威廉安格斯第四課:考試天-番茄Concasse,麵包粉炸雞胸肉&切絲的沙拉,炸蘋果圈,骰子洋蔥
為了適應環境和應付接踵的作業與考試
我變成在廚藝學校上課
盧先生變成在家裡廚藝學校上課
因為他幾乎負責煮三餐了
拍拍手
Tomato Concasse 番茄空咖賽
-Divide the tomato into segments,4 or 6depending on the size
-Cut the seed from the centre
-Lay the tomato flat on the board,skin side down
-Cut the flesh from the skin by
-Dice into 1/2 cm pieces
Chicken breast 麵包粉炸雞胸肉-Mix 100g Panko crumbs& parsley& pepper& parmesan in a small flat tray
-Prepare seasoned flour in a small flat tray
-Mix 1 egg& 50ml milk
-Dip chicken breast into seasoned flour then into mixed egg/milk then into breadcrumbs mixture, each step should coat liberally
-Cover, labelling and put into fridge for 10mins
Batter of apple fritter 炸蘋果圈
-Mix 5g yeast,5g sugar with 100ml warm water, then add half mixed egg, 10ml oil. Sift 100g flour then add into yeast-egg-oil, mix into a smooth batter. Cover and leave for 1 hour
-Dry apple, dust with flour, dip in the batter of apple fritter, let the excess drain off. Deep fry at 180∘C until golden brown
-Drain and lay out on absorbent paper, then toss in cinnamon sugar
-Peel and core the apple, slice to 0.5 to 1cm thick. Coat with 10ml lemon juice
-Turn on the fryer at 180∘C Mix cinnamon and 10g castor sugar
Salad of Julienne Vegetables 切絲的生菜沙拉
-Cut vegetable into stripes pieces(2mm*2mm*40mm)
-Season the vegetables and cover, then serve with chicken breast
Dice onion 骰子洋蔥
-Correctly peeled and free of out skin then cut in half vertically
-Sliced the half onion thinly from top to bottom of the onion
-Sliced the other half of onion thinly from top to bottom without cutting all the way through at the root end
-Cut twice horizontally then slice thinly across the onion towards the root end to a fine dice
我的廚房實作:

這一次掌握好酵母的發酵度後
果然蘋果圈一入油鍋就等不及的浮上來喊著"夠了 夠了"
所以吃的到麵糊內脆脆的蘋果
而雞胸肉照著老師說"用溫度計插入最後的雞肉內,若攝氏75度則是最好狀態"
插了第一次只有攝氏70度
所以我又立即入了平底鍋再煎90秒(若送上不熟的食物,絕對fail!!!)
雖然溫度勉強爬升到攝氏75度
但卻沒有上一次"多汁"的肉感,不過好險也沒過熟
至於其他幾樣則是練練刀工囉
這次考試拿了5個A
印度導師Harish給A給的都蠻大方地
希望下次的又帥又嚴格的阿豆仔導師Jason也能給與如此成績
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Sealed (May 9)