Hong Kong Style sausage bun港式腸仔包

早晨! Happy Friday!!! 繼續港式麵包系列，小學有很多時候都吃腸仔飽做早餐又或者當小息茶點 。

可以做5個

主麵團：

• 湯種50g (可以參考這篇) 
• 高筋麵粉　145g　 
• 速發酵母 3/4 茶匙 
• 雞蛋 半隻 
• 砂糖 23g 
• 牛奶 40ml 
• 牛油 15g 
• 奶粉 5g 
• 香腸　5條 
• 蛋黃　少許　(掃在麵包上)

1. 麵包外皮麵團做法請參考上一篇。
2. 第一次發酵完成取出麵團，桌上撒些高筋麵粉，麵團表面也撒少少，用手壓出大氣泡， 磅重量，平均分5份，各自滾圓，蓋上保鮮紙靜置15分鐘。

3. 壓平麵團再捲成長條，包住香腸約三至四個圈，進行第二次發酵約1小時。
4. 在包上掃上蛋液兩次，放入預熱180度的焗爐焗13-15分鐘。

Ingredients
Main dough：

• Tangzhong　50g (go to this for details) 
• Bread flour　145g　 
• Instant yeast　3/4 teaspoon 
• Egg half 
• Sugar 23g 
• Milk 40ml 
• Butter 15g 
• Milk powder 5g 
• Sausage 5 
• Egg yolk little (for brushing on the bread surface ) 

1. For the dough, please go to the last entry for details.
2. Remove the dough from the bowl. Spread little bread flour on your working desk and some onto the dough. Use your hand to flatten the dough so that the big air bubbles inside could be released. Put the dough on the scale and evenly cut into 5 pieces. Rub the doughs into ball shape and cover them with plastic cling and let it cool for 15 minutes.
3. Roll the dough into a long string and surround the sausage around 3-4 circles, and let the dough to rise for the second time. It takes about 1 hour.
4. Brush some egg yolk on the top and put it into the preheated 180 degree oven for 15-20 minutes.

Hong Kong Style pineapple bun 湯種菠蘿包

假若有一天我身在他鄉，我想我一定會想念香港的菠蘿包，所以我要務必在這一天來到前做到菠蘿包以解我他朝相思之苦。近年，香港的麵包店很流行一種叫湯種的麵包，其實所謂的湯種只是做麵包的一種方法。湯種做出的麵包特別鬆軟，輕身，而且放上兩三天對口感都沒有太大的影響。湯種的原理簡單來說就是麵粉加上熱水煮成糊，在這個過程中麵粉吸進大量的水分令麵團產生柔軟的質地。據說湯種麵包是日本人發明再引入日本的便利店再傳到其他的東南亞地方，但又有其他的說法其實中國老早就用這個方法去做麵條，其實是後來才傳到日本，這令我想起很多的食物起源都據說由中國人發明例如意粉，壽司等等...Anyways, 今天要做湯種菠蘿包。

可以做5個

材料

湯種：

• 水／牛奶　125ml 
• 高筋麵粉　25g 

1. 加熱至糊狀，離火後蓋上保鮮紙，要緊貼麵糊防止結皮，放雪櫃冷藏。
2. 這個份量可以作2-3次用，如果要調節份量，可按比例加減，只要保持粉跟水的比例爲1:5 就可以。每次要用前先放室內回温約30分鐘到一小時，麵糊可以保存3-4天。

菠蘿脆皮：

• 低筋麵粉 44g 
• 牛油 23g 
• 砂糖 25g 
• 蛋黃 4g 
• 牛奶 6ml 
• 食用臭粉 1/8 茶匙 (可以在烘焙店買到，作用可以令脆皮變成不規則的紋路，如果不喜歡也買不到可以不放） 
• 梳打粉　1/8茶匙 

