Tuesday, July 1, 2014

香梨满分 (Pear Muffins with Crumble Oat Topping)


我在伤心的时候,朋友又帮我翻新了我的网页。
我感觉到,上天对我是眷顾的,爱护的。
在我伤心的时候,也不忘记安插一些让我开心的事。
在我失落的时候,也为我寻找“安慰的天使”。
生活还是要继续。。。
爸爸妈妈回国后,我一时真的难以适应。
就连孩子们也觉得伤心难过。
家里静悄悄的;
连一根头发掉在地上也能清楚听见,恐怖!
收拾好心情,清理房子,是必要的。
再来,当然是进厨房,努力干吧!
有天,等孩子的时候,不小心买了个很好吃的满分。
于是上网找食谱了。
这个虽然也很好吃,但是比起那天的好像还差了点。
人心不足蛇吞象,呵呵。。。就是我。
食谱参考这里
Ingredients:
  • 1 1/2 cups self raising flour
  • 1/2 teaspoon salt
  • 1/4 cup brown sugar
  • 1/4 cup fine sugar
  • 1/4 cup canola oil
  • 1 large egg
  • 1/3 cup milk
  • 3 tbsp sour cream
  • 1 big pea, skin removed n diced 
  • crumbled Oat Topping: 1/4 cup plain flour, 1/4 cup quick oat, 1tbsp brown sugar, pinch of cinnamon powder, 40g cold butter (cut into pcs)
Method:
  1. In a small bowl, using a fork, mix together the flour, oat, cinnamon, brown sugar, and butter. Set aside in the fridge.
  2. Preheat oven to 180C. Place 12 muffin liners in a muffin pan. 
  3. In a medium bowl, whisk together the flour n sugar.
  4. In a separate bowl, mix canola oil, egg, milk, and cream together.
  5. Add the wet ingredients into flour mixture. Stir until just combined, don’t over mix. Gently fold in the diced pears.
  6. Fill each muffin cup about 3/4 full with batter. Sprinkle crumbled oat topping over each muffin.
  7. Bake muffins for 15-17 minutes, or until muffins are golden brown and a toothpick comes out clean. Let muffins cool on a cooking rack.


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Monday, June 23, 2014

黄金蛋糕(Golden Cake)

第一次吃这蛋糕是朋友Diana做给我吃的。
很香很好吃。
这让我兴趣来了。
最后我自己动手做了这个好吃的黄金蛋糕。
从早期在星厨房里的黄金蛋糕到东东家Eileen家的黄金蛋糕都是一流的美。
可惜来到我家,黄金亮丽的脸就变老人了;
皱皱的,简直是比我阿嬷的脸还糟糕。
还好它实在很好吃,我自己一个人不知不觉就吃了大半个。
我叫我家小姐尝尝,她说,我不要。
我一直对她说很好吃的,吃啦!
她看着桌上的蛋糕说:妈咪,这是个完整的蛋糕,你怎知道好吃?
我:这是第二个,第一个吃完了。
女儿:哈? 你一个人吃完啊?
爸爸:我有吃一片。
我这时才发现原来我不小心吃了好多。
我女儿知道我吃了这么多,有点吓坏了。
因为这实在不像她的妈妈。嘻嘻。。
她说:em...好吃。好像ice cream ...
errr....???? 不懂是她形容错误还是我不了解她。嘻嘻。。。

拍照时,突然想起我儿子做给我的木碗。
赶紧搬出来,让他亮亮相。
因为是儿子的杰作,我当然认为是我所有的盘碗中最美丽的一个咯。
所以,蛋糕原本不适合在碗中的,也被我nge nge 摆进去了。
左看右看都还好,就这样成事了。

Recipe (adapted from the kitchen 70's)
  • 51g milk
  • 54g butter
  • 57g low protein flour 
  • 6g rum (i used orange liqueur)
  • few drops of vanilla ess)
  • 75g egg yolk
  • 48g eggs
  • 150g egg whites
  • 80g sugar
Method:
  1. Sift the flour, set aside.
  2. Combine butter and milk in a saucepan, double boil tip 65C. Remove from heat.
  3. Add in sifted flour n mix well.
  4. Add in rum/orange liqueur n vanilla essence. 
  5. Add in yolks and whole egg. Mixed into a smooth batter. Set aside.
  6. Beat egg whites till foamy, gradually add in sugar (in three batches) and continue beat until approaching soft peak.
  7. Gently fold in 1/3 of meringue with egg yolk batter.
  8. Fold in the balance meringue and gently fold till well combined.
  9. Pour into 7" cake tin, steam bake at pre-heated oven at 150C for 20mins at low rack, then 125C for another 40mins.
  10. Once baked, cool the cake in the oven for another 10 mins before taking out from oven.
  11. turn out cake immediately after out from oven.



