红薯挞 Sweet Potato Tart

This wonderful recipe is taken from Keiko Ishida's Okashi Sweet Treat Made with Love. The crust taste awesome and it is as good as store bought ones.

这道完美甜品食谱来自Keiko Ishida's Okashi Sweet Treat Made with Love的蛋糕食谱书籍。书籍里的食谱我样样都喜欢，成功效率高及制做出来的成品一点也不比市场贩卖来得差，很满意！

红薯挞
Sweet Potato Tart


Ingredients 材料

Sweet Shortcrust Pastry 甜派挞皮 (A)
140g Plain Flour 中筋面粉
60g Rice Flour 粘米粉

140g Unsalted Butter 无盐奶油 (room temp 温室回温)

70g Brown Sugar 红糖
1/4 Tsp Salt 盐
40g Beaten Eggs 鸡蛋（打散）
40g Soy Bean Powder 豆浆粉

Sweet Potato Filling 红薯内陷 (B)
500g Sweet Potatoes 黄肉番薯 (diced 切丁)
85g Castor Sugar 细砂糖
50g Brown Sugar 红糖
1 Tsp Vanilla Extract 香草精
4 Egg Yolks 蛋黄
38g Unsalted Butter 无盐奶油
200g Whipping Cream 植物淡奶油
3 Tbsp Black Sesame Seeds 黑芝麻粒


Method 做法

Combine and sift plain and rice flour (A) together into a bowl. Set aside.

材料A的面粉及粘米粉一起混合，过沥入碗搁置待用。

Toast black sesame seeds (B) at 150C degrees or 10 mins. Set aside.

黑芝麻粒B用150C度烤10分钟，搁置备用。

To prepare sweet shortcrust pastry, beat butter (A) until soft and creamy. Add (A) brown sugar, salt, egg and soy bean powder to incorporate. Sift in sifted flour (A) and fold with spatula to combine to form dough. Wrap dough in cling wrap and refrigerate for 3 hours.

事先准备甜派挞皮，把材料A里的奶油置入搅拌盆用搅拌器打至乳霜状，然后把A里的红糖，盐，鸡蛋及豆浆粉混入，混匀。接着就将过沥的面粉粘米粉粉料拌入，用橡皮刮板拌匀成团后用保鲜纸包起来置入冰箱冷藏三个小时后即可用。

Unwrap dough onto a non stick baking mat, place the cling wrap on the top and roll out to 3-5mm thickness. Gently place the sheet dough into a 2 nos of 20-22cm tart pan with removable base. Gently press dough into the mould without stretching it.

把冷藏好的面团移出，去掉保鲜纸置于不粘硅胶垫上再把保鲜纸铺在面团上。将面团擀成约3至5mm厚度的圆形，轻轻的把杆开的面皮铺在2个20-22cm挞盘上。用手仔细地把挞皮贴入挞盘内。

Remove excess dough over the top edges. Use a fork to prick holes over the base and freeze the dough for 5 mins before baking.

把多余的挞皮撕去，再用叉子在挞皮上穿孔后又转置入冰箱冷冻5分钟后才送入烤箱烘烤。

Preheat oven to 180C degrees.

烤箱预热至180C度。

Place a sheet of aluminum foil over the chilled dough. Press it well into the bottom edges but avoid covering the top edges of the dough. Add baking weights into the tart mould and bake in the center rack of the preheated oven for 20 mins.

在冷冻的挞面团铺上一层锡纸，用手指把锡纸压入低部及边缘但不要覆盖面团上部的边缘。锡纸上放上一些小石头转送入已预热的烤箱的中层烘烤20分钟。

Remove aluminum foil and baking weights when edges starts to brown. Continue baking the tarts for another 8-10 mins until light golden brown.

把锡纸和小石头取出，再放入烤箱烘烤8至10分钟至表面呈现金黄色即可。

To prepare tart fillings, boil or steam sweet potatoes (B) for 10 mins until soft. Drain and transfer into food processor and blend into puree.