1. 牛油用刮刀壓至軟身，加入其餘材料拌混成團。
2. 用保鮮紙泡好捲成長條入雪櫃雪至硬約30分鐘。
3. 將材料分5份，壓平備用。

主麵團： 

• 湯種 50g 
• 高筋麵粉 145g　 
• 速發酵母　3/4 茶匙 
• 雞蛋 半隻 
• 砂糖 23g 
• 牛奶 40ml 
• 牛油 15g 
• 奶粉 5g 

1. 除牛油外，將所有材料連湯種倒入電動攪拌器(保留約10ml 液體後加)，先用低速打約2-3分鐘至沒有粉粒，再用中速打2-3分鐘成一個完整的麵團，中途慢慢加入保留的液體，每次加液體時要先轉低速攪拌再轉中速打，一路加液體打至麵團十分柔軟。
2. 加入牛油，先用低速打1-2分鐘，待牛油跟麵團融合後，再轉中速打成有薄膜而不破爛的麵團，打25-30分鐘，中途要不時停機將黏在勾上的麵團刮下來再攪拌。時間每人都不同，重要的是形成薄膜。
3. 取出麵團滾圓底部向下，放置在抺上少許油的大盆中進行第一次發酵，蓋上保鮮紙，防止麵團表面吹乾，保持發酵的温度在28度左右。如果是夏天可以放在温室發酵，但如果冬天發酵就要放入微波爐加一杯暖水，令麵團保持在一個温暖的環境下發酵，如果水涼了就換另一杯取代。發酵時間大概1-1.5小時，發至原本麵團的2倍大。
4. 用手指測驗麵團，手指沾高筋麵粉，將手指插入麵團的中間，約數cm 的深度，如果沒有馬上彈回就代表可以。如果彈回就需要再發酵。

5. 取出麵團，桌上撒些高筋麵粉，麵團表面也撒少少，用手壓出大氣泡，磅重量，平均分5份，各自滾圓，蓋上保鮮紙靜置15分鐘。
6. 壓平麵團再滾圓，進行第二次發酵約1小時。
7. 每個包鋪上菠蘿脆皮，輕輕按壓皮的四周令脆皮緊貼麵包。
8. 在脆皮上掃上蛋液，放入預熱度的焗爐焗10-12分鐘。

For 5 buns

Ingredients
Tangzhong:

• Water/ milk 125ml 
• Bread flour 25g 

1. Mix together and stir, heat until it thickens. Cover it with plastic cling. It needs to stick to the mixture so that the mixture will not form a skin. Put it into the fridge.
2. This portion can be used for a few times. If you have to adjust the portion, you can adjust it proportionally as long as you can keep the ratio of the flour to water is 1:5. Put the mixture into the room temperature for 30 to 60 minutes before you use. This mixture can be stored in the fridge for 3-4 days.

Pineapple streusel topping :

• Cake flour 44g 
• Butter 23g 
• Sugar 25g 
• Egg yolk 4g 
• Milk 6ml 
• Edible ammonia powder 1/8 teaspoon （It could be bought in bakery supplies shop. It is used to form irregular pattern on the topping. If you don’t like it or you cannot buy, you can skip it.） 
• Baking soda 1/8 teaspoon 

1. Beat the butter until soft, add the rest of the ingredients and mix until it forms a dough.
2. Use plastic cling to wrap the dough and roll it. Put it into the fridge for 30 minutes to solidify the dough. 
3. Cut the dough into 5 pieces and flatten each of them.

