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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Thursday, October 30, 2014

无麸香酥南瓜马芬 Gluten-free Streusel Pumpkin Muffin

也许会有同道中人和我一样,因为某些时候,买了某些需要用而不会常用到的材料后,用了几次,可能就会遗忘它。而每次清理冰箱或者厨房橱柜时,才愕然发现“它”的踪迹!然后,当然是找食谱尽量在有效期内解决“它”。

我“冬眠”的椰子粉就是这样被“唤醒”的!

刚好这个食谱所需要的材料我都有,姑且不去想像好吃否,不尝试又怎么知道“它”的滋味呢!就这样大胆地用了一半份量的食谱做了5粒的马芬。

老实说,烘烤时椰子油还是椰子粉的味道弥漫着,挺香的。咀嚼时的口感是椰子粉的香气。我觉得吃起来还不错,特别喜欢微热时吃,和我的卡布奇诺“做伴”,是美好的!










食谱取自Poet in The Pantry



香酥材料:

2汤匙椰子油
2汤匙枫糖浆
1/4茶匙肉桂粉
1/4茶匙盐
1/2杯杏仁粉
3/4杯核桃 (切碎)

Ingredient for Streusel:

2 Tablespoons coconut oil
2 Tablespoons pure maple syrup
¼ teaspoon ground cinnamon
¼ teaspoon kosher salt
½ cup almond flour, lightly packed
¾ cup chopped walnuts

马芬材料:

1杯南瓜泥
4粒鸡蛋(大)
1/3杯枫糖浆
1/2杯椰子油
1杯杏仁粉
1/3杯椰子粉
1 1/2茶匙肉桂粉 (没没放)
1/2盐姜粉 (我没放)
1/2茶匙盐
1/2茶匙苏打粉

Ingredient for Muffin:

1 cup pumpkin puree
4 large eggs
⅓ cup pure maple syrup
½ cup coconut oil
1 cup almond flour, lightly packed
⅓ cup coconut flour, lightly packed
1½ teaspoons cinnamon
½ teaspoon ground ginger
½ teaspoon kosher salt
½ teaspoon baking soda

做法 Method:

1) 预热烤箱160度,把纸杯放在马芬模备用。(我用180度)
Preheat oven to 325 degrees Fahrenheit.(160 degree) Line a 12-cup muffin tin with paper liners and set aside. (I set to 180 degree)

2) 混合所有制作香酥的材料。备用。
In a medium bowl, combine the streusel ingredients, tossing with a fork until you get pea-sized crumbs. Set aside.

3)在搅拌碗里,搅打南瓜泥、鸡蛋和枫糖浆。搅打均匀后,慢慢加入椰子油,继续搅打均匀。
In a large mixing bowl, whisk together the pumpkin, eggs, and maple syrup. Once well combined, whisk in the coconut oil, pouring in a slow steady stream the whole while.

4)加入干性材料,搅拌至混合均匀。
Add the dry ingredients and whisk until incorporated.

5)用汤匙,把面糊放入纸杯里约八分满。
Using a large cookie scoop, portion out the batter, filling each muffin cup about ¾ of the way.

6)撒上先前准备好的香酥。
Sprinkle streusel topping over each cup, dividing evenly.

7)烤约20-30分钟至熟。
Bake for 20-30 minutes, or until a cake tester inserted in the center of a muffin comes out clean.

Wednesday, October 29, 2014

南瓜玛德琳小蛋糕 Pumpkin Madeleine

很多博文说玛德琳是否成功在于有无小肚子。
我这些小蛋糕看似有似无的小肚子真让我纳闷!
不知道大家有什么诀窍可以让玛德琳有高高明显的小肚子呢?














食谱取自Ellena Guan




材料 Ingredients:


85克普通面粉
100克无盐牛油,切小块
50克细砂糖 (我减至30克)
2个鸡蛋
30毫升蜂蜜
30毫升淡奶油
30克南瓜泥
1茶匙发粉
1茶匙香草精


85g All-Purposed Flour
100g Unsalted Butter, cubed
50g Caster Sugar (I reduced it to 30g)
2 Eggs
30ml Honey
30ml Whipping Cream
30g Pumpkin Puree
1 Teaspoon Baking Powder
1 Teaspoon Vanilla Extract 

做法 Method:

1) 南瓜用蒸或微波炉煮到变软,压成泥状后备用。
To prepare pumpkin puree: Zap 100g of pumpkin cubes in microwave on high heat or steam about 5 minutes or till soften, mashed it fork and set aside. 

