Tuesday, 23 May 2017

桂花茶熏鸡 【Osmanthus Tea- Smoked Chicken】







这次的做法依然很简单, 预先将鸡腿蒸好,然后再放上熏料熏即可。不同的是,今天所采用的熏料是以桂花和茶叶取代了smoke chips, 然后撒上黄糖, 就大功可成了。   熏鸡和烤鸡的味道不同, 那浓重的烟熏味从锅里钻出久而不散,房子里弥漫着芬芳的桂花茶香味, 好香好香哦!

说真的, 好喜欢, 喜欢这熏鸡。  还有我那亲爱的他, 对熏鸡更是爱之入骨了,说是喜欢熏鸡的皮薄里嫩, 肉质细嫩!按说熏鸡必须先卤而后熏, 而卤料还得以几种中药配制而成。   看来下一次的熏鸡, 应该尝试先卤而后熏的做法了!




【桂花茶熏鸡】

材料:
5个全鸡腿

【烟熏料】
50克 茶叶香片
50克黄糖
2大匙干桂花

【做法】
1。 将鸡腿洗净, 滴干水份并以适量的盐涂抹腌制隔夜。
2。 然后以中火蒸熟成白斩鸡, 这里我蒸了25分钟。 (蒸熟即可, 不要蒸至熟烂)
3。 把铁锅放置在炉上,垫上一层锡纸, 平均放上烟熏料(茶叶,黄糖), 再撒上菊花, 放上网架, 再把鸡腿排在网架上, 不要重叠。(最好用旧锅, 这样就不怕熟坏锅子而肉痛, 嘻嘻!)
4。 盖上锅盖, 以中火烧约2分钟后再转大火继续熏至10分钟至锅盖边缘冒烟,即可关火。 但不要立刻揭盖, 让它在多熏5分钟才揭盖。  
5.  揭盖后, 检查熏制的色泽, 鸡腿熏制呈现红色最为理想, 如果色浅, 亦可盖上盖锅,重熏多5分钟。 

** 这回改用了黄糖, 向较之下黄糖的色泽较容易上色!  
** 亦可以干玫瑰花, 菊花干来取代桂花, 成品也是香香的!



Smoked Chicken
5 whole chicken legs

[Smoking Ingredients]
50g tea leaves
50g brown sugar
2 tbsp dried osmanthus

Preparation
1.        Wash and drain the chickens legs, spread with salt, then rub over the chicken.  Cover the chicken with plastic wrapper and place it in the refrigerator overnight.
2.        Steam the chicken legs with medium heat for 25 minutes.(Do not over steamed)
3.        Place the steam wok on the heat, line a layer of aluminium foil and evenly arrange tea leaves and brown sugar ont he foil, then sprinkle dried osmanthus on top.   Then, put the grill on top of the smoking ingredients.
4.        Place the chicken on the grill, and to ensure do not overlap. 
5.        Cover with lid, smoke over high heat for 5 minutes, then turn to medium heat and continue to smoke for 10 minutes until the smoke rises. Turn off the heat now. But do not immediately open the lid. Just let it stand for 5 minutes with the lid on. 
6.  Open the lid, check the colour of the smoke chicken and if the colour is too light, you may continue smoke for another 5 minutes.




煮完晚饭, 天色暗淡, 只好再出绝招拍几张!




Thursday, 11 May 2017

熏鸡【Smoked Chicken】





有幸品尝了友人制作的熏鸡腿, 从此就爱上了这熏鸡味。  真的, 实在喜欢这熏鸡的味道,所以连续的熏了几次不同口味的熏鸡, 念念不忘那股熏味。  第一次熏鸡, 采用了简单的做法, 谢谢好友送来的Smoked chips 并分享了熏鸡的做法, 还借用锅子,也让我学了一道好吃即好味的熏鸡法, 更让我家的餐桌增添佳肴! 别看这熏鸡材料简简单单, 实在是好吃到令人吮手指呢! 



【熏鸡】
材料:
2个全鸡腿, 2个鸡腿

【熏料】
150克 smoke chips


【做法】
1。 将鸡腿洗净, 滴干水份并以适量的盐涂抹腌制隔夜。
2。 然后以中火蒸熟成白斩鸡, 这里我蒸了25分钟。 (蒸熟即可, 不要蒸至熟烂)
3。 把铁锅放置在炉上,垫上一层锡纸, 然后放入熏料, 放上网架, 再把鸡腿排在网架上, 不要重叠。(最好用旧锅, 这样就不怕熟坏锅子而肉痛, 嘻嘻!)
4。 盖上锅盖, 以中火烧约2分钟后再转大火继续熏至10分钟至锅盖边缘冒烟,即可关火。 但不要立刻揭盖, 让它在多熏5分钟才揭盖。  (这里我没有看到冒烟, 可能是只用了Smoke Chips, 下一个帖子, 我用了其它材料, 才看到锅边冒出烟了)
5.  揭盖后, 检查熏制的色泽, 鸡腿熏制呈现红色最为理想, 如果色浅, 亦可盖上盖锅,重熏多5分钟。   
*  熏的意义在于使原料吸收香气, 让菜肴有厚的烟熏浓香, 而不是熏熟。



Smoked Chicken
2 whole chicken legs 2 chicken drumsticks
150g smoked chips

Preparation
1.        Wash and drain the chickens legs, spread with salt, then rub over the chicken.  Cover the chicken with plastic wrapper and place it in the refrigerator overnight.
2.        Steam the chicken legs with medium heat for 25 minutes.(Do not over steamed)
3.        Place the steam wok on the heat, pad a layer of aluminium foil and place the smoke chips on it. Then, put the grill on top of the chips.
4.        Place the chicken on the grill, and to ensure do not overlap. 
5.        Cover with lid, smoke over high heat for 5 minutes, then turn to medium heat and continue to smoke for 10 minutes until the smoke comes out from the edge of the wok. Turn off the heat now. But do not immediately open the lid. Just let it stand for 5 minutes with the lid on.(Please note that you may not see smoke comes out from the wok due to the different smoke ingredients)
6.        Open the lid, check the colour of the smoke chicken and if the colour is too light, you may continue smoke for another 5 minutes.