Main dough: 

• Tangzhong 50g 
• Bread flour　145g　 
• Instant yeast　3/4 teaspoon 
• Egg  half  
• Sugar 23g 
• Milk 40ml 
• Butter 15g 
• Milk powder 5g 

1. Except butter, put all ingredients including the tangzhong into the mixing machine(keep 10ml of liquid for the later stage). Use a low speed to mix for 2-3 minutes until everything is combined. Use the medium speed to mix for 2-3 minutes until it forms a dough. During this process, add the remaining liquid slowly. Every time when u add liquid, turn to low speed first and turn to medium speed only after the water is well combined with the dough. Beat until the dough is very soft and smooth.
2. Add butter, use the low speed again and wait around 1-2 minutes until it is incorporated with the dough. Use the medium speed to beat the dough for around 25-35 minutes until the thin sheet is formed without breaking. While the machine is beating the dough, you have to stop the machine and clean the hook from time to time so that all the mixture is evenly kneaded. The key is to form the thin sheet.
3. Remove the dough from the machine, put it into a light buttered bowl and let it rise in warm place around 28 degree. Cover the dough by a plastic cling to avoid forming dry skin. If it is summer, you could let the bowl to sit in the room temperature. If it is winter, you need to put that into the microwave with a cup of hot water next to it to provide a warm and moist environment. If the hot water becomes cool, replace by another one. Let the dough to rise around 1- 1.5 hour or it doubles in size.
4. Use your finger to test the dough, stick your finger with some bread flour and put it into the dough around several cm depth. If the dough does not bounce back, it means ok. If the dough is very elastic and bounce back, then you have to let it rise for some more time.
5. Remove the dough from the bowl. Spread little bread flour on your working desk and some onto the dough. Use your hand to flatten the dough so that the big air bubbles inside could be released. Put the dough on the scale and evenly cut into 5 pieces. Rub the doughs into ball shape and cover them with plastic cling and let it cool for 15 minutes.
6. Flatten the dough and rub the dough into ball shape again, and let the dough to rise for the second time. It takes about 1 hour.
7. Put Pineapple streusel topping on each of the bread, press the edge slightly so that it is stick to the bread. 8. Brush some egg on the streusel topping and put it into the preheated 200 degree oven for 10-12 minutes.

Custard Bun 吉士忌廉麵包

上次做泡芙還剩下少少吉士忌廉，所以想要辦法消掉，做麵包有一個好處就是可以將家裡吃剩的所有東西都放進麵包一併焗，又不會浪費，又可以有早餐或茶點吃。


今次用了Carol 的食譜:

約做8個

材料:

• 高筋麵粉 270g
• 低筋麵粉 30g
• 速發乾酵母 3/4teaspoon
• 雞蛋 1隻
• 鮮奶 140ml
• 細砂糖 30g
• 牛油 30g
• 鹽 1/4 teaspoon
• 吉士醬 適量 (做法可以參考這篇)

做法:

1.麵包外皮麵團做法請參考上一篇。
2.第一次發酵完成的麵團分割成8等份滾圓(每個約65g),蓋上保鮮紙靜置15分鐘。

3.用麵棍將麵團壓成一個長寬約12cm的圓形,將適量吉士醬內餡放上。
4.將收口捏緊朝下,成為一個圓形。

5.包好的麵團間隔整齊排入烤盤中。

6.整盤放入烤箱中,麵團表面噴些水然後蓋上烤箱門,再發酵60分鐘。
7.發酵好前8-10分鐘,將烤盤從烤箱中取出,烤箱打開預熱至170度。
8.進烤箱前在發好的麵團上輕輕刷上一層全蛋液及擠上少許吉士作裝飾。
9.放入焗爐焗18-20分鐘。

Wubaochun Milk Loaf 吳寶春金牌牛奶吐司

不知道你知道吳寶春是誰嗎? 相信很多台灣朋友都知道他的威水史。 他是台灣奮鬥了二十多的麵包師博，2010年以荔枝玫瑰麵包參加世界盃麵包大師賽贏得冠軍! 回國後他在台北及高雄開設了自己的麵包店。他的故事在2013更被拍成電影- 世界第一麥方。三月的台灣之旅要買很多他的麵包好好吃。今次第一次用它公開的配方去做方包...

