印度蒜香面包 （Garlic Naan）

今天我们就玩到印度去吧……😁

一个柔软充满蒜香的印度naan 面包全程就只揉三分钟。而且不需要讲究什么揉出手套膜之类的功夫。出炉热腾腾的面包，配上上咖喱，再来杯Tea Tarik，非常的👌啊！

材料：

（A）

2g干酵母

200g 常温水

75g 原味希腊酸奶

4g盐 

6g 糖

12g 油

（B）

375g中筋面粉

（C）

4 大匙牛油

2大匙剁粹蒜

少许剁粹香菜

少许盐

做法：

1. 把（A）料全部倒入容器里混合均匀。
2. 加入面粉，用“J hook“ 用中低速搅拌面团至均匀就好。（面团会是非常黏的状态）
3. 盖上保鲜膜，静置20分钟后，再开启搅拌机低速打1分钟。（现在的面团不会那么黏了）
4. 盖保鲜膜，静置1.5个小时， 在间中（大概45分钟）时，开启搅拌器低速搅拌1分钟。发酵完毕，面团就已经呈现光滑状态了
5. 桌面和手掌都抹油。取出面团，分成五个，揉成圆球状。在面团上涂抹一层油盖上保鲜膜，再次静置松弛30分钟。
6. 准备蒜牛油。把牛油小火融化，加入蒜粹，满满炸至蒜金黄色，离火，加入香菜和一点盐巴提味。待用
7. 松弛要的面团，用手指尖（像弹钢琴那样）稍微在面团上按压。然后整出眼泪💧形状。（面团很软，要用轻功）
8. 放一块石板在烤箱内， 预热烤箱290℃，放入整好形的面团， 很快大大小小气泡的面包呈现金黄色就烤好了。
9. 面包出炉，刷上蒜牛油。

⚠️烘炉很高温，要小心

如果没有石板，可以把不沾烤盘反面过来使用。

(A)

2g dry yeast

200g room temperature water

75g plain Greek yogurt

4g salt

6g sugar

12g oil

(B)

375g all-purpose flour

(C)

4 tbsp butter

2 tbsp minced garlic

Some chopped coriander

A pinch of salt

Method:

1)Pour all ingredients (A) into a stand mixer container and mix well.

2)Add flour and use "J hook"  to mix the dough at medium/low speed until uniform. (The dough will be very sticky)

3)Cover and let it stand for 20 minutes, then turn on the mixer for 1 minute at low speed. (Now the dough will not be so sticky)

4)Cover the dough and let it stand for 1.5 hours. Half way thru the process (about 45 minutes), turn on the mixer and mix at low speed for 1 minute. After proofing it will become a smooth dough.

5)Grease the desktop and your hands. Take out the dough, divide it into five portions. Shape each into round ball shape. Spread a layer of oil on the dough, cover it with plastic wrap, and let it rest again for 30 minutes.

7)Prepare garlic butter. Melt the butter on a low heat, add the minced garlic, and fry until the garlic is golden brown. Remove from the heat, add coriander and a little salt to taste. Set aside.

8)Now the dough is ready to bake. Press it down slightly with your fingertips to deflate some air (like playing a piano). Then gentle press down and shape it into  tear💧 shape. (The dough is very soft, so handle with care😉)

9)Put a stone slab in the oven, preheat the oven to 290°C, (if you don’t have , use a baking tray) Bake the bread one at a time. Soon small and large air bubbles appear on the bread . It is ready when it turns golden brown / char .

Immediately brush with garlic butter when it is hot.

 

波兰香肠卷（Polish Sausage Bao）

食材： （做8个）

200g 中筋面粉

110g 常温水

4g 酵母

15g 糖

3g 泡打粉

8条 波兰香肠

少许白芝麻

少许香草粹

花生油 （用来煎包子）

做法：

1）把所有材料倒入搅拌器。将面团打至光滑，再继续打至面团光滑。

2）把揉好的面团分成8小份 ， 静置5分钟。

3）搓成长条， 卷上香肠。

4）把整形好的香肠放在一张油纸上。等待发酵大约20-30分钟。（可以35C温水上进行发酵）。发酵至非常蓬松的感觉。

5） 把蒸笼放在滚了水的蒸炉里中火蒸上8分钟即可。

6）香肠蒸好后，熄火。休息2分钟。然后将锅盖开一小缝，

用一支筷子夹着，等锅里的气出来，5分钟后才慢慢将锅盖开完。

7） 趁热撒上香菜碎，可以趁热吃，或者底部抹少许水，沾上芝麻，小火煎至金黄。

 

桑葚蓝莓派（ Mulberry & Blueberry Pie)

正是桑葚 季节，Wing 的家婆送了好多新鲜的桑葚和一瓶自己亲手做的桑葚果汁给我。我还是第一次吃到这个水果，果汁酸酸甜甜的很好喝，有点像和利宾纳的感觉。谷歌了一下到底Mulberry中文叫什么，原来叫桑葚，也益处良多。真幸运赠予我益处满满的水果，感恩🙏

Pie crust:

450g plain all purpose flour

1 tablespoon caster or superfine sugar

1 teaspoon fine salt

170g butter, cold, cubed

2 tablespoons lard

1tbs vinegar 

some ice cold water 

Mulberry Pie filling:

3.5cups mulberries

1 cup blueberry 

60g sugar

2tbsp lemon juice

1 tablespoons cornflour mixed with cold water

Others:

egg wash (egg yolk mixed with 1 teaspoon water)

3 tablespoons raw sugar 

Vanilla ice cream to serve

Make the pastry

1 ) Place the flour, sugar and salt in a food processor and pulse to combine. Then add the butter and lard and process. Then add cold water by the tablespoon and pulse until it just comes together. Divide the dough into two rounds (one 2/3 and the other 1/3 of the dough) and wrap in cling film and allow to rest in the fridge for 2 hours or overnight.

Make the filling  

1 )Add the mulberries and sugar to a saucepan and cook on medium to high heat for 5-6 minutes. If it is too liquidy pour the juice in another container ( juice can make some syrup) 

2 ) Reduce the heat to low add lemon juice then stir in cornflour  mixture to thicken up the filling. Set aside to cool. 

Make the pie:

1 ) Preheat oven to 200C. Roll out one of the rounds to fit a large pie tin. Dock the pastry with a fork, cover and then place in the fridge for 30 minutes. Line with parchment and baking beads and bake for 15 minutes. Remove the parchment and bake for another 5 minutes or until cooked. Cool.

2 )While it baking roll out the other round of pastry and cut into thin strips and place in fridge until needed .

3 )Place the cooled filling into the pie base and then line up half of the strips facing one way. The way to make a lattice pattern is to interweave the pastry-lift up every second strip of vertical pastry and add a horizontal row and then lift up alternating strips. Press a fork to the sides and then cut off excess pastry. 

4 )Brush with egg wash and sprinkle with raw sugar and then bake for 25 minutes or until the pastry is golden. Serve with vanilla ice cream.