Thursday, December 31, 2015

香草奶油挞 Vanilla Custard Tart

Another great recipe from the book Step By Step Baking by Caroline Bretherton given by my dear buddy in Singapore. This is one of the few baking books I own which is packed with detailed step by step pictorial and written illustrations from the preparation right up to the finish product.
这是一道可口的奶油他食谱取致于Caroline Bretherton 的烘培食谱书籍。在我所收集的烘培书籍里略充实及内容完整的食谱书籍,书中还给予许多详细的图像和文字清楚地说明各种食谱的制做步骤及过程。


Usually its hard to come across english language recipe books with such comprehensive pictorial detailed instructions. The majority of the ones I owned contain more written words than photos. However, if you have the advantage of understanding written chinese then you will have more choices of good recipe books with lots of detailed illustrations to guide you better.
一般上,英文食谱比较难遇到如此全面的详细图案说明。我所收集的英文食谱书籍大多数注重于文字上的说明,就算含有照片都仅有数张而没中文食谱书籍来得多。 您若看得懂中文的话,市场上有许多全面详细的食谱让你选择。

Of course, there are also many other good blogs out there who put lots of effort in uploading the photos of the baking process for us to choose from. I am also one of the lucky bloggers who benefit from learning from those great blogs.
除此之外,网络上也能找到许多好心博客的热心分享, 有些不单还放上详细的图片讲解让人人都能自修。我当初也是从博客网站受益不少,慢慢地学习起来。


香草奶油挞

Vanilla Custard Tart

Ingredients 材料
(A)
170g Plain Flour 普通面粉
100g Unsalted Butter 无盐牛油 (chilled & diced 冷冻切块)
50g Castor Sugar 细糖
1/2 Tsp Salt 盐
2 Egg Yolks 蛋黄
1 Tsp Vanilla Extract 香草精


Directions 步骤

Combine flour and butter together into a mixing bowl until they form fine crumbs.
将面粉和牛油一起倒入碗里,然后用手充分揉合成雪花状。

With a fork, beat the egg yolks with the vanilla extract and add them to the flour butter mixture.
用叉子把蛋黄打发后加入香草精,混匀后再揉入牛油面粉块里。


Bring the mixture together with the palm to form a soft dough. Flatten the dough into a round disc and wrap in cling film. Chill the dough for 1 hour.
用手把面粉块慢慢捏合在一起,以擀面杖将面团擀扁成一个圆盘形。盖上保鲜膜,放入冰箱冷却1小时。

Preheat oven to 180C degrees. Roll out the dough onto a floured surface into 3mm thick.
烤箱预热至180度。桌上和擀面杖撒些面粉,把面团擀成一张大大的饼皮大约3毫米厚。


Use a muffin ring cutter to cut out as many pastry skin as possible. When the pastry skin crumbles or breaks, bring it together with your hands by kneading gently.
使用松饼环刀尽量切出越多的挞皮越好。挞皮若难处理或断裂时可轻轻用手揉捏把挞皮接回。

Line and press firmly the cut out pastry skin into the prepared muffin / tartlets mould.
然后采用圈形的模具直接用手指按压在皮面上。

Prick the pastry all over with a fork to prevent air bubbles from forming during baking.
用叉在表面戳出气孔。

Line the pastry skin with parchment paper and weigh it down baking beans.
挞皮上铺一层烘培纸,再倒入烤豆。


Bake for 18-20 minutes. Remove beans and parchment paper. Transfer baking tray back into the oven and bake a further 5 minutes.
放入预热好的烤箱中层烤18-20 分钟。取出烘培纸和烤豆后再送入烤箱另烘烤5分钟。

Set aside to cool for later use.
待凉备用。

(B)
225ml UHT Fresh Milk 鲜奶 
150ml Double Cream 淡奶油
2 Eggs 鸡蛋
30g Castor Sugar 细砂糖
1/2 Tsp Vanilla Extract 香草精
1/4 Tsp Nutmeg Powder肉豆蔻粉

