Monday, 24 November 2014

巧克力乳酪蛋糕 (Chocolate Cheese Cake)


 周末的下午,来了几位客人,
做了这据具说“绝对征服所有人”
的超级美味巧克力乳酪蛋糕,以表欢迎!
I had a few visitors during the weekends, so I decided to make this supposedly so delicious, it is loved by all, Chocolate Cheese Cake.





巧克力乳酪蛋糕
(分量:6寸活动圆模一个,模底部包上锡纸)
食谱参考 厨房找快乐

原自: 君之

饼干底:
消化饼干100克(我改用100克~Oreo )
黄油50克

饼干底做法:
1.将饼干裝在塑膠袋中用壓成碎狀,並加入融化的奶油拌勻。

2.将搅拌好的饼干底放入模型中壓实,先放冰箱冷藏~备用。


蛋糕体:
奶油奶酪(cream cheese)250克
鸡蛋2个
细砂糖50克
动物性淡奶油60ML
柠檬汁1小匙
香草精1/4小匙

做法:
1. 将奶油乳酪、隔水加热彻底软化,再加入細砂糖用打蛋器打至顺滑状。

2.再依序加入蛋(一个一个加)和奶酪糊搅拌均匀。

3.此时把碗从热水里拿出来。在奶酪糊里加入柠檬汁、动物性淡奶油和香草精,搅拌均匀即成奶酪蛋糕糊。

4.将乳酪面糊倒入饼干底上, 用水浴法,以160度中层烘约60分钟。

5.烤好的乳酪蛋糕取出以后,先不脱模,连同蛋糕模一起冷却到室温~备用。

浓香巧克力表层:
黑巧克力70克
动物性淡奶油60克
黄油10克

做法:
1.在等待乳酪蛋糕冷却的时候,
把黑巧克力和黄油切小块,放入大碗里。

2.倒入60克动物性淡奶油。用隔水法煮至巧可力溶化并呈光滑状。

3.趁巧克力混合液温热(必须是温热,不能太烫)的时候,把巧克力混合液倒入蛋糕模,直接倒在乳酪蛋糕上。

4.静置一会儿,待巧克力混合液变得平整后,将蛋糕模放入冰箱,冷藏4个小时以上。脱模的时候,用力把活底顶出来就可以轻松脱模了。



Mould:6" round shape base removable tin
Ingredient :
100g  Oreo biscuit(crushed)
 50g melted butter

250g cream cheese

50g castor sugar
2 eggs
60mi  whipping cream
1tbsp lemon juice
1/4tsp vanilla essence
1tsp lemon zest

70g dark chocolate
60g whipping ceam
10g butter


Method :
1) Grease the tin with butter.
2) Mix crushed biscuits with melted butter in a bowl. Press the mixture evenly at the bottom of the tin and chill.
3) Double boil and soften the cream cheese add in  castor sugar beat until light and fluffy.
4) Add in eggs one by one, mix well after each addition.
5) Remove the mixing bowl from the hot water and add in lemon juice,vanilla essence and whipping cream  then mix until it becomes a smooth cheese mixture.
6) Pour the cheese mixture onto the chilled base. Put the cake tin in another tin filled with water. Bake in a preheated oven at 160°C for60 minutes.
7) Remove from the oven,let it cool at room temperature.  
8)  Double boil  and softern the dark chocolate ,whipping cream and butter, stir until become smooth and glossy mixture.   Let it cool down for 5 - 10minutes, then pour it over the top of the cheese cake. Chill in the fridge for 4 hours before serve.








重乳酪的浓香加上巧克力的甜蜜,非常美味的蛋糕。
果然绝对征服所有的人,尤其是安家二宝,
几乎是刚吃一口就马上再下订单! 
所以它的美味可想而知。
The cheesy aroma mingling with the sweet chocolate gives this cake an undoubtedly delicious taste. It is definitely loved by everyone, especially so by my hubby and NaNak! They'd barely taken a bite before asking me to bake them another one! 



