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Deconstructing the Baguette This article will attempt to distill this wealth of information to present the techniques required to produce a professional looking and tasting baguette. Four elements are considered: flavor, crumb, crust and appearance. Flavor Flavor develops with time. There are several ways to achieve this but long fermentation is necessary to develop the complex flavor of the well made baguette. Two techniques are commonly used to develop flavor; use of a pre-ferment and use of a long (overnight) primary fermentation. A pre-ferment is a starter that has been developing over time. A simple starter like a Poolish is made by mixing equal weights of flour and water with a pinch of yeast and allowing it to stand at room temperature, covered, at least 24 hours. More complex starter recipes abound that use different kinds of flour, different fermentation times, wild yeast versus packaged yeast, etc. You can also keep a starter going by reserving a little of the unbaked dough from each batch. The second method used to develop flavor is the long (overnight) primary fermentation or first rising. Most recipes will tell you that the first rising is complete after the dough has about doubled in size. This is reasonable advice for the overnight fermentation as well. To slow down the rising process a slightly cooler dough and smaller quantity of yeast in the dough are necessary. This can also be accomplished by storing the dough for some part of the primary fermentation in the refrigerator. These two techniques can be combined; a preferment with a long primary fermentation. Crumb The crumb refers to the distribution of holes in the finished bread. The random distribution of holes of various shapes and sizes is desirable in a baguette. This is achieved with high hydration level in the dough and short kneading time. These two factor work together. Kneading is generally required to develop the gluten in the bread. Gluten will also develop over time with shorter kneading time if the dough has sufficient water to allow movement of the gluten strands. Hydration level of 68% - 75% is recommended. The convention for the ratio of ingredients in bread baking is to relate all ingredient weights to the weight of flour used. Flour weight is always given as 100 %. Water at 70% means that for every 100 grams of flour used in the recipe 70 grams of water is used. Remember that for a final hydration level of 70% the hydration level of the starter must be included. If a Poolish with 100% water (equal weights water and flour) is used, the dough mix weights must be calculated to achieve a final water of 70%. Dough with high hydration level can be very sticky and more difficult to work with. Resist the temptation to add flour or work the dough longer. Professional bakers also make use of a technique called autolyze. The bread dough is mixed, with or without yeast, and without salt just barely long enough to form a wet, sticky dough. Allow the dough to stand in the mixing bowl or kneading surface for from 10 to 30 minutes before adding the salt (and yeast if it has been left out). Kneading time of 1 - 2 minutes is sufficient if the dough is sufficiently hydrated. It is intuitive that a random distribution of holes and hole sizes in the final bread comes from short kneading time. The more you knead the dough, the more homogeneous the dough will be. This may be desirable in sandwich bread, but not what we want here. When shaping the final loaves for proofing before baking, do not work the bread more then necessary in order to preserve the air pockets developed during the long slow fermentation. Crust The crispy, chewy crust characteristic of the best baguettes is a result of the way the bread is baked. The basic design of the professional baking oven includes the following features. Stone Deck with Low Profile Chamber Hearth style breads are baked directly on the stone deck. No bread pans are used. Special tools are used to load multiple loaves to the deck. The home baker can approximate baking on the deck by baking on a pre-heated baking stone. Loading loaves to the baking stone is most easily accomplished by forming the loaves on parchment paper and then ferrying them to the oven with a pizza peal or on the bottom of a baking sheet. The professional baking oven consists of a series of decks stacked on top of each other, each accessible via its’ own door. It is in essence a series of low profile ovens stacked one upon the other. The clearance height in the oven is sufficient to load and bake bread, no more. Steam Injection with Controlled Venting Bakery ovens have a built in steam generator that allows the baker to inject superheated steam into the oven at the start of baking. This slows down the caramelization of the sugars on the crust and provides for a good final spring in the oven before the crust sets. The low overhead clearance discussed above also serves to concentrate the steam injected at the start of baking by minimizing the internal volume of the oven chamber. Part way through the baking process, the baker vents the steam so the bread is finished in a hot dry oven. This combination of steam injection and controlled venting provides the light airy loaves with a crispy, chewy crust we expect from the professionally baked baguette. Attempts to mimic this steam generation with controlled venting have been developed by frustrated home bakers. These techniques range from misting the sides of the oven to pouring hot water into a pan on the lowest shelf in the oven (under the baking stone). These techniques don’t really come close to approximating the steam generated in a professional bread baking oven. There is a product available from The Steam Maker Bread Baker Company (www.steambreadmaker.com) that closely approximates the conditions in a professional baking oven. It combines handheld electric steam generator with a baking chamber that fits into the typical home oven. The baking chamber is a baking stone and lid that contains the steam during the initial part of the baking process. In the interest of full disclosure, this article is written by the President of the Steam Maker Bread Baker Company. Appearance The appearance of the loaves is a result of the formation process, scoring the loaves immediately prior to baking and the actual baking (discussed above). Formation of the loaves requires attention to two somewhat competing goals. First, we want a tight or stretched outer crown to the loaf during final proofing. Second, we want to minimize handling so as to not degas the loaf after the primary fermentation. The following is one technique that can be employed to shape the loaves into the final desired shape of a 14 inch long, uniform baguette. Start with 9 – 10 ounces of unbaked dough. Gently flatten the dough into a square approximately 4 x 4 inches. Fold the bottom and top thirds on to the center. After folding each third press the seam together with your fingertips. This begins the process of forming a tight outer surface. Let the dough rest ten minutes at this point. The dough should look a little like a long roll. The goal now is to elongate that roll to the baguette shape (about 14 - 15 inches long for 9-10 ounces of dough). Form an indent in the loaf along its’ entire length, then fold the dough over lengthwise pressing the ends together to form a seam that runs the length of the loaf. Roll the dough back and forth on the work surface with to form the desired torpedo shape. Repeat the process a second time; fold the dough lengthwise and press the seam together before rolling on the table under both hands. After the second time this process is completed, the loaf should be approaching 14 inches. Finalize the process by rolling to the final desired length. Note the location of stretched surface of the loaf and the pressed together seam. When the loaves are fully formed and placed on what ever surface being used for the final proofing, the final seam created should be down on the surface and the stretched outer surface will face up. Keeping in mind the desire to minimize handling of the dough, the process of folding the dough and pressing the ends together should only be done twice. The loaf should be uniform thickness along its entire length so it bakes evenly. Professional bakers use controlled temperature and humidity environments for final proofing. Misting the loaves and covering loosely with plastic wrap will prevent them from drying out during proofing in an uncontrolled environment. The process