Saturday, 19 August 2017

花儿公仔饼 (Flower Doll Mooncake)


前几天,到蛋糕材料店添购材料时,
发现月饼内馅,月饼模子,包装
。。等应节的物品已悄悄上市。

顿时感触良多。。。。。


时间真的好快啊!
转眼又要中秋了,眼看安娜离乡背景在即,
为娘的也该捉紧时机,烤批她爱吃的月饼吧。。。。



本着边烤边玩的心态,安迪每年总会换上不同的造型。
自2014年开始烤公仔饼,

今年就来一款可爱的花儿公仔饼。




花儿公仔饼
份量 :42个 x 20克


材料:
面粉 350克(过筛备用)
糖浆 230克
花生油 100克 
碱水 5克
原味纯莲蓉 150克

表层涂面:
 蛋黄1个 + 鲜奶 1汤匙或适量,搅拌均匀后过滤。
 


做法:
1)把面粉过筛备用。
2)容器里加入糖浆、花生油、碱水和莲蓉一起搅拌均匀。
3)然后拌入面粉搅拌成均匀的面团。
4)把容器盖上。放置休息 2 - 3个小时至面团不粘手。
5)把面团分割成每份大约20克,把面团搓圆,然后放入花形模子里印出形状。
6)烤箱预热后,把烤盘放在中层。以160度烘烤大约10 - 12分钟。
然后把饼取出烤箱。待冷一会儿(大约10分钟后),才涂上一层的蛋液。
7)然后再送入烤箱继续烘烤大约15-20分钟至金黄色或熟即可。


小小分享:

* 蛋黄加入鲜奶搅拌均匀后不会那么浓稠,涂面的时候比较容易操作。

* 待凉后才把蛋液涂上,这样烤出来的饼皮颜色就会比较均匀好看了。

* 这公仔饼如果做法正确,肯定会是松软的。而且不太会粘牙齿。而且烘好后,隔夜就可以享用了。
* 公仔饼放在铁架上散热后,隔夜就可以把它收在封密的罐子或盒子里。烘烤得干,不潮湿的话,公仔饼可以收藏好几个星期的。



左边是刚出炉的花儿公仔饼;
右边是经过1天回油后的花儿公仔饼。



Flower Doll Mooncake

Yields: 42pcs x 20g

Ingredients:
350g plain flour, sifted
230g golden syrup
100g peanut oil
5g alkaline water 
150g lotus seed paste

For surface: 
1 egg + 1 tbsp milk, mix well and strain.
 
Method: 
1. Mix syrup, peanut oil, alkaline water and lotus seed paste in a mixing bowl until well combined.
2. Add in sifted flour to form dough. Cover the dough with a cloth and rest for 2 - 3 hours.
3. Divide the dough into 20g each. Mould into balls. Dust a flower mooncake mould with some flour. Press the dough into mould. Tap lightly to demould. Arrange the mooncakes in a baking tray.
4. Bake in preheated oven at 160°C for 10 minutes. Remove and leave to cool for about 10 minutes. Brush the top with beaten egg.
5. Bake in oven again for another 10 - 15 minutes or until golden brown.



Note:
* Adding milk to the egg yolk makes it less concentrated so that it is easier to apply it on the surface of the mooncake.
* Wait till the mooncakes are cooled before the egg is applied to get a more even coloring.
* If the mooncake was done correctly, it should be soft, won't stick to your teeth, and can be eaten the next day.
 
* After allowing the mooncake to cool on a metal rack, it can be kept in an air-tight container. It can be kept up to weeks if it is dry enough after baking.




来,玩个游戏,考考眼力,
这一盘花儿月饼中,其中一朵是与众不同的,
安迪匆忙中犯了糊涂,过后相片拍出来,才发现,
你看到了吗?
呵。。。呵。。。









@@@@@@ Enjoy ! @@@@@@



Friday, 18 August 2017

英式司康 (English Scone)


亲尝了几家英式下午茶茶馆的英式司康;
尤其对金马仑烟屋(Smoke House)的奶香司康,
更为回味无穷。

网上再访几轮谷哥(Google)和油管(YouTube)
安家厨房终于成功烤出外酥内松的英式司康了。



瞧!这外层多酥!
这内体却又松软,充满奶香气,
搭上自家烹调的草莓酱
外买香滑的凝脂奶油(clotted cream),
安家父女俩说,
一点都不输外面英式下午茶茶馆的水准哦。



司康外酥内软的口感关键在于要避免过度揉搓面团,
以免面粉过度起筋,造成司康口感会偏硬。 



上图司康出自“烟屋” (Smoke House)的厨房;
下图司康出自“安迪漾” (Aunty  Young)厨房。
单看外貌,还不赖吧?
味道与口感倒是赢得家人的认可。



