Pizza with pesto sauce

Italian 00 flour, especially for pizza, 100gm

2% salt, 75% hydration

with pesto sauce, mozzarella and Italian salami

baked at 250 deg C for 5 min, then 180 for 10 more min

Unlike pizza I made in the past with Gold Metal,

which was crispy, golden in colour,

00 flour-made pizza is tough in texture.



Pesto sauce

Made pesto sauce this morning based on BBC's and Jamie Oliver's recipes.

Ingredients:

• pine nuts, 50 gm, lightly toasted
• parmegiano reggiano cheese, grated, 50 gm
• basil leaves, a punch
• garlic clove, one crushed
• salt, a pinch
• olive oil, 80 gm  --------  down to 50gm is sufficient
• lastly, added 3 anchovies

 Note:

• olive oil - BBC's recipe calls for 150gm.  I find 50gm is enough just to blend everything together. 
• 80gm oil is too oily
• smell very fresh and good
• made a pizza and pasta with pesto sauce immediately but I don't find either particularly delicious

chocolate almond cookies

unsalted butter 150 gm

sugar 150 gm

whole egg one (50 gm)

almond flakes 150 gm

cake flour, sifted, 260 gm

coco powder, sifted, 40gm

baked at 160 deg C, 18 min is just perfect !

baked about 90 pce

Brown toast with walnut

Ingredients:

German brown flour : bread flour  1 : 9.  Total flour 320 gm

Hydration : 60%

Sugar: 10%
Salt:  2%
Butter: 5% **

Prepare poolish of 200gm of flour the night before
-  soap 32gm German flour in total amount of water for 15 minutes
-  a pinch of yeast

-  becomes very active in 8 hours or so, summer time

Prepare walnut, bake at 160 deg c, 15 min, until aroma released

Kneading and proofing

-  1/8 teaspoon of additional yeast as spike
-  dough is comparatively wetter than white or T55 flour and had to work longer time

-  proof until it is 3 times increase in size

-  shaping and proofing until it is over the top of the mold

-  bake at 180 deg c, 45 minutes

Baking notes:

• cannot work with higher than 60% hydration; too wet
• 5% butter is sufficient.  10% too much for toast
• bake walnut at 150 deg, 15 minutes seems to the right temperature.  160 deg comes out dark. 
• maybe it is proofting time, I expected the bread to leaven a little higher
• comes out the right colour, and taste good



最愛的繡球花

Ciabetta 1) bacon & chedder cheese 2) olive

Gold Medal bread flour 400 gm
water 80%
salt 2%
poolish 50%
preheat at 250 deg C for 1 hour; baked at 230, for 20 minutes

Dough is extremely wet this time, and is proof overnite in fridge.
Kneading takes longer time, ca. 45 min.
Spray the oven once when ready to bake; then throw some ices on the oven floor

To improve:
-  bacon and cheese is the first goes to over; final proofing is 30 minutes shorter than the 2nd one - lighter in colour, and crumb is less open
-  olive one obviously comes out better in look and structure - oven is continuously running for 1.5 hours before baking **, and final proofing is 1 more hour ** much better in structure and colour.
-  crust of olive one taste and smell like french bread - thicker and better.

咸方包

Bought T55 and give it a try in doing loaf.

300 gm T55
50% poolish (all milk)
2% salt
10% sugar
10% butter
80% water
Baked at 175 deg C, for 35 minutes

1st time in working with T55; very soft and easy to knead.  Takes 10 to 15 minutes only in french kneading.  Bread is extremely soft, and can hardly slice.  Smell and taste excellent favours of milk and butter 1 or 2 days after.

To improve:
175 deg C is obviously not hot enough.  Crust is light in colour. Tried 180 deg, for 35 min the next loaf which turned out to be more brownish.

咖哩牛肉包; 义燒包

330 gm T55
50% poolish
20% sugar ------ down to 15% should be ok
1.5% salt
10% butter
70% water (of which 50% of milk)

Made 11, each 56gm

baked 1st batch of chasiu bun at 190 deg C, for 15 minutes, but oven obviously is not hot enough, the bun came out pale in colour, with patches of even brownish.  Extended baking time for another 5 min.  Taste is good, look is not.

2nd batch of curry beef bun at 200 deg C, for 15 minutes.  This batch turned out to be the best in colour.  Brownish colour, even.

Last batch, curry beef bun, at 200 deg C, for 15 minutes.  Oven turned out to be very hot after continusouly run for over 1.5 hours.  Dark brownish.  A little over in colour.  Taste is very good though.

To improve:
- try sugar down
- try pre-heat over for 1.5 hours before baking
- no need to brush eggwash or butter on bun before/after baking.
- kneading time was significantly longer; perhaps because of the added sugar.

