Taiwan Tasty | 台灣好吃

Adventures in Vegetarian Taiwanese and Chinese Food | 台灣和中國素食

Puff Pastry Vegetarian fish rolls | 酥皮素魚卷

Ingredients     |        成份

Potato                        400g                  |        馬鈴薯               400g

Vege Tuna Salad     200g                  |      鮪魚素沙拉         200g

Organic Cheddar Cheese     100g      |        有機起司             100g

2 Celery                                 120g      |       西洋芹菜兩根      120g

1 bag Puff Pastry sheets                     |         一包冷凍酥皮

      

 Seasonings   |         調味料

1 tsp salt                                              |      一茶匙鹽

1/2 tsp black pepper                           |     1/2  茶匙黑胡椒粉

1/2 tsp Stevia                                      |       甜菊(Stevia) 半茶匙

Instructions | 做法說明

a)      Put washed potatoes  into rice cooker then steam 30 minutes.   Make it to mashed potatoes.   Take out the puff pastry from freezer let it thaw.

一)   馬鈴薯洗淨放入電鍋中蒸熟後,去皮, 壓成泥狀。  將酥皮拿出解凍 。

b)       Use food processor to chop celery into small pieces.   Slice the cheese into small pieces.

二)    用食物處理機將芹菜打成小丁。 起司搓成絲狀。

       

c)      Put (b) and seasonings into the mashed potatoes mix evenly.

三)  將步驟(二)和調味料一起加入馬鈴薯泥攪拌均勻。

     

d)     Expand one sheet of the puff pastry and cut into triplicate.

四)  將一張酥皮展開切成三份。

    

e)      Put (C) the stuffing on middle of  the pastry.   Wrap both sides then gently flatten.

五)    將(三) 放在酥皮中間  ,  左右兩邊包起來再輕輕的壓平後,   收口朝下。

    

f)    Cut (e) into two-inch long.  Gently draw twice in the epidermis.    Put on a baking sheet and brush milk on the surface twice.

六)將(五)切成兩吋長,   在表皮上輕輕劃兩刀。 放在烤盤內   ,刷上奶水兩次。

      

g)       Preheat oven 325 F ,  bake about 35 minutes.

七)   烤箱預熱  325 度 ,    放入烤箱烤約三十五分。

 

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Whole wheat bread | 全麥土司麵包

Ingredients (#1 Dough)          |        湯種麵糊成份

1/4 Cup Soy Milk         |        1/4杯豆漿

2 tbsp Bread Flour     |        兩湯匙高筋麵粉

1 tbsp butter                |         一湯匙奶油

**  Put soy milk and butter into a pot. Let it boil then take away from stove.  Add the bread flour Stir evenly cooling down.  Placed in the refrigerator for one day.

**  將豆漿及奶油放入一小鍋燒開離火, 放入高筋麵粉攪拌均勻放涼 ,放入冰箱冷藏一天備用。

#1 Dough      湯種麵團

Ingredients (#2 Dough)    |       中種麵團成份

#1 dough                            |       湯種麵糊

2 cups Bread Flour           |       兩杯高筋麵粉

1/2 tsp  yeast                      |      半茶匙酵母粉

1/2 tsp sugar                      |      半茶匙

1/2 cup warm water           |    半杯溫水

*** Mix #1 dough and  Bread Flour  evenly then add warm water until it becomes a smooth dough forms. Allow dough to rest for about one hour. Put into a plastic bag and place to the refrigerator for one day.   |

*** 將湯種麵糊及麵粉攪和均勻後加入酵母粉、糖, 加入溫水和成糰後,放置醒約一小時後,裝入一塑膠袋放入冰箱冷藏一天。

#2 Dough      中種麵團

Ingredients (#3 Dough)    |       基本麵團成份

#2 dough                              |        中種麵糰

2 cups Bread Flour             |       兩杯高筋麵粉

1 cup Whole wheat flour    |     一杯全麥麵粉

1 tsp  yeast                          |       一茶匙酵母粉

3 tbsp sugar                        |        三湯匙

2 tsp salt                              |        兩茶匙鹽

1  warm water                     |        一杯溫水

1/2 cup  Olive oil                 |       半杯橄欖油 

Instructions | 做法說明

a)  In a mixing bowl, # 2 dough break it into several small pieces mixed with bread flour.  Put sugar, salt and yeast with warm water and mix thoroughly.   |

