Tuesday, June 20, 2017

柠檬蜂蜜戚风蛋糕 Honey Lemon Chiffon Cake


Apart from coffee flavored desserts and pastries, I am also very fond of lemon flavored ones. Today I am trying it on chiffon cake making and extremely happy with the outcome.
除了咖啡口味的糕点和烘焙甜品之外,我也非常爱好采用柠檬香味制做的食品。今天我特别试用了柠檬来烘烤个戚风蛋糕,结果烘烤出来的蛋糕效果及味道正合我意。



柠檬蜂蜜戚风蛋糕
Honey Lemon Chiffon Cake


Ingredients 材料

(A)

5 Egg Yolks 蛋黄
60g Castor Sugar 细砂糖
1/4 Tsp Salt 盐
40g Olive Oil 橄榄油
40g Honey 蜜糖
60g Cake Flour 蛋糕粉
30g Rice Flour 粘米粉
1 Tsp Vanilla Extract 香草精
50ml Lemon Juice 柠檬汁
1-2 Tbsp Grated Lemon Zest 柠檬皮屑

(B)
5 Egg Whites 蛋清
1 Tsp Lemon Juice 柠檬汁
50g Castor Sugar 细砂糖


Directions 做法


Preheat oven to 160C degrees.
烤箱预热至160C度。

Combine egg yolks, sugar, salt and olive oil (A) into a mixing bowl and whisk until combined.
将蛋黄和细砂糖,盐与橄榄油A混入盆中用打蛋器搅拌均匀。

Add honey and whisk to incorporate.
再加蜜糖搅拌均匀。


Add sifted in flour mixtures (A) and lemon juice in 2 batches. Whisk to mix until smooth with no visible lumps. Set aside.
再把过沥好的粉料A及柠檬汁,分两次交错混入搅拌均匀,成为无粉粒的面糊。搁置待用。

In another dry and grease free mixing bowl, beat the egg whites until frothy. Add in castor sugar in 2 batches and continue beating until stiff peaks.
把蛋白放入一个干燥即干净搅拌盆里,用打蛋器把蛋白打出一些泡沫,然后分次加入柠檬汁及砂糖,打成尾端挺立的蛋白霜即可。

Transfer 1/3 of the egg white meringue into the cake batter and carefully whisk to combine.
取1/3蛋白到蛋糕糊中,用橡皮刮刀轻轻翻拌均匀(从底部往上翻拌,不要划圈搅拌,以免蛋白消泡)。

Transfer the cake batter mixture back into the meringue bowl and fold until evenly mixed.
然后把蛋糕糊转入蛋白霜的盆中,用同样的手法翻拌均匀,直到蛋白和蛋糕糊充分混合。


Transfer the final cake batter into an 8 inch chiffon cake pan. Lightly tap the pan on the tabletop twice to release the big bubbles.
将混合好的蛋糕糊倒入8寸戚风蛋糕模具,抹平,用手端住模具在桌上用力震两下,把内部的大气泡震出来。

Bake in the middle rack of a preheat oven at 160C degrees for 50mins.
烤模送入已预热好至160C度的烤箱中层,烘烤约50分钟直到蛋糕熟透即可。

Once the cake is out of the oven, invert the baking mould over a glass bottle to allow to cool before unmoulding.
蛋糕出炉后,马上倒扣在玻璃瓶上散热。待完全冷却后即可脱模。







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

Sunday, June 18, 2017

黑芝麻绿茶挞 Black Sesame Green Tea Tart


This recipe is inspired by Anncoo's blog and adapted with a black sesame flavored tart shells to create some variations.

As you can see, I still have a long way to go on improving my skills on shaping the tarts base. I am happy with the outcome as the sesame give out a more aromatic smell than regular tarts base. And coupled with this soft egg fillings, its a perfect balance of sweet and savory.


