Thursday 30 July 2015

抹茶魔法蛋糕 (Matcha Magic Cake)





烤了3天了, 却毫无打算要为这蛋糕拍摄,
就这样任由它躺在冰箱里“自生自灭”。
并非不爱, 也并非它无层,
而是切边后, 看到那抹茶的色泽,
实在是提不起劲举起那相机啊!
也不知是自己下手太轻, 
还是那抹茶粉的“本色如此”呢!
今早, 终于将它取出, 
看了看它那可怜兮兮的模样, 
哎哎。。就拍吧!
难得魔法得逞了,就做个记录吧!





【抹茶魔法蛋糕, 六寸方模
食谱参考于之前小小米桶家牵回的)

材料
3粒大蛋  (从冰箱冷却的蛋黄, 蛋白分开)
95克細糖 (原者加110克)
85克低筋面粉 (过筛2次)
1茶匙半抹茶粉
1大匙清水
370克鲜奶
93克无盐奶油 (加热至融化)
1 茶匙香草精
少许盐

做法
1. 首先, 预热烤箱150度。
2. 将蛋黄与細糖放入搅拌盆中, 必需搅打至颜色变成浅乳白状。 (大约需搅打10分钟)
3. 加入融化的奶油以及香草精, 拌匀。
4.  然后再加入将过筛后的面粉和抹茶粉, 混合均匀。 
5.  加入1大匙水拌匀,将鲜奶分成3次的倒入, 以刮刀搅拌均匀, 备用。 
6.  另取一个搅拌盆,加入蛋白和盐,以搅拌机搅打至硬性发泡 (蛋白的尖峰保持挺立而不下垂。)
7.  将蛋白霜分3次的加入蛋黄鲜奶糊里(做法5), 以打蛋器轻轻的在表面上稍微拌匀, 然后才改用刮刀从底部向上稍微搅拌几下即可。 (不可过度搅拌, 以防蛋白霜消泡。)
8.  将面糊倒入预先垫有烘焙纸的六寸方形烤模里,送入预热烤箱(放中层),烤约70分钟至表面金黃色,搖动烤模时蛋糕中间稍微会有些晃动。
9. 取出冷却后 (无需倒扣及脱模),直接放入冰箱冷藏至少3小时以上,待蛋糕定型后,即可分切享用。



【Matcha Magic Cake, 6-inch square cake pan
Recipe adapted from HERE and The magic cake Website

Ingredients
3 large cool eggs, separated
95 g castor sugar(original recipe add 110g)
85g high ratio flour(sifted twice)
1+1/2 tsp matcha power
1 tbsp water
375g fresh milk
93g unsalted butter(melted)
1 tsp vanilla essence
pinch of salt

Method:
1.   Firstly, preheated oven to 150 degrees
2.  Place egg yolk and sugar in a mixing bowl, and MUST whisk until light and pale. (this time i didn't whisk for 10 minutes)
3.  Add melted butter and vanilla essence, continue beating for another minutes. 
4.  Then fold in sifted flour and matcha powder and mix well. 
5.  Mix in 1 tbsp of water,  then gradually add in fresh milk and use a spatula mix well until incorporated.
6. In another mixing bowl,  whisk egg white and salt until stiff.  
7.  Gently fold in egg whites into egg yolk batter and using a egg beater,  gently whisk on the surface then mix well by using a rubber spatula. Do not over mixed)
8.  Pour batter into a greased 6 inch square cake pan, bake in preheated oven at 150C for 70 minutes until the top is golden
9. Cool in the pan and chill for at least 3 hours and above  or overnight, serve with sugar powder.



