蓝莓奶油面包 Blueberry & Custard Cream Bread

From the day I started baking through following youtube videos and other peoples' blogs, I have been an avid follower of Dailydelicious works. Not only are her recipes fool proof, her food photography always put me in awe even until today.

从我开始通过youtube的许多烹饪视频以及众多的爱心博客里自修烘焙后，我一直都是Dailydelicious作品的热血追求者。她的所有的食谱不但精致而且摄影技术非常令人敬佩。

This is an old posting saved from her blog several years ago but finally gotten to try out now.  A great recipe with wonderful outcome.

这一项食谱是从她博客中收集了多年后才终于下手尝试制做。制做出来的面包松软及满意。

蓝莓奶油面包
Blueberry & Custard Cream Bread


Ingredients 材料

(A)
500g Bread Flour 面包粉
65g Castor Sugar 细砂糖
4g Instant Yeast 速溶干酵母
4 Egg Yolks 蛋黄
10g Salt 盐
310ml Milk 牛奶

(B)
60g Unsalted Butter 无盐奶油

Custard Fillings 奶油馅料 (C)
400ml Milk 牛奶
2 Tsp Pure Vanilla Extract 香草精
3 Eggs 鸡蛋
2 Egg Yolks 蛋黄
85g Castor Sugar 细砂糖
28g Cake Flour 蛋糕粉
Pinch of Salt 少许盐

(D)
400g Canned Blueberry 罐头蓝莓



Directions 做法

With the exception of (B) butter, combine all the ingredients of (A)into a mixing bowl and knead till combined.

除了无盐牛油B以外，先把材料(A)混入盆中混合搓匀成团。

Add unsalted 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. 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20-25分钟）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。

In a saucepan, bring the milk (C) to boil. Set aside.

将C里的鲜置入锅用中小火煮滚，离火搁置。

Combine and whisk (C) eggs, egg yolks, castor sugar, salt, vanilla extract and cake flour together until mixed. Gradually add in the hot milk while whisking continuously to thoroughly blend into the egg mixture without over cooking the eggs.

接着就把B里的鸡蛋，蛋黄，砂糖，盐，香草精和蛋糕粉一起混合入一个碗中，混匀。 接着一边快速地搅拌蛋液一边慢慢地把热牛奶混入以免把蛋液烫熟，一直到完全混匀后即可停止。

Drain and transfer the mixture back into the saucepan and cook under medium low heat while stirring continuously to bring it to boil. Continue cooking and stirring the mixture for another 1-2 mins until the custard cream thickened before removing from heat.

再把混匀的牛奶鸡蛋液过沥入煮锅，又开始不停地搅拌着用中小火煮至滚后再继续快速地搅拌多1至2分钟把奶油鸡蛋液煮至浓稠即可离火。

Immediately dip the saucepan into a bowl of ice water to stop the cooking process. Continue stirring the cream to keep it smooth until it cooled completely.

离火后即刻把煮锅浸入一碗冰水中以让奶油鸡蛋糊停止浓稠，同时还得继续搅拌奶油以保持奶油的润滑，一旦冷却后即可停止。

Transfer the thickened custard cream into a bowl. Immediately place cling wrap directly onto the surface of the cream until fully covered up. Refrigerate until ready to use.

把奶油馅料转入碗里，立刻铺一层保鲜膜在馅料的表层上，冷藏待用。

Punch down the dough. Divide the dough into 22 equal portions and mould it round. Cover and refrigerate the dough for 20 mins.

将面团用手压除气体，然后把面团平均分割成22等份, 滚圆盖上拧干的湿布或保鲜膜冷藏20分钟.

Preheat oven to 180C degrees. 

烤箱预热至180C度。

Use a rolling pin to flatten out the dough into a disc. Press the dough into the greased muffin pan to form a cup and fill it with some custard egg fillings (C). Spoon some blueberry toppings (D) over the custard fillings. Repeat the process for the remaining dough. 

用擀面棍把面团压扁，然后把面团压入已涂抹油质的松饼模具形成一个杯子，再把奶油馅料C置入面团杯里，最后把蓝莓酱D铺在奶油馅料上即可。重复同样的步骤完成其余的面团。

Bake in the center rack of a preheated oven for 15 mins.

