这款奶酥卷出炉后即刻不见了三份之二的分量，大人小孩都直赞不绝口，我自己也非常喜爱。如果你也一样喜欢香香的奶味儿，那就一定得试试这款奶酥卷！
食谱稍后补上。
祝大家2012新年快乐！ ^_^
Friday, December 30, 2011
赞不绝口的 -- 奶酥卷
明天是美国的12月31日，而我的行程早已排满。趁现在有小小的空档，希望自己在2011年结束前再上最后一篇 -- 奶酥卷。
这款奶酥卷出炉后即刻不见了三份之二的分量，大人小孩都直赞不绝口，我自己也非常喜爱。如果你也一样喜欢香香的奶味儿，那就一定得试试这款奶酥卷！
食谱稍后补上。
祝大家2012新年快乐！ ^_^
这款奶酥卷出炉后即刻不见了三份之二的分量，大人小孩都直赞不绝口，我自己也非常喜爱。如果你也一样喜欢香香的奶味儿，那就一定得试试这款奶酥卷！
食谱稍后补上。
祝大家2012新年快乐！ ^_^
Wednesday, December 28, 2011
乳酪花环面包
自从有了面包机后，我的活力都专注在制作面包上了。累计越来越多的作品没有摆上来，今天终于来一篇了。
做了好几款面包后，发现其实只要掌握面包制作最基本的几个知识，其实真的不难。而且面包的另一个好处，也就是为什么我不但爱吃面包，也爱做面包的原因，就在于它可以变化多端，随自己的口味稍作变化。即使是新手，也不必担心变化后的成果，因为失败的机率其实不必戚风蛋糕等来得大。
今天要推荐的这一款，是刚刚出炉的乳酪花环面包。面包如其名，内陷是乳酪，而外观则是花环状。不但美观，当然也可口。
孟老师是我对面包认识的启蒙老师，得到她的书后更是迫不及待就尝试其她的食谱，果然没让我失望！
（食谱取自孟老师）
面团
A
高筋面粉 220克
细砂糖 35克
盐 1/4茶匙
即溶酵母粉 1/2茶匙 + 1/4茶匙
水 125克
B
奶油 15克
内馅
C
奶油奶酪 150克
(Cream cheese)
细砂糖 20克
柠檬汁 1/4茶匙
蛋糕屑/饼干屑 10克
装饰
D
杏仁片 10克
面团做法：
一般面包做法，步骤可参考：
手揉面团 --
乳酪在室温软化后，将所有的C料拌均成光滑的糊状。
乳酪花环面包做法：
1. 将基本发酵好的面团分成二等份，盖上保鲜膜松弛约15分钟，然后擀成15公分的圆饼形。
2. 包入1/2份的乳酪馅，收口捏紧。
3. 松弛5分钟后，再擀成直径18公分的圆饼，放入烤盘。
4. 面团边平均剪出12个刀口，然后一对对往上翻，进行最后发酵约30分钟。
5. 面团表面刷上均匀的蛋液，撒上杏仁片作装饰，并放入预热330度F（160度C）的烤箱，烘烤约22分钟**。
**温度和时间仅供参考。
末了得加一句，真的好好吃哦！家人们都好爱好爱！一起出炉的还有第二次做的奶酥卷。是的，已经第二次做了，可是一次都没有PO上来。嗯，明天好了。如果你和我一样爱那香浓的奶香味儿的话，一定要尝试我即将分享的奶酥卷哦！
做了好几款面包后，发现其实只要掌握面包制作最基本的几个知识，其实真的不难。而且面包的另一个好处，也就是为什么我不但爱吃面包，也爱做面包的原因，就在于它可以变化多端，随自己的口味稍作变化。即使是新手，也不必担心变化后的成果，因为失败的机率其实不必戚风蛋糕等来得大。
今天要推荐的这一款，是刚刚出炉的乳酪花环面包。面包如其名，内陷是乳酪，而外观则是花环状。不但美观，当然也可口。
孟老师是我对面包认识的启蒙老师，得到她的书后更是迫不及待就尝试其她的食谱，果然没让我失望！
（食谱取自孟老师）
面团
A
高筋面粉 220克
细砂糖 35克
盐 1/4茶匙
即溶酵母粉 1/2茶匙 + 1/4茶匙
水 125克
B
奶油 15克
内馅
C
奶油奶酪 150克
(Cream cheese)
细砂糖 20克
柠檬汁 1/4茶匙
蛋糕屑/饼干屑 10克
装饰
D
杏仁片 10克
面团做法：
一般面包做法，步骤可参考：
手揉面团 --
手工揉面团 -- 奶油餐包
面包机/机器 --无比香软的 -- 椰蓉面包
乳酪陷做法：乳酪在室温软化后，将所有的C料拌均成光滑的糊状。
乳酪花环面包做法：
1. 将基本发酵好的面团分成二等份，盖上保鲜膜松弛约15分钟，然后擀成15公分的圆饼形。
2. 包入1/2份的乳酪馅，收口捏紧。
3. 松弛5分钟后，再擀成直径18公分的圆饼，放入烤盘。
4. 面团边平均剪出12个刀口，然后一对对往上翻，进行最后发酵约30分钟。
5. 面团表面刷上均匀的蛋液，撒上杏仁片作装饰，并放入预热330度F（160度C）的烤箱，烘烤约22分钟**。
**温度和时间仅供参考。
末了得加一句，真的好好吃哦！家人们都好爱好爱！一起出炉的还有第二次做的奶酥卷。是的，已经第二次做了，可是一次都没有PO上来。嗯，明天好了。如果你和我一样爱那香浓的奶香味儿的话，一定要尝试我即将分享的奶酥卷哦！