450g 麵包模

材料:

• 高筋麵粉 300g 
• 砂糖 24g 
• 鹽 5g 
• 牛油 15g 
• 水 135ml 
• 速發酵母 3g 
• 牛奶 69ml 

1. 除牛油外，將所有材料倒入電動攪拌器(保留約30ml 水後加)，先用低速打約2-3分鐘至沒有粉粒，再用中速打2-3分鐘成一個完整的麵團，中途慢慢加入保留的水，每次加水時要先轉低速攪拌再轉中速打，一路加水打至麵團十分柔軟。
2. 加入牛油，先用低速打1-2分鐘，待牛油跟麵團融合後，再轉中速打成有薄膜而不破爛的麵團，打25-35分鐘，中途要不時停機將黏在勾上的麵團刮下來再攪拌。時間每人都不同，重要的是形成薄膜。

3. 取出麵團滾圓底部向下，放置在抺上少許油的大盆中進行第一次發酵，蓋上保鮮紙，防止麵團表面吹乾，保持發酵的温度在28度左右。如果是夏天可以放在温室發酵，但如果冬天發酵就要放入微波爐加一杯暖水，令麵團保持在一個温暖的環境下發酵，如果水涼了就換另一杯取代。發酵時間大概1-1.5小時，發至原本麵團的2倍大。
4. 用手指測驗麵團，手指沾高筋麵粉，將手指插入麵團的中間，約數cm 的深度，如果沒有馬上彈回就代表可以。如果彈回就需要再發酵。
5. 取出麵團，桌上撒些高筋麵粉，麵團表面也撒少少，用手壓出大氣泡，磅重量，平均分兩份，各自滾圓，蓋上保鮮紙靜置15分鐘。

6. 壓平麵團成長方形捲起，蓋上保鮮紙靜置15分鐘。

7. 第二次壓平麵團成長方形捲起，寛度跟麵包箱的寛度相約，放入麵包箱中進行第二次發酵，同樣，如果冬天需要放在微波爐內加一杯熱水，發到9分满，約1-1.5小時。
8. 放入預熱200度的焗爐焗40分鐘。
9. 取出，連麵包模離枱敲在工作枱上，扣倒出麵包放涼切片。

Ingredients:

• bread flour 300g 
• sugar 24g 
• salt 5g 
• butter 15g 
• water 135ml 
• instant yeast 3g 
• milk 69ml 

1. Except butter, put all ingredients into the mixing machine(keep 30ml of water for the later stage). Use a low speed to mix for 2-3 minutes until everything is combined. Use the medium speed to mix for 2-3 minutes until it forms a dough. During this process, add the remaining water slowly. Every time when u add water, turn to low speed first and turn to medium speed only after the water is well combined with the dough. Beat until the dough is very soft and smooth.
2. Add butter, use the low speed again and wait around 1-2 minutes until it is incorporated with the dough. Use the medium speed to beat the dough for around 25-35 minutes until the thin sheet is formed without breaking. While the machine is beating the dough, you have to stop the machine and clean the hook from time to time so that all the mixture is evenly kneaded. The key is to form the thin sheet.
3. Remove the dough from the machine, put it into a light buttered bowl and let it rise in warm place around 28 degree. Cover the dough by a plastic cling to avoid forming dry skin. If it is summer, you could let the bowl to sit in the room temperature. If it is winter, you need to put that into the microwave with a cup of hot water next to it to provide a warm and moist environment. If the hot water becomes cool, replace by another one. Let the dough to rise around 1- 1.5 hour or it doubles in size.
4. Use your finger to test the dough, stick your finger with some bread flour and put it into the dough around several cm depth. If the dough does not bounce back, it means ok. If the dough is very elastic and bounce back, then you have to let it rise for some more time.
5. Remove the dough from the bowl. Spread little bread flour on your working desk and some onto the dough. Use your hand to flatten the dough so that the big air bubbles inside could be released. Put the dough on the scale and evenly separate into two halves. Rub the doughs into ball shape and cover them with plastic cling and let it cool for 15 minutes.
6. Roll the doughs into rectangular shape and fold the dough and roll and let it cool with plastic cling covered for another 15 minutes.
7. Roll the doughs again into rectangular shape and fold the dough and roll with width slightly less than your bread baking mold. Put the doughs into the mold and put it into the microwave for the second time. Same as the first time, you have to put a cup of hot water inside if this is winter until the dough rise to nearly 90% of the mold.
8. Put it into a preheated 200 degree oven for 40 minutes.
9. Remove from oven, tap the bread together with the mold on the working surface. Remove the bread from the mold and let it cool and cut into slices.

