肉桂面包布丁 Cinnamon Bread Pudding

Bread is always available in my home as it has been the main breakfast staple for my family all these days. But now, after having 3 live in staff who manage our household chores and gardening, the idea of eating bread for breakfast everyday doesn't seem to appeal to our new household addition.

一直以来家人都是以面包为主来当早餐，因此家里随时都会存有剩余的面包。如今自从家里多了3位留舍的新员工来打理家里的家务及花园后，他们就不以为然而不太能每早都吃面包。

Instead of ending up with lots of stale bread, I am always looking for ways to pique the interest of our staff. This is a super easy breakfast recipe I recently made for my housemaid and gardener for breakfast. They liked it so much that the pudding was snatched up almost instantly.

为了不想留着及浪费那些旧面包，我只好绞脑汁尝试不同的方式来提起员工对吃面包的劲。这是一道在网络找到的一道超简易即可口的早餐食谱， 烤出来的成品一下子就被扫光了。

肉桂面包布丁
Cinnamon Bread Pudding


Ingredients 材料

(A)
7 slice Day Old Bread 七片隔夜面包
40g Salted Butter 咸牛油 (melted 溶化)
80g Raisins 葡萄干
6 Grade A Eggs 鸡蛋 (大)
3 Cups UHT Fresh Milk 鲜奶
80g Dark Muscavado Sugar 有机红糖
1 Tsp Cinnamon Powder 肉桂粉
1 Tsp Pure Vanilla Extract 香草精

(B)
Almond Flakes 杏仁片 (toppings 表面装饰)


Directions 做法

Preheat oven to 175C degrees.

烤箱预热至175C度。

Grease an 8 inch square baking pan. Set aside.

准备一个8寸四方形烤盘，模具里涂抹少许油脂。搁置待用。

Cut bread into small cubes and transfer into the prepared baking pan. Drizzle melted butter over the bread.

面包切成小块转入模具里。之后把溶化的咸牛油淋在面包块上。

Sprinkle the raisins over the bread.

接着又在面包撒上葡萄干。

Combine eggs, milk, sugar, cinnamon powder and vanilla extract into a mixing bowl and mix well. 

把鸡蛋，鲜奶，糖，肉桂粉和香草精一起混入一个搅拌碗中，搅匀即可。

Transfer mixture over the bread and into the pan. Use a fork to lightly push down the bread to evenly soak up the egg milk mixture.

将牛奶鸡蛋液倒在面包模具里，再用叉子轻轻把面包块按下去直到蛋奶液完全吸收混入即可。

Sprinkle almond flakes over the surface and bake in the centre rack of a preheated oven for 45 mins or until the top springs back when tapped.

在面包鸡蛋混合液上撒上杏仁片为装饰，然后送入已预热的烤箱的中层烤架烘烤45分钟，一旦触按面包而表层回弹时即可出炉。

Serve warm.

趁热食用最佳。

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

香草咖啡牛油蛋糕 Vanilla and Coffee Butter Cake

This is one of the best fail proof butter cake recipe I never get tired of using. It is so yummy and straight forward to make and if followed properly you will end up with a delicious and crack free cake. 
在我所制做的众多牛油蛋糕中，这是其中一道我最少失败而又不厌倦的食谱之一。不但如此，烤出来的蛋糕非常好吃。您只要一一跟随食谱的做法，相信你也可以做出一个美味即无裂痕的蛋糕。

咖啡香草奶油蛋糕 

Vanilla Coffee Butter Cake 

Recipe adapted from  Mrs NgSK's Butter Cake 

Ingredients 材料

(A)
345g Salted Butter 室温软化有盐奶油, softened at room temp

300g Eggs 鸡蛋, 蛋黄蛋白分隔 separate eggs yolks from whites

150g Castor Sugar 幼糖

300g Self Raising Flour 过筛自发粉, sifted

90ml Low Fat UHT Milk 低脂牛奶

2 Tsp Pure Vanilla Extract 香草种子

(B)
2 Tbsp Instant Coffee Granules 即溶咖啡
2 Tbsp Hot Water 滚水

(C)
50g Castor Sugar 幼糖 (for meringue)

Directions 做法

Preheat oven to 170C degrees.

烤箱预热至170℃度.

Line base and grease sides of an 8 inch round cake pan with parchment paper. 

在一个8寸圆形蛋糕模具的低及部及旁边抹少许食油然后在底部铺上烘焙纸。

Combine ingredients (B) and stir till dissolves. Set aside.
材料B的即溶咖啡与滚水一起加入搅匀。搁置待用。

Place egg whites in a mixing bowl and beat until frothy. Add in 50g of castor sugar and continue beating until stiff peaks. Set aside.

