獅子、女巫、魔衣廚 ~~ Turkish Delight

這幾天毛大象嚷著要吃「獅子、女巫、魔衣廚」片內，三弟被女巫引誘所吃的土耳其軟糖。在網上找尋食譜及影片不下數百個，選了一個比較簡易的食譜做了一次，都是甜得出奇的。自己按口味做了一款沒那麼甜的，出來的效果竟像山渣糕，有小朋友喜歡看「獅子、女巫、魔衣廚」的話，不妨弄點給他們，一定會受歡迎。

Turkish Delight

Lemon Peel        1PC
Orange Peel       1 PC
Orange juice      60g
Lemon juice       20g

Sugar             300g

Water             125g

Gelatine          20 g

Water             225 g

Cornstarch        74g

Food Coloring     as needed

Orange or Rose Water 3-4 drops

Icing Sugar       as needed

Cornstarch        as needed

Method:

Line square cake tin with aluminum foil, Brush foil with oil.  Combine peels, juice, sugar and water in large heavy-based pan. Stir over medium heat without boiling until sugar has completely dissolved. Brush sugar crystals from side of pan with a wet pastry brush. Bring to boil, reduce heat slightly and boil without stirring for 5 minutes or boil until reach 105 C . Soak gelatine.

In a separate bowl combine cornstarch with remaining water, mix until smooth.

Add gelatine and cornstarch mixtures to sugar syrup. Stir over medium heat until mixture boils and clears. Stir in flower water and a few drops red food colouring. Strain mixture into tin; refrigerate over night. When set peel off foil and cut into squares. Roll in icing sugar.

Raspberry Turkish Delight

Raspberry Puree   200g
Water             100g
Sugar             300g

Gelatine          20g

Cornstarch        74g

Water             100g

Icing Sugar       as needed

Cornstarch        as needed

Method same as Turkish Delight.

Marshmellow

聖誕節將至，為小朋友預備派對食物也很傷腦筋，這棉花糖好味又易做，還可以擠成不同形狀，大家動動手，裝飾你的棉花糖吧！

Marshmallow

Ingredients:

Water or Fruit Puree                              75 g

Sugar                                                      250g

Glucose                                                  25g

Egg White                                              60g

Gelatine                                                16g

Fruit Extract(Omit if fruit puree used) 10g

Colouring                                    As needed

Icing Sugar                                  As needed

Cornstarch                                  As needed

Method:

Soak the gelatine and drain it,

Mix 1 part of icing sugar to 1 part of cornstarch and sieve onto a tray,

Heat water, sugar and glucose until boil, then start to beat the egg white, continue to heat the syrup,

Melt the gelatine over hot water bath or in a microwave,

When the syrup reach 120ºC, add in the beating egg white like making Italian meringue,

Add melted gelatine, fruit extract and colouring

Beat until stiff and still warm,

Pipe onto the prepared tray, sieve with icing sugar and cornstarch,

Let cool and set over night in room temperature.

倒模朱古力

看見網友們能夠在Johnny 的教導下做出閃閃生輝的朱古力很替你們高興。朱古力真是一門高深的學問，如要深入探討真要開設一個學位課程去鑽研。我們這些恃著三腳貓功夫的二流之輩，可幸有Johnny 的出現，令我們這班三腳貓位位都能獨當一面，做到這些連大師傅也未必能做得好的朱古力。想將一種新甜品或新事物引入香港市場真不容易，尤其是甜品。看看日本，他們對甜品的要求和欣賞已與歐洲叮噹馬頭了，他們在世界賽也晉身 三甲 。香港雖然是文化交雜的地方，可是對食我們總是很隨便，沒文化可言。這幾年才懂得 Tiramisu，到學店學藝也只學Tiramisu，又或者只會說「呀, 我喜歡cheese cake!」多膚淺！要知道這世界已不只這些了，好的糕點已從外地引入，在我來說本是好事，但我也慨嘆香港的烘焙事業水準下降，唯有自己在家做吧。台灣、日本的DIY已在十年多前已經發達，還記得在八九年前，我在紅磡榮光街和梁太傾談時問過她何不開一間DIY 專門店，把材料分小包小包的零售出去，大有作為。後來得知她的兩位愛女開設了二德惠，我實在感到欣慰。我知道，烘焙事業已可發展至大小家庭，雖說不上就此興旺起來，但也會令更多人認識烘焙事業。我深信，我和Johnny (身為香港烘焙專業協會副主席) 都本著同一個宗旨~~ 就是帶動香港烘焙事業。 而Johnny 更具愛心，他將教班所得的報酬會辦一個基金，協助一些想學烘焙但沒能力達成願望的朋友。我希望他的願望能很快達成，如要獨角仙的協助請隨便吩咐吧！

啫喱糖

 

毛大象今天要做啫喱糖，做了士多啤梨和荔枝味，很容易的食品，可讓他學學看指示，訓練他做事要按部就班不可偷懶。阿B見了很開心，問我是否凍的，他用手指試了試有多凍後就問他媽媽可否吃。他告訴媽媽啫喱糖只有小小凍，他高慶地告訴我他媽媽準他吃一粒，他還告訴我他問準媽媽可給他多吃一粒。我叫他吃完飯才吃，但他要現在先吃一粒，還說下次表哥做啫喱糖記得叫他一齊做。剛才我問他吃了多少，他說四粒。

啫喱粉  一盒

魚膠粉  一湯匙半

滾水    337 ml

砂糖    6湯匙

砂糖和魚膠粉拌勻

啫喱粉用滾水開好加入魚膠粉砂糖搞至清澈

雪實切粒落椰絲