从没试过今日事, 今日毕。 今日非常的积极, 今日拍, 今日写, 还有今天就上帖子! 嘻嘻。。。再奖自己一份勤功奖! 嘿嘿。。



今天的照片“失控”了。 尤其在哪这张那张的枉费时间,  倒不如将它统统都贴上吧! 嘻嘻。。













AND This post is also linked to Little Thumbs Up - July'15 Event : Tea Organized by  Zoe of Bake for Happy Kids & Mui of My Little Favourite DIY and Hosted by Cheryl from  Baking Taitai

Wednesday 29 July 2015

泰式咖喱鸡 (Thai Style Curry Chicken)






很久没上烹饪的食谱了, 并非没开炉,
而相反的, 每日都在为了那晚餐而忙而烦。 
每当暮色罩大地时, 厨房里的炊烟又再升起,
而我也总在哪跑跑颠颠的,让那柴米油鹽醬醋给淹没了。
偶尔匆忙中, 也总会将那菜肴留下倩影,
然后, 又将它冷落于一旁,不闻不问。 

那日, 当友人问起今晚煮什么?
脑中就即刻闪过了这道, 家里的”常客“ ~泰式咖喱鸡。  
一道懒人的煮法,香气逼人, 
充满了香茅与疯柑叶的浓浓香味。  
数不清已经煮过多少回合了, 存库里的照片也都变得陈旧不堪。
称它为泰式咖喱鸡, 只因采用了泰式烹煮的三大材料,
即是 罗勒叶, 香茅以及不可缺少的疯柑叶!




前两张的照片, 若没记错应该是两星期前煮的,而其余的则已煮超愈过半载了吧!
 一时兴致, 做了煎饼配搭食用,只是懒得外出购买罗勒叶!



特别加入了红萝卜,如此一来除了马铃薯之外, 也多了一样菜肴可入口,  更让这道咖喱鸡添加了不少的口感, 蛮不错的。 朋友说, 没试过在咖喱里加入胡萝卜的。 你, 也感奇怪吧!




泰式咖喱鸡】

材料
3只全鸡腿 (起骨切块,  亦可不起骨)
1粒大葱 (切片)
1条红萝卜(切块)
2大匙蒜末
2粒马铃薯 (切块)
2 条香茅 (取白色部分, 切片)
10 片疯柑叶
8克一罗勒叶/九层塔 或者更多
330克椰浆
400克清水
3-4大匙田师傅即煮咖喱酱

调味料:  2小匙盐, 1大匙红辣椒粉

做法
1.  将鸡肉洗净, 加入沸水中烫过去除腥味。 
2.  热2大匙油, 爆香蒜末以及大葱, 再加入鸡肉翻炒片刻。
3. 加入咖喱酱, 马铃薯, 红萝卜, 香茅以及香茅翻炒炒至均匀。
4.  加入清水煮至沸滚, 倒入椰浆和调味料, 以小火煮滚至马铃薯熟透。
5.  加入九层塔, 稍微炒匀。 试味, 盛起。 




Thai Style Curry Chicken】

Ingredients: 

chicken whole legs, cut into pieces(remove bone,)
1 onion (sliced)
1 carrot (peeled cut into piece)
2 tbsp chopped garlic
2 potatoes (cut into pieces)
2 stalks of lemongrass (bruised)
10 pieces kaffir lime leave
8g basil leave or more
330g coconut milk
400g water
3-4 tbsp Tean's Gourmet instant curry past

Ingredients:  2 tsp salt, 1 tbsp red chili powder

Method
1.  Let the chicken immersed in hot water for 10 minutes, drain well。
2.  Heat up 2 tbsp oil, saute garlic, onion and lemongrass until fragrant.  Add chicken and stir-fry at medium heat for few minutes.
3.  Add instant curry paste, potatoes, carrot and lemongrass, stir well.
4.  Pour in water and bring it to boil and pour coconut milk bring it to boil.  Add seasoning and slimmer with lower heat until chicken and potatoes are well cooked. .  
5. Lastly, add basil leaves and stir well. Taste and serve. 





