Thursday, July 28, 2011

黑芝麻蛋糕卷



今天超级开心。一早就收到姑姑的sms:Good news. Our new family member born this morning @ 3.49am. Everyone of us up graded. Congrates to all! 等待这天等了好久。虽然是表弟的喜讯,但是,因为我们姑表之间的关系是那么的亲,所以我们身感同受。多么希望我能第一时间里到医院看宝宝。巧得很,今天也是宝宝妈咪的生日,可说是可喜可贺了。我可以想像此刻的Klebang cafe (阿嬷家)是多么的温馨,热闹。我很喜欢那里的气氛;不论是发生什么事,在这个家里,你永远只会听见喜乐的笑声,互相鼓励,互相扶持,没有纷争。从小辈到最老的阿嬷,没有代沟,只有爱在我们中间。这也是为什么,家里的成员不论是嫁或娶,他或她们的另一半,都能融入我们之间。能把我们的心锁在一起,信仰扮演了非常重要的角色。我们深信耶稣生活在我们当中。阿嬷也扮演了非常重要的角色。没有她的教导,没有她的代祷,我们或许就不会注重我们的信仰了。也未必会有个相亲相爱的大家庭。我珍惜我们表兄弟姐妹之间的感情,也珍惜和姑姑,叔叔,婶婶间的爱和默契。能有机会相遇已经是一种缘分,能够成为一家人更是特别难得的缘分,所以,一定要加倍亲爱的,不是吗?

既然心情美美的,我就来个挑战吧!被茄子家的瑞士卷吸引到。。。。。不能自己了。

我没有图片在手,就来个自由发挥。这个成品还蛮满意的。只是。。。。好像有点粗鲁的感觉。那些线条应该是和我的肥肥的手指有关系吧?真的,慢工出细货,我相信。

如果想看美美的瑞士卷,就到这里:袅袅烘焙香 包你不后悔。

蛋糕食谱参考这里

内馅:


  • 100克无盐奶油

  • 40克蛋黄,50克细砂糖,20克低筋面粉, 200克鲜奶

  • 45克黑芝麻粉

做法:



  1. 之前做法,将慕斯琳制作完成。

  2. 再加入黑芝麻粉,用橡皮刮刀拌匀,即成黑芝麻慕斯琳,冷藏备用。

Tuesday, July 26, 2011

香兰莲蓉鱼松酥 (Flaky Mooncake with Pandan Lotus & Fish Floss Filling)

材料:




  • 油皮:面粉 85克,白油 30克,糖粉 7克,水 40克


  • 油酥:面粉 80克,白油 45克


  • 280克香兰莲蓉馅 (分割8等份,每份35克)


  • 适量鱼松

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。分割8等份,每份22克。
  2. 油酥做法:面粉及油一起揉成团即可。 休面30分钟。分割8等份,每份16克。
  3. 取一 馅料包入适量鱼松,搓圆备用。
  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,排入烤盘内。
  8. 均匀的扫上蛋黄液,撒上黑白芝麻。
  9. 预热烤箱180度,烘烤22-25分钟或至表面金黄色。

Ingredients:




  • water dough: 85g flour, 30g shortening, 7g icing sugar, 40g water
  • oil dough: 80g flour, 45g shortening
  • 280g pandan lotus paste (divided into 8 portions, 35g each)
  • some fish floss

Method:



  1. water dough: mix all ingredient together to form a soft dough. Rest for 30 minutes. Divide into 8 and scale at 22g each portions.

  2. oil dough: mixed flour and shortening together to form a dough. Do not over knead it. Rest for 30 minutes. Divide into 8 and scale at 16g each.
  3. flatten the fiiling and wrap with some fish floss. Set aside.
  4. Flatten a water dough and wrap one oil dough into it.
  5. With the heel of your palm, gently press the dough down to flatten it lightly. Using a rolling pin, roll out the dough.
  6. Then roll up the dough like swiss roll style. Rest 15 minutes.
  7. Turn the roll dough into 90 degrees, repeat step 5&6. Rest another 15 minutes.
  8. Roll out the dough into round shape, wrap up filling and seal edges facing downwards. Repeat process.
  9. Brush egg wash and sprinkle with some black and white sesame seeds on the surface and bake in the oven for 22-25 minutes at 180C until golden brown.

