Sunday, June 16, 2019

经典乳酪蛋糕 Classic Cheesecake







六月温馨父亲节
祝福所有的爸爸们, 父亲节快乐。 
Happy Father's Day !



















经典乳酪蛋糕

6寸圆模

饼干底 :


饼干碎  120克
牛油  50克,隔水溶化


乳酪蛋糕 :


奶油酪cream cheese  250克
细砂糖  80克
鸡蛋  2个
玉米粉  15克
柠檬汁  10克
鲜奶  80克
香草精  1/4小匙


做法 :


1. 溶化牛油,倒入饼干碎里,混匀。倒入蛋糕模里,压紧,放入冰箱冷藏备用。
2. 奶油酪室温软化后,加入细砂糖,用打蛋器打至顺滑无颗粒的状态。
3. 加入鸡蛋,并用打蛋器搅打均匀。鸡蛋要一个一个的加入,先加入第一个并用打蛋器打到和奶酪完全混合后,再加下一个。
4. 依序加入柠檬汁、玉米粉、鲜奶以及香草精,搅拌均匀。
5. 把蛋糕糊倒入铺好饼底的蛋糕模里,水浴法,以160度烤约60分钟。
6. 烤好的蛋糕,放冰箱冷藏4个小时以后,脱模并切块食用。

食谱参考君之




















Tuesday, June 11, 2019

泰式芒果沙拉 Thai Mango Salad(Kerabu Mango)





















泰式芒果沙拉

材料 :

青芒果  2个(丝)
  4(切丝)
指天椒  4-5(切碎)
姜花  1(切碎)

烤香腰豆  适量

调味 砂糖、盐、柠檬汁酸柑汁 


做法

1. 把芒果、洋葱、指天椒、姜花和调味料倒入大碗内搅拌均匀。
2. 食用前撒上腰豆即可。



Thai Mango Salad

Ingredients :

2 green (unripe) mangoshredded
4 onion, sliced
4-5 bird eye's chillieschopped
ginger flower budbunga kantanchopped

cashew nutstoasted

Seasoning : sugarsaltlemon juice / lime juice


Method

1. In a mixing bowlcombine shredded mangoonionbird eye's chilliesginger flower bud and seasoning.
2. Sprinkle with  toasted cashew nuts. Serve immediately.











Friday, June 7, 2019

班兰素粽子 Pandan Vegetarian Rice Dumplings






端午节的到来,祝福大家节日愉快,如意安康。

Happy Dumpling Festival












班兰素粽子

材料 : 30

糯米  1公斤
  1茶匙
班兰水,班兰叶加水打成汁过滤,水的份量足够盖过糯米。

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,用班兰汁浸泡隔夜,沥干。
3. 糯米沥干水份,加入盐搅拌均匀,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,舀入班兰糯米,放入馅料,再盖上班兰糯米。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。 




Pandan Vegetarian Rice Dumplings

Ingredients : make about 30 rice dumplings

1 kg glutinous rice
1 tsp salt
pandan waterblend pandan leaves with water and strained 

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 soak in pandan water for overnight.
3. Drain the glutinous riceadd in  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 glutinous rice. Add in fillingtop with 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 up
let it air dry and cool down.















Tuesday, May 21, 2019

泰式芒果糯米饭 Thai Mango Sticky Rice (Khao Niaow Ma Muang)


























泰式芒果糯米饭

材料

白糯米  200
椰奶  150
细砂糖  2汤匙
  1/3茶匙
班兰叶  数片(打结)


椰奶淋浆 

椰奶  150
细砂糖  1汤匙
  1/3茶匙

熟芒果  2个、烤香芝麻


做法

1.
糯米洗净,浸泡4小时,沥干水份。
2. 将糯米、椰奶、糖、盐、班兰叶混合,大火蒸40-45分钟。
3. 取一小锅, 倒入椰奶淋浆材料, 以小火煮滚即可。
4. 把糯米饭盛起,淋上椰奶浆, 撒上烤香芝麻, 配上芒果一起享用。


Thai Mango Sticky Rice (Khao Niaow Ma Muang)

Ingredients :

200g glutinous rice
150g coconut milk
2 tbsp castor sugar
1/3 tsp salt
pandan leaves, knotted


Coconut milk sauce :

150g coconut milk
1 tbsp castor sugar
1/3 tsp salt

2 ripe mangoesroasted sesame seeds


Method

1. Rinse the glutinous rice and soak for at least 4 hoursdrained.
2. Combine glutinous ricesugarsaltpandan leaves. Steam over medium heat for 40 - 45 minutes until cooked.
3. Mix together coconut milk sauce ingredients in a small saucepancook over low heat.
4. Place the cooked rice and sliced mango on a serving dishpour the coconut cream over the mangoes and rice. Sprinkle some roasted sesame seeds and serve.


























