August 2015 – 溫馨小廚

自製麵條篇－意大利粉 (HOMEMADE NOODLES – PASTA)

Posted on August 31, 2015 by 傑西

在香港很多人認識的意大利粉，大多也是一至兩款，就是扁意粉、一般長意粉及通粉，其實在意大利有六百多款意粉，但每一個省份所用的款式也不一樣，當然我們不需要跟著他們去做吧。

In Italy, actually there are more than six hundred types of pasta, different states using their specific type of pasta; in Hong Kong, we mostly familiar only few types of pasta : spaghetti, macaroni, linguine, etc., but no need try to follow them all.

雖然是自製麵條，除非您已是大師級，刀法自如，不然也需要麵條機輔助才容易做到的。小編曾經在一個展覽會上真的見過一位意大利大嬸由麵粉到做成麵條也是用人手做，又快又準，真心的佩服她，小編自問沒有這麼好的手藝。

If you have a very good skill for cutting pasta, otherwise better use pasta maker to assist you to do so, it’s more easier and faster. On the other hand, I really saw an italian woman who made any type of pastas using her skilful hands without any machines, just a simple tool – knife, I’m really so respect what she did for pasta, unfortunately I think I can’t be like her at all.

至於麵條機，香港比較容易買到是以下一款，這款機包括了兩款意粉模，闊條麵及天使麵，如果做我們一般的意粉就需要另購模具：

About the pasta maker, there’s one brand that easy to find in any department stores in Hong Kong as follows, it’s comes with two type of pasta mold, Fettuccine and angle hair, so if you wanna make spaghetti, you have to buy extra mold for it :

Marcato Atlas Wellness 150 Pasta Maker, Stainless Steel

這是一般的意粉模：

Marcato Atlas Spaghetti Attachment

以前一篇已說過，做意大利粉需要兩款麵粉，除了麵粉外，另加蛋及一點鹽就可以了。

As mentioned in last post, other than “00” flour and semolina flour, you also have to add egg and a pinch of salt to making pasta.

小編又是用麵包機打麵糰，打完後會在將麵糰留在麵包機內半小時，這是讓麵糰休息，之後才取出來做麵條。同時準備好麵條機吧。

I’m using bread maker for help to making a dough, after the dough is done, just sit in the bread maker for resting around half an hour, and prepare the pasta maker too.

取出麵糰後，灑上手粉，把麵糰分半，輕輕壓扁麵糰，調教麵條機的厚度為”0″，把麵糰放上及攪動麵條機，當麵糰壓扁後對摺，又再放入麵條機攪動，重複幾次後，感覺到麵糰有點乾的時候，可以把麵條機調高為”1″，又把麵糰壓扁，跟著每壓一次就調高麵條機一度，直至厚度為什為”4-5″，然後把壓扁了的麵糰灑上手粉，分為一半，最後放在不同的麵條機上攪動，就完成麵條了。

Take out the dough and put some flour on the top and cut in a half, just push down a bit and set the pasta maker to “0”, put the dough in the maker and roll it through, then fold it in half and put it to roll again until you can feel the dough a bit dry, then change the maker to “1” and repeat the step and add 1 after one and another until add to 4-5, then cut the pasta into 2, then put it into the mold for rolling until pasta form came out.

新鮮麵條一般只煮2－3分鐘就可以了，不要煮得太久，否則沒有口感的。

For fresh pasta, better cook for 2-3 minutes until Al Dente, don’t cook like dry pasta.

麵食 (pasta), 麵包 (bread)

自製麵條篇 – 麵粉 (HOMEMADE NOODLES – Flour)

Posted on August 25, 2015 by 傑西

說起麵粉，很多朋友也不清楚如何分別高筋麵粉、中筋麵粉及低筋麵粉，我就在這篇簡單地說明一下吧。

There are few types of flours that we always use for, but many people confused about it, so just explain briefly here.

特高筋麵粉－含15%以上蛋白質，通常用來做炸物，例如：油條，貝果

Very strong flour – contain 15% protein, normally use it for bagel, but sometimes people also use it for baking bread.

