黄金海绵蛋糕 Golden Sponge Cake

Many thanks to Nasi Lemak Lover for sharing this crack free cottony soft and yummy cake recipe. It's truly yummy.

这道无裂，松软即美味的蛋糕食谱来自Nasi Lemak Lover 。感恩！

黄金海绵蛋糕
Golden Sponge Cake
Recipe credits from Nasi Lemak Lover 


Ingredients 材料
(A)
100g Salted Butter 咸牛油
100g Cake Flour 蛋糕粉
6 Grade A Eggs Yolks 蛋黄
110g Milk 鲜奶
1 Tsp Pure Vanilla Extract 香草精

(B)
6 Egg Whites 蛋清
70g Castor Sugar 细糖
12g Corn Starch 玉米粉


Directions 做法

Preheat oven to 140C degrees.
烤箱预热至140C度。

Combine castor sugar and corn starch (B) together into a small bowl. Set aside.

把B细糖和玉米粉一起混入小碗，混匀后搁置待用。

Heat up butter (A) in saucepan until melted and bubbles started to form. Remove from heat.

把咸牛油A装入锅里烧热直到融化而气泡开始形成就立刻离火。

Stir in sifted cake flour (A) into the hot butter mixture to combine into paste. Add milk to the paste until the mixture becomes batter.

拌入已过沥的蛋糕粉A混合成糊状。接着便加入鲜奶不停的搅拌均匀。

Whisk in one egg yolk to the cake batter and stir non stop until combine. Continue the same process for the balance egg yolks until fully incorporated. Add vanilla extract and mix evenly. Set aside.

拂入一粒蛋黄搅匀，继续将剩余的蛋黄随着同样的做法一个一个的混入蛋糕糊直用完为止。再倒入香草精混匀。搁置待用。

In the bowl of a clean and dry mixer, beat egg whites till foamy. Add 1/3 of the castor sugar corn starch mixture (B) and continue beating for a until soft peak. Add in the balance sugar and corn starch mixture in 2 batches while beating the egg whites until stiff peaks.

把蛋清装入一个干净即无油脂的搅拌盆，以中速打至起泡后加入1/3细糖继续打至浓稠。再分两次加入其余的细糖和玉米粉继续以高速打至硬性发泡即可。

Transfer 1/3 of the beaten egg whites into the cake batter and use a hand whisk to mix to incorporate.

Transfer another 1/3 of the beaten egg whites into the batter and gently fold to combine.  Repeat the same process for the remaining egg whites till well combined.

取1/3蛋白糊拌到蛋黄糊中，用手拂混合纳入。再取出1/3蛋白糊拌入蛋黄糊中，轻轻的从下向上翻至拌匀。继续采用刚刚同样的做法将其余的蛋清混入， 迅速搅拌均匀。

Transfer cake batter into an 8 inch round cake pan and place the cake at the lower rack of the oven. Bake at 140C degrees for 25 mins and later increase the oven temp to 170C for another 25-30 mins until cooked. ( I use an 'no fan' convection oven).

把蛋糕糊转移入8寸的原型模具，入烤箱前摔一下模使面糊表面平整内部无大气泡。送入已预热好的烤箱的下部搁架移140C度烘烤25分钟，再调高热度至170C继续烘烤25-30分钟至蛋糕熟透即可 （我采用的是无风扇的对流炉）。

Flip the cake upside down and allow the cake to completely cool in the pan before unmoulding.

蛋糕烤熟马上倒扣在铁架上待凉，等冷却后才脱模。

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

素豆腐意大利面 Vegetarian Spaghetti Tofu Bolognese

Recently I saw the video version of the similar recipe which pique my interest and hence bookmarked it to try out.

前一阵子在电视上看到一项相似的食谱而马上激起我的兴趣来尝试。

For this recipe I have made some adaptations to suit my preference. As it turns out, this vegetarian version of bolognese spaghetti taste as good as the original meat version plus the added advantage of humanity as no killing of abuse of animal is involved.

我从那食谱做了少许改进来配合家人的喜好。结果，这道制做出来的全素本版的番茄意大利面并不输于肉食版。味道即美味而即没采用到任何杀伤动物的必要，真是太好了！

The soft tofu adds a touch of creaminess to the broth which could easily be used to replace minced meat. Everyone loves the sauce texture! Thumbs up !

