得薄同靚

如果切得唔夠薄

食時個口感就太硬

如果有落牛油啲biscotti

鬆啲,就可以切厚身啲喎

以上屬個人意見

=.=

好食....

我加咗orange zest

襯嘪啲紅莓同nuts....

yumyum!

咖啡雪芳

上次係藍莓雪芳蛋糕嗰篇都提過

要試吓整到好似Paris Baguette 雪芳啲texture

"佢啲雪芳蛋糕比較鬆軟

唔係咁彈性嗰隻

蛋糕啲本身啲糖份較高"

好今次就整咖啡雪芳黎做吓實驗先

同一個食譜

同一個份量

只係打蛋白啲方法改啲

今次蛋白只係打到soft peak...

大約7,8成

出黎啲質感

口感就大不同

蛋糕較濕

stiff peak啲雪芳比較鬆彈實

而今次

soft peak啲雪芳係鬆而散軟

其實兩者都好食

是乎個人喜好

小牛蛋 ~ 從未如此"得"過

好興奮呀

實在太成功啦

我覺得!!!

一個看似簡簡單單啲牛油蛋糕

做落一啲都唔簡單

當然係講緊

又香,又moist,又滑啲"小牛蛋"啦

牛油蛋糕我已經整過無數次

但係我可以講依個係我整餅生涯以來

其從未如此"得"過

之前試過什麼鑵牛油又什麼配方

都唔係我想要啲

硬同乾...可能係我啲問題@@

依個...

我第二日食都好軟滑

個味仲濃咗添

trick!!! 落蛋時有咁慢得咁慢

靚"爆"red velvet cake

testing testing!

睇完人哋嗰blog

知道點樣make perfect domes

let's do it

今次做咗red velvet cake

個份量係由sour cream blueberry muffin改啲

A Perfect Dome

整Muffin要爆口先為之靚
而我就撞手神
時有時無
點解???....

比我睇到依篇blog...
"How to make muffins" by Food-4tots
原來於此
一陣間就試吓你

Cookies day (附食譜)

心血來潮

一次過整咗三款cookies

都係睇咗其他blog友啲post

覺得好似幾靚

又易整

全部我都只係整一半啲分份量

試一試你好唔好食先

易個係豬明中意啲

chocolate chip nut cookies

Jap Feast

突然好想整日本菜

今晚a table for two啲menu係

Agedashi Tofu

Pork Tonkatsu

Spam飯糰

日式餃子

 炸豬扒,飯糰,餃子成日都整

而今日啲主角係Agedashi Tofu

我第一次整架咋

一定唔可以用嫩豆腐

因為太soft

所以我用水豆腐

其實比我想像中易整

跟住youtube

step by step

話咁而就得咗

個汁我係張啲紙菜用水煲

之後張啲紙菜格走

啲水加味啉,豉油糖,salt

我啲簡易秘制日本source

yummi

藍莓雪芳蛋糕

自從上次係Paris Baguette 食過佢啲Blueberry Chiffon

真係好

其實雪芳蛋糕啲質感同做法因人而已

佢啲雪芳蛋糕比較鬆軟

唔係咁彈性嗰隻

蛋糕啲本身啲糖份較高

而creamy比較無咁甜

I like it!

配嘪佢啲Green Tea Latte

真係無得頂

我又要整

噤啱屋企有藍莓醬

let's do it

我整依個雪芳蛋糕相比Paris Baguette啲有彈性啲

同我cut咗煻啲份量

可能係打蛋白程度

我係打得比較厚同firm啲

下次試吓打soft peak

睇吓會唔會似啲先

但依個藍莓雪芳蛋糕都好好食

Pear and Berry Bars

個名話係"bar"

但其實我覺得個底係一個好好食啲shortbread

未整之前

一見到個食譜

上面放晒生果

心想...唔知會唔會好似啲apple呀peach pie咁出晒水

又無喎

個shortbread都好鬆同buttery

原食譜用plum同peach

家中無plum又無peach

但有pear...

仲好...我好仲意啤梨啲清甜

同好"蜜"啲味道

Latte Art ~~ 成功在望

又玩嘢

唔玩唔之難度高

今期玩拉花

因為...I am giving myself a challenge

"Leaning Daily" ~~ 每日一學

 Life is about Learning

學無止境,達者為先

每次見到有人為我係咖啡上拉出啲花

都是喜悅同歡欣啲

因為是想人客開心...

講返拉花

真係好講技巧

咖啡啲濃度

steam奶啲熱度

foam啲厚度同細滑

沖奶啲位置,快慢,

柸同pitcher搖擺啲力度同配合

每一個step都是學問都是經驗

拉花尚未成功

Iris仍需繼續努力

南乳吊燒雞

雖然只係醃咗一個鐘頭倒

但都好入味

焗啲時間

同火後都啱啱好

好juicy

睇落好似好pro

好似外面餐館一樣

但其實真係好簡單

南乳3磚,3-4匙糖,1匙海鮮醬,幾滴美極

醃一個鐘頭(如果醃耐啲就更好)

400F焗到熟...大約20-30mins

溫馨提示

skin side down first...

 之後反另一邊(skin up now...個皮就會脆啦)

之間用brush張焗出黎啲雞油呀汁呀

掃反上個皮到...

咁就唔會乾又香口啦

Encore!

蘿蔔粉絲蚊魚腐

上次買咗盒魚醬

整咗煎釀豆腐

但係買嚫魚醬

都要整幾餐

又要趕快食

一次過....