Sunday, July 24, 2011

巧克力面包 (choc chips bun)



很想烤面包,却不知道应该做什么面包。看来,有时太多食谱不是一件好事。我想孩子会喜欢巧克力面包,于是用之前的复活节面包食谱做了这面包。再用糖霜装饰。很少用糖霜装饰面包,所以对孩子来说是件新鲜的事,当然反应也很好。

发酵面团:30克高粉, 150克牛奶150克, 7.5克糖, 5克即发干酵母

面团原料:270克面包粉,2大匙可可粉,45克牛油,45克细砂糖,2.5克盐,1个蛋,100克烹饪巧克力粒 (我用苦黑巧克力和白巧克力)

装饰糖霜:70克糖粉,1大匙温水(把糖粉和温开水调匀成糖霜, 装入裱花袋中,备用)

做法:


  1. 发酵面团:把酵母,牛奶和面粉和匀,盖好保鲜膜,放在温暖处发到高度涨至3-4倍。

  2. 将面团原料中的牛油切成小块,加入面包粉和可可粉里搓成屑状。再加入细砂糖、盐、香料、蛋和发酵面团揉至面团出筋就好。(这个面团不需要筋力很强,所以一般食谱都用普通面粉,但我还是揉到面团可扩展阶段)。

  3. 最后加入巧克力粒揉匀后,放在温暖处进行发酵。

  4. 发酵结束后,分割成10份,搓成长条,编成花型,进行最后发酵。

  5. 最后发酵结束,扫上蛋液,入预热190℃的烤箱,烤15分钟。

  6. 出炉后待冷,在表面挤上糖霜。

Tuesday, July 19, 2011

可可花生酱蛋糕卷 (Cocoa Peanut Butter Swiss Roll)

今天原本一早要做ondeh-ondeh的;但是家里原来没有糯米粉,不得不作罢了。无聊的我躺回床上翻着那本厚厚的The Bread Baker's Apprentice. 这本书也不知翻读了多少回,越读越觉得做面包也不是这么容易的事。明晚朋友一家要过来吃晚餐;心里原想做个欧式面包配衬我的osso buco的,但最后也放弃了;还是到超市买来得容易。既然这也做不得,那也做不成了,就索性再去卷蛋糕吧!这回做个实实在在的简单的蛋糕卷好了。女儿喜欢花生酱,就做个花生酱内馅的。这样就不怕没人吃。而且下午朋友也带孩子们过来窜门子,午茶就这样有着落了。这个蛋糕卷好好吃哦,不过觉得馅少了点,可以加多一点点。原来可可加花生酱是很不错的配搭。


材料:(食谱摘自孟老师的美味蛋糕卷):


蛋黄 85g ,细糖 25g ,沙拉油 45g,鲜奶 45g,低筋面粉 65g,可可粉20g


蛋白 170g, 细糖 80g


花生酱奶油霜: 无盐奶油 70g , 20g 糖粉,30g鲜奶,70g 花生酱,


做法:



  1. 蛋黄加入细砂糖拌至砂糖融化。加入沙拉油和鲜奶,拌匀。

  2. 筛入低筋面粉,拌成均匀面糊。

  3. 蛋白直接加入全部细砂糖高速打发至出现纹理,再转低速持续打一分钟,让蛋白霜更细腻。

  4. 取1/3的蛋白霜和蛋黄面糊拌匀,再把剩下的拌匀。

  5. 烤盘垫上油纸倒入蛋糊,抹平表面,震出气泡。

  6. 烤箱上火190度,下火160度烤12分钟左右(如无上下火可直接用170度)。

  7. 出炉后马上拿出散热。

制作夹心陷:



  1. 把奶油和糖粉用搅拌器打发。

  2. 以少量多次方式慢慢加入室温鲜奶,继续快速搅打。

  3. 最后加入花生酱,搅拌成一光滑奶油霜。

  4. 放入冰箱冷藏备用。
卷蛋糕


  1. 蛋糕出炉后移到铁架上放凉。

  2. 待5分钟后即可在蛋糕表面盖上一张大于蛋糕的蛋糕纸。

  3. 双手抓住蛋糕纸两边慢慢将蛋糕体翻面。接着撕掉沾黏住蛋糕底部的蛋糕纸。此时,蛋糕体上色的一面在底部。

  4. 接着再盖上一张蛋糕纸,慢慢将蛋糕体翻面。此时蛋糕体上色的一面又恢复成正面。

  5. 将蛋糕体尾端斜切,这样卷后的蛋糕封口书才更服贴。

  6. 蛋糕体开始卷起的一端,稍微切除不规则的边缘。先在蛋糕体开端轻轻横切2条刀痕(勿切到底部),这样会有助于开始的卷起动作。

  7. 在蛋糕上面抹上夹心陷。

  8. 再以内卷法完成。

  9. 把蛋糕卷冷藏60分钟定型就完成了。

我要参与Obsessedly Involved With Food 主办的 Aspring Bakers #9

Monday, July 18, 2011

可可法式杏仁卷

看来大家都看蛋糕卷看累了吧?