小小的待进步空间,就是改次再烤司康,
面团可以搓更厚一些,出来的卖相就更像了。





英式司康
供做8个

原料:
面粉250g
黄油65g
鸡蛋1个,
泡打粉3茶匙,
盐一小撮,
细砂糖20g,
葡萄干50g,
牛奶100ml

做法:
1. 面粉加泡打粉,盐和糖过筛。
2. 加入黄油搓匀。
3. 将牛奶鸡蛋打匀,加入面粉成团,留少许牛奶蛋液上色用
4. 加入草莓干,随意揉两下就好。
5. 将面团从轻轻压扁成大约2cm ~ 3cm厚的圆饼,撒上少许面粉防粘
6. 用饼干模具将面团切成8份小圆饼,将烤箱预热至220度
7. 刷上牛奶蛋液,送入烤箱中层,烤12-15分钟



制作完美司康的要点: 

~ 确保面团处于低温状态。
~ 黄油最好从冰箱拿出来后直接使用,不要放置室温;
~ 因为掌心温度高,捏碎黄油时用指尖,而非掌心;
司康外酥内软的口感关键在于要避免过度揉搓面团,以免面粉过度起筋,造成司康口感会偏硬。




English Scone
Yield 8 pcs

Ingredients:

250g flour
65g butter
1 egg
3tsp baking powder
Pinch of salt
20g caster sugar
50g dried raisins
100ml milk

Method:

1. Sieve the flour, baking powder, salt and caster sugar together.

2. Add in the butter and knead until even.

3. Mix the egg and milk until even, then add it to the crumbs from (2). Keep some of the egg-milk mixture to use as eggwash later.

4. Add in the dried raisins and knead briefly.

5. Gently flatten the dough until about 2cm ~ 3cm thick, then sprinkle some flour on the surface to prevent sticking to hands.

6. Use a biscuit cutter to shape 8 scones. Preheat the oven to 220°C.

7. Brush egg wash over the scones and bake them for about 12 to 15 minutes.



The Tips of making perfect scones~ Do your best to keep the dough  at low temperature.
~ Use chilled butter right out of the fridge; do not let it warm to room temperature.
~ Use your fingertips rather than your palms to knead the dough, since the palm is a lot warmer than the fingertips.
~The less time the dough is in contact with skin, the softer and crumblier the scones will be. Try to avoid touching the dough as much as possible.  Over-kneading the dough can lead to the scone  texture become tougher and "flatter".






在英国,司康分为微甜味和微咸味两种。
咸味的司康在制作过程中会加入芝士。
如果你到正宗的英式下午茶茶馆,
会发现普遍放在三层架上的是原味或者葡萄味。








好吃的司康品尝起来充满奶香气,
外酥内软,令人回味无穷!
最传统的吃法是:用手掰开两半,
一半涂上草莓酱,一半涂上凝脂奶油(clotted cream)。




@@@@@@ Enjoy ! @@@@@@


自制草莓酱 (Homemade Strawberry Jam)


从金马仑度假回来,顺道带回一些新鲜草莓。
想念当时在烟屋(Smoke House)品尝的英式司康
和鲜美的草莓酱。。。。。



于是老规矩,网上参阅食谱,
自己就地取材,烹调出鲜美的草莓酱。



帮它戴上可爱的帽子,让它漂亮入镜。



自家烹调的草莓酱,
颜色艳丽诱惑,味道原汁原味。


自制草莓果酱

材料:
新鲜草莓300克
细砂糖180克
柠檬汁20克

做法 :
1。草莓洗净擦干水分,1切成4小块。
2。在草莓里加入细砂糖。
3。用筷子拌匀,使糖均匀的附着在草莓上。盖上保鲜膜,放入冰箱冷藏3个小时以上。
4。冷藏过后,草莓内的水分会渗出。将草莓连同渗出的水分一起全部放入锅里,大火翻炒,
直到草莓变软,然后用中火慢慢熬干。
5。当翻炒到浓稠状态时,关火,加入柠檬汁,搅拌均匀,果酱就炒好了。
6。将果酱装入干净的容器里,密封放入冰箱保存。

温馨提点:
~ 草莓需要先切开,并用糖腌渍至水分渗出,再翻炒才能做出好果酱哦。腌渍的时间至少3小时,如果能达到24小时,效果会更好。
~ 由于草莓如果炒的时间过长,颜色会发黑,所以炒的时候尽量用广口的大锅,使水分能更快的挥发,而不用窄口的奶锅等锅具。
~ 柠檬汁有助于果胶的提取及发挥效用,所以配方内加入少许柠檬汁。
~ 装果酱的容器,事先用滚水煮过并自然晾干,能让果酱保存的更久。





