Tuesday, September 27, 2016

榴莲相思蛋糕 Durian Ogura Cake






早前忙着做月饼,将要用来做蛋糕的榴莲果肉,放在冰箱冷冻
现在有时间了就可取出解冻做蛋糕,真的好方便,味道还是一样好
 








榴莲相思蛋糕

材料 : 7寸四方模 

蛋黃  100克
全蛋  1粒
粟米油  60克
榴莲肉  90克
牛奶  20克
低筋面粉  70克


蛋白  200克
细砂糖  70克


做法 :

1. 榴莲肉加牛奶搅打成泥。加入蛋黃、全蛋、粟米油用打蛋器搅拌均匀。
2. 筛入低筋面粉再拌均匀。
3. 蛋白用搅拌机打至起泡。分3次加入糖,打发成尾端挺立的蛋白霜。
4. 分次加入榴莲面糊里,用刮刀切拌均匀。
5. 倒入7寸方形模,敲出空气。
6. 放入预热烤箱,蒸烘法130度烘40分钟,然后转150度烘40分钟。
7. 出炉后,倒扣待凉。 



Durian Ogura Cake

Ingredients :
  
100g egg yolk 
1 whole egg
60g corn oil
90g durian flesh

20g milk
70g cake flour / super fine flour 


200g egg white
70g castor sugar


Method :

1. Durian flesh mashed with milk. Add in egg yolk、whole egg、corn oil and whisk to incorporate.
2. Fold in sifted flour and mix well.
3. Beat egg white until frothy,gradually add in sugar in 3 batches and beat until stiff peaks.
4. Mix 1/3 of meringue and mix into the durian paste. Fold in the balance egg white with a spatula till well combine.
5. Pour the batter into baking pan,lightly tap on table to remove big bubbles.
6. Steam-bake in preheated oven at 130C for 40 minutes,then 150C for 40 minutes.
7. Remove from oven,invert cake onto table until completely cooled.

















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Wednesday, September 21, 2016

甘榜虾煎 Hometown Prawn Fritters

















甘榜虾煎

材料 :

小虾  300克
面粉  500克
水  650毫升
韭菜  100克 (切小段)
豆芽  150克
红萝卜丝  80克
葱头仔碎  2大匙


腌料 :

盐  1/2小匙
胡椒粉  1/4小匙


调味料 :

鸡蛋  1粒
盐  1小匙
糖  1/2小匙
黄姜粉  1/2小匙
油  50毫升

炸油  4杯


做法 :

1. 把虾洗干净滤干水,加入腌料拌匀腌1小时,备用。
2. 把面粉加入水拌匀成浓糊,加入调味料拌匀,加入韭菜、豆芽、红萝卜和葱头仔拌匀。
3. 烧热油,把木柄钢勺放入油烧热,把调好的面糊舀入勺里,放上腌好的虾。
4. 放入油里用中火炸至定形,轻轻摇至脱下,继续炸至两面金黄色。
5. 捞起滤干油,配上辣椒酱享用。



Hometown Prawn Fritters

Ingredients :

300g small prawns
500g plain flour
650ml water
100g chives,cut into short sections
150g bean sprouts
80g shredded carrot
2tbsp chopped shallots


Marinade :

1/2tsp salt
1/4tsp pepper


Seasoning :

1 egg
1tsp salt
1/2tsp sugar
1/2tsp turmeric powder
50ml oil

4 cups oil for deep-frying


Method :

1. Clean the prawns and drain well. Mix with marinade and season for 1 hour. Set aside.
2. Combine plain flour and water and mix into a thick batter. Add in seasoning and stir well. Add in chives,sprouts,carrot and shallots and stir well.
3. Heat up oil for deep-frying,dip a wooden handle ladle into the hot oil to heat up. Spoon the batter into the ladle and place a small prawn on top.
4. Deep-fry in oil with medium heat until the batter can leave the ladle. Continue frying until golden brown on both sides.
5. Dish and drain. Serve with chili sauce.

