2022年2月8日星期二

專屬廚娘粉絲設計的糖果！道地法式牛軋糖做法，吃起來每一口的味道都不同

https://www.youtube.com/watch?v=x5clLUpXPuk

水果重量接近900公克，口感在棉花糖及牛軋糖中間的什錦纖果Q軟牛軋糖，是本身教學及進修齊進的麥田金老師專為廚娘香Q秀節目製作的，擁有菓子教師證、塑型豆沙花教師證、巧克力花教師證等的麥田金老師提醒用蛋白霜粉(乾燥的蛋白)代替水份比較高的新鮮蛋白，是這樣比較好操作。蛋白霜粉一定要加冷開水攪勻，再用電動攪拌機快速打約三分鐘成表面紋路很細緻光澤度很好的乾性發泡，把盤子倒過來蛋白不會掉下來喔！

什錦纖果Q軟牛軋糖（蛋奶素）

材料：
A、水120克、寒天粉4克（水30g、寒天粉1g）
B、細砂糖80克、鹽6克（砂糖20g、鹽1.5g）
C、86%水麥芽780克（水麥芽195g）
D、蛋白霜粉80克、冷開水80克（蛋白霜40g）
E、發酵奶油80克（奶油20g）
F、奶粉120克（奶粉30g）
G、綜合乾燥水果乾900克(藍莓50克、覆盆子50克、芒果100克、草莓100克、無花果100克、柚子皮100克、香蕉90克、蘋果100克、鳯梨及柳橙適量)（果乾225g）

做法：
1.蛋白霜粉加冷開水攪勻，用電動攪拌機快速打約三分鐘成乾性發泡，備用。
2.寒天粉泡水30分鐘，選一個有深度的鍋子，中小火加熱寒天粉，煮滾後再沸騰約三十秒左右熄火。加入白砂糖或海藻糖後再加一點點鹽，開火煮開後，熄火。
3.另一鍋子的水麥芽加熱回軟，熄火。水麥芽加入寒天粉泡水中，煮到鍋中糖漿重量780公克（195g）(可以正負五公克)熄火。
4.備用的蛋白霜粉再用電動攪拌機快速打約30秒補充空氣進去。蛋白霜粉分二次加入已熄火且已加入水麥芽的寒天粉泡水中，輕輕攪勻。(如拿起來沒有流動感或攪拌不易，表示溫度低了，可開小小火20秒，即要關掉火，以免蒸掉糖裡水分。)
5.加入發酵奶油攪拌均勻。可開小小火20秒，即要關掉火。
6.全脂即溶奶粉加入，拌勻。
7.加入乾燥水果：先加軟Q的芒果、無花果等水果，再加乾脆的蘋果、香蕉、草莓等拌勻，總重300公克，拌入糖漿中，拌勻，一小團一小團的倒在舖了烤焙布的糖盤上，推平，在糖果表面貼上柳橙片及鳳梨片乾。用透氣的烤焙布鋪在上面，放涼後即可以切，或者也可用保鮮膜放24小時再切，放的時間長比較好切開。
8.糖果冷却後，上面放一張烘焙紙，把整個糖果翻過來，撕開烘焙布後再放上一張烘焙紙，再翻回正面撕開烘焙紙。切小塊，長3.5-4公分寛度1.5公分，儘快包裝。

來賓簡介
麥田金老師。著作：1.麥田金老師的解密烘焙：糖果 2.麥田金老師的解密烘焙：蛋糕與裝飾3. 麥田金老師的解密烘焙：超萌甜點零失敗！88款療癒系裝飾午茶餅乾、蛋糕與西點4.甜派、鹹派、慕斯、水果塔 5. 烘焙食品乙級完勝密技全攻略烘焙食品丙級完勝密技

2022年2月2日星期三

Sugar Cooking Technique

以下文章取自：

https://www.craftybaking.com/howto/candy-sugar-cooking-techniques

Candy - Sugar Cooking Techniques

CLASSIC CANDY MAKING METHODS - WET AND DRY

Candy making begins when the sugar solution, made from crystalline (table) sugar (sucrose), sometimes along with its close relative such as glucose or corn syrup (invert sugars), is dissolved in water, called the WET METHOD. Sugar can also be cooked on its own, called the DRY METHOD. Either type is then boiled or cooked to a codified temperature and density in order to caramelize. During the process, bear in mind that the various degrees of heat produce differing results in the syrup or candies, and that the real trick in candy making is to remove the heat at the exact moment when the desired result is reached.

Depending upon the recipe, melting the sugar can happen in one of three different ways:
The two classic methods, being wet or dry cooked on the stovetop; or, a third modern wet method, using the microwave to cook.

