Monday, July 31, 2017

烤木薯糕 Baked Cassava Cake







难得老家的黄肉木薯收成
当然要烤个最喜爱的木薯糕


















烤木薯糕

材料 :

黄肉木薯  600克( 刨碎,挤干水份)
浓椰浆  300
细砂糖  110 
 1/2茶匙


做法 :

1. 在烤模里铺上香蕉叶。
2. 将所有材料混合,搅拌均匀,倒入烤模里。
3. 放入预热烤箱,以200度烘烤45分钟至熟或表面金黄色。
4. 取出,待完全冷却后切片享用。



Baked Cassava Cake

Ingredients :

600g grated yellow cassavadrained
300g coconut milk
110g caster sugar
1/2tsp salt


Method :

1. Line baking pan with banana leaf.
2. Mix all ingredients until well combined and pour into baking pan. 
3. Bake at preheated oven 200C for 45mins until cooked or golden brown.
4. Remove from ovencool completely before cutting.



















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Wednesday, July 26, 2017

妈蜜鸡 Marmite Chicken







妈蜜鸡最近爱上的一道菜肴
配上热腾腾的白饭,十分好味














妈蜜鸡

材料 :

鸡  500克 (切块)

白芝麻  适量


腌料 :


蚝油  1茶匙
生抽  1茶匙
麻油  1/2茶匙
胡椒粉  1茶匙
玉米粉  1大匙 


酱料 :(调匀)


妈蜜酵母精华   1大匙
麦芽糖  1大匙
蜜糖  1大匙
生抽  1大匙
胡椒粉  少许

清水  适量


做法 :


1. 鸡肉加入腌料腌至少1小时或以上。
2. 热油锅,放入鸡肉炸熟至金黄色,捞起沥干油份。 
3. 把酱料倒入锅中煮至浓稠,倒入鸡肉块翻炒均匀,撒上白芝麻即可。


Marmite Chicken

Ingredients :

500g chicken,cut into pieces

sesame seeds


Marinade :


1tsp oyster sauce
1tsp light soy sauce
1/2tsp sesame oil
1tsp pepper
1tbsp cornstarch


Marmite sauce :

1tbsp marmite yeast extract
1tbsp maltose
1tbsp honey
1tbsp light soy sauce
pepper

water


Method :


1. Marinate chicken at least 1 hour or more.
2. Heat up oil,deep fried chicken until golden brown. 
3. Add in marmite mixture in a wok,cook until sauce has slightly thickened,add in fried chicken stir well,sprinkle sesame seed and serve.


















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Tuesday, July 25, 2017

榴莲相思蛋糕 Durian Ogura Cake






近来患相思。正好家人也买了榴莲,再次烤个榴莲相思蛋糕
想起之前烤的榴莲相思,已是一年前了























榴莲相思蛋糕

材料 : 7寸四方模 

蛋黃  100克
全蛋  1粒
粟米油  60克
榴莲肉  90克
牛奶  20克
低筋面粉  70克


蛋白  200克
细砂糖  70克


做法 :

1. 榴莲肉加牛奶搅打成泥。加入蛋黃、全蛋、粟米油用打蛋器搅拌均匀。
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. 分次加入榴莲面糊里,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。 



Durian Ogura Cake

Ingredients :
 
100g egg yolk
1 whole egg
60g corn oil
90g durian flesh

20g milk
70g cake flour / super fine flour 


200g egg white
70g castor sugar


Method :

1. Durian flesh mashed with milk. Add in egg yolk、whole egg、corn oil 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 durian paste. 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.


(Recipe adapted from here)





























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Thursday, July 20, 2017

椰丝蓝花糯米饭 Pulut Inti






小时候不会欣赏这款糕点,现在反而却好喜欢
炒香的甜椰丝再搭配Q软的糯米饭



















椰丝蓝花糯米饭

糯米饭材料

糯米  600克(洗净,浸4小时,沥干)
浓椰浆  150
清水  200 
  2茶匙
班兰叶  数片(打结)
兰花  30 (加入3大匙热水浸泡出蓝色素)

香蕉叶 (洗净用热水烫软,擦干)


椰糖椰丝材料 

新鲜嫩椰丝  400
椰糖  180 
清水  100
 1/2茶匙
班兰叶  数片(打结)
玉米粉  2茶匙 + 少许清水搅拌均匀


做法

1. 将椰糖,清水,盐和班兰叶放入锅里煮溶。
2. 加入椰丝翻炒均匀至干,加入玉米粉水再炒均匀即可。
3. 糯米加入椰浆,清水和盐拌匀,倒入蒸盘,放入班兰叶,大火蒸45分钟至熟。
4. 取出1/3的糯米饭加入蓝色素拌匀,再把其余的白糯米饭加入随意拌匀成蓝白糯米饭。
5. 将糯米饭舀放在一片香蕉叶上,再舀适量的椰丝放在糯米饭上然后裹好即可。






