法式巧克力千层蛋糕 French Style Chocolate Mille Crepes

Not another mille crepe recipe again. 
又是一个千层蛋糕。

To get my money's worth from money spent on buying a recipe book written solely on Mille Crepes making, I am back into exploring the next recipe from this book 'French Style Mille Crepes' by Coco Kong. This book contains 50 Mille Crepe recipes! By the time I was done with my 2nd Mille Crepe recipes, I would have gathered enough hands on experience on making good fried omelette. Since the entire process mostly involved frying the cake batter.
为了好好利用这本仅有法式千层蛋糕食谱的书辑 “江丽风老师的'French Style Mille Crepes 法式浪漫千层蛋糕' 食谱专辑系列丛书38“，我又再次拿起书辑进行我第二个法式千层蛋糕工程。这本书里一共有50种法式千层蛋糕的配方，而当我完成我第二个法式千层蛋糕后，相信自己也学习到一手煎蛋卷的好手法。

I was over ambitious to achieve a higher cake which appeared way too 'peak' from the extra layers of crepe. What I have learnt from this experience was to go moderate on the crepe layers between 18-22 is sufficiently presentable and ease of consuming. For this recipe, I have adjusted the formula for 18-20 crepes layers, depending on how thin you pan fry each crepe.
在制造这个蛋糕过程中，因为过於雄心勃勃想提高蛋糕层而制造太多饼皮，导至蛋糕失去美感。从这教训中领悟到制作法式千层蛋糕最理想即易处理的饼皮层在于18至22层之间。今道法式巧克力千层蛋糕的配方里我也加以修改成足够18至22饼皮的材料量，得多得少就在于煎饼皮的厚度而定。

If you love eating mille crepes cake and would like try making your own, this book is a sure keeper. The outcome of the cake is as good as what I encountered from the making of my first Mille Crepe cake, the French style vanilla mille crepe cake.  Its much easier than baking a cake. 

您若爱吃这类蛋糕不防自己尝试制作。这到是一本直得收藏的食谱书辑。制造出来的蛋糕效果就如上个星期所作的第一个千层蛋糕一样可口，蛋糕皮又香和软湿即不太甜。比起烘烤蛋糕还简单。

According to the author, the crepes batter (A) is allowed 30 mins resting before adding in the melted butter for better batter consistency. If butter is added in too early,  it will create thick finishing to the crepes.

根据笔者所述，等面糊休息30分钟后才加入融化的奶油会有助于制造薄细表层的薄饼皮。

法式巧克力千层蛋糕
French Style Chocolate Mille Crepes

To Make Crepes 蛋糕皮料 (A)

460g UHT Milk 低脂鲜奶

300g Eggs 鸡蛋

1/2 Tsp Salt 盐

120g Plain Flour 中筋面粉
13g Cocoa Powder 可可粉
60g Icing Sugar糖粉

(B)

65g Unsalted Butter (melted by double boiling) 隔水炖溶无盐奶油

To Make Filling 馅料(C)

360g Fresh Whipping Cream 植物性鲜奶油
100g Chocolate Buttons 巧克力币豆

Ganache 巧克力伽纳彻(D)
150g Cooking Chocolate 巧克力液块
100g Fresh Whippiing Cream植物性鲜奶油 

Method 做法

Get ready a 22-24cm non stick skillet, 1 palette knife, cake turntable and an 8" flat serving plate or cake board.

準备好一个22-24cm不粘平底煎锅，抹刀1把，蛋糕转盘和一个8“平底盘子或蛋糕板。

Combine all ingredient (A) into a large mixing bowl and mix until the batter is smooth. Strain through a sieve. Cover batter with cling wrap and allow to sit / rest for 30 minutes. 

将材料（A）放入一个大碗里搅拌均匀后过滤， 休面30分钟.

Prepare melted butter from ingredient (B) and set aside to cool for later use.

把无盐奶油隔水炖溶后，离火待用。

Add in melted butter to batter (A) and mix well just prior to frying the crepes. 

煎蛋糕层之前加入溶化的无盐奶油拌匀.

