八掛妹-我認為值得紀念的事情

Saturday, January 07, 2006

整包,cake,整黎整去都係自己整,個仔又話想一齊整,唯有報讀親子課程啦! 呢個包包真係好好味ga,做法又吾難,只不過係比較多程序,可能同個仔一齊,做乜都好易^_^

Comment 內附食譜

At Tuesday, January 10, 2006 12:09:00 AM, 井底蛙 said...: 八八: 個丹麥包自己搓o架?
At Tuesday, January 10, 2006 3:10:00 PM, 八掛妹 said...: 係呀!都吾駛點搓o架,主要係打同摺
At Tuesday, February 07, 2006 4:50:00 PM, 八掛妹 said...: 皮: 高筋粉500g
sugar70g
salt 6g
water 150g
egg 100g
yeast 7g
milk 50g
雜果乾 1包
butter 30g
心: 牛油一件 250g

1)牛油,sugal,salt搓勻後加入egg再搓勻
2)加入milk撈勻
3)加一半水撈勻
4)撈埋d高筋粉及yeast (不夠水加水)
5)搓至不黐手便ok
6)待發酵20分鐘(大約發大一倍)後用保鮮紙包好放雪櫃雪硬(冰櫃)
7)取出放臺面鹿平後包住件心"牛油"後摺三摺,再鹿平
8)又放雪櫃雪硬(冰櫃)
9)取出用木棍打一打,鹿平後摺三摺再鹿平,再放冰櫃
10)取出用木棍打一打,鹿平後摺四摺(兩邊向中間摺)再放冰櫃後取出鹿平
11)掃上蛋漿
12)舖上乾果
13)roll 起後切件放模內待發酵一倍
14)再掃上蛋漿
15)190度焗15mins

p.s. 點解要重複咁多次要放冰櫃,係因為呢款包想做到鬆脆,件心(牛油)一定要硬