巧克力海绵蛋糕 Chocolate Sponge Cake

Following the recent successful attempt on making chiffon cake, I decided to introduce the making of sponge cake to my maids. Chiffon and sponge cakes are the basic for beginners as it would strengthen  their foundation to progress further.

至从家中的女佣成功的学会制做戚风蛋糕后，我便想让她们学做海面蛋糕。对于初学者来说，戚风及海面蛋糕都是必学的蛋糕项目之一。必须掌握了这两种蛋糕制做的基础后，才能扩充于其他的蛋糕制作。

The cake turns out beautifully with a dome top and fine texture. Many thanks to Jeannie's blog for her lovely recipe.

我对于她们俩的成品非常满意，烘烤出来的蛋糕表层完美，蛋糕体细嫩松软。很感谢Jeannie's blog 所分享的这道超好的蛋糕食谱。

巧克力海绵蛋糕
Chocolate Sponge Cake

Ingredients 材料
(A)
150g Plain Flour 中筋面粉
30g Cocoa Powder 可可粉
105g Corn Oil 玉米油
9 Egg Yolks 蛋黄
2 Eggs 鸡蛋
1/2 Tsp Sea Salt 海盐
150g Condensed Milk 炼乳

(B)
9 Egg Whites 蛋清
105g Castor Sugar 细砂糖
2 Tsp Lemon Juice 柠檬汁


Method 做法

Prepare and measure all ingredients ahead. All eggs have to be in room temperature.

所有材料量秤好，鸡蛋必须是室温的温度。

Sift flour and cocoa powder together into a bowl. Set aside.

面粉加可可粉一起用岸筛网过筛，搁置备用。

Prepare an 8 inch plus another 6 inch fixed based round cake pan. Line the bottom of both cake pans with parchment paper. Do not grease the sides. Set aside.

准备一个八寸及六寸圆形蛋糕模具，模具的底部刷点油然后铺上烘焙纸，边缘无需刷任何油脂。搁置备用。

Place the oven's big baking tray at the lower rack of the oven. Fill the tray with hot water and preheat the oven to 160C degrees.

把烤箱里的大烤盘放入烤箱的底层，大烤盘中倒满热水，烤箱预热至160C度。

Transfer corn oil A into metal bowl and boil under low heat till it starts to sizzle. Remove from heat and pour in all the flour ingredients, whisk until incorporated. Set aside.

把玉米油A倒入铁盆以小火煮至开始出泡约70C度即离火，立刻倒入面粉可可粉料搅拌混匀。搁置备用。

Combine eggs, egg yolks, sea salt and condensed milk together into a mixing bowl. Mix to combine. Add in cocoa flour mixture and whisk until incorporated and the batter becomes smooth. Set aside.

将材料A的鸡蛋，蛋黄，海盐及炼乳倒入另一个盆，用打蛋器打散后加入可可糊，搅匀。搁置备用。

In another clean and grease free mixing bowl, beat egg whites (B) until frothy. Add castor sugar and lime juice 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B及柠檬汁B打成尾端挺立的蛋白霜。

Transfer 1/3 of the beaten egg whites into the chocolate batter, use a rubber spatula to fold until combine. Continue to mix in the balance egg whites in 2 additions until completed.

取出1/3份量的蛋白霜混入巧克力蛋糕糊中，用橡皮刮刀沿着盆边翻拌及画圈圈的方式搅拌均匀。接着采用同样的步骤把剩余的蛋白霜分两次混入巧克力蛋糕糊至均匀即可。

Scoop 3 Tbsp of cake batter from the mixture into a small bowl. Drop a few drops of edible chocolate coloring and mix until even. Set aside.

再从混匀的蛋糕糊中取出3大汤匙的蛋糕糊入小碗，又倒入数滴食用巧克力颜色素拌匀。搁置备用。

Transfer the cake batter into the 2 prepared cake pans and level the batter. Randomly drop a few drops of the darker colored cake batter onto the cakes. Use wooden toothpick to drag out the lines as per picture.