Monday 27 July 2015

南瓜土司 (汤种超軟面包)Tangzhong Pumpkin Loaf





近来好忙啊, 感觉时间总是不够用。
短暂的白昼, 漫长的黑夜。
仿佛每天都在和时间赛跑着,
这日子总是伶伶俐俐地从我身边跨过​​,毫无转身的余地。
每日都在磨磨蹭蹭中度过, 浑然不知它的流逝。
蓦然回首时, 黑夜以静悄悄的覆盖大地。

开斋节时做的吐司, 匆匆忙忙的咔嚓了几张,
就将它打包带回乡了, 这是老爸很爱的吐司。





汤种南瓜土司食谱参考这里

汤种材料:
25克高粉, 125毫升鲜奶(也可用清水取代)

做法
1. 把高筋粉放入鲜奶里拌勻,用慢火煮, 必须边煮边搅以免烧焦,至成糊狀。離火待涼。
2. 用保鮮膜蓋好,放涼后,即可使用。亦可放入冰箱里3至5天,只要颜色不变即可。 

材料: 
120克汤种
100克南瓜泥
50克全蛋液
110克鲜奶
40克蜂蜜
12克奶粉
1/2 茶匙盐
350克高粉
2茶匙即溶酵母
25克奶油
适量南瓜籽 (撒面)

做法
1.)所有材料搅拌均勻(除却奶油),拌揉至面团光滑有弹性。
2)加入牛油,用搅拌机搅拌至扩展状态, 盖上发酵1小时或双倍大。
3)面团放入预先涂上奶油的模子里,进行第二次发酵至9分满模(无需封盖)。
4)涂上蛋黄液, 撒上南瓜籽, 放入预热烤箱以160度烤约40分钟或呈金黄色即可。





Tangzhong Pumpkin Loaf Recipe adapted from here

Tangzhong ingredients:
25g high protein flour, 125 ml fresh milk(could be replaced by water)

Method
1. Mix flour and fresh milk together , cook over low heat, kept stirring consistently  to prevent burning and sticking while cooking through the way.  Once the mixture becomes thicker, remove from heat.  
2. Cover with cling wrap, let cool and can be stored in fridge up to a few days as long as it doesn't turn grey. 

Ingredient: 
120g tangzhong 
100g mashed pumpkin
50g egg
110g fresh milk
40g honey
12g milk powder
1/2 tsp salt
350g high protein flour
2 tsp instant yeast
25g butter
pumpkin seeds, for ganish

Method
1.)Place all the ingredients (exclude butter) in the mixing bowl and mix well.. 
2)Add butter, mix to form a smooth and elastic dough until it's double in size.  
3)Roll out the dough with a rolling pin into an oval shape, then roll up like a swiss roll and place in the loaf tin. Complete the 2nd round of proofing, until it’s doubled in size.
4)   Glaze with beaten egg, sprinkle with pumpkin seeds and bake in pre-heated oven at 160C for 40 minutes.  Remove from oven and transfer onto a wire rack. 









I'm submitting this post to the Best Recipes for Everyone,  July 2015 Event : I have a date with "Pumpkin" organized by Fion of XuanHom's Mom and co-hosted by Rachel



Friday 24 July 2015

绿茶长崎蛋糕 + 多才多藝博客奖 (Matcha Castella Cake and Versatile Blogger Award)





人总是在得不到时, 而拼命的去争取, 
所以, 得不到的总是最好的, 也最珍贵的。  
因而, 世间上最珍贵是得不到的,而已失去的。  
得不到的爱情,是令人思念与痛苦的。 
已失去的爱情,最令人刻骨铭心了。
买不到的名牌包,夜半梦醒时也会对它牵肠挂肚,  
得不到的也总是最闪亮的! 
曾经对这长崎木框魂牽夢萦,为此而跋山涉水的寻觅着, 
奈何无缘, 事与愿违, 放弃了!
感谢我爱的你,让我称心如意,
也让我喜不自胜, 最终抱着木框而归。
日月如流啊, 这一抱就抱了一年了,  
惭愧啊,得不到时,
千辛万苦的, 弄了个 假木框满足心里的空缺。 
得手了, 却让它封尘于某个角落, 
忘了当日, 那得不到时的心情与滋味了!
                                                                                                                                                                    



没试过以小烤箱烤来烘烤长崎蛋糕, 温度方面还未能掌握。 下次必需将时间拉长一些,蛋糕的表面布满了我的手指印呢! 







