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食品雜貨 Grocery
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糕點用品 Pastry
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烘焙用品 Baking
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廚房用品 Kitchen
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烹飪 Cuisine
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按類別購 Shop by Cat.
A chewy bagels easy made, wonderful breakfast for your family and kids.
Bagel dough : 4 servings Preparing time : 90 mins
knead by hand for 3 to 5 minutes. Form it into a ball and place it in a large bowl. Cover the bowl with plastic wrap and set it aside for 60 to 90 minutes, until the dough has almost doubled in size.
divide it into 4 pieces. Roll each piece into a ball. rest for 30 mins and roll into a rope. Two fingers are centered on top of the rope. Fold each side of the dough over your fingers, roll it on the countertop to seal the two ends together.
Let the bagel dough for rest around 30mins. prepare the boil water with malt syrup
Boil water malt syrup 2 Liter. + 5 g malt syrup. Put the proofed bagel dough into the boil water for each side 20 second. Than take out on the towel.
Prepare the topping and seasoning the bagel
I do 2 seed toppings for this baking, pumpkin seed, sunflower seed and sesame seed on my Red fife whole wheat bagel.
Soak Bagel board in the water for few mins before put into the oven
placed topping side down on the wet burlap side of the bagel board in the oven for 4 mins and then flipping on the tray.
Or Put on the silpain mat if you haven't a Bagel board.
Baking time: 25 mins at 220 ℃
TOPPING
Everything bagel seasoning:
White sesame seeds
Dried minced onion
Dried minced garlic
Black sesame seeds
Salt flakes
Poppy seeds
mix all above you like
if you don't want to do extra work or not often to bake the bagel, you also can buy the popular brand -Trader Joe’s everything bagel seasoning, this is all in one simple and quick avoid too many ingredients to keep in the kitchen.
Red Fife whole wheat bagel : 4 servings
Hey, if you are bread baking lover, you worth to try the freshly mill your own flour. The result will surprising you. There are many way and recipe for different kind of Wheat berries
Beside there are still many good idea to cook wheat berries, this chewy, nutty, whole grain is a delicious addition to soups, salads and add in the bread dough!
The whole wheat kernel is left intact, in these small berries have a high protein content, rich in iron, dietary fiber and vitamins.
the fresh mill flour content all intact nutrition.
For salad, soap or serve with fish; meat and more:
1. 1 part berries to 3 part water pinch of salt(optional)
2. medium heat, simmer until tender, checking after 20mins, until the grains are tender. some berries will take longer time.
3. Drain out water and you can serve right away or keep in a glass container cool down and cover in a glass container and refrigerate for up to 2 days or freeze for up to 1 month.
SAY NO TO PLASTIC
Everyday changes you can make to help save our planet,
plastic is non-biodegradable substance that can harm flora and fauna for decades, a small change you can make is to use reusable bags instead of plastic bags, which can be cost-effective, durable and most importantly, harmless to the environment.
Real chain supermarket in German(Dusseldorf) is staring banishes plastic bags for fruit and vegetables.(detail) UK, US's supermarket to get rid of plastic bag.
Hong Kong some supermarket are stop providing single-use plastic produce bags --Finally... and that plastic is non-recyclable.
Choose to use reusable shopping bags and produce bag for your vegetable and fruit .
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Soft drinks are carbonated beverages with lot of sugar, color, flavor, and unknown E-number. But on a regular basis may also contribute to a higher risk of developing diabetes. The sweeteners and caramel coloring added to soft drinks, may decrease insulin sensitivity.
But we like Sparkling drink! Why don't make it by ourselves? Simple carbonated water and add some fresh fruit juice. zero calorie and healthy for your kids and family. And it is much cheaper to buy in super market. less that HK$7 per Ltr. iSi Twist'n Sparkle set included a 24 recipes, inspiration to make your own. Extra bottles are available for you to make more drink in fridge.
Make a Home sprouted alfalfa seeds in only 5 days, great for sandwiches, salad and especially your home made sourdough bread.
What you need:
1 quarter Mason Jar
1 Mesh Sprouting lid
2 Tbps ( 24g) Alfalfa seeds (see all sprouting seeds)
500 ml Water
1. Soak alfalfa seed in 500ml water for overnight. Pic. 1
2. Drain all water off in the morning, invert the jar over a bowl at a angle, so that the air will be able circulate.Pic. 2- 3
3. Night time, after about 8 hours draining. Rinse with water and drain water off again. Pic. 4-5
4. Repeat rinse and drain every night between these 3 days.
5. 3th day Tiny sprouts should begin to form Pic. 6
6. Keep continue rinsing and draining for possible 2-3times daily.
7. Until sprouts have grown in 4 - 5 cm.
8. Drain water off and enjoy a freshly green salad or with bread.
Einkorn is the oldest wheat known to scientists, and is considered man’s first wheat. The term einkorn is derived from the German language and interpreted to mean “single grain”. Einkorn wheat is known in taxonomy as either Triticum boeoticum (wild wheat)
Einkorn單粒小麥是一種遠古野生小麥，也是目前唯一非雜交品種，為2倍體AA(14個)染色體的麥種。在18,000多年前開始被人類種植。由於在Einkorn的莖上有單粒的麥，德文將其譯為「一粒(single grain)」。今天所有品種的麥種都是Einkorn野生麥的後裔。
Here is my test baking with using EinKorn flour, easy to mix and flavor is good. The texture is great too.