高筋麵粉－含有13%－14%的蛋白質，筋性比較強，一般用來做麵包，口感煙韌。

Strong flour – contain 13-14% protein, it’s usually use for baking bread, so it’s also called Bread flour

中筋麵粉－含有9-12%以上的蛋白質，一般用來做點心皮，中式包等

All-purpose flour – contain 9-12% protein, it so common in use for Chinese dimsum.

低筋麵粉－只含8%以下的蛋白質，比較鬆軟，適合用來做蛋糕及餅乾等食物。

soft flour – contain about 8% protein, normally it used for baking cake or cookies, so it also called Cake flour.

所以，做麵條時，一般也會用中筋麵粉就可以了。但做意大利粉卻有點不同，意大利有專門做意大利粉和薄餅麵粉，他們稱為00粉，其實也是中筋麵粉，但相比我們一般中筋麵粉磨得更加幼細，所以口感比較滑；製作意大利粉還要加入粗粒小麥粉(又稱杜蘭麵粉)，兩者混合才可做出質感幼滑但有彈性的麵條。

Practically, we are using all-purpose flour for making noodle, however, there’s a little different for making noodles and pizza in Italy, they are using “00” type flour which is finer flour than all-purpose flour, it’s more smoothly, but they also mixed with semolina flour which is durum wheat powder, so after combine both, the pasta will becomes smoothly but chewy texture.

鄉村包 (sourdough), 麵包 (bread)

手工麵包篇－鄉村包 (HANDMADE BREAD – Sourdough)

Posted on August 20, 2015 by 傑西

手工麵包其實唔太難做，但一定要有耐性，因為發酵時間很長，所以要花點時間等。

It’s not really hard to make sourdough, but really need long time for dough raising, so be patient for doing this.

首先，把天然酵母種混合麵包粉、加入鹽及水；小編會用麵包機幫助做麵糰，讀者也可以自行用手搓的。搓好後的麵糰放在一個大碗內用布蓋住，待麵糰發酵發大兩倍，大約半小時吧。

Firstly, combine sourdough starter with bread flour, water and little bit salt; actually I will use breadmaker for help to making the dough, but you can use your hand instead. After mixed well the dough, put it in a large bowl for the first raising for 30 minutes to 2 hours, depends on your dough size.

把發酵好的麵糰取出放在枱上，先把麵糰輕輕壓成長型，用眼睛分為三等份，將左右兩份向中間折疊，再把看到疊口的一面壓平，而對邊則輕輕卷入，形成卷條形，最後放入鄉村包的專用模內，用保鮮紙或膠膜蓋好，待第二次發酵，但這次發酵卻需時12小時。發酵好後，把薄餅石放入焗爐，先預熱到230度，最後慢慢地把麵糰反倒到薄餅石上面，焗30分鐘－1小時，視乎你的包大小。

After first raised, put the dough on the table, make it a little bit longer, use your eyes to divide it into 3 equal pieces, then fold both left and right into center, then press the end that near you and the roll the other side towards yourself, make it like a roll, then put it into the bread mold, cover with plastic sheet/bag, put it aside and let it second raising for 12 hours. After the final raised, put the pizza stone into the oven and preheat your oven to 230 celius, then pull the dough out of the bread mold gentally into the pizza stone and brake it for 30 minutes or 1 hours, depends on your bread size.

麵包 (bread)

手工麵包篇－天然發酵 (HANDMADE BREAD – Sourdough starter)

Posted on August 7, 2015 by 傑西

對於手工麵包，小編唔係認識好多，因為倆口子唔食到咁多，所以一般也是以簡單為主；由於經常食西餐及自製一些醃肉(之後會分享），所以大多也做鄉村麵包來做配搭。我們也做過其他麵包，例如：中式紅豆包、澳洲餐廳的黑麥包等，但一做就吃幾天，有點兒怕怕。

Actually, I’m not really familiar about handmade bread since I and my beloved one not eat much, and we also made our own smoked meat (will share later on), so we prefer to make simple country bread most of the time, although we also tried to make other bread, i.e. red bean Chinese bun or Outback bread, etc, but we finished it for few days, really a bit too much for us.

做手工麵包前，先要做一個天然酵母，你可以在大型超市買天然酵母粉，放在麵包機內發酵也一樣，但成本比較高，所以小編分享兩個做法，一個比較簡單，另一個就比較香，因為先用水果來做味道。

Before we are making handmade bread, we need a sourdough starter, you can either buy natural leaven from supermarket, then put it into bread maker, let it do the fermentation for you, of course, it costed more, however, I will share you two types of method that more natural, but time consuming. One is using fruit as a base flavour, but another one just water and flour.

