貝果 Bagels

Sesame, cheese, and a plain one. Small ones are for my toddler.
芝麻、起司、還有一個原味。小貝果是兒子的。

It's been 2 years since last time I made bagels. My husband loves it but we didn't buy any in the past 6 months at least. (Well, he had one at Noah's Bagels last month.) My results are not as pretty as I imagined nor as those on Pinterest. Doesn't matter, they're tasty. They're made from a lean dough but our house smelled great after baking them. And I'll keep making them whenever we want bagels.

Bagels are perfect for trying different flavors of cream cheese spread, aren't they?

距離上一次做貝果已經兩年了。老公還滿喜歡吃貝果，但我們在過去的至少六個月間竟然都沒有買過，（只有上個月老公在貝果名店 Noah's Bagels有吃一個。）這次的結果不如我想像中的那麼美，也比不上 Pinterest上的那些；但有什麼關係呢？好吃就好了！這些貝果的麵團很低脂低糖，但烤出爐之後家裡好香。只要想吃，我就還會再繼續做。

貝果真是很適合用來搭配各種不同口味的起司抹醬啊～

Bagels (6 large)

(Based on: The Bread Baker's Apprentice by Peter Reinhart.)

Ingredients:

Sponge

• active dry yeast 3 g
• bread flour 240 g (Here I used whole wheat 120 g + bread flour 120 g.)
• water 297 g

Main dough

• active dry yeast 1 g
• bread flour 225 g
• salt 8 g
• brown sugar 7 g

For boiling

• baking soda 7 g

For finishing

• any seeds or cheese to top the bagels

Directions:

1. Mix all the sponge ingredients together, cover and let it rise at room temperature for 2 hours.
2. Add all the main dough ingredients to the sponge, and mix to form a dough.
3. Turn the dough out, knead for 10 minutes.
4. Immediately divide the dough into 6 pieces or as you like. Roll each dough into rolls, cover with plastic wrap or damp towel, let the rolls rest for 20 minutes.
5. Dust a roll with some flour, poke a hole in the middle of it and rotate around to form a bagel with a 2 1/2 inches hole. Repeat with the remaining rolls. Cover and let the bagels rest for 20 minutes.
6. While the bagels are resting, preheat the oven to 500F/260C, and bring a pot of water to a boil, add the baking soda.
7. Gently drop the bagel into boiling water, boil for 1 minute per side. Repeat until all the bagels have been boiled. Top the bagels once they come out of the water and be put on a lined baking sheet.
8. Bake for 5 minutes. Rotate the baking sheet, lower the temperature to 450F/230C, and bake for another 5 minutes or until browned as prefer.
9. Cool on a rack before slicing and serving.

貝果（6大顆）

（參考自：The Bread Baker's Apprentice by Peter Reinhart.）

材料：

中種

• 乾酵母 3 克
• 高筋麵粉 240 克（我用了全麥麵粉 120克 + 高筋麵粉 120 克）
• 水 297 克（室溫就可以）

主麵團

• 乾酵母 1 克
• 高筋麵粉 225 克
• 鹽 8 克
• 黑糖 7 克

煮麵團用

• 小蘇打粉 7 克

不同口味配料

• 任何喜歡的種子堅果類、起司

做法：

1. 將中種所有材料混合均勻，加蓋後室溫靜置 2小時發酵。
2. 將主麵團所有材料加入中種（注意鹽和酵母不要直接整搓接觸，會影響酵母活性），混合均勻成麵團。
3. 將麵團取出到桌面，手揉 10分鐘。
4. 立即將麵團分割成 6塊或是喜歡的數量，整形成球形之後用保鮮膜或濕布覆蓋，讓麵團休息 20分鐘。
5. 取一球麵團表面撒些麵粉，用手指往中間戳一個洞，然後雙手一邊繞圈一邊將洞擴大，整形成貝果的形狀，中間的洞要稍大一點才不容易閉合，約 2.5吋。完成所有貝果的整形，用保鮮膜或濕布覆蓋，讓貝果休息 20分鐘。
6. 烤箱預熱 500F/260C，取一鍋水煮滾，加入小蘇打粉。
7. 輕輕將貝果放入滾水，兩面各煮 1分鐘後撈起。重複此步驟直到所有貝果都煮過。如果喜歡放配料，在貝果從水中撈起後立即撒上或沾上，放到鋪了烘焙紙的烤盤上。
8. 送入烤箱烤 5分鐘，將烤盤 180度轉向，溫度調降到 450F/230C，再烤 5分鐘或直到想要的上色程度。
9. 放在架上涼了再切或享用。

