Wednesday, September 17, 2014

素食版Mee Rebus (Vegetarian Style Mee Rebus)

如果你喜欢生机饮食那种较健康的口感,这个食谱会是不错的选择。 真材实料煮出来的浓稠酱汁,平乏的调味,简单的配料,就很有饱足感了。

上次煮过一回,我女儿和老公都喜欢这道朴实的晚餐。这次刚好家里有金瓜、蕃薯和马铃薯,材料配料齐全,就再煮一回。而且特意加多50g 的金瓜和减少水的份量,因为我们爱吃浓浓的酱汁。

上次Cheryl 问我Mee Rebus 和 Mee Jawa 有何不同。坦白说,我其实并不清楚。我以为Mee Rebus 的中文就叫“爪哇面”?难道是我搞错了?嘻嘻。。
所以这一次,犹豫着该写什么标题呢?哈哈。。






食谱基本上参考这里


材料 Main Ingredient

金瓜 300g    
Pumpkin 300g

红番薯 250g   
Sweet potato 250g

马玲薯2大粒     
2 Potatoes (large)

番茄2粒       
2 Tomatoes

水1300ml    
Water 1300ml 


主要调味料:(依个人喜爱拿捏份量) Seasoning

辣椒粉 chilli powder
芫荽粉 coriander powder
咖哩粉vegetarian curry powder
素Gvegetarian seasoning powder
海盐 sea salt
褐砂糖 brown sugar
桔子汁10粒 lime juices

配料 Garnish
全麦熟面 (就是一般黄面,只是全麦的是无碱水的,较健康)
Wholemeal noodle (boiled)
豆芽 sprout (boiled)
青辣椒 chilli (sliced)
水煮蛋  hard boiled eggs (cut into half)
桔子 Lime (cut into half)
日本黄瓜 Japanese Cucumber (sliced)
芫须 Coriander (cut into small pieces)

做法:

1) 把切成小块的金瓜,番薯和马铃薯放入雪洁健康养生机的圆桶内,水至1300ml 左右(视个人喜爱的浓稠度),选“豆浆”功能,越25-30分钟左右,即成浓稠汤汁。
(也可用搅拌器把熟的金瓜,番薯和马铃薯捣成泥然后加入适量的水煮成汤汁。)
 Cut pumpkin, sweet potato and potato into small cubes and put them in Seiketsu cooking machine and cooked till ready.
(You can also blend the cooked pumpkin, sweet potato and potato then add in suitable amount of water to prepare the gravy)

2)开始准备配料,备用。
Get all garnish ready in a serving plate.

3)做法1熟了以后,把它倒入小锅开始调味。
When method 1 is ready and cooked, transfer it into a cooking pot and add in your preferred seasoning.
 
4)煮好后即可把汤汁淋在面和配料上开始享用。
Ladle the gravy into serving plate.










I am submitting this post to Asian Food Fest (Singapore) – September Month hosted by Grace Phua of Life can be Simple

Friday, September 12, 2014

非常巧克力的索菲亚公主主题生日叭 Chocolatey Sofia PrincessTheme Birthday Party

每个女孩都有个公主梦。身为女人、身为妈妈,我了解的。
致我的小公主,希望你喜欢妈妈为你筹备的生日叭。
祝你生日快乐!一定要健康、勇敢和快乐的长大哦!









这是我第一次筹备这种主题生日派对,还真伤神。这一两个星期,也试验了好几个小蛋糕的食谱,最后,我女儿选了Ann家的A Must Try Chocolate Cupcake。似乎这个比较刚她的口味。也试用了几款紫色的蛋糕纸杯,好多款都是蛋糕烘好后,纸杯的颜色变成不紫了。还好皇天不负有心人,让我找到这款Greaseproof 的紫色纸杯。我很喜欢它的颜色。有需要的话可以去 Quincy's Party 网店看看。







至于那些点缀,都是上网搜寻和下载的。蛋糕上的小旗子,大家可以用 "free printable cake bunting" 的字样来搜索。小蛋糕上的索菲亚公主,可用“free printable cake topper" 的字样来搜索。然后用硬卡纸和比较好的打印机打印出来。也可以请打印公司帮忙打印。
索菲亚公主的公仔是在Singapore Motherhood Forum买的。价钱比正版的便宜多了!

