柑曼怡海棉小西饼 Grand Marnier Sponge Biscuits

Grand Marnier is actually a orange flavored cognac liquer that originates from France in 1880. I only started using this liquor into some of my baking projects after experimenting one of dailydelicious recipes 2 years ago. Because of that, I purposely bought a bottle of that cognac hoping to introduce into more of my works. Still, a whole bottle of it is too much since my husband and I stopped drinking completely for many years.

柑曼怡也是在1880年原自法国的一种香橙味的科涅克白兰地。我是于两年前从dailydelicious的博客食谱学习采用于数些烘培上。就因此我还的别购买了一大瓶装的柑曼怡酒，为了希望可以多试验更多的食谱。此外我和先生都戒酒多年，想要快点用完这一瓶柑曼怡酒却是有点困难。

This is another lovely recipe from Carol Hu's "First Book of Baking for Beginners" which I have adapted and incorporated the use of the neglected liquor. Despite its being named as biscuits, the soft texture seem more like a soft sponge cake. Anyway, I am very happy with this recipe and very excited to share this with you. Hope you enjoy making it as much as I did.

今天这道取自湖涓涓的‘烘焙新手必备的第一本书’正好可以用上那瓶被冷落的柑曼怡酒。虽然名字上是西饼，制做出来倒是威风蛋糕松软的效果。总结上我很满意这道食谱，非常兴奋地与您分享。希望您也能如我一样享受地享受制做这道小西饼。

柑曼怡海棉小西饼 

Grand Marnier Sponge Biscuits

Ingredients 材料

(A)

2 Egg Yolks 蛋黄

10g Castor Sugar 细糖

20g Corn Oil 玉米油

20ml Milk 鲜奶

2 Tsp Grand Marnier 柑曼怡酒

40g Cake Flour 蛋糕粉

(B)

2 Egg Whites 蛋白

1 Tsp Lemon Juice 柠檬汁

30g Castor Sugar 细糖

(C)

Icing Sugar 糖粉

(D)

90g Unsalted Butter 无盐牛油

50g Icing Sugar 糖粉

1-1/2 Tsp Grand Marnier 柑曼怡酒

Method 做法

Prepare and measure all ingredients accordingly. Use cold eggs from the fridge.

所有材料量秤好，鸡蛋使用冰的。

Line baking trap with parchment paper or silicon baking mat.

烤盘上铺上烘焙纸或者烤盘垫。

Preheat oven to 170C degrees.

烤箱预热170度。

Combine egg yolks and castor sugar into a mixing bowl and mix with a hand whisk till even.

将蛋黄加幼砂糖用打蛋器搅拌均匀。

Add corn oil and combine.

然后将玉米油加入搅拌均匀。

Add in sifted flour, milk and grand marnier liquor in two batches, whisk till smooth and incorporated. Set aside.

把过沥的粉料, 牛奶和柑曼怡酒精分两次交错混入，搅拌均匀成无粉粒的面糊。搁置待用。

In a dry and grease free mixing bowl, whisk the egg whites (B) until frothy. Add lemon juice and continue whisking until the meringue thicken and increase in volume before adding in castor sugar. Increase the mixer to higher speed and continue whisking until firm peaks form. 

把材料B的蛋白倒入另一个搅拌盆里，用搅拌机将蛋白(B)打至粗泡状。将柠檬汁倒入继续搅打至体积变大后再把幼糖加入，以快速把蛋白打成尾端稍微弯曲的蛋白霜即可。

Transfer the egg yolk batter (A) into the beaten egg whites, use a rubber spatula to combine.

将拌匀的面糊A倒入蛋白霜内混合，以橡皮刮刀由下而上翻转的方式混均匀。

Transfer batter into a piping bag inserted with a 1cm round nozzle.

混合完成的面糊装入挤花袋中，使用1cm圆嘴挤花嘴。

Pipe and arrange a 2.5cm diameter ball onto the baking tray.

在烤盘上间隔挤上直径2.5cm圆形面糊.

When completed, dip a finger with water then smoothen the surface of the batter.

将面糊全部挤完后，手指沾水把面糊表面抹平。

Sift a layer of icing sugar (C) over the biscuits batter.

在挤完的面糊表面筛上一层糖粉(C)以免表面沾粘。

Transfer baking tray into the middle rack of a preheated oven and bake at 170C degrees for 12-14 min until the surface has browned.

送入已预热至170C度的烤箱中层烘烤12-14分钟至表面呈现黄色即可。

To prepare the sponge biscuits fillings (D), cut butter to cubes and allow to soften to room temperature. In a mixing bowl, cream the butter until pale and fluffy. Add icing sugar to combine and lastly stir in Grand Marnier until even. 

奶油馅料D做法是先将无盐奶油切小块温室回温，用打蛋器打散成乳霜状。接着加入糖粉混合后再加入柑曼怡酒精混匀即可。

Allow the sponge biscuits to cool completely before applying the butter cream fillings.

出炉完全放凉后，再将奶油馅料抹在两片饼中间后夹起来即可。

Notes:

I mix 1/2 the balance of the cake batter with 1 Tbsp of Cocoa Powder. If you would also like to make the chocolate version, you may incorporate the cocoa powder as well.

