Friday, October 28, 2016

石榴豆奶隔夜燕麦 Pomegranate and Soy Milk Overnight Oats







存着几个隔夜燕麦帖子,今天先选个石榴的来分享。











石榴豆奶隔夜燕麦

材料:
燕麦片  6tbsp (45g)
低糖豆奶  1+1/2杯
奇异籽  1tbsp
石榴  1颗

烤香核桃和杏仁 (各适量)


做法:

1. 用一个干净的玻璃瓶,放入燕麦片奇异籽。
2. 之后慢慢加入奶直到近3/4满,轻轻搅拌把瓶底的燕麦片和奶拌均。
3. 盖上盖,然后放进冰箱冷藏一夜。
4. 隔天,加入石榴果粒,核桃和杏仁,以及蜂蜜调味,搅拌后就能享受一份健康又有营养的早餐了。




Pomegranate and Soy Milk Overnight Oats

Ingredients:

6tbsp (45g) rolled oats
1+1/2cup soy milk (less sugar)
1tbsp chia seeds
1 pomegranate


some roasted
walnut and almond


Method:

1. Using a clean sterilized glass jar, add rolled oats and chia seeds.
2. Pour in soya milk till almost 3/4 full, stir the mixture with a clean spoon to loosen the oats at the bottom of the jar.
3. Cover the jar and leave the mixture overnight in the fridge.
4. In the morning, add pomegranate seeds,
roasted walnut and almond plus drizzle of honey (optional) to sweeten the taste.




















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Wednesday, October 26, 2016

巧克力乳酪蛋糕 Chocolate Cream Cheese Cake

















巧克力乳酪蛋糕

蛋糕体材料7寸圆模 

原味戚风
蛋黄  3
玉米油  30
牛奶  45
低筋面粉  50


黑可可戚风
蛋黄  3
玉米油  30
牛奶  45

黑可可粉  10克
低筋面粉  40



蛋白  6
细砂糖  70


做法  
 
1. 蛋黄、玉米油和牛奶,用打蛋器搅拌均匀。
2. 加入过筛的粉类,混合均匀。
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,分成2份。
4. 2份蛋白霜分别加入原味蛋黄糊和黑可可蛋黄糊中,用橡皮刮刀拌匀。
5. 将面糊倒入蛋糕模,敲出气泡。
6. 放进预热160度的烤箱,烤35分钟至熟。
7. 出炉倒扣,待凉,原味和黑可可戚风各平均切成2片,备用



奶油乳酪夹心:

乳酪  200克(室温软化)
奶油  60克

糖粉  40克


做法:乳酪和奶油拌匀,加入糖粉混合均匀。



蛋糕外层材料:

植物性鲜奶油  150克
乳酪  60克 


做法:鲜奶油打发,再加入乳酪搅拌均匀。  



综合做法  

1. 取一片黑可可蛋糕抹上一层奶油乳酪在蛋糕上,撒上适量奥利奥饼碎 
2. 铺上原味蛋糕, 再抹上一层奶油乳酪和撒上奥利奥饼碎重复以上的步骤至完。
3. 在蛋糕的表面抹上乳酪鲜奶油,摆上自己喜欢的装饰即可。


 
Chocolate Cream Cheese Cake

Ingredients : 7 inch mould
 
Cake base
3 egg yolks
30g corn oil
45g milk

50g cake flour 
 
 
Dark chocolate cake base
3 egg yolks
30g corn oil
45g milk
10g dark cocoa powder
40g cake flour
 
 
6 egg whites
70g castor sugar
 
 
Method
 
1. Combine egg yolks,corn oil and milk in a mixing bowl.
2. Sift in flour and mix well,set aside.
3. Beat egg white until frothy and add in the sugar in 3 batches. Beating till shiny peaks,divide into 2 portions.
4. Add egg white into egg yolk batter and fold well.
5. Pour the batter into baking pan, tap pan on table a few times to remove air bubble.
6.  Bake in preheated oven at 160C for 35 minutes or until cooked.
7.  Remove from oven,invert cake onto table until completely cooled,cutting into 2 pieces.


Cream cheese filling:

200g cream cheese(soften
60g butter
40g icing sugar


Method:Combine the cream cheese with butter,add in icing sugar,mix well.



Side layer ingredients:

150g fresh cream
60g cream cheesesoften 


Method:Whisk fresh cream,add in cream cheese and mix until combined. 



To assemble cake :

1. Place one layer of dark chocolate cake into the cake panspread with cream cheese filling and sprinkle with oreo crushed.
2. Place the second layer cake and spread with cream cheese filling. Repeat the same method until finished.
3. Frost the whole cake with whipped cream and decorate accordingly. 

















