Thursday, June 22, 2017

蓝花双层糯米糕 Blue Pea Flower Kuih Seri Muka
























蓝花双层糯米糕

材料8' X 8' 方模 

下层: 

糯米  250
浓椰浆  170
 1/4茶匙
班兰叶  数片(打结) 


做法  

1.将糯米浸水4个小时,沥干。
2.在蒸盘里倒入沥干的糯米、椰浆、盐和班兰叶,蒸30分钟。
3. 
将班兰叶取出,把蒸好的糯米饭倒入一个铺了香蕉叶的方模里压实。 



上层: 

鸡蛋  2
砂糖  100
蓝花汁  120克(蓝花用热水浸泡取汁)
椰浆  400
面粉  120
木薯粉 3大匙
1/4茶匙


做法  

1. 将鸡蛋和砂糖打至糖融化,加入班兰汁、椰浆和盐拌均匀。
2. 
筛入粉类拌匀,然后把面糊过滤。
3. 
用中小火煮面糊,必须不停搅拌,煮至稍微浓稠,熄火。 
4. 将面糊慢慢倒在糯米饭上,用中小火蒸3040分钟。
5. 待完全冷切后才用塑料刀切片。




Blue Pea Flower Kuih Seri Muka

Ingredients : 8' X 8' square pan 

Bottom layer  

250g glutinous rice
170g thin coconut milk
1/4tsp salt
pandan leaves, knotted


Method  

1. Wash and soak glutinous rice for 4 hours and drained.
2. Steam glutinous rice with coconut milksalt and pandan leaves for 30 minutes.
3. Remove the pandan leavestransfer and press the steamed glutinous rice onto a bottom of square pan. 



Top layer 

2 eggs
100g castor sugar
120g blue pea flower water (blue pea flowers soak in hot watercrush it to extract the blue colour
400g coconut milk
120g all-purpose flour
3 tbsp tapioca flour
1/4tsp salt


Method 

1. Beat eggs with sugar until sugar is dissolved. Add in blue pea flower water, coconut milk and salt. Mix well.
2. Sift in flours and whisk till well combined. Sieve the mixture.
3. Cook the mixture on low heatstirring until the batter is thickens slightlyremove from heat.
4. Pour the batter over the glutinous rice layer and steam over medium heat for 30-40 minutes.
5. Cool completely before slice with plastic knife. 





















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Tuesday, June 20, 2017

燕菜红龟粿 Angku Kueh Agar-agar

























燕菜红龟粿

火龙果层材料 :

清水  300克
火龙果汁  200克
牛奶  200克
砂糖  80克
燕菜粉  10克
班兰叶  3片 (打结)


牛奶层材料 :

清水  300克
牛奶  400克
砂糖  80克
燕菜粉  10克
班兰叶  3片 (打结)


红豆沙内馅  适量


做法 :

1. 把火龙果层材料(除了牛奶)倒入锅里,搅拌均匀。
2.开火煮滚至糖溶化,加入牛奶拌匀,取出班兰叶。
3.再把牛奶层材料(除了牛奶)倒入锅里,搅拌均匀,
4.开火煮滚至糖溶化,加入牛奶拌匀,取出班兰叶。
5.将火龙果燕菜倒入模型里1/2分满,待稍微冷,放上红豆沙内馅。
6.倒入牛奶燕菜至满,放入冰箱冷藏凝固。



Angku Kueh Agar-agar

Ingredients for the dragon fruit layers :

300g water
200g fresh dragon fruit juice
200g milk
80g sugar
10g agar-agar powder
3pcs pandan leaves (knotted)


Ingredients for the milk layers :

300g water
400g milk
80g sugar
10g agar-agar powder
3pcs pandan leaves (knotted)


Filling : red bean paste 


Method :

1. Mix the ingredients for dragon fruit layers (except milk) in a saucepan and bring to a boil till sugar is complete dissolve. 
2. Add in milk and mix well, remove pandan leaves.
3. Combine the ingredients for milk layers (except milk) in another saucepan and bring to a boil till sugar is complete dissolve. 
4. Add in milk and mix well, remove pandan leaves.
5. Pour dragon fruit mixture into agar-agar angku moulds till 1/2 full, leave it till it is set slightly, place the red bean paste filling in the centre of the mould
6. Fill the mould with the milk mixture until full, chill till set before unmoulding.

























