春饼（荷叶饼）／润饼皮＋甜面酱

 从马来西亚回来带回来了Carol老师的面点新手必备的第一本书。虽然作者很多食谱都可以在网络上找到但是我是很守旧的，还是喜欢把书握在手的感觉。用了几天的时间才把这本书翻阅完。翻阅完了，可以动手做了吗？？ 真的有很多很考技巧和让人心动的食谱，到底该从那里一个开始？

刚好有吃剩的鸭肉不知道该怎么处理，于是灵机一动就点中了这个荷叶饼和润饼皮来做个类似大马薄皮的料理。其实书里老师介绍了两种不同的润饼皮制作方式，当然我是选用简单式的。荷叶饼很可爱，吃的时候还可以将饼从中间撕开来，很好玩也很好吃。在这里就和大家分享这两个口感不同的薄饼。

荷叶饼

材料：

高筋麵粉300g

液体植物油少许

盐 1／2小匙

70C 温水190cc




做法：

1. 溫水+高筋面粉 +鹽攪拌搓揉成為光滑不黏手的麵團
   (用手掌根部按壓約搓揉7-8分鐘). 完成的面团不沾盆不沾手。

2。将面团捏成圆形，收口捏紧朝下，放置在抹上油的盆中。盖上保鲜膜，醒1小时。


3.桌上灑一些手粉,把醒好的麵團搓揉成圓棒狀,分割成16等份,搓成圓形,用手壓扁.

4.將2個壓扁的小麵團上刷上一些沙拉油, 然後將2個麵團重疊(塗抹沙拉油的面在內側)

5.把麵團橄開成為一張圓餅(越薄越好)
.

6.將圓餅放入不放油的生鐵鍋中,小火乾烙到2面金黃


7.吃的時候將薄餅撕開,抹上辣椒酱，甜面酱包裹上喜歡的馅料一塊品嚐。


＊这里我用（甜面酱炒鸭肉丝，猪肉粹）， 红萝卜丝，青葱丝，芫茜和黄瓜丝。

润饼皮

材料：

130g高筋面粉

250cc水

1／4小匙盐

1大匙橄榄油

做法：

1. 将盐放高筋面粉中混合均匀。

2. 加入水，用打蛋器搅拌均匀成为无粒状的面糊。

3. 最后加入橄榄油拌匀。

4. 盆子盖上保鲜膜醒1小时。

5. 在平底锅表面抹一层薄薄的油脂。

6. 当平底锅稍热，倒入面糊成为一个20cm的圆片。

7. 看到面皮变色就可以从边缘慢慢将整张拉起。

甜面酱

材料：

醬油1大匙,

醬油膏1大匙,

糖1.5大匙,

清水1大匙

麻油1/2大匙,胡椒粉少許,

太白粉1/2大匙+清水1大匙調成太白粉水

做法：

先將醬油,醬油膏,麻油及清水放入鍋中,小火炒均勻,然後加入糖炒至融化.

最後用太白粉水勾芡至濃綢即可

食谱参考： Carol自在生活 ，Carol－面点新手必备的第一本书pg88 & 117

春饼（荷叶饼）

润饼皮

Rhubarb Strawberry Trifle With Champagne Jelly & Mascarpone + My Birthday Celebration

这个星期一连几天都在忙庆祝生日。在家里吃了轮到家婆家聚餐，后来去了Rockpool Burswood 然后又到姐姐家去。放了四天假，整天都环绕在家人的身边真好。虽然没有搞大派对，但是还是觉得很高兴很幸福很满足。没有特别准备生日蛋糕（老公说不准自己做生日蛋糕）所以就为家人准备了这个特别的甜点－trifle。 我忽略了我的custard没有看好，买了普通的custard (因该选用thick custard的) 普通custard比较水水的所以有点失望了。姐姐带来了自己做的laksa，老公准备了拿手的maxican tacos，大家当晚都吃得不亦乐乎。最后我还给大家来个liquer tasting，让大家不但陶醉在家庭乐，也真的醉在我手里哈哈！

家婆也为我和爸妈准备了西式晚餐，这是爸妈第一次到访亲家家里。妈妈很内向，当她知道要去亲家家里吃饭，心里战战兢兢的，觉得很为难，怕当晚听不懂，怕鸡同鸭讲出丑了。但是，两家人融在一起时，不但没有尴尬的场面出现，反而大家有说有笑的开开心心度过了一个晚上。谢谢我的家人给我一个难忘的生日。当然也谢谢身边和远方好友献上的祝福。

Champagne Jelly

750ml bottle pink champagne or sparkling wine

1 cup (215g) caster sugar

2 tbs gelatine powder

1/4 cup (60ml) hot water

500g small strawberries, hulled, halved.

