法式巧克力千层蛋糕 French Style Chocolate Mille Crepes

Not another mille crepe recipe again. 
又是一个千层蛋糕。

To get my money's worth from money spent on buying a recipe book written solely on Mille Crepes making, I am back into exploring the next recipe from this book 'French Style Mille Crepes' by Coco Kong. This book contains 50 Mille Crepe recipes! By the time I was done with my 2nd Mille Crepe recipes, I would have gathered enough hands on experience on making good fried omelette. Since the entire process mostly involved frying the cake batter.
为了好好利用这本仅有法式千层蛋糕食谱的书辑 “江丽风老师的'French Style Mille Crepes 法式浪漫千层蛋糕' 食谱专辑系列丛书38“，我又再次拿起书辑进行我第二个法式千层蛋糕工程。这本书里一共有50种法式千层蛋糕的配方，而当我完成我第二个法式千层蛋糕后，相信自己也学习到一手煎蛋卷的好手法。

I was over ambitious to achieve a higher cake which appeared way too 'peak' from the extra layers of crepe. What I have learnt from this experience was to go moderate on the crepe layers between 18-22 is sufficiently presentable and ease of consuming. For this recipe, I have adjusted the formula for 18-20 crepes layers, depending on how thin you pan fry each crepe.
在制造这个蛋糕过程中，因为过於雄心勃勃想提高蛋糕层而制造太多饼皮，导至蛋糕失去美感。从这教训中领悟到制作法式千层蛋糕最理想即易处理的饼皮层在于18至22层之间。今道法式巧克力千层蛋糕的配方里我也加以修改成足够18至22饼皮的材料量，得多得少就在于煎饼皮的厚度而定。

If you love eating mille crepes cake and would like try making your own, this book is a sure keeper. The outcome of the cake is as good as what I encountered from the making of my first Mille Crepe cake, the French style vanilla mille crepe cake.  Its much easier than baking a cake. 

您若爱吃这类蛋糕不防自己尝试制作。这到是一本直得收藏的食谱书辑。制造出来的蛋糕效果就如上个星期所作的第一个千层蛋糕一样可口，蛋糕皮又香和软湿即不太甜。比起烘烤蛋糕还简单。

According to the author, the crepes batter (A) is allowed 30 mins resting before adding in the melted butter for better batter consistency. If butter is added in too early,  it will create thick finishing to the crepes.

根据笔者所述，等面糊休息30分钟后才加入融化的奶油会有助于制造薄细表层的薄饼皮。

法式巧克力千层蛋糕
French Style Chocolate Mille Crepes

To Make Crepes 蛋糕皮料 (A)

460g UHT Milk 低脂鲜奶

300g Eggs 鸡蛋

1/2 Tsp Salt 盐

120g Plain Flour 中筋面粉
13g Cocoa Powder 可可粉
60g Icing Sugar糖粉

(B)

65g Unsalted Butter (melted by double boiling) 隔水炖溶无盐奶油

To Make Filling 馅料(C)

360g Fresh Whipping Cream 植物性鲜奶油
100g Chocolate Buttons 巧克力币豆

Ganache 巧克力伽纳彻(D)
150g Cooking Chocolate 巧克力液块
100g Fresh Whippiing Cream植物性鲜奶油 

Method 做法

Get ready a 22-24cm non stick skillet, 1 palette knife, cake turntable and an 8" flat serving plate or cake board.

準备好一个22-24cm不粘平底煎锅，抹刀1把，蛋糕转盘和一个8“平底盘子或蛋糕板。

Combine all ingredient (A) into a large mixing bowl and mix until the batter is smooth. Strain through a sieve. Cover batter with cling wrap and allow to sit / rest for 30 minutes. 

将材料（A）放入一个大碗里搅拌均匀后过滤， 休面30分钟.

Prepare melted butter from ingredient (B) and set aside to cool for later use.

把无盐奶油隔水炖溶后，离火待用。

Add in melted butter to batter (A) and mix well just prior to frying the crepes. 

煎蛋糕层之前加入溶化的无盐奶油拌匀.

Heat a non-stick frying pan over medium heat. Use a ladle to scoop the crepes batter into the pan while swirling the pan to evenly spread the cake batter. Pour off any excess batter back into the mixing bowl. Cook crepe until the surface starts to bubble and the bottom layer has set.

以中火预热平底锅，用勺子舀入适量的面糊，迅速以旋转放试把面糊薄薄的填满煎锅底直到面皮底面煎熟。尽量不要倒入过多面糊，若有表面上有剩余的面糊尽可倒回面糊碗中。

Use a spatula to ease away the layer from the pan. At this point, you may carefully lift up the crepe by hand or any other tools to make sure the crepes does not break.

Place the cooked crepes on a baking tray while finishing the remaining batter. Stir well to prevent the batter from thickening before cooking each layer. Repeat the process until the batter is all used up.

用划刀把饼皮划离锅, 再轻轻的用手把饼皮取出放在在一个容器或烤盘上, 重复做法至完成. 千万要记得每当倒入面糊入锅时必须先搅匀, 以防止面糊浓稠。重覆过程直到面糊全部煎完为止。

Beat the whipping cream with a hand held electric hand beater / mixer until thickened。Set aside.