这个生日趴过后,我有种如释重负的感觉。很想给自己 a pat on the back, 然后跟自己说 well done! You have tried your best!

谢谢每位部落格主人无私的分享,让像我这样的home baker 也可以搞个像样的主题派对;感谢我家烤箱任劳任怨地为我服务;感谢“夜猫大耳机”在无数个深夜陪着我烘焙;感恩上苍让我宝贝来当我家小公主,陪我度过精彩的每一天,纵然也有很多惹怒我的片刻。哈哈。。


在幼儿园的生日派对,只能说一片混乱。大家都好期待地欢呼着。小蛋糕共有19粒,刚好够分给每位小朋友。六寸蛋糕就分给老师们。幸好也是刚刚好够分。全部都刚刚好,真好!因为试验,我家最近吃了不少巧克力蛋糕。所以暂时得say no no to cakes. 上完这个贴子,我和我家烤箱要小休。嘻嘻。。

我女儿说同学们都爱巧克力口味的蛋糕,所以每一样蛋糕都有巧克力。


巧克力杯子蛋糕食谱取自Ann  也可参考Jessie
六寸蛋糕是四片巧克力海绵蛋糕体和Vanilla Buttercream
棒棒糖蛋糕食谱这里

材料 Ingredients:

(A)
100克无盐奶油
100g Butter, softened at room temperature

150克细砂糖 (我用赤砂糖)
150g Sugar (i used brown sugar)

蛋 2 粒
2 Eggs

1 小匙香草精
1 tsp Vanilla Extract

(B) 
125毫升 牛奶
125ml Milk

1小匙苏打粉
1 tsp Baking Soda

125毫升滚水 加1小匙美禄
125ml Boiling Water + 1 tsp Milo, mixed well

(C)
190克面粉 (过筛)
190g Flour, sifted

1/4小匙盐
1/4 tsp Salt

3小匙发粉 (过筛)
3tsp Baking Powder, sifted

40克可可粉 (过筛)
40g Cocoa Powder, sifted


蓝莓奶油奶酪霜 Blueberry Cream Cheese Buttercream

300克无盐奶油
300g Unsalted Butter

300克奶油奶酪 
300g Cream Cheese

200克糖粉 
200g Icing Sugar

200克蓝莓泥 (用食物调理机搅成泥再煮几分钟) 200g Blueberry Puree (Blend in Food Processor and cook it for a few minutes)

 
做法 Methods:

1)把蛋糕纸杯放在马芬烤盘上。混合材料C 备用。苏打粉溶解与牛奶中。
Line cupcake liners on a muffin pan. Mix Ingredients (C) in a bowl with a spatula till combine.  Dissolve baking soda in milk.

2)无盐奶油和糖一起用电动搅拌器搅打至泛白。加入鸡蛋(先加一粒搅拌均匀再加另一粒)拌匀。加入香草精拌匀。
Beat butter and sugar with an electric mixer till pale and creamy.  Add eggs one at a time and beat to mix well. Add vanilla extract and beat till well-combined.

3)加入材料B 和C, 继续搅打至面糊变成顺滑。
Add Ingredients (B) and (C) & continue to beat till the cupcake mixture becomes smooth and well-combined.

4)把面糊放入蛋糕纸杯约3/4满。放入已预热的烤箱170度烘烤约20分钟。
Fill the batter in the liners with cupcake mixture till 3/4 full.  Bake at preheated oven 170 degree for approximately 20 minutes or till the cakes pass a skewer test.

5)烤好后,蛋糕放凉备用。
Let the cupcakes cool completely on a wire rack.

6)准备蓝莓奶油奶酪霜:无盐奶油、奶油奶酪和糖粉一起搅打至泛白。加入蓝莓果泥继续搅拌至轻盈蓬松
Prepare the icing, beat butter, cream cheese and icing sugar till pale.  Add in blueberry puree keep beating till light and fluffy.

