Flatbread with Cherry Tomato, Parmesan and Basil Topping

这个礼拜工作忽然变得非常紧张繁忙。不知到是月圆时刻吗，为什么病人都“疯癫”得很厉害。这几天都在照顾不断自残的病人，所以觉得非常的累。回到家都不想在多讲话了。昨天才一走开，病人转头就把手放进抽屉里，然后不停的将抽屉往手砍去，幸亏听到“啪啪”的声音赶快转身回去看他，不然那只手不知到会不会砍断在抽屉里啊！今天在巡视单位时竟看到同一个病人竟然爬到厕所的上方位的小窗口坐在半空中，哎哟看护他的护士竟然眼呆呆的忘着他，也没有按警铃求救，还要劳烦我也爬厕所将病人劝下来。幸好昨晚记得将家里的薰衣草香精油带在身边，病人很快的镇定下来，薰衣草香精油虽不能主制病情，可是也有极大镇定作用。由于，下午班两位同事告病假，问我要制两班吗？要吗？才不要叻！！ 想回家做面包了。还是用了Bourke Street Bakery的 Olive Oil Dough做了 这个 flatbread。在书里建议试试用两种不同的方式做这个flatbread。一个是有用 酵头，另一个就用直接式。我因为之前没有准备酵头所以只好选择用直接式的方法做这个面包。

食谱参考Bourke Street Bakery，我只用了原本食谱的一半分量

Ingredients

300g strong flour

6.5g fresh yeast (I used 4g instant yeast)

200ml water

10ml extra virgin oil

10ml milk

7.5g sea salt

Method:

Put all ingredients into mixer bowl. Using a dough hook, mix ingredients on low speed for 2 minutes, then increase speed to high and continue mixing for about 10 minutes. The dough is ready when the dough comes away from the edges of the bowl and has a silky complexion when done.

Place a dough in a bowl that has been spray with olive oil, cover with plastic wrap and set aside to bulk prove for 1.5 hours. Knock back the dough every 30 minutes.

To knock back the dough, turn it out onto a lightly floured surface and press out into a rectangle about 2.5cm thick. Fold 1/3 onto itself and repeat with the remaining. Turn the dough 90 degree and repeat the 1/3 folding method. Place the dough into the oiled bowl to prove again. Repeat this again after another half an hour. Once the dough has finished to bulk prove it is ready to be shaped.

Press the dough into 25cmx5cm rectangle shape.

Place the flatbread on a baking tray lined with baking paper and use fingers to press down into the dough and create shallow indents over the surface. Set aside in a warm place at 25C to prove for 15 minutes.

Press the tomato halves and Parmesan cheese into the flatbread until half submerged. Prove for 15-20minutes.

Bake in preheated oven 180C for 25-30minutes.

Brush the bread with extra virgin oil and scatter basil leaves and on top.

Strawberry Custard Tart

上个周末无无聊聊的就上blog友家到处去游览，游到Anncoo家竟然有所发现。

留意到了她左下角的Resource里有一个日本网页叫Miraheme, 很好奇的click进去看看。这个blog果然有很多很可爱的制作品，但却全是用日语书写的。在里头，我就下了目标要做这个草莓挞。现在是草莓盛产季节，草莓很甜也很便宜，一包才块半钱，一旦过季草莓就是酸而且又贵了。我看不懂日文，于是趁日本同事有上班时，就快快叫她帮忙翻译一下。我只叫她翻译了custard的食谱和做法，因为想用Bourke 的shortcrust pastry试试看。这就形成了今天的 Strawberrry Custard Tart。

P.S. 谢谢Anncoo分享好咨询的游缆网页。

Sweet Shortcrust Pastry (pāté brisée)

200g unsalted butter, chilled cut into 1.5cm cubes

10ml vinegar, chilled

50g caster sugar, chilled

85ml water, chilled

332g all purpose flour, chilled

2.5g salt

Method:

1. Remove butter from the fridge 20 minutes before use.

2. Put the vinegar and sugai in a bowl and add the water and stir well.  Set aside for use.

3. Put the flour and salt in the bowl of the food processor and add the butter, pulsing in 1 second bursts about 3 times to partly combine.

4. Turn out the flour mixture onto a clean surface and gather together.

Sprinkle the sugar mixture and use the palm of your hand to smear this mixture away from you across the work surface. Gather together again and repeat this smearing

process twice or more before gathering the dough again.

