Pandan Chiffon Cake 香兰戚风蛋糕

曾经试过做戚风蛋糕，但是都不成功。我觉得烤戚风蛋糕必需注意蛋白的打发程度，蛋白与粉混合的技巧，还有就是温度要刚刚好。温度太高，蛋糕会很快地膨胀起来和裂开。温度太低又不熟。我参考了http://blog.sina.com.cn/s/blog_4a5089ff01009gi7.html终于成功了。好感谢君之的大方分享，谢谢你！大家不要气馁，继续努力研究，一定会成功的。加油！

Ingredients:
A: (Sift)
Cake Flour 100g
Baking Powder 1tsp

B: (Mix Well)
Pandan Juice 1tbsp
Coconut Milk 100ml
Egg York 5
Sugar 50g
Corn/Canola Oil 50ml
Pinch of Salt

C:
Egg White 5
1/4 Cream of Tartar
Sugar 50g

Method:

1. Beat egg whites and tartar at high speed until big bubble, add 1/3 of Sugar. Beat until small bubble, add another 1/3. Beat until smooth add the balance. Beat until stiff peak, put in fridge.
2. Preheat oven to 170C.
3. Mix ingredients B with hand whisk. Add in ingredients A, mix until smooth.
4. Add 1/3 of egg white to step 3, mix with spatula.
5. Fold step 4 to the remaining egg white, slowly mix well with spatula.
6. Pour mixture into an ungreased 19cm chiffon mould and bake for 50 minutes.

No Knead Bread 免揉面包

好想做软绵绵的面包,但又不知道那一个食谱才可以做出好吃的面包。 从Baking Wonderland看到蛮多人用下面的食谱做出好吃的面包,而且又不需要揉。应该蛮容易的嘛,就让我也来试试吧!

看着它在烘炉里膨胀时, 感觉很兴奋,很有满足感。出炉品尝后觉得并不是怎么样嘛!口感就是家里做的普通面包而已,并没有松软的口感。是我哪里出错了吗? 这一次并不算成功,但还是要让大家分享一下这简单的食谱。可能你可以做出好吃的面包哦!

材料:

1. 高筋面粉500克
2. 水210-220克
3. 糖20克
4. 酵母3克
5. 盐半茶匙
6. 蜜糖80克
7. 蛋两颗
8. 牛油50克 (融化的)

做法:

1. 把材料1至7搅拌后,用刮刀用力搅拌均匀,加入8拌成面团盖上保鲜膜放入冷藏室12-14小时就可整形。
2. 整形后,发酵30分钟,刷上蛋液,用140C烤30分钟至熟即可。

Hokkaido Cupcakes 北海道蛋糕

现在到处都可以看到的北海道蛋糕是什么味道的呢？我没有在任何烘焙店买过这蛋糕，但又很好奇它的味道是如何的。
昨天终于有时间来做个实验了！这蛋糕通常都会装在比较硬的纸杯，但我家没有，就只好以普通纸杯代替了。实验结果是：它是松松软软的戚风杯子蛋糕，吃进肚子感觉好像没有吃到什么，没什么饱足感。味道没什么特别，我觉得就没有什么特别的吸引力。但不否认它很容易做，很松软也很适合拿来送礼。朋友生日或有任何派对不妨考虑这简单又美观的北海道杯子蛋糕哦！

[准备时间：30分钟，烘焙时间：20分钟， 份量：8杯]

蛋糕材料：

蛋黄3粒

粟米油／熔化牛油20克

UHT牛奶20克

盐少许

蛋白3粒

幼糖110克

塔塔粉1／8茶匙

蛋糕粉30克

发粉1／4茶匙

奶油馅材料:
鮮奶油120ml

幼糖20克

卡士达2 茶匙

香草精1/2茶匙

蛋糕做法:

1. 将蛋黄打发成奶油状。
2. 加入盐，栗米油／牛油和牛奶后搅拌均匀。
3. 预热烤炉160C。
4. 用打蛋器将蛋白打发至大泡泡，加入塔塔粉和1/3的糖，继续打到浓稠的粗泡沫加入另外的1/3糖。打到蛋白呈有纹路的细小泡沫时加入剩余的糖，打发成软性发泡。
5. 将已打发的蛋白加入蛋黄混合物内，用手轻轻拌均匀。
6. 最后加入面粉和发粉，用手轻轻拌均匀。
7. 将混合物挤入模内，以160C烘烤20分钟。
8. 取出后冷却，挤入奶油或卡士达馅料。最后以水果点缀再筛上糖粉就完成了。

奶油馅做法:

1. 准备一盆冰水，把另一盆装着鲜奶油和糖的盆放在冰水上面。
2. 以中速打发至浓稠的液体状，加入香草精和卡士达粉。
3. 继续打发至不会流动的硬挺状。（注意：别过分打发至碎块状，过分打发就无可挽救了。）
4. 将奶油馅装入挤花袋，把奶油挤入蛋糕里。

Carrot Cupcakes 红萝卜杯子蛋糕

Cupcakes' Ingredients:

180gm All-Purpose Flour

1tsp Baking Soda

1/4tsp Salt

1tsp Ground Cinnamon

1/2cup Hazel Nuts, Chopped

2 large Eggs

100gm Castor Sugar

2/3cup Vegetable Oil

1/2tsp Vanilla Essence

2/3cup Grated Apple 

1 1/2cups Finely Grated Raw Carrots

Cream Cheese Frosting:

55gm Butter (Room Temperature)

150-200gm Cream Cheese (Room Temperature)

100gm Icing Sugar, Sifted

1/4tsp Lemon Zest

1/4tsp Lemon Juice

Method:

Carrot Cupcakes

1. Preheat oven to 180C, place rack in center of oven. Line 12 muffin cups with paper liners.


2. Mix flour, baking soda, salt and ground cinnamon in a large bowl. Fold in chopped hazel nuts.


3. Whisk eggs until lightly beaten in another large bowl. Add in sugar, oil and vanilla essence and whisk until slightly thickened. Fold in grated apple and grated carrots.