将蛋白混合碗中，打至发泡再把50克的幼糖加入继续打发至达到了干性发泡的状态。那就是当提起打蛋器的时候，蛋白能拉出一个短小直立的尖角。待用。

Cream butter with the castor sugar until pale and fluffy. 
把糖及奶油放入搅拌机的碗中以中速拌打至柔滑松发。

Add vanilla extract and combine evenly.
再加入香草精混匀。

Add in egg yolks into the batter，one at a time and mix well after each addition until well combined.

将蛋黄隔别混入已打松发的奶油糊里搅拌至均匀。

Add in half of the sifted flour and mix on low speed until combined. Add in milk to incorporate. Add in the remaining flour and mix on low speed till combined.

把一半已过筛的发粉加入以上的奶油蛋黄糊里，以慢速搅拌混合。再将牛奶倒入混合，之后把剩余的发粉混入继续以慢速搅拌至均匀。

Transfer half of the egg whites mixture into the batter and continue mixing on low speed until incorporated. Fold in the balance egg whites to the batter.

最后把一半的蛋白霜加入面糊继续以慢速度混合均匀，其后将剩余的蛋白霜用橡皮刮刀轻轻翻拌均匀（从低部往上翻拌，不要划圈搅拌以免蛋白消泡。

Divide the batter into 2 equal portions. One batter to fold in with the coffee mixture while the other batter to remain.
将蛋糕糊平均分成2份。一份保持原味而另一份就把咖啡液B混入拌匀即可。

Transfer 1/2 of the vanilla cake batter into the cake pan and level with spatula. Add 1/2 of the coffee batter over the cake batter. Continue the same process for the balance vanilla and coffee cake batter until completed. 

将1/2的原味蛋糕糊倒入模具内，用橡皮抹刀抹平表面。这时就将1/2的咖啡蛋糕糊铺在原味的蛋糕层上，抹平。接着就采用同样的做法把剩余的两种蛋糕糊各自转入模具里至用完为止。

Bake in the middle lower level of a preheated oven at 170C degrees for 30mins and another 15 mins on 150C degrees, or until skewer inserted comes out clean.

把模具送入已预热的烤箱的中下层，以170℃度烘烤30分钟，再把烤箱温度调低至150℃度烘烤15分钟，直到蛋糕完全熟透为至。

Unmould cake from pan and leave to cool on cooling rack.

烤好后的蛋糕从烤箱取出，脱模放在冷却架上待凉。

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

鸳鸯粿 Kuih Talam.....Simply Melts in Your Mouth

After many attempts with various kuih talam recipes, this is the one I am most happy with. The texture is so smooth and tender that melts in the mouth before one gets to chew it. 

经过多次的试验，终于让我找到了这道全家人都爱吃及最满意的鸳鸯粿食谱。蒸出来的粿即润滑而一旦送入嘴里便溶化。

This wonderful recipe is taken from Patricia Lee's 'Delicious Nyonya Kueh & Desserts'. Hope you enjoy it as much as we did. Cheers !

这道食谱取自于Patricia Lee的‘娘惹风味糕点’，希望您也喜欢。

鸳鸯粿 
Kuih Talam

Ingredients 材料

(A)
130g Sugar 糖
500ml Water 清水
6-7 pcs Pandan Leaves 班兰叶
Few Drops of Green Pandan Essence 班兰精少许
150ml Water 清水
50g Rice Flour 粘米粉
120g Corn Flour 玉米粉
500ml Coconut Milk 椰浆

(B)
130g Sugar 糖
700ml Water 清水
1 Tsp Salt 盐
30g Mung Bean Flour 绿豆粉
100g Corn Flour 玉米粉
600ml Coconut Milk 椰浆


Directions 做法

Bottom Layer 底层 (A)

Combine sugar and 500ml Water into a saucepan and boil until dissolves. Allow to cool.

把糖及500ml的清水一起混入锅内烧热至糖溶化。搁置待凉。

Cut pandan leaves into smaller pieces and transfer together with 150ml water into a blender. Blend the mixture to get pandan extract. Sieve out 100ml of the pandan juice. Add a few drops of the green pandan essence to your preference.

将班兰叶切片，与150ml清水一起放入食物搅拌机搅碎。把100ml的班兰汁沥出再加入数滴的班兰精来加深粿的颜色。

Combine corn and rice flour into a bowl and mix evenly. Add 500ml coconut milk and mix well. Add pandan water mixture till combined. 

把玉米粉和粘米粉一起混入碗混匀。再倒入500ml椰浆混匀后又加入班兰汁，拌匀。

Transfer mixture into the saucepan of the sugar syrup and cook over low heat while stirring continuously until batter thickens slightly.

