法式咖啡柑曼怡千层蛋糕 French Style Coffee Grand Marnier Mille Crepes

This is a super easy and yet sure to impress cake recipe which is extremely yummy and more economical to make your own.
我超爱这道即简易又非常讨好的蛋糕食谱，自己亲手做总是胜于外头贩卖的法式千层蛋糕，即经济又好吃。

The listed ingredients here is sufficient to make between 22-25 of 22cm round crepe layers. If you are not keen on taller cakes, you might want to cut down on the ingredients。
在这道食谱中所描述的材料足予制成22至25片的22cm圆形蛋糕饼皮，您若是偏向于普通高度的蛋糕体可以在材料的份量上调整。


法式咖啡柑曼怡千层蛋糕
French Style Coffee Grand Marnier Mille Crepes

To Make Crepes 蛋糕皮料 (A)

775g Soya Milk 豆浆

7 Grade A Large Eggs 鸡蛋 (大号)

90g Icing Sugar 糖粉
180g Plain Flour 中筋面粉

(B)
1 Tbsp Instant Coffee Granules 速溶咖啡精
2 Tbsp Hot Water 滚水

(C)

90g Salted Butter (melted by double boiling) 隔水炖溶咸奶油

(D)

3 Cups Whipping Cream 植物性鲜奶油 
1 Tsp Vanilla Extract 香草精
1/2 Cup Icing Sugar 糖粉
3 Tsp Grand Marnier 柑曼怡酒

Method 做法

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

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

Combine ingredients (B) until evenly mix. Set aside to cool for 5 mins.
将材料B一起混合入个碗内，混匀后搁置5分钟待凉备用。

Combine all ingredient (A) & (B) 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)和(B)放入一个大碗里搅拌均匀后过滤， 休面30分钟.

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

把无盐奶油C隔水炖溶后，离火，搁置待用。

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 tilting to lightly fill the pan with 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，迅速将锅转一圈至面糊薄薄地沾满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。

When the edges turn to pale golden, 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.当饼皮煎至边沿微黄时, 用划刀把饼皮划离锅, 再轻轻的用手把烧好的饼皮取出放在在一个容器或烤盘上, 重复做法把面糊完成. 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。

Combine all ingredients (D) into a large mixing bowl and beat with a hand held electric hand beater / mixer until thickened and stiff。Set aside.

将材料(C) 倒入一个大盆中然后用手持电动打蛋器将植物性鲜奶油, 香草精，糖粉及柑曼怡酒精打至硬发。搁置待用。 

To assemble cake, place cake board or plate on the turntable. Place one piece of crepe layer on the board / plate. Spread a thin layer of filling on top. Stack on another piece of crepe. Lightly flatten each layer with palm to sandwich the cream onto the crepe. Repeat the process until the last layer. Decorate the final layer as desired.  
组合蛋糕, 将蛋糕板放在蛋糕转盘上，铺一层饼皮，抹一层薄薄的馅料在表面，然后又再铺上一层饼皮，用手轻按餅皮中间部份使馅料分布均匀。重复同样的步骤至完成。 最后一层可以随意装饰。剩余的馅料可以收藏入冰箱冷藏。

Cover the cake with wrap and chill cake overnight before serving.

把蛋糕盖好， 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.

班兰蛋奶酥海面蛋糕 Pandan Souffle Sponge Cake

Last week I bought a bunch of purple colored pandan leaves from the local wet market hoping to extract out purple colored pandan juice.

签个星期我在湿巴刹购买到一串紫色的班兰叶，以为可以取出紫色班兰汁。

To my disappointment, the extracted pandan juice only gave a darker greenish brown hue instead of the color I hoped for.  Hence I ended up with a 2 tone of green colored cake.

结果搅拌出来得到的是深褐绿色的班兰液汁，大大失望。最终只有拿来做个两种色调的绿色蛋糕。

This is a lovely cake recipe adapted from Jeannie's blog which I highly recommend you to check out her site.