用手持电动打蛋器将植物性鲜奶油打发。待用。 

To assemble cake, place cake board or plate on the turntable. Place the 1st piece crepe layer on the board / plate. Spread a thin layer of filling on top. Stack on the 2nd piece of crepe. Lightly flatten each layer with hand to sandwich the cream onto the crepe. 

组合蛋糕, 将蛋糕板放在蛋糕转盘上，铺第一层饼皮，抹一层薄薄的馅料在表面之后再铺上第二层饼皮，然后用手轻按餅皮中间部份使馅料分布均匀。 

Spread on a thin layer of the filling over the top of the crepe and place the 3rd piece of crepe over it. Continue spreading a layer of cream filling over the crepe, place some chocolate buttons over the fillings. Spread another layer of crepe over it. Press down lightly with hands.  Repeat the process until the last layer. Do not spread filling on the final top layer.

继续铺上另三层饼皮，抹一层薄薄的馅料在表面，放置一些巧克力币豆在馅料层上，接下来再铺上另一层饼皮，轻按餅皮中间部份使馅料分布均匀。 重复至完成。 最后一层不须抹馅料。

Double boil chocolate ganache (D) with cooking chocolate until melted and evenly combined. Pour mixture over the top of the cake layer. Chill the cake overnight before serving.
将材料D隔水炖溶后，趁热淋在蛋糕上面。放入冰箱冷藏隔夜才切出享用。

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

This post is linked to Cook Your Books Event #25hosted by Joyce of Kitchen Flavours

马铃薯面包 Potato Loaf

Last month I made a batch of Potato Honey Buns which my hubby and maid finished consuming within 2 days. Seeing how much they enjoyed that recipe, I decided to make another batch of the similar bread with minor adaptations. 
上个月我制作了一批蜂蜜马鈴薯面包得到丈夫和女庸的好评而他们俩在短短的两天内把面包全吃光，所以我决定这次以似类的配方再烘培另一款的马鈴薯面包。


This soft and chewy bread recipe was adapted from Carol Hu's The Second Book of Baking for Beginners by Carol Hu 胡涓涓. I am submitting this to Cook Your Books #25 hosted by Joyce of Kitchen Flavors.

这个柔软即有口感的面包食谱取自于胡涓涓的烘焙新手必备的第二本书，再加以修改调整少许配料制成. 

马铃薯面包  
Potato Loaf 
Recipe for 2 Loaves

Ingredients (A) 
200g Mashed Potato 马鈴薯泥
130g UHT Fresh Milk 鲜奶
75g Honey 蜂蜜
2 Eggs 鸡蛋 (less than 50g net weight each 每粒蛋不超过50克净重)
340g Bread Flour 高筋面粉
40g Cake Flour 低筋面粉／蛋糕粉
1 Tsp Instant Yeast 速发干酵母
1/4 Tsp Salt 盐
40g Melted Butter 融化奶油

(B)
Unsalted Butter 无盐奶油, Cut to short strips 切成幼短条 (Optional)
Cake Flour 蛋糕粉／低筋面粉 (Dusting 撒粉)


Method 做法

Combine all ingredients (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.

Slowly increase the speed to medium and continue kneading for approx 15-18 mins, until the dough becomes smooth and pass the window pane test.
依照片揉面标准程序继续以中速把面团搅拌（大约15-18分钟）成为撑得起薄膜的面团.

Transfer the dough to a slightly greased bowl, cover bowl with either cling wrap or cloth. Allow the dough to proof for an 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60分钟或至少两倍大.

Test the readiness of the dough with a finger lightly dusted with low gluten or cake flour. The dough is ready when it remain indented after the finger pokes into it.

第一次发酵完成后, 用手指沾上低筋面粉, 然后直接戳入面团中心. 如果戳出的洞陵没有弹回的迹象, 便完成第一次发酵. 如果戳出的洞渐渐回缩, 则再继续发酵5-10分钟, 然后再用同样的心方式测试.

Punch down the dough. Divide the dough into 16 equal portions and mould it round. Let it rest for another 15 mins.
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高筋面粉, 然后将面团用手压下去将气体挤出来. 把面团平均分割成16等份, 然后滚成圆形, 盖上拧干的湿布或保鲜膜再让面团休息15分钟.

Arrange 8 pcs of round dough each into 2 greased loaf pan 23x13x6.5cm. 
将休息好的面团摆入两个刷上不融化奶油的23x13x6.5cm深的土司烤模里。每个烤模各放入8粒滚圆面团。

Spray some water over the surface with a fine mist nozzle. Final proof the bread in a unheated oven for another 50-60 mins.
将两个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.

Place 1-2 strips of butter in between the grooves. Dust a thin layer of cake flour over the top.

将切成条状的奶油放在面团缺口上. 面团上撒一层薄薄的低筋面粉。

Bake the bread loaves in the middle lower level of a preheated oven at 170C degrees for 35-38 mins.
放进已经预热至170C度的烤箱中下层烘烤35-38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.

