Tuesday, April 26, 2016

午餐肉面包


为记录而记录。。。。


简单又好吃的组合。。。。




材料:
高筋面粉 - 160g
低筋面粉 - 40g
速发酵面 - 2.5g
砂糖 - 32g
食盐 - 3g
牛奶粉 - 8g
全蛋液 - 20g
清水 - 104g
无盐牛油 - 20g

馅料:午餐肉 - 1罐(切长形)

铺面装饰:日式7味辣椒粉

做法:一般甜面包做法。
基础发酵:60min
排气休面:20min
整形:面团各约50g、造型=随意
最后发酵:60min
烘烤:以180C烘烤约15-18min即可。



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Friday, April 22, 2016

Salted Chocolate Chip Cookies



去年的作品、也忘了是谁的食谱,只记得它很好吃。。。。




Ingredients:
75g - instant oats
165g – Plain flour
1 tsp - baking soda
1 tsp - baking powder
1 tsp - sea salt
141g - unsalted butter (rm temp)
150g – caster sugar
50g - brown sugar
1 nos – egg (76g with shell)
1 tsp - pure vanilla extract
1 cup - semi-sweet chocolate chunks or chips


Directions:
• In a food processor, pulse the oats until they become the texture of coarse flour.
• In a large bowl, whisk together the oats, flour, baking soda, baking powder and salt.
• with an electric mixer, beat the butter on medium speed for one minute. Add in the sugars and continue mixing for an additional 5-6 minutes. Mixture will become light and fluffy.
• At low speed, add in egg; mixing until combined.
• Add in vanilla and mix well.
• Reduce speed to low and gradually add in the dry ingredients until they are fully incorporated.
• Stir in the chocolate chips by spatula.
• Use a medium cookie scoop (about 1 1/2 tablespoons) to scoop dough onto prepared baking sheets.
• Bake in preheated oven 160C, for 10-12 min, or until golden brown.







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