巴西起司面包球 Brazilian Cheese Buns

Brazilian Cheese Bread, also known as Pão de queijo and according to wikipedia, is a popular and widely sold cheese snack in Brazil. I stumbled across this recipe while looking for something non gluten and easy to make for a lazy Sunday when I actually planned to stay away from the oven, camera and computer.
巴西起司面包球是一道非常普及的巴西早餐粮食。上个星期天我原本想好好的懒一下不做任何烘焙，摄影或上网，最后却给我遇上了这道简易又无麸质的面包食谱。

As it turn out, this recipe is a sure keeper as it extremely easy to make, for anyone!  The buns are so chewy with mild taste of cheese and it will go well with most beverages. These buns are at its crispiest when its freshly baked from the oven. The leftover buns can be stored in a air tight container and reheat in the oven upon consumption.
制做出来的面包带有淡淡的起司香味而且还很有Q爵的口感，配上任何饮料都适合。这种面包出炉后很松脆最适当马上吃， 剩余的面包球可以收藏于气密容器内等待要品尝是可以放入烤箱烘热即可。

Brazilian Cheese Buns 

1 Cup Tapioca Flour 木薯粉
1 Tsp Baking Powder 发粉
2 Cups Cheddar Cheese 切达乳酪           
2 Eggs 鸡蛋 (slightly beaten 稍微打散)


Directions 做法

Preheat oven to 175C degrees. Line a baking tray with parchment paper. 
烤箱预热至175C度。烤盘铺上一层烘焙纸。

Grate cheddar cheese
切达乳酪切丝搁置备用。

In a mixing bowl, whisk together tapioca flour and baking powder.
把木薯粉及发粉一起沥入搅拌盆，混匀。

Stir in grated cheese and eggs. 
加入切达乳酪丝和鸡蛋。

Mix together all ingredients and knead ( I did it with my kitchenmaid stand mixer) until a dough forms. This is an extremely wet and sticky dough mixture.
把全部材料一起混合用手或是用搅拌机搓揉成团。混匀好的面团稍微湿黏如糊状。

Use a spoon or ice cream scoop to scoop up the sticky dough mixture and arrange on the baking tray. 
用勺子或冰淇淋勺捞出湿黏的面糊排在烤盘上。

Bake for 13-15 mins or until done, but not browned (as you would still want it to be soft and tenderly chewy).
送入已预热的烤箱烘烤13至15分钟熟透稍微上色即可。勿需烘烤到金褐色，否则烤出的面包球就缺Q软口感而带干硬。

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

香辣烧烤鸡 Spicy Grilled Chicken

Looking for a simple and no fuss method to whip up a yummy chicken dish? Here is one tested and well loved recipe which you might agree too!

您是否正寻找着一项好吃即不费功夫的鸡肉食谱呢？今天在此和你分享这道已多次尝试即受家人喜好的食谱，希望您会喜欢。

香辣烧烤鸡
Spicy Grilled Chicken

Ingredients 材料
(A)
500g Chicken Drumsticks 鸡腿
1/2 Tbsp Soy Sauce 酱清
1 Tbsp Shaoxing Wine 绍兴花彫酒

(B)
5  Green Chillies 青辣椒
20g Shallots 小葱头
3 Garlic Pips 蒜头瓣
15g Ginger 姜
10g Tumeric 黄姜
10g Galangal 南姜
50ml Water 清水
200ml Coconut Milk 浓椰浆


(C)
1/2 Tbsp Sugar 砂糖
3 Slices Kaffir Lime Leaves 疯柑叶
1 Tsp Salt 盐
1/2 Tbsp Lime Juice 酸柑汁


Method 做法

Combine all ingredients (A) into a bowl until mixed. Refrigerate and season for 1-2 hours.

把所有材料A一起混入碗中，放入冰箱1-2小时待入味。

Combine all ingredients (B) into the food processor and blend into paste. Transfer into a saucepan and bring to boil over low flame. Add chicken and (C) into the mixture and continue to simmer over low heat for 20 mins.

把所有材料B一起混入食物搅拌器搅烂成糊，再转送入煮锅以小火煮沸。加鸡腿和C拌料继续以小火焖煮约20分钟。

Remove chicken from the saucepan and place on baking tray. Reserve the paste mixture for later.

取出鸡腿放入烤盘，剩下的酱汁保留备用。

Bake the spiced chicken into the oven or air fryer with 180C degrees for 15 mins.

