法式杏仁海绵杯子蛋糕 Joconde Biscuit Cupcakes

Made this batch of sponge cupcakes from the extra cake batter from the sponge rolled cake. Everyone loves the soft and spongy texture of this cake and I strongly recommend you to try it out. 

这松软如海绵般的杯子蛋糕是採用剩余的法式杏仁海绵蛋糕卷蛋糕糊所制成的。所有尝试过这蛋糕的人们都给予很好的评价，因此我才放心的在此与你分享食谱。

法式杏仁海绵杯子蛋糕

Joconde Biscuit Cupcake

Ingredients 基本材料

(A)

30g Unsalted Butter 无盐奶油

90g Almond Powder 杏仁粉

45g Icing Sugar 糖粉

180g Eggs 全蛋

 75g Cake Flour 蛋糕粉

(B)

150g Egg Whites 蛋白 ／蛋清

80g Castor Sugar 幼糖

(C)

Chocolate Buttons 巧克力豆

Method 做法

Preheat oven to 175C degrees

烤箱预热175度。

Melt butter in double boiler. Set aside to cool.

将无盐奶油放在容器以隔水加热方式融化。搁置待用。

Combine almond flour with icing sugar and sift evenly. Add to beaten eggs and mix till the mixture turns pale. Set aside.

杏仁粉和糖粉一起过沥后，加入全蛋混合用打蛋器搅拌至颜色稍微变淡的杏仁糊。搁置待用。

In a dry and grease free mixing bowl, whisk the egg whites (B) until frothy. Add 1/2 of the castor sugar  and continue whisking until the meringue thicken and increase in volume before adding in the balance castor sugar. Increase the mixer to higher speed and continue whisking until firm peaks and when the meringue does not drop out when the bowl is flipped upside down. 

把材料B的蛋白倒入另一个搅拌盆里，用搅拌机将蛋白打至粗泡状。将一半的幼糖倒入继续搅打至体积变大后再把剩余的幼糖加入，以快速把蛋白打至发泡而蛋白会固定于容器内，倒扣时也不会流动即可。

Slowly whisk in 1/3 of the beaten egg whites to incorporate into the almond egg mixture (A). Gently fold in  the balance beaten egg whites with rubber spatula to combine.

取1/3分量的蛋白霜加入杏仁糊A，用打蛋器轻轻地稍微拌合。接着才加入其余的蛋白霜，改用橡皮刮刀轻轻的从容器底部刮起拌匀。

Sift the cake flour into the almond batter and gently fold with rubber spatula to incorporate the flour until even.

把蛋糕粉沥入杏仁蛋白霜糊内。用橡皮刮刀轻轻的从容器底部刮起拌匀至无颗粒的面糊。

Scoop a portion of the cake batter and fold into the melted butter to combine. Transfer back the mixture back to the cake batter and swiftly fold to incorporate.

取少许蛋糕面糊倒入已融化的无盐奶油内，用橡皮刮刀快速拌匀后倒入回蛋糕糊内把所有材料刮拌均匀。

Gently scoop the cake batter into muffin liners until 3/4 full. Arrange some chocolate buttons (C) onto the surface of the batter. Bake in the middle rack of a preheated oven for 18-20 mins until a skewer inserted comes out clean.

准备烤盘，放上纸杯，用勺子舀入蛋糕糊到纸杯八分满，最后加入巧克力豆C装饰。 把烤盘送入烤箱中层烘烤18-20分钟直到用竹签插入不沾糊就熟了。

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

虎皮芋头面包 Tiger Stripes Taro Buns

It's been a while since my last bread posting and I was wondering what bread to make until I suddenly remembered having some leftover steam yam cake batter from yesterday's nyonya kueh posting.

我已有段日子没在博客里分享面包食谱了，刚刚想起冰箱还有昨天剩余的娘惹芋头蒸糕面糊可以派上用场。

Thats the beauty of bread making, it allows me to incorporate lots of leftover ingredients ranging from overnight rice, certain cake and desserts batter and even juice extract of vegetables. Truly amazing isn't it?

