Wednesday, 25 May 2016

巧克力香蕉蛋糕 【Chocolate Banana Muffin】





扔了好多次吃不完的香蕉, 当正想再度将那3条的烂香蕉扔进垃圾桶时, 他开口说以往的你,总喜欢将烂香蕉变成蛋糕哦, 怎么如今竟然将它轻易的扔了?“  

是的, 好久没烘烤蛋糕了。 即刻脑海里就闪过这款已经收藏了好久的食谱, 谢谢阿Man~WSM @ Kitchen 的好分享!





用了2个款式的纸杯子来烘烤, 结果发现一·个烘烤得鼓鼓的, 而另一个则是扁塔塔的。


拍了两组的照片, 黑色背景的是当日拍的, 而白色背景却在第二日又重拍了几张。
  


【巧克力香蕉蛋糕】

[材料]
2粒大蛋
130克低粉
1/2茶匙苏打粉
1 茶匙发粉
65克黄糖
110克奶油
150克香蕉泥
15克巧克力粉

表面装饰 - 适量巧克力粒和坚果。

【做法】 
1)  将奶油和糖以电动搅拌机搅打至乳白色, 分次加入鸡蛋搅拌打至混合均匀。
2)  加入香蕉泥以橡皮刀拌匀后,加入粉类轻拌匀
3)  将蛋糕糊舀入满芬杯子里至八分满表面撒上巧克力粒和坚果。
4)  预热烤箱, 175C, 20分钟 或至熟



Chocolate Banana Muffin】:

[Ingredients]
2 large eggs
130g cake flour
1/2 tsp baking soda
1 tsp baking powder
65g brown sugar
110g butter
150g mashed banana
15g chocolate powder/ 

Topping Deco:  Chocolate Chips and Nuts

【Method】 
1)  In a mixing bowl, add butter and sugar, beat the mixture until light and creamy by using electric mixer.   
2)  Add in egg, beat well after each addition of egg until creamy.  
3)  Add mashed banana, use spatula to mix well.  The, fold in shifted flour into the mixture, mixed to combine.
4)  Fill the paper liners 80% full and spread with chocolate chip and chopped almond on top.
5)  Bake in preheated oven at 175C for 20 minutes until a skewer inserted into the centre comes out clean




Monday, 23 May 2016

金钱面包 【Money Bread】





尚若没有各种杂事缠身, 尚若还有那么一点点的时间, 我都会搓面团而去。往往面包出炉时已经是夜阑人静,然而那香味却飘向了满屋,哪怕是会熏醒梦中的人啊!

忙里偷闲的烘焙乐,让人觉得幸福。  这夜来面包香啊, 哪怕只是闻闻那味道也已足矣!



做了好久好久好久的面包, 写了3次的好久, 因为它真的是很有历史性的旧作。 不知为何, 这小小粒的面包被称为金钱面包, 即没金钱模样又没金钱形状。 哎哟!不管了, 金钱就金钱吧,就来个金钱滚滚来吧!



【金钱面包

[材料]
150克高筋面粉
150克低粉
5克即溶酵母

30克细糖
125克鲜奶
1粒鸡蛋
3克盐
50克无盐奶油

涂面: 蛋液, 蜂蜜
       
做法
1.  将所有材料放入面包机里搅拌15分钟(除了奶油)至面团混合。
2.  然后再加入奶油, 继续搅拌至15分钟至面团顺滑混合。
3.  取出面团滚圆放入盆中以湿布盖好, 进行基础第一次发酵(60分钟)。
4.  取出,将面团放在撒有高粉的桌面上, 以手掌紧压并将空气排出,将面团滚圆, 盖上湿布休面15分钟。
5.  将面团分割成每份6克或将面团以擀面棍压成一块厚度2cm的方形面皮, 并以圆模压出小面团。
6. 再将面团排入烤盘里,进行第二次发酵30分钟至双倍大。
7.  表面涂上蛋液, 放入预热烤箱将烤箱预热175度至15分钟至表面呈现金黄色即可。
8.  取出,在面包表面涂上蜂蜜, 放置铁架上放凉。

食谱参考这里


【Money Bread

[Ingredients]
150g bread flour
150g low flour/cake flour
4g instant yeast
30g castor sugar
125g fresh milk
1 egg
3g salt
50g unsalted butter

Topping: beaten egg, honey
       
Method
1.  Place all the ingredients except butter) into the a bread marker, let it knead for 15 minutes until all the ingredients come together .  (First, add the wet ingredients, then followed by the dry ingredients) 
2.  When all ingredients come together, add in butter, continue kneading until the dough is smooth and elastic for 15 minutes.
3.  Cover dough with wet cloth and let it proof until doubled in size (about 60 minus).  
4.  Sprinkle some flour over the work surface, place the dough on it and press the dough to release the air and rest for 15 minutes.  
5. Flatten it and roll it with rolling pin into a flat and square sheet, with thickness of 2cm.  Using a round cutter, cut into small cubes.
6.  Arrange it into baking tray and let it proof until doubled in size (about 30 minutes).
7.  Brush with glaze and bake in preheated oven for 175Cfor 15-17 minutes until golden brown.
8.  Remove it from oven, and brush with honey.  .




