Friday, April 28, 2017

蓝莓戚风蛋糕 Blueberry Chiffon Cake






















蓝莓戚风蛋糕 

材料: 16cm 中空戚风圆模

蛋黄  3个 

牛奶  30克
粟米油  30克
低筋面粉  50克


蛋白  3个
细砂糖  50克


新鲜蓝莓  50克 (撒上少许的低粉,备用。)


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. 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. 加入新鲜蓝莓轻轻拌匀。
7. 将面糊倒入戚风模,敲出气泡。
8. 放进预热180度的烤箱,烤30分钟至熟。
9. 出炉倒扣,待凉。



Blueberry Chiffon Cake 

Ingredients: 16cm chiffon mould 

3 egg yolks
30g milk
30g corn oil
50g cake flour


3 egg whites

50g castor sugar


50g fresh blueberries, sprinkle some flour on it



Method 

1. Combine egg yolks,corn oil and milk 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. Add in blueberries and mix well.
7. Pour the batter into chiffon mould, tap pan on table a few times to remove air bubble.
8.  Bake in preheated oven at 180C for 30 minutes or until cooked.
9.  Remove from oven,invert cake onto table until completely cooled.




















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Wednesday, April 26, 2017

菠菜沙葛包 Steamed Spinach Turnip Buns



















菠菜沙葛包


包子皮材料 :


包粉 250克
細砂糖 50
盐 少许
即溶干酵母 1茶
白油 25
菠菜汁 120克(菠菜加水搅烂,取汁)
泡打粉 1/2大匙


做法 :


1. 将所有材料(除了泡打粉)混合均匀,搓揉成团。
2. 加入泡打粉,揉成光滑面团盖上湿布松弛10分钟。
3. 分割成10份,搓圆擀平,舀入馅料,折成叶形包子 
4. 排放在蒸笼里,20-30分钟。
5. 待水滚后,以大火蒸10分钟即可。


沙葛内馅 :


沙葛 400克(刨丝)
红萝卜 1条(刨丝)
香菇 2朵(浸软,切丝)
虾米  20(浸软,剁碎)
蒜茸 大匙


调味料
 : 盐,椒粉


做法
 :


1. 烧油,爆香蒜茸和虾米。 
2. 加入香菇丝和红萝卜丝炒香
3.加入沙葛丝翻炒至软。
4. 加入调味料拌炒均匀,盛起,备用。




Steamed Spinach Turnip Buns

Skin ingredients 

250g pau flour
50g sugar
a pinch of salt
1 tsp instant yeast
25g shortening
120g spinach juice (blend the spinach with some water, strain out 120g spinach juice)
1/2 tbsp baking powder


Method :


1. Mix all the skin ingredients (except the baking powder).
2. Add in baking powder and knead to form a smooth and elastic dough, rest for 10 minutes.
3. Divide the dough into 10 portions. Flatten dough and wrap in filling, shape.
4. Place onto steamer and allow to prove for another 20-30 minutes.
5. Steam the pao under rapidly boiling water on high heat for 10 minutes.


Filling 

400g sweet turnip (shredded )
1 carrot (shredded) 
2 chinese mushroom (shredded)
20g dried shrimp (soaked and chopped)
1 tbsp chopped garlic


Seasoning: salt, oyster sauce, pepper


Method


1. Heat up oil, saute garlic and dried shrimps until fragrant.
2. Add mushroom and carrot stir well.
3. Add in sweet turnip and stir fry until softens.
4. Add seasoning and stir fry to combine, dish out



























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Friday, April 21, 2017

珍珠巧克力千层蛋糕 Kek Kukus Coklat Polkadot







这天'木'来了做了这款对'它'心动已久的蛋糕













珍珠巧克力千层蛋糕


材料 :7寸方模

(A)
牛油  280克
细砂糖  120克
蛋  7个
咖椰 kaya  126克
好立克 horlick  70克
巧克力膏  1汤匙


(B)

巧克力粉  21克
面粉  105克
发粉  1/2茶匙


(C)

手指饼干  



做法 :

1. 将材料(B)混合过筛,备用。

2. 牛油细砂糖搅拌至泛白,再把蛋逐粒加入。
3. 加入巧克力膏咖椰和好立克,拌匀。
4. 加入过筛粉类,拌匀。
5. 烧热水,模型铺纸。倒入80克的面糊,排入手指饼干间隔约半寸
6. 中火蒸约8分钟或表面不黏手,重复步骤把面糊蒸完即可。
7. 蛋糕完全冷却后,才切片享用。



Kek Kukus Coklat Polkadot


Ingredients : 7 inch square pan
(A)
280g butter
120g sugar
7 eggs
126g kaya
70g horlicks
1tbsp chocolate emulco

(B)

21g cocoa powder
105g cake flour
1/2 tsp baking powder

(C)

finger biscuits

Method :


1. Sieve ingredients B together. Set aside.

2. Beat butter with sugar until light and fluffyadd in egg one at a time. 
3. Add in chocolate emulco,kaya and horlicks,mix well.
4. Fold in sifted flour, combine well.
5. Bring water to boil, grease and lined parchment paper on a square pan, pour in 80g of batter, and line in finger biscuits. leave a half inch gap in between each biscuit.
6. Steam over medium heat for 8 mins each layer. Repeat the above process till all batter is used up. 
7. Serve after slightly cool down.