这就是做面包的好处，它可以容纳我许多剩余的材料，比如隔夜米饭，某些糕点的面糊，甚至还可以接受果菜汁入其中混合。是不是非常新奇呢？

Today I settled for this recipe from another bread recipe book Handmade Breads 手感烘焙台式經典麵包by陈国勝。If you could read chinese writings and into making sweet breads, this is one good book to invest in. The recipes are unique but easily mastered as the book comes with sufficient pictorial illustrations to guide you.

这道食谱取自于陈国勝的手感烘焙台式經典麵包。这本书籍里记载了许多特别即容易制作的台湾甜面包食谱，书里面还附上了详细的图片示范，是本值得收藏的书籍。

I have made some adaptations from the original recipe by introducing my leftover yam kueh batter but still yield equivalent good outcome.

为了配合家里剩余的芋头蒸糕面糊，我在原有的虎皮面包食谱做了少许修改，最后制做出来的面包效果很好，一点都没受到芋头面糊的音响。

虎皮芋头面包
Tiger Stripes Taro Buns


Ingredients 材料

(A) 面包团
150g Yam Kueh Batter 芋头蒸糕面糊
550g Bread Flour 面包粉
40g Castor Sugar 细砂糖
10g Salt 盐
10g Skimmed Milk Powder 脱脂奶粉
8g Instant Dry Yeast 速溶酵母
1 Egg Yolk 蛋黄
250g Milk 鲜奶
10-30g Water 清水

(B)
40g Unsalted Butter 无盐牛油


(C) Toppings 虎皮面糊
190g Warm Water 温水
15g Instant Dry Yeast 速溶酵母
23g Castor Sugar 细砂糖
150g Rice Flour 在来米粉

37g Bread Flour 面包粉

45g Olive Oil 橄榄油

6g Salt 盐

Prepare the stripe toppings (C) 30 minutes ahead or when the bread dough is half way through its proofing. Combine lukewarm water not exceeding 37C degrees and instant yeast into a mixing bowl. Stir till dissolved. Add sugar to combine.

在面包团发酵完毕的30分钟前就可准备虎皮面糊。将温水，酵母搅拌均匀至融化。再加入细砂糖拌合。

Sift in rice and bread flour into the the yeast mixture and stir to incorporate. Then add in oil and salt. Mix till combined.

沥入在来米粉，面包粉料拌匀。最后倒入橄榄油和盐，充分拌匀。

Set aside mixture to proof for 30 minutes before using.

静置发酵约30分钟后才可以用。

(D) Fillings 馅料

300g Cheddar Cheese Cube 切达奶酪切块

(E) Decorations 表面装饰

Melted Cooking Chocolate 巧克力酱

Directions 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.

Add in butter (B) 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.
把奶油加入然后依照片揉面标准程序继续以中速把面团搅拌（大约20-25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.

Flatten each dough into a flat disc and place a piece of cheese fillings in the middle of the dough. Gather the edges and pinch to seal. 
将每个面团用手掌压扁成扁圆皮，把切达奶酪馅料放置面团的中间，捏紧收口。

Spray some water over the surface with a fine mist nozzle. Final proof the bread in a unheated oven for another 50 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 190C 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190C度.

Apply a coat of toppings over the surface of the dough. Draw criss cross lines with the melted chocolate over the topping.
面包表面抹上虎皮面糊(C)，挤上巧克力酱做出细條網状即可。

Bake the buns in the middle lower level of a preheated oven at 190C degrees for 5 mins. Open the oven door and stray a few mist of water into the oven for 3-5 seconds then continue to bake for another 10 mins. 
放进已经预热至190C度的烤箱中下层先烤5分钟, 打开烤箱用蒸气喷3－5秒，继续烘烤10分钟。

Reduce the oven temperature to 180C degrees and rotate the baking tray to other direction. Bake for another 8 minutes then remove bread from oven.
烤箱调低至180C度，烤盘转向，焖烤8分钟，出炉。

Turn 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.