(Recipe adapted from Yum Yum Magazine 97th)

















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Wednesday, September 14, 2016

水果水晶燕菜月饼 Fruit Konnyaku Jelly Mooncakes









中秋节的来临,祝福大家中秋佳节愉快,月圆人团圆。


















水果水晶燕菜月饼

材料

蒟蒻粉  10克
细砂糖  200克
清水  950克


新鲜水果  适量(草莓,蓝莓,葡萄,奇异果,切丁)


 

做法

1. 将蒟蒻粉和细砂糖混合均匀。
2. 煮滚清水,慢慢的加入做法(1),搅拌至溶解(约8分钟)。
3. 倒入少许蒟蒻液在月饼模里,待稍凝固放入水果,再把蒟蒻液填满月饼模,待凉冷藏至凝固。



Fruit Konnyaku Jelly Mooncakes

Ingredients :

10g konnyaku jelly powder
200g castor sugar
950g water


fresh fruit(strawberry,blueberry,grape,kiwi,cut into small pieces)


 

Method

1. Mix the konnyaku jelly powder and sugar. Set aside.
2. Bring water to boiling,gradually add in step(1),keep stirring until fully dissolved (approx. 8 mins).
3. Pour a bit jelly mixture into mooncake mould,wait till a bit solidified then add in fruit,pour the jelly mixture into the mould until full. Chill in the fridge before serving.
























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Tuesday, September 13, 2016

香兰冰皮月饼 Pandan Snow Skin Mooncakes



















香兰冰皮月饼

材料:

糕粉  60克
糖粉  40克(过筛)
白油  20克
班兰汁  70克

馅料 : 低糖香芋莲蓉馅


做法:
 
1. 馅料秤每份30克,搓圆待用。
2. 将糖粉和糕粉混合均匀,倒入一个容器里,加入白油搅拌均匀。
3. 最后加入冷水,把做法(2)的粉类一起搅拌成均匀的面团。
4.
面团分成每份20克,搓圆按扁包入一份馅料。
5. 按入已撒些糕粉的月饼模后轻敲出。
6. 最后放入封密的盒子里,冰箱冷藏数个小时后或隔天享用即可。




Pandan Snow Skin Mooncakes

Ingredients:

60g cooked glutinous rice flour (gao flour)
40g icing sugar,sifted

20g shortening
70g pandan juice

Filling : yam lotus paste



Method:
 
1. Yam lotus paste divide into small portions (30g each),round up and set aside.
2. Combine cooked glutinous rice flour with icing sugar,add in shortening.
3. Lastly add in pandan juice and mix into a dough.
4. D ivide into small portions,20g each. 

5. Flatten the skin and wrap up filling. Dust with a little cooked glutinous rice flour,press into the mooncake mould and unmould it.
6. Chill the mooncake in the fridge before serving.


















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Saturday, September 10, 2016

煎哆班兰莲蓉燕菜月饼 Cendol with Pandan Lotus Paste Jelly Mooncakes





















煎哆班兰莲蓉燕菜月饼

瓜蛋黄燕菜材料 :

南瓜泥  150克
细砂糖  30克
盐  1/8茶匙

燕菜粉  1茶匙
清水  300克


做法 : 将所有材料倒入锅里,搅拌煮至滚,熄火。倒入蛋黄模型里,冷藏至凝固。 


内馅材料: 
 
燕菜粉  1茶匙
细砂糖  30克
清水  150克

淡奶  40克 

班兰莲蓉  70克 
 

做法 : 将所有材料(莲蓉除外)放入锅里以小火煮至滚,加入
班兰莲蓉拌均,熄火倒入模里,中间放入1粒燕菜蛋黄,待凉,冷藏至凝固,取出待用。




外皮材料:

清水  250克
椰浆  100克
细糖  60克
燕菜粉  1/2汤匙
 
煎哆  150克 (滤干水份) 
 
 
做法 : 将所有材料放入锅里搅匀,煮滚后加入煎哆再煮数分钟。倒入少许皮料燕菜在月饼模里,待稍凝固放入馅料,再倒入皮料燕菜填满模,待凉冷藏至凝固
 
 
 
Cendol with Lotus Paste Jelly Mooncake
 
Pumpkin jelly egg yolk ingredients :

150g mashed pumpkin

30g castor sugar
1/8tsp salt
1tsp agar-agar powder
300g water


Method : Mix all ingredients into a pot and bring to boil. Pour the mixture into jelly egg yolk mould. Chill in the refrigerator till solidified completely.