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40%全麥吐司（有金邊！）40% Whole Wheat Sandwich Bread (with Golden Rim!)

Oh ya my loaf came out with a golden rim (the pale edge at the corner compared to the top!) Close the lid and send it into the oven when the dough reaches 1 inch below the pan. Bake at 350F for 45 minutes with the lid on all the time.

Recipe and directions here: 40% Whole Wheat Sandwich Bread | 40%全麥吐司

金邊出現了！麵團發到距離烤模邊緣一吋時蓋上蓋子、送進烤箱，350F/175C帶蓋烤 45分鐘。

食譜和做法：40% Whole Wheat Sandwich Bread | 40%全麥吐司

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楓糖葵花籽麵包 Maple Sunflower Seeds Bread

Maple Sunflower Seeds Bread

Ingredients:

Poolish

• whole wheat flour 75 g
• bread flour 70 g
• milk 163 g
• active dry yeast 3 g

Main dough

• poolish
• bread flour 105 g
• salt 4 g
• maple syrup 20 g
• butter 10 g
• sunflower seeds 50 g, toasted at 350F/176C for 7-8 minutes.

Directions:

1. Mix all the poolish ingredients well and let it rise at room temperature for 1 hours. Put it into the fridge overnight.
2. Let the poolish sit at room temperature for 1 hour. Add all the other ingredients but butter and sunflower seeds.
3. Knead the dough. Gradually add the butter. Knead until smooth, about 8-10 minutes.
4. Knead in most of the sunflower seeds.
5. Cover and let it rise at room temperature for 1 1/2 hours.
6. Scrape the dough out, punch down. Shape. Let it rise on a prepared baking sheet for 45 minutes, covered with damp cloth.
7. Preheat the oven to 400F/200C. Spray or brush the dough with some water and sprinkle the remaining sunflower seeds. Bake at 400F for 23 minutes.

楓糖葵花籽麵包

材料：

中種

• 全麥麵粉 75 克
• 高筋麵粉 70 克
• 牛奶 163 克
• 乾酵母 3 克

主麵團

• 中種
• 高筋麵粉 105 克
• 鹽 4 克
• 楓糖漿 20 克
• 奶油 10 克
• 葵花籽 50 克，以 350F/176C烘烤 7-8分鐘

做法：

1. 將所有中種材料混合均勻，室溫下靜置 1小時，然後放入冰箱冷藏過夜。
2. 將中種由冰箱中取出，室溫下回溫 1小時。加入麵粉、鹽、楓糖漿。
3. 翻揉麵團，慢慢加入奶油揉勻，繼續揉到麵團光滑，大約 8-10分鐘。
4. 揉入大部份的葵花籽。
5. 加蓋，室溫發酵 1.5小時。
6. 將麵團取出、輕壓排氣，整形。放在烤盤上以濕布覆蓋，二次發酵 45分鐘。
7. 烤箱預熱 400F/200C。麵團表面噴或輕輕塗些水，撒上剩餘的葵花籽。烘烤 23分鐘。

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茴香籽與迷迭香豬肉；直麵，柑橘、大蒜和麥麩 Fennel Seeds & Rosemary Pork; Spaghetti with Citrus & Garlic Wheat Bran

Jamie Oliver X Nigellissima.

Original recipe:

Roast Pork Party Kebabs by Jamie Oliver

Spaghettini with Lemon & Garlic Breadcrumbs by Nigella Lawson in her book Nigellissima.