娘惹三味蒸糕 Tri-Flavour Nyonya Kueh

I love this wonderful recipe from joceline's blog and had been itching to try out until recently. She is a true master in the kitchen who makes and share beautifully shot picture of her works.

我一直都很欣赏爱的心灵之约博客里多样的食谱而这道也是我从去年就想要尝试做的食谱之一。等你看了博主Joceline的博客后一定也会同意我的话，她是个对厨艺及摄影有天赋的人物。

For this recipe, I made a technical mistake when doing the final layer which resulted the final layer's jiggly texture. As you could see from joceline's blog this kueh has beautiful texture on all layers and mine was doing exactly fine until the yam layer when I forgotten to cook the yam batter before sending it for steaming. This is a rather important step to have a stabilize yam cake layer. Nevertheless, I have provided the proper written instructions according to her blog. If you follow accordingly, I am certain you will achieve the exact results.

在此顺便一提，我在制做最后的芋头层时犯了一小结的差错而导致芋头的表面不入爱的心灵之约博客里般层层都是完美，尤其是在芋头糕那层不够定型及缺光滑。原因是我忘了一个重要的步骤把混合好的芋头面糊拿去炒至浓稠才放入蒸锅蒸熟。我只是马上将均匀好的芋头面糊送入蒸锅蒸熟。无论如何，我在这博客里所记载的是正缺无遗漏的完整版，你尽可放心。你只要好好跟着步骤制做一定可以得到好的成果。

娘惹三味蒸糕

Tri-Flavour Nyonya Kueh

Recipe adapted from Butter, Flour & Me

Ingredients 材料

Glutinous Rice Layer 糯米层 

300g Glutinous Rice 糯米

200g Coconut Milk 椰浆

1/2 Tsp Salt 盐

Panda Leaves 班兰叶

1 Pc Banana Leaf 香蕉叶

Directions 做法

Wash and soak glutinous rice overnight. Drain.

糯米洗净后浸泡隔夜。沥干。

Combine glutinous rice with knotted pandan leaves into a steaming plate and steam with medium heat for 10 minutes.

糯米放入蒸盤，加入班兰叶后以中火蒸热10分钟。

Stir salt and coconut milk together to combine. Evenly pour the coconut mixture over the glutinous rice and send back to the steamer and steam under medium high heat for 30 minutes.

把盐倒入椰浆捣匀。加入进糯米盤内再以中火把糯米蒸30分钟至熟。

Line the bottom of an 8 inch square baking pan with banana leaf. Apply cooking oil onto the baking pan.

准备一个8寸方形蛋糕模，里面铺上香蕉叶后再抹油。

Discard pandan leaves and remove steam rice from steamer.

糯米蒸熟后取出，去掉班兰叶。

Transfer into the prepared baking pan. Firmly press the rice tightly into the baking pan. Set aside.

把糯米转放入已铺了香蕉叶及抹油的模具，紧紧的把米饭压入模具内。搁置待用。

Tapioca Cake Layer 木薯层

500g Tapioca 木薯

180g Coconut Milk 椰浆

110g Sugar 糖

2 Tbsp Tapioca Flour 木薯粉

Yellow Food Coloring 食用黄色色素

Directions 做法

Wash and shred tapioca. Discard water.

木薯洗净，刨丝。弃掉水份。

Combine coconut milk with sugar and tapioca flour till incorporate. Add coloring and stir to combine before adding it to the shredded tapioca.

把椰浆，糖和木薯粉料混匀。调入适量的黄色色素后才倒入进木薯丝，搅匀成糊。

Pour the batter over the glutinous rice layer.

将木薯糊铺上在糯米糕层上。

Steam the layer under medium low heat for 25 minutes until cooked.

