Thursday, October 12, 2017

香橙相思蛋糕 Orange Ogura Cake








早前忙着玩月饼,现在也该恢复正常烤蛋糕做面包了
较喜欢柔软湿润的相思蛋糕,做了这吃不腻的香橙口味





















香橙相思蛋糕

材料 : 7寸四方模 

蛋黃  100克
全蛋  1粒
粟米油  50克
鲜橙汁  80克

橙皮屑  1个
低筋面粉  70克


蛋白  200克
细砂糖  70克


做法 :

1. 蛋黃、全蛋、粟米油、橙汁和橙皮屑用打蛋器搅拌均匀。

2. 筛入低筋面粉再拌均匀。
3. 蛋白用搅拌机打至起泡。分3次加入糖,打发成尾端挺立的蛋白霜。
4. 分次加入蛋黃面糊里,用刮刀切拌均匀。
5. 倒入7寸方形模,敲出空气。
6. 放入预热烤箱,蒸烘法130度烘40分钟,然后转150度烘40分钟。
7. 出炉后,倒扣待凉。 



Orange Ogura Cake

Ingredients :
 
100g egg yolk
1 whole egg
50g corn oil
80g orange juice

zest from 1 orange
70g cake flour / super fine flour 


200g egg white
70g castor sugar


Method :

1. Egg yolkwhole eggcorn oil,orange juice,orange zest and whisk to incorporate.

2. Fold in sifted flour and mix well.
3. Beat egg white until frothy,gradually add in sugar in 3 batches and beat until stiff peaks.
4. Mix 1/3 of meringue and mix into the yolk batter. Fold in the balance egg white with a spatula till well combine.
5. Pour the batter into baking pan,lightly tap on table to remove big bubbles.
6. Steam-bake in preheated oven at 130C for 40 minutes,then 150C for 40 minutes.
7. Remove from oven,invert cake onto table until completely cooled.



























Continue Reading...

Wednesday, October 4, 2017

叁巴上海月饼 Sambal Shanghai Mooncakes







中秋节祝福大家,中秋佳节愉快,合家团圆

Happy Mid-Autumn Festival !






















上海月饼 Shanghai Mooncake ~ 食谱 Recipe


叁巴虾米 Sambal ~ 参考这里
















Continue Reading...

Tuesday, October 3, 2017

班兰椰丝月饼 Pandan Coconut Mooncakes























班兰椰丝月饼

材料 :

面粉  150克
糖浆  90克
玉米油 / 花生油  35克
碱水  1/2茶匙



刷面 : 蛋黄  1个 + 鲜奶  1汤匙(一起搅拌均匀,过滤)



做法 :

1. 将所有材料(除了面粉)搅拌均匀。

2. 加入过筛的面粉,拌成均匀的面团。
3. 把容器盖上放置休面30分钟或至面团不粘手。
4. 把面团分割每份25克,搓圆压扁,包入椰丝馅放入月饼模压出花纹

5. 预热烤箱,以160度烘烤10分钟,取出。
6. 待凉10分钟刷上蛋液,再继续烘烤10-15分钟至金黄色或熟即可。




班兰椰丝馅

材料 :

白椰丝  200克
细砂糖  40-50克
玉米油  30克
班兰汁  60克
糕粉  30克


做法 :

1. 烧热油,加入白椰丝、糖和班兰炒至半干。
2. 加入糕粉拌炒均匀,盛起待凉。
3. 把椰丝搓圆,每份25克。




这月饼模的花纹是越看越喜欢,还没进烤箱前先拍张照。


Pandan Coconut Mooncakes

Ingredients :

150g all purpose flour
90g golden syrup
35g corn oil / peanut oil
1/2tsp alkaline water 


For glazing : 1 egg yolk + 1 tbsp milk


Method : 

1. Mix all the ingredients(except flour)until well combine. 
2. Sift in flour,use a spatula to mix and form to soft dough.
3. Cover and rest for at least 30 minutes.
4. Divide the dough(25g each,wrap with filling and pressing firmly into the mooncake mould.
5. Bake in preheated oven at 160C for 10 minutes,remove from oven and let it cool for 10 minutes.
6. Glaze with egg yolk and place it back to oven,bake for another 10-15 minutes or until golden brown. 



Coconut filling

Ingredients :

200g grated coconut
40-50g castor sugar
30g corn oil
60g pandan juice
30g koh fun (cooked glutinous flour)


Method :

1. Heat up oil,add grated coconut,sugar and pandan juice stir fry until slightly dry.
2. Add in koh fun,stir and mix well.
3. Divide into 25g each,roll and shape into a ball.

















Continue Reading...

Monday, October 2, 2017

金翡翠红枣月饼 Pandan Red Dates Mooncakes







金翡翠加红枣馅这组合是烘焙店老板介绍的
成品还真的是好香好香明年还会再继续做这组合的月饼

















金翡翠红枣月饼

材料: (可做12个)
 
糖浆  70g 
碱水  2g
玉米油 / 花生油  40g
低筋面粉  140g


馅料 : 

金翡翠馅  240克 (每份20克)
红枣馅  120克 + 烤香瓜子 (每份10克)

 
刷面 : 蛋黄  1个 + 鲜奶  1汤匙(一起搅拌均匀,过滤)


做法:

1. 面粉过筛,加糖浆、玉米油和碱水搅拌成均勻柔软的面团。拌勻就好,不要过度搅拌。 
2. 将面团分割成12份,压扁一份面团,包入馅料,搓圆放入月饼模型里压出花纹
3. 预热烤箱160度,烘烤10分钟,取出。
4. 待凉后刷上蛋液,再放入烤箱继续烘烤15分钟至表面呈金黃色即可。
5. 完全放涼后密封1-2天回油松软才享用。



Pandan Red Dates Mooncakes 


Ingredients :yield 12 mooncakes
 
70g golden syrup
2g alkaline water 
40g corn oil
140g all purpose flour
 

Filling : 

240g pandan paste (20g each) 
120g red dates paste  roasted melon seeds (10g each) 

 
For glazing : 1 egg yolk + 1 tbsp milk



Method 
 
1. Mix all the ingredients into a dough,divide into 12 portions.
2. Flatten the dough and wrap up filling,press into the mooncake mould and unmould on a lined baking pan.
3. Bake in preheated oven at 160C for 10 minutes,remove from oven and let it cool for 10 minutes.
4. Glaze with egg yolk and place it back to oven,bake for 15 minutes.
5. Leave the mooncake for 1-2 days before consumption.