of misting and loosely reapplying the plastic wrap may be repeated once or twice during the final proofing, depending on the humidity level in the kitchen and the length of time required to reach the size desired for baking. The extended primary fermentation time described above will necessitate an extension of typical final proofing time. The loaves should grow by at least half, if not double in size. This can take 1 1/2 to 4 hours. Remember, if you are using the Stream Maker Bread Baker, you will get a good final spring (expansion) in the oven. Preheat the baking stone in the oven for an hour at 425 - 450 degrees before loading the loaves. Immediately prior to loading the loaves to the oven, score the loaves along the top surface with a razor blade or other very sharp blade. A typical pattern is three diagonal scores that each cover approximately one third of the length of the bread. Bake the bread until it is a deep golden brown. Do not remove the loaves early. If the Steam Maker Bread Baker is used, follow instruction related to steaming time and the time to remove the lid from the oven in order to finish baking in a hot dry oven. The Result Professional bakers spend a long time learning and perfecting their craft. The baguette is among the most difficult of breads to perfect. Do not expect professional results with the first attempt at making baguettes. Like anything else worthwhile the quality of the results achieved at home is determined by the level of effort and amount of time dedicated. The advantage we enjoy today is the wealth of professional level knowledge at our fingertips. The recipe below will provide a starting point for baking professional baguettes at home. Starter – Poolish All purpose flour – 100 grams Water – 100 grams Yeast – pinch (0.5 grams) Mix and let stand at room temperature at least overnight. Bread dough Poolish All purpose flour – 375 grams Water – 225 grams Yeast 1 grams Salt 10 grams Final Dough Percentages Flour – 475 grams – 100% Water – 325 grams – 68.4% Yeast – 1.5 – 0.3 % Salt – 10 grams – 2.1 % Mix poolish, flour and water until just mixed. There is some disagreement about whether yeast should be added before or after the autolyze. You decide. Let stand for 10-30 minutes. Add salt (and yeast if not added before autolyze) and knead for about 1-2 minutes. Final dough temperature should be 70 degree maximum. Lightly oil bowl and turn dough to coat with oil. Cover bowl and mist interior of bowl to create humid environment. Let stand 12 - 24 hours. You want dough to about double in size. If dough is expanding too rapidly, process can be slowed by placing in refrigerator for a few hours. You do not want the dough to reach the stage where it collapses due to over-rising. Remove dough from bowl and divide into three equal parts, each 270 grams (9.5 ounces). Form dough for final baking, proof and bake as described above. French Bread (Baguette) Note: This recipe calls for using the steam generator and oven insert available at www.steambreadmaker.com. Injecting steam at the start of baking provides a professional quality thin crispy crust to your bread. The recipe will make delicious French bread with or without the steam generator and oven insert. Recipe This recipe is given both in terms of ingredient weight and volume. Weight will give you a more precise measurement of ingredients, and inexpensive digital scales are available from a variety of home kitchen supply stores and catalogs. I suggest the use of a starter to add a level of complexity to the bread’s flavor. The easiest starter is a Poolish made as follows: Unbleached, unbrominated flour – 100 grams (3/4 cup) Water at room temperature – 100 grams (3 ½ ounces) Pinch of yeast, either active dry or cake. Mix all ingredients with a spoon. Cover with plastic wrap in a non-reactive bowl. Leave at room temperature for at least 24 hours. I have left a polish at room temperature for up to 48 hours. Water at 80-90 degrees - 225 grams (1 cup) Unbleached, unbrominated flour - 400 grams (3 cups) Poolish from above. If you are not using a starter, add the weight of ingredients from the starter to insure the correct proportions of water to flour. Yeast – one package of active dry, or 4 grams of cake (4 grams of cake yeast is about ¼ inch sliced off the 1 inch square cake available at my local supermarket - look in the refrigerated section). Salt – 10 grams (3 level teaspoons) 1) Mix water and flour and poolish, let stand for ten minutes. For this step, you do not want to begin kneading the dough. Just mix until the water is fully absorbed into the flour. 2) Add the yeast and knead by hand for 15 minutes or by machine for 10 minutes. You can tell when the bread is sufficiently kneaded by employing a test called windowpane. Stretch a section of the dough until it forms a very thin sheet that is translucent. The dough is done when you can stretch a thin translucent “windowpane” without the dough breaking. The dough should be wet. If the dough is too dry, add a little water. 3) Add the salt and knead for an additional 2 minutes or so to disperse the salt through the dough. 4) Place the dough in an oiled non-reactive bowl cover with plastic. Lift one corner of the plastic and mist the dough with water. 5) Let the dough rise until it has approximately doubled in size. Fold the dough over four times by turning the bowl ninety degrees and pulling the edge of the dough furthest way from you over the top of the rest of the dough. After the fourth fold, lift the entire ball of dough and turn it over in the bowl. Cover and mist again and let rise another hour or so. I have experimented a fair amount with rising time. The amount of time required for the bread to double in size will depend on the temperature of the room and the dough, and on the condition of the yeast you use. Also, if you like an airy loaf, you will want to allow for longer rise and proofing time. 6) Turn the dough out onto a lightly floured board. Add as little flour as possible to the dough at this stage. Divide dough into three or four equal parts. If you have the full size bread baker, you can bake three loaves at the same time. If you have the 2/3 size baker, and will need to bake in two batches, 2 loaves each batch. 7) Form dough into crude loaves by flattening dough into a square pancake about 4-5 inches on a side. Fold the third of the dough furthest away from you over onto the middle third and press the edge into the underlying layer of dough. Repeat by folding the double layer section over the third of the dough closest to you, pressing the edges together again. See series of photos. Press each layer lightly into the underlying layer. Do not knead the dough at this stage, as we want to keep as much air as possible in the dough. 8) At this stage, we want to form the loaves into their final elongated shape. The loaves should end up about 16-17 inches long, if you are using the full size baker (www.steambreadmaker.com), 10-11 inches long if you are using the 2/3 size baker. The way we shape the loaves is form a crease along the center of the bread in the long directions. Fold the dough over the crease and press at the edge to seal. Repeat it over the entire loaf a second time. To form the loaves to their final length and shape, roll the loaves gently under both palms for final shaping. See Step 8 Above 9) Place the loaves on parchment paper square. 10) Cover the loaves loosely with plastic wrap. Mist the plastic wrap with water to keep the loaves moist as well as to prevent the plastic from sticking to the loaves. Let proof for about an hour. We suggest that you preheat the oven to 425-450 degrees from the time you start this final proofing. This will insure the baking stone is at oven temperature when you load the loaves. 11) When it is time to bake the loaves, remove the plastic wrap and score the loaves with a very sharp knife or razor blade. I like three diagonal cuts along the top of the loaves. 12) Load and steam loaves according to the procedure at (www.steambreadmaker.com). Injection of steam at the start of baking retards gelatinization of the crust of the bread, resulting in a good spring in the oven and a thin crispy crust. Bake the loaves for 25-30 minutes (including 7-10 minutes in the steam chamber). Half way through the uncovered baking time, turn the baking stone or the parchment paper 180 degrees to insure even baking. If you are not using the steam generator and oven insert, you will probably need to reduce total baking time by a few minutes. 13) Remove from oven and cool on a wire rack.