一)  先用一容器將#2中種麵糰掰成數個小塊混入高筋麵粉後, 將糖、鹽和酵母粉加入後用溫水攪和麵粉成麵糰。

                       

1:  # 2 dough break it into several small pieces                  2:  Add  sugar, salt and yeast

mixed with bread flour

圖(一): #2中種麵糰掰成數個小塊混入高筋麵粉        圖(二):    糖、鹽和酵母粉加入

b)   Adding the olive oil  into the dough (a)  use hand press and crush. Fold and repeat flattening the dough until the oil penetrate into the dough (this action takes about 30 minutes).  Seize the dough corner  thrown into the pot repeat this action about five minutes.  Allow dough to rest about two hours (hot days) or four hours (cold weather).

二)  將橄欖油加入(一)後用手先把麵糰按壓扁, 對折再反覆的按壓扁, 直到所有的油都按壓揉進麵糰(需時三十分鐘)後,抓住麵團一角在盆中甩打,再對折再反覆甩打動作(需時五分鐘)。放置醒約兩小時(天熱)至四小時(天冷) 。

                            

3:     Adding the olive oil                                                       4:   use hand press and crush.

圖(三): 加油入麵糰                                                         圖(四):        按壓扁麵糰

                      

5:    Folded                                                                                6:  Repeat press and crush

圖(五):     對折                                                                   圖(六): 重複按壓

                      

7:    Repeat fold                                                                       8:  Seize the dough corner thrown into the pot

圖(七): 重複對折                                                            圖(八): 抓住麵團一角甩打

                       

9:   fold and repeat thrown                                                    10:  Final dough

圖(九): 對折再甩打                                                             圖(十): 最後麵糰 (醒約二小時至四小時)

c)    Divide the dough into five parts (about 300g each).  Take one piece and press with a rolling pin into a rectangle shape.  Roll over the dough into a cylindrical shape.

三) 將麵糰分成五份每個約300g , 拿出一份用桿麵棍桿成長方形, 再捲成筒狀。

           

d)      The dough is spin 90 degrees by hand then pressed by rolling pin into a rectangle. Rolled into a cylindrical shape again.  Put into bread pan (13″x 4″ x 4″).

四)   再將麵團轉過來桿成長方形後, 再捲成筒狀。  排放入土司麵包模型(13″x 4″ x 4″)內。

         

e)        Aside and rest about 30 minutes.   Preheat oven 350 F ,  bake about 50 minutes.

五)    讓麵糰在麵包模內醒約三十分鐘。  烤箱預熱  350 度 ,    放入烤箱烤約五十分。

      

 

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Eggless chocolate cake | 無蛋巧克力蛋糕

This eggless cake use soybeans to replace the eggs.  I use Brownie mix with Bisquick mix.  It is   very tasty and not too sweetness.

以黃豆來代替蛋做的無蛋蛋糕 。  我用Brownie mix 加鬆餅粉不會很甜,蠻好吃的,

Ingredients       |        材料 

1 pouch Brownie mix        |  一包Brownie mix

1 cup Bisquick mix                |    一杯鬆餅粉

1/4 tsp baking soda                  |   1/4茶匙小蘇打粉

1/4 tsp baking powder           |    1/4茶匙發酵粉

2/3 cup  Soy Bean (soaked)    |  2/3 黃豆(浸泡過)

1  cup water                       |      一杯水

3 tbsp Olive oil                     |       三湯匙 橄欖油 

 Instructions | 做法說明

a)    Put all the powder into a filter and let it drops down a large bowl.  The Chocolate is separated from Brownie mix and let it stand by on the side.  Preheat oven to 350F degrees

一) 用網將所有粉料篩細在一大盆中,篩出Brownie mix 中的巧克力放在旁邊備用。 烤箱預熱350F度。

b)    Mix soybeans with one cup of water.  Put it into Vitamix let it become creamy.

二)  黃豆加一杯水用 Vitamix 打成漿 。

c)     (B) was poured into (a) and add three tablespoons of oil.  Use a spatula to gently stir to evenly then pour into the cake pan.

