iRis BaKerY ~ KiTcheN: September 2013

Sunday, September 29, 2013

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...

Wednesday, September 25, 2013

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!

Friday, September 20, 2013

Apple Crostata

前幾日隻左眼已經痕痕哋

應該係infection

以為滴啲眼藥水就攪掟

點知今日仲嚴重咗

都係要拍幾粒藥

要take a day off

雖然話係病咗

但仍想整吓嘢

因為依期發現咗一個好正啲blog

所以想試吓佢啲recipe

～ Apple Crostata ～

再來排包

比啲耐性
發好一點
鬆軟一點

話咗咁夜唔食住
留返第二朝早餐先食...

忍唔住
偷食了少少

再少少
食晒

Saturday, September 14, 2013

兒時西餅~最愛超群拿破崙

依家啲西餅舖開到成街都係
美X, 聖X娜....
但其實我最回味啲
仲係"超群西餅"
想當年佢啲分舖都開到港九新界

細過架時後
每逢有人生日媽咪都會係商場二樓啲超群買生日蛋糕比我哋
平時又係嗰到買打西餅做下午茶
而我每次都會揀我最愛啲拿破崙

工聯會的甜包底

天氣咁熱
最好就係發包
今次用工聯會麵包班啲食譜
雖然我無上過堂
但跟住blog友啲相同溫馨提示去做
都OK喎
Blog友話依個甜麵飽底係大部份港式麵飽都用的
咁就試你一試先
用依個包底整咗四款包
腸仔, 餐肉, 火腿荵油, 餐包

炒通粉

一個星期日啲下午
一個Indian summer
熱到懶洋洋
無乜胃口

黎一個簡簡單單
又開胃惹味炒通粉吧
通粉,洋蔥,碎肉,最後加嘪啲芫茜
靚晒! 睇落都係fusion喎
好味!

乜Scones

搵咗好耐
又試過無數啲recipes

係你啦
終於比我搵到啦
唔係話之前整個啲唔好食
只係唔"啱feel"
之前整嗰啲scones裹面比較濕同soft
好似鬆餅,包嗰隻質地
我想要啲...係好似starbucks嗰隻咁
buttery, fluffy...乾身啲好似cookies又唔會太crispy
依個exactly係個隻feel啦