Saturday, May 20, 2017

素马来栈辣椒酱 Vegetarian Belacan Chilli Sauce


Following my recent post on the making of basic sambal paste for general cooking purpose, I am sharing you another ready to serve belacan chili sauce by using the basic homemade sambal paste as the base main ingredient without having to go through the lengthy preparation process of making this sauce from scratch.
记得我上个礼拜博客里分享的基本叁巴辣椒酱吗?从那份现成的辣椒酱里我取出少许来制成这份既食马来栈辣椒酱,方便既又勿需再次重复那复杂费功夫的基本辣椒糊。

This homemade belacan chili sauce will go with many dishes as for now I am using it for the coming posting Mee Jawa which I already made with positive feedback.
这道既食马来栈辣椒酱可以配上任何的熟食来添加口味,正好可以用在爪哇面上。就连我那不爱吃辣的老伴都赞好混入面来吃。待会写好了爪哇面的制做过程后便会放上博客与您分享。


素马来栈辣椒酱
Vegetarian Belacan Chilli Sauce


Ingredients 材料

(A)
150g Basic Sambal Paste 基本叁巴辣椒酱
15g Vegetarian Belacan Powder 素马来栈粉

(B)
1-2 Tbsp Sugar 砂糖
3 Tbsp Dark Brown Sugar 红糖
1/2 Tsp Mushroom Powder 素香菇粉

(C)
50g Asam Jawa 亚森羔
200ml Water 清水


Method 做法


Combine (C) and mix evenly. Strain and retain the juice. Set aside.
把材料C一起混合,过沥去渣保留汁,搁置。

Heat up sambal paste (A) in a saucepan on low heat. Add belacan powder to incorporate and to be followed by (B) and the assam water (C). Bring to boil. Set aside to cool before serving.
将A基本叁巴辣椒酱放入炒锅用小火加热,拌入马来栈粉后又加入B一起炒香后便加亚森汁C煮滚。离火搁置待凉备用。




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

Thursday, May 18, 2017

巧克力乳酪海绵蛋糕 Chocolate Cheese Sponge Cake


I am always in awe of jeannie's cake as its almost fail proof and usually yields great results.  This cake recipe is also taken from her blog and I almost cried with joy when the cake came out beautifully as what was also shown from her blog.
我向来都很敬佩Jeannie制做的蛋糕,个个都是如此完美无瑕。这道蛋糕食谱也是从她的博客中得到的,烤出来的蛋糕就如她的蛋糕一样令我开心得不得了。


If you are into fluffy and light textured sponge cake, this is a good recipe to try out.
您若爱吃蓬松既细致的蛋糕的话,我强力推荐您试做来尝尝。



巧克力乳酪海绵蛋糕
Chocolate Cheese Sponge Cake


Ingredients 材料


(A)
50g Salted Butter 咸奶油
50g Castor Sugar 细砂糖
60g Cream Cheese 奶油乳酪
100g Milk 牛奶
6 Egg Yolks 蛋黄
75g Cake Flour 蛋糕粉
20g Corn Flour 玉米粉

(B)
6 Egg Whites 蛋白
65g Castor Sugar 细砂糖
1/2 Tsp Cream of Tartar 塔塔粉

(C)
1 Tbsp Cocoa Powder 可可粉 (sifted 过沥)

(D)
1 Tsp Vanilla Extract 香草精


Method 做法


Preheat oven to 155C degrees.  Fill oven's baking tray with water.
烤箱预热至155C度,烤箱里的大盆盛满水。

Line bottom and side of an 8" round cake mould. Set aside.
准备一个8寸模具,低部及边缘铺上烤纸,搁置。

Cook (A) butter, castor sugar and cream cheese over low heat in a saucepan until melted. Whisk milk (A) into the mixture until smooth. Remove from heat.
把A里的奶油,细砂糖及奶油乳酪放入锅里用小火煮至融化。又加牛奶A用打蛋器搅匀至顺滑即可离火。