Thursday, December 22, 2011
圣诞树干蛋糕
我承认，我并不是个很有创意的人。圣诞节脚步已离我们越来越近，在美国这更是个了不得的节日。17号那天参加朋友提前的圣诞派对，我就想到了要做这个经典的 -- 圣诞树干蛋糕。
就像农历新年就算过了很多次，可是我们还是年年都会听“财神到”、“大地回春”、“贺新年”等等的经典新年歌曲一样，圣诞节也总是“Jingle Bell”、“Silence Night”、“Santa Claus Is Coming To Town”等等，经典的地位，可不是轻易就能动摇的。所以，没有什么创意天分的我，就保险地选择了“经典”的路线。在这个特别的季节，为您献上不朽的“圣诞树干蛋糕”咯！
蛋糕卷我选择了毛毛妈的方子，由于得配合我家那48cm x 28cm的大烤盘，所以我在原配方上自己做了调整，而树干做法则是参考了Carol的网站。有人问圣诞节和树干有什么关系，我喜欢Carol所分享的历史小故事，在这里转载和大家小小地分享：
这是充满节庆意味的圣诞蛋糕，以木头来表达出温暖的心意。因为在工业革命电暖器发明之前，欧洲的冬天特别寒冷,只有可以燃烧取暖的木材是最珍贵的物资。所以法国的甜点师傅就聪明的做出了类似树干造型的蛋糕，代表了一家人围炉团聚温馨的喜悦。（原文取自Carol）
树干蛋糕材料
（48cm x 28cm平板蛋糕一个）
A
蛋黄 6个
砂糖 4.5大匙
B
玉米油 4.5大匙
香草香精 1.5茶匙
鲜奶/水 3又3/4大匙
低筋面粉 3/4杯
C
蛋白 6个
白醋 3/4茶匙
砂糖 3/8杯
内陷
蓝莓果酱
咖啡巧克力鲜奶油材料
a.动物性鲜奶油 180g
b.巧克力砖 90g
动物性鲜奶油 24g
即溶咖啡粉 1/2大匙
做法
1. 先将烤盘底部铺上烤盘纸待用，预热烤箱至340度F（175度C）。
2. 将A打至糖溶解，然后加入B的玉米油、牛奶或水和香草香精
，用打蛋器继续搅拌至面糊呈现滑润、黏稠状态，然后筛入低筋面粉，搅拌至滑润状态。
3. 蛋白加入白醋快速打发，分次加入细砂糖打发至接近硬性发泡。
4.将蛋黄糊中加入1/3分量的蛋白霜，用橡皮刮刀拌匀。
5. 加入其余的蛋白霜，混合拌匀成面糊。
6. 将面糊倒入烤盘，入预热烤箱烤10-12分钟。
5. 加入其余的蛋白霜，混合拌匀成面糊。
6. 将面糊倒入烤盘，入预热烤箱烤10-12分钟。
7. 出炉后移到铁网架上将四周烤纸撕开,整片蛋糕翻过来散热,完全放凉后再将烤纸底部撕开。
8. 将夹馅的果酱均匀涂抹上蛋糕表面，并在蛋糕开始卷起处用刀切2-3条不切到底的线条(这样卷的时候中心不容易裂开)。
9.烤纸垫在下方,由自己身体这一侧紧密往外卷,最后用烤纸将整条蛋糕卷起放置到冰箱30分钟定形。
10.等待的同时可以做咖啡巧克力鲜奶油。将a部份的动物性鲜奶油150g用网状打蛋器中低速打至尾端弯曲的程度，然后先放入冰箱冷藏。
11.将b部份动物性鲜奶油加热沸腾,加入即溶咖啡粉搅拌均匀后倒入切碎的巧克力碎中，再将巧克力碎用隔水加热的方式融化即可。
12.将冰箱中打好的鲜奶油拿出,马上将巧克力酱趁热倒入快速搅拌均匀即可(如果没有趁热将巧克力酱倒入,会没有办法搅拌均匀,巧克力会凝固)。
13.定形的蛋糕卷取出,将头尾2端切整齐，前端斜切一段当做支干。
14.将切下来的一段放置到蛋糕卷上方,底部用少许巧克力咖啡鲜奶油沾粘。
15.整条蛋糕用巧克力咖啡鲜奶油涂抹均匀，再用叉子随意括出木纹的线条。
16.放置到冰箱冷藏1个小时以上再取出做最后装饰。
照片都没有拍好，其实我还做了个柠檬方块酥糕，可惜又再次错过拍照的机会。平安夜铭哥哥家又会有另一个圣诞派对，到时这蛋糕还会再次登场哦！
祝大家圣诞愉快！
Friday, December 16, 2011
Tuesday, December 13, 2011
Laker's 雪糕蛋糕
上个星期天为一个加州篮球队湖人“Laker's”的超级球迷朋友做了个生日蛋糕，谢谢他的妹妹Helen给我的建议，让我有了灵感做了这个蛋糕。老实说成果真的让我失望，看来我距离掌握装饰蛋糕和鲜奶油的技巧还是很远很远……
这是个雪糕蛋糕，但却因为容器太大，装不进冷冻冰箱而将蛋糕毁了。真的是心痛极了！谢谢铭哥哥的耐心、帮忙以及安慰。
我依旧用了毛毛妈的戚风蛋糕方子，因为那是我们一直的最爱，然后内部的雪糕馅我用了Macadamia Nuts的雪糕，中间的黄色圆圈则用了黄色的Candy Melts溶化后放在蛋糕中央，再简单地涂上加了色素的鲜奶油就完成了。
唉，还是一句 -- “失望加心痛！” 我得再接再厉！
