Tuesday, June 19, 2018

碱水粽 Alkaline Rice Dumplings (Kee Chang)







今天继续粽香飘飘。。。
















碱水粽

材料: 

糯米  1公斤
碱水   4汤匙 
  4汤匙 
干粽叶 
草绳


做法 :

1. 干粽叶泡水3-4小时软化 ( 中间换2次水 ),用刷子两面刷洗干净,剪掉叶梗。
2. 
糯米洗净,用清水浸泡3小时,沥干。
3. 糯米沥干水份,加入碱水和油,搅拌均匀,待用。
4. 
粽叶折成斗形,舀入适量糯米,盖上粽叶,包成棕形,绑上草绳。
5. 煮滚一大锅水,把裹好的粽子下锅,水要盖过粽子,煮3小时,至糯米熟软即可取出,吊起沥干水份。



椰糖浆材料

椰糖  200 (切碎)
黄糖  100
  60 
椰浆  100
班兰叶  数片 (打结)

做法椰糖,黄糖,水和班兰叶放入小锅里,以中小火煮至糖溶化。加入椰浆,煮至稍微浓稠即可熄火。




Alkaline Rice Dumplings

Ingredients

1kg glutinous rice
4tbsp alkaline water
4tbsp cooking oil
bamboo leaves
hemp string 


Method

1. Bamboo leaves, soaked for 3-4 hourswashed and change water in between for two time. 
2. Wash glutinous rice and add watersoaked for 3 hours.
3. Drain the glutinous riceadd in alkaline water and oilmix well and set aside.
4. Take a bamboo leaffold into an inverted coneadd in some glutinous rice then wrap accordingly. 
5. Using a big potcook half pot of water. Once water is boiledplace in all the wrap dumplings and let it cook for at least 3 hours. Remove from water and hang it uplet it air dry and cool down.




Palm sugar syrup ingredients :

200g palm sugarchopped 
100g brown sugar 
60g water
100g coconut milk
few blades of pandan leavesknotted 


Method : Place palm sugar
brown sugarwater and pandan knot in a saucepancook on medium low heat until sugar dissolved. Add in coconut milkcook until the syrup thickens.



















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Monday, June 18, 2018

蓝花素粽子 Vegetarian Rice Dumplings








五月初五端午节,祝福大家佳节愉快!
Happy Dumpling Festival











蓝花素粽子

材料30

糯米  1公斤
蓝花  60朵(加入热水浸泡出蓝色素)
 2大匙
 1茶匙
香菇,浸软,切半
栗子,浸泡清水隔夜
素羊肉
素香酥鸡
素腌鸡
炒香花生碎

粽叶和适量草绳


调味料: (份量依个人口味调整)

麻油,生抽,胡椒粉,五香粉,黑酱油,盐,香菇粉


做法 :
1. 干粽叶泡水3-4小时软化 ( 中间换2次水 ),用刷子两面刷洗干净,剪掉叶梗。
2. 糯米洗净,用清水浸泡4小时,沥干。
3. 糯米沥干水份,加入蓝花液、油和盐,搅拌均匀,待用。
4. 烧热油,将香菇、栗子、素羊肉、素香酥鸡和素腌鸡加入适量的调味料炒香,盛起备用。
5.  粽叶折成斗形,舀入蓝糯米,放入馅料,再盖上蓝糯米。盖上粽叶,包成棕形,绑上草绳。
6. 煮滚一大锅水,把裹好的粽子下锅,水要盖过粽子,煮3小时,至糯米熟软即可取出,吊起沥干水份。 




Vegetarian Rice Dumplings

Ingredients : make about 30 rice dumplings

1 kg glutinous rice
60 buds blue pea flowerssoaked in hot water
2 tbsp oil
1 tsp salt

mushroomssoaked and cut into half
dried chestnutssoak overnight
vegetarian mutton meat
vegetarian soy nugget
vegetarian chicken meat
ground toasted peanuts

bamboo leaves and some hemps


Seasoning

sesame oillight soy saucepepper powderfive spice powderdark soy saucesaltmushroom powder


Method :
1. Bamboo leavessoaked for 3-4 hourswashed and change water in between for two time. 
2. Wash glutinous rice and add watersoaked for 4 hours.
3. Drain the glutinous riceadd in blue pea flower wateroil and saltmix well and set aside.
4. Heat up oilstir fry the mushroomschestnutsvegetarian mutton meatvegetarian soy nugget and vegetarian chicken meat with seasonings until aromaticset aside.
5. Take a bamboo leaffold into an inverted coneadd in blue glutinous rice. Add in fillingtop with blue glutinous rice to cover the filling and then wrap accordingly. 
6. Using a large potpour in water and bring it to boil. Once water is boiledplace in all the wrap dumplings and let it cook for at least 3 hours. Remove from water and hang it uplet it air dry and cool down.
