Filling ingredients: 
 
1tsp agar-agar powder
30g castor sugar
150g water

40g evaporated milk
70g pandan lotus paste 
 

Method : Mix all ingredients(except lotus paste)in a pot and bring to boil,mix in pandan lotus paste,
turn off flame and pour in small bowl,put the jelly egg yolk into it,chill in refrigerator till solidified completely. Remove from bowl. Set aside.




Skin ingredients:
 
250g water
100g coconut milk 
60g castor sugar
1/2tbsp agar-agar powder
 
150g cendol,drained
 
 
Method : Boil all ingredients,add in cendol and cook for few minutes. Pour a bit jelly into mooncake mould,wait till a bit solidified then put in the filling,pour the jelly mixture into the mould until full. Chill in the fridge before serving.
 
 
 
 
 




 
 
 
 
 
 
 
 
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Friday, September 9, 2016

蓝花莲蓉燕菜月饼 Blue Pea with Lotus Paste Jelly Mooncake



















蓝花莲蓉燕菜月饼

南瓜蛋黄燕菜材料 :

南瓜泥  150克
细砂糖  30克
盐  1/8茶匙

燕菜粉  1茶匙
清水  300克



做法 : 将所有材料倒入锅里,搅拌煮至滚,熄火。倒入蛋黄模型里,冷藏至凝固。 



内馅材料: 
 
燕菜粉  1茶匙
细砂糖  30克
清水  150克

淡奶  40克
纯莲蓉  70克 
 

做法 : 将所有材料(莲蓉除外)放入锅里以小火煮至滚,加入纯莲蓉拌均,熄火倒入模里,中间放入1粒燕菜蛋黄,待凉,冷藏至凝固,取出待用。
 




蓝花外皮材料:
 
蓝花汁  200克 (大约30朵蓝花)
清水  400克
牛奶  150克
细糖  40克
燕菜粉  1汤匙
即溶啫喱粉  1/2汤匙
 
 
做法 : 将所有材料放入锅里搅匀,煮滚后转小火续煮数分钟。倒入少许皮料燕菜在月饼模里,待稍凝固放入馅料,再倒入皮料燕菜填满模,待凉冷藏至凝固
 
 
 
Blue Pea with Lotus Paste Jelly Mooncake
 
Pumpkin jelly egg yolk ingredients :

150g mashed pumpkin

30g castor sugar
1/8tsp salt
1tsp agar-agar powder
300g water


Method : Mix all ingredients into a pot and bring to boil. Pour the mixture into jelly egg yolk mould. Chill in the refrigerator till solidified completely.



Filling ingredients: 
 
1tsp agar-agar powder
30g castor sugar
150g water

40g evaporated milk
70g lotus paste 
 

Method : Mix all ingredients(except lotus paste)in a pot and bring to boil,mix in lotus paste,
turn off flame and pour in small bowl,put the jelly egg yolk into it,chill in refrigerator till solidified completely. Remove from bowl. Set aside.




Blue pea skin ingredients:
 
200g blue pea flower juice (from about 30 buds)
400g water
150g milk
40g castor sugar
1tbsp agar-agar powder
1/2tbsp jelly powder
 
 
Method : Boil all ingredients,lower flame and cook for few minutes. Pour a bit jelly into mooncake mould,wait till a bit solidified then put in the filling,pour the jelly mixture into the mould until full. Chill in the fridge before serving.



























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