撒了一些芝士和粗糖变成了乱乱来的“金钱面包”! 呵呵。。


Sunday, 22 May 2016

煎网饼 【Roti Jala】





存库的收藏了好多的旧货, 已经非常尽力的贴着。  有些是乱乱拍的,左看右看后,就”狠心“的按键删除了。  而也有一些是还没写材料的, 已经记不起材料和食谱的来历, 都一一的让它消失在存库里了。 当然也有些是按不下手的, 那就收着放着然后再慢慢消磨了。  


这也是其中一个收了好久的帖子。




【煎网饼, 食谱参考这里

材料
200g 普通面粉, 100ml 鲜奶, 280ml 清水
1粒蛋, 1/3 小匙盐,少许黄姜粉, 1 大匙粟油

做法
1. 将所有材料混合, 用打蛋器搅拌至光滑无颗粒的面糊状。 
2.  将面糊过滤, 休面30分钟, 备用。 
3. 取一个不沾锅, 以中火加热, 把面糊舀入roti jala 网杯里, 在热锅上绕上几个圆圈成网形。 
4)以小火把饼煎熟, 重复的做完面糊, 即可。(无需翻面煎)




【Roti Jala】

Ingredients
200g all-purpose flour
100ml fresh milk
280ml water
1 egg
1/3 tsp salt
1/4 tsp turmeric powder
1 tbsp corn oil

[Method]
1. Mix all the ingredients in a big bowl, and hand whisk the mixture until smooth.
2.  Sift the batter twice and set aside for 30 minutes.
3.  Heat up a non-stick frying pan on low heat and transfer the batter into roti jala mould or squeezy bottle.
4.  Squeeze the bottle and scribble a net of the batter  into the pan, work as quickly as you can.  Let the crepe cook and firm up, it will take 1-2 minutes and watch them closely to avoid burn on the bottom.  Repeat to finish the remaining batter.  (if the batter is too thick, add in water as needed.  )
5.  Fold the two sides of the crepe and roll up like a spring roll and serve with curry chicken. 

(Recipe adapted from here)


咖喱食谱: 泰式咖喱鸡




Friday, 20 May 2016

咸肉粽 【Bak Zhang】





晨光熹微, 微风习习, 这一刻的我已经沐浴在粽叶的怀抱里。  这个清晨, 我不但不赖床也起得特别早, 大清早就已经在厨房里筹备着粽子的馅料,  难得妈妈“路过”此地,趁着德士司机尚未将他俩载回家乡,虽然就那一点点的时间, 也决心要向妈妈学好包粽子的技巧。 

母亲节,人人都送鲜花送蛋糕的, 而我却选择和妈妈玩包粽子的游戏。特别的日子, 特别的游戏啊!虽然只是个短暂的相聚, 已经是幸福满贯了! 



母亲节前夕,苦了俩老, 一心只想跟随二弟“路过”借宿一宵,却因那狂风暴雨而导致大道旁许多大树倒下, 砸中了多辆的车子。  二弟的车子也被困在大道上原地不动的4小时,已经安排好的母亲节晚餐也也被逼取消了!  没想到这一趟从南部前来,抵达二弟家门时已经是凌晨1点, 原本只有4小时的车程, 竟然变成8小时, 真是苦不堪言啊!  



“临时临急”决定要包粽子, 所以看到冰箱里有什么就拿什么了。 如果有机会再来一次,那么一定要加咸蛋黄和眉豆。  选了Cass的美味粽子,谢谢师傅您的好分享!  




咸肉粽, 19粒

[材料A]
500克糯米, 1茶匙盐, 清水(浸泡所用),50克蒜蓉, 80克红葱碎

[调味料]
1/2大匙酱油, 5克鸡精块, 1茶匙盐, 1/2大匙胡椒粉, 1茶匙五香粉

做法
1.  将糯米洗净, 沥干,加入盐, 备用。
2.  热油锅, 加入适量油(4-5大匙), 爆香蒜蓉和葱碎,然后加入糯米翻炒至均匀。
3.  最后加入调味料炒至均匀, 盛起备用。 

 材料B
400克瘦肉, 17粒干栗子, 50克红葱碎,30克蒜蓉
粽叶,粽绳

【调味料】
2茶匙黑酱油, 1大匙酱油, 1茶匙胡椒粉, 1.5茶匙盐, 1茶匙五香粉
1大匙糖, 2大匙蒜蓉, 2大匙姜汁, 2大匙红糟/或花雕酒

【做法】
1.  将猪肉切成15-19大块状,并加入调味料腌制隔夜。
2.  热油锅, 爆香蒜蓉和葱碎炒至转色, 倒入腌制的猪肉和栗子, 翻炒至5分钟至猪肉变色, 即可。

