素香蕉榛子松饼小蛋糕 Vegan Banana Hazelnut Muffins

Being a vegan I had never tried making any vegan cake for I wasn't to keen to experiment with ingredients substitution to replace the use of egg while maintaining the suppleness of the cake texture. 

作为一个素食主义者，我从未刻意尝试制作全素，无蛋无动物奶油类的蛋糕。每当想到要寻找及採用鸡蛋或动物质奶油的取代品后就没去动手做了。

While I am aware of bananas as a very good substitute, in truth, I have never been fond of eating banana or anything that taste like one. Today, I decided to bake a vegan version of muffins using my least favorable fruit for my hubby who practice veganism on every Monday, 1st and 15th of every Chinese Lunar calendar month.  During these days, he will practice an entire day of home cooked vegan meals for breakfast and dinner. He would also bring along packed lunch from home since it isn't convenient to find vegetarian restaurant within the vicinity of his work place.

虽然很清楚香蕉是素食蛋糕里时常用到来取代鸡蛋，事实上，真正的原因是我自小就对香蕉及香蕉制作的食品级为排侧。这次，我为了准备给予每星期一，初一，十五及任何神诞都守全素戒的丈夫，只好动手尝试作作。

Judging from the outcome of the muffins, I totally understood why bananas are good egg substitutes for cake baking. The muffins came out moist and soft like a good sponge cake. My verdict......this is a good recipe, if you do not mind the banana flavor.

当蛋糕烤出来后才真正体会到为何香蕉是很好的鸡蛋取袋品，烘出来的蛋糕湿润柔软有如海绵蛋糕一般。我的结论。。。。这是一道不错的配方，若是你不介意香蕉的味道。

素香蕉榛子松饼小蛋糕 
Vegan Banana Hazelnut Muffins
Recipe adapted from Namely Marly

Ingredients 材料 (A)
1 Cup Soy Milk 豆奶
2 Tsp Apple Cider Vinegar 萍果醋

(B)
125g Wheat Flour 小麦粉
125g Cake Flour 蛋糕粉
1 Tsp Baking Soda 小苏打粉
1 Tsp Baking Powder 发酵粉
1/2 Tsp Cinnamon Powder 肉桂粉
1 Tsp Vanilla Powder 香草粉
1/2 Tsp Salt 盐
30g Ground Hazelnut Powder 榛子粉

(C)
280g or 3 Large Ripe Bananas 成熟的香蕉
175g Brown Sugar 红糖
145g Corn Oil 玉米油

Directions 做法

Preheat oven at 175C degrees.

烤箱预热至175℃度。

In a small bowl, combine soy milk with apple cider vinegar (A) and set aside to allow mixture to combine.

把豆奶和萍果醋A一起拌入混合匀，搁置备用。

In a separate mixing bowl, sieve and mix all dry ingredients (B) together. Set aside.

把材料B所有粉料放入另一个碗里一起混合，过筛，搁置备用。

Transfer cut bananas (C) into a food processor and processed until mashed. Add brown sugar, corn oil  into the mashed banana mixture and continue blending for another 10-15 seconds until combined.

把香蕉C混入搅拌机捣碎成泥，再把其余材料里的糖和玉米油拌入继续捣拌10-15秒至混合。

Slowly sieve in 1/2 of the flour mixture (B) into the blended banana sugar batter and fold. Stir in the soy milk vinegar mixture (A) until well combined before  folding in the balance flour ingredients (B).

将材料B的混合粉料筛入香蕉红糖混合糊C里轻轻翻拌匀，拌入豆浆醋液A至混合再把其余的粉料拌入翻拌至匀。

Transfer batter into prepared muffin liners / cups and bake in a preheat oven at 170C degrees for 20-25 mins or until a toothpick inserted comes out clean.
把面糊倒入松饼模具里，放入已预热的烤箱以170℃度烘烤20-25分钟至熟透为止。

 This post is linked to the event Little Thumbs Up ~ August 2015

Event Theme : Brown Sugar and Molassses

organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY 

and hosted by Jess of Bakericious

- See more at: http://www.bakeforhappykids.com/#sthash.2eI3wlRb.dpuf

全素金银萝卜糕 Vegetarian Carrot and Radish Cake

Another great recipe adapted from Amy Wong's Aromas of Kuihs to vegetarian version. Firm but yet tenderly chewy. Totally satisfied with this recipe!

