南瓜糯米糕 Pumpkin Seri Muka

Another sweet dessert made for my staff for the breaking of their fasting yesterday evening. The kueh came out moist and tender that melts in the mouth, very yummy!

昨晚我又作了一道甜品给予女佣们的开斋点，蒸出来的糕粿湿嫩香浓，一旦放入口里即立刻融化超好吃。

This is a reduced sugar version and if your are into sweet desserts, I suggest you to add another 10-15% of sugar into the recipe. 

这道食谱是少糖份的，你若爱吃甜的话，我建议多加10至15八仙的糖入第二个步骤的鸡蛋糊里。

南瓜糯米糕
Pumpkin Seri Muka

Ingredients 材料

(Pumpkin Layer 南瓜层）
2 Medium Eggs 中号鸡蛋
280g Pumpkin 南瓜 (steam and mash 蒸熟搅成泥)

85g Cake Flour 蛋糕粉

35g Hun Kwe Flour 印尼布丁甸粉

3-1/2 Tbsp Rice Flour 粘米粉

80g Sugar 砂糖

260g Coconut Milk 椰浆

2g Salt 盐

(Top Layer 上层)
70g Sugar 砂糖
400ml Water 清水
1 Tsp Salt 盐
17g Mung Bean Flour 绿豆粉
60g Corn Flour 玉米粉
300ml Coconut Milk 椰浆

Method 做法

(Pumpkin Layer 南瓜层)

Combine all ingredients from the pumpkin layer into a mixing bowl until incorporated. Strain mixture into a saucepan and cook over low heat while stirring continuously until the mixture turn slightly thickened. 

把南瓜层所有材料混入大碗里，搅匀。再把混合糊过沥入锅用小火一边不停地搅拌一边煮至稍微浓稠即可。

Immediately remove from heat and transfer the pumpkin mixture into a greased 8 inch square steaming pan. Steam under medium heat for 20 mins. Open steamer lid every 5 mins while steaming. 离火后把南瓜糊转入个已涂抹上食油的8寸方型模具，以中火蒸20分钟，每隔5分钟须提起正锅盖一次一直到完成为止。

(Top Layer 上层)

Combine all ingredients from the top layer into a mixing bowl until incorporated.
接着把上层所有材料混入大碗里，搅匀。

Cook mixture over low heat while stirring continuously until the mixture turn slightly thickened. 
转入锅用小火一边不停地搅拌一边煮至稍微浓稠即可。

Immediately after the pumpkin layer is steamed, pour the batter over er the pumpkin layer and steam under medium high heat for 15 mins. Open steamer lid every 5 mins while steaming.

将粉浆倒在正蒸熟的南瓜底层上，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.

甜薯桂花球 Sweet Potato Donuts

During the month of Ramadan, the first thing my Muslim staff do when they break fast is to consume sweet beverage and food before proceeding to take their main course.

每逢家中的回教女佣守斋戒月时，都会在吃开斋饭的前刻以甜食及饮料为先然后才开餐吃主食。

This soft and chewy donuts are specially made for them during one of the days when they break their fasting.

我特别做了这批外脆内Q软的甜薯球让她们作为当天的开斋甜品。

甜薯桂花球
Sweet Potato Donuts

Ingredients

(A)
464g Sweet Potatoes 番薯 (diced 切丁)

(B)
220g Glutinous Rice Flour 糯米粉
45g Plain Flour 中筋面粉
65g Castor Sugar 细砂糖
1 Tsp Salt 盐
1/2 Tsp Baking Powder 发粉

(C)
270g Hot Coconut Milk 热椰浆

Coating 表面装饰 (D)
1/2 Cup Castor Sugar 细砂糖
1 Tsp Cinnamon Powder 桂花粉

(E)
Cooking Oil 食油


Directions 步骤

Combine (D) together into a bowl. Set aside.

把材料D一起混入碗里，均匀搁置备用。

Combine (B) together into a bowl until evenly mixed. Set aside.

另外将B混入另个碗里，均匀搁置备用。

Boil sweet potatoes (A) for 12-15 mins until tender. Drain and mash.

番薯A可以加水放入锅用中火煮12至15分钟至软化。离火后沥干再搅成泥状。

Transfer mashed potatoes together with the (B) dry mixture into a bowl and hand knead until crumbly.