采用豆腐碎来取代肉类还有助于汤酱的浓稠度，家里的人员都超爱吃。赞！

素豆腐意大利面
Vegetarian Spaghetti Tofu Bolognaise

Ingredients 材料
(A)
250g Spaghetti 意大利面

(B)
250g Soft Tofu 软豆腐
450g Tomatoes 番茄 (diced切丁)
280g Potatoes 马铃薯 (peeled and cubed 去皮切丁)
125g Fresh White Mushrooms 双孢菇 (diced 切丁)

(C)
600ml Water 清水
1 Tsp Mixed Whole Herbs 意大利混合香料
1 Tsp Italian Herbs 意大利香草
1/4 Tsp Dried Parsley Flakes 干香菜片
1 Tsp Oregano 干牛至
2 Pcs Bay Leaves 月桂叶
1 Bot Prego Mushroom Pasta Sauce 请蘑菇意粉酱 (680g)
3 Tbsp Olive Oil 橄榄油
1-2 Tsp Salt 盐
8-10 Tbsp Tomato Ketchup 茄酱
1-2 Tsp Sugar 糖 (optional自选 )
Black Pepper to Taste 黑胡椒少许


Directions 做法

In the bowl of a food processor, add tofu (B) and 1/3 of the diced tomatoes and pulse blend until shredded. Transfer the contents into a pot.

将豆腐B及1/3的番茄丁一起混入食品加工机打碎后转入煮锅。

Stir in 1/2 of the water (C) and another 1/3 of the diced tomatoes (B) into the pot and allow to boil under medium high heat.   Add 1/2 bottle of the Prego mushroom pasta sauce and continue to simmer the mixture under medium low heat for 15mins.

把1/2的清水C和另1/3的番茄丁加入锅里用大火一起煮熟。再混入1/2瓶的请蘑菇意粉酱混匀，以小火继续焖煮15分钟。

Add Mixed Whole Herbs, Italian Herbs, Oregano, Bay Leaves and dried parsley. Stir to combine.  Allow the sauce to simmer for another 5 mins.

这时便可加入意大利混合香料，意大利香草，干牛至，月桂叶及干香菜片。混匀后又再继续焖煮5分钟。

During this time, heat up 3 Tbsp of Olive oil in another deep frying pot. Toss in diced mushrooms and stir fry for a minute.

在另一个炒锅内，倒入3大汤匙的橄榄油烧热。将双孢菇丁放入翻炒1分钟。

Stir in diced potatoes and continue stir frying for another minute before adding in the balance diced tomatoes.

再放入马铃薯丁，继续翻炒1分钟后才加入剩余的番茄丁翻炒1分钟。

Pour in the balance of the Prego mushroom pasta sauce and water.  Allow the sauce to boil for 3-4 minutes before adding in pepper and salt. Transfer the sauce into the simmering tofu tomato sauce mixture and stir to combine.

将其余的半瓶的请蘑菇意粉酱，清水混入炒锅搅拌均匀。再继续用中小火煮3-4分钟并用盐和胡椒粉调味。再转移入烧开的豆腐番茄酱混合。

Lastly add in tomato ketchup and sugar to the sauce and continue stirring the tofu bolognese sauce under low heat for another 10-15 mins until it reach the desired creamy consistency.

最后加入番茄酱及糖调味，继续翻拌酱料以小火焖煮10至15分钟直到达到理想的浓稠度即可。

Cook spaghetti in a large cooking pot with salted boiling water for 8-10 mins until tender. Drain.

将一大锅略加盐的水烧开，把意大利面放入并搅拌，煮8-10分钟到变软，沥干备用。

Divide the cooked pasta among serving bowls. Spoon the sauce over the pasta and serve warm.

