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Coconut Bread
Aug 6th, 2009 by sovicki

椰蓉扭纹大吐司

◎12兩土司模

材料:

A:

高粉1+ 2/3 cup
細砂糖 2 tsp
速溶酵母 1 tsp
鮮奶 1/2 cup
動物性鮮奶油 1/3 cup
蛋 1个
奶油1tbsp

B:

蛋白1个
細砂糖 1/4 cup
鹽 1/8 tsp
速溶酵母 1/2 tsp
奶粉 1/3 cup

C:

奶油 1tbsp

准备椰蓉馅:

  1. 将3tbs软化黄油搅拌均匀,加入50克糖(1/4cup)拌匀后加入1个鸡蛋搅拌。
  2. 加入椰蓉拌匀后再加入50ML(3tbs)牛奶搅拌均匀。

做法:

1. 第1次攪拌:將A料入缸选择dough功能(90分钟)
2. 第2次攪拌:將發好的A料+B料打至有Q性, 再加入C料打至麵團出現薄膜即可
3. 延續發酵10分鐘
4. 分割,滾圓→再鬆弛15分鐘
5. 桿捲入模
6. 最後發酵至9分滿,入爐。
7. 烤溫: 不帶蓋160℃/180℃共約30~35分鐘; 帶蓋190℃/200℃共約30~35分鐘。

Crusty Pizza Dough for Kitchen Aid
Aug 6th, 2009 by sovicki

Ingredients
* 1 (1/4 ounce) package active dry yeast
* 1 cup warm water
* 1/2 teaspoon salt
* 2 teaspoons olive oil
* 2 1/2-3 1/2 cups all-purpose flour
* 1 tbp cornmeal (optional)

Directions
1. Dissolve yeast in warm water in warmed bowl.
2. Add salt, olive oil, and 2 1/2 cup flour.
3. Attach bowl and dough hook, turn to speed 2 and mix 1 minute.
4. Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to dough hook and cleans sides of bowl. Knead on speed 2 for 2 minutes. 5. Place in greased bowl, turning to grease top.
6. Cover, let rise in warm place until doubled in bulk (about 1 hour).
7. Punch dough down.
8. Brush 14 inch pizza pan with oil.
9. Sprinkle with cornmeal.
10. Press dough across bottom of pan forming collar around edge to hold filling Top with fillings and bake at 450°F for 15 to 20 minutes

JACQUES TORRES’ WINNING CHOCOLATE CHIP COOKIES
Aug 6th, 2009 by sovicki

JACQUES TORRES’ WINNING CHOCOLATE CHIP COOKIES

Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling

This is a modified version of a New York Times adaptation of a Jacques Torres recipe.

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8½ ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1¼ cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 1/4 pounds bittersweet or semisweet chocolate chips or chocolate disks

Sea salt, for sprinkling

Sift flours, baking soda, baking powder and 1 1/2 teaspoons coarse salt into a bowl. Set aside. Using a mixer fitted with a paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches and can be refrigerated for up to 72 hours. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside. Scoop 6 (3 1/2-ounce) mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontal any chocolate pieces that are poking up; it will make for a more attractive cookie. (Editor’s note: For testing, we used a tablespoon cookie scoop and made smaller cookies, baking them a shorter length of time, about 10 minutes; they worked well.) Sprinkle cookies lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Makes 1 1/2 dozen (5-inch) cookies, each 450 calories (43.6 percent calories from fat), 23 g fat, 60 mg cholesterol, 350 mg sodium, 61 g carbohydrates, 3 g dietary fiber, 39 g sugar, 6 g protein