黑芝麻绿茶挞
Black Sesame Green Tea Tart

Ingredients 材料

Black Sesame Shortcrust Pastry 黑芝麻挞皮 (A)
140g Plain Flour 中筋面粉
60g Rice Flour 粘米粉
140g Unsalted Butter 无盐奶油 (room temp 温室回温)
70g Castor Sugar 细砂糖
1/4 Tsp Salt 盐
40g Beaten Eggs 鸡蛋(打散)
40g Black Sesame Powder 黑芝麻粉

Green Tea Filling 绿茶布丁内陷 (B)
300g Fresh Milk 牛奶
65g Castor Sugar 细砂糖
3 Tsp Green Tea Powder 绿茶粉
2 Egg Yolks 蛋黄
2 Eggs 鸡蛋



Method 做法


Combine and sift plain and rice flour (A) together into a bowl. Set aside.
材料A的面粉及粘米粉一起混合,过沥入碗搁置待用。

To prepare sweet shortcrust pastry, beat butter (A) until soft and creamy. Add (A)  sugar, salt, egg and black sesame powder to incorporate. Sift in sifted flour (A) and fold with spatula to combine to form dough. Wrap dough in cling wrap and refrigerate for 3 hours.
事先准备甜派挞皮,把材料A里的奶油置入搅拌盆用搅拌器打至乳霜状,然后把A里的糖,盐,鸡蛋及黑芝麻粉混入,混匀。接着就将过沥的面粉粘米粉粉料拌入,用橡皮刮板拌匀成团后用保鲜纸包起来置入冰箱冷藏三个小时后即可用。


Unwrap dough onto a non stick baking mat, place the cling wrap on the top and roll out to 3-5mm thickness. Gently place the sheet dough into a 2 nos of 20-22cm tart pan with removable base. Gently press dough into the mould without stretching it.
把冷藏好的面团移出,去掉保鲜纸置于不粘硅胶垫上再把保鲜纸铺在面团上。将面团擀成约3至5mm厚度的圆形,轻轻的把杆开的面皮铺在2个20-22cm挞盘上。用手仔细地把挞皮贴入挞盘内。

Remove excess dough over the top edges. Use a fork to prick holes over the base and freeze the dough for 5 mins before baking.
把多余的挞皮撕去,再用叉子在挞皮上穿孔后又转置入冰箱冷冻5分钟后才送入烤箱烘烤。

Preheat oven to 180C degrees.
烤箱预热至180C度。


Place a sheet of aluminum foil over the chilled dough. Press it well into the bottom edges but avoid covering the top edges of the dough. Add baking weights into the tart mould and bake in the center rack of the preheated oven for 18-20 mins.
在冷冻的挞面团铺上一层锡纸,用手指把锡纸压入低部及边缘但不要覆盖面团上部的边缘。锡纸上放上一些小石头转送入已预热的烤箱的中层烘烤18-20分钟。

Remove aluminum foil and baking weights when edges starts to brown. Continue baking the tarts for another 8-10 mins.
把锡纸和小石头取出,再放入烤箱烘烤8至10分钟即可。

Boil (B) sugar and milk until sugar dissolved. Add green tea powder to combine then remove from heat.
将B里的砂糖及牛奶一起混入锅煮热至融化,再加绿茶粉均匀即可离火。

Whisk in egg and yolks in batches until evenly mixed. Sieve.
马上分次把鸡蛋,蛋黄混入绿茶牛奶,一边搅拌一边加入一直搅拌混匀后过沥。


Transfer mixture into the prepared tart shells and bake in the middle rack of a preheated oven for 20 mins. Allow the tarts to cool on wire rack for the egg to set. Serve.
把过沥好的面糊盛入已冷却的挞皮A里,置入预热至180C度的烤箱的中层烘烤20分钟即可取出,摆在凉架上待凉定型。

The leftover egg mixture can be transferred into pudding moulds and bake according to the same baking mode. Allow the baked puddings to cool before refrigerating. Best serve cold. 
剩余的鸡蛋液可以装入各自的布丁模以同样的烘烤方法烤熟成绿茶布丁。烤熟的布丁待凉后便可冷藏后即品尝。


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

Thursday, June 15, 2017

南瓜糯米糕 Pumpkin Seri Muka


Another sweet dessert made for my staff for the breaking of their fasting yesterday evening. The kueh came out moist and tender that melts in the mouth, very yummy!
昨晚我又作了一道甜品给予女佣们的开斋点,蒸出来的糕粿湿嫩香浓,一旦放入口里即立刻融化超好吃。