          Method:

          1.) Combine champagne and sugar in a large saucepan over medium heat. Cook, stirring, for 2 minutes or until sugar dissolves.

2.) Sprinkle gelatine over hot water in a cup and whisk briskly with a fork until gelatine dissolves. Stir gelatine mixture into champagne mixture. Pour half the jelly into trifle bowl, cool in the fridge until jelly slightly set, arrange the strawberries on the jelly and pour over the rest of the jelly. Place in the fridge and set aside overnight or until set.

Mascarpone Cream

500g mascarpone

600ml thickened cream

1 vanilla bean split, seeds scraped

150g icing sugar, sifted

Method:

Using an electric mixer, whisk mascarpone, cream, vanilla and sugar in a bowl until stiff peak. (Take care not to over whisk or the mixture will split. Cover and refrigerate until needed.

Stewed rhubarb

2 bunches rhubarb, trimmed, cut into 5cm lengths

385g caster sugar

180ml gin

Method:

Toss rhubarb, sugar and gin in a large bowl until well combine. Cover with plastic wrap and refrigerate for 3 hours to macerate.

Preheat oven to 220C. Pour rhubarb mixture into a roasting pan and bake for 20-25 minutes or until tender. Cool for 10 minutes. Then refrigerate for 30 minutes or until cool completely.

Ingredients:

50g pistachio, chopped

1 pomegranate, de-seed http://mideastfood.about.com/od/tipsandtechniques/ss/deseedpomegrana.htm

Hibiscus flowers

250g strawberries, hulled and half

Cherries

Chocolate swiss roll, slice into 2cm thick

Thick custard (store bought)

50ml Kirch

500g Paul’s double thick custard

To assemble trifle

1. Pour thick custard over jelly.

2. Arrange swiss roll onto the custard; spread some kirsch over the swiss roll.

3. Spoon over the rhubarb mixture, then using the back of a spoon, spread evenly. Arrange strawberry half by the side of the bowl.

4. Spread half the mascarpone cream over rhubarb, sprinkle with pistachios.

5. Arrange another layer of swiss roll and spread with kirsch.

6. Top with the rest of the mascarpone cream.

7. Decorate with hibiscus, cherries, and pomegranate

8. Decorate with hibiscus, cherries and pomegranate

7. Mascarpone cream

6. Swiss roll

5. ½ mascarpone cream + pistachios

4. Stew rhubarb, arrange strawberry at the side of the bowl

3. Swiss roll

2. Thick custard

1. Champagne Jelly

Recipe refer to : Master Chef Magazien, Issue 13, June 2011, pg.122 &

http://www.taste.com.au/recipes/14960/pink+champagne+jellies+with+lycees+in+fragrant+syrup

客人都来了我的trifle还没有拍照呐。天色也渐渐暗了，快快搬道具出来拍照

姐姐准备了laksa，很有心思，很好吃。

老公在准备把tacos的corn tortilla放入烤箱里

mince beef with taco sauce, shredded lettuce, chopped tomato, grated gruyere cheese, guacamole, sour cream, taco sauce and taco shells

Jason在示范怎样把馅料装入taco shells里。大家都用心学习。

看Gabriel吃得多用心。这个maxican tacos大家都赞好，爸爸还要去买几包带回家呐。

爸爸，妈妈，我和姐姐

爸爸拍这张照片目标不是三个女人而是后面的暖炉

两个亲家难得见面，来个合照

Rockpool 的入口

我们都不是很满意Rockpool的服务和食物，所以也没特地将食物拍下。只是餐厅还挺华丽浪漫的。

草莓柠檬绿茶戚风 （Strawberry Lemon Green Tea Chiffon）

自从我们一班朋友有了心形戚风模后，大家先后都上了各式各样的心形戚风，有红心，黑心，巧克力心，绿心等等。。那天告诉Eileen你们再这样天天上不同的心我跟不到了啦。。至今我只上了绿茶心。结果那天看到Crystal的一款三色戚风，太高兴了，我可以一次过有三个颜色和味道的心，那么就可以省做几次叻。我家老公最不会欣赏戚风，他说戚风除了一个软字，这个蛋糕不知道在吃什么，好像吃空气，又没有cream，没有frosting，没有口感。所以每次做戚风我都要加点cream什么的，老公才会给一点脸吃几片。所以今天这个戚风就给他打个Mascarpone cream 配搭。但是别忘了我爸妈都在，就算不打cream也会有人帮我销掉这个蛋糕的。