2) 牛油用微小火慢慢煮到熔化然后再继续煮1分钟左右等它呈现浅褐色就把锅离火放在一旁降温。

Dissolve cubed butter in a heavy duty pan on low heat till lightly brown in colour, remove from heat. 

3) 将鸡蛋和糖放入搅拌碗里用手拌器打均匀(约两分钟),拌入香草精,蜂蜜,香草精和香草精一起拌匀。

In a bowl whisk eggs and sugar till combined, stir in honey, whipping cream and vanilla extract and mix well. 

4) 然后拌入筛好的面粉和发粉再分次慢慢加入融化的牛油搅拌到面糊变有光泽。

Next stir in sieved flour and baking powder till no trace of flour found. Gradually add in melt butter and stir till it forms a smooth and glossy batter. 

5) 接着用保鲜膜盖上面糊的碗放进保鲜膜至少两个小时或隔夜才使用。

Cover the batter and leave it at least two hours or overnight in the fridge to thicken. 

6) 烤箱预热至180℃,在玛德琳烤盘上涂抹些油然后撒上薄薄的一层面粉。 (我用190度,没撒粉)

Preheat oven to 180°C, grease Madeleine tin with melt butter then dust with flour. (I didn't dust with flour)

7) 把面糊均匀的分配到烤盘里,不要装太满(约7分满,因为烘烤是还会膨胀)然后送进烤箱烤18 - 20分钟或看到玛德琳变金黄色和出现如以上图中的"小肚子"即可。

Fill prepared tin with batter almost to the brim, bake in preheated oven for 18 – 20 minutes or until golden brown. 

8) 将玛德琳取出等大约3分钟后才脱模放在冷却架上降温。 

Once baked, remove tin to cooling rack for 3 minutes before loosen the cake to cool completely on the rack. 








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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Tuesday, October 28, 2014

感触良多的~白神酵母金瓜吐司 Shirakami Kodama Koudo Dry Yeast Pumpkin Bread

今天,我女儿的幼儿园举办毕业典礼。转眼间,几个月后就要步入小学了。我宝贝怎么好像一夜间就长大了。

想想这三四年,她跟着我们早出晚归的,也辛苦了。我们上班她就去上学,我们下班就接她放学。而这几年里她也鲜少因为得早起而闹脾气。我打从心底觉得很欣慰。

这个年代,尤其在新加坡,虽然上全日制托管的小孩不少。但是我还是会感到心疼。唯一欣慰的是,她在幼儿园里过的是开心的日子。往后的小学生涯,需要fighting的日子很多,我们还得继续一起加油。

某日,在婉婉家看到她用吐司制做打辫子的女孩,我就想给我闺女做一份。因为她最喜欢打辫子了。可惜妈妈我不厉害打完美的辫子,只好用吐司来做,满足她的期许。一早见了,跟我说,妈妈你也会打辫子啊!听起来像是我平时帮她绑的不像辫子。哈哈。。





早上去学校准备毕业典礼前,给她弄了这份吐司水果早餐。

脸、头发和毕业奖状是用金瓜吐司制成的。

其余的材料包括蓝莓、草莓、覆盆子、香蕉、奇异果、

荞麦脆片、紫菜、巧克力豆和巧克力米。

脸内夹了椰糖金瓜kaya,下个贴子再分享。

吃到七七八八的kaya,才发现没上贴。哈哈。。














吐司材料 Ingredient :

水 75g
南瓜泥 100g
枫糖浆 16g
葡萄籽油 4g
高筋面粉 250g
海盐 4g
白神酵母 5g (溶解于15g 温开水里)

75g Water
100g Pumpkin Puree
16g Maple Syrup
4g Grapeseed Oil
250g High Protein Flour
4g Sea Salt
5g Shirakami Kodama Koudo Dry Yeast (Dissolve in 15g warm water)



做法 Method :
1)白神酵母溶解与温水中,静置10分钟后,备用。
Dissolved yeast in warm water, rest for 10 minutes and set aside.