Homemade Strawberry Jam

Ingredients:
300g fresh strawberries
180g caster sugar
20g lemon juice

Method:
1. Wash and drain the strawberries, then cut them into small pieces.
2. Put the strawberries into a bowl and add the caster sugar to it.
3. Mix with chopsticks until the strawberries are coated in sugar, then cover the bowl with a cling wrap and refrigerate for at least 3 hours.
4. Transfer all the strawberries including the water in the bowl to a wok and saute it over a large flame until the strawberries soften, then turn down the flame to a medium flame and continue sautéing as it dries.
5. When the jam has thickened, remove from flame and add lemon juice. Stir until even and the jam is ready.
6. Transfer the jam into a clean jar, seal and refrigerate.

TIPS:
~ To make good jam, the strawberries need to first be cut into pieces and coated in sugar to draw out the water, then refrigerated at least 3 hours (optimal would be 24 hours) before sautéing.
~  If the strawberries are sautéd for too long, the strawberries will start to blacken, hence use a wok with a wide mouth to make the evaporation process faster.
~  Lemon juice helps draw out the pectin to help in the jam making process, hence it is added to the jam.
~ Clean the jam jar by first boiling it in water and then allowing it to dry naturally to maximise the jam storage time.


原来自制草莓酱,一点都不难。
重要是草莓要新鲜甜美。



有了鲜美的草莓酱,接下来就可以烤司康,
土司,饼干。。。。。



好吃的草莓酱除了甜度适中,还可以咬到草莓块哦。





@@@@@ Enjoy ! @@@@@



Sunday, 13 August 2017

萝卜核桃蛋糕加奶油乳酪糖霜 (Carrot Walnut Cake with Cream Cheese Frosting)


8月在安家是个热闹的月份。
8月10日是安家三伯娘的生日;
8月12日是安家三伯的生日。
所以今天安迪给两位安家亲爱的长辈做个生日蛋糕  ~~
萝卜核桃蛋糕加奶油乳酪糖霜,
希望他们两会喜欢。


在此祝福安家三伯与伯娘,
身体健康,恩爱幸福,
生日快乐!



很满意这个萝卜核桃蛋糕体,
松软香醇,甜度适中,口感一级棒,
谢谢JeannieTay 的美好分享。

加上香滑的奶油乳酪糖霜,
这蛋糕好好吃!








萝卜核桃蛋糕加奶油乳酪糖霜
食谱参考 : Jeannie Tay  作了少许调整
1个 9寸 圆形烤模

材料:
4 个     蛋(A级)
240g    细砂糖
210g    植物油
2茶匙  香草精
260g    面粉
3/4 茶匙 苏打粉
1 1/2 茶匙 发粉
1/2茶匙 盐
1茶匙  桂皮粉
100g    核桃(以手指1砌成4)
300g    红萝卜丝

做法 :
1。将细砂糖和蛋搅打至乳白霜状,加入植物油和香草精,拌匀。
2。 筛入面粉,苏打粉,发粉,盐和桂皮粉,拌匀。
3。 拌入核桃和红萝卜丝,拌匀。
4。 将面糊倒入已铺上油纸的9寸圆形烤模,送入已预热烤箱185°C,烤约45- 50分钟或插入插支拔出时,不粘糊的。让蛋糕呆在烤模里冷却10分钟后才倒扣于凉架上。


奶油乳酪糖霜 :
150g  奶油乳酪
60g    牛油
60g    糖粉
1 1/2汤匙 柠檬汁
1 汤匙 牛奶

做法 :
将所有材料搅拌均匀。铺盖在已经完全冷却的蛋糕上。随喜装饰,冷藏于冰箱1小时即可。



Carrot Walnut Cake with Cream Cheese Frosting
Recipe adapted from : Jeannie Tay  with minor adjustment
One 9 inches round baking tin

Ingredients:
4 large eggs
240g caster sugar
210g vegetable oil
2 tsp vanilla extract
260g flour
3/4 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon powder
100g walnuts(roughly squeeze  into small chunk  )
300g grated carrots

Method:
1. Beat the eggs and caster sugar until white and creamy, then mix in the vegetable oil and vanilla extract.
2. Sieve in the flour, baking soda, baking powder, salt and cinnamon powder.
3. Fold in the walnuts and grated carrot until even.
4. Pour the batter into a lined 9-inch round cake tin and bake in  preheated oven at 185°C for 45-50 minutes, or until a skewer inserted comes out clean. Allow to cool in the tin for 10 minutes before inverting onto a rack.

Frosting ingredients:
150g cream cheese
60g butter
60g icing sugar
1 1/2 Tbsp lemon juice
1Tbsp milk

Method:
Mix all the ingredients evenly to form the frosting before applying it in a thick layer onto the cooled cake. Decorate the cake as desired before chilling in the fridge for an hour.














