Friday, January 23, 2015

花生酱马芬 Peanut Butter Muffin

我个人其实蛮喜欢花生酱的。
尤其是在吐司上涂上一层厚厚的花生酱,特别好吃。

几年前开始担心孩子会过敏,就开始尽量避免不吃花生酱。
所以家里出现花生酱的机率偏低。
偶尔很馋嘴很想念花生酱时,我还是会买一小罐回家来涂面包。

这一次为了清货,所以找来孟老师的食谱,把花生酱解决掉。
原以为烤好后第二天享用时,口感会非常扎实, 其实还好耶!
挺酥松的,还有花生的香味。
一口气吃了两个,喜欢花生酱的会喜欢这款马芬。
但不宜吃多,会觉得腻哦!







食谱取自《孟老师的100道小蛋糕》

材料 Ingredients:

鸡蛋2个 (我用Omega鸡蛋)
砂糖60克  (我用demerara糖 50克)
沙拉油60克 (我用葡萄籽油)
粗粒花生酱100克
牛奶60克
低筋面粉100克
泡打粉1小匙

2 Eggs  (i used Omega eggs)
60g Castor Sugar (i used Demerara sugar 50g)
60g Oil ( i used Grapeseed oil)
100g Chunky Peanut Butter
60g Milk
100g Low Protein Flour
1tsp Baking Powder


 做法 Method :

1)蛋和糖搅匀,再加油,搅拌均匀。
Whisk egg and sugar together, add in oil and mix till well combined.

2)再分别加入花生酱和牛奶,搅拌成均匀的液体。

Add in peanut butter and milk, mix till smooth.

3)筛入所有的粉类,用橡皮刮刀翻拌均匀。

Sift in baking powder and flour. Fold in with rubber spatula till incorporated.

4)用汤勺将面糊装入纸杯,大约8分满。(我装至9分满)

Scoop the mixture into the muffin cup till 80% full. (I filled it till 90% full)

5)放入预热过的烤箱,180度,25-30分钟。

Bake in preheated oven at 180 degree for 25 to 30 minutes.




Monday, January 19, 2015

杏仁脆片 Almond Flake Crisp

原本打算先制作少分量来试试。。
结果烘焙店老板娘说,Florenta 预拌粉一开封最好马上用完不然会变硬。
什么?真的吗?
心想。。那么我不是要烘很多盘、挖出几个密封罐、再想好要送给谁。。?!?!
还好是周末烘这些脆片,虽说容易,烤了四大盘加一小盘,在烤炉旁standby,也挺上火的(烤完后,我头痛。热到。。哈哈)。
第一盘出炉时,还以为是放凉后切,结果切到惨不忍睹,边切边掰开。。还好及时醒悟。。
自此经验。。我由衷佩服制作各种手工饼干来售卖的烘培爱好者!佩服你们的坚持!你们很棒!







材料 Ingredients:
Florenta 预拌粉 500克
杏仁片  1公斤
白芝麻 少许

500g Florenta Powder
1kg Almond Flakes
Some White Sesame

做法 Method:
把两种材料混合均匀,平均的(不要太厚)铺在烤盘上(分几个烤盘),在撒上少许芝麻。放在预热烤箱180度烤20分钟至金黄。 趁热切片,待凉后收进罐子。 
Mix both ingredients together,  spread a thin mixture in the baking pans (a few tray), sprinkle some white sesames on top. Bake at preheated oven at 180 degree for 20 minutes. While hot, slice it into small pieces using pizza cutter. Keep it in airtight container after cooling down.


 




I'm joining Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies by Fion of XuanHom's Mom and co-host by Victoria Baking Into The Ether

 

Friday, January 16, 2015

金瓜汉堡 Pumpkin Burger

最近烘焙时,心里头好像多了一份责任感。
从想要制作什么,到配搭什么,再到如何摆放在便当盒里,
都成了我 的考量。。
偶尔,不仅惊叹,曾几何时,
我的爱好与兴趣,怎么变得那么不随心呀!