Sift (A) both flours into the cheese mixture and whisk to combine.
离火后,沥入粉料A继续采用打蛋器搅匀。

Gradually stir in egg yolk and whisk to combine. Set aside.
轻轻的把蛋黄倒入,用打蛋器搅拌混匀后搁置待用。

In another clean and grease free mixing bowl, beat egg whites (B) until frothy. Add cream of tartar 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,倒入塔塔粉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. Repeat the same for the following 1/3 of the beaten egg whites until evenly mixed then transfer back into the balance 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,用打蛋器轻轻的混入后继续又重复同样的做法完成下一部份的1/3蛋白霜混匀。然后将面糊装入剩余的1/3蛋白霜里用橡皮刮刀沿着盆边翻拌搅拌均匀。

Transfer out 1/2 of the cake batter into another bowl. Sift in (C) cocoa powder and fold to combine. Add vanilla extract (D) to the other 1/2 portion cake batter and combine.
再取出1/2的蛋糕糊转入另一个碗,沥入C的可可粉翻拌搅拌均匀搁置备用。其余的半份蛋糕糊加入一小茶匙D香草精拌匀即可。



Spoon 1 tablespoon of the vanilla batter into the center of the prepared baking pan. Spoon 1 tablespoon of the chocolate batter over the 1st layer. Repeat the steps until all batter has been used up.  (Alternatively you may just pour all the cake batter over each other and create swirls with toothpick to create the marbled effect). 
挖一大汤匙的香草蛋糕面糊倒入模具的中心点,再用另一只汤匙挖取可可面糊倒入香草蛋糕糊的中心点上。重复以上的步骤直到完成为止。您也可选择分次加入两份蛋糕糊入烤模,表面抹平后采用木牙签拉出大理石纹线即可。

Transfer cake pan into the oven's baking tray at the mid lower level of the preheat oven. Bake with water bath at 155C degrees for 50 mins, then reduce oven temp to 150C degrees  and  continue baking for 25 mins until baked.
浸入已盛满热水的大烤盘及预热至155C度的烤箱的中下层烘烤50分钟,然后再调低至150度继续烘烤25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.

Tuesday, May 16, 2017

锅烤奶油乳酪面包 Pan Fried Creamy Cheese Buns



Do you enjoy eating juicy custard buns? This is one truly good sweet bread recipe adapted from Sweet The Mi which surpasses my expectations and you could also make it without the use of oven...just pan fried!
您喜欢多汁的奶油面包吗?这是一道非常好吃的奶油内陷甜面包取自于Sweet The Mi再加改编,制做出来的面包比预料的好吃。不仅如此这款面包还是用锅烤的,不需用烤箱呢!

I tried making using oven and pan with satisfactorily outcome. The pan fried ones came out soft with a nice crispy crust when hot whereas the oven baked ones have a lingering smell with soft fluffy texture.
结果我还是尝试把面团分成两份,一份用锅另一份采用烤箱。无论任何的其中的烤法都令我满意。用锅烤出来的面包的表皮香脆面包体香软而烤箱烤出的面包带有浓厚的香味面包体蓬松。

The leftover cusrtard cream can be freeze for a month or future use.
剩余的馅料可以冰藏一个月内需用掉。


锅烤奶油乳酪面包
Pan Fried Creamy Cheese Buns
Recipe adapted from Sweet The Mi


Ingredients 材料

Fillings 馅料 (A)
4 Egg Yolks 蛋黄
65g Castor Sugar 细砂糖
25g Low Protein Flour 低筋面粉
300ml Fresh Milk 鲜奶
20g Unsalted Butter 无盐奶油
60g Cheddar Cheese 切达乳酪 (grated 切丝)
1 Tsp Pure Vanilla Extract 香草精

