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Spicy Toothpick Beef 牙签牛肉

Sunday, February 24, 2008

  • 350 g Beef (ribeye or rumpsteak)
  • Some frying oil
  • 20 g Dry chillies
  • 1/2 tbsp Minced garlic
  • 1 tsp Shredded ginger
  • 2-3 stalk Scallions
  • 1 tsp Szechuan peppercorns, ground
  • 1 tbsp Roasted sesame seeds
  • 1 tsp Szechuan peppercorns
  • 200 ml Water
  • 1-2 tsp Cumin powder
  • 1/2 tsp Chicken bouillon
  • 1/2 tbsp Jiafan rice wine
  • 1 tsp Caster sugar
  • 2 tsp Cornstarch
  • 1 tsp Dark soya sauce
  • 3/4 tbsp Light soya sauce
  1. Slice the beef into 4cm pieces and pound them into rectangular strips, about 3 mm thick. Chop the scallion and cut the dry chillies into smaller sections. Place water and Szechuan peppercorns into a pot. Cook for 10 minutes over medium fire. Remove and let cool.
  2. Set the beef strips in a large bowl and add in Szechuan peppercorn water and the rest of the marinade ingredients. Mix them until well combined. Place them in the refrigerator and let marinate overnight. Skewer the beef strips with toothpicks. Heat up a frying pan with oil until very hot and fry the beef until they are just cooked. Drain.
  3. Stir-fry chillies, gingers, scallions and garlic until fragrant. Return the beef to the pan, then sprinkle ground Szechuan peppercorn and roasted sesame seeds over. Stir-fry until all ingredients are thoroughly combined.

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Flourless Dark Chocolate Cake

Wednesday, February 13, 2008

A small portion of fine DARK chocolate(at least 70% cocoa) everyday keeps the doctor away. Cocoa is a rich source of antioxidants including the epicatechin and catechin. Flavonoids help relax blood pressure through the production of NO(Nitric Oxide)to reduce the blood pressure.
Well, besides the health benefits, dark chocolate tastes good and serve not only as anti-depressant, but also a stimulant. But heh, avoid eating those sugary nougat or milk chocolate and just go for the REAL DARK Chocolate! Find How To Taste Dark Chocolate here and A Dark Chocolate a Day Keeps the Doctor Away by Daniel J. DeNoon

  • 250 g 74% Dark chocolate, chopped
  • 170 g Butter, unsalted
  • 10 g Espresso powder
  • 1 tbsp Cachaca liquor (brandy or rum)
  • 60 g Castor sugar
  • 120 g Almond, ground
  • 5 Eggs, large
  • 1/4 tsp Salt
  • 1/3 tsp Lemon juice
  • 100 g Icing sugar, sifted
  1. Grease a 24-or 26-cm springform pan with 20 grams of butter and line with baking paper. Position a rack in the middle of the oven and preheat to 180C/350F.
  2. Beat the whites slowly with salt until they are frothy, then add in lemon juice to the foam. Salt and acid will help stabilize the foam. Gradually add in sifted icing sugar and continue beating the whites until firm peaks form.
  3. Gently heat the chocolate and 150 grams of butter in a bowl over boiling water, stirring constantly, until melted. Whisk in espresso powder, ground almond and liquor. Beat egg yolks together with caster sugar and add into the chocolate mixture.

  4. Fold egg whites into chocolate batter in three additions until completely incorporated. Turn the mixture into the prepared pan and smooth the surface. Bake for 25-30 minutes until a thin crust has formed on the surface. Remove from springform, cool completely on a wire rack. To serve, sieve the cake lightly with icing sugar and drizzle with vanilla sauce if desired.

