Saturday, February 14, 2015

Peanut Cookies 花生饼

今年做得最多的就是这个花生饼。
一批又一批,屋子飘荡着的都是花生的味道。
阿国先生很喜欢花生的成品,这饼干做再多都不怕消不了。 
再来,和朋友们说好聚餐时要交换的年饼,我也派了花生饼上阵。
如此一个简单又好吃的饼干,很是值得收藏。


Peanut Cookies 花生饼

Recipe source: Min's Blog with little adjustment


Ingredients 材料:  
300gm Peanut powder 花生粉
300gm Flour 面粉
180gm Icing sugar 糖粉
170gm Corn oil 植物油

1pc Egg yolk 蛋黄
1/2tbsp Milk 牛奶

Method 做法:
1)

Sift flour and icing sugar into a big bowl, add in ground peanuts. Add in oil until well combined.
面粉和糖粉过筛,加入花生粉。加入油拌匀。

2)
Shape into small balls of 5gm each. Press a mould with small circle shape on top of the balls.
面团分别搓成5gm一小圆球。用圆形的小模子按压在小圆球上。

3)
Mix egg yolk and milk, egg wash the top of the balls.
蛋黄和牛奶混匀,均匀涂抹在小圆球上。

4) 
Preheat oven 180C, bake the cookies for 13min. 
烘炉余热180度C,烤13min。 




I’m submitting this post to Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies organized by Fion of XuanHom’s Mom and co-hosted by Victoria Bakes


i am also linking this to Cook & Celebrate: CNY organised by Zoe from Bake for Happy Kids, Yen from Eat Your Heart Out and Diana from the Domestic Goddess Wannabe

Monday, February 2, 2015

Beehive Cookies 蜂窝饼

每天的生活,忙碌原是不变的生活节奏。
我以为自己很容易适应新环境新的改变,其实并不然。
工作不能被妥协,改变工作的心情应付变大了的工作量。
还有家里的事务,自己的兴趣,和家人朋友的相处时间呢?
当没办法什么都兼顾得很好时,我居然释怀了。
如果是以前的自己,我会很懊恼吧。
而现在,我想用自己舒服的脚步去做自己可以安排的事。
这样,心情可以放空些,也不用勉强自己样样俱到。

今年赶上了做年饼的末班车,有了好多的第一次。
第一次自己炸蜂窝饼。
手忙脚乱的要沾面糊,要翻面,要金黄金黄的起锅。
满头大汗的结果,很肯定的说是值得的。
Aunty Young的食谱很赞,饼香又脆,吃多也不会感觉舌头被割到。
乘离新年还有些日子,我还要再炸一批。


Beehive Cookies 蜂窝饼

Recipe source: Aunty Young (安迪漾)

Aunty Young(安迪漾)

Copy and WIN : http://bit.ly/copynwin
Aunty Young(安迪漾)

Copy and WIN : http://bit.ly/copynwin
Aunty Young(安迪漾)

Copy and WIN : http://bit.ly/copynwin
Aunty Young(安迪漾)

Copy and WIN : http://bit.ly/copynwin
Aunty Young(安迪漾)

Copy and WIN : http://bit.ly/copynwin

Ingredients 材料: 

200ml Coconut milk 椰浆
150ml Water 清水
170g Castor sugar  砂糖
2pc Egg 鸡蛋 - Beaten lightly  打散
1/4tsp Salt 盐
240gm Rice flour 粘米粉
60gm Plain flour 面粉
Oil for deep frying 适量的油
200ml boxed coconut milk and add 150ml water 170g castor sugar 2 egg, beaten lightly 1/4tsp salt 240g rice flour } 60g plain flour oil for deep frying

Copy and WIN : http://bit.ly/copynwin


200ml boxed coconut milk and add 150ml water 170g castor sugar 2 egg, beaten lightly 1/4tsp salt 240g rice flour } 60g plain flour oil for deep frying

Copy and WIN : http://bit.ly/copynwin
200ml boxed coconut milk and add 150ml water 170g castor sugar 2 egg, beaten lightly 1/4tsp salt 240g rice flour } 60g plain flour oil for deep frying

Copy and WIN : http://bit.ly/copynwin
Method 做法:
1)

Prepare a kuih rose brass mould.
准备一个蜂窝铁模。

2)
Combine coconut milk, water and sugar. Mix the ingredients until sugar has dissolved.
混合椰浆,清水和糖,搅拌着糖溶化。

3)
Add in the egg and whisk until well blended.
加入鸡蛋,搅拌均匀。

4)
Stir in sifted flours and mix to form a smooth batter. Strain the mixture.
加入过筛粉料,搅拌成幼滑面糊。过筛面糊。

5)
Heat oil in the wok. Put in the brass mould to heat up.
热油锅,把铁模放入锅里预热。

6)
When the mould is hot, shake the mould a bit to remove access oil and dip it into the batter. Make sure the top of the mould is not coated with the batter.
铁模预热后, 轻轻摇晃铁模去掉多余的油,然后沾上面糊。面糊不可盖过铁模的顶部。

