30 January 2013

Green Peas Cookies 绿豆饼



时常傻乎乎试了一些食谱才知道根本行不通。
绿豆饼食谱很多Blogger推荐极为简易的食谱,但出来的味道还是家家不一样。

买的绿豆粉,有些已经带有盐味,而有些则带甜, 而从中要学会如何在食谱更改些,原来还有很多小细节有待发现。真的很多要学习的地方。

食谱参考 Tested & Tasted
Preparation Time : 30min
Oven : 170c
Dough preparation : 10min
Resting : NIL
forming : 10min
Baking time : 8min - 10min(turn over half way)

Ingredients:(a)
130 gm fried green peas, grinded
150 gm plain flour
90 gm icing sugar(top up to 100gm if green peas too salty)
1/4 tsp salt(if green pea is salty, omit)

(b) 100 gm oil
Topping :
Egg Yolk(slightly beaten)

Method:
- Mix all ingredient except Oil at last. Form Dough within 5 min.
- Form cookies with mould, wipe with egg yolk. Put into preheat oven for 10min.

- Once cookies is yellow at bottom, take out from oven.
- leave on pan rest for 5 min, ready to keep in bottle once cookies are fully cool down.
   * Cookies easily break out once taken from oven.


* I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover *

Hokkaido Cupcake北海道杯子蛋糕




没什么研究Hokkaido Cupcake,但一般的和RT Bakery似乎有强烈的对比。
RT 的好软好滑,密近鸡蛋糕但好软。其他我试过的像一般的威风蛋糕。
第一次的成品,好看不好吃。粉加入时过多的搅拌,导致蛋糕粗糙,下一次加油咯。

食谱制作步骤参考:

步骤参考:


Orange Chiffon Cake 烫面橙味戚风蛋糕‏



没有放防腐剂的威风蛋糕可以放置多久?
我的最多只能放两天,有谁可以让我知道到底那里出了错。
还是汤面寿命就那么短。


食谱步骤参考这里
准备时间 :30分钟
烘烤:160c, 45-50min
Mould : best in 20cm Chiffon cake Mould, i am using bigger mould
参考食谱 : 已经忘了从那得到这食谱,通常微风蛋糕我都会参考Kitchen's 70 。


(A) Wet Ingredient
butter/cooking/canola/corn oil - 40g
orange juice + zest - 75g
糖 10g
(B) Dry Ingredient
cake flour - 90g

(C)
蛋黄- 5粒

(D)
蛋白- 5粒
cream of tartar 少许
castor sugar - 45g-60g (divide 3 times)

Steps :
1. 将湿的材料(A)过热,在不太烫手时加入粉原料(B)。在不烫手时快速搅拌蛋黄(C)就好。
2. [D] - Egg white 干性打发, 1/3 C 加入(1)。再把搅拌好的部分倒入剩余的蛋白糊。

同样食谱,水分和水分代替,油汁换上椰浆,就可以做香兰橙味戚风蛋糕‏ 。

香兰戚风蛋糕‏

5个 蛋黄
70g 浓椰浆
40g 浓缩橙汁 > 香兰汁
50g 牛油
90g 自发粉 > 底粉 Low Protein Flour
5个 蛋白
80g 糖
1 tsp 柠檬汁/Cream of Tartar
 



27 January 2013

旺来凤梨酥

愿你年年旺来


习惯在厨房里忙,感觉比较有新年那分期待的感觉。
如果不是因为喜欢烘焙,我想好多人可忍受不了在没风扇的地方呆一整个晚上。
我喜欢看到每一次用心后的一点点成长,然后在下一次努力时又进步一点点。
因为那一点点的鼓励,让我不断的学习,就算失败了很多次。

很多事情,用心做时,那分满足感就会被填满,就算不是最好的。
这是我在被家人白眼多次以后,终于了解他们只要最普通而不带奶酥味的凤梨酥。
父亲说,终于像样了些。
之前那些既昂贵又难得的奶香味,在他们的胃口似乎太油腻了些。
虽然自己很喜欢Wendy的食谱,今年还是跟从大众口味。 

步骤参考有两种,Creaming MethodRubbing In Method
食谱很多,其中比较我参考比较多的如下,
Wendy - This is the bestever for heavy cream/cheese lovers
Preparation: 
Batter: 15min 
Rest: 30 min(Fridge)
Forming: 15-20min
Oven: 160-170c;12-15min

Pineapple paste :
1kg ready pack
Ingredient:
(a)
250gm butter(Room temperature)
50gm icing sugar

(b)
1 egg yolk
*1/2 tsp vanilla Essence(i added)

(c)
2 Tbsp custard powder
280gm plain flour
80gm corn flour

Topping
1 egg slightly beaten + 1tbsp milk
*egg yolk coloring(i omitted since my family don't like this)

还是没信心在太早准备新年饼自己准备馅,馅是先买的。
我先把黄梨馅搓成圆型,每粒重约5gm。
为了符合家人不喜欢重奶味口感,我这次采用Christine 食谱但采用Rubbing In Method。
带有Corn Flour 和Custard Powder入口即化又不太重奶味的成果还是家人较喜欢的。

1. Sieve ingredient (c) in mixing bowl and leave aside.
2. Rub in ingredient (a) using finger for less than 10min until well incorporated(it will look like in pieces form).
3. add in egg yolk to (2) to form a dough.
4. let the dough rest in fridge for at least half an hour.
5. use the cutter to form 2 inches form in the pineapple paste.
6. apply topping before ready to bake.
6. preheat oven 160c and bake around 10-12 min. Let the cookies cold and ready to keep in air-tight container or cookies bottle.
* I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover*