@@@@@ Enjoy! @@@@@

Saturday, 22 November 2014

脆薄巧克力甘那许蛋糕(Chocolate Fudge Cake with Chocolate Ganache)


向来安迪对奶油装饰或加工蛋糕,总是一知半解,
近日机缘之下,约了一位志同道合的博友,一起上课去。
这个脆薄巧克力甘那许蛋糕就是当天上课的其中一款蛋糕。
I was never good with decorations of cake involving cream and other spatula waving types. But since the chance to attend class with a fellow blogger came up, I decided to give it a go. This Ganached Chocolate Fudge Cake was one of my tasks for the class.


笨拙的手势,加上第一堂课,
粗造的呈现,幸好有老师的帮忙掩饰,
才勉为其难的放上来与大家分享和做个记录。
Turns out, the clumsy hands of a first timer really did not do the cake any favors. Fortunately, I had help from teacher during the decoration process and managed to salvage the cake so that it looks presentable enough in the end. 


脆薄巧克力甘那许蛋糕
用1个7寸圆形烤模

脆薄巧克力蛋糕
材料:
A)  奶油  100克
      细砂糖  120克
      鸡蛋   70克(不需冷藏,一般温室即可)
      香草精  1/2茶匙
B)  低筋面粉  88克
      可可粉    20克
      苏打粉  1/4茶匙 
C)  冷咖啡  100克( 1/2茶匙即溶咖啡精+ 100克水,冷藏冰箱数时)
      咖啡酒  数滴(随喜)

巧克力甘那许:
奶油 10克
糖浆(glucose syrup) 10克
烹调巧克力  100克
动物性鲜奶油 100克

做法:
1。将材料(A)混合在搅盆,搅打至松软。徐徐的加入蛋,搅拌均匀。
2。将(B)的粉类筛过,然后和冷咖啡交替,分3次加入做法(1)的面糊。
3。将面糊倒入7寸圆形烤模,放入已预热170‘C的烤箱,烤约20分钟或蛋糕熟。蛋糕脱模置架上待冷备用。
4。 准备克力甘那许: 在一个小煲,烧热动物性鲜奶油(将要滚即可),加入烹调巧克力和糖浆。置旁10分钟,这是才开始搅拌成顺滑的糊,加入奶油,继续搅拌成光亮顺滑的干那许。最后将干那许冷藏10- 20分钟,使之略稠,以方便涂抹和装饰工作。


蛋糕上小玫瑰花是用上图4号剂花嘴,
大玫瑰花则是用3号剂花觜。
I used piping nozzle no.4 for the small roses
 and nozzle no.3 for the big roses.



Chocolate Fudge Cake with Chocolate Ganache
Uses a 7-inch round shape cake pan 

Light Chocolate Fudge Cake
Ingredients:
A) 100g butter
     120g sugar
     70g egg (room temperature)
     1/2tsp vanilla essence
B) 88g low protein flour
     20g cocoa powder
     1/4 tsp baking soda
C) 100g cold coffee (1tsp instant coffee powder + 200g water)
     Few drops of Khalua (Optional)

Chocolate Ganache
Ingredients:
10g butter
10g glucose syrup                                                                           100gcookingchocolate                                                                                                
100g fresh cream

Method:
1. Mix A in a mixing bowl. Beat until light and fluffy. Add in egg gradually and beat until the egg is incorporated into the batter.
2. Sift B and fold into the batter in 3 portions, alternating with the cold coffee.
3. Pour the batter into the 7-inch cake pan and bake in a preheated oven at 170°C for 20 minutes. Remove the cake from pan and allow to cool.
4. To prepare the chocolate ganache, heat cream in a pot until almost boiling. Add in the chocolate and glucose syrup. Allow it to set for 10 minutes before stirring into a smooth paste. Add in butter and stir until smooth and glossy. Chill it in the fridge for 10-20 minutes for easy frosting and piping.



