Friday, April 30, 2010

香兰咖椰/Pandan Kaya

翻来翻去就是找不到我的咔椰食谱。
好久都没做了;那小小张的手写食谱,不知道藏在那里了。
这是太厉害收东西的后果。
不找了!用最原始的方法吧。agak agak lo.
成果还不错哦,只是心急,火有点大,所以做出来的咖椰有点粗。
这次买的香兰叶很香,很满意。
以后要认定这泰国的香兰叶才买。



材料:
  • 6个蛋, 200克白糖,250克浓椰浆,5片香兰叶
  • 6 eggs, 200g sugar, 250g thick coconut milk, 5 pandan leaves
做法:
  1. 用50克椰浆和香兰叶一起搅打成茸,过滤挤出香兰汁备用。
  2. 将全蛋和细砂糖放进钢盆内, 用打蛋器顺同一方向, 搅至糖溶。
  3. 慢慢加入浓椰浆和香兰汁拌均。
  4. 把混合液过滤进炖盅内; 隔水以小火不停搅煮至浓。
  5. 继续以小火炖2小时, 在炖的过程中, 需不时搅拌, 咖椰才不会变粗糙。
Method:
  1. Process pandan leaves with 50ml of the coconut milk in a blender. Strain to discard pulp.
  2. In a mixing bowl, lightly beat all the eggs and sugar until all sugar dissolves.
  3. Slowly add in coconut milk and pandan juice into egg mixture. Stir well.
  4. Pour kaya mixture through a sieve into a clean stainless steel bowl.
  5. Bring a pot of water to boil. Reduce fire and place steel bowl over pot of barely simmering water. The fire should be really slow . Stir kaya occasionally for the first 25 minutes. The kaya starts to thicken.
  6. When kaya reaches the desired thickness, double boil for another 2 hours, remove it from heat. Cool completely before storing it in a clean jar. Keep refrigerated.

香兰椰丝甜面包 (Pandan Coconut Buns)

上星期做了两回面包;但是忙着和爸妈逛街,所以没时间放上网。
今天天气凉凉的,阴阴的;但是心情还不算坏,就再用Pynn给我的食谱做了这香兰椰丝包包。那天没上到,今天补上了,算是大功告成了。
唯一不一样的是,这次没有用香兰精,而是直接用香兰叶取出的汁来做。
再加上椰丝的香味,在烤面包的过程,香气逼人。
很喜欢这食谱。谢谢Pynn的分享。

材料:

(A) 烫种:

  • 50克高筋面粉, 50克热水, 1茶匙幼糖
  • 把所有材料搅拌均匀成团,包保鲜膜放入冰箱冷藏隔夜备用。

(A) starter Dough:

  • 50g high protein flour, 50g hot boiling water, 1tsp caster sugar
  • mix all ingredients together and rest the mixture in the fridge over night before using

(B) 面团:

  • 250克高筋面粉 (250g HP flour)
  • 100克烫种面团 (100g starter dough (A))
  • 1/2 茶匙盐 (1/2tsp salt)
  • 4克(1小匙)即溶酵母 (4g instant yeast)
  • 40克幼糖 (40g caster sugar)
  • 80克牛奶,30克香兰汁 (80g milk, 30g pandan juice)
  • 1个蛋(留少许蛋黄液,扫面用)(1 egg; left some for glazing)
  • 30克牛油 (30g butter)

装饰:2大匙椰丝

Glazing: 2 tbsp coconut flakes

做法:

  1. 把材料(B)除牛油外搅拌均匀成一软团。
  2. 加入牛油,再揉面团至光滑不沾手,可以拉成薄膜。
  3. 面团发酵至双倍大后取出,再搓揉一会。(面团约560克)
  4. 把面团分成35克1份, 搓圆休面10分钟。
  5. 把面团整形,排放在铺了烘培纸的烤盘里待发半个小时或发酵至一倍大.
  6. 刷上蛋液,撒上椰丝。
  7. 预热烤箱180度。放入烤盘烘烤15-20分钟就可取出。

