Chef Amy Ho from Taiwan hosted this delightful tutorial where the passionate chef guided us through the process of making Banana Cream Cheese Whole Grain Bread and Blueberry Cream Cheese Scones using the Thermomix®.
Chef Amy has led masterclasses across Southeast Asia and collaborates with top Taiwanese culinary talents.
About Chef Amy Ho
Originating from Taiwan, Chef Amy is a self-taught baker. She is also the overseas agent for many renown Taiwanese baking and culinary chefs. Chef Amy finds passion in hosting Master Classes and events around South East Asia. She recommends the use of Prima Flour for quality baking results
原自台湾的烘培大师 Amy Ho, 在直播上亲自指导如何使用Thermomix® 制作家人都会喜欢的既健康又美味的面包和司康！
一位充满热忱的自学烘焙师，Chef Amy 带领了许多顶尖的台湾厨艺师傅在东南亚开办烹饪班。
Banana cream cheese bread 燕麥香蕉乳酪起司麵包
Main Dough Ingredients 主麵團材料
- Prima Superior Bread flour 百齡麥上質強力粉260g
- Ice Water 冰水110g
- Sugar 白砂糖15g
- Salt 塩3g
- Frozen Banana 冷凍香蕉80g
- Dry yeast 乾酵母3g
- Unsalted Butter 無塩奶油25g
- Nuts & Raisins/Dried Cranberry 綜合果乾130g
- Oats for coating 粘面包表层的燕麦 (optional)
Banana cream cheese filling 香蕉乳酪起司内陷材料
- Cream Cheese 奶油乳酪130g
- Banana 香蕉100g
- Icing Sugar 糖粉10g
- Cheese Powder 起司粉5g
Method 作法：
- Preheat the oven at 180c
把烤箱先预热180度 - Use the scale function to weigh all the ingredients of banana cream cheese filling into
the main bowl
使用秤重功能將香蕉乳酪起司餡料的全部材料秤入主鍋中 - Use Speed 4 / 10sec mix well, put the mixture into a piping bag, keep in the fridge
以速度4/10秒攪拌均勻，完成後取出放入擠花袋移至冰箱備用 - Use Turbo 2sec 3x to mix the icing water and frozen banana
將冰水與冷凍香蕉放入主鍋以Turbo 2秒三次攪打 - Add in main dough ingredient 1/3/4/6 into main bowl, use kneading function for 4mins to
knead the dough
再使用秤重功能將主麵团材料1/3/4/6秤入主鍋，以揉麵功能4分鈡攪打麵團 - Add in unsalted butter, knead for another 2mins
加入無塩奶油，以揉麵功能2分鈡攪打麵團 - Add in mixed nuts, knead for 20 seconds
加入綜合果乾，、设定20秒揉麵功能揉面混合果干 - Collect the dough out of the mixing bowl, shape round and put in a container proof till 2x
size
將麵团從主鍋中取出，整理成圓型放入盒中醒發至兩倍大 - Divide into six equally about 100g each, shape round and cover it rest for 15mins
平均分割成六等份約毎份100克，滾圓蓋上鬆弛15分鈡 - Roll out the dough to oval shape, put the banana cream cheese filling 40g on top, pinch
it tightly at the end, and shape again into an olive shape.
將麵团撖成橢圓形，擠上香蕉乳酪起司餡約40克在麵团上，收口捏緊整型成橄㰖形 - Spray the surface with water, cover with oats
表面噴水粘上谷物 - Put on baking tray final proof till 1.5x size
放置烤盤上後發至1.5倍大 - A cut on the surface to reveal the filling
用刀或剪刀在表面做一道刀口露出餡料 - Bake at 180 c for about 20mins
以180度烤約20分鈡
Blueberry cream cheese scone 藍莓乳酪起司司康
Main Dough Ingredients 面团材料
- Prima Cake flour 百齡麥蛋糕粉300g
- Purple Sweet Potato Powder 紫薯粉(or Matcha Powder 抺茶粉)10g
- Baking Powder 泡打粉10g
- Sugar 白砂糖60g
- Salt 塩2g
- Unsalted Butter 無塩奶油60g
- Egg Liquid 蛋液40g
- Whipping Cream 動物性鮮奶油130g
Cream cheese filling 藍莓起司内陷材料
- Cream Cheese 奶油乳酪200g
- Blueberry Jam 藍莓醬(or Dried Sliced Cranberry) 40g
- Milk Powder 奶粉20g
- Icing Sugar 糖粉20g
Method 作法：
- Preheat the oven at 180c
先把烤箱预热180度 - Use 10sec/speed 4 to mix well the softened cream cheese + blueberry jam + milk powder + icing sugar, put into a piping bag, chill for 10mins
將藍莓乳酪起司餡料的材料放入主鍋以10秒速度四拌均，放入擠花袋冷藏10分鈡 - Put main dough ingredient 1-5 into main bowl mix for 20sec speed 3
將主麵團材料1-5放入主鍋以20秒速度三攪拌 - Add in unsalted butter mix for 20sec speed 3
再加入無塩奶油以20秒速度三攪拌 - Add in whipping cream and egg liquid use kneading function for 30sec
加入鮮奶油及蛋液以30秒揉麵功能進行 - Collect the dough and shape to a dough, cover with cling wrap, put in fridge for half hour
取出麵團整理成塊，以保鮮膜包好放入冰箱冷藏半小時 - Divide the dough to 50g each, pinch into a bowl shape 分割成毎份50克的麵團，捏成碗狀
- Pip in the blueberry cream cheese filling, shape again
擠入預先做好的藍莓乳酪起司餡，再稍微整形收口 - Place into the oven and bake at 180c for 20min
放入预热的烤箱以180度烤約20分鈡