Sunday 22 September 2013

Indulgent Chocolate : 猪猪热汤沐浴








材料:
海绵蛋糕
5个--- 全蛋

1小匙--柠檬汁
100克 --- 低筋面粉
100克-- 细砂糖

1/4 茶匙 -- 盐
1/4 杯--奶水
1/4 杯--沙拉油
2大匙--无糖可可粉
    蛋糕做法 :
  1. 面粉,盐,可可粉过筛,备用。
  2. 蛋黄加50克糖,加入奶水拌均,加入(1.)混合面粉轻轻拌均匀。( 不能过渡搅拌),再加入沙拉油。
  3. 蛋白打起泡,倒入柠檬汁,分次加糖继续大至固体壮。
  4. 取出1/3蛋白加入蛋黄糊用刮刀轻轻搅拌,再将蛋黄糊加入蛋白内拌匀。
  5. 倒入一个8吋的圆模里(铺纸涂油)。
  6. 预热烤箱170度烤约40-45分钟或至熟。
  7. 立刻将蛋糕倒扣待冷,将蛋糕取出分成四份备用。

慕斯材料:

750g --- UHT whipping cream
165g --- Dark cooking chocolate (隔水煮溶)
165g --- White cooking chocolate(隔水煮溶)

  1. 将UHT whipping cream打至🈶尖端不必结实。
  2. 拿出250g 的whipping cream加入煮溶的dark chocolate搅拌均匀备用。
  3. 剩下的whipping cream则加入煮溶的white chocolate搅拌均匀备用。

组合:(海绵蛋糕和慕斯的部分)
  1. 将一片蛋糕铺在8吋的脱底圆模里,抹上一份的白巧克力慕斯。
  2. 铺上另一片蛋糕抹上黑巧克力慕斯。
  3. 再铺上另一片蛋糕抹上最后一份的白巧克力慕斯,铺上最后一份的蛋糕。
  4. 放入冰箱冷藏(小厨约放个半天)。

装饰材料:
150g --- fresh cream (打发)


  1. 将组合好的蛋糕脱模。
  2. 将打发的fresh cream涂抹在组合好的蛋糕上,再放入冰箱冷藏数小时。

上层巧克力奶油:
150g --- UHT whipping cream
350g --- Dark cooking chocolate
1tbsp --- 牛油

  1. 先将whipping cream和黑巧克力煮溶后加入牛油。
  2. 搅拌均匀后,待稍冷。
  3. 慢慢的将巧克力酱倒在蛋糕上(从蛋糕的中间慢慢的将巧克力酱淋下)。
  4. 完成后将蛋糕冷藏至巧克力凝固即可。


Wednesday 18 September 2013

中秋"嫦娥与玉兔"Fondant Cake For Celebrete " Moon Cake Festival "







