Monday, 20 March 2017

班兰戚风蛋糕【Pandan Chiffon Cake】



旧作, 贴上做个记录, 太久没烘戚风蛋糕, 竟然不会为它“脱衣”了! 呵呵 



【班兰戚风蛋糕】

[材料]
3粒蛋黄(A  
30克玉米油
20毫升鲜奶 
55克低筋面粉
3大匙淀低浓缩班兰汁

3粒蛋白  
40克幼糖

[做法]
1.  以打蛋器将鸡蛋打散, 加入玉米油, 鲜奶和班兰汁搅拌均匀。 
2.  加入过筛面粉, 搅拌均匀至无颗粒的面糊拌匀, 备用。
3.  把蛋白以搅拌机打发至呈粗泡沫状,将細糖分3次的加入,继续打发至硬性发泡。 
4.把蛋白糊分次加入蛋黄糊里,搅拌均匀。 
5.  将蛋糕糊倒入空心戚风模子里, 轻轻的轻轻敲出小气泡。 
6.  送入预热165度烤箱里, 烘烤45分钟即可。 
7.  取出蛋糕,倒扣在桌子上,待完全冷却后脱模.






Pandan Chiffon Cake

Ingredients:
3 egg yolks large eggs )
30g corn oil
20g fresh milk
55g high ratio flour
3 tbsp pandan juice

3 egg whites 
40g castor sugar 

Method
1. Combine egg yolks,  corn oil, pandan juice and fresh milk in a mixing bowl. 
2. Fold in cake flour, mix until there are no more lumps and forms a smooth batter, set  aside.  
3. Whisk egg whites until mixture forms soft peaks, and gradually add in sugar, whisk until frothy and still peaks form.
4. Gently fold in egg whites into egg yolk batter until combined. 
5. Pour the batter into square chiffon mould, lightly tap the pan to remove air bubble.  
6.  Bake in preheated oven at 165C for 45 minutes or until cooked. 
7.  Remove from oven, invert cake onto table until completely cooled. 






Thursday, 16 March 2017

螃蟹煲仔饭 【Steamed Crab with Rice in Clay Pot】





家乡靠海,新鲜的海鲜海产特别多。老妈子最爱买螃蟹, 逢见螃蟹必买, 因此卖家们都纷纷的提着螃蟹送至家门口。  幸福的我托了妈妈的福, 家里又见螃蟹飘香, 有妈的孩子像个宝啊!

最爱这道简单的蒸螃蟹饭, 为那螃蟹汁渗透米饭的滋味而着迷,百吃不腻啊! 轻轻松松的一锅饭又解决了俩老的一餐, 幸福哦!  



【螃蟹煲仔饭】
共2-3人食用

[材料A]
235克香米
230毫升清水(视香米而定)
1/2茶匙盐

[材料B]
2只螃蟹, 洗净剁块, 20克姜丝

[酱汁] 拌匀
1大匙蚝油
1茶匙黑酱油
1大匙生抽
1茶匙麻油
1大匙炸蒜油
3大匙花雕酒
1/2茶匙细糖
80克江鱼仔高汤

【做法】
1.  将香米放入瓦煲里, 加入清水和盐拌匀, 加盖以中火煮至沸滚, 再转小火煮至微干。
2.  将螃蟹排在饭上, 撒下姜丝并以慢火焗至20-25分钟至饭粒熟透。  最后淋上酱汁, 趁热食用。



Steamed Crab with Rice in Clay Pot】
~for 2-3 persons

[Ingredients A]
235g rice
230ml water(Depends on the type of rice)
1/2 tsp salt

[Ingredients B]
2 crabs, wash and cut into half
20g shredded ginger

[Sauce] Mixed
1 tbsp oyster sauce
1 tsp dark soy sauce
1 tbsp light soy sauce
1 tsp sesame oil
1 tbsp fried garlic oil
3 tbsp shaoxing wine
1/2 tsp sugar
80g anchovies broth

【Preparation】
1.  Place rice in a claypot, add water and salt, mix well.  Cover and cook until boiled, then turn to low heat continue to cook until the water slightly absorbed.
2.  Arrange the crabs on top of rice, spread with shredded ginger.  Cover with lid, contine to cook over low heat for 20-25minutes until the rice and crab are cooked through.  Lastly, pour in sauce mixture and serve hot.




