Friday, November 21, 2014

可尔必思面包 Calpico Bun

之前PeggyIrene 介绍过“可尔必思”,我就一直很好奇它是啥呀!偶尔去Kinokuniya时,会顺道去日式超市逛逛,可是我还真的没留意过“可尔必思”呐。
前几天趁午休时间,去买了一瓶“可尔必思”,然后回家马上做面包。
从这面包我吃不出“可尔必思”的味道,但肯定的是面包非常松软。










食谱取自Peggy

材料 Ingredients:

高筋面粉 300g
无盐奶油 12g
盐 3g
炼奶 10g
可尔必思(未稀释)70g
鲜奶 150g
酵母 4g

300g High Protein Flour
12g Unsalted Buttee
3g Salt
10g Condensed Milk
70g Calpico (undiluted)
150g Fresh Milk 
4g Yeast

做法 Method:

1)將鲜奶和可尔必思混合一起。
Combine fresh milk and Calpico together, mix well.

2)加入盐、炼奶然后高粉,再來奶油最后放酵母。
Add in salt, condensed milk, flour, butter and yeast.

3)把所有材料混合后,搓揉成光滑的面团。
Mix all ingredients together then knead till it forms a smooth dough.

4)搓揉结束后,蓋上湿毛巾,等待面团发酵。大概发至2倍大(用手指压下面团不易彈回)取出。
Cover it with wet cloth, let it proofs till double in size.

5)平均分割成10等份,用手把每個面团搓揉成圆球狀,放置烤盘上。(我分割成9等份,约52g一份)
Divide the dough into 10 portions (I divide it into 9 portions approximate 52g each), roll into ball, place them on baking tray.

6)大概漲到二倍大,以160度烤约15~20分钟。(我用200度烤15分钟)
Let it proofs again till double in size. Preheated oven at 160 degree bake for 15-20 minutes. (I bake it at 200 degree for 15 minutes)

7)待涼后,再撒上糖粉即可。(我没撒)
Sprinkle some snowy powder after cooling off. (I skip this)






I am submitting this post to Best Recipes for Everyone (November 2014 Event: My Bread Story) hosted by Fion (XuanHom's Mon Kitchen Diary).

Wednesday, November 19, 2014

酵母比司吉 Yeast Biscuit

比司吉在英国指的是饼干,但在美国指的是奶油小餐包。


这个长得很像scone 但是比scone松软。有点奶油香、有点芝士香,涂上果酱,既是可口的早餐!真心的好吃而且松软。






第二次发酵过后,居然有一些变形了。纳闷!





食谱取自周老师的《天然手作面包101道》 

材料 Ingredients:

以下是原食谱一半的份量

水 75克
速发酵母 3克
高筋面粉 200克
细白砂糖 15克 (我用赤砂糖)
盐 2克
咸起司粉 4克
奶油 (室温软化)60克

75g Water
3g Instant Yeast
200g High Protein Flour
15g Caster Sugar ( I used brown sugar)
2g Salt
4g Cheese Powder
60g Unsalted Butter (soften at room temperature)


做法 Method:

1)所有材料依序加入搅拌缸里,搅拌成均匀柔软的面团,不必打到扩展。
Mix all ingredients together and knead until it forms a soft dough will do.

2)盖好,发酵1小时。
Covered the dough with cling warp and let it proofs for an hour.

3)上下撒些面粉,擀成接近2公分的厚片,大小正好可以印出适量的圆饼。
Sprinkle some flour on the dough, roll out flat approx. 2cm thick.

4)松弛30分钟。如果没有这段松弛时间,印出的饼很容易缩小变形。
Let it rest for 30 minutes. The shape of the biscuits will be easily shrink or changed if skip this resting period.

5)用印模印出适量的厚圆饼,排在垫了烤盘布的烤模里。
Cut into biscuits using round cutter (I used a cutter which has a diameter of 5cm) and arrange it in a baking pan.  
6)最后发酵1小时,直到用手轻按觉得非常柔软。如果发酵太久,面团都挤在一起,烤出来形状不圆,这没关系,反而更松软。
Let it proofs again for another hour until it turns very soft when gently press on it. 

