Wednesday, August 29, 2012

金橘和香柚马卡龙(Kumquat & Yuzu Macaroons)

在商场购物一半时,朋友来电问我几时会做macaroon?
我说昨天晚上才做。
她问我可以让给她10个吗?她要买来送朋友的。
我告诉她只有8个;她说8个也可以。
这么急?少有喔。
我的朋友很可爱的;每次要买蛋糕,面包或糕点,
从来没有要求要什么口味,有时也没有数量。
就是你做给她什么,她就收。
可能他们都知道我不是真的在做生意,只是偶尔朋友预定我又有时间和兴趣就做,
所以他们都是顺从我的时间和“货品”的。
有时做多了面包,只要发送短讯给朋友,他们也会帮我买下“存货”
够意思吧?
真的很谢谢这些支持我的朋友。
昨晚只做了yuzu macaroon,想来想去还是早点回家做多了两种口味的。
这样朋友来拿时肯定有惊喜,收到礼物的人吃了也不会觉得太单调。
于是我的coffee macaroon和kumquat macaroon在今天下午诞生了。
我3种口味都喜欢,但是最多一次只能吃一个。
这个东西实在实在太甜了,我心理实在有很多的问号解不开。
不明白为什么这么甜的东西会有这么多人喜欢呢?
难道就因为太吸引人,被浪漫的感觉欺骗了?

Ingredients: Kumquat Macaroon 
80g egg white (at room temperature) 
60g caster sugar 
80g ground almond 
125g icing sugar 
yellow colour powder  

Method:
  1.  Sift icing sugar and ground almond together and set aside. 
  2. Whisk egg white till frothy and add in sugar in 3 batches till medium peak but not dry.
  3.  Add in the yellow powder colouring. 
  4. Fold in the sifted almond meal and icing sugar in 3 portions into the meringue. 
  5. Spoon batter into a piping bag and pipe it on macaroon tray.
  6. Let the macaroons rest for 1 hour. After 1 hour the top of the macaroons will be dry, and ready to bake.
  7. Preheat oven to 150C. Bake a tray at a time for 15mins, depend on individual oven or until firm to the touch. Remove from oven and cool on trays. 
  8. Store in an airtight container for up to 1 week or until ready to assemble.
Kamquat Filling:
60g Butter (at room temperature)
120g cream cheese (cold)
120g icing sugar
1tbsp kumquat marmalade

Method:
  1. Beat butter and cream cheese together until soft, sift the icing sugar into the bowl, beat until the frosting is light and puffy.
  2. Add in kumquat marmalade and mix well.
  3. Sandwich the macaroons with filling and refrigerate until ready to serve.




Ingredients: Yuzu Macaroon 
80g egg white (at room temperature) 
60g caster sugar 
80g ground almond 
125g icing sugar 
10g yuzu powder
orange colour powder  


Lemon Filling:
60g Butter (at room temperature)
120g cream cheese (cold)
120g icing sugar
1tsp finely grated lemon rind
1tsp limoncello liqueur


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Tuesday, August 28, 2012

椰蓉面包(coconut bun)

这个星期看来是要请大家吃面包了。
这个香香的椰子面包是参考Alex Goh的食谱做的。
之前看见Sonia做了这面包而且大大力的推荐;我当然不愿走宝咯。
那个椰蓉真的很香很好吃。
一面吃就一面想念起椰子角;说到这个椰子角我特地翻查了很多地方都找不到食谱。
记忆中我好像没有看到有人做这个东西。
我一直在想那个皮是不是和月饼皮的做法一样呢?
我不会形容这个小东西,但是在网上看见了这个网页有图片和介绍(这里)
有谁知道怎样做吗?
我真的很想念,希望学会做这个。
至于这个好吃又香香的椰蓉面包就参考Sonia家的食谱吧!
我今晚懒惰,不记食谱;
没有食谱,但是有安慰奖给大家;
就是想到很久没有上生活照了,刚刚把爸爸妈妈来时的照片稍微整理一下,顺便放上几张。
慢慢观赏吧!
At Bell Tower
Chime one of the St Martin-in-the Field bells and receive a certificate stating they have chimed an historic bell 
Visit the Perth Mint - experience the astonishing allure of gold
brewery tour at Little Creatures Fremantle











breakfast and scenic walk at King's Park
Aren't my papa looks cool with this cowboy hat? hehe...