这是一道我很满意的糕点食谱。 我把原著的食谱做稍微的修改成全素式的萝卜糕。食谱取自黄春梅的书籍“层层糕粿香”。

全素金银萝卜糕 

Vegetarian Carrot and Radish Cake 

Ingredients 材料 (A)

400g Radish 白萝卜

400g Carrot 红萝卜

(B)

400g Rice Flour 沾米粉

50g Wheat Flour 澄面粉

25g Corn Flour 玉米粉｀

1200ml Water 清水

(C)

2-1/2 Tsp Salt 盐

2 Tsp Sugar 糖

1 Tbsp Vegetarian Mushroom Sauce 斋蠔油

1 Tsp Pepper 胡椒粉

1 Tsp Mushroom Stock Powder 香菇精

(D)

15g Ginger 姜 (chopped 切碎) 

40g Vegetarian Ikan Bilis 素江鱼仔 (chopped 切碎)

40g Vegetarian Meat 菇制素肉 (diced切丁)

30g  Chinese Mushroom 花菇 (soaked and chopped泡软后切碎)

(E)

3 Tbsp Sesame Oil 芝麻油

Method 做法

Grate radish and carrot. Scald both (A) together in boiling water and drain.

将A材料里的白萝卜和红萝卜刨丝，以滚水汆烫后沥干。

In a mixing bowl, mix ingredients (B) till combined. Set aside。

把材料B混拌入一个大碗至均匀。搁置备用。

Combine ingredients (C) in a small bowl. Set aside.

再把材料B混拌入另一个小碗，搁置备用。

In a large wok, heat up sesame oil (E) and fry ginger and ikan bilis (D) till fragrant. Stir in the remaining ingredients (D) and stir fry until evenly cooked. 

在一个大炒锅，烧热3汤匙芝麻油E，爆香姜和素江鱼仔D后再办入其余材料D继续翻炒至熟均匀。

Add grated radish and carrot into the wok and continue stir frying until fragrant. Pour in the flour mixture (B) and cook until thickened. 

倒入红白萝卜丝继续炒香，再拌入材料B的面糊浆翻炒至浓稠便可离火。

Transfer batter into a well greased 9"x9"x3"D square mould. 

把面糊倒入已抹上油的9寸方模。

Steam for 50 minutes or till cooked. Remove cake from mould after 3-4 hours when cool. 

蒸50分钟，待3-4小时蒸糕冷却后才脱模切块。

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 #26 hosted by Joyce of Kitchen Flavours

木薯打南糕 Tapioca Kuih Talam (Vegan 全素）

I fell in love with Kuih Talam ever since the first I took the first bite as a kid. Whenever I came across this sweet and semi savory kuih I would definitely buy and eat it almost immediately. There are lots of good Kuih Talam recipes out there to choose from should one decides to make their own. However, many of the recipes uses alkaline water (which I am perfectly ok with) to make a firmer kuih texture, but leaving an aftertaste which might be discouraging to some people. Coincidentally, the recipe I was using call for the use eggs for the green pandan layer, which, is a no no for me since I am a vegan.

我从小就很爱吃打南糕／鸳鸯粿，每当遇到有贩卖此糕点时通常都会立刻跑去购买然后马上吃掉。若想自己亲自下手制作都可以在网络免费下载或是从市上售卖的食谱书籍内找到许多有关的食谱。参考了不同版的打南糕／鸳鸯粿后才发现原来大多数的食谱都描述运用枧水。对我来说枧水到是没问题，但对于很多数的人因不喜欢枧水的味道二相当的排斥。我原本想制作原味的打南糕，但因第一本书记载採用鸡蛋而我又是素食主义者所以变制造出另一完全不同的打南糕版本。

The last time I tried making Kuih Talam was more than 2 years ago hence this time round I decided to integrate and adapt today's kuih from 2 of my favorite (and also frequently used) asian kuihs and desserts recipe book to create this delicious vegan version of Talam Kuih to reach out to more people.