将煮熟的面条倒入各自的盤中，把酱料淋在意大利面上即可。

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

沙葛素蒸包 Vegetarian Steam Bao with Sweet Turnip

How many of you love eating steam buns but aren't confident of making them? Here is one relatively simple recipe which you might want to consider trying.
相信有不少喜爱吃蒸包的人都像我一样，爱吃而却没信心尝试去做吧？经过了多次的试验，我终于可以跟您分享这道难度不高的包食谱，或许可以启发您去尝试。


沙葛素蒸包
Vegetarian Steam Bao with Sweet Turnip

Ingredients 材料
(makes 24)

(A)
600g Hong Kong Pao Flour 包粉
6g Instant DryYeast 速发干酵母
6g Baking Powder 发粉
45g Castor Sugar 细糖
340g Water 清水
45g Corn Oil 玉米油

(B)
220g Carrot 红萝卜
600g Sengkuang / Sweet Turnip 沙沙葛
55g Chinese Mushrooms 花菇
1 Tbsp Sesame Oil 麻油
1 Tbsp Cooking Oil 食油
2 Tsp Ginger 姜 (chopped 切碎)
1 Tsp Salt 盐
1 Tsp Light Soy Sauce 酱清
2 Tsp Mushroom Powder 香菇粉
1 Tsp Pepper 胡椒粉
A Pinch Five Spice Powder 少许五香粉 (Optional自选)

Method 做法

Wash and peel the carrot and sengkuang. Cut into strips. Set aside.
把红萝卜及沙葛洗净后切丝。搁置待用。

Soak chinese mushrooms in water for 1 hour till soften. Slice into thin strips. Set aside.
花菇泡浸一小时以上至软化后切幼片。搁置待用。

Heat up sesame and cooking oil in a wok. Add chopped ginger and saute till fragrant.
将麻油倒入炒锅烧热，再放入姜蓉爆香。

Add mushroom strips and lightly stir fry for a min before adding in carrots and sengkuang strips.
再加入香菇片继续翻炒一分钟，又再放入萝卜与沙葛丝。

Continue stir frying for 2 minutes till the sengkuang softens but not soggy.
继续翻炒两分钟至沙葛稍微软化而不潮湿即可。

Add salt, mushroom powder, soy sauce and pepper and stir fry to combine. Remove from heat and set aside to cool.
这时便可加入盐，香菇粉，酱清与胡椒粉翻炒一会儿至入味后即可离火。搁置待凉。

Combine all ingredients from (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.

Adjust the mixer to medium low and continue kneading for another 15-18 mins to form a smooth and stretchable elastic dough.

将搅拌器转用中速把面团搓15-18分钟至面团表面光滑及有弹性能伸缩的面团即可。

Transfer the dough to a slightly greased bowl, cover bowl with either cling wrap or cloth. Allow the dough to proof for 1 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1小时钟或至少两倍大.

Punch down the dough. Remove the dough from the bowl and place it on a floured worktop. Divide the dough into 24 equal portions and mould it round. 
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包粉, 然后将面团用手压下去将气体挤出来. 把面团平均分割成24等份, 然后滚成圆形.

Flatten each dough into a flat disc and place 1 heaping tablespoon of vegetable filling (B) in the middle of the dough. Gather the edges and pinch to seal the seams. Place each dough on individual  slightly greased parchment paper. Repeat the same process for the remaining doughs.

将每个面团用手掌压扁成扁圆皮，把一大汤匙的沙葛馅料B放置面团的中间，一边折一边转最后将收口捏紧然后各自摆上涂抹少许油的烘培纸再排在蒸盘上。继续以同样的做法完成其余的面团。

Cover the buns loosely  with damp cloth  and allow to prove for another 20-25 mins.
然后在包团表面铺上湿布，搁置发酵约25分钟。

Heat up water in the steamer. Once the water starts to boil, place in the buns and steam at medium to high heat for 12-14 mins (To prevent water from dripping onto the buns, wrap the cooking lid with a piece of big cloth). Remove and serve.
准备蒸锅，把蒸锅里的水用大火烧热。再把蒸盤放入锅内以中上火蒸12至14分钟即可。蒸熟后即可马上食用.（注意：为了防止蒸锅盖的水汽滴落在包的表面上，我在锅盖包上了一块干布协助吸入蒸锅的水气）。

The leftovers may be stored in air tight containers and referigerate for later consumption. 
剩余的包可以存储在气密容器冷藏待用。

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