整体来说,是充满浓郁巧克力味的蛋糕。
如果你是一位巧克力控,那你肯定会喜欢。
Simply put, this is a very chocolaty cake. If you're a chocolate lover, this will be the cake for you.


Friday, 14 November 2014

巧克力班兰椰奶魔术卡士达蛋糕 (Chocolate Pandan Magic Custard Cake)


今天胆粗粗,玩盏卜(campur),
巧克力加班兰,然后混合成糊。
1模子拌匀面糊,2种色味,3层口感,
 魔术升级!
Hehe, I was feeling bold today, so I decided to have fun with campur(mixing); chocolate + pandan. 1 batter, 2 flavors, 3 textures, magic skills upgrade! 


上层是巧克力蛋糕,
中层是巧克力班兰卡士达,下层是班兰娘惹糕。
原本一模子巧克力面糊,经过烘烤后,
神奇地自分3层不同颜色,口感和味道!
A top layer of chocolate cake, a middle layer of chocolate pandan custard, and a bottom layer of pandan nyonya kueh. All 3 stems from just 1 chocolate batter. Isn't it magical?






魔术卡士垯蛋糕 食谱参考:Baking Taitai (我用7"x7"x3"四方模) 主料: 113克 无盐牛油 480克 鲜牛奶 1大匙水 鸡蛋4粒,分隔 (每粒60克包括壳) 115克 普通面粉 145克 糖粉(减至140克) 28克 幼糖(减至25克) 1茶匙香草糊 (我用香草精) 额外的糖粉,洒在蛋糕上层。(我用雪花粉) 1。在7"X7"方形烤模铺上油纸。 2。融化牛油,并隔一边降温。牛奶加热到微温,隔一边。 3。面粉过筛,放一边。 4。用电动搅拌器把蛋白打至泡泡状态,加入糖,打到干性发泡的状态。(盛蛋白的盆要保证无油无水,蛋白也不可以沾到蛋黄,水分及油脂。蛋白霜才能成功) 5。另一个碗里,把蛋黄和糖粉搅拌到蓬松。 6。然后加入融化的牛油和水,搅打约2分钟拌均。倒入过筛的面粉,搅打混合。 7。用手拌器轻轻地打入牛奶和香草精,直到混合。(如果继续用电动搅拌器, 水水的面糊会被打到四处飞哦!) 8。蛋白霜分三次加入面糊中,用橡皮刮刀轻轻翻拌均匀。(这时你会看到面糊有好多大大的凝块,尽量把这些大块的固体搅拌散) 9。将面糊倒入烤盘,在预热至160ºC上下火的烤箱,烤约50~55分钟,直到表面呈金黄色, 竹签插入中心没有沾粘就可以取出。 10。蛋糕因为是软的所以请小心从烤模取出,同油纸一起放在网架上。完全冷却后,才可以切,并洒上糖粉就可以享用了!冷藏了更好吃!

Make Money at : http://bit.ly/adflywin
魔术卡士垯蛋糕


(我用7"x7"x3"四方模)
 

主料:
113克 无盐牛油 
400克 鲜牛奶
80克  椰奶
1大匙水
鸡蛋4粒,分隔 (每粒60克包括壳)
115克 普通面粉
145克 糖粉
28克 幼糖
1茶匙班兰精
15克可可粉
额外的糖粉,洒在蛋糕上层。(我用雪花粉)