把番薯泥混入材料B的碗里，用手搓揉混合至粗粒状。

Gradually add boiling coconut milk (C) in batches into the above mixture and use a spoon to mix the mixture. Add more milk if needed. Once the mixture comes together to form a dough, the remaining milk can be discarded.

慢慢地把烧滚的椰浆C分次混入番薯面粉团里，用汤匙搅匀成团后即可停止加入椰浆。剩余的椰浆可以去掉。

Scoop 1 Tbsp of dough and roll into 1" ping pong balls. Place the dough balls on a baking tray and cover with towel.

取1汤匙的面团置于手中搓成1寸圆球形，排列在烤盘上然后用布覆盖着。

Heat sufficient cooking oil (E) over medium low heat in saucepan. Drop dough balls into the heated oil and deep fry under low heat for 5-7 mins until evenly browned. Dish up the donuts and transfer into a plate lined with paper towel to absorb the excess oil.

把食油E倒入锅里以中小烧热，轻轻地把桂花球团置入热油，以小火把面团油炸5至7分钟至表面呈现金黄色及里面熟透即可捞起，置入已铺上吸油的纸巾上将多余地油脂吸掉。

Evenly roll and coat the donuts in cinnamon sugar mixture (D) while hot. Serve warm or at room temperature.

趁热时立刻把炸熟的桂花球滚入桂花砂糖粉料D，混匀后即可品尝或待凉后吃都可。

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

香脆花生奶油饼 Crispy Peanut Butter Cookies

Lebaran is around the corner and my maids are getting geared up for their forthcoming balik kampung to celebrate the occasion with their family. 

开斋节即将到临而家里的女佣们已开始筹备着回乡跟家属一起共度。

Instead of spending money to buy Raya cookies, I suggested making a batch of cookies for her to bring home. Coincidentally I have a batch of peanut butter jam which will expire soon hence put it to good use.

以其花钱购买庆祝开斋的饼干我建议他们自己尝试制做一批带回去。正好家里刚好有着快要过期的花生酱可以拍得上用场，一举两得。

For this recipe, we opted for margarine rather than butter because my maid wants to try making it again in her hometown and butter is too expensive for them to be used in baking.

在今天这道食谱里，我采用了人造黄油来取代奶油，原因是女佣们想回乡后再补加多制做送给亲友们而奶油对他们来说过于昂贵，他们一般都是采用人造黄油，即方便和价钱还付得起。

香脆花生奶油饼
Crispy Peanut Butter Cookies

Ingredients 材料

(A)
315g Plain Flour 中筋面粉
1-1/2 Tsp Baking Soda 小苏打粉
1/2 Tsp Salt 盐

(B)
171g Margarine 人造黄油 / Butter 咸奶油 (room temp 温室回温)
100g Castor Sugar 细砂糖
100g Dark Brown Sugar 深红糖
1-1/2 Tsp Vanilla Extract 香草精
2 Medium Eggs 中号鸡蛋
285g Peanut Butter 花生酱

(C)
Castor Sugar 细砂糖


Directions 做法

Preheat oven to 175C degrees. 

烤箱预热至175C度。

Line baking tray with parchment paper.

烤盘铺上烘焙纸。

Combine and sift (A) into a bowl until even. Set aside.

材料A一起沥入碗中，混匀搁置。

Cream margarine (B) with sugar on high speed until light and fluffy. Add vanilla extract to incorporate. Add eggs in two additions and mix until even.  Add peanut butter and continue mixing to form a smooth and uniform batter.

把人造黄油B及砂糖放入搅拌盆，以高速度的打蛋器打至松发。加香草精混匀。再分次把鸡蛋混入，混匀后又加花生酱继续混合成光滑均匀的面糊。

Add flour mixture and mix on low speed until just combined. Fold the batter thoroughly with rubber spatula to mix the cookie dough.

沥入面粉料A再以慢速稍微的混合。接着用橡皮刮板将粉料A混入面糊形成饼干面团即可。

Scoop 1/2 Tbsp of cookie dough and roll into balls.  Arrange cookie balls 2" apart on the prepared baking tray.

舀起1/2汤匙的饼干面团滚成圆球，排列烤盘上，每个饼干都给予2“空间。

Use a fork to imprint and flatten the cookies slightly. Sprinkle castor sugar (C) over the top and bake in the middle rack of the preheated oven for 11-13 mins until lightly browned.

用叉子轻轻的把圆球压平和打印，表层撒上适量细砂糖C，置入已预热烤箱的中层烤架烘烤11-13分钟，直到饼干表层上色即可。

Allow the cookies to cool before storing in air tight containers.