Heat a non-stick frying pan over medium heat. Use a ladle to scoop the crepes batter into the pan while swirling the pan to evenly spread the cake batter. Pour off any excess batter back into the mixing bowl. Cook crepe until the surface starts to bubble and the bottom layer has set.

以中火预热平底锅，用勺子舀入适量的面糊，迅速以旋转放试把面糊薄薄的填满煎锅底直到面皮底面煎熟。尽量不要倒入过多面糊，若有表面上有剩余的面糊尽可倒回面糊碗中。

Use a spatula to ease away the layer from the pan. At this point, you may carefully lift up the crepe by hand or any other tools to make sure the crepes does not break.

Place the cooked crepes on a baking tray while finishing the remaining batter. Stir well to prevent the batter from thickening before cooking each layer. Repeat the process until the batter is all used up.

用划刀把饼皮划离锅, 再轻轻的用手把饼皮取出放在在一个容器或烤盘上, 重复做法至完成. 千万要记得每当倒入面糊入锅时必须先搅匀, 以防止面糊浓稠。重覆过程直到面糊全部煎完为止。

Beat the whipping cream with a hand held electric hand beater / mixer until thickened。Set aside.

用手持电动打蛋器将植物性鲜奶油打发。待用。 

To assemble cake, place cake board or plate on the turntable. Place the 1st piece crepe layer on the board / plate. Spread a thin layer of filling on top. Stack on the 2nd piece of crepe. Lightly flatten each layer with hand to sandwich the cream onto the crepe. 

组合蛋糕, 将蛋糕板放在蛋糕转盘上，铺第一层饼皮，抹一层薄薄的馅料在表面之后再铺上第二层饼皮，然后用手轻按餅皮中间部份使馅料分布均匀。 

Spread on a thin layer of the filling over the top of the crepe and place the 3rd piece of crepe over it. Continue spreading a layer of cream filling over the crepe, place some chocolate buttons over the fillings. Spread another layer of crepe over it. Press down lightly with hands.  Repeat the process until the last layer. Do not spread filling on the final top layer.

继续铺上另三层饼皮，抹一层薄薄的馅料在表面，放置一些巧克力币豆在馅料层上，接下来再铺上另一层饼皮，轻按餅皮中间部份使馅料分布均匀。 重复至完成。 最后一层不须抹馅料。

Double boil chocolate ganache (D) with cooking chocolate until melted and evenly combined. Pour mixture over the top of the cake layer. Chill the cake overnight before serving.
将材料D隔水炖溶后，趁热淋在蛋糕上面。放入冰箱冷藏隔夜才切出享用。

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

This post is linked to Cook Your Books Event #25hosted by Joyce of Kitchen Flavours

马铃薯面包 Potato Loaf

Last month I made a batch of Potato Honey Buns which my hubby and maid finished consuming within 2 days. Seeing how much they enjoyed that recipe, I decided to make another batch of the similar bread with minor adaptations. 
上个月我制作了一批蜂蜜马鈴薯面包得到丈夫和女庸的好评而他们俩在短短的两天内把面包全吃光，所以我决定这次以似类的配方再烘培另一款的马鈴薯面包。


This soft and chewy bread recipe was adapted from Carol Hu's The Second Book of Baking for Beginners by Carol Hu 胡涓涓. I am submitting this to Cook Your Books #25 hosted by Joyce of Kitchen Flavors.

这个柔软即有口感的面包食谱取自于胡涓涓的烘焙新手必备的第二本书，再加以修改调整少许配料制成. 

