Wednesday, December 31, 2014
Thursday, December 11, 2014
Sunday, November 30, 2014
Green Tea Red Bean Chiffon Cake 绿茶红豆戚风蛋糕
Green Tea Red Bean Chiffon Cake
Ingredient:
( for 20-22cm mould)
(A)
5 Grade A egg yolk
30 g Caster Sugar
70g milk
50g Corn oil
(B)
83g Super fine flour
1/3 bowl of cooked red bean
1 tsp green tea powder
(C)
5 Grade A egg white
1/4 tsp Cream of tartar
(D)
70g Caster Sugar
Method:
1. Beat A till well combined, add in B and mix well, set aside
2. Whip C till foamy, gradually add in D and whisk until soft peak form.
3. Mixed egg white into egg yolk batter gradually and stir well. Pour mixture into a 20 -22cm mould.
4. Bake in a preheated oven at 160C for 45 minutes or till cooked. Remove and invert, set aside. It should be cooled upside down to prevent a dense result.
Unmould when the cake turn cool.
*Tip :
1) Remember don't move the cake much before it cools completely.
2)Each oven may differ slightly in heat hence temperature stated and baking time required in the recipe serves as a reference only Ingredient:
( for 24cm mould)
(A)
6 Grade A egg yolk
30 g Caster Sugar
84g Milk
60g Corn oil
(B)
100g Super fine flour
1/2 bowl of cooked red bean
1 1/2 tsp green tea powder
(C)
6 Grade A egg white
1/4 tsp Cream of tartar
(D) 70g Caster Sugar
绿茶红豆戚风蛋糕 20 - 22Cm mould
材料：
蛋黄糊：
A 蛋黄 5个
细砂糖 30g
牛奶* 70g
植物油 50g
低筋面粉 83g
绿茶粉 1 tsp
红豆 1/3 bowl
蛋白霜：
A 蛋白 5个
细砂糖 70g
1/4 tsp tartar 粉
做法：
1. 蛋黄加入细砂糖，用硅胶刮刀或打蛋器拌均至糖溶解。
2. 加入牛奶，油，用硅胶刮刀或打蛋器拌均，仔细混合至面糊呈现滑润、黏稠状态。
3. 加入低筋面粉, 绿茶粉，红豆 拌均至滑润状态。
4. 蛋白分次加入细砂糖用电器打发至硬性发泡。
5.将蛋黄糊中加入1/3分量的蛋白霜，用橡皮刮刀拌匀。
6. 加入其余的蛋白霜，混合拌均成面糊。
7. 将面糊倒入戚风模。
8. 放进预热170度的烤箱，烤35分钟至熟。（每个人的烤炉温度不一样，所以在160C是最安全，可以拉长时间烤至45分钟）
9. 出炉倒扣，待凉。
For 24cm mould
蛋黄 6个
细砂糖 30g
橙汁 84g
植物油 60g
低筋面粉 100g
绿茶粉 1 1/2 tsp
红豆 1/2 bowl
蛋白霜：
蛋白 6个
细砂糖 70g
1/4 tsp tartar 粉
Bamboo Charcoal Black Sesame Chiffon Cake 黑芝麻竹碳戚风蛋糕
Bamboo Charcoal Black Sesame Chiffon Cake
Ingredient: ( for 20-22cm mould)
(A)
5 Grade A egg yolk 30 g
Caster Sugar 70g
Milk 50g
Corn oil
(B)
63g Super fine flour
20g Black saseme powder
1 tbsp Charcoal Powder
(C)
5 Grade A egg white
1/4 tsp Cream of tartar
(D)
70g Caster Sugar
Method:
1. Beat A till well combined, add in B and mix well, set aside
2. Whip C till foamy, gradually add in D and whisk until soft peak form.
3. Mixed egg white into egg yolk batter gradually and stir well. Pour mixture into a 20 -22cm mould.
4. Bake in a preheated oven at 160C for 45 minutes or till cooked.
Remove and invert, set aside. It should be cooled upside down to prevent a dense result.
Unmould when the cake turn cool.
*Tip :
1) Remember don't move the cake much before it cools completely.