Triple-Lemon Blueberry Layer Cake ( 網站收集的食譜 )
Yield: One 3-layer, 8-inch round cake
Ingredients
    For the Cake:
  • 2 cups plus 6 tablespoons (290 g) all-purpose flour, sifted ( 低筋麵粉 )
  • 2 teaspoons (9 g) baking powder 
  • 1 teaspoon (7g) salt ( 没加入 )
  • 3 cups fresh blueberries ( 11/2 fresh blueberries , 11/2 cranberries ) 
  • 1/2 cup (120 ml) sour cream
  • 1/2 cup (120 ml) whole milk ( low fat milk )
  • 2 teaspoons (10 ml) pure vanilla extract ( vanilla powder ) 
  • 1/2 teaspoon (2.5 ml) pure lemon extract
  • 1 teaspoon (5 ml) lemon zest
  • 1 cup (2 sticks)(227 g) unsalted butter, softened
  • 1-1/2 cups (300 g) white sugar ( 減至200 克 )
  • 4 large eggs, at room temperature
  • For the Frosting:
  • 1 cup (2 sticks)(227 g) unsalted butter, softened
  • 2 teaspoons (10 ml) lemon zest
  • 5 cups (625 g) icing sugar, sifted
  • 2 tablespoons (30 ml) fresh lemon juice
  • 1/4 cup (60 ml) whipping cream (35% cream)
  • 1/4 teaspoon (1.25) pure lemon extract
  • a pinch of salt
  • yellow food gel, optional
Instructions
    For the Cake:
  1. Preheat oven to 350°F. Prepare three 8" round cake pans with parchment paper, butter and flour. Sift dry ingredients into medium bowl. Transfer 1 tablespoon flour mixture to larger bowl. Add fresh blueberries and toss to coat them with flour. Set remaining flour mixture and blueberries aside.
  2. Stir sour cream, whole milk, vanilla extract, lemon extract and lemon zest in small bowl.
  3. In the bowl of a stand mixer, cream butter and sugar, until pale yellow and very fluffy, about 5 minutes. Beat in eggs one at a time, until well combined.
  4. Mix in flour mixture alternately with milk mixture, starting and ending with flour mixture. Stir until just combined. Gently fold in blueberries.
  5. Divide batter equally among prepared pans. Bake cakes until toothpick inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks for about 10 minutes, then invert onto racks until completely cool.
  6. For the Frosting:
  7. Cream butter and lemon zest in bowl of electric mixer fitted with paddle attachment, about 3 minutes. Slowly add icing sugar, mixing on low speed for about 2 minutes.
  8. Add remaining ingredients and beat on med-high for 3-4 minutes until very fluffy. If using color gel, add a drop or two (really, no more than that, because too much sunshine really can be a bad thing!), then beat until blended.
  9. Assembly of the Triple-Lemon Blueberry Layer Cake:
  10. Spread thin dollop of frosting on an 8-inch thin cake board or cake plate. Transfer 1 cake layer to board, face up.
  11. Create a dam around the perimeter of the layer using frosting in a pastry bag fitted with a coupler, then spread lemon curd (apprx 1 cup) inside the dam--this prevents the curd from reaching out over edges.
  12. Top with second layer, face-up; repeat frosting around perimeter and lemon curd filling.
  13. Top with third cake layer, face-down (brown smooth side up). Spread thin layer (crumb coat) of over top and sides of cake, using offset palette knife and bench scraper for smooth finish. Place cake in refrigerator for about 30 mins to chill.
  14. from refrigerator and using same method, frost cake with generous layer of frosting, smoothing again. For ruffled border, add frosting to piping bag with petal tip (Wilton #123), and with skinny end facing out, use back and forth/up and down motion to create short ruffles.
Notes
Due to the lemon curd filling, keep cake covered and refrigerated (for up to 2 days) but serve at room temperature.
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Thursday 12 September 2013

翻糖小老鼠蒸蛋糕Fondant Ratatouille Layer Steam Cake



Ingredients

500 ml egg white ( 4 蛋白 , 5 全蛋 'A' )

325g caster sugar  ( 250 克 细砂糖 )
1 tbsp cake emulsifier (ovalette) 
1/2 tsp salt
100 ml evaporated milk ( 100 毫升 水 )
50g melted butter or oil ( 50 克 菜油 )
1 tsp baking powder
200g flour ( 180 克 低筋面粉 ) 
50g corn flour
25g milk powder


1 tsp vanilla essence ( 没加入 )

1 tsp strawberry paste ( 1 大匙 红薯根糊 )

1 tsp lemon paste ( 1 大匙 兰花糊 )
1 tsp mocca paste ( 1 茶匙 竹炭粉 )
1 tsp pandan paste  ( 1 大匙 抹茶粉 )


Method

1. Whisk egg white, sugar, salt, ovalette till light and fluffy (abt 10mins)

2. Sift flour, corn flour and milk powder and put it aside
3. Mix melted butter and evaporated milk and put it aside
4. Add melted butter mixture into egg white mixture and mix till well combined
5. Add in vanilla essence
6. Add in sifted flour a little at a time
7. Divide batter into 4 parts (mine abt 320g each) and add each paste to each part
8. Prepare steamer.. greased a 20 x 20 pan (8x8)
9. Steam 7 mins for each layer ,last layer steam a further 15mins ... take pan out of steamer.. let
    it cool, unmould and slice.