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Sliced Beef In Cumin Sauce

Friday, February 08, 2008

  • 200 g Beef rump steak
  • 1 tbsp Szechuan peppercorns
  • A few of dried chillies
  • Some salad oil
  • 1/2 tsp Cooked sesame seeds
  • 1 tsp Salt
  • 2 tsp Jiafan rice wine
  • 1 stalk Spring onion, chopped
  • 1 tsp Ginger paste
  • 1/2 tbsp Cornstarch
  • 1 tsp Five-spiced powder
  • 1 tsp Sugar
  • 1 tsp Water
  • 2 tsp Chilli powder
  • 3 tsp Cumin powder
  • 1 tsp Chilli oil
  • 1/3 tsp Chicken powder
  • 1 tsp Sesame oil
  1. Wash and pat dry beef. Thinly slice the beef and mix in the marinade. Let stand for about 20 minutes.
  2. Heat up a wok or skillet with enough oil over the medium heat. Add in the marinated beef and blanch until cooked. Dish off and drain.
  3. Leave a little of oil in the wok and add in pepper corns and chillies. Stir until fragrant and return the beef slices to the wok. Add in the seasoning and continue stirring until the sauce has dried. Dish off and sprinkle with sesame seeds.

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Candied Banana Fritters

Thursday, February 07, 2008 | © 2014 | | © 2014 |

  • 500 g Banana (not too ripe)
  • Frying oil
  • 30 g All-purpose flour
  • 20 g Cornstarch
  • 1 Egg, beaten
  • 1 tsp Water
  • 150 g Granulated sugar
  • 5 g Corn oil
  1. In a bowl combine the egg, AP-flour, 10 grams cornstarch and water to form a smooth batter. Heat a frying pan half filled with oil till 180C/350F. Prepare a serving plate lightly greased with oil or butter.
  2. Peel bananas, cut into 3 to 4 diagonal chunks and roll in 10 grams of cornstarch to coat. Dip into the batter, making sure each piece is evenly coated. Low the coated banana pieces into the heated oil and deep fry them until golden in color. Remove and drain.

  3. Heat 5 grams of oil in another clean skillet, add sugar and stir fry over low heat until the sugar dissolves and turns into a syrup. Turn off the heat and return the fried bananas into the syrup. Quickly and carefully mix them and plunge into the prepared serving plate. | © 2014 |

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Shrove Tuesday Honey Okara Pancakes

Tuesday, February 05, 2008

Pancake Day, or Shrove Tuesday, is the traditional feast day before the start of Lent(in 40 days is the Easter) on Ash Wednesday. The traditional thin and flat English pancake is made of batter and then pan-fried in a pan. It is slightly thicker than a French crêpe, and thinner than American flapjack, which is leavened with baking powder and served with syrup.
Okara, or soya pulp is the leftover soya bean pulp from making soya milk and tofu.

  • 70 g All-purpose flour
  • 20 g Cornstarch
  • 1/2 tsp Baking powder
  • 1 package / 8 g Vanilla sugar
  • 1/4 tsp Salt
  • 2 Eggs (small)
  • 120 g Okara, cooked
  • 150 g Evaporated milk
  • 1 tbsp Honey
  • 1 tbsp Corn oil
  1. Sift together AP flour, starch, baking powder, vanilla sugar and salt in a bowl. In another bowl, blend eggs, okara, soya drink and unsweetened condensed milk until well combined.
  2. Sift the flour mixture into the wet ingredients and whisk them till just incorporated. Add in honey, corn oil and mix until they are thoroughly combined.
  3. Grease a non-stick frying pan lightly with salad oil, heat it until hot. Pour 2-3 spoonfuls of the pancake batter onto the hot surface. When bubbles rise on face of pancake, flip it and cook until golden brown. Drizzle honey over and enjoy them while still hot. Stack the pancakes on a plate set over a pot of simmering water, to keep them warm while you are still making the rest.

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Chocolate Chiffon Layer Cake

Saturday, January 26, 2008

The chiffon cake has the richness of the butter cake, and the fluffiness of the sponge. It is prepared with oil(corn or sunflower), eggs, sugar, flour, baking powder, and flavorings. Chiffon is traditionally baked in a tube pan, but any spring-form pans work good too.

