No-Knead European Bread / 免搅拌欧式面包

Monday, July 30, 2007

Recipe Source: The Secret of Great Bread: Let Time Do the Work
  • 3 cup Bread flour
  • 1 1/2 tsp Salt
  • 1/4 tsp Dry yeast
  • 2 tbsp Chopped sundried tomatoes
  • 1 1/2 cup Water
  • 3杯 面包粉
  • 1-1/2小勺 食盐
  • 1/4小勺 干酵母
  • 2大勺 日晒风干番茄末
  • 1-1/2杯 水
  1. Place the dry ingredients in a big mixing bowl and then add in sundried tomatoes and water. Mix well with a rubber spatula. Cover the dough with a plastic wrap and place in a warm place. Let stand at least 12 hours. It should be very bubbly and doubled in size. If you prefer a sourdough taste, then stir it down and have it rise again.
    干性材料混合入盆,加入番茄碎和水。用塑胶刮刀将材料混合均匀。盖上保鲜膜室温发面至少12小时直到表面出现丰富泡泡,且体积双倍膨胀。如果喜欢酸酵口味的话,把发好的面团搅拌后再醒发一次。
  2. Sprinkle some flour over the top and start scooping the dough together. Place the dough on a well-floured piece of baking paper. Let the dough rest in the paper at room temperature until about doubled in size, 2-3 hours.
    表面洒上少许面粉,将面团勺在一起放到洒上面粉的烤纸上面。室温醒发2-3小时,直到面团双倍大。
  3. Preheat the oven together with the chose baking pot to 250C/475F. When the oven has reached that temperature, open the oven door and pull out the rack with your preheated pan. Take the dough in the parchment paper and "plop" it into the pan. Cover with the lid. Close the door and bake first 30 minutes. Open the door, take away the cover and bake 20-25 minutes further.
    预热烤箱和烤盘/锅到250C/475F。打开烤箱,小心拉出烤盘,将烤纸上面的面团扔进烤模里,盖上盖子后立即关上烤箱的门烘焙30分钟。打开烤箱,拿走盖子,继续烘焙20-25分钟。
  4. Turn off the oven and carefully flip the bread out of the baking dish on a cooling rack. Return the baking dish to the oven to gradually cool down.
    关掉烤箱后小心将面包翻倒在钢架上晾凉。将烤模回箱,让其渐渐退温。
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Black Pepper Beef

Saturday, July 28, 2007

MarinadePepper Sauce
  • 200 g Beef rump steak (Sirloin preferable)
  • 100 g Onion, shredded
  • 1 clove Garlic, chopped
  • 40 ml Stock
  • Salad oil
  • 1/2 tbsp Light soya sauce
  • 1 tbsp Jiafan rice wine
  • 1/4 tsp Baking soda
  • 1/2 tbsp Cornstarch
  • 1/2 Egg white
  • 1 tsp Black pepper powder
  • 1 tbsp Oyster sauce
  • 1/4 tsp Sugar
  • 1/2 tbsp Light soya sauce
  1. Cut the beef into small strips or slices. Mix in the marinade and let stand for at least 30 minutes. Mix the pepper sauce ingredients in a small bowl and set aside.
  2. Heat up a skillet with some oil. Add in marinated beef and cook until almost cooked. Scoop out and drain. Keep 1 tablespoon of oil in the skillet, adding in onion and garlic and stir until soft. Dish off.
  3. Pour in the prepared sauce and the stock. Bring to a boil. Return the beef and onion to the skillet. Stir for about 1 minute until cooked. Dish off.

