Helena's Kitchen: October 2020

Friday 30 October 2020

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。

Wednesday 28 October 2020

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.