HOW TO TIPS:
WET METHOD
Best when making light to medium-colored caramels; this method gives more control. This involves moistening the sugar with a little water. This method tends to take a bit longer -- which can be a good thing. Once the caramelization process starts, it happens so quickly you're only a few seconds away from having a pot full of burnt sugar, and you'll have to start again.

The disadvantage of the wet method, however, is the tendency of the sugar to crystallize, which can give caramel a grainy texture and cause it to cook unevenly. For that reason, it's best not to stir during the caramelization process, instead, shake or swirl the pot for more even browning. Instead, I recommend simply adding a pinch of an acidic ingredient, such as cream of tartar or lemon juice, which inhibits the sugar from crystallizing.

If making a sugar syrup (sugar mixed with water or liquid), first pour the sugar into the bottom of a 1- or 2-quart heavy-bottomed pan, taking care not to sprinkle it on the sides. Pour the water around the inside edge of the pan or if using small amounts, pour in the center.
Then with a clean wooden spoon, mix the sugar and water together, being careful not to touch the sides of the pot until the mixture reaches the consistency of wet sand. To help it along, rub the sugar in between your fingers until the water is fully incorporated. Don't wipe spoon on the sides after stirring.
Stir the sugar constantly over LOW HEAT until the sugar is COMPLETELY DISSOLVED or your candy will crystallize or be grainy. Clean off the insides of the pan with a damp paper towel or moistened pastry brush to remove all sugar crystals. Be careful when using a pastry brush as a few bristles can get lost in the hot caramel.
All sugar crystals must be dissolved and the inside sides of the pan clean before the mixture comes to a boil.
After the syrup comes to a simmer, skim off any gray foam, which are impurities from the sugar.
Suspend a Candy Thermometer in the pot.
Increase the heat to medium-high or high heat, making sure it does not shoot around the sides of the pan.
Cook WITHOUT STIRRING until light golden brown or 320 degrees F or the temperature the recipe indicates. Lower the flames as you get close.
Quickly remove the pan from the heat and shock it in ice-water bath by immersing pan half way for 5 seconds. Wipe off the bottom of the pot with paper towels.
Then, remove the caramel to either a greased marble slab, silpat mat or a heat-proof bowl.
Proceed with the recipe.

DRY METHOD
The dry method is to take plain sugar alone and melt it at very high temperatures in a heavy, wide-bottomed pot, until it reaches the right color. As you slowly heat the sugar, the edges and bottom will melt first, then you stir gently to promote even melting or tilt and swirl the pan.

Some peanut brittles, for example, are made by melting dry sugar alone. The brittle does not crystallize because the lack of water during the cooling period causes it to take the form of a non-crystalline, glassy solid. Use it when making darker caramels, as it's nearly impossible to make a medium to light-colored caramel with this method. The Wet Method is best.

When making candy, place a 1- or 2-quart saucepan over medium-high heat until the pan is warm, not hot.
Add the sugar and cook, stirring occasionally with a wooden spoon, until all of it has melted.
Clamp on a Candy Thermometer.
The sugar syrup will take on a light golden brown at 320 degrees F or whatever the recipe indicates.
Quickly remove the pan from the heat and shock it in ice-water bath by immersing pan half way for 5 seconds.
Remove the caramel to either a greased marble slab, silpat mat or a heat-proof bowl.
Proceed with the recipe.

MODERN METHOD - MICROWAVE WET METHOD
The microwave method uses it as a heat source and is a quick and fail-safe method.

Place 1/2 cup sugar in a 2-cup Pyrex glass measuring cup.
Add 1/4 cup corn syrup or 4 to 5 drops of lemon juice. Stir until all combined.
Add 1 tablespoon water, if necessary.
Place in a microwave and microwave on high until bubbles start piling up on top of one another. Watch mixture very carefully.
As soon as you see a color change, watch carefully, as the mixture will quickly go from light to dark in color.

