Tuesday, 22 August 2017

蓬松の日式火腿鸡蛋面包【Fluffy and Chewy Okazu Pan, Bread with Savoury Filling】





有人习惯了饭后一支烟, 也有人习惯了饭后喝茶以消化肠胃中的食物。 常言道“饭后百步走, 活到九十九”, 所以很多人也习惯了饭后散散步吹吹风。  那么, 我的习惯又是什么呢?  那就是敲蛋,撒面粉,搓揉面团, 尤其是在晚饭后, 就为了明早的早点而忙。  

这是一款晚饭后所制作的面包, 一款超棒的直接法~日式面包。  谢谢远方的你~ Jessie, 捎来信息大力推荐这所一级棒的食谱, 做过无数次, 今天终于如愿的记录下。 







蓬松の日式火腿鸡蛋面包】

【材料】
300克面包粉
20克细砂糖
1 茶匙盐
1+1/2茶匙即溶干酵母
210克鲜奶
30克奶油

【馅料】
3粒熟蛋, 去壳后切碎
1大匙mayonnaise
2 大匙芝士碎
6 片火腿
** 将所有馅料混合, 火腿片除外
** 黑白芝麻, 撒面

1.  将所有面团材料(奶油除外)混合以面包机搅拌15分钟。
2.  然后加入奶油, 继续搅拌至面团具有弹性不易破裂的薄膜。
3.  取出,轻压面团排气, 把面团以擀面棍擀成可铺入6片火腿的面团。(一排铺6片)
4.  铺上火腿片, 再把馅料摆在火腿片的中央,然后慢慢的把面团卷起。
5.  将卷好的面团分割成9份, 放在烤盘里,发酵60分钟或双倍大。 
6.  在面包表面略微扫上适量蛋液, 撒上黑白芝麻。
7.  放入预热烤箱170度, 烘烤22分钟至面包表面呈现金黄色即可。 

详细做法亦可参考cookpad



【Fluffy and Chewy Okazu Pan, Bread with Egg and Ham

【Ingredients】
300g bread flour
20g castor sugar
1 tsp salt
1+1/2 tsp instant yeast
210g fresh milk
30g butter

【Filling】
3 boiled eggs, remove shell and chopped
1 tbsp mayonnaise
2 tbsp sherreded cheese
6 slices ham
** Mix all the filling ingredients, except ham.
** black and white sesame, for spreading 


Preparation
1.   Place the all main dought ingredients (except butter) into a bread marker, let it knead for 15 minutes until all the ingredients come together.  ( First, add the wet ingredients, then followed by the dry ingredients.)
2.  Add in butter, continue kneading until the dough is smooth and elastic for 15 minutes.
3.  Press the air out, roll out the dough until it is big enough to place 6 slices of ham. on it.
4.  Lay the ham, arrange the filling on top, and then slowly roll it up.
5.  Cut it into 9 portions with a knife, and place it in the baking tray.  Allow the dough to rise for 60 minutes until double in size.
6.  Slightly apply with egg wash,  and then sprinkle with sesame on it.
7.  Bake in preheated oven at 170C for 22 minutes until golden brown.

Recipe adapted fromCookpad




Wednesday, 16 August 2017

咖啡奥利奥戚风蛋糕 【Coffee Oreo Chiffon Cake】



若干年前, 我是不喝咖啡的。 就是不爱咖啡的苦涩味, 就算是加了糖也喝不出咖啡的香甜味。  也许是我, 从未曾真正的用心品味吧! 不知什么时候, 我仿佛爱上了一杯苦咖啡, 而且是每次都喝那种不加糖的黑咖啡。其实哦,并非迷恋着这咖啡的香味, 更非爱上这一杯苦咖啡啊!  

只能说, 是习惯了吧!   习惯地端来一杯黑咖啡,习惯了它的苦涩味,也习惯了让那香浓的热气悠然地飘升到空中!



今天不想喝咖啡,换换口味来吃咖啡蛋糕~咖啡和奥利奥的交响曲。  将咖啡变身成为蛋糕, 只爱那淡淡的咖啡香, 它终于也脱离了咖啡的苦涩味!



【咖啡奥利奥戚风蛋糕, 16cm 空心戚风模】

【材料】
3粒蛋黄
30克粟米油
20克鲜奶
50克底筋面粉/蛋糕粉
40克奥利奥饼干碎

3粒蛋白
45克黄糖

6克即溶咖啡粉+1 茶匙热水, 拌匀

【做法】
1.  将蛋黄以打蛋器打散, 加入粟米油, 鲜奶搅拌均匀。
2.  加入过筛的面粉, 搅拌均匀至无颗粒的面糊, 再加入奥利奥饼干碎, 拌匀即可。
3.  将蛋白以电动搅拌机打发至呈粗泡沫状, 把黄糖分3次加入, 继续打发至硬性发泡。
4.  把蛋白分2次加入咖啡糊里, 搅拌均匀后再加入剩余的蛋白霜, 拌匀。
5.  取出步骤4的2/3份面糊, 再把咖啡酱加入, 搅拌均匀, 而另一份则保持原色。
6.  把2份蛋糕糊交替的倒入16cm空心戚风模子里, 轻轻的敲出小气泡。
7.  送入预热165度烤箱里, 烘烤45分钟即可。
8.   取出蛋糕, 立刻倒扣在桌上, 待完全冷却后方可脱模。