Directions 步骤

Lower the oven temperature to 160C degrees.
烤箱温度调低至160度。

Heat up milk and double cream in a saucepan.
把鲜奶和淡奶油一起混合入锅内以小火加热。

While waiting for the milk to boil, combine the balance ingredients (B) e.g. eggs, castor sugar, vanilla extract and nutmeg powder into a mixing bowl and whisk to incorporate.
正当等待奶液煮热时,另把其余材料B里的鸡蛋,糖,香草精和肉豆蔻粉混入一个碗中混匀。

Once the milk and double cream starts to boil, pour it over the egg mixture while whisking non stop.
一旦奶液开始沸腾时,立刻把奶油倒入鸡蛋香草液不停地搅拌以免鸡蛋煮熟,至混匀即可。


Pour the milk egg mixture into the baked tart mould.
再把混合的奶油鸡蛋液倒入预考好的挞模。

Bake the tarts at the top 3rd level of the oven for 20-25 mins or until just set with slight wobble in the centre.
把奶油挞送入烤箱的顶部第三层烘烤20至25分钟,或奶油馅稍微定型即可。

Any leftover custard fillings can be baked into puddings.
若有剩余的奶油液可以放入烤箱烤熟成布丁。






Do link back to Coco Sweet Tooth if you have used any information as published in this blog.



Tuesday, December 29, 2015

黑白天使蛋糕 Black and White Angel Food Cake


This is an extremely good and simple cake recipe to put those leftover egg whites to good use. With only egg whites, the cake is airy and light. In the absence of egg yolks and oil in this recipe, I should think that the consumption of this cake would be less fatty than the conventional butter cakes.
您若存有剩余的蛋清而却不知如何处理的话,这类蛋糕将是其中的答案之一。天使蛋糕跟威风蛋糕一样只是采用蛋清而不须蛋黄制造出蓬松,湿软及不含油质的蛋糕。所以我认为这类蛋糕因该会比一般牛油或乳酪蛋糕来得少脂可以多吃。


In order to make this cake interesting, I decided to follow this  recipe from food network with slight adaptations. Ultimately, with the chocolate with double cream glazing there goes the 'lean' factor. If you are watching after your waistline, you may opt not to dress the cake with the glazing but will still get a delicious cake to munch on.
为了想把这蛋糕食谱给予些变化,我采用了这博客里的食谱稍微修改了一下而制做出来的。最后我又在蛋糕外层铺上一层巧克力奶油,就因如此把蛋糕的‘轻瘦’素质破解掉了!你若是顾着自己的腰围的话,可以不须加入巧克力奶油,原味无加巧克力奶油层的天使蛋糕还是一样好吃。


黑白天使蛋糕
Black and White Angel Food Cake

Ingredients 材料
(A)
250g  Sifted Icing Sugar 过滤糖粉
250g Sifted Cake Flour 过沥蛋糕粉
675g Egg Whites 蛋清 / 蛋白
1-1/2 Tsp Salt 盐
3 Tsp Cream of Tartar 塔塔粉
2 Tsp Vanilla Extract 香草精
80g Coarsely Grated Semi Sweet Chocolates 切碎牛奶巧克力

(B) Glaze 巧克力淋酱
225g Semi Sweet Chocolate Chips 巧克力块
190g Heavy Cream 动物性鲜奶油

Directions 步骤

Preheat oven to 170C Degrees。
烤箱预热至170度。

Sift 1/2 portion of icing sugar together with the cake flour four times. Set aside.
把一半已过沥好的糖粉混入过沥好的蛋糕粉,混匀再过沥四次。搁置待用。