完成后把模具置入预热好的烤箱的中层，烘焙15分钟即可。

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

古来鱼 Gulai Ikan

There are so many versions of Gulai Ikan recipes out there and today I am trying out this simple version which is more towards my husband's preference.

市场上有许多版本的古来鱼食谱而我今天所制做的这项版本是倾向丈夫的口味而改篇的。

For this dish, it is best cooked with fish with meaty flesh such as spanish mackerel, sea bass or red snapper. If you like, you may also include prawns to enhance the flavor.

这道古来鱼的菜肴最适合采用任何多肉的白鱼，如马鲛鱼，金目鲈，红哥里或者马幼鱼即可。同时您也可以加入虾来添加鲜味。

古来鱼
Gulai Ikan

Ingredients 材料

(A)
500g Fresh Grated Coconut 新鲜老椰丝
900ml Water 清水

(B)
500g Fish 鱼
150g Prawns 虾
4 Tomatoes 番茄 (cut into chunks 切块)
150g Petai 臭豆 (optional 自选)

(C)
1.5 cm Galangal 蓝姜
1 cm Tumeric 黄将
1 cm Ginger 姜
10 pcs Shallots 小葱头
1 clove Garlic 蒜头
10 pcs Red Chilis 红辣椒
5 pcs Dried Red Chilis 红辣椒干 (optional 自选)
2 Tomatoes 番茄
2 Tbsp Belacan 马来栈／虾膏
1 Tsp Cumin Powder 小茴香粉
2 Tsp Coriander Powder 芫菜粉

(D)
6-7 Tbsp Cooking Oil 食油
1 Stalk Lemongrass 香茅 (crushed 压碎)
1-2 Tbsp Fish Curry Powder 鱼咖喱粉
4-5 Tsp Assam Juice 新鲜阿桑汁
1 Cup Grated Coconut Pulp 椰丝
900ml Coconut Milk 椰浆
1 Tbsp Sugar 砂糖
Salt to taste 盐


Directions

Combine (A) into a mixing bowl and set aside for several minutes. Squeeze and strain out the milk and refrigerate for later use. Retain a cup of the used coconut pulp for cooking later.

将A一起混入一个大碗里搁置泡浸数分钟后才榨出椰汁，过沥置入冰箱待用。取出1大杯的榨干椰丝肉搁置备用。

Combine (C) into a food processor and blend into paste form. If you have ready made chili sambal paste, you may omit the red chilies with 2-3 Tbsp of sambal paste together with the other ingredients (C) while blending. Set aside.

把所有材料C一起倒入食物加工器搅碎成糊状。您若有现成的叁巴辣椒酱来取代红辣椒的话，那么就加入2-3汤匙的叁巴辣椒酱一起搅拌混匀即可。搁置。

Heat up cooking pot until it starts to smoke, then add oil, lemongrass, curry powder (D), blended sambal paste (C) and saute for 1 minute. Stir in 6-7 Tbsp of coconut milk and lower the heat. Allow the mixture to simmer for several minutes.

准备个炒锅，以大火烧热至冒烟后才倒入D的食油，香茅，咖喱粉料和C搅碎混合的叁巴辣椒酱拌炒一分钟。然后加入6至7汤匙椰浆，转中小火焖煮几分钟。

Add tomatoes (B), grated coconut pulp, balance coconut milk and assam juice (D) and bring to boil.

倒入B番茄，D的椰丝，剩余的椰浆及阿桑汁煮滚。

Add fish (B) and continue to simmer under medium heat for another 10 minutes. Add prawns and petai (B) and cook for a further 5 minutes.

加入B鱼继续以中小火焖煮10分钟后便可加虾和臭豆焖煮5分钟。

Lastly add sugar and salt to taste.

最后才加糖和盐调味。

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

无麸质狗狗天使蛋糕 Furry Angel Cupcakes.....for my Chihuahua Lil Chloe

Wondering what to make for your four legged babies' birthday? 

您是否正烦恼着如何为家中的爱犬庆祝生日吗？

This is a very light and healthy cake recipe to indulge your love pooch. I made it for my 2nd baby Li' Chloe's 7th birthday last month. All of my three furry babies love it very much.