再以中火蒸25分钟至熟透为止。

Use kitchen paper towels to blot away excess water from the surface. Set aside.

使用厨房的纸巾吸取木薯糕表面多余的水份。 搁置待用。

Yam Cake Layer 芋头糕层

150g Yam 芋头

2 Eggs 鸡蛋

80g Sugar 糖

200g Coconut Milk 椰浆

200g Fresh Milk 鲜奶

1/2 Tsp Salt 盐

100g Plain Flour 面粉

2 Tbsp Tapioca Flour 木薯粉

Purple Food Coloring 食用紫色色素 (optional自选)

Directions 做法

Cut yam into cubes and steam until softened. Mash it while it is hot.

芋头切块蒸软。趁热把蒸熟的芋头醪成泥。

Combine all ingredients into a mixing bowl until mixed. Add purple coloring if needed.

把全部材料混入搅拌碗混匀。必要时可加入紫色色素加深颜色。

Transfer the batter into a food processor  and blend until smooth.

将调好的面糊放入食物处理器，搅碎成无粒粒的面糊。

Transfer mixture into a saucepan and cook until slightly thicken.

面糊倒入炒锅以小火煮至稍微浓稠。离火。

Pour the yam batter over the tapioca kueh layer and steam under low heat for 20minutes until cooked.

再把面糊铺于木薯糕层上以小火蒸热20分钟至熟透为止。

Place the steamed kueh on the cooling rack to cool before unmoulding to slice.

蒸熟的糕点摆上铁架放凉后才脱模切块。

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

切达芝士蛋糕 Cheddar Cheese Cake

Our sweet landlady lavished us with beautiful Christmas gifts ever since we shifted over to Jakarta 4 years ago, and, so she also did for the recent christmas holiday.
自从四年前我们搬迁至雅加达到现在，我这儿的屋主都会在圣诞期间送上圣诞礼物。就连刚刚过去的圣诞节也不例外。

In return of her lovely gesture, I decided to bake her a bigger cake for her and family members. Indonesians love cheese, chocolate and strawberry flavored pastries hence I settled for making her a cheese cake instead.
为了回礼，我决定给她制作个蛋糕。印尼大多数的人都偏爱吃芝士，巧克力及草莓味的甜品，因此我做了个芝士蛋糕给予她及家属一起分享。

This is a good recipe from Baking Mom with beautiful outcome and crack free nicely browned crust. I tried baking the bigger cake with water bath method and the other cake from the leftover batter with standard baking method. The water bath method was what her recipe stated for but since the big cake occupied a huge part of the baking tray while leaving no space for the smaller cake mould to fit it, thereby I simply place the smaller cake pan on on middle lower rack of the oven rack and bake normally.
这是一道相当成功的蛋糕食谱取致于Baking Mom，烘烤出来的蛋糕完美无裂而表面上色均匀好看极了！这道食谱的份量稍唯多了一点，因为想制做大一点的蛋糕但结果还剩下一小份的蛋糕糊我唯有再倒入另一个容量小一点的蛋糕模。那份大份的蛋糕采用隔水烘烤而另一份小的蛋糕却是采用普通烘烤方式。

As expected the regular baked cake peaked and cracked during baking but soon sank back to shape upon cooled. Overall I a quite happy with the outcome of both, but since the bigger cake was meant to be given away I wasn't able to slice the cake for photoshooting.
最后成品的结果就如预料般，那份无隔水烘烤的蛋糕在烘烤时膨胀过度表面破裂，幸好当蛋糕熟透后我便马上把蛋糕取出烤箱放在铁盘上待凉。等蛋糕凉后表面就逐渐沉淀下来后才脱模。大至上我对两个不同效果及烤法的蛋糕都很满意，由于那份大份的蛋糕是送礼的，所以不能切出来摄影只好让你们参考另一份蛋糕的内项。