将搅拌均匀的的巧克力蛋糕面糊倒入已预备好的两个模具中。表面抹平。在蛋糕的表层上沾上少许深色的巧克力面糊，依据图片般的做法用木牙签拉出纹线即可。

Place both cake moulds into the big baking tray place inside the mid lower level of the preheat oven. Bake with water bath at 160C degrees for 15 mins, then reduce oven temp to 140-145C degrees  and a continue baking for 60 mins until the cakes are thoroughly baked.

浸入已盛满热水的大烤盘及预热至160C度的烤箱的中下层烘烤15分钟，然后再调低至140-145C度继续烘烤60分钟至烤熟为止。

Allow the cake to cool on the wire rack before removing the moulds. Invert the cakes and remove parchment paper. Allow to cool completely before storing.

蛋糕出炉后摆在铁网上待凉5分钟后脱模，倒扣在铁网上，撕去底部的烤纸待凉。

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

地瓜鸡肉饭 Sweet Potatoes Chicken Rice

Sweet potatoes are an excellent source of beta-carotene, vitamin C and a list of many other health supporting properties. Even my three fur babies consume it daily in replacement of other forms of starch. 

地瓜除了富有萝卜素与维生素C之外，还包含了许多有益健康的营养份量。就连家中的三只宝贝爱犬都是以地瓜来取代淀粉。

Besides baking, sweet potatoes are also widely used in cooking with wonderful results. This is one simple recipe I randomly devise and it turns out very well. 

除了用于烘焙上，地瓜也广泛使用于做饭而得到良好的效果。今天这道地瓜鸡肉饭也是随意制做而成的。

地瓜鸡肉饭
Sweet Potatoes Chicken Rice

Ingredients 材料
(A)
2 Cups Long Grain Rice 白米
2 Cups Brown Rice 健康糙米
250g Chicken Breast 鸡胸肉
300g Sweet Potatoes 地瓜
130g Red Paprika 红辣椒
70g Green Peas 青豆

(B)
1 Tsp Light Soy Sauce 酱清
1 Tsp Worcestershire Sauce 伍斯特酱
1/2 Tbsp Oyster Sauce 蚝油
1 Tbsp White Wine 白葡萄酒
Pepper 胡椒粉少许

(C)
2 Tbsp Cooking Oil 食油
1 Tbsp Sesame Oil 芝麻油
1 Tsp Garlic 蒜米 (minced搅碎)
1 Tbsp Oyster Sauce 蚝油
1 Tsp Chicken Stock 鸡精素
1 Tsp Sea Salt 海盐
1 Tbsp White Wine 白葡萄酒
1 Tbsp Light Soy Sauce 酱清
1 Tbsp Dark Soy Sauce 黑酱油
Pepper 胡椒粉少许
4 Cups Water 清水


Method 制做方法

Combine both rice (A) together and soak for 4 hours. Drain. Set aside.

把材料A的两种米粮混合，泡浸四小时后沥干。搁置备用。

Cut chicken into cubes. Season with (B) until mixed. Referigerate until ready to use.

鸡肉切丁，混入所有材料B的酱料调味。冷藏待用。

Wash sweet potatoes and paprika (A). Dice and set aside.

材料A的地瓜和红辣椒洗净，切丁后搁置备用。

Heat up cooking oil and sesame oil in wok. Saute garlic on low heat until fragrant.

烧热炒锅，把材料C里的两种食油加热，又加蒜米以小火爆香。

Add sweet potatoes (A) and stir fry for a minute. Add oyster sauce and continue stir frying for 2 mins until mixed.

把地瓜A倒入炒锅继续翻炒1分钟，再加蚝油翻炒两分钟至炒匀。

Add green peas (A) and chicken. Continue stir frying for 2 minutes until the chicken is slightly cook. Add salt and chicken stock (C). Continue stir frying for a minute before adding the soaked rice (A). Add 1 cup of water (C) and continue to stir fry the mixture for 2 minutes.

再把材料A的青豆和鸡肉块倒入炒锅，拌炒两分钟至鸡肉半熟。加盐和鸡精素C继续拌炒一分钟后便拌入泡浸A的两种米粮。再加一杯清水C，继续拌炒两分钟。

Add light soy sauce and dark soy sauce. Keep Stir frying for another 2 minutes until the water slightly dries up. Add paprika cubes (A), white wine (C) and pepper (C) and continue stir frying for a minute to combine.