7)烤箱预热到210度,放最下层烤10-12分钟,至表面开始着色即可。
 Preheat the oven at 210 degree, place the baking tray at lowest rack, bake for 10-12 minutes.




I am submitting this post to Best Recipes for Everyone (November 2014 Event: My Bread Story) hosted by Fion (XuanHom's Mon Kitchen Diary).

Monday, November 17, 2014

鲜橙蔓越莓蛋糕 Orange Cranberry Cake

为了把这个bundt pan从厨房橱柜里拿出来,昨天下午差一点就跌个四脚朝天,还好我练过瑜珈,平衡功力不错,不然很可能会跟着小梯子一起跌倒。还好有惊无险!

上个星期天烤了一粒核桃蛋糕,厨房弥漫着核桃香;这个星期天烤了香橙蔓越莓蛋糕,厨房弥漫着鲜橙香。香气仿佛在传达美味值得等待的讯息。它们都太好吃了。。




食谱取自Ann


材料Ingredients:

70毫升 鲜橙汁
65克 酸奶油
50克 干蔓越莓,切小
125克 牛油,稍软 (我用Lurpak低盐奶油)
110克 白砂糖 (我用100g赤砂糖)
2粒 香橙屑
2个 全蛋 (约70克一个)(我用Omega鸡蛋)
170克 面粉
1茶匙 发粉

70g  Fresh orange juice
65g Greek natural yoghurt
50g Dried cranberries, cut to small pieces
125g Butter, softened (I used Lurpak Slightly Salted Butter)
110g Caster sugar ( I used 100g Brown Sugar)
Zest of 2 oranges
2 Eggs (70g each) (I used Omega Eggs)
170g Plain flour
1 tsp Baking powder


香橙糖霜 Orange icing:
75个 糖粉,过筛 (我用60g)
1/2 - 3/4汤匙 鲜香橙汁


75g Icing sugar, sift ( I used 60g)

1/2 - 3/4tbsp Fresh orange juice


做法 Method:

1) 预热烤箱致160度。准备一个8寸圆烤模,图牛油。
Preheat oven to 160C. Brush a small bundt pan (20cm/8 inch) with melted butter lightly grease.

2) 将橙汁,酸奶油和干蔓越莓混合均匀在小碗里,备用。
Combine the orange juice, yoghurt and dried cranberries in a small bowl.

3) 把牛油,白糖及香橙屑打至滑。然后调慢速度加入鸡蛋。鸡蛋必须分次加入;每打入一个鸡蛋,确定它完全融合,方可继续加入下一个鸡蛋。
Use an electric beater to beat the butter, caster sugar and orange zest together until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until just combined.

4) 面粉和发粉一起过筛入蛋糊中,加入酸奶油;用橡胶刮刀拌匀即可。将面糊倒入烤盘,用橡胶刮刀抹平表面。烤约45分钟或用牙签扎入蛋糕内部,扒出的牙签没残留物,就表示烤熟了。
Sift flour and baking powder over the egg mixture. Add the yoghurt mixture and use a spatula to fold until just combined. Spoon mixture into the prepared pan and smooth the surface.

5) 让模内的蛋糕放凉约5分钟,脱模后放在铁丝架上待凉。
Bake in over for 45 minutes or until a skewer into the cake comes out clean. Set aside for 5 minutes to cool slightly. Turn onto a wire rack to cool completely.


香橙糖霜做法 Method for Orange icing:

1) 用橡胶刮刀把过筛糖粉及1/2汤匙香橙汁拌匀之顺滑,可多加一点橙汁假如觉得糖霜还是很干。
Combine the sifted icing sugar and 1/2 tbsp orange juice in a bowl until smooth with a rubber spatula. Add a little more orange juice if the icing mixture is still thick.

