Kenny Chan Kai Tak 陳啓德 – Gaggenau Home Chefs 2020 https://www.kih.com.hk/GaggenauHomeChefs Fri, 24 Jul 2020 05:21:38 +0000 en-US hourly 1 https://wordpress.org/?v=5.6.1 https://www.kih.com.hk/GaggenauHomeChefs/wp-content/uploads/2020/05/favicon.ico Kenny Chan Kai Tak 陳啓德 – Gaggenau Home Chefs 2020 https://www.kih.com.hk/GaggenauHomeChefs 32 32 Pan-fried Sichuan Cured Pork Patties with Pepper https://www.kih.com.hk/GaggenauHomeChefs/pan-fried-sichuan-cured-pork-patties-with-pepper/ Fri, 24 Jul 2020 05:21:32 +0000 https://www.kih.com.hk/GaggenauHomeChefs/?p=2554 https://youtu.be/E_ep8r_w_Rc Recipes 食譜 Ingredients 成分 Dough 水油發麵皮 All-purpose flour 中筋麵粉1 kg 斤 Water 清水283 g /7. 5兩 Yeast 酵母3.75 g...

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Recipes 食譜


Ingredients 成分

Dough 水油發麵皮

  • All-purpose flour 中筋麵粉1 kg 斤
  • Water 清水283 g /7. 5兩
  • Yeast 酵母3.75 g /1錢
  • Sugar 砂糖57 g / 1.5兩
  • Salt鹽5.63 g  /1.5錢
  • Lard 豬油(optional可選擇不加) 57 g /1.5 兩

Pastry case 油酥

    • Cake Flour低筋麵粉302 g  / 8兩
    • 豬油Lard (optional可選擇不加) 132 g / 3.5兩

Fillings內饀

    • Preserved Sichuan Meat四川臘肉 (in pieces切成指甲片大小) (optional可選擇不加) 340 g / 9兩
    • Pork Belly 五花肉(in pieces切成指甲片大小) 340 g / 9兩
    • Scallion 葱花151 g / 4兩
    • Garlic Sprouts 青蒜76 g / 2兩
    • Black Pepper 粗粒黑胡椒18.75 g / 5錢
    • White Pepper粗粒白胡椒9.37 g / 2.5錢
    • Soy Sauce 生抽18.75 g / 5錢
    • Shao Jiu 紹酒9.37 g  / 2.5錢
    • 豬油Lard (optional可選擇不加) 28.13 g / 7.5錢
    • Egg Wash蛋液 Proper適量
    • White Sesame白芝麻Proper適量

Method 做法

  1. Pan-fried preserved Sichuan meat and pork belly and mix with other ingredients for fillings. Refrigerate for later use. 將指甲片大小的四川臘肉及五花肉炒香，再與其他調料混合均匀冷藏備用。
  2. Mix all ingredients for the dough and wrap with plastic film. Allow it ferment until the dough doubles in size and does not collapse or flattening when pin with finger. 將水油皮的材料混匀，包上保鮮紙，發酵至兩倍大並戳下時不回彈及不塌陷。
  3. Allow it to rest in the air in the steam oven. Divide into pieces with 76g each. 將麵糰置於蒸焗爐排氣，分割成每塊2兩。
  4. Mix lard with cake flour and divide it into pieces with 18.75g each. 油酥部分混合成糰，分成每塊5錢。
  5. Fold the dough over and push down with the heel of your hand into a shape of circle. Roll the pastry case into the dough, with the opening of the that facing floor. 水油皮按扁成圓形，包入油酥，收口朝下。
  6. Shape the dough into long, narrow strips and roll. Shape it into long and narrow strips again and roll once again. 將皮擀成長條形，卷起。再擀成長條，卷起。
  7. Pull down the dough and roll the it with rolling pin until it has reached a shape of desired circle. 將卷起的麵糰用手掌按扁 ；用擀麵杖將麵糰擀成圓形
  8. Fold filling (around 76g each) into the dough with the opening of the that facing floor.包入內餡2兩，收緊接攏口朝下擺放。
  9. Brush top with egg wash and spread white sesame on top. 表面刷上一層雞蛋液，將刷過蛋液的一面沾上白芝麻。
  10. Preheat oven (200℃) Place in the middle layer of the oven and bake for 15-20 minutes until the face of the cake turns golden. 預熱焗爐 (200℃) 並放入中下層，烤15-20分鐘，至表面金黄即可。

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Gaggenau 400 series oven

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The post Pan-fried Sichuan Cured Pork Patties with Pepper appeared first on Gaggenau Home Chefs 2020.

]]> Slow Cooked Smoked Duck Breast  https://www.kih.com.hk/GaggenauHomeChefs/slow-cooked-smoked-duck-breast/ Fri, 17 Jul 2020 04:00:18 +0000 https://www.kih.com.hk/GaggenauHomeChefs/?p=2541 https://youtu.be/KZ3K8DJm_08 Recipes 食譜 Ingredients 成分 Frozen Duck Breast 冰鮮大鴨胸 2 pcs, total 450 g Seasonings 腌料 Chinese 13 Spices Mix...

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Recipes 食譜


Ingredients 成分

Frozen Duck Breast 冰鮮大鴨胸 2 pcs, total 450 g

Seasonings 腌料

  • Chinese 13 Spices Mix 十三香1 teaspoon 茶匙
  • Salt 德國硝鹽 (可以食鹽取代) 2 teaspoon 茶匙
  • Sichuan Peppercorn 花椒8 pcs 粒
  • Dah Chu Chiew 大麴酒2 teaspoon 茶匙

 

Smoking Ingredients 煙燻材料

  • Beechwood chips 山毛櫸木糠 (可選擇不加optional) 2 tablespoon 湯匙
  • Jasmine Tea Leaves 香片茶葉 ½ tablespoon 湯匙
  • Camphor tree leaf 樟樹葉 (可選擇不加optional) 2 pcs 片

Crispy Liquid 脆皮水

White rice vinegar 白米醋 1 tablespoon 湯匙

Red Rice vinegar 浙醋 1 teaspoon 茶匙

Maltose  麥芽糖1 tablespoon 湯匙

Shao Jiu 紹酒 ½ teaspoon 茶匙

Rose Liqueur 玫瑰露酒  ½ teaspoon 茶匙

Water 滾水1 ½ tablespoon 湯匙

  •  

Method 做法

  1. Marinate the frozen duck breast with seasonings for half-day.冰鮮鴨胸以腌料拌勻腌半天。
  2. Rinse the duck breast with warm water. Varnish the duck breast with braising sauce. 取出鑊內鴨胸以暖水洗淨，然後掃上脆皮水。
  3. Vacuum the duck breast with vacuum-sealing drawer. Slow cook the duck breast in the steam oven for 3 hours. 將鴨胸以真空包裝機抽取真空，然後將鴨胸置入蒸焗爐慢煮3小時。
  4. Pre-heat the oven (200°c). Brush the duck breast with scallion with oil. Bake for 20 minutes in oven until the skin of duck breast turns crispy. 將焗爐預熱（200°c），將鴨胸表面掃上葱油，烘烤約 20分鐘至皮脆。
  5. Marinate the frozen duck breast with seasonings for half-day.冰鮮鴨胸以腌料拌勻腌半天。 each with half inch thick.鴨胸取出後切片（每片大概半吋）。

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Gaggenau 400 series oven

Gaggenau vacuuming drawer 

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