用烤炉或者空气炸锅以180C度烧烤15分钟即可。

Serve chicken with remaining sauce.

剩下的酱汁可以用来配鸡肉吃。

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

香浓椰糖巧克力蛋糕卷 Gula Melaka Chocolate Swiss Roll

This is a great rolled cake recipe adapted from Keiko Ishida's 'Sweet Treats Made With Love'. If you do come across her book, I recommend you to get one.

这是一道好好吃的蛋糕券食谱取自Keiko Ishida's 'Sweet Treats Made With Love'. 是一本非常指的收藏的书籍，我大力推荐！


香浓椰糖巧克力蛋糕卷
Gula Melaka Chocolate Swiss Roll


(A) White Chocolate Cream 白巧克力奶油霜
150g Whipping Cream 淡奶油 (35% Fat 脂)
45g White Chocolate 白巧克力

Heat up whipping cream (A) in a saucepan. Once the cream starts to boil, pour over a bowl of white chocolates and allow the mixture to sit for 30 seconds. Stir the mixture until the chocolate dissolves and the mixture turns smooth. Allow to cool then refrigerate overnight before using.

(B) 海绵蛋糕底 Sponge Base
60g Plain Flour 中筋面粉 (sifted 过沥)
23g Rice Flour 粘米粉
60g Unsalted Butter 无盐牛油 (melted 溶化)
135g Egg Yolks 蛋黄

210g Egg Whites 蛋白
30g Castor Sugar 细砂糖
25g Gula Melaka 椰糖

Method 做法

Preheat oven to 200C degrees.

烤箱预热至200C度。

Melt butter over a pot of simmering water. Set aside
牛油放入耐热碗中，摆入已烧热的热水中隔热水融化。 搁置备用。

Combine plain and rice flour (B) together into a bowl. Sift twice and set aside.

把材料B的粉料一起混入碗里，混匀。过沥两次后搁置待用。

In another clean and grease free mixing bowl, beat egg whites (B) until frothy. Add castor sugar and gula melaka in 2 additions. Continue to beat until firm peaks. 

蛋白B先用打蛋器打出一些泡沫，然后分两次加入两种糖料B，继续打成尾端挺立的蛋白霜。

Lightly fold in beaten egg yolks (B) into the meringue till combined.  Add sifted flour mixture (B) and fold to combine. Lastly fold in hot melted butter (B) till incorporated.

轻轻地把打散的蛋黄B拌入蛋白霜，又再加过沥好的粉料B，用橡皮刮刀拌入均匀。最后就把溶化的热牛油B也拌入至混合成蛋糕糊即可。

Gently transfer the cake batter into a greased heat proof 27cmx31.5cm silicone roulade baking sheet. Level the surface, tap the baking sheet on the countertop to release trapped air pockets. Transfer the baking sheet into the middle rack of a preheated oven and bake at 200C degrees for 10-13 mins until the surface has browned and cake springs back when press.

把蛋糕糊轻轻的倒入已抹油的27cmx1.5cm瑞士卷垫烤盤, 用小刮板将表面抹平。烤盘在桌面上轻敲几下震出气泡后送入预热的烤箱中层以200度烘烤10-13分钟左右或至到表面呈金黄色，触感有弹性即可。

Invert the cake onto a damp kitchen towel and remove the baking sheet. Immediately roll up the cake with the kitchen towel before placing it to cool on a cooling rack.

蛋糕出炉后，马上倒扣摆上一块湿台布，把蛋糕卷垫拿开趁热用台布把蛋糕卷起来摆在铁架上散热。

Whip the white chocolate cream until light and fluffy using electric hand mixer. Unroll the cooled cake, spread an even layer of the chocolate cream over the cake.

取出隔夜的巧克力淡奶油霜，用手提打蛋机把奶油霜打至松发然后将已冷却的蛋糕卷打开，在蛋糕层上均匀的涂抹一层巧克力淡奶油霜。

Gently roll up the cake to make a swiss roll. Wrap with cling wrap and chill in the freezer for 15 mins for the swiss roll to set. Trim both ends and slice to serve.

双手轻轻的借助擀面棍把蛋糕紧密的卷起来。再用保鲜纸包裹后放进冰箱冷冻15分钟让蛋糕定型便可切去两头切块享用。

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

超软龙珠果奶油面包 Ultra Soft Dragon Fruit Cream Bread

Red dragon fruits are in season and being sold in everywhere. I ended up buying lots of it without considering its short shelf life.  So I decided to widen its usage by incorporating them into my baking and it turns out extremely well.

