當馬克遇上莎莉

 
這個食譜來自 Mary Berry's Complete Cookbook

我想這個是英國一般家庭裡, 最常出現的小茶點了吧, 很容易做, 也很好吃, 不過我後來才知道那上面的 " 奶油 " 是如何做出來的, 一邊吃一邊想, 這大概要走上 2 個小時的路才消耗的掉吧
但我不吃, 就太對不起自己了 ( 對!! 就是這麼愛吃才會瘦不下來, 肥死活該  )

參考 Nigella Lawson Feast 2004
 第一次試做, 五月七日
這個硬餅乾是我們找很久的食譜, 在外面喝咖啡時, 大部份時候先生會點這個沾咖啡喝, 看他吃的很順口, 我也是偶而才嚐嚐, 不過想到在家喝咖啡時, 沒這塊硬餅乾, 總覺得少了些什麼, 幸好有 Nigella 
我現在幾乎把她的食譜當聖經來唸, 喜歡的就拿來做看看, 非常實在, 吃的也很開心 
我不知是做的太爽快還是真的吃到忘我, 居然沒將食譜留底就還書去了, 還好現在網路資訊很發達, 有被我找到有人放這道食譜上來, 還寫的很仔細呢
Check Jaynie Kitchen
第一次做時, 我有加巧克力豆, 但我們的感覺是太甜了一些, 所以第二次就取消巧克力豆, 改成多加杏仁的做法, 還真是正點啊
Makes about 20, depending on how big you want to make them
1 egg
100g sugar
1/2 teaspoon vanilla essence
few drops of almond essence
125g plain flour
1/2 teaspoon baking powder
1/4 teaspoon salt
50g shelled almonds (unsalted)
75g dark chocolate chips (or chocolate cut up into chunks the size of chips)
1. Pre-heat the oven to 180 deg C.
2. Place the egg and sugar in a bowl and beat with an electric whisk for several minutes on its highest speed. You will see the colour change from deep eggy yellow to a pale lemon, and the mixture will become moussily thick. Beat in the vanilla essence and a few drops of almond essence.
3. Fold in the plain flour, baking powder and salt with a metal spoon. Remember that you will probably need more flour - especially if you are using large eggs. The result should be soft dough that isn't sticky - otherwise it will be hellish to roll out in a few minutes' time...
4. Fold in the almonds and chocolate chunks/chips. Put the dough onto a floured board (this is when you'll realise if it is too sticky or not!) and shape into a long sausage shaped log about 25 x 5 cm
5. Lay the log onto a sheet of greaseproof paper (or I have those non-stick baking sheets that you just wash and re-use). I usually have to lay mine diagonally across the sheet....
6. Cook for 25 minutes. The biscotti log will have risen and spread quite a bit, and it will be a pale brown colour. Leave for 5 minutes to harden slightly. Then, on the diagonal, cut into the familiar biscotti shapes each about 1cm wide.
7. Put these back onto the baking sheet, laying them down flat, and cook for a further 10 minutes. Turn them over and cook for a remaining 5 minutes. By this time they should be golden brown and crunchy. Let them cool and then store in an airtight container (I use a 1-litre icecream container).
也不難做, 就麵糰的那個步驟比較黏手, 其他的都很容易
第二回合,五月十三日
後來有發現, 杏仁露多加一些, 風味更好呢
我一次要做二條的量, 因為先生太會吃了, 可以撐一週喔
這道也變成我們家的家常點心之一了