Method:

  1. Mix (B) together except butter at low speed to form a smooth dough.
  2. Add in butter and continue kneading to form a smooth, elastic and can stretch into thin sheet.
  3. Place into a big bowl, cover with damp cloth and leave to prove until double size. (After proved the dough should weight 560-580g)
  4. Take out the dough and knead again til smooth. Rest for 10 mins.
  5. Divide into 16 small dough (35g each) and shape it into balls.
  6. Arrange onto a baking tray. Leave to prove for 30 mins or til double in size.
  7. Brush the surface of bread with some egg wash and sprinkle with some coconut flakes.
  8. Bake at preheated oven at 180C for 15-20mins til golden brown.

Thursday, April 29, 2010

Peachmisu


Last Saturday was Phil's birthday.
I celebrated his big day by buying him a trip down south to Margaret River and of course did a simple n easy peachmisu for him.
Actually what is in my mind was making a mangomisu but i really cant find good mangoes in any stores at this time.
So i got no choice have to use peaches as substitute.
Luckily the end result was not too bad.
But still i prefer mangoes than peaches.
Anyway, Phil love it so much.
Ingredients:
  • 500g mascarpone cheese
  • 500ml thickened cream
  • 50g icing sugar
  • 2 egg yolks
  • 125ml Grand Marnier
  • Juice of 2 oranges
  • 300g savoiardi (or sponge finger biscuits)
  • 1 can peaches (drained n thinly sliced)
Method:
  1. Line base of 22cm springform cake tin with plastic wrap or baking paper.
  2. Place mascarpone cheese, cream, icing sugar, egg yolks in a big bowl of electric mixer and beat on high speed until thick and well combined.
  3. Combine Grand Marnier and orange juice in a separate bowl. Dip half the sponge fingers into the juice mixture and layer in the base of the cake tin.
  4. spread in 1/3 of the cheese mixture and top with 1/3 of the peaches.
  5. Repeat the process, then top with remaining cheese. Reserving the remaining peaches slices to decorate.
  6. Cover the cake with cling wrap and chill for at least 2 hours or until firm.
  7. When it set, carefully removethe sides and base and transfer the peachmisu to a platter. Best to serve with rasberry sauce.




Wednesday, April 21, 2010

Blueberry & Vanilla Charlotte

A simple n easy way of preparing this ice cream cake. My kids love it so much. If you are interested than why not give it a try, sure you will like it :)

Ingredients:
  • 300g frozen blueberries
  • 60-75g caster sugar
  • 500g chocolate rollette/swiss roll, cut into 8mm rounds
  • 1.75L good-quality vanilla ice cream, defrosted in the fridge for 1 hour to soften.

Instructions:

  1. To make berry compote, place frozen blueberries in a pan over medium-low heat. Add sugar and stir for 3-4 minutes until berries have softened and sugar has dissolved. Remove from heat, then chill compote in the fridge.
  2. Grease and line a 20cm springform cake pan. Press the jam roll slices into the base of the pan, ensuring the base is completely covered. Line the sides of the pan with the remaining slices, packing tightly but without overlapping. There will be some overhanging slices of jam roll at the top.
  3. Place ice cream in a large bowl. Gently fold in one-third of the berry compote, then pour mixture into the cake pan. Trim overhanging jam roll, then press into the ice cream.
  4. Cover the cake pan with a plastic wrap and place in the freezer for 5 hours until the ice cream is firmly set. When set, release the sides of the pan and turn the charlotte out onto a flat plate. Spoon over the remaining compote, then serve immediately.

