主廚示範：
我的廚房實作：
今天的墨爾本早上八點只有14度
但是再怎麼想賴床
想到緊接下來的午餐(可以吃到海鮮囉~~~耶)
顧不得飛快地衝去學校了~
今天上課主要在教"蒸Steam"的應用
"蒸Steam"主要有兩種工具
一般蒸籠: 攝氏103度-因為洩露的水蒸氣較多，所以溫度較低
壓力蒸氣鍋: 攝氏121度-因為洩露的水蒸氣較少，所以溫度較高，適合要將食材"燉爛"的烹調方式
今天要做的食譜有:
Sponge Pudding
-Place 1 eggs into a bowl of warm water to reach room temperature-Sift the 75g flour and 1level tsp baking powder together
-Cream the 50g butter and 50g sugar until light and fluffy
-Add 1/2 of the flour and baking powder mixture
-Add the egg gradually, beating well, taking care not to split the mixture
-Add the rest of the flour
-Add the 25ml milk and fold into the mixture. Be careful not to loose volume
-Fill the 3 dariole moulds t0 3/4 full, cover the mould with greased grease proof paper, then foil
-Place in a pre-heated steamer and cook for 35-40 mins. To check if they are cooked, insert a skewer into the middle, it should come out clean .Rest the cooked pudding for a few mins before turning them out
Turned Potatoes &Carrots
- Prepare steamer-Turn Potato& carrot into each 2 pieces
-Place into preheated steamer, steam until tender but still retaining bright colour
-Once cooked, remove and season with salt and pepper. Place on a warm plate and serve immediately
Steam Asian Greens
-Prepare steamer-Cut 1 portion baby bok choy in half, lengthwise
-Wash and drain
-Toss cleaned Baby bok choy in 5ml Soy sauce& 5ml Sesame oil
-Place into preheat steamer, steam until tender but still retaining bright colour
-Once cooked, remove and season with salt and pepper. Place on a warm plate and serve immediately
Fillet of fish En Papillote
-Skin 150g fish fillet, remove the bones-Finely chop the 1 root of coriander and reserve leaves for garnish
-Sliced thin 2 spring onion, sliced 1 chilli, sliced 1/2 clove garlic and julienne20g ginger
-Place a piece of silicon paper on board
-Place the fish fillet on the top and put the white of sliced thin spring onion, sliced chilli, coriander root, sliced garlic and julienne ginger on the fish
-Mix the few lime juice, zest,1-3 tsp palm sugar,20ml fish sauce, few Soy sauce, few Sesame oil. Pour over the fish
-Fold the other side of the paper over the fish and fold the edges to seal the parcel
-Cook in the oven at 180 degree for 10-15mins
--To serve, open the paper parcels and place the fish on a serving plate with the other ingredients, garnish with a wedge of lime and sprigs of coriander with the green part of spring onion
海綿布丁一開始就要將奶油攪拌至有微微發白
才能更融合糕體所以我的海綿蛋糕太"扎實"了
另外微波花椰菜&蒸魚菲力&馬鈴薯紅蘿蔔
主廚稱讚"Good"
我另外切了一些蔥絲、辣椒絲、薑絲
微微蒸10秒來做擺飾
因為魚放上一坨黃黃的菜實在太對不起身為海產店後代的自己
但我覺得蒸魚自己還可以再縮短點時間，讓魚肉更軟嫩
PS:這款海綿布丁吃起來超像台灣的"發糕"，喜歡的人可以試試看喔
平常廚房實作課前就要準備好既用工具
會更知道自己要做什麼事
這也是每天回家作業之一-寫工作計畫
這個方式真的很實用 不會方到用時書恨少手忙腳亂地
主廚說澳洲廚神節目 將要到我的實作教室借場地拍片
雖然因此明天要被踢到不知名的教室上課
但又覺得自己往神殿邁進了一滴滴
YES，FIGHT!
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