1。在7"X7"方形烤模铺上油纸。
2。融化牛油,并隔一边降温。牛奶和椰奶加热到微温,隔一边。 
3。面粉和可可粉分别过筛,放一边。
4。用电动搅拌器把蛋白打至泡泡状态,加入糖,打到干性发泡的状态。(盛蛋白的盆要保证无油无水,蛋白也不可以沾到蛋黄,水分及油脂。蛋白霜才能成功),慢慢拌入 筛过的可可粉,拌成均匀的可可蛋白霜,置冰箱待用。
5。另一个碗里,把蛋黄和糖粉搅拌到蓬松。
6。然后加入融化的牛油和水,搅打约2分钟拌均。倒入过筛的面粉,搅打混合。
7。用手拌器轻轻地打入牛奶,椰奶成和班兰精,直到混合。(如果继续用电动搅拌器, 水水的面糊会被打到四处飞哦!) 
8。可可蛋白霜分三次加入面糊中,用橡皮刮刀轻轻翻拌均匀。(这时你会看到面糊有好多大大的凝块,尽量把这些大块的固体搅拌散)
9。将面糊倒入烤盘,在预热至160ºC上下火的烤箱,烤约50~55分钟,直到表面呈金黄色, 竹签插入中心没有沾粘就可以取出。
10。蛋糕因为是软的所以请小心从烤模取出,同油纸一起放在网架上。完全冷却后,才可以切,并洒上糖粉就可以享用了!冷藏了更好吃!




魔术卡士垯蛋糕 食谱参考:Baking Taitai (我用7"x7"x3"四方模) 主料: 113克 无盐牛油 480克 鲜牛奶 1大匙水 鸡蛋4粒,分隔 (每粒60克包括壳) 115克 普通面粉 145克 糖粉(减至140克) 28克 幼糖(减至25克) 1茶匙香草糊 (我用香草精) 额外的糖粉,洒在蛋糕上层。(我用雪花粉) 1。在7"X7"方形烤模铺上油纸。 2。融化牛油,并隔一边降温。牛奶加热到微温,隔一边。 3。面粉过筛,放一边。 4。用电动搅拌器把蛋白打至泡泡状态,加入糖,打到干性发泡的状态。(盛蛋白的盆要保证无油无水,蛋白也不可以沾到蛋黄,水分及油脂。蛋白霜才能成功) 5。另一个碗里,把蛋黄和糖粉搅拌到蓬松。 6。然后加入融化的牛油和水,搅打约2分钟拌均。倒入过筛的面粉,搅打混合。 7。用手拌器轻轻地打入牛奶和香草精,直到混合。(如果继续用电动搅拌器, 水水的面糊会被打到四处飞哦!) 8。蛋白霜分三次加入面糊中,用橡皮刮刀轻轻翻拌均匀。(这时你会看到面糊有好多大大的凝块,尽量把这些大块的固体搅拌散) 9。将面糊倒入烤盘,在预热至160ºC上下火的烤箱,烤约50~55分钟,直到表面呈金黄色, 竹签插入中心没有沾粘就可以取出。 10。蛋糕因为是软的所以请小心从烤模取出,同油纸一起放在网架上。完全冷却后,才可以切,并洒上糖粉就可以享用了!冷藏了更好吃!

Make Money at : http://bit.ly/adflywin
食谱参考:Baking Taitai (我用7"x7"x3"四方模) 主料: 113克 无盐牛油 480克 鲜牛奶 1大匙水 鸡蛋4粒,分隔 (每粒60克包括壳) 115克 普通面粉 145克 糖粉(减至140克) 28克 幼糖(减至25克) 1茶匙香草糊 (我用香草精) 额外的糖粉,洒在蛋糕上层。(我用雪花粉) 1。在7"X7"方形烤模铺上油纸。 2。融化牛油,并隔一边降温。牛奶加热到微温,隔一边。 3。面粉过筛,放一边。 4。用电动搅拌器把蛋白打至泡泡状态,加入糖,打到干性发泡的状态。(盛蛋白的盆要保证无油无水,蛋白也不可以沾到蛋黄,水分及油脂。蛋白霜才能成功) 5。另一个碗里,把蛋黄和糖粉搅拌到蓬松。 6。然后加入融化的牛油和水,搅打约2分钟拌均。倒入过筛的面粉,搅打混合。 7。用手拌器轻轻地打入牛奶和香草精,直到混合。(如果继续用电动搅拌器, 水水的面糊会被打到四处飞哦!) 8。蛋白霜分三次加入面糊中,用橡皮刮刀轻轻翻拌均匀。(这时你会看到面糊有好多大大的凝块,尽量把这些大块的固体搅拌散) 9。将面糊倒入烤盘,在预热至160ºC上下火的烤箱,烤约50~55分钟,直到表面呈金黄色, 竹签插入中心没有沾粘就可以取出。 10。蛋糕因为是软的所以请小心从烤模取出,同油纸一起放在网架上。完全冷却后,才可以切,并洒上糖粉就可以享用了!冷藏了更好吃!