近来是龙珠果的季节无论去到哪儿都能买到。结果我买了过多而却没考虑到这水果的短储藏寿命，以其来不及吃完倒不如采用些于烘焙上。结果尝试了之后的效果非常满意。

The bread turns out sweet and cottony soft with natural hues of pink from the fruit. Highly recommended!

制做出来的面包不但香甜及松软，而且还带有自然的粉红色彩。强力推荐！

超软龙珠果奶油面包
Ultra Soft Dragon Fruit Cream Bread


Ingredients 材料
(A) Tangzhong 汤种
135g Bread Flour 高筋面粉
100g Water 清水

(B)
450g Bread Flour 高筋面粉
30g Cake Flour 蛋糕粉
8g Instant Yeast 即用酵母粉
75g Castor Sugar 细砂糖
6g Sea Salt 海盐

(C)
90g Cold Dragon Fruit Puree 龙珠果泥
100g Cold Whipping Cream 淡奶油
80g Cold Milk 冷鲜奶
60g Cold Eggs 冷鸡蛋

(D)
40g Unsalted Butter 无盐牛油油

(E) Fillings 馅料

116g Salted Butter 咸奶油

45g Icing Sugar 糖粉
45g Beaten Eggs 鸡蛋(打散)
30g Corn Flour 玉米粉
130g Milk Powder 奶粉


(F) 
Egg Wash 全蛋液

(G) Streusel Topping 酥菠萝 (Optional自选)
30g Sugar 砂糖
25g Butter 咸牛油
50g Bread Flour 高筋面粉

Method 做法

Combine (A) and mix well blended to form a dough. Place a piece of cling wrap directly onto the paste and allow to cool. Refrigerate for at least 12 hours before using.

将材料A的滚水加入面糊A中搅拌成团，马上在面糊表层铺上一层保鲜纸等冷却后冷藏12小时后才可使用。

With the exception of butter (D), combine all ingredients 205g Tangzhong (A), (B) and (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205g汤中(A), (B)及(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 either cling wrap or cloth 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，盖上拧干的湿布或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。

To prepare the fillings for ingredients (E), cream butter with icing sugar until light and fluffy. Mix in the remaining ingredients (E) and combine. Scoop 16 portions of fillings with an ice cream scoop and place on a plate. Cover and chill the fillings in the fridge for later use.
将材料E里的牛油和糖粉一起混合入盆里打至鬆发，再其余的材料E依序地加入混匀。用冰淇淋勺取出16等份的内馅，将内馅摆置於盘,蓋上一层保鲜纸后再放进冰箱以备待用。

Punch down the dough. Divide the dough into 18 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18等份, 滚圆盖上拧干的湿布或保鲜膜再让面团松弛15分钟.

Sprinkle the worktop with bread flour, flatten each dough into a disc and wrap in the chilled fillings (E) and seal the edges and mould round. Repeat the process for the balance 17 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压扁，然后包入馅料E捏紧收口滚圆。再重复同样的做法把其余的17份面团完成。

Place the 9 pieces of dough into greased muffin liners and another 9 pieces of dough into another greased 22cm square baking mould. 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9粒面团放入已涂上牛油的马芬蛋糕模，剩余的9份面糊放入另一个22cm涂上牛油的方型模具。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.

Mix sugar (G) and butter (G) until crumbles by using hands. Add in flour (G) and mix until crumbly. Refrigerate until ready to use.

用手将糖(F)及牛油(F)混合拌成粗粒状。又拌入面粉(F)搅拌成沙粒状， 然后放置冷藏备用。

8-10 Mins prior to baking time, remove baking pan from oven and turn on the oven heat to 180C 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180C度.

Apply egg wash over the surface. Sprinkle some streusel toppings (G) on top.

在完成第二次发酵的面包表层上涂上蛋液。接着撒上少许酥菠萝G。

Bake at the 2nd bottom level of a preheated oven at 180C degrees for 16-17 mins (for muffin liners buns) and 25 mins (for the 22cm square baking mould) until the top turns golden brown. 把烤模送入已预热的烤箱的最后第二层，以180C度炉温烤(采用马芬蛋糕模具16-17分钟) 及(采用22cm方型模具25分钟）至表面呈现金黄色即可 。

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.