Pâte à choux 吉士泡芙

自從吃過一間連鎖店的泡芙後，我就愛上吃泡芙，尤其是中間那個吉士醬，好吃到就算覺得肥都要一整個吃完。

因爲不幸地相機的記憶咭出問題，今次沒有過程的照片。

可以做6-7個約5cm 的泡芙
材料:

泡芙

• 水 50ml
• 室温牛油 23g
• 高筋麵粉 30g
• 雞蛋 1隻 (另外要少少蛋液掃在泡芙上)

吉士醬

• 牛奶 125ml
• vanilla extract  1/2 teaspoon
• 蛋黃 1.5個
• 砂糖 37g
• 低筋麵粉 12g

做法:

泡芙
1.將水及牛油在鍋中煮至滾。
2.離火，加入已篩過的高筋麵粉，攪混。開火再煮，要不停用木棍攪直至形成一個麵團而且麵團不黏鍋子，大約1-2分鐘。
3.將麵團放在另一個大碗中待涼約5-10分鐘，如果太熱會令蛋液煮熟，一邊加蛋液一路攪拌， (我覺得用木棍攪就可以)，加至大半隻蛋時要檢查麵團，如果麵糊流下時呈現倒三角的條就可以，如果太硬就可以再加少少蛋液攪拌再檢查，不要一次過全加，因爲太稀就不能成形。
4.入擠袋，在牛油紙上擠出泡芙，每個約5cm 直徑。 每個泡芙掃上少少蛋液作保濕作用，但掃太多就會影響膨漲，又或者用少許水都可以。
5.放入預熱180度的焗爐焗27-33分鐘。

吉士醬

1. 在鍋內放入牛奶，vanilla extract 及少量砂糖(牛奶10%重量)，煮滾後離火。
2. 打散蛋黃，加入砂糖混合。
3. 加入過篩的低筋麵粉混合，直至沒有粉粒。
4. 先加入一半的熱牛奶攪混，加入餘下另一半再混合。
5. 過篩，在鍋內再次加熱，中途要用木棍不停搞，直至稠身custard 狀，熄火。
6. 倒入碗中，蓋上保鮮紙，保鮮紙要貼住custard 防止表面結皮，放入雪櫃。


Ingredients:

Pâte à choux

• water 50ml 
• room temperature butter 23g
• bread flour 30g 
• egg 1 (plus extra for brushing the puff)

Custard

• milk 125ml
• vanilla extract  1/2 teaspoon
• egg yolk 1.5個
• sugar 37g
• cake flour 12g

Direction:

Pâte à choux
1. Heat the water and butter in a saucepan to boil.
2. Remove from heat, add sifted flour and stir. Heat it again until it forms like a dough and it does not stick to the saucepan. Keep stiring with a wooden spoon and it takes around 1-2 mins.
3. Put the dough in another bowl and let it cool for 5-10 minutes because the egg will be cooked if it is too hot. Add egg slowly and mix until incorperated. You have to check when you added around 3/4 egg, if the mixture goes down and forms like a triangle, then it is fine. If it is too hard, then add more egg. Do not add all the egg at one time otherwise the mixture will be too soft and cannot form a good sharp.
4. Put the mixture in a pipping bag and pipe a ball with around 5cm diameter. Bursh little egg on each puff to moisturize them but dont bursh too much otherwise it will affact the rising. You could also use water instead.
5. Put it into a preheated 180 degree oven for 27-33 mintues. 