I don't really know about meat, so I just cook with any meat part I have or feel good to eat. This time I cooked with pork picnic roast. Rubbed the pork with fennel seeds, rosemary leaves, minced garlic, and salt. Roasted in an oven preheated to 500F/260C, turned down the temperature to 400F/200C after putting the meat in. Roasted for 1 hr and 10-20 minutes. Let it rest for 10 minutes before carving.

And I don't have lemons and breadcrumbs (even bread!) at hand so I used a cuties and wheat bran. Spaghetti cooked to al dente, mixed with extra virgin olive oil, citrus juice, minced garlic, crushed red pepper, salt, and some pasta water. Then the wheat bran which was pan-fried with citrus zest to golden brown, added some parsley. Yum yum yum!

*Please noted: I don't think it's proper to list the detailed recipes here especially when they're not my invention. I'm just sharing my cooking experience and most of all, it's kind of my cooking/baking notes.

奧利佛 X 奈潔拉

原版食譜：

Roast Pork Party Kebabs by Jamie Oliver

細直麵，檸檬、大蒜和麵包屑，廚房女神奈潔拉 義式美味快速上桌 p.21

其實我也不是很懂肉的部位，都是看手邊有什麼、或是覺得什麼部位滿好吃就拿來用。這次用的是豬肩肉。將茴香籽、迷迭香、蒜沫、鹽抹在豬肉表面，然後送進預熱到 500F/260C的烤箱，將溫度降到 400F/200C烤 1小時 10-20分鐘。出爐後靜置 10分鐘再切。

義大利麵的部分，家裡剛好沒有檸檬了，也沒有麵包屑（連麵包都沒有），所以我就用小橘子和麥麩。義大利麵煮到剛剛好的熟度，拌入特級初榨橄欖油、柑橘汁、蒜末、乾燥紅椒片、鹽、以及適量的煮麵水，再拌入和柑橘皮屑一起炒成金黃的麥麩、還有巴西里。好吃好吃呀！

*註：這食譜並非我原創，因此就不詳列了。純分享下廚經驗、做個記錄。

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香料起司司康 Spices & Cheese Scones

So wonderful with strawberry preserves! | 配草莓果醬好好吃呀

Ah weekend! Being a housewife, a full-time mom, I'm always busier on the weekend than weekdays.  This weekend we have errands and Almond Festival at Capay Valley awaiting. Don't have the time to stand in my kitchen. I need quick bread.

Scones had been in my to-do baking list for several weeks. Finally got my hands on... oh the butter!

又是週末了！身為一個家庭主婦、全職媽媽，週末總是比平常日還要忙。這週除了要去買菜之外還有個杏仁節要去走走看看，沒什麼時間待在廚房裡。這時候就需要快速麵包。

司康在我的待烘焙清單裡已經好幾週了，終於拿出奶油要來做啦！

Spices & Cheese Scones (makes 8 pieces.)

Ingredients:

• all-purpose flour 250 g
• baking powder 2 Tablespoons (yup... this much.)
• salt slightly less than 1/2 teaspoon
• sugar 1 teaspoon
• butter 1 stick (1/2 cup) cold, cut into small cubes
• spices of your choice 1-2 teaspoons (I used mixed spices here.)
• Monterey Jack cheese 1/4 cup grated
• egg 1
• milk 2 1/2 Tablespoons

Directions:

1. Preheat the oven at 375F/190C. Line a baking sheet with parchment paper.
2. Mix flour, baking powder, salt, and sugar in a mixing bowl.
3. Add in the butter cubes and roughly mix them.
4. Mix in the spices and cheese.
5. Add the egg and milk, fold them in with a spatula, spoon or fork.
6. When the dough is about to form, turn it out onto a working surface and knead for a few times just to let it hold together.
7. Shape the dough into a ball and press or roll it into a thick round disk, about 3/4 inch thick.
8. Cut into 8 wedges. Put the scones on the baking sheet and brush with some milk.
9. Bake at 375F/190C for 25 minutes.

