Wednesday, May 23, 2018

白萝卜吊片排骨汤 White Radish with Dried Squid Soup



























白萝卜吊片排骨汤

材料 :

白萝卜  1条 (去皮,切块)
吊片 (干鱿鱼)  1只
排骨  300克
红枣  8粒
香菇  6朵 (泡软,切半) 
清水  1.5公升 或 适量 

调味料 : 


做法 :

1. 排骨洗净, 用沸水川烫过,捞起洗净。
2. 把所有材料放入汤锅里,大火煮滚后,转小火煮约2小时

3. 最后加盐调味即可



White Radish with Dried Squid Soup

Ingredients :

1 white radish,sliced
1 dried squid
300g pork ribs
8 red dates
6 dried mushroom (soaked in water to softencut half) 
1.5 liters water 

Seasoning : salt


Method :

1. Wash pork ribs,blanch in boiling water. Remove and drain. 
2. Put all ingredients into soup pot. Bring to a boil in high heat,then lower the heat and continue to cook for 2 hour. 

3. Season with salt to taste. 


















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Tuesday, May 22, 2018

甜菜根毛巾卷 Beetroot Towel Cake Roll







记得第一眼看到这毛巾卷时,就好喜欢
用甜菜根汁做了两卷红色的毛巾卷,好看也好吃哦















甜菜根毛巾卷

材料 :(可做10片)

低筋面粉  120
鸡蛋  2个

甜菜根汁  120
牛奶  200
细砂糖  40

盐  1克
牛油  25克 (隔水溶化)


馅料 :鲜奶油  200克 (打发),烤香杏仁碎 适量



做法 :

1. 把所有放入一个大碗里搅拌均匀后过滤,休面30分钟。
2. 加热平底不粘锅,倒入适量面糊,并迅速将锅转一圈至面糊均匀地沾满锅底
3. 刀把煎熟的饼皮划离锅, 重复做法至完。
4. 将5片饼皮,一张叠一张,打横排列
5. 抹上奶油,撒上杏仁碎,把上下边往内折,然后卷起放入冰箱冷藏一小时。



Beetroot Towel Cake Roll

Ingredients :(makes 10 piece)

120g cake flour
2 eggs

120g beetroot Juice
200g milk
40g castor sugar

1g salt
25g melted butter 



Filling :200g fresh whipping creamsome chopped almondroasted


Method :

1. Combine all ingredient into a large mixing bowl and mix until the batter is smooth. Strain through a sieve. Rest for 30 minutes. 
2. Heat a non-stick frying pan,use a ladle to scoop the crepes batter into the pan while swirling the pan to evenly spread the cake batter. 
4. Use a spatula to ease away the layer from the pan. Repeat the process until the batter is all used up.
5. Place 5 piece crepe layer. Spread evenly a layer of whipped creamplace some chopped almondRoll it up and chill in the fridge 1 hour.
























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Thursday, May 17, 2018

南瓜拜拜蛋糕 Pumpkin Pudding Cake







再来个南瓜味的拜拜蛋糕,
蛋糕体依然是柔软的,好喜欢啊。




















南瓜拜拜蛋糕

材料 :6寸脱底圆模

蛋黄  50克
玉米油  25克
南瓜泥  90克
低筋面粉  60克

蛋白  100克
细糖  50克

巧克力粉  适量


做法 :

1. 玉米油和南瓜泥混合筛入低粉拌匀。
2. 加入蛋黄,搅拌均匀。
3. 蛋白分次加入细砂糖,打发至中性发泡。
4. 取1/3蛋白霜加入蛋黄糊中,拌均匀。
5. 再将面糊倒入剩余的蛋白霜中,轻轻的拌匀。
6. 放入预热烤箱180度10分钟,取出,用小刀划上十字

7. 放回烤箱继续烘烤,160度20-25分钟至熟。
8. 出炉后即刻倒扣,待凉脱模切片。



Pumpkin Pudding Cake

Ingredients 6” round pan with removable base

50g egg yolks
25g corn oil
90g pumpkin puree
60g cake flour


100 egg whites
50g castor sugar

some cocoa powder


Method 

1. Combine corn oil and pumpkin puree in a mixing bowl. Sift in cake flourmix well.
2. Add in egg yolkmix till combined.
3. Beat egg white until frothygradually add in sugar. Beating till medium peaks form.
4. Add 1/3 egg white into egg yolk batter and fold well. Pour the batter back to the 2/3 egg white and fold into a smooth batter. 
5. Bake in preheated oven at 180C for 10 minutesremove from oven and cut a cross on cake surface.
6. Return back into oven and continue bake at 160C for 20 - 25 minutes or until cooked.
7. Remove from oveninvert cake onto table until completely cooled.