7)
Deep fry the batter. Shake the mould a little to remove the cookies from the mould. Can use a chopstick to gently assist the cookies to be removed.
沾上面糊的铁模放入油里炸。握住铁模柄轻轻摇晃,让饼脱离铁模。也可以用筷子轻柔的帮助脱饼。

8)
Deep fry the cookies until golden brown, drain and leave to cool on absorbent kitchen paper. Store in airtight container.
把饼炸得两面金黄,捞起沥干油,放凉后装入密封罐子里。








I’m submitting this post to Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies organized by Fion of XuanHom’s Mom and co-hosted by Victoria Bakes



i am also linking this to Cook & Celebrate: CNY organised by Zoe from Bake for Happy Kids, Yen from Eat Your Heart Out and Diana from the Domestic Goddess Wannabe

Monday, September 15, 2014

Pumkin Kaya 金瓜珈椰

新区的住客率不高,TM的电线箱依然空着。
没电话,没Streamyx,没Unifi;
在家的日子少了Internet,爬网上部落就成了难事。
等待等待,还是等待。等着哪天网络的到来。

妈妈有几天的清闲,不用带小孙儿,
我们一起煮了这道金瓜珈椰。
加了蛋黄粉,kaya的色泽非常的金黄。
金瓜的清甜,椰奶的香浓,总忍不住偷舔来吃。



Pumpkin Kaya 金瓜珈椰

Recipe source: Everybody Eats Well in Flanders with little adjustment


Ingredients 材料: 

500gm  Pumpkin - Steamed and mashed 金瓜 - 蒸熟压烂
300gm Coconut milk 椰奶
150gm Brown sugar 黄糖
2tbsp Custard powder 蛋黄粉
1/2tsp Salt 盐
4pcs Pandan leaves 斑兰叶

Method 做法:
1)

Mix coconut milk, brown sugar, custard powder and salt together. Add in mashed pumpkin. Stir and mix well.
将椰奶,黄糖,蛋黄粉和盐混合,加入金瓜泥,搅拌均匀。

2)
Strain the mixture using a sieve into a sauce pot, put in the pandan leaves.
金瓜酱过筛入汤锅里,加入斑兰叶。

3)
Cook the mixture using low heat. Stir constantly until the mixture has thickened, about 30min.
用小火煮金瓜酱,一直搅拌直金瓜酱直略为浓稠,大约30min。

4)
Remove the pandan leaves and let the kaya to cool. Keep in sterilized glass jars and store in the fridge.
取出斑兰叶,珈椰放旁待冷。过后,装入热水过烫杀菌的玻璃罐里,再放入冰橱里冷藏。




 

Monday, August 18, 2014

Sausage Buns 香肠面包

从小,读书用的课本不是从表哥表姐那里来,就是学校借的。
幸运的时候会拿到比较“完整”的书,
可大多数的时候,书本都是已经过了好几手,页面皱皱的,书皮破破的。
级任老师还会规定:“同学们,书本一定要包起来呀。”
小学的六年几乎没买过透明的包书纸,一张张可以撕下来的日历是我的材料。
以前的日历很大一张,前面是图案,反过来背面是空白的,就很好用了。

到自己有能力买自己喜欢的书后,我都不爱包书。
喜欢摸摸书本的封面,翻着一张张平整的页面,新书的味道让我好珍惜。
就因为喜欢进厨房,近年来买的书十之八九都是食谱。
即使没做到几个里边的介绍,翻着当杂志看也成了一种乐趣。

渐渐的,喜欢在食谱上做笔记。
做成功又喜欢的食谱,标题上打一个大勾,每一次用回都可以很放心的跟从。
可以做些些更动的呢,会写上可以减多少的糖,加多少水,自己的烘炉要用什么温度,可以怎样换口味。。。
看着原作者的心血,纪录上自己的心得,一本本的食谱也就多了珍藏的意义。


Sausage Buns 香肠面包

Recipe source: Y3K - Bread Magic

Ingredients 材料:

Part (A)
1)
330gm High protein flour 高筋面粉
1+1/2tbsp Milk powder 奶粉
1/2tsp Salt 盐
40gm Natural brown sugar 天然黄糖

2)
2tsp Instant yeast 即溶酵母
170gm Water 清水

3)
40gm Butter - room temperature 牛油 - 室温

Part (B)
10 Chicken sausage 鸡肉香肠
Some shredded Mozzarella cheese
Some Fresh Tyhme - chopped 百里香 - 切碎


Part (C)
1pc Egg 鸡蛋
2tbsp Milk 牛奶

Method 做法:
1)
Shift flour and milk powder together, place in the mixer.