Custard

1. Heat the milk, vanilla and a little sugar (10% of the milk ) to boil and remove it from heat.
2.Whisk the egg yolk, add sugar and mix.
3.Add sifted cake flour into egg yolk mixture until incorporated.
4.Add half of the hot milk into egg yolk mixture and mix, and then add the rest and continue to mix.
5.Use a sieve to filter the mixture and pour in back into the saucepan and heat, keep stirring with a wooden spoon until it thickens like custard and remove it from heat.
6.Pour into a bowl and cover it with plastic cling. The plastic cling needs to stick to custard directly to prevent it from forming skin. Put it into refrigerator.

Koyama Roll 小山蛋糕捲

小山蛋糕捲是小山進很有名的其中一件蛋糕，曾經在日本一天賣出3000條。小山進是日本電視冠軍節目糕點烘焙大賽中拿過最多冠軍的甜點大師，他的店面不開分店，全日本就一家，店面位距離大阪一個多小時的三田市，不過仍然很多人去朝聖，希望在下個大阪之旅我可以吃一整條小山蛋糕捲!

30 x 24 cm 烤盤

出自小山進<好吃的西點蛋糕祕訣>

材料:

蛋糕體

蛋黃 96g
砂糖 12g
蜂蜜 24ml
低筋麵粉 56g
蛋白 128g
砂糖 52g
牛油 12g
牛奶 28ml

塗層用克林姆

巴迪西克林姆 32g
忌廉 96ml
糖粉 7g

克林姆慕斯
巴迪西克林姆 24g
忌廉   8ml

巴迪西克林姆
牛奶 56ml
蛋黃 10g
砂糖 12g
低筋麵粉 2g
粟粉 2g
vanilla extract 1/4 teaspoon
牛油 4g

做法:

蛋糕體

1. 將蛋黃及12g砂糖混合，加入已加熱至40度的蜂蜜，打發至淺黃色。可以插一枝牙籤測試，如果可以挺立就OK。
2. 將蛋白打發起泡，52g砂糖分三次加入，繼續打發至蛋白霜尾部下垂。
3. 將一半的蛋白霜加入蛋黃糊中輕輕拌勻，再加入過篩的低筋麵粉，再將剩下的蛋白霜加入輕力混合。
4. 加入已加熱約80度的牛奶及牛油拌勻。
5. 倒入鋪上牛油紙的焗盤上，放入預熱180度的焗爐焗13分鐘。
6. 取出，連同焗模一起在枱上放手一敲(離熱枱20cm 左右)，撞出熱氣，連牛油紙取出蛋糕在涼架上放涼，撕去四邊的牛油紙。
7. 待涼後，在蛋糕上蓋另一塊牛油紙，雙手拿住兩張牛油紙的頂部，反手反轉蛋糕，將底部的牛油紙撕去。

巴迪西克林姆

1. 在鍋內放入牛奶，vanilla extract 及少量砂糖(牛奶10%重量)，煮滾後離火。
2. 打散蛋黃，加入砂糖混合。
3. 加入過篩的低筋麵粉及粟粉混合，直至沒有粉粒。
4. 先加入一半的熱牛奶攪混，加入餘下另一半再混合。
5. 過篩，在鍋內再次加熱，中途要用木棍不停搞，直至稠身custard 狀，熄火。
6. 加入牛油用餘温混合。
7. 倒入小碗中，蓋上保鮮紙，保鮮紙要貼住custard 防止表面結皮，放入雪櫃。 