Saturday, May 18, 2019

紫薯红龟糕 Purple Sweet Potato Ang Ku Kuih






















紫薯红龟糕

材料 :

紫薯泥  180克
细砂糖  1汤匙
糯米粉  250克
热水  200克
粟米油  2汤匙


馅料 :绿豆馅


做法 :

1. 紫薯泥,糯米粉及细砂糖混合均匀,慢慢加入热水揉成团,然后加入油搓揉成面团。
2. 将面团分出小等份,包入绿豆馅料。
3. 放入已抹粉的木模里压平,扣出,放在抹了油的香蕉叶上。
4. 以中火蒸约2-3分钟开盖,再蒸3分钟。
5. 取出,涂上少许食油,待冷后即可食用。



Purple Sweet Potato Ang Ku Kuih

Ingredients :

180g mashed purple sweet potato
1tbsp sugar
250g glutinous rice flour
200g hot water
2tbsp corn oil


Fillings : mung bean paste


    Method :

    1. Mix mashed purple potato, glutinous rice flour and sugar, slowly add in hot water to form a dough. Add in oil and knead to form a soft dough.
    2. Divide dough into small portions, wrap in fillings and mould it out. 
    3. Place the "ang ku" on lightly greased banana leaves.
    4. Steam for 2-3 minutes over medium heat, open the lid then close and continue to steam for 3 minutes. 
    5. Greased some oil on the surface of "ang ku" and serve.
















    Saturday, May 11, 2019

    火龙果慕斯蛋糕 Dragon Fruit Mousse Cake









    祝福天下的妈妈们,母亲节快乐 ! 
    ❀ Happy Mother's Day ❀















    火龙果慕斯蛋糕

    香蕉戚风蛋糕体 - 6寸圆模

    材料 : 

    蛋黄  3
    玉米油  30
    牛奶  20
    香蕉泥  60
    低筋面粉  60

    蛋白  3
    细砂糖  50

     做法 :

    1. 
    蛋黄、玉米油、牛奶和香蕉泥,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. 将蛋糕糊倒入模里,轻敲震出大气泡。 
    7. 放进预热180度的烤箱,烤25-30分钟至熟。
    8. 
    出炉倒扣,待凉,平均切成2片,备用。



    火龙果慕斯材料:

    鲜奶油  300克(预先打发)
    冷开水  160
    吉利丁粉  15
    火龙果汁  160


    做法:

    1. 
    冷开水倒入吉利丁粉中混合均勻静置5-6分钟,等待吉利丁粉完全吸水膨胀。
    2.
    使用隔水方式加热,将吉利丁粉完全溶解成液体。
    3. 
    将吉利丁液加入火龙果汁,混合均勻。
    4. 最后拌入打发的鲜奶油中混合均勻成火龙果慕斯。


    组合:

    1. 
    放一片蛋糕在慕斯模,倒入一份的火龙果慕斯。 
    2. 放上第二片蛋糕,再另一份的火龙果慕斯。
    3. 
    放进冰箱冷藏6小时至凝固。
    4. 取出,脱模,把蛋糕涂抹上均匀的鲜奶油,摆上装饰即可。



    Dragon Fruit Mousse Cake

    Banana Chiffon Cake - 6 inch cake mould 

    Ingredients 

    3 egg yolks
    30g corn oil
    20g milk
    60g banana
    60g cake flour 

    3 egg whites
    50g castor sugar 


    Method 

    1. Combine egg yolkscorn oilmilk and banana 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 chiffon mould, tap pan on table a few times to remove air bubble.
    7.  Bake in preheated oven at 180C for 25-30 minutes or until cooked.
    8. Remove from oveninvert cake onto table until completely cooledcutting into 2 pieces. 


    Dragon Fruit Mousse Ingredients

    300g whipping cream
    160g water
    15g gelatin powder
    160g dragon fruit juice

     
    Method


    1. Beat the whipping cream to form mousse state.
    2. Combine gelatin 
    powder with waterlet stand 5-6 minutes.
    3. Using double boil method
    stir until gelatin powder fully dissolved. Set aside.
    4. Combine gelatin mixture and dragon fruit juice
    mix well.
    5. Add the dragon fruit mixture to whipped cream. Mix until incorporated.


    Assemble 

    1. Place a layer of cake
    pour in a portion of the dragon fruit mousse.
    2. Lay another cake layer and pour another portion of dragon fruit mousse.
    3. Let it set for 6 hours in the fridge.
    4. Remove cake from moldfrost the whole cake with whipped cream and decorate accordingly.