接着加入酱清及黑酱油，再拌炒两分钟让水份吸收。加红辣椒丁A，白葡萄酒C和胡椒粉C炒匀。

Transfer mixture into rice cooker. Mix the remaining water into the rice mixture and allow the rice cooker to boil the rice until ready.

把拌炒好的一切材料转送入电饭锅，将剩余的3杯清水倒入，让电饭锅把米饭及配料一起煮熟即可。

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

咸水角 Fried Vegetables Dumplings

Prior to being a vegetarian, I used to order this dumpling whichever  tim sum joint I frequent. Since then the fondness of this dessert has become a distant memory as I have yet to encounter them in any of the vegetarian restaurants I visited.

在我未曾开始吃长素的时候，每当到点心餐馆或贩卖店一定会点这项点心来吃。后来因没接触及找到素版的咸水角后就一直把那份思念抛在脑外。

When I came across the vegetarian version of this dumplings from this recipe book 'Dim Sum Goes Vegetarian' by Chin Mun Chong, I snapped up the book without hesitation. The outcome turns out to be as good as those sold in restaurants with a light crispy and yet chewy texture. This recipe is definitely a keeper!

有一次正好在一本素点心的食谱上遇上这道点心后，我毫不犹豫的把那本书籍买下了。一旦根据食谱的做法后得到的结果非常满意，炸出来的咸水角跟市上贩卖的效果一模一样，表皮即薄又酥脆，配上那馅料真是一级棒！

咸水角
Fried Vegetables Dumplings

Dough 面皮
250g Glutinous Rice Flour 糯米粉
50g Rice Flour 粘米粉
250g Water 清水
120ml Hot Water 热水
110g Wheat Flour 汀面粉
80g Castor Sugar 细砂糖
110g Vegetable Shortening 植物起酥油

Fillings 馅料
50g Preserved Pickle 榨菜 (chopped 切丁)
150g Vegetarian BBQ Pork 素叉烧 (diced 切丁)
50g Chinese Mushrooms 冬菇 (diced 切丁)
150g Carrot 红萝卜 (diced 切丁)
150g Sengkuang / Yam Bean 沙葛 (diced 切丁)

Seasonings 调味料
1 Tsp Bean Sauce / Taucho 豆瓣酱
1 Tbsp Vegetarian Oyster Sauce 素蚝油
1 Tbsp Light Soy Sauce 生抽
1 Tsp Sugar 砂糖
1/2 Tsp Mushroom Powder 香菇精
Some Water 清水少许


Method 做法

Soak preserved pickle in water for 1 hour. Drain and chop. Set aside.

榨菜泡浸一小时后去除水，切丁搁置备用。

Soak chinese mushrooms in water for 2 hours. Drain and dice. Set aside.

冬菇泡浸2小时后去除水，切丁搁置备用。

Combine all seasoning ingredients into a bowl and mix till incorporated. Set aside.

将全部的调味料一起混入小碗搅拌均匀。搁置待用。

Heat up wok, stir fry chinese mushroom for 2 minutes. Add in the rest of the fillings ingredients and stir fry over low heat till fragrant. Add seasoning and continue stir frying for another minute. Dish up and set aside.

起锅炒香冬菇两分钟，加入其余馅料的材料以小火炒香再下调味料继续翻炒1分钟。捞起，搁置待用。

Mix glutinous rice flour and rice flour with water. Set aside.

将糯米粉，粘米粉和清水混入盆搓匀，搁置备用。

In another mixing bowl, mix hot water with wheat flour with a spoon till well combined. Gradually knead in vegetable shortening till combined. Add in sugar and the glutinous rice flour mixture. Continue to knead until well combined to form a smooth dough.

在另一个盆中，把热水加入汀面粉，用汤匙搅成团。再分次地加入植物起酥油搓匀后，便倒入砂糖及糯米粉团搓揉成团。

Divide the dough into 35g each.

将面团分割成每个35克份量。

Flatten each dough with hand and wrap in some fillings. Pinch to seal the edges.

用手把面团压扁，裹入适量馅料，捏紧封口成形。

Heat up pot of oil to 70C degrees. Turn to low heat and deep fry the dumplings until golden brown. Serve.

准备适量的食油倒入炸锅烧热至70C度，转小火将咸水角炸至金黄色即可。

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