Saturday, September 27, 2014

Elmo 造型双重巧克力马芬 Elmo Chocolate Chocolate-Chips Muffin

感恩老天爷的眷顾,先后赐给我一对都出生在九月的子女。这个巧合是命运的安排,它让我的每个九月都过得好充实。先是准备月饼过中秋,再来为大宝贝过生日,然后月末再为小宝贝过生日。这样马不停蹄地构思和准备,忙得很有意义。

希望老天爷继续眷顾我,让我有健康的体魄,为以后的很多很多很多很多个九月而忙。我喜欢这种为爱付出的方式。即便不是完美的准备,我仍然满足。

我儿子今年两岁了。他相当喜欢Elmo。所以我为他制作了这些小蛋糕,想给他惊喜。也很期待看到他看着这些小蛋糕的表情。说真的我也有点担心,怕他认不出是Elmo。。哈哈。。因为Elmo是鲜红色的。而我做的这些Elmo确是紫红色的。

要用天然的食材制作天然的鲜红色奶油真的让我头大。我先前尝试在buttercream里加入新鲜的龙珠果泥/甜菜根泥/覆盆子泥,都得不到理想的色泽。就在我准备放弃这个构思时,突然想到用冷冻的覆盆子再尝试最后一次。结果,这些紫红色的Elmo就产生了。我其实挺欣慰的。至少buttercream的颜色较深一些,不像之前尝试的看起来都是浅粉。而且这个紫红色的覆盆子奶油,酸酸甜甜的,我觉得很好吃。因为buttercream而折腾了近一个星期,值了!

孩子的爸说,姐姐的生日蛋糕是巧克力体,以示公平,弟弟的也应该是巧克力体。所以我又选了Nigella的食谱,只要mix 一 mix 就有好吃的马芬食谱,大爱它的简单手法。对我来说,很多Nigella的食谱都很amazing!





那四粒cupcake rings是我的后备之需。先前担心做不成红色的buttercream,就买了它,准备万一有需要的话就当成cupcake topper。它们小巧的太可爱了。我都忍不住拿来戴。


蛋糕体很湿润哦!






马芬食谱取自Small Small Baker
马芬原食谱来自Foodnetwork.com

材料 Ingredients:
 

250克 普通面粉
250g plain flour

2茶匙 发
2 tsp baking powder

1/2茶匙 苏打粉
1/2 tsp baking soda

2汤匙 可可粉(请选用品质好的)
2 tbsp best quality cocoa powder

175克 幼糖 (我只加了120克赤砂糖)
175g caster sugar (I used 120g brown sugar)

150克 巧克力豆 (保留1/4 撒在面上)
150g chocolate chips (save 1/4 of the chips for sprinkling)

250毫升 牛奶
250ml milk

90毫升 菜油
90ml vegetable oil

1 颗 鸡蛋(大)
1 large egg

1茶匙 纯香草精
1 tsp pure vanilla extract

做法 Method:

1)把粉料,糖和3/4的巧克力豆加入一个大碗里,拌均。另外,在另一个碗里混合所有湿材料。
Put the flour, baking powder, baking soda, cocoa, sugar, and 3/4 of the chocolate chips into a large bowl and mix well. In another bowl, pour all the liquid ingredients into a measuring jug and mix well.

2)把湿材料加入干材料里,轻轻搅拌直到看不到面粉的痕迹马上停止。(不要过度搅拌)。
Mix the dry and wet ingredients together with slow and gentle strokes until the last traces of flour disappear. Do not overmix.

3)把面糊加入纸杯里,撒上剩下的1/4巧克力豆在面上。(我把巧克力豆全部加入面糊里)
Spoon the batter into cupcake liners,  sprinkle the remaining 1/4 chocolate chips on top. (I didn't sprinkle chocolate chips on top but mix all into the batter)

4)放入已预热至200度C的烤箱里烤约20分钟。
Bake for 20 minutes or until the muffins are dark, risen and springy.





覆盆子奶油 
Raspberry Buttercream

材料 Ingredients:

约400克 冷冻覆盆子
Approx. 400g Frozen Raspberry

113克 无盐奶油
113g Unsalted Butter

1杯糖粉 (如果嗜甜可以加多些糖粉)
1 cup Icing Sugar (Add more if you prefer sweeter)

一点海盐
Pinch of Sea Salt

做法 Method:

1)用食物处理机把覆盆子搅成泥。然后放进小锅煮到浓稠。我用了大约25分钟煮成剩下240克的覆盆子泥。待冷备用。
Using food processor, blend frozen rashberry become puree then cook till thicker. I cooked it for approx 25 minutes and I have around 240g raspberry puree after cooking. Set aside to cool.