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Cabbage Relish / 酸椰菜

Tuesday, July 17, 2007
厦门吃的泡菜大都是这样的,简单,开胃,小摊子上卖土笋冻,八爪鱼都有类似的泡菜,更多的是黄瓜和白萝卜。不爱吃辣可以省去辣椒一类。 1 head / 700 g Cabbage 200 g Cucumber 50 g Carrot 4 tbsp Sea salt 3-4 stalk Pickled chilli chunks 1 stalk Fresh chilli chunks 15 g Ginger, shredded 6-8 tbsp White rice vinegar 2 tbsp White sugar 4 tbsp Honey 1颗/700克 花椰菜/高丽菜 200克 黄瓜 50克 胡萝卜 4大勺 粗盐 3-4支 泡椒段 1支 辣椒片 15克 姜丝 6-8大勺 白米醋 2大勺 白糖 4大勺 蜂蜜 1. Remove outer leaves from cabbage and cut out core. Rinse and tear them into chunks. Prepare carrot and cucumber into thick slices. Place the vegetables in a large ceramic bowl. Sprinkle in salt and combine thoroughly. Weigh it down with rock or heavy cans and let stand overnight. The idea is to put pressure on the vegetables to get the liquid out. 高丽菜剥去外叶,切去中心不用,洗净后掰成块状。胡萝卜和黄瓜也处理成粗片状。将材料放入大瓷碗,加盐拌匀,盖上重物压一整夜,待软化脱水。 2. Rinse the vegetables in potable. Drain thoroughly. Place in the bowl and add in pickled chilli, fresh chilli and ginger shreds. Season it with white rice vinegar, sugar and honey. Toss to combine. Cover with plastic wrap and marinate in fridge for 2-3 days. 用凉白开洗去脱水后蔬菜盐分,挤去多余水份放入大碗里,加入泡椒段,辣椒片和姜丝,加入米醋,糖和蜂蜜调拌均匀后用保鲜膜包好冷藏2-3天即可食用。
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Braised Wheat Gluten Kofu / 红烧烤麸

Sunday, July 15, 2007
150 g Steamed wheat gluten 1 tbsp Roasted Cashew nuts 20 g Dried Chinese mushrooms 10 g Black fungus 10 g Dried lily flowers 1 bowl Bean curd sheets 3 slice Ginger root Cooking oil Sesame oil #Seasonings: 1 tsp Jiafan rice wine 1 tbsp Dark soya sauce 1 tsp White sugar Pinch of white pepper powder 1/3 tsp Salt 1/3 tsp Chicken bouillon 1 Star anise Water 1. Squeeze water out of the wheat gluten and tear it into smaller pieces. Soften black fungus, dried mushrooms, and dried lily flowers in water. Heat up a wok with some oil. Deep-fry bean curd sheets and wheat gluten separately until they are golden brown. Scoop out and drain. 2. Leave one tablespoon oil in the skillet. Stir in ginger slices until fragrant. Add in Chinese mushrooms, lily flowers and black fungus. Stir briefly. Add in cashew nuts, bean curd sheets and wheat gluten. Drizzle in rice wine. Add in the rest of seasonings and enough water to just cover the ingredients. Cover and bring it to a boil. Adjust the heat to low and simmer until the sauce has thickened and reached the desired consistency. Sprinkle with sesame oil for serving.
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Pain de Mie/Pullman Loaf 带盖吐司

Wednesday, July 11, 2007


The word "pullman" describes something long and narrow in design (as in the railroad Pullman car, or the luggage called the Pullman case), and is so named after George Mortimer Pullman, 19th century American industrialist and inventor. Resources: Answers.com Pain de Mie 是法语,英语称作Pullman loaf,(因为其形状和美国Pullman Sleeping Car卧车类似)或是Sandwich loaf用来做三明治,或是小点心都可以。平时大家在超市买的切片吐司,大都是Pullman loaf. 如果没有带盖吐司模,那么可以像我一样用蛋糕盘盖住面包。效果一样的。当然专用模子会稍宽一些。不带盖烘烤出半圆形的圆顶吐司,
angiesrecipes
感觉也一样。表面刷上层薄薄的蛋液,用175C/350F烘焙。这个方子是最基础的,你可以根据需要调整加入全麦,或加入少许麦麸,或是加入少许黑胡椒;砂糖也可用蜂蜜或枫糖浆来取代,不过水份可以稍微减少一点点。
  • 450 g Bread flour
  • 7 g Active dry yeast
  • 15 g Milk powder
  • 265 ml Warm water
  • 25 g Sugar
  • 20 g Egg
  • 18 g Butter
  • 8 g Salt
  • 455克 高筋粉
  • 7克 干酵母
  • 15克 奶粉
  • 265毫升 温水
  • 25克 砂糖
  • 20克 鸡蛋液
  • 18克 牛油
  • 8克 食盐