香料起司司康（8塊）

材料：

• 中筋麵粉 250 克
• 泡打粉 2 大匙
• 鹽 略少於 1/2 小匙
• 糖 1 小匙
• 奶油 1 條（1/2杯 = 113 克）冰的，切成小丁
• 任何喜歡的香料 1-2 小匙
• Monterey Jack 起司 1/4 杯，刨成碎屑（可用任何喜歡的起司）
• 雞蛋 1
• 牛奶 2 1/2 大匙

做法：

1. 烤箱預熱 375F/190C。烤盤鋪上烘焙紙。
2. 混合麵粉、泡打粉、鹽、糖。
3. 加入奶油丁，大略混合。
4. 混入香料和起司。
5. 加入雞蛋和牛奶，用刮刀、湯匙、或叉子混合。
6. 麵團大致成形之後移出到桌面，用手揉幾下讓麵團成團。
7. 整形成球形、壓或桿成厚厚的圓盤，大約 2公分厚。
8. 切成 8塊，放上烤盤，在表面刷一層牛奶。
9. 375F/190C 烘烤 25分鐘。

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40%全麥吐司 40% Whole Wheat Sandwich Bread

Soaking the whole wheat flour overnight gives the flour plenty of time to be hydrated, also brings out its full flavor. The shaping technique (rolling out and up) gives the bread its delicate texture. (For more detailed pictures, check here.) It's more like a Japanese sandwich bread, a shokupan. And honey, honey eliminates the slightly bitter taste usually appearing in whole wheat bread. Along with butter they make this whole wheat bread so delicious.

The ultimate pullman loaf should not have sharp corners, but round ones. And the perfect if there's a "golden rim" (the round edge which is paler than the top of the loaf.) I got the round edges this time but not golden rim.

將全麥麵粉浸泡一晚讓麵粉有足夠的時間吸飽水份，同時也帶出了全麥的香氣。桿捲的整形方式讓吐司麵包組織細密，不同於美式吐司。（桿捲的照片看這裡。）而蜂蜜消除了全麥麵包中常見的微苦味，再加上奶油，讓這條全麥吐司變得美味。

理想的帶蓋吐司不該是尖尖的直角（出角），微圓的邊角比較好；最完美的還要有金邊（頂邊一圈顏色比較淺。）這次我烤出了微圓角，但還沒有金邊。

The crumb is more even this time, but it is still slightly denser near the crust. Should be more aware of the proofing.
這次組織有比較均勻細密，但靠近邊緣處還是有點較緊密。要再更注意進爐前的發酵。

40% Whole Wheat Sandwich Bread (makes a 9x4 pullman loaf)

Ingredients:

• Old dough  (pâte fermentée) 95-100 g, tear or cut into small pieces.
• whole wheat flour 140 g
• water 183 g
• bread flour 152 g
• active dry yeast 5 g
• salt 4 g
• honey 25 g
• butter 20 g, softened

Directions:

1. The day before baking: put the old dough into the fridge to thaw if it's frozen. Mix whole wheat flour with water and let it soak overnight in the fridge.
2. Mix bread flour, yeast, salt together. Pour whole wheat flour mixture in, add honey, and mix or knead to form a dough.
3. When the dough is formed, knead it for 2-3 minutes until a little elastic. Add the butter.
4. Knead until the dough is very smooth and elastic, almost the windowpane stage.
5. Cover and let it rise for 1 1/2 hours at room temperature.
6. Scrap the dough out and degas. Divide into 3 pieces. Shape into balls. Cover with damp cloth and let them rest for 15 minutes.
7. Roll each dough out on a floured surface. Flip and gently roll up (ideally 1 1/2 to 2 times.) Cover with damp cloth and let them rest for 15 minutes.
8. Roll each dough out again, flip and gently roll up to form short and fat dough rolls (ideally 2 1/2 to 3 times.) Place them in a 9" loaf pan. Cover with damp cloth and let it rise for 1 hour or until just 1" below the rim. Close the lid (if using pullman pan.)
9. Preheat the oven to 350F. Bake for 25 minutes. Remove the lid and bake for 20 more minutes. (Or total 30-35 minutes at 350F in an open pan.)
10. Let it cool completely before slicing.