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Wednesday, June 13, 2018

芒果慕斯镜面蛋糕 Mango Mousse Mirror Glaze Cake





被养眼的镜面蛋糕吸引住在网上搜索到了镜面的材料和做法
于是在今年的爸爸节做了第一个的蓝色镜面蛋糕















芒果慕斯镜面蛋糕

戚风蛋糕体

材料 7寸圆模 

蛋黄  2
玉米油  15
牛奶  35
低筋面粉  50

蛋白  2
细砂糖  35



做法 : 

1. 蛋黄、牛奶和玉米油,用打蛋器搅拌均匀。
2.
筛入低粉搅拌成均匀的蛋黄糊。
3.
蛋白打起泡状,分次加入细砂糖,打发成尾端挺立的蛋白霜。
4.
1/3蛋白霜加入蛋黄糊中,用橡皮刮刀拌匀。
5. 然后倒入其余的蛋白霜,混合拌成均匀的面糊。
6. 将面糊倒入蛋糕模,敲出气泡。
7. 放进预热160度的烤箱,烤35分钟至熟。
8.
出炉倒扣,待凉,平均切成2片,备用。



芒果慕斯材料 :

吉利丁粉  17
热水  60


鲜奶油  350 (打发)
芒果泥  300


做法 :

1. 吉利丁粉加热水搅拌至溶化,加入芒果泥拌匀。
2. 加入打发鲜奶油,混合均匀。
3. 把一片蛋糕放在慕斯圈里,倒入芒果慕斯。
4. 摆放上第二片蛋糕,再倒入芒果慕斯。
5. 放入冰箱冷藏3-4个小时。



表层镜面材料 

吉利丁粉  10热水  40
细砂糖  150
清水  75
炼奶  100
白巧克力  175

食用色素 


做法 :

1. 锅里放入砂糖、清水和炼乳,以中小火加热,搅拌煮溶。
2. 倒入吉利丁液,搅拌均匀。
3. 熄火,加入白巧克力,搅拌至巧克力融化,过筛。
4. 分成2份,加入色素,搅拌均匀,待降温至32°C33°C
5. 蛋糕脱模后,在表层淋上镜面液。
6. 放入冰箱冷藏约1-2个小时至镜面凝固即可。



Mango Mousse Mirror Glaze Cake

Chiffon cake base

Ingredients : 7 inch mould 

2 egg yolks
15g corn oil
35g milk
50g cake flour

2 egg whites
35g castor sugar 


Method 

1. Combine egg yolkscorn oil and milk in a mixing bowl.
2. Sift in cake flourmix wellset aside.
3. Beat egg white until frothy and add in the sugar in 3 batches. Beating till shiny peaks.
4. Add 1/3 egg white into egg yolk batter and fold well.
5. Pour the batter back to the 2/3 egg white and fold into a smooth batter.
6. Pour the batter into baking pan, tap pan on table a few times to remove air bubble.
7.  Bake in preheated oven at 160C for 35 minutes or until cooked.
8.  Remove from oveninvert cake onto table until completely cooledcutting into 2 pieces. 



Mango Mousse :

17g gelatine powder
60g hot water


350g fresh cream (whipped)
300g mango puree


Method :

1. In a small bowl, dissolve gelatine powder in hot water. Add in mango puree, mix well.


2. Add the mango mixture to whipped cream. Mix well till incorporated.


3. Use a cake ring, place a layer of cake, pour in mango mousse.
4. Lay another cake layer and pour in mango mousse. 
5. Let it set for 3-4 hours in the fridge.



Mirror Glaze ingredients :

10g gelatine powder + 40g hot water
150g castor sugar
75g water
100g condensed milk
175g white chocolate

food coloring


Method :

1. In a saucepan add in sugarwater and condensed milkheat over low heat.
2. Add in gelatine and stir until combined.
3. Turn off the heatadd in white chocolatestir until the chocolate dissolves.
4. Divide to 2 portionsadd in food coloringstir welllet cool at 32°C or 33°C.
5. Unmold cake, pour the mirror glaze over the top of the cake.
6. Transfer cake back to the fridge for another 1-2 hours before serving.























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