Recipe adapted from Delicious Nyonya Kueh & Desserts by Patricia Lee and Aromas of Kuihs by Amy Wong.

记得我上回制做原味打南糕是两年多前，因此今次便结合了两本我最常用的糕点食谱书籍 ‘Patricia Lee 著的娘惹风味糕点‘ 和 黄春梅著的’层层糕粿香‘来制做出自己喜爱即全素的打南糕。希望这个全素版的打南糕给更多的人。

The kuih came out soft but with firm texture that melts in the mouth. Totally satisfied with this combination!  

蒸出来的糕柔软，吃进口里马上融化，很香椰糖但却又不过甜。非常满意！

木薯打南糕（全素）
Tapioca Talam (Vegan)


Ingredients 材料 (A) 
450g Tapioca 木薯 (cubed 切丁)
100g Young Grated Coconut 嫩椰丝
100g Cooked Sago 熟沙谷 (Optional勿必用)

(B) 
200g Palm Sugar 椰糖
100ml Water 清水
4 Pieces Pandan Leaves 班兰叶

(C)
80g Sugar 糖
1/2 Tsp Salt盐
700ml Water 清水

(D)
100g Corn Flour 玉米粉
30g Tepung Hun Kwe / Green Bean Starch 绿豆澄粉
600ml Coconut Milk 椰浆

Method 做法

Blend cut tapioca and grated coconut from ingredients (A) in a food processor until fine. Set aside.
把木薯丁和椰丝混入搅拌机捣碎均匀。搁置待用。

Rinse uncooked sago (A) under cold water for 10 seconds. Transfer the rinsed sago into a pot of boiling water and cook until sago turned translucent. Remove and immediately rinse the cooked sago under cold water to prevent it from clumping.  Add sago into the tapioca mixture and combine.

将生沙谷A泡冷水10秒后马上放入已煮滚水的锅煮至熟透。离火后再把热腾腾的沙谷过冷水以防结块。拌入木薯椰丝面糊搅拌均匀。

Combine ingredients (B) in a pot and cook till sugar dissolves. Discard pandan leaves and filter. Transfer the cooked palm sugar syrup into the blended tapioca coconut sago mixture (A) and mix thoroughly.
把材料B的糖，班兰叶及清水煮至糖融化，过筛糖汁，把班兰叶去掉后倒入木薯椰丝面糊捣匀。

Grease an 8-9 inch square mould or any muffin tart moulds. Pour the tapioca batter into any mould until its half full. Steam over medium heat for 15mins (muffin tart moulds) or 30-35mins (8-9 inch Square mould).
準备好8-9寸的方模或小松饼挞模，模里涂上少许油脂。倒入木薯面糊至半分满，以中火蒸15分钟（松饼挞模）或 30-35分钟（ 8-9寸方模）至熟为止 。

While waiting for the base layer to cook, prepare the top layer by boiling sugar, salt and water from ingredients (C) in a saucepan until melted. 

当在等待底层木薯糕蒸熟时，另外把材料C的糖，盐和清水放入锅里煮至糖融化即可。

In a separate mixing bowl, combine coconut milk, corn flour and mung bean flour from (D) together and stir well. Pour this mixture into the sugar syrup (C) mixture. Cook over low heat until batter thickens slightly. Keep stirring non stop while cooking.
将材料D里的椰浆，玉米粉和绿豆澄粉混合入一个盆至均匀，再将它加入之前煮融化的糖汁继续以小火煮（不停得搅拌）直到面糊稍微浓稠便离火。

Pour batter onto the steamed tapioca layer and steam over medium low heat for 15mins (muffin tart moulds) or 35-40mins (8-9 inch Square mould). Open the steam cooker lid every 5 mins during the cooking.
把面糊倒入已蒸熟的木薯表层上，以中火蒸15分钟（松饼挞模）或 35-40分钟（ 8-9寸方模）至熟为止 。每5分钟须提起蒸炉蓋一次再蓋回继续蒸至熟透。

Allow to cool for 2-3 hours before cutting.