遗憾的是看了这么多,我却还没有做到一个称心如意的蛋糕卷。

今天这个杏仁可可木材蛋糕卷也不是做得很好。

喜欢这法式杏仁海绵蛋糕体,因为我喜欢杏仁粉的香味。

可惜的是我的蛋糕体有点干,不好卷,有要断裂的迹象。不得已只好用涩毛巾盖一盖再卷。

其实也没想到要做蛋糕卷的;但冰箱里躺着一些已经打好的鲜奶油,就决定做了。

既然都做了就要参与Obsessedly Involved With Food 主办的 Aspring Bakers #9


法式杏仁海绵蛋糕体:(取自孟老师美味蛋糕卷)


  • 20克 无盐奶油

  • 60克 杏仁粉, 30g 糖粉(过筛),120克全蛋

  • 100g 蛋白,60g 细砂糖, 50g 低粉

  • 可可面糊(线条):25克无盐奶油,20克糖粉,25克蛋白,20克低粉,5克无糖可可粉

做法:



  1. 先制作可可面糊:无盐奶油室温软化后,与其它材料混匀成均匀的可可面糊。

  2. 倒入铺上烤纸的烤盘(36cm x 26cm),用小挂板刮平。再利用锯齿刮板将可可面糊挂出弯曲线条,冷冻备用。

  3. 无盐奶油隔水加热融化。

  4. 杏仁粉,糖粉一起过筛后,与全蛋混合,用搅拌器混合均匀,搅拌至颜色稍微变淡的杏仁糊。

  5. 蛋白直接加入全部细砂糖高速打发至出现纹理,再转低速持续打一分钟,让蛋白霜更细腻。

  6. 取1/3的蛋白霜和杏仁糊拌匀,再把剩下的拌匀。

  7. 低粉过筛后和蛋糊拌匀,取少量蛋糊和黄油拌匀,倒入剩下的蛋糊中拌匀。

  8. 把面糊倒入之前预备好的可可面糊上,抹平表面,震出气泡;烤箱上火190度,下火160度烤12分钟左右(如无上下火可直接用170度)。

  9. 出炉后马上拿出散热。

  10. 抹上奶油馅,以外卷法完成蛋糕卷。冷藏1小时,待蛋糕定型后,切片即可。

可可鲜奶油:



  • 180克鲜奶油,20克细纱糖,1/2小匙可可酱

  • 把鲜奶油加入糖用搅拌机搅拌至奶油呈明显的纹路,加入可可酱,继续搅拌成光滑内馅。 冷藏备用。

Saturday, July 16, 2011

菜脯碗仔糕(Preserved Turnip Rice Pudding)

这个小小的碗仔糕是朋友们喜欢的小食。我做过无数次,但是却原来没上过食谱。上星期恰逢刚移居这里不久的朋友Vivian S, 盛情款款的邀请我到她家吃这碗仔糕,试试她初次的杰作。看见她忙着准备这糕点,桌面上摆了几本食谱,可见她多么用功。第一次的尝试,已经有很好的成绩了。我一口气吃了2个(必须声明她的是大碗的,为我,可以吃2个是很pandai了)除了糕中央部分有点硬以外,我尤其喜欢她自创的椰糖酱;比起我一向用的糖浆,我觉得我爱上了她的椰糖酱。真的是很好吃哦!原本这糕在我孩子眼中是不讨好的。可是加了这椰糖浆就完全不同了。儿子说,this sauce is awesome! 看吧!这回不用担心没人帮我吃了。撇开一向加入的干虾米(我儿子不喜欢虾米),这样简单的配料和椰糖浆就足以套住了孩子的心。谢谢Vivian的椰糖浆。虽然她是第一次做,但是却也有让我学习的地方。这让我想起慈济的静思语:不要小看自己,因为人有无限的可能。谢谢你,朋友,你让我的这食谱更放光彩!