Monday, 8 May 2017

巧克力芝士蛋糕 【Chocolate Cheese Cake】



涂完蛋糕时, 遥望窗外已经看不到天空的一片云, 蔚蓝的天空已变得阴暗灰蒙蒙了。  只怪自己的手脚慢了几拍, 搞到姗姗来迟的小星星们都前来探班咯! 望着那密密麻麻的的乌云, 让人纳闷极了。  此刻手提着相机,犹豫着拍或是不拍啊! 

结果, 开了家里的黄灯, 拍了几张。 然后,又关了黄灯再拍了几张,黄油油的灯光 ,泄气啊!虽然这个蛋糕做的不够完美, 虽然鲜奶油涂抹得不够圆滑, 此时只希望天空还我明媚的太阳哦!

做给友人的生日蛋糕, 参考了巧克力提拉米苏蛋糕, 不同的是这次采用了philadelphia cheese为了消掉冰箱里的芝士。 


【Chocolate Cheese Cake】

[Ingredients], 7-inches round mould
100g bitter sweet chocolate
100g UHT whipping cream(add with chocolate and melt it)

4 large eggs (1 egg 65-67g each)
65g corn oil
30g unsweeted cocoa powder
50g cake flour

4 egg whites
1/2 tsp lemon juice
30g brown sugar

【Cake base preparation】
1.  In a small bowl, melt chocolate with UHT whipping cream by using the double boiled method. Mix to combine, set aside.
2.  Sieve cocoa powder and cake flour together, set aside.  
3.  Mix egg yolk and corn oil, then add in chocolated mixture (step 1).  Mix the mixture until well combined.
4.  Add in flour mixture, mix until incorporated.
5.  Mix egg white, lemon juice until mixture form soft peak, then gradually add in sugar whisk until frothy and still speaks form.
6.  Gently fold in egg white mixture into chocolate batter (step 3) until combined. Pour the mixture into 7 inches round cake pan, lightly tap the pan to remove air bubble.
7.  Bake in preheated oven at 165 for 45-50 minutes or until cooked.
8.  Remove cake from oven, invert cake onto table and leave to cool before cutting into 3 layers.

【Chocolate cheese filling】

【Ingredients】
2 egg yolks
50g castor sugar
50g fresh milk
6g gelatin powder or gelatin sheet
200g philadelphia cheese
200g UHT whipping cream (Whipped)

【To apply on cake layers】
30g Khalue coffee liquid
1 tsp instant coffee powder+ some hot water, mix well

【Chocolate ganache】

50g dark chocolate (chopped)
2 1/2 tbsp fresh milk
10g unsalted butter 

【Top Layer】
150g whipped cream

【Decoration】 pocky chocolate stick

【To assemble cake】
1.  In a small bowl, soak gelatin sheet in the cool water until soft state and squeeze up the water.
2.  Mix egg yolk, sugar and fresh milk together, then double boiled it and keep stirring until the bubble state. Remove heat.
3.  Add in gelatin sheet (step 1) , the add in cream cheese and mix well until smooth.
4.  Whipped UHT whipping cream until speaks form. (whisk above 7-8 minutes)
5.  Add the whipped cream into cream cheese mixture until well combine.  (Divide the mixture into 3 portions equally.)
6.  Place the 1st slice of cake into 7 inches round cake pan, then apply some kahlue coffee liquid on the layer of the cake.
7. Pour with cream cheese filling on the cake, cover with the 2nd layer of the cake.  Repeat the same till the last layer.  Lastly, cover the last portion of cream cheese filling on top of the cake.  
8.  Chill the cake for 6-7 hours or overnight.
9.  Remove the cake, cover the whole cake with whipped cream and smooth the side and top.
10.  Chill the cake again for 1 hour, then pour chocolate ganache over the cake, let it flow naturally.  Sprinkle with pocky chocolate stick or decorate as your own desire.

【中文食谱请参考这里


黄灯下拍摄, 泛黄的照片!


取了可爱友人的切片蛋糕图, 谢谢你哦!




Saturday, 6 May 2017

芦荟手工皂【Aloe Vera Homemade Soap】



相隔了一年, 回想那年纯粹为了好奇, 初体验了打皂的经验。  当年是无心向学, 今日却是有意, 蠢蠢欲动的心终于无处可逃, 不知不觉的情迷于皂香,跌入了“皂网”里。  

近朱者赤啊, 身边的朋友尽是打皂达人, 感谢因为有你, 我获益不少! 感恩!



【材料的记录】
150克椰子油, 油脂用量21%
150克棕榄油, 油脂用量21%
200克橄榄油, 油脂用量29%
100克菌麻油, 油脂用量14%
100克乳木果油, 油脂用量14%
102克氧气化纳(Naoh)
238克芦荟汁

 入皂日~ 13/4/2017, 成熟日~ 45天后





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