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New York Style Bagels
New York Style Bagels Bagel and pretzel are the two type of bakery items that I love them fresh but never had the courage to make. Everyone knows New York City has some of the best bagels out there. Locally, I like Johnny’s bagel, but it’s not so close to where I live. So, I mustered all my mights and attempted for New York Style Bagel at home. Wow! I was even impressed with myself. Of course, if you do a lot of research like me, you know there are some real authentic NYC bagel recipes out there and some would require up to 3 days to make them. I…
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German Apple Cake
German Apple Cake
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Focaccia Bread
Focaccia Bread Focaccia, a flat oven-baked Italian bread that has a similar texture like pizza dough, is an easy bread to make. The most typical Focaccia is the one with Rosemary and Olive Oil. Remember to use your finger or a utensil to dot the bread (make lots of dimples), this will help preserve the moisture. Jalapeno Focaccia This is a variation to the usual Focaccia. Though most of the ingredients are the same, I added diced colorful hot pepper, Italian seasoning and garlic salt to the dough. I also decorated the top of the bread with jalapeno rings and freshly grated cheese. The trick to make the bread softer,…
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Molten Salted Egg Custard Buns 流沙包
流沙包 这几年回上海，吃饭的时候总会碰到一些新网红，流沙包就是其中之一。今天终于如愿以偿自己做了一回，比记忆中饭店里的还好吃? 速冻的咸蛋黄味不够浓，且质地也不是很细腻，还是买来的咸蛋比较好，很沙很油，颜色好像稍微深了一点。3个咸蛋黄碾到很碎，加一个白煮蛋的蛋黄一起碾碎。奶粉20克，糖35克，室温软化的黄油35克，搅拌均匀，放冷冻室使其凝固，大约20分钟。 这个时候揉面，225克面粉，120毫升水，10克糖，一小勺酵母，一小勺泡打粉。面团比较硬，而且这个包子稍微硬实一些比较好吃，所以不用发酵很长时间。把面粉揉匀柔光，用保鲜膜包好饧一会儿，这样比较容易继续糅。饧面的时候把刚刚准备的内馅取出，分成11-12个小圆球，盖好保鲜膜，放在冷藏室里（化了就没法操作了）。 面继续揉，揉到那种特别光洁特别细腻的样子就好了，大概15分钟。把面团搓成长条，下剂子，11-12个，看有几个馅，一般30克左右一个剂子。剂子要盖好，以防变硬。 用手掌根把剂子按扁，再把四周按薄，放入一个内馅，用虎口把面收起来，口捏紧，多出来的面扯掉。全部包好了放再蒸笼里饧15分钟。烧开水，水开以后上笼蒸8分钟。 把包子扯开看看，真是流沙的感觉，不是熔岩哦，吃一口，沙沙的，咸蛋黄味，奶香味，太美味了。