  1. Place all ingredients except salt and butter in mixing bowl fitted with a dough hook. Mix on slow speed for 5 minutes. Add salt and continue mixing for 1 minute, add butter, continue kneading for an additional 5 minutes until gluten is properly developed.
    除了盐和牛油,将其它材料放入搅拌盆,套上面团搅拌勾,低速搅拌5分钟。加入食盐继续搅拌1分钟,然后加入牛油,搅拌至面团出筋,大约5分钟。
  2. Pull dough from bowl, round dough, and let rest covered, at room temperature for 45 minutes. Punch down and let rest for an additional 30 minutes. Knock down once more and let rest for a final 15 minutes. Divide dough into two pieces, each about 450 grams. Round up and let rest for 20 minutes.
    取出面团,滚圆后盖上保鲜膜,室温醒发45分钟。排除气体松弛30分钟。再次排除气体,最后松弛15分钟。面团分成2份,每块大约450克。滚圆后松弛20分钟。
  3. Roll and shape dough, place in lightly greased loaf pans. Place loaf pans in a warm place for 45 minutes or until fully proofed. Do not place lids on pans tuntil the loaves are within half inch of the top of the pan
    angiesrecipes
    , then place lid on pan or place parchment paper on the top of the pan and place a heavy sheet pan on top if a lid is not available.
    块面团整成吐司状,放入抹少许油脂的烤模里。室温醒发45分钟直到面团距模子边缘约半寸,放上吐司盖子。如果没有带盖吐司模子,那么你可以在面团上面盖上张烤纸,上面再压个蛋糕烤盘
    angiesrecipes
    就可以了。

  4. Bake in 190C/375F oven for about 50 minutes until golden brown. Remove from oven and immediately remove loaves from pans and place on cooling rack for 20 minutes before slicing.
    入预热190C/375F烤箱烘焙至表面金黄,大约50分钟。取出后立即脱模,晾凉架上20分钟才切片食用。
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Braised Pork Trotters / 红烧猪蹄

Tuesday, July 10, 2007

  • 750 g Pork trotter (get the butcher to cut into the small chunks)
  • 10-12 Dried black mushrooms
  • 1 stalk Spring onion
  • 4-6 Ginger slices
  • 1 Star anise
  • 1 tbsp Dark soya sauce
  • 1 tbsp Light soya sauce
  • 25 g Jiafan rice wine
  • 5-8 Szechuan peppercorns
  • 1 tbsp Salad oil
  • 1 tsp Salt
  • 15 g Sugar
  • 4-5 Dried chillies
  • Some water
  1. Wash trotters and clean well. Bring half a pot of water to a boil. Put in trotter and parboiled for 3-4 minutes.
  2. Remove and place the trotter in a pressure cooker together with the dried mushrooms, ginger slices, spring onion, rice wine, soya sauces and star anise. Add in enough water to cover the trotter and cook for about 15 minutes.
  3. Heat up a wok with salad oil. Add in sugar and sauté until fragrant and sugar has melted. Transfer the trotter from the pressure cooker to the wok and bring to a boil. Add in dried chillies and flavoured with salt. Reduce the heat and continue to simmer until the sauce turns thick and the trotter is cooked through. Dish out and sprinkle with some chopped spring onions. Serve the dish immediately.

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Chinese Steamed Buns With Old Dough / 呛面馒头