5. Shape the dough into a round disc about 2cm thick. Wrap in plastic wrap and refrigerate for at least 2 hours or overnight.

6. Remove the pastry 20 minutes before you wish to roll it. 

7. Roll the pastry to 3mm thick to fit in a 18cm loose based tart tin.

8. Rest the pastry for at least 30 minutes to relax the gluten.

9. Blind bake at preheated oven 200C for 20-25 minutes until golden brown.

10. Let the tart cool on wire rack.

Custard :

20g milk

100cc whipping cream

1 tsp vanilla essence

1 egg

35g caster sugar

Strawberries about 9 cut into half

Method:

1. Place sugar and milk in a pan on low heat till sugar dissolved. Keep temperature below 50 C.

2. Stir in the egg. Sift the custard mixture to become a smooth mixture with no air bubbles.

3. Arrange strawberries in the tart. Pour over sifted custard and bake in preheated oven 170C for 25 minutes.

Sweet Shortcrust Pastry refer to Bourke Street Bakery and strawberry custard refer to Mirahime 

第一个可颂 （Croissant＃1）

两个礼拜前收到了网上订购的Bourke Street Bakery 非常兴奋。但是也不知忙些什么，那本书一直拿来拿去都没有打开过。至到上个周末，因为工作需要被安排做病人的私人看护，Bourke才终于有机会开张了。 病人睡着了亦或是有亲戚朋友到访，我就有机会偷闲翻一翻书。这本书真是买得很值得，从第一页翻到最后都是满满的，详细的解释每一个制作过程和原理。爱不释手啊！我在翻阅这本书时，不时有其他病人也涌来share share 看了一下。大家都认为是本好书。还有病人抄下书名要网上订购了。哈哈！在看了这本书过后第一个想做的就是croissant。今天终于提起勇气来做我生平第一个croissant。其实，要吃croissant 还不简单吗，离家五分钟的超市就有得卖啦。一包十个才几块钱。何苦要花整天的时间又折又等还要烘而且还不知道出来的结果是什么样子。当我尝到第一口自制的croissant时，才明白homemade的就是满足，值得值得！！虽然这croissant＃1 制造的很手法稍微粗劣笨拙，但是毕竟在烘培走出了自己的comfort zone 学习开酥。我没有用Bourke的食谱，因为食谱量很大，不想第一次就心大，所以选择用爱和自由的食谱。但是，做法则也用了Bourke的做一下参考。

面团原料：

面包粉 375克、

低筋面粉 125克、

即发干酵母 8克、

细砂糖 50克、

盐 10克、

奶粉 15克、

水 280克、

无盐奶油 50克。

裹入油：

片状无盐奶油290克。

⒈ 将面团原料放在一起，打至面团表面光滑，有很好的延展性后，立即摊成大片，用保鲜袋包好，送入冰箱冷冻30分钟

⒉ 冻面团的时候，将片状无盐奶油取出，放在洒了高筋面粉的案板上，擀成正方.包无盐奶油前，要保持和面无盐奶油团的软硬度相同。

⒊案板上洒高筋面粉，将冻好的面团擀成大大的正方形，将片状无盐奶油放在面团中间后,四角折上来，接口处捏紧。用保鲜纸包好面团放入冰箱休面20分钟

⒋将面团擀成长方形的大片后，自左右各1/3处向中间折。用保鲜纸包好面团放入冰箱休面20分钟。

⒌紧接着将折好的面团擀成长方形大片，再从左右各1/3处向中间折，完成第2次3折，用保鲜纸包好面团放入冰箱休面20分钟。再重复做法5，就完成3次3折的面团 。送入冰箱冷藏半小时。

⒍将折好的面团擀成4mm厚，用利刀修去侧边后，分割成底边为9cm，高为21cm的等腰三角形。

⒎将三角形从底边开始卷起来，尖角朝下，排入烤盘中，盖上微湿的布放温暖湿润处进行最后发酵。最后发酵时的温度不要超过35℃，避免奶油熔化，影响层次。

⒏最后发酵结束 （大概1。5－2个小时，或面团发至将近2倍大），表面刷蛋液，入预热240℃的烤箱。当面团送进烤箱，即刻将温度调到190C。烤15分钟或至金黄色。

详细做法 请参考爱和自由，做法也参考Bourke Street Bakery

今早来一杯咖啡和自制croissant＃1，满足满足！