英式鬆餅 - 提子&車厘子 Raisin & Cherry Scones

 

小時候，香港還有很多英式麵包店，司康是我最喜歡的糕點之一。 不是現在我們在下午茶自助餐中享用的那種小圓形……它是一個像麵包一樣大，中間畫了個十字，所以我們稱它為帶十字包。 只有一個味道-葡萄乾的。 讓我們開始製作這個我改編自烘焙樂趣的烤餅食譜。

栽料：

260克                      中筋麵粉

50克                        蔗糖

1 1/4 茶匙               泡打粉

1/4茶匙                   小蘇打

1/4茶匙                   鹽

113g                        凍牛油切丁

85克                        葡萄乾

75克                        櫻桃乾

1茶匙                       香草精

1/4 杯                       酸種

1/2-2/3 杯                 酸牛奶

預熱焗爐200度

做法：

1/ 在一個大碗裡，倒入麵粉/蔗糖/泡打粉/小蘇打/鹽和凍牛油塊，用2把叉子或糕點攪拌器將凍牛油切至碎，與粉類混合粗粒，然後拌入葡萄乾/櫻桃乾；

2/ 將酸奶/香草精分幾次加入混合物中，混合成柔軟而不太濕的麵團；

3/ 把它轉移到撒了麵粉的桌面上，把麵團稍微揉成7英寸（18厘米）的圓形，高2厘米，不要揉太多；

4/ 將麵團切成4份，每份對半（8個三角形），放在烤盤上，掃雞蛋液後放入焗爐烤焗18-20分鐘或至金黃色。

享受;）

During our childhood, there were still have many British style bakeries in Hong Kong, the scone is one of my favourite pastry.  It was not a small round shape as now a day that we enjoy in the afternoon tea buffet...  on the middle there was a cross in bigger size like a bread, so we called it a bread with a cross.  And there was only one favour which was with raisins.  Let us start to make this scones recipe which I adapted from Joy of Baking.

Ingredients:

260g                      All purpose flour

50g                        Cane sugar

1 1/4 tsp                Baking powder

1/4 tsp                   Baking soda

1/4 tsp                   Salt

113g                      Cold butter cutting in dice

85g                        Raisins

75g                        Cherries

1 tsp                      Vanilla extract

1/4 cup                  Sourdough starter

1/2-2/3 cup            Buttermilk

Preheat the oven in 200c

Procedure:

1/  In a large bowl, pull the shift flour/cane sugar/baking powder/baking soda/salt and cold butter, cold butter, cutting with 2 forks or a pastry blender until they become crumbles, then stir in the raisins/cherries;

2/  Pull the buttermilk/vanilla extract into the mixture in few additions, mix them in a soft dough;

3/  Transfer it to the floured tabletop, just form the dough slightly in 7" (18cm) round and in 2 cm height, don't knead it too much;

4/  Cut the dough in 4 portions, and each portion in half (8 triangle shapes), place them on the baking sheet, egg washed them before put into the oven and bake for 18-20 mins or until golden brown.

Enjoy;)

巴斯克蛋糕 Gâteau Basque

很久沒有烘焙我沒有做過的新食譜了，前幾天在油管上看見了French Cooking Academy巴斯克蛋糕視頻，家裏也有材料便行動起來了。 巴斯克蛋糕是法國西南部康博萊班傳統蛋糕，最初在十八世紀是漁民帶出海的糧食, 通常它的表面會畫有米字型圖案。它的糕底是pâte sablée餅乾脆皮麵團製成，外面酥脆內裡軟軟的。因為是第一次做我沒有改食譜，就跟視頻原本的，現在來看看材料吧。。。

蛋糕模：20cm/8寸空底模

糕底材料：

200克                低筋麵粉

140克                凍牛油砌成粒狀

130克                砂糖

12克                  泡打粉

4隻                    雞蛋黃

1/4茶匙              鹽

一個                   檸檬皮磨碎

內餡材料：

250ml                  牛奶

60克                     砂糖

15克                     粟米粉

10克                     麵粉

1茶匙                    香草精

4隻                       雞蛋黃

20克                     牛油

做法：

1）在一個大盤裡，把麵粉/鹽/泡打粉攪拌在一起，混合所有的干原料。然後將砌塊牛油加入盤中，用手指磨擦拌入麵粉混合物中（或用兩個叉子或糕點攪拌器按壓），因為溫度很熱不要太長時間；