芋头糕


芋头糕是我很喜欢的糕。
最近也常做。
我以为自己有上过这食谱了,可原来没有哦。
昨天做这糕点给爸爸妈妈当早餐。还蒸了猪肠粉。
又忙着做酱料和为孩子准备饭盒,忙到。。。
昨天孩子第一天上课,我是有点手忙脚乱的。
但是送他们去学校后,我就轻松自在了。
和爸爸,妈妈和妹妹相约午餐。
再来就是和他们分道扬镳。
看看距离接孩子的时间还有1小时半。
于是到教堂里去朝拜圣体。
结果是在那里打盹了一阵。
谢谢主,让我在他内平静的睡了一会儿。
真的很喜欢这种感觉。

材料:
  • 500-600克芋头,切粒(500-600g yam, cut into cube size)
  • 1小碗 小葱头,切片 (1 small bowl of shallots, sliced)
  • 1/2小碗 虾米,洗净,剁碎(1/2 small bowl of dried shrimps, wash, soaked &chopped)
  • 调味料(依各人喜好调匀):盐,糖,麻油,五香粉,胡椒粉 (seasoning: according to your own taste - salt, sugar, sesame oil, 5-spice powder, pepper)
  • 300克粘米粉加400克水调匀 (300g rice flour add with 400g water, mixed well, set aside)
  • 600克水备用 (600g water)

做法:

  1. 热锅,下4大匙油。把小葱头炸至芳香及带金黄色即可。
  2. 捞出一半炸香的葱头和油。另一半留在锅里。
  3. 继续用热锅和锅里的油炒香芋头至金黄色。
  4. 放入虾米和芋头一起兜抄片刻(约2-3分钟)。
  5. 倒入600克水,以中火煮至滚。
  6. 下调味料。
  7. 慢慢拌入粉浆。一面倒,一面炒至面糊呈浓状及不黏锅底即可熄火。
  8. 9寸圆烤盘涂上少许油,芋头面糊倒入,表面抹平。
  9. 大火蒸45分钟。
  10. 取出待冷,切块。撒上炸香的小葱头,葱花,辣椒和芝麻即可。

Method:

  1. Heat wok, put in 4 tbsp oil. Fried shallots til golden brown. Remove half from wok and set aside for garnishing.
  2. Fried yam cube with the other half of the shallots in wok til golden brown.
  3. Add in driend shrimps, fried together with yam for another 2-3 minutes.
  4. Add in 600g of water and bring to boil.
  5. Add in seasoning then slowly add in the flour mixture.
  6. Stir while adding the flour mixture.
  7. Keep stirring till mixture becomes thick and not stick to the wok.
  8. Pour mixture into 9" greased steaming tray .
  9. Steam on high heat for 45 minutes or until well cooked.
  10. Whilst still hot, spread remaining fried shallots on top of the cake surface. Garnished with chopped spring onion and chillies .
  11. When cold, cut the cake and sprinkle with toasted sesame seeds and best served with sambal and sweet sauce.

芙蓉蛋 Foo Yong Dan/ Chinese Onion & Shrimps Omelette

刚刚看了Angie的平凡就是美。觉得写得很贴切。
爸爸妈妈在妹妹家住几天,所以我们就回归吃得简单。
爸爸妈妈很享受吃。每次来这里,我们都是到处去吃个不停。
中餐,西餐,越南餐,泰国餐,意大利餐,日本餐,韩国餐,马来餐和印度餐我们都通杀。
结果短短的3个星期里,连就不会吃的我也重了1公斤。
民以食为天,果然一点也没错。
昨天两老不在,我们就来个简单的芙蓉蛋。
食谱可以参考这里。谢谢Sonia.
材料:Ingredients :

3个蛋 (3 eggs)
  • 10只中虾,去壳 (10 medium shrimps, remove shells)
  • 2个大葱,切片(2 onion, slices )
  • 1条辣椒,切丝(1 red chilli, slices)
  • 1条红萝卜,切丝(1 carrot, slices)
  • 1条腊肠,切片(1 Chinese sausage, slices)
  • 1小把青葱,切段(some chives, cut into 3cm long)
  • 2大匙油(2tbsp of cooking oil )
  • 1/2小匙盐 (½ tsp Salt )
  • 胡椒粉适量(A dash of pepper)