Saturday, 11 March 2017

橘子果酱 【Mandarin Orange Marmalade】





桌上摆着一盒的年柑,无人问津。喜见亲~Michael 的橘子果酱食谱。 然而明日复明日, 眼看那橘皮皱得比我这老女人的脸还皱.  然后再看它逐渐变黑变坏, 顺手也扔了好几粒。   之后,拖着一身的懒意,将那剩余的几粒橘子剥皮,去白色膜, 然后还得自罚站了约1小时。  

哎哟哟, 早知道就让它变老变皱算咯!



不过哦, 幸好坚持着, 这果酱好食哦!我加了蔗糖, 所以果酱的颜色有些变样了。  





【橘子果酱】 
7粒橘子 (991克)
100克细糖
85克蔗糖
165克清水
1粒柠檬汁, 55克
1粒橘子皮, 切丝

【做法】
1。 以食盐清洗橘子的外皮,并以清水清洗干净, 抹干水份。
2。剥除橘子外皮, 然后用小刀子尽量除白色部分, 再切成丝并以盐水浸泡30分钟。捞起, 用清水洗净, 挤干水份, 备用。  (白色部分带有苦涩, 将橘子丝浸泡盐水以便去除苦涩味)
3。将所有橘子的白色膜去除, 然后再把每一片的橘子剥开, 并以剪刀把保住果肉的白色膜剪掉, 除掉种籽, 再以果汁机搅打成果汁。(保留所有剪下的白色膜和种籽, 备用)
4.  将步骤3所保留下的白色膜, 种籽和150克清水以小火煮5分钟至稍微浓稠状, 过滤取汁液。
5.  取一锅, 倒入步骤4的汁液, 橘子果汁, 橘子丝,细糖, 蔗糖和柠檬汁以大火煮至蔗糖溶解, 再转小火煮至浓稠, 必需不时的搅拌以免焦底。 (大约熬煮了55分钟)
6.  趁热将煮好的果酱倒入备好的玻璃瓶里, 封盖倒扣冷却后, 放入冰箱里保存。



【Mandarin Orange Marmalade】 

[Ingredients]
7 mandarin oranges (991g)
100g castor sugar
85g bee honey rock
165g water
55g lemon juice from 1 lemon
peel from 1 mandarin orange

【Method】
1.  Wash and scrub the mandarin orange with salt thoroughtly., drain it。 
2.  Peel mandarin orange, then remove any remaining pulp and empty segments, then use a sharp knife ad scrape off as much of the white pith from the inside of the peel.  Cut the peel of mandarin orange into thin strips and soak with salt for 30 minutes to remove to bitter taste.
3.  Split mandarin orange and use the sissor to cut off the center of the white parts.  Unless the membrane between the segments,  remove seeds and blend the segments. (kept the seeds and membranes, to be used later)
4.    Place membranes, seeds and 150g water to the pot,bring it to boil and simmer for 5 mintues in small heat. Filter and keep the juices. 
5.  Place the segments, lemon juice, orange strips, castor sugar, bee honoey rock and juices from method 4 into the pot and boil rapidly.  uncovered until it gels which will takes about 55 mintues and stirring occasionally.      
6.  Ladle the hot jam into the prepared jars, invert the bottle to cool before store in the refrigerator.











Thursday, 2 March 2017

百香果蛋糕【Passion Fruit Cake】




谁说雨后就会天晴的? 
今早下了一场雨, 一直以为啊,雨后就是天晴了。  傍晚时分,天空又飘来了细雨, 仿佛被人调了闹钟似的。 同样的时辰, 同样的天空, 它总是烟雨蒙蒙 。。  
此时此刻, 只能说又见黄昏又见细雨啊!