切达芝士蛋糕

Cheddar Cheese Cake

Ingredients 材料

(A)

180g Cheddar Cheese 切达芝士
150g Salted Butter 咸牛油

170ml UHT Milk 鲜奶

2 Tbsp Sugar 糖

(B)

10 Egg Yolks 蛋黄

1 Tbsp Lemon Essence 柠檬精

(C)

9 Egg Whites 蛋白

160g Castor Sugar 幼糖

1/2 Tsp Cream of Tartar 塔塔粉

2 Tsp Lemon Essence 柠檬精
Pinch of Salt 少许盐

(D)

150  Cake Flour 蛋糕粉

3/4 Tsp Baking Powder 发酵粉

Directions 做法

Combine ingredients (A) into a saucepan and melt the mixture over medium low heat. Continue stirring the mixture until melted. Set aside to cool.
全部的材料A倒入锅以中火加热，不停搅拌一直到融化后搁置待凉。

In another big mixing bowl with egg yolks, whisk in the cooled cheese butter mixture (A) to combine. Add lemon essence till evenly mixed.
在另一个盆里倒入蛋黄和融化的芝士牛油糊A，搅匀。加入柠檬精混匀。

In another dry and grease free mixing bowl, use an electrical mixer to whisk the egg whites (C) until frothy, add in 1/2 of the sugar and continue beating until the mixture turns pale. Add in salt and cream of tartar and continue beating for several seconds before slowly adding in the balance sugar and lemon essence. Continue beating till stiff peaks form and the mixture thick and not runny.
把材料C的蛋白倒入另一个搅拌盆里，用搅拌机将蛋白(C)打至粗泡状。将一半的幼糖倒入继续搅打至体积变大后，慢慢加入塔塔粉和盐再继续捣打数秒再把剩余的幼糖和柠檬精，以快速把蛋白打至硬性发泡而蛋霜不流动状态即可。

Transfer 1/3 of the beaten egg whites into the egg yolk cheese batter and gently whisk in to incorporate. Transfer the balance egg whites mixture into the batter and fold to combine.
取1/3分量的蛋白霜加入蛋黄芝士牛油糊，用打蛋器轻轻地稍微拌合。接着才加入其余的蛋白霜，改用橡皮刮刀轻轻的从底部刮起拌匀。

Sift in cake flour and baking powder into the mixture in 2 portions and gently fold while running the spatula along the bottom of the bowl and then up and over the batter to incorporate.
蛋糕及发酵粉料分两次沥入鸡蛋糊，用橡皮刮刀轻轻的沿着盆边再从底部刮起拌匀。

Transfer cake batter into a 8x12x2"D rectangular cake pan. Tap the cake pan on the counter top to release air bubbles.
将蛋糕糊倒入一个8x12x2寸厚的长形蛋糕模具，在桌面上轻敲数次取除气泡。

Bake cake at the lowest bottom rack of a preheated oven at 160C degrees using water bath method for 50 mins.
送入预热160度的烤箱的最底部的烤盤，烤盘装上烧热的滚水，以隔水方式烘烤50分钟。

Leave the baked cake in the oven with the door slightly ajar for 30 mins before inverting the baking pan onto the cooling rack to cool.
蛋糕烤熟后继续摆在烤箱内待凉30分钟，待凉期间烤箱门开个小缝让热气流出。蛋糕出烤箱后倒扣在铁架上待凉。


Note:

At the same time while baking the bigger cake using waterbath method, I place the other 5" cake in the middle lower baking tray above the waterbath cake and bake for 25-30mins until cooked.
在隔水烘烤那份大蛋糕的同时， 我也在烤箱的中下层加上个铁烤架，摆上另一个5寸模具装入的蛋糕糊烘烤25-30分钟至熟透即可。

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

班兰椰丝卷 Kueh Dadar

Came across a packet of leftover coconut fillings from the freezer this morning, which, I reckoned to have been in storage for a while. Hence I randomly pick a dessert recipe to use up this batch of leftover fillings.