Ingredients:


A: 150g rice flour, 20g tapioca flour, 25g wheat flour, 230ml water

B: 625ml hot water, 1tbsp oil

C: 2tbsp oil, 150g preserved sweet turnip, 1tbsp sugar, 2tbsp diced garlic, 1tbsp sweet soy sauce, 1tsp salt

D: 200g palm sugar, 2tbsp water, 1tbsp sweet soy sauce

Method:


  1. Mix A and stir until well combined. Set aside for 2 hrs.

  2. Pour in hot water in B and stir well. Add in oil ill well combined.

  3. Pour the batter into small cups. Steam for 15mins, set aside to cool.

  4. Heat oil in wok, stir fry garlic until fragrant. Add in preserved turnip and continue frying until fragrant. Add in seasoning and stew under low heat for 5 mins Set aside.

  5. For sauce, heat up D until palm sugar is dissolved. Set aside.

  6. Remove rice pudding from cup. Top up with some preserved turnip and palm sugar sauce. Serve.

材料:

A: 150克粘米粉,20克薯粉,25克澄粉,230毫升水

B: 625毫升热开水,1大匙油

C: 2大匙油,150克甜菜脯碎, 2大匙蒜米,1大匙糖,1大匙甜黑酱油,1小匙盐

D: 200克椰糖,2大匙水,1大匙甜黑酱油

做法:


  1. 将(A) 米浆料全部搅勻, 浸2小时。加入B拌匀。把米浆倒入小碗中;用中大火蒸约15分钟, 取出待冷. (熄火后等朵分钟才开盖一面糕面遇冷空气塌陷,影响美观)

  2. 将C 油烧热, 爆香蒜, 加入菜脯碎爆香, 加入调味酱料, 试味,备用。

  3. 将D 放在小锅里煮至椰糖完全溶解,备用。

  4. 把冷却的碗仔糕从杯子里取出,铺上菜脯,淋上椰糖酱便可享用。

Tuesday, July 12, 2011

草莓蛋糕卷,双色果酱蛋糕卷,再一次聚会

今天一大早起身就把昨天做的草莓蛋糕卷拿出来照相。
昨天下了一整天的雨,天阴阴的,看来也照不出什么好照片;作罢了!
今天放晴,很是高兴。和妹妹有约,把蛋糕切了一半给她。
也和她约好一起做虎皮蛋糕卷,但是后来我们俩又觉得孟老师的双色果酱蛋糕卷很吸引人,于是放弃虎皮。
好久都没有一起做蛋糕了,双剑合璧还蛮得心应手的。
今天也是小妹的生日,我们吃着蛋糕时也不忘了给她打电话。
越洋为她唱生日歌,然后告诉她我们做了这蛋糕送给她;可是她没份吃,我们帮她吃。哈哈。。。很坏叻?
我现在很懒惰,食谱改天补上。今天先看照片吧. 这是昨天早上用了孟老师的食谱做的草莓蛋糕卷。其实做法方面我做错了,但是所幸还是成功的做出分蛋式海绵蛋糕体。这是意外的惊喜。这是我们今天的成品:双色果酱蛋糕卷。那个果酱很好吃,是妹妹做的。蛋糕呢是我做的。一个主外,一个主内,合作愉快。也是我们送给小妹的生日贺礼。刚刚妹妹打电话给我说,他老公给了9/10分。哈哈。。。看来还有要努力的空间。 总觉得在工作台上的影像是最漂亮的,我很喜欢。可惜很多时候我都是一个人做,没人参与,今天我的手有空了,多拍几张。妹妹做了个sour dough bread, 是我们午餐的一部分。 要忙午餐,还要做蛋糕,是不是很厉害叻? 我和孩子们都很喜欢的:Gary Mehigan's Osso buco with cannellini beans or can refer here.

Monday, July 11, 2011

豆沙饼 (Tau Sha Piah)

想做这豆沙饼很久了。只是觉得这不可能是个简单的任务。

拖了好久好久才决定,试吧!

知道Angie (安琪玲的天空能够)她是这豆沙饼的能人,于是向她拿食谱。

她一做这豆沙饼就是100粒,这数目不少啊!

再来,分割油皮和水皮成小小的分量根本就是难差。

我自认没这么多耐性站在那里包100粒,所以做成比较大的;

心想这样可以快点收工。可是最后也罚站了很久。

如果你是经常买那小小的龙珠饼来吃,那我可以告诉你,那钱花得很值得啦!

