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雷啊胖—巧克力田螺麵包｜自製巧克力卡士達餡｜台式麵包 Chocolate Cornet Bread
台式麵包的造型從小看習慣了，不曾想過是怎麼做出來的，反而現在走上烘焙之路，回頭去看才發現這些造型都是別出心裁！田螺麵包就是一個很用心的造型，我一邊做一邊在想，不知道當初發明的人是抱著什麼心情研發的。這人真有才華，不只造型可愛，中間的洞塞入滿滿內餡，吃起來比例剛剛好，超美味！
：食譜：
食材▼
○麵團
高筋麵粉 200 g
水 75 g
雞蛋 1 顆
糖 20 g
無鹽奶油 20 g
酵母 2.5 g
鹽 1/8 小匙
○內餡
巧克力卡士達醬 200 g
■中文完整圖文食譜：https://bit.ly/3tqrvKG
I didn’t know where to get cornet bread except to make it myself, so I just made it. It feels so good to have it in the U.S. Making this cornet-shaped bread is so fun! I made the chocolate custard filling and horn-shaped mold ahead, so making the cornet bread in a day is much easier.
.
：Recipe：
.
Ingredients▼
.
○Dough
.
bread flour, 200 g
water, 75 g
egg, 1
sugar, 20 g
unsalted butter, 20 g
instant yeast, 2.5 g
salt, 1/8 tsp
.
○Filling
.
chocolate custard, 200 g
.
：Instruction：
.
●Making the Dough
1. Add water, egg, sugar, and instant yeast into a mixing bowl. Then, add flour and salt.
2. Mix all ingredients on low for about 3 min first.
3. Cover with a wet cloth and let the dough rest for 30 min.
.
◆30 min. later◆
4. Continue to knead on medium for about 5 min.
5. Add softened butter.
6. Mix the butter and dough on low for about 3 min.
7. Stop to knead and flip the dough over.
8. Continue to knead on medium for about 5 min.
9. Knead until you can stretch the dough thin like a windowpane without breaking.
10. Transfer the dough to an oiled mixing bowl.
11. Cover with a wet cloth and let the dough proof for about 1 hour.
.
◆60 min. later◆
12. The dough has doubled in size.
13. If you poke your finger into the dough and the indentation stays, the dough is done proofing.
14. Transfer the dough to a baking mat.
15. Slightly press down to deflate the dough.
19. Fold the dough and shape into a ball.
20. Cut into 6 pieces.
21. Shape them into balls.
22. Cover with a wet cloth and let the dough rest for 15 min.
.
◆15 min. later◆
23. Take a small dough and slightly press down to flatten it.
24. Roll it out. Then, flip it over and roll out again.
25. Roll it up from the upside into small log shape.
26. Repeat the same steps to finish 6 small logs.
27. Go back to the first small log. Roll the log back and forth to make a longer and thinner log.
28. Repeat the same steps to finish 6 small logs.
29. Go back to the first small log again and roll the log back and forth to make a longer and thinner log.
30. Twist the dough from the small end of the horn mold. Tuck both ends under the dough spiral to keep dough from unraveling.
31. Keep twisting the dough around the mold.
32. Repeat the same steps to finish 6 cornet shape doughs.
33. Place cornet doughs on the baking pan seam-side down.
34. Cover with a lid and let the dough proof for 30 min.
.
◆30 min. later◆
●Preheating the Oven at 400℉/ 200℃
35. Brush a layer of egg wash on the surface of the dough.
36. Transfer to the preheated oven.
37. Bake at 400 ℉/ 200 ℃ for 10 min.
◆10 min. later◆
38. Remove from the mold after cooling down for 5 min.
●Filling the Cornets
39. Stir the chilled chocolate custard filling to smooth.
40. Transfer the custard to a pastry bag.
41. Fill the cornet bread with the custard.
42. Enjoy!
.