待饼干冷却后便可装入密封容器中。

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

香浓咖啡海绵蛋糕 Rich Coffee Sponge Cake

A lovely sponge cake adapted from Allie's blog. The cake is so moist and spongy that melts instantly in the mouth. 

这道超好吃即蓬松湿润的海绵蛋糕食谱取自于Allie's博客。一旦进入口里即融化填满了香甜满足的口感。

香浓咖啡海绵蛋糕
Rich Coffee Sponge Cake

Ingredients 材料

(A)
70g Olive Oil 橄榄油
100g Low Protein Flour 低筋面粉
6 Egg Yolks 蛋黄
2 Eggs 鸡蛋
80g Milk 牛奶
60g Castor Sugar 细砂糖
1 sachet Old Town Kopi O 怡宝旧街场咖啡乌
1-2 Tsp Cappuccino Coffee Emulco 卡布奇诺咖啡精

(B)
6 Egg Whites 蛋清
70g Castor Sugar 细砂糖
1-2 Tsp Lemon Juice 柠檬汁


Direction 做法

Heat oil (A) in a saucepan until lines starts to appear on the side of the pan. Whisk in flour to blend.

把橄榄油A置入锅烧热后立刻倒入面粉，用打蛋器搅拌均匀。

In another bowl, beat egg yolks and eggs (A) until combine. Whisk into the flour mixture in 5 batches until mixed.

将蛋黄和鸡蛋A一起混入碗里，搅匀。接着分五次不停的搅拌地混入面糊至混匀。

Combine (A) milk, sugar  and Kopi O sachet into a heat proof mug. Immerse mug into a saucepan of boiling water and boil over low heat until sugar dissolved.  Add cappuccino emulco (A) to combine. Transfer into the egg batter and to combine. Cover and set aside.

将A的牛奶，砂糖及怡宝旧街场咖啡乌袋混入耐热杯里。再把杯子放入煮滚热水的锅里用小火煮至糖融化后便加A卡布奇诺咖啡精混匀。接着混入鸡蛋面糊，搅匀后把盆盖上搁置。

In another clean and grease free mixing bowl, beat egg whites (B) until frothy. Add lemon juice then continue beating while gradually add in (B) castor sugar in 2 additions. Continue to beat until firm peaks.

蛋白B先用打蛋器打出一些泡沫，倒入柠檬汁继续搅打间中慢慢地分次加入细砂糖B打成尾端挺立的蛋白霜。

Transfer 1/3 of the beaten egg whites into the cake batter, lightly whisk to combine. Then transfer the batter into the beaten egg whites mixture. Use a rubber spatula to fold until combine.

取出1/3份量的蛋白霜混入蛋糕糊中，用打蛋器轻轻的混匀后, 再把面糊倒入蛋白霜里用橡皮刮刀沿着盆边翻拌搅拌均匀。

Transfer cake batter into 2 x 7 inch baking pan. Drop the pan on the kitchen top several times to release air bubbles.

把蛋糕面糊置入两个7寸圆形蛋糕模具。入烤箱前先把模具从一尺高处摔几下解放气泡。

Transfer cake pan into the oven's baking tray at the mid lower level of the preheat oven. Bake with water bath at 170C degrees for 15 mins, then reduce oven temp to 150C degrees and continue baking for 40 mins until baked.

浸入已盛满热水的大烤盘及预热至170C度的烤箱的中下层烘烤15分钟，然后再调低至150度继续烘烤40分钟至烤熟为止。

Unmould and invert the cake to remove parchment paper. Invert cake back onto wire rack to cool. If the sides are still moist, place the cake back into the oven for 15 mins to allow the remaining oven's heat to dry it. Allow to cool completely before storing.

蛋糕出炉后脱模倒扣撕去烤纸, 马上又倒扣置于凉架上待凉。若是蛋糕的边缘或低部还带湿，可以把整个凉架及蛋糕一起置入烤箱15分钟让烤箱的余温把蛋糕烘干。蛋糕出炉后需冷却后才收藏。

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

柠檬奶油蛋糕 Lemon Buttercream Cake

Tired of eating regular butter cakes?

吃腻了一般的奶油蛋糕吗？

This is one extremely refreshing cake for a change. The rich and lemony fragrant buttercream will further enhance the sweet aromas to tantalize your senses.