2) 將蛋黃倒入沙粉混合物中，使用刮刀的切割方法（避免攪拌！）直到麵團混合在一起；用秤將麵團分成兩等份，然後用塑料紙包好，放入冰箱至少一小時；

3）到時候，我們準備卡士達醬，用中火在鍋裡煮牛奶，加入香草豆/提取物；另一方面，在一個大碗中混合蛋黃/糖/玉米粉/麵粉，將牛奶倒入蛋液中；將所有混合物放回鍋中煮10分鐘，一直攪拌動作以免燒焦...將卡士達醬放在平盤上，用保鮮紙覆蓋其接觸表面，放入冰箱冷藏至少半小時或直到變冷；

4) 從冰箱裡拿出一個麵團，在我們做第一個麵團的時候，另一個放在冰箱裡；用揉麵棍將其壓成3-5毫米厚的21厘米圓形；在扁麵團的邊緣掃一些蛋液，將卡士達醬灑在蛋液邊緣內；然後將第二個麵團擀開，放在卡士達醬上，用手指在組件邊緣密封；

5) 用模具切好組合件，從模具外邊除去邊緣，用叉的背部在蛋糕表面畫一個米字型，最後在表面塗上一些蛋液；

6) 預熱烤箱180度烤40-50分鐘，在模具中冷卻至少1/2小時再成型。

享受 ;）

It's been a long time since I didn't bake a new recipe that I haven't made.  I saw the French Cooking Academy Basque Cake video on YouTube the other day, and I have all the needed ingredients at home, so let's do it.  The Basque cake is a traditional cake in Cambo-les-Bains in south western France.  It was originally brought to the sea by fishermen in the 18th century.  It usually has a cross pattern on its surface. Its base is shortbread (pâte sablée) cookie dough, which is crispy on the outside and soft and tender on the inside.  Because this is the first time I make it, I didn't change the recipe, just follow the original video, let's take a look at the ingredients now...

Cake mould: 20cm/8 inch empty bottom mould

Oven temperature:  180C for 40-50mins

Ingredients:

200g                cake flour

140g                butter in dice

130g                granulated sugar

12 g                 baking powder

4pcs                 egg yolks

1/4 tsp              salt

1pc                   lemon zest grated

Filling ingredients:

250ml                milk

60g                    granulated sugar

15g                    corn flour

10g                    flour

1 tsp                  vanilla beans/extract

4pcs                  egg yolks

20g                   butter

Procedure:

1)  In a large bowl, whisk together the flour/salt/baking powder, mix all the dry ingredients.  Then add the butter in dice, blend into the flour mixtures by fingers (press either with two forks or pastry blender), don't take too long time due to the temperature is hot;

2)  Pour the egg yolks into the sand flour mixture, use the cutting method with a spatula (avoid to stir!) until the dough mix together; separate the dough in two equal portions with a scale, then pack with plastic paper and put into the fridge for at least one hour;  

3)  By the time, we prepare the pastry cream, boil the milk in a pot on a medium heat, add vanilla beans/extracts; on the other hand, in a large bowl mix together the egg yolks/sugar/corn flour/flour, pour the milk into the egg mixture; put all mixture back to the pot and cook for 10 minutes, with a stir motions all the time to avoid burnt... put the pastry cream on a flat plate covered with a plastic paper in touch with the surface, put into the fridge for at least half an hour or until cold;

4)  Take one dough out from the fridge, the other one being stayed in the fridge while we work on the first one; rolling it into a 21cm circle in 3-5mm thick; put some egg wash on the edge of the flat dough, spilt the pastry cream inside the egg wash edge; then roll out the 2nd dough, and put it on the top of the pastry cream and seal with the finger at the edge of the assembles; 

5)  Cut the assembles with the mould, pull away the edges out the mould, use the back of a folk to draw a cross on the cake surface, at last put some egg wash on the surface;

6)  Bake in the preheat the oven in 180c for 40-50 mins, let it cool down in the mould at least one/two hours before remoulding.

Enjoy ;)