我在剩余的蛋糕糊内加入1大汤匙的可可粉来做两种不同口味的西饼。你也可以将做好的蛋糕面糊分成两份，一份加入可可粉而另一份保持原为。

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

咖喱鸡 Curry Chicken

During my childhood days,  eating home cooked curry chicken was not as available as today. My mom would have to prepare and cook the curry paste from scratch. The time consuming process of stir frying the curry paste until thoroughly cooked and the oil separates from the paste simply discouraged me to cook this dish.

记得我童年的时候，要吃家里制做的咖喱鸡并不如现今般容易。我母亲得从制做咖喱酱料做起，完成了酱料后才能正式进入煮咖喱鸡的步骤。就因为制做过程及拌炒咖喱酱至油脂分离及酱料熟透有点花时间，我后来都一直没有下手尝试做。

And now 30 years later when store bought curry paste are easily available, the idea of making this dish seems more inviting. Whenever I go back Malaysia, I would buy from various brands of curry paste to stock up in Indonesia.

而现今30年后倒出都能买到现成的咖喱酱料，我就不再排斥煮咖喱的念头。每当我回马来西亚时都会购买许多不同的现成咖喱酱料带回印尼。

Today I am making this curry paste from scratch so as I can adjust to the preferred taste accordingly.

今天我制做的这道咖喱鸡食谱是完全从零做起，尤其是咖喱酱料方面，可以调出自己喜欢的味道。

咖喱鸡

Curry Chicken

Ingredients 材料

(A)

850g Chicken 鸡肉块

1 Tbsp Curry Powder 咖喱粉

1-2 Tbsp Light Soy Sauce 酱清

(B)

8 Dried Chillis 红辣椒干

3-4 Fresh Red Chillis 红辣椒

6 Shallots 青葱

6 Garlic 蒜

6 Candlenuts 石栗

4 cm Ginger 姜

1 cm Galangal 南疆

2 cm Tumeric 黄姜

2 Onions 洋葱

5 Tbsp Curry Powder 咖喱粉

300ml Water 清水 (Soak dry chili 泡浸红辣椒干)

(C)

4 Potatoes 马铃薯 (cut into chunks 切块)

1-2 Cups Cooking Oil for frying 食油

(D)

8-12 Tbsp Cooking Oil 食油

1-2 Tsp Chili Powder 红辣椒粉

2 Stalks Lemon Grass 香茅

Some Curry Leaves 咖喱叶少许

200ml Coconut Cream 浓椰浆

600ml Water 清水

600-800ml Water 清水

3 Tsp Salt 盐

2 Tsp Sugar 糖

Method 做法

Chicken chopped to bit size. Season with curry powder and light soy sauce till even. Set aside for an hour.

鸡肉切块后加入其余材料A里的咖喱粉和酱清，混匀。搁置一小时。

Soak dry chills in 300ml of water till soften. Drain and reserve the water for blending. Deseed the chilis and cut to thick chunks.

材料B的红辣椒干泡浸300ml清水至软。取出辣椒干保存着泡浸辣椒的清水。将辣椒去掉种子，切块。

Cut onions to smaller size and set aside.

洋葱切块搁置。

Transfer all ingredients (B) into food processor and evenly process into paste form. Add more water if the paste is too dry. Set aside.

将材料B全部倒入搅拌机，搅拌成糊状。若水不够可以添加少许以便容易拌匀。

Heat up oil (ingredients C) in a deep fryer and deep fry the potatoes under medium heat for 2 mins. Remove potatoes from fryer and set aside.

把材料C的食油烧热后，倒入马铃薯块以中火炸2分钟后取出，搁置待用。

Add 8 Tbsp of the cooking oil from frying the potatoes into a frying wok and heat up. Stir in the curry paste and continue to sauté the curry paste until it sizzles and aromatic. Stir in red chili powder, lemongrass and curry leaves into the mixture and continue stirring non stop for at least 10mins to avoid the paste from sticking onto the wok base and getting burnt.

取出8汤匙之前用于炸马铃薯的食油，放入炒锅烧热。加入搅拌好的咖喱酱料不断的拌炒至表面起泡泡及出味。序录的拌入辣椒粉，香茅和咖喱叶继续不停的拌炒至少10分钟，留意以免酱料沾锅底不然会烧焦。

Adjust the heat to medium low when the paste dries up too soon.  Add another few more tablespoons of oil to help the curry paste to cook evenly. Continue stir frying for another 5-10 mins or more until the oil starts to appear on the surface.

这是若酱料有速干的迹象，调低火候，拌入多几汤匙的食油来帮助咖喱酱料煮熟。继续不停的拌炒5-10分钟一直到表面呈现一层油脂即可。

Toss in the seasoned chicken and stir fry for another 5 mins to evenly coat the chicken pieces with the paste.

这是便可以加入鸡肉块拌炒5分钟把酱料均匀混入。

Add 600ml water, salt and sugar and allow the curry to simmer for 5 minutes before adding in potatoes. Stir to combine and continue to simmer the curry under medium low heat for another 10 mins.

倒入600ml 清水，盐和糖拌匀后再焖煮5分钟才加马铃薯块。搅匀油在继续以中火焖煮10分钟。

Combine coconut cream with 600ml water till mixed. Pour coconut mixture into the curry and allow to simmer another 5-10 mins.

将浓椰浆和600ml的清水一起混入碗中，混匀。倒入咖喱锅里拌匀，继续焖煮5-10分钟。

Add more water and salt if needed.

间中可以另加多水份及盐调味。

Serve with rice or bread.

拿来配饭或面包都很好吃。

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