香蕉麵包蛋糕 梨子香麥馬芬 Pecan rolls 牛角麵包
學做烤甜點實在太迷人了 媽咪才開始認識肉荳蔻(nutmeg),酒石(cream of tartar), 各種乳製品及烤點心的香料材料 做點心除了是藝術外也是有趣的科學 發粉,小蘇打,發泡蛋白,酵母菌都會讓點心膨鬆 但每一種食譜的用法都有它的道理和依據 每個寫食譜的人手筆心態也不太一樣 三月底烤過山大王的生日蛋糕和提拉米蘇後 媽咪這週又開始做點心過生活 媽咪用掉山寨家去年僅產的三顆檸檬後 深深為加了檸檬口味的甜點著迷 上星期起就一直想做 Lime Squares with Pistachio-Graham Cracker Crust或是 Key Lime Tart萊姆塔 但是這個食譜要用掉四顆蛋黃 相對媽咪想找也要用掉四顆蛋白的食譜 光用蛋白的甜點多半是Angle Food Cake, Meringue, 不然就是要加杏仁粉的馬卡龍Macaroon 以前去法國時曾經看過麵包店擺在櫥窗像雲一樣 一朵一朵的香甜酥脆的Meringue 媽咪從沒吃過這個甜點配角的蛋白甜餅 最後媽咪決定選Cherry Pecan Meringues自己做做看 可是食譜要cream of tartar 媽咪研究半天終於發現超市fresh & easy自己牌子的 cream of tartar最便宜划算 於是愚人節當天就一次做了萊姆塔和 Cranberry Apricot Meringues(小紅莓杏桃乾果甜蛋白餅)兩樣甜點 下午山大妞和山大王的甜點就是 小紅莓杏桃乾果甜蛋白餅啦 今天已經全部吃光光囉 媽咪開始做甜點是由muffins入門 對這種簡單可以和孩子一起做 烤完熱騰騰地吃或隔天當早餐都很好的馬芬 還是全家人最喜愛的點心 昨天媽咪和大小兩隻一起做了 Coffee Cake Muffins 咖啡蛋糕糕餅上常用的奶油、糖、麵粉、肉桂粉做成的配料叫streusel 因為用blender沒有手扮streusel 還有馬芬糊部分用植物油取代奶油 用低脂優格代替酸奶酪 又加了香蕉減少麵粉的量 整體麵糊太濕沒有發得很好 所以媽咪第一次做Coffee Cake Muffins沒有很成功 不過這樣和大小兩隻一起"玩"點心很開心 山大王幫忙把muffin tin刷油;拌乾粉;打蛋; 用冰淇淋鏟放馬芬糊到烤盤上 山大妞攪拌濕麵糊 本來很吵鬧的山大王山大妞都成了媽咪的小幫手 山大妞吃她幫忙做的咖啡蛋糕馬芬時 還很開心地看著媽咪指著她正在吃的馬芬說: "I like this!" (我喜歡這個點心) 媽咪聽了也很開心 爸鼻回到家也不介意媽咪沒煮飯 原本被大小兩隻的吵鬧弄得很煩的媽咪 因為讓孩子一起動手做馬芬當晚餐 反而開開心心和孩子一起享受動手烤點心的快樂 雖然用甜點當晚餐不太好 但偶爾為之讓雙子媽忙碌的晚餐時間 不需要用電視顧孩子也是不錯啦 今天媽咪奮發做了四道菜晚餐: 吻仔魚煎蛋 滷汁豆乾 炒波菜 和烤肉醬煎豬排 甜點當然要推銷還沒吃完的萊姆塔囉
Little Lemon Meringue Pies From Food Network Kitchens These whimsical pies are elegant and perfectly-textured -- they've got a buttery, crisp-tender crust that'll stand up to tangy-creamy curd, and the meringue holds its shape even overnight! Crust: 6 tablespoons unsalted butter, at room temperature (3/4 stick) 3 tablespoons sugar Pinch fine salt 1 large egg yolk 3/4 cup all-purpose flour 1 teaspoon sour cream or yogurt Lemon Filling: 1/3 cups sugar 1 tablespoon cornstarch 4 large egg yolks 1/4 cup freshly squeezed lemon juice (about 2 lemons) 2 tablespoons freshly squeezed lime juice (about 1 lime) 1 tablespoon finely grated lemon zest 3 tablespoons cold unsalted butter, cubed Meringue: 1/4 cup egg whites (about 2 large eggs) 1/2 cup sugar 1/4 teaspoon cream of tartar Pinch fine salt 1 (6-cup) standard non-stick muffin tin Crust: Beat the butter in a medium bowl with an electric mixer on medium-high until smooth. Add the sugar and salt and continue to beat until evenly combined. Scrape down the sides of the bowl, then beat in the egg yolk. Add half of the flour, beating until just crumbly. Scrape down the bowl again; add the remaining flour and then the sour cream or yogurt, beating just until the dough is evenly moistened. Turn dough onto a lightly floured work surface and knead lightly to bring it together. Roll the dough between 2 generously floured sheets of waxed or parchment paper into a circle about 1/4-inch thick with a rolling pin. Refrigerate for 1 hour. Cut out 6 (4 1/2-inch) rounds using an inverted bowl or round cookie cutter. Place rounds in the muffin tins and, using a small shot glass or your fingers, press into the corners and about halfway up the sides for a snug fit (see photo). Freeze dough in the muffin tin for 30 minutes. Position a rack in the lower third of the oven and preheat to 325 degrees F. Spray the outside of 6 standard muffin liners with cooking spray and place in the crusts. Fill with dried beans or pie weights. Bake crusts until just brown around the edges, about 25 to 30 minutes. Remove from the oven and cool for about 1 minute; then carefully remove the muffin liners and baking beans. Return pan to the oven and continue to bake until crusts are cooked through and evenly browned (see photo), about 15 to 20 minutes more. Cool slightly. Then carefully remove crusts from the muffin tin and cool completely on a rack. Lemon Filling: Combine the sugar, cornstarch, and yolks in a nonreactive saucepan. Whisk constantly over medium-low heat until the mixture is smooth and sugar dissolves, about 1 minute. Add the lemon and lime juice and zest and continue to cook, whisking constantly, until the mixture is as thick as sour cream and is just about to simmer, 3 to 4 minutes. (Take care to stir into the sides of the pot so that all curd thickens evenly.) Strain through a fine mesh strainer into a bowl. Whisk in the butter a little at a time, until smooth. Stir occasionally until cooled. (Setting the bowl in a larger bowl of ice will speed this up.). Fill each tartlet with 1 1/2 tablespoons of the cool lemon filling. Meringue: Bring a few inches of water to a boil in a saucepan that can hold a standing mixer's bowl above the water. Whisk together the egg whites, sugar, cream of tartar and salt in the bowl by hand. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch (135 degrees F) and the sugar dissolves, about 1 to 2 minutes. Transfer the bowl to the mixer fitted with the whisk attachment and beat the whites at medium-high speed until they hold soft peaks. Increase speed to high and continue to beat to make a stiff, cool meringue, about 10 minutes. Dollop or pipe on top of the filling. Just before serving, preheat the broiler to high. Set the pies on a baking sheet, and place under the broiler until the meringue is evenly toasted, about 2 minutes. (Alternatively, brown meringue with a blowtorch.) Serve immediately or refrigerate until ready to serve. For Busy Bakers: They can be refrigerated for up to 2 days These also freeze wonderfully! They can be assembled and frozen up to 1 week in advance. Defrost for 20 minutes before broiling the tops and serving. To make ahead in stages: - The crusts can be made, baked and frozen up to 2 weeks. - The curd can be made up to 3 days in advance and refrigerated. - The meringue can be made up to 1 day in advance and refrigerated. Copyright 2007 Television Food Network, G.P. All rights reserved
Ingredients Makes 10. FOR THE CANDIED LEMON SLICES 2 to 4 cold lemons, cut into paper-thin rounds with a mandoline (30 slices) 2 cups sugar 2 cups water FOR THE MERINGUES 4 large egg whites 1 cup sugar Pinch of salt 1 teaspoon fresh lemon juice 1 teaspoon pure vanilla extract FOR THE LEMON CURD 8 large egg yolks 1 cup sugar 1/4 teaspoon salt 2/3 cup lemon juice (from about 4 lemons) Directions Make the candied lemon slices: Prepare an ice-water bath. Bring a medium saucepan of water to a boil. Remove from heat, and add lemon slices. Let stand 1 minute to soften. Using a slotted spoon, transfer lemon slices to ice-water bath. Cut a round of parchment paper to fit inside a large shallow saucepan, and poke a hole in center; set aside. Bring sugar and 2 cups water to a boil in pan, stirring to dissolve sugar. Reduce heat to medium-low. Transfer lemon slices to syrup, and place parchment round directly on surface. Simmer until rinds are translucent, about 35 minutes. Remove from heat, and let lemon slices cool in syrup. Use immediately, or refrigerate in syrup in an airtight container up to 1 week. Make the meringues: Preheat oven to 225. Place egg whites, sugar, and salt in the heatproof bowl of a mixer set over a pan of simmering water. Whisk until hot and sugar has completely melted. Attach bowl to mixer fitted with the whisk attachment, and beat on medium speed until soft peaks form. Raise speed to high, and beat until mixture is cool and forms stiff, glossy peaks, about 9 minutes. Beat in lemon juice and vanilla. Using a rubber spatula, spread meringue into twelve 3-inch-diameter mounds on parchment-lined baking sheets. Form a well in center and peaks around edges. Bake until edges are crisp and centers have just set, 40 to 50 minutes. Let cool on sheets on wire racks. Meringues can be stored in an airtight container in low humidity overnight. Make the lemon curd: Place egg yolks, sugar, salt, and lemon juice in the heatproof bowl of a mixer set over a pan of simmering water. Whisk until mixture has thickened and whisk leaves a trail, about 6 minutes. Pour through a fine sieve into a bowl. Place plastic wrap directly on surface of lemon curd, and refrigerate until cold, about 1 hour (or up to 12 hours). Whisk before using. To serve, mound 2 tablespoons lemon curd in center of each meringue, and top with 3 strained candied lemon slices. From Martha Stewart Wedding online
From Martha Stewart.com Ease is the keynote of outdoor summer dining. But if you crave a dollop of the elegance that patio menus often lack -- without lengthy preparation or a hot oven -- top off the meal with this airy ensemble of lemon, cream, and sugar. Lemon curd is folded into whipped cream and frozen, suffusing the mousse with refreshing citrus flavor. A pool of tart lemon sauce surrounds the frothy dessert, with its crown of creme fraiche and golden strands of candied lemon zest. This mousse can be made up to 3 days before serving. Ring molds may be purchased at specialty cookware stores. You can also use an 8-inch springform pan. Ingredients Serves 8. 8 to 10 lemons 2 cups sugar 8 large egg yolks, plus 2 whole eggs 1 cup unsalted butter (2 sticks), cut into pieces 1 1/2 cups plus 2 tablespoons heavy cream, chilled Candied Lemon Zest One 8-ounce container of creme fraiche Directions Prepare ice-water bath in large bowl. Juice 1 lemon; reserve juice. Juice additional lemons to yield 1 cup. Make lemon curd: Place 1 cup lemon juice, sugar, egg yolks, whole eggs, and butter in saucepan; whisk to combine. Cook over medium heat, whisking constantly, until it begins to boil, about 10 minutes. Strain curd through fine mesh strainer into bowl set in ice bath. Stir periodically until cool; remove from ice bath. Place plastic wrap directly on surface of curd; refrigerate at least 1 hour and up to 3 days. Place 1 1/2 cups chilled heavy cream in large mixing bowl; whisk until soft peaks form. Reserve 1/2 cup lemon curd for sauce; add remaining lemon curd to whipped cream. Fold gently until well combined. Place 8 ring molds, 3 inches in diameter and 2 1/4 inches high, on baking sheet lined with parchment. Divide mousse among molds, filling each with about 3/4 cup. Place in freezer on sheet until firm, at least 4 hours.