◆Instagram：xinxin_cuisine
—
心心現居美國休士頓，過著蓬鬆且任性的生活，興趣是為平凡的生活瑣事穿金戴銀，用想像力幫自己打造華麗的生活體驗。
◆小額贊助，支持我繼續創作！
https://bit.ly/42mYuv6
◆圖文食譜、料理隨筆與休士頓日常
https://bit.ly/3bgCRER
◆Instagram：xinxin_cuisine
https://bit.ly/3kPY4dI
◆FB粉絲專頁：心心 Xinxin
https://bit.ly/3HCSlBF
◆任何交流歡迎來信
lyixin1201@gmail.com
...
https://www.youtube.com/watch?v=BsqktwMHC3Q
：食譜：
食材▼
○麵團
高筋麵粉 200 g
水 75 g
雞蛋 1 顆
糖 20 g
無鹽奶油 20 g
酵母 2.5 g
鹽 1/8 小匙
○內餡
巧克力卡士達醬 200 g
■中文完整圖文食譜：https://bit.ly/3tqrvKG
I didn’t know where to get cornet bread except to make it myself, so I just made it. It feels so good to have it in the U.S. Making this cornet-shaped bread is so fun! I made the chocolate custard filling and horn-shaped mold ahead, so making the cornet bread in a day is much easier.
.
：Recipe：
.
Ingredients▼
.
○Dough
.
bread flour, 200 g
water, 75 g
egg, 1
sugar, 20 g
unsalted butter, 20 g
instant yeast, 2.5 g
salt, 1/8 tsp
.
○Filling
.
chocolate custard, 200 g
.
：Instruction：
.
●Making the Dough
1. Add water, egg, sugar, and instant yeast into a mixing bowl. Then, add flour and salt.
2. Mix all ingredients on low for about 3 min first.
3. Cover with a wet cloth and let the dough rest for 30 min.
.
◆30 min. later◆
4. Continue to knead on medium for about 5 min.
5. Add softened butter.
6. Mix the butter and dough on low for about 3 min.
7. Stop to knead and flip the dough over.
8. Continue to knead on medium for about 5 min.
9. Knead until you can stretch the dough thin like a windowpane without breaking.
10. Transfer the dough to an oiled mixing bowl.
11. Cover with a wet cloth and let the dough proof for about 1 hour.
.
◆60 min. later◆
12. The dough has doubled in size.
13. If you poke your finger into the dough and the indentation stays, the dough is done proofing.
14. Transfer the dough to a baking mat.
15. Slightly press down to deflate the dough.
19. Fold the dough and shape into a ball.
20. Cut into 6 pieces.
21. Shape them into balls.
22. Cover with a wet cloth and let the dough rest for 15 min.
.
◆15 min. later◆
23. Take a small dough and slightly press down to flatten it.
24. Roll it out. Then, flip it over and roll out again.
25. Roll it up from the upside into small log shape.
26. Repeat the same steps to finish 6 small logs.
27. Go back to the first small log. Roll the log back and forth to make a longer and thinner log.
28. Repeat the same steps to finish 6 small logs.
29. Go back to the first small log again and roll the log back and forth to make a longer and thinner log.
30. Twist the dough from the small end of the horn mold. Tuck both ends under the dough spiral to keep dough from unraveling.
31. Keep twisting the dough around the mold.
32. Repeat the same steps to finish 6 cornet shape doughs.
33. Place cornet doughs on the baking pan seam-side down.
34. Cover with a lid and let the dough proof for 30 min.
.
◆30 min. later◆
●Preheating the Oven at 400℉/ 200℃
35. Brush a layer of egg wash on the surface of the dough.
36. Transfer to the preheated oven.
37. Bake at 400 ℉/ 200 ℃ for 10 min.
◆10 min. later◆
38. Remove from the mold after cooling down for 5 min.
●Filling the Cornets
39. Stir the chilled chocolate custard filling to smooth.
40. Transfer the custard to a pastry bag.
41. Fill the cornet bread with the custard.
42. Enjoy!
.