今早我在冰箱里找到一批椰丝内陷料，想想这些馅料应该也放了一段时间。最后便随意找了这个煎锅皮食谱来帮助清理旧馅料。

This recipe is adapted from Patricia Lee's 'Delicious Nyonya Kueh & Desserts'. An old desserts recipe book I was fond of and frequently used during my early days of cooking experimentations. 

食谱取自于Patricia Lee's的‘娘惹风味糕点’。这是一本我以往开始学习烹饪烘培时经常使用来参考的甜品食谱书籍。

As these were made with leftover coconut fillings, I do not have the pictorial instructions included for your reference. 

由于我是采用之前剩余下来的椰丝馅料来制做，因此没能摆入椰丝馅料制做过程的照片。

班兰椰丝卷 

Kueh Dadar

Ingredients 材料

Pandan Juice 班兰叶汁 (A)

Few Pandan Leaves 数片班兰叶

150ml Water 清水

Dadar Skin 皮料 (B)

3 Eggs 鸡蛋, beaten 拂打

250g Plain Flour 面粉

1 Tbsp Custard Powder 蛋黄粉

200ml Coconut Cream 罐装浓椰奶油

300ml Water 清水

3 Tbsp Pandan Juice 班兰叶汁

1 Tsp Vanilla Extract 香草精

1/2 Tsp Salt 盐

8-12 Drops Pandan Paste 食用班兰精

Coconut Fillings 内馅料 (C)

1/2 grated coconut 椰丝

100g gula melaka 椰糖 (chopped 切碎)

4 tbsp water 清水

2 pandan leaves 班兰叶 (knotted 打结)

1/4 tsp salt 盐

Directions 做法

Combine (A) into a saucepan and boil for 10 minutes. Discard pandan leaves and set aside.

把材料A倒入锅煮10分钟。去掉班兰叶后搁置待用。

In a heatproof sauce pan, add sugar, salt, pandan leaves and water from (C). Cook the mixture until the sugar completely dissolved. Reduce the heat to medium, stir in grated coconut and cook until the gula melaka has evenly coated the grated coconut and until it is fairly dry. 

在耐热锅中，加入材料C的椰糖，盐，香兰叶和水。以中火煮至糖完全溶解后再转小火，拌入椰丝拌搅至椰糖浆均匀地混入椰丝而同时椰丝稍微干燥即可。

Sift plain flour and custard powder together. 

面粉和蛋黄粉一起筛匀。

Combine coconut cream and water from (B) till mixed.

把材料B的罐装浓椰奶油和清水混匀。

Combine eggs, salt, vanilla extract, pandan juice and coconut milk mixture into a mixing bowl till even. Add into sifted flour mixture. Stir in pandan paste. Whisk to combine.

材料B的鸡蛋，盐，香草精，班兰汁与椰浆水一起混匀入盆后再倒入面粉蛋黄粉料盆中。再混入班兰精，搅匀。

Apply a thin coat of cooking oil onto a non stick frying pan and cook over medium heat. Remove the pan away from the stove and scoop a ladle of batter onto the frying pan. Swirl the pan to evenly coat a thin layer of pancake. When the surface of the pancake starts to bubble forming little holes, remove the pancake and place onto a worktop.

准备一个不粘煎锅，锅面抹上一层食油后以中小火烧热。把煎锅离火，舀入面糊快速的搖晃将面糊均匀的填满锅面上形成薄薄的锅皮，一直煎至糕的表面起泡和小洞口就可离火。

Quickly place 1-2 tbsp of fillings (C) onto the Dadar skin and roll it up like a spring roll.

马上取1至2大汤匙的椰丝内陷料C摆上一片煎锅皮上，以卷春卷的方式卷起来。

Repeat the same steps to use up all the batter.

重复以上的步骤煎完多有的锅皮。

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