Make Money at : http://bit.ly/adflywin
食谱参考:Baking Taitai (我用7"x7"x3"四方模) 主料: 113克 无盐牛油 480克 鲜牛奶 1大匙水 鸡蛋4粒,分隔 (每粒60克包括壳) 115克 普通面粉 145克 糖粉(减至140克) 28克 幼糖(减至25克) 1茶匙香草糊 (我用香草精) 额外的糖粉,洒在蛋糕上层。(我用雪花粉) 1。在7"X7"方形烤模铺上油纸。 2。融化牛油,并隔一边降温。牛奶加热到微温,隔一边。 3。面粉过筛,放一边。 4。用电动搅拌器把蛋白打至泡泡状态,加入糖,打到干性发泡的状态。(盛蛋白的盆要保证无油无水,蛋白也不可以沾到蛋黄,水分及油脂。蛋白霜才能成功) 5。另一个碗里,把蛋黄和糖粉搅拌到蓬松。 6。然后加入融化的牛油和水,搅打约2分钟拌均。倒入过筛的面粉,搅打混合。 7。用手拌器轻轻地打入牛奶和香草精,直到混合。(如果继续用电动搅拌器, 水水的面糊会被打到四处飞哦!) 8。蛋白霜分三次加入面糊中,用橡皮刮刀轻轻翻拌均匀。(这时你会看到面糊有好多大大的凝块,尽量把这些大块的固体搅拌散) 9。将面糊倒入烤盘,在预热至160ºC上下火的烤箱,烤约50~55分钟,直到表面呈金黄色, 竹签插入中心没有沾粘就可以取出。 10。蛋糕因为是软的所以请小心从烤模取出,同油纸一起放在网架上。完全冷却后,才可以切,并洒上糖粉就可以享用了!冷藏了更好吃!

Make Money at : http://bit.ly/adflywin
Magic Custard Cake
Utensil : 7" x7" x 3"square baking pan

Ingredients:


113g unsalted butter 
400g fresh milk 
80g coconut milk
1 tablespoon water
4 eggs, separated (60g each, weight with shell) 

115g plain flour

145g icing sugar

28g caster sugar

1 tsp pandan paste 
15g cocoa powder
Extra icing sugar for dusting (replaced by snow powder)


Method

1. Line a 7"x7" baking pan with baking paper.
2. Melt the butter and set aside to cool slightly. Warm the milk and coconut milk to lukewarm and set aside. 
3. Sift the flour and cocoa powder respectively, set aside. 
4. Use an electric mixer and whisk the egg whites till foamy, add in the caster sugar and whisk till stiff peak. (make sure there is no oil or water in the bowl,the egg white must not come into contact with any egg yolk, water or oil too or the meringue will not be successful),slowly fold in the shifted cocoa powder until incorporated.
 5. In another bowl. beat the egg yolks and icing sugar until light and fluffy.
 6. Add in the melted butter and one tablespoon of water and beat for about 2 minutes or until evenly incorporated. Mix in the sifted flour until evenly incorporated.
 7. Use a hand whisk and gently beat in the milk ,coconut milk and pandan paste until everything is well mixed. It is normal that the batter is watery and runny.  
8. Using a rubber spatula, fold in the cocoa meringue from (step 3) , 1/3 at a time. Repeat until all  cocoa meringue are folded in. (The batter will appear curdy, just fold till no big curds are seen) 
9. Pour the batter into the prepared pan and bake in a preheated oven 160ºC top and bottom heat for 50-55 minutes until the top is golden, test with a skewer which comes out clean, the cake is done.
10. The cake will be wobbly. Remove the cake from the mould. Together with the baking paper, cool it completely on a wiring rack before cutting and then dust with icing sugar. It tastes even better after chilled!