The color of EinKorn flour is light yellow. I will use sourdough starter instead instant yeast or fresh yeast for this test. See the result how good it is.
We already made the sourdough starter,(check this out if you haven't one) so now we make the leaven, and this “leaven” is ultimately what gets mixed into the dough. It’s made with a tablespoon of your active starter and a specific amount of flour and water. A tablespoon of starter might not seem like much, but you’ll be surprised at how quickly the yeasts in that tablespoon multiply and make the leaven bubbly!
1.5 Tbs spoon sourdough starter
50 g water
50 g Flour
Make the leaven at night time (or morning time if you want let's it sit for 6 hours) before you plan to mix the dough and leave it on the counter. By the next morning , it should be bubbly and smell slightly sour. You can test that it’s ready by dropping a spoonful into a cup of water; if it floats, it’s ready!
After you’ve mixed the leaven with the remaining flour and water, let it sit for at least 30 minutes or for up to four hours. During this time, the flour absorbs the water and becomes fully hydrated, which helps gluten formation during the next step. Enzymes in the flour also start to break down the starches into simpler sugars, which become food for the yeast and bacteria in the leaven and also make the bread more flavorful.
110 g The Leaven (above sourdough starter)
435 g Einkorn All purpose flour
350 ml Water
9 g Salt
After this resting step, mix in the salt. Salt is necessary for a flavorful bread, but can inhibit the activity during the autolyse step.
Proofing baskets support the shaped loaves during their final rise before baking. You can buy a proofing baskets that bakers use, sieve flour in the basket before you put the bread dough or you can simply use a canvas put in the mixing bowl or salad bowl. Use your fingers to rub the flour into the canvas, this is what will keep the dough from sticking.
Shaping Dough method see details>
Slow fermentation
This whole process, from mixing the initial dough to baking the bread, is a long, slow, drawn-out affair. You can do it in a day if you’re at home and feel like tinkering around in the kitchen for a few hours between rest and shaping the dough. In the recipe where you can pause and put the dough or the shaped loaves in the fridge overnight. This time in the fridge actually helps develop the flavors in the dough even more!
Here is my schedule:
Morning time prepare the leaven
I mix the dough around at night time 8 -9 pm, and wait for a 45-60 mins then shape the dough.
Put it in flouring basket for a hour and put it in fridge.
and bake it another morning around 10-11 am.
Proofing baskets - Banneton don’t need much maintenance. After you’re done baking, knock out any loose flour, can use the cleaning brush for cleaning out the flour or sticky dry dough, let them dry on the counter, and then store them on shelf. If you bake fairly frequently, you don’t need to wash the dishtowel — in fact, letting the flour build up will help prevent the dough from sticking. Keep an eye out for mold, though, and always let the cloths and the baskets dry thoroughly before storing them again.
Make sure your sourdough culture is active. If your sourdough has been in the refrigerator, take it out 2 to 3 days before you plan to bake. Feed it daily to make sure it’s strong and very active before you make the bread.
Make perfectly spiced mulled wine at Christmas.
Put the red wine, cinnamon, star anise, cloves, lemon zest and sugar in a large pan. Cook on a low heat for 10 mins.
Remove from the heat and cool, leaving to infuse for about 30 mins.
To serve, heat without boiling, stir in the sloe gin (if using) and pour into mugs or heatproof glasses.
Choux pastry
Paris Brest
Servings : 4
finish time: 90 mins
INGREDIENTS
Pastry Cream (custard cream)
2 large egg yolks
50g sugar
12g cornstarch
1 teaspoon vanilla/1 vanilla pod
240 ml milk
Choux Pastry
240ml water
115g unsalted butter, cubed
Pinch of salt
95 g cake flour
4 llarge eggs
Filling
300g heavy cream, whipped
Powdered sugar, for garnish
PREPARATION
Make the custard: Mix 40ml milk with cornstarch, whisk together the sugar, vanilla, and 200ml milk bring to boil then add egg yolk, stirring when you cook. Pour into corn starch and back to heat, stirring well until custard texture and very smooth. Cover with plastic, pressing onto the surface of the cream to prevent a skin from forming. Chill in the fridge until cool, about 30 minutes - 45mins
Preheat the oven to 190˚C. Line a baking sheet with parchment paper.
Make the pastry choux ring:
In a medium saucepan, bring the water, butter,and salt to a boil over medium heat.
As soon as the mixture begins to boil, reduce the heat to medium-low and add the flour. Using a wooden spoon, mix thoroughly to combine.
Continue stirring (about two minutes). The dough should form into a ball and easily pull away from the sides of the pan. Remove the mixture from the heat and
add eggs to the dough, one at a time, being sure to fully incorporate each egg before adding the next. continue stirring vigorously and they will eventually come together to form a smooth, shiny dough.
Photo copyright -bakingwarehouse
Transfer the dough to a piping bag and pipe onto the baking sheet in an 7-inch ring shape. Pipe a second ring outside the first ring. Pipe a final ring on top.
Bake for 20 minutes.
Then, without opening the oven, reduce the heat to 350˚F(180˚C) and bake for another 15 minutes.
Turn off the oven and leave the puff pastry inside for another 10 minutes.
Photo copyright -bakingwarehouse
Cut the choux pastry in half horizontally. Pipe the custard into the hollow center of the shell. Pipe whipped cream on top of the custard. Place the top half of the shell. Dust with powdered sugar.
Enjoy!