@@@@@ Enjoy ! @@@@@



Saturday, 5 August 2017

抹茶牛油蛋糕 (Matcha Butter Cake)




抹茶牛油蛋糕,
一款收藏很久的食谱,今天终于把它给烤出来了。




如果你是抹茶控,相信你一定会喜欢它。
因为它除了带有抹茶香。。。。
还有意想不到的惊喜。

湿润又松软的牛油蛋糕体,
还有绿茶红豆这对好朋友,
这蛋糕滋味可丰富了!














 抹茶牛油蛋糕
食谱参考 : Copycake Kitchen ,稍微调整
烤模 : 2个 (4x8寸)土司模

材料 :
350克  牛油
230克  细砂糖
5个      蛋
250克  面粉
2 汤匙抹茶粉
1茶匙  发粉
240克红豆/ 130克  罐头煮熟红豆

做法 :
1。将红豆泡水隔夜。第二天滚水煮软红豆,沥干待用。(可以免除此步骤,如果你选用罐头煮熟红豆)

2。将牛油和细砂糖搅打至蓬松乳白状。逐粒加入鸡蛋,每回的加入前,必须拌匀面糊。


3。拌入筛过面粉,抹茶粉和发粉,加入煮熟红豆,搅拌均匀。

4。将面糊倒入2个(4x 8寸)的模子。

5。送入预热烤箱200'C 靠10分钟或呈微和色。然后从烤箱取出,以刀子于面糊中间画一条线。 调低温度至175'C 继续烘烤约40 - 45 分钟或蛋糕熟透。




以刀子于面糊中间画一条线。
Use a knife to make line over centre of the batter






Matcha Butter Cake 
(Recipe adapted from : Copycake Kitchen with minor adjustment
Baking pan : 2 (4x8-in) loaf pan

Ingredients:
350g butter
230g caster sugar
5 eggs
250g plain flour
2 tbsp matcha powder
1 tsp baking powder
240g red bean / 130g canned red kidney beans

Method:
1. Soak the red beans with enough water for over night. Cook with water until soften, drain well.
(Skip this step if you using canned red kidney beans).

2. Beat butter and sugar until light and fluffy. Add in eggs, one at a time, beating thoroughly after
each addition.

3. Fold in sifted flour, matcha powder and baking powder, stir in cooked read beans, mix
until well blended.

4. Spread batter into two greased and lined (4x8-in) loaf pan.

5. Bake in preheated over at 200c for 10 min or until light brown. Use a knife to make line
over centre of the batter. Bake at 175c for further 40-45 min until cooked.












最后,谢谢漂亮的爱斯特,
让安家尝到这富有特色的美味牛油蛋糕,谢谢哦!





@@@@@ Enjoy ! @@@@@@


Tuesday, 1 August 2017

安家炒米粉 (Ahn Family Fried Beehoon/Rice Vermicelli)



光阴荏苒,转眼又是8月1日。
你察觉了吗?
早安,快乐星期二!

Saturday, 29 July 2017

古早味蛋糕 (Taiwanese Sponge Cake)




上个星期日,隔壁邻居给安家送来了一个蛋糕。
这个蛋糕就是当今市场很穷的“古早味蛋糕”。

安迪闻说欲买此爆红蛋糕,少说也得排上数小时!
而今托邻居的福,安家竟然可以免排即吃,
确实感动啊!
谢谢Yik和Wai,感恩哦!

Tuesday, 25 July 2017

布里欧修 (Brioche)


布里欧修 (Brioche)源自奥地利,再传入法国。
是一款含牛油和蛋液量较高的法国面包。
口感外酥内则非常松软。

Saturday, 22 July 2017

棉花蛋糕 (Cotton Cake)



棉花蛋糕 ~ 一款老早就走红网络的蛋糕。
或许太多烘焙选择在列队,
或许就欠了点缘,
这爆红的蛋糕竟然迟到今日才出现在安家的厨房。

Tuesday, 18 July 2017

南瓜曲奇 (Pumpkin Cookies)

"越有故事的人越沉静简单,越肤浅单薄的人越浮躁不安。

真正的强者,不是没有眼泪的人,

而是含着眼泪依然奔跑的人。"

载自:励志语录




如果你期待脆口的曲奇,
抱歉,今天的南瓜曲奇恐怕让你失望了!

如果你懂欣赏外酥内软,充满南瓜奶香气的曲奇,
那么今天的分享,就是为你而现的!

Saturday, 15 July 2017

提拉米苏蛋糕 (Tiramisu Cake)



上一张贴,安迪出的提问,你猜对了吗?
对了,猜对了,就是提拉米苏蛋糕。


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