研究了三天的酒釀餅&韓式糖餡餅終於大成功，獅王說家中充滿酒釀味，光聞就快暈了！
和了老麵的這些寶貝兒，軟Q 軟Q的咧！咬一口花生糖漿整個大爆漿呀!
I had few readers asked me how to make Taiwanese "Jiuniang Bin". It is like an English muffin/Crumpet which has its dough mixed with sweet fermented-rice and some sweet fillings, such as brown sugar syrup or peanut sugar powder; you can even make it savoury by filling it with some shredded cheese.
They used to be found quite easily in some street food shops in Taiwan; however it is getting really rare these days as it does take a bit time to make them. However, it is so yummy and worth the time to spend. I wish you give a try and I know you will enjoy them.
Please go to B Section for the direction and ingredients.
和了老麵的這些寶貝兒，軟Q 軟Q的咧！咬一口花生糖漿整個大爆漿呀!
I had few readers asked me how to make Taiwanese "Jiuniang Bin". It is like an English muffin/Crumpet which has its dough mixed with sweet fermented-rice and some sweet fillings, such as brown sugar syrup or peanut sugar powder; you can even make it savoury by filling it with some shredded cheese.
They used to be found quite easily in some street food shops in Taiwan; however it is getting really rare these days as it does take a bit time to make them. However, it is so yummy and worth the time to spend. I wish you give a try and I know you will enjoy them.
Please go to B Section for the direction and ingredients.
以下老麵團可加、可不加，通常加了老麵團的餅皮會更香， 但如果你想省時間，可以省去做老麵團的步驟A，直接跳步驟B。
A: 老麵麵團
材料:中筋麵粉120g, 一般乾酵母1/2茶匙, 溫水(手摸不燙的程度)80g, 鹽少許
(註1 : 冬天的話，若你所處地方低於20度C，我會建議乾酵母多加個1/4~1/2茶匙。)
(註2: 如果使用速發酵母(instant yeast)使用量請減少1半,且不需要泡溫水靜置5分鐘， 可以直接加入。)
(註3: 需要包餡的麵團，會建議使用乾酵母。)
(此老麵可以適量添加在任何麵團中,增添麥香及增加麵團的彈性)
做法:
1.一般乾酵母(active dry yeast)放入溫水中靜置5分鐘，但現在很多都不需要先放溫水靜置，請看包裝上的說明。
2.將所有材料加入盆中攪拌均勻,搓揉甩打成為一個光滑的麵團
3.將盆子罩上一個塑膠袋,放置室溫6-8小時或冰箱內低溫發酵到隔天即可使用。發酵後的麵團會長大至少1倍，且表面有氣孔。
(註: 若你所處地是冬天低於20度C，且乾燥的話，請將麵團放置溫暖處。我自己的話是將烤箱預熱50度C 10分鐘，然後關掉電源，將麵團盆放入烤箱，放杯水然後關上門至少6小時。)
B.主麵團 /Dough
材料:酒釀50公克，先煮沸然後待涼。
中筋麵粉 2 量杯
鹽 1/2 茶匙
白糖 2大匙
沙拉油1大匙
一般乾酵母 2茶匙 (註: 若用即溶酵母請將量減半。)
(註1 : 冬天的話，若你所處地方低於20度C，我會建議乾酵母多加個1/4~1/2茶匙。)
(註2: 如果使用速發酵母(instant yeast)使用量請減少1半, 且不需要泡溫水， 可以直接加入。)
(註3: 需要包餡的麵團，會建議使用乾酵母。)
Ingredients:
50 g Fermented Rice - boiled it first and sit aside until it cools down.
2 cups Flour, 1 cup water, 1/2 tsp active dry yeast, 1/4 tsp salt, 1tbsp vegetable oil, 2 tbsp sugar
(Note 1: If you used Instant yeast, please reduce the q'ty by half. )
(Note 2: If the room temperature is under 20C, please add 1/4 tsp more of yeast.)
 |
| 酒釀先煮沸讓酒精蒸發。 |
餡料:
紅糖 1/2杯，花生粉(或黑芝麻粉)2大匙，鹽少許，全部混合備用。
韓式糖餡餅餡料: 紅糖2大匙+肉桂粉1茶匙+核桃仁切碎。
Filling: Brown sugar 2 tbsp, cinnimon powder 1/4 tsp, peanuts powder. Mix them together.
(Note: You may use red bean paste, white bean paste, shred cheese or sesame powder... any fillings you like. )
 |
| (註: 紅豆泥，白豆沙，起司絲，芋頭泥.....等等，看你想加什麼料都可。) |
8個 (無加老麵團)
12個 (加了老麵團)
做法:
1. 將所有材料全部放在盆內，用飯匙攪勻，蓋上保鮮膜放在室溫至少一個小時。一個小時後麵團會長大，表面會充滿氣泡。
(註: 若你所處地是冬天低於20度C，且乾燥的話，請將麵團放置溫暖處。我自己的話是將烤箱預熱50度C 10分鐘，然後關掉電源，將麵團盆放入烤箱，放杯水然後關上門讓麵團發酵1小時。)
(註: 現在很多一般乾酵母都不需要先放溫水靜置，請看包裝上的說明。
Q'ty: 8
Direction:
1. Place 1 cup of lukewarm water into a mixing bowl and add fermented Rice, white sugar, yeast, salt, vegetable oil and mix them well; then add flour. Use a spoon to mix them well for about couple of minutes. Cover the bowl with the lid closed and let dough sit for 1 hour at room temperature for 1 hour. After an hour the dough will rise to double its size. Knead it to remove the gas bubbles in the dough.
| ||
| 1小時後，麵團會長大一倍並充滿氣泡。 Dough had doubled its size and full of bubbles after 1 hour of resting. |
2. 用飯匙攪拌麵團約1分鐘，將氣泡趕出，然後蓋上保鮮膜，再讓它發酵個20分鐘。
2. Knead the dough with a spoon for about 1 minute to get rid of gas bubbles and close the lid to let it rest for another 20 minutes.
3. 工作檯上散點麵粉、兩手也沾點麵粉，開始揉麵；若你有做老麵團的話，此時可以全部或部分加入，看你想吃的份量。此時麵團會濕黏是正常的，可再加點粉幫助操作，揉個5分鐘直到質地非常柔軟但不沾黏的手感。然後麵團等量切成你要的份量。
3. Knead the dough again to remove the gas bubbles. Spread 1/2 cup of flour on your working board. Put the dough on your cutting board and knead it. Make it into a lump, and cut it into some equal-sized balls.
4. 將麵團壓平點，將餡料放在麵皮上包起來，手在兩面麵皮壓扁點，再靜置個10分鐘。
平底鍋放點油用中火、加蓋將兩面煎至金黃即可。 若你將餅壓得很扁，就是韓式糖餡餅的煎法。
4. Take 1 dough ball and flatten it, put some filling in the center of the dough, then seal and flat it.
(Repeat this process for 8 times until all the dough are used.) Let them rest for 10 minutes.
In the mean time, heat up a non-stick pan over small to medium heat and add some vegetable oil. Place dough on the pan and let it cook for 3 minutes or until the bottom of the dough is light golden brown. Turn it over and cover the lid; until both size are cooked to golden brown.
For making Taiwanese Scone: Please turn dough over but don't flat it too much.
For making Korean sweet pancakes: Please turn dough over and press the dough with a spatula to make a thin and wide circle like CD size.
沒有留言:
張貼留言