这是一道轻盈即健康的蛋糕食谱给予您的爱犬。我正好上个月庆祝老二Chloe的七岁生日而制做了这项蛋糕，结果它们三只宝贝们都很喜欢吃呢！

无麸质狗狗天使蛋糕
Gluten Free Furry Angel Cupcakes


Ingredients 材料

(A)
70g Potato Flour 马铃薯粉
2 Tbsp Dry Dog biscuits 任何干狗粮 (blended 搅碎)
1 Banana 香蕉一条 (mashed 搅碎成泥)

(B)
5 Egg Whites 蛋清
30g Castor Sugar 细砂糖
1/2 Tsp Cream of Tartar 塔塔粉

(C)
Banana 香蕉 (sliced 切片)
Some Green Peas 绿豆


Directions 做法

Preheat oven to 175C degrees.

烤箱预热至175C度。

In a clean and grease free mixing bowl, beat egg whites (B) until frothy. Add cream of tartar and castor sugar gradually until stiff peaks.

把蛋白放入一个干燥即干净搅拌盆里，用打蛋器把蛋白B打出一些泡沫接着分次加入塔塔粉，砂糖，打成尾端挺立的蛋白霜即可。

Sift in potato flour (A) and fold to incorporate.  Add blended dog biscuits and mashed banana (A) and fold until mixed.

沥入马铃薯粉A轻轻的拌入混匀，然后再把A里的干狗粮碎，香蕉泥拌入混匀即可。

Transfer batter into muffin cups and decorate the top with banana slice and peas (C).

把混好的蛋糕糊盛入松饼纸杯，面糊上摆设些香蕉片及绿豆为装饰。

Bake in the center rack of the preheated oven for 20-22 mins.

置入已预热的烤箱的中层烘烤20-22分钟即可。

Allow cupcakes to cool on cooling rack completely serving your furry babies.

烤熟的蛋糕摆在凉架上待凉后才让爱犬们品尝。

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

巧克力戚风蛋糕 Chocolate Chiffon Cake

Last week was a frantic week for us as I was practically busy everyday making breads and cakes for my husband's team of average 40 people throughout their 10 days of annual motor exhibition. After that me and my maids steered away from any forms of baking while recharging our tired body.

上礼拜的整个星期里我与家里的两位女佣们每天都忙碌制做面包及糕点给予我老伴的40多位工作人员们给予精神上的支持。他公司参与了每年一度的10日展销会而40数位的同事们在那十天里日日都得出席他们的岗位非常的忙碌。一旦完毕后，我与女佣们都暂停一切烘焙事务好让自己充电。

During the peak of the busy period we also had to celebrate two of my beloved pooches birthday on 2 separate occasions while coming up with gluten free doggy cakes for them. So, after the hard work and several days of rest, I set off to make my maids' most favorite dessert as a reward for their hard work.

同时在那忙碌的期间，我们还为了庆祝不同日子出世的两个宝贝爱犬的生日尝试制做两份无麸质的生日蛋糕给它们。之后，经过数日的休息我有再次下手制做女佣们爱吃的甜品来奖励她们。

Since most Indonesians are extremely fond of chocolate or cheese based food, this light and moist chiffon cake from Anncoo Journal will be the best choice.  Her recipes are mostly failed proof and presented in beautifully taken photographs.

大多数的印尼人都非常爱吃含有巧克力或乳酪类的食品，因此我便从Anncoo Journal的博客里选上一道巧克力蛋糕食谱为参考。她的食谱不但成功效率高而且还很专业的摄影。

巧克力戚风蛋糕
Chocolate Chiffon Cake
(for 23cm chiffon cake)

Ingredients 材料

(A)
80g Dark Chocolate Buttons 黑巧克力豆
80m Milk Chocolate Buttons 牛奶巧克力豆

(B)
6 Egg Yolks 蛋黄
70g Corn Oil 玉米油
120g Fresh Milk 鲜奶
1 Tsp Pure Vanilla Extract 香草精

(C)
70g Cake Flour 蛋糕粉
1/2 Tsp Baking Powder 发粉
1/2 Tsp Baking Soda 小苏打粉

(D)
6 Egg Whites 蛋清
1 Tsp Lemon Juice 柠檬汁
100g Castor Sugar 细砂糖


Directions 做法

Preheat oven to 160C degrees.

烤箱预热至160C度。

Heat up chocolates (A) in a double boiler until dissolves. Set aside to cool slightly.