整嘪盒用淨啲魚醬先

用黎煎晒魚餅...

之後慢慢煮

其實我係無煮過白蘿蔔啲

因為我唔多食..

但見到啲蘿蔔係季又幾靚

用黎煮魚腐應該會好甜

very good

蘿蔔又甜又無根

煎釀豆腐

今次整啲煎釀豆腐

係用老豆腐

所以煎得香口啲

有口感啲

魚醬加咗啲碎肉

無噤啩

 

Fall Flavor ~ Pumpkin Soup

秋天到了

依到啲天氣

就算更熱...一到陰涼啲地方

就會凍凍哋

由其係SF

一年四季都要帶件外套

朋友早前比咗個南瓜我

係自家種啲

What a nice dinner

drinking a bowl of sweet pumpkin soup

dipping the Focaccia with Olive oil and balsamic vinegar

香蕉核桃磅蛋糕

其實坊間啲香蕉核桃磅蛋糕食譜

差唔多都大同小異

但點解有啲香啲有啲無咁好食

係唔係比多幾條蕉???

比啲香蕉extract呢?

No!No!No!

其實只要張啲蕉放耐啲

放倒出晒黑點...

越多黑點啲蕉

焗出黎啲香蕉蛋糕先越香

咖哩三文魚頭

媽咪啲同事啲姐夫...(有少少遠) 哈哈哈

係開to go sushi舖

佢成日都有啲魚頭魚尾...

同事啲姐夫比佢

佢又比媽咪

媽咪又比我....

豬明唔係咁仲意陣鯹味

點整前唔咁鯹呢

就煮咖哩三文魚頭

咖哩可以cover三文魚啲鯹味

但煮之前都要做啲工夫

用薑汁, 白胡椒醃一醃佢先

上粉走油

媽咪教落

煮咖哩要爆香啲洋蔥薑,蒜

再兜香啲curry paste

咁先出味...

Corrat Cupcakes

唔想大攪

但又要預備第二朝啲早餐

carrot cake就係我最好啲選擇

唔駛開機

量好

攪幾攪

就有又香又健康啲美味早餐

... 如果無加cream cheese frosting啲話

嘩哈哈

好Italian啲Focaccia (附食譜)

What a taste!

之前都整過法包

但從未試過咁"法"...應該係咁"意"

好香Olive oil啲香味

外脆內軟

依個食譜都要落幾多Olive oil

其實我只係用咗食譜啲2/3

但都好香好香

個味道真係好似...直頭同 Stake's on the Bay個啲包一樣

依個Focaccia又係用我依其大愛dailydelicious啲食譜

啲steps寫得好長細

又有溫馨提示

let's try! (由於初試,我只是用了一半啲份量) 

300 g ......................... Bread flour

6g ............................... Instant yeast

6g ............................... Salt

6g ............................... Light brown sugar

85ml .......................... Olive oil*

210ml ........................ Water*

.................................... Fine semolina for dusting (optional)

.................................... Flaky sea salt

..................................... Dried oregano, or Dried Italian seasoning

..................................... Olive oil (extra), for oiling the pan and drizzling the bread

*I have to note about the water, you may need less or more, but I put the amount the I use into the recipe. And the olive oil, it seen a lot but you will use all of them at last, start by adding some of the oil into the dough then use the rest on each step.

1.  Put flour, instant yeast, sugar into a bowl, whisk to combine, add  salt whisk again. Pour 210ml of water and 55ml of olive oil into the bowl.

2.  Use large spoon (or pastry scraper) to mix everything together, and knead briefly to bring all the ingredients together.

Pour some of the olive oil on the work surface, take the dough out of the bowl and knead, knead by using the heel of your hands to compress and push the dough away from you, then fold it back over itself. Give the dough a little turn and repeat. Put the weight of your body into the motion and get into a rhythm. Keep folding over and compressing the dough. Knead for 10-15 minutes or until the dough is soft, pliable and smooth, note that this dough is very wet and sticky.

3.   Pour the rest of the olive oil into a bowl, put the dough into the bowl, and roll the dough to cover the dough with olive oil.

Cover with plastic warp and let the dough rise for 1 hour.

4.   Brush 30cm baking pan with olive oil (extra), sprinkle with Fine semolina.

Slowly pour the dough out of the bowl, be gently you need to keep most of the air bubble in the dough, so there is no knocking the dough here.

Gently pull the dough to spread it to fit the pan.

Put the pan in a large plastic bag and let the dough rise until double in size (depend on the weather, it will be 40 minutes to 1 hour).

Before baking: 

For  LG SolarDom user, 10 minutes before baking select the convection function, select 200°C. and set timer for 10 minutes.

For convention oven user preheat the oven for 220°C.

Drizzle the dough with olive oil (extra), and use your finger to make deep dimples, push them all the way through the dough to the bottom.

Drizzle the dough with more olive oil (extra) if you like, sprinkle with flaky sea salt and dried oregano or Dried Italian seasoning.

Put the bread in the oven select the convection function, select 200°C. and set timer for 20 minutes.

Bake for 18-20 minutes or until the Focaccia is golden brown and the bottom of the bread sound hollow when tap. 

我沒用fine semolina

但灑咗啲galic salt and parmesan cheese on top

第二朝

用黎做早餐

焊返熱少少...

包心仍然好軟

外又脆

好滿足呀!