Wednesday 31 October 2012

“Rotiboy” Mexican Coffee Buns


这个“rotiboy" 真是走到那吃到那儿,孩子们的最爱。每当逛街时看到rotiboy总会吵着买几粒回去。但是,自从会做面包开始,要吃rotiboy自己动手做吧!这rotiboy已不是rotiboy shop 的专有,而是人人都能自已在家做了。




“Rotiboy” Mexican Coffee Buns
(makes about 17 buns)

上层材料Coffee Topping Ingredients
200 克奶油200 g softened butter
160克糖粉160 g icing sugar
3粒蛋3 lightly beaten eggs
2大匙咖啡粉2 tbsp instant coffee dissolved in 1 tbsp water
少许肉桂分a pinch of ground cinnamon (我没放)
200克特幼面粉200 g super fine flour

做法Method

将奶油和糖打至松软,加入蛋拌打均匀。加入咖啡粉和特幼面粉, 搅拌均匀,放入挤花袋中,藏入冰箱。   
Beat the butter and sugar until the mixture is light and fluffy. Gradually beat in eggs. Mix in coffee flavoring. Sift flour onto mixture and mix until combined. . Scoop the topping mixture into a piping bag Refrigerate the mixture.

甜面团材料Sweet Bun Dough Ingredients
A.500克高粉500 g bread flour
20克牛奶粉20 g milk powder
75克幼糖75 g castor sugar
6克盐6 g salt
1大匙干酵母8 g instant yeast
1粒蛋1 lightly beaten egg
270克水270 g water

B60克奶油60 g softened butter

Method                                                                   

1.将全部材料放入搅拌机里拌均匀成光滑。
  Mix all ingredients into electric mixer and mix into a smooth dough.                                                                               
2. 加入材料B 继续拌打只有弹性及可拉得很薄,但不会裂开.   
  Add butter and mix for 5 minutes more on medium speed until a soft, smooth 
  and elastic dough forms.

3.  将面团分成每个55 , 揉圆。休面10分钟。
     Divide the dough into 55 gram portions. Roll each portion in to a ball and 
   then cover and set aside for 10 minutes.

4. 将面团擀成圆扁, 包入10克的奶油。  盖上一块湿布,发酵40分钟至双倍大。 
   Flatten a ball of dough and place a 10 gram cube of butter into the
   center of the dough. leave to proof for 40mins or until doubled            
   5。将面糊从冰箱拿出,挤在面团上。                        
      Pipe the topping in a spiral pattern onto the buns.                        

   6放入中间层预先烘热的烘箱里,烘烤18015分钟。  
      Preheat oven at 180C .Place in the middle shelve and bake for 15mins.

食谱参考于House of Ann ie






Tuesday 30 October 2012

巧克力马卡龙 Chocolate Macaroons



这是我第二次做马卡龙,第一次时还末有部落格。这次的和第一次的外表没多大的改进,依然如此,我觉得像极了一粒粒的汉堡堡呢!哈哈。。

很喜欢做这可爱的小东西,可是我却不吃,太甜了也而俩个女儿却非常喜欢,可是却只爱巧克力马卡龙。每次看到蛋糕店里摆着马卡龙时,我都会停下多看几眼,依依不舍的离去。这小巧玲珑的小东西,真是太迷人啊!




(食谱是我在几个月从网络里复印的,如今要找出出处实在难,只好抱歉了,请多多包涵。)



巧克力马卡龙 Chocolate Macaroons

材料A Ingredients A
25克杏仁粉, 25g ground almond
4克可可粉, 4g cocoa powder
38克糖粉, 38g icing sugar

材料B Ingredients B
23克蛋白, 23g egg whites
23克幼糖, 23g caster sugar

巧可力内馅 chocolate fillings
100gm黑巧克力, 100gm dark chocolate
50gm鲜奶油, 50gm whipping cream

把以上材料放入碗里,放入微波炉里5分钟,搅拌均匀备用。)
(Combine the above ingredients and put into micro oven for around 5mins, mix well.)

做法Method
1.把材料A混合一起筛过。
     Combine ingredients (A) and shifted.

2。预备烘纸,在烘纸上画上两角钱大的圆圈。
    Get ready a baking paper and draw 20sen small rounds.

3.把蛋白打至起泡,分次加入幼糖打至蛋白挺立状即可。
   To make egg white foam, beat egg whites until mixture forms solf peaks.
   Gradually add in sugar, beating at high speed until frothy and stiff  
   peaks form.

4.把(1)分两次加入(3) 里,搅拌均匀。
    Add in no. (1)  into no. (3) and well combine.

5.将 4)倒进挤花袋里,挤在已经画好(1)的烘纸上。
    Place no. (4) into piping bag,  pipe 20sens small rounds on a  
    parchment paper.