  • 做法:Method:
    1. 把蛋轻轻拂打,加入盐,胡椒粉,搁置待用。(Whisk eggs in a bowl together with salt and pepper, set aside).
    2. 热锅,下油,炒香腊肠。(Heat oil in a wok, stir fry sausage till brown).
    3. 加入虾,继续拌炒至虾子转色。(Add in shrimps, stir fry till colour changed)。
    4. 加入辣椒,大葱,青葱,红萝卜。兜抄片刻。(Mix in red chilli, onion, spring onion and carrot, stir fry and mix well).
    5. 倒入蛋液,煎至底部有点焦黄,翻面,继续煎至完全熟透即可。(Pour in egg mixture, cook till the bottom turned lightly brown, turn and cook the other side till lightly brown).
    6. 乘热享用。(Dish out and served hot).

    Tuesday, April 20, 2010

    Lovely Shawl

    I received a lovely gift from Sonia this morning. Immediately i took out my camera and ready to shoot some pic before and after i open the parcel.
    The minute i received the parcel i has been informed that the parcel had actually opened by Australia Post for inspection. But they did a good job for seal it back nicely for me.
    I was so surprised and excited when i saw a lovely shawl in it. This shawl looks like the one Sonia had for her birthday present last month where her sister in law, Annie knitted for her. But what surprised me more was, how she knew i love yellow colour the most! Hehe ...so sweet of you Sonia! A lovely shawl, soft and nice to touch. I love the pattern too!! Truelly appreciate her thoughtfulness. Thanks!! Your gift brightern up my day!
    I will definitely wear it during this autumn especially this weekend when we are travelling down south to Margaret River with my parents for holiday :)

    **can view Sonia's shawl here.

    Monday, April 19, 2010

    温馨的星期午餐

    昨天妹妹请我们到她家去吃午餐。

    每次到她的家,她总是把我们当贵宾。

    她很用心的为我们准备了好吃的娘惹辣沙和丰富的午茶。

    单单是看她的餐牌就知道她用心良苦了。

    最最吸引我的是樱桃乳酪蛋糕;因为不会太甜;正中下怀!

    还有还有。。。那个白眉豆糯米糕,也是不甜的。嘻嘻。。。我的下午茶。。。棒!

    我们的星期日食谱

    好吃的nyonya laksa

    对着好吃的食物我当然是事不宜迟咯。

    我的咖啡 。妹妹很用心叻?

    这是我们家4个女人的最爱。可是在这里找不到那个叶子包裹这糕,所以就这样蒸了一盆;简单好吃

    这是好好吃的樱桃乳酪蛋糕。务必把食谱拿来做一做才行。

    巧克力杯子蛋糕

    今年敏学的生日,我为她找遍了很多容易做的食谱;好让她能自己表现表现。
    结果我们最后还是选了这个无蛋无奶油的wacky cup cake.
    即简单又容易的食谱。
    再买了一份royal icing给她。
    我当然是从头到尾在旁帮她的咯。
    帮她热炉,把热腾腾的蛋糕从炉里拿出来,把糖霜上色。
    就只做了这4个,让她过过手瘾。
    虽然不是做得很好,但也做得很不错了,是吧?

    要敏学选一个喜欢的蛋糕不是一件容易的事。
    老公死死就是要她选一个。
    结果她就选了以下的这个水果蛋糕。
    不错吃;只是太多的cream了。



    Friday, April 16, 2010

    香芋金元宝

    这是为敏学派地做的另一个小食~芋头元宝。
    第一次尝试这元宝形,做得有点怪怪的。
    敏学问我:妈咪,这是什么?
    我说:元宝。
    敏学:什么是元宝?
    我:钱咯。以前的中国人都用这元宝。
    敏学:我从来没见过。你有看过吗?
    我:有,不过是在戏里见过。啊!书也有。
    于是我把书里的元宝给她看。
    敏学:哦。。可是妈咪你做的都不像。
    我:是咯。不要紧啦,给你的小朋友吃的。他们应该不会嫌弃。可能他们也和你一样,不懂什么是元宝。
    敏学:唔。。我会告诉他们是money. But but but... 妈咪,这个比较像圆圆翘翘的屁股哦。
    我:har? 屁股?晕!
    然后我们两个一起:哈哈哈哈。。。。。