◆Instagram：xinxin_cuisine
—
心心現居美國休士頓，過著蓬鬆且任性的生活，興趣是為平凡的生活瑣事穿金戴銀，用想像力幫自己打造華麗的生活體驗。
◆小額贊助，支持我繼續創作！
https://bit.ly/42mYuv6
◆圖文食譜、料理隨筆與休士頓日常
https://bit.ly/3bgCRER
◆Instagram：xinxin_cuisine
https://bit.ly/3kPY4dI
◆FB粉絲專頁：心心 Xinxin
https://bit.ly/3HCSlBF
◆任何交流歡迎來信
lyixin1201@gmail.com
...
https://www.youtube.com/watch?v=BsqktwMHC3Q
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今
今年感恩節烤一隻不一樣的雞，連骨頭都能吃乾抹淨-2
經過萬聖節一番洗禮，我的思維好像被打通了任督二脈。既然不想烤雞又想烤雞，不然…用麵粉做烤雞好了。只能說這個想法真是Amazing！正常烤火雞要準備一個禮拜，退冰三天、泡鹽水三天、當天再塞一些有的沒的，進烤箱還要烤三小時，想到就累！烤雞麵包當天現做現吃，進烤箱不用半小時就能香噴噴出爐，到底有什麼缺點？
這隻烤雞是蛋奶素。如果不刷蛋液，我那位吃奶素的媽媽也可以吃！下次回家來做一隻獻給阿母～
：Recipe：
食材 Ingredient
烤全雞麵包 Roasted Chicken Bread
高筋麵粉 bread flour 200g
全麥麵粉 whole wheat flour 100g
牛奶 milk 180g
楓糖漿 maple syrup 2大匙
酵母 instant yeast 3g
有鹽奶油 salted butter 25g
楓糖胡桃乳酪 maple pecan cream cheese 適量
｜〈影音食譜〉 https://user91066.pics.ee/39aqnz
骨頭楓糖餅乾 Maple Butter Cookies
低筋麵粉 cake flour 80g
牛奶 milk 20g
有鹽奶油 salted butter 20g
楓糖漿 maple syrup 1大匙
刷色用 Coloring
蛋 egg 1顆
有鹽奶油 salted butter 5g
楓糖漿 maple syrup 1大匙
完整圖文食譜：http://psce.pw/3a2xug
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https://www.youtube.com/watch?v=9s4L5zdgHXg
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宮
宮廷點心驢打滾，自製紅豆沙
驢打滾終究跟紅豆麻糬不一樣。比起包子狀的紅豆麻糬，我更喜歡像饅頭捲一樣的驢打滾。因為豆沙平均分布，每一口都能吃到麻糬與豆沙剛剛好的比例，麻糬皮不需要另外調味，他負責提供Q軟的口感，把香氣與甜蜜的舞台讓給豆沙。驢打滾的做法讓兩者相輔相成，每一口都Q軟甜香，吃起來好幸福。
