Lemon Buttet Cake - Daniel Tay

柠檬牛油蛋糕

分量：两个蛋糕（7英寸x11英寸）

蛋糕材料：无盐牛油300克、糖粉230克、香草精5克、鸡蛋300克、面粉300克、泡打粉8克、杏仁粉30克、新鲜柠檬汁25克、新鲜柠檬皮4克；

柠檬糖霜材料：新鲜柠檬汁25克、糖粉90克。

做法：

1.预热烤箱至170摄氏度。

2.制作蛋糕：面粉和泡打粉筛过。用搅拌器将牛油、糖粉、香草精、柠檬汁和柠檬皮混合均匀。慢慢加入鸡蛋，之后依次加入面粉、泡打粉和杏仁粉。

3.准备好两个不粘烤盘（7英寸x11英寸），铺上烘焙纸。倒入混合好的面糊，在面糊中间挤一道牛油。这一道牛油是先将牛油打发至软化后，放在奶油袋内挤出。

4.以摄氏160度烤45至50分钟。用一根牙签插入蛋糕中心，取出时没有粘物就是烤熟了。

5.制作柠檬糖霜：混合柠檬汁和糖粉搅拌至浓稠状。将糖霜淋在烤好的蛋糕上，再烤3分钟。蛋糕取出冷却30分钟后即可切片。

Project Unicorn BB

22/9/2020

Scallion Sauce

ZIP Pouches

DIY pouches steps

https://youtu.be/i1AsfZRYlRM

Kombucha

Ingredients for Step 1

2C / 500ml hot water

8 bags / 16g / 3tbsp+1tsp tea leaves

Ingredients for Step 2

1C / 200g sugar

Ingredients for Step 5

6C / 1.5L water (room temperature)

480ml raw kombucha

3L jar

Makes 8C / 2L

Step 1) Brew tea leaves & hot water for 5 minutes

Step 2) Strain hot tea into bowl with sugar and cool to room temperature

Step 3) Remove scoby from 7-day fermented kombucha

Step 4) Bottle raw kombucha and store in fridge for consumption.  Reserve 480ml of raw kombucha for Step 5.

Note - Left bottles have added blueberries which are further fermented for another 7 days at room temperature, before storing in fridge for consumption.

Step 5) Start new brew in jar with:

- new sugared tea (room temperature) from Step 1

- raw kombucha from Step 4

- scoby from Step 3

- water

Cover with breathable cloth and ferment for 7 days.

Step 6) Repeat process from Step 1.

Teresa Mo Sourdough bread

Terese Mo sourdough demo on youtube:

条条大路通Sourdough

Maintain starter

- feed weekly

- keep in fridge

- loose lid container

- 25g rye + 25g bread flour + 50g water

Build starter

- 40g starter seed

- 20g bread flour

- 20g dark rye flour

- 40g water

500g flour:

- 350g bread flour (70%)

- 100g eincorn flour (20%)

- 50g spelt flour (10%)

20% - 100g starter

2% - 10g salt

70% - 350g water

1) mix flour, starter, salt & water until no lumps

2) Rest dough for 1 hr

3) stretch & fold & wait 15 min

4) coil

- 2 times

- once every 30 minutes

5) pre-sĥape dough

6) Laminate dough

7) Shape dough and place in mould to refrigerate for 8-12 hours

8) Pre-heat oven & dutch oven for 45 minutes

9) Turn dough onto baking paper

9) Score dough

10) Bake covered at 260 degrees for 30 min, then uncovered for 10 min

11) Remove from oven and cool on rack. 

Phase 2 (Heightened Alert) - 16 May to 13 June

解封第二阶段 （提高警戒）