For Your Health, Choose Plastics Wisely By Kimberly Beauchamp, ND Healthnotes Newswire (March 20, 2008)—It’s hard to picture how people stored and carried food and beverages before plastic. Now after many decades of use, researchers have discovered that some plastics are better than others, and some should be avoided by health-conscious consumers. Of particular concern is a plastic component called bisphenol A—or BPA—which is found in the polycarbonate plastics used in many reusable water bottles, baby bottles, sippy cups, and food storage containers, and in the liners of canned foods and drinks. The study, published in Toxicology Letters, looked at how much BPA gets into water stored in new and used polycarbonate bottles. For up to seven days, the bottles were exposed to conditions of normal use, including sterilization in boiling water, after which the water was tested. BPA leached into the water in both new and used polycarbonate bottles at the same rates, and BPA concentrations increased over time. Exposure to boiling temperatures caused more BPA to leach into the water—up to 55 times that seen at room temperature. Even in very small amounts, BPA acts like estrogen in the body, potentially triggering hormonal changes. Although no studies regarding BPA toxicity in humans have been done, studies have shown that animals exposed to BPA develop early puberty, reproductive system defects, and breast and prostate cancers. Children’s developing systems are more sensitive to the effects of BPA and other chemicals. The authors commented, “Our results confirm and extend previous studies that demonstrated migration of BPA from polycarbonate plastics. The amounts of BPA found to migrate from polycarbonate drinking bottles should be considered as a contributing source to the total endocrine disrupting chemical burden to which some individuals are exposed.” How to decrease BPA exposure The Environmental Working Group offers the following suggestions for limiting BPA exposure. • If using infant formula, choose powdered over liquid. (Formula manufacturers use BPA in the lining of their cans.) • Look for BPA-free plastics, such as those with the recycling numbers 1, 2, and 4. Soft or cloudy appearing plastics are also usually free of BPA. Note that most (though not all) #7 plastics contain BPA. • Get your food fresh, frozen, or boxed (such as aseptic soup and drink boxes). While a few companies, such as Eden Organic Foods do not use BPA in their can liners, most cans contain BPA that leaches from plastic resins in their liners. • Choose reusable stainless steel water bottles like Klean Kanteen, or those with a non-leaching water-based liner, such as Sigg bottles. Avoid using old, scratched plastic bottles for storing drinking water or food. • Reheat foods in glass or ceramic containers. Do not heat plastics in the microwave. • For BPA-free baby bottles, try glass or Born Free bottles. (Toxicol Lett 2008;176:149–56) Kimberly Beauchamp, ND, earned her bachelor’s degree from the University of Rhode Island and her Doctorate of Naturopathic Medicine from Bastyr University in Kenmore, WA. She cofounded South County Naturopaths in Wakefield, RI. Dr. Beauchamp practices as a birth doula and lectures on topics including whole-foods nutrition, detoxification, and women’s health. Copyright © 2008 Healthnotes, Inc. All rights reserved. Republication or redistribution of the Healthnotes® content is expressly prohibited without the prior written consent of Healthnotes, Inc. Healthnotes Newswire is for educational or informational purposes only, and is not intended to diagnose or provide treatment for any condition. If you have any concerns about your own health, you should always consult with a healthcare professional. Healthnotes, Inc. shall not be liable for any errors or delays in the content, or for any actions taken in reliance thereon. HEALTHNOTES and the Healthnotes logo are registered trademarks of Healthnotes, Inc.
Lemony Pound cake Brownies Tiramisu Cream of tartar This powder is tartaric acid derived from fermented grapes. Cream of tartar increases the stability and volume of whipped egg whites; it is also used in candy-making and frostings for a creamier consistency. Use cream of tartar in angel food cake and meringues. Add it to potatoes and Jerusalem artichokes in the last few minutes of boiling to keep them from oxidizing. To remove stubborn burns from pots and pans, try blending cream of tartar with water to make a cleaning paste. One teaspoon baking powder is equivalent to 1/4 teaspoon baking soda plus 5/8 teaspoon cream of tartar. If there is additional baking soda that does not fit into the equation, simply add it to the batter.
Le Cordon Bleu Ladyfinger Recipe Ingredients: Eggs, 3 separated Granulated Sugar, 6 tbs Cake Flour, sifted, 3/4 c Confectioner's Sugar, 6 tbs Directions: 1. Preheat the oven to 350 degrees, then brush 2 baking sheets with softened butter and line with parchment paper. 2. Beat the egg whites with a whisk or electric mixer until stiff peaks form. 3. Gradually beat in the ganulated sugar and continue beating until stiff peaks form again; the meringue will be glossy and smooth.. 4. Lightly beat the egg yolks with a fork, and fold into the meringue with a wooden spoon. 5. Sift the flour over the mixture and fold in gently. 6. Pipe the ladyfingers: Fit the pastry bag with the large plain tip and fill with the ladyfinger batter. 7. Pipe strips of batter 5 in. long and 3/4 in. wide diagonally onto the baking sheets, leaving 1 to 2 in. between each strip. 8. Sprinkle half the confectioner's sugar over the ladyfingers; wait 5 minutes and sprinkle with the remaining sugar. 9. Holding the parchment paper in place with your thumb, lift one side of the baking sheet and gently tap it on the work surface to remove excess confectioner's sugar. 10. Bake without opening the oven door for 10 min. 11. Then, rotate the baking sheet so the ladyfingers color evenly. 12. Cook until lightly golden, about 5 more minutes. 13. Remove the ladyfingers from the baking sheet with a metal spatula while still hot, and let cool on a rack.