这道蛋糕食谱取自及修改于Jeannie's blog ，她的所有作品我都极力推荐，您不防去参观。

班兰蛋奶酥海面蛋糕
Pandan Souffle Sponge Cake

Ingredients 材料
(A)
70g Unsalted Butter 无盐牛油
35g Salted Butter 咸牛油
180g Cake Flour 低筋面粉 (sifted 过沥)

(B)
75g Coconut Milk 椰浆
45g Pandan Juice 班兰汁
3 Eggs 鸡蛋
9 Egg Yolks 蛋黄
3 Tsp Vanilla Extract 香草精
45g Pandan Juice

(C)
9 Egg Whites 蛋清
170g Castor Sugar 细砂糖


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。

Prepare an 8 inch and 6 inch round cake pan. Line and grease the bottom and sides of a fixed bottom baking pan with parchment paper. Set aside.

准备一个八寸及六寸圆形固定底蛋糕模具，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。

Cut 8－9 pcs of fresh pandan leaves into 1-2cm short lengths. Blend with 110g Water. Strain and reserve the juice. Set aside.
取八至九片新鲜班兰叶，切成1-2cm小段放入食物搅拌机，倒入110克清水一起搅碎，过沥取汁后搁置备用。

Place butter into metal bowl and boil under low heat melted.  Add in sifted cake flour  and use a wooden spoon or rubber spatula to evenly mix into lumpy mixture. Remove from heat and set aside.

把牛油倒入铁盆以小火煮至融化，立刻加入已过沥的蛋糕粉料用木勺子或者是橡胶刮刀搅拌搅拌混合成粒状即可离火。搁置备用。

Combine eggs, egg yolks, vanilla extract from ingredients (B) together into a mixing bowl. Mix to combine. Set aside.

将材料B的鸡蛋，蛋黄及香草精倒入另一个盆，用打蛋器搅匀。搁置备用。

Add coconut milk and 45g of pandan juice into the cooked butter flour mixture (A) and stir to combine.
把椰浆和45克班兰汁混入牛油蛋糕粉混合料A，混匀。

Gradually stir in the egg yolk mixture and whisk to combine. Strain batter and set aside.
轻轻的把蛋黄香草液倒入，搅拌混匀成糊。接着把蛋糕糊过沥，搁置待用。

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

蛋白C先用打蛋器打出一些泡沫，然后分两次加入细砂糖C打成尾端挺立的蛋白霜。

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

取出1/2份量的蛋白霜混入蛋糕糊中，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混入蛋糕糊至均匀即可。

Transfer out 1/2 of the cake batter into another bowl. Add another 45g (B) of pandan juice into the batter fold to incorporate. The other 1/2 cake batter to remain as it is. Set aside.

再取出1/2的蛋糕糊转入另一个碗，加入45克的斑兰液，拌匀后搁置备用。其余的半份蛋糕糊保持原味。

Spoon 1 tablespoon of the original batter into the center of the prepared baking pan. Spoon 1 tablespoon of the darker pandan batter over the 1st layer. Repeat the steps until all batter has been used up.  (Alternatively you may just pour all the cake batter over each other and create swirls with toothpick to create the marbled effect). 
挖一大汤匙的原味蛋糕面糊倒入烤模的中心点，再用另一只汤匙挖取深班兰色面糊倒入原味蛋糕糊的中心点上。重复以上的步骤直到完成为止。您也可选择分次加入两份蛋糕糊入烤模，表面抹平后采用木牙签拉出大理石纹线即可。

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。

Unmould and invert the cake to cool on the wire rack for 5 mins before removing parchment paper. Allow to cool completely before storing.

蛋糕出炉后脱模摆倒扣在铁网上待凉5分钟后撕去烤纸，继续待凉。

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

浓香黑芝麻软面包 Aromatic Black Sesame Bread

浓香黑芝麻软面包
Aromatic Black Sesame Bread

Ingredients 材料
(A) Tangzhong 汤种
150g Bread Flour 高筋面粉
105g Malt Soya Milk 麦芽豆浆

(B)
550g Bread Flour 高筋面粉
115g Cake Flour 蛋糕粉
15g Sesame Powder
15g Milk Powder 
12g Instant Yeast 即用酵母粉
95g Dark Muscovodo Sugar 黑砂糖
11g Sea Salt 海盐
30g Black Sesame Seeds
2 Eggs
280g Milk

(C)
55g Unsalted Butter 无盐牛油


Method 做法

Combine (A) into a saucepan and cook over medium heat while stirring continuously until the mixture thickens to the constancy of baby porridge the tangzhong is deemed ready.