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Friday, June 16, 2017

提拉米苏蛋糕 Tiramisu Cake

















提拉米苏蛋糕

巧克力戚风蛋糕体

材料 : 7寸方模

蛋黄  4个
玉米油  40克
牛奶  40克
低筋面粉  60克
无糖巧克力粉  20克


蛋白  4个
细砂糖  70克


咖啡酒材料 :涂抹蛋糕体


咖啡粉  5克 + 少许热水拌匀

kahlua咖啡酒  30克


提拉米苏夹心材料 :


马斯卡朋奶酪  250克

鲜奶油  250克 (打发)
吉利丁粉  10克
热水  50克
蛋黄  2个
细砂糖  80克


做法 :


1. 吉利丁粉加热水搅拌均匀,隔水溶化。

2. 蛋黄+细砂糖隔水加热,搅拌至浓稠,离火。
3. 将吉利丁液加入拌匀,然后加入马斯卡朋奶酪搅拌均匀
4. 打发的鲜奶油加入马斯卡朋奶酪里搅拌均匀至顺滑。
5. 将一片的巧克力蛋糕放入脱低模里,涂上一层咖啡酒。
6. 倒入适量的马斯卡朋夹心馅然后叠上第二片蛋糕体涂上咖啡酒重复步骤至完。
7. 最后一层倒入马斯卡朋夹心馅,放入冰箱6-7个小时或隔夜至凝固
8. 蛋糕取出脱模,涂上一层打发鲜奶油装饰表层筛上巧克力粉即可。




Tiramisu Cake

Chocolate chiffon cake

Ingredients : 7-inches cake pan

4 egg yolk
40g corn oil
40g milk
60g cake flour
20g unsweeted cocoa powder


4 egg whites
70g caster sugar


Coffee syrup :To apply on cake layers


5g instant coffee powder mix with some hot water

30g kahlua


Tiramisu filling ingredients :


250g mascarpone cheese

250g whipped cream
10g gelatin powder
50g hot water
2 egg yolks
80g caster sugar



Method :


1. Mix gelatin powder with hot waterusing double boil methodstir until gelatin powder fully dissolved

2. Put egg yolks and caster sugar into a small pot and mix well,use double boiled method and keep stirring until thickened. Remove from heat.
3. Add in gelatin mixturethe add in mascarpone cheese and mix until well combine.
4. Add the mascarpone cheese mixture to whipped cream,mix well until smooth.
5. Place a layer of cake into 7-inches removable bottom pan,brush the coffee syrup over the cake.
6. Pour the cheese filling on the cakelay another cake layer and repeat the same method until finished. 
7. Top with balance of cheese filling,chill for 6-7 hours or overnight.
8. Unmold,frost the whole cake with whipped cream and dust the top with cocoa powder.



























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Tuesday, June 13, 2017

香橙轻乳酪蛋糕 Orange Light Cheesecake

















香橙轻乳酪蛋糕

材料 7寸脱底圆模

(A)
奶油芝士  100
鲜橙汁  50
牛油  30

(B)
蛋黄  3
橙皮屑  1
低粉  15
玉米粉  10
(C)
蛋白  3
细砂糖  50


表层 

鲜奶油  150 (打发)
鲜橙汁  2大匙
橙皮屑  1


做法

1. 材料(A)隔水煮溶,搅拌至无颗粒状。
2. 加入蛋黃和橙皮屑拌勻,筛入低粉及玉米粉,拌均勻。
3. 蛋白打至起泡,分次加入细砂糖,打至湿性发泡。
4. 将蛋白霜分次加入芝士蛋黄糊内拌均匀,倒入烤模里。
5. 放入预热烤箱160度,水浴法烘烤60分钟。
6. 取出蛋糕,放在铁架上待凉后涂上香橙奶油。



Orange Light Cheesecake

Ingredients : 7-inch removable bottom round mould

(A)
100g cream cheese
50g fresh orange juice
30g butter

(B)
3 egg yolks
1 orange zest
15g cake flour
10g corn flour

(C)
3 egg whites
50g caster sugar


Orange cream layer 

150g whipped cream
2tbsp fresh orange juice
1 orange zest


Method :

1. Dissolve the ingredients(A) in a double boiler bowl until a smooth and creamy mixture.
2. Add in the egg yolks and orange zest, sieve in flour, mix well.
3. Whisk egg white until frothy and gradually add in sugar. Whisk until stiff peak.
4. Gently fold 1/2 whites into cheese mixture, mix well, fold in the remaining whites and mix well.
5. Pour the batter into round mould, bake in preheated oven at 160C with water bath method for  60 minutes.
6. Once cook, remove from oven and cool on wire rack.




















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