百香果装饰蛋糕~几个月前的蛋糕, 几乎都忘了。 
食谱参考于~英式柠檬蛋糕  



百香果又称为热情果, 喜欢百香果那诱人的香味,那股令人难以形容的香味亦不负百香之名啊!



【百香果蛋糕

[蛋糕体材料]
4粒蛋黄
30克黄糖
50克粟油
60克鲜奶
125克低粉
1/2 茶匙苏打粉

4 蛋白
80克黄糖

[做法]
1) 将幼糖加入蛋黄里以打蛋器搅拌成蛋黄糊再加入粟油鲜奶和过筛的面粉用打蛋器以不规则的方向拌均备用。
2) 以搅拌机将蛋白搅打至粗泡状分次加入幼糖,以快速搅打至呈硬的发泡状。
3) 1/3的蛋白霜,,加入做法2里, 以橡皮刮刀稍微拌合再加入剩余的蛋白霜, 再以橡皮刮刀从底部刮起拌匀。
4) 倒入8寸活动圆模(无需抹油铺纸), 送入预热烤箱以170度烘烤约40分钟.
5) 蛋糕出炉即倒扣待冷后脱模, 切成四片备用。

[百香果醤材料] 
4粒鸡蛋
120克细糖
100克百香果汁
1粒柠檬汁(55克果汁)
5汤匙百香果肉
90克牛油

**200克打发植物性鲜奶油


[百香果酱做法]
1)将所有材料倒入小锅里混合(除了牛油),用双烤盘(隔水煮法)热水上搅煮至松发, 无需过滤。
2)在将锅子重放回双烤盘热水上,加入牛油续搅煮至浓稠。
3)离火,待冷却备用。

蛋糕组合:
1)把一片蛋糕体放在底部,抹上一些百香果果醤在蛋糕片上,再铺上一层打发植物鲜奶油。
2)再盖上第二片蛋糕体,再将百香果醤搽在蛋糕片上,再铺上一层打发植物鲜奶油。
2)重复第三片及第四片蛋糕体叠完为止。
3)将剩余的打发鲜奶油涂在蛋糕的表面, 抹平。淋上百香果酱即可。
4) 随意摆上喜欢的装饰。 



【Passion Fruit Cake  Recipe adapted from here

[Cake base ingredients]
4 egg yolks30g brown sugar 50g corn oil 60g fresh milk
125g high ratio flour+1/2 tsp baking soda 

4 egg whites
 80g brown sugar

[Method]
1) In a bowl, place egg yolks and sugar together, use a hand whisk to mix until combined.  Add corn oil, fresh milk and shifted flour, continue mix well and smooth. set aside.
2) In a mixing bowl, bean egg whites until mixture forms soft peaks.  Gradually add in castor sugar, beating at high speed until frothy and stiff peaks form. 
3) Gently fold in 1/3 of meringue into egg yolk batter, mix well by using  a rubber spatula, then add the remaining meringue until blended.
4) Pour batter into ungreased 8-in cake pan.  Bake in preheated oven at 170C for 40 minutes or until cooked.
5) Remove from oven, invert cake onto table, leave to cool before cutting into 4 layers.

[Passion Fruit Ganache]  
4 eggs 
120g castor sugar
100g passion fruit juice
1 lemon juice (55g)
5 tbsp passion fruit puree
90g butter

**200g whipped cream

[Passion fruit ganache preparation]
1Put all the ingredients into a small pot and mix well (except the butter), use double boiled method stir and cook till mixture fluffy and smooth.
2Continue to put the pot on double boiled pan, add butter and stir continuously until mixture has thickened.
3
Remove from heat,  leave it to cool, set aside.

[To Assemble]
1Place 1 slice of cake into the cake pan, apply passion fruit ganache on the layer of cake  and spread with some whipped cream.
2)   Cover with the 2nd layer of cake, repeat the same way till the last layer. 
3Cover the whole cake with the balance of the whipped cream and smooth the side and top.  Pour passion fruit ganache over the whole cake, chill before serving.
4)  Decorate as shown or to your own desire. 





