Saturday, December 24, 2016

车打乳酪蛋糕 Cheddar Cheese Cake








Merry Christmas!
祝福大家圣诞节快乐!





















车打乳酪蛋糕

材料 :

蛋黄  3个
芝士片  3片
鲜奶  50克
牛油  50克
面粉  50克



蛋白  3个
细砂糖  50克
塔塔粉  1/4茶匙



做法 :

1. 芝士片、鲜奶及牛油一起隔水煮溶,待凉。
2. 蛋白加塔塔粉用高速打至起泡,分次加入细砂糖,打至硬及倒转盆而蛋白不会掉下来。
3. 蛋黄倒入芝士糊内搅拌均匀。
4. 将一半的蛋白霜倒入芝士糊内,轻轻搅拌均匀,筛入面粉,拌匀。
5. 将芝士糊反倒入剩余的蛋白霜内,搅拌均匀。
6. 预热烤箱 150 度,隔水烘烤 50 分钟。


 


Cheddar Cheese Cake

Ingredients :
 
3 egg yolk 
3 slices of cheddar cheese
50g milk
50g butter

50g cake flour 


3 egg white
50g castor sugar
1/4 tsp tartar powder


Method :

1. Using double-boil method,dissolve the cheddar cheese,milk and butter. Set aside and let them cool down.
2. Whisk the egg white with tartar powder,add in the castor sugar and whisk till hard peak forms.
3. Add in egg yolk into the cheese batter.
4. Pour out half of the egg white into the cheese batter and mix well. Sieve in flour,mix well.
5. Pour all the cheese batter into the remaining egg white,mix well.
6. Put into preheated oven 150C with bake bath method for 50 mins. 


(Recipe adapted from 星厨房




























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Friday, December 23, 2016

圣诞牛油曲奇 Christmas Butter Cookies

























圣诞牛油曲奇 

材料:

牛油  100克 
糖粉  60克
蛋  30克
低粉  150克
 
 
做法 :

1. 把牛油和糖粉一起打发,加入蛋液搅拌。
2. 筛入低粉拌均成团,包入保鲜膜,放入冰箱冷藏30分钟 - 1个小时
3. 把面团平,用饼干模具压切出模型。
4. 放入预热烘炉,以160度C烘15 - 20分钟至金黄色即可。
 
 
 
Christmas Butter Cookies
 
Ingredients : 
 
100g butter
60g icing sugar
30g egg
150g superfine flour 


Method :  

1. Whisk butter and icing sugar until pale and fluffy,add in egg and mix well.
2. Sift in flour and mix well to form a dough,wrap with plastic wrap and keep in the freeze for 30mins - 1 hours. 
3. Flatten the dough,cut out using a cookie cutter.
4. Bake in preheated oven at 160 degrees C for 15 - 20 minutes until light golden brown.

















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Monday, December 19, 2016

蓝花豆浆汤圆 (黑芝麻馅) Blue Pea Flower Glutinous Rice Balls with Black Sesame Filling


























蓝花豆浆汤圆

材料: 

蓝花  40朵
热水  70克+-
糯米粉  100克


做法 :

1. 蓝花加热水浸泡出蓝色素,倒入糯米粉混合成团。
2. 分割成小团,包入黑芝麻馅料。
3. 煮滚一锅热水,放入汤圆煮至浮起,捞起,泡在冷水中。
4. 捞出汤圆与豆浆一起享用。



馅料:

奶油  30克
黑芝麻粉  65克
糖粉  30克


做法: 将馅料混合均匀,揉成小粒状,放入冰箱冷藏半小时。



Blue Pea Flower Glutinous Rice Balls with Black Sesame Filling

Ingredients: 

40 buds fresh blue pea flowers
70g+- hot water
100g glutinous rice flour


Method :

1. Soak blue pea flower in hot water till become blue color,add in glutinous flour and knead till a smooth dough.
2. Divide dough into small portions,fill each dough with black sesame paste.
3. Bring a pot of water to boil , add rice balls and cook until they float to the surface,transfer into cold water. 
4. Serve with soy milk.



Black Sesame Filling

Ingredients :

30g butter
65g black sesame powder
30g icing sugar


Method: Mix the filling ingredients together,divide into small  portion and chill in the fridge for 30 mins.
