面粉和奶粉过筛,倒入搅拌盆中。

2)
Place salt and sugar seperately on the flour. Slightly combine the ingredients together, add in yeast and water. (*Manually combine the ingredients with the mixer's hook)

把糖和盐各别放在面粉上。稍微拌合材料,加入酵母和水。(*先以人工拌合搅拌盆里的材料。)

3)
Turn on the mixer, mix the ingredients for +/-5min to form a dough.

启动搅拌机,搅拌大约5min成团。

4)
Add in butter and beat the dough for another +/-15min to get a smooth surface. (*Dough is fully developed if the small piece of dough can be streched into a very thin layer without tearing)

加入牛油,继续搅拌大约15min或直到面团表面光滑。(小团可以扩张成薄膜即可。)

5)
Shape the dough into a big round ball and place back into the mixer bowl. Cover the dough with a damp cloth and proof for +/-40min or double in size.

把面团滚圆放回搅拌盆里,盖上湿布发酵大约40min或直双倍大。

6)
Divide the dough into 60gm each or 10 small balls, shape into small round balls, cover up and rest for 10min.

把面团分割成60gm一粒或10小球,滚圆盖好,休面10min。

7)
Flatten small dough and roll into a long shape. Place a sausage in the middle and form the flower blossom shape. Repeat the same step for remaining doughs.

小面团擀扁成长形,包入香肠整形。再重复此步骤。

8)
Place buns on greased pan. Cover up and proof for +/-40min or double in size.

面包排在搽了油的烤盘上,盖好发酵大约40min或直双倍大。

9)
Whisk egg until well blended, then add in milk and mix well.  
鸡蛋打散,加入牛奶成鸡蛋液。

10)
Brush the buns with an egg wash. Place some mozzarella cheese in the center of each buns and sprinkle with some chopped thyme.

在面包上刷上鸡蛋液,撒上mozzarrella cheese和百里香碎在面包中央。

11)
Preheat oven 180C, bake the buns for 15min.
烘炉余热180度C,烤15min。


Servings: 10 sausage buns

Monday, August 4, 2014

Chocolate Chiffon Cake#2 巧克力戚风蛋糕#2

从小除了巧克力块,我没有很爱巧克力口味的甜点。
反倒跟阿国先生生活久了,对巧克力的甜食慢慢有了喜好,接受度越来越大,在烘焙店买的巧克力粉也就一次比一次大包。

Joceline家逛逛时,看中她做的巧克力口味戚风,不需要多想就做这个吧。
就因为先前失败的例子太多,所以有了个习惯,偶尔总要烘个戚风蛋糕来锻炼一下自己。
制作蛋糕的过程没发现不妥,写帖子时才发现少加了牛奶在里头。
还好,柔软的蛋糕还是很能迎合家人的胃口。


Chocolate Chiffon Cake 巧克力戚风蛋糕

Tools 用具:
1'no. 21cm Chiffon pan

Ingredients 材料:
(A)
4pc (+/-80gm) 'A' Egg yolk 蛋黄
30gm Brown sugar 红糖
1/4tsp Salt 幼盐 (*Not added)
50gm Corn oil 粟米油
50gm Milk 鲜奶
1tsp Vanilla essence 香草精
30gm Unsweetened cocoa powder 无糖巧克力粉
100gm Hot water 热水
100gm Cake flour 低筋面粉
1/2tsp Baking powder 发粉

(B): 
4pc (+/-165gm) 'A' Egg white 蛋白
1/4tsp Tartar powder 塔塔粉
 60gm Castor sugar 细砂糖

Method 做法:
1)
Mix cocoa powder and hot water.
巧克力粉和热水搅拌均匀。

2)
Mix egg yolk and sugar together. Stir in oil, followed by milk.
把蛋黄和糖拌匀。加入油,牛奶,拌匀。

3)
Add in cocoa mixture and sifted cake flour. Mix well.
然后加入可可浆和过筛的粉,混合均匀。  

4)
Preheat oven at 180C, 10min.
预热烤炉,180度,10min。

5)
Beat egg whites until bubbly, add in tartar powder and 1/3 of sugar. Add in remaining sugar in 2 batches, beat well between additions. Continue to beat until stiff peaks form.
蛋白打发,加入塔塔粉和1/3糖,然后分两次加入剩余的糖,打至硬性发泡。

4)
Spoon out 1/3 of the beaten egg whites and fold into the egg mixture. Lightly fold in the rest of the beaten egg whites with a spatula in 2 batches, mix gently until just combined.
将少量蛋白霜加入混合料里拌匀。再分两次加入剩余的蛋白霜,轻轻拌匀。

5)
Pour the batter into the chiffon pan and lightly knock the pan 2-3 times against worktop to get rid of more big air bubbles. Bake for 40min.

将面糊倒入蛋糕模,模子在桌面上敲2-3次敲出較大的氣泡。烤约40min。

6)
Remove the cake from the oven, invert the pan immediately. Allow it to cool completely and remove from pan.
烤好立即倒放在架子上待蛋糕冷却,待冷扣出。