：食譜：
食材
○內餡
自製豆沙 65g
○自製豆沙
紅豆 135g
水 540g
椰糖 80g
鹽 1/4匙
○糯米糰
糯米粉 100g
水 100g
○沾料
熟黃豆粉 12g
自製黑糖蜜 1大匙
■ 黑糖蜜做法：https://user91066.pics.ee/3d88gh ■
△中文完整圖文食譜：http://psce.pw/3dwr6a
：Recipe：
Ingredient
○Filling
red beans paste, 65g
○Red Beans Paste
red beans, 135g
water, 540g
coconut sugar, 80g
salt, 1/4 tsp
○Sweet Rice Dough
sweet rice flour, 100g
water, 10g
○Topping
toasted soybean powder, 12g
brown sugar syrup, 1Tbsp
●Cooking Red Beans
1. Clean red beans. Put red beans into Instant Pot. Add 540g water.
2. Choose Bean Program for 40 mins.
●Making Red Beans Paste
1. Filter the red bean water. Mash the red beans.
2. Put red beans onto a pan and add coconut sugar. On low heat, keep mashing red beans and mix them well.
3. Sift mashed red beans. Scrape down the fine red beans paste.
●Making Sweet Rice Dough
1. Stir water and sweet rice flour in the mixing bowl. Mix them into thick sweet rice batter.
2. Spread some oil on a glass container. Pour the batter into the glass container.
3. Add 1.5 cups of water into Tatung rice cooker. Put the batter into the cooker and turn it on.
4. After 20 mins, the sweet rice dough has cooked.
●Making Rolling Donkey
1. Spread some toasted soybean powder on the baking mat.
2. Put the sweet rice dough onto the soybean powder. Let the dough coat with the soybean powder thoroughly.
3. Use a rolling pin to flatten the dough into 3 mm thick. Add some soybean powder if the dough is too sticky.
4. Spread the red beans paste onto the flat dough.
5. Roll it up tightly.
6. Cut it into 3~4 cm per piece.
7. Serve it with more toasted soybean powder.
8. Drizzle with homemade brown sugar syrup.
9. Enjoy!
...
https://www.youtube.com/watch?v=kYBalbZG9_M
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翻轉蘋果塔，酸溜溜蘋果餡搭配迷人的焦糖外皮
這份食譜使用granny smith青蘋果，這個蘋果直接吃就非常好吃，夠酸又夠甜十分重口味！我非常喜歡用他做出來的蘋果塔，酸勁十足且甜度適中，不管是直接吃或搭配香草冰淇淋都很讚！喜歡酸的人按照我的食譜做一定喜歡，怕酸的話可以把糖量增加20g、搭配香草冰淇淋一樣很好吃！
：Recipe：
食材 Ingredient
青蘋果 Granny Smith apples 4顆
自製全麥塔皮麵團 tart crust dough 350g｜食譜：https://user91066.pics.ee/3awgpr
糖 sugar 130g
有鹽奶油 salted butter 80g
黃檸檬 lemon 1顆
香草精 vanilla extract（可省略）少許
完整圖文食譜：http://psce.pw/39lq54
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吃吃看美國的韓國烤肉！真炭火烤爐
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2款
2款情人節巧克力提案！愛心草莓脆脆酒巧克力
今年想把情人節主題跟草莓季做一個完美結合，所以我決定以草莓乾來做情人節巧克力的主要元素，設計了2款口味風格不太一樣、但做法都很簡單的巧克力。不管你的他是螞蟻人還是偏好成熟的大人風味，都可以參考這份食譜喔！
「愛心草莓脆脆酒巧克力」
像愛心一樣的草莓切片在黑可可的襯托之下大鳴大放，用來表達奔放的愛意最適合了，我自己很喜歡這個大氣又濃烈的外型！我使用的是72%的巧克力，口味上甜度不高還帶有微微苦味，再添加一些蘭姆酒提味，就像是個風情萬種的成熟女人，適合喜歡大人口味的他。
「草莓小碎花玫瑰鹽白巧克力」
這款是比較鄰家女孩的風格，以香甜的白巧克力為底，混入酸酸甜甜的草莓碎片，我故意用杯子來壓碎，讓碎塊有大有小、大致拌入融化後的白巧克力，外觀上就很像白色小碎花洋裝！因為白巧克力本身甜度比較高，所以我在白巧克力中拌入少許粉紅鹽，一點點鹹味可以中和甜膩感、讓口味更有層次，最後再捏一點灑在表面，視覺上也很搭。
：食譜：
食材▼
○愛心草莓脆脆酒巧克力
72%苦甜巧克力豆 100 g
蘭姆酒 1 大匙
草莓乾 10 g
○草莓小碎花玫瑰鹽白巧克力
白巧克力豆 100 g
玫瑰鹽 1/8 小匙
草莓乾 10 g
■自製100%草莓乾：https://bit.ly/3AJhvLP
■中文完整圖文食譜：https://bit.ly/32L6jly
Have you prepared this year’s Valentine’s Day gift? If you haven’t had a plan, there’s a good option provided to you. Let’s make some beautiful, easy and also tastes so good chocolate bars! I made strawberry chips by a dehydrator and used them into the chocolate bars. The strawberry chips have a heart like shape which is so cute to make a Valentine’s Day gift. If the filled hearts look is not your type, tried the other small floral print chocolate bar. It is more sweet and elegant both on its looking and tasting!