Yolk BatterMeringue
  • 120 g All-purpose flour
  • 80 g Cornstarch
  • 1/2 tsp Baking powder
  • 1/2 tsp Salt
  • 140 ml Grape juice
  • 100 g Semisweet chocolate
  • 30 g Castor sugar
  • 100 ml Mazola corn oil
  • 6 Egg yolks at room temperature
  • 1 tsp Vanilla extract
  • 1/2 tbsp Cornstarch
  • 3 tbsp Cold water
  • 7 Egg whites, at room temperature
  • Pinch of salt
  • 1/2 tsp Lemon juice
  • 200 g Powdered sugar

  1. In a small pot stir together half tablespoon of cornstarch and 3 tablespoons of water until smooth. Heat the mixture over the low fire while stirring until the starch thickens. Set aside to cool. Prepare a deep baking tray half-filled with warm water and place a wire rack atop. Set it on the second lower shelf in the oven. Start preheating to 175C/350F.
  2. Sift the powdered sugar into a bowl. Whisk together AP flour, remaining cornstarch, salt, and baking powder in a bowl. Combine chocolate and grape juice into a sauce pan. Melt chocolate over low heat, stirring occasionally. Place melted chocolate mixture, vanilla extract, egg yolks and vegetable oil in a larger bowl. Whip until completely blended. Gradually sift flour mixture into chocolate mixture. Mix until thoroughly combined.

  3. Beat the whites slowly with a pinch of salt until they are frothy, then add in lemon juice to the foam. Salt and acid will help stabilize the foam. Continue beating the whites and gradually add in sifted powdered sugar when they have almost reached the soft peak. After powdered sugar has been beaten into the meringue and it forms soft peaks, add in cornstarch mixture, beating to firm peaks. Cornstarch helps to keep the meringue firm.

  4. With a rubber spatula fold 1/3 of meringue into the yolk batter to lighten it (unnecessary too thoroughly blended) . Quickly but gently fold the remaining meringue into chocolate batter in two additions, folding after each addition just until no white streaks remain. Pour the batter into an ungreased 10 or 11-inch round pan and place it on the top of prepared tray. (This resembles to a bain marie, ensuring that chiffon cake bakes gently and evenly, without risking water trapping through springform to the cake during the baking) . Bake for 65-75 minutes, until wood pick inserted in the cake comes out clean. Turn on a wire rack to cool. You can enjoy the cake as it is, or with desired sauces or toppings, or slice it horizontally into 3-6 layers to make a cream layer cake.

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Stabilizing Whipped Cream

Tuesday, January 22, 2008

Creamy whipped cream with a hint of sweetness, it’s perfect for piping and decorating layered cakes, or making mousses or just as an accompaniment to tarts and many other desserts. To create whipped cream, dairy whipping cream is usually sweetened with sugar during beating.
Cream are categorized and sold according to the amount of milkfat or butterfat they contain. Light whipping cream has between 30% and 36% butterfat and heavy whipping cream contains 36%-40% fat, or even 42%. If a cup of cream in the supermarket labeled whipping cream, then most likely means light whipping cream. Both creams can be turned into whipped cream by beating them with air. The fat grobules in the cream then trap the air bubbles, resulting the foam, which is roughly the size of the original cream.