将材料A的鲜奶，水及面粉一起混入锅里搅拌均匀成面糊后，以中小火加热，边煮边搅拌直到面糊开始转浓稠便离火，继续搅拌至无粒粒如婴儿粥般即可。

Transfer tangzhong paste into a clean bowl and place a piece of cling wrap directly onto the paste to prevent a film from forming on the surface. Allow the mixture to cool. Refrigerate for at least 12 hours before using.

把汤种面糊转入一个干净的碗，马上在面糊表层铺上一层保鲜纸以免面糊表面上生一层皮。等面糊冷却后冷藏12小时后才可使用。

In the bowl of the stand mixer fitted with dough attachment, add Tangzhong (A) together with all the of ingredients (B) and mix with lower speed until all ingredients are well combined. 

首先将汤种面糊(A)及材料(B)混入搅拌器的钢盆中，以慢速度搅拌搓揉成团。

Add in butter (C) and slowly increase the speed to medium and continue kneading for approx. 20-25 mins, until the dough becomes smooth and pass the window pane test.

把牛油(C)混入面团然后依揉面标准程序继续以中速把面团搅拌大约20-25分钟，直到成撑得起薄膜的面团即可。

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。

Punch down the dough. Divide the dough into 6 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6等份, 滚圆盖上拧干的湿布或保鲜膜再让面团休面15分钟.

Sprinkle the worktop with bread flour, use a rolling pin to roll each dough into long rectangle shape with width to fit the baking pan. Start rolling out from the shorter end of the dough into a roulade. Repeat the process for the balance 5 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擀成长方形，宽度同烤模短向宽，然后由短卷起。再重复同样的做法把其余的五份面团完成。

Place 3 cylindrical bread dough each (seams down) into 2 greased loaf pan 21cmx11.5cmx6.5cmD.
将卷好的六份面团收口朝下朝内平均的排入两个已涂抹不可融化奶油的面包烤模中21x11.5x6.5cmD以免沾粘。

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 175C 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175C度.

Bake in the lowest level of a preheated oven at 175C degrees for 35-38 mins until the top turns golden brown.
然后送入已经预热至175C度的烤箱的底层烘烤35至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.

绿豆鸡蛋吐司 Mung Bean Egg Loaf

I love bread making as it is more versatile than cake baking. You can easily adapt it by introducing most food ingredients by binding it together to create the desired dough. This time I decided to try incorporating mung bean dessert into the dough in hope to create a different flavor bread.

在众多的烘焙工作中，我比较爱制做面包。面包其实并不难做，只要掌握了制做过程及技巧后就能任意变通，可以混入许多食物及配料来制成您所要的面团。今天我选择采用剩余的绿豆糖水及渣料混入这道面包食谱里，希望能做出另一种风味。

As you can see from the photos, this bread is entirely hand kneaded by our gardener who is now an avid student of mine. This being his 4th attempt in bread making, his skills has improved so much and I just sit back and watch the entire works. Well done!

从图片中可见到，这项面包是我的新门徒园丁完全用手搓捏而成的。虽然这是他的第四道新学作品，看来他倒是进步很多而我根本都不需要亲自下手，坐看他顺利的完成制作面包的整个过程。赞！

绿豆鸡蛋吐司
Mung Bean Egg Loaf

(A)
570g Bread Flour 高筋面粉
80g Castor Sugar 细砂糖
2 Tsp Instant Yeast 速发干酵母

3 Eggs 鸡蛋 
1 Egg Yolk 蛋黄
150g Mung Bean Dessert 绿豆糖水渣
100g Milk 牛奶

4 Tbsp Milk Powder 奶粉

(B)

50g Salted Butter 咸牛油

Directions 做法

In the bowl of the stand mixer fitted with dough attachment, add ingredients (A) and mix with lower speed until all ingredients are well combined. Alternatively you may follow the same sequence and combine the ingredients into a mixing bowl and hand knead till combined.
首先将材料A混入搅拌器的钢盆中，以慢速度搅拌搓揉成一个不粘手的面团。您若要是采用人工搓面的话, 只要依据同样的次序把材料混合手搓匀即可。

Add unsalted butter (B) and 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. The same applies when you are completely kneading by hand.
加入无盐牛油(B)然后依照揉面标准程序继续以中速把面团搅拌（大约15-18分钟）成撑得起薄膜的面团。手搓面团也是以相同的标准程序将面团搓成撑得起薄膜的面团。

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。

Punch down the dough and divide the dough into 2 equal parts. Mould it round and allow to rest for 15 mins.
将面团用手压除气体，平均分割成两等份。滚圆盖上拧干的湿布或保鲜膜再让面团休面15分钟.