2) 用裱花袋装入Wilton#3号嘴挤出线条在蛋糕上。把蛋糕放在温室大约20分钟,等糖霜软变干变硬即可享用。 (我用裱花袋,剪个小洞)
Pour orange icing into a piping bag with nozzle tip #3 and pipe lines on cake. Set aside for 20 minutes or until the icing is set.

Wednesday, November 12, 2014

墨西哥面包 Mexican Sweet Bread

这一周,因为公事, 
特别忙碌、特别烦恼、
特别气愤、心特别累。
我闺女问:“妈妈,公司有人气你?”
我说:“是啊,宝贝。”
闺女:“妈妈,我爱你。”

我爱你,让人的心突然融化突然感动的三个字。
果然心稍微平静些。







食谱取自周老师的《天然手作面包101道》 
以下是食谱的一半份量可做6粒面包

面包材料 Ingredients for Bread Dough :

牛奶 100克

速发酵母 2克
高筋面粉 165克
低筋面粉 35克
细白糖 40克 (我用赤砂糖)
盐 2克
蛋 半颗 (大约30克)
奶油 20克

100g Milk
2g Instant Yeast
165g High Protein Flour
35g Low Protein Flour
40g Caster Sugar ( I used brown sugar)
2g Salt
Approx. 30g Egg
20g Unsalted Butter



上馅材料 Ingredients for Topping:

奶油 45克
细白糖 45克 (我用赤砂糖) 
低筋面粉 45克
蛋 约45


45g Unsalted Butter
45g Caster Sugar (I used Brown Sugar)
45g Low Protein Flour
45g Egg

做法 Method:
1)从牛奶到蛋等7种材料,依序加入搅拌缸内,搅拌成团。

In a mixing bowl, mix and knead all ingredients except butter, until it form a dough.

2)加入奶油继续搅拌。搅拌时会粘缸底,看起来像面糊。快打好时才聚集成面团。搅拌到面筋扩展即可。
Add in butter, continue kneading till it form a elastic dough.

3)滚圆,盖好。基本发酵2小时30分钟。
Cover it with cling wrap, let it rise for 2 and a half hours.


4)分割成6等份,64克一份。滚圆,松弛。
Divide the dough into 6 portions, approximate 64g per portion.Shape the dough into balls, let it rest for a while.


5)小面团稍压扁。进行第二次发酵约55分钟。

Press down the dough slightly. Let it proof for another 55 minutes.

6)准备上馅:奶油加糖搅拌均匀,再加蛋打至完全融合。

Prepare for topping: Mix butter and sugar together, add in egg till well combined.

7)把低粉筛入,轻轻搅拌均匀既是磅蛋糕糊。

Sift in flour, continue to mix well. It then becomes cake mixture.

8)面团发酵完成后,把蛋糕糊抹在表面,侧边可留1、2公分不抹。
After 2nd proofing, pipe the cake mixture on the bread dough.


9)撒些碎巧克力(我用迷你巧克力豆)。烤时蛋糕糊会流下来,所以面包的样子像墨西哥帽。

Sprinkle some chocolate chips on it.

10)预热烤箱185度烤至熟,约12分钟。(只供参考)

Preheated oven and bake at 185 degree, for 12 minutes or till cook.






I am submitting this post to Best Recipes for Everyone (November 2014 Event: My Bread Story) hosted by Fion (XuanHom's Mon Kitchen Diary).

Sunday, November 9, 2014

核桃牛油蛋糕 Walnuts Butter Cake

有时会有突然想吃牛油蛋糕的想法。
这种想法犹如孕妇突然craving某种食品,
想要吃到,来满足食欲般。
蛋糕一烘好,
稍微冷却后我就吃了两块。很满足!
这个食谱加入不少份量的核桃,
很香又松软好吃。
喜欢核桃的老公,还叫我给他留几块当明天的午茶点心。
宝贝临睡前也要求再吃一小块,她也爱。
我们都喜欢。。






食谱取自Sonia

材料 Ingredients:

有盐奶油 125克 (我用Lurpak 低盐牛油)
细砂糖 80克 (我用赤砂糖70克)
A 蛋两粒
1茶匙香草精
2汤匙牛奶
蛋糕粉 110克
1茶匙发粉
核桃 60克 (用食物处理机搅打成粉末)

核桃 30克 (撒在蛋糕上)

125g butter (salted), room temp.
80g caster sugar
2 eggs (A size)
1tsp vanilla extract
2tbsp milk
110g cake flour
1tsp baking powder
60g walnut, process in a food processor till fine

30g walnut, for topping

做法 Method:

1)6寸模底部铺烘焙纸。粉类过筛。备用。
Line paper on the bottom of the cake pan. Sift cake flour and baking powder, set aside.

2) 牛油、香草精和糖搅打至蓬松 (电动搅拌器搅打约4分钟)
Cream butter, vanilla extract and sugar till fluffy and pale (take about 4mins using hand electric mixer at speed 2).

3)加入鸡蛋(一粒一粒加)搅拌均匀。
Add in egg one at a time, mix well with each addition.

4)加入粉类、核桃粉和牛奶,搅拌均匀。倒入蛋糕模再撒上核桃。
Add in flour, walnut and milk, combine well. Sprinkle walnuts on top.

5)预热烤箱180度,烤30-35分钟。
Bake at a pre-heated oven at 180C for 30-35mins.

Wednesday, November 5, 2014

巧克力云石贝果 Chocolate Marble Bagel

曾做过一次南瓜贝果。
咬劲十足的口感,孩子和她爸都不是很爱。
而我还蛮喜欢这种无油低脂带咬劲的面包。
慢慢啃慢慢咀嚼,
细尝那份满足感。
也许是因为加了巧克力豆,
这一款贝果我女儿还挺喜欢的。
她没有complain 咬到嘴很酸。哈哈。。





食谱取自Victoria Bakes
原食谱Bake Ko-Bo

材料Ingredient:
 (可做5个)
面包粉300克
盐5克
糖15克
水165克
干酵母3克
可可粉2大匙
水2大匙

巧克力豆
白巧克力豆

沸水
糖一大匙

300g bread flour
5g salt
15g sugar
165g water
3g instant dry yeast

2 tbsp cocoa powder
2 tbsp water

chocolate chips
white chocolate chips5

boiling water
1 tbsp sugar

做法 Method:
1)面包机内加入所有食材,混合均匀,和面约10分钟,至光滑。
In the bread machine, combine the all dough ingredients. Knead it 10 minutes,until it get smooth。

2)将可可粉融入于2大匙水。面团分割成2等份(各250克)。将可可糊搓入其中一个面团至均匀。
In the small container, combine cocoa powder and water well. Divide the dough  into half (250g each). Knead the cocoa and one of the dough together till it is completely combined.

3)两份面团分开发酵至双倍大。
Put these dough into the separate containers, then proof them at warm place until double in size.

4)将面团放在案板上,稍微排气。原面团和可可面团各分割成5等份(各50克)。此时,应有10份面团。盖上保鲜膜,休面20分钟。
Pour the dough onto the floured counter, then deflate them, knead briefly. Divide them into 5 pieces (50g each), it becomes 10 pieces totally. Let them rest for 20 minutes with cover.

整形的细节可参考原食谱。
Refer to original recipe for shaping details.

5)将各原面团和可可面团用擀面杖擀开成20×10厘米的长方形 。
Roll a portion of chocolate and original dough out to 20cm x 10cm with rolling pin.

6) 将一份原面片摆在可可面片上,然后撒上黑巧克力豆。(我的全是原面片放在巧克力面片上,只放迷你黑巧克力豆。原食谱的有原面片在外的,也有放白巧克力豆。)
Lay plain dough onto cocoa dough and put dark chocolate chips on top. ( For all my bagels, i placed original dough inside chocolate dough and used mini dark chocolate chips as filling. But in original recipe, it has another pattern and used white chocolate chips as well.)