This is a reduced sugar version and if your are into sweet desserts, I suggest you to add another 10-15% of sugar into the recipe. 
这道食谱是少糖份的,你若爱吃甜的话,我建议多加10至15八仙的糖入第二个步骤的鸡蛋糊里。


南瓜糯米糕

Pumpkin Seri Muka

Ingredients 材料


(Pumpkin Layer 南瓜层)
2 Medium Eggs 中号鸡蛋
280g Pumpkin 南瓜 (steam and mash 蒸熟搅成泥)
85g Cake Flour 蛋糕粉
35g Hun Kwe Flour 印尼布丁甸粉
3-1/2 Tbsp Rice Flour 粘米粉
80g Sugar 砂糖
260g Coconut Milk 椰浆
2g Salt 盐

(Top Layer 上层)
70g Sugar 砂糖
400ml Water 清水
1 Tsp Salt 盐
17g Mung Bean Flour 绿豆粉
60g Corn Flour 玉米粉
300ml Coconut Milk 椰浆



Method 做法

(Pumpkin Layer 南瓜层)


Combine all ingredients from the pumpkin layer into a mixing bowl until incorporated. Strain mixture into a saucepan and cook over low heat while stirring continuously until the mixture turn slightly thickened. 
把南瓜层所有材料混入大碗里,搅匀。再把混合糊过沥入锅用小火一边不停地搅拌一边煮至稍微浓稠即可。

Immediately remove from heat and transfer the pumpkin mixture into a greased 8 inch square steaming pan. Steam under medium heat for 20 mins. Open steamer lid every 5 mins while steaming. 离火后把南瓜糊转入个已涂抹上食油的8寸方型模具,以中火蒸20分钟,每隔5分钟须提起正锅盖一次一直到完成为止。



(Top Layer 上层)


Combine all ingredients from the top layer into a mixing bowl until incorporated.
接着把上层所有材料混入大碗里,搅匀。

Cook mixture over low heat while stirring continuously until the mixture turn slightly thickened. 
转入锅用小火一边不停地搅拌一边煮至稍微浓稠即可。


Immediately after the pumpkin layer is steamed, pour the batter over er the pumpkin layer and steam under medium high heat for 15 mins. Open steamer lid every 5 mins while steaming.
将粉浆倒在正蒸熟的南瓜底层上,以中火蒸15分钟,每隔5分钟须提起正锅盖一次一直到完成为止。

Allow the kuih to cool completely before unmoulding.
蒸熟的糕粿在铁架待凉后脱模。



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























Tuesday, June 13, 2017

甜薯桂花球 Sweet Potato Donuts


During the month of Ramadan, the first thing my Muslim staff do when they break fast is to consume sweet beverage and food before proceeding to take their main course.
每逢家中的回教女佣守斋戒月时,都会在吃开斋饭的前刻以甜食及饮料为先然后才开餐吃主食。

This soft and chewy donuts are specially made for them during one of the days when they break their fasting.
我特别做了这批外脆内Q软的甜薯球让她们作为当天的开斋甜品。



甜薯桂花球
Sweet Potato Donuts

Ingredients

(A)
464g Sweet Potatoes 番薯 (diced 切丁)

(B)
220g Glutinous Rice Flour 糯米粉
45g Plain Flour 中筋面粉
65g Castor Sugar 细砂糖
1 Tsp Salt 盐
1/2 Tsp Baking Powder 发粉

(C)
270g Hot Coconut Milk 热椰浆

Coating 表面装饰 (D)
1/2 Cup Castor Sugar 细砂糖
1 Tsp Cinnamon Powder 桂花粉

(E)
Cooking Oil 食油


Directions 步骤

Combine (D) together into a bowl. Set aside.
把材料D一起混入碗里,均匀搁置备用。

Combine (B) together into a bowl until evenly mixed. Set aside.
另外将B混入另个碗里,均匀搁置备用。

Boil sweet potatoes (A) for 12-15 mins until tender. Drain and mash.
番薯A可以加水放入锅用中火煮12至15分钟至软化。离火后沥干再搅成泥状。

Transfer mashed potatoes together with the (B) dry mixture into a bowl and hand knead until crumbly.
把番薯泥混入材料B的碗里,用手搓揉混合至粗粒状。