首先說水果做的。你可以買任何自己喜歡吃的水果，先切成大舊，與水放入已消毒的樽內，水與生果的比例為2:1，放在室溫沒有陽光的地方，每天搖一搖及開蓋一下，那你可以看見每天的泡泡也多一些，當聽到那些泡有聲音時，你的酵母就完成，大約需時7天，這是第一步；跟著，用另一個樽，把一半的酵母水倒入，然後加入麵粉，比例係1:1，每天也加同等份量的水及麵粉，當見到酵母漲到兩倍時，你的酵母種就完成了。小編做這個水果酵母時，氣候很好，所以只做了6天便完成了。當你想做第二次水果酵母時，加入一半舊酵母，就會事半功倍了。

First of all, starting to talk about fruit dough starter, just select any type of fruit you like, cut it into chunk, then put it with water into a sealed jug, the scale is 1:2, then store the jug in room temperature without sunlight, shake it and open it for a while everyday, you can see bubbles increasing every day, if one day, you can hear sound when open, that’s mean your dough water is finished, the whole process around 7 days. After finished the fruit water, step into next step, prepare another jug, pull half of the water and add flour into the jug, the scale is 1:1, then add water and flour every day again until the dough starter raise up in double of it size, your dough starter is finished. You can see the below pics that I made before when the climate is quite good, I only took 6 days to finished it. If you wanna make another batch of fruit starter, just add half of the old starter with water, you will get better result.

每次用一半的酵母種來做麵包，剩餘的酵母種加麵粉及水放入雪櫃低溫發酵，每隔幾天也要加水及麵粉，繼續給它養份，日子久了，就會有一個老酵種，那你以後所做的麵包會越來越好吃的。

You can use half of the sourdough starter to make your bread, the rest can be stored in the fridge for low temperature fermentation after add flour and water, you have to repeat the step every few days for further fermentation, after days and days, you will have a good sourdough starter.

另一個簡單的方法其實只用麵粉及水，比例為1:1，也是需要每天重複加水及麵粉，這個動作大約做4-5天，當見到酵母發大至兩倍就可以用作酵母種了。

On the other hand, you can make the most simple one, just add water and flour, scale is 1:1, you have to repeat this step every day, and maintain 4-5 days until your dough starter raise up for double of its size.

麵包機 (bread Machine), 小食 (Snacks)

麵包機篇－小食（BREAD MACHINE MAKING – snack)

Posted on August 7, 2015 by 傑西

之前也提過，麵包機可以做麵包和果醬外，也可以做些小食，例如：麻糬、肉絲／肉鬆和蛋糕等。但小編不喜歡吃麻糬，蛋糕比較喜歡用水波爐，但小編就試過做肉絲／肉鬆，真的很好吃，有些人會用煲湯後的豬肉，但由於煲湯後，豬肉本身有味道，小編覺得怪怪的，建議買冰鮮肉做，味道比較好。

As mentioned before, other than bread and jam, bread machine also can make other snack, i.e. rice cake, simple cake or meat floss, etc. Since I don’t like rice cake and prefer to make real cake by waterwave oven, so I just tried to make meat floss before, it’s really yummy; some people use some meat that used for cook soup, but I prefer to use fresh meat to do so because there’s will have other flavor inside the meat.

做法很簡單，先用手把肉撕開，如喜歡吃肉絲的話，就不要撕得太爛，但做豬鬆就要做得仔細些吧；跟著做一個汁料，一般也是生抽、老抽、胡椒粉、紹興酒、五香粉，最後把豬肉及汁料放入容器，選擇麻糬模式（記得轉果醬葉）就可以了，就是這樣簡單。

It’s so simple way to do meat floss : just tear the meat into small pieces, if you like chewy texture, just tear it roughly, otherwise make it as small as possible. Next, make the sauce, normally, just use soy sauce, dark soy sauce, white pepper powder, shaoxing rice wine and chinese spices powder, put the meat and sauce into bread pan (don’t forget to change jam blend), select rice cake mode, that’s it.