Thursday 5 September 2013

江鱼洋葱三巴 ( Sambal Ikan Bilis )

先准备材料 ( 4 人份 )

江鱼洋葱sambal
2 个大洋葱,2 个小葱头,适量中型江鱼 ( 去头、内脏和骨头),200克辣椒糊 *•( cili boh / cili giling ),
番茄汁1 大匙,1 大匙甜辣椒酱,适量盐,适量糖 。
葱头去外衣洗净


做法 :

1. 起一锅热油放入江鱼炸金黄捞起熄火备用。
2. 同样的锅子加入小葱头和大洋葱倒入三(饭) 碗水开大火煮至软,或煮干一半的水份。
3. 加入200 克( 一碗的份量) 辣椒糊,以中火不停搅拌,加入江鱼,番茄汁和甜辣椒酱快
    速炒至 出辣椒油,调味。

**盐,和糖试吃后才加入,有些人爱辣味较重的是放盐,不干吃太辣的就加入糖。

自制辣椒糊参考 :
http://kristygourmet.blogspot.com/2012/10/homemade-kampung-stlye-sambal-chili-boh.html?m=1

Monday 2 September 2013

地图奶油蛋糕 topo map love cake

Topo Map Love Cake 







250gm 
 Margarine
250gm sugar
5 eggs ( size B )
300gm cake flour +1 tsp baking powder
120 ml water + 3 scoop milk powder

2 tsp sunquick orange
1 tsp pandan paste
Cocoa powder for creating the topo lines

01. Cream butter and sugar until pale and fluffy.
02. Beat in eggs, one by one, beating well after each addition.

03. Sift half the flour into the butter mixture and beat on low speed until well combined.
04. Mix in the milk until well combined.
05. Sift the balance of flour into the mixture and beat on low speed until combined.
06. Divide the batter to two. Mix sunquick orange to one part and pandan paste to the other.
07. Preheat oven to 180C. Prepare a 8 x 8 inch pan, lined at the base.
08. Spread 1/2 the pandan batter into pan. Level it.
09. Evenly sift a thin layer of cocoa powder over.
10. Very very gently dollop half of the other colour over and gently level it. Repeat the sifting of         

      cocoa powder.
11. Repeat layering with both colours, with the final layer clean (no cocoa powder on top).
12. Bake for 45 minutes or until toothpick comes out clean.

杂榖粮面包




材料 A
60克 全麦粉
180 克 面包粉
40克 蛋糕粉
12 克 即溶酵母
1/2 小匙 面包改良剂 ( 我没放)

材料 B
30克 核桃 ( 切半 )
10 克 瓜子
5 克 白芝麻
5 克黑芝麻
1 汤匙 poppy seeds
1 小匙 幼盐
* 以上的杂谷粮随个人喜好。

材料 C
100 毫升 低脂鲜奶
75 克 蜜糖

材料  D
30 克 牛油
1 小匙 面包软化剂

做法 :

1. 材料A 和B 一起放入搅拌器拌均匀。
2. 加入鲜奶和蜜糖,继续搅拌,有点光滑加入牛油及面包软化剂再拌成软滑面团。
3. 取出面团平均分两份,擀平卷起揉成椭圆形,整形后在面团上洒一些黑白芝麻,用刀子
    在表面长的部位割开一劃。
4.將面团排在烘盘休面待发至双倍。
5. 面团盛入预热200 度烤箱,烘20 分钟或金黄。


Sunday 1 September 2013

大理石芝士戚风



~Marble Cheddar Cheese Chiffon Cake~




材料(A):
120 g 牛奶
6 片 芝士片
60 g 牛油

材料(B):
6粒 蛋黄
70g 幼糖

材料(C):
150g 低筋面粉
1/2茶匙 发粉
1/4茶匙 苏打粉

材料(D):(拌匀)
1大匙 可可粉
2大匙 水

材料(E):
6粒 蛋白
1/2茶匙 塔塔粉
70g 幼糖


做法:

1.)把材料(A)用最小的火慢慢煮溶(不需要煮滚)或隔水炖溶,备用。

2.)把(C)料的全部粉类一起过筛两次,偹用。

3.)蛋黄和幼糖搅匀,加入炖溶的芝士料拌匀,加入过筛的粉料拌匀。

4.)把蛋白打至粗泡泡后加入塔塔粉打起,慢慢加入糖,打至硬性发泡。

5.)把1/3份蛋白加入蛋黄糊中拌匀。

6.)把(5)倒入蛋白中拌匀。

7.)取出1/4份的面糊加入可可粉料拌匀。



8.)面糊以不规则的方式(交替方式)倒入 9”的戚风蛋糕模里,形成云石图案,轻轻震几下模(震掉大气泡)。

9.)以预热烤箱150°C 烤50分钟后转至170°C -180°C 烤10分钟让表面上色和至熟。

10.)烤好后立刻倒扣待冷,脱模。