Gradually add boiling coconut milk (C) in batches into the above mixture and use a spoon to mix the mixture. Add more milk if needed. Once the mixture comes together to form a dough, the remaining milk can be discarded.
慢慢地把烧滚的椰浆C分次混入番薯面粉团里,用汤匙搅匀成团后即可停止加入椰浆。剩余的椰浆可以去掉。

Scoop 1 Tbsp of dough and roll into 1" ping pong balls. Place the dough balls on a baking tray and cover with towel.
取1汤匙的面团置于手中搓成1寸圆球形,排列在烤盘上然后用布覆盖着。


Heat sufficient cooking oil (E) over medium low heat in saucepan. Drop dough balls into the heated oil and deep fry under low heat for 5-7 mins until evenly browned. Dish up the donuts and transfer into a plate lined with paper towel to absorb the excess oil.
把食油E倒入锅里以中小烧热,轻轻地把桂花球团置入热油,以小火把面团油炸5至7分钟至表面呈现金黄色及里面熟透即可捞起,置入已铺上吸油的纸巾上将多余地油脂吸掉。

Evenly roll and coat the donuts in cinnamon sugar mixture (D) while hot. Serve warm or at room temperature.
趁热时立刻把炸熟的桂花球滚入桂花砂糖粉料D,混匀后即可品尝或待凉后吃都可。


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

Monday, June 12, 2017

香脆花生奶油饼 Crispy Peanut Butter Cookies


Lebaran is around the corner and my maids are getting geared up for their forthcoming balik kampung to celebrate the occasion with their family. 
开斋节即将到临而家里的女佣们已开始筹备着回乡跟家属一起共度。

Instead of spending money to buy Raya cookies, I suggested making a batch of cookies for her to bring home. Coincidentally I have a batch of peanut butter jam which will expire soon hence put it to good use.
以其花钱购买庆祝开斋的饼干我建议他们自己尝试制做一批带回去。正好家里刚好有着快要过期的花生酱可以拍得上用场,一举两得。

For this recipe, we opted for margarine rather than butter because my maid wants to try making it again in her hometown and butter is too expensive for them to be used in baking.
在今天这道食谱里,我采用了人造黄油来取代奶油,原因是女佣们想回乡后再补加多制做送给亲友们而奶油对他们来说过于昂贵,他们一般都是采用人造黄油,即方便和价钱还付得起。


香脆花生奶油饼
Crispy Peanut Butter Cookies

Ingredients 材料

(A)
315g Plain Flour 中筋面粉
1-1/2 Tsp Baking Soda 小苏打粉
1/2 Tsp Salt 盐

(B)
171g Margarine 人造黄油 / Butter 咸奶油 (room temp 温室回温)
100g Castor Sugar 细砂糖
100g Dark Brown Sugar 深红糖
1-1/2 Tsp Vanilla Extract 香草精
2 Medium Eggs 中号鸡蛋
285g Peanut Butter 花生酱

(C)
Castor Sugar 细砂糖


Directions 做法


Preheat oven to 175C degrees. 
烤箱预热至175C度。

Line baking tray with parchment paper.
烤盘铺上烘焙纸。

Combine and sift (A) into a bowl until even. Set aside.
材料A一起沥入碗中,混匀搁置。

Cream margarine (B) with sugar on high speed until light and fluffy. Add vanilla extract to incorporate. Add eggs in two additions and mix until even.  Add peanut butter and continue mixing to form a smooth and uniform batter.
把人造黄油B及砂糖放入搅拌盆,以高速度的打蛋器打至松发。加香草精混匀。再分次把鸡蛋混入,混匀后又加花生酱继续混合成光滑均匀的面糊。


Add flour mixture and mix on low speed until just combined. Fold the batter thoroughly with rubber spatula to mix the cookie dough.
沥入面粉料A再以慢速稍微的混合。接着用橡皮刮板将粉料A混入面糊形成饼干面团即可。

Scoop 1/2 Tbsp of cookie dough and roll into balls.  Arrange cookie balls 2" apart on the prepared baking tray.
舀起1/2汤匙的饼干面团滚成圆球,排列烤盘上,每个饼干都给予2“空间。


Use a fork to imprint and flatten the cookies slightly. Sprinkle castor sugar (C) over the top and bake in the middle rack of the preheated oven for 11-13 mins until lightly browned.
用叉子轻轻的把圆球压平和打印,表层撒上适量细砂糖C,置入已预热烤箱的中层烤架烘烤11-13分钟,直到饼干表层上色即可。


