Thursday, July 20, 2017

椰丝蓝花糯米饭 Pulut Inti






小时候不会欣赏这款糕点,现在反而却好喜欢
炒香的甜椰丝再搭配Q软的糯米饭



















椰丝蓝花糯米饭

糯米饭材料

糯米  600克(洗净,浸4小时,沥干)
浓椰浆  150
清水  200 
  2茶匙
班兰叶  数片(打结)
兰花  30 (加入3大匙热水浸泡出蓝色素)

香蕉叶 (洗净用热水烫软,擦干)


椰糖椰丝材料 

新鲜嫩椰丝  400
椰糖  180 
清水  100
 1/2茶匙
班兰叶  数片(打结)
玉米粉  2茶匙 + 少许清水搅拌均匀


做法

1. 将椰糖,清水,盐和班兰叶放入锅里煮溶。
2. 加入椰丝翻炒均匀至干,加入玉米粉水再炒均匀即可。
3. 糯米加入椰浆,清水和盐拌匀,倒入蒸盘,放入班兰叶,大火蒸45分钟至熟。
4. 取出1/3的糯米饭加入蓝色素拌匀,再把其余的白糯米饭加入随意拌匀成蓝白糯米饭。
5. 将糯米饭舀放在一片香蕉叶上,再舀适量的椰丝放在糯米饭上然后裹好即可。






Pulut Inti

Ingredients for glutinous rice


600g glutinous rice
washed and soaked for 4 hours and drained
150g thick coconut milk
200g water
2tsp salt
pandan leaves
knotted
30 buds fresh butterfly pea flowers
soaked in 3tbsp hot water

banana leave
scalded in boiling water to softenwiped dry


Coconut filling 

400g grated coconut
180g palm sugar 
100g water
1/2tsp salt
pandan leaves knotted
2tsp corn starch mix with some water


Method


1. Place palm sugar
watersalt and pandan leaves in a potbring to boil until palm sugar melted.
2. Add in grated coconut stir fry until slightly dryadd in corn starch mixture and stir until well mixed.
3. Mix glutinous rice with coconut milkwater and saltadd pandan leaves and steam for 45 minutes or until cooked. 
4. Take 1/3 portion of glutinous rice to mix with blue coloringthen combine with the remaining of the white glutinous rice, mix to form glutinous rice with blue and white colour.
5. Place some cooked glutinous rice over the banana leaf
add filling at the top of ricewrap it up and serve.
















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Tuesday, July 18, 2017

咖啡相思杯子蛋糕 Coffee Ogura Cupcakes





喜欢咖啡也爱咖啡口味的蛋糕
在烘烤时,一屋子迷人的咖啡香











啡相思杯子蛋糕

材料 :

蛋黃  100
全蛋  1
玉米油  50 
牛奶  60
 1/8茶匙 
低筋面粉  70 

咖啡粉 30 + 热水 20克,搅拌至溶解,待凉


蛋白  200
细砂糖   8O


做法

1.
蛋黄+全蛋+玉米油+牛奶++咖啡液用打蛋器搅拌均匀。
2. 筛入低粉,拌成均匀的咖啡蛋黄糊。
3. 蛋白用搅拌机搅打至起泡,分次加入细砂糖,打至尾端挺立。
4. 分次加入蛋黄糊里,用刮刀切拌均匀,舀入蛋糕纸杯。
5. 放入预热烤箱,以130度烤30分钟,然后转150度烤15-20分钟至熟。




Coffee Ogura Cupcakes 

Ingredients :
 
100g egg yolk
1 whole egg
50g corn oil
60g milk
1/8tsp salt
70g cake flour / super fine flour 


30g coffee powder mix with 20g hot water


200g egg white
80g castor sugar


Method :


1. Mix together egg yolk
whole eggcorn oilmilksalt and coffee paste.
2. Fold in sifted flour and mix well.
3. Beat egg white until frothygradually add in sugar in 3 batches and beat until stiff peaks.
4. Mix 1/3 of meringue and mix into the egg yolk batter. Fold in the balance egg white with a spatula till well combine. Pour batter into paper cup.
5. Bake in preheated oven at 130C for 30 minutesthen 150C for 15-20 minutes.


















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Thursday, July 13, 2017

榴莲咖椰面包 Durian Kaya Buns






之前煮好的榴莲咖椰除了做蒸包子的馅料
再将剩下的做成面包内馅, 也一样的美味



















榴莲咖椰面包

材料 :

高筋面粉  300
细砂糖  30
 2
鸡蛋  1
牛奶  150
即溶酵母  5
牛油  30

馅料 : 榴莲咖椰


做法 :

1. 所有材料混合(牛油除外),搅拌至光滑状。
2. 加入牛油继续搅拌,搅拌至扩展阶段,进行初步发酵至双倍大。
3. 面团排气后,分割成10份小面团,滚圆,擀平包入馅料。
4. 进行第二次发酵大约45分钟或双倍大。
5. 放入预热170°C烤箱烤20-25分钟。
6. 出炉后,趁热抹上一层牛油,放在架子上待凉。 




Durian Kaya Buns

Ingredients :

300g bread flour
30g caster sugar
2g salt
1 egg
150g milk
5g instant yeast 
30g butter

Filling : Durian kaya 


Method :

1. Mix all the ingredient (except butter) until smooth dough.
2. Add butter continue to knead until smooth and elastic dough. Proof the dough until it double in size.
3. Press down the dough to release the trapped air. Divide dough into 10 portions.
4. Shape it and wrap with filling, final proofing for about 45 mins.
5. Bake in a preheated oven of 170 degrees C for 20-25 mins.
6. Remove from oven and glaze the top of bread with butter. Cool it completely on wire rack.