Friday, December 9, 2011
无心插柳的 -- 乳酪丝辫子面包
这个美丽的意外，得从我那多灾多难的肉桂面包卷开始说起。说它的制作过程多灾多难一点也不为过，不过都是自己的责任，所以没话说。为了消耗过剩的鲜奶油，第一次制作的肉桂面包团是以鲜奶油来代替食谱中的鲜奶成分，结果成品出来并不理想。
第二次制作是在前天，过程差点忘了加奶油，之后由于按错钮，结果造成面团打老了！现在终于明白为什么人们会形容面团“老”了，因为打过度的面团，真的是不光滑、失去弹性；且又湿又黏的，就像护肤品广告形容人类老化的皮肤一样。失望之下本想把面团丢了一了百了，可是有实在是心疼，就暂时摆一旁，重新制作新的面团。
面团制作等待期间，我又望了一眼那“失败”的面团，把玩了一会儿，决定让它发酵看看，再做决定，反正不费任何功夫嘛！
一个多小时以后，当我下来检查发酵好的新面团时，顺便看看这“失败”的面团。虽然发起来了，可是表面依然粗燥，心想不丢是不成了。可是狠不下心的我又暂时将它搁一旁，继续制作新面团的肉桂面包卷。当肉桂面包做第二次醒发时，我再把那“失败”的面团拿出来，心想自己一直想要尝试做辫子面包，既然这面团都要拿去丢了，就借此机会练习如何绑面包辫子吧！
于是我随手拿起面团，随意将面团分成几小份，凭着自己在多个月前曾经在YouTube上看人如何绑辫子面包的记忆，开始自己乱来。乱来了好久，完成了第一个辫子面包，看看样子居然还不错！心想反正待会儿要烘烤肉桂面包，和不顺带把这“该丢的面团”一起烘，再看效果如何？
肉桂面包用了90分钟的时间来发成两倍大，我开始预热烤箱，并为面包刷上蛋液。此时我也为辫子面包涂上蛋液，灵机一动，把冰箱里的乳酪丝拿出来，撒了点在上面，并再撒上些粗糖，一起入烤箱。
就这样，无心插柳柳成荫。出炉后的乳酪丝辫子面包，依然
然吐丝，而铭哥哥似乎更欣赏这款面包呢！
我并不是说面团应该打过度，只是有时候以为的失败，想着要放弃的时候，何不再试一试？意外的惊喜，有时候就是这么产生的。:)
食谱请参考肉桂面包卷。
Irresistible -- Cinnamon Roll 肉桂面包卷
My sweet friend, Quin Quin (Yes, pronouns as "Queen" indeed) wrote me the other day, "Zoe I miss u. I tried to read your blog but it wasn't in English LOL." I then told her that I haven't polished this language for awhile and it will take me forever to write an article in English. The sad thing is, it even takes me longer than usual time to write in Chinese. I used to master this language fairly well. The beautiful words and great sentences used to come to me naturally. However, I can only use very simple sentences to describe what I have to say nowadays. How can I tell people I was a journalist and my bachelor degree was in Mass Communication? Shame me!
Interesting enough, when I decided to update my blog today (Finally, after a long enough break!) my computer doesn't allow me to type in Chinese. Even now it is fixed by my dearest Minh Ko Ko, I still decided to write in English, might it be for God's will or what other reasons. I would like to specially dedicate this article to my sweet dear friend -- Quintetta!