纯粹是好奇,心想应该会是一个很恐怖的蛋糕,
可是冒险家的安哥却怂恿我做了再说,
并且担保再恐怖,他也吃,
所以,我就胆粗粗开炉咯!
Despite my curiosity, I didn't dare give this a try because I was afraid of the possible "disasters" it could cause. Yet with my hubby's encouragement, not to mention promise that he would finish off the cake no matter what it turns out to be like, I finally decided to brave this cake.


隔天早上,脱模切蛋糕时,看到层次分明,色泽清晰,
再尝一口,好吃!
Ye....ah!!! 试验成功!
 The next day, after unmoulding the cake from the mould and cutting it, I saw the clear differentiation of the layers and colors and couldn't help whooping with delight. Yeah! It worked!


我必须说,谢谢安哥的舍命陪太子,
让我有勇气做出大胆的尝试,
还意外地满意成果,感恩哦!
I really have to thank my hubby for this cake. Without his encouragement, I would never have dared to give it a try and consequently, would never have gotten such a beautiful result. Thanks alot, Shaun!

或许是减少鲜奶同时以椰奶代替,
成品好像娘惹糕成分比卡士达成分来的高,
不过有椰奶的加持,有添香气哦!
Probably because coconut milk was used, the nyonya kueh layer is thicker than the custard layer. However, the presence of the coconut milk really enriches the aroma of the cake.

Thursday, 13 November 2014

日式炼奶面包 (Japanese Condensed Milk Bread)



 这款当时跟魔术卡士达蛋糕一起爆红脸书的面包,
今天终于出现在安家的桌上了。
This is a bread that, together with the Magic Custard Cake, was all the rage on Facebook awhile back. Now, it has finally made it to my kitchen(just like the Magic Custard Cake, too)!


 果然如大家所说般,
虽然是直接法,可是面包体是松软异常;
还充满浓郁的奶香味。
面包一出炉,瞬间马上被瓜分掉了!
It really is as everyone said; despite being made using the straight-dough method, the bread still has an usually soft texture. What with that and the milky aroma it gives off, the bread was instantly gone the moment it was out of the oven!





日式炼奶面包
食谱参考 : 厨苑食谱
面包材料:
200克高筋面粉
25克炼奶
120克鲜奶
10克细糖
3克干酵母
3克盐
20克无盐奶油 (室溫)

炼奶酱:
25克练奶
25克奶油(室溫)

裝飾:
杏仁碎粒, 蓝莓干, 蔓越莓干, 粗糖各少许

 做法:
1. 所有面包材料混合,(除奶油外) 搅拌至成面团,才放入融解的牛油,继续搅拌,至可擴展至薄膜。 (先放先放湿的材料,再放干的材料)

2. 等待面团第一次发酵完畢,至发酵双倍大, 用手按压面团, 挤出空氣。

3.以面杆棍将面团杆成长方形,大约长12吋,闊8寸即可。

4. 再将面团切成4条长状,每條涂上练奶酱。

5. 然后, 将每4条面团叠在一起, 平均分切成8等份。

6. 放入预先涂上奶油的戚风模子里, 将分切好的面团块垂直放入, 以保鮮紙或湿布盖好,等待作第二次發酵至面团擴满戚风模子。

7. 表面涂上全蛋液和剩余的炼奶酱, 再撒上自个杏仁碎粒, 蓝莓干, 蔓越莓干, 粗糖或巧克力豆即可。

8. 放入预热烤箱以165度烘烤25分钟即可。






Japanese Condensed Milk Bread 
Recipe adapted from 厨苑食谱

Ingredients:
 200g high protein flour or bread flour
25g condensed milk
120g milk
10g caster sugar
3g instant yeast