2022年1月30日星期日

Nougat (Bruno Albouze)

調整Bruno配方：

Meringue For The Nougat

蛋白：1個（40g）
糖：200g
水：67g
玉米糖漿：57g
蜂蜜：133g

Nougat Mixture

奶油：7g
杏仁：80g
開心果：50g
糖漬橘皮：76g
杏桃乾：33g（可省略）
薑粒：13g （可省略）

https://brunoalbouze.com/recipe/nougat-de-montelimar/

Ingredients

Meringue For The Nougat

120 g Egg whites, room temp

1 g Cream of tartar or lemon juice (stabilizer)

600 g Sugar

200 g Water

170 g Corn syrup, or glucose

400 g Orange blossom or lavender honey

Nougat Mixture

20 g Cocoa butter, melted (improve texture)

240 g Whole almonds

150 g Pistachio

220 g Candied orange peels, diced

100 g Dried apricot, chopped (optional)

40 g Crystilized ginger (optional)

50 g Wafer paper sheets

Sugar-Starch Mixture

30 g Corn starch

20 g Powdered sugar

Directions

Nougat History

Many legends exist around nougat’s origins. The word “nougat” comes from latin “nux gatum”, meaning nut pie (gâteau aux noix) and it came to western Europe from the old Byzantium during the era of the Roman Empire. There are three basic kinds of nougat. The first, and most popular, is white nougat (mandorlato or torrone in Italy, turrón in Spain), made with beaten egg whites, cooked honey and sugar base syrup; it appeared in Italy; early 15th century, in Alicante, Spain in the 16th century, and in Marseille and Montélimar, France, in the 18th century. The texture of the nougat may vary from soft to hard; the higher the temperature of the cooked sugar the harder the nougat. Nougat can also be finished in the oven to get a toasted color and thus, a firmer texture. This recipe bellow calls for medium-firm. Nougat de Montélimar must contain 30% of dry fruits such as almonds and pistachios. Nougat paste isn’t the same and requires only 15%. The quality of the nougat depends on dry fruits and honey percentage. Candied orange peels brings up the nougat to next level (nougat de Montélimar a l’orange). Other dried fruits can be added to such as apricot, cherry, raisins… and flavors as well such as lemon, anis, vanilla, ginger and chocolate. Nougat is an important component of Christmas celebration.

Tip For Cooking Sugar

If the required temperature of the sugar is ready too soon, reduce the heat and lower down its temperature by dropping a couple of teaspoons of cool water into the hot syrup – stay in control until it goes back up to the right temp.

Meringue For The Nougat

Use a 7 qt (7L) Heavy Duty Mixer. Toast nuts for 10 min in a 350ºF oven; keep warm.
Have baking tray or mold ready before starting. Sides of the tray should be oiled and bottom covered with a glossy side down wafer paper sheet or some of the sifted sugar-starch mixture or covered with thinly crushed nuts. Avoid plastic wrap in direct contact with the hot nougat; it wont get off well.
Have the sugar syrup and honey ready in 2 separate saucepan and cook the sugar syrup first. Meanwhile, beat the room temp egg whites and cream of tartar on medium low speed; Keeping egg whites on foamy stage. When temperature of the sugar syrup reaches 220ºF (120ºC); it should take 15 min, lower the flame to low – and begin to cook the honey on high heat. When honey reaches 266ºF/130ºC, the meringue is still be in its foamy stage or near soft peaks – set mixer speed to high and pour the hot honey on thin stream against the side of the bowl – continue beating on high. In the mean time, the temperature of the sugar syrup should be at 293ºF/145ºC (firm-ball stage), pour sugar syrup into the meringue lowering the speed to medium. This is where you are beating all the air and fluffy chewiness into the candy; continue to beat for 5 minutes more on medium high. Turn mixer off and swap the whisk with the paddle attachment. Add hot cocoa butter – Turn mixer back on and continue mixing for a minute. Add the warm nuts and mix to combine for a few seconds – do not over mix.
Oil utensils and your finger tips as well. Transfer the sticky and still warm-hot nougat mixture in the prepared pan; go as fast as possible. It gets harder and harder as the mixture cools down. Shape into rectangle and top with another wafer paper (glossy side up) – use a rolling pin to smooth it out. Let cool for a few hours. Nougat can be chilled as well. If chilled though, leave nougat out for 30 min to soften before cutting, it should be quite firm but not rock hard.

Nougat Assembly

Yields a 13”x9”x1” (32x23x2.5cm) baking tray / 3.3 lb. (1500g). 22 each 4.5”x1” (11.25x2.5cm) bars. To un-mold nougat, run an oiled spatula all over the edges and flip. Use a good serrated knife to trim off edges. Divide nougat slab in half lengthwise and each half into bars using some of the sugar-starch mixture as you go. Nougat can be wrapped in clear caramel, chocolate and candy wrappers or wax paper. Like most confectioneries, nougat is best stored between 57/61ºF (14/16ºC) and very low humidity for months. Though, for household uses the refrigerator remains a good option during summer time and warm countries. Avoid humidity though. Just leave nougat out for about 30 min or until it has soften a bit. Enjoy!

Cleaning

Soak mixing bowl and utensils in boiling water and soap, let cool – wash and rinse or finish in the dishwasher but the knife.