再来准备内陷，将红薯B用煮火蒸10分钟至软熟，沥干置入食物搅拌器搅拌成泥状。

Add (B) castor sugar, brown sugar, vanilla, egg yolks and unsalted butter into the blender to evenly incorporate. Add whipping cream gradually and mix till combined.

把材料B里的砂糖，红糖，香草精，蛋黄及无盐奶油顺序置入搅拌器一起混合，搅匀。再把植物淡奶油混入，混匀即可。

Remove filling mixture from blender and fold in black sesame seeds. Pour filling into prepared tart shell.

取出混合好的挞内陷，加入黑芝麻拌匀后，即可装入烤好的挞模里。

Bake tarts in the preheated oven for 30 mins until thoroughly set. Allow to cool on wire rack before serving.

一起跟挞皮送入已预热好的烤箱烘烤30分钟至熟透即可取出摆在铁架待凉。

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

苦瓜炒素鸡球 Fried Vegetarian Chicken with Bittergourd

Bitter gourd, also know as bitter melon is widely used for food as well as herbal remedy for ailments such as diabetes, and healing wounds etc.

苦瓜又另名为凉瓜，广泛用于菜肴以及草药医疗于控制糖尿病及逐进伤口的愈合。

In Chinese cooking, it is commonly used as stir fry and soup ingredients. Many people are adverse to its bitter flavor but not for me and my partner. One of my maid just couldn't accept its bitter flavor no matter how hard I tried convincing her to.

在我们华人的日常烹饪中，都会有用来拌炒或做为汤料。家里的成员里，其中一位女佣就是怕那苦味而一一不能接受任何带有苦瓜和菜肴。

This morning I chanced upon some website which suggested adding some vinegar into the cooking of this fruit plant to remove the bitter flavor from it and it really works!

正好今早我从网络上读到一篇采用醋来去除苦瓜的苦涩，结果尝试了之后证实有效！

I am sharing this simple recipe in hope to encourage more people to accept bitter gourd into their daily diet.

经过这次成功的实验后，我决定在此与你分享这项菜肴，希望能鼓励更多的人尝试接受苦瓜于自己的日常饮食上而受益。

苦瓜炒素鸡球
Fried Vegetarian Chicken with Bittergourd


Ingredients 材料

(A)
2 Tbsp Sesame Oil 麻油
1 Tbsp Shredded Ginger 姜丝
2 Tbsp Fermented Black Beans 黑豆鼓
100g Vegetarian Chicken Meat 素鸡肉
350g Bitter Gourd 苦瓜 (sliced 切片)
80g Carrot 红萝卜 (sliced thinly 切片)
80g Orange Sweet Potato 橙肉番薯 (shredded 切丝)

(B)
180ml Water 清水
1 Tbsp Vegetarian Oyster Sauce 素蚝油
1 Tbsp Light Soy Sauce 酱清
1 Tbsp Sesame Oil 麻油
1/2 Tsp Dark Soy Sauce 黑酱油
1 Tbsp Red Vinegar 浙醋
1 Tsp Sugar 砂糖
1/4 Tsp Pepper 胡椒粉


Method 做法

Heat up oil (A) and saute ginger and fermented black beans until fragrant. Add carrot, sweet potatoes, vegetarian chicken meat, bitter gourd and stir fry until aromatic.

把A的麻油烧热，爆香姜丝和黑豆鼓。接着分次地加入萝卜丝，番薯丝，素鸡肉和苦瓜炒香。

Add (B) seasoning and bring to boil. Reduce heat and simmer for 1-2 mins until the vegetable have slightly softened.  Dish up and serve.

倒入调味料B炒匀待煮滚后，把火调低继续焖一至二分钟将蔬菜煮软后即可离火。

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

椰汁喳喳 Bubur Cha Cha

This is one of the local dessert I would never get tired of, especially when its cooked with yam and sweet potatoes.  If you are also into this rich santan sweet dessert, this will be a good recipe to try on.