2)Each oven may differ slightly in heat hence temperature stated and baking time required in the recipe serves as a reference only
Ingredient:
( for 24cm mould)
(A)
6 Grade A egg yolk
30 g Caster Sugar
84g Milk
60g Corn oil
(B)
70g Super fine flour
30g Black saseme powder
2 tbsp Charcoal Powder
(C)
6 Grade A egg white
1/4 tsp Cream of tartar
(D)
70g Caster Sugar
黑芝麻竹碳戚风蛋糕
20 - 22Cm mould
材料：
蛋黄糊：
A 蛋黄 5个
细砂糖 30g
牛奶* 70g
植物油 50g
低筋面粉 63g
黑芝麻粉 20g
竹碳粉 1 tbsp
蛋白霜：
A 蛋白 5个
细砂糖 70g
1/4 tsp tartar 粉
做法：
1. 蛋黄加入细砂糖，用硅胶刮刀或打蛋器拌均至糖溶解。
2. 加入牛奶，油，用硅胶刮刀或打蛋器拌均，仔细混合至面糊呈现滑润、黏稠状态。
3. 加入低筋面粉，黑芝麻粉,竹碳粉 拌均至滑润状态。
4. 蛋白分次加入细砂糖用电器打发至硬性发泡。
5.将蛋黄糊中加入1/3分量的蛋白霜，用橡皮刮刀拌匀。
6. 加入其余的蛋白霜，混合拌均成面糊。
7. 将面糊倒入戚风模。
8. 放进预热170度的烤箱，烤35分钟至熟。（每个人的烤炉温度不一样，所以在160C是最安全，可以拉长时间烤至45分钟）
9. 出炉倒扣，待凉。
For 24cm mould
蛋黄 6个
细砂糖 30g
橙汁 84g
植物油 60g
低筋面粉 70g
黑芝麻粉 30g
竹碳粉 2 tbsp
蛋白霜：
蛋白 6个
细砂糖 70g
1/4 tsp tartar 粉
Sunday, November 23, 2014
菜粿 Mengkuang Kuih (Chai Kueh )
Recipe adapted from Helena's Kitchen
粿皮：
100克 澄粉
100克 薯粉
1/2茶匙 盐
1汤匙 油
280ml滚水
馅料：
800g沙葛 （切丝）
2条 红萝卜（切丝)
6朵香菇 （切丝）
100克培根 （切丝）
50克 虾米（剁碎）
一大匙 蒜米碎
调味料：
生抽，鱼露，白糖各，盐, 鸡精粉，胡椒粉，麻油。
装饰：
炸葱头油适量 。
做法：
1. 锅内热油，爆香蒜米，加入虾米，香菇和培根炒匀。
2. 最后，加入红萝卜和沙葛炒至略干；加入调味料炒匀。盛起待凉备用。
3. 将澄粉和薯粉放入盆中，混合备用。
4. 把沸水冲入粉中，快速搅拌成软团。加入油，揉成光滑面团。
5.分割小团盖上保鲜纸。擀成圆薄片，包入馅料。
6.将粿排入涂上油的蒸盘上，大火蒸8分钟即可。
7.取出后，在粿上抹油，以防粿与粿之间相黏。撒上葱花及炸葱头点缀
skin:
100g teng flour, 100g tapioca flour, pinch of salt, 1 tbsp oil, 280ml-300ml boiling water
Fillings:
2 turnip (shredded),
2 carrots (shredded),
6 shitake mushroom (soaked & diced),
100g bacon (chopped),
50g dried prawns, soaked n chopped
1tbsp chopped garlic
Seasoning:
soy sauce, sugar, salt, white pepper, chicken stock granules, sesame oil, fish sauce (to taste)
Method:
1. Heat oil, saute chopped garlic until fragrant, add dried shrimps and continue fry until fragrant.
2. Add mushrooms and bacon and fry until bacon is brown.
3. Add in turnip and carrots continue frying for another 5 minutes. Season the fillings, lower the heat and simmer for another 15 minutes or until the turnip is soft enough. Dish out and let it cool before wrapping.
To make translucent skin:
1. Mix all flour and salt together until well combined.
2. Pour the boiling water into the flour. Stir well with a wooden spoon and add in oil to form a dough.
3. Turn the dough out onto a clean bench top lightly dusted with teng flour. While the dough is still warm, knead for 3-4 minutes or until the dough is smooth.
4. Divide the dough into small portion and cover with plastic wrap. Using a rolling pin to roll out the dough and wrap with fillings.
5. Steam on high heat for 8 minutes. Brush some shallots oil on the translucent skin to avoid it to stick together.
Wednesday, November 12, 2014
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