** 给自己的小记录
~ 这是以小烤箱的温度, 鸡蛋的重量是55克



【Coffee Oreo Chiffon Cake, 16cm chiffon pan

Ingredients:
3 egg yolks 
30g corn oil
20g fresh milk
50g high ratio flour 
40g oreo cookies crushed

3 egg whites 
45g brown sugar

6g instant coffee powder + 1 tsp hot water, well mixed

Method
1. Combine egg yolks,  corn oil and fresh milk in a mixing bowl. 
2. Fold in cake flour, mix until there are no more lumps and forms a smooth batter.  Then add in oreo cookies crushesd, mix well and set  aside.  
3. Whisk egg whites until mixture forms soft peaks, gradually add in sugar in 3 batches and whisk until frothy and still peaks form.
4. Add meringue into coffee batter in two batches, each time gently mix well before adding the next. 
5. Divide batter into 2 portions and mix the coffee paste into one of the portion.
6. Pour the two types of batter into 16cm chiffon pan and lightly tap the pan to remove the air bubble.  
7.  Bake in preheated oven at 165C for 45 minutes or until cooked. 
8.  Remove from oven, invert cake onto table until it completely cooled.






Tuesday, 8 August 2017

南瓜豆沙球【Pumpkin Ball with Red Bean Filling】





为了消灭南瓜和豆沙馅所做的糕点,才刚刚消灭了一粒南瓜却又来了另一粒南瓜。  天! 怎么办呀, 消不完的南瓜, 吃不完的南瓜哟!


【南瓜豆沙球】

[材料]
150g 糯米粉
150g 南瓜泥, 南瓜去皮切片蒸熟
35克清水 , 水量似南瓜的湿度而慢慢加入
豆沙馅料
100克白椰丝, 加入适量盐, 蒸熟待用

【做法】
1.  将南瓜泥和糯米粉混合搅拌均匀。
2.  再慢慢加入清水搓成光滑的面团。
3.  将面团搓成小圆球约12克,包入适量的豆沙馅料。
4.  放入已沸滚的水里煮熟, 浮起来的便是已经煮熟的。
5.  捞起, 放入一盆装有冰水里,然后再将南瓜球捞起, 粘上椰丝即可享用。 

 食谱参考这里




【Pumpkin Ball with Red Bean Filling】

【Ingredients】
150g glutinous rice flour
150g mashed pumpkin
35g water
for filling, appropriate amount of red bean paste
100g shredded coconut+1/4 tsp salt (slightly steam)

[Method]
1.  Mix mashed pumpkin with glutinous rice flour and slowly pour in water and stir well until soft dough is formed.
2.  Divide soft dough into small balls (12 each) , wrap in red bean paste.  
3.  Cook the balls in boiling water, remove wehn they are floating and place in the cold water.
4.  Remove the balls from cold water and coat well with sheredded coconut, serve.






Sunday, 6 August 2017

古早味巧克力蛋糕【Tawainese Chocolate Sponge Cake】





芝士口味, 当然也得试试巧克力味, 相比之下巧克力口味的更受家人欢迎哦!



【古早味巧克力蛋糕】

[材料A]
5粒蛋黄
65克蛋糕粉/底筋面粉
25克无糖可可粉
90克鲜奶
50克粟米油

【材料B】
 5粒蛋白, 60克黄糖

【材料C】
适量巧克力豆
适量黑巧克力碎 (我用65克)

【做法】
1.  将可可粉以及蛋糕粉混合过筛,备用。
2.  将粟米油以小火预热至出现纹路, 然后加入过筛的粉类, 搅拌至顺滑无颗粒。
3.  加入牛奶和蛋黄, 搅拌均匀至顺滑。  
4.  将蛋白和柠檬汁打至呈现小气泡, 分次加入黄糖, 打发至湿性发泡。
5.  将蛋白霜2分次加入巧克力蛋糕糊里, 搅拌均匀即成可可蛋糕糊。
6.  将1/2的可可蛋糕糊倒入备好的7寸方模里,铺平, 撒上切碎的巧克力,再倒入剩余的巧克力蛋糕糊。  
7.  撒上巧克力豆, 放入预热烤箱以150度烘烤60分钟至熟 (水浴法)。

食谱参考于这里


【Tawainese Cheese Sponge Cake】

[Ingredients A]
5 large yolks (with shell 65g each)
65g cake flour/ super fine flour
25g cocoa powder
90g fresh milk
50g corn oil