Sprinkle the worktop with bread flour, use a rolling pin to roll dough into long rectangle shape.
台座上撒些高筋面粉，将休息好的面团用擀面棍把面团擀成长方形.


Start rolling out from the longer end of the dough into a roulade. 
由长段卷起随着卷完成瑞士蛋糕卷，并把接口收掐合好。

Place the 2 pieces of rolled  bread dough (seams down) into a greased loaf pan 21cmx11.5cmx6.5cmD. 
将卷好的两份面团收口朝下朝内排入已涂抹不可融化奶油的面包烤模中21x11.5x6.5cmD以免沾粘。

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, 将烤盘从烤箱中取出, 烤箱打开预热刊至170C度.

Bake in the medium rack of a preheated oven at 170C degrees for 35-38 mins.

然后送入已经预热至170C度的烤箱中层烘烤35-38分钟.

Cover the top with aluminum paper towards the later half of the baking time to prevent over browning due to the high eggs content in the recipe.
由于吐司蛋量高很容易上色，所以在烤制过程中，中途时要提早加盖锡纸以免表面上色过深。

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.

椰香黄金糕 Kueh Amboon

This recipe book "Delicious Nyonya Kueh and Desserts" by Patricia Lee is one of most referred recipe books I frequently use for kuehs recipe. The book offers many reliable local desserts recipes which have been proven yummy and nostalgic.

在我所受集的食谱书籍当中，Patricia Lee的娘惹风味糕点最为吃香，同时也是我最常参考及得到最高成功率的糕点书籍之一。书里记载了许多好吃的当地食谱，有如步入童年的心境。

Today, I am trying out her Kueh Amboon recipe and the outcome is so good that our household helpers wolf it all down almost instantly.

今天我又再次从这本书中，成功的完成这项美味即浓香的黄金糕，效果非常的满意，甚至家中成员们的一下子便把糕点吃光了！

椰香黄金糕
Kueh Amboon

Ingredients 材料
(A)
15g Instant Yeast 即用干酵母
110ml Warm Water 暧水
80g Plain Flour 面粉
1 Tsp Sugar 砂糖

(B)
4 Pandan Leaves 班兰叶
350ml Thick Coconut Milk 浓椰浆
1/2 Tsp Pure Vanilla Extract 纯香草精

(C)
30g Salted Butter 咸牛油

(D)
180g Sugar 砂糖
120g Tapioca Flour 木薯粉
6 Eggs, Lightly beaten 鸡蛋，稍微打散


Method 做法

Combine (A) into a bowl. Stir till batter is smooth. Cover with cling wrap and leave in a warm place for 50 mins.

把材料A全部一起混入碗内，调匀至粉浆软滑。用保鲜纸盖起来，搁置于温暖地方，静待50分钟。

Heat up (C) in a saucepan over low heat until it simmer. Discard pandan leaves and stir in (C) until dissolved. Remove from heat and set aside to cool.

材料C一起倒入锅里用小火烧热至开始沸腾时，取出班兰叶然后熄火加入咸牛油C，搅匀搁置待凉。

Grease the bottom and sides of an 8 inch round baking tray with coconut oil. Set aside.

准备一个圆形烤模，烤模底及旁边涂上椰油。搁置备用。

In a mixing bowl, add the batter from (A) and sugar (D). Whisk briefly. Stir in tapioca flour and beaten eggs. Whisk too combine.

在另一个大盆里，注入材料A的面糊和砂糖D搅匀。再下木薯粉及鸡蛋，慢慢拂打混匀。

Lastly add in the coconut milk mixture (B) and mix until evenly combined.

最后才把椰浆混合液B混入。

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Transfer the batter into the prepared baking tray and allow to proof for another 2-1/2 hours.

把面糊倒入烤模，搁置两个半小时进行第二次发酵。

Bake in the middle rack of a preheated oven at 170C degrees for 15 mins. Lower the heat to 150C degrees and continue baking for another 30-35 mins until cooked.

发酵完毕后送入已预热至170C度的烤箱的中层，烘烤15分钟后就把温度降低至150C度，继续烘烤30-35分钟至黄金糕熟透即可享用。

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