Tuesday, 5 September 2017

芒果百香果慕斯棉花蛋糕【Mango and Passion Fruit Mousse Cotton Cake】






说是做给好友的生日蛋糕, 可又不像, 因为只切了2块蛋糕祝贺她。  早已看烦了那罐收藏在冷冻库里百香果肉,想念那又酸带着微甜的百香果芒果慕斯蛋糕, 口水泛滥了, 嘻嘻!   

所以啊,倒不如说是自己馋嘴想吃。  说真的我个人是超喜欢这蛋糕, 喜欢那蛋糕的微甜又带酸, 所以姑且忘却了一切, 吃了2块哦!是的, 只能吃两块, 因为二弟媳也超爱这蛋糕, 所有切切分分的就没了!



用了棉花蛋糕体来做这蛋糕, 只能说太棒了。  软绵绵的蛋糕体很有mousse的感觉, 每吃一口就觉得蛋糕在嘴里融化了, 入口即化哦!


芒果百香果慕斯棉花蛋糕, 7寸圆形活底蛋糕模】
食谱参考之前~百香果芒果慕斯蛋糕

【棉花蛋糕体材料, 食谱JJ Sharon
35克葵花油(原者用融化牛油)
55克底筋面粉/蛋糕粉
40克鲜奶
4粒蛋黄 

4粒蛋白
70克白糖

** 蛋的重量一粒62克(包括壳)

【做法】
1.   葵花油加热至出现纹路, 加入过筛的面粉, 离火快速搅拌均匀。
2.  加入鲜奶翻拌均匀, 最后加入蛋黄搅拌至均匀, 备用。
3.  将蛋白以电动搅拌机打发至呈粗泡沫状, 把白糖分3次加入, 继续打发至硬性发泡。
4.  把打好的蛋白霜分2次加入蛋黄糊里, 搅拌均匀后再加入剩余的蛋白霜, 由上翻拌均匀。
5.  将蛋糕糊倒入7寸圆形活动模里, 抹平表面并轻敲几下模具,敲出小气泡。
6.  放入预热烤箱150度, 以水浴法烘烤60分钟至熟。(我把蛋糕模放置在铁架上, 然后再将铁架放在一个装有水的大盘里, 才放入烤箱里蒸烤)
7.   取出蛋糕, 立刻倒扣至完全冷却后方可脱模。
8.   冷却后, 将蛋糕切成3片, 待用。

【慕斯层材料, 食谱参考这里
200克动物性鲜奶油
30克糖粉
150克酸奶
210克芒果肉(以果汁机打成泥状)
80克百香果肉(含籽)
80克鲜奶
12克吉利丁片

【上层百香果材料】
100克百香果汁
50克百香果肉含籽
30克芒果泥
1+3/4大匙吉利丁粉+7大匙热水隔水煮溶

【做法】
1.  将吉利丁片浸泡水中至软, 捞起挤干水份。
2.  将鲜奶隔水加热后, 加入步骤一的泡软吉利丁片, 煮至吉利丁完全融化, 待凉备用。
3.  把酸奶, 芒果肉和百香果混合后, 倒入冷却的步骤2里, 搅拌均匀。
4.  把鲜奶油和糖粉以电动搅拌机打发至8分发, 然后倒入步骤3的混合液里, 拌匀即成慕斯酱。(将慕斯酱分成3份)
5.  以同样的7寸圆形活动模(洗净后), 铺入一片蛋糕, 倒入一份慕斯酱 放入冰箱15分钟。  
6.  取出, 再铺入第二片蛋糕, 重复以上的步骤, 至最后一片蛋糕, 倒入最后一片慕斯酱, 放入冰箱里冷藏最少4个小时以上。
7.  将吉利丁粉加入热水, 隔水煮至融化, 并加入百香果和芒果泥, 拌匀即成百香果果冻。
8.  从冰箱里取出慕斯蛋糕, 将百香果果冻液倒在蛋糕上, 放入冰箱里冷藏待隔夜才切片食用。

** 脱模纪录: 
以热毛巾围绕着蛋糕模的周围至慕斯开始脱落, 方可脱模。
**上层的百香果层带酸, 喜欢甜者亦可加入糖粉


【Mango and Passion Fruit Mousse Cotton Cake,  7 inches loose bottom round pan

【Cotton Cake Ingredients】
35g sunflower oil
55g cake flour/superfine flour (sieved)
40g fresh milk
4g egg yolk

4g egg whites
70g castor sugar

** The weigh of 1 egg above 62g, with shell

【Preparation】
1.   Heat sunflower oil with low heat until lines appear on it.  Add in flour mixture immedialtely, then remove from heat and mix well.
2.  Add fresh milk , mix well.  Add in egg yolk , mix well until smooth mixture is formed.
3.  In another bowl, whisk the egg white until mixture appear with small bubble.  Gradually add in sugar, whisk until the mixture is frothy and soft peaks form.
4.  Gently fold 1/2 of meringue into egg yolk batter, mix well by using a rubber spatula.  Then add the remaining meringue until blended.
5.  Pour the batter into 7 inches round cake pan, and lightly tap the pan to remove air bubble.
6.   Bake in water bath method at preheated oven for 150C for 60 mins until it cooked.  
7.  Remove from oven, invest the cake immediately and let it cool before cutting into 3 layers.