真的,那功夫和时间,怎样算都是值回本的。

下次吃豆沙饼时,别忘了祝福那做饼的师傅了。

对Angie,我要说,你真的好勤劳,如果我再战豆沙饼的话,还是会选择做大粒的。

食谱请参考安琪玲的天空 (Angie 其实也忘了原食谱取自谁,所以其实我也不便放上食谱。但是既然我已经放上网了,就请原作者见谅了)。


材料:



  • 400克绿豆瓣,1 1/2 小匙白胡椒粉,100克食油,2 小匙盐, 250克砂糖


  • 10颗小葱(切细,油炸,磨碎)


  • 水皮:250克面粉,65克白油,120-130毫升水,1/2小匙砂糖


  • 油皮:125克面粉,35克白油,35克食油

做法:




  1. 将绿豆浸一夜,滤干水分,蒸至熟,压成泥。


  2. 加入砂糖,盐和白胡椒于做法1里。


  3. 热油,炸香葱头,过滤油,磨碎炸好的葱头。


  4. 热油,加入绿豆瓣和葱头碎,炒至干。待冷。分成34份,每份约20-22克)


  5. 水皮:把所有材料搓匀,静置20分钟。


  6. 油皮:把所有材料搓匀,静置20分钟。


  7. 油皮和水皮分割成34份。再用一份水皮面团裹入一份油皮面团。


  8. 把小面团压扁,杆长,从下至上卷起如瑞士卷,重复2回。


  9. 再擀成圆形,裹入豆沙馅料,收口朝下,表面涂蛋黄。


  10. 预热烤箱180C,烤20分钟。

Ingredients:



  • Filling: 400g peeled mung beans (soaked overnight, steamed and mashed), ,1 1/2tsp white pepper, 2tsp salt, 250g fine sugar

  • 100g cooking il, 10 shallots (sliced thinly)

  • Dough A: 125g flour, 35g shortening, 35g coking oil

  • Dough B: 250g sifted all-purpose flour, 1/2 tsp fine sugar, 65g shortening,120-130ml water
Method:



  1. Filling: Combine sugar, salt, and mashed beans in a large bowl. Mix well.


  2. Heat oil in wok or pan. Stir-fry the shallots till fragrant and lightly browned, removed fried shallot and chopped into small pcs r grind it, set aside for later use.


  3. Stir in the bean mixture, stir-fry on low heat till it becomes dry and able to form a ball.


  4. Remove from heat and stir in fried shallots. Cool completely, divide and shape filling into 34 equal portion balls (around 20-22g).


  5. Prepare dough A and B separately using the same method. Bring together all ingredients for each dough, mix well and knead to form soft dough. Cover and let them rest for 20 minutes. Divide and shape each dough into 34 equal portion balls.


  6. Wrap dough A with dough B. Roll it out into long rectangle shape. Then roll up the dough like the swiss roll. Repeat this step twice.


  7. Roll it out into a circle and place the filling at the center. Bring all edges together and pinch to seal.


  8. egg wash and bake in preheated oven at 180 degree C for 20 minutes or till golden brown.

Sunday, July 10, 2011

酥皮蛋挞4 (Flaky Egg Tarts 4)


我看我肯定是疯了。我肯定是中了这酥皮蛋挞的毒了。
在kokken69家里看见她的食谱和一般上的酥皮材料比例完全不一样。
可以说用了大量的油做油酥皮,而且油酥皮和水皮的比例也和一般的食谱相反。
这食谱让我有即可挑战的冲动。真的,我想马上就开工。
但是,基于有太多的疑问,所以还是把自己给按住了。
等了几天不见回应,我也就不管三七二十一了,做就是了!
初试嘛,当然是减半咯。
我不得不承认如他所说,面皮不好操作。以少量的水皮包裹油酥简直是烤功夫。
还好有一点我是占优势的,那就是今天下午冷冷的气候。
Shirley说师傅都是在冷房里开皮的。
所以我不用和时间赛跑,在油酥还没溶化前能把皮给折好,好像也没混酥。
能做到这成绩,我只能说这是我的极限了。
港式酥皮蛋挞,好。。。。。难。。。。。做。。。。啊!
这在我不得不向Shirley致敬!她好pandai lei. 羡慕。。。。。
食谱请参考kokken69的酥皮蛋挞.
朋友们,如果你也喜欢向难度挑战的话,那就开始行动吧!