In a bowl of a stand mixer fitted with whisk attachment, combine and whisk egg whites, salt and cream of tartar on high speed until medium firm peaks. Reduce the speed to medium, sprinkle in the balance 1/2 portion of the icing sugar over the meringue. Set the mixer back to high and continue whisking until thick and shiny.
将蛋白,盐和塔塔粉混入搅拌机,用打蛋配件把蛋白打至湿性发泡。再把搅拌器转至中速,把剩余的另半份糖粉撒入蛋白霜内,捣匀后再继续以快速把蛋白打致光泽。

Add vanilla extract then continue to whisk the egg whites for a minute more until firm peaks.
加入香草精后继续搅拌至硬性发泡即可。


Remove the bowl and whisk attachment from the mixer. Carefully fold the flour / cake mixture in 3 portions into the meringue with a rubber spatula until incorporated.
轻轻分三次地把糖粉蛋糕粉混合粉用橡皮刮刀拌入蛋白霜至混合即可。

Fold in grated chocolate.
最后拌入巧克力碎。

Transfer batter into 2 ungreased 8-9 inch tube pan and bake the cake for 35-40 mins or when the cake springs back to the touch.
将蛋糕糊倒入两个无涂抹油脂的蛋糕模具把蛋糕放入已预热的烤箱烘烤35-40分钟即可。

Invert the cake pan on a cooling rack to cool. Run a thin knife along the sides of the pan to unmould the cake when cool。
把烤好的蛋糕一起和模倒扣在铁架上待凉。等蛋糕冷却后再用扁平小刀沿着边缘刮一个圈脱模。


For the glazing, double boil the chocolate chips and the heavy cream in a heat proof bowl while stirring till the chocolate melted. Pour the chocolate glaze over the top of cooled cake.
巧克力淋酱的准备,将巧克力块和动物性鲜奶油倒入炖盅或双底锅一边加热一边不停搅拌至完全融化混合均匀即可。放凉后就可淋上蛋糕上。


Note :

The recipe for the glazing is only sufficient for a 10 inch cake. You need to double the quantity if you wish to glaze both cakes as well.
巧克力淋酱在此的分量仅足予铺满一个10寸的蛋糕。若要在两个蛋糕上都淋上巧克力淋酱就得在食谱分量上调整。



Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

Tuesday, December 22, 2015

素香红薯芋头饭 Vegetarian Sweet Potato and Yam Rice


This is a delicious and easy to prepare all in one meal which is highly favored by family members. Whether you are a practicing vegetarian or not, this is an utterly satisfying  rice dish which will appeal to most people.
这是一道即可口及采用简易准备功夫的饭。也是一道受全家喜好的米饭餐。无论你是不是素食主义者,这道米饭餐都能取得您的赞同。

For this recipe, I actually cut down on the salt but if you preferred more savory then it is okay to add another tsp of salt during the cooking.
我特别在这食谱里的盐分减少。你若爱好吃咸就得自己调制一下。


素香红薯芋头饭 
Sweet Potato and Yam Rice


Ingredients 材料
(A)
2 Cups White Rice 百米
2 Cups Brown Rice 糙米
1000ml Water 清水

(B)
3 Tbsp Cooking Oil 食油
3 Tbsp Chopped Ginger 姜蓉
200g Sweet Potatoes 红薯
100g Yam 芋头
100g Vegetarian 3 Layer Meat 香素三层肉
1 Red Capsicum 红辣椒

(C)
1 Tbsp Sesame Oil 麻油
3 Tbsp Soy Sauce 酱清
1/2 Tbsp Mushroom Powder 蘑菇粉
1 Tsp Salt 盐

