Thursday, March 30, 2017

美味香烤可乐鸡 Baked Coca Cola Chicken



I used to be a huge fan of coca cola carbonated drinks during teenage days. But now, being in my late forties I steer away from consuming it no matter how tempted I was after drenching in sweat from staying out under the hot sun.
我在童年时期超级爱饮可乐汽水,如今已步入中年为了照顾身体而疏远这类饮品,就算是在太阳底下爆嗮而汗流浃背都会忍着不去动它。


Today I am trying out this recipe adapted from Center Cut Cook which yields extremely good results. The chicken came out juicy and tender while the rich sauce further enhance the satisfaction. This recipe is sure a keeper.
今天尝试了Center Cut Cook网上的这道可乐烤鸡食谱,效果非常满意。烤出来的鸡肉香嫩即多汁,再配上那浓香的烹调酱更加可口。这的确是道值得收藏的好食谱。



美味香烤可乐鸡
Baked Coca Cola Chicken
Recipe adapted from here

Ingredients 材料
(A)
1.2kg Chicken Thighs 鸡腿肉
1 Tbsp Shaoxing Wine 绍兴花雕酒
1 Tsp Salt 盐
1 Tbsp Soy Sauce 酱清

(B)
3 Medium Potatoes 马铃薯 (中)(cut to bite size 切块)
1 Tbsp Cooking Oil 食油

(C)
500ml Coca Cola 可口可乐汽水
1/2 Cup White White 白葡萄酒
1/4 Cup Soy Sauce 酱清
2 Tbsp Dark Soy Sauce 黑酱油
2 Tbsp Distilled White Vinegar 白醋
2 Tbsp Sugar 砂糖
6 Cloves Garlic 蒜瓣 (smashed 打碎)
2 Inch Ginger 姜 (smashed 打碎)

(D)
1-2 Tsp Cinnamon Powder 桂花粉
3 Tbsp Corn Flour 玉米粉
1/4 Cup Water 清水
Salt to Taste 盐


Method 做法


Combine (A) into a bowl until mix. Refrigerate overnight to marinate.
把材料A一起混入碗,混匀后送入冰箱隔夜让调味料吸收。

Heat up cooking oil (B) and add potatoes in a skillet. Cover and cook for 5-6 minutes until partial cook. Remove and set aside.
材料B的食油倒入煎锅烧热,把马铃薯块放入拌炒5-6分钟至6分熟即可离火搁置备用。

Arrange chicken pieces (without overlapping) and potatoes into a greased oven proof casserole dish. Sprinkle cinnamon powder (D) over the top. Set aside.
将鸡肉块,马铃薯摆入已涂上食油的耐热砂锅(不要重叠), 然后撒上桂花粉,搁置。

Combine ingredients (C) mixture into a saucepan and cook under medium heat until simmer for 5 mins.
把材料C酱料一起混入锅以中火烧热至沸腾五分钟后离火。

Pour the simmering mixture into the chicken lined casserole dish. Bake in a preheated oven at 160C degrees for 30 mins.
然后再把沸腾的酱料C倒入鸡肉砂锅里,转送入已预热至160C度的烤箱烘烤30分钟。


Flip the chicken pieces over and continue to bake for another 30 mins.
取出砂锅,把鸡肉块翻过来又继续送入烤箱烘烤30分钟。

Remove casserole dish from oven and scoop up the chicken and potatoes onto a plate.
把砂锅从烤箱取出,取出鸡肉和马铃薯块暂置入另一个盘上。

Dissolve (D) corn flour with 1/4 cup water into a small bowl.
将D的玉米粉料及1/4碗清水混匀。

Strain the coca cola mixture into a saucepan and discard the ginger and garlic. Cook and stir over medium heat. Add corn starch mixture to thicken the sauce. Add salt to taste.  Set aside for later use.
把砂锅的可乐酱汁过沥置入另一个煮锅,取出姜和蒜碎。接着用中小火把可乐酱汁煮热,拌入玉米淀粉汁一边煮一边搅拌至酱汁变浓稠即可加入盐调味。搁置代用。

Place the chicken ad potatoes back into the casserole dish and back into the oven and bake for a further 5-10 mins until the skin crisps.
又再把取出的鸡肉和马铃薯块排入砂锅,送入烤箱烘烤5-10分钟至鸡肉表皮稍微变脆即可。

Pour the thicken sauce over the the chicken and serve warm.
把浓稠的可乐酱汁倒在鸡肉上即可品尝。



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



Wednesday, March 29, 2017

乳酪香肠蔬菜面包 Grated Cheese and Sausage Bread


Looking for a simple bread recipe to make store bought looking bread at home? This is one simple  pizza-like version of savory bread which is pillowy soft and equally yummy.
您可否也想要尝试自己试做些商店贩卖的面包呢?今天在此跟您分享一道即简易披萨类似般的软面包,跟商店贩卖的面包相比一点也不输色。


乳酪香肠蔬菜面包
Grated Cheese and Sausage Bread

Ingredients 材料
(A)
260g Bread Flour 面包粉
65g Cake Flour 蛋糕粉
7g Instant Dried Yeast 速溶干酵母
45g Castor Sugar 细砂糖
5g Salt 盐
1 Egg 鸡蛋
100g Milk 牛奶
95g Water 清水

(B)
38g Unsalted Butter 无盐牛油

(C) Toppings 表面装饰
4 Chicken Sausage 鸡肉香肠 (grated 切丝)
Corn 玉米粒
1/2 Red Capsicum 红辣椒 (diced 切丁)
Cheddar Cheese 切达乳酪 (grated 切丝)
Mayonnaise 蛋黄酱