"Whipping Cream" with varied butterfat content
#30% Butterfat#32% Butterfat
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#33% Butterfat#35% Butterfat
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In Germany whipping cream (Schlagsahne) usually contains 30%-33% fat, if cream has 35% fat content, then it is probably labeled as “Schlagsahne Extra” (33% fat content from Eifel NRW ) or “Teesahne” with maximal 40% butterfat and “Crème Double or Doppelrahm” between 43% and 45% butterfat content. Cream has slightly lower butterfat content, between 25% and 29% are labeled and simply sold as “Sahne”. “Coffee cream or Kaffeesahne” here contains 10-15% fat. In UK, a cream labeled as “Double Cream”, must contain 48% butter fat, and 35% for a whipping cream. “Half Cream” with 12% fat content used only for coffee in UK is correspondent with German “Kaffeesahne”, while a 18% “Single or Light Cream” correspond to American “Half And Half. Ok, enough confusion. All you have to remember is that whipping cream with a fat content of 30% to 36% works best when making whipped cream. The higher the butterfat, the more flavourful and stable cream will be.

  • 400 g Dairy whipping cream
  • 15 g Icing sugar
  • 1/2 tsp Vanilla extract
  • 3 Plain gelatin sheets
  • OR 1 tsp granulated gelatin
  • Some cold water
#Leaf Gelatin #Soaked In Water
  1. Cream is easier to whip up when cold. So start by chilling a large, clean mixing bowl (preferably stainless steel bowl which helps keeping cream colder), a beater or whisk, and the cream in the refrigerator overnight or until thoroughly chilled. To make sure they are VERY cold, I put the mixing bowl and beater in the freezer 15 minutes again before start whisking the cream. In summer time, place the bowl in a larger bowl filled with ice water and whip the cream in the coolest place of the room. Turn on the air conditioner if you have one. While the bowl and beater are still in the freeze, prepare the stabilizer.
  2. Submerge the gelatin sheets in a small bowl filled with cold water until softened, 3-5 minutes, then gently squeeze out excess water. If using granulated gelatin, add 2 tablespoons or just enough of cold water to the gelatin so that the liquid is thoroughly absorbed. Temper the bowl of softened gelatin inside another pan of very hot water, or heat it in a microwave on high for about 20 seconds. Stir the heated mixture until the gelatin is completely dissolved. Remove from heat and cool it to about the body temperature. Do not let the gelatin set.
  3. Besides gelatin, the starch-based stabilizers, like RUF, Dr. Oetker, or Kuechle, can also be used to help stabilize the whipped cream. They are usually to be found in every supermarkets in Germany.
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  4. Whip cream either by mixer(handheld or stand) or by hand (not recommended though, especially when whipping a lot of cream; if you do, use a balloon whisk). To make life easier, I use a stand mixer with the whisk attachment to whip cream. Fill the well-chilled mixing bowl at least 1/5 full fitted with the well-chilled whisk with nice cold whipping cream, so that air can be incorporated quickly and efficiently with the cream.
  5. To avoid cream splashing, start it off slowly until the mixture becomes soft and thicker. The cream drops from the whisk when it is lifted. Now it is the right time to add in extract and icing sugar (icing sugar contains cornstarch which helps stabilize the whipped cream) along the sides of the bowl, and continue to beat at medium speed. Slowly add in the dissolved gelatin all at once and beat until the cream holds soft peaks. The volume of well-whipped cream is about doubled. Overbeating will cause it to curdle and become butter.
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Easy Methods of Whipping Egg Whites

