Tuesday, December 25, 2018

蓝莓优格蛋糕 Blueberry Yogurt Cake







十二月,来到圣诞节这一天
祝大家有个温馨的圣诞节。
Merry Christmas 


















蓝莓优格蛋糕

材料 6寸脱底圆模

蛋黄  3
玉米油  15
优格  40
低筋面粉  50

蛋白  3
细糖  40

新鲜蓝莓  (撒上少许的低粉,备用。)


做法 

1. 
蛋黄加入玉米油和优格,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. 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170度的烤箱,烤30分钟至熟。
9.
出炉倒扣,待凉。



Blueberry Yogurt Cake 

Ingredients 6” round pan with removable base

3 egg yolks
15g corn oil
40g yogurt
50g cake flour


3 egg whites
40 castor sugar


fresh blueberries, sprinkle some flour on it


Method 

1. Combine egg yolkscorn oil and yogurt in a mixing bowl.
2. Sift in cake flourmix 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. 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 170C for 30 minutes or until cooked.
9.  Remove from oveninvert cake onto table until completely cooled.













Saturday, December 22, 2018

豆浆黑芝麻汤圆 Black Sesame Tang Yuan with Soya Milk






今天是冬至节祝福大家 :合家团圆,幸福满满
冬至快乐





















豆浆黑芝麻汤圆

汤圆材料 : 

糯米粉  200克
清水  160克 或 适量

黑芝麻馅料请看这里


做法 : 

1. 糯米粉慢慢加入清水搓揉成光滑和不粘手面团。
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。



Black Sesame Tang Yuan with Soya Milk

Glutinous Rice Balls Ingredients  

200g glutinous rice flour
160g water


Black sesame filling recipe here


Method :

1. Put glutinous flour and water in a bowl 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.












Tuesday, December 18, 2018

客家咸汤圆 Hakka Savoury Tang Yuan








很快冬至就要到了,先送上这款花型的咸汤圆















汤圆材料

糯米粉  200
清水  160 适量


做法

1.
糯米粉慢慢加入清水搓揉成光滑和不粘手面团。将面团分割小份,搓圆。
2. 放入水滚的锅里煮至浮起,捞起放入一个装有冷开水的大碗中以免汤圆粘在一起。


客家咸汤圆

材料

猪肉丝  100
虾米  1大匙 (浸软,沥干)
香菇  3 (浸软,切丝)
高汤 / 清水  800毫升  适量
芹菜  适量
蒜茸  1大匙

调味料生抽,蚝油,盐


做法

1. 烧热油,爆香蒜茸和虾米。加入香菇丝和猪肉丝,炒香。
2. 倒入高汤煮滚,加入调味料。
3. 加入汤圆,煮滚。最后放入芹菜即可。




Glutinous Rice Balls Ingredients  

200g glutinous rice flour
160g water


Method :

1. Put glutinous flour and water in a bowl and knead till a smooth dough. Divide dough into small portions.
2. Bring a pot of water to boil , add rice balls and cook until they float to the surfacetransfer into cold water. 



Hakka Savoury Tang Yuan

Ingredients :

100g pork bellyshredded
1tbsp dried shrimpssoaked and drained
3 chinese mushroomsoaked and shredded
800ml stock / water
some chinese celery
1tbsp chopped garlic

Seasoning : light soy sauceoyster saucesalt


Method :

1. Heat up oil , sauté garlic and dried shrimps till fragrant . Add in pork belly and mushrooms stir-fry till fragrant.
2. Pour in stock and bring to boiladd in seasoning.
3. Add in the cooked tang yuan and bring to a rapid boil. Add in celeryserve hot.



















Tuesday, December 4, 2018

山药薏仁吐司 Chinese Yam and Job's Tears Toast



























山药薏仁吐司

材料 : 

高筋面粉  220克

山药薏仁粉  80克
细砂糖  30克
盐  2克
即溶酵母  5克
牛奶  150-180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。 
5. 放入预热烤箱里以180度烘烤35-40分钟。






Chinese Yam and Job's Tears Toast

Ingredients :


220g bread flour

80g Chinese Yam and Job's Tears powder
30g sugar
2g salt
5g instant dry yeast
150-180g 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.
5. Bake in preheated oven at 180 C for 35-40 minutes. 






















Friday, November 16, 2018

芒果鲜奶油蛋糕 Mango Cream Cake
























芒果鲜奶油蛋糕

戚风蛋糕体材料  7寸圆模

材料 :


蛋黄  3个
牛奶  50克
玉米油  25克
低筋面粉  80克


蛋白  3个
细砂糖  50克


做法 : 

1. 蛋黄、牛奶和玉米油,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 (打发)芒果 (切丁)


综合做法  

1. 在蛋糕盘一片蛋糕,涂抹一层鲜奶油和摆上果。
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,摆上装饰即可。



Mango Cream Cake

Chiffon cake ingredients : 7 inch mould

3 egg yolks

50g milk
25g corn oil
80g cake flour


3 egg whites
50g castor sugar 


Method 

1. Combine egg yolks,milk 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 fresh cream (whipped),mango (cube)


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 and decorate accordingly. 

























Wednesday, November 14, 2018

乳酪慕斯蛋糕 Cheese Mousse Cake


























乳酪慕斯蛋糕

7寸巧克力戚风蛋糕体 1个

乳酪慕斯夹心材料 :

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,倒入适量的马斯卡朋夹心馅然后叠上第二片蛋糕体重复步骤至完。
6. 放入冰箱6-7个小时或至凝固。
7. 蛋糕取出脱模,涂上一层打发鲜奶油装饰,即可。





Cheese Mousse Cake

One 7-inches chocolate chiffon cake

Mousse 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,pour the cheese filling on the cakelay another cake layer and repeat the same method until finished. 
6. Chill for 6-7 hours or overnight.
7. Unmold,frost the whole cake with whipped cream.



























Tuesday, October 2, 2018

香蕉杯子蛋糕 Banana Cupcakes



















香蕉杯子蛋糕

材料  

鸡蛋  3颗

细砂糖  80克
低筋面粉  150克
发粉  1/2茶匙
苏打粉  1/4
茶匙
香蕉  200克

玉米油  100


做法 :

1.  鸡蛋+
细砂打发 
2.  筛入粉类和香蕉泥,拌匀
3.  加入玉米油用刮刀拌成均匀面糊
4.  将面糊入蛋糕纸杯。
5.  预热烤箱180度,烘烤20-25分钟至熟



Banana Cupcakes

Ingredients :

3 eggs
80g sugar
150g cake flour
1/2 tsp baking powder
1/4 tsp baking soda
200g mashed banana
100g corn oil


Method :

1. Beat eggs and sugar until pale and fluffy.
2. Add in sifted in flour and mashed banana,mix well.
3. Add in corn oil,mix well with rubber spatula.
4. Spoon the batter into paper cups.
5. Bake in preheated 180C oven for 20 – 25 mins or until cook.