2)用搅拌器把奶油搅打至蓬松,加入糖粉,海盐和覆盆子泥,继续搅打至顺滑。
Using electric mixer, cream butter till light and fluffy, add in icing powder, sea salt and raspberry puree, continue to mix until smooth.





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






Tuesday, September 23, 2014

天天布朗尼 Everyday Brownies

这款来自于Nigella 的天天布朗尼太好吃了。
可以说是突然想吃布朗尼时,马上就可以动手做,不用担心缺少什么材料,甭管什么烘焙手法,只要轻松拌匀每个步骤就有好吃的布朗尼了。可惜,家里没有冰淇淋,要不然它出炉时,热热的,搭配着冰淇淋吃,将会是一道完美的饭后甜点。









食谱取自Cook.Bake.Love
原食谱来自Nigella

材料:
 

无盐奶油 75克 
黄糖 70克 (嗜甜的可以增加到100克) 
普通面粉 75克 
无糖可可粉 35克 (我用30克)
苏打粉 ½ 茶匙 
盐 1/8茶匙(如用有盐奶油可省略) 
鸡蛋 2颗 (我用Omega鸡蛋)
香草精 ½ 茶匙
巧克力豆 65克 (我放85克)


做法:
1)预热烤箱180C,烤盘铺上烤盘纸或锡箔纸(我用Wilton 小方块模)。
2)用一个中等锅小火溶化奶油,加入黄糖搅拌至糖溶化,离火。
3)筛入混合均匀的粉类,拌均。
4)鸡蛋和香草精拌均,加入面糊拌均,加入巧克力豆/切碎巧克力,马上倒入烤盘,用刮刀抹平表面,180C烤20分钟 (我用180C烤15分钟)。



Original recipe please refer to here.

Nigella’s Everyday Brownies

Ingredients:
75g unsalted butter
70g light brown sugar (use up to 100g if you have sweet tooth)
75g plain flour
35g cocoa powder (I used 30g)
½ tsp baking soda
1/8 tsp salt (omit this if using salted butter)
2 eggs (I used Omega eggs)
½ tsp vanilla extract
65g semi-sweet chocolate chips ( I used 85g)


Method:
1) Preheat the oven to 180C. Line baking pan with baking paper or aluminum foil. (I used Wilton Brownie Bite Square mould)
2) Melt the butter over a gentle heat in a medium-sized saucepan. When it's melted, add the sugar, stirring with a wooden spoon (still over a low heat) to help it blend with the melted butter.
3) Whisk together the cocoa powder, flour, baking soda and pinch of salt, and then stir into the pan; when mixed (this will be a very dry mixture, and not wholly blended at this stage), remove from the heat (I remove from heat in step 2).
4) In a bowl or jug, whisk the eggs with the vanilla extract and then mix into the brownie mixture in the pan.
5) Stir in the chopped chocolate and quickly pour and scrape into baking pan, spreading the mixture with a spatula, and cook in the preheated oven 180C for about 20 minutes (I baked at 180C for 15 minutes). It will look set, dark and dry on top, but when you feel the surface, you will sense it is still wobbly underneath and a cake tester will come out gungy. This is desirable. 














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

Friday, September 19, 2014

榛果巧克力蛋糕 Hazelnut Chocolate Cake

我爱巧克力,特别是又黑又苦的巧克力。我是那种很难抗拒巧克力诱惑的女人。每次运动前或游泳前我一定会吃一小块黑巧克力来充饥;每次选蛋糕,都会先盯上有巧克力的蛋糕;每次需要送蛋糕给朋友,也会选有巧克力的食谱。这一次也不例外。把这个充满巧克力香气的蛋糕送给要远行的朋友。祝福他一切顺利。

今晚的叙别会,不会不醉不归,但我珍惜这样的小聚。

祝大家有个愉快的周末!







食谱取自糕点女王的聪明烘焙法

材料 Ingredients:

黑巧克力 100g、奶油55g、蛋白2个、糖25g、蛋黄2个、糖35g(我放20g)、杏仁粉(或果粉)20g、低筋面粉30g、无糖可可粉10g、果60-70g (我用了80g)
100g Dark Chocolate, 55g Unsalted butter, 2 Egg Whites, 25g Sugar, 2 Egg Yolks, 35g Sugar (reduced to 20g), 20g Ground Almond (Ground Hazelnut), 30g Low Protein Flour, 10g Unsweetened Cocoa Powder, 60-70g Hazelnuts (I used 80g)

做法 Method:

1)制作面糊前,将黑巧克力和奶油隔水加热融化。
Melt dark chocolate and butter then set aside.