这是一款口感非常清爽的蛋糕，配上浓郁的奶油霜，配起来完全是另一种风味。

柠檬奶油蛋糕
Lemon Buttercream Cake

Ingredients 材料

(A)
170g Butter 咸奶油 (soften to room temp 温室回温)
120g Castor Sugar 细砂糖
2 Grade A Eggs 打鸡蛋 (beaten 打散)
50g Freshly Squeezed Lemon Juice 新鲜柠檬汁
2 Tsp Grated Lemon Zest 柠檬屑
170g Cake Flour 蛋糕粉

Lemon Buttercream 柠檬奶油霜 (B)
150g Unsalted Butter 无盐奶油 (soften to room temp 温室回温)
75g Icing Sugar 糖粉 (sifted 过沥)
30g Condensed Milk 炼奶
1 Tsp Vanilla Extract 香草精
2 Tsp Lemon Extract 柠檬精
23g Honey 蜜糖
3 Tbsp Milk 鲜奶



Directions 做法

Cream (A) butter with sugar until light and fluffy.

奶油A软化后，加入细砂糖，用打蛋器把奶油打发至蓬松轻盈状态。

Add beaten eggs in 3 batches, ensure each addition is thoroughly mixed before adding.

分三次加入打散的鸡蛋，每一次都要等鸡蛋和奶油彻底融合以后才加下一次。

Add lemon juice and zest ( do not mix at this stage)

把柠檬汁，柠檬屑一起混入 (此时不需要搅拌)。

Sift in cake flour and use a spatula to fold to combine together the lemon juice, zest and flour into a thick batter.

沥入蛋糕粉，用橡皮刮刀翻拌，把奶油，柠檬汁，柠檬屑和蛋糕粉都混合均匀，成为浓稠的面糊。

Transfer cake batter into a 30x10cm rectangular baking pan. Bake at the middle rack of the preheated oven at 180C degrees for approx 25 mins until the cake has fully risen and the top turn golden brown.

把面糊倒入个30x10cm长方形模具，置入已预热至180C度烤箱的中层烘烤25分钟左右，直到完全膨发起来，表面呈现金黄色即可出炉。

Allow the cake to cool before unmoulding.

蛋糕出炉冷却后才脱模。

Cream (B) butter and icing sugar until light and fluffy.

奶油B软化后加入糖粉，用打蛋器搅打至非常膨松的状态。

Add (B) condensed milk, vanilla extract, lemon extract and honey together to combine.

一次性加入B炼奶，香草精，柠檬精，蜜糖，并用打蛋器继续搅打均匀。

Add (B) milk and continue to beat until light and creamy.

再加B鲜奶继续搅打至光滑细腻即可使用。

Transfer the buttercream into a piping bag attached with any nozzle.

柠檬奶油霜装入挤花袋，套上任何喜欢的裱花嘴。

To assemble, slice the cool cake into 2-3 layers. Evenly cut the cake into any preferred size. Sandwich 3 pcs of cake together by piping (B) the lemon buttercream onto each layer. Repeat the process until all the cut pieces have been full assembled.

将蛋糕用刀横切成2-3片，每片蛋糕再平均分割切出同样尺寸的蛋糕块，把柠檬奶油霜B挤在蛋糕片上，盖上另一片蛋糕块，又再挤上柠檬奶油霜，重复这个步骤直到3-4片蛋糕块都铺完。

Refrigerate the piped cakes for 15 mins to set the cream.

把做好的蛋糕置入冰箱冷冻15分钟待柠檬奶油霜变硬即可。

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

绿茶奶油面包 Green Tea Custard Cream Bread

For the matcha enthusiasts, here is one soft and fluffy bread recipe which I recently adapted from several bread recipes to come up with. Hope you enjoy it as much as we did.

这道松软既待着绿茶浓香味的甜面包是特别献给绿茶喜好者的。是我从数项面包食谱合集再改编而成的，希望您也喜欢。

Happy baking!