參考 Nigella Lawson Feast 2004 - Soft white dinner rolls
完成日五月三日
趁大小姐小憩片刻, 趕緊準備了材料, 等麵糰發好, 進烤箱後, 大概又是我服侍的時候了, 真的要算好時間啊, 我們不想吃太多失敗的成品!! 
FOR THE DOUGH
500-600g plain flour
3    teaspoons ( 1 sachet ) rapid rise, bread machine or other instant yeast
1/2 tablespoon salt
1    tablespoon caster sugar
375ml milk 
20~25g butter
FOR THE TOPPINGS
1 egg, beaten                                1 teaspoon sesame seeds
1 tablespoon milk                         1 teaspoon poppy seeds ( 我用黑芝麻 )
pinch salt
1.Combine 500g of the flour with the instant yeast, salt and sugar in a large mixing bowl. Put the milk and butter nto a saucepan and heat until the milk is warm, and the butter is beginning to melt.
2.Pour into the bowl of dry ingredients and mix with a fork or a wooden spoon to make a rough dough, adding more of the remaining flour if the dough is too wet. Then either using your hands or the dough hook on the electric mixer, knead the dough until it is smooth and silky.
3.Put the ball of dough into a greased bowl and cover the top with clingfilm, then leave in a warm place ( I always sit a bowl of yeasted dough on a pile of newspapers ) to rise for an hour by whick time it should be double the size. Punch the air out of the dough with your fist and then turn it out on to a floured surface.
4.Pull pieces of dough the size of walnuts off the dough and form them into small round rolls, like ping pong balls, placing them as you go on to a greased or lined baking sheet. The balls of dough should be about 5mm apart so that once they have sat to prove they will be just about touching. I get 30 balls of dough, and I arrange them in six lines of five.
5.Cover them with a tea-towl and leave to rise again in a warm place for about half an hour, preheating the oven to gas mark 7 / 220C, while they sit. When the buns have puffed up, beat together the egg, milk and a pinch of salt and paint them with the glaze Scatter altermate lines of buns with sesme and poppy seeds, leaving plain rows in between. ( A teaspoon of seeds should decorate two rows. ) That's to say, a row of poppy-topped, then a row of sesame-topped, then one row of plain and then repeat again.
6.Bake the buns for 15 mins by whick time they should be golden brown and joined together in a little batch. Remove them to a cooling rack or serve immediately. When I make these for adults I put them on the table and let people tear them off as they go. When I'm making them for a roomful of children, I wouldn't be as mad; the feeding frenzy is bad enough as it is, so just tear them off and hand a few round to them on a plate.
這個食譜挺簡單的, 困難的地方就在揉麵糰而已, 我也知道要揉到有光滑面啊, 但.... 如何光滑法,我還是得要有經驗才行, 本來我是想吃台灣的那種西餐小餐包的 ( 爆漿的部份就用想的就好 ), 剛烤好後挺香的, 我跟先生等涼了後,就一人一個試吃了, 他說, 口感不錯喔!!
那這樣我就可以比較有信心做紅豆麵包, 蔥花麵包之類的台式麵包啦!! 
不過我還是很肖想有台食物調理機, 揉麵糰的時間我可以做多少家事啊
時間有點趕, 來不及揉成圓形就擺上烤盤了, 反正是自己吃而已, 可以接受啦 
  看起來不錯吧
加油了, 麵包之路

   First time, 28 April
第一次做這西點,不知口味如何,還熱騰騰的就一人一口試吃 
食譜是參考 Nigella Lawson - Feast 2004
 Nigella Lawson(按名字連結)
圖片來自 http://img.tesco.com/pi/Books/L/14/9780701175214.jpg
我是在台灣時,就迷上這位大師,做法瀟灑,用料實在,她的廚房又是我愛的方式,所以我很早就愛上她了,之前也說過了,被"暗示"煮太多中餐了,所以廚娘我就到圖書館先借了這本2004年出版的食譜應急,不知為何家裡也是有 Gordon Ramsay, Women weekly, 怎麼突然想到要用她的
我是以 Pumpkin and Apple crumble 改的,一共做了二次,一次是用現成的酥粉,第二次才用她的酥粉配方
400g cooking apples             1 tablespoon lemon juice        
 30g butter                         1 teaspoon ground ginger
  50g caster sugar                1 teaspoon ground cinnamon
(*30g golden sultanas)         vanilla ice cream for serving
FOR THE TOPPING
1. Sainsbury instant mix 
2. 100g plain flour
      1/2 teaspoon baking powder
      1/4 bicarbonate of soda
      50g cold butter
      40g soft light brown sugar
       1/2 tablespoon Demerare sugar
1.Preheat the oven to gas mark 5 / 190'
2.Peel and core the cooking apples, cut them to a similar size and add to the large pan with the butter, sugar, lemon juice, spices ( and sultanas )
3.Cook over a medium beat for about 10-20 minutes, partially covering with a lid, until the apple have softened
4.Tip the apple into a dish approximately 25cm in diameter and 5cm deep
5.Put the flour, baking powder and bicarbonate of oda into a bowl and rub in the cold butter to resemble rough oatmeal. Use fingers or a freestanding mixer for this
6.Fork in the light brown sugar, and then tip the crumble topping evenly over the apple in the dish
7.Finally sprinkle overy the Demerarasugar. Cook for 45 minutes, turning the dish once in the oven to colour evenly
8.Let the crumble stand for about 20 minutes before serving, with some good vanilla ice cream preferably
 Second, 3rd May
還是自己做的crumble好吃!! 而且不難做呢   妹妹也很愛吃, 在幫她吹涼時,她也在一旁學我吹涼,最近她模仿的速度越來越快
還有一個原因想到要做這道點心, 幾年前第一次拜訪二伯家時, 二伯母做了好好吃的 berry crumble, 讓我一直對這道唸唸不忘, 先生說了好~久要做給我吃, 做到連小孩生下來了都還沒吃到, 所以"凡事自己來比較快"啦
忘了提, 比較傳統的有加 Sultanas 淡色葡萄乾, 因為我忘了買, 就沒加了!! 不過先生也有提, 沒加葡萄乾喔.....

