巧克力朗姆奶油乳酪蛋糕 Chocolate Rum Cream Cheese Pound Cake

It's been more 2 weeks since I laid hands on the oven as I was back in Malaysia for the winter solstice festival. Since we didn't get to celebrate Christmas with my buddies this year we didn't eat much as well. Now being back to Jakarta for 3 days and well rested I decided its time to make a simple pound cake for the household staff.

自从近期会马来西亚和家人一起度过冬至团圆直到圣诞节才回印尼的两个星期里都没做任何烘焙。今年的圣诞假期里都没跟朋友一起庆祝，也因此没什么品尝到以往般的食品。如今回到雅加达三天而又充份的休息后，心里又开始燃烧着烘焙之火便制做了一道简易即浓香的奶油乳酪蛋糕给予家中的员工们。

Unlike most pound cake which are dense, this is an extremely soft and silky version which I am totally happy with.

一般的奶油磅蛋糕都比其他蛋糕结实而偏硬，这道食谱制做出来的磅蛋糕却是松软及令我超满意！

Happy baking!

祝您有个愉快的烘焙时光！

巧克力朗姆奶油乳酪蛋糕

Chocolate Rum Cream Cheese Pound Cake

Ingredients 材料
(A)
235 g Unsalted Butter 无盐奶油 (soften to room temp 温室回温)
175g Cream Cheese 奶油乳酪 (soften to room temp 温室回温)
150g Castor Sugar 细砂糖
1/2 Tsp Salt 盐
5 Tbsp Full Fat milk powder 全脂奶粉
4 Egg Yolks 蛋黄 (large 大号)
2 Tbsp Pure Vanilla Extract 香草精

3 Tbsp Rum 朗姆酒

1 Tbsp Kahlua Liquor 甘露咖啡力娇酒

235g Cake Flour (sifted 过沥)
2 Tbsp Whipping Cream 淡奶油

60g Milk Chocolate (grated 切丝)

(B)

4 Egg Whites 蛋白 (large大号)
50g Castor Sugar 细砂糖
1/2 Tsp Cream of Tartar 塔塔粉


Method 做法

Preheat oven at 150C degrees. Grease and flour a 23 cm tube pan. Set aside.

烤箱预热至150C度。准备一个涂抹奶油及撒上面粉的23cm中空蛋糕模具。搁置备用。

In a mixing bowl, cream butter, cream cheese, sugar and salt on medium speed until smooth and well combined. 

把奶油，奶油乳酪，砂糖和盐一起倒入搅拌盆以中速搅打混匀。

Add milk powder and continue beating on medium speed for 6-7mins until pale and fluffy.

再加奶粉继续以中速搅打6-7分钟将奶油打至松发转淡白色。

Add in one egg yolk at a time. Repeat the step until all egg yolks are fully incorporated.

接着加一粒蛋黄，混匀后才连续以同样的步骤分次把蛋黄混入至完全混匀即可。

Add rum and kahlua mixture until combined. Add vanilla extract and mix on medium speed till incorporated and no visible signs of liquid.

这时便可加入朗姆酒和甘露咖啡力娇酒混匀。再加香草精一起以中速彻底的把液体混入奶油霜里。

With the mixer on low, add 1/2 portion of the sifted flour and whipping cream. till combined. Add remaining flour to incorporate. Do not overmix to develop the gluten or the cake will turn out dense and heavy.

将搅拌器的速度调低，先把1/2过沥蛋糕粉和淡奶油混入奶油霜里，混匀后再把剩余的半份蛋糕粉混入。切记不要过度搅拌以免面糊起筋而导致蛋糕体过度密实。

In another clean and grease free mixing bowl, beat egg whites (B) until frothy. Add castor sugar and cream of tartar in 2 additions. Continue to beat until firm peaks.
蛋白B先用打蛋器打出一些泡沫，然后分两次加入细砂糖和塔塔粉打成尾端挺立的蛋白霜。

Transfer 1/3 of the beaten egg whites into the cake batter, use a hand whisk and mix to combine.  Lightly fold in the remaining egg whites  and grated chocolate into the batter while try to avoid deflating the batter.

取出1/3份量的蛋白霜混入蛋糕糊中，用打蛋器把蛋白霜混入蛋糕糊，搅拌均匀后才把剩余的蛋白霜和巧克力碎混入蛋糕糊。再用橡皮刮刀轻轻及快速的把蛋白霜混匀，尽量避免过度搅拌以免打散蛋糕的气体。

Pour batter into the tube pan and tilt pan to level the batter. Drop the pan on the kitchen top to dispel

any air bubbles.