Tuesday, January 22, 2008

  • Besides having balanced ratio of the cake recipes, techniques of whipping egg whites often determine quality of cakes. It’s unnecessary to beat the egg whites to stiff every time. The consistency of whipping egg whites depends on what kind of cake you are going to bake. Therefore you have to whisk the egg whites in a right way before savouring a piece of tasty cake.
  • Use the most fresh eggs in the cake baking. Old egg whites tend to collapse when other ingredients are folded in, and they don't rise well in the oven. Freshness Test: Place an egg in water mixed with a little salt. If the egg is fresh it will sink. The quicker or farther it sinks, the fresher it is. If the egg floats, it has spoiled. Cold eggs are easier to separate than warm eggs. To achieve maximum volume when beating eggs, have them at room temperature, about 17C—22C.
  • Make certain that all mixing equipment are absolutely clean, and that inclusive of your hands. The bowl and and beaters should be free of fat particles. Egg whites will not increase to the desired volume if contaminated with any trace of oil. This is also true if any tiny speck of yolk appears in the egg whites. If you happen to have copper bowl in hand, it is ideal for whipping egg whites. A reaction between the copper and whites generates a much more stable foam, with one-third more volume than you get in a standard bowl. If copper is not available, the next best choice is stainless steel. 1/4 teaspoon of cream of tartar for 2 egg whites can be added as a stabilizer, replacing the acidic properties of the copper. Lemon juice or vinegar will work as well. The ratio stays same as cream of tartar calls for the recipe. If possible, plastic and glass bowls should be avoided to use because plastic tends to hold some oil even after thorough cleaning. The naturally slick surface of glassware doesn't give much traction for the egg whites to climb the bowl. Never use aluminum which reacts with the egg whites causing them to turn slightly gray.
  • Whether to use a hand-held electric mixer
    or a stand mixer
    really depends on the number of egg whites whisked at one time. I choose using a stand mixer when I have to beat more than 3 egg whites, otherwise, I prefer to whisk egg whites with my hand-held electric mixer. That’s not to say that egg whites cannot achieve their full volume manually beaten. A bulb whisk
    works fine and for sure more wires bring on faster results. Spiral version works easier than the flat one. Start at a slow speed and gradually increase the speed until the egg whites reach their full volume. Operating the mixer at a high speed from the beginning will not allow the egg whites to reach their full volume and will not stabilize because of its grainy and large bubbles.
  • Some professional pastry chefs suggest adding a pinch of salt with the raw egg whites at the beginning of beating. Because salt not only enhances flavors but also helps to make the whites beat more easily. However, some feel salt decreases the stability of whipped up egg whites and prefer adding it along with other dry ingredients. When you're ready to whip your egg whites, add an acid to them such as cream of tartar, lemon juice or vinegar. Set your mixer on low and start beating. In about 10 seconds you should have frothy and foamy egg whites.
  • Sugar not only adds sweetness, it also stabilizes the egg whites and helps producing a more smooth meringues. When whipping egg whites for soft macaroons, use just one part sugar to one part egg white, i.e. beating 1 egg white with 2 tablespoons of sugar. Or use 2 parts sugar, 4 tablespoons, to whip up one part egg white. If less than 2 tablespoons of sugar to whisk one egg white, the foam will not set and the meringue will shrink. Besides weight ratio, timing plays another important roll in whisking egg whites. It is very important to be aware of when you add the sugar to the egg whites. If whisking in 1/4 cup or less of sugar, then add at the beginning. Otherwise, start adding it gradually just before they form soft peaks, when egg whites have been whipped to at least four times their original volume. Sugar, if added too soon, will likely inhibit egg whites from foaming. If too late, sugar not completely dissolved, and you most likely end up having dull and over-whipped egg whites. Always add sugar in a stream, slowly at the side of the bowl while the whites are being whipped. Avoid dumping it in the center, unless you want to experience how beaten egg whites deflate.

蛋白/Egg White/Albumen/Poggle/Glair/Glaire can go through 4 stages ( 5, if inclusive of the stage before beaten-up) when beaten depending upon the end result needed. Do NOT stop the mixer in between.

  1. #Foamy Fluffy: Large bubbles, very loose with a cloudy, yellowish liquid developing into bubbles.

  2. #Soft Peak: Bubbles have tightened into a white foam with a soft ribbon that folds back into itself. You can pull the whites into a "2-3 centimeters peak" but they won't hold the shape.

  3. #Firm Peaks: Glossy, firm and smooth like fresh heavy cream. You can pull whites into a peak that will curl but not stand.

  4. #Stiff Peaks: Glossy and very stiff. Best for baking chiffon cakes.

  5. #Over Beaten: If egg whites are beaten to dry and dull, they are over-beaten. Watch carefully, because egg whites can go from stiff to dry and over-beaten in as little as 30 seconds.