7)在蛋糕上挤上适量的奶油霜。
Fill in a piping bag with your favorite nozzle. Pipe out the icing on the cupcakes.  




This post in joining Best Recipes for Everyone September Event : Chocolate Wonderland

Tuesday, September 9, 2014

苹果巧克力蛋糕 Apple Chocolate Cake

巧克力蛋糕的味道浓郁,
加入了苹果以后多了一些酸酸甜甜的滋味,
改变了巧克力的单一味道。







食谱取自孟老师的100道小蛋糕
*我的纸模可做五个。*

材料 Ingredient:

A 青苹果 65克(去皮后);无盐奶油 20克;细砂糖 10克 (我用赤砂糖);葡萄干 30克
A 65g Green Apple (without skin); 20g Unsalted Butter; 10g Fine Sugar (I used brown sugar) ; 30g Raisin

B 无盐奶油 65克 ;糖粉 65克 (我减至55克);杏仁粉 50克;全蛋 30克;动物性鲜奶油 10克;低筋面粉 65克;小苏打粉 1/8匙;无糖可可粉 15克
B 65g Unsalted Butter; 65g Icing Sugar ( I cut down to 55g) ; 50g Almond Meal ; 30g Egg; 10g Daily Whipping Cream; 65g Low Protein Flour; 1/8 tsp Baking Soda; 15g Unsweetened Cocoa Powder


做法 Method:

1)材料A:青苹果切成约1厘米的丁备用。
Ingredient A: Peel Green apple and cut into 1cm cubes. Set aside.

2)无盐奶油加细砂糖用小火煮至奶油熔化,再加入青苹果丁及葡萄干,改用中小火熬煮至苹果变软,放凉备用。
At low heat, melt the butter and sugar together, add in green apple cubes and raisin, cook until the apple cubes start to soften.  Set aside to cool.

3)材料B: 无盐奶油在室温下软化后,分别加入糖粉及杏仁粉先用橡皮刮刀稍微拌和。
Ingredient B:  Using spatula, gently fold the soften butter, icing sugar and almond meal together.
4)改用搅拌机搅匀,分别加入鸡蛋及动物性鲜奶油,用快速方法搅拌均匀。
Change to electric mixer, add in egg and daily whipping cream, mix on high speed.
 
5)筛入低筋面粉、小苏打粉及无糖可可粉,改用橡皮刮刀稍微拌和。
Sift in flour, baking soda and cocoa powder, fold gently with a spatula.

6)加入做法2的部分材料,用橡皮刮刀以不规则方向拌匀呈面糊状。
Fold in a portion of ingredient in Method 2.

7)用橡皮刮刀将面糊刮入纸模内约八分满,并将表面抹平,再将剩余的苹果丁与葡萄干均匀地铺在面糊表面。
Spoon the batter into baking cup till 80% full,  then spread the leftover apple cubes and raisin on top of the batter.

8)烤箱预热后,用上火190度、下火180度烘烤25-30分钟左右。(我用180度烤25分钟)
Preheat the oven 190 degree Celsius top heat, 180 degree Celsius bottom and bake for 25-30 minutes. (I baked it at 180 degree Celsius for 25 minutes)








This post is linked to the event, Little Thumbs Up (September 2014 Event: Apple) organized by Zoe (Bake for Happy Kids), Doreen (My Little Favourite DIY) and hosted by Kit (I-Lost in Austen).






This post in joining Best Recipes for Everyone September Event : Chocolate Wonderland






I'm also linking this post with 

Monday, September 8, 2014

香橙黑白巧克力棒棒糖蛋糕 Orange Black & White Chocolate Cake Pops

第一次做棒棒糖蛋糕,原本要用黑白巧克力在棒棒糖蛋糕上画swirl,结果溶化的巧克力液不够,就作罢了。初体验就随机应变吧!后来我用了杏仁脆粒和奇异籽(Chia Seed) 来点缀它们。看来装饰的部分得再努力了。
也许是因为用了棒棒糖蛋糕模具,所以觉得制作过程不会太复杂,只是裹巧克力的步骤有点花时间。
这个食谱材料简单,制作方法也相当简易,口感却很棒。
蛋糕组织冷藏前后都是松软的,带有点微微的橙香。我们挺喜欢的。