Caversham Wildlife Park

 Finally... the only photo (papa, mama, me and my sister) which i can found in my camera during their 3 weeks stay in Perth. 

 Last...me and my husband :)


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Monday, August 27, 2012

绣球花(紫阳花)小蛋糕(Hydrangea Cupcakes)


上星期都在忙蛋糕,现在想起来都觉得有点geli。
这个小蛋糕是为儿子学校义卖而做的。
七早八早起身,眼睛还没睁大,就坐着挤糖霜。
一面做就一面在想,做么要这样苦自己呢?多睡一点不是更好吗?
什么义卖喔?为什么要答应做这个东西叻?
更搞不懂的是我儿子竟然还叫我和他妹妹要记得拿钱去买,说是支持他。
儿子啊!有没有搞错啊?
我出料,出力,最后还叫我出钱去买回自己的作品??
天啊!真的是哭笑不得。
这种事我是不可能去做的。
我是去了学校,但是在他收档时去看看热闹。
我那可爱的女儿真的是够听话,拉了一斑好同学一起去支持他的哥哥。
也去买她妈妈做的蛋糕和饼干。
家里明明都摆着免费的不吃,拿钱去买同样的东西回来,难道味道特别不同吗?
我。。。面对两个100%支持学校的孩子,真的是无语。
食谱参考Glorious Treats

Ingredients: Vanilla Cupcakes (makes 16)
1 1/4 cups cake flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
3/4 cup sugar
1 1/2 teaspoons pure vanilla extract
1/2 cup canola oil
1/2 cup buttermilk

Method:
  1. Preheat oven to 180C.
  2. In a bowl, add in cake flour, baking powder, baking soda and salt.  Stir together with whisk, and set aside.
  3. In another bowl, add eggs and beat for 10-20 seconds.  Add sugar and continue to beat on medium speed about 30 seconds.  Add vanilla and oil, beat.
  4. Reduce mixer speed to low and slowly add about half of the flour mixture.  Add half of the milk, then the rest of the flour and the rest of the milk.  Beat until just combined.
  5. Pour batter into a muffin pan prepared with paper liners.  
  6. Bake cupcakes in pre-heated oven for 12-14 minutes.
  7. cool on a wire rack.

Cream Cheese Frosting:½ cup butter, 250g cream cheese,  3 cups powdered confectioners sugar, 1tbsp whipping 
Method:
  1. Place butter in a large mixing bowl and blend slightly. Add cream cheese and blend until combined, about 30 seconds.
  2. Add powdered sugar and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy. Slowly add the heavy cream. Beat until fluffy.
  3. Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)



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Friday, August 24, 2012

大理石纹芝士蛋糕(chocolate marble cheese cake)

星期一早上为儿子做了个生日蛋糕。
选了一个容易做的芝士蛋糕,结果还是出状况。
可能是头脑一片空白吧?
刚刚做了48粒杯子蛋糕送去学校请他的同学老师吃,
回来又开工做这个蛋糕,我真的是看见蛋糕都怕了!
明明是把材料预备好的,可是最后却漏掉面粉。
还好在最后紧要关头,转身时发现了那碗面粉。
只好就这样拌进去,心想这次死定了!
妹妹来了电话,告诉她我做了一个很丑的蛋糕给儿子。
她叫我重做。啊。。。!!!!
我不想叻,呜呜。。。。
因为我隔天还要做蛋糕为学校义卖啊!
我的烤箱很可怜,一直很努力的在做工;
心想,不成功的话,就意思意思叫他切了就好,不吃也无所谓啦。
再来是那个蛋糕表面的花纹,明明是来去式的画,
我又心不在焉的只朝一个方向画,晕!
就这样,我的蛋糕终于出炉了,所幸第一个关通过,就是没有裂痕, Yes!
切蛋糕了,很紧张,不懂里面怎样?
还好,还好,哈哈。。蛋糕好吃哦。
担心了半天,成绩居然还可以,我的儿子还说好吃。
可能是生日开心,所以什么都好。
13岁了,不大不小的年龄。
祝福他健康,平安。
食谱取自:君之的手工烘焙坊~大理石纹芝士蛋糕