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Thursday, June 19, 2014

QQ 九层糕 (Steamed Kuih Lapis)


家里热闹了一阵子,终于回归平静。
弟弟妹妹全打包回马来西亚了。
爸爸妈妈还在我家;能够和他们一起生活毕竟是难得的福气。
但是为他们两老来说可能是度日如年吧?
呵呵。。。每天无所事事,就是吃饭,吃饭,吃饭。。。
妈妈绝对不是能过清闲日子的人;
饭来张口,衣来伸手的这种日子,她是不会欣赏的。
所以她常说自己是劳碌命。
今天心血来潮做了这个QQ的九层糕。
我以为爸爸妈妈不会喜欢这种口感的糕点;
没想到他们两个都说这样的才好吃。
爸爸说,那种软软的没有用。
哈哈。。。我自己就是喜欢那种软软的。
因为怕这QQ的糕没人会欣赏,所以只做了小小的一条 (20cm x 5cm),
够小了吧?
也好,一下子就消耗掉了。


Recipe refers to Patricia Lee’s Delicious Nyonya Kuehs and Desserts

Ingredients:

  • 96g Tapioca flour
  • 30g Sago flour
  • 8g Mung Bean flour
  • 16g Rice flour
  • 150ml Thick coconut milk
  • 110g Sugar
  • 250ml Water
  • 3-4 Pandan Leaves, knotted
  • Pinch Salt
  • Food colouring (red and green)

Method : 
  1. Boil sugar with pandan leaves in 1 litter of water until sugar dissolved. Discard pandan leaves n set the syrup aside.
  2. Mix all the flour and salt together. Pour in coconut milk and mix well. Set aside.
  3. Pour (1) into (2) n stir well.
  4. Divide mixture into 3 portions. Leave one portion uncoloured. Mix each of the other 2 portions with red and green colouring.
  5. Grease a 20cm x 5cm rectangle baking tin with a little oil. Place in a steamer and steam until hot. Pour in the uncoloured mixture (60g) and steam for about 6 mins.  Repeat with another layer with another colour batter. 
  6. Repeat (5) until all batter is finished. 
  7. Leave the kuih lapis to cool completely before cutting.




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Sunday, May 4, 2014

韩式煎饼 Hotteok (Korean sweet pancakes)

最近一次出门吃了很多很好吃的食物。
不论是正餐还是小食,都非常的满意。
可以说早午晚膳,没有一天是让人遗憾的。
我们每次出门总是大街小巷的一面走一面吃。

孩子们不偏食敢尝试是最好不过了。

酸甜苦辣,东南西北不同风情的食物;通杀。
那是我们旅游最好的享受。
韩国煎饼是我们一家人都喜欢的。
在南大门夜市里吃到非常棒的煎饼。
其实,当时我们是 吃得很饱很饱,正想着坐计程车回酒店;
却经过这有名的煎饼档,
实在不能自己,就打包了几种口味的烧饼。
在计程车里孩子们已经不能等了,
偷偷在吃着。
不用说那个香味至今还在我的脑海里。
这几天我又一直在想着这东西,
上冈找到了这食谱,看来不难,就和女儿一起试着做做。
啊!结果实在令人满意。
一连做了两天,越吃越好吃。
决定下次做咸的。因为那个咸的馅料,有肉,有菜,有韩式冬粉,很好吃。
原来这个煎饼配黑咖啡很ngam。
如果你也有兴趣可以尝试做做看,不会输给我们的咸煎饼。
看看!这就是我打包的煎饼了;
真的好好吃哦!尤其在冷冷的天气 :)

食谱参考 Beyond Kimchee: Hotteok, the Korean sweet pancakes
Ingredients:
  • 2 cups all purpose flour
  • 1 cup glutinous rice flour
  • 1 tbsp black sesame seeds (optional)
  • 8g instant yeast
  • 2 tsp sugar
  • 1 tsp salt
  • 1 1/2cup milk, lukewarm
  • 1 tsp canola oil
  • More oil for frying
  • Fillings:  2/3 cup brown sugar , 2 tbsp ground peanuts, 1 tsp cinnamon
Method:

  1. Mix flours, yeast, sesame seeds, sugar, and salt in a mixing bowl.
  2.  mixed with 1 tsp of oil with lukwarm milk. Pour mixture into the flour n mix everything with spatula. Cover with plastic wrap and keep the bowl in a warm place and let the dough to rise double in volume.
  3. Deflate the dough by punching it in the center and let it rest for another 5-10 minutes.
  4. Mix brown sugar, nuts and cinnamon in a small mixing bowl.
  5. Tear a piece of dough (about 1 1/2 - 2" in diameter) and stretch out with your hand. Place 1tbsp of filling in the center and pinch the edges of the dough toward the center to seal.
  6.  Heat the pan with generous amount of oil over medium heat. Drop the dough and push it with spatula to flatten it. When you see the surface puffs up slightly, flip to the other side and continue to cook adding more oils if needed. It will get nice golden brown crust.
  7. Serve hot.



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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.






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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.



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