马铃薯面包  
Potato Loaf 
Recipe for 2 Loaves

Ingredients (A) 
200g Mashed Potato 马鈴薯泥
130g UHT Fresh Milk 鲜奶
75g Honey 蜂蜜
2 Eggs 鸡蛋 (less than 50g net weight each 每粒蛋不超过50克净重)
340g Bread Flour 高筋面粉
40g Cake Flour 低筋面粉／蛋糕粉
1 Tsp Instant Yeast 速发干酵母
1/4 Tsp Salt 盐
40g Melted Butter 融化奶油

(B)
Unsalted Butter 无盐奶油, Cut to short strips 切成幼短条 (Optional)
Cake Flour 蛋糕粉／低筋面粉 (Dusting 撒粉)


Method 做法

Combine all ingredients (A) into the bowl of a stand mixer with dough hook and mix with lower speed until all ingredients are well combined.
将所有材料(A) 倒入搅拌器的钢盆中以慢速度搅拌搓揉成为一个不粘手的面团.

Slowly increase the speed to medium and continue kneading for approx 15-18 mins, until the dough becomes smooth and pass the window pane test.
依照片揉面标准程序继续以中速把面团搅拌（大约15-18分钟）成为撑得起薄膜的面团.

Transfer the dough to a slightly greased bowl, cover bowl with either cling wrap or cloth. Allow the dough to proof for an hour or until the dough 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, 罩上拧干的湿布或保鲜膜, 放置到温暖很密闭的空间进行第一次发酵约60分钟或至少两倍大.

Test the readiness of the dough with a finger lightly dusted with low gluten or cake flour. The dough is ready when it remain indented after the finger pokes into it.

第一次发酵完成后, 用手指沾上低筋面粉, 然后直接戳入面团中心. 如果戳出的洞陵没有弹回的迹象, 便完成第一次发酵. 如果戳出的洞渐渐回缩, 则再继续发酵5-10分钟, 然后再用同样的心方式测试.

Punch down the dough. Divide the dough into 16 equal portions and mould it round. Let it rest for another 15 mins.
工作桌上洒上一些高筋面粉. 将发酵好的面团从盆子中移出.  面团表面也洒上一些高筋面粉, 然后将面团用手压下去将气体挤出来. 把面团平均分割成16等份, 然后滚成圆形, 盖上拧干的湿布或保鲜膜再让面团休息15分钟.

Arrange 8 pcs of round dough each into 2 greased loaf pan 23x13x6.5cm. 
将休息好的面团摆入两个刷上不融化奶油的23x13x6.5cm深的土司烤模里。每个烤模各放入8粒滚圆面团。

Spray some water over the surface with a fine mist nozzle. Final proof the bread in a unheated oven for another 50-60 mins.
将两个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 170C 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170C度.

Place 1-2 strips of butter in between the grooves. Dust a thin layer of cake flour over the top.

将切成条状的奶油放在面团缺口上. 面团上撒一层薄薄的低筋面粉。

Bake the bread loaves in the middle lower level of a preheated oven at 170C degrees for 35-38 mins.
放进已经预热至170C度的烤箱中下层烘烤35-38分钟, 至表面呈现金黄色即可.

Remove bread from oven and turn it out onto cooling rack to cool.

烤好后马上倒扣出来放在铁网架上放凉。

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

This post is linked to Cook Your Books Event #25hosted by Joyce of Kitchen Flavours

芋头布丁 Taro Pudding

Are you a fan of yam / taro? 

你爱吃芋头吗？

This is a great recipe taken from the book 'Delicious Nyonya Kueh & Desserts' by Patricia Lee. We all love this kueh pudding and its vegan too! To me, this dessert is truly soft with smooth texture like pudding despite its preparation and cooking method more attuned towards steam cakes. Yummy!  

这是一个非常可口的糕点食谱，取自于Patricia Lee的‘娘惹粿风味糕点’食谱书里。虽然煮法跟蒸粿相似，制作出来的糕点却是如其名般， 就如布丁一样柔软与光滑。此外，又是全素无加奶蛋素，对素食主义的我是最好的消息。赞！

芋头布丁
Taro Pudding 

Ingredients 材料

550g Taro / Yam 芋头
350ml Thick Coconut Milk 浓椰浆
100ml Pandan Water 班兰水
110g Sugar 砂糖
85g Rice Flour 粘米粉
85g Tapioca Flour 木薯粉
a pinch of salt 盐少许
200g Grated White Coconut 白椰茸
6 Pandan Leaves 班兰叶
2-3 Drops Purple Food Colouring 紫色食用色素2-3滴

Directions 做法

Combine grated coconut,3 pcs of pandan leaves and salt evenly and steam for 7-10 mins. Leave to cool.