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Braided Raisin Bread With Lemon

Monday, January 07, 2008

  • 250 g All-purpose flour
  • 40 g Sugar
  • Pinch of salt
  • 40 g Unsalted butter
  • 5 tbsp Lukewarm milk
  • 1 Egg
  • 20 g Fresh yeast
  • 1 tbsp Grated lemon peel
  • 80 g Raisins
  • 1 tbsp Milk
  1. Soak the raisins in a bowl filled with warm water for 20 minutes until soft. Drain.
  2. In a mixing bowl put flour, sugar, pinch of salt, soft butter and lukewarm milk. Crumble the fresh yeast on top of the ingredients. Using a stand mixer blend all the ingredients at slow speed until a dough forms. Then adjust to middle speed and knead for about 5 minutes until dough comes off easily from bowl and smooth. Add the thoroughly drained raisins and lemon zest. Knead for another 30 seconds until well-combined.
  3. Cover the dough and let rise for 45 minutes. Punch down and divide the dough in 3 equal pieces and roll into ropes. Loosely braid the ropes and put on a greased baking tray. Let rise for another 30 minutes until braid is plump and doubled in size. Brush with milk and bake for about 30 minutes at 190C/375F.
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X.O Sauce

Tuesday, January 01, 2008

There is no standard recipe of XO sauce. It is mainly made of roughly chopped dried scallop (conpoy), dried shrimp, chilli, and dry-cured Jinhua Ham, which is named after Jinhua city, in the middle of Zhejiang Province. If you have difficulty to find it, then use other ham with the similar quality.

  • 200 g Dried scallops
  • 30 g Dried shrimps
  • 100 g Dry-cured ham
  • 80 g Dried squid
  • 50 g Eel floss
  • 100 g Garlic
  • 30 g Small red hot dried chillies
  • 1 tbsp Sesame seeds, roasted
  • 750-1000 g Salad oil
  • 2 tbsp Jiafan rice wine
  • 1 tbsp Fish sauce
  • 1 tbsp Sugar
  • 2 tbsp Maggie sauce
  • 1 tsp Black pepper powder
  1. Soften the dried scallops in warm water. Drain them well and work them into rough shreds with a fork. Or pulse the dried scallops with an electric mixer if you prefer thin shreds of conpoy.
  2. Soak the dried shrimp, let drain and mince finely. Rinse squid and microwave for 1 minute with medium heat. Turn and heat one more minute. Thinly tear them off. Dice ham into fine cubes. Chop garlic and dry chillies. Shred the shallots and deep-fry them until golden brown. Remove and set aside.
  3. Heat the same skillet with the rest of oil on high. Stir in minced garlic until fragrant. Add in dried shrimp, chillies, ham, shallots, conpoy,squid and eel floss. Turn the heat slower and keep stirring until the sauce brings fine aromatic and tasty smell. Now season the mixture and continue to cook the mixture has turned into golden brown. After the XO sauce cooling down store it completely covered with oil in a sealed container in the refrigerator, or XO sauce would have lost its aroma and freshness soon. XO sauce not only can be served as a condiment, but also be used in various stir-fries.
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Croissants / 羊角面包