(D)
50g Toasted Black Sesame Seeds 烤香黑芝麻

Directions 做法

Combine white and brown rice. Wash and drain. Set aside.
将白米和糙米混合。洗净沥干搁置备用。

Peel sweet potatoes and yam. Wash and drain all vegetables.
红薯与芋头去皮。 把全部蔬菜一起洗净。

Cut sweet potatoes, yam and capsicum into cubes. Set aside.
红薯,芋头和红辣椒切丁。搁置。

Slice vegetarian 3 layer meat and set aside.
香素三层肉切片,搁置。


Combine ingredients (C) into a small bowl and mix evenly.
把材料C均匀地混入小碗。

Heat up 3 Tbsp cooking oil in a deep frying pan. Saute chopped ginger until fragrant.  Add vegetarian meat. Continue stir frying for a minute before adding in sweet potatoes and yam and cook for a further minute.
炒锅里加热三大汤匙食油。加入姜蓉以中火爆香后便放入香素三层肉片继续翻炒一分钟才加入红薯及芋头再翻炒一至二分钟。

Stir in capsicum, rice and the mixed seasoning (C). Keep tossing and stir frying under medium heat for 5-8 mins or until the rice is partially cooked.
再把红辣椒,米及调味料C倒入,继续中火翻炒五至八分钟一直到米半熟即可。


Transfer into electric rice cooker and add in water. Let the rice cooker finish the cooking of the rice.
把全部转移入电饭锅,加水后再等饭熟为止。

Stir in toasted black sesame seeds into cooked rice until combined.
拌入烤香的黑芝麻, 混合混匀即可。








Do link back to Coco Sweet Tooth if you have used any information as published in this blog.












Friday, December 18, 2015

摩卡千层蛋糕 Mocha Lapis Legit


It's been a while since my last attempt on making Indonesia lapis cake. The previous attempts did not yield the outcome as what I hoped and this time round I was determined to seek another recipe until I find the right one. So I did.
忽然想起自己好久没尝试制做印尼传通千层蛋糕了。记得上几次所尝试制做出来的效果并没我想要般的理想,这次我决定再次挑战自己寻找其他博客的食谱尝试做做。刚好给我找到了!

All thanks to Bitter Sweet Spicy for her wonderful lapis cake recipe that boost up my confidence is making lapis cake. Her arrays of lapis legit cake look so tempting and all out there for everyone to try. 
非常感恩于博友Bitter Sweet Spicy 无私般的分享她多种无失败的多项印尼千层蛋糕食谱, 我才能再次找回信心来制做千层蛋糕。你若有兴趣可以过去她的博客看看及尝试不同类的千层蛋糕食谱

The 6 long hours of preparation and baking sure paid off for me this time. The cake turned out beautifully and taste like commercial made ones. 
结果我所花的那六个小时的准备及烘焙时间没有白白浪费。做出来的蛋糕外表美观和味道口感有如市卖的一样好吃。


摩卡千层蛋糕
Mocha Lapis Legit
(Recipe inspired by Bitter Sweet Spicy)


Ingredients 材料
(A)
1 Tbsp Powdered Drinking Chocolate 巧克力粉饮料
1 Tbsp Instant Coffee Granules 速溶咖啡冲剂
2 Tbsp Hot Water 热水

(B)
500g Salted Butter 咸牛油
150g Sweetened Condensed Milk 甜炼奶
2 Tsp Vanilla Extract 香草精
100g Castor Sugar 细糖
65g Low Protein Flour 蛋糕粉
25 Egg Yolks 蛋黄


Directions 做法

Preheat oven on top grill mode at 180C degrees.
把烤箱设至上火烧烤模式预热至180℃度.

Cut butter into small cubes and transfer into a mixing bowl. Set aside to soften at room temperature.
牛油切小块放入搅拌碗。搁置待回室内的温度。

Grease and line the bottom part of an 8x8 inch cake mould.
取一个8x8方寸的四方蛋糕模,蛋糕模底抹油垫上烘焙纸。

Combine ingredients (A) till evenly mixed.
将材料A混合均匀。

Cream the butter until smooth. Add in condensed milk and vanilla extract. Set the stand or hand mixer on medium speed, cream the butter until pale and creamy. Set aside.
用搅拌器把牛油打松,加入炼奶和香草精。 继续把材料以中速拌打至蓬鬆泛白。搁置待用。