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Saturday, December 17, 2016

芝士火腿面包(冷藏液种) Ham and Cheese Bread (Overnight Cold Batter)


















 




芝士火腿面包 

冷藏液种材料 : 

高筋粉  300克
水  300克
即溶酵母  1克 


做法:

1. 所有材料搅拌至酵母完全溶解入面团即可。
2. 室温发酵1小时,放入冰箱冷藏至少16小时,备用。



主面团材料 : 

高筋粉  350
细砂糖  50
盐  5

即溶酵母  5
全蛋  1个
奶油  50

鲜奶  75
冷藏液种  300
 



做法:
 
1. 所有材料(除了奶油)混合成团,加入奶油搅拌至可撑出薄膜状。用湿布或保鲜膜盖好,发酵至双倍大。

2. 取出面团排气,分割成小面团,滚圆松弛15分钟。

3. 擀成长条形,放上火腿
和芝士,卷起。
4. 排放入烤盘,进行最后发酵约50-60分钟。

5. 放入预热烤箱,180度烤约20-25分钟。




Ham and Cheese Bread

Overnight cold batter ingredients :

300g bread flour
300g water
1g instant yeast 



Method :
 
1. Mix all ingredients till yeast is dissolved.

2. Proof in room temperature for 1 hour,then refrigerate for at least 16 hours.



Main  dough ingredients :

350g bread flour
50g sugar
5g salt
5g instant yeast
1 egg
50g butter 
75g milk
300g overnight cold batter 


Method:
 

1. Mix all ingredients except butter to form a dough. Add butterknead to form a smooth and elastic dough. Cover it with cling film,allow to proof till double in size.
2. Punch out the air
divide dough and rest for 15 mins. 

3. Roll the dough flat with a floured rolling pinadd ham and cheese,then roll it up.
4. Place
in a lined baking pan. Let it proof for 50-60 mins.
5. Bake in preheated oven at 180C for 20-25 mins.





 





















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Thursday, December 8, 2016

印尼千层蛋糕 Kuih Lapis Lengit





















印尼千层蛋糕

材料:
 
(A)
牛油  350克
细纱糖  80克
炼奶  5大匙
蛋黄  16个
 
(B)
细纱糖  100克
蛋白  7个
塔塔粉  1/4小匙
 
(C)
低筋面粉/香港面粉  180克
发粉  1茶匙
千层蛋糕香料  ¼茶匙
 

做法:
 
1. 牛油+糖+炼奶打至呈奶白色。
2. 分次加入蛋黄,拌打至均匀。
3. 在另一干净盆中把蛋白,糖和塔塔粉以高速拌打至发或硬性发泡,大约5-7分钟。
4. 把粉料过筛,拌入做法(2)。
5. 再把做法(4)拌入打发的蛋白霜内,拌均。
6. 预热烤箱,7寸方盘底部刷上牛油,铺上两层蛋糕纸,放75g的面糊,上火190度,烤大约7分钟。
7. 取出,用压板轻轻压蛋糕的表面,刷上一层融化牛油,再倒入面糊,以同样做法直完。
8. 在最后一层转180C上火烘5分钟然后上下火烤10分钟至金黄色。出炉后待凉,切片。



Kuih Lapis Lengit

Ingredients :

(A)
350g butter
80g fine sugar
5tbsp condensed milk
16 egg yolks
 
(B)
100g fine sugar
7 egg whites
1/4tsp tartar powder
 
(C)
180g cake flour/hong kong flour
1tsp baking powder
¼tsp Bumbu Kue Lapis (Spekkoek)


Method :
 
1. Cream butter, condensed milk, sugar until creamy, light and fluffy.
2. Add in egg yolk one at a time, beating until well blended.
3. In a clean mixing bowl, beat egg whites, tartar and fine sugar until light and stiff peak (about 5-7mins).
4. Sieve flour and baking powder and fold into (2) butter mixture. Fold in gently till combined.
5. Fold the (4) into the meringue,mix well.
6. Grease and line (2 layers baking paper) with a 7" cake tin and spread in 75g original batter evenly. Using grill function190C, bake the first layer until light brown (around 7mins). 
7. Press lightly with cake press to break any air bubbles to get an even layer and brush with a little melted butter. Repeat the same way until finish using all the batter.
8. Grill the last layer for 5 mins then using top and bottom heat and bake the cake at 180C for further 10 minutes. 
 