Bread Dough 面包团 (B)
450g High Protein Flour 面包粉
120g Low Protein Flour 低筋面粉
8g Salt 盐
90g Castor Sugar 细砂糖
8g Instant Yeast 即融干酵母
100ml Warm Water 温水
120ml Warm Milk 温牛奶
40ml Whipping Cream 植物淡奶油
2 Large Eggs 大号鸡蛋

(C)
60g Unsalted Butter 无盐奶油


Method 做法

Boil (A) milk, butter and cheddar cheese together in a saucepan until cheese melted. Add vanilla extract to combine. Set aside.
将A里的鲜奶,奶油和切达乳酪丝一起混入锅用中小火煮把乳酪融化即可加香草精混匀,离火搁置。

Combine and whisk (A) egg yolks, castor sugar and low protein flour together until mixed. Add the warm milk and cheese mixture while whisking continuously to thoroughly blend into the egg yolk mixture without over cooking the eggs. Drain and transfer the mixture back into the saucepan and cook under medium low heat until thickened before removing from heat.
接着就把A里的蛋黄,砂糖和低筋面粉一起混合入一个碗中,搅匀后便可一边快速搅拌一边加之前煮热的奶油乳酪液以免蛋液被烫熟。搅匀后过沥入锅里用中小火把奶油鸡蛋液煮至浓稠即可离火。

Transfer the thickened custard cream into a bowl. Immediately place cling wrap directly onto the surface of the cream until fully covered up. Set aside to cool completely then refrigerate for 1 hour to set before using.
把煮好的馅料转入碗里,立刻铺一层保鲜膜在馅料的表层上,待凉后冷藏1个小时后即可用。

Combine and heat up (B) water, milk and whipping cream in a saucepan until lukewarm within the range of 37-38C degrees. Set aside.
将材料B里的清水,牛奶和植物淡奶油一起混入煮锅煮温至37-38C度即可离火。


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

Add unsalted butter (C) 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(C)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 18 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18等份, 滚圆盖上拧干的湿布或保鲜膜再让面团松弛15分钟.

Sprinkle the worktop with bread flour, flatten each dough into a disc and wrap in the chilled fillings (A) and seal the edges and mould round. Repeat the process for the balance 17 ps of dough.
台座上撒些高筋面粉,将休息好的面团用擀面棍把面团压扁,然后包入馅料A捏紧收口滚圆。再重复同样的做法把其余的17份面团完成。


Arrange the dough on a baking tray line with individual greased parchment paper. Space the doughs 4 inches apart to make room for the doughs to expand.
将休息好的面团各自排入已刷上不融化牛油的烘培纸置于烤盘上。面团之间应保留4寸的距离,给予面团膨胀的空间。

Final proof the bread in a unheated oven for another 50-60 mins until doubled in size.
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.

Preheat a lidded ceramic coated non stick cooking pan under medium low heat for 6-7 mins. Once heated,  Gently place in several doughs to fit the pan. With lid covered, fry the bottom side over low heat for 6-8 mins then turn over and fry the other side for another 6-8 mins until cooked. If the buns are still pale you may flip over again on both sides to cook further (with lid close)  several minutes to cook until it is fully cooked. Dish and allow the buns to cool on wire rack.
把个带盖的不沾平底锅用中小火烧热6-7分钟,开盖将几份面团置入关上盖转小火。先把底部烤6-8分钟再翻面继续煮烤6-8分钟。若面团还没上色那就需继续不停的翻面(锅盖要盖上)用小火慢慢地把两面烤至金黄色煮熟为止。烤熟后摆入铁架待凉。



(For Oven Bake 采用烤箱的做法)

8-10 Mins prior to baking time, remove baking pan from oven and turn on the oven heat to 200C 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200C度.

(Optional) Apply egg wash and sprinkle some bread crumbs over the surface.
(自选) 在完成第二次发酵的面包表层上涂上蛋液后撒些面包碎。

Bake in the middle rack of a preheated oven at 200C degrees for 10-12 mins or until golden brown.
送入已预热至200C度的烤箱的中层烘烤10-12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.

