Wednesday, March 22, 2017

香橙海绵杯子蛋糕 Orange Sponge Cupcakes






















香橙海绵杯子蛋糕

材料:

蛋  3  
砂糖  90克 
筋面粉  100克
盐 1/4茶匙
橙汁 35克
玉米油 25克
橙皮屑 1



做法:

1. 玉米油橙汁搅拌均匀,备用。
2. 低筋面粉和盐混合,过筛两次。
3. 冷鸡蛋加细砂糖打发至浓稠及乳白色。
4. 加入橙皮屑,再慢慢的加入过筛的低粉和橙汁混合液,用刮刀搅拌均匀。
5. 把面糊舀入纸托约9分满,轻轻敲出气泡。
6. 放入预热烤箱,以170度烤约25分钟。




Orange Sponge Cupcakes

Ingredients :

3 eggs (large), cold from fridge
90g caster sugar
100g cake flour
1/4tsp salt
35g fresh squeeze orange juices
25g corn oil
1 orange rind


Method :

1. Mix corn oil and orange juices together, set aside.
2. Mix flour and salt together, sift them twice, set aside.
3. Whisk eggs and caster sugar till pale, thick and fluffy.
4. Add in orange rind, add in sifted flour and orange juices mixture, use a spatula to fold the batter till well combined.
5. Pour batter in a lined 12 holes muffin pan until 90% full. Lightly tap on countertop twice to remove air bubbles.
6. Bake at pre-heated oven at 170C for 25mins.

(Recipe adapted from Nasi Lemak Lover)













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Thursday, March 16, 2017

新鲜椰子果冻 Fresh Coconut Jelly






















新鲜椰子果冻

材料 :
(A)
椰子水  400毫升
砂糖  30克
燕菜粉  3克
班兰叶  1-2片

(B)
新鲜椰子果肉


做法 :

1. 将材料 (A)倒入锅里,小火煮滚。
2. 离火继续搅拌30秒,待冷却5分钟。
3. 把椰子肉放在模型里,倒入果冻水。
4. 待凝固放入冰箱冷藏。



Fresh Coconut Jelly

Ingredients :

(A)
400ml fresh coconut water
30g caster sugar
3g agar-agar powder
1- 2 pandan leaves 

(B)
adequate fresh coconut meat 


Method :

1. Cook ingredients (A) over low-medium heat until hot bubble start building up on the sides of the pan. Stir occasionally.
2. Remove from heat and continue to stir for 30 seconds. Let to cool down for 5 minutes. 
3. Place coconut meat in the molds, then pour the aga-aga syrup into molds. Cool down completely.
4. Refrigerate for at least 2 hours before serve.

(Recipe adapted from Bakericious)





















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Tuesday, March 14, 2017

法式芝士巧克力千层蛋糕 French Style Chocolate Cheese Mille Crepes




















法式芝士巧克力千层蛋糕

蛋糕皮材料 :

(A)
鲜奶  400克
鸡蛋液  255克
盐  1/2茶匙
面粉  95克
巧克力粉  20克
糖粉  55克

(B)
无盐奶油  60克(隔水炖溶)


馅料 :

(C)
奶油乳酪  200克
鲜奶  50克
炼奶  47克

(D)

植物性鲜奶油  200克



做法 :

1. 将材料(A)放入一个大碗里搅拌均匀后过滤, 休面30分钟。
2. 煎蛋糕层之前加入溶化的无盐奶油拌匀。
3. 以中火预热20cm不粘平底锅,用勺子舀入适量的面糊,迅速以旋转放试把面糊薄薄的填满煎锅底直到面皮底面煎熟。尽量不要倒入过多面糊,若有表面上有剩余的面糊尽可倒回面糊碗中。
4. 用划刀把饼皮划离锅, 重复做法至完。每次倒面糊入锅时记得必须先搅匀, 以防止面糊浓稠。
5. 用电动打蛋器将材料C打发至光滑无颗粒,加入植物性鲜奶油搅拌至浓稠。
6. 组合蛋糕, 铺第一层饼皮在蛋糕板上,抹一层薄薄的馅料,撒上oreo饼碎,再铺上第二层饼皮,再撒上oreo饼碎
7. 轻按饼皮中间部份使馅料分布均匀,重复至完成。



French Style Chocolate Cheese Mille Crepes

To Make Crepes :

(A)
400g UHT fresh milk
255g eggs
1/2 tsp salt
95g plain flour
20g chocolate powder
55g icing sugar

(B)
60g unsalted butter (by double boiling) 


To Make Filling :

(C)
200g cream cheese
50g fresh milk
47g condensed milk

(D)

200g fresh whipping cream



Method :

1Combine all ingredient (A) into a large mixing bowl and mix until the batter is smooth. Strain through a sieve. Rest for 30 minutes. 
2Add in melted butter to batter (A) and mix well just prior to frying the crepes. 
3. Heat a 20cm non-stick frying pan over medium heat. Use a ladle to scoop the crepes batter into the pan while swirling the pan to evenly spread the cake batter. Pour off any excess batter back into the mixing bowl. Cook crepe until the surface starts to bubble and the bottom layer has set.
4. Use a spatula to ease away the layer from the pan. Stir well to prevent the batter from thickening before cooking each layer. Repeat the process until the batter is all used up.
5. Place ingredients (C) into a large mixing bowl and beat till smooth. Add in whipping cream (D) and mix till thickened. Set aside.
6. To assemble cake, place the 1st piece crepe layer on the board / plate. Spread a thin layer of filling on top, place some oreo biscuits over the fillings. Stack on the 2nd piece of crepe. 
7. Lightly flatten each layer with hand to sandwich the cream onto the crepe. Repeat the process until the last layer.