(Recipe adapted from Helena's Kitchen)













 

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Tuesday, December 6, 2016

东炎烤鸡 Tom Yam Baked Chicken





Jingle bells,jingle bells,Jingle all the way.....
好喜欢十二月这月份,因为有温馨的圣诞节。。。













东炎烤鸡

材料: 
6 个大鸡腿


腌料 :
 
东炎酱  2汤匙
小葱头  8-10粒(去皮)
蒜头  5瓣(去皮) 
红辣椒  3条(去籽)
指天椒  4-5条
柠檬叶  4 片 (切细)
蜜糖  2汤匙
盐  少许


做法:
 
1. 将所有腌料放入食物搅拌器搅打至成酱。(不可加水)
2. 把腌料抹在鸡腿表面上,腌最少2个小时或最好腌一个晚上,更入味。
3. 鸡腿裹上锡箔纸(可放上香蕉叶),预热烤箱200c,烤30-35分钟即可。
 
 
注 : 根据自己的喜好以及所选用的东炎酱调整味道。
 
 
 
Tom Yam Baked Chicken

6 large chicken drumsticks with thigh

 
Ingredients for marinade:
 
2 tbsp Tom Yam paste
8-10 shallots (skinned)
5 clove garlic (skinned)
3 red chillies (seeded)
4-5 small hot chillies/cili padi
4 pieces kaffir leaves (cut into smaller pieces)2 tbsp honey
some salt


Method: 
1. Blend all the marinade ingredients until fine and in paste form. (Do not add water when blending them)
2. Rub the ground ingredients on chicken and marinate for at least 2 hours or preferably over night.
3. Preheated oven at 200c,wrap the chicken seperately with aluminium foil (can line it with a piece of banana leaves if you want-optional) and bake for 30-35 mins.
Serve warm with steamed rice or we can just eat the chicken alone.

Note :  Adjust the flavour according to your own preference and it's also depend on brand of Tom-Yum paste used. When the chicken is cooked, there will be some chicken juice inside the aluminium foil. Don't throw that away, that's the best Tom-Yum soup you can ever have!
 
(Recipe adapted from Cooking Crave
 
 
 
 
 




 
 
 
 
 
 
 
 
 
 
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Saturday, December 3, 2016

算盘子 Yam Abacus








算盘子无论是炒的还是汤的,我都好爱。
每次有煮算盘子,都能吃上一大碗,就是爱那芋香味。














算盘子 

材料:
芋头  500克
木薯粉  200克
盐  适量
清水  少许


配料:
蒜头  5-6瓣 (剁碎)
猪肉碎  200克
虾米  50克 (浸软,切碎
鱿鱼丝  30克 (浸软)
香菇  8朵 (泡软,切丝)
芹菜  1把(切段) 


调味料 : 生抽,胡椒粉,盐,蚝油 (各适量)


做法 :

1. 芋头切片蒸熟,趁热压烂,加入木薯粉和少许盐揉成团,如果太干,可加入少许水一起搓。
2. 将面团分割成小团,揉成小圆球,用手指轻轻的在中央按压成算盘子形状。
3. 烧热一锅水,水滚后,放入算盘子煮至浮在水面上,捞起。
4. 热油锅,爆香蒜头,加入虾米,鱿鱼丝和香菇丝炒香。
5. 加入猪肉碎拌炒,倒入清水煮滚,加入调味料。
6. 最后倒入算盘子,撒上芹菜即可。




Yam Abacus

For yam abacus : 

500g yam
200g tapioca flour 
pinch of salt
water


Rest of the ingredients :

5-6 clove garlic,minced 
200g minced pork
50g  dried shrimps, soaked, minced
30g dried shredded squid,soaked till soften
8 mushrooms,soaked and thinly sliced 
some coriander leaves


Seasoning : light soy sauce,pepper,salt,oyster sauce,to taste


Method :

1. Cut yam into pieces and steam until soft,mash finely while hot,add in tapioca flour,salt and water,knead till a pliable dough.
2. Roll into small round balls and use index finger to press gently at the center  to make it looks like an abacus .
3. Bring a pot of water to the boil,drop in yam abacus balls and cook till it floats.
4. Heat oil in a wok,add garlic and saute till fragrant,add in dried shrimps,shredded squid,mushroom and fry until aromatic.
5. Add in minced pork stir fry,pour in water bring to boil,add in seasonings.
6. Add in abacus,garnish with coriander leaves and serve.























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