这个汉堡是不是好大一粒呀?
我们的早餐;女儿的上学点心。。
总共制作了四粒大汉堡一粒迷你汉堡。
搭配着芝士,沙拉菜,目宿芽和牛蒡素肉饼,
没有酱料,原汁原味。。
我们都吃得心满意足哦! 











食谱参考只想让自己快乐

材料 Ingredients:

南瓜泥 150 克 
高筋面粉 250 克
酵母 1/2 小匙 
鸡蛋 1 颗(约 50 克)
Demerara 糖 15 克 
盐 1/8 小匙
牛奶 30-40 毫升 (视面团湿度而定)
无盐奶油 15 克

装饰:
鲜奶、芝麻  适量


150g Pumpkin Puree
250g High Protein Flour
1/2tsp Instant Yeast
1 Egg (approximately 50g)
15g Demerara Sugar
1/8tsp Sea Salt
30-40ml Fresh Milk (Self adjustment based on the wetness of the dough)
15g Unsalted Butter

Decoration:
Milk and Black Sesame

做法 Method:

1) 使用面包机揉面和发酵程序。完成后取出面团排气。
Using dough setting function in bread machine for kneading and first rising. Remove risen bread dough from the bread machine, punch out the air.

2)分割成四粒约100克的面团,和一粒30克的面团。滚圆休息15分钟。
Divide the dough into four 100g ball, and one 30g ball. Rest for 15 minutes. 

3)整型,放在汉堡模里(除了迷你面团)进行第二次发酵。
Then shape it, and place each dough in the burger moulds (except the dough with 30g) for second rising.
 
4)刷上适量的牛奶,撒上黑芝麻粒,放在预热烤箱170度烤30分钟.(温度只供参考而已)
Brush with milk, and sprinkle some black sesame, bake it at pre-heated oven for 30 minutes. (Temperature is only for reference)





Thursday, January 15, 2015

天然蔓越莓饼干 Cranberry Biscuit

君之在标题里,写了“无添加”。。吸引了我。
特别是家里有小孩的,都希望亲手为孩子和家人,
制作既天然又健康又美味的手工烘焙。
这道饼干,真心的很好吃,口感相当好。
而且材料和做法非常简单。
特别喜爱这种简单的食谱,
超适合想忙里偷闲的我。。





 

食谱取自君之

材料 Ingredients:

低筋面粉115克
鸡蛋液1大勺 (打散的全蛋)
黄油75克
糖粉60克
蔓越莓干35克
 

115g Low Protein Flour
1 Tbsp Egg (lightly beaten egg)
75g Butter
60g Icing Sugar
35g Dried Cranberry

做法 Method:
 

1)黄油软化后,加入糖粉,搅拌均匀。不需要打发。
Add soften butter and icing sugar together then mix well.

2)加入1大勺鸡蛋液,搅拌均匀。

Add egg and combine well.

3)倒入蔓越莓干。如果蔓越莓干的个头比较大,需要先切碎(不要切太碎)。

Add in dried cranberry. Cut bigger cranberries into small pieces.

4)倒入低筋面粉。搅拌均匀,成为面团。用手把面团整形成宽约6CM,高约4CM的长方体.并放入冰箱冷冻至硬(约需要1个小时,是冷冻不是冷藏哦)。

Add in flour. Mix well till it form a dough. Shape it into square-shape log, then put it into the freezer for approximately one hour.

5)冻硬的长方形面团用刀切成厚约0.7CM的片。切好后放入烤盘,放进预热好的烤箱烤焙即可。

Cut the dough into small pieces. Bake it at a preheated over at 170 degree for 20 minutes. 



