Amy の 主廚異想世界

芝麻粉 / 花生粉
食材:
. 花生約200克
. 冰糖粉
 

步驟:
1. 烤箱預熱150度，把花生放入烤箱烤約20分鐘，再用180度烤約5分鐘上色。
2. 花生冷卻後去膜，放入主鍋 選擇 1秒/Turbo 兩次。
3. 拌入適量ˋ冰糖粉。
* * 芝麻粉作法一樣 **

麻糬
食材:
. 圓糯米 300克
. 水  約200克
. 熱水 600克

步驟:
1. 圓糯米洗淨後泡水大約4小時 (若沒時間浸泡，直接加水350克，設定 3分/速度10 打勻，休息10分鐘後再加100克水打第二次，粉漿才會細)
2. 把泡好的圓糯米瀝乾倒入主鍋再加水170-200克，用3分鐘/速度10 打勻。
3. 把打好的米漿，倒入蒸盤中 (抹油與不抹都可)，再把蒸盤放入蒸鍋中。
4. 主鍋加入600克熱水，架上蒸鍋，蒸 30分鐘/Varoma/ 速度0.5 。

 (這時可以利用時間煮道湯品或豆漿等)

5. 蒸好的糯米團，需放涼約2-3小時，再放入塑膠袋裡(可先沾上白芝麻油)，利用塑膠袋裡擠出分小塊。
6. 分小塊後沾上自己現打的黑芝麻粉，花生粉等，就可直接食用~!


Mochi
Ingredient:
. 300g Glutinous rice or mochi rice
. 170-200g Water
. 600g Hot water

Step:
1. Wash the glutinous rice then cover with water for about 4hours. 
2. Drain the glutinous rice then place into the TM bowl, add water about 170-200g to blend 3mins/speed 10.
3. Then pour it into a place lay in Varoma Dish tray.
4. Pour 600g hot water in TM bowl, stack Varoma dish tray on it, steam for 30mins / Varoma / speed 0.5.
5. Leave the mochi to cold then can use the plastic bag (apply about 1tsp white sesame oil to the plastic bag first) to squeeze the mochi into small pieces.
6. Or using a plastic cutter to cut strips, pull out one strip each time, lightly oil the scissors, but into small pieces, on a plate of peanut suger chunks coat michi thoroughly.

< 芋頭酥 Taro cake >

食材 / ingredients:  make 12
油皮 / water dough: 30g each
- 中筋麵粉 (plain flour) 200g
- 糖粉 (suger) 15g
- 豬油 或 無水奶油 (Lard oil or Dehydrated Butter) 70g
- 鹽 (salt) 1g
- 水 (water) 105g

油酥 / shortening dough: 20g each
- 低筋麵粉 (cake flour) 160g
- 豬油 或 無水奶油 (lard oil or Dehydrated Butter) 80g
- 芋頭香料 (taro powder or purple colouring a little) 數滴

芋泥餡 / Tarol paste (filling):
- 中型去皮芋頭1顆 (peeled taro), 約500g
- 無鹽奶油 (butter) 30g
- 糖粉 (sugar) 80g
- 全脂奶粉 (milk powder) 20g

Method / 做法:
1. 預做芋泥餡: 芋頭洗淨切片放網鍋, 主鍋加水 500g, 蒸25-30分鐘/ Varoma/ 速度1
    Make mashed taro:cut taro into strip then put water 500g into the TM bowl, Place tarol into the varoma tray then  steam for 25-30mins/ Varoma/ speed 1.

2. 若筷子插入芋頭, 感覺是鬆軟得就熟了。芋頭倒入主鍋，加糖油， 15秒/速度10 打成泥， 取出放冷藏。
    Use a skewer or fork to test if the yarm is cooked, if it is soft enough, it is! Then place the taro into the TM bowl, puree 15sec/ speed 10, then place into the regrigerator.

3. 製作油皮 Make Water Dough:
    將所有材料放入主鍋，30秒/速度0-3-6，取出用保鮮膜包起來, 醒置40分鐘。
    Place all the Shortcustpastry ingredients into TM bowl, then mix for 30sec/ gradually increasing to speed 6.
    Place dough on to a plastic wrap then place aside for about 40mins.

4. 至做油酥 Make Shortening dough:
    將材料放入主鍋，30秒/速度2-4， 取出用手將油酥捏成團，取出，包上保鮮膜放冰箱備用。
    Place all the puffpastry ingredients into the TM bowl, 30sec/ speed 2-4. Place the puffpastry on to a mat and shape into a ball then place into refrigerator.

5. 分割搓園:
    取一部份芋泥，搓成12顆圓球，油皮油酥則搓成6顆圓球。
    Divide taro paste into 12 pieces into the size fo an golf ball, and both dough into 6 portions.
   

6  將油酥包入油ㄆㄧ內，桿成舌頭狀後從短邊捲起，鬆弛10分鐘，再直向桿一次，從短邊捲起，再鬆弛10分鐘，烤箱預熱180度
    Wrap shortening dough inside water dough, roll it flat then roll it like a swiss roll, rest for 10 mins. Again, roll it into a long strip and roll it like a swiss roll then rest for 10 mins.

7. 將皮切半，內側切面當成芋泥酥的外面，壓扁後桿平，包入芋泥餡，收口朝下，以180度烤20-25分鐘，放涼再切。
    Cut into half, roll out dough wrap yam filling inside. Bake for 20-25mins in 180 degree.