40%全麥吐司（12兩 帶蓋吐司）

材料：

• 老麵 95-100 g, 分成小塊
• 全麥麵粉 140 克
• 水 183 克
• 高筋麵粉 152 克
• 乾酵母 5 克
• 鹽 4 克
• 蜂蜜 25 克
• 奶油 20 克，室溫軟化

做法：

1. 前一天：將老麵從冷凍移到冷藏退冰。全麥麵粉與水混合均勻，放冷藏浸泡一晚。
2. 高筋麵粉、酵母、鹽混合，倒入全麥麵糊、蜂蜜，攪拌成團。
3. 翻揉麵團 2-3分鐘，稍有彈性之後加入奶油。
4. 將麵團移出到桌面，反覆揉到光滑有彈性，幾乎可以撐出薄膜。
5. 加蓋於室溫下發酵 1.5小時。
6. 將麵團刮出、輕壓排氣，分成三份滾圓，以濕布覆蓋休息 15分鐘。
7. 桌面撒些麵粉，將麵團桿開、翻面後輕輕捲起（最理想是 1.5-2圈。）以濕布覆蓋休息 15分鐘。
8. 將麵團卷從短邊再次桿開，翻面後輕輕捲起，形成短短胖胖的麵卷（最理想是 2.5-3圈。）。將三團麵卷放入吐司模，以濕布覆蓋，室溫發酵 1小時或是直到八九分滿，蓋上土司模蓋。
9. 烤箱預熱 350F/176C，將麵團放入烘烤 25分鐘，蓋子拿掉再烤 20分鐘。（不帶蓋吐司：烤溫一樣，共烘烤 30-35分鐘。）
10. 脫模後完全涼透了再切片。

I baked this loaf the day before, sliced it and took photos later. So the crust is a bit wrinkled.
吐司是前一天烤好，隔天早上才切片拍照的，因此吐司皮有點皺。

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免揉鹽麴麵包 No-Knead Shio Koji Bread

It is said that shio koji is rather healthy, good for digestive system and skin. It's less salty than salt, but will bring a more complex flavor, a "umami" taste. To me, it's kind of like miso.

Shio koji can be used in almost any food in place of salt. It can be used to marinate, too.

鹽麴有益消化道健康、養顏美容，鹹度比鹽低，但能為食物增添層次豐富的味道、一種甘醇味。我覺得有點像是味噌的甘味。

鹽麴幾乎可用在任何料理中取代鹽，也可以用來醃製食材。

No-Knead Shio Koji Bread

Ingredients:

• all-purpose flour 230 g
• active dry yeast 3 g
• warm water 160 g 
• shio koji 23 g

(Next time I'll try using water 165 g, shio koji 10 g.)

Directions:

1. Mix everything together and until smooth.
2. Cover and let it rise at room temperature for 2 hours.
3. Put it into the fridge for up to 7 days.
4. Before baking, take out the dough and fold it for a few times to form a ball. Leave the dough on a baking sheet lined with parchment paper, loosely cover with plastic wrap. Let it proof for 45-60 minutes.
5. Preheat the oven at 400F/200C. Dust and slash. Bake for 23-25 minutes.

免揉鹽麴麵包

材料：

• 中筋麵粉 230 克
• 乾酵母 3 克
• 溫水 160 克
• 鹽麴 23 克

（下次我會試試溫水 165 克、鹽麴 10 克。）

做法：

1. 所有材料混合，攪拌至均勻。
2. 加蓋，室溫發酵 2小時。
3. 放入冷藏，7天內用掉。
4. 烘烤之前，將麵團取出，迅速但輕柔的整成圓球形，放在鋪了烘焙紙的烤盤上，以保鮮膜覆蓋，二次發酵 45-60分鐘。
5. 烤箱預熱 400F/200C。麵團撒粉、劃線，烘烤 23-25分鐘。

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