In another separate mixing bowl, combine egg yolks with sugar and whisk until pale and thick while leaving a trail when the whisk is lifted.
在另一个搅拌碗放入蛋黄和细糖,用搅拌器拌打至松发成奶白色而当提起拂器时留下蛋糊的足迹。

Fold in beaten butter with a spatula or hand whisk till incorporated.
用橡皮刮刀拌入之前打松的牛油至均匀。

Sieve in flour and fold until well blended.
把蛋糕粉濾入牛油蛋糊搅拌均匀。

Heat up the cake mould in the oven.
蛋糕模放入烤箱内烤热。


Equally divide cake batter into 2 portions. One portion to fold in with the chocolate mocha (A) mixture with the other portion to remain as it is.
平均把蛋糕糊分成两份。一份拌入材料A的摩卡液而另一份保持原味。

Scoop 2 big spoonfuls of the plain batter into the heated cake mould. Swirl the mould around to allow the batter to melt and evenly spread around the mould.
取出两大汤匙的原味蛋糕糊进入预热蛋糕模里,倾斜蛋糕盤把面糊均匀散布蛋糕模底。

Transfer the cake pan to the upper grilling / baking tray of the oven and grill at 8-10 mins until the layer turns golden brown.
把蛋糕模放入烤箱上层烧烤8至10分钟直到蛋糕表层上色。

Remove cake pan from oven. Use the back of a spoon to press and level out the cake layer. Scoop another 2 big spoonfuls of the plain batter into the cake pan. Grill it for 8-10 mins as per the earlier indicated instructions.
再次取出蛋糕模,用勺子的背部在蛋糕的表层上按平。马上又倒入两大汤匙的原味蛋糕糊入刚烘烤热的蛋糕层上,倾斜蛋糕盤把面糊均匀散布蛋糕模底,再次把蛋糕以之前的烘烤方式烧烤8至10分钟。

Repeat the same process with another 3 to 4 layers of the plain batter. Thereafter, start applying the mocha batter for the subsequent middle layers until finish.
重复之前的步骤三至四次。过后便开始采用摩卡蛋糕糊一层层序录的铺上烧烤直到完成为止。


Again, repeat layering and grilling the balance plain batter into the cake pan until completed.
最后才把剩余的原味蛋糕糊以同样的做法一层层序录的铺上烧烤直到完成为止。

After spreading the last layer, switch the oven to bake mode and bake the cake in the middle tray at 180C degrees for 8-10 mins.
当完成铺上最后一层蛋糕糊后,将烤箱转入烘烤模式,把蛋糕模摆入烤箱中层以上下火180℃度烘烤8-10分钟即可。


Unmould cake and allow to cool on cooling rack. Best eaten on the following day onwards.
将蛋糕模取出,脱模放在铁架上放凉。这蛋糕最好是等隔天后才吃即可口。







Do link back to Coco Sweet Tooth if you have used any information as published in this blog.




Wednesday, December 16, 2015

素豆奶咖喱马铃薯 Vegetarian Potato Curry Rendang

Conventional rendang calls for the use of coconut milk, galangal , lemongrass and kafffir lime leaves combined with other spices. And having to braise for longer period of cooking time till the spices are fully enriched into the dish.
一般传统的仁当咖喱都是采用椰奶,南疆,香茅, kaffir lime leaves 及其他香料。此外,还需要较长的焖煮时间直到香料完全透入食物内。


Unlike most rendang curry which involves longer preparation and cooking time, I decided to come up with an quick and easy version. These days, you could have many commercially packed rendang spices to choose from. However, being a buddhist vegan who also don't consume the five pungent spices commonly found into commercially packed rendang spices, I opted to make do with simple measures. There is no need for blending of the rempah but merely based on simple and direct way of mixing it for the cooking. 
以其跟随传统任当咖喱的较长准备及烹饪时间,我决定采用这个快速简便的版本。虽然您可以容易在市场上购买到许多品牌的商业包装现成的调料,然而,我是因为跟随着佛教信仰吃素及不吃葷菜 唯有自己随便下手配制。通常上,一般商业包装的调料都含又少许的葱,因此我没选上商业包装的调料来做这道菜。这是一道即简单又不须要采用搅拌机来混合调料的食谱。

