溫馨小廚 – Page 20 – 熱愛烹飪、熱愛生命、熱愛分享

自製醬汁篇－蛋黃醬 (HOMEMADE SAUCE － Hollandaise Sauces and Mayonnaise)

Posted on September 12, 2015 by 傑西

在很多人眼中，蛋黃醬與荷蘭醬是兩樣不同的醬，但其實它們是差不多的東西，主要材料也是蛋黃。我們一般吃的蛋黃醬材料為蛋黃、菜油、黃芥末、白醋及檸檬汁；而荷蘭醬則是蛋黃、牛油、黃芥末、鹽及檸檬汁，而兩者做法也一樣的。

Many people think that Mayonnaise and Hollandaise sauce are different things, in fact, it’s almost the same ingredients and same method of making both, but it only form different texture only. For Mayonnaise, the ingredients are egg yolks, vegetable oil, Dijon mustard, vinegar and lemon juice. However, Hollandaise sauce’s ingredients are egg yolks, butter, dijon mustard, salt and lemon juice.

蛋黃醬做法 (Mayonnaise）

1. 先將蛋黃及蛋白分開
Separate egg white and yolks

2. 把蛋黃攪勻，加入黃芥末再攪拌
Add dijon mustard into the egg yolk and whisk

3. 在攪拌蛋黃的同時，一點一點地加入菜油，真至打至厚身
Continue to whisk the egg yolk and add vegetable oil gradually until form thicken

4. 然後加少許鹽，最後加入白醋及檸檬汁攪勻就可以了。
Add little bit salt, some vinegar and lemon juice, mix it well then finish.

把熟蛋切碎加入蛋黃醬，放入雪櫃一晚，就成了碎蛋沙律，可以加入三文治或作伴碟也可以。

You can add some mashed egg with mayonnaise, keep it in refrigerator for night, then becomes egg salad, you can make a sandwiches or as a salad side dish.

荷蘭醬做法 (hollandaise sauce)

1. 準備一個小煲，把牛油用最慢火煮溶
Prepare a small pot, melt the unsalted butter with small heat

2. 把蛋白及蛋黃分開
Separate egg white and yolk

3. 把蛋黃攪勻，加入黃芥末攪伴
Add dijon mustard into the egg yolk and whisk it

4. 一邊攪伴蛋黃，慢慢地人把溶化了牛油倒入
Whilst whisking the egg yolks, add melted butter gradually until creamy texture

5. 最後加少許鹽、檸檬汁及黑胡椒調味就可以了。
Finally add little bit salt, lemon juice and black pepper for seasoning, finish.

Egg Benedict with homemade hollandaise sauce

p.s. 如果用之前小編所介紹的手提攪拌器的話，就不需要這麼麻煩的步驟了，只要把所有材料放在煲或碗內，用攪拌器的Whisk這個配件攪拌就可以了。
If you are using bamix handheld mixer as mentioned in earlier post, you can save your steps, just put all the ingredients into the beater jug, use whisk blend, mix it all together and finish.

醬汁 (Sauce)

自製醬汁篇－意大利醬 (HOMEMADE SAUCE – Italian sauce)

Posted on September 8, 2015 by 傑西

最為人熟悉的意大利醬有兩款，青醬及番茄醬。先說蕃茄醬，因為這個食譜是不會變的，通常用於意大利粉及薄餅底醬，做法亦簡單，可以先預做好放在雪櫃，食前加熱就可以了。

There are two most familiar sauces in Italy, Pesto sauce and tomato sauce (called Passata Sauce in Italy). Firstly, talk about tomato sauce since ingredients always the same. Tomato sauce can be used in both pasta and pizza base, it’s easy to cook and can store in the refrigerator for further use.