** I didn't wrap the cake pan with aluminium foil. I placed the wire rack into the baking tray which contained water, and put the cake pan on top of the wire rack and make sure the water does not touch the bottom of the cake pan. 

【Mango and Passion Fruit Mousse Ingeredients】
200g Anchor UHT whipping cream
30g icing sugar
150g yogurt cream
210g mango puree
80g passion fruit puree with seeds
80g fresh milk
12g gelantin sheet

【Passion Fruit Topping】
100g passion fruit juice(seedless)
50g passion fruit fruit puree (with seeds)
30g mango puree
1+3/4 gelatine powder+ 7 tbsp hot water

【Preparation】
1. In a small bowl, soak gelantin sheet in the cool water until soft state and squeeze up the water.
2.  Heat fresh milk  with low heat (double boiled), then add in gelantine sheet(step 1) and keep stirring until gelantine sheet fully dissolved.  Set aside.
3.  Combine yogurt, passion fruit and mango pureer, mix well.  Then, add the passion fruit mixture into gelatin mixture and mix well.
4.  Whisk whipping cream with icing sugar to form mousse state, pour the meringue into gelantine mixture and well mixed. (divide it into 3 portions)
5.  In the same 7 inches round pan (washed), place a layer of cake and pour in a portion of passion fruit mousse (do take note of the corners), let it slightly set for 15 minutes in the fridge.
6.  Lay another layer of cake and pour in another portion of passion fruit mousse and let it set for 15 minutes in the fridge.  Remove from the fridge, lay the last layer of cake, pour the last portion of passion fruit mousse and let it set again for 30 minutes in the fridge.
7.    Meanwhile, dissolve gelatin powder in the hot water.  Mix in passion fruit and mango pureer and mix well.
8.  Remove the cake from the fridge, pour in passion fruit jelly mixture and chill for at least 4 hours or overnight before serving.
9.  Take out mousse cake, use a hot towel to wrap around the cake tin until the top of jelly started to loosen from the mould.  Then, slowly remove the cake and serve.

** The upper layer of passion fruit jelly is sour, you may add some icing sugar if you prefer sweet taste.





Tuesday, 29 August 2017

腐皮煎饭卷【Bean Curd Fried Rice Roll】




随手而得的简单材料:隔夜饭, 鸡蛋, 黄红灯笼椒,红萝卜和青葱。  其中的青葱还是在院子里随手的呢!于是, 非常随意的炒了一人份的灯笼椒素炒饭, 一道简单的炒饭随机一变成了一款精致的小吃。 像这样一个人的午餐, 这样的吃法, 不但特别也色香味形俱佳, 你也来一份吧!



【腐皮煎饭卷】

【材料】
一份灯笼椒炒饭, 食谱参考 这里
6张(6 x 7寸的干腐竹皮)
配料(辣椒酱, 生菜)
6克面粉+3克清水(调匀)

【做法】
1.  取适量的灯笼椒炒饭平铺在一张切好的腐竹皮上, 将腐皮左边和右边内摺后, 再卷成长形的春卷状, 并将接口处以面粉糊固定封口。
2.  取一个平底锅, 倒入适量油份烧热, 放入腐皮饭卷, 煎至腐皮微微焦黄即可。
3.  搭配甘文阁辣椒酱或泰式辣椒酱食用, 亦可增添口感。



【Bean Curd Fried Rice Roll】

【Ingredients】
1 portion of bell pepper fried rice , please refer to recipe HERE
6 (6 by 7inches) sheets dried bean curd skin
6g flour + 3g water (mixed)
chili sauce and some lettuce

【Preparation】
1.  Place the appropriate amount of bell pepper fried rice near the top of each sheet, fold in the sides, and then fold over the top.  Seal the end with flour batter and roll up to form a tight roll.  
2.  Fry in hot oil, turning crip or browned on both sides.  Then, transfer to a plate.
3.  Serve with kampung chili sauce or thai sauce.


虽说是一个人的午餐, 然而吃了3个就已饱腹了。  剩了2个, 丫头放学归来后, 吃后就爱上了。  也难怪她会喜欢咯, 腐皮煎后脆脆又带咸, 裹入炒饭也蛮方便吃,左手拿着辣椒酱, 右手取了一个饭卷, 边走边吃多方便哦! 哈哈。。。。 所以这饭又成了我家餐桌上的常客了。

以下的是以冬炎炒饭所呈现的腐皮煎饭卷!




灯笼椒炒饭(素)【Bell Pepper Fried Rice】



偶尔, 自己一个人吃饭也蛮不错, 虽然感觉是有些寂寞孤独! 但是, 却可以随便煮随便吃,哪怕只是一碟简单的素炒饭, 自己也扒得开心哦!