Pulut Inti

Ingredients for glutinous rice


600g glutinous rice
washed and soaked for 4 hours and drained
150g thick coconut milk
200g water
2tsp salt
pandan leaves
knotted
30 buds fresh butterfly pea flowers
soaked in 3tbsp hot water

banana leave
scalded in boiling water to softenwiped dry


Coconut filling 

400g grated coconut
180g palm sugar 
100g water
1/2tsp salt
pandan leaves knotted
2tsp corn starch mix with some water


Method


1. Place palm sugar
watersalt and pandan leaves in a potbring to boil until palm sugar melted.
2. Add in grated coconut stir fry until slightly dryadd in corn starch mixture and stir until well mixed.
3. Mix glutinous rice with coconut milkwater and saltadd pandan leaves and steam for 45 minutes or until cooked. 
4. Take 1/3 portion of glutinous rice to mix with blue coloringthen combine with the remaining of the white glutinous rice, mix to form glutinous rice with blue and white colour.
5. Place some cooked glutinous rice over the banana leaf
add filling at the top of ricewrap it up and serve.
















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Tuesday, July 18, 2017

咖啡相思杯子蛋糕 Coffee Ogura Cupcakes





喜欢咖啡也爱咖啡口味的蛋糕
在烘烤时,一屋子迷人的咖啡香











啡相思杯子蛋糕

材料 :

蛋黃  100
全蛋  1
玉米油  50 
牛奶  60
 1/8茶匙 
低筋面粉  70 

咖啡粉 30 + 热水 20克,搅拌至溶解,待凉


蛋白  200
细砂糖   8O


做法

1.
蛋黄+全蛋+玉米油+牛奶++咖啡液用打蛋器搅拌均匀。
2. 筛入低粉,拌成均匀的咖啡蛋黄糊。
3. 蛋白用搅拌机搅打至起泡,分次加入细砂糖,打至尾端挺立。
4. 分次加入蛋黄糊里,用刮刀切拌均匀,舀入蛋糕纸杯。
5. 放入预热烤箱,以130度烤30分钟,然后转150度烤15-20分钟至熟。




Coffee Ogura Cupcakes 

Ingredients :
 
100g egg yolk
1 whole egg
50g corn oil
60g milk
1/8tsp salt
70g cake flour / super fine flour 


30g coffee powder mix with 20g hot water


200g egg white
80g castor sugar


Method :


1. Mix together egg yolk
whole eggcorn oilmilksalt and coffee paste.
2. Fold in sifted flour and mix well.
3. Beat egg white until frothygradually add in sugar in 3 batches and beat until stiff peaks.
4. Mix 1/3 of meringue and mix into the egg yolk batter. Fold in the balance egg white with a spatula till well combine. Pour batter into paper cup.
5. Bake in preheated oven at 130C for 30 minutesthen 150C for 15-20 minutes.


















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Thursday, July 13, 2017

榴莲咖椰面包 Durian Kaya Buns






之前煮好的榴莲咖椰除了做蒸包子的馅料
再将剩下的做成面包内馅, 也一样的美味



















榴莲咖椰面包

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 : 榴莲咖椰


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。 




Durian Kaya Buns

Ingredients :

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

Filling : Durian kaya 


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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Monday, July 10, 2017

香橙蔓越莓玛德琳 Orange Cranberry Madeleine







爱上烤玛德琳这小甜点,材料简单做法也不难
只需搅一搅拌一拌,还可变换不同的口味



















香橙蔓越莓玛德琳

材料 :


鸡蛋  2个

细砂糖  80克
鲜橙汁  20克
皮屑  1个

低筋面粉  120克
泡打粉  4克
奶油  100克 (融化)


蔓越莓干  50克 (切细)


做法 :


1. 鸡蛋用打蛋器打散,加入细砂糖搅拌均匀。

2. 加入鲜橙汁和皮屑搅拌均匀。 

3. 筛入低粉和泡打粉,搅拌均匀。
4. 加入融化奶油拌匀,加入蔓越莓拌匀

5. 用保鲜纸把面糊盖好放入冰箱里冷藏1小时
6. 烤模涂一层奶油,撒上面粉,敲出多余的面粉。
7. 将面糊舀烤模里,放入预热烤箱170度烤15分钟至熟。



Orange Cranberry Madeleine


Ingredients :

2 eggs
80g castor sugar
20g orange juice
1 orange rind
120g cake flour
4g baking powder
100g butter (melted)


50g dried cranberries, chopped


Method :


1. Beat eggs and sugar in a mixing bowl.

2. Add orange juice and orange rind, mix well.
3. Sieve in cake flour and baking powder, mix till just incorporated.
4. Add in melted butter and chopped cranberries, mix well.

5. Cover with cling wrap and refrigerate for one hour.
6. Grease and flour madeleine mould, scoop the batter into mould.
7. Bake in preheated oven at 170C for 15 mins.






















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