绿茶长蛋糕,  食谱取自Helena's Kitchen

材料:
250克蛋,(4粒大蛋,蛋黃和蛋白分開)
70克細砂糖
40克蜂蜜
10克味霖
75克鮮奶
1/4小匙鹽
55克高粉(過篩)
90克低粉(過篩)
1小匙抹茶粉
50克溶化牛油

*將高粉,底粉,抹茶粉以及鹽混合,備用

做法
1.這時預熱烤箱160℃,長崎木框模墊入兩層蛋糕紙,然後用錫紙裹著木框外,再將擺好的模具放在一個烤盤上。
2,将蛋白以搅拌机打至呈现小气泡,再分次的加入细糖,继续将蛋白打至干性发泡。
3.以慢速逐粒的加入蛋黃(每個蛋黃攪拌均勻後才加入另一個),繼續以慢速打至5分鐘。
4.將攪拌機以慢速,慢慢的加入3/4的混合粉類,再将剩余的1/4粉类以刮刀切拌方法搅拌至完全拌匀。(我没有将所有的粉类以搅拌机搅拌,曾試過麵粉加入完畢後,蛋糊便消泡了)
5.將牛奶和蜜糖放入小容器裡,以微波爐溫熱大約10-15秒,即成蜜糖漿。
6。将一小部分的面糊和和温热的蜜糖浆快速拌匀,然后再快速拌入融化奶油至均匀。
7.把混合均勻做法(6)蜜糖漿麵糊倒入主麵糊裡拌勻。
8.將麵糊倒入鋪好紙的製作木框裡,送入預熱的烤箱,(中下層),烘60分鐘。
9。出炉后,用一张蛋糕纸盖着蛋糕面然后倒扣。移放在网架上冷切(大概15分钟),再将蛋糕倒扣回来。继续在网架上冷切。
10。将冷却好的蛋糕,用蛋糕纸包好,在用保鲜纸包好,装入密封容器里,放入冰箱,隔天享用




【Matcha Castella Cake, recipe adapted from Helena's Kitchen

Ingredients:
250g egg, 4 large eggs/@65/- (separate yolks and whites)
70g caster sugar
40g honey
10g miri
75g milk
¼ tsp salt
55g high protein flour (sifted)
90g high ratio flour (sifted)
1 tsp matcha powder
50g melted butter

* Combine high protein flour, high ratio flour,  matcha powder and salt. 

Method:
1.  Line wooden castella mould with two layer of baking paper and lined the wooden mould with aluminium foil as the wooden mould has no bottom and Preheated oven  at 160C.
2.  In a large mixing bowl, beat egg whites till soft peak. Gently add in the sugar and continue whisk until stiff peak. 
3.  Add in egg yolk , beat well after each addition of egg until the mixture turn to pale white color for 5 minutes. .
4.  Place milk and honey in a bowl, and microwave for 10 seconds and stir well. 
5.  Turn the mixer to low speed, gradually add in flour and mix well until incorporated
6.  Spoon about 1/4 of mixture into the warm honey-milk mixture, mix well.  Then pouring in the melted butter and mirin, well combine.
7.  Pour the honey batter back to the main batter. Fold until well mixed.
8.  Pour the batter into prepared wooden mould and bake for  60 minutes on middle rack until golden brown or cooked.
9. Remove from oven, let the cake cool for a while and place with a parchment paper on top of the cake then invest mould and remove the wooden mould and let it cool on a wire rack.  
10.  Wrap it with parchment paper with cling wrap after it has completely cooled and store in the refrigerator for overnight. 




几乎忘了Jasline所颁发的奖项~Versatile Blogger Award。  不希望这个奖项落于我手中而就此影灭迹绝了。  今日, 我也将这份充满爱心的奖项, 让它继续的蔓延着。。以作为爱心的鼓励与赞赏!

Versatile Blogger Award

以下是10位我所要提名的博主, 你们来接奖吧! 

