Magic Kitchen

 Youtube上搜到两个鸡蛋灌饼的教学视频 小高姐的 https://youtu.be/YVDFbWR_h5A 彩虹姐的 https://youtu.be/4wZbKU9iVRY 比较了两个视频的不同 关于面粉和水的比例 小高姐的食谱，面粉250克，水150克。水的比例0.6 彩虹姐的食谱，面粉400克，水240克，水的比例也是0.6  小高姐没有提到水的温度，彩虹姐提到水的温度是40度 其他材料 小高姐说需要酵母八分之一 tsp, 和油1 tbsp  彩虹说需要加4克盐来增加面团的筋性 面团操作 小高姐的做法是先把面团成团后，先放置10分钟醒面，然后再揉面至光滑 彩虹姐的做法是把面团揉圆之后，用刷子在表面刷一层油，目的是防粘。然后把面团放进袋子里，醒面一个小时 经过实验，我觉得彩虹姐的做法挺好的，一开始就把面团揉好。其实揉面不需要太长的时间，5分钟左右就可以把面揉得挺光滑的。然后把面团放入盆里，用保鲜膜盖上。不用等一小时醒面，等30分钟到45分钟就绝对够了，面团已经变得非常柔软，很有延展性 每个面团的重量 小高姐的面团平均分成六份，所以每一份的重量是400÷6大概是70克 把每个小面团揉圆后，不能立刻擀面要醒面5分钟 彩虹姐的面团也是平均分成六份，所以每一个小面团的重量是100克左右 关于油酥的做法 小高姐的方法是两大勺面粉（2 tbsp)，一大勺油(1tbsp) ，油不需要加热。如果油酥比较稀的话可以再多加一点面粉 彩虹姐的方法是20克面粉，+20克热油搅拌均匀 小高姐的方法我试了一下，每勺面粉大概是5克，两勺就是10克，每勺的油大概是五克，所以搅拌之后油酥比较稠。最后还是用了彩虹姐的方法，直接用等量的面粉和等量的油搅拌均匀，但是油没有加热 包邮酥的做法 小高姐的方法是先把面团擀成圆形，然后用刷子沾上油酥刷在中间，四边都要留出空间。然后把饼皮对折到中间，轻轻压出空气，换个方向再两边对折到中间。所以一共是对折四次 包好油酥的饼胚放进烤盘里，烤盘放进冰箱里冷藏过夜，第二天再拿出来做鸡蛋灌饼 彩虹姐的做法是把油酥刷在面皮中间，留出周围的一圈，然后像包包子一样把油酥包起来，然后再把这个包子轻轻地压平 这两种方法我都试过了，想看一看哪种方法鼓起的包更大，发现其实都差不多效果是类似的。想鼓起包最重要的是在擀饼皮的时候，千万不能够破皮。一旦破了之...

For making the top layer with black chocolate and butter, I follow the method in this video https://youtu.be/bulnxOtFPiM Ingredient (I only use half of the quantity in the video) Black chocolate 125g Butter 100g Brown sugar 25g Milk 1/2 tbsp Vanilla extract 1/4 tsp Tips: After melting black chocolate in the butter, put the mixture in the fridge. Need to check it after 15 minutes. Don’t leave it in the fridge for too long, otherwise the mixture will become solid which is undesirable. For the Swiss roll, I just use this recipe https://bakingtaste.blogspot.com/2018/12/chocolate-swiss-roll.html

Vanilla Swiss roll  Egg 4  Separate egg white and yolk For mixing the yolk: Caster sugar 15g Corn Oil 40g Milk 70g Cake flour 80g (sipped) For beating the egg white Caster sugar 40g Vinegar one drop For the icing Whipping cream 70g Icing sugar 10g Bake at 180 degree for 18-20 minutes Tips: Beat the egg white first as the egg white foam can remain stable for 10 minutes while you are whisking the yolk

chocolate Swiss roll  Egg 4  Separate egg white and yolk For mixing the yolk: Caster sugar 15g Corn Oil 40g Cocoa powder 20g Warm water 70g (for dissolving cocoa powder. Milk is also fine) Cake flour 50g (sipped) For beating the egg white Caster sugar 40g Vinegar one drop For the icing Whipping cream 70g Icing sugar 10g Bake at 180 degree for 18-20 minutes Tips: Beat the egg white first as the egg white foam can remain stable for 10 minutes while you are whisking the yolk

After successfully making vanilla and chocolate Swiss roll several times, now I am confident enough to declare that a Swiss roll can be baked within a mere 45 minutes.  Here are the tips: The duration of  45 minutes is divided into three sessions, each spanning 15 minutes.  Stage 1:  Spend the first 15 minutes finding the ingredients and containers (cups, bowls) and measuring the ingredients with digital scale. Firstly, you need to get the milk, eggs, vanilla essence from the fridge.  Secondly, you need to get the cake bread, caster sugar, cocoa powder, corn oil from the kitchen cabinet  Thirdly, you need to get 7 bowls or cups from kitchen cabinet to store the required amount of ingredient  Here is why we need 7 bowls in the case of chocolate Swiss roll. And you need 6 bowls in the case of vanilla Swiss roll  A big bowl for the cake bread A cup for caster sugar to be mixed with yolk   A cup for caste...

I find this recipe in youtube    Soft Bread Recipe    https://youtu.be/5Ce2IJgxW2E Ingredients  Water 120ml yeast 1 tea spoon sugar 3 tea spoon salt 3/4 tea spoon Milk powder 4 table spoon Egg 1 Bread flour 250g Melt butter 20g I put all the ingredients except the butter into the Philips food processor model HR7776 and let it knead for 10 minutes. Then I put the melt and soft butter of 20gram into the batter. Continue to knead for several minutes until the batter becomes smooth,  elastic and stretchy. The first time I make this bread, I simply put the dough on the silicone mat and cover it with a very big stainless steel bowl which I bought from ikea. The dough rises fast and  well.  But the second time I make this bread, the dough does not rise as fast as the previous one. It becomes only slightly bigger after one hour. I am curious about what might go wrong. I decide to put it inside the bowl and cover it wi...

I find this recipe in YouTube video Recipe https://youtu.be/L9hJpvwPfa8 Ingredient Eggs 4 Sugar for yolk 20g Sugar for egg white 30g Milk 70g Oil 20g Cake flour 80g Cocoa powder 1 teaspoon Whipping cream 200g Strawberry some I’ve been making muffin, chiffon cake and bread in the past few months. I’ve not baked Swiss roll for quite some time. The video looks interesting, especially the giraffe pattern is funny. I decide to try this recipe.  While I was preparing the ingredients for making Swiss roll, niuniu swam in the pool. When she came back, she was surprised to find  I’ve already started beating the egg white and did not wait for her as I promised. She instantly got angry and even started to cry, saying “mama is a baby” to vent her anger. She was irritated because she thought I did not keep my promise. I reassured her that she would do  the most difficult step - using the piping bag to make the giraffe pattern. She stopping crying finally...