Allow the cookies to cool before storing in air tight containers.
待饼干冷却后便可装入密封容器中。




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

Sunday, June 11, 2017

香浓咖啡海绵蛋糕 Rich Coffee Sponge Cake


A lovely sponge cake adapted from Allie's blog. The cake is so moist and spongy that melts instantly in the mouth. 
这道超好吃即蓬松湿润的海绵蛋糕食谱取自于Allie's博客。一旦进入口里即融化填满了香甜满足的口感。



香浓咖啡海绵蛋糕
Rich Coffee Sponge Cake

Ingredients 材料

(A)

70g Olive Oil 橄榄油
100g Low Protein Flour 低筋面粉
6 Egg Yolks 蛋黄
2 Eggs 鸡蛋
80g Milk 牛奶
60g Castor Sugar 细砂糖
1 sachet Old Town Kopi O 怡宝旧街场咖啡乌
1-2 Tsp Cappuccino Coffee Emulco 卡布奇诺咖啡精

(B)
6 Egg Whites 蛋清
70g Castor Sugar 细砂糖
1-2 Tsp Lemon Juice 柠檬汁


Direction 做法


Heat oil (A) in a saucepan until lines starts to appear on the side of the pan. Whisk in flour to blend.
把橄榄油A置入锅烧热后立刻倒入面粉,用打蛋器搅拌均匀。

In another bowl, beat egg yolks and eggs (A) until combine. Whisk into the flour mixture in 5 batches until mixed.
将蛋黄和鸡蛋A一起混入碗里,搅匀。接着分五次不停的搅拌地混入面糊至混匀。

Combine (A) milk, sugar  and Kopi O sachet into a heat proof mug. Immerse mug into a saucepan of boiling water and boil over low heat until sugar dissolved.  Add cappuccino emulco (A) to combine. Transfer into the egg batter and to combine. Cover and set aside.
将A的牛奶,砂糖及怡宝旧街场咖啡乌袋混入耐热杯里。再把杯子放入煮滚热水的锅里用小火煮至糖融化后便加A卡布奇诺咖啡精混匀。接着混入鸡蛋面糊,搅匀后把盆盖上搁置。


In another clean and grease free mixing bowl, beat egg whites (B) until frothy. Add lemon juice then continue beating while gradually add in (B) castor sugar in 2 additions. Continue to beat until firm peaks.
蛋白B先用打蛋器打出一些泡沫,倒入柠檬汁继续搅打间中慢慢地分次加入细砂糖B打成尾端挺立的蛋白霜。

Transfer 1/3 of the beaten egg whites into the cake batter, lightly whisk to combine. Then transfer the batter into the beaten egg whites mixture. Use a rubber spatula to fold until combine.
取出1/3份量的蛋白霜混入蛋糕糊中,用打蛋器轻轻的混匀后, 再把面糊倒入蛋白霜里用橡皮刮刀沿着盆边翻拌搅拌均匀。

Transfer cake batter into 2 x 7 inch baking pan. Drop the pan on the kitchen top several times to release air bubbles.
把蛋糕面糊置入两个7寸圆形蛋糕模具。入烤箱前先把模具从一尺高处摔几下解放气泡。


Transfer cake pan into the oven's baking tray at the mid lower level of the preheat oven. Bake with water bath at 170C degrees for 15 mins, then reduce oven temp to 150C degrees and continue baking for 40 mins until baked.
浸入已盛满热水的大烤盘及预热至170C度的烤箱的中下层烘烤15分钟,然后再调低至150度继续烘烤40分钟至烤熟为止。

Unmould and invert the cake to remove parchment paper. Invert cake back onto wire rack to cool. If the sides are still moist, place the cake back into the oven for 15 mins to allow the remaining oven's heat to dry it. Allow to cool completely before storing.
蛋糕出炉后脱模倒扣撕去烤纸, 马上又倒扣置于凉架上待凉。若是蛋糕的边缘或低部还带湿,可以把整个凉架及蛋糕一起置入烤箱15分钟让烤箱的余温把蛋糕烘干。蛋糕出炉后需冷却后才收藏。


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





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