食谱取自随随鱼

以这个食谱用我的模具可制作18粒棒棒糖蛋糕

材料 Ingredient:

低筋面粉100g
100g Low Protein Flour

鸡蛋2个 (我用Omega蛋,约70g 一粒)
2 eggs ( i used Omega eggs, approx. 70g per egg) 

幼砂糖80g (我用赤砂糖, 70g
80g Fine Sugar (I used brown sugar, 70g)

黄油80g (我用无盐奶油)
80g Butter ( I used unsalted butter)

泡打粉2.5g 
2.5g Baking Powder (I used double acting baking powder)

橙皮 (子两个)
2 orange (grated from two small oranges)
 


表面装饰:黑和白巧克力各80g + 坚果脆粒或巧克力米
Decoration: 80g each of Black and White Chocolate + nuts or sprinkles


做法 Method:

1)橙子用盐擦洗表皮,清洗干净。用刨刀刨取橙皮。
Clean oranges and rub its skin with salt. Grate zest off from oranges. Set aside.

2)用蛋抽将鸡蛋打散, 倒入幼砂糖。用蛋抽搅打至幼砂糖融化、全蛋液颜色变浅。
Whisk eggs with egg beater until blended, add in sugar. Whip it until sugar dissolved and the mixture turns pale.

3)将橙皮屑放入蛋液中,搅拌均匀。
Add in orange zest and mix well.

4)低筋粉、泡打粉混合,过筛至蛋液中。 用蛋抽搅拌均匀,拌成浓稠的糊状。
Sift in flour and baking powder into the egg mixture, mix until the batter becomes sticky form.

5)黄油放入碗中,隔热水加热溶化后,趁热倒入混合物中。搅拌均匀,成为光滑的糊状。
Melt the butter in a bain-marie, pour it into the batter. Mix until it becomes a smooth form batter.

6)将面糊倒入裱花袋,挤入棒棒糖模子中,盖上另一半模具。
Pour the batter into a piping bag, pipe the batter into cake pop mould, put on the lid of the cake pop mould.

7)送入180度预热的烤箱,中层,烤20分钟。
Baked in pre-heated oven 180 degree for 20 minutes.

8)烤好的蛋糕取出后脱模,放在烤盘上冷却。
Remove from the oven, leave to cool for a few minutes before removing from mould.

9)黑和白巧克力放入无水无油的容器中,隔水融化,成顺滑无颗粒的巧克力溶液。
Melt the chocolate in a bain marie.

10) 纸棒沾点溶化巧克力,然后扎入蛋糕底部备用。
Dip the end of the stick with a little bit of chocolate coating before inserting the sticks into each Cake Pop.

11)将棒棒糖蛋糕放入巧克力中溶液中;轻轻旋转,使巧克力均匀的包裹在蛋糕表面。
Coat the Cake Pops in the chocolate, shake to remove any excess coating. 

12)包裹好巧克力的棒棒糖蛋糕,放在保利龙板上或适合的地方,直至巧克力表面凝固。
Place it  upright in a piece of polystyrene or a suitable place and leave to dry.
   
13)随自己喜好装饰蛋糕表面。
Decorate the cake pops with your desired nuts or sprinkles.       






This post in joining Best Recipes for Everyone September Event : Chocolate Wonderland

 
  
 

Friday, September 5, 2014

感恩的~绿茶黑芝麻月饼 & 手绘教师节包包 (Thanksgiving Green Tea Mooncake with Black Sesame Paste & Hand drawn Tote Bag)

中秋月圆,是个团圆日、感恩日。
与家人共聚,共赏月光,共度晚餐,共享月饼,其乐融融。

这个月饼是做给与我年龄相近的小姨。本来拒绝了她因为我实在没有空档再煮馅料。后来获知广祥泰的月饼馅可以以500g出售,就答应了小姨。做了这款她喜欢的黑芝麻馅(加入瓜子)月饼给她。

这一次我一心一意地看好炉火,总算没把它烤焦了。。嘻嘻。。

先预祝大家有个团圆美满的中秋节!