 I'm joining Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies by Fion of XuanHom's Mom and co-host by Victoria Baking Into The Ether

Monday, January 12, 2015

鲜奶油磅蛋糕 Whipping Cream Pound Cake

最近因为孩子初上小学,
忙着陪伴孩子适应许多“第一次”,
忙着张罗孩子的上学点心。。
即使依然开炉,却无暇编辑。
此时此刻,怎么就觉得那么的有心无力呀!

为了解决冰箱的鲜奶油,就制作了这款蛋糕。
奶香味很浓郁。口感还蛮不错的。







食谱取自轩宏妈
也可参考Ann

材料 Ingredients:

动物鲜奶油  200克
细砂糖  100克
鸡蛋   3粒
香草精  1/2 茶匙
低筋面粉  150克
发粉    1/2茶匙
溶化奶油  1汤匙
 

200g Whipping Cream
100g Granulated Sugar
3 Eggs
1/2 tsp Vanilla Essence
150g Low Protein Flour
1/2tsp Baking Powder
1tbsp Melted Butter


表面装饰 Topping Decoration: 

杏仁条 Almond Strips

做法 Method:

1.将细砂糖与鲜奶油一起打发至9分发。
Whisk whipping cream with granulated sugar till stiff form.

2.逐粒加入鸡蛋,打至均匀再加入另一粒鸡蛋。
Add in egg one at a time, mix till incorporated then add another egg,continued to mix till well combine.

3.加入香草精,混合均匀。筛入面粉 和发粉,混合均匀无颗粒。
Add in vanilla essence and mix well. Sift in flour and baking powder, mix until no trace of flour remains.

4.倒入融化奶油,混合均匀即可。
Pour in melted butter and mix well.

5.把面糊倒入6吋铺了烘培纸的6吋圆模,撒上杏仁片,放入预热烤箱,180度,45分钟或至熟。
Lined the 6 inch round pan with parchment paper. Pour batter into the baking pan and sprinkle some almond strips on top, bake it at preheat oven,180 degrees for 45 minutes or till cooked.

Thursday, January 1, 2015

椰糖开心果蔓越梅脆饼 Gula Melaka Pistachio Cranberry Biscotti

祝大家有个既开心又充实的新年。
新年快乐!





食谱取自小小米桶

材料:

低筋面粉 160克 (过筛)
黑糖  70克 (我用马六甲椰糖)
蛋 2 个
即食燕麦片 40克
泡打粉 2小匙
核桃或杏仁适量 (我用开心果仁)
葡萄干适量 (我用蔓越梅干)

160g Low Protein Flour, sift
70g Brown Sugar (I replaced it with Gula Melaka)
2 Eggs
40g Instant Oat
2tsp Baking Powder
Some Walnuts / Almonds ( I used Pistachio)
Some Raisins (I used Dried Cranberry)

做法:

1)将黑糖、蛋,搅打均勻。
Mix egg and sugar together till incorporated.

2)然后加入已过筛的面粉、泡打粉、燕麥片、坚果仁、果干,混合拌勻。
Add in  flour, baking powder, oats, nuts and dried fruits, combine well.

3)把面团分成2 等份,並整成长条状,放入已经预热的烤箱,以180℃烤约20分钟。
Divide the dough into two portions, shape it into logs, baked in a preheated oven at 180 degree for 20 minutes.

4)烤好取出,等溫度稍微下降时,用刀切成1~1.5公分的片状。
Removed it from oven, let it cool down, cutting the logs into slices.

5)切好再放上烤盘送入烤箱以160 ℃烤约15分钟,即完成。
Arranged it on a baking tray, baked it again at 160 degree for 15 minutes.

Tuesday, December 23, 2014

绿茶蛋糕卷 Green Tea Swiss Roll

明天就是平安夜了。
日子一天一天过,时间真的溜得很快,
转眼间又一年了。
几天前在匆忙中,制作了这个蛋糕卷送人。
在此,
先预祝各位,
圣诞快乐!