4. Fold step 3 mixture into step 2 mixture until incorporated.


5. Fill the 12 muffin cups with the batter and bake at 180C for 20-25 minutes.


6. Remove from the oven and let it cool before frosting.

Frosting:

1. Using electric mixer to beat butter and cream cheese until very smooth and creamy.


2. Add in icing sugar and beat until fully incorporated and smooth.


3. Add in lemon zest and lemon juice and mix well.


4. Pipe the frosting on top of each cupcake, serve immediately or put in refrigerator until serving time.

Makes: 12 cupcakes

Portuguese Egg Tart 葡京蛋挞

Recipe

[Preparation time: 120 minutes, Baking time: 20 minutes]

Pastry A:
500g Soft Flour, Sifted
1/4tsp Salt
1tbsp Castor Sugar
100g Butter
230-250ml Cold Water

Pastry B:
200g Pastry Margarine

Filling:
500ml Milk

200g Castor Sugar

300g Whipping Cream

270g Egg Yolks

1 Egg

1/2tsp Vanilla

Method:

1. Pastry: Rub butter into flour, add salt and sugar, pour in water and knead into a smooth dough. Cover and rest for 30 minutes. Roll into an oblong shape just about 1cm thick and wrap up pastry margarine, fold into 3 layers once and 4 layers twice. Wrap up with plastic and rest in the fridge for 30 minutes. Roll into rectangular shape and then roll up. Wrap up and rest for 30 minutes. Divide into 42 parts and press into moulds.
2. Filling: Mix all the ingredients till sugar dissolves. Strain. Pour into moulds till 90% full.
3. Bake at 250C till cooked and golden brown. Remove, leave to cool slightly before serving.

Note:
*It is best to leave the pastry in cool place for about 15 minutes, in between rolling and folding, to get a good result.
**After baking, the surface of this Portuguese Egg Tarts is not smooth and may have black patches on top. It is best to serve it while still warm.

  

Puff Pastry Making

Ingredients:
240g Flour
Pinch of Salt
50g Butter
1tsp Lemon Juice (mixed with 150ml cold water)
180g Pastry Margarine

Method:

1. Get ready all the ingredients.
2. Place flour and salt into a mixing bowl and mix well. Rub in butter until resembles bread crumbs.
3. Add in lemon juice and water, knead for about 5 minutes to form a smooth dough.
4. Cover with cloth and rest for 30 minutes.
5. Roll out dough into 1cm thick and oblong shape. Then roll the pastry margarine to just under 2/3 the size of the oblong.
6. Place pastry margarine to cover 2/3 of the dough.
7. Fold the empty 1/3 portion over 1/3; then fold up the other end 1/3 to form 3 layers.
8. Roll out into an oblong again.
9. Repeat step 7 & 8 for 5-6 more times (Rest for 15 minutes after each folding and rolling).
10. Puff pastry ready to be used.

Memo: Puff pastry can kept in the freezer for several months. Just defrost the pastry before using.



葡京蛋挞

皮料A：
500g低筋面粉，筛过
1／4小匙盐
1大匙幼糖
100g牛油
230-250ml冷水

皮料B：
200g酥油

蛋馅：
500ml牛奶
200g幼糖
300g鲜淇淋
270g蛋黄
一粒鸡蛋
1／2小匙云尼拉

做法：

1. 皮料：将粉，盐，糖，牛油拌匀，加入冷水搓揉至光滑，休面30分钟。杆成长方形约1公分厚，包入酥油，3折1次及4折2次后，用塑胶袋包好，放入冰箱休面30分钟。取出杆成长方形卷起，包好休面30分钟。切成42份，放入挞杯中按好。
2. 蛋馅：将全部材料搅匀至糖溶。取出，待稍冷便可供食。

注：做皮时，每杆及3折或4折一次最好放在冷处休息15分钟以免皮收缩。这种蛋挞烘好时表面不光滑及会有焦点。热食口感较好。

 

千层皮做法过程

材料:
240g 面粉
少许盐
50g 牛油
1小汤匙柠檬 （加入150ML冷水搅均匀）
180g酥油 (可以减少一点,以减少油腻感)

做法：

1. 准备好所有的材料.
2. 将面粉和盐放入碗中混均匀，加入牛油用手指揉成面包糠状.
3. 加入柠檬汁和水，揉约5分钟成一光滑的面团。
4. 盖上干布，休息30分钟。
5. 杆成约1cm厚的长方形，另将酥油也杆成面团的2／3的长方形。
6. 折上1／3；再将另一端也折上来（成3折）。
7. 杆成长方形。
8. 重复步骤7和8一共5至6次（每折一次需休息15分钟）。
9. 已做好的千层皮面团。

注：已做好的千层皮生面团可包好放在结冰格冷藏数个月，随时可取出解冻做成各式千层西饼。