塗層用克林姆

1. 糖霜加入忌廉打發至八分 (可以一次過連克林姆慕斯內的忌廉一起打發)。
2. 先用少許忌廉跟巴迪西克林姆混合，再跟其餘的忌廉拌勻。

克林姆慕斯

1. 打發好的忌廉跟巴迪西克林姆混合。

組合

1. 先將塗層用克林姆塗在蛋糕上，其中一邊留約3cm 的空位作爲蛋糕的尾部。
2. 將克林姆慕斯入擠袋，在蛋糕的另一端擠出一長條，這邊爲蛋糕的開端。
3. 用木棍的幫助下如捲壽司一樣捲起蛋糕。
4. 放雪櫃一小時後享用。

Ingredients:

Cake roll 

egg yolk 96g
sugar 12g
honey 24ml
cake flour 56g
egg white 128g
sugar 52g
butter 12g
milk 28ml

Cream 

custard 32g
cream 96ml
icing 7g

Custard cream
custard 24g
cream  8ml

Custard
milk 56ml
egg yolk 10g
sugar 12g
cake flour 2g
corn flour 2g
vanilla extract 1/4 teaspoon
butter 4g

Direction:

Cake roll

1. Mix egg yolk with 12g of sugar and whisk, add preheated to 40 degree honey slowly and continue to whisk until it becomes pale color. You could use a toothpick to test, if it could stand in the egg yolk mixture, it s ok. 
2. Whisk egg white to bubble stage and then add 52g sugar (divided it into three times to add), whisk until soft peak stage and fluffy. 
3. Add half of the meringue into the egg yolk mixture and fold in, and then add sifted cake flour and fold in until they are incorporated, next, add the remaining meringue and mix until incorporated. 
4. Add preheated to 80 degree milk and butter and mix.
5. Pour into the baking tray(with baking sheet), and put it into a preheated 180 degree oven for 13 minutes. 
6. Take out the cake roll and tap the cake roll together with the baking tray onto your working desk (above 20cm of your desk height) so that it could release the heat inside the cake roll. Move the cake roll from the baking tray and let it cool. 
7. Put another baking sheet on top of the cake roll, use both hand to hold both sheets and turn the cake roll upside down so that you can remove the baking sheet originally sticking to the cake roll.

Custard

1. Heat the milk, vanilla and a little sugar (10% of the milk ) to boil and remove it from heat. 
2. Whisk the egg yolk, add sugar and mix. 
3. Add sifted corn flour and cake flour into egg yolk mixture until incorporated. 
4. Add half of the hot milk into egg yolk mixture and mix, and then add the rest and continue to mix.
5. Use a sieve to filter the mixture and pour in back into the saucepan and heat, keep stirring with a wooden spoon until it thickens like custard and remove it from heat.
6. Add butter into the custard and mix.
7. Pour into a small bowl and cover it with plastic cling. The plastic cling needs to stick to custard directly to prevent it from forming skin. Put it into refrigerator.  

Cream

1. Add the icing sugar together with the cream and whisk until firm peak. (You could whisk the custard cream together).
2. Mix a little cream with the custard until incorporated and then fold in the rest of the cream together.

Custard cream

1. Mix the cream and the custard together.

Combination

1. Whip the cream on top of the cake roll, leave around 3 cm width area without any cream at either of the edge of the cake roll and that side will be the end of the cake roll.
2. Put custard cream in a pipping bag and pipe a long straight line on the other edge of the cake roll and it will be where you start to roll the cake roll.
3. With the help of the wooden stick, roll the cake roll like you roll the sushi roll.  
4. Put it into the refrigerator for 1 hour.