食谱请看我之前分享的绿茶栗子馅月饼
For Recipe, please refer to my previous post of Baked Green Tea Mooncake (with Homemade Chestnut Paste)




This post is linked to the event, Best Recipes for Everyone August 2014 Event Theme: Mooncake hosted by Fion XuanHom's Mom.



也顺道祝福所有教师们,教师节愉快!我和孩子们一同感恩你们的付出和心力,谢谢你们的循循善诱和教导。

这是我和女儿一起制作的包包。
包包是在无印良品(Muji)买的。一个SGD 2.90,还算合理。颜料和画笔在Artfriend买的。我其实挺喜欢和孩子一同做手工。所以除了烘焙模具,家里也堆了不少不同种类的颜料和材料。





点子取自这里
Design Idea from here.

Wednesday, September 3, 2014

兔形公仔饼 (Gong Zai Bing)

小鱼儿没游来我家; 小兔子倒是蹦蹦跳跳到我家来。哈哈。。
看到大家的鱼儿香化饼很可爱。
犹豫着该不该败个鱼形模,后来还是用了被冷落在橱柜里的兔形模。

这香化饼好吃。虽然对我来说微甜了些。。
但是咀嚼每一口,还真有小时候吃猪笼饼的味道。二三十年前,月饼的种类和口味不多,印象中,过中秋必定会吃猪笼饼,也特别喜欢收集那个小巧五颜六色的猪笼,拿来当masak。这一晃,已经是二三十多年前的回忆了。时光飞逝。。

我用了一份半的食谱来制作20多只兔子。这群兔子还真的让我抓狂。
它的尾巴,它的腿,它的耳朵。。总是有意无意地卡着。。边敲边问它们。。“你们到底想怎样啦!” 抓狂ing....要做到满意还真不容易。。我尽力了!













食谱取自Butter, Flour and Me


材料 Ingredients:
 

面粉 350克(过筛备用)
350g All Purpose Flour


糖浆 230克
230 Golden Syrup
 

花生油 100克 (我用葡萄籽油)
100g Peanut Oil (I replace with Grapeseed Oil)


碱水 5克
5g Alkaline Water

原味纯莲蓉 150克

150g Lotus Paste 

表层涂面:蛋黄1个  +  鲜奶 1汤匙或适量, 搅拌均匀后过滤。

Egg Wash: 1 Egg Yolk + 1 tbsp fresh milk, mix well and strain


做法 Method:

1)把面粉过筛备用。
Sift All Purpose Flour in a large bowl and set aside.

2)容器里加入糖浆、花生油、碱水和莲蓉一起搅拌均匀。
Mix golden syrup, peanut oil, alkaline water and lotus paste together thoroughly.

3)然后拌入面粉搅拌成均匀的面团。
Add in all purpose flour and mix to form a soft dough.

4)把容器盖上。放置休息 2 - 3个小时至面团不粘手。
 Cover and let it rest for at least 2 - 3 hours.

5)把面团分割成每份大约 42克(兔形模),把面团搓圆,然后放入木模里印出形状。
Divide the dough into small portions, approximately 42g each (for rabbit mould as showed in the picture), roll in ball, dust some flour on it and press it firmly into the mould.

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。
Bake in preheated oven 160 degree for 10-12 minutes. Remove from oven, let it cool down for 10 minutes before egg wash.

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。
Then bake the biscuit again for 15 to 20 minutes or until golden brown. 







This post is linked to the event, Best Recipes for Everyone August 2014 Event Theme: Mooncake hosted by Fion XuanHom's Mom.