这是一道令我白吃不厌的道地糖水，特别是已加上了芋头和番薯更是令我爱戴。您若也爱吃添有浓椰香的糖水的话，这将是一道超好的食谱来尝式做做。

椰汁喳喳
Bubur Cha Cha


Ingredients 材料

Tapioca Jelly Beans 木薯粉团 (A)
110g Tapioca Flour 木薯粉
70ml Boiling Water 滚水
3-4 Drops Red Food Coloring 食用红色色素
4-5 Drops Green Pandan Paste 食用绿色班兰精
600ml Boiling Water 滚水
2 Tsp Castor Sugar 细砂糖

(B)
300g Yam / Taro 芋头 (diced 切丁)
250g Yellow Sweet Potatoes 黄肉番薯 (diced 切丁)
250g Purple Sweet Potatoes 紫肉番薯 (diced 切丁)
8 pcs Pandan Leaves 班兰叶 (knotted 打结)
40g Sago Pearls 西米
1000ml Water 清水
130g Rock Sugar 冰糖
500ml Thick Coconut Milk 浓椰浆
1/2 Tsp Salt 盐


Method 做法

Pour 70ml boiling water (A) over tapioca flour and stir to combine. Knead to form smooth dough. Divide dough into two equal portions.

把70ml滚水(A)混入木薯粉搅拌成团。平均地把面团分成二等份。

Mix one portion with red food coloring while the other portion with green pandan paste. Knead to achieve even colour.

一份加食用红色色素而另一份便混入绿色班兰精，混匀搁置备用。

Dust palms with tapioca flour to avoid dough from sticking onto hands when handling. Pinch some dough from each portion and roll into small round balls.  Set aside.

手掌刷上少许木薯粉以免沾粘，在各自面团里取出少许面团搓出小圆球状，把完成的木薯粉粒置于盘上。

Heat up 600ml of water (A) in a saucepan and bring to boil. Add tapioca jelly beans and cook till it floats. Stir to prevent from sticking to one another. Discard the water and scoop out the cooked tapioca jelly beans. Transfer jelly beans into bowl with cold water to prevent sticking. Set aside.

将A的600ml清水倒入锅煮滚，把木薯粉粒放入煮至透明状，捞起放入冷水中待凉备用。

Steam yam / taro under medium hight heat for 10 mins until cooked. Set aside.

芋头丁以中火蒸约10分钟至稍熟便离火搁置。

Bring 1000ml water (B) with pandan leaves to boil. Add rock sugar and cook until sugar melts. Add sweet potatoes and bring to boil. Add sago pearls continue to simmer with close lid for 8-10min until soft. Discard pandan leaves. Add steamed yam.

将B的1000ml清水，班兰叶和冰糖置入汤锅开盖把水烧滚及糖融化。再加入番薯丁和西米转中火煮滚，关上锅盖，继续焖煮八至十分钟直到西米芯全熟透明。取出班兰叶，加入芋头。

Stir in salt and coconut milk and and mix thoroughly. Continue to boil for 10 mins before removing from heat to serve.

拌入盐及椰浆，搅匀后，再煮十分钟即可离火享用。

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

甜甜圈 Homemade Doughnuts

Being an avid baker, I still frequents bakery shops to buy cakes and pastries which I have yet to try making it on my own.   And now, with 3 lived in household helpers, it is no longer economical to upkeep household expenses by constantly buying ready made bakes for breakfast.

虽然自己时常烘培糕点，有时还是会在外购买一些自己还没尝试制做的蛋糕及甜品来品尝。自从家里聘请了三位留舍的家庭员工后，为了控制家里的开销就已减少购买市场贩卖的烘焙糕点当早餐。

Instead of going for another bread recipe, we decided on making doughnuts. A change from the usual bread staples and totally loved by them. The process of doughnut making is almost identical to bread,   easy and also economical than buying.