等蒸糕待凉2-3小时后才切割。

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 #26 hosted by Joyce of Kitchen Flavours

紫红薯戚风蛋糕 Purple Sweet Potato Chiffon Cake

Being a non conformist, I love variety. Be it cooking, baking or even shopping, I would usually ended up ordering lots of food or either buy the same product made from different brands. So when it comes to baking I have also experimented with many alternative or uncalled combinations to satisfy my quest for variety.

我是个不爱受循规蹈矩限制的老妇女，一向来都喜好尝试多种类的事务。因此在烹饪或购物上都会採用不同的品牌。因此，当烘焙时我也尝试用不同的取代材料甚至于非传统方式制作出另种口味的食品。

Therefore I opted for a this purple sweet potato chiffon since it derive the color naturally and also helps to ease my abundant home supply of sweet potatoes.
所以，我选择了这一个以紫红薯为主来制作这个戚风蛋糕 。一来因为想取用紫薯的原色素，二来是为了清里家里所存有的大量紫薯。


Purple Sweet Potato Chiffon Cake

Recipe adapted from Recipe Allrecipe.asia


Ingredients 材料 (A)
250g Purple Sweet Potato 紫红薯 ／紫地瓜
8 Tbsp Fresh Milk 鲜奶
Juice from 1 Lemon 一粒柠檬汁

(B)
8 Egg Yolks 蛋黄
50g Brown Sugar 红糖
1/2 Tsp Salt 盐
105g Corn Oil 玉米油
5-6 Tbsp Water 清水 (Optional)

(C)
210g Cake Flour 蛋糕粉

(D)
10 Egg Whites 蛋白 ／蛋清
120g Castor Sugar 幼糖



Method 做法

Steam purple sweet potatoes and mash. Add milk to mashed potato while its still warm until combined. Stir in fresh lemon juice to lighten the color to dark pinkish color.

将紫红薯蒸后趁热捣碎成泥后再把鲜奶倒入混合至均匀。拌入鲜柠檬汁淡化紫薯的颜色后转变深粉红色。

Combine beaten egg yolks with brown sugar, salt and corn oil （B）into a mixing bowl until combined. Add mashed sweet potato and stir well. 
将蛋黄稍微搅发再加入红糖，盐与玉米油B进盆中至混合。

Sieve in cake flour (C) and mix until smooth with no visible lumps. Should you find the batter dry, add 1 Tbsp of water and mix again. Continue adding water by the tablespoon until the batter become manageable. Set aside.

筛入蛋糕粉C继续搅拌至没面粉粒的面糊。若是面糊太干可加入一汤匙的清水继续捣拌。可一汤匙一汤匙的加入至面糊易捣搅就可以了。

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，用打蛋器把蛋白打到呈鱼眼泡状的时候，分两次加入糖再继续搅打至蛋白干性发泡的状态，可以停止搅打了。

Transfer 1/2 of the egg white meringue into the bowl of the cake batter and carefully fold to combine.
盛1/2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.
翻拌均匀后，把蛋糕糊全部倒入盛蛋白的盆中，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 a 23cm 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23cm威风蛋糕模具，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 a preheat oven at 180C degrees for 30mins and lower to 170 for another 10-15mins.

放进预热好的烤箱，180度烘烤约30分钟，之后在以170度烘烤10-15分钟直到蛋糕熟透即可。

  I'm submitting this post to the Little Thumbs Up event, organised by 
Zoe of  'Bake for Happy Kids' 
and
Doreen of 'My little favourite DIY' and hosted by  'Bakericious'
Theme for  August is Brown sugar and Molasses

and also to 

Cook your Books #26 @ Kitchen Flavours

芋头甜甜圈 Taro Doughnuts

Among my collections of recipe books, there are several of them which I am still actively using for my baking reference. This bread recipe book 天然手作面包101道 by 周老师的美食教室 is one of my frequently used baking book as it features more on sweet dough breads. My hubby is more into the Taiwanese or Japanese soft breads rather than my preferred hard rye bread.