将蛋糕糊倒入模具，稍微倾斜模具来平放面糊。蛋糕模未进入烤箱前先在桌面上大力的摔敲一下去散任何气泡。

Bake cake at the second lowest level of a preheated oven for 50 mins or until a skewer inserted comes out clean.

把蛋糕转入已预热的烤箱中下底层烘烤50分钟至蛋糕熟透即可。

Allow the cake to cool slightly on the cooling rack for 20 mins before unmoulding and placing onto the rack to cool completely.

烤熟的蛋糕和模一起放置凉架20分钟后才脱模继续摆置铁架待凉。

Store cake in an air tight container or seal in cling wrap to retain the moisture until consumption.

冷却好的蛋糕建议放入密封的容器或是采用保鲜膜包上保湿。

(C) Glaze 巧克力淋酱 (Optional 自选）

80g Grated Milk Chocolate  巧克力碎

50g Water 清水

Bring water to boil. Pour over grated chocolate and stir until combined. Pour glaze over the cooled cake. Serve.

把水煮滚离火，立刻倒入巧克力碎不停搅拌至完全融化混合均匀即可淋在蛋糕上品尝。

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

潮州芋泥 Teochew Yam Paste

Being a Teochew, I have little exposure towards our heritage. Sadly, my understanding of the language is only limited to listening comprehension but not of spoken and lacking also extends towards my exposure to Teochew food. 

作为潮州人的我，对于一切潮州的传统习俗都很生疏。就连潮州的语言也只会听而不会讲，同时对潮州菜肴的了解也不多。

Teochew yam paste only came into my awareness in my early twenties when I was working in Singapore. Since then I have been reminiscing about this yummy Teochew dessert but hardly found it anywhere.  Recently I came across this simple and yet yummy recipe from a local newspaper clippings and set about to make it on my own. As it turns out, the yam is so creamy and smooth just like what I remembered.

对于潮州芋泥的认识是在我20多年前在新加坡就职时品尝到才获知的。当我回马来西亚后都无法遇到贩卖这项美味的潮州甜品处，而对这芋泥地念念不忘。一直到最近从报章上遇上了这道食谱才决定自己亲自下手来做。制做出来的芋泥正如我所怀念般地润滑填满了甜香的浓芋口味。

潮州芋泥
Teochew Yam Paste


Ingredients 材料
(A)
700g Yam 芋头
170g Sugar 砂糖
80ml Cooking Oil 食油
45ml Coconut Oil 椰油
200ml Thick Coconut Milk 浓椰浆
30 Gingko Nuts 银杏坚果

(B) Coconut Cream 椰浆液
125ml Thick Coconut Milk 浓椰浆
1/4 Tsp Salt 盐


Method 做法

Boil gingko nuts till softened. Set aside.

银杏坚果去壳转入锅里泡浸水一起煮至软化，搁置备用。

Combine (B) until salt dissolves. Set aside.

材料B一起混合，搅拌至盐融入后搁置备用。

Peel yam and cut into cubes. Steam under high heat for 30-40 mins till softened.  Immediately transfer cooked yam into food processor. Add coconut milk (A) and blend till smooth.

芋头去皮切丁，再用大火蒸30-40分钟直到软化。趁热马上把蒸熟的芋头转移入食物加工机，再倒入浓椰浆A一起混合至光滑泥状。

Transfer yam paste, sugar, cooking and coconut oil into a saucepan. Stir and cook under medium heat until sugar dissolves and oil thoroughly absorbed into the yam and no longer sticking to the side of the pan.

将芋泥，砂糖，食油及椰油一起倒入炒锅。以中火不停得拌炒至砂糖融化，芋泥不再黏锅的边缘即可。

Grease dividual bowls,  place several cooked gingko nuts into the bowl and top with the cooked yam paste.

把各自的容器或碗涂上一层油，放入些银杏坚果后再勺入芋泥。

Pour some coconut cream over the yam paste before serving.

品尝前先把椰浆液淋在芋泥上更添加口味。

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

汤种班兰芝麻面包 Tangzhong Pandan Sesame Bread

Sesame seeds are excellent source of copper, calcium and many other dietary nutrition. On top of that, it further enhance the aroma of the bread I am sharing here with you today. In addition, I have incorporated pandan juice which will make the bread even more appetizing. 