Monday, May 15, 2017

摩摩查查蒸糕 Simple Bubur Cha Cha Cake


The first time when I come across this recipe from Amy Wong's 'Aromas of Kuihs' and I wondered how would it taste like as I have never seen or tasted bubur cha cha in such form other than the creamy dessert we used to have.  To satisfy my curiosity, I decided to also adapt and attempt this steamed kuih since I happened to prepare the same ingredients for Bubur Cha Cha dessert.
当我第一次从黄春梅的‘层层糕粿香’里见到这道食谱的时候早已幻想着它的味道,特别是摩摩查查糖水制成蒸糕根本就从来没见识过。为了满足自己的好奇心便在弄摩摩查查糖水时也顺便一起采用同样的材料加以稍微修改制成。

Once you already have the ingredients prepared, making it is as easy as a breeze.  In general, it taste relatively good.. a cooked and pudding version of the dessert. Something new and usual.
一旦有了现成的材料,制做起来其实一点也不困难。尝试了之后,感觉就如吃着蒸熟布丁版本的摩摩查查糖水,另有一份新的特色。



摩摩查查蒸糕
Simple Bubur Cha Cha Cake


Ingredients 材料

(A)
160g Sugar 砂糖
1/2 Tsp Salt 盐
850ml Water 清水

(B)
180g Rice Flour 粘米粉
40g Corn Flour 玉米粉
100g Tapioca Flour 木薯粉
350ml Coconut Milk 椰浆

(C)
100g Orange Flesh Sweet Potatoes 橙肉番薯 (diced 切丁)
100g Purple Flesh Sweet Potatoes 紫肉番薯 (diced 切丁)
80g Yam 芋头 (diced 切丁)
40g Colored Sago Pearls 颜色沙谷粒
Tapioca Jelly 木薯粉块 (Optional)



Method 做法


Boil sago pearls (C) separately in saucepan with sufficient water till cooked. Drain. Soak in cold water and set aside.
把颜色沙谷粒C配入适量的清水在锅里煮熟,沥干又再泡浸冷水里搁置备用。

Cook (C) sweet potatoes and yam until softened. Set aside.
将材料C里的两种番薯及芋头煮熟,搁置备用。

Combine (A) into a saucepan and boil till sugar dissolves. Remove from heat and set aside.
将材料A一起混入煮锅煮滚把糖融化后离火搁置。


Combine (B) into a mixing bowl and stir to mix. Sieve the mixture.  Add (A) to combine and mix evenly. Divide mixture into three equal portions.
把B一起混入盆里,拌匀后过沥。接着把糖浆A拌入搅匀,在把粉浆分成三等份。

Cook one portion of the mixture under low heat until slightly thickened. Transfer mixture into an 8 inch steaming tray. Sprinkle 1/3 portion of the ingredients (C) over the mixture and steam at medium high heat for 15 mins.
先把第一份粉浆用小火煮至稍微浓稠,置入个8寸蒸盘,撒入1/3份材料C,转入蒸锅以中火蒸15分钟。

Repeat the cooking and preparation for the next portion of the mixture as per the earlier layer. Sprinkle the second portion of (C) onto the layer and steam for 15 mins.
用同样做法重复第二份的粉浆,然后撒上第二层材料C于上,继续以中火蒸15分钟。


Pour the balance portion of the mixture into the steaming tray. Sprinkle the last portion of (C) on top and steam for 20-25 mins.
最后一份剩余的粉浆勿需放入锅里煮浓稠,就直接置入蒸盘加入蒸熟的第二层蒸糕上,把剩余的材料C撒入,再转入蒸锅蒸20-25分钟至熟即可。

Allow to cool slightly before serving.
离火后把蒸盘摆在铁架待凉即可。





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

Sunday, May 14, 2017

基本素叁巴辣椒酱 Basic Vegetarian Sambal Paste

Indonesians consume lots and lots of chillies and beef. I used to think I have pretty good tolerance to spicy food but now after residing in Indonesia for 5 years, I realize that I am far from Indonesian standards.
印尼人大部分都爱吃辣椒和牛肉。在我还没搬迁来印尼的时候,一直都认为自己能吃辣,后来才知道印尼人吃辣的耐力远远超越我们的水平。