Q: WHAT HAPPENS WHEN A BUTTER CAKE BAKES? A: The cake baking process is: 1. As the batter heats up, the fat begins to melt and the batter becomes fluid; 2. Substances soluble in hot water begin to dissolve; 3. Carbon dioxide forms from the leaveners and the moisture in the cake forms steam, both of which fills the air pockets the creaming technique made. The cake rises; 4. The protein in the flour and eggs begin to coagulate as the temperature of the batter rises. The flour's starches begins to gelatinize, all making the cake hold its shape; 5.Eventually, the steam evaporates and the baking soda and/or baking powder lose their leavening powers; 6. Evaporation of water from the surface slows and the surface gets hot enough for the Maillard Reaction or the cake begins to brown and the resulting flavors become pronounced; 7. Take the cake from the oven when its done and unmold to cool. Allow the cake to bake undisturbed before peeking until almost done. DON'T pull the cake out of the oven to test because if it isn't set it will collapse in on itself and you can't save it from there. Leave the cake where it is and just lightly touch the surface and feel if it is set or not. Be careful not to burn yourself while you do.
Heavy Cream or Heavy "Whipping" Cream has 36 - 40% butterfat and when whipped it holds its form and doubles in volume. Heavy cream is used for filling and decorating pastries. Whipping Cream has a butterfat content of 30%. It whips but not as well as heavy cream, and will not hold its form long. Good for fillings but does not hold up well for piping. Light or Coffee Cream has 18-30% butterfat. Half and Half Cream is a mixture of cream and whole milk and contains 10 ½ - 12% butterfat. Mainly used in beverages and does not whip. Single Cream has a 20% butterfat content and is used in both sweet and savory cooking. Double (rich) Cream has a 48% butterfat content and can be whipped and is also used in pies and sauces. Clotted Cream (Devonshire or Devon Cream) is a thick, rich, yellowish cream with a scalded or cooked flavor that is made by heating unpasteurized milk until a thick layer of cream sits on top. The milk is cooled and the layer of cream is skimmed off. Clotted cream has 55-60 percent fat content and is so thick it does not need whipping. Traditionally served with scones and fruit. Clotted cream is produced commercially in Devon, Cornwall, and Somerset England. In the States it is sold in small jars and can be found in specialty food stores or else through mail order catalogs (The Baker's Catalogue 1-800-827-6836 or kingarthurflour.com). Crème Fraîche is pronounced 'krem fresh'. It is a thick and smooth heavy cream with a wonderfully rich and velvety texture. This matured cream has a nutty, slightly sour taste produced by culturing pasteurized cream with a special bacteria. (However, in France, where it originated, the cream is unpasteurized so it naturally contains the bacteria necessary to make crème fraîche.) The butterfat content varies (usually 30%), as there is no set standard so you will find every brand tastes a little differently. Crème fraîche can be found in specialty food stores and some grocery stores although it is quite expensive. To make your own, simply combine 1-cup (240 ml) heavy cream (preferably pasteurized, as ultra pasteurized will take much longer to thicken and will not taste as good) with 1-tablespoon buttermilk. Warm the cream to about 105 degrees F (40 degrees C). Remove from heat and add the buttermilk. Allow the mixture to stand in a warm place, loosely covered, until thickened but still pourable. This can take anywhere from 8 to 36 hours, but taste every 6 hours. The crème is ready when it is thick with a slightly nutty sour taste. Refrigerate. Will keep up to a week in the refrigerator. Crème fraîche is used in both sweet and savory dishes. Makes a wonderful topping for fresh berries, cobblers and puddings. Note: Cream of Tartar - Lining the inside of wine caskets after fermentation is a white sediment (tartaric acid). Once this sediment is removed, purified and then ground, it becomes a fine white powder which we call cream of tartar. Cream of tartar is added when beating egg whites to stabilize the whites and give them volume and strength. Cream of tartar can be found in the spice section of most grocery stores and should be stored in a cool dry place. Heavy cream: 1 cup (240 ml) = 232 grams Milk, Buttermilk, Sour Cream, and Half-and-Half: 1 cup (240 ml) = 242 grams Note: 1 cup (8 ounces) = 240 ml To Whip Cream: Make sure the cream is cold and chill bowl and beaters or whisk in the refrigerator for one hour, or in the freezer for 15 minutes. Beat cream at medium speed until cream starts to thicken. For soft peaks continue to beat until the cream, when beater is raised, droops slightly from the ends of the beater. For stiff peaks beat cream until the cream holds its shape and clings to the end of the beater when raised. If the cream is beaten too long it becomes grainy. Note: When a recipe calls for whipping cream I always use heavy whipping cream. It is richer in taste and makes a better tasting product. If possible, use pasteurized as it has a better taste than ultra pasteurized. The one place that I always use ultra-pasteurized cream is when making ganache because it produces less air bubbles in the chocolate. Note: When whipped cream is lightly sweetened with sugar and flavored with vanilla extract it becomes Crème Chantilly (pronounced shan-TIHL-lee).
From: Body+Soul You've heard the rumors. Cooking your morning eggs on an aluminum skillet may lead to Alzheimer's disease down the road. Those pretty copper pots leach poison into your food. And nonstick pans? Not worth the convenience. They may cause cancer. The facts about pots and pans, however, tell a different story. Current studies have all but exonerated aluminum cookware from any connection to Alzheimer's. Most have an anodized surface that reduces the amount of metal seeping into food. You won't easily find a saucepan made of pure copper (which can leach into food and cause gastrointestinal problems) without a protective stainless steel finish -- unless you are rummaging in Grandma's attic. As for brands like Teflon, research indicates that most Americans have trace levels of perfluorooctanoic acid in them. This potentially carcinogenic chemical is used to make nonstick coating, but the jury's still out as to how it enters our bodies (environmental pollution, more than home cooking, may be to blame). To reduce risk, avoid damaging the nonstick surface and don't use the pan on high heat. Cookware safety often relates to factors in your control: the quality of the pots you buy, their care, and choosing the right pan for the job. A cast iron skillet browns meat beautifully, for instance, but reacts with certain acidic foods, such as tomatoes, altering the taste of ingredients. Knowing your cookware is your best bet for cooking well -- and safely. (From left to right) Carbon Steel Pros Heats quickly and withstands high temperatures; good for high-heat searing, stir-frying, and low-fat cooking. Imparts iron, a necessary nutrient, to foods. Cons Reacts with acidic foods to alter taste. Washing Up Hand wash with hot water and sponge (no soap or scouring pads), dry thoroughly, and treat with cooking oil to maintain surface. Extra Care Season before first use to create a nonstick surface and prevent rust. 14-inch wok: $15 to $59 Copper Pros Precise control and fast, even heating helps with soups, stocks, and cream- or egg-based sauces. Stainless-steel lining provides durable, nonporous finish and keeps copper salts out of food. Cons Can be pricey. Long-simmering acidic foods may damage protective coating. Washing Up Hand wash with mild soap and water. Extra Care Polish with a salt-and-lemon-juice paste to maintain shine. 3-quart pot: $80 to $300 Anodized Aluminum Pros Anodizing creates a hard finish that resists scratching and sticking, reducing the leaching of metal into foods. It doesn't react with acidic ingredients such as tomatoes, lemon, and rhubarb. Cons Can't use with induction ranges, which require a magnetic-based material, such as steel or iron. Washing Up Hand wash with mild soap and water. 4-quart saute pan: $35 to $185 Enameled Cast Iron Pros Heats and cools slowly, distributing heat well for stewing and caramelizing. Nonreactive. Cons Heavy. Washing Up Dishwasher safe. Extra Care Avoid high heat and metal utensils -- they can damage enamel. 5.75- to 6.75-quart French ovens: $110 to $220 Cast Iron Pros Heats and cools slowly, distributing even heat; perfect for browning, frying, and baking. Provides a relatively nonstick surface, if well seasoned. Like carbon steel, it imparts iron to food. Cons Reactions with acidic foods can alter taste and discolor pan. Washing Up Hand wash with hot water and stiff brush (no soap). Dry thoroughly and treat with cooking oil to maintain surface. Extra Care Season before first use. 10.5-inch skillet: $12 to $22 Nonstick Pros Allows for low-fat cooking with less oil and butter. Easy to clean. Cons Doesn't brown food well. Washing Up Dishwasher safe. Extra Care To prevent coating from eroding or flaking into food, use low or medium heat only and avoid using abrasive cleaners, metal scourers, or metal utensils. Overheated pans can emit irritating or poisonous fumes, so never leave dry or empty nonstick cookware on hot burners. 8-inch stainless nonstick skillet: $15 to $100 Want more tips for a healthy kitchen? Stock up with these healthy food staples. Learn how to buy better groceries. Get 10 tips for a healthy home. Text by Jennifer Roberts; photograph by Kate Sears First Published: September 2007