椰茸, 三片班兰叶及盐拌匀, 蒸7至10分钟. 待凉.

Boil 150ml of water with 3 pandan leaves for 10 minutes to get 100ml of pandan water. Set Aside. 

将150ml的开水和3片班兰叶一起烧煮10分钟，取出100ml班兰水。搁置。

Cut taro into small pieces and boil in a pot with sufficient over the taro for 20 mins or until until soft.

芋头切成小块, 泡入乘满足够清水的锅里煮20分钟直到芋头煮软熟透为止。

While waiting for the taro to be cooked, combine coconut milk, pandan water, sugar, rice flour and tapioca flour into a mixing bowl and stir until well combined.

当还在等待芋头正在锅里烹煮时，把浓椰浆，班兰水，砂糖，粘米粉和木薯粉混合到另一个碗中。搅拌直到充分结合即可。

Drain the cooked taro. Transfer taro into a blender, add in half of the coconut milk flour mixture, purple food coloring and blend together with  the taro until blended. If your blender is huge enough, you may add in the balance of the coconut flour mixture into the taro mixture and blend into a smooth paste. Otherwise, you may transfer the blended taro into the balance coconut flour mixture and mix evenly. 

沥干熟芋头。把芋头放入搅拌机，加入一半的椰浆兰水面粉混合浆和紫色食用色素，并与芋头一起搅拌直到均匀混合在一起。若是你的搅拌机容纳量大的话，你可以把剩余的椰浆兰水面粉混合浆加入搅拌机一起搅拌混合成均匀的糊状。若不的话，你也可以把芋头椰浆糊转移出搅拌机放入剩余的椰浆班兰粉糊混合搅拌均匀。

Pour batter into muffin cups and steam the batter for 25-30 mins. Leave to cool.

把芋头糊倒入松饼杯或模具内，蒸25-30分钟。待凉。

Unmould taro pudding onto the grated coconut and coat liberally before serving.

将芋头布丁倒出模，撒上椰茸才享用。

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

This post is linked to Cook Your Books Event #25hosted by Joyce of Kitchen Flavours

酪梨面包 Avocado Bread

I remembered reading from somewhere that using avocados can be used as an alternative to making lighter version of brioche bread with minimal use of butter.

我记得成经在某个网络阅读过有关採用酪梨制造出无奶油的Brioche皮欧许法国奶油面包. 

Avocados are in season here and I ended up buying some without knowing what to do with it. Actually, I am not a fan or avocado. Never was and still am. But since people around me often cited the benefits of this fruit I decided to give it a try. Not directly consuming it, but more of using it for baking.

正好现在是酪梨果大量售卖季节而我又好奇的买了4粒想用来加入面包或蛋糕食谱配方，顺便了解一下为什么身边的多位朋友亲属们如此热爱这类果子。

This wonderful recipe was adapted from Carol Hu's The Second Book of Baking for Beginners by Carol Hu 胡涓涓. I am submitting this to Cook Your Books #25 hosted by Joyce of Kitchen Flavors.

这个面包配方取自于胡涓涓的烘焙新手必备的第二本书加以修改少许配料制成. 

酪梨面包
Avocado Bread 

Ingredients 材料(A)

200g Avocado 酪梨果肉, cubed 切成小丁
500g Bread Flour 高筋面粉
80g Whole Meal Flour 全麦面粉
1-1/2 Tsp Instant Dry Yeast 速发干酵母
1/4 Tsp Salt 盐 
45g Castor Sugar 细砂糖
60g Corn Oil 玉米油
175g Plain Yoghurt 原味酸乳
1 Egg 鸡蛋

Topping 表面装饰(B)

Egg Wash 全蛋液

Almond Slices 杏仁片

Directions 做法

Dice the ripened avocado fruit into cubes. Combine all ingredients (A) into the bowl of a stand mixer with dough hook and mix with lower speed until all ingredients are well combined.