1.  Cass ~搵到食
2.  Violet Song ~ Violet's Kitchen( 紫罗兰爱心厨房)
3.  yunn 韵~ 韵的美丽人生
4.  Lena ~ Frozen Wings
5.  Victoria ~ Victoria Bakes
6.  Aunty Young ~ Aunty Young
7.  Joceline ~ Butter, Flour and Me
8.  Mui Mui ~ My Little Favourite DIY
9.  Rachel ~ 简单。生活
10. Amiliaya ~ Amiliaya Recipe

此, 非常感谢Jasline颁了这个奖项给我,有意外也有惊喜哦!  我个人也超喜欢她的, 同时也感谢她一路来的支持与鼓励。 附上最近在广播道常听到的一句老套话:“ 有你的陪伴, 路再弯也不怕! ”  嘻嘻。。 









AND This post is also linked to Little Thumbs Up - July'15 Event : Tea Organized by  Zoe of Bake for Happy Kids & Mui of My Little Favourite DIY and Hosted by Cheryl from  Baking Taitai



Monday 20 July 2015

南瓜糯米球 (Pumpkin Ondeh-Ondeh)







雨后的清晨, 显​​得暖而充满寒意,
懒洋洋的躲在被窝里, 不情愿起床,
难得是假日, 且让我继续的自我放肆吧!
难怪七瑾年说, "被窝是青春的坟墓,
正是被窝将我们的清晨埋葬在那个萧瑟的冬天。 "
窗外的一缕阳光,透过窗帘的缝隙, 射向了双眼惺忪的我,
伸了伸懒腰, 不得以的离开了那温柔的被窝。
每天起床后, 总是习惯性的步入厨房,
然后打开冰箱, 眼光扫过冰箱里那不起眼的南瓜泥,
这南瓜泥不知被我冷落了多少回。
总是取出了, 由于时间紧迫而再度放入于冰箱的角落。
也许是那雨后的阳光, 让我也充满了活力与朝气,
更也许是那清新的空气, 唤醒了我那潜伏着的味蕾,
让我蠢蠢欲动的取出了南瓜泥, 还有那剩余的少量白椰丝,
竟然动起手来, 搓起了面团。
望着那一粒粒的南瓜球,在沸水中挣扎着浮出水面,
然后就你挤我挤的一起浮着透气,
然后 一切又归于平静了!



糕点在我家, 只能做小小的份量。  少了大小丫头的捧场,而那老的只随意的应酬了两个。 结果,母子俩就得拼了命似的将它解决。 




【南瓜糯米球, 共做17粒~食谱参考这里


材料  :
75克糯米粉
75克南瓜泥(南瓜去皮,蒸熟)
20克热水

材料:
70克白椰丝+ 1/4 茶匙盐 (白椰丝蒸热待用)

馅料:-
50g 椰糖(磨碎)


做法:
1)将南瓜泥和糯米粉混合均匀, 倒入热水搅匀, 搓至光滑的面团。
2将面团分成小圆球(大约10克),包入适量的椰糖馅料。
3)放入已沸滚的水里煮熟及浮起,  捞起放入装有冰水的盘里。
4)然后, 再捞起放入蒸热的椰丝盘里, 粘上椰丝, 便可享用。




Pumpkin Ondeh-Ondeh, recipe adapted from here

Ingredients A:
75g glutinous rice flour
75g mashed pumpkin
20g hot water

Ingredients B:
70g shredded coconut + 1/4 tsp salt (slightly steam)

Filling: -
50g gula melaka (palm sugar, chopped)


Method:
1) Mix mashed pumpkin with glutinous rice flour and slowly pour in hot water and stir well until soft dough is formed.
2) Divide soft dough into small balls (10g each), wrap in gula melaka.
3) Cook the balls in boiling water, remove when they are floating and place in the cold water.
4) Remove the balls from cold water and coat well with shredded coconut, serve.











I'm submitting this post to the Best Recipes for Everyone,  July 2015 Event : I have a date with "Pumpkin" organized by Fion of XuanHom's Mom and co-hosted by Rachel




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