(Recipe adapted from 袅袅烘焙香)














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Wednesday, April 19, 2017

香橙鸡蛋糕 Orange Kuih Bahulu







从外婆家讨过来的烤模,再加上想念鸡蛋糕的味道,
于是就快快开炉敲鸡蛋去了。














香橙鸡蛋糕 

材料:
  

鸡蛋  4个
细砂糖  150克
面粉  150克
发粉  1茶匙 
鲜橙汁  2汤匙
橙皮屑  1个


做法:

1. 烤箱预热200度。
2. 鸡蛋加砂糖打发至乳白和浓稠状。
3. 加入鲜橙汁和橙皮屑搅拌均匀。
4. 分次加入粉类,轻轻混合均匀。
5. 把模型放入烤箱预热10-15分钟,取出,抹上少许油,把面糊舀入模型9分满。
6. 烘烤约10-15分钟或至金黄色,
7. 取出并以牙签挑出烤好的鸡蛋糕,搁凉,收入罐中。



Orange Kuih Bahulu 

Ingredients :

4 eggs
150g sugar
150g plain flour
1tsp baking powder

2tbsp orange juice
grated orange zest from one orange


Method :


1. Preheat oven at 200C.
2. Beat egg and sugar until ribbon stage.
3. Add in orange juice and orange zest, mix well.
4. In a sperate bowl, mix flour and baking powder together. Add in flour in (3) slowly and mix until well-combined.
5. Heat up the kuih mould in the oven for 10-15mins, remove, oil properly, then use a spoon to fill up the mould with batter until 90% full.
6. Bake for 10-15 minutes or until light golden.
7. Use a tooth pick to remove the cake and cool on a wire rack.

















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Tuesday, April 18, 2017

巧克力葡萄干面包 Chocolate Raisin Bread























巧克力葡萄干面包

材料 :

高筋面粉  280克
可可粉  20克
细砂糖  30克
盐  1/4茶匙
速发酵母  5克
牛奶  200克
奶油  30克
葡萄干  50克


做法 :

1. 所有材料混合(外),搅拌至光滑状
2. 加入奶油继续搅拌,搅拌至扩展阶段
 
3. 最后加入葡萄干搅拌,进行初步发酵至双倍大。
4. 面团排气后,分割成12份小面团,滚圆排放在抹油的烤盘上
5. 进行第二次发酵大约45分钟或双倍大。
6. 放入预热170°C烤箱烤20-25分钟。
7. 出炉后,趁热抹上一层牛油脱模放在架子上待凉。 



Chocolate Raisin Bread

Ingredients :

280g bread flour
20g cocoa powder
30g caster sugar
1/4 tsp salt
5g instant yeast 
200g milk
30g butter
50g raisins


Method :

1. Mix all the ingredient (except butter) until smooth dough.
2. Add butter continue to knead until smooth and elastic dough.
3. Add in raisins and combine well,proof the dough until it double in size. 
4. Press down the dough to release the trapped air. Divide dough into 12 portions.
5. Shape it and place in the loaf tin and final proofing for about 45mins.
6. Bake in a preheated oven of 170 degrees C for 20-25 mins.
7. Remove from oven and glaze the top of bread with butter. Unmould and cool it completely on a wire rack before slicing.



















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Friday, April 14, 2017

蓝花饭 & 咖哩鸡 Butterfly Pea Flower Rice & Curry Chicken

















蓝花饭

材料 :

白米  2
清水  3
蓝花  
20



做法 :


1. 蓝花加清水1煮滚2分钟,过滤取蓝花汁。
2. 将米洗净,沥干水份,加入蓝花汁和清水用电饭锅煮熟。


咖哩鸡


材料 A :


鸡肉  1公斤

马铃薯  4粒 (去皮,切块)
咖喱叶  5枝
辣椒糊  4-5汤匙
Baba's肉类咖哩粉  4-5汤匙
椰浆  250毫升
清水  500豪升 +-


材料 B : (捣烂)


葱头仔  250克

蒜  5瓣
香茅  5枝


调味料 : 盐, 糖, 生抽



做法 :


1. 烧热油,先爆香材料B

2. 加入鸡肉拌炒至转白色,加入咖喱叶辣椒糊和咖哩粉拌匀
3. 倒入清水和马铃薯, 加锅盖焖煮至熟软
4. 最后加入椰浆和调味料煮滚即可以盛起。




Butterfly Pea Flower Rice

Ingredients :


2 cups rice
3 cups water
20 butterfly pea flowers ( bunga telang biru )


Method :

1. Boil butterfly pea flowers with 1 cup water for 2 minutes, discard flowers and retain the blue water.
2. Wash and drain the rice. Combine with the water and butterfly pea flower water and cook the rice as usual.




Curry Chicken

Ingredients A :

1kg chicken, cut into bite-size pieces
4 potatoes, peels and cut into chunks
5 sprig curry leaves
4-5 tbsp chilli paste
4-5 tbsp curry powder
250ml coconut milk
500ml +- water


Ingredients B : (pound)

250g shallots
5 cloves garlic
5 stalks lemongrass,  bruised


Seasonings : salt, sugar, light soy sauce


Method :

1. Heat oil in a wok, sauté the pound ingredients B until fragrant.
2. Add in chicken pieces, curry leaves, chilli paste, curry powder and stir fry.
3. Pour in water and potatoes, cover the lid and simmer till the chicken is cooked.
4. Add in coconut milk, seasonings and bring to boilDish out and serve with butterfly pea flower rice.


































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