Ingredients:
  • (A) 200g Cream Cheese, 20g fine sugar
  • (B) 2 Yolks
  • (C) 25g low protein flour
  • (D) Whipping cream 100g
  • (E) 2 Whites,40g fine sugar
Method:
  1. Preheat oven 160C with a tray of water ( water bath)
  2. Line the bottom of 6" baking pan with paper.
  3. Cream (A) until smooth. Add in (B) mixed well.
  4. Add in (C) and mix until well blended.
  5. Pour in (D) by batches and mix until well combined. 
  6. Whip Whites in (E) until foamy.
  7. Add in sugar, whip until soft peak.
  8. Gently fold 1/3 whites into yolk mixture until well-mixed.
  9. Fold in the rest of whites. Mix well. Pour batter into baking pan. Place on top on water-bath.
  10. Melt 10g of dark chocolate with 5g whipping cream. Paour chocolate mixture into a piping bag. Pipe lines on top of cake and use a toothpick to draw patten. 
    Bake in preheated oven for 60 minutes. Remove cake from oven and allowed to cool completely. Place cake in the fridge for 4 hours to chill. Remove the cheesecake from the pan. Cut into slices and serve.


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Thursday, August 23, 2012

虾酱炒饭~Nasi Goreng Cencaluk (Fried Rice With Preserved Shrimps)


我好像也在过开斋节哦!
从星期日就一直不停的在厨房里绕着,手没有停,脚也站到麻。
连我的儿子都说,妈咪,我们从这个月开始就一直很忙,而且要忙到年尾叻。
是咯,我听了都怕。
每次年尾总有一大堆的事做;
上两个星期就忙女儿的小提琴演奏,
接下来就忙儿子的生日和学校的义卖会。
今天终于暂可以暂时休息了。
今年的开斋节特别想起工作时的马来同事和朋友。
每次总是一大班的到他们家拜年,当然少不了大吃咯。
现在没得吃了,只好自己动手。
简单总好过没有。
来个大家都会喜欢的Beef Rendang
我老公喜欢的Sayur LodehNasi Goreng Cencaluk.
如果你没吃过这道娘惹炒饭的话,那要试试看了,很好吃的。
记得要买鲜粉红的cencaluk,如果是灰暗淡的颜色就不太新鲜了。

食谱取自:Secrets of Nyonya Cooking pg 42

Ingredients: Nasi Goreng Cencaluk

3tbsp cooking oil
8 shallots, peeled and sliced
2 stalks lemon grass, thinly sliced
*(i just blend shallots & lemon grass into paste)
40g preserved shrimps (cencaluk), juice drained
1kg cooked rice, fluffed and cooled
3 red chillies, thinly sliced, reserved some for garnishing

Garnish:

1 cucumber, seeded and cut into cubes
omelette, made from 2 eggs, sliced thinly
crisp fried shallots

Method:


  1. Heat the cooking oil and sauté shallots and lemon grass paste until fragrant.
  2. Stir in the preserved shrimps and fry for 10 seconds (not too long as that will dry the preserved shrimps).
  3. Toss in the rice quickly over high heat and add in salt, anchovy stock granules and chillies.
  4. Garnish with cucumber, omelette, crisp fried shallots and serve.




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Friday, August 17, 2012

Chocolate Mayonnaise Cupcakes


这个时候在星马两地,相信很多游子都在赶着回乡放长假吧?
我没得回家,只能在这里凑着闹;有点无奈。
这个星期原本想约朋友来家里热闹热闹,庆祝开斋节的。
但是有心无力,我的老毛病最近又发作了。
在家里呆坐也快发霉了。
昨天和女儿一起合作为了完成今天的这个蛋糕。
她帮我上网找蝴蝶的图样,再印出来。
然后就这样忙了一个晚上在做巧克力蝴蝶。
我没有这方面的天份,做起这种细心事来,很吃力,而且是事半功倍的那种。
我女儿看着我做也兴趣的尝试。
不试还好,试了我这老娘不得不低头。
她尽然还有一手,做得比她妈妈还行哦。
一共做了12只小蝴蝶,什么鬼形状都出来,献丑了。
有了蝴蝶,当然今天的工作就轻松了。
这个食谱是用美奶芝的,没有牛油和鸡蛋(可能是美奶芝里已经有了吧?)
很奇怪的方式,但是蛋糕体还很好吃。
不会干,有点像muffin,但是又比它软。
不错的体验,又容易做,我喜欢。
好了,啰嗦完毕,就在这里恭祝所有的马来朋友:

Selamat Hari Raya Aidilfitri !!!


