Saturday, April 19, 2014

香橙鸡蛋糕(Orange Kuih Bahulu)

明天是复活节,没想到我现在还有时间和雅兴在这里上贴子。
祝大家:复活节快乐,Happy Easter !
 
孩子们假期了,老公也失业闲赋在家。
家里的零嘴销量也就提高了。
无所事事时,就属嘴巴最忙了。
看电视剧时,嘴巴也不能停下来。
与其买些有害的零食倒不如做些小甜点给他们吃。
刚巧看见sonia家最近也上这烤鸡蛋糕,
于是兴致来了。
就决定做一些香橙口味的。
正在忙着烤蛋糕时,朋友带了两个女儿窜门子来了。
孩子们一面看电影一面吃着热烘烘的蛋糕;
看他们还真的吃得好香的样子。
不一会儿就把整盒的小蛋糕吃光光了。
我后来也尝了一小粒,
哇!真的够甜的。
嘻嘻。。难怪孩子们喜欢。
我呢?嗯。。。。觉得实在真的好甜哦。

Recipe refers to Nasi Lemak Lover 
and my earlier post : kuih bahulu
Ingredients :

  • 3 eggs
  • 120g sugar (can reduced 90g)
  • 40g plain flour
  • 70g self raising flour
  • 2tbsp orange juice
  • finely 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 continue beating for 1 min.
  4. In a sperate bowl, mix flours together and sift twice. Add orange zest in the flour.
  5. Add flour in few batches into (3) and gently fold with a spatula until combined.
  6. Heat up the kuih mould in the oven for few minutes or until hot, remove, oil properly, then use a spoon to fill up the mould with batter slowly up to 70-80% full.
  7. Bake for 10-15 minutes or until light golden.
  8. Use a tooth pick to remove the cake and cool on a wire rack.
  9. Repeat until all the batter is used.






Thursday, April 17, 2014

香橙十字面包 (Orange Hot Cross Bun)


很快的复活节就在眼前。
今天也是教会对“逾越节”的纪念。即耶稣受难前与门徒们共进最后晚餐的节日。
教会认为耶穌是在星期五(安息日前一天)被杀害的。
所以“逾越节”纪念,又称耶穌受难纪念一定是在星期五举行。
而耶穌是在周日(上帝創造天地的第一日)复活。
所以复活节和逾越节是同一星期舉行。
这几天对所有教徒而言都是重要的节日。
通常都多做些刻苦,守斋,祈祷来准备生心灵;
期盼渡过一个更有意义的复活节庆典。
一般上说到逾越节都会记起无酵饼;
原本我也想做个无酵饼来纪念这一天,但我实在心有余而力不足,
也只好放弃,直接跳过逾越节,而进入复活节了。
复活节少不了复活十字面包;
每年我都不会错过为家人和朋友准备这个。
为了支持这个月的香橙主题,我就把传统式的十字面包改了改,
做了香橙口味的十字复活排包。
清新的口味还蛮不错的。
在这里我也祝福大家有个愉快的复活节。
愿主的大爱常与我们大家同在;祝福我们,保护我们。


Ingredients:
  • 100g milk (warm, 100° to 110°)
  • 2 tsps active dry yeast
  • 1 small egg
  • 50g orange juice
  • 2 tbsp granulated sugar
  • pinch of salt
  • 1.5 cups flour
  • 2tbsp butter
  • oranges zest from 1 orange
  • 1/4 cup candied orange peel (chopped)
  • 1/4 cup dried currants

Method:
  1. Combined milk and yeast and stand for 5 mins.
  2. Add in egg, sugar, flour and salt in a stand mixer and beat on medium speed.
  3. Gradually add in orange juice and continue mixing until a soft dough is formed.
  4. Add in butter and mix the dough until the dough is soft, smooth and stretchy.
  5. Add in orange zest, peel and currants. Pick up dough and mix with your hands to distribute the fruits.
  6. Return dough to the bowl, cover and let rise in a warm place until doubled in size.
  7. Punch down dough. Divide into 12 portions.
  8. Shape into 12 smooth round buns and arrange into baking pan.
  9. Cover loosely and let rise in a warm place until doubled and puffy, about 40 mins.
  10. Egg wash the buns.
  11. Mixed 2 tbsp flour with some water to make the paste for the cross – add the water 1 tbsp at a time, so you add just enough for a thick paste. Spoon into a piping bag with a small nozzle. Pipe a cross on each bun.
  12. Bake in preheated 170C for 15-18 mins or until golden brown.
  13. Gently heat 2tbsp orange juice with some icing sugar till thick. While the syrup is still warm, brush over the top of the warm buns and leave to cool.



Monday, March 31, 2014

咖啡核桃+覆盆子满分(Coffee Raspberry with Walnuts Muffin)

满分最近成了我的爱好。
不为什么,只是因为容易做,省时省事又能填饱肚子。
而且很能耐久;吃不完就往冰箱里雪藏;
想吃时在热一热就可以了。
每次做满分,老公和孩子们都是吃也没特别的讚赏。
但是最近做了这咖啡覆盆子加豆豆的满分后,
老公终于有嘉奖我了。
他说这是我做这么多满分最好吃的哦。
我其实也不觉得这很特出,但是或许这刚巧合他口味吧?
所谓各花入各眼嘛。
咖啡和豆豆本来就很合,再来个带酸的覆盆子,中和了甜甜的满分。
我想,这应该会ngam很多人的。

Ingredients:
  • 1 tbsp ground coffee
  • 50g butter
  • 30g roasted walnuts 
  • 1/2 tbsp milk
  • 200g self-raising flour
  • 80g brown sugar
  • 1/2 tsp bicarbonate of soda
  • 1 egg
  • 140ml buttermilk or sour cream
  • 1tbsp kahlua
  • 120g fresh raspberries
Method:
  1. Dissolved coffee in 1tbsp boiling water and set aside for few mins. 
  2. Preheat oven to 180C. Lined muffin holes with baking paper.
  3. Melt the butter and mix the coffee and kahlua with the milk.
  4. Mix the flour, toasted walnuts (keep 1/3), sugar and bicarbonate of soda in a large bowl. 
  5. In another bowl, beat the egg, then mix in the buttermilk, cooled butter and coffee. 
  6. Stir this (5) into the flour mixture until almost combined. Tip in the raspberries, give a few more stirs to finish the mixing, but don’t overbeat or the mix will toughen. 
  7. Spoon the muffin mix into the muffin tins.
  8. Scatter the rest of the 1/3 walnuts on top, and bake for about 20-25mins until risen and golden. Let them cool in the tin a few minutes, then move to a cooling rack.


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