先把材料A的两份巧克力豆方入个耐热容器然后置入一个装了水的锅隔水烧热把巧克力融化即可搁置待凉。

In a large mixing bowl, use a hand whisk to lightly beat the egg yolks (B). Add oil, milk and vanilla extract in sequence and whisk to combine. Stir in (A) and mix to combine into a smooth batter.

在另一个搅拌盆里倒入蛋黄B，用打蛋器稍微打发后便顺着次序一一地把玉米油，鲜奶及香草精混入。混匀后再把A融化巧克力加入，不停地搅拌成顺滑的面糊。

Sift all the flour mixture (C) into the chocolate batter and whisk until combined to form a smooth thick paste. Set aside.

接着把粉料C一起沥入巧克力面糊，搅匀混合后搁置。

In a separate clean and grease free mixing bowl, beat egg whites (D) until foamy, add lemon juice. Add castor sugar (D) gradually while beating the meringue to stiff peaks.

把蛋白放入一个干燥即干净搅拌盆里，用打蛋器把蛋白D打出一些泡沫即可加柠檬汁，分次加入砂糖，打成尾端挺立的蛋白霜即可。

Add beaten egg whites into the chocolate batter in 3 additions and fold to combine.

分三次将蛋白霜混入巧克力蛋糕糊中，用橡皮刮刀轻轻翻拌均匀直到蛋白和蛋糕糊充分混合。

Transfer the cake batter into a 23cm chiffon or tube pan. Gently tap the pan on the worktop to release any trapped bubbles.

将混合好的蛋糕糊倒入23cm戚风蛋糕模具。用手端住模具在桌上轻轻地震两下，把内部的大气泡震出来。

Bake in the 2nd lowest rack of the preheated oven for 45-50 mins.

烤模送入已预热好的烤箱的中下层，烘烤约45-50分钟直到蛋糕熟透即可。

Once baked, immediately invert the cake pan and allow to cool completely before unmoulding.

蛋糕出炉后，马上倒扣在玻璃瓶上散热。待完全冷却后即可脱模。

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

椰丝糯米糕 Kuih Lopis

Kuih Lopis is a traditional dessert commonly found in Singapore, Malaysia and Indonesia. It is made from steamed glutinous rice served with grated coconut and brown sugar syrup. It is relatively simple to make and you put as much sugar syrup as you like to suit your liking.

椰丝糯米糕是一道普及于新加坡，马来西亚及印尼的传统糕点。制做方法也相当容易，主要的材料是蒸糯米配上椰丝然后再淋上红糖浆就这样子吃了。您可以随自己的喜好尽可添加糖浆来增加口味。

椰丝糯米糕
Kuih Lopis



Ingredients 材料

(A)
525g Glutinous Rice 糯米 (soak for 2-3 hours 泡浸2至3小时)
30 pcs Pandan Leaves 班兰叶
700ml Water 清水
6 pcs Fresh Banana Leaves 新鲜香蕉叶
Raffia String 绳子

(B)
1 cup Gula Melaka 椰糖 (chopped 切碎)
1/4 cup Water 清水

(C)
1 cup Fresh Grated Coconut 嫩椰丝
1/2 Tsp Salt 盐



Directions 做法

Cut (A) pandan leaves into 2cm strips and blend together with 700ml water until pulverized. Strain out 600ml of juice and discard the pulp.

把A的班兰叶剪成二公分小段，配合700毫升清水一起倒入食物加工器把班兰叶搅碎。沥掉叶渣挤出600毫升的班兰汁。

Combine the extracted pandan juice and glutinous rice together into a pot and cook over low heat. Stir continuously until the pandan juice is fully absorbed into the semi-cooked glutinous rice. Remove from heat and set aside.

然后便把班兰汁和糯米A一起倒入锅里一边搅拌一边用小火煮到班兰汁完全被糯米吸收后即可离火搁置。

Clean and wipe dry banana leaves. Cut leaves into 25x25cm squares. Place sufficient amount of the pandan glutinous rice onto the prepared banana leaves and roll up tightly into a bolster. Tie both ends securely with raffia strings.

香蕉叶洗净，抹干后剪成25x25cm的方型状。接着取出半熟的糯米铺在香蕉叶上，卷成个抱枕状用绳子牢固两边尾端。

Boil glutinous rice rolls in a pot filled with sufficient boiling water to completely cover over the rice. Cook over medium high heat for an hour before draining out the water and allow the rice rolls to cool before serving.