Friday, July 8, 2011

Bake 5spices chicken maryland (五香烧鸡)& Ngoh Hiang (五香卷)

Bake 5-Spice Chicken Maryland (五香烧鸡):

4 chicken mariland, 1 tbsp Chinese five spice powder, 1 tbsp dark sweet soy sauce, 1 tsp white pepper powder, 1.5 tsp salt or to taste, 2 tbsp hoi sin sauce, few drops of red food coloring

Method:


  1. Clean and wash chicken marylands and pat dry.

  2. Marinate chicken with all ingredients and set aside at least 2 hours or the best overnight in fridge.

  3. Arrange chicken on a baking tray and set aside at room tempararure for 2 hrs or until the chickens' skins are dried.

  4. Bake at preheated oven at 190C - 200C for 10mins. Take out and brush with some cooking oil. Continue baking for another 20 mins or until cook.

  5. Serve wthe roast chicken with chicken rice or plain rice.


Ngoh Hiang (Deep Fried Beancurd Rolls) 五香卷


  • 400g minced pork

  • 200g prawn, chopped

  • 1/2 onion, chopped

  • 30g carrot, chopped

  • 6 water chestnuts, chopped

  • Chinese parsley, chopped

  • seasoning: 2tsp light soy sauce, 1tsp salt, 1tsp Chinese five -spice powder, 1tsp white Pepper, 1tsp sugar, 1tbsp oil, 1 tbsp cornstarch

  • 2 big pcs beancurd skins , soften in water, wipe off the water, cut into 15cm x 18cm


Method:


  1. Mix all ingredients except beancurd skin in a big mixing bowl, mix well till thick & sticky. S Set aside for 1 hour or more.

  2. Put enough marinated meat mixture in the centre of each beancurd sheet and roll up into rolls. Seal edges with some flour that mix with water (optional as i found out that it can actualle seal quite well even without sealing with flour paste).

  3. Place wrapped rolls in a steamer and steam for 12-15 minutes.

  4. Heat oil for deep-frying in a wok until hot and fry ngoh hiang till crispy and golden brown.

  5. cut into pieces and serve hot.

Wednesday, July 6, 2011

北海道戚风

终于做了儿子哀求了一次又一次的北海道戚风。也终于把冰箱里的鲜奶油用完了。看见一堆的奶油馅我真的是有点怕。只吃了一小口就叫儿子帮忙吃完。不知道是不是加了黑莓酱又没有减低水量,所以导致蛋糕冷却后表面严重下陷回缩。这个蛋糕皱得可怜呐;真的很像老太婆的脸。呵呵。。。所以botox是肯定要打的。而且不能手软,狠狠的把馅料挤入蛋糕内就行了。冷藏后的蛋糕更是孩子们的最爱。奇怪,平时有奶油的蛋糕我的孩子不是很喜欢;尤其生日蛋糕那种。可是不明白这个为什么就会特别的喜欢呢?难道藏起来的奶油比较好吃???就好像泡芙也是藏这奶油的,他们也爱不释手。唔。。。。藏起来的总是比较神秘和特别!