以下2张是6寸的百香果蛋糕, 儿子下的订单给朋友的生日蛋糕!匆忙中。拍了2张记录下厨苑里所制作的装饰蛋糕。



Tuesday, 28 February 2017

摄瘾~家常便饭 【香辣香茅炸鱼】


奇怪的很, 烤了蛋糕却没木拍, 也懒得举相机, 结果蛋糕被吃光光了。  而今四周也是一片灰蒙蒙, 窗外更是细雨纷飞。  屋里的人儿啊, 此刻摄瘾发作, 管它雨天晴天的, 手拿相机咔嚓了几张以解摄痒! 嘻嘻。。。

家常便饭~ 香辣香茅炸鱼, 虫草花雪莲果鸡汤, 泰式九层塔炒香辣鸡+炒时菜

九层塔炒香辣鸡食谱可参考这里





Sunday, 19 February 2017

烤药材皇帝鸡【Roast Herbal Emperor Chicken】




过年会让人变得慵懒, 我想是的。  年过了, 离乡背井的游子们都纷纷的恢复岗位, 一切又回到原来, 恢复平静了

唯独我啊, 依然还是那么的悠哉游哉,是慵懒还是惬意, 我分不清也辨不出。  此刻的我, 即使被一阵寒风拂脸, 也无法将我吹醒。  而今的我, 就算被一阵细雨淋湿秀发,  也无法驱散那股懒意。  风也过雨也走了, 徒留下心慵意懒的我。  当然, 还留下了这道烤药材皇帝鸡, 嘻嘻!

春节里的一道佳肴~ 烤药材皇帝鸡, 一道汤汁浓, 味道重, 味浓香醇的烤鸡。


【烤药材皇帝鸡】

[材料]
一只马来鸡
400克清水
25克淮山
20克党参
16克玉竹
22克龙眼干
10克枸杞子
6粒红枣
2克川芎
5克当归
15克北芪

做法
1.  将鸡只洗净, 滴干水份, 取小支的水果叉, 轻轻的插在鸡身上。
2.  将所有药材混合放入铸铁锅, 加入清水和鸡只以中火煮只沸滚。
3.  上盖, 以小火继续焖煮10分钟, 离火 (不要立刻开盖, 让药材继续焗多10分钟,使药材出味以及软化)。  
4.  小心的将鸡只从铸铁锅里取出, 并取适量药材塞入鸡肚里, 再以牙签封上。
5.  将鸡只重新放入步骤3的铸铁锅或烤盘里, 鸡胸朝上。
6.   将铸铁锅或烤锅放入预热烤箱200度, 封盖,以上下火烘烤1小时, 然后开盖取一些汤汁淋在鸡身上, 再封盖, 继续烘烤20分钟至鸡身表面金黄色。   (温度视自家的烤箱为确哦)
7.  烤好后, 加入少许盐巴调味即可, 趁热享用。   




【Roast Herbal Emperor Chicken]

[Ingredients]
1 kampung chicken, wash and drain
500ml water
Herbal
25g Huai Shan (Radix Dioscoreae Oppositae)
20g Dang Shen
16g Yu Zhu
22g Dried Longan
10g Wolfberries
6 Red Dates
2g Chuan Xiong
5g Tang Gui
15g Bei Qi

[Method]
1.  Rinse the chicken, pat-dry, take a fruit fork and gently inserted on chicken.
2. Place all herbal into the cast iron pot, add water and chicken and bring it to boil. 
3.  Cover with lid, simmer for 10 minutes with low heat. (don't open the lid immediately, let all the herbs soften for 10 minutes in the pot or )
4.  Remove from stove, carefully remove the chicken and stuff some herbs in the cavity. Then sealed with a toothpick.
5.  Return the chicken to the cast iron pot, with the chicken breast facing up.
6.  Preheat oven to 200C and roast chicken for 1 hour with cover lid.  Then,  remove from oven and pour the herbal soup on the chicken.  Continue to roast for another 20 minutes to brown the chicken skin with lid open.
7.  Season with salt, and  carve chicken or serve s whole.






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