7)小心卷起,封口捏紧。
Roll it up swiss roll style and seal seams tightly.

8)面团的一角,用擀面杖擀平。
Press one end of the dough flat with a rolling pin.

9)面团两端和在一起,将擀平的一处,裹上面团的另一处。收口捏紧。
Bring both the ends together and cover edge with pressed side. seal tightly.

10)将整形后的贝果放到烤盘上,继续将其余面团整形 。
Transfer to baking tray and make the other bagels.

11)贝果放在温处发酵30分钟。沸水中加入1大匙糖,并预热烤箱至190摄氏度。
Place them in a warm place for 30 mins. Meanwhile, prepare boiling water with 1 tbsp of sugar in a large saucepan and preheat oven to 190 degrees C.

12) 发酵后的贝果放入沸水,上下面各煮30秒。放在网上沥干约1分钟,在放回烤盘。
After proofing the dough, put them into boiling water upside and backside  for 30 seconds each. Place them onto a wire lack to dry up roughly for 1minutes. Put them back on the baking tray

13)将烤箱温度调至180摄氏度,放入贝果,烤20-25分钟即可。
Bake them at 180℃ for 20-25 minutes or till colour becomes golden brown.







I am submitting this post to Best Recipes for Everyone (November 2014 Event: My Bread Story) hosted by Fion (XuanHom's Mon Kitchen Diary).








Monday, November 3, 2014

抹茶乌龟菠萝面包 Green Tea Turtle Polo Bread

以前在面包店看见菠萝面包还以为是包黄梨馅的面包。 
一直到买来吃以后才发现,
菠萝面包是因为表层凹凸的脆皮状似菠萝而得其名
和吃墨西哥面包一样,
我最喜欢吃的就是上层酥脆的部份了。
(吃的时候记得垫一个小盘子哦!哈哈)

你看你看,
小乌龟在和你打招呼呢!
它说凡事“不怕慢,只怕站”。
凡事都加油哦!
















食谱参考Carol
原食谱做了8个面包,我只能做出6个)

抹茶菠萝皮材料 Matcha Green Tea Polo Skin Ingredient:

低筋面粉100克,抹茶粉1茶匙,无盐奶油40克,赤砂糖40克,全蛋液35克,香草精1/4茶匙

100g Low Protein Flour, 1tsp Matcha Green Tea Powder , 40g Unsalted Butter, 35g Egg, 1/4 tsp Vanilla Extract

做法 Method:
1)无盐奶油回温后,切小块。放入盆,用打蛋器将奶油搅打成乳霜状,加入糖快速搅拌,打至蓬松(约1-2分钟)。
Butter soften in room temperature, cut into small cubes. Whisk till smooth. Add in sugar beat until fluffy.

2)全蛋液分2次加入搅拌均匀。
Add in egg in two batches.

3)过筛的粉类分2次加入,用橡皮刀以按压的方式将粉类与奶油混合成团状。(不要过度搅拌以免出筋)
Sift in flour and matcha green tea powder in two batches, mix it with batter in method 2 using spatula. (Do not over mix)

4)面团用保鲜膜包覆,整成方形,放入冰箱冷藏备用。
Wrap it with cling film, roll it into rectangular shape, refrigerate till later.

面包面团材料:
高筋面粉180克,低筋面粉20克, 速发酵母1/3茶匙,赤砂糖20克,海盐1/8茶匙,鸡蛋1粒(净重50克),牛奶75克,无盐奶油20克

180g High Protein Flour, 20g Low Protein Flour, 1/3 tsp Instant Yeast, 20g Brown Sugar, 1/8 tsp Sea Salt, 1 egg (approx. 50g), 75g Milk, 20g Unsalted Butter

做法 Method:
1)用面包机揉面和进行第一次发酵。
Using bread maker for kneading and first rising.