祝你烘焙愉快！

绿茶奶油面包
Green Tea Custard Cream Bread


Tangzong 汤种面糊 (A)
50g Bread Flour 面包粉
125g Water 清水
125g Milk 牛奶

Custard Cream 馅料 (B)
3 Egg Yolks 蛋黄
50g Castor Sugar 细砂糖
20g Low Protein Flour 低筋面粉
250ml Fresh Milk 鲜奶
15g Butter 奶油
1 Tsp Pure Vanilla Extract 香草精

Bread Dough 面包团 (C)
120g Overnight Tangzhong 隔夜汤种(A)
320g High Protein Flour 面包粉
7g Salt 盐
50g Castor Sugar 细砂糖
7g Instant Yeast 即融干酵母
240ml Milk 牛奶
1 Large Egg 大号鸡蛋

(D)
45g Unsalted Butter 无盐奶油

(E)
2 Tbsp Green Tea Powder 绿茶粉

(F) 

Egg Wash 全蛋液

(G) Streusel Topping 酥菠萝 (Optional自选)

15g Sugar 砂糖

12g Butter 咸牛油

25g Bread Flour 高筋面粉

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。

Boil (B) milk and butter  together in a saucepan until melted. Add vanilla extract to combine. Set aside.

将B里的鲜和奶油一起混入锅用中小火煮至融， 加香草精混匀，离火搁置。

Combine and whisk (B) egg yolks, castor sugar and low protein flour together until mixed. Add the milk mixture while whisking continuously to thoroughly blend into the egg yolk mixture without over cooking the eggs. Drain and transfer the mixture back into the saucepan and cook under medium low heat until thickened before removing from heat.

接着就把B里的蛋黄，砂糖和低筋面粉一起混合入一个碗中，搅匀后便可一边快速搅拌一边加之前煮热的奶油液以免蛋液被烫熟。搅匀后过沥入锅里用中小火把奶油鸡蛋液煮至浓稠即可离火。

Transfer the thickened custard cream into a bowl. Immediately place cling wrap directly onto the surface of the cream until fully covered up. Set aside to cool completely before transferring the cream into a piping bag. Refrigerate until ready to use.

把煮好的馅料转入碗里，立刻铺一层保鲜膜在馅料的表层上，待凉后转入个挤花袋冷藏待用。

With the exception of butter (D), combine 120g Tangzhong and (C) into a mixing bowl and knead until all ingredients are well combined.
除了牛油(D)以外，将120克汤种以及所有材料(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 25-28 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搓揉大约25-28分钟，搓成为撑得起薄膜的面团.

Divide dough into 2 equal portions. One portion to remain as it is while the other portion to add with (E) green tea powder and knead till incorporated.
把面团分割成两等份。一份保持原味而另一份混入E绿茶粉继续搓揉均匀即可。

Place both doughs into separate (greased) bowls. Cover bowl with cling wrap and allow the dough to proof for 1-2 hours or until it doubled in size.

将揉好的两份面团滚圆，收口朝下捏紧放入两个已涂抹少许油的盆中，盖上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。

Mix sugar (G) and butter (G) until crumbles by using hands. Add in flour (G) and mix until crumbly. Refrigerate until ready to use.

用手将糖(F)及牛油(F)混合拌成粗粒状。又拌入面粉(F)搅拌成沙粒状， 然后放置冷藏备用。

Punch down both doughs. Divide the dough into 13 equal portions and mould it round. Let it rest for another 15 mins.
将两份面团用手压除气体，然后把面团平均分割成13等份, 滚圆盖上拧干的湿布或保鲜膜再让面团松弛15分钟.

Sprinkle the worktop with bread flour, flatten the plain dough into a disc and wrap in  the green tea dough. Seal the edges and mould round. Repeat the process for the balance 12 ps of dough.

台座上撒些高筋面粉，将休息好的原味面团用擀面棍把面团压扁，包入绿茶面团捏紧收口滚圆。再重复同样的做法把其余的12份面团完成。

Arrange the dough on baking tray line with greased parchment paper or silicon mat. Space the doughs 4 inches apart to make room for the doughs to expand. 

将整形好的面团排入已刷上不融化牛油(或铺上烘培纸)的烤盘上。面团之间应保留4寸的距离，给予面团膨胀的空间。

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 180C 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180C度.

Apply egg wash (F) over the surface. Push the tip of the piping bag into the center of the dough and push in the custard cream (B) until it surface to the top. Sprinkle some streusel toppings (G) over the buns.

在完成第二次发酵的面包表层上涂上蛋液F。将挤花袋的尖端推入面团的中心挤入奶油馅料直到满即可。接着在面团的表层撒上少许酥菠萝G。

Bake at the 2nd bottom level of a preheated oven at 180C degrees for 16-17 mins until the top turns golden brown. 
把烤模送入已预热的烤箱的最后第二层，以180C度炉温烤16-17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。

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