：Recipe：
Ingredients▼
○Dark Chocolate Bar with Dried Strawberry and Rum
72% dark chocolate chips, 100 g
rum, 1 Tbsp
dried strawberry, 10 g
○White Chocolate Bar with Crispy Strawberry and Pink Salt
white chocolate chips, 100 g
pink salt, 1/8 tsp
dried strawberry, 10 g
■Homemade Dried Strawberry：https://bit.ly/3AJhvLP
：Instruction：
●Making Preparations
1. Melt the chocolate chips by a food dehydrator.
2. Set 140℉/ 60℃ and 30 min.
3. Crush strawberry skin chips by the bottom of a glass cup.
4. Prepare two pieces of baking paper.
5. Fold them into 21 cm x 14 cm rectangles.
●Making Dark Chocolate Bar
1. Take out the melted chocolate.
2. Stir the melted chocolate until smooth.
3. Add rum. Stir and mix them
...
https://www.youtube.com/watch?v=lskNll3IXxA
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你吃過幾個-最受歡迎美國甜點?
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https://www.youtube.com/watch?v=WnuxwsJ335I
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草
草莓大福│甜點界的日系美少女
草莓做成大福主要是貢獻他的多汁，反正甜度是由豆沙負責的，麻糬皮負責軟Q裝可愛，我的麻糬皮只有微微甜。這三者同時在口中咀嚼形成了完美的平衡，我覺得非常美味！原本以為做完這一波我就會累得對大福失去興趣，沒想到當天狂嗑3顆之後，馬上恢復精神。冰箱裡還有一盒草莓，下次要做什麼口味呢？
：食譜：
食材▼
○麻糬皮
糯米粉 100 g
糖粉 20 g
牛奶 120 g
玉米粉 4 大匙
○內餡
草莓 8 顆
紅豆泥 240 g
鹽 1/8 小匙
■中文完整圖文食譜：https://bit.ly/3ye7gPr
This adorable Japanese dessert is my favorite strawberry dessert! Daifuku is a kind of mochi. The filling is a strawberry wrapped in sweetened red bean paste, tasting juicy and sweet. And its mochi skin has a pleasant soft and chewy texture which always makes me feel happy.
：Recipe：
Ingredients▼
○Mochi
sweet rice flour, 100 g
powdered sugar, 20 g
milk, 120 g
corn starch, 4 Tbsp
○Filling
strawberries, 8 ct
sweetened red bean, 240 g
salt, 1/8 tsp
：Instruction：
●Making Cooked Flour
1. Spread corn starch on a baking pan. Transfer to an oven.
2. Bake at 200℉/ 95℃ for 30 min.
●Making the Mochi
3. In a mixing bowl, add sweet rice flour and powdered sugar. Mix them well.
4. Pour milk and stir the mixture. Stir and mix well.
5. Mix them until well combined.
6. Brush a thin layer of oil on a glass container.
7. Pour the sweet rice batter into the container.
8. Add 1.5 cup of water into a Tatung rice cooker.
9. Transfer the batter to the Tatung cooker. Cover the lid and start to cook.
●Preparing the Filling
10. Add sweetened red bean on the flat pan. Spread the sweetened red bean evenly.
11. Add some salt. Cook the sweetened red bean over a medium-low heat until dry and fluffy.
12. Remove from the heat and cool down completely.
13. Pick 8 strawberries in the same size.
14. Rinse the strawberry and remove the green stem.
15. Pat dry the strawberries with paper towels gently.
16. Devide the red bean paste into 8 portions.
17. Take a portion of red bean paste and shape into a bowl.
18. Place a strawberry pointy end down. Wrap the strawberry in the red bean paste.
19. It's OK to uncover the tip of strawberry. You will wrap it more well in the next one.
20. You can make another style of strawberry daifuku.
21. Roll the red bean paste into balls without strawberry.
●Making the Wrap
22. Take out the cooked mochi.
23. Slightly knead the mochi with a silicone spatula.
24. Take out the cooked corn starch.
25. Thoroughly coat the mochi with cooked corn starch. Place the mochi on a baking mat.
26. Devide the mochi into 8 portions.
27. Take a portion, flattening and shaping it into a circle.
28. Roll out to make the circle thinner like a disc.
29. Remember to coat with cooked corn starch at all time.
30. It should be thick in the middle and thin on the edge.
31. Continue to finish the rest.
●Making the Daifuku
32. Place a strawberry and red bean ball on the mochi with
the tip facing down.