谢谢Crystal分享这个好看又好吃的三色三味戚风。

材料：

A)

蛋黄3个

细砂糖20克

粟米油40克

鲜奶60克

低筋面粉80克

粟米粉10克

B)

蔓越莓20克（用蓝姆酒浸30分钟，剁粹），1／2小匙草莓浓缩香精

C)

1粒柠檬皮削，一滴黄色素

D)

抺茶粉1小匙,加入热水 1大匙,搅匀

E)

 蛋白4个，细砂糖65克, 1小匙柠檬汁

做法：

1）将(A)用打蛋器拌均匀成蛋黄糊。

2）将蛋黄糊分成三份。一份加入(B)，一份加入(C)一份加入（D）分别拌匀。

3）蛋白用打蛋机打出一些泡沫，加入柠檬汁，分2次倒入幼糖，打成尾端挺立的蛋白霜。

4）将蛋白霜分成三份， 加入草莓，柠檬和绿茶蛋糊， 轻轻拌匀。

5）将三份面糊分次倒入中空圆模型里，震出大气泡。

6）烤箱预热160度，烘烤42分钟左右。

7）出炉立即倒扣，待凉才脱摸.

食谱参考：厨房找快乐

Naan Bread （Coriander＋Grarlic／Cheese Naan）

这个Naan已经做了有好几个礼拜了但是整理得很慢，迟迟都贴不上来。那天Cass在她的印度咖哩沙丁鱼贴子提起Naan,我就和她说我做了Naan，但是我不是太喜欢上面包的贴子所以都让别的贴子先上了。Cass说等我的印度post等了很久。。。Cass啊，你都从印度饭煮到华人饭了我的贴子才上来, 真的很慢。。呵呵。。。！

也煮了Butter Chicken来配这个面包，butter chicken没什么技巧，只是买便的paste跟着包装的指示来做就是了。今天就在这里和大家分享这个印度面包－Naan。

Naan

Ingredients:  (Makes 6 x 25cm naan)

150ml lukewarm milk

2 tsp caster sugar

7g (2 tsps) dried yeast

450g plain flour

1 tsp salt

1 tsp baking powder

2 tbs vegetable oil, plus extra for greasing

150g plain yoghurt

1 egg, lightly whisked

Method:

1. Combine the milk and sugar in small bowl, sprinkle over the yeast and set aside for 5-6 minutes or until foamy.

2. Sift the flour, salt and baking powder into a large bowl. Add the yeast mixture, oil, yoghurt and egg.  Stir with a wooden spoon to form a coarse dough.

3. Turn out onto a lightly floured work surface and knead for 10 minutes or until elastic. (I used a mixer with hook attachment, mix on medium to high speed until dough become elastic).

4. Shape into ball and place in an oiled bowl, turning to coat in the oil. Cover the bowl with plastic wrap and set aside in a warm, draught-free place for 1 hour or until double in size.

Because of the cold weather, I put my dough in the microwave oven with hotpack to maintain a warm environment for proofing.

5. Preheat oven to 240C. Pre-heat a large, heavy-based baking tray in the oven.

6. Knock back the dough with just one punch to expel the air and divide it into 6 equal portions. Roll each portion into a ball, place on a lightly greased baking tray and cover with plastic wrap.  

7. Working with one ball at a time, use a rolling pin to roll out a lightly floured work surface into a rough oval about 25cm long and 13cm wide.

8. Working quickly, remove the hot baking tray from the oven and slap 2 naan onto it. Immediately place in the oven and bake for 3 minutes or until puffed. Transfer to a large tea towel to keep warm . Repeat to cook the remaining naan.

9. Change the oven setting on the highest heat. Grill each naan, about 10cm from the heat (I placed the baking tray on the top rack) for 45-60 seconds each side or until lightly scorched.

Variations:

Coriander and Garlic naan:

Chopped garlic and pan fried until fragrance. Set aside.

Finely chopped coriander. Set aside

Divide the dough into 12 balls, working with 2 balls at a time, roll out to oval shapes about 25cm long. Spread garlic and coriander over one rolled portion of the dough. Cover with the other rolled portion and press the edge to seal the filling inside. Cook as above.   

Cheese Naan:

To make cheese naan, simply replace coriander and garlic with tasty grated cheddar cheese and follow with the above (coriander and garlic naan) steps.

  

Recipe adapted from : Mastering the Art of Baking by Anneka Manning pg.208