I am going to challenge myself to write the recipe in English! Yea, what a move!
I tried this Cinnamon Roll recipe from Mao Mao Mom a few days ago but it turned out not that good. That was because I substitute the MILK in the recipe to whipping cream. The reason I did that was just to finish the whipping cream that stay in my fridge for quite some times. The bread turned out to be like... Danish! Just not good danish, LOL! I would like to thank my family to finish them up, even though I considered my baking failed.
Two days ago, I tried this recipe again without changing anything in the recipe. For some reason, the process of making this cinnamon rolls seem to be not so smooth. I think I accidentally pressed the wrong button and chose the different program to make the dough. As a result, I overly knead the dough. I was thinking of throwing away but, what a waste! I then turned the over-did dough into something great! Let me continue the story next time ^_<
If you are a cinnamon lover, this is something you should give it a try. Thanks to Mao Mao Mom, I always love her recipes. My friends and family that tried this just love it!
(Recipe modified from Mao Mao Mom)
Ingredients:
Dough
A
1 egg
3/4 cup milk
3 tablespoons sugar
1.5 tablespoons milk powder
1 3/4 cups Bread Flour *
1 teaspoon Fast Rising Yeast
B
3 tablespoons butter (room temperature)
Cinnamon Filling
3 tablespoons brown sugar
1 tablespoon ground cinnamon
1 tablespoon all purpose flour
(mix them together, set aside)
Sugar topping
1 cup sugar powder
1.5 tablespoons milk
1/3 teaspoon lemon extract**
(mix them together, set aside)
Note:
*The original recipe is using all-purpose flour and 1.5 tablespoons wheat gluten. I prefer bread flour since that's what I have at home.
**I didn't use lemon extract but substitute with almost 1 teaspoon fresh squeeze lemon juice.
Directions:
1. Add in all the ingredients in A in the bread machine, following the order (toss in all the liquid, then following by the non-liquid).