面包一旦吃久了都会厌倦，今次我们选择制做甜甜圈来给予他们些新鲜感。甜甜圈的制做过程跟面包差不多相似，非常的简单既经济。

This is one good recipe taken from Alex Goh's 'Magic Bread'.

这是一道非常好的食谱取自于吴景发的‘汤出面包香’面包书籍。

甜甜圈
Homemade Doughnuts

Ingredients 材料
(A) 
100g Bread Flour 高筋面粉
110g Boiling Water 滚水

(B)
250g Bread Flour 高筋面粉
150g Plain Flour 普通面粉
8g Instant Yeast 即用酵母粉
50g Castor Sugar 细砂糖
10g Milk Powder奶粉
1 Tsp Baking Powder发粉
6g Sea Salt 海盐

(C)
175g Cold Water 冷水
60g Cold Egg 冷鸡蛋

(D)
50g Butter 无盐牛油

(E)
Cooking Oil 食油

(F) Coating 表面装饰
Castor Sugar 砂糖


Method 做法

Add boiling water from (A) into flour and mix until well blended to form dough. Transfer dough 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.
将材料A的滚水及面粉一起混合搅拌成团，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  (A) together with all the of ingredients (B), (C) and mix with lower speed until all ingredients are well combined. 

首先将汤种面糊(A)及材料(B)和(C)混入搅拌器的钢盆中，以慢速度搅拌搓揉成团。

Add in butter (D) and slowly increase the speed to medium and continue kneading for approx. 18-22 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以中速把面团搅拌大约18-22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 hour 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小时至面团变两倍大为止.

Punch down the dough. Divide the dough into 16 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16等份, 滚圆盖上拧干的湿布或保鲜膜再让面团松弛15分钟.

Press the thumb and index finger together through the center of each dough and adjust to the desired opening and size.  

在每个面团的中心点将拇指和食指按在一起，弄出一个理想的尺寸开口。

Place doughnut dough (seams down) on individual non stick baking paper. Allow to proof for 35 mins.

把造型好的甜甜圈面团（接缝）收口朝下置于不粘的烘焙纸上。再次进行35分钟的发酵。Heat up oil (E) on medium heat till 180C degrees. Drop the doughnuts into the oil and fry until golden brown, flip them over and continue frying  the underside until ready. Remove and place on paper towel lined platter and allow to cool.
把足够的食油(E)倒入炸锅烧热至180C度，轻轻的把发酵好的甜甜圈面团滑入热油锅，以中小火炸至金黄色，再把面团翻面继续把另一面炸至金黄色即可捞起，置于铺上吸油纸的盘上待凉。

When cooled, roll the doughnuts in sugar (F) to coat evenly. Serve.
待甜甜圈凉后便可在表层滚上细砂糖后即可品尝。

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

红菜头营养面包 Healthy Beet Root Bread

Beetroots are excellent source of folic acid as well as fibre, manganese and potassium. Its widely used for medicinal purposes from treating liver's disorder, preventing constipation and lowering of cholesterol. 

甜菜头是个添有叶酸，纤维，锰及钾的优良来源的日常蔬菜。广泛用于治疗肝脏疾病，以及有助于预防便秘和降低胆固醇的医药用途。

Our household consume this vegetable quite frequently and this time round I decided to try it on healthier bread making. 

家里也经常购买这类蔬菜尝试不同的煮法给家人品尝。今次我想变通一下，试一试采用这甜菜头于面包制做上。

The bread turns out exactly the same color hue as when I previously tried using dragon fruit. 

烤出来的面包效果颜色正如采用龙珠果所作的面包一样出色，味道香浓。

红菜头营养面包
Healthy Beet Root Bread


Ingredients 材料
(A) Tangzhong 汤种
75g Bread Flour 高筋面粉
110g Water 滚水

(B)
560g Bread Flour 高筋面粉
100g Plain Flour 中筋面粉
12g Instant Yeast 即用酵母粉
100g Castor Sugar 细砂糖
11g Sea Salt 海盐
225g Cold Water 冷水

(C)
240g Beet Root 甜菜头泥
100g Water 清水

(D)
75g Dairy Free Butter 植物酥油

(E)
120g Golden Raisins 葡萄干

(F)
 Sesame Seeds 芝麻

Method 做法

Add boiling water from (A) into flour and mix until well blended to form dough. Transfer dough 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.