    材料:(做20个)
    • 油皮:160克中筋面粉、1大匙细纱糖、60克生油、65克水。(分割15克/个)
    • 油酥:140克低筋面粉、70克无盐奶油。(分割10克/个)
    • 馅料:600克芋头馅(分割30克/个)

    做法:

    1. 酥皮做法参考这里
    2. 取一份松弛后的面皮,接口处向上,用大拇指按压中间,然后对角向内收,整成圆形。
    3. 面团擀开,包入馅料收口。
    4. 将包好馅的面团搓成椭圆形,轻轻将两头压扁。
    5. 将压扁的两头向上折起,然后向内收,将两耳打开,即成元宝形。
    6. 排入烤盘中,表面刷上蛋液。
    7. 预热烤箱180℃,烤25分钟即可。

    叉烧酥

    今天是敏学的8岁生日。
    明天是她的农历生日。
    从4月的第一天开始,她就不停的数日子。
    希望这天的到来。
    她其实也很矛盾。她说她想长大但是又害怕长大。
    因为如果她长大了,爸爸妈妈就老了。
    她不要我们变老。
    她很怕我们会离开她。
    今天一早她就钻进我的被窝里,给我一个吻。
    谢谢我生了她。
    从来就没有尝过藤鞭滋味的她是一个很快乐的孩子。
    一直都是带着欢喜的心。
    尤其喜欢一个人自导自演。
    常常都陶醉在自己的乐园里(她很会发白日梦)。
    她的动作和表情是超级夸张的。
    一点点的痛,她是可以让人觉得必须马上把她送进医院的那种。
    所以她拔牙是在医院里完全麻醉的状况下拔的。
    她也可以因为普通的肚子痛而让我们以为她盲肠炎而送进急症室里就医。
    她的趣事一落箩箩,有很多事,她还须要和我们打手印,成为我们家里4人的秘密。
    但是我真的害怕自己有天老到不能记得孩子们的成长过程。
    我都把他们的趣事和特别的事情记在我的日记里。
    将来他们长大了,把这记事本给他们看,一定很有趣吧。
    孩子祝你喜乐,平安,健康。
    为了她明天的派地,我为她准备了几种小食。
    这叉烧酥是其中的一种。
    我用了星的食谱
    很酥很棒的食谱。谢谢星的分享。
    材料:
    • 油皮:面粉 150克,白油 50克(我用粟米油),糖粉 5克,水 65克
    • 油酥:面粉 120克,白油 60克 (我用30克无盐奶油,30克羊酥油)
    • 叉烧馅: 参考这里

    做法:

    1. 油皮做法:面粉、油及糖粉混合,用叉子压搓成屑状,加入水揉至光滑,用保鲜膜盖着静置30分钟。
    2. 油酥做法:面粉及油一起揉成团即可。
    3. 油皮及油酥分别分成16份。
    4. 将一份油皮压扁,包入一份油酥,捏紧收口,做成球状,即成油酥皮。
    5. 将油酥皮杆成椭圆形,大约长15公分,接着卷成筒状,松弛15分钟。
    6. 松弛后的油酥皮杆成长条形,大约20公分,接着卷成小筒状,松弛15分钟。
    7. 将每个油酥皮杆成圆片后包入馅料,捏紧收口,做成咖哩角形,排入烤盘内。
    8. 均匀的扫上蛋黄液。
    9. 预热烤箱200度,烘烤25分钟或至表面金黄色。

    Ingredients:

    • water dough: 150g flour, 50g shortening (corn oil), 5g icing sugar, 65g water
    • oil dough: 120g flour, 60g shortening (i used 30g ghee, 30g unsalted butter)
    • bbq pork fillings: 180g bbq pork (diced), 1 onion (finely chopped), 1/2 bowl mixed green peas and carrot, 1 cube chicken stock, salt, sugar, pepper, sesame oil (as per ur tatse)

    Method:

    1. Heat oil in frying pan. Stir fry onion til lightly brown. Add in bbq pork then green peas and carrot. Continue frying until fragrant. Add in some water and seasoning. Simmering for 5 minutes and add in some cornflour water for thickening. Cool completely before used.
    2. water dough: mix all ingredient together to form a soft dough. Rest for 30 minutes.
    3. oil dough: mixedflour and shortening together to form a dough. Do not over knead it. Rest for 30 minutes.
    4. Divide both dough into 16 portions.
    5. Flatten a water dough and wrap one oil dough into it.
    6. With the heel of your palm, gently press the dough down to flatten it lightly. Using a rolling pin, roll out the dough.
    7. Then roll up the dough like swiss roll style. Rest 15 minutes.
    8. Turn the roll dough into 90 degrees, repeat step 6 & 7. Rest another 15 minutes.
    9. Roll out the dough into round shape, wrap up filling; fold into half and crimp edges.
    10. Brush egg wash on the surface and bake in the oven for 25 minutes at 200C until golden brown.

    Wednesday, April 14, 2010

    Wacky Cheese Cake

    I have came across this wacky cake recently. A very unique recipe.
    This cake is make without milk, butter or eggs and is moist, dark and delicious.
    It was believed that the cake was probably invented during World War II
    when there was rationing of butter, milk, and eggs.
    This cake is made for tight times with not expensive ingredients.
    and yet it's also vegan, which makes its appealing for those who prefer to avoid or cannot consume dairy.
    I just can't resist its rich & spongy taste.
    But I thought it would be interesting to make a wacky cheese cake since my parents love cheese cake so much.
    This is really a simple and easy to make recipe but tasted impressive.
    So if you love chocolate & cheese and you’ve never made a wacky cake, you need to!

    Ingredients: Chocolate Cupcakes:
    • 100g all purpose
    • 70g granulated white sugar
    • 15g unsweetened cocoa powder
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 120g water
    • 40g canola oil
    • 1/2 tablespoon white vinegar

    Cream Cheese Filling:

    • 125g cream cheese at room temperature
    • 30g granulated white sugar
    • 1 tablespoon lemon juice

    Method:

    1. Cream Cheese Filling: with a hand mixer, beat the cream cheese until smooth.
    2. Add the sugar n lemon juice and beat until creamy n smooth. Set aside.
    3. In a large bowl sift together the flour, sugar, cocoa powder, baking soda, and salt.
    4. in a separate bowl mix in water, oil, vinegar.
    5. Make a well in the center of the dry ingredients and stir in the wet ingredients until nice and smooth.
    6. Divide the batter evenly among the 6 muffin cups. Then spoon a few tablespoons of the cream cheese filling into the center of each cupcake.
    7. Bake in the preheated oven 170C for about 25 minutes, or a toothpick inserted into the chocolate part of the cupcake will come out clean.

    Sunday, April 11, 2010

    传统米发糕

    有很久一段时日都没吃到这种传统发糕了。
    有6年吧?一直都很想吃,也很想做。
    刚巧上星期爸爸给我带来了十多包的果子盐。
    也不是这儿没得卖;只是一大罐一大罐的卖。
    所以就没买过。
    现在有了果子盐,我就快快动手了。
    做这发糕做了几天;从做答拜到发面糊。。。等吃这发糕等得颈都长了。
    蒸好这糕已经是晚上9点了。
    妈妈问我为什么这么迟还在做糕?
    哈哈。。。她一定以为我有病。
    唔。。。蒸好的发糕有米香,我太太太喜欢了。
    就连孩子也会吃哦。这是我做梦也没想到的。
    以后可以长做了。

    材料(A):
    • 300克粘米粉
    • 120克糖
    • 400克清水
    • 50克答拜
    • 1茶匙双倍发粉
    • 1大匙果子盐

    材料(B) 答拜:

    • 1/2粒酒饼
    • 200克冷饭
    • 1/2大匙糖

    做法:

    1. 将做答拜的材料(B)搅匀后,置放一旁两天待膨胀。
    2. 取50克来做发糕。
    3. 将材料(A)除果子盐以外搅匀,置放一旁待发12小时。
    4. 发好的面糊加入果子盐,搅拌均匀。(可依各人喜好加入颜色)
    5. 将面糊倒入小杯子里,大火蒸20-30分钟即可(若是杯子小,蒸的时间就短些)。
    6. 发糕一定要以大火蒸才会发得漂亮。

    Friday, April 9, 2010

    羊酥油咖哩角

    这几天的下午茶都不寂寞。
    有爸爸妈妈陪我;孩子又在假期中。
    家里好热闹。很喜欢这种日子。
    爸爸说,妈妈每次来澳洲心情都很美。
    人也变得美丽温柔。
    在马来西亚就不一样。天天脸黑黑。
    哈哈。。。
    可能不用做家务,真正休息的心情肯定是美丽的。
    再来,现在正直秋天,天气不热也不会太冷。
    天气好,脾气当然也漂亮咯。
    昨天做了Japanese milky madeleine 当午茶点心。
    今天很想做咖哩角给爸爸妈妈吃。
    可是没有margerine了,所以用牛油和羊酥油代替。
    没想到有意想不到的收获哦。
    炸出来的皮,非常的酥脆。
    妈妈非常的喜爱。
    拿了4个给孩子的钢琴老师。
    她也很喜欢。
    有时误打误撞,反而从中得到好成绩。
    幸好没有白忙一场。
    我只是把70克的油酥皮料更改成:40克牛油,30克羊酥油。
    其它材料都一样。

    和爸爸妈妈在餐馆用餐时拍的。

    Tuesday, April 6, 2010

    咖啡酒轻乳酪蛋糕


    新搬来不久的邻居送来了自己种的玉粟黍。
    很美丽的有机玉粟黍。很难得哦。
    他说只种了12个星期,就结果了。
    他们一家四口是砂巴人。两个儿子和我家孩子年龄相近。
    一会儿就成了好朋友。
    他们家后院很大,所以种了很多蔬果。
    最吸引我的是他们种了蕹菜。
    看来,我又有福气吃到好吃又没有农药的菜了。
    真的很幸运有这么多好邻居。
    所以每次我回马来西亚都很放心的把家里的钥匙交给隔壁的Tim.
    邻里互相照顾,为我是很重要的。
    想起上回买房子时,最担心的就是遇到不可理喻的邻居。
    还好,这个忧虑现在看来是多余的了。
    做了一个咖啡酒乳酪蛋糕,还不错吃。
    送了一半给我的这新邻居。
    今天的蛋糕是我相当满意的成品。
    说满意那是因为做好的蛋糕是有始以来陷得最少的一次。
    可以说几乎没陷。这点,我也不知道为什么。
    都是像平常这样做,可是成绩却未必都一样。
    但是,味道和颜色却浅了点。下次可以加多一点可可粉。

    材料:
    • (A)250克奶油乳酪(切小块,100ml 鲜奶,80ml 鲜奶油,45克牛油
    • (B)6个蛋黄,70克低粉,10克可可粉,20克粟米粉,20ml咖啡酒,1/4小匙莫咖香精
    • (C)6个蛋白,90克糖

    做法:

    1. 将(A)隔水融化,搅拌均匀至无颗粒状。
    2. 分次加入混合好的低粉,可可粉和粟米粉,拌匀。
    3. 分次加入蛋黄搅拌均匀,加入咖啡酒和莫咖香精。
    4. 蛋白加糖打至湿性发泡。
    5. 将蛋白和拌好的面糊用橡皮刮刀混合起来。
    6. 将拌好的蛋糕糊倒入10寸方模中。(如用活底活扣的模具会漏,下面要包锡纸。如用固定的模就在整个模里放上一张油纸,这样很好脱模,但外型不好看)。
    7. 烤箱预热160度,蒸烤15分钟上色后转120度烘40分钟。
    8. 乳酪蛋糕做好后要自然放凉后。凉后放入冰箱冷藏另有一番风味。

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