牛肝菌焗飯

米浸三小時後去水份

牛肝菌浸水 20 分鐘左右至軟，切小塊

牛肝菌水過濾起碼兩次去沙，留水份用來煮飯

下 oliver oil, 加一塊牛油，炒洋蔥粒至透明狀

下brown mushrooms 炒香，下牛肝菌，用鹽黑椒調
讚少許白酒

下米粒，分次加牛肝菌水+上湯，慢慢炒米至飯熟

最後可加點  parmesan cheese

咖哩牛肉角

來自廚神

半斤碎牛肉用鹽，面粉，Olive oil，黑椒碎醃好

煎香牛肉，下洋蔥粒爆香，加少許油炒香咖哩粉
加少少水份，一同炒香
摌起，待涼

現成酥皮界方塊，咖哩牛肉放一角，
對角摺，擰起，摙緊邊邊
反轉放在焗盤
掃上蛋汁，待在雪柜10分鐘，再掃一層蛋汁，送入爐

190 度焗至聞到香氣

約 20 分鐘

魚香茄子

學自廚神

茄子去皮，切大塊，走油
油要夠熱，不然，茄子會吸好多油，現金黃盛起，

牛肉或豬肉碎醃好

先落肉碎炒香再加蒜蓉、薑蓉、紅椒粒，
酒釀 1tsp，豆瓣醬 1tsp同炒香，下茄子

加水一碗，豉油糖調味，煮至剩少許水份

生粉水埋獻

最後落蔥花麻油

XO 醬鮭魚魚頭煲

三文魚魚頭半個斬件，去牙齒部位，弄穿眼珠以防油炸時爆開

備油 ， 魚件伴適量生粉，放入滾油中，中火炸至酥脆，

後下薑塊，讓油吸收薑味去腥

最後階段大火將油份迫出，取出炸好件塊

沙窩燒熱下少油，下蔥段爆香，下 XO 醬，魚件，

最後下少許上湯蠔油打獻，蓋上蓋

最後，在熱騰騰的蓋邊灑上數滴绍酒，只是數滴，馬上將香味提昇‧

南乳吊燒雞

學自廚神

準備南乳醬 (一磚南乳，糖，紹酒，雞粉，水份 + 薑, 乾蔥, 蒜)

2 斤鮮雞洗淨，用南乳醬查勻雞內外, 醃兩小時左右

入味後清洗外皮, 拖一拖熱水,

再上麥芽糖水,1斤水二兩半麥芽糖, 之后吊起吹乾,

吹乾后可油炸

或轉轉轉焗 ( 200度30分鐘左右 )

如果要吊炸, 要留意雞肚開口不要太大,

頸口脂肪要去清, 熱油一觳觳由頸口淋入雞肚。

焗南瓜 creamy baked pumpkin

焗爐預熱至200度C

南瓜去籽去皮，切粗塊

灑下適量海鹽、百里香和橄欖油拌勻

放入焗爐內，焗約 30分鐘

焗南瓜的時候，放一半帕瑪森芝士在鮮忌廉中，加豆蔻粉拌勻

當南瓜焗完 30分鐘，開始軟身，拿出來，

淋上忌廉混合物在南瓜上面，灑下其餘一半的芝士

再放入焗爐中，焗 10分鐘
看到表面微黃，有少許泡泡出現，即成

Jamie Oliver 的食譜，味道很棒

炸金蠔

金蠔浸水半小時左右，後盛乾

用薑汁酒醃蠔一會兒，去腥

隔水蒸五分鐘，索乾水份，後吹乾 (要十分乾)

開脆槳，下金蠔

熱油炸蠔，油份要足夠蓋過金蠔

最後一兩秒大火迫油份出來

印尼三杯雞

青紅椒切絲

雞件用少許水份，豆粉，面粉 (有脆的效果)，豉油調味

蔥度煎香，下少許鹽

椒絲分別爆香

雞件煎香七成熟

另爆香乾蔥蓉，蒜蓉，下雞件，下黑糯米醋，生抽，糖，

及印尼醬油(甜的，像老抽)

最後，下蔬菜，蔥度

雪菜火鴨絲炆米

燒鴨買回來切絲，

雪菜一粿浸盐水半小時左右去咸味，後切粒，

紅椒青椒洋蔥切絲，一隻生或乾紅椒切粒

米粉浸軟就可，

起爆香椒絲洋蔥，下紅椒粒，火鴨絲及雪菜炒香

下米粉及約一碗水份，調味

蓋上蓋子煮至水份收乾就可‧



冬筍雪菜炆腩排

腩排醃好，雪菜水浸盐水半小時去咸味，切粒
白鑊炒乾雪菜至有香味

冬筍買回來去壳，熱水煮10分鐘，切塊

熱瓦煲，下薑片爆香，下排骨，煎香

後下冬筍和雪菜

加水份或雞湯一碗煮至剩少量汁，加少許糖調味