2)发酵完毕后,排气,再分割成6份35克,6份10克(再分出小份做腿,头和尾巴)。松弛10分钟。
After first rising, punch down to expel the excess air, divide the dough into small portions, 6 portions of 35g each, 6 portions of 10g each (divide again for legs,head and tail). Rest for 10 minutes.

3)把抹茶菠萝皮从冰箱拿出来分成25克6份。搓圆。沾低筋面粉,放在两张保鲜膜之中,稍微压扁,擀成圆片。
Take the matcha polo skin out from fridge, divide into 6 portions 25g each. Roll into small balls. Dust with low protein flour, place it between two sheets of cling wrap, roll into flat round disc.

4)表面的保鲜膜移开,放一粒面团在菠萝皮中间,拿起底部的保鲜膜,束紧收口。菠萝皮上割出方格形。
Remove the top sheet of cling wrap, place a small dough on the polo skin, wrap it, and draw the criss-cross shape using scraper or knife.

5)底部涂蛋液,把面团放在烤盘上。再把四肢和头尾粘黏在面团底部。
Brush egg wash on the other side of the dough, place it on baking tray. Then paste the legs, head and tail under the dough.

6)进行第二次发酵30分钟。
Second rising for approx. 30 minutes.

7)预热烤箱190度烤25分钟。
Bake at preheated oven at 190 degree for 25 minutes.








I am submitting this post to Best Recipes for Everyone (November 2014 Event: My Bread Story) hosted by Fion (XuanHom's Mon Kitchen Diary).


Friday, October 31, 2014

枫糖南瓜美式松饼 Pumpkin Waffle

从图书馆借来了一本松饼食谱书,
搁置了一个星期,才动手。
还好我在书未到期限尝试了,因为这个南瓜松饼很赞。
虽然松饼外层不是非常酥脆(应该是取决于松饼机吧!),
但是松软无疑。
鲜甜的南瓜加上少许枫糖浆,
整体口感好好吃哦
因为食谱有用到南瓜皮,
我还特地买了一小块有机南瓜来制做。
物有所值!




食谱取自《享用刚出炉的格子松饼》


材料 Ingredient :

南瓜130克 (果肉100克 & 皮30克)
细砂糖 30克 (我减至20克)
鸡蛋1颗
盐 1/4小匙
牛奶60毫升
低筋面粉 100克
泡打粉1小匙
无盐奶油60克

枫糖糖浆 随个人喜好

130g Pumpkin  (100g Pumpkin Puree and 30g Pumpkin Skin)
30g Sugar ( I reduced to 20g)
1 Egg (I used Omega Egg)
1/4 tsp Salt
60ml Milk
100g Low Protein Flour
1 tsp Baking Powder
60g Unsalted Butter (melted)

Maple Syrup  in the amount you desire

做法 Method:

1)南瓜蒸好后,果肉和皮分离。取100克果肉,30克皮(切小),备用。
Steam Pumpkin, divide it into 100g flesh and 30g skin (slices into small size), set aside.

2)将作法1的南瓜果肉放入调理盆里,加入细砂糖,用橡皮刮刀压成泥。
Mash the pumpkin flesh together with sugar.

3)加入鸡蛋,用打蛋器搅拌均匀。
Add in egg and mix well.

4)再加入盐和牛奶,用打蛋器搅拌均匀。
Add in salt and milk, mix well.

5)将低筋面粉和泡打粉混合过筛至调理盆中,用打蛋器充分拌匀至无粉粒状。
Sieved in flour and baking powder, mix till no traces of dry flour remain.

6)接着加入事先隔水加热融化的奶油液,用打蛋器拌至质地顺滑。
Then add in melted butter, mix until smooth batter forms.

7)加入做法1的南瓜皮,用橡皮刮刀大致拌匀。
Add in pumpkin skin, and combine gently using spatula.

8)松饼机预热后,用毛刷等器具沾上无盐奶油(份量外),在上面涂抹薄薄一层,再倒入面糊至均匀佈满模型。盖上盖子,烘烤3-4分钟。
Preheat a waffle iron, grease it with a thin layer of melted butter (not from the recipe, extra), then fill it the batter, close the lid and cook for 3-4 minutes or til ready.