Baking Pan 101 Any cook knows how important it is to have the right equipment. Here is some essential baking equipment used in our test kitchens. Cookie Sheets Of all bakeware, cookie sheets probably offer the most choice in terms of materials. You'll find aluminum, stainless steel, and insulated, but nonstick is a sure bet. These offer lots of other uses besides making cookies, such as roasting nuts and placing them under pies to catch any liquids that bubble over the pie pans. If you cook a lot, you may want to invest in an aluminum half-sheet pan and silpat. Half-Sheet Pan A half-sheet pan is the regular size that most home cooks use. It's actually half the size of a professional sheet pan. A heavyweight aluminum sheet pan is the best. Sheet pans are very versatile and are used for cookies, toasting nuts, roasting vegetables, or placing under pies that might bubble over. Loaf Pan Aluminum loaf pans can turn out tender cakes, while dark, nonstick or glass pans will produce a crunchy-chewy crust. You can make quick breads, brioche, and meatloaf in a loaf pan. Springform Pan Although you can bake layer and butter cakes in regular cake pans, cakes with less structure like cheesecakes and tortes require a springform pan. A heavy-duty, nonstick, nonreactive springform pan with a protruding lip (at the bottom) is the best. The lip keeps thin batter from leaking through. Angel Food Cake Pan or Tube Pan These are uses for any kind of cake batter and angel food cakes. Bundt Pan Bundt pans can be as decorative as the cakes made in them. These are great for pound cakes. Muffin Tins Mini muffin tins are great for bite-size treats or hors d'oeuvres. The jumbo pans produce bakery-size muffins that make attractive gifts. Pie Plates Materials for pie plates range from ovenproof glass, glazed ceramic, heavy foil, aluminum, tinned steel, stainless steel, and nonstick coated steel. Glass is the best, since it provides good heat conductivity. Glass is also nonreacitve, so you can store a pie filled with acidic fruit for a couple of days in the refrigerator. 10-Inch Tart Pan These require no explanation since they are used to make tarts. 8-Inch Round Cake Pans You'll need a minimum of two round cake pans if you want to make a layer cake. The standard for most cake recipes is 8- or 9-inch pans that are 2 inches deep with straight sides. Avoid using nonstick cake pans, which can cause the crust to darken too much. 9-by-13-Inch Baking Pans A glass 9-by-13-inch baking pan is ideal for buckles, betties, cobblers, and crisps. 8-Inch Square Cake Pan Choose a nonstick 8-inch square cake pan to make perfect brownies. Choosing a Baking Pan A baking dish is a glass utensil. A baking pan is a metal utensil. A pie plate is usually glass. A pie pan is usually metal. A baking sheet is a sided pan (15 x 10 x 1 inch); sometimes called a half sheet pan. A cookie sheet has no sides and is used for cookies only. A springform pan features two pieces: a bottom and a rim with a buckle for releasing cakes or tarts. A tube pan is a deep, round metal pan with a hollow center tube. A Bundt® pan is a shallow tube pan that is curved and fluted for baking a specific style of cake. A tart pan is usually metal. Unlike a pie pan, it has straight sides (some fluted, some not) and many have a removable bottom. A silicone baking pan -- the newest type -- is made of highly flexible polymer. The material is non-stick; can withstand oven temperatures up to 500 degrees Fahrenheit; and is safe for use in the freezer, microwave, and dishwasher.
Published February 4, 2008 [ From Lansing State Journal ] Latest gadgets are flexible, efficient for your kitchen Splendid silicone Karen Miltner Gannett News Service In the beginning, Kitchen God made the silicone baking mat. The flexible, food-safe baking sheet liner kept pastries from sticking and made cleanup a breeze. Kitchen God saw that the silicone mat was good, and decided to expand on that theme with flexible cake pans, muffin tins and Madeleine molds. Then Kitchen God said, "Let there be silicone spatulas," and there were silicone spatulas. Kitchen God saw that these spatulas were not only good, but dishwasher safe, and went on to make silicone pot holders and pastry brushes. That was Old Testament silicone. Since then, cooks have seen an explosion of new wave silicone gadgets and cookware. Advertisement Silicone, a synthetic material that contains silicon, makes good sense in the kitchen for a lot of reasons. Among them: • It's heat-resistant (the degree varies with products and brands, but most can withstand temperatures up to 425 degrees or higher). • It's nonstick and nonskid. Baked goods slide right off, and trivets don't slide on the table. • It's easy to clean. • It's lightweight and flexible, and in some cases, collapsible, making storage easy and efficient. • It can go immediately from freezer to oven or microwave. • It doesn't rust - an advantage over metal bakeware. • It cools quickly. As I found with a recent test drive of several of these second-generation silicone tools and gadgets, many of the newer applications impress with their creativity and efficiency. A few, unfortunately, don't offer any advantages over their pre-silicone counterparts. Food Loop Lace by Fusionbrands ($10) Fusionbrands made its debut in the silicone market with the Food Loop, a reusable silicone trussing string that makes kitchen twine and toothpicks obsolete. This lace with attached needle is the logical follow-up product, and does a fine job of sewing up poultry cavities so stuffing doesn't fall out. A minor peeve: The lace's ridged texture makes it hard to clean up all the chicken grease and bits. Personally, I would prefer to use twine once and throw it away. Not microwave-safe. Silicone loaf pan (11-inch-by-5-inch-by-3-inch) by Lekue Bakeware ($15) When silicone bakeware hit the market several years ago, I was slow to catch on. But a recent need for a larger-than-standard bread pan persuaded me to purchase my first baking vessel. Side supports make it easier to maneuver in and out of the oven without a metal baking sheet underneath. Zucchini bread cooked evenly and released easily from the pan. I won't replace my old pans, but if I need any future additions, silicone will be in the running. Folditfunnel by HotSpot ($4) Making collapsible gear for small kitchens is one of the smarter ways that silicone is being exploited. I loved being able to squeeze the funnel for an oblong opening. It made filling my salt and pepper shakers a breeze. Orka 20-ounce personal steamer by Mastrad ($20) If you are looking for a low-fat, single-serving cooking option, consider this vessel, which steams meats, seafood and vegetables in their natural juices or cooks them in sauces. I had better results cooking a vegetable medley in the microwave than in the oven. I also found that the Orka steamer does a great job of reheating leftovers (in my case, bread pudding). I'm told that the round version of this steamer is ideal for warming tortillas. It does require a light coating of oil or butter before cooking no-fat foods. Not suitable for roasting. And in some circles, the DayGlo colors may not be considered the most tasteful of table serving pieces. Poachpod by Fusionbrands ($10) This could be the holy grail for poached-egg lovers like me. Simply put a light coating of oil or butter, place in pan of simmering water, crack an egg inside and watch these cheery little lily pads cook your eggs to perfection. The eggs release easily. These molds are also terrific for flan, muffins or other baked goods as well as making chocolate molds (pour melted chocolate over inverted pod and put in fridge until solid). Not surprisingly, this item won the Gourmet Gold Award for Best Kitchen Gadget of 2007. GrillMat by Precision Grill Tools ($20) About the only thing you can't do with silicone is put it directly over an open flame, which is why the very notion of a silicone cooking vessel for the grill made me wary. Reading the warning made me downright paranoid: "Misuse of this product may result in fire or other hazard." GrillMat has a pretty narrow application: to be used only for indirect grilling, and only with fish and vegetables. Steak, burgers, sausages or other fatty foods are verboten, since flare-ups could occur and, as I found out, the food on the grill mat may not get hot enough to actually cook to a safe temperature. Shrimp took a ridiculously long 15 minutes, while the zucchini required nearly 40. Both ended up tasting blandly steamed, not grilled, which kind of defeats the purpose. Sorry, GrillMat, I'm sticking with my hot flames and skewers. Sil-pin silicone rolling pin by Fiesta Products ($45) Traditionalists who swear by wood or marble rolling pins probably won't be won over by this pastry kitchen newcomer. Despite the steep price (almost double what you'd pay for marble, triple for wood) and the fact that it requires hand washing (like other rolling pins), the Sil-pin has one extremely nice feature: It rolls the dough out beautifully, without sticking. Consequently you need less flour for the surface, which can toughen dough. Beginning bakers who have yet to invest in a rolling pin should keep this one in mind.