This post is linked to Cook Your Books Event #25hosted by Joyce of Kitchen Flavours

传统印尼千层蛋糕 Traditional Indonesian Layer Cake

Bought a book during my recent trip back from Malaysia on the making of various types of layer cakes. The title of the book "Layer Cakes : Baking With Love" by Evon Kow hold a wide collection of layer cakes recipes from French Mille Crepes, Indonesian Layer Cakes, Layered Kuihs, Pastries and many other types of desserts.

我上两个月前回马来西亚时购买了一本烘焙食谱里面所记载的全是有关不同千层糕和蛋糕类的甜品点心。这本书的标题是"千层蛋糕 : 铺陈幸福的感觉" ，作者是高月云。书里面有记载着法国米勒煎饼蛋糕，印尼千层蛋糕，蒸分层粿，糕点等多种类型的甜点蛋糕层收集的食谱。

I had wanted to try making this cake for some time as I find it a real test towards my patience, taking hours to complete layers by layers. And so I did.

我本想尝试制作这个蛋糕有一段时间了，因为要花上数小时一层一层的慢慢烧烤对我来说真是一个耐心考验。最后，我还是屈服了自己硬着头皮下手做了。

As I was not familiar with using grill mode with the oven, I wasn't patient in waiting for each layer to set completely before creating another. I ended with an overly compact layered cake. Lesson learnt from this experience....... patience patience and more patience.

由于我不熟悉使用烧烤模式的烤箱，我没有认真和耐心等待每一层定型就速速加上另一层。结果这原本应该鹏涨多层的蛋糕却被我缩扁过于结实了。从这个经验所学到的教训.......耐心，耐心，再多耐心。


传统印尼千层蛋糕 
Traditional Indonesian Layer Cake

Ingredients 材料 (A)
400g Whole Eggs 全蛋
500g Egg Yolks 蛋黄
300g Castor Sugar 幼糖
2 Tbsp Ovalette 乳化剂

Ingredients 材料(B)
200g Self Raising Flour 自发面粉

2 Tsp Mixed Spice 混合辛香科

Ingredients材料 (C)
500g Butter 有盐室温软化奶油, soften at room temp
4 Tbsp Condensed Milk 炼奶


Directions

Preheat oven to 200C degrees. 

把烤箱预热至200℃度.

Grease and line a 22x22x7cmD square baking pan and heat the pan for 2 mins prior to baking. 
取一个22x22x7cmD四方蛋糕模，抹油后垫上烘焙纸，放入预热烤箱内烤热2分钟。

Combine ingredients (C) in a mixing bowl and cream the butter until fluffy. Set aside.

将材料（C）的软化奶油和炼奶放入搅拌碗内，打发至松发。搁置备用。

In the bowl of a stand mixer with whisk attachment, beat all ingredients (A) until thick and fluffy.  

再将材料（A）的所有原料混入另一个搅拌器的碗中，以打蛋器配件用高速度搅拌至浓稠和松发。 

In a separate bowl, combine sifted flour and mixed spice. Gently add the sifted dry ingredients into the egg mixture (A) and continue whisking on medium low speed until well combined.

把材料（B）过筛好的自发面粉和混合辛香料混入另一个碗， 轻轻地倒入鸡蛋糊（A）内， 继续搅拌至均匀。

Lastly mix in the butter mixture on low speed in 3 batches. Beat well after each addition.

把打发的奶油分三次加入蛋糕糊，以低速拌匀。

Place the empty baking pan into the preheated oven for 2 minutes. 

将烤模放入预热烤箱烤热2分钟。

Set the oven to grill mode. Spread 3-4 Tablespoons of batter evenly into the bottom of the baking pan.

把烤箱转去烧烤模式。均匀倒入3至4大汤匙面糊进烤模底。 

Tilt the cake pan around to evenly coat the base of the pan. Use the back of the spoon to level the surface. Grill each layer until it has cooked and browned.

倾斜蛋糕盤把面糊均匀塗步蛋糕模底。使用汤匙的背面将面糊抹匀放入烤箱，烤至熟和转褐。

Continue to spread 3-4 tablespoons of cake batter evenly by tilting the pan. Its like frying an omelette evenly on the frying pan. Repeat the steps until the batter is all used up.

继续舀入3-4打汤匙面糊，依序烤完所有面糊即可。

Set the oven to 180C degrees (Upper and lower heat) and bake the cake for another 10 minutes before  removing the cake from oven.

最后一层将烤炉改调至180℃度（上下火）烘烤10分钟取出。

Tips 技巧:

Always keep the cake surface 7-8 inches away from the grill. Adjust level of oven rack when necessary.

将蛋糕模放入烤炉的中下格。确保蛋糕表层离导热管约7-8寸. 可自行调节烘烤架的高低度。

Cover the top with aluminum foil if the cake surface browns too early during the last 10mins of baking.

在最后10分钟时间内，若蛋糕表层上色过快，可盖上一张锡箔纸以防烤焦。

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

This post is linked to Cook Your Books Event #25hosted by Joyce of Kitchen Flavours