芒果椰香布丁 Mango Coconut Pudding

芒果椰香布丁

材料：
 
芒果  200g
椰奶  300g + 清水  200g
吉利丁粉  10g
清水  100g
细砂糖  20g


做法： 

1. 芒果放入搅拌机里打成泥。
2. 吉利丁粉 + 100g清水泡软备用。
3. 椰奶 + 砂糖倒入锅里，小火加热，搅拌至糖溶化。
4. 离火加入吉利丁液搅拌均匀。
5. 将芒果泥加入拌匀，倒入模具冷藏至凝固。 



Mango Coconut Pudding

Ingredients : 

200g mango puree
300g coconut milk + 200g water
10g gelatin powder
100g water
20g caster sugar
 

Method :

1. Combine gelatin powder with 100g water.
2. Heat the coconut milk and sugar and stir over low heat until the sugar dissolve. 
3. Remove from heat, add gelatin mixture and mix well.
4. Add in the mango puree and stir until combined.
5. Pour the mango mixture in moulds，chill in the fridge and serve.

This post is linked to the event Little Thumbs Up (November 2015 Event: Mango) 
organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY)

and hosted by Jozelyn Ng (Spice Up My Kitchen)

芒果优格满芬 Mango and Yogurt Muffins

做法简单的满芬，添加了优格，蛋糕更松软好吃。

 

芒果优格满芬

材料 : 可做8个

低筋面粉  150g
即溶麦片  20g
发粉  1½tsp
盐  一小撮
细砂糖  80g-100g
全蛋  2个
优格  110g
玉米油  60g
新鲜芒果丁  120g
 


做法 :

1. 面粉和发粉筛入碗中，加入麦片，盐和糖混合均匀。蛋+优格+油搅拌均匀，倒入混合好的粉类，接着加入芒果丁，稍微拌均匀即可。（不要过度搅拌）
2. 把面糊舀入纸托里，放进预热烤箱200度烤20-25分钟。




Mango and Yogurt Muffins

Ingredients : Makes 8 muffins

150g cake flour
20g quick oats
1½ tsp baking powder
a pinch of salt
80g-100g caster sugar
2 eggs
110g yogurt
60g corn oil
120g chopped fresh mango 



Method :

1. Sift flour and baking powder into medium bowl stir in oats, salt and sugar. Mix eggs, yogurt and oil together, then pour into the flour mixture, follow with chopped mango, mix until just combine (don't over-mix).
2. Spoon batter into the prepared tins,  bake with preheated oven at 200°C for 20-25 minutes. Stand in tins for 5 minutes; turn, top-side up, onto wire rack to cool.
  

Recipe adapted from dailydelicious with minor adjustment.

This post is linked to the event Little Thumbs Up (November 2015 Event: Mango) 
organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY)

and hosted by Jozelyn Ng (Spice Up My Kitchen)

 

 

芒果克拉芙缇 Mango Clafoutis

简易法式甜点~克拉芙缇。最传统的克拉芙缇是加入樱桃， 

也可用其它新鲜水果代替，口感类似烤水果布丁。

芒果克拉芙缇

材料： 

全蛋  2个 
细砂糖  50g 
奶油  20g (溶化)
牛奶  250g
低筋面粉  60g
芒果  2颗 (切片)


做法： 

1. 模子内涂抹奶油，并撒上砂糖，再倒出多余的砂糖。
2. 全蛋+糖搅拌至颜色乳白状。
3. 加入溶化奶油和牛奶搅拌均匀。
4. 筛入低粉，混合均匀。
5. 先倒入1/2克拉芙缇液，铺上芒果片，再倒入剩余的液体。
6. 预热烤箱200度，烤40到45分钟至表面金黄色。
7. 取出待冷，在表面上撒少许的糖粉装饰.         

 


Mango Clafoutis

Ingredients:

2 eggs
50g caster sugar
20g melted butter
250g milk
60g low-gluten flour
2 mango，sliced


Methods:

1. Line your mould with butter and a dusting of sugar.
2. Eggs and sugar in a bowl, whisk until light.
3. Add in melted butter and milk，mix well.
4. Sift in flour, mix well.
5. Pour in 1/2clafoutis mixture, rafts mango slices, pour in remaining clafoutis mixture. 
6. Bake in preheated oven at 200 degree for 40-45minutes until golden brown.
7. Remove from oven until cooled and dust with the icing sugar before serving.
 

This post is linked to the event Little Thumbs Up (November 2015 Event: Mango) 
organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) 

and hosted by Jozelyn Ng (Spice Up My Kitchen)

芒果相思蛋糕 Mango Ogura Cake

又开始想念相思了，柔软绵密的口感，

吃了还是会不停的相思，哈哈。。

 

这次做了这芒果口味的相思，

谢谢Aunty Young的好分享。

食谱取自 Aunty Young

芒果相思蛋糕 

材料：7寸方模

蛋黄  100g
全蛋  1个
盐  1/4tsp
粟米油  60g 
芒果汁（芒果汁 60g +芒果丁 60g，搅拌均匀）
低筋面粉  75g


蛋白  200g
细砂糖  80g
柠檬汁  1tsp


做法: 

1. 蛋黄、全蛋、盐、粟米油、芒果汁用打蛋器打至起小泡。 
2. 筛入低筋面粉再打滑，放一边备用。
3. 蛋白加＋柠檬汁＋细砂糖打至起泡不跌
4. 最后把蛋黄糊和蛋白霜混合至均匀。（像戚风蛋糕的混合法）
5. 将面糊倒入7寸的方模里，把空气敲出。 放入预热后的烤箱里，于蒸烤法160'C 烘烤６０分钟或至熟便可。
6. 蛋糕烘好后，立刻取出，倒扣待凉后才切开享用。  

• 如果买得到浓稠的芒果汁，可以直接用90克

浓稠芒果汁好了。(芒果丁可免)

Mango Ogura Cake

Ingredients: 7"square spring-form pan

100g egg yolk
1 whole egg
1/4 tsp salt
60g corn oil
mango juice (Mango juice 60g + mango flesh 60g, blended evenly)
75g superfine flour


200g egg white
80g castor sugar
1tsp lemon juice



Method :

1. Beat the egg yolk,whole egg,salt,corn oil,mango juice until fluffy.
2. Shift in superfine flour, then mix it until smooth and well combined, put aside.
3. Beat egg white + lemon juice + castor sugar until stiff.
4. Mix the egg yolk mixture with egg white mixture evenly .(apply chiffon cake mixing method)
5. Pour the batter into the 7"pan, try to get rid of the air by lightly tapping the pan.
6. Put pan into a larger pan half-filled with hot water. Bake with preheated oven at 160'C for 60 min or until baked.
7. Once baked, remove from the pan immediately, inverted on a rack and let it cool. 

• If you can get high concentrated mango juice, then omit the mango flesh, just used 90g high concentrated mango juice.

This post is linked to the event Little Thumbs Up (November 2015 Event: Mango) 
organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) 

and hosted by Jozelyn Ng (Spice Up My Kitchen)