材料C
 8朵香菇(浸泡,切碎), 50克虾米, 30克蒜蓉, 30克红葱碎

【调味料】: 1大匙酱油, 1/2茶匙盐, 1/2茶匙五香粉

【做法】
1.  将虾米浸泡片刻, 沥干水份, 并以食物搅拌机打碎。
2.  热2大匙热油,将蒜蓉和葱碎炒至金黄色,  加入虾米碎爆香, 然后再加入香菇碎翻炒均匀。  
3.  最后,加入调味料炒至均匀, 试味, 盛起。 

【组合】
1.  将粽叶以清水浸泡隔夜,清洗干净, 剪去硬蒂以及剪齐叶子的尾部。
2.  取两片粽叶, 折成圆筒, 加入少许糯米, 然后舀入馅料(肉块和虾米馅), 最后再以糯米盖上。  盖上粽叶,并绑上棉绳,
3.  取一大锅子, 加入足够的清水, 然后将捆扎好的粽子放入锅里, 盖上锅盖, 以中火煮2小时。(必须将所有的粽子浸在水里, 在煮粽子的过程中, 亦可添加热水)
4.  取出煮熟后的粽子, 吊起滴干水份, 即可食用。 


【Bang Zhang15-19 bang zhang

[Ingredients A]
500g glutinous rice, 1 tsp salt, 50g chopped garlic, 80g chopped shallots

[Seasoning]
2 tsp dark soy sauce, 1/2 tbsp light soy sauce, 5g chicken cube, 1 tsp salt, 1/2 tbsp pepper
1 tsp five spice powder

Method
1.  Wash and drain glutinous rice, add in salt and set aside.
2.  Heat up oil, add 4-5 tbsp oil, saute garlic and shallot until fragrant.  Then, add in glutinous rice and stir well to combine.
3.  Lastly, add in seasoning and stir to combine. Dish up.( add extra dark soy sauce if needed)

 【Ingredinets B 】
400g pork (cut into 19 pieces, about 2cm chunks)
17 dried chestnuts(soak overnight)
50g chopped shallots, 30g chopped garlic

【Seasoning】
1.5 tsp dark soy sauce, 1 tbsp light soy sauce, 1 tsp white pepper, 1.5 tsp salt
1 tsp five spice powder, 1 tbsp sugar, 2 tbsp minced garlic, 2 tbsp ginger juice, 
2 tbsp Red yeast/shaoxing rice wine

【Method】
1. Mix pork pieces with seasoning, and leave to marinade overnight in the fridge.
2.  Heat up oil, saute chopped garlic and shallots until fragrant, stir-fry until they turn lightly browned.  Remove from pan and place in a bowl.

Ingredients C】
 8 dried chinese mushroom (soaked and chopped), 50g dried shrimps (heh bee)
30g chopped garlic, 30g chopped shallots

Seasoning】 1 tbsp light soy sauce, 1/2 tsp salt, 1/2 tsp five spice powder

Method
1.  Soaked dried shrimps for 10 minutes, drain it.  Blend dried shrimps till fine.
2.  Heat 2 tbsp oil, saute chopped garlic and shallots until fragrant.  Add in dried shrimps, stir-fry until they become fragrant, then add in mushroom and stir-fry for few minutes.  Remove and dish up.
3.  Lastly,  add seasoning and taste, dish up. 

【Wrapping】 
at leave 40 bamboo leaves (need 2 per bak zhang) 

【Assembled】
1.  Soak the bamboo leaves in a large pot of cold water overnight.  Wash and drain it, then trim the ends if necessary.  
2.  Using two pieces of leaves, and place them in opposite directors the  tail end of one lining up with the end of the other).  Form leave into a cone, fill the cone with glutinous rice and place one chunk of pork, one chestnut and 1 tbsp dried shrimps.  Then, top with more glutinous rice, till you reach the brim of the cone and  form into the shape of dumpling.  Secure with hemp leaves or string.
3,  Boil water in large pot, bring it to boil.  Gently place the bak zhang into the water (make sure the entire bak chang is submerged in water).  Cover the pot with a lid, and cook over medium heat for 2 hours.  
4.  Once cooked, remove from the pot and hang them up to remove excess water.  Serve with kampung koh chilli sauce. 


** In accordance with Fuzhou rice dumplings (Zongzi) method, glutinous rice is not soaked overnight.


妈妈特别强调,福州人喜欢QQ口感的粽子, 所以糯米是无需经过浸泡的。  听妈妈的话做个乖孩子,我也省略了浸泡糯米的步骤。 嘻嘻!

我的他说这是一口粽子, 因为粽子包得很小, 没法啊包功欠佳!


粽子尚未下锅, 爸妈已经回乡了。 老爸说想念家乡的味道, 非回不可了。 这趟从大哥家“路过‘,在二弟家呆了一夜, 在我家呆了2小时, 吃了一顿午餐,屁股都还未坐热,就溜了!  





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