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Sunday, May 13, 2018

芒果裸蛋糕 Naked Mango Cake







今天是一年一度的母亲节
在这祝福天下的妈妈们母亲节快乐 !
❤ Happy Mother's Day 




















芒果裸蛋糕

戚风蛋糕体材料  6寸圆模

材料

蛋黄  3
牛奶  50
玉米油  25
低筋面粉  80


蛋白  3
细砂糖  50


做法 : 

1. 蛋黄、牛奶和玉米油,用打蛋器搅拌均匀。
2. 筛入低粉搅拌成均匀的蛋黄糊。
3. 蛋白打起泡状,分次加入细砂糖,打发成尾端挺立的蛋白霜。
4. 1/3蛋白霜加入蛋黄糊中,用橡皮刮刀拌匀。
5. 然后倒入其余的蛋白霜,混合拌成均匀的面糊。
6. 将面糊倒入蛋糕模,敲出气泡。
7. 放进预热160度的烤箱,烤45分钟至熟。
8. 出炉倒扣,待凉,平均切成4片,备用。


蛋糕夹心馅 : 鲜奶油  200克(打发)芒果(切丁)



Naked Mango Cake

Chiffon cake ingredients : 6 inch mould

3 egg yolks
50g milk
25g corn oil
80g cake flour


3 egg whites
50g castor sugar 


Method 

1. Combine egg yolksmilk and corn oil in a mixing bowl.
2. Sift in cake flourmix wellset aside.
3. Beat egg white until frothy and add in the sugar in 3 batches. Beating till shiny peaks.
4. Add 1/3 egg white into egg yolk batter and fold well.
5. Pour the batter back to the 2/3 egg white and fold into a smooth batter.
6. Pour the batter into baking pan, tap pan on table a few times to remove air bubble.
7.  Bake in preheated oven at 160C for 45 minutes or until cooked.
8.  Remove from oveninvert cake onto table until completely cooledcutting into 4 pieces. 



Cake filling : 200g fresh cream (whipped)mango (cubed)















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Tuesday, April 24, 2018

肉松拜拜蛋糕 Pork Floss Pudding Cake







又再次迷上了这拜拜蛋糕,连续做了几回与亲友分享
口感比戚风细腻软绵,是一款很棒的蛋糕

















肉松拜拜蛋糕

材料 :6寸脱底圆模

蛋黄  50克
玉米油  25克
牛奶  50克
筋面粉  60克

蛋白  100克
细糖  50克

肉松  适量



做法 :

1. 玉米油和牛奶混合筛入粉拌匀
2. 加入蛋黄,搅拌均匀
3. 蛋白分次加入细砂糖,打发至中性发泡。
4. 取1/3蛋白霜加入蛋黄糊中,拌均匀。
5. 再将面糊倒入剩余的蛋白霜中,轻轻的拌匀。
6. 将1/2蛋糕糊倒入圆模,撒上肉松,再倒入剩余的蛋糕糊。
7. 放入预热烤箱180度10分钟,取出,用小刀划上十字
8. 放回烤箱继续烘烤160度20-25分钟至熟
9. 出炉后即刻倒扣,待凉脱模切片。




Pork Floss Pudding Cake

Ingredients 6” round pan with removable base

50g egg yolks
25g corn oil
50g milk
60g cake flour

100 egg whites
50g castor sugar

some pork floss


Method 

1. Combine corn oil and milk in a mixing bowl. Sift in cake flourmix well.
2. Add in egg yolkmix till combined.
3. Beat egg white until frothygradually add in sugar. Beating till medium peaks form.
4. Add 1/3 egg white into egg yolk batter and fold well. Pour the batter back to the 2/3 egg white and fold into a smooth batter. 
5. Pour 1/2 cake batter into cake pansprinkle some pork flosspour in the remaining 1/2 cake batter.
7. Bake in preheated oven at 180C for 10 minutesremove from oven and cut a cross on cake surface.
8. Return back into oven and continue bake at 160C for 20 - 25 minutes or until cooked.






















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Wednesday, April 11, 2018

沙葛面包 Sweet Turnip Bread








炒了沙葛多数是做蒸包子的内馅,这次突然想做沙葛面包
出炉后试吃一个,面包搭配沙葛馅味道蛮不错好吃的
















沙葛面包

材料 :

高筋面粉  300
细砂糖  30
  2
鸡蛋  1
牛奶  150
即溶酵母  5
牛油  30

馅料 : 这里


做法 :

1. 所有材料混合(牛油除外),搅拌至光滑状。
2. 加入牛油继续搅拌,搅拌至扩展阶段,进行初步发酵至双倍大。
3. 面团排气后,分割成10份小面团,滚圆,擀平包入馅料。
4. 进行第二次发酵大约45分钟或双倍大。
5. 放入预热170°C烤箱烤20-25分钟。
6. 出炉后,趁热抹上一层牛油,放在架子上待凉。 




Sweet Turnip Bread

Ingredients :

300g bread flour
30g caster sugar
2g salt
1 egg
150g milk
5g instant yeast 
30g butter

Filling : here


Method :

1. Mix all the ingredient (except butter) until smooth dough.
2. Add butter continue to knead until smooth and elastic dough. Proof the dough until it double in size.
3. Press down the dough to release the trapped air. Divide dough into 10 portions.
4. Shape it and wrap with filling, final proofing for about 45 mins.
5. Bake in a preheated oven of 170 degrees C for 20-25 mins.
6. Remove from oven and glaze the top of bread with butter. Cool it completely on wire rack.

















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