25 January 2013

杏仁脆片饼


买不到杏仁搅拌粉,而杏仁又买了, 就只好找新食谱。
去年表姐买了这饼干送我们,不到半天我们就吃光了。

 
这几天试了再试的经历让我的味觉好麻木,已经不知道还是不是我要的那味道。
为了之前急速提升的体重开时减食减重,但还是停不了烘焙的瘾。
只能留到新年让亲戚家人给与提升的建议咯。

 
食谱看似很长,但不难做。
只需要一点耐心和时间。
当然,这食谱会少许甜,但对不爱奶味的老人家很讨好哦。

 
食谱步骤参考自Carol

 
Preparation :
Mould - 12"x12" (i prefer thinner)
Batter - 15 mix - creaming method
Resting - 30min(fridge)
Forming - 10min
Baking - 160c,10min(Dough); 10-12 min(Almond)


 
Ingredient :
(a) Cookies based
Icing sugar 40g
Butter 60g - *i find mixing with margarine taste better(can mix half butter half margarine)

(b)
Egg yolk 1 noz

(c)
Low protein flour 120g (i use medium flour)
Parmesan cheese 15g(can be omitted, i found this taste better without Parmesan)
(d) Topping Almond flake
Almond flake - 100g
Butter - 40g *30g
Castor sugar - 45g(reduce if too sweet, to me just nice)
Honey - 30g
Dairy Whipping cream - 30g


这食谱只能做一小罐。
我直接用了x4的食谱,没时间就把剩下的面团放在冰箱里隔天再烤。

1. Creaming method, beat (a) until fluffy and pale look.
2. gradually added beaten egg (b) until well combine.
3. Fold in sifted (c), leave in fridge rest for 30minutes.
4. Bring out the ready dough, make a thin layer at12x12 square pan(i use baking sheet can fit my oven 33cmx49cm pan). punch small hold with fork.
5. put into preheat oven 160c, bake for 10min until top slightly turn yellow.
6. prepraring topping - heat up mixture (d) until boil, leave it aside.
7. sprinkle the ready topping (6) to (5), put in oven with upper heat only bake for another 10-15min.

*my Oven heat slightly higher than normal, please adjust the time according to your own oven.

* I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover



 


22 January 2013

Moist Chocolate Cake 湿润巧克力蛋糕 V2



食谱V1只有一天,我就忍不住再试了一次食谱。
友人给了另一个食谱,稍微改了改,终于找到了自己喜欢的平衡点。
这一次用了Full Cream Evaporated Milk,蛋糕甜味很香。
但我还是喜欢带苦一些的 Whipping cream 味道。

步骤参考食谱V1
Preparation : 10min
Steam time :  1hr
mould : 8" round pan

Ingredient:

Butter 180g * margarine
Castor Sugar 180 g
Full Cream Evaporated Milk 200 g or whipping cream+fullcream milk
Egg 2 pcs
Plain Flour 100 g ~120g *self raising flour
cocoa powder 50 ~ 70 g

baking powder 1/2 tsp * omit
baking soda 1/2 tsp
vanilla extract 1/2 tsp
Rum 2tsp *omit









10 January 2013

Black Sesame Chiffon Cake 黑芝麻戚风蛋糕

第一次试了放baking powder 的微风蛋糕,成果非常理想。
但可能不比汤面式的湿润,家人很喜欢(他们只爱中式味道)。

Mould : 23cm Chiffon Mould(20cm will do)
Preparation : 30min Batter
Oven : 160c, 45min
Recipe Source : Unknown


Ingredient

(a)
6 egg yolks
60g sugar


(b)
60ml vegetable oil
140ml water


(c) sifted
160g cake flour
80g black sesame powder
2 tsp baking powder (can be omitted)

(d)
8 egg whites(i use 6 egg white)60g sugar
1/2 tsp cream of tartar (can be replaced with lemon)


Steps :
Regular Chiffon steps
1. Beat (a) until forming bubble, add (b) one by one.
2. Fold in sifted (c)  leave batter aside.
3. separate bowl, beat (d) in medium speed. slowly added cream of tartar, afterwards 1/3 sugar.
Separate sugar 3 times until it forms stiff peak form.
4. fold in 1/3 of egg white batter(3) into egg yolk batter(2). after that gradually fold the mixture batter(4) to remaining egg white.
5. Put batter into ungreased Mould, Bake with 170c oven for 45 min. Leave upside down outside oven cool down before cut.


02 January 2013

Steam Chocolate Moist Cake




















步骤参考:Ann Ann

Preparation : 10min
Steam time : 45min - 1hr
mould : 8" round pan

Recipe Amendment :
Butter 180g * margarine
Castor Sugar 180 g
Full Cream Evaporated Milk 200 g > whipping cream+fullcream milk
Egg 2 pcs
Plain Flour 100 g *self raising flour
cocoa powder 50 g
baking powder 1/2 tsp * omit
baking soda 1/2 tsp
vanilla extract 1/2 tsp
Rum 2tsp *omit



这食谱,猜想因为时间拿捏不好还有粉的更变导致比较像糕多过蛋糕。
第二次的改良食谱

Cotton Cheese Cake日式輕乳酪蛋糕


食谱源于:周老師的美食教室


参考:
1.  Carol
3. Forbidden Garden (with video)
5. Forbidden

烤盘:
9x9 方形烤盘
5x5 圆心烤盘


成果:
由于周老師 的食谱较为少芝士,味道不太重。
比较倾向润湿的Sponge Cake。很适合不太爱芝士味的老人家。