芝麻是铜，钙和许多其他饮食营养的优秀来源。用在此分享的面包烘焙上能更增进面包的香气，尤其是我再另加入班兰汁把面包的香味弄得更加香浓及开胃。

汤种班兰芝麻面包 
Tangzhong Pandan Sesame Bread


Ingredients 材料

(A) Tangzhong 汤种面糊
25g Bread Flour 面包粉
65g Water 清水
65g Milk 牛奶

(B) Pandan Juice 班兰汁
20 pcs Pandan Leaves 班兰叶
300ml Water 清水

(C)
120g Overnight Tangzhong 隔夜汤种(A)
500g Bread Flour 面包粉
50g Cake Flour 蛋糕粉
85g Castor Sugar 细砂糖
7g Instant Yeast 速发酵母
30g Coconut Milk Powder 椰浆粉
250ml Pandan Juice 班兰汁
20ml Thick Coconut Milk 浓椰浆
1 Egg 鸡蛋
30g Black Sesame Seeds 黑芝麻

(D)
60g  Salted Butter 咸牛油

Method 做法

Combine (A) into a saucepan and cook over medium heat while stirring continuously until the mixture thickens to the constancy of baby porridge the tangzhong is deemed ready.

将材料A的鲜奶，水及面粉一起混入锅里搅拌均匀成面糊后，以中小火加热，边煮边搅拌直到面糊开始转浓稠便离火，继续搅拌至无粒粒如婴儿粥般即可。

Wash and cut pandan leaves to 1-2cm lengths into the blender. Add 300ml water and blend to extract the juice. Strain and discard the pulp.
班兰叶洗净切成1-2cm小段置入食物搅拌器的容器内，再加入300毫升清水搅碎成泥。过沥取汁，搁置备用。

Heat up pandan juice (B) in microwave on medium for 30 seconds. Allow the juice to cool to 35-38C degrees then stir in 1 Tbsp sugar (C) and instant yeast. Allow the mixture to stand for 10 mins until frothy.
把班兰汁B用微波炉加热30秒钟，待班兰汁稍凉至35-38C度后便倒入一大汤匙细砂糖A和速发干酵母搅匀。静置10分钟让酵母活化起泡才使用。

With the exception of butter (D), combine ingredients (C) into a mixing bowl and knead until all ingredients are well combined.

除了牛油(D)以外，将所有材料(C)混入一个盆中搅拌搓揉成为一个不粘手的面团.

Add in butter (D) and continue kneading for approx 20-25 mins, until the dough becomes smooth and pass the window pane test.

把牛油(D)混入面团然后依揉面标准程序继续搓揉大约20-25分钟，搓成为撑得起薄膜的面团.

Place dough into a slightly greased bowl. Cover bowl with cling wrap 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 6 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6等份, 滚圆盖上拧干的湿布或保鲜膜再让面团休面15分钟.

Grease bottom and sides of 2 nos of 21cmx12.5cmx11.5cmD loaf pan. Set aside.
准备两个刷上一层油质的21cmx12.5cmx11.5cmD面包模具，搁置备用。

Sprinkle the worktop with bread flour, roll each dough into 30 cm ropes. Take 3 ropes of dough and secure together by pressing at one end. Start braiding the ropes and seal the end by pinching the three ends together and tucking under the loaf.
工作桌上洒上一些高筋面粉，将每份面团滚搓成30cm的长条形。取3條面团，用按压方式把三條面团尾端固定在一起。将3條面团左右互相往中间编织至尾端时再用按压方式把三條面团尾端固定在一起朝下即可。

Place each braided bread dough (seams down) into individual 21cmx12.5cmx11.5cmD loaf pan.
将编织好的两份面团收口朝下朝内各自排入21x12.5x11.5cmD面包烤模中。

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 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.

Apply egg wash over the dough. Bake in the second lower level of a preheated oven at 170C degrees for 35-38 mins until golden brown.
面团刷上一层全蛋液，把模具送入已预热至170C度的烤箱的第二底层烘烤35-38分钟至面包烤至金黄色即可。

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

巧克力椰糖面包 Brown Sugar Chocolate Loaf

After several attempts in using cocoa powder into bread making which yielded coarser and drier texture, I try to steer away from using them in bread making.  However, after having been given 3 kg of baking chocolates from my Singapore Aunt I started to find ways to use up the chocolate rather than allowing it to go to waste.

经过数次采用可可粉于面包制作而得到较粗躁及干的面包效果后，我就尽量避免采用可可或巧克力来制做面包。自从新加波的二姑送了我3公斤的烘焙用的巧克力后，我又开始寻找各种烘焙食谱来用掉这一大批的巧克力块以免过期而浪费掉。

This time round I decided to give it a try using tangzhong method and to incorporate actual chocolate bits than cocoa powder. Thankfully the bread came out extremely well and cottony soft with nice chocolate aroma.