My three lived in helpers are no exception. Through them I have learnt to adapt to having lots of spicy food in my daily diet since I hardly indulge them with beef meat except for occasional fish and chicken.
现在家中的三位员工也不略外,跟他们相处的日子里我学习去适应更多不同的热辣食物,特别是因为家里少煮肉类除了偶尔有给予鱼或鸡肉之外多半的菜肴都是蔬菜。为了要令他们能吃得舒服唯有多煮些带辣的菜肴满足他们的胃口。

After changing my eating habits to full vegetarian I totally abstain from eating onions and garlic and over time develop strong resistance to its presence in any food. So I ended up making my home made version of chili sauce, chill paste for cooking and household consumption.
如今转吃素既又不吃任何葱或蒜,多半时候都得从家里自己制做免葱蒜的酱料当拌料。

Last year I posted a sambal recipe when I made Nasi Lemak and if you are interested you may visit the link for more information. Today I am making this basic sambal / chili paste which I use it for every forms of cooking on spicy food from stir fry to curry dishes. We usually made them in bulk and freeze them in various containers to maintain its freshness. This is a rather big batch of sambal paste but once you have it you can use some to adapt to assorted types of sambal sauce catered for different food. Very versatile.
去年我曾在博客里分享一道叁巴辣椒酱来配合椰浆饭,你可以拿来参考。今天所制做的是道基本叁巴辣椒酱适于用在日常烹饪上,比如拌炒入菜肴,炒饭,面,咖喱菜肴等等。此外您还可拿来变通混入不同的调味料制做出不同的辣椒拌酱,淋酱。因此我平时会准备多的份量来冰藏一旦要用上时都有现料。

With this new batch of sambal paste, I will try to make several versions of ready to eat sambal chilies and post it in my blog whenever I have time.
现在有了这批叁巴酱后,接着我就会取来弄出不同吃法的辣椒酱,然后一旦有空便会在博客里与你分享。


基本素叁巴辣椒酱
Basic Vegetarian Sambal Paste


Ingredients 材料

(A)
260g Tomato 番茄
2 Kg Red Chillies 红辣椒
1 Kg Curly Chillies 皱皮圈辣椒
2 Stalks Lemongrass 香茅
50g Galangal 南疆
2cm Tumeric Root 黄姜
500-600ml Water 清水

(B)
500-600ml Cooking Oil 食油
4 Stalks Lemongrass 香茅 (crushed 压扁)
10pcs  Kaffir Lime Leaves 箭叶
6pcs Fresh Bay Leaves 月桂叶


Method 做法

Soak, wash red chillies, remove seeds and cut to pieces.
浸泡新鲜红辣椒,取出种子后把辣椒切块。

Combine (A) into a blender filled with water and blend into paste
将材料A一起放入食物加工机,加入水搅拌成泥状。

Remove and transfer chillies paste to a (heated) deep frying pan or wok filled with heated oil (B) and stir continuously on low heat for 5 mins.
把搅好的辣椒泥放入已预热B食油的炒锅里,以小火不断的翻炒或搅拌。


Add (B) lemongrass, kaffir lim leaves and fresh bay leaves to the mixture and stir fry non stop for 20-25 min until the sambal mixture thickens. Once the oil starts to separate from the paste and rise to the surface it is deemed ready.
加入香茅,箭叶和 daun salam 继续不停的翻炒20至25分钟,一直翻炒及搅拌至叁峇酱稍转浓稠深红色油跟酱体开始隔离,表层形成一层辣椒油即可。

Allow the sambal paste to cool completely before storing. Keep the extra paste in the freezer for future use.
让叁巴辣椒酱冷却后才转入容器。把多余的叁巴酱冰藏以保新鲜。


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