Passionfruit and banana souffle 熱情果香蕉梳乎厘

廚神Gordon Ramsay 話到souffle 是no.1 的showoff 甜品，尤其是在假日的親朋戚友的私房飯焗上，不過這個show off 只有數分鐘的曇花一現，還是趁熱快快享用較好。


可以做5 杯 (杯底直徑2.5吋)
可以直接看Gordon Ramsay 的youtube


材料：

• 熱情果茸 50ml
• 香蕉 50g (約半條)
• 牛奶 75ml
• 忌廉 50ml
• 砂糖 70g (一半蛋白用，一半蛋黃用，再加適量砂糖掃在模身)
• 蛋黃 30g
• 麵粉 7g
• 粟粉 7g
• 蛋白 70g
• 室温牛油 適量

1. 先將牛奶及忌廉煮熱。
2. 砂糖加入蛋黃用打蛋器打發至淺黃色，加入已篩過的麵粉及粟粉攪混。
3. 加入兩至三湯匙的熱牛奶忌廉入2拌混，再慢慢加入其餘的熱牛奶忌廉，再放入小鍋中煮至稠身custard ，其間要不停用木棍或打蛋器攪混。

4. 熱情果茸加入香蕉用攪拌機打至奶昔狀，加入3拌混。
5.牛温用掃塗在模內，由杯底掃上杯頂，四周掃混，令杯身內隠約看見一條條直身的牛油痕跡，可以令souffle 上升得更高，再加入砂糖粒，轉杯身令砂糖鋪滿在牛油上，將多餘的砂糖倒在下一個模內，放入雪櫃雪5分鐘令牛油凝固。

6.蛋白分三次加入砂糖打發至蛋白霜尾部挺立。
7.. 先將三分一的蛋白霜加入熱情果香蕉custard ，大力攪混，再分兩次加入蛋白霜，輕力用刮刀拌混。
8. 先倒一半在模入，在布上敲杯令custard 糊平均流到杯的每一個角再，再倒入另一半，最後用刀平刮平杯頂，可以令焗完的效果表面平滑。用手指公沿邊刮custard 糊一圈，可以令souffle 在焗的途中不會黏住模邊影響上升。
9. 放入預熱180度的焗爐焗10-13分鐘。
10. 要趁熱享用!

Ingredients:

• Passion Fruit Puree 50ml 
• Banana 50g (half of the banana) 
• Milk 75ml 
• Cream 50ml 
• Sugar 70g (half for egg white and half for egg yolk plus extra sugar for the mold) 
• Egg yolk 30g 
• Cake flour 7g 
• Cornstarch 7g 
• Egg white 70g 
• Room temperature butter little 

Direction:

1. Bring the milk and cream to boil in a saucepan.

2. Whisk the sugar and egg yolks together until pale yellow colour, add the sifted cake flour and cornstarch to the egg yolk mixture. 

3. Add two to three tablespoons of hot cream and milk mixture into 2. and mix, then slowly add the remaining hot cream and milk mixture and whisk, pour everything back to the saucepan and cook until it thickens like custard form, keep stirring with a whisk or wooden spoon during heating. 

4. Mix banana and passion fruit puree together in liquidizer until it becomes smooth like milkshake and then add to 3. 

5. Butter the ramekins properly, brush from the bottom to the top of the ramekins and you could see vertical butter strokes inside the ramekins and this could help the soufflé to rise during baking. Next, spoon the sugar into the first ramekin and turn it around so that the sugar stick and cover the butter. Pour any excess sugar into the next mould until you finish all. Chill the moulds into the refrigerator for 5 minutes to solidify the butter. 6. Whisk the egg white and add sugar (divided into 3 batches) until it is thick, shinny and fluffy. 

7. Add one third of the meringue to the passion fruit banana custard, mix vigorously, and then add the rest of the meringue, mix gently mix with a spatula. 

8. Pour half of the mixture into the mould, and then tap on the work surface to get rid of any air bubbles and make sure all the mixture flow into every corner of the mould, then pour the other half until ramekin is full. Use the blade of the knife to flatten the surface of the ramekin so that you will have a very flat top soufflé. Finally, use your finger to run around the edge of the mould to prevent the soufflé to stick to the ramekin when it rises. Put the soufflés into a preheated 180-degree oven for 10-13 minutes.