转入糖浆的锅里用小火煮至粉浆未稠即可。

Pour batter into an 8 inch square tray and steam at medium heat for 10 mins. Open steamer lid every 5 mins while steaming.

接着又把粉浆倒入一个8寸方形的模具，送入蒸锅以中火蒸10分钟，每隔5分钟须提起正锅盖一次一直到完成为止。

Top Layer 面层 (B)

Combine sugar and 700ml Water into a saucepan and boil until dissolves. Allow to cool.

把糖及700ml的清水一起混入锅内烧热至糖溶化。搁置待凉。

In another mixing bowl, combine coconut milk, corn flour, mung bean flour together and stir till incorporated. 

在另一个碗内，将椰浆和玉米粉及绿豆粉调匀。

Transfer mixture into the saucepan of the sugar syrup and cook over low heat while stirring continuously until batter thickens slightly.

转入糖浆的锅里用小火煮至粉浆未稠，期间须不停搅拌。

Pour batter over the steamed green layer and steam with medium high heat for 15 mins. Open steamer lid every 5 mins while steaming.

将粉浆倒在正蒸熟的班兰底层上，以中火蒸15分钟，每隔5分钟须提起正锅盖一次一直到完成为止。

Allow the kuih to cool completely before unmoulding.

蒸熟的糕粿在铁架待凉后脱模。

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

黄金海绵蛋糕 Golden Sponge Cake

Many thanks to Nasi Lemak Lover for sharing this crack free cottony soft and yummy cake recipe. It's truly yummy.

这道无裂，松软即美味的蛋糕食谱来自Nasi Lemak Lover 。感恩！

黄金海绵蛋糕
Golden Sponge Cake
Recipe credits from Nasi Lemak Lover 


Ingredients 材料
(A)
100g Salted Butter 咸牛油
100g Cake Flour 蛋糕粉
6 Grade A Eggs Yolks 蛋黄
110g Milk 鲜奶
1 Tsp Pure Vanilla Extract 香草精

(B)
6 Egg Whites 蛋清
70g Castor Sugar 细糖
12g Corn Starch 玉米粉


Directions 做法

Preheat oven to 140C degrees.
烤箱预热至140C度。

Combine castor sugar and corn starch (B) together into a small bowl. Set aside.

把B细糖和玉米粉一起混入小碗，混匀后搁置待用。

Heat up butter (A) in saucepan until melted and bubbles started to form. Remove from heat.

把咸牛油A装入锅里烧热直到融化而气泡开始形成就立刻离火。

Stir in sifted cake flour (A) into the hot butter mixture to combine into paste. Add milk to the paste until the mixture becomes batter.

拌入已过沥的蛋糕粉A混合成糊状。接着便加入鲜奶不停的搅拌均匀。

Whisk in one egg yolk to the cake batter and stir non stop until combine. Continue the same process for the balance egg yolks until fully incorporated. Add vanilla extract and mix evenly. Set aside.

拂入一粒蛋黄搅匀，继续将剩余的蛋黄随着同样的做法一个一个的混入蛋糕糊直用完为止。再倒入香草精混匀。搁置待用。

In the bowl of a clean and dry mixer, beat egg whites till foamy. Add 1/3 of the castor sugar corn starch mixture (B) and continue beating for a until soft peak. Add in the balance sugar and corn starch mixture in 2 batches while beating the egg whites until stiff peaks.

把蛋清装入一个干净即无油脂的搅拌盆，以中速打至起泡后加入1/3细糖继续打至浓稠。再分两次加入其余的细糖和玉米粉继续以高速打至硬性发泡即可。

Transfer 1/3 of the beaten egg whites into the cake batter and use a hand whisk to mix to incorporate.

Transfer another 1/3 of the beaten egg whites into the batter and gently fold to combine.  Repeat the same process for the remaining egg whites till well combined.

取1/3蛋白糊拌到蛋黄糊中，用手拂混合纳入。再取出1/3蛋白糊拌入蛋黄糊中，轻轻的从下向上翻至拌匀。继续采用刚刚同样的做法将其余的蛋清混入， 迅速搅拌均匀。

Transfer cake batter into an 8 inch round cake pan and place the cake at the lower rack of the oven. Bake at 140C degrees for 25 mins and later increase the oven temp to 170C for another 25-30 mins until cooked. ( I use an 'no fan' convection oven).

