Chef Skills 廚師技能 - 荷蘭醬 (Hollandaise Sauce)

Enjoy this sauce over blanched asparagus, potato salads or as a low-fat dressing.

Ingredients :-
¼ cup white wine vinegar
2 tablespoons water
½ teaspoon black peppercorns
4 egg yolks

1. In a saucepan, combine ¼ cup white wine vinegar, 2 tablespoons water and ½ teaspoon black peppercorns. Simmer for 4 mins. Strain into a jug, reserving liquid. Cool slightly.

2. Whisk 4 egg yolks in a heatproof bowl. Place bowl over a saucepan of gently simmering water (do not allow bowl to touch water). Add reserved liquid to the yolks and whisk again for 3 to 4 mins.

3. Remove from heat. Continue whisking for 4 to 5 mins, adding 250g melted, cooled, clarified butter in a thin stream until sauce is thick and glossy. Use as required.

Chef Skills 廚師技能 - 比薩麵團 (Pizza Dough)

比薩麵團 (Pizza Dough)

Ingredients :-
1 cup warm water
8g sachet dried yeast
1 teaspoon fine white sugar
2½ cups plain flour
1 teaspoon salt

1. Combine water, yeast and sugar in a jug. Stand in a warm place for 10 minutes. Sift flour and salt together in a bowl.

2. Stir the yeast mixture into the flour to form a soft dough. Turn onto a lightly floured surface and knead for 8 minutes.

3. Place dough in an oiled bowl and cover with plastic wrap. Leave to rise in a warm place for about 1 hour.

4. Use your fist to knock down the dough to remove the air. Knead into a smooth ball and continue as required.