我准备了隔夜汤种决定再次向面包挑战，这次我选择采用巧克力于可可粉为主材料，幸好制做出来的面包不但松软富有水份而且还带着巧克力香味。

巧克力椰糖面包
Brown Sugar Chocolate Loaf


Ingredients 材料

(A) Tangzhong 汤种面糊
25g Bread Flour 面包粉
65g Water 清水
65g Milk 牛奶

(B)
140g Overnight Tangzhong (A) 隔夜汤种
470g Bread Flour 面包粉
40g Cake Flour 蛋糕粉
2 Tbsp Cocoa Powder 可可粉
1 Tsp Cinnamon Powder 肉桂粉
60g Brown Sugar 红砂糖
30g Castor Sugar 细砂糖
9g Instant Yeast 速发酵母
200ml Chocolate Milk 巧克力味鲜奶
1 Egg 鸡蛋
80g Milk Chocolate 牛奶巧克力 (grated 切丝)

(C)
60g  Butter 咸牛油

Method 做法

Combine (A) into a saucepan and cook over medium heat while stirring continuously until the mixture thickens to the constancy of baby porridge the tangzhong is deemed ready.

将材料A的鲜奶，水及面粉一起混入锅里搅拌均匀成面糊后，以中小火加热，边煮边搅拌直到面糊开始转浓稠便离火，继续搅拌至无粒粒如婴儿粥般即可。

With the exception of butter (C), combine ingredients (B) into a mixing bowl and knead until all ingredients are well combined.

除了牛油(C)以外，将所有材料(B)混入一个盆中搅拌搓揉成为一个不粘手的面团.

Add in butter (C) and continue kneading for approx 20-25 mins, until the dough becomes smooth and pass the window pane test.

把牛油(C)混入面团然后依揉面标准程序继续搓揉大约20-25分钟，搓成为撑得起薄膜的面团.

Place dough into a slightly greased bowl. Cover bowl with cling wrap 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 6 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6等份, 滚圆盖上拧干的湿布或保鲜膜再让面团休面15分钟.

Sprinkle the worktop with bread flour, use a rolling pin to roll each dough into long rectangle shape with width to fit the baking pan. Start rolling out from the shorter end of the dough into a roulade. Repeat the process for the balance 5 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擀成长方形，宽度同烤模短向宽，然后由短卷起。再重复同样的做法把其余的五份面团完成。

Place 3 cylindrical bread dough each (seams down) into 2 greased loaf pan 21cmx11.5cmx6.5cmD.
将卷好的六份面团收口朝下朝内平均的排入两个已涂抹不可融化奶油的面包烤模中21x11.5x6.5cmD以免沾粘。

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 175C degrees.
发酵好前8-10分钟, 将烤盘从烤箱中取出, 烤箱打开预热刊至175C度.

Bake in the second lowest level of a preheated oven at 175C degrees for 35-38 mins until the bread is fully cooked. (Note : Cover the top with aluminum paper halfway through the baking to prevent the top from over browning). 

然后送入已经预热至175C度的烤箱的第二底层烘烤35至38分钟至烤熟即可。（注意：烘烤半途中时可以在面包表层上盖上一层锡纸以免表层变焦）。

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

龙眼红糖马芬蛋糕 Longan Brown Sugar Muffins

Today I am trying out this super easy and tasty muffin recipe to use up the dry longans which was originally bought for making desserts but yet to be realized.

今天在此跟您分享这道超容易即香甜的松饼食谱，顺便也能清理掉原本打算采用来做糖水而购买的龙眼干，放着放着就是还没未能实现，还不如取来烘焙。

龙眼红糖马芬蛋糕
Longan Brown Sugar Muffins

Ingredients 材料
(A)
110g Water 清水
90g Dry Longans 龙眼干

(B)
60g Brown Sugar 红糖
2 Eggs 鸡蛋

(C)
120g Plain Yoghurt 原味酸奶
100g Salad Oil 沙拉油

(D)
160g Cake Flour 蛋糕粉
1/4 Tsp Baking Soda 小苏打粉
1/4 Tsp Baking Powder 发酵粉

(E)
30g Walnuts 核桃


Method 做法

Combine (A) into saucepan and boil under low heat until the longan softens and water evaporated. Set aside.

把材料A倒入锅中用小火煮沸至龙眼软化及水份蒸发后即可搁置备用。

Combine (D) together into another bowl and sift till mixed. Set aside.