在我收藏的食谱书籍中，其中仍有我仍在日常使用的烘焙参考书籍。这一本“天然手作面包101道 by 周老师的美食教室 “是其中之一。这本书具有许多甜面团面包的食谱而我先生正和我相反，他比较热爱吃台湾或日本试的软面包，所以就大多以这类食谱为主。

The donuts have a soft and yet crispy texture when it was freshly made and still remained soft and chewy the following day. Gave it a light toast in the toaster oven for several mins and it will go back to its soft and crispy texture again. 

新鲜热腾腾炸出来的甜甜圈非长柔软即富有松脆口感，冷却仍然保持柔软。剩余的放置第二天后只要用小烤箱烤热就会回到它的柔软口感松脆了。

A highly recommended recipe!

是一道强烈推荐的甜品食谱！

芋头甜甜圈

Taro Doughnuts

Ingredients 材料(A) 

600g Yam, cut to cubes 芋头切丁

120g Butter 奶油

8g Instant Dry Yeast 速发干酵母

8-10 Tbsp Water 水

400g Bread Flour 面包粉

100g Cake Flour 蛋糕粉

120g Castor Sugar 幼糖

10g Salt 盐

3 Eggs 鸡蛋

For Dusting ／ Decoration 表面装饰

Icing Sugar / Dusting Sugar 糖粉 (optional)

Chocolate glazing 巧克力伽纳彻(optional)

Method 做法

Steam the cut yam over high heat for 20 minutes or until cooked.

把芋头切块以大火蒸20分钟至熟透。

Add in the butter while the cooked yam is still hot and mashed. Set aside to cool.

趁芋头蒸熟厚马上加奶油捣成泥，放凉。

In the bowl of a stand mixer, stir in water and instant yeast.

酵母和水放入搅拌盆拌一拌。

Add in the balance ingredients together with the mashed yam into the mixing bowl of a stand mixer with dough hook attachment and knead until the dough becomes soft and pliable. Cover the bowl with cling wrap and proof it for at least 2 hours (I left mine to proof for almost 3 hours as the dough didn't rise much. While the book didn't specify how much bigger the dough to  expect, I waited. The dough did rise but not as much as bread to double size. Luckily it turned out well).

再加入其他材料和奶油芋泥入搅拌盆后便用搅拌器一起打成光滑柔软的面团。 蓋好，基本发酵2小时。由于书上没清楚描述面团发酵后是否会像面包一样双倍大才算完成，所以当我看到面团发酵2小时后还不是很扩长，又再让面团加多1小时的发酵时间。最后面团却是扩长了少许，但没如面包面团发酵后般扩长。虽然我没全部依照书上的做法，幸好制作出来的成品以然可口美味。

Divide the dough into 20 equal portions. Roll each dough into balls and cover. Allow the dough to rest for 20 mins prior to shaping. This step is necessary to sustain the shape of the donuts.

将面团分割20等份，滚圆，放着鬆弛至少20分钟后整形。如果不鬆弛就整形，甜甜圈会变形。

Arrange the shaped donuts on a baking tray dusted with cake flour to prevent sticking. Proof the donuts for 50 mins or until the dough surface is soft to the touch.

把所有甜甜圈都排在烤盘上，最后发酵50分钟，发到用手轻轻按觉得非常虚软即可。

Heat up sufficient cooking oil in a deep bowl frying pot until slightly warm. Drop a small ball of dough into the pot to ascertain the readiness of the oil temperature. When the dough floats up bubbling then the oil is ready to use. Deep fry the donuts under low heat for 3-4 minutes or until cooked. This donut goes well with or without dusting sugar.

油炸烧到温热，试把一点面团放入锅中，会在锅里起起浮浮就是油温合宜。以小火炸甜甜圈3-4分钟即可，沾不沾砂糖都很美味。

Tips 提示：

For this recipe, the longer the proofing time the dough will become crisply soft and chewy after frying.  The texture will still remain crisply soft and chewy when cooled or left overnight. Just heat up with a bread toaster for several mins to get rid of the grease.

最后发酵发的久虽然炸时容意变形，但炸出来的成品非常酥软，即使冷却后也不会变硬。留隔天吃的话，用小烤箱烤热吃可以去掉他的油脂。

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 #26 hosted by Joyce of Kitchen Flavours