材料:
  • 50克蛋黄,1/8小匙盐,20克色拉油,20克牛奶,20克黑莓酱,25自发面粉
  • 105克蛋白,1/8小匙塔塔粉,45克细砂糖
奶油馅:
  • 1大匙即溶卡式达粉(instant custard powder)加入40克冰牛奶,高速拌打至浓稠备用。
  • 100克动物性淡奶油加入1大匙糖打至松发。再把之前的蛋黄馅加入鲜奶油中拌匀。冷藏备用。
做法:
  1. 蛋黄加入盐,拌匀。加入牛奶,色拉油和黑莓酱打匀。
  2. 筛入自发面粉,搅拌成面糊。
  3. 在一干净盆中放入蛋白和塔塔粉。高速拌打至有泡沫状,分三次加入细砂糖,并打发湿性发泡的状态。
  4. 把1/3蛋白倒入蛋黄面糊里,用橡皮刮刀轻轻拌匀,再把拌匀的面糊重新倒回蛋白盆中,继续用橡皮刮刀翻拌均匀。
  5. 把面糊装入纸杯,8分满即可。放进预热好160度的烤箱,烤20分钟或至表面金黄即可出炉。
  6. 蛋糕冷却后,用小圆孔的裱花嘴从中间插入蛋糕内部,在内部挤入香草奶油馅。挤到蛋糕表面微微鼓起即可。冷藏后在蛋糕表面撒一些糖粉即可食用。
Ingredients:
  • 50g egg yolks,1/8 tsp of salt,20g corn oil,20g milk,blackberry puree, 25g self-raising flour
  • 105g egg whites,1/8 tsp cream of tartar ,45g castor sugar
  • custard filling: 100g whipped cream, 1tbsp sugar, 1tbsp instant custard powder, 40g cold milk. (Beat instant custard powder with cold milk till creamy & smooth, set aside. Whip cream with sugar till smooth and thick. Add in the custad cream and mix well. Refrigerate it before use).
Method:
  1. Whisk egg yolk with salt. Add in oil, milk and blackberry puree and mix well.
  2. Sift flour and baking powder into the egg yolk mixture.
  3. Beat egg whites with cream of tartar until foamy and then add in sugar in batches and beat till soft peak form.
  4. Fold 1/3 of the egg whites into the yolk mixture. Then add it into the balance of the egg white. Mix them evenly.
  5. Fill the mixture into prepared paper cups. Bake in pre-heated oven at 160c for 20mins. Leave cool.
  6. Make a small hole at the middle, pump the custard cream into the chiffon. Chill before serving.
食谱参考之前做过的北海道戚风蛋糕

Sunday, July 3, 2011

Pineapple Nastar Rolls

Pineapple nastar roll! My favourite. I love nyonya pineapple tart as well. Both have a very different texture but both taste delicious to me. Last week my sister made some for me. She claimed that it is too much works in making pineapple tarts and very time consuming. A lot of effort put in but yield very little in return. Her pineapple nastar taste crumbly, buttery, and addictive. All of us in the family love it so much. My son ask me to make some for him. After calling my sister, she immediately email me the recipe.
These pineapple nastar rolls I made has a crumbly texture like shortbread. Filled with a mixture of sweet & sour taste of soft pineapple jam simply melt in mouth. I had actually tried out 3 shapes for the pastry. One made by using a nastar piping tip to pipe out the pastry with a long strip corrugated appearance. Another two just wrap the filling with pastry and shape into cube and round. All looks good to me.
Now get ready, take your seat, pop one in your mouth, and i am sure you just can’t stop and want more…piping out the long corrugated strips before wraping the fillings. Be generous with the fillings! egg wash before bakinghere comes the nastar rollsself made moulds for the taiwanese style pineapple golden cubesi think it will be nice to decorate the golden bricks with some almond flakes. So i did it :)




Pineapple Filling
Ingredients:
2 big pineapples, 100g rock sugar, 100g sugar, 4 clove, 1 cinnamon stick, 1 star anise, 1tbsp of lemon juice (Pls add more sugar if you feel it is too sour)

Method:




  1. Slice and cut pineapples into pieces. Put in the food processor to grate it.


  2. Strain the grated pineapple till dry.


  3. Put the grated pineapple in a heavy saucepan and cook until juice has dry up. Add rock sugar, sugar and the spices.


  4. Stir till the pineapple has thickened and dry. Add in the lemon juice.


  5. Continue cooking for another few minutes until filling is dry.


  6. Leave to cool and shape into small balls.

For Cookies:


Ingredients:


250g unsalted butter (at room temperature), 50g icing sugar, 2 egg yolks, 360g plain flour mixed with 2 tbsp corn flour (sifted), ¼ tsp salt


Methods:




  1. Preheat oven at 160°C. Line a baking tray with grease-proof paper.


  2. Cream butter and icing sugar until light.


  3. Beat in egg yolks, one at a time.


  4. Add in salt and beat until fluffy.


  5. Fold in sifted ingredients (divided into 2-3 times) and mix into a firm dough.


  6. Leave aside for 30 minutes.


  7. Put the dough into nastar piping tip, and then press out into a strip of 5cm length. (This part, i just piped out a long strip in order to make my life easier :)


  8. Place pineapple filing at one end and roll up the pastry, as in a Swiss roll, enough to enclose the jam. Do not overlap the pastry. Cut off the excess pastry.


  9. Put the rolls on the baking tray. Brush with egg wash.


  10. Bake in preheated oven for 15 minutes and turn the baking tray 180 ° and continue to bake for 2 minutes or until golden brown.

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