【搵食CONY】名廚名店公開秘製食譜　教你整英女皇摯愛鬆餅

雖然抗疫期間有不少餐廳、飲食品牌大受影響，但不少名廚和著名品牌卻毫不吝嗇地與大眾分享多個簡易食譜，讓大家留在家中都可以嚐到餐廳級的水準。以下3個簡易甜品食譜是CONY暫時見過最吸引，當然要跟大家分享！

1. 英女皇最愛的英式鬆餅

英國皇室前御廚Darren McGrady，為戴安娜王妃與英女皇服務了11年，現時專注培訓新進、海外隨行的皇家御廚。去年CONY有幸嚐到Darren的手藝並與他作簡單交流，他平易近人，更不吝嗇分享入廚心得，近日更開始在YouTube上公開英女皇最愛的英式鬆餅食譜，大家快點學起來，在家都可以嘆貴族下午茶。

材料（16個份量）：
・低筋麵粉3¼杯
・牛油1條
・砂糖½杯加1湯匙
・泡打粉4茶匙
・雞蛋1隻
・牛奶¾至1¼杯
・蛋黃1個（掃鬆餅面用）
・葡萄乾1杯（可加可不加）

製作方法：

把焗爐預熱至350°F（180°C）。
把麵粉、糖、泡打粉和牛油加入碗中，把它們揉在一起，直到完全融為一體。
在麵粉的中間加入蛋和¾杯牛奶，然後用匙羹攪拌均勻，以確保不會過份搓揉麵糰而起筋性。
以由上到下的方式反覆輕輕搓揉麵糰，如果感到麵糰太乾，可加入一點剩餘的牛奶。
最後將麵團桿平，用模具壓成一個個小圓狀。
表面塗上蛋黃，放進焗爐烤15至20分鐘。
最後將焗好的鬆餅切半，塗上忌廉和果醬，食得！

2. 名廚教整簡易香蕉麵包

著名國際甜品大師Dominique Ansel去年在香港開始「當文歷餅店」掀起全城熱話。隨著疫情的影響，他在美國洛杉磯的米芝蓮星級餐廳189 by Dominique Ansel暫時停業，但他繼續忙個不停，在IG親自教授各項摘自他新書食譜《Everyone Can Bake》的甜品，首推超易做的香蕉麵包，只需將所有食材混合一起再放入焗爐就完成，連手殘CONY都心郁郁想試做。

材料：
・糖400g
・中筋麵粉250g
・小蘇打粉¾茶匙
・肉荳蔻粉¾茶匙
・鹽1茶匙
・泡打粉1茶匙
・雞蛋3隻（150g）
・香蕉400g
・已溶無鹽牛油200g

在 Instagram 查看這則帖子
Rainy day today, and if you’re like me, you probably have a bunch of bananas getting too ripe in your kitchen. So let’s make banana bread. Check out the full video, and here’s the recipe (from my book Everyone Can Bake, out on 4/14). Ingredients: 400g (2 cups) sugar 250g (2 cups) All Purpose flour (plus more for dusting) 3g (3/4 tsp) baking soda 2g (3/4 tsp) ground nutmeg 5g (1 tsp) salt 5g (1 tsp) baking powder 150g (3 large) eggs 400g (2 cups, about 3-4) overripe bananas, peeled & mashed 200g (14 tbsp or 1 3/4 sticks) unsalted butter, melted, plus more for greasing Equipment: loaf pan mixing bowl spatula 1. Preheat oven to 350°F (175°C). Butter the bottom, sides, and edges of the loaf pan. Pour in some flour, shake it around until the pan is evenly coated, then tap out any excess flour. (You can also use parchment paper). 2. In a large mixing bowl, mash the bananas with a fork. Add the dry ingredients and the eggs, and mix with a spatula until well combined. Stir in the melted butter until fully incorporated. 3. Pour the batter in the prepared pan, filling it to 3/4 inch (2 cm) from the top (you may have extra batter). Bake until the cake is golden brown (about 1 hour) and a cake tester or paring knife comes out clean. 4. Let the cake cool in the pan for 15 minutes. While the cake is still warm, turn it out of the pan. Slice and enjoy while the cake is still warm. Storage: The banana bread can be wrapped tightly in plastic wrap or placed in an airtight container and stored at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap, place in an airtight container, and freeze for up to 3 weeks. To use the frozen banana bread, remove it from the airtight container and transfer it to the refrigerator (still in the plastic wrap) to thaw for at least 3 hours or up to overnight, until the banana bread is soft again. #EveryoneCanBake
dominiqueansel（@dominiqueansel）分享的帖子於 PDT 2020 年 3月月 28 日 4:24 下午發佈

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