将D一起合并到一个碗中，混匀后过沥。搁置备用。

In a mixing bowl, whisk eggs with sugar (B) till dissolved. Stir in yoghurt and salad oil to combine.

在另一个盆里，加入鸡蛋，糖B然后用打蛋器打散把糖打至溶解。再加酸奶和沙拉油搅匀。

Add sifted flour mixture (D) into the egg yoghurt mixture and lightly fold to combine.

这时把过沥的粉料D倒入，轻轻地拌匀。

Lastly fold in (A) and (E) to combine.

最后把A和E混入，拌匀。

Spoon mixture into prepared muffin liners 3/4 full.

把混合好的蛋糕糊匙入松饼纸杯8分满即可。

Bake in the middle rack of a preheated oven at 170C degrees for 15 mins. Lower the heat to 150C degrees and bake a further 10 mins.

送入已预热至170C度的烤箱的中层烘烤15分钟。又调低温度至150C度继续烤10分钟即可。

Allow the muffins to cool on wire rack before serving.

烤出来的马芬摆置铁架待凉后即可享用。

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五香卤面 Vegetarian Loh Mee

My hubby and I were in Singapore last week for medical reasons. During the short 3 days there I was swamped with lots of yummy hawkers' food which I grew up with. Unfortunately most of the delicacies are no longer within my reach being vegetarian, therefore, I immediately set out to prepare the vegetarian version to satisfy this feeling of nostalgia.

我和我的先生上个礼拜到往新加坡医病，在那短短的三日游里每天都会被我小时候生长在那里的小贩食品吸引着。自从开始吃素后就只能看而没得品尝了，等我回印尼后便立刻准备这道素食版的五香卤面来满足自己怀旧的心思。

Conventional cooking method usually discard way the stock ingredients and only retain the thick soup but I opted to keep all and serve together with the mee. Its entirely up ones' preference. Either way you will still get to taste a yummy meal.
一般的传统煮法都会把煮后的汤料去除掉保留汤汁，而我却选择采用全部的汤料一起配入面里品尝。无论怎么样的吃法或煮法您都一样会吃到一道美味的卤面。

五香卤面
Vegetarian Loh Mee

Ingredients 材料
(A) Stock 汤料
3 Liters Water 清水
400g Yam Bean 沙葛 (cut into pieces 切块)
200g Soya Beans 黄豆 (washed and rinsed 洗净沥干)
Few Slices Dang Gui 当归片
2-3 Star Anise 八角
2-3 Cinnamon Stick 桂皮
1 Tbsp Peppercorns 胡椒粒 (crushed 拍裂)
12 Black Mushrooms 香菇
20g Rock Sugar 冰糖

(B) Seasoning 调味料
2 Tbsp Vegetarian Oyster Sauce 素蚝油
2 Tbsp Dark Soy Sauce 黑酱油

80ml Light Soy Sauce 酱清
1 Tbsp Mushroom Powder 香菇粉
1 Tbsp Sesame Oil 麻油
1 Tsp Five Spice Powder 五香粉

(C) Thickening 芡粉水
10 Tbsp Cornstarch 粟粉
15 Tbsp Water 清水

(D)
500g Yellow Noodles 黄面條
100g Bean Sprouts 豆芽
100g Water Spinach 雍菜
100g Soy Chip 豆包
150g Vegetarian BBQ Pork 素叉烧 (sliced 切片)


Method 做法

Put all stock ingredients (A) into a pot and bring to boil. Lower the heat and continue to boil for 1 hour. 

将全部汤料A放入汤锅煮滚，再转小火继续焖煮1小时。

Combine (C) and mix well.

把芡粉水C一起混合，拌匀。

Add seasoning (B) into the soup stock and bring to boil. Thicken with corn starch water (C). Turn heat to lowest.

将调味料B混入汤汁用中火煮熟，接着加芡粉C打芡转小火边煮边搅匀。

Blanch (D) yellow noodles, bean sprouts, water spinach, soy chip and BBQ pork individually. Drain and set aside.

材料D的黄面条，豆芽，雍菜，豆包及素叉烧各自放入已烧热滚水的锅内烫熟，沥干水搁置。

Arrange ingredients (D) into individual serving bowl and pour over hot gravy.

先把香菇片及烫熟的材料D一一地排入各自的汤碗内，然后倒入浓浓的热汤汁。

Serve with Sambal Chilli and Black Vinegar.

配上叁峇酱和黑醋即可。

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