烤切达乳酪马铃薯球 Baked Potato Cheddar Cheese Balls

Here is one yummy savory tea time dessert with minimal preparation specially for the potatoes and cheese lovers.

这是送给马铃薯及芝士乳酪爱好者的一道超容易即好吃的下午茶点。

烤切达乳酪马铃薯球
Baked Potato Cheddar Cheese Balls

(A)
1 kg Potatoes 马铃薯
100g Castor Sugar 细砂糖
100g Cheddar Cheese 切达乳酪
80g Egg 鸡蛋

(B)
Desiccated Coconut 椰丝


Method 做法

Dice cheddar cheese (A) into small cubes. Set aside.

把切达乳酪A切丁，搁置备用。

Wash and peel potatoes (A). Cut into cubes and steam for 30 mins until tender.

马铃薯A洗净去皮后切丁，然后以大火蒸30分钟至熟透。

Immediately transfer into food processor together with icing sugar (A) and blend into mush.

马上将马铃薯倒入食物搅拌器一起和糖分A搅碎成泥。

Allow the mixture to cool and dry up a little for easy handling. If the mixture is still too mushy and wet, refrigerate for an hour before shaping.

搅碎的马铃薯泥转入碗盆放凉待稍微干燥后才容易做造型。若是马铃薯泥还是带湿的话便送入冰箱冷藏1小时后才取出。

Lightly dust palms with rice flour, scoop two heaping tablespoon of the potato mixture onto the palm. Flatten into a disc. Place a cube of cheddar cheese into the center and wrap into a ping pong ball.

手掌擦上少许粘米粉, 舀入两大汤匙的马铃薯泥置入手掌中后再压扁，把一块切达乳酪丁包入包裹成兵乓球状。

Drop the potato ball into a bowl of beaten eggs (A) to evenly coat the surface and dish up.

把完成的马铃薯球放入已搅拌的蛋液A，让表面平均的涂上蛋液即可捞起。

Roll the egg coated potato balls over a plate of desiccated coconut and coat evenly.

立刻把蛋湿的马铃薯球滚入椰丝盘将整个表面都沾上了椰丝。

Arrange the coated balls on a baking tray and bake in the centre rack of a preheated oven at 190C degrees for 25 mins or until the surface become slightly brown and crusty.

把已沾满椰丝的马铃薯球排入烤盘，送入已预热至190C度的烤箱的中层烘烤25分钟，至表面上色即香脆即可。

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

冷冻云石粉粿 Marble Green Bean Kuih

Are you a fan of pudding like desserts? Today I am sharing this 'Melt in the Mouth' hun kwee dessert which I personally can't stop eating.

您爱吃布丁般的甜点吗？ 今天我所分享的这道冷冻粿糕不但好吃，一旦送入口里就会马上融化，就连我也不能自拔。

冷冻云石粉粿 
Marble Green Bean Kuih

Ingredients 材料
(A)
60g Green Bean Starch 绿豆澄粉
100g Sugar 糖
300ml Coconut Milk 椰浆
1 Tsp Salt 盐
200ml Water 清水
3 Pandan Leaves 班兰叶 (knotted 打结)

(B)
150g Green Bean Starch 绿豆澄粉
300ml Coconut Milk 椰浆
1000ml Water 清水
30g Sugar 糖
200g Gula Melaka 椰糖 / Brown Sugar 黄糖
1 Tsp Alkaline Water 碱水
5 Pandan Leaves 班兰叶 (knotted 打结)


Method 做法

Combine ingredients (A) into a heat proof mixing bowl and mix to incorporate. Heat and continue stirring with a hand whisk until the mixture thickens like thick kaya jam. Discard pandan leaves and remove from heat and set aside.

把材料A一起混入个耐热锅混匀，然后一边煮一边不停地用打蛋器搅拌至面包拌酱般浓稠即可拿走斑兰叶，离火搁置待用。

Repeat the same for ingredients (B) until complete.

准备另一个耐热锅，也把材料B以同样的步骤重复，一直到煮成浓稠状即可。

Transfer mixture B into an 9-10 inch baking tray. Drop spoonfuls of mixture A over the B mixture. Use a small knife to draw lines to create the marble effect. Allow the mixture to cool before refrigerating. 

先将煮好的全部材料B层倒入个9-10寸的蛋糕模，接着用汤匙把煮熟的材料A舀到入B的表层。用小刀在面糊画出云石纹理后待冷却就放入冰箱冷藏。

Serve cold. 

冷却后即可切块享用。

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