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Monday, July 10, 2017

香橙蔓越莓玛德琳 Orange Cranberry Madeleine







爱上烤玛德琳这小甜点,材料简单做法也不难
只需搅一搅拌一拌,还可变换不同的口味



















香橙蔓越莓玛德琳

材料 :


鸡蛋  2个

细砂糖  80克
鲜橙汁  20克
皮屑  1个

低筋面粉  120克
泡打粉  4克
奶油  100克 (融化)


蔓越莓干  50克 (切细)


做法 :


1. 鸡蛋用打蛋器打散,加入细砂糖搅拌均匀。

2. 加入鲜橙汁和皮屑搅拌均匀。 

3. 筛入低粉和泡打粉,搅拌均匀。
4. 加入融化奶油拌匀,加入蔓越莓拌匀

5. 用保鲜纸把面糊盖好放入冰箱里冷藏1小时
6. 烤模涂一层奶油,撒上面粉,敲出多余的面粉。
7. 将面糊舀烤模里,放入预热烤箱170度烤15分钟至熟。



Orange Cranberry Madeleine


Ingredients :

2 eggs
80g castor sugar
20g orange juice
1 orange rind
120g cake flour
4g baking powder
100g butter (melted)


50g dried cranberries, chopped


Method :


1. Beat eggs and sugar in a mixing bowl.

2. Add orange juice and orange rind, mix well.
3. Sieve in cake flour and baking powder, mix till just incorporated.
4. Add in melted butter and chopped cranberries, mix well.

5. Cover with cling wrap and refrigerate for one hour.
6. Grease and flour madeleine mould, scoop the batter into mould.
7. Bake in preheated oven at 170C for 15 mins.






















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Friday, July 7, 2017

榴莲咖椰包 Durian Kaya Steamed Buns








煮了榴莲咖椰,就很想要蒸包子
依然是选用最喜欢的包子皮配方
再裹入浓郁的榴莲咖椰馅,味道真的很赞





















榴莲咖椰包

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
清水  120
泡打粉  1/2大匙


内馅 : 榴莲咖椰


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,包入馅料,整形 
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。



Steamed Buns with Durian Kaya Fillings

Skin ingredients 

250g pau flour
50g sugar
a pinch of salt
1 tsp instant yeast
25g shortening
120g water
1/2 tbsp baking powder


Filling : Durian kaya


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.
























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Thursday, July 6, 2017

榴莲咖椰 Durian Kaya







将榴莲果肉煮成咖椰,真的超香的
煮好的榴莲咖椰除了可抹吐司,还可做成包子或面包内馅





















榴莲咖椰

材料 :

榴莲果肉  400克
浓椰浆  350克
白糖  20克 - 30克视榴莲果肉的甜度调整)
班兰叶  数片(打结)


做法 :


1. 榴莲
果肉和椰浆用食物搅拌机搅打成泥。
2. 倒入锅里,加入白糖和班兰叶。
3. 以中小火隔水煮至浓稠即可,取出班兰叶
4. 将煮好的咖椰装入干净的罐子里待完全冷却才加盖。



Durian Kaya

Ingredients :

400g durian flesh
350g thick coconut milk
20g - 30g sugar
pandan leaves, knotted


Method :

1. Blend durian flesh with coconut milk in a blender until smooth.
2. Pour into a small pot,add in sugar and pandan leaves.
3. Use double boiled method cook over low heat until the kaya has thickened,discard the pandan leaves.
4. Pour the durian kaya into jar. Cover the jar once it's completely cooled.









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Monday, July 3, 2017

牛奶软吐司 Milk Soft Toast






















牛奶软吐司

材料 : 450克吐司模

高筋面粉  280克
细砂糖  30克
盐  2克
即溶酵母  5克
牛奶  130-150克
鸡蛋  1个
奶油  30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,进行初步发酵1个小时。
3. 面团分割成3等份,滚圆擀开卷起2次。
4. 排入吐司模,进行最后发酵至9分满,盖上吐司盖。 
5. 放入预热烤箱里以180度烘烤35-40分钟。


Milk Soft Toast

Ingredients : 450g loaf pan

280g bread flour

30g sugar
2g salt
5g instant dry yeast
130-150g milk
1 egg
30g butter


Method :

1. Mix all the ingredient (except butter) until smooth dough.
2. Add butter continue to knead until smooth and elastic dough,proof the dough for 1 hour. 
3. Divide dough into 3 portions,roll out flat and swiss roll tightly,repeat twice.
4. Place into greased loaf pan,allow to proof until dough reaches 90% of height of pan and place the cover.
5. Bake in preheated oven at 180 C for 35-40 minutes. 





















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