Wednesday 21 November 2012

金桶牛油蛋糕 Golden Churn Butter Cake


浓浓的牛油香味
是我很喜欢的一款牛油蛋糕


材料 (10" x 4" 长方模)Ingredients (10" x 4" Loaf Pan):
300g 金桶牛油 Golden Churn Butter
2tbsp 玉米油 Corn Oil
200g 糖 Sugar
1/2 tsp 盐 Salt
6nos 鸡蛋 Eggs
140g 低筋面粉 Cake Flour (Low Protein Flour)
40g 玉米粉 Corn Starch
1tsp 发粉 Baking Powder
10tbsp 鲜奶 Fresh Milk

做法 Method:
1. 将低筋面粉、发粉和玉米粉过筛两次,备用。
Sift cake flour, baking powder and corn starch twice, set aside.

2. 将牛油、玉米油、糖和盐打发。
Cream butter, corn oil, sugar and salt until fluffy.

3. 加入鸡蛋(每次一粒),拌匀。
Add in egg one at a time, beat well after each addition. 

4. 拌入已过筛的粉类,拌匀。
Fold in sifted flours, mix till well blended.

5. 倒入鲜奶,搅拌均匀。
Stir in fresh milk, mix well.

6. 将面糊倒入烤模,放入预热烤箱,以150度烤1个小时或至熟。
Pour the batter into a greased loaf pan, put into pre-heat oven, bake with 150 Celsius for 1 hour or until cooked.

Saturday 17 November 2012

香草马芬 Vanilla Muffin



材料(9粒马芬) Ingredienst (Yields 9pcs of muffin):
45g 牛油 Butter
1nos 鸡蛋 Egg
3/4cup 糖 Sugar
3/4cup 鲜奶 Fresh Milk
1 1/2cup 普通面粉 Plain Flour
1 1/2tbsp 发粉 Baking Powder
3/8tsp 盐 Salt
1/4tbsp 香草精 Vanilla Essence

做法 Method:
1. 将牛油隔水融化,待凉备用。
Melt butter by double boiling, cool to room temperature, place aside.

2. 将鸡蛋打散,加入糖,搅拌均匀。
Slightly beat the egg, then add in sugar, mix well.

3. 倒入鲜奶,搅拌至全部糖融化。
Pour in fresh milk, stir till all sugar dissolve.

4. 加入盐,搅拌至融化。
Add in salt, stir till dissolve.

5. 筛入普通面粉和发粉,搅拌至无颗粒。
Sift in plain flour and baking powder,  mix well.

6. 倒入香草精和牛油溶液,拌匀。
 Pour in vanilla essence and melted butter, mix well.

7. 将面糊倒入马芬杯子,约8分满。
Fill muffin cup with the batter for about 3/4 full.

8. 放入预热烤箱,以180度烤20分钟。
Put into pre-heat oven, bake with 180 Celsius for 20 minutes.


双层西米糕 v2 (蒸)Steamed Double Layer Tapioca Pearl Kueh v2 (Kuih Sago Lapis)


前几天刚好经过那个卖娘惹糕的摊位
忍不住又买了几片西米糕
这次卖的西米糕没有裹上椰丝
让我清楚地看到西米里面混合着椰丝
原来那椰浆香味并不是来自椰浆
而是椰丝
所以又上网找了食谱
这次的成品终于和我要的味道完全一样了
^^

材料(8寸圆模) Ingredients (8" Round Mold):
 香兰层 Pandan Layer
A)200g    西米 Tapioca Pearl (Sago)
B) 200g 椰丝 Grated Coconut
     160g 糖 Sugar
     4tbsp 香兰汁 Pandan Juice
     1tsp 盐 Salt

椰糖层 Palm Sugar Layer
C) 200g    西米 Tapioca Pearl (Sago)
D) 200g 椰丝 Grated Coconut
     160g 椰糖(切碎) Palm Sugar, finely grated (Gula Melaka)
     1tsp 盐 Salt


做法 Method:
1.  将材料 A 和 C 中用冷水浸泡1个小时,冲洗几次将淀粉洗净后沥干备用。
Soak ingredients A and C in cold water for an hour, wash a few times to get rid of the starch and drain well.

2. 将材料 B 和 D 分别搅拌均匀,备用。
 Mix well ingredients B and D separately , set aside.

3. 将沥干的材料 A 加入混合均匀的材料 B,倒入抹了油的模,以中火蒸15分钟。
 Add ingredients B into A, pour the tapioca pearl mixture into a lightly greased mold, steam over medium heat for 15 minutes.

4. 将沥干的材料 C 加入混合均匀的材料 D, 慢慢倒入已蒸过的香兰层西米上,以中火蒸30分钟或至西米呈透明装。
Add ingredients C into D, pour the tapioca pearl mixture slowly onto the pandan tapioca pearl layer, steam over medium heat for 30 minutes or until the tapioca pearl turn transparent in appearance.