酪梨果肉取200g切成小丁. 将所有材料A倒入搅拌器的钢盆中搅拌搓揉成为一个不粘手的面团。

Increase the mixer speed to medium and continue kneading for approx 15-18 mins, until the dough becomes elastic to achieve the window pane test.

以照揉面标准程序继续搅拌搓揉直到成为撑得起薄膜的面团。

Transfer the dough to a slightly greased bowl, spray the top of the dough with water and cover bowl with cling wrap. Allow the dough to proof for an hour or until the dough doubled in size.

将搓好的面团滚圆，收口朝下捏紧放入涂抹少许油的盆中。在面团表面喷一些水，盖上保鲜膜放置到温暧密闭的空间发酵约60分钟或至面团发成两倍大即可。

Dust worktop with some bread flour, transfer dough from bowl onto table top, punch down the dough to release air. Divide dough into 4 equal portions and mould it round. Allow the dough to rest for another 15 mins before shaping.桌上洒些高筋面粉，将发酵好的面团取出，把面团空气拍出，平均分割成4等分，然后滚成圆形，盖上保鲜膜再让面团休息15分钟。

Sprinkle some bread flour on the dough, use both palms to roll out each dough on the tabletop to form a 30cm length dough strips. Take 2 strips of dough and form a braid by criss crossing alternatively. Pinch the ends and tuck the seals down.

休息好的面团表面洒些手粉必免沾粘，用手搓成约30cm的长条面团。将两条面团交叉缠绕成麻花状，两端捏紧。

Transfer the 2 sets of braided dough into 2 nos of slightly greased bread pan of size 24x13x6.5cmD.

将卷好的面团放入2个刷上不融化奶油的24x13x6.5cm深的土司烤模里。

Spray some water over the loaf with a fine mist nozzle. Final proof the loaf in a unheated oven for another 50-60 mins.

在面团表面喷一些水，把土司烤模放入未开火未预热的烤箱里再发酵50-60分钟至面团发成两倍大。

When the dough has achieved 90% proofing (10% almost reaching the brim of the baking mould), remove baking pan from the oven. Preheat oven to 170C degrees.

面团发酵到九分满时，把土司烤模取出烤箱，将烤箱打开预热至170℃。

Apply a thin layer of egg wash over the top of the dough, scatter almond slices over the top. Bake in a preheated oven at 170C degrees for 38-40 mins.进烤箱前在面团表面轻轻刷上一层全蛋液，把杏仁片铺在面团表层，放入已预热到170℃的烤箱中烘烤38-40分钟。

Remove bread from oven and turn it out onto cooling rack to cool.

烤好后马上倒扣出来放在铁网架上放凉。

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

This post is linked to Cook Your Books Event #25hosted by Joyce of Kitchen Flavours

天使蛋糕 Angel Food Cake

Angel Food Cake is a very light weight white sponge cake made with beaten egg whites and  no butter. This cake never reside within my baking radar until I was left with 5 cups of leftover egg whites from my making of the Indonesia traditional layered cake. 

天使蛋糕是一种轻盈，无奶油又低脂的白色海绵蛋糕。这类蛋糕主材料是以打至干性发泡的蛋白与面粉混合制成。虽然知道有关这项蛋糕，长久以来都没有想尝试的念头一直到冰箱里剩余一堆因制作传统印尼千层蛋糕所余留的蛋清（蛋白）后用上这个食谱。

To clear off some of the leftover egg whites, I took the recipe from  Minty's Kitchen's blog and integrate with another recipe book to bake this cake.

为了清除剩余的蛋清／白，我把Minty's Kitchen的蛋糕配方和另一本食谱里的天使蛋糕屏合起来，再加以修改烘焙出自己喜爱的口味。

The end result came out as goods as what was illustrated in  Minty's Kitchen recipe. The cake is so fluffy and light with finer texture, almost close to that of ogura chiffon cake. To add more zest to this minimal ingredient cake, I intentionally added in lime juice and finely chopped dried apricot to enhance the cake's aroma.