最后把卷好的糯米饭卷置入已装满沸水的锅里，锅里的水必须足够完全覆盖米卷。用中火煮一小时后即可取出米饭待凉。

Combine (B) together in a saucepan and bring to boil. Reduce heat to low and continue to simmer the syrup for another 10-13 mins until thickens. Set aside to cool.

将材料B倒入小锅煮滚，转小火继续煮十至十三分钟把糖浆煮至浓稠即可离火搁置。

Combine and mix (C) thoroughly into a steaming tray and steam over medium heat for 8-10 mins. Set aside.

把C一起混匀，转入蒸盘用中火蒸八至十分钟即可离火搁置。

Unwrap and remove the banana leaves. Slice the cooled glutinous into 1-2cm thick disc and roll it over the grated coconut (C) to coat evenly.

取掉香蕉叶，把冷却的糯米卷切成1至2公分的厚块，放入椰丝里平均的塗覆即可。

Pour gula melaka syrup (B) over the coated glutinous rice and serve.

将椰糖浆B淋在糯米饭卷后即可品尝。

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

九层糕 Kueh Lapis Sagu

When it comes this layered kueh, I could never resist peeling off layer by layer to savor it.

每逢遇上这项多层的椰香蒸糕时，就会不禁地一层一层的撕开来吃。

This is my 4th attempt in making this type of kueh and by far the most satisfying version derived from this wonderful blog among the previous few I have tried. The kueh came out soft and melts in the mouth.

这已经是我第四次制做九层糕，也是当中最满意的版本取自于此。蒸出来的糕点不仅Q软香甜而且还即刻融入口里超好吃！



九层糕

Kueh Lapis Sagu


Ingredients 材料
( 8x8 inch square mould 8 寸四方模具)

(A)
280g Sugar 砂糖
850ml Water 清水
4 Pandan Leaves 班兰叶

(B)
408g Tapioca Flour 木薯粉
128g Sago Flour 沙谷粉
30g Mung Bean Flour 绿豆淀粉
43g Rice Flour 粘米粉
610ml Thick Coconut Milk 浓椰浆
1/4 Tsp Salt 盐

(C)
Red Food Coloring 食用红色色素
Green Pandan Paste 班兰精



Directions 做法

Combine sugar, pandan leaves and 850ml of water (A) into a pot and boil till sugar dissolves. Strain away  and discard the pandan leaves. Add additional water into this syrup mixture to achieve a total of 1300ml. Set aside.

把A里的砂糖，班兰叶及清水倒入锅烧热，一旦砂糖溶化后即可离火取掉班兰叶又把糖浆过沥。然后再加足够的清水混入糖浆总液体至1300ml即可搁置备用。

In a mixing bowl, mix all flour (B) ingredients (tapioca, sago, mung bean and rice flour) together with salt until mixed. Add in coconut milk gradually and stir until smooth.

另一个盆里将B所有粉料和盐一起混入，混匀后再慢慢的加入椰浆，搅匀。

Pour sugar syrup (A) into (B) mixture and stir to incorporate.

接着把之前的A糖浆混入B里，搅拌混匀。

Divide the mixture into 3 equal portions. Leave the first portion in original color while the other two portions to mix with sufficient red and green food coloring respectively.

把面糊分成三等份。第一份保持原味而其余的两份面糊各自加入红色色素及绿色的班兰精。

Place a non stick square baking pan into the steamer and steam for 5 mins until hot. Pour 80-85g of the original colored mixture into the pan and steam under medium high heat for 6-8 mins. Repeat another layer of original colored mixture.

把一个免粘方型模具送入蒸锅里蒸热5分钟，先取出80-85克的原味面糊倒入模具用中火蒸6至8分钟，又在重复采用同样的面糊及做法蒸出第二层。

Repeat the same for the subsequent 2 colored mixtures and end the last layer with red color mixture. Allow the steamed kueh to cool completely for several hours before cutting it with a well greased knife.

接着便可采用相同的做法把其余的两种颜色面糊一层层的蒸熟一直到最后一层以红色为主。蒸好的糕点搁置待凉数小时后，可用涂上食油的利刀切块来吃。

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