今天大小兩隻的下午點心是媽咪做的 檸檬起司蛋糕 + 蜂蜜蘋果果凍
今天又趁山大妞午睡和山大王一起做蛋糕 山大王選了巧克力杏仁J糕 不太需要用到麵粉 但是要杏仁粉 外面賣杏仁粉貴鬆鬆 媽咪和山大王把帶皮杏仁用foot processor磨成粉 麻煩的是蛋白和蛋黃要分開打 然後用cream cheess和可可粉做frosting 怕麻煩媽咪乾脆用馬芬烤盤加紙杯做cupcake 做出來有酥脆的杏仁香 三天12杯小巧克力杏仁蛋糕就吃光光了 媽咪開心呢 不過要是媽咪選馬芬或小蛋糕 媽咪還是偏愛馬芬 健康容易做又好吃啦 What's difference between muffins and cupcake? The difference between muffins and cupcakes is the fact that cupcakes will always use butter, while muffins call for oil instead (usually canola). Canola oil is a lot healthier for you when compared with butter, and butter contains the stuff that sticks to your veins and eventually leads to heart attacks in some cases (cholesterol). Also, muffins are mixed in such a way that the dough is still fairly lumpy. Cupcakes however require much more mixing until the batter is a smooth substance. The shape of muffins will be much different compared to cupcakes, as well as the feel and the inside of the muffin. Also, muffins are usually considered healthier, probably because many of them use whole wheat flour. Regular flour is okay, but the minute you put butter in there and mix it a lot, it's a cupcake. this is increasingly irrelevant if not already so in modern times, because chefs use oil/butter interchangeably depending on the effect they want their creations to achieve. butter may give a fluffy, lighter effect, whilst oil could produce a moister, heavier effect. It sounds more like all muffins are cupcakes (baked in cups) but not all cupcakes are muffins... In Finland and Sweden they are all called muffins. And English muffins are called scones.
週末山大妞午睡時間 媽咪和山大王一起做點心 媽咪在看食譜時讓山大王選他Q要吃的點心 山大王說他要做泡芙 所以媽咪就和山大王一起做點心囉 媽咪將泡芙夾優格和whipping cream然後 淋上用豆漿和可可粉調製的熱巧克力漿 山大妞醒來就有得吃了 很快十二個就吃掉一半了 Now no one is a stranger to the cream puff. The light, but rich, hollow pastry filled with cool, sweet custard has satisfied taste buds worldwide. It first called a choux pastry after the French word for cabbage, although the cream puffs do come out of the oven looking like little cabbages. Originally referred to as choux buns, this dessert's history began in 1533, when Catherine de Medici left Florence to marry the Duke of Orleans who was later to become Henry II (151-1559), King of France. She brought with her to France her entire court, which included her chefs. Seven years later in 1540, her head chef, Panterelli, invented a hot, dried paste with which he made gateaux (cake). He christened the paste Panterelli but as the original recipe changed through the years, so did the name. It became known as Popelini, which then became Popelin. A patissier called Avice perfected the paste in the middle of the eighteenth century and created Choux Buns. The Popelin became known as Choux, since only Choux Buns were made from it. In the nineteenth century the recipe was finally perfected and is still used today at Puff and Pao where we offer a variety of cream-filling flavors as well, including a sugar-free option. From Joy of Baking Cream puffs begin with a baked puffed shell of choux pastry. Choux pastry or pâte à choux is an unusual pastry in that flour is added to a boiled mixture of butter and water (like a roux) and then this mixture is cooked until it forms a smooth ball of dough. After cooling the dough to lukewarm, eggs are slowly added and the dough is beaten until it becomes a smooth thick paste. This paste can either be piped or dropped into mounds onto a baking sheet and then they are baked, first at a high temperature and then at a slightly lower temperature. The high temperature is needed so the dough will rise quickly (leaving a hollow center) and to set the structure of the shells. The temperature is then reduced to allow the outsides of the shells to become firm, while at the same time allowing the insides of the pastry to dry out. Always cut one of the shells in half at the end of baking to make sure they have dried out because if the inside dough is still very wet, the choux pastry will deflate upon cooling. But don't worry if the shells have just a small amount of moist dough in them as this can simply be removed before filling the shells.
Gingerbread for Gingerbread House Kit Makes enough for 5 small house kits. 1 teaspoon baking soda 1/2 teaspoon baking powder 1 cup (2 sticks) unsalted butter 1 cup dark-brown sugar 4 teaspoons ground ginger 4 teaspoons ground cinnamon 1 1/2 teaspoons ground cloves 1 teaspoon finely ground black pepper 1 1/2 teaspoons salt 2 large eggs 1 1/2 cups unsulfured molasses 6 cups all-purpose flour Directions In a large bowl, sift together flour, baking soda, and baking powder; set aside. In an electric mixer fitted with the paddle attachment, cream butter and brown sugar until fluffy. Mix in spices and salt. Beat in eggs and molasses. Add flour mixture; mix on low speed until thoroughly combined. Divide dough into thirds and wrap in plastic. Chill for at least 1 hour. Heat oven to 350 degrees. On a well-floured surface, roll out dough to 1/8 inch thick. Cut into desired shapes, or using template instructions, if desired. Place dough shapes on ungreased baking sheets; chill until firm, about 15 minutes. Bake 15 minutes, or until gingerbread is firm in the center, but not dark around the edges. 1. Pour royal icing mix into large bowl. Add 3 1/2 to 4 Tablespoons water; beat with whisk or hand mixer until peaks form. Put icing in pastry bag. Snip less than 1/4 inch off tip of bag. Twist large end of bag and apply gentle pressure to dispense icing in the desired quantity. 2. Using icing as glue, first stand the 4 walls of the house. Let dry two minutes. Use cans or jars to support walls as the icing dries. Attach 2 roof pieces with icing; let dry. 3. Decorate with icing and candies. Keep a damp paper towel around tip of pastry bag to keep icing from drying in the bag. To store overnight, wrap in damp paper towel, seal in plastic bag, and refrigerate.