(Recipe adapted from Coco's Sweet Tooth)





















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Friday, March 10, 2017

煎网饼 Roti Jala
















煎网饼

材料:


面粉  200克
椰奶/鲜奶  100克
清水  250克
蛋  1个
盐  1/2茶匙
黄姜粉  1/4茶匙
油  1汤匙



做法 :

1. 把材料混合搅拌均匀,过滤。休面30分钟。
2. 烧热平地不粘锅,将面糊倒入roti jala网杯里,在热锅上绕几圈成网形。
3. 以小火煎至熟,重复做完面糊。
4. 配上咖哩即可享用。


Roti Jala
 
Ingredients :
 
200g all purpose flour
100g coconut milk / milk
250g water
1 eggs
1/2tsp salt
1/4tsp turmeric powder
1tbsp cooking oil



Method :

1. Mix all ingredients in a mixing bowl. Sift the batter and set aside for 30 mins.
2. Heat up a non-stick pan on low heat,fill the roti jala mould with batter and quickly move the mould in a circular motion to form a lacy pattern. Leave it for few seconds.
3. Repeat the same with rest of the batter,serve with curry.

(Recipe adapted from here)
 
 
 
 
 




 
 
 
 
 
 
 
 
 
 
 
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Tuesday, March 7, 2017

三色戚风蛋糕 Tri-colour Chiffon Cake
























三色戚风蛋糕

材料 : 16cm 中空戚风圆模

黑可可面糊  :

蛋黄  1个
玉米油  10克
牛奶  15克
低筋面粉   15克
黑可可粉  3克


巧克力面糊  :

蛋黄  1个
玉米油  10克
牛奶  15克
低筋面粉  15克
巧克力粉  3克


原味面糊  :

蛋黄  1个
玉米油  10克
牛奶  15克
低筋面粉  20克


蛋白霜 :

蛋白  3个
细砂糖  45克


做法 :

1. 蛋黄加入油和牛奶用打蛋器搅拌均匀。
2. 筛入低粉搅拌成均匀的蛋黄糊。

3. 黑可可味和巧克力味,重复同样做法,备用。
4. 蛋白打起泡状,分次加入细砂糖,打发成尾端挺立的蛋白霜。
5. 将蛋白霜分成3份,加入蛋黄糊中,用橡皮刮刀拌匀。

6. 将三色面糊倒入戚风模,敲出气泡。
7. 放进预热180度的烤箱,烤30分钟至熟。
8. 出炉倒扣,待凉。




Tri-colour Chiffon Cake

Ingredients: 16cm chiffon mould 

Dark cocoa batter  :

1 egg yolk
10g corn oil
15g milk
15g cake flour
3g dark cocoa powder
 
 
Chocolate batter  :

1 egg yolk
10g corn oil
15g milk
15g cake flour
3g cocoa powder


Egg yolk batter  :

1 egg yolk
10g corn oil
15g milk
20g cake flour

Meringue :
3 egg whites
45g castor sugar



Method 

1. Combine egg yolks,corn oil and milk in a mixing bowl.
2. Sift in cake flour,mix well,set aside.
3. Repeat the same method to make the dark cocoa batter and chocolate batter.
4. Beat egg white until frothy and add in the sugar in 3 batches. Beating till shiny peaks.
5. Divide meringue into 3 equal portions and fold it into the different egg yolk mixture.
6. Pour the three types of batter into chiffon mould, tap pan on table a few times to remove air bubble.
7.  Bake in preheated oven at 180C for 30 minutes or until cooked.
8.  Remove from oven,invert cake onto table until completely cooled.



















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Friday, March 3, 2017

番薯年糕球 Sweet Potato Balls with Nian Gao







年已过,又是要解决年糕了。
去年尝试过烤番薯年糕球,今年就换炸的,一样可口。












番薯年糕球

材料 :

番薯  400克(蒸熟,压成泥)
面粉  150克
木薯粉  50克
盐  少许


做法 :

1. 把所有材料搅拌成团,平均分成小团
2. 压扁,包入一块年糕,搓圆。
3. 放入热油中,慢火炸至金黄色,捞起沥干油份,待凉享用。

注 :如果面团粘手,可在手上抹些油就会容易操作了。



Sweet Potato Balls with Nian Gao

Ingredients :

400g mashed sweet potato
150g plain flour
50g tapioca flour
some salt


Method :

1. Mix all the ingredients together and knead to a smooth dough.
2. Take a small piece of dough,wrap a piece of nian gao cube and shape dough into a ball.
3. Deep fry in hot oil over low heat until golden brown. Remove and drain on a paper towel.



















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