2)把蛋白放入大碗,打出泡沫后,糖分3次放入搅拌。发泡蛋白打成可拉起尖锥的程度。(我打至硬性发泡)
Beat egg white until foamy, adding sugar in three batches and continue to beat until stiff peaks form.

3)把蛋黄放入另一个碗打散,加入糖搅拌成乳黄色。
In a separate bowl, whisk egg yolk and sugar until light-colour.

4)放入融化的巧克力与奶油,以打蛋器拌匀。
Add in melted chocolate and butter, combine until incorporate.

5)把低筋面粉、杏仁粉、可可粉筛入混合搅拌。
Sift in low protein flour, ground almond, cocoa powder, mix well.

6)将发泡蛋白分三次放入拌匀。
Gradually add the egg whites mixture into egg yolks mixture in three batches. Mix till incorporate.

7)把面糊倒入四方模(我用6寸方模),撒上切对半的果后,置入预热160-170度的烤箱,烘烤约30分钟左右。
Pour the batter into square baking pan (I used 6 inch square baking pan), sprinkle hazelnuts (split in half ) over the cake, bake in pre-heated oven 160-170 degree for 30 minutes.










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





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Thursday, September 18, 2014

苹果面包 Apple Bread

这个苹果面包,外型有可爱吗?嘻嘻。。
说真的,它一出炉,我马上联想到我家公种的百香果。
可能是因为它外皮的颜色像成熟的百香果。哈哈。。







食谱取自爱和自由


面包材料 Ingredients for Bread:

面包粉200克, 细砂糖32克, 盐2克, 蛋20克, 奶粉8克, 即发干酵母2.5克, 水110克, 黄油20克
200g Bread Flour, 32g Fine sugar, 2g Salt, 20g Egg, 8g Milk Powder,  2.5g Instant Yeast, 110g Water, 20g Unsalted Butter

表面装饰 Bread Decoration: 

百力滋、杏仁片
Pretz (Biscuit Sticks), Almond Flakes

苹果馅 Ingredients for Apple Filling:

中等大小苹果3个, 细砂糖90克(我放70g), 柠檬汁1大匙, 肉桂粉1/2小匙
3 Medium Size Apples, 90g Fine Sugar (i used 70g), 1 tbsp Lemon Zest, 1/2 tsp Cinnamon Powder


苹果馅做法 Method to Prepare Apple Filling:

将苹果去皮、去核后切成小块。将苹果、细砂糖和柠檬汁放入锅中上火煮,开始汁液会比较多,慢慢熬至水分收干后关火,加入肉桂粉拌匀即可。
Peel the apples, cut into small cubes. Cook the apple, sugar and lemon zest together until is almost dry. Remove from heat, add in cinnamon powder mix well. Set aside to cool.

面包做法: 

1) 将除黄油以外的所有原料放在一起揉至面团出筋表面光滑后,加入黄油揉至扩展阶段,将面团放温暖处进行基础发酵。(我用搅拌器来打面团)
Knead all ingredients except butter till smooth. Then add in butter continue to knead until you have a smooth elastic dough (I used stand mixer with dough hook for kneading).  Proceed to first proofing.
 
2) 基础发酵结束后,将面团取出排气,分割成45克/个,滚圆后松弛15分钟。
After dough has risen, punched down the dough, divide the dough into small balls (45g each), rest for 15 minutes.

3) 松弛后的面团擀成圆形,翻面后包入沥干的苹果馅,封好口。
Knead a portion of dough to a flat disc, wrap in apple filling,  Seal well.

4) 收口向下放入涂了油的模具中。放温暖湿润处进行最后发酵。
Place it in greased moulds, proof again.

5) 最后发酵结束,小姆指沾高粉在面团中间戳个小洞,注意力度,不要戳穿。在面团表面刷蛋液,小洞处插入百力滋,旁边贴一片杏仁片。
 After final rising, dip your finger with some flours, poke the middle of the dough with your finger. Brush the bread dough surface with egg wash, insert a biscuit stick (pretz) very carefully, place an almond flake beside it.

6) 入预热180℃的烤箱,下层,上下火,18分钟。
 Baked at pre-heated oven 180 degree for 18 minutes or till golden brown.









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).


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

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