Sunday, December 30, 2007

Croissant...This delicious pastry originated in Budapest in 1686, when the Turks were besieging the city. To reach the centre of the town, they dug underground passages. Bakers, working during the night, heard the noise made by the Turks and gave the alarm. The assailants were repulsed and the bakers who had saved the city were granted the privilege of making a special pastry which had to take the form of a crescent in memory of the emblem on the Ottoman flag.
Alan Davidson, the author of Oxford Companion to Food, expresses his doubts. Culinary mythology--origin of the croissant According to one of a group of similar legends, which vary only in detail, a baker of the 17th century, working through the night at a time when his city (either Vienna in 1683 or Budapest in 1686) was under siege by the Turks, heard faint underground rumbling sounds which, on investigation, proved to be caused by a Turkish attempt to invade the city by tunnelling under the walls. The tunnel was blown up. The baker asked no reward other than the exclusive right to bake crescent-shaped pastries commemorating the incident, the crescent being the symbol of Islam. He was duly rewarded in this way, and the croissant was born.
The story seems to owe its origin, or at least its wide diffusion, to Alfred Gottschalk, who wrote about the croissant for the first edition of the Larousse Gastronomique [1938] and there gave the legend in the Turkish attack on Budapest in 1686 version; but on the history of food, opted for the 'siege of Vienna in 1683' version."

  • 480 g All-purpose flour
  • 1 tsp Salt
  • 35 g Sugar
  • 7 g Instant dry yeast
  • 240 ml Cold milk
  • 300 g Unsalted butter
  • 1 Egg
  • 1 tbsp Milk
  • 480克 面粉
  • 1小勺 食盐
  • 35克 细砂糖
  • 7克 干酵母
  • 240 冰牛奶
  • 300克 无盐牛油
  • 1个 全蛋
  • 1大勺 牛奶
  1. In a mixer with a dough hook, place the yeast, flour, sugar, salt and the milk and mix for 2 minutes until a soft moist dough forms on the hook. If the dough is not moist, add more milk, half tablespoon at a time until it is moist and smooth, using not more than 2 tablespoons. Increase speed and mix until the dough is very smooth and elastic, about 2-3 minutes. Cover the dough and rest for 30 minutes in fridge.
  2. Roll the dough on a lightly floured board to a 9 by 16 inch rectangle. Soften the butter by beating with a rolling pin. Place the butter over two-thirds of the length of the rectangle. Starting from the the unbuttered third, fold the dough, like a business letter, into thirds. Turn the dough a quarter degree, so that the open sides are at 12 and 6 o'clock. Roll again the laminated dough to a rectangle and fold into thirds. Wrap the dough with plastic film tightly and chill over night to ease the gluten.
  3. Remove from the fridge and perform the 3-fold three more times. Or two more times of 3-fold and a 4-fold turn for the final, which is to fold both ends into the center and then fold to close, like a book. Chill for 30 minutes to relax the dough between each turn. After the completion of the final turn, relax the dough in the fridge for 2 hours or overnight to fit your schedule. At this point the dough can be frozen until needed. Thaw the dough overnight in the fridge before shaping.
  4. On a lightly floured surface, roll out the dough to a rectangle with about 4mm in thickness. Trim irregularities and divide the dough with a pizza cutter or knife (using croissant cutter if available) into triangles, about 4-inch wide, or wider if you prefer croissants more curved. Gently stretch the base of the triangle to widen it slightly, while one hand holds the base, pull the dough with the other to lengthen the dough, so that a quality croissant with multi layers. Roll up starting at the wide bottom to make a curved cresent shape and place them on a baking paper lined pan.
    将面团放到铺了少许面粉的台面上,擀成4毫米左右厚度的长方形。 用皮萨饼轮刀或刀子(要是有专用羊角包割面刀就更佳了)将其切成4寸宽三角块。如果喜欢面包两角更有弯度的话,可以宽一些。轻轻将三角面团的底部拉宽一些,一手按住底部,另一手轻轻将面团拉长,这样面包的层次会更加清晰。从宽底部将其卷起成新月状放入铺放了烤纸的烤盘上。
  5. To proof the croissants, place them in an oven that is warm but not turned on, with a pan of hot water in the bottom to create a moist environment, which is beneficial to the proofing. Let rise until croissants puffed up and spongy to the touch, 2-3 hours. Remove from the oven. Preheat the oven to 200F/400F. Mix egg and milk together in a bowl. Brush with the egg wash and bake the croissants for 22 to 25 minutes until golden brown. Allow them to cool on a rack before serving.

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