9)再淋上枫糖浆即可。
Serve with maple syrup.








This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary).



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南瓜巧克力马芬 Pumpkin Chocolate Chips Muffins

趁着今天是Halloween, 
昨晚赶紧烘制了这些马芬给幼儿园的小朋友们。
要不然这套马芬杯再不用又得要等一年才用得上了。
Ann昨天分享的马芬蛋糕,很迷人。
巧克力豆肯定是孩子们爱的;而干蔓越莓的颜色,让这马芬有亮眼的感觉。
我好喜欢这些小蛋糕。











食谱取自Ann

我用了以下食谱双倍的份量做了24个马芬

材料 Ingredients:

150克 面粉
1茶匙 苏打粉
1茶匙 玉桂粉
1/4茶匙 盐
115克 牛油
115克 细糖
3个 全蛋
1茶匙 Vanilla香精
170克 南瓜泥
60克 巧克力粒
30克 干蔓越梅

150g Plain flour
1tsp Bicarbornate of soda
1tsp Cinnamon powder
1/4tsp Salt
115g Butter
115g Caster sugar
3 large Eggs
1tsp Vanilla extract
170g Pumpkin puree
60g Chocolate chips
30g Dried cranberries


做法 Method:


1) 南瓜去皮切块蒸熟,趁热把南瓜压烂成泥,备用。
Peel off the pumpkin and cut in into chunks. Steam and mash the pumpkin while still warm. Set aside.

2) 面粉,苏打粉和玉桂粉一起过筛,混匀。
Sift flour with salt, bicarbonate of soda and cinnamon. Mix well.

3) 用电动打蛋器将牛油和糖打滑。加入鸡蛋 (一个一个加),vanilla香精,搅匀。
Beat butter with the sugar till smooth. Add the eggs one at a time and vanilla, mix well.

4) 用朔胶刮刀分数次拌入粉类和南瓜泥,直至所有材料混合为止。然后加入巧克力粒和蔓越梅,拌匀即可。
Fold in the sift flour, alternating with the pumpkin puree till just mixed. Add in the chocolate chips and cranberries.

5) 将面糊装入满芬杯子至7分满,放入预热烤箱,以180度烤约2-25分钟或牙签插入蛋糕内部,拔出后没有粘糊,就表示熟了。
Spoon batter into muffin cups to 3/4 full. Bake in a preheated oven at 180 deg.C for 20-25 minutes. Test with a skewer till it comes out clean.








This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary).



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马六甲椰糖南瓜咖椰 Gula Melaka Pumpkin Kaya

这道咖椰吃完了才发现没记录!
不记录的话恐怕我下次要煮时手忙脚乱的。
这道咖椰香浓无比。马六甲椰糖真的很香。
可惜在我住的地方不知上哪儿找纯正的马六甲椰糖。
而仅剩的椰糖用来煮咖椰了。
要等下次去马六甲才能补货了。










食谱取自Sally

材料 Ingredients:

南瓜泥 200g
椰浆150g
盐1/8tsp
椰糖80g
蛋黄粉1tbsp
香兰叶大片的,2片(把每片撕成几片,再打结)

200g Pumpkin Puree 
150g Coconut Milk
1/8 tsp Salt
80g Gula Melaka
1 tbsp Custard Powder
2 Pandan Leaves


做法 Method:

1) 先将椰糖和椰浆在炉火上煮到糖溶,不要煮滚。过滤。
Cook Gula Melaka and coconut milk until sugar dissolve then sift.

2) 将1和其他材料加入拌匀,倒入一个较厚底的钢锅,加入香兰叶,
小火搅煮到浓稠即可,约15分钟。或依自己喜欢的浓度。(放入冰箱还会浓,所以无需搅太久)。
Add in other ingredients, cook over low heat until thick form, approximate 15 minutes or your desired thickness.








This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary).



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