Char Siew Bun 叉烧面包

Acar Nyonya Style

我家人都很喜欢这凉拌，但还是第一次自己做。

Y3K食谱很把每一个步骤详细的解说，只需要时间和耐心，让凉拌放置隔一两天会更好吃。

有些步骤因为太懒，简略了。

味道自己做些调整，直到适合自己的口味就好。

食谱步骤参考这里



Ingredient

(a)

pineapple - 2 big(cut in cube) *this bring sweetness to the pickles

Carrot - 2 big cut into slices

Cabbage - 1/4(medium size)

(b)
cucumber dipped with 1tbsp salt and left aside - 3 cut into slices

Remark - I didn't measure vege amount, i use whatever available in the fridge.

(c)

Shallots 3-5pcs
Red Chilis 5pcs
Chili Giling 1 tbsp

300ml white vinegar
300ml water
350-400gm sugar
1 tbsp salt

Add in before serve :
Groundnut(Toasted)
Sesame seed(Toasted)

Remark - i am taking whatever left over in my fridge, for proper porportion please refer to Y3K recipe

1. Scalding vegetables (a) & (b) respectively for around 1 minutes with boiling water as below, left aside until cool down and dry.

(c) Scalding
200ml white vinegar
200ml water
1 tbsp sugar
1 tbsp salt

2. Boil (b), left it aside until cool down.
3. Heat up wok with 2-3 tbsp oil, saute Shallots, red chilis and chili giling. add in the rest of ingredient (c) bring it to boil. set aside to cool.
4. Mix (3) with (2), keep in fridge for a while to get the taste develop.
5. Add in Toasted Groundnut and sesame according to own preference before serve.

蛇年行大运

祝大家蛇年行大运，合家安康，鸿运当头！

German Cookies 德国酥饼

家人都好抗拒所谓的奶酥味，

这是特地为我一个很喜欢奶酥味的朋友而做的。

这德国酥饼实在太多人介绍了。

味道简单好味。

食谱步骤参考这里

Preparation : 15 min

Resting(Fridge) : 30 min

Dough forming : 15 min

Baking : 160c, 15 min

Ingredients:

(a)

Butter 250g room temperature

Icing sugar 80g

(b)

potato starch 250g

low protein flour 160g

Steps :

1. Creaming method - beat (a) until fluffy and pale yellow, add in sifted (b).

2. leave in fridge rest for 30 minutes.

3. roll into small ball around 10g, press lightly with a fork on top.

4. Preheat oven 160C, bake for 15 min.  leave the cookies in pale color.

Chocolate Chip Cookies

喜欢chocolate chip cookies这食谱一定要试。
烘烤之后一天，这饼干更入味。
买不到咖啡油，只能用咖啡精替代。

说真的，加了咖啡味的cookies 自然少了一般香奶味的chocolate chips cookies, 这却多了像famous Amous口感的cookies。
这好不好吃，真的不需要太多的外在装饰，真的好吃。
如果豆类换上pecan 或 macadamia,一定更美味。

Preparation : 15 minutes(creaming method)
Resting : 30min in fridge
Forming : 5 minutes(use spoon to combine)
Baking : 170c, 15 min (i prefer crunchy, if chewy 10min will do)

食谱步骤参考这里

Ingredients

(a)
250g salted butter, room temperature
200g light brown sugar
1/4 tsp salt

(b)
1/2 tsp coffee oil *i use 1/4 coffee flavour
1 egg
1 tsp vanilla extract

(c)
1/4 cup oats,processed to bits in a chopper *i used oat flour replace
300g self-raising flour (can be replaced with plain flour with 1/2tsp of baking powder)

(d)
1/4 cup ground almonds
1/2 cup of favourite nuts - i use almond sticks
1 pack of Hersheys Chocolate Chips

Overnight/2 hours preparation - Beat egg slightly, combine (b) and keep for at least 2 hours

1. (b) beat until fluffy, slowly add in (b).
2. sifted (c) added to (1) all at one time.
3. leave dough rest for 30 minutes in fridge, use spoon to form the cookies shape on baking sheet.
4. Bake for 170c 15 minutes, cool down and ready to put into air tight container.

Chickey Cookies 鸡仔饼

我在多年前丢失了鸡仔饼食谱，怎么找都找不会同样的食谱。
是时间抹去了那多年前的味道，还是真的还是旧的美好。
这食谱，接近当年的味道。
虽然，还是少了当年的味道。

食谱参考

Ingredients：

(a)450 gms flour
1/2 tsp Black Pepper Powder 1 tsp Baking Powder （double Acting）
1/2 tsp soda bicarbohidrat

(b)
1 egg
100 gms Sugar
1 tbsp Dark Soy Sauce
1 tbsp maltose * 2tbsp
1/2 tsp Chinese Five Spices (i changed to 1 tsp)2 pieces of Chinese fermented tofu (Nam Yu/南乳)* i changed to 3 pcs
1/2 tsp Salt * 1tsp

(c)
200 gms of winter melon candy *i changed to 300gm
100 gms of sesame （i use only white sesame)
3-4 Cloves of Garlic(around 15-20gm)

(d)
250 gms Vegetable oil


我和母亲讨论了许久，想想除了五香粉可能是最大可能导致味道不够味。
再来之前的食谱没加soda bicarbohidrat 似乎少了该有的酥脆口感，或许我的口味比较重，更改后的味道比较适合我家人咯。

*如果不够咸，要加重口味加盐较好，太多soy sauce会导致烘烤时容易烧焦。

1. Sift ingredient (a) put aside.
2. (b) mixed until well incorporated, add in (c).
3. mixed (2) + (d), added all sifted flour.
4. leave in fridge rest for half an hour.
5. use baking sheet make a thin layer, bake with 170c for 10-15 min.

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：

Nasi Lemak Lover

周老师

步骤参考：

Ellena Guan

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
　

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 Method 和Rubbing In Method。

食谱很多，其中比较我参考比较多的如下，

The Little Teo Chew

Tested & Tasted

Anncoo Journal

Forbidden Garden

Christine

E's Joie

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*

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

 



Moist Chocolate Cake 湿润巧克力蛋糕 V2

离食谱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

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.

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

2. Christine's recipe

3. Forbidden Garden (with video)

4. Table for 2 or more...(Wendy)

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。