2)把全部材料稍微搅匀然后加入酵母溶液继续搅打至薄膜。
Combine all ingredients, add in yeast in method 1, continue to knead or beat till thin film.

3)发酵至双倍大约一小时。
Proof for one hour or till double in size.

4)排气、滚圆,松弛15分钟。
Punch down, roll into ball, rest for 15 minutes.

5)分割成三份然后卷入吐司模,进行第二次发酵约一小时。
Divide the dough into three portions and roll it, place into bread mould, proof for another one hour.

6)预热烤箱200度烤30分钟。
Bake at preheated oven 200 degree for 30 minutes.



Sunday, October 26, 2014

开心的~金瓜莲蓉包 Pumpkin Lotun Bun

难得出炉的包子光滑样。
没有皱皮看了很开心。

中秋节时,做香化饼剩下了一些莲蓉。
借机一次过清完。













材料:

(A)
即溶酵母 - 2.5g(1/2t + 1/8t)
清水 - 50g

(B)
包粉 - 250g
糖 - 25g (我用赤砂糖)
盐 - 1g (我用海盐)
金瓜泥 - 100g
椰油 - 10g

馅料:市售莲蓉

Ingredients:
(A) 
2.5g Instant Yeast
50g Plain Water

(B)
250g Flour
25g Sugar (I used brown sugar)
1g Salt ( I used Sea Salt)
100g Pumpkin Puree
10g Coconut Oil

Filling: Lotus Paste


做法 Method:
1)材料(A)的水加入即溶酵母拌均匀至完全溶解,倒入材料(B)里拌均匀,再揉成表面光滑的面团,滚圆休面5分钟,然后分割所需份量再搓圆。
Ingredient A: Dissolve instant yeast in water.  Add it in ingredients B and combine well, knead until smooth dough forms. Rest for 5 minutes. Divide into small portions. Roll into ball.

2)用杆面棍杆成中间厚旁边薄的圆形,加入莲蓉馅,包裹成圆形,放在油纸上,直接放进蒸笼里进行最后发酵20-30分钟,视当时室温的温度而定。
Roll the small ball into a flat disc, thin at the border and thick in the center. Wrap in lotus paste Place the bun on baking paper, on the rack for steaming, let it rise for 20-30 minutes.


3) 发酵完成后,水滚起算大火蒸15分钟,蒸好后稍微开一点盖,让其透一透热即可。
After proofing,  steam the buns for 15 minutes under boiling water. When time up, wait for 5 minutes, leave a small opening. Wait for another 3 minutes then open the lid.







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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I'm joining Best Recipes for Everyone October 2014 Event Theme: Bun in My Hot Steamer hosted by Fion of XuanHom's Mom.

Friday, October 24, 2014

南瓜芝士蛋糕 Pumpkin Cheesecake

这款芝士蛋糕,虽然吃不出金瓜味。但是口感依旧浓郁香香的。
喜欢它的金澄澄色泽,而让人觉得充满朝气。就像我爱的向日葵那样,很阳光。

又周五了,周末的心情来了不自觉的愉悦起来。

祝福大家好心情!


 





食谱取自君之
也可参考粉红Cass


蛋糕材料:
奶油奶酪250克,南瓜泥135克,鸡蛋1个,蛋黄1个,细砂糖60克,柠檬皮屑半个,牛奶30克,肉桂粉1/4小勺(1.25ML)

饼干底材料:消化饼干100克,黄油50克

Cake Ingredients: 
250g Cream Cheese, 135g Pumpkin Puree, 1 Egg,  1 Egg Yolk, 60g Caster Sugar, Zest from half a lemon, 30g Milk,
1/4tsp Cinnamon Powder

Base Crust: 100g Digestive Biscuit, 50g Unsalted Butter


做法 Method:
1) 把消化饼干装入保鲜袋。用擀面杖碾压保鲜袋里的饼干,直到将饼干碾成粉末状。
 Put digestive biscuits in a plastic bag, crush finely with a rolling pin.

2) 黄油加热融化成液态。把粉状的饼干倒入。用工具搅拌至黄油和饼干粉末完全混合均匀。把搅拌好的饼干面糊装入模具底部,用勺子背部压紧。放入冰箱冷藏,到饼底变硬就可以使用了。
Melt the unsalted butter using double boiling method. Combine the melted butter together with crushed biscuits. Pour it into cake pan and press firmly. Refrigerate till needed.