把蛋糕糊转移入8寸的原型模具，入烤箱前摔一下模使面糊表面平整内部无大气泡。送入已预热好的烤箱的下部搁架移140C度烘烤25分钟，再调高热度至170C继续烘烤25-30分钟至蛋糕熟透即可 （我采用的是无风扇的对流炉）。

Flip the cake upside down and allow the cake to completely cool in the pan before unmoulding.

蛋糕烤熟马上倒扣在铁架上待凉，等冷却后才脱模。

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

素豆腐意大利面 Vegetarian Spaghetti Tofu Bolognese

Recently I saw the video version of the similar recipe which pique my interest and hence bookmarked it to try out.

前一阵子在电视上看到一项相似的食谱而马上激起我的兴趣来尝试。

For this recipe I have made some adaptations to suit my preference. As it turns out, this vegetarian version of bolognese spaghetti taste as good as the original meat version plus the added advantage of humanity as no killing of abuse of animal is involved.

我从那食谱做了少许改进来配合家人的喜好。结果，这道制做出来的全素本版的番茄意大利面并不输于肉食版。味道即美味而即没采用到任何杀伤动物的必要，真是太好了！

The soft tofu adds a touch of creaminess to the broth which could easily be used to replace minced meat. Everyone loves the sauce texture! Thumbs up !

采用豆腐碎来取代肉类还有助于汤酱的浓稠度，家里的人员都超爱吃。赞！

素豆腐意大利面
Vegetarian Spaghetti Tofu Bolognaise

Ingredients 材料
(A)
250g Spaghetti 意大利面

(B)
250g Soft Tofu 软豆腐
450g Tomatoes 番茄 (diced切丁)
280g Potatoes 马铃薯 (peeled and cubed 去皮切丁)
125g Fresh White Mushrooms 双孢菇 (diced 切丁)

(C)
600ml Water 清水
1 Tsp Mixed Whole Herbs 意大利混合香料
1 Tsp Italian Herbs 意大利香草
1/4 Tsp Dried Parsley Flakes 干香菜片
1 Tsp Oregano 干牛至
2 Pcs Bay Leaves 月桂叶
1 Bot Prego Mushroom Pasta Sauce 请蘑菇意粉酱 (680g)
3 Tbsp Olive Oil 橄榄油
1-2 Tsp Salt 盐
8-10 Tbsp Tomato Ketchup 茄酱
1-2 Tsp Sugar 糖 (optional自选 )
Black Pepper to Taste 黑胡椒少许


Directions 做法

In the bowl of a food processor, add tofu (B) and 1/3 of the diced tomatoes and pulse blend until shredded. Transfer the contents into a pot.

将豆腐B及1/3的番茄丁一起混入食品加工机打碎后转入煮锅。

Stir in 1/2 of the water (C) and another 1/3 of the diced tomatoes (B) into the pot and allow to boil under medium high heat.   Add 1/2 bottle of the Prego mushroom pasta sauce and continue to simmer the mixture under medium low heat for 15mins.

把1/2的清水C和另1/3的番茄丁加入锅里用大火一起煮熟。再混入1/2瓶的请蘑菇意粉酱混匀，以小火继续焖煮15分钟。

Add Mixed Whole Herbs, Italian Herbs, Oregano, Bay Leaves and dried parsley. Stir to combine.  Allow the sauce to simmer for another 5 mins.

这时便可加入意大利混合香料，意大利香草，干牛至，月桂叶及干香菜片。混匀后又再继续焖煮5分钟。

During this time, heat up 3 Tbsp of Olive oil in another deep frying pot. Toss in diced mushrooms and stir fry for a minute.

在另一个炒锅内，倒入3大汤匙的橄榄油烧热。将双孢菇丁放入翻炒1分钟。

Stir in diced potatoes and continue stir frying for another minute before adding in the balance diced tomatoes.

再放入马铃薯丁，继续翻炒1分钟后才加入剩余的番茄丁翻炒1分钟。

Pour in the balance of the Prego mushroom pasta sauce and water.  Allow the sauce to boil for 3-4 minutes before adding in pepper and salt. Transfer the sauce into the simmering tofu tomato sauce mixture and stir to combine.

将其余的半瓶的请蘑菇意粉酱，清水混入炒锅搅拌均匀。再继续用中小火煮3-4分钟并用盐和胡椒粉调味。再转移入烧开的豆腐番茄酱混合。

Lastly add in tomato ketchup and sugar to the sauce and continue stirring the tofu bolognese sauce under low heat for another 10-15 mins until it reach the desired creamy consistency.

最后加入番茄酱及糖调味，继续翻拌酱料以小火焖煮10至15分钟直到达到理想的浓稠度即可。

Cook spaghetti in a large cooking pot with salted boiling water for 8-10 mins until tender. Drain.