Recipe from: fromintakitchen

Ingredients for cupcakes :


  • 1 cup plain flour, 3tbsp cocoa powder, 1tsp baking powder (sifted)
  • 1/2 cup fine sugar
  • pinch of salt
  • 1/2 cup mayonnaise
  • 1/2 cup cold coffee (Nescaffe 3in1 add water)
Method:
  1. Preheat oven to 175C and line 8 paper cups in muffin tray.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, salt, and baking powder.
  3. In another bowl, stir in together the wet ingredients, mayonnaise and coffee.
  4. Pour (3) in the dry ingredients gradually, beat till well combined.
  5. Spoon batter into the muffin holes about  3/4 full and bake for 20-25 minutes. Keep an eye on the cake and don’t let it over-bake, otherwise it’ll be dry.
  6. cool cake on wire rack.
Ganache Chocolate Cream:
  • 150g dark chocolate
  • 150g dairy whipping cream
  • 1tsp golden syrup
  • 1tbsp butter
To make the frosting:
  1. warm up whipping cream and golden syrup.
  2. add in chocolate and stir until chocolate is melted.
  3. add in butter and stir well. Chill before used.
  4. Pour chocolate ganache into piping bag with nozzle, piping in circles around the centre point and spanning the side of the cake. Create the roses on top with the same method.
  5. Top with chocolate butterfly and enjoy!





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Tuesday, August 14, 2012

Beef Rendang & Nasi Ketumbar (coriander rice)


上个星期我家天天都在吃香辣的马来餐。
最近这两年我的女儿已经被我们训练到很力害吃辣了。
所以可以放心的煮辣辣的食物了。
除了我女儿,我们三个可是无辣不欢的。
真的是越辣越好的那种。
但是有时太辣我女儿就很可怜了;她是一面吃,一面喊,又一面陶醉在其中。
看到她的样子我常常都觉得很好笑。
叫她不要再吃了,她又不想放弃。
有时甚至暂时离桌,待会再继续。
星期一那天朋友说她煮了冷当鸡,我就开始流口水了。
于是星期4我买了牛肉,做了这个想吃的冷当牛肉;再做了个芫茜饭来搭配。
我其实不敢煮太多饭,因为怕孩子不能接受芫茜的味道。
怎知这新口味,大受欢迎。
我儿子竟然说,这个比起椰浆饭更好吃。
难得的是讨厌往热汤里下芫茜的女儿也吃得津津有味。
真的没有什么味道,太好了。
这个食谱将会经常出现在我家,因为真的很不错,至少我们一家都喜欢。
Ingredients for Coriander Rice: (refer fromintan kitchen~ nasi ketumbar)

  • 500g Basmati rice/long grain rice
  • 3tbsp butter
  • 1 purple onion
  • 3 stalks corianders, (only take coriander leaves)
  • pinch of salt, 1 cube chicken stock


Method:
  1. Grind coriander leaves and onion into paste.
  2. Heat up butter in rice cooker and fried (1) until fragrant.
  3. Add in rice and water together with chicken stock and salt. Stir well. (Water level according to rice cooker instruction).

Ingredients for Beef Rendang: (refer fromintan kitchen)

Spice Paste:
  • 10 shallots
  • 20 dried chilies (soaked in warm water and seeded)
  • 20 bird's eyes chilies
  • 5 cloves garlic
  • 1 inch galangal
  • 3 inch ginger
  • 1 inch turmeric
  • 5 lemongrass (white part only)
Others Ingredients:
  • 1kg boneless beef fingers (cut into cubes)
  • 2 tablespoons cooking oil
  • 1 lemongrass (cut into 4-inch length and pounded)
  • 1 cup thick coconut milk
  • 1 cup water
  • 8 kaffir lime leaves (5 leaves very finely sliced, 3 just for garnishing)
  • 1 turmeric leaf (rolled and finely chopped)
  • 6 tablespoons kerisik (toasted coconut)- just add the grated coconut to a dry wok and stir continuosly until turn golden brown.
  • 1 tablespoon sugar/palm sugar or to taste
  • Salt to taste
Method: 
  1. Chop the spice paste ingredients and blend it in a food processor until fine.
  2. Heat the oil in a stew pot, add the spice paste and stir-fry them until aromatic.
  3. Add the beef and the pounded lemongrass and stir for 1 minute.
  4. Add half cup coconut milk, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.
  5. Add the balance of 1/2 cup coconut milk, kaffir lime leaves, turmeric leaf ,kerisik (toasted coconut), sugar/palm sugar, stirring to blend well with the meat.
  6. Lower the heat to low, cover the lid, and simmer for 45 minutes - 1 hour or until the meat is really tender and the gravy has dried up.
  7. Add salt to taste. If not sweet enough, add more sugar to taste.
  8. Serve immediately with rice.