33. Wrap the red bean ball in the mochi tightly.
34. Just flip it over and it's finished.
35. You will wrap it more well in the next one.
●Making Another Style
36. Cut the top of the red bean daifuku without strawberry.
37. Place a strawberry into the seam.
38. Enjoy!
...
https://www.youtube.com/watch?v=DmcArXTjnq4
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楓
楓糖培根多拿滋，鬆軟的秋天風味
楓糖跟培根都是我喜歡的傢伙，這個口味我一路從驚嚇、好奇、好感、勇敢嘗鮮，到現在喜歡到決定讓楓糖培根甜甜圈直接誕生在我的廚房！如果你喜歡鬆軟的甜甜圈與糖霜一起在口中咀嚼的美妙滋味，這一點用氣炸鍋一樣可以完美呈現，該有的口感與風味一點都不會少！當然最棒的是不需要處理一大鍋熱油，也不用在旁邊顧爐顧到滿頭大汗。
：食譜：
食材▼
○麵團
中筋麵粉 280 g
砂糖 40 g
雞蛋 1 顆
牛奶 120 g
無鹽奶油 45 g
酵母 7 g
鹽 1/2 小匙
○糖霜與灑料
培根 5 條
糖粉 60 g
無鹽奶油 15 g
鹽 1/8 小匙
楓糖漿 2 大匙
牛奶 1大匙
■中文完整圖文食譜：https://bit.ly/3FI6oF3
Let’s bake some Fall sweet treats! When I met the maple bacon donut for the first time, I thought “WOW! It must be so good! “ I was so right after my first bite of the donut. The combination of sweet and savory is so perfect. Besides, I make the donut by using an air fryer in this recipe, so there is no a big pot of hot oil after making donuts. Is there anything better than have the same pillowy and soft texture of donuts without excess fats?
：Recipe：
Ingredients▼
○Donut Dough
all purpose flour, 280 g
sugar, 40 g
egg, 1 ct
whole milk, 120 g
unsalted butter, 40 g
instant yeast, 7 g
salt, 1/2 tsp
○Glaze and Topping
bacon, 5 pieces
powdered sugar, 60 g
unsalted butter, 15 g
salt, 1/8 tsp
maple syrup, 2 Tbsp
milk, 1 Tbsp
：Instruction：
●Making the Dough
1. Melt the butter in a small saucepan.
2. In a large mixing bowl, add the flour.
3. Add 1/2 tsp salt and sugar. Reserve 1 Tbsp sugar.
4. Mix them well.
5. Crack an egg into another mixing bowl.
6. Add milk, remaining sugar and 3 Tbsp melted butter then mix them well.
7. Add the instant yeast and then mix them well.
8. Combine the wet ingredients and dry ingredients.
9. Pour 1/3 the wet ingredients at a time.
10. After adding all wet ingredients, mix them into a dough.
11. Knead the dough with hands until smooth on the outside. If the dough is too sticky, add a little flour on the surface.
12. I kneaded the dough for about 10 min.
13. Brush some oil on the mixing bowl and then put into the dough, cover and let it stand for 90 to 120 min.
●Making the Topping
1. Freeze the bacon for 10 min to make the fat be solid then cut them into your favorite size.
2. In a cold skillet or flat-pan, place the bacon pieces. Arrange the bacon pieces in a single layer.
3. Over a medium-low heat, cook the bacon slowly.
4. Fry the bacon for 10 to 15 min until browning and crispy. Flip them occasionally.
5. Drain the fried bacon on a paper towel.
●Making the Glaze
1. In a flat-bottom bowl, add the powdered sugar, salt, maple syrup and melte
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https://www.youtube.com/watch?v=9oMcLLLgjzM
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Created
1 year ago
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Language
video/mp4
English