2. Select the Dough cycle, press start. Right after everything mix together as wet dough, add in the butter listed in ingredient B.
3. The process of kneading normally will take at least 10-20minutes, depend on your machine. (Mine took more than 30minutes) Then let the dough rise for about an hour to twice the size of the original dough.
4. Roll out dough into a 25cm x 16cm (Well, approximately. I didn't use ruler to measure it anyway :P) rectangle. Spread the Cinnamon Filling mixture. You can sprinkle with raisins if desired.
5. Roll up dough and then cut into 15 equal size rolls and place cut side up into baking pan. Cover and let rise until doubled, about 60-90minutes. (During winter season will take longer time.)
6. Preheat the oven to 350 degrees F (170 degrees C).
7. Bake in the preheated oven for 20minutes, or until browned. You can either serve warm or wait it they cold a little, then sprinkle the sugar top.
Happy baking all.
Interesting enough, when I decided to update my blog today (Finally, after a long enough break!) my computer doesn't allow me to type in Chinese. Even now it is fixed by my dearest Minh Ko Ko, I still decided to write in English, might it be for God's will or what other reasons. I would like to specially dedicate this article to my sweet dear friend -- Quintetta!
I am going to challenge myself to write the recipe in English! Yea, what a move!
I tried this Cinnamon Roll recipe from Mao Mao Mom a few days ago but it turned out not that good. That was because I substitute the MILK in the recipe to whipping cream. The reason I did that was just to finish the whipping cream that stay in my fridge for quite some times. The bread turned out to be like... Danish! Just not good danish, LOL! I would like to thank my family to finish them up, even though I considered my baking failed.
Two days ago, I tried this recipe again without changing anything in the recipe. For some reason, the process of making this cinnamon rolls seem to be not so smooth. I think I accidentally pressed the wrong button and chose the different program to make the dough. As a result, I overly knead the dough. I was thinking of throwing away but, what a waste! I then turned the over-did dough into something great! Let me continue the story next time ^_<
If you are a cinnamon lover, this is something you should give it a try. Thanks to Mao Mao Mom, I always love her recipes. My friends and family that tried this just love it!
(Recipe modified from Mao Mao Mom)
Ingredients:
Dough
A
1 egg
3/4 cup milk
3 tablespoons sugar
1.5 tablespoons milk powder
1 3/4 cups Bread Flour *
1 teaspoon Fast Rising Yeast
B
3 tablespoons butter (room temperature)
Cinnamon Filling
3 tablespoons brown sugar
1 tablespoon ground cinnamon
1 tablespoon all purpose flour
(mix them together, set aside)
Sugar topping
1 cup sugar powder
1.5 tablespoons milk
1/3 teaspoon lemon extract**
(mix them together, set aside)
Note:
*The original recipe is using all-purpose flour and 1.5 tablespoons wheat gluten. I prefer bread flour since that's what I have at home.
**I didn't use lemon extract but substitute with almost 1 teaspoon fresh squeeze lemon juice.
Directions:
1. Add in all the ingredients in A in the bread machine, following the order (toss in all the liquid, then following by the non-liquid).
2. Select the Dough cycle, press start. Right after everything mix together as wet dough, add in the butter listed in ingredient B.
3. The process of kneading normally will take at least 10-20minutes, depend on your machine. (Mine took more than 30minutes) Then let the dough rise for about an hour to twice the size of the original dough.
4. Roll out dough into a 25cm x 16cm (Well, approximately. I didn't use ruler to measure it anyway :P) rectangle. Spread the Cinnamon Filling mixture. You can sprinkle with raisins if desired.
5. Roll up dough and then cut into 15 equal size rolls and place cut side up into baking pan. Cover and let rise until doubled, about 60-90minutes. (During winter season will take longer time.)
6. Preheat the oven to 350 degrees F (170 degrees C).
7. Bake in the preheated oven for 20minutes, or until browned. You can either serve warm or wait it they cold a little, then sprinkle the sugar top.
 |
| Yummy! |
 |
| They are really irresistible :) |
Happy baking all.
Subscribe to:
Posts (Atom)