食谱参考水晶


蛋黄糊材料 Ingredients for Egg Yolk Mixture:

蛋黄 3个 (我用Omega蛋)
白砂糖 15g
水 60ml
油 40ml (我用葡萄籽油)
香草精华少许
低筋面粉80g
抹茶粉 2小匙

3 Egg Yolk (i used Omega Egg)
15g Castor Sugar (I used 10g Demerara Sugar )
60ml Water
40ml Oil (i used grapeseed oil)
1/2 tsp Vanilla Extract
80g Low Protein Flour
2 tsp Green Tea Powder

蛋白糊材料 Ingredients for Egg White Mixture:

蛋白 3个(我用Omega蛋)
白砂糖 50g
塔塔粉 1/4 小匙 (我用柠檬汁取代)

3 Egg White (i used Omega Egg)
50g Castor Sugar (I used 40g Demerara Sugar )
1/4 tsp Tartar Powder (i replaced it with lemon juice)

做法 Method:

1)将烤盘 (25x25cm)垫入一张干净的烘焙纸。
2)将蛋黄放入盆中,打散,加入15g 的砂糖,用打蛋器打白,继续加入水和油,再加入香草精华拌均 。
3)筛入低筋面粉和抹茶粉,用打蛋器充分搅拌均匀。
4)将蛋白、塔塔粉打至发泡,分数次加入砂糖打至9分发。
5)把蛋白霜分次加入蛋黄面糊里搅拌至均匀。
6)然后将面糊倒入烤盘里,再用刮刀将表面刮平,在桌上轻敲几下,震出大的气泡。170度20分钟
7)将蛋糕取出后翻转,将蛋糕纸慢慢的撕开。
8)将香草意大利奶油蛋白霜(可参考Carol) 涂在蛋糕体上,卷起。卷好后,放入冰箱内冷藏至少2个小时才享用。

1) Line a 25x25cm baking pan with parchment paper, set aside.
2) In a mixing bowl, whisk egg yolk with sugar until pale in color. Add water, oil and vanilla extract, continue to beat a few second.
3) Sift in low protein flour and green tea powder over the egg yolk mixture, combine well.
4) In a separate grease-free bowl, whisk the egg whites and lemon juice until foamy, add sugar in  three batches until firm peaks form.
5) Add the egg yolk mixture to the meringue in 2 or 3 batches.
6) Pour the cake batter into the prepared pan, spread it evenly. Gently knock the baking pan on table top to remove air bubbles trapped in the batter. Bake it at preheated oven 170 degree for 20 minutes.
7) Gently peel off parchment paper from the bottom of cake and invert the cake.
8) Spread an even layer of vanilla italian meringue buttercream (Refer to Carol) on top. Gently roll up to make a Swiss roll. Chill it for at least two hours before serving.




I'm submitting this post to Cook and Celebrate (Christmas 2014), organized by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids. 

&
I'm submitting this post to "My Treasured Recipes #4 - Ho Ho Ho It's Christmas (Dec 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House

Thursday, December 18, 2014

柠檬奇异籽马芬 (隔夜面糊) Lemon Chia Seed Muffin (Overnight Batter)

马芬面糊也像面包液种那样可以隔夜吗?
因为好奇,所以我尝试了。

烘烤的过程,柠檬香气弥漫着,很清新。
吃的时候,蛋糕的外皮有点脆脆的,内层却很松软而且湿润。
檸檬香气十分浓郁。
如果你和我一样喜欢柠檬,
就会喜欢这款马芬的香气。









食谱取自Jessie


材料 Ingredients:

低筋面粉 160克(过筛)
发粉 1/2茶匙 (过筛)
盐 1/4茶匙
鸡蛋165克 (稍微打散)
细砂糖 210克(可减至205克,我减至150克)
无盐奶油 190克 (融化)
柠檬汁 50克
牛奶 10克
香草精花 1/2茶匙
柠檬皮屑 6克 (约两粒) 
罂粟籽 8克 (我用奇异籽取代)