Continue Reading...

Friday, September 29, 2017

班兰红豆燕菜月饼 Pandan Red Bean Jelly Mooncake








一直都很爱班兰香,当然也要做一款班兰口味的燕菜月饼
加上红豆内馅是很棒的搭配















班兰红豆燕菜月饼

蛋黄燕菜材料 :

红萝卜汁  180克
牛奶  40克

燕菜粉  1茶匙
遮哩粉  1/4茶匙
细砂糖  30克



做法 : 将所有材料倒入锅里,搅拌煮至滚,熄火。倒入蛋黄模型里,冷藏至凝固。




内馅材料 :
 
燕菜粉  1茶匙
细砂糖  20
清水  150
 
淡奶  40 
红豆馅  70
 

做法 :将所有材料(红豆馅除外)放入锅里以小火煮至滚,加入红豆馅拌均,熄火倒入模里,中间放入1粒燕菜蛋黄,待凉,冷藏至凝固,取出待用。 

 


班兰外皮材料 :
 

班兰汁  500克

椰奶  100克
砂糖  60
燕菜粉  2茶匙
即溶遮哩粉  1茶匙
 


做法 : 将所有材料放入锅里搅匀,煮滚后转小火续煮数分钟。倒入少许皮料燕菜在月饼模里,待稍凝固放入馅料,再倒入皮料燕菜填满模,待凉冷藏至凝固。




Pandan Red Bean Jelly Mooncake

Jelly egg yolk ingredients :

180g carrot juice
40g milk

1tsp agar-agar powder
1/4tsp jelly powder
30g castor sugar



Method : Mix all ingredients into a pot and bring to boil. Pour the mixture into jelly egg yolk mould. Chill in the refrigerator till solidified completely. 




Filling ingredients :

1tsp agar-agar powder
20g castor sugar
150g water
 
40evaporated milk 

70g red bean paste


Method : Mix all ingredients(except red bean paste)in a pot and bring to boil,mix in red bean paste,turn off flame and pour in small bowl,put the jelly egg yolk into it,chill in refrigerator till solidified completely. Remove from bowl. Set aside.



Pandan skin ingredients :

500g pandan juice
100g coconut milk
60g castor sugar
2tsp agar-agar powder
1tsp jelly powder



Method : Boil all ingredients,lower flame and cook for few minutes. Pour a bit jelly into mooncake mould,wait till a bit solidified then put in the filling,pour the jelly mixture into the mould until full. Chill in the fridge before serving.






















Continue Reading...

Thursday, September 28, 2017

蓝花莲蓉燕菜月饼 Blue Pea with Lotus Paste Jelly Mooncake






继续做花花燕菜月饼,这次的是蓝花
好喜欢这双层花瓣的蓝花,很像蓝玫瑰



















蓝花莲蓉燕菜月饼

蛋黄燕菜材料 :

红萝卜汁  180
牛奶  40
燕菜粉  1茶匙
遮哩粉  1/4茶匙
细砂糖  30


做法将所有材料倒入锅里,搅拌煮至滚,熄火。倒入蛋黄模型里,冷藏至凝固。


内馅材料: 

燕菜粉  1茶匙
细砂糖  30
清水  150
淡奶  40
纯莲蓉  70


做法  将所有材料(莲蓉除外)放入锅里以小火煮至滚,加入纯莲蓉拌均,熄火倒入模里,中间放入1粒燕菜蛋黄,待凉,冷藏至凝固,取出待用。



蓝花外皮材料:

蓝花水  750
细糖  40
燕菜粉  1汤匙
即溶啫喱粉  1/2汤匙



做法 : 将所有材料放入锅里搅匀,煮滚后转小火续煮数分钟。倒入少许皮料燕菜在月饼模里,待稍凝固放入馅料,再倒入皮料燕菜填满模,待凉冷藏至凝固。









Blue Pea with Lotus Paste Jelly Mooncake

Jelly egg yolk ingredients :

180g carrot juice

40g milk
1tsp agar-agar powder
1/4tsp jelly powder
30g castor sugar


Method : Mix all ingredients into a pot and bring to boil. Pour the mixture into jelly egg yolk mould. Chill in the refrigerator till solidified completely. 


Filling ingredients  

1tsp agar-agar powder
30g castor sugar
150g water
40g evaporated milk
70g lotus paste


Method
 Mix all ingredientsexcept lotus pastein a pot and bring to boilmix in lotus pasteturn off flame and pour in small bowlput the jelly egg yolk into itchill in refrigerator till solidified completely. Remove from bowl. Set aside.



Blue pea skin ingredients

750g blue pea flower juice (from about 30 buds)
40g castor sugar
1tbsp agar-agar powder
1/2tbsp jelly powder



Method : Boil all ingredientslower flame and cook for few minutes. Pour a bit jelly into mooncake mouldwait till a bit solidified then put in the fillingpour the jelly mixture into the mould until full.Chill in the fridge before serving.


















Continue Reading...
Related Posts Plugin for WordPress, Blogger...