三) 將(二)倒進(一)料再加三湯匙油, 用刮刀輕輕攪拌均勻倒入烤模

      

d)   Finally, the chocolate was evenly sprinkled on (c).  Place into oven and bake for about 55 minutes

四) 最後將巧克力均勻的灑在(三),  放入烤箱烤約五十五分鐘。

 

 

 

 

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Sesame fillings bread | 芝蔴餡麵包

This type bread is soft and moist,  if you can not eat all at one time, put the rest of them into freezer for next time.  It is suggested that use rice cooker to steam it when eat again. It tastes more delicious.   The whole process becomes more complicated but it will be easier once you experience.

這種湯種麵包吃起來很濕潤柔軟 ,一次吃不完可以放凍箱,要吃時建議用電鍋蒸一下更好吃。 製作過程雖然比較複雜, 但有了經驗做起來也就簡單了。

  Ingredients (#1 Dough)          |        湯種麵糊成份

1/4 Cup Soy Milk         |        1/4杯豆漿

2 tbsp Bread Flour     |        兩湯匙高筋麵粉

1 tbsp butter                |         一湯匙奶油

**  Put soy milk and butter into a pot. Let it boil then take away from stove.  Add the bread flour Stir evenly cooling down.  Placed in the refrigerator for one day.

**  將豆漿及奶油放入一小鍋燒開離火, 放入高筋麵粉攪拌均勻放涼 ,放入冰箱冷藏一天備用。

#1 Dough      湯種麵團

Ingredients (#2 Dough)    |       中種麵團成份

#1 dough                            |       湯種麵糊

2 cups Bread Flour           |       兩杯高筋麵粉

1/2 tsp  yeast                      |     半茶匙酵母粉

1/2 tsp sugar                      |      半茶匙

1/2 cup warm water           |    半杯溫水

*** Mix #1 dough and  Bread Flour  evenly then add warm water until it becomes a smooth dough forms. Allow dough to rest for about one hour. Put into a plastic bag and place to the refrigerator for one day.   |

*** 將湯種麵糊及麵粉攪和均勻後加入酵母粉、糖, 加入溫水和成糰後,放置醒約一小時後,裝入一塑膠袋放入冰箱冷藏一天。

#2 Dough      中種麵團

Ingredients (#3 Dough)    |       基本麵團成份

#2 dough                            |        中種麵糰

4 cups Bread Flour           |       四杯高筋麵粉

1 tsp  yeast                        |       一茶匙酵母粉

4 tbsp sugar                      |        四湯匙

3 tsp salt                            |        三茶匙鹽

1 2 /3 warm water               |     1 2/3杯溫水

2/3 cup  Olive oil              |       2/3 杯橄欖油 

 Sesame filling    |    芝麻餡

16 Sesame filling     |     16個 芝麻餡

Instructions | 做法說明

a)  In a mixing bowl, # 2 dough break it into several small pieces mixed with bread flour.  Added sugar, salt and yeast with warm water and mix thoroughly.   |

一)  先用一容器將#2中種麵糰掰成數個小塊混入高筋麵粉後, 將糖、鹽和酵母粉加入後用溫水攪和麵粉成麵糰。

                        

1:  # 2 dough break it into several small pieces                  2:  Add  sugar, salt and yeast

mixed with bread flour

圖(一): #2中種麵糰掰成數個小塊混入高筋麵粉        圖(二):    糖、鹽和酵母粉加入

b)   Adding the olive oil  into the dough (a)  use hand press and crush. Fold and repeat flattening the dough until the oil penetrate into the dough (this action takes about 30 minutes).  Seize the dough corner  thrown into the pot repeat this action about five minutes.  Allow dough to rest about two hours (hot days) or four hours (cold weather).

二)  將橄欖油加入(一)後用手先把麵糰按壓扁, 對折再反覆的按壓扁, 直到所有的油都按壓揉進麵糰(需時三十分鐘)後,抓住麵團一角在盆中甩打,再對折再反覆甩打動作(需時五分鐘)。放置醒約兩小時(天熱)至四小時(天冷) 。

                       

3:     Adding the olive oil                                                       4:   use hand press and crush.

圖(三): 加油入麵糰                                                         圖(四):        按壓扁麵糰

                      

5:    Folded                                                                                6:  Repeat press and crush

圖(五):     對折                                                                   圖(六): 重複按壓

                      

7:    Repeat fold                                                                       8:  Seize the dough corner thrown into the pot

圖(七): 重複對折                                                            圖(八): 抓住麵團一角甩打

                       

9:   fold and repeat thrown                                                    10:  Final dough

圖(九): 對折再甩打                                                             圖(十): 最後麵糰 (醒約二小時至四小時)

 

c)    Divide the dough into sixteen parts (about 100g each),  the dough is gently rub by palm this way the dough becomes round shape.  Let the dough rest for ten minutes.