【灯笼椒炒饭, 一人份
250克冷饭
30克红灯笼椒(切成小颗粒)
30克黄灯笼椒 (切成小颗粒)
20克红萝卜(切粒状)
2粒红葱(切碎)
1大匙蒜末
2棵青葱(切粒状)
1粒A蛋

 [调味料]
1大匙蚝油, 3/4茶匙盐, 1大匙清水, 适量胡椒粉

【做法】
1.  热2大匙葱油/菜油, 爆香红葱和蒜末, 加入红萝卜和两色灯笼椒,翻炒片刻。
2.  加入冷饭炒至均匀后, 将饭推在锅的一边, 加入少许油, 将鸡蛋敲入锅的中间, 煎至蛋液稍微变浓厚。 
3.  然后, 将饭粒盖在鸡蛋上 ,炒至米饭干松溢出香味, 加入调味料,翻炒均匀, 试味。
4.  撒上葱花即可享用。

 【Bell Pepper Fried Rice】
250g cooked rice
30g red bell pepper(cut into small cubes)
30g yellow bell pepper (cut into small cubes)
20g carrot(cut into small cubes)
2 shallots(chopped)
1 tbsp chopped garlic
2 spring onion(cut into cubes)
1 large egg

 [Seasonings]
1 tbsp oyster sauce
3/4 tsp salt
1 tbsp water
a dash of  pepper 

【Preparation】
1.  Heap up 2 tbsp oil (i used fried onion oil), saute chopped shallot and garlic over medium heat until fragrant.  
2.  Add carrot cubes and bell pepper, stir-fry for a while.
3.  Add in cooked rice, stir-fry over high heat unitl well combined.  Push the rice to the side of wok, then crack egg to the centre and keep stirring until well combined and slightly dry.
4.  Add in seasoning and toss well.  Taste, sprinkle with spring onion and serve.




Tuesday, 22 August 2017

蓬松の日式火腿鸡蛋面包【Fluffy and Chewy Okazu Pan, Bread with Savoury Filling】





有人习惯了饭后一支烟, 也有人习惯了饭后喝茶以消化肠胃中的食物。 常言道“饭后百步走, 活到九十九”, 所以很多人也习惯了饭后散散步吹吹风。  那么, 我的习惯又是什么呢?  那就是敲蛋,撒面粉,搓揉面团, 尤其是在晚饭后, 就为了明早的早点而忙。  

这是一款晚饭后所制作的面包, 一款超棒的直接法~日式面包。  谢谢远方的你~ Jessie, 捎来信息大力推荐这所一级棒的食谱, 做过无数次, 今天终于如愿的记录下。 







蓬松の日式火腿鸡蛋面包】

【材料】
300克面包粉
20克细砂糖
1 茶匙盐
1+1/2茶匙即溶干酵母
210克鲜奶
30克奶油

【馅料】
3粒熟蛋, 去壳后切碎
1大匙mayonnaise
2 大匙芝士碎
6 片火腿
** 将所有馅料混合, 火腿片除外
** 黑白芝麻, 撒面

1.  将所有面团材料(奶油除外)混合以面包机搅拌15分钟。
2.  然后加入奶油, 继续搅拌至面团具有弹性不易破裂的薄膜。
3.  取出,轻压面团排气, 把面团以擀面棍擀成可铺入6片火腿的面团。(一排铺6片)
4.  铺上火腿片, 再把馅料摆在火腿片的中央,然后慢慢的把面团卷起。
5.  将卷好的面团分割成9份, 放在烤盘里,发酵60分钟或双倍大。 
6.  在面包表面略微扫上适量蛋液, 撒上黑白芝麻。
7.  放入预热烤箱170度, 烘烤22分钟至面包表面呈现金黄色即可。 

详细做法亦可参考cookpad



【Fluffy and Chewy Okazu Pan, Bread with Egg and Ham

【Ingredients】
300g bread flour
20g castor sugar
1 tsp salt
1+1/2 tsp instant yeast
210g fresh milk
30g butter

【Filling】
3 boiled eggs, remove shell and chopped
1 tbsp mayonnaise
2 tbsp sherreded cheese
6 slices ham
** Mix all the filling ingredients, except ham.
** black and white sesame, for spreading 


Preparation
1.   Place the all main dought ingredients (except butter) into 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.  Add in butter, continue kneading until the dough is smooth and elastic for 15 minutes.
3.  Press the air out, roll out the dough until it is big enough to place 6 slices of ham. on it.
4.  Lay the ham, arrange the filling on top, and then slowly roll it up.
5.  Cut it into 9 portions with a knife, and place it in the baking tray.  Allow the dough to rise for 60 minutes until double in size.
6.  Slightly apply with egg wash,  and then sprinkle with sesame on it.
7.  Bake in preheated oven at 170C for 22 minutes until golden brown.

Recipe adapted fromCookpad




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