Method 做法



With the exception of (B) butter, combine all the ingredients (A) mixing bowl and knead till combined.
除了无盐牛油B以外,所有把材料A混入盆中混合搓匀成团。

Add unsalted butter (B) and slowly increase the speed to medium and continue kneading for approx. 20-25 mins, until the dough becomes smooth and pass the window pane test. The same applies when you are completely kneading by hand.
加入无盐牛油(B)然后依照揉面标准程序继续以中速把面团搅拌(大约20-25分钟)手搓面团也是以相同的标准程序将面团搓成撑得起薄膜的面团。


Place dough into a slightly greased bowl. Cover bowl with either cling wrap or cloth and allow the dough to proof for 1-2 hours or until it doubled in size.
将揉好的面团滚圆,收口朝下捏紧放入涂抹少许油的盆中,盖上拧干的湿布或保鲜纸放置到温暧密闭的空间进行第一次发酵约1-2小时至面团变两倍大为止。

Punch down the dough. Divide the dough into 27 equal portions and mould it round. Let it rest for another 15 mins.
将面团用手压除气体,然后把面团平均分割成27等份, 滚圆盖上拧干的湿布或保鲜膜再让面团松弛15分钟.


Roll each ball into a 8-9 inch rope. Braid 3 ropes together, pinch the ends and tuck them under to seal. Gently place the braided dough on a baking tray line with greased parchment paper. Space the doughs 4 inches apart to make room for the doughs to expand. 
将面团擀成8-9寸长条,每3条为一组,编成三股辫尾端捏紧收口朝内,然后排入已刷上不融化牛油(或铺上烘培纸)的烤盘上。面团之间应保留4寸的距离,给予面团膨胀的空间。

Repeat the process for the balance 24pcs of dough.
重复同样的做法把其余的24份面团完成。


Spray some water over the surface with a fine mist nozzle. Final proof the bread in a unheated oven for another 50-60 mins.
将烤模放入未开火的烤箱中, 面团表面喷些水然后盖上烤箱门, 再侍发酵50-60分钟至两倍大. 

8-10 Mins prior to baking time, remove baking pan from oven and turn on the oven heat to 180C degrees.
发酵好前8-10分钟, 将烤面团模从烤箱中取出, 烤箱打开预热刊至180C度.

Apply egg wash over the surface. Sprinkle toppings (C) on top.
在完成第二次发酵的面包表层上涂上蛋液。面团表层撒上C装饰材料。

Bake in a preheated oven at 180C degrees for 16-17 mins or until golden brown.
送入已预热至180C度的烤箱内烘烤16-17分钟至面包烤熟及表面变金黄色即可。

Remove bread from oven and allow to cool on cooling rack.
烤好后放在铁网架上放凉。



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

Friday, March 24, 2017

龙珠果海绵蛋糕 Dragon Fruit Sponge Cake


Hello there. Its been a very long while since my last blog posting. For the upcoming months I will not be doing much posting due to heavy traveling schedules. Thank you for your support.
嗨!相隔一个多月没上网在博客里与你分享任何食谱,接着下来的几个月我将会非常的繁忙于出外而不能如以往般时常做菜或烘焙,感谢你们一直以来的支持。

Today I am sharing this simple an yummy cake recipe which I am personally fond of.  Hope you like it.
今天在此与您分享一道我本人喜爱的简易即松软可口的蛋糕食谱,希望您也喜欢。


龙珠果海绵蛋糕
Dragon Fruit Sponge Cake

Ingredients 材料
(A)
225g Golden Churn Butter 金桶牛油
150g Castor Sugar 细砂糖
5 Egg Yolks 蛋黄
188g Dragon Fruit Puree 龙珠果泥
225g Self Raising Flour 自发面粉 (sifted 过沥)
3 Tbsp Milk 鲜奶

(B)
5 Egg Whites 蛋清
25g Castor Sugar 细砂糖




Method 步骤


Preheat oven to 170C degrees. Grease bottom and sides of a 8" round cake pan and line bottom with parchment paper.
烤箱预热至170C度。准备一个8寸圆形蛋糕模具,模具底部涂上油质再铺上一层烘焙纸。

In a large mixing bowl beat the butter and sugar with an electric mixer until light and fluffy. Gradually beat in egg yolks, one at a time until well combined. Stir in dragon fruit puree and mix well.
将牛油与细砂糖置于圆底容器中,用电动打蛋器搅拌打发后,再分次把蛋黄加入拌匀才加入龙珠果泥,混匀。


Add in half of the sifted flour and fold to combine. Add milk until incorporated. Fold in remaining flour till combined.
把一半已过筛的发粉加入以上的奶油蛋黄糊里,以翻拌混合。再倒入牛奶混合入面糊,接着把剩余的面粉混入拌匀。

Place egg whites in a mixing bowl and beat until frothy. Add castor sugar and continue beating until firm peaks.
将蛋白倒入另一个搅拌碗中,打至发泡再把幼糖加入继续打发至达到了硬性发泡的状态。那就是当提起打蛋器的时候,蛋白能拉出一个短小直立的尖角即可。



Fold in beaten egg whites to the cake batter in 3 batches till combined.
分三次陆续把打发的蛋白霜拌入蛋糕糊,拌匀。

Transfer batter into the prepared cake mould and bake in the center rack of the preheated oven for 50-60 mins until the skewer inserted comes out clean.
面糊倒入蛋糕模具,送入已预热好的烤箱的中层烘烤50-60分钟至蛋糕熟透及边缘开始萎缩即可。

Invert the cake onto the cooling rack for 10 minutes before unmoulding.
蛋糕烤熟后,倒扣置于铁架待凉10分钟后便可脱模。


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

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