三) 將麵糰分成十六個每個約100g , 用手掌心與麵板之間的磨擦輕輕搓揉滾圓 ,放置一旁醒約十分鐘。

11:    gently rub by palm

圖(十ㄧ):  輕輕搓揉滾圓

d)  Rod the (c)  into a circle (the middle thick, thin outside). Put sesame stuffing in the middle of dough and wrap to spindle shaped. Aside and rest about 30 minutes.

四) 醒好之(三)桿成圓形(中間厚外邊薄), 中間放上芝蔴餡包成梭形排入烤盤,  醒約三十分鐘。

                          

12:  Rod the dough into a circle                                                  13:  Put stuffing in the middle

圖(十二):桿成圓形                                                               圖(十三):       包上芝蔴餡

14:  Wrap to spindle shaped put into pan

圖(十四):  包成梭形 排入烤盤

e )         Preheat oven 350 F , put (d) bake about 35 minutes.

五)  烤箱預熱  350 度 ,    放入烤箱烤約三十五分。

 

 

 

 

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Pineapple Cake | 鳳梨酥

 

Ingredients (For fifteen)       |        材料 (可作十五個)

300g Pineapple jam                      |       鳳梨醬 300g

150g Salted Butter                           |       奶油   150g

250g Whole Wheat Pastry Flour   |        全麥低筋麵粉  250g

50g Sweetened Condensed Milk |        煉奶   50g

2 tsp Stevia                                      |       甜菊(Stevia)兩茶匙

1 tbsp Cheese Power                        |       起司粉一湯匙

 

Instructions | 做法說明

a)     First make a simple mode by use thick cardboard outsourcing  Aluminum foil, please see following procedure:

一)  鳳梨酥模可以用厚紙板外包錫箔紙做成簡易模子(自製簡易鳳梨酥模) :

1.  Cardboard was cut into 11 “x 3/4″ long strip, folded into a 2 “x 2″ square shape.

1.   將厚紙板裁剪成 11″x 3/4″的長條, 折成 2″x 2″的正方型

2.  Cut Aluminum foil  11″ x 2″ strip about 2 times of cardboard size above,  then wrap up the cardboard.

2.  將錫箔紙裁剪成長條紙板的2倍大,將紙板完全包覆起來

  

3. When you are finish the outsourcing wrapping job, fold the material into square mode.

3. 包好錫箔紙的紙板,用之前彎折的痕跡彎折成正方模。

4.   Nailed the overlap part by using staple.

4.  接合處用釘書機釘牢即可。

b)    First let the butter turn to soft under the room temperature. In order to make butter like cream shape you can use Hand Mixer/Hand Beater. Creamy butter mixing with condensed milk, stevia, and cheese powder was stirred about one minute.

二) 將室溫軟化的奶油用打蛋器打發成乳白色, 加入煉奶、 甜菊(Stevia)及起司粉續打一分鐘。

  

c)     Put half of  Whole Wheat Pastry Flour(about 125g) mixing uniformly by hand then add the rest flour repeat process.

三) 全麥低筋麵粉分2次加入攪拌均勻,外皮完成。

d)    Separate pineapple jam (about 20g) into fifteen parts.  Divide the dough(30g) into to fifteen parts too.

四) 將鳳梨醬(約20g) 及外皮分(約30g) 成十五份.

e)   Flat the dough into round shape, put the jam in the middle and roll into a ball shape.

五)外皮桿開成大圓片,將內餡包入,收口捏緊滾圓

   

f)    Put the ball into a square mold and use the rod gently pressing the ball gradually to fit the square shape then align the mode above the oven plate.

六) 將圓球放入烤盤中的簡易模用桿麵杖輕輕壓成四方形,並間隔排整齊。

 

f)   Preheat the oven to 350 degrees F (my oven is Convection Countertop Oven ),  Bake for 12 minutes then upside down for 10 minutes until the surface becomes golden brown.

七)烤箱預熱350度F(我的烤箱是小型的), 烘烤12分鐘翻面再烤10分鐘至表面呈現均勻的金黃色即可。

g)   Removed from the pan and let  it cool down. It will be better taste if you eat next day.

八) 從烤模中取出放涼,放一天更好吃。

 

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