【Ingredients B】
 5 large egg white
60g brown sugar

【Ingredients C】
An appropriate amount of chocolate chips ~ for topping
65g dark chocolate , chopped

【Preparation】
1.  Sift cake flour with cocoa powder, set aside.
2.  Heat corn oil with low heat until lines appear on it. Then,  add in flour mixture immediately, mix well till there are no more lumps.
3.  Add fresh milk and egg yolk, mix well until a smooth batter is formed.  
4.  In another bowl, whisk the egg white until mixture appear with small bubble, gradually add in sugar, whisk until the mixture is frothy and soft peak form.
5.  Gently fold in meringue into chocolate mixture until it is combined.
6.  Pour the batter into 7-inches square cake pan, sprinkled with chocolate chips and lightly tap the pan to remove air bubble.

7.  Bake in water bath method at preheated oven 150C for 50 minutes, then raise the temperature to 160C for 20 minutes.





👇



Wednesday, 2 August 2017

班兰相思蛋糕【Pandan Ogura Cake】



熟悉的鸡贩档口放置了一堆的班兰叶, 听闻是一位顾客免费报效的。  当然,我也不认输的取了几束回家, 搅了一瓶浓缩的班兰汁。  香浓的班兰味扑鼻而来, 唤醒了我对相思蛋糕的记忆。

忆起当年迷上它的那一刻, 它便成了我的疯狂, 我的恋人! 最后一次见它~双色巧克力相思蛋糕, 一别已是三年。  仿佛,从历史悠久的小镇里闻到了班兰味, 不禁对相思蛋糕心起涟漪。   如今, 只想说一句“久违了, 相思蛋糕!”


还是忍不住要说“久违了, 相思蛋糕!”。  所以才烤出了一个,不怎么满意的”相思“, 幸好到访的友人不嫌弃, 依然声声赞好, 实在是太给脸了。  但愿辞别相思后, 不会是左三年又三年吧!  嘻嘻。。。



【班兰相思蛋糕】
7寸方形活动模)
材料A:
110克蛋黄,50毫升班兰汁,1粒全蛋,50毫升粟油,1/8小匙盐
100克特幼面粉/底粉
材料B
205克蛋白,30克白砂糖, 30克黄糖
* 蛋白份量可在200-225克之间。
做法:
1.将材料A混合(除了面粉),用打蛋器搅拌均匀,然后才加入面粉拌匀。
2. 把蛋白用搅拌机打在至起泡。再慢慢的分次加入糖,用搅拌机打至硬性 (碗糊拿起,而蛋白糊有曲弯)
3.再把(2)的1/2 蛋白糊加入蛋黄糊里, 搅拌均匀后再加入其余的蛋白糊,拌均匀。
4. 7寸脱底蛋糕模的外层预先铺上锡纸,放入一个装有1/4水的蛋糕盘里(这个装着水的盘一定要比7寸的烤盘大)
5.  把蛋糕糊倒入铺好锡纸的蛋糕模里, 轻轻的敲出气泡。
6. 放入预热烘炉里,用水浴法以150度烘70分钟(放入底层),取出,倒扣放着至冷却才取出蛋糕。
** 这次我有点懒,有些懒散。  所以没将蛋糕模裹上锡纸, 就直接以”蒸鱼法“, 把蛋糕模放置铁架上。  然后再将铁架放在一个装有水的大盘里, 才放入烤箱里以水浴法蒸烤。
** 大烤箱又病料, 烤面包饼干还可以, 烤蛋糕嘛就不行了。所以就以“小白脸”来烤, 全程以150度70分钟。



【Pandan Ogura Cake】
7-inches square removable pan

[Ingredients A] 
110g egg yolk
50ml pandan juice
1 egg, 60g each with shell
50g corn oil
1/8 tsp salt
100g superfine flour

[Ingredients B]
205g egg whites
35g castor sugar
35g brown sugar

 **  Any amount of egg white between 200g-225g is acceptable.
[Preparation]
1.  Wrapped the 7 inches removable cake pan with 2 layers of aluminium foil and put the cake pan into outer baking tray, set aside.
2.  Combine ingredients A (except flour), and hand whisk throughly.  Sift cake flour into the mixutre and whisk till just evenly mixed.
3.  Whisk egg whites until mixture forms soft peaks.  Gradually add in sugar in 3 batches and whisk till frothy and stiff peak form.
4.  Add meringue into egg yolk mixture in 2 bathes, each time gently mixed well before adding the next.
5.  Pour the batter into the cake pan, and put the cake pan into baking tray.
6.  Lightly tap the baking tray to release the air bubbes, add fill in the 1/4 of cold water into the outer tray.
7.  Steam-bake in preheated oven at 150C for 70 minutes.
8.  Invert the cake immediately after bake and let it cool before serving.  

**  This time, i didn't wrap the cake pan with aluminium foil. I placed the wire rack into the baking tray which contained water, and put the cake pan on top of the wire rack and make sure the water does not touch the bottom of the cake pan.  


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