Wednesday 7 November 2012

巧克力芝士蛋糕 (免烤) Chocolate Cheesecake (Unbaked)


为了消耗冰箱里的植物性鲜奶油
而临时决定要做这个芝士蛋糕
一直三心两意该用6寸还是8寸蛋糕模
最后选了8寸
结果蛋糕的饼底不够厚
而且蛋糕有点矮
再加上没有活动模
只好用普通的蛋糕模
脱模时差点把整个蛋糕都毁掉了
值得安慰的是蛋糕还不错吃
 

材料 Ingredients:
蛋糕底 Crust:
100g Oreo饼干  Oreo Biscuit
45g 无盐牛油 Unsalted Butter

蛋糕体 Filling:
250g 忌廉芝士 Cream Cheese
40g 糖 Sugar
125ml 巧克力鲜奶 Chocolate Flavored Milk
100g 黑烹饪巧克力 Dark Cooking Chocolate
200g 植物性鲜奶油 Non-Dairy Cream
2tbsp 鱼胶粉 Gelatine
4tbsp 温水 Warm Water

做法 Method: 
1. 将Oreo饼干夹心取出,压成粉状,备用。
Remove the Oreo biscuit filling, crush it, place aside.

2. 将无盐牛油隔水融化,备用。
Melt unsalted butter by double boiling, place aside.

3. 把Oreo饼干碎末倒入已融化的无盐牛油, 用手抓匀。
 Add crushed oreo biscuit into melted butter, mix well.

4. 把抓匀的饼干碎末倒进8寸的蛋糕模,均匀的铺在蛋糕模底部,用汤匙压平压紧。
 Place it in a 8'' cake mold, flatten it using a spoon.

5.  把蛋糕模放入冰箱冷冻半个小时,再移到冷藏格去冷藏半个小时。
Put cake mold into refrigerator and freeze for half hour, then refrigerate for half hour.

6. 将温水和鱼胶粉混合均匀,隔水融化,备用。
Mix warm water and gelatine, double boil till gelatine melt, place aside.

7. 将黑烹饪巧克力隔水融化,备用。
Melt dark cooking chocolate by double boiling, place aside.

8. 将植物性鲜奶油打至湿性发泡,放入冰箱备用。
Beat non-dairy cream until soft peak, place it in refrigerator.

9. 将忌廉芝士和糖打至顺滑,加入巧克力鲜奶和巧克力酱,拌匀。
Beat cream cheese and sugar till smooth, add in chocolate flavored milk and melted chocolate, stir evenly.

10. 将鱼胶溶液倒入,搅拌均匀。
Pour in melted gelatine, mix well.

11. 拌入打发的植物性鲜奶油,拌匀。
Fold in non-dairy cream, mix well.

12. 将芝士糊倒入步骤5的蛋糕模,然后放入冰箱冷藏至凝固。
Pour the cream cheese mixture onto the crust in step 5, chilled it in refrigerator till firm.

Monday 5 November 2012

椰糖燕菜 Agar-agar Gula Melaka (Palm Sugar Jelly)


椰糖独特的香味
加上椰浆
只能说好吃
成品属于较软的类型
会"doi doi" 的哦!
我不喜欢吃外面卖的燕菜
那种脆脆的口感我不爱
套一句我二伯说的话
“外面卖的燕菜有些硬得像在吃拖鞋”
可是软身的燕菜也有缺点
就是放入冰箱后会出水
而且经不起压力
一用力拿就粉身碎骨
 
 
这个燕菜虽然好吃
但是明显太甜了点
下次再做一定要减少糖的份量
 
材料 (12寸圆模)Ingredients (12" Round Mold):
A:
200ml 清水 Plain Water
500g 椰糖 Palm Sugar (Gula Melaka)

B:
2pkt (20g)  燕菜精 Agar-agar Powder
1500ml 清水 Plain Water
8pcs 香兰叶 Pandan Leaves
 
C:
400ml 浓椰浆 Coconut Cream
1tsp 盐 Salt

做法 Method:
1. 将香兰叶洗净打结,备用。 
Wash pandan leaves and tie into a knot, set aside.

2. 将浓椰浆和盐混合,搅拌至全部盐融化,备用。
Mix salt and coconut cream, stir till all the salt dissolve, set aside.
 
3. 将材料A煮至椰糖完全融化,过筛后备用。
Boil ingredients A until all the palm sugar melt, strain and set aside.

4. 将燕菜精倒入清水中混合,放入香兰叶,以中火煮至燕菜精完全融化。过程中需不时搅拌。
Mix agar-agar powder and plain water, put in knotted pandan leaves, boil over medium heat until all the agar-agar powder dissolve. Stir frequently through boiling.

5. 将作法3的椰糖水倒入,煮沸。 
Pour in palm sugar syrup, bring to boil.
 
6. 倒入做法2的椰浆,煮沸后立刻熄火。
Pour in coconut cream in method 2, bring to boil and turn off  the heat immediately.
 
7. 将香兰叶取出, 倒入模型待凉,凝固后即可放入冰箱。
Remove pandan leaves,  pour the jelly into mold and leave undisturbed until set. When cool, chill it in the refrigerator.