This recipe will be a good 'quick fix' method of making rendang curry when you do not wish to spend too much time on them. I also opted for soy milk instead of coconut milk after having been recently fed my family with coconut milk laced cooking.
当你忽然有想吃咖喱菜肴的念头,这将会是一个快速的方法。在此,我选择采用豆奶水来取代椰汁,相比下会较低脂。


素豆奶咖喱马铃薯
Vegetarian Potato Curry Rendang

Ingredients 材料
(A)
500g Potato 马铃薯
200g Carrot 红萝卜
2g Ginger 疆

(B)
3 Tbsp Vegetarian Curry Powder 素咖喱粉
3 Tbsp Water 清水

(C)
1 Packet Instant Soya Milk Powder 即溶豆奶粉
250ml Hot Water 热水

(D)
2 Tbsp Cooking Oil 食油
1-1/2 Tbsp Red Chilli Powder 辣椒粉
1/2 Tsp Salt 盐
1 Tbsp Tomato Ketchup 番茄酱
1/2 Tsp Mushroom Powder 香菇粉
500ml Water 清水

Directions 做法

Peel and wash ingredients (A). Cut potatoes and carrots into bite size.
材料A的马铃薯和红萝卜成小切。

Cook potatoes and carrot in boiling water for 12-15 mins until softened.
马铃薯和红萝卜加入滚水内泡煮12-15分钟至软化。

Finely chop ginger and set aside.
疆切碎,搁置备用。

Combine ingredients curry powder with water (B) until it form a paste. Set aside.
材料B的咖喱粉和水混匀于小碗。搁置备用。


Dilute one packet of instant soy milk powder with hot water (C). Set aside.
将速溶豆浆粉混入热水C,混匀搁置。

Heat up 2 Tbsp cooking oil in a frying pan or wok, add chopped ginger and saute till fragrant. Stir in curry powder paste and continue stir fry the paste under medium low heat for a minute before adding in chili powder. Continue stir frying the curry chill paste for another 5-6 minutes until fragrant and the paste starts to darken.  When the paste starts glisten and the oil begins to surface and separate from the paste.
把2汤匙的食油倒入炒锅加热,放入姜末炒香。拌入咖喱粉酱以中小火继续拌炒一分钟后拌入辣椒粉再继续煸炒5-6分钟至炒香。一直到爆香调料至咖喱料的颜色变暗及光泽,而油开始与酱料分解出来为止。

Toss in potatoes and carrots and continue stir frying for 4-5 minutes till the rendang curry chili paste incorporated.
加入马铃薯和红萝卜再翻炒4-5 分钟至入味。


Add water and allow to salute for 2 minutes until the mixture starts to boil. Add soy milk and salt. Continue simmering the curry for 5 minutes. 
把水倒入焖煮2分钟将咖喱烧滚,再加入豆浆水和盐。

Add mushroom powder and tomato ketchup and stir till incorporated. 
混入香菇粉及番茄酱,拌匀。


At this point, you may add extra 1/2 to 1 Tbsp chill powder if you are really into hot spicy food otherwise you may omit this step.
在这时您可以再另加多1/2至1大汤匙的辣椒粉来添加辣度。若你不能吃辣的话,这步骤可略免。

Allow the curry to simmer under medium low heat for 12-15 mins. Add extra water if mixture is overly dry.
以中小火把咖喱焖煮12-15分钟。若是咖喱过干还可另加少许水调制。


Add additional salt or sugar to season if needed. 
有必的话,可再加入适量的盐与糖来调味。

Serve with warm rice.
配上热饭吃最适当。













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