6.把挤好的马卡龙放在桌上吹干外层,大约30分钟,可以用手轻轻碰触,至到蛋白
   糊不黏手便可。如果天气热时做马卡龙成功率就很高。
    Allow to stand for 30mins until a skin forms on top of the macaroons. 
   Use hand to touch of the macaroons.  Is should be dry if does not stick 
   to the finger.

7.预热烘炉180 度,把吹干的马卡龙放入底层的烘炉里,马上下降烘炉至150
   烘8分钟后,再马上下降烘炉至120度烘10分钟即可。
   Preheat oven 180C.  Reduce temperature to 150C bake for 8mins.
   Then reduce the temperature to 120C continue to bake for 10mins.

8.将巧可力内馅放入挤花袋里,挤在一片的马卡龙上,在合上另一片的马卡龙即可。
     Pipe the chocolate fillings onto cooled macaroons like sandwich.






                        



我得在努力,希望下一回的马卡龙不会在像这一粒粒的汉堡堡了,嘿嘿!!



Monday 29 October 2012

芒果沙谷布丁 Mango Sago Pudding



一直以来,看的网友们所拍的照片,都是若隐若现的,月朦胧鸟朦胧的, 美极了。于是,我便时常在那老的面前唠叨。昨日,刚巧去到 Subang Parade 有相机展览,机会来了,便趁机会在那老的面前摆出一副可怜相。儿子也说:“Daddy, you still owe mummy a birthday present." 哈!可爱的儿子,于是便事成了。

 今天,便用它来拍了这个美味可口的芒果布丁,这布丁很好吃。但是,这新的相机却很麻烦,很难控制,不像之前的一卡便”搞掂“了。可能是不熟悉, 不会用吧!所以,这第一批相片也是"麻麻地。" 无任如何,心里都蛮高兴的,我终于也可以拍到那些月朦胧鸟朦胧的照片了!







芒果沙谷布丁 Mango Sago Pudding

A3匙燕菜粉, 3 tbsp agar-agar powder
   160克幼糖 160g sugar
   700毫升热水700ml hot water
B. 350椰浆350g coconut milk
C60沙谷 (煮至透明,沥干)60g sago (cooked till sago becomes clear,drained)
D 3 粒芒果(忘了量,蛮大粒的芒果),3 big mangoes, slice (forgot to take measurement)
   (切小块)

做法:

1. 把(A)混合轻轻不停搅拌至小滚
     Combine (A) and stir non-stop till it comes to a boil.

2.       将(B)加入(1小火煮不停搅拌至小滚,再加入沙谷和芒果搅拌均勺,熄火。
     Add in (B) into (1) , use low heat and stir non-stop till it comes to a boil and add in sago and mango stir non-stop.  Turn off heat.

3.       把布丁糊倒入容器里。
       Pour some pudding into container.

4.       待凝固后反倒扣取出,冷藏后待用。
      Cool, keep chilled before serving.











食谱的灵感来自有碗话碗
食谱来自厨苑食谱

我将于参加http://mimibakeryhouse.blogspot.com/2012/10/aspiring-bakers-24-october-2012-jellies.html

Sunday 28 October 2012

巧可力戚风蛋糕 Chocolate Chips Chiffon





 
又是戚风, 真是起了戚风的风啊!
连女儿也对我说:“ 妈咪,我朋友都说我最近好像都在吃这种类似的蛋糕也!我回答她说最近妈妈起了戚风的风啊!”
我听了哈哈大笑说:对,对。。没错,就是戚风的风啊!还有更多的戚风接着来呢!




巧可力戚风蛋糕 Chocolate Chips Chiffon
(食谱参考于chiffon cake is done, 稍微修改)
22公分的模型
22cm chiffon pan

蛋黄糊 Egg yolk batter:
6 粒蛋黄 6 egg yolks (medium size)
80克幼糖 80g sugar
60克玉米油60g corn oil
150毫升鲜奶150ml fresh milk
140克特幼面粉140g super fine flour
4大匙可可粉4tbsp cocoa powder
40克可可粒40g chocolate chips
¼ ¼ salt
蛋白糊Egg white foam
6粒蛋白 6 egg whites
95克幼糖 95g caster sugar
做法:
Method 

1蛋黄糊: 搅拌盆中用打蛋器拌匀蛋黄,幼糖,玉米油,鲜奶,可可粉和
   盐,加入面粉,搅拌均匀备用。
   To made egg yolk batter, combine egg yolks, caster sugar, corn oil,
   fresh milk, cocoa powder and salt in a mixing bowl.  Fold in super fine
   flour until forms batter.