 
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Thursday, October 20, 2016

抹茶红豆蛋糕 Matcha Red Bean Cake









抹茶与红豆是好搭档,第三个生日蛋糕就选了这口味。
 












抹茶红豆蛋糕

抹茶戚风蛋糕体材料 7寸圆模 

蛋黄  4
细砂糖  20
玉米油  70
牛奶  70
抹茶粉  2茶匙 
低筋面粉  90


蛋白  4
细砂糖  60



做法  

1. 蛋黄、砂糖、玉米油和牛奶,用打蛋器搅拌均匀。
2. 加入过筛的低粉和抹茶粉,混合均匀。
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45分钟至熟。
8. 出炉倒扣,待凉。 



红豆层材料

燕菜粉  10
砂糖  20
淡奶 / 椰奶  150
清水  450
红豆沙  160 


做法 把所有材料倒入锅里,煮滚,熄火。



综合做法  

1. 1/3的红豆液倒入模子里,待稍为凝固。 
2. 轻轻放上一片蛋糕,倒入另外1/3的燕菜液,待半凝固。 
3. 再铺上一片蛋糕,倒入最后一层的红豆液。 
4. 待冷却后把蛋糕放入冰箱冷藏,凝固后脱模,加上装饰即可。 



Matcha Red Bean Cake

Matcha chiffon cake ingredients : 7 inch mould 

4 egg yolks
20g castor sugar
70g corn oil
70g milk
2tsp matcha powder
90g cake flour


4 egg whites
60g castor sugar 


Method 

1. Combine egg yolkssugarcorn oil and milk in a mixing bowl.
2. Sift in cake flour and matcha powdermix 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 45 minutes or until cooked.
8.  Remove from oveninvert cake onto table until completely cooled. 



Red bean jelly ingredients

10g agar-agar powder
20g castor sugar
150g  evaporated milk / coconut milk
450g water
160g red bean paste


Method Pour all the ingredient into a potbring to a boilturn off flame. 



To assemble cake : 

1. Pour the 1/3 mixture into the round mouldlet it slightly set.
2. Place 1 slice of cakethen pour in the 1/3 mixtureleave to half set. 
3. Lay another layer of cake pour the last mixture. 
4. Leave it to cool slightly, chill until set and decorate accordingly. 

























 
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Thursday, October 13, 2016

水果鲜奶油蛋糕 Fruity Cake





十月的第二个生日蛋糕。。。
想了很久还是决定了水果口味的,也是做了双层。













水果鲜奶油蛋糕

香橙戚风蛋糕体材料 8寸圆模

蛋黄  5个
鲜橙汁  75克
橙皮屑 1个
玉米油  50克
低筋面粉  90克


蛋白 5个
细砂糖 70克 


做法 : 

1. 蛋黄、鲜橙汁、橙皮屑和玉米油,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. 将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45分钟至熟。
8. 出炉倒扣,待凉,平均切成4片,备用 



夹心馅 : 

植物性鲜奶油 350克 - 400克 (打发)
草莓,奇异果,樱桃 



淋面巧克力浆材料  

巧克力  50克
动物性鲜奶油  50克
牛油 1茶匙 


做法 : 把动物性鲜奶油和巧克力放入小锅里,隔水煮至溶化,加入牛油搅拌呈光滑状。 



综合做法  

1. 在蛋糕盘一片蛋糕,涂抹一层鲜奶油和摆上水果。
2. 摆放上第二片蛋糕及涂抹第二层鲜奶油,重复以上的步骤至完。
3. 把整个蛋糕涂抹上均匀的鲜奶油。
4. 把淋面巧克力浆淋在蛋糕上,让巧克力浆自然流下,摆上装饰即可。 



Fruity Cake 

Orange chiffon cake ingredients : 8 inch mould 

5 egg yolks
75g orange juice
1 orange zest
50g corn oil
90g cake flour


5 egg whites
70g castor sugar 


Method 

1. Combine egg yolks,orange juice,orange zest and corn oil in a mixing bowl.
2. Sift in cake flour,mix well,set 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 45 minutes or until cooked.
8.  Remove from oven,invert cake onto table until completely cooled,cutting into 4 pieces. 



Filling : 

350g - 400g fresh cream (whipped)
strawberry,kiwi,cherry 



Ganache ingredients  

50g chocolate
50g UHT whipping cream 
1tsp butter 


Method : In a small bowl,place whipping cream and chocolate,by using the double boiled method cook until dissolvedadd in butter stir until smooth. 



To assemble cake : 

1. Place one layer cake into the cake panspread with whipped cream and top with fruits sliced.
2. Place the second layer cake and spread with whipped cream. Repeat the same method until finished.
3. Frost the whole cake with whipped cream.
4. Pour ganache over the top of the cakelet it flow naturallyand decorate accordingly. 
































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Friday, October 7, 2016

素肉骨茶 Vegetarian Bak Kut Teh






最近都是雨天,煲了肉骨茶,好暖身也暖胃的。











素肉骨茶

材料 :

肉骨茶包  1个
清水  2公升 或 适量
鲍鱼菇  2包 (洗净撕片)
香菇  10-15朵 (泡软)
素腌鸡  适量
素羊肉  适量


调味料 :

盐,生抽,黑酱油 (各适量)



做法 :

1. 起油锅,先把素腌鸡和素羊肉炒香,备用。
2. 将清水倒入一锅内,放入肉骨茶包、鲍鱼菇和香菇,以大火煮至滚然后转小火煮1小时。
3. 加入素腌鸡和素羊肉,下适量的调味料即可。



Vegetarian Bak Kut Teh

Ingredients :

1 packet bak kut teh spices
2 liter water
2 package of oyster mushroom,washed,tear into small pieces 
10-15 shitake mushrooms,soaked
vegetarian chicken meat  
vegetarian mutton meat  


Seasoning :

salt,light soy sauce,black soy sauce (to taste)



Method :

1. Heat up oilstir fry the vegetarian mutton meat and vegetarian chicken meat until aromaticset aside.
2. Fill the pot with water,add in bak kut teh spices,oyster mushroom and mushroom,bring to a boil then simmer for 1 hour.
3. Add in vegetarian mutton meat and vegetarian chicken meat,add seasoning to taste.

























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