将一大锅略加盐的水烧开，把意大利面放入并搅拌，煮8-10分钟到变软，沥干备用。

Divide the cooked pasta among serving bowls. Spoon the sauce over the pasta and serve warm.

将煮熟的面条倒入各自的盤中，把酱料淋在意大利面上即可。

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

沙葛素蒸包 Vegetarian Steam Bao with Sweet Turnip

How many of you love eating steam buns but aren't confident of making them? Here is one relatively simple recipe which you might want to consider trying.
相信有不少喜爱吃蒸包的人都像我一样，爱吃而却没信心尝试去做吧？经过了多次的试验，我终于可以跟您分享这道难度不高的包食谱，或许可以启发您去尝试。


沙葛素蒸包
Vegetarian Steam Bao with Sweet Turnip

Ingredients 材料
(makes 24)

(A)
600g Hong Kong Pao Flour 包粉
6g Instant DryYeast 速发干酵母
6g Baking Powder 发粉
45g Castor Sugar 细糖
340g Water 清水
45g Corn Oil 玉米油

(B)
220g Carrot 红萝卜
600g Sengkuang / Sweet Turnip 沙沙葛
55g Chinese Mushrooms 花菇
1 Tbsp Sesame Oil 麻油
1 Tbsp Cooking Oil 食油
2 Tsp Ginger 姜 (chopped 切碎)
1 Tsp Salt 盐
1 Tsp Light Soy Sauce 酱清
2 Tsp Mushroom Powder 香菇粉
1 Tsp Pepper 胡椒粉
A Pinch Five Spice Powder 少许五香粉 (Optional自选)

Method 做法

Wash and peel the carrot and sengkuang. Cut into strips. Set aside.
把红萝卜及沙葛洗净后切丝。搁置待用。

Soak chinese mushrooms in water for 1 hour till soften. Slice into thin strips. Set aside.
花菇泡浸一小时以上至软化后切幼片。搁置待用。

Heat up sesame and cooking oil in a wok. Add chopped ginger and saute till fragrant.
将麻油倒入炒锅烧热，再放入姜蓉爆香。

Add mushroom strips and lightly stir fry for a min before adding in carrots and sengkuang strips.
再加入香菇片继续翻炒一分钟，又再放入萝卜与沙葛丝。

Continue stir frying for 2 minutes till the sengkuang softens but not soggy.
继续翻炒两分钟至沙葛稍微软化而不潮湿即可。

Add salt, mushroom powder, soy sauce and pepper and stir fry to combine. Remove from heat and set aside to cool.
这时便可加入盐，香菇粉，酱清与胡椒粉翻炒一会儿至入味后即可离火。搁置待凉。

Combine all ingredients from (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.

Adjust the mixer to medium low and continue kneading for another 15-18 mins to form a smooth and stretchable elastic dough.

将搅拌器转用中速把面团搓15-18分钟至面团表面光滑及有弹性能伸缩的面团即可。

Transfer the dough to a slightly greased bowl, cover bowl with either cling wrap or cloth. Allow the dough to proof for 1 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1小时钟或至少两倍大.

Punch down the dough. Remove the dough from the bowl and place it on a floured worktop. Divide the dough into 24 equal portions and mould it round. 
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包粉, 然后将面团用手压下去将气体挤出来. 把面团平均分割成24等份, 然后滚成圆形.

Flatten each dough into a flat disc and place 1 heaping tablespoon of vegetable filling (B) in the middle of the dough. Gather the edges and pinch to seal the seams. Place each dough on individual  slightly greased parchment paper. Repeat the same process for the remaining doughs.

将每个面团用手掌压扁成扁圆皮，把一大汤匙的沙葛馅料B放置面团的中间，一边折一边转最后将收口捏紧然后各自摆上涂抹少许油的烘培纸再排在蒸盘上。继续以同样的做法完成其余的面团。

Cover the buns loosely  with damp cloth  and allow to prove for another 20-25 mins.
然后在包团表面铺上湿布，搁置发酵约25分钟。

Heat up water in the steamer. Once the water starts to boil, place in the buns and steam at medium to high heat for 12-14 mins (To prevent water from dripping onto the buns, wrap the cooking lid with a piece of big cloth). Remove and serve.
准备蒸锅，把蒸锅里的水用大火烧热。再把蒸盤放入锅内以中上火蒸12至14分钟即可。蒸熟后即可马上食用.（注意：为了防止蒸锅盖的水汽滴落在包的表面上，我在锅盖包上了一块干布协助吸入蒸锅的水气）。

The leftovers may be stored in air tight containers and referigerate for later consumption. 
剩余的包可以存储在气密容器冷藏待用。

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