Monday, September 1, 2014

绿茶月饼(自制栗子馅)Baked Green Tea Mooncake (with Homemade Chestnut Paste)

这个绿茶月饼是在还没有回油,烤好后马上拍的。
因为周末要带给妈妈所以星期五晚上做好后就急急忙忙把它给拍了。
月饼边边有点过度烘烤,因为烤箱在fan forced 的状态,我却在忙着做香化饼。结果忘了调低温度。10分钟后,它出炉时,我有点 "sigh" 的感觉!所以说一心还是不要二用为好呀!
绿茶配搭栗子,有没有日式的feel? 因为两种食材都是日本常见的。
这样混搭的口感,给我预想不到的清爽。我很喜欢这样的配搭。






把连日赶工的月饼包装好,孝敬我母亲。





绿茶月饼皮食谱取自Butter, Flour & Me
栗子馅取自肥丁

月饼皮材料 Ingredients for Mooncake Dough:

份量:100g x 5个 & 50g x 1个

糖浆 100克
100g Golden Syrup

花生油 30克
30g Peanut Oil (I replace it with grapeseed oil)

碱水 1/3茶匙
1/3 tsp Alkaline Water

面粉 110克
110g All Purpose Flour

绿茶粉 15克
15g Green Tea Powder

月饼皮做法 Method to make Mooncake Dough: 
1)将液体材料用木棍搅轻轻拌均匀,然后筛入面粉和绿茶粉。混合均匀,放置让面团休息至少30分钟至1小时。
Combine all the liquid ingredients, mix well. Then sift in flour and green tea powder. Cover it with cling wrap and set aside to rest for at least 30 minutes to 1 hour.

2)面团不太粘手后,把面团分成等份 (40g x 5; 25g x1)。 馅料分成等份 (60g x 5; 25g x 1)。
Divide the dough into 6 portions (40g x 5; 25g x1), roll into balls. Divide the mooncake filling into small portions (60g x 5; 25g x 1), roll into balls.

3)皮压扁,包入搓圆的馅料,搓圆,把它放入模型里压出形状。放在铺了烤纸的烤盘上。
Wrap monncake filling into mooncake dough. Place it firmly into the mooncake mould, unmould and place it in a lined baking tray.

4)放入预热后的烤箱以160 - 170度,烤10分钟(可以发现月饼皮开始干没有油光)然后取出放置一旁待冷,约10-15分钟,再放入烤炉继续烤10-15分钟至熟即可。 
*绿茶饼皮表层可以无需涂蛋液*
Bake at pre-heated oven 160 to 170 degree for 10 minutes. Remove from oven and set aside to cool completely for 10 to 15 minutes. Then bake it again for 10 to 15 minutes.

Egg wash is not required for this mooncake.





栗子馅材料 Ingredients for Chestnut Paste:

细节可参考肥丁的部落格。
Refer to Beanpanda Blog for details.

栗子(去壳)300g
300g Chestnut (without shells)

清水 150ml (视乎需要增减)
150ml plain water ( plus & minus)

赤砂糖 50g (我没加,因为栗子的原味清甜)
50g brown sugar (i omitted. The chestnuts i used have mild sweet taste)

蜜糖 1 汤匙
1 tbsp Honey

植物油 3 汤匙
3 tbsp Vegetable Oil

澄面 10g
10g Wheat Starch

做法 Method to cook Chestnut Paste:

1)栗子用沸水煮熟。
Boiled chestnuts with shells in a pot of boiling water for about 30 minutes till cook.

2)煮好后捞起,剥开栗子壳。放入搅拌机,加入清水,搅拌成蓉。
Pour the water out. Remove the chestnuts shell. Place them in blender, add in plain water gradually and blend well.

3)倒入小锅,加入糖,把水分煮干,不停搅拌。
Transfer the chestnut puree into a saucepan, add in sugar (if needed), stir constantly till dry in texture.

4)加入蜂蜜,逐渐加入油,不停翻炒,筛入澄面。煮至栗子蓉紧实。
Add in honey, add in oil gradually and stir constantly, sift in wheat starch. Cook until the chestnut paste become firm.






This post is linked to the event, Best Recipes for Everyone August 2014 Event Theme: Mooncake hosted by Fion XuanHom's Mom.







This post is linked to the event Little Thumbs Up (August Event:Flour) , organized by Zoe (Bake For Happy Kids) and Mui Mui (My Little Favourite DIY) , hosted by Diana (Domestic Goddess Wannabe)
 

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