最近媽咪試了一些食譜 和山大王一起做的披薩: 蝦仁餛飩 梨子水果麵包 烤布丁 肥棍子麵包
From: http://www.goodbyecitylife.com/free/french_bread.htm Easy Homemade Bread - Free Recipe No Knead French Baguette This makes delicious small crusty loaves. Golden brown on the outside, moist and slightly chewy inside. A nice bread to compliment dinners with a main dish of pasta (great with pesto, cream or pink sauce as well). Plus, on day 2, you can use any remaining for my personal favorite, bruchetta with feta. The best part about this recipe? Even an amateur bread baker can get great resutls! No kneading is required. Yield: Oven Temp: 2 loaves 400º Rising Time: Prep Time: 2 hours 25 minutes Ingredients 1 pkg. active dry yeast 1 1/2 cups warm water (110 - 115º) 1 tbn sugar 2 tsp salt 1 tbn shortening, melted 4 cp all purpose flour 4 tbn cornmeal (optional) Method In a mixing bowl, dissolve yeast in 1/2 cup warm water. Add sugar, salt, shortening and 1 cup warm water; stir until dissolved. Add flour and stir until smooth (you may or may not knead). Cover and let rise in a draft-free, warm place for an hour or until doubled. Turn onto floured surface. Divide in half; let rest for 5 minutes. Roll each half into a 10" x 8" rectangle. Roll up from the long side; pinch along seam edges to seal. Place seam side down on oiled baking sheets sprinkled with cornmeal. Cover and let rise again until doubled, approximately 45 minutes. With a very sharp knife, make five diagonal cuts across the top of each loaf. Bake as directed or until lightly browned. Cool on wire racks. You're going to love the way this recipe turns out - so much so that you'll want to make more wonderful, delicious loaves just like it! To learn how to make traditional loaf breads, whole wheat, muesli and many more loaves, order Pro Bread Secrets at www.goodbyecitylife.com/ bake-great-bread.htm
Today's savory oven baked chicken is an easy weeknight dinner. This recipe is courtesy of Esther and Mark Hylden of Golden Valley Flax. 4 boneless, skinless chicken breasts 1/2 cup bread crumbs 1/2 cup ground flax seed 1/4 tsp garlic powder 1/2 tsp black pepper 1 tablespoon parsley 1 tablespoon parmesan cheese 1/4 tsp Italian seasoning to taste Wash and pat dry chicken. Dip chicken in Canola or olive oil To make a flax breading, combine the bread crumbs, flax seed, garlic powder, black pepper, paarsley, parmesan cheese, and Italian seasoning in a plastic bag, seal and shake to blend. Coat chicken in the flax breading. Place breaded chicken breasts on a baking sheet and bake, uncovered, in a 375-degree oven for about 25 minutes, or until chicken is done and a golden brown. Baking time: 25 minutes
What is in self-raising flour? Sodium hydrogen carbonate and calcium phosphate are the raising agents that are added to self-raising flour in the UK. What is Self-Rising Flour? Self-rising flour is all-purpose flour with added salt and leavening (baking powder). Can Self Rising Flour be used as a substitute for All Purpose Flour? The answer is yes, IF the recipe calls for all purpose flour, salt and baking powder you can substitute, in most cases, self rising which already has in it salt and baking powder.
媽咪瘦歸瘦 其實說來還是整天想著吃的 一來山大妞吃的固體食? 總得注意不要讓她和媽咪 吃到(太多)會引發她過敏的誘因 現在她喜歡自己抓著吃 看到別人吃的東西也要討著嚐味道 二來山大王不愛吃飯老喜歡麵食 偏偏山大妞又不能吃(太多)麵粉類食品 媽咪要買菜準備一家人的三餐 要顧及健康又要顧及好吃 有時還會覺得菜價肉價漲來漲去難打算 一家超市很難就買齊一家一星期要吃的21餐加點心 三來媽咪自己要餵山大妞母奶容易餓 零食買很多但又不能亂吃 煮完飯菜還要打點大小兩隻吃飯 煮完餵完媽咪也累壞了 想吃的食慾大大降低 所以說媽咪要胖真的蠻難的 雖然是整天想著吃 上個星期天媽咪和山大王一起做meat ball soup 還有blueberry muffins 媽咪打趣說今天要make souplantation at home 在家做吃到飽的生意可是不簡單 山大王吃了肉球湯和小藍莓馬芬 又點了他到souplantation 最愛吃的起司通心粉 啊......這下糟了 家裡已經沒有cheddar cheese 也沒有elbow macaroni 當然更沒有牛奶 還好山大王對冷凍現烤小披薩愛得很 嗯...說要不想吃的真的很難 有時滿足了大小兩隻吃的 倒是忽略了老爺喜歡的辣鹹油膩口味 山寨老爺對媽咪做什麼菜很寬容 山寨老爺自己說他對吃的不講究 但是如果沒有吃夠飯那餐沒有肉 或是吃得不太對勁 (很難形容山寨老爺的不太對勁) 但是他自己就會從超市帶些 老干媽辣豆腐乳 泡麵一箱半打的買回家 或是像今晚一回家雖然肚子餓 但還不趕快吃媽咪弄的晚餐: 現做Home made全麥葡萄乾土司+煎鮭魚+波菜+蘋果 老爺就趕緊把約十條小辣椒切好炒魚餅和蘿蔔乾自己吃 等大夥都睡了剩媽咪在整理廚房 媽咪掀開鍋蓋嚐嚐老爺做的 鹹辣蘿蔔乾炒魚餅 其實味道還不賴 可是這些泡麵小吃都不太營養 孩子也不能吃這些辣辣的菜 所以媽咪一天到晚反對老爺吃這些 可是反對歸反對 媽咪知道最終還是得上大華去買些中式材料 做些老爺喜歡的辣鹹油膩菜啦 Macaroni and Cheese Ingredients 4 tablespoons (1/2 stick) unsalted butter, plus more for baking dish Coarse salt and freshly ground pepper 3 cups elbow macaroni 2 (12-ounce) cans evaporated milk 1/3 cup skim milk 2 large eggs 1/2 teaspoon seasoned salt 1/4 teaspoon garlic powder 2 (8-ounce) packages extra-sharp cheddar cheese, grated 1 (8-ounce) package Monterey Jack cheese, grated Paprika, for sprinkling Directions Preheat oven to 375 degrees. Generously butter a 13-by-9-inch glass baking dish; set aside. Bring a large pot of water to a boil; add salt and macaroni. Cook until al dente according to package directions. Drain, and return to pot. Add butter, and toss until pasta is coated and butter has melted; set aside. In a medium bowl, whisk together evaporated milk, skim milk, and eggs. Add seasoned salt, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper; set aside. In another medium bowl, combine cheeses; set aside. Place 1/3 macaroni in an even layer in the bottom of prepared baking dish; cover evenly with 1/3 cheese. Repeat with remaining macaroni and cheese mixture. Pour milk mixture evenly over contents of baking dish. Sprinkle with paprika. Bake until top layer is lightly browned, 35 to 45 minutes. Let stand 10 to 15 minutes before serving. 爌肉飯或控肉飯： 以後腿肉或五花肉，調以香料、醬油、冰糖、酒等，於火上慢烹使肉入味，再澆於飯上，是彰化人早期果腹的早餐，爌或控，音從台語發音，慢烹意，以陶鍋在溫火上慢慢烹滷。 在彰化，一長條滷好的爌肉，走上三五步都能吃到，非常平民化，店家雖多，卻各擁有基本客人，有的喜歡鹹些，有的喜甜，客人習慣至其所喜的店消費。 將肉切片，起油鍋（有油漬即可），把肉下鍋，將多餘的油脂炸出（記得每面都要炸過呦），準備鐵製便當盒（圓的、扁的不拘，有蓋子更好），將炸過的肉擺在便當盒內 材料：（湯匙用湯碗用的塑膠匙） 梅汁：1/2∼1匙（一般醃漬的紫蘇梅汁） 醬油：2匙（建議用1/2日本醬油、1/2的台製醬油，不然會很鹹） 蔥段：適量 酒：1匙 白醋：少許（可有可無） 水：加到淹過材料 放進電鍋蒸煮，一爐火後，將肉翻面（肉的顏色比較均勻），再加一爐火。 阿古古的媽: 我以前是在彰化賣爌肉飯ㄉ，你買回來ㄉ豬腳和蹄膀要先川燙，川燙後要在冷水裡洗乾淨，再找一個鍋子將蒜頭放在最低層，在放一個蒸盤在蒜頭上面，在將你ㄉ豬腳和爌肉一一排在蒸盤上（要注意豬腳和爌肉皮ㄉ硬度、硬ㄉ擺下面，軟ㄉ擺上面，煮起來皮ㄉQ度才會一樣）醬油你要看你買什麼牌子才知放多少（我教你你如果放醬油和放水下去感覺顏色如果太深就不要放太多醬油放鹽巴）再來就是要擺糖你可以放二號砂糖也可以放冰糖，煮到你認為皮有點Q部會太硬，你就可以放一點麥芽糖會讓肉看起來會油亮，你也可以再起鍋之前放一點蔥滾他3到5分鐘這樣會讓肉更香（蹄膀要切一片一片ㄉ）。