160g Low Gluten Flour, sifted
1/2tsp Baking Powder, sifted
1/4tsp Salt
165g Eggs(about 4 small eggs), lightly beaten
210g Caster Sugar (can be reduced to 205g, I further reduced it to 150g)
190g Unsalted Butter, melted
50g Lemon Juice
10g Milk
1/2tsp Vanilla Extract
6g Fine Lemon Zest (from 2 small lemons)
8g Poppy Seeds (I replaced it with Chia Seed)
 
做法Method:
 
1)混合过筛的面粉,发粉,盐和奇异籽。待用。
2)用打蛋器,搅打鸡蛋和糖。糖必须分几次加入。然后,加入奶油和香草精华。
3)加入柠檬汁,柠檬皮屑和牛奶。
4)分两三次加入面粉混合物,用打蛋器拌匀。
5)用保鲜膜盖好,放入冰箱冷藏至少12小时。
6)预先把面糊从冰箱拿出来,放在室温约半小时。
7)预热烤箱 160度,放中层。
8)把面糊放在马芬杯里约8或9分满。
9)烤约30至35分钟至熟。

1. Mix flour, baking powder, salt  & poppy seeds in a bowl.
2. Mix eggs with sugar, using handwhisk. Sugar should be added in a few separate rounds. Add butter and vanilla extract.
3. Add lemon juice, lemon zest & milk.
4. Add flour mixture in 2-3 rounds. Mix well with a hand whisk.
5. Cover with cling wrap & refrigerate for at least 12 hours. 

6. Remove the batter & leave it in room temperature for 1/2 hour. In hot weather, you may just need to rest it for 10-15 minutes.
7. Preheat oven to 160C, Bake only. Place rack at middle level.
8. Line a muffin pan with some cupcake liners. Spoon the batter into the liners up to 80-90% full.

9. Bake for about 30-35 minutes or until the cake tester comes out clean. Remove the muffins from the pan immediately & let to cool down completely on a wire rack.
 





I'm joining Best Recipes for Everyone December 2014 Event Theme: My Little Cupcakes by Fion of XuanHom's Mom.

&


I'm submitting this post to Cook and Celebrate (Christmas 2014), organized by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids. 

&
I'm submitting this post to "My Treasured Recipes #4 - Ho Ho Ho It's Christmas (Dec 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House

Wednesday, December 17, 2014

潘多洛黄金大面包 Pandoro Bread

去年买的八星菊花模就是为了做潘多洛面包。
但是,忘了啥理由,去年没做。
每次打开厨房的橱柜,看到这模具,
就一再提醒自己别把它忘了。
终于,尝试了。

这面包的配方, 一句话 Simply Nice !
松软 + 微微的奶香。
Kosong 就很好吃了。


 面包很松软,边切边按着,
切工不佳,切得不工整。
那些气孔,咱们不理它,
面包好吃就够了。嘻嘻。。
希望下次做得更好些啦!




食谱参考君之烘焙网

材料 Ingredients:
葡萄干40克 (这一次没加,想吃plain plain 的)
蛋黄 30克 (我用Omega蛋黄约两颗,取30克而已)
原味酸奶 30克 (我用Greek Yogurt)
酵母粉 3克
奶粉 10克
冰水 40克 (我用鲜奶)
盐 1/4小勺
细砂糖 25克 (我用Demerara糖)
高筋粉 150克
无盐黄油 25克 (我用Lurpak)

40g Raisin (Omitted for this time, simply want to taste a plain bread)
30g Egg Yolk (I used Omega egg yolk approx two egg yolks, take 30g only)
30g Plain Yogurt (I used Greek Yogurt)
3g Instant Yeast
10g Milk Powder
40g Cold Water (I replaced it with fresh milk)
1/4 tsp Salt
25g Castor Sugar ( I used Demerara Sugar)
150g High Protein Flour
25g Unsalted Butter (I used Lurpak butter)


做法 Method:

1)把所有材料放入面包机,使用揉面团的功能,揉面然后进行第一次发酵。(程序完成后,我把面团拿出来,放在温暖处继续发酵约20分钟,直到面团看起来双倍大。)
 Put all ingredients in the bread maker, start Dough Setting function, let it knead and follow by first proofing. (When complete, i take the dough out, and continue the proofing in a warm environment for another 20 minutes,until it is double in size.)