Monday, July 09, 2007

  • 110克 老面
  • 200毫升 温水
  • 400克 中筋粉
  • 1克 干酵母
  • 1/3小勺 食盐
  • 1大勺 沙拉油
  • 1/2小勺 小苏打
  • 另备手粉
  • 110 g Old dough
    angiesrecipes
  • 200 ml Warm water
  • 400 g All-purpose flour
  • 1 g Active dry yeast
  • 1/3 tsp Salt
  • 1 tbsp Salad oil
  • 1/2 tsp Baking soda
  • Some extra flour for kneading
  1. 面粉混合干酵母放入容器,老面掰小块和食盐,沙拉油以及水加入后拌成团,盖上保鲜膜,静置发面3-4小时。取出放到洒了面粉的案台上。排除气体,均匀洒入小苏打揉搓成长条状,匀分成12-14块小面团。
    Combine AP flour and yeast in a mixing bowl. Mix in old dough in smaller pieces, salt and oil. Knead until the dough is soft and elastic. Cover with a plastic wrap and proof at room temperature for about 3-4 hours. Place the dough on a floured board and evenly sprinkle the baking soda over. Knead and shape the dough into a loaf. Divide the loaf into 12-14 pieces.
  2. 小面块上洒上面粉,用手掌将其稍按扁,一手将面块边缘折起,另一手配合向内按下。重复这个步骤直到边缘缩小,底部稍圆,用右手虎口将边缘捏紧,放到案板上。依法擀捏其余面块。盖上保鲜膜,醒发直到双倍大后,重复面团的揉捏。
    Dust each small dough with some flour and lightly press them flat. Fold the side of the dough up with left hand, meanwhile press the upper edge down with your right hand. Repeat this step until you get the shorter edge and slightly round bottom. Pinch them together between the thumb and the index finger of your right hand. Place them on the board and let rise covered until doubled. Repeat the step of folding and pressing.
  3. 放入蒸笼,盖上保鲜膜,进行蒸制前的最后醒发,约25分钟。注意面团在这个擀制过程中都要用面粉,每个面块大约需要再揉入15克左右的干面粉。这样蒸好的馒头,组织带有层次且很均匀。最后醒发时间不要过长,否则馒头过于膨胀蓬松,少了北方馒头的那份筋道。去掉保鲜膜,盖上蒸盖,中火蒸约20分钟。
    Place the dough balls in a steamer and process the final proof for about 25 minutes. Use the flour during the whole shaping process. Each small dough needs about 15 extra grams of flour to finish the kneading. So that the texture of the steamed buns would appear thick and with clear layers. To obtain a chewy-textured bun, long proofing time at the final stage should always be avoided. Take away the plastic wrap and steam for 20 minutes over medium heat with a lid covered.

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Banana Grapefruit Milkshake / 香蕉西柚奶昔

Saturday, July 07, 2007

  • 1 Banana
  • Juice of 1/2 Grapefruit
  • 150 ml Milk
  • 1个 香蕉
  • 1/2个 鲜西柚汁
  • 150毫升 牛奶
  1. In a blender container, place milk, banana and grapefruit juice. Cover and blend on medium speed for 30 seconds or until smooth.
    把牛奶,香蕉和西柚汁放入搅拌器里。盖实后中速搅拌30秒成糊状即可。
  2. Pour into a long glass, garnishing with a banana and serve.
    倒入长玻璃杯,用一片香蕉装饰即可饮用。
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Strawberry Milkshake / 草莓奶昔

Saturday, July 07, 2007

  • 150 g Fresh strawberries
  • 1 tsp Vanilla sugar
  • 1/4 tsp Vanilla powder
  • 100-125 ml Milk
  1. 草莓洗净后切对半放到碗里,加入香草糖静置几分钟。
    Wash the strawberries and cut each into half. Add in vanilla sugar and let stand for a few minutes.
  2. 草莓放到搅拌器里,加入牛奶和香草粉搅拌浓稠即可。
    Place the strawberries in a blender together with vanilla powder and milk and blend until thick.

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Sourdough Challah / 犹太假日面包

Friday, July 06, 2007

challah = hallah = challa is a Jewish egg bread that is traditionally eaten on the Sabbath and High Holidays. 犹太人在安息日和假日吃的白面包

  • 2 tsp Salt
  • 440 g All-purpose
  • 1 Egg white
  • 1 tbsp Water
  • 1 tbsp Oatmeal bran
  1. Mix the starter, eggs, egg yolk, honey, oil, water, and the salt. Stir. Add flour 1 cup at a time, mixing thoroughly after each addition. Turn out the dough onto a lightly floured surface. Knead the dough, adding more flour sparingly, until the dough is smooth, satiny, has lost most of it's stickiness, and is fairly firm. Cover and allow it to rise until tripled in volume.
  2. Punch down the dough, knead briefly and cut into 4 equal pieces. Divide one piece into 3 equal portions. Form each of them into strands of about 30-cm in length, tapered so the center of each piece is thicker than the ends. You should now have three thick and three thin strands.
  3. Braid the three thick strands into a loaf and set aside. Braid the three smaller strands into a smaller loaf. Lightly indent the top center of the larger loaf down its length. Wet it slightly with water. Put the smaller loaf on top of the indention. Beat egg white with a tablespoon of water. Brush this egg wash all over the loaf and allow them to rise until doubled.
  4. Preheat oven to 180C/350F. Brush the loaf with the egg wash again and sprinkle the top with oatmeal bran. Place it into the oven, bake about 35 minutes.

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