2蛋白糊: 把蛋白用搅拌机打在至起,再把糖分3次的加入,用搅拌机打至硬 (碗
   拿起,而蛋白糊不会掉下)
   To make egg white foam,beat egg whites until mixture forms solf peaks.
   Gradually add in sugar, beating at high speed until frothy and stiff
   peaks form.

3蛋白糊次加入蛋黄糊里,用搅拌刀拌均匀, 最后加入可可粒。
   Gently fold beaten egg white foam into egg yolk batter, use cut & fold
   method until blended and add in chocolate chips . 

4把面糊倒入不涂油的烘盘里,铺平。预热烘炉,用165度烘35分钟。
   Pour batter into ungreased tube pan.  Bake in pre-heated oven at 160c for 40mins.

5. 取出蛋糕,倒扣在桌子上,待完全冷却。
   Remove from oven, invert cake onto table until completely cooled.
  















Saturday 27 October 2012

蓝莓慕斯蛋糕 Blueberry Mousse Cake







参考了关于这蛋糕制作的过程,我想它的好处就是不必烘焙吧!这慕斯蛋糕是儿子的最爱,每次都是买给儿子吃,而自己也从中偷吃几口。从没想过要自己动手做,但最近被li shuan家的慕斯蛋糕给吸引了,左思又想的难以抗拒, 我真的是患了相思。  于是,为了解除这个相思,我的第一个的蓝莓慕斯蛋糕便誕生了。虽然,做得不是很好,可是味道还好,儿子很喜欢,这同时也解除了我的相思症也!




蓝莓慕斯蛋糕 Blueberry Mousse Cake
慕斯蛋糕的制作参考于星期天的烘焙时间
(上层的果冻制作参考于Helena's Kitchen

A.蓝莓果泥  Blueberry fruit mud
80克蓝莓 80g blueberry
40克糖 40g sugar
(把 (A)煮滚,再倒入搅拌机内搅成泥备用。)

B.蓝莓慕斯 Blueberry mousse
250克奶油乳酪 250g cream cheese
50克糖 50g sugar
30克鲜奶 30 fresh millk
6克吉利丁粉 6g gelatine powder
12克檸檬汁 12g lemon juice
250克鲜奶油 250g whipping cream

C.饼干底座 Crust
150克巧可力饼干碎 150g crushed chocolate biscuits
100克溶化无盐奶油 100g unsalted melted butter

D.糖浆 syrup
30克糖 30 sugar
30克水 30g water

E.上层的蓝莓果冻
150克蓝莓酱 150g Blueberry jam
2 ½大匙吉利丁粉 + 10大匙热水

做法Method

1。用搅拌机搅打鲜奶油性发泡。
   Use electric mixture whisk whipping cream until smooth.

2。将吉利丁粉放入煮得温热的鲜奶中溶化。
   Add in gelatin powder into hot fresh milk and stir until gelatin powder
   dissolved.

3。在碗中放入奶油乳酪,搅打至光滑,加入(B)的糖搅拌。
   Beat cream cheese with sugar till smooth.

4.分次加入(2)的鲜奶。
   Add in no。(2fresh milk gradually.

5.再分次加入鲜奶油,边倒边用打蛋器拌均匀。
   Add in whipping cream and beat till smooth and fluffy.

6。倒入檸檬汁和蓝莓果泥。
   Pour in lemon juice and blueberry fruit mud.

7.饼干底座: 将饼干和奶油充分搅拌,倒入烘盘中用手指扎实地压在模具底
   部,放箱待用。
   Crust:  Combine chocolate biscuit crumbs and butter and press into the
   cake tin. Chill in the fridge for ½ hour.

8.将糖和水煮成糖浆后,涂在饼干底座上。
    Add  water and sugar in a small saucepan over medium heat, stir till
    sugar dissolved, , brush on the biscuit base. 

9。倒入(7)的蓝莓慕斯后,用抹刀平整表面,放入冰箱冷却1小时。
   Pour in no. (7) blueberry mousse and smooth the top. Chill in the
   fridge  for 1 hour.

10.这时将2 ½大匙吉利丁粉 + 10大匙热水搅至溶化,加入蓝莓酱。
    Combine gelatin powder with hot water, stir till gelatin powder
    dissolved and add in blueberry jam.

11.把已经冷却1小时的蓝莓慕斯拿出,小心的把(10)倒入蓝莓慕斯蛋糕上。
    Take out mousse cake from the fridge, pour in no. (10) on top of 
    the cake carefully.

12。放入冰箱冷藏3个小时以上,再拆除模具,装饰即可。
    Chill in the fridge for at least 3 hours before serving and decorate 
    with blueberry.





我老眼晕花,把9寸模具当着6寸来用,搞得这蛋糕扁扁的,难看及了!






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