2)第一次发酵完成后,排气,滚圆,松弛15分钟。
 Punch down the dough after the first proofing. Shape into ball, let it rest for 15 minutes.

3)整成一粒大圆球,入模。再进行第二次发酵约一小时。
After that, shape into big ball and place it in the baking pan. Let it rise again for approx 1 hour.

4)放入预热烤箱200度烤20分钟。(温度依据个人烤箱而定)
Bake in preheated oven 200 degree for 20 minutes. ( Temperature is only for reference)




I'm submitting this post to Cook and Celebrate (Christmas 2014), organized by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.




&

I'm submitting this post to "My Treasured Recipes #4 - Ho Ho Ho It's Christmas (Dec 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.

Tuesday, December 16, 2014

开心果蔓越莓意式脆饼 Pistachio Dried Cranberry Biscotti

这个配方我个人挺喜欢的。
酥脆之中带有坚果和果干和柠檬和橙的香气。
蛮清新的口感。




和我爱的Flat White一起搭配,
好吃。

 

食谱取自Sashababie  原食谱来自Bon Appetit 杂志

以下是食谱的一半份量,少许更改

材料 Ingredients:

中筋面粉 100克
Demerara 糖 45克 (嗜甜者酌量增加)
燕麦片 25克
泡打粉 1/2 茶匙
苏打粉 1/4茶匙
盐 1/4 茶匙
葡萄籽油 25克
omega 蛋 1粒
柠檬皮屑约 1 汤匙
柳橙皮屑约 1 汤匙
香草精华 1/2 + 1/4 茶匙
蔓越莓干 30克
开心果仁 30克

100g Plain Flour
45g Demerara Sugar (Add more if you prefer sweeter)
25g Instant Oat
1/2tsp Baking Powder
1/4tsp Baking Soda
1/4tsp Salt
25g Grapeseed Oil
1 Omega Egg
approx 1tbsp Lemon Zest
approx 1tbsp Orange Zest
1/2tsp + 1/4tsp Vanilla Extract
30g Dried Cranbnerry
30g Pistachio Nuts

做法 Method:

1)把前六样材料放入搅拌盆里混合均匀,加入油,再混合。
Put the first six ingredients in a mixing bowl and mix well. Add in oil, mix well.
 
2)加入打散的鸡蛋、柠檬和橙皮屑还有香草精华,拌成团直到无粉粒。
Stir in egg, zest and vanilla extract until the mixture starts forming clumps. Continue kneading until no floury patches remain.

3)大致成团后,加入坚果和果干,轻轻拌入面团中。
Add the fruit and nuts and knead gently until evenly distributed through the dough.

4)把面团放在撒上少许面粉的按板上。撒些手粉,然后塑型,整成成长条状。
Turn the dough onto a lightly floured surface. With lightly floured hands, rolled the dough into a log shape.

5)送入预热烤箱180度烤30分钟。取出放凉后,用锯齿刀切薄片,切面朝上把饼干排在烤盘上,再以120度烤40分钟。
Bake at preheated oven 180 degree for 30 minutes. Remove it from oven,  using a serrated knife, cut the dough into slices approx 1cm thick, then lay them cut-side down on the baking sheet. Bake for another 40 minutes at 120 degree.







I am linking this post to the Bake Along event # 72 created by Joyce of Kitchen Flavours,  Lena of Frozen Wings and Zoe of Bake for Happy Kids


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I'm submitting this post to Cook and Celebrate (Christmas 2014), organized by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.




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