制成出的蛋糕效果就如Minty's Kitchen里所描述般的蓬松细密蛋糕体，有如相思蛋糕与戚风蛋糕的结合体。我还刻意在这蛋糕配方里加入柠檬汁和切碎的干杏果，以提升蛋糕香味。

For a finer textured cake, I sifted the flour, icing sugar and castor sugar three times to loosen the dry mixture before folding into the egg batter.  Apart from dried apricot, you could also try using chocolate chips to create a totally different kind of flavor. The important part here is to chop whatever 'additional fillings' into very small pieces so that it would be feather light and thus not sink into the bottom of the cake batter. Lastly, fold in the flour sugar and chopped apricot as carefully as possible. Do not overfold to avoid deflating the cake batter.

跟据食谱所述，若想制造出细嫩的蛋糕，就必须把混合好的面粉，糖粉幼糖一起过筛三次或以上才能加入蛋清糊。你若不喜好干杏果的话，也可尝试加入切碎的巧克力制作出另一番风味。在这项里最须留意的是要把馅料”成非常小的碎块，以防馅料全沉淀于蛋糕底而不均匀。 最后，将混合过筛好的面粉和糖用橡皮刮刀轻轻翻拌，尽可不要翻拌过度以免蛋白消泡。

天使蛋糕

Angel Food Cake

Ingredients 材料(A)

185g Self Raising Flour 自发面粉

50g Icing Sugar 糖粉

100g Castor Sugar 幼糖

材料(B)

2-1/4 Cups Egg Whites 蛋清／蛋白

1-1/2 Tsp Cream of Tartar 塔塔粉

1/2 Tsp Salt 盐

80g Castor Sugar 幼糖

3 Tbsp Fresh Lime Juice 新鲜柠檬汁

3 Tsp Vanilla Extract 香草精

30g Dried Apricot, finely chopped 切碎干杏果

Directions 做法

Preheat oven to 170C degrees.

将烤箱预热至170℃度。

In a large bowl, sift together ingredients (A) 100g castor sugar, 50g icing sugar and flour three times. Set Aside.
在一个大碗盆里将所有材料A的自发面粉，糖粉和幼糖一起混合后过筛三次。搁置。

In a dry and grease free bowl, whip egg whites (B) until foamy. Add cream of tartar, lime juice and salt. Continue whipping until soft peak stage while spooning in the 80g castor sugar gradually and keep whipping the egg white mixture until it achieved glossy stiff peaks. Add vanilla extract.

把蛋清倒入进一个干洁无油脂的搅拌盆里，将蛋B清打至发泡。加入塔塔粉，柠檬汁，盐之后继续拌打至湿性发泡，用汤匙轻轻地把剩余80克幼糖混入蛋糊。继续拌打一直达到干性发泡成度后才加入香草精。

Gradually sprinkle in the chopped apricot before spooning in the flour mixture and fold gently. Do not overfold or the batter might deflate.

以轻盈动作把干杏果碎撒在蛋糊中，再用汤匙将过筛面粉糖粉加入，用橡皮刮刀轻轻翻拌，尽可不要翻拌过度以免蛋白消泡。

Transfer the batter into a 24cm tube baking pan. Bake the cake in middle lower tray of the preheated oven at 170C degrees for 45mins. I lowered mine to 160C degrees during the last 15mins of baking time as my oven temperature was probably too hot and the top has started to crack. 

把蛋糕糊倒入一个24厘米中空烟囱烤模，放入预热至170℃度的烤箱中下层烘烤45分钟。由于不同烤箱的温调有异所以还是建议你自己加以调整。我的烤箱偏热，所以实际烘烤时间是以170℃度烘烤30分钟，之后调低于160℃烘烤15分钟直到熟透为止。

Invert the cake pan on a cooling rack as soon as it is out from the oven.  

蛋糕烤好后马上将烤盘倒扣在冷却架上。

Remove the cake pan once the cake has completely cooled.

等到蛋糕冷却后才脱模。