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Saturday, August 11, 2012

巧克力相思蛋糕


3 年了!
开心哦!
没有想过会玩这东西这么久,这么有恒心。
一天天的这样经营着,变成了一种习惯。
点点滴滴的生活纪录,再看回,有的都几乎忘记了。
庆幸当时把它给简短的记下了。
这也是我生活中能让自己觉得骄傲和满足的地方。
神奇的网页也让我认识了来自各地的朋友,是一种难得的缘分。
希望大家继续支持我,鼓励我,陪伴我;
一句话:有你们真好!谢谢了。
哈哈。。。最后那两句,有没有觉得我好像那些歌星或明星在拿奥斯卡奖时,上台的演说叻?
虽然像,还是同样一句,有你们真的很好,谢谢。
请大家吃香香的巧克力相思蛋糕。
这个蛋糕很受我孩子钢琴老师的垂青哦。
她说没两下子她的孩子们就吃完了;
她还特地向我要食谱。
看来我可以在西澳开分行了,可能会因此发达也不一定。
哈哈。。。发白日梦!!!


Ingredients: (6” square pan)

52g corn oil
50g milk, 20g dark chocolate (warm milk and add in dark choc, stir until choc is melted)
100g yolks
45g HongKong Flour or low protein flour, 10g valrhona cocoa powder
150g egg whites, 60g fine sugar

Method:
  1. Mix corn oil and dark chocolate milk together.
  2. Add in egg yolks and mix well.
  3. Pour in sifted flour and cocoa powder, mix till u get a smooth batter.
  4. Make merringue. Beat egg whites until foamy. Add half the sugar. Continue beating. Add in remaining sugar and beat until egg whites are glossy with soft peak.
  5. Gently fold in half of the egg whites mixture into the cocoa egg yolk mixture until well combined.
  6. Steam bake in preheated oven at 160c for 50 minutes.
  7. When cake is done, remove from oven and turn the pan over. Leave cake to cool in pan before remove the cake from cake pan. 


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Friday, August 10, 2012

肉松甜面包(Pork Floss Buns)

做了这个很受欢迎的肉松面包。
其实做这种类似的甜面包有太多的方法了。
有时还不知道应该用谁家的配方好。
我的那本每日在用的厨房笔记已经被我翻到很烂了。
有咖啡,牛奶,蛋,种种液体材料的痕迹。
呵呵。。。可以想像我也是经常打翻东西的人。
最近索性把常用的食谱抄下,贴在冰箱门,这样就不用翻来翻去找食谱了。
读到这里,不难发现我是个记忆不好的人。
即使常常在做的食谱也不会记得配方。
所以只好每次做,每次看着食谱咯。
这个直接法甜面包食谱是我喜欢的。
即使只是普通的面包做法,一样能做出软软的面包.

Ingredients:
Basic Sweet Bread Dough:
280g bread flour, 40g plain flour, 10g milk powder, 6g yeast, 40g fine sugar
165g water, 25g egg
30g butter
150g pork floss
Method:
Basic Sweet Bread Dough:
  1. Combine all ingredients except butter in large bowl. Mix and gather to form dough.
  2. Mix in butter and continue beating until smooth and elastic.
  3. Place dough into large oil bowl, cover with cling wrap and proof until dough double in size (about 1 hrs or more)
  4. Punch dough to remove air and divide dough into 55g each ball and rest 10 minutes.
  5. Roll out dough and shape into oval shape. Seal the edge and shape it nicely then arrange into baking tray.
  6. Cover and proof for another 30-45 mins.
  7. Brush with egg yolks and bake at 180°C for 10-12 minutes, or until lightly browned on surface. Leave cool.
Assembly:
  1. Squeeze some japanese mayonnaise on top of each buns and lightly spread over top of buns.
  2. Coat thickly with pork floss.

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