将材料A的滚水及面粉一起混合搅拌成团，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。

Blend C into paste form. Set aside.

将C一起搅拌成泥，搁置待用。

With the exception of butter (D), combine overnight Tangzhong (A), (B) and (C) into a mixing bowl and knead until all ingredients are well combined.

除了牛油(D)以外，将隔夜汤中(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. Add (E) to combine. 
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后即可混入(E)。

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 2 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2等份, 滚圆盖上拧干的湿布或保鲜膜再让面团松弛15分钟.

Grease and line bottom and sides of 2 nos of 21cmx12.5cmx11.5cmD loaf pan. Set aside.

准备两个21cmx12.5cmx11.5cmD面包模具，模具低和则边铺上烘焙纸然后刷上一层油质以免粘黏，搁置备用。

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 longer end of the dough into a swiss roll. Repeat the process for the balance 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，长度同烤模向宽，然后由长段卷起。再重复同样的做法把其余的面团完成。

Place each bread dough (seams down) into individual 21cmx12.5cmx11.5cmD loaf pan.
将卷好的两份面团收口朝下朝内各自排入21x12.5x11.5cmD面包烤模中。

Spray some water over the surface with a fine mist nozzle. Sprinkle some sesame seeds (F) over the surface。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, 面团表面喷些水接着撒上少许芝麻粒，然后把烤模置入烤箱, 进行最后一次发酵约50-60分钟至两倍大.

Bake in the second lowest rack of a preheated oven at 170C degrees for 35-38 mins.把模具放进已经预热至170C度的烤箱中下层烘烤35-38分钟即可.

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

椰香玉米糕 Coconut Sweet Corn Pudding

Lately I have been busy traveling while leaving me little time to indulge in my photography and culinary experiments. 

这几个月来我都忙于出游而没时间投入自己所爱的摄影及烹饪的工作。

Sharing this simple and yummy dessert recipe which I recently made. Hope you like it.

今天在此分享一道我刚尝试制做的简易即香甜可口的甜点食谱，希望您会喜欢。

椰香玉米糕
Coconut Sweet Corn Pudding

Ingredients 材料
(A)

180g rice flour 粘米粉, sifted 过沥

90g corn flour 玉米粉, sifted 过沥

8 tbsp custard powder 即溶吉士粉, sifted 过沥

(B)

1 tsp salt 盐
400ml Coconut Cream 浓椰浆
600ml Water 清水
150g sugar 砂糖
3 pcs Pandan Leaves 班兰叶 (knotted 打结)
1 can (425g) cream style sweet corn 

   罐头玉米酱 (slightly blended 搅成泥状)
1 tsp vanilla extract 香草精
Yellow coloring 黄色色素 (optional 自选)


Method 做法

Combine coconut cream with water. Stir to combine.

把浓椰浆和清水混合，搅匀搁置。

Combine sifted flour mixture (A), sugar, salt and sweet corn into a deep saucepan. Add coconut mixture and stir to combine.  Add pandan leaves.

接着把全部粉料A，砂糖，盐和玉米泥一起混入煮锅，将椰浆倒入，搅匀。再加班兰叶。

Bring coconut milk and corn mixture to boil while stirring constantly. Add in vanilla and continue to boil until mixture slightly thickens. Add a few drops of yellow colouring (if necessary).

用中小火一边搅拌一边加热后便加香草精，继续煮至浓稠，这时可以倒入食用色素来调色后熄火。

Transfer mixture into a greased 22cm steaming tray and steam over high heat for 50mins.  Allow to cool before serving.

转入一个22cm模具以大火蒸45-50分钟至熟即可离火。置于铁架上待凉后即可品尝。

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