意大利番茄醬 (Italian Tomato Sauce – Passata Sauce)

材料 (INGREDIENTS)：

(分量隨個人喜歡 – Measurements in personal preference)

蒜頭 (Garlic) （切碎 – Chopped)

羅勒葉 (Basil) (切碎 – Chopped)

車厘茄 (Cherry tomato)（切半 – cut in half)

意大利罐裝番茄粒 (tinned Tomato chunk)

鹽 (Salt)

黑胡椒碎 (pepper)

做法 (METHOD)：

1. 準備一個煲，倒入橄欖油，中火，加入蒜粒，炒至微微轉色(不要炒燶)
Prepare a pot, put some olive oil and garlic, stir it until little brown

2. 放入車厘茄，煮至番茄軟身，再輕輕按壓，把番茄汁更加多
add cherry tomato and cook ituntil soft then press some juice out

3. 把羅勒葉放入，攪拌一下，倒入罐頭番茄粒，拌勻及煮至番茄醬滾
put basil into the pot, stir a bit and pull in the tomato chunk, cook until boil

4. 加鹽及黑胡椒調味後，關火及最後用手提攪拌器把材料打成蓉就可以了。
Seasoning it and finally use the hand blender to blend it until becomes puree.

但青醬可以很多變化，最普遍的材料是羅勒葉、松子、蒜頭、巴馬臣芝士及橄欖油。但也有用綠葉菜或其他香草代替羅勒葉，合桃或其他堅果代替松子，而蒜頭、芝士及橄欖油則不變。這個醬在做的時候是不用煮或加熱的，只需要攪拌機把所有材料攪勻就可倒入器皿放在雪櫃存放就可以了。

On the other hand, pesto sauce no fixed ingredients, but the most common ingredients are basil, pine nut, garlic, parmesan cheese and olive oil. You can use any green vegetable (e.g. kale) or other herbs to replace basil, and walnuts or other nuts replace pine nuts, but garlic, cheese and olive oil is a must for this sauce. This sauce no need to cook, just put all the ingredients in the mixer, blend it and can be store in the refrigerator.

另一個比較少人認識的是意大利辣醬，通常用來配意粉吃，除非你很喜歡吃辣，否則小編不建議讀者試，因為真的辣得很。

An extra sauce that not really well known is Italian spicy sauce, it called Arrabbiata sauce, normally eat with pasta. Be honest, unless you really like spicy, otherwise I’m not suggest you to try it, it’s really very hot.

材料很簡單，乾辣椒碎、乾番茄、乾牛至及橄欖油。先把所有乾材料用攪拌機打碎，最後加入橄欖油就完成了。

Actually, it’s so easy to make, just try chilli, sun-dried tomato, oregano and olive oil. Just put all dry ingredients in the mixer, blend it for about 2 minutes, then add olive oil, finished.

麵食 (pasta), 麵條機 (Pasta Maker)

自製麵條篇－中式麵條 (HOMEMADE NOODLES – Chinese Noodles)

Posted on September 4, 2015 by 傑西

老實說，簡單中式麵條比意大利粉容易做得多，原材料也容易在一般超市買到，但兩者做法也一樣，而中式麵條亦也可用意大利麵條機做到的，所以在這篇簡單地說明材料就可以了。

Actually, Chinese noodles are more easy to make which compared with Italian pasta and it is easy to find ingredients in any supermarket, however, they are using the same method for doing so, and also use pasta maker for help to do it, just briefly list the ingredients below :

全蛋麵：中筋麵粉、蛋、鹽及水

Traditional egg noodle : all-purpose flour, eggs, a pinch of salt and water.

上海麵：中筋麵粉、鹽及水

Shanghai noodle : all-purpose flour, a pinch of salt and water.

當然中式麵條也就太多款式了，不能在這裏盡錄，以上兩款只是最普遍會在家中自製的，所以才簡單說說吧。

Of course, there are so many types of Chinese noodles in China, I can’t list all here, these are just the most common noodles that people will make it at home, so just talk in short only.

麵食 (pasta), 麵條機 (Pasta Maker), 工具及廚具 (Utensils and Kitchen Equipments)

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.