3) 南瓜蒸熟压成泥。
Steam pumpkin then mash it. 

4) 奶油奶酪室温软化以后,加入细砂糖用打蛋器打发到顺滑无颗粒的状态。
 Soften cream cheese at room temperature, add in sugar, beating until smooth.

5) 加入鸡蛋及蛋黄,用打蛋器搅打至鸡蛋与奶酪完全融合。倒入南瓜泥,搅打均匀。
Add in egg and  egg yolk, continue to beat until it is incorporated with cream cheese mixture. Add in pumpkin puree and mix well.

6) 倒入牛奶、肉桂粉、柠檬皮屑,再次搅打均匀成为奶酪蛋糕糊。 倒入已经铺好消化饼干底的模具里。
Add in milk, cinnamon powder, lemon zest and continue to beat till well combined. Pour the cream cheese batter into prepared cake pan. Wrapped outside of the cake pan with two layers of aluminum foil.

7) 预热烤箱160度,水浴法烤1个小时左右,直到蛋糕完全凝固。
Bake the cheesecake in water bath, 160 degree for around 1 hour until center is completely set.






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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Thursday, October 23, 2014

全麦刈包 Wholemeal Flat Bun

原来这个字“刈” 读成 yi。我还以为这个叫做“割包”。哈哈。。

某日,我们把这些刈包当成晚餐,除了包入焖香菇素扣肉的馅外,我们还包入鸡蛋、芝士和乌达。杂七杂八地乱加馅儿。一家人吃得津津有味的也很开心。无所谓的随意就是那么自在。

Carol 的这款刈包好吃。虽然加了全麦面粉,它吃起来口感不会干干的,相当蓬松。可惜那天晚餐,我们太馋嘴了,只能随意咔嚓几张图。











食谱取自Carol


材料 Ingredients:

中筋面粉250克、全麦面粉50克、鸡蛋1颗、清水130cc、速发酵母1/2茶匙、砂糖15克 (我用赤砂糖、橄榄油20克(我用葡萄籽油)、盐1/8茶匙。

夹层抹油:橄榄油适量 (我用葡萄籽油替代)

250g All Purpose Flour, 50g Wholemeal Flour, 1 egg, 130cc water, 1/2 tsp Instant  Yeast, 15g Fine Sugar (I used Brown Sugar), 20g Olive Oil (I substitute with Grapeseed Oil), 1/8tsp salt


做法 Method:

1)将所有材料放入缸盆中,倒入清水慢慢搅拌搓揉成为一个团状。(清水保留10cc视面团状态慢慢添加。)继续搓揉8-10分钟成为光滑不粘手的面团。
Combine all ingredients together, add in water gradually. Continue to knead until smooth dough form.

2)放入抹少许油的盆中,喷些水,表层盖上湿布或保鲜膜发酵1.5个小时至2倍大。
Place the dough in a greased bowl, cover it with wet cloth or cling wrap, allow the dough to rise for 1.5 hours or till double in size.

3)发酵完后,把面团移出到桌面,面团表面撒上10g的中筋面粉,再把它搓揉进面团中揉成光滑面团。再平均分割成12份。
After rising, remove the dough from bowl, place it on the table, punch down and add in 10g flour, continue to knead until smooth dough form. Then divide the dough proportionally (12 portions).

4)把小面团压扁,用擀面杖擀成椭圆形。光滑面朝下,朝上的那一面涂上一层油,再对折。
Flatten the small piece of dough and rolled into oval shape.Brush with oil and fold into half.

5)排在蒸笼上,再发40分钟。
Arrange the bun in steamer and allow to rise for 40 minutes.

6)中火蒸12分钟,就快到的最后2分钟,锅开小缝,时间到就熄火。放置保持7-8分钟后,移开再保持3分钟再慢慢打开锅盖。
Steam it with middle-high heat for 12 minutes. In last 2 minutes, leave a little opening. Turn off the heat when times up. Remove the steamer from stove after 7 -8 minutes. Then wait for another 3 minutes then open the lid.

7)包入内馅即可享用。
Serve hot with any desire filling.






I'm joining Best Recipes for Everyone October 2014 Event Theme: Bun in My Hot Steamer hosted by Fion of XuanHom's Mom.
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