這是看麵包機食譜做出來的改良餐包 ( 呵呵呵,因為家裡沒麵粉了,只能用全麥的 )
餐包材料: ( 可做成18個餐包 )
水 230ml,蛋 1 個,麵包麵粉 450g,糖 3大匙,鹽 1小匙,奶油 60g,酵母 2 1/2小匙
蔥花部份:
蔥花 80g,沙拉油 1大匙,蛋 1個,鹽 1/2小匙,黑楜椒粉少許;除黑楜椒最後才灑上外,其他材料混合備用
因為麵糰我是直接丟入麵包機揉合醱酵,在這裡就不再贅述!!
揉好的麵糰
將麵糰分成小餐包,中間用刀子劃開,蓋上乾淨的布,做第二次醱酵 20~30分鐘
醱酵好的小餐包
烤箱預熱至170度,烤盤抹好油,準備將蔥花料放上餐包,就可以進烤箱了
看來很有個樣子吧
剛出爐的蔥花小餐包
口感其實還不賴,底部還有一點點焦焦的,不過跟我理想中的還有一些距離,但就現實面,做出來可以吃就很棒了
我印象中的是像扁平橄欖球狀,底部還可以烤的酥酥香香的,那種蔥花麵包才是我要的,來問開過麵包店的陳爸爸吧

      非常可口的馬芬
這個做法是 Lucy 教的,也是一直以為po了文,結果是沒有....
先生說從來沒吃過這麼好吃的馬芬喔,做做看就知道了
示範為六個份 ( 因為速成粉的份量是六個 )
材料:
1.Cooking Apple 二個 ,在台灣用青蘋果
2.速成馬芬粉一包 ( 這樣比較快,不然也可以用傳統的馬芬配方 )
{ 通常會需要蛋及牛奶 }
3.白蘭地酒一湯匙,或是水果口味的酒類
4.肉桂粉二大匙 ( 這是重口味的,不愛這麼重的話,改成一匙 )
5.糖三大匙 ( 我偏好黃糖或紅糖 )
6.水 500 公升,原則上可以蓋過蘋果的量
工具:
小鍋 ( 可以夠煮二個蘋果的量 ) 攪拌匙,馬芬紙模,烤模
其他烹飪的工具不用特別寫吧
製做方法:
蘋果的處理方式
1.蘋果削皮後,切成小碎片;小碎片比較有口感,如果不喜歡的話切細丁
2.小鍋中加入蘋果碎片,小火煮至湯汁微熱,
3.加入糖攪拌均勻後,加入肉桂粉
4.確定蘋果煮軟後,加入白蘭地,煮五分鐘左右,關火,待涼
烤箱預熱至200度
馬芬粉
1.依包裝上指示
2.攪拌均勻好的麵楜加入蘋果碎片,以攪拌匙混合均勻
3.平均分配至烤模中,放入烤箱中層烤20-25分鐘,視表面的程度,表面呈金黃色即可
   
小秘密:
1.Lucy 的話有聽進去,但記多少真的憑記憶,不過,憑記憶做出來的還真是好吃,不知是真的手藝好,還是食譜被我猜對了
2.我不是用馬芬烤模,所以可以烤成十二個
3.馬芬速成粉的成功機率真的非常高,因為我烤過數次的馬芬,每一次的份量相同,但成果不同,所以不再信任配方,改用馬芬粉,另外在某 Cooking 節目裡,一位美食家說,不是每本食譜都是有人做成的,只是寫出來的.....( 天啊....... ) 不過, Gorden Ramsay 的食譜是他做出來的,可用度百分百
4.剛出爐的馬芬,味道之濃郁香氛,連先生都想馬上拿來吃,不可以貪心喔

這是2005年六月的愛玩心得,到現在才發現我的料理實作簿裡,成品少的可憐,照片放了不少,但沒放做法,是在混嗎.... 
記得當時才開始上班沒多久,在一次的日常購物行程裡,在 T 家超市的冷藏櫃發現了好玩的東西
     
因為它是跟 " 莎莉雪藏蛋糕 " ←連結 ( 台灣的中譯名,冷凍蛋糕   註一 ) 同一廠牌出品,求知心很高的我就一直躍躍欲試,我也問了先生他有沒有試過,後來我才知道,原來先生也是莎莉雪藏蛋糕的愛好者,所以應該是不錯囉,這麼一來週末就有好甜頭了
罐子型態的包裝,上面有詳細的說明,還教你如何捲,烤出來的口感不輸店家的哦
   
我捲的還算可以吧,不至於太難看,而且還挺好玩的,一罐裡面有六個,我們二個人分成二天吃掉,當然要新鮮的才好吃呀
       完成版
我喜歡它是因為比市面上的 " 清淡 ", 開玩笑,熱量很高的吔,愛吃也要有個限度,反正自己做做看,很有趣的
記得在 Costco 還有看過自己動手做的餅乾等等,下回上超市時,就可以找找自己動手做的產品啦,減少失敗的 " 菜尾 " 咩
在 Millets Farm  ←連結  我們也曾買過已經捲好的冷凍可頌,忘記一包有幾個了,比市面上的約小一半,有客人來時,當茶點也不錯
要爆先生的料,這個努力增加 " 肌肉 " 的人,吃可頌時,要夾奶油及果醬,而且通常他可以一口氣吃二個.............. 氣不氣人
註一: 在台灣時,它們是出香草,巧克力,或二種混合的,要吃之前要解凍,算口感還可以的一種懶人蛋糕;在美國時,我還有找到同樣的 " 比斯吉 " 跟英國的 SCONE 差不多,口感還不賴呢,而且打開前很有趣,創造另一分驚喜