3g salt
20g salted butter, softened at room temperature

 
Filling:
25g condensed milk
25g salted butter,
softened at room temperature
 
Topping:
Almond flakes, dried fruits of your choice
Icing sugar

 

Method
1. Mix all ingredients except the butter until they form a shiny dough.
2. Add in the butter and knead until it is pliable.
Keep aside to rest till it doubles in size.
1. Mix all ingredients except the butter until they form a shiny dough. 2. Add in the butter and knead until it is pliable, then store in a warm place to rest. 3. Punch-down the dough, divide the dough into balls of 50g each, leave to rest for 15 minutes.

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3. Mix the filling ingredients well. Set aside.
4. Roll the dough into a 8”x12”
rectangular shape. Slice into four equal strips, longitudinally.
5. Brush the filling on top of a strip dough and stack another dough on top, brush the filling on the dough and repeat till all stack up.
6. Cut the stacked dough into 8 equal portions.
7. Arrange the dough into a greased chiffon tube pan and keep it in a warm place to rise till double in size.
8. Brush on egg wash and sprinkle almond flakes or your choice of dried fruits or both.
9. Bake in a preheated oven at 165
°C for 25 minutes. 
10. Remove bread from the chiffon pan once cooled and sprinkle with icing sugar. 






自己看吧! 究竟有多松软?
喜欢这款面包的你,还等啥?
开炉吧!
See for yourself how soft it is! If this type of bread is your cup of tea, what more are you waiting for? Time to get busy in the kitchen!



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




 

Tuesday, 11 November 2014

法式提拉米苏千层蛋糕(French-style Tiramisu Mille Crepes)


 昨天11月9日,是契女Mell的生日,知道他喜欢提拉米苏蛋糕。
再一次和娜娜携手合作,我煎皮,她组合,
一起完成这迷人的法式提拉米苏蛋糕。
9 November is my goddaughter, Mell's birthday. Knowing that she loves Tiramisu cake, I once again "collaborated" with NaNak to make this beautiful French-style Tiramisu Mille Crepes.


在撒上层的可可粉时,一些掉落在旁,
形成自然的云石纹路,让蛋糕意外的有个性。
As I scattered the cocoa powder, some fell off the sides and stuck to the cream, creating an unintentional marble effect which really adds character to the cake.
 

食谱参考 :Y3K 法式浪漫千层蛋糕 用具: 不沾平底锅(24公分),抹刀, 蛋糕转盘,8寸蛋糕板 千层蛋糕皮: 材料(可做18片) A :鲜奶225克 鸡蛋130克 卡布奇若香精1茶匙 普通面粉60克 糖分30克 B : 牛油30克(隔水炖溶) 做法: 1。 材料(A)放入大碗搅拌均匀过滤。 休面30分钟,要煎之前加入(B)料拌匀。 2。 以中火将不沾平底锅烧至冒起微烟,用勺子舀入适量的做法(1),迅速将锅转一圈至面糊薄薄地沾满锅底,将剩余的面糊倒回(1),然后将饼皮煎熟。 3。 当(2)的饼皮煎至边沿微黄,以刮刀刮离锅,再用手取出,放在一个碟子内,重复做法至完。(记住,每次舀面糊之前必须先搅拌,否则面糊最后会很浓稠。 万一面糊变稠了,可加入少许水调稀。) 馅料: A :鲜奶100克 即溶蛋黄粉30克 三合一即溶卡布奇若白咖啡25克 B : 植物性鲜奶油200克,搅打至浓稠 做法 : 1。 煎饼皮:材料及做法参考以上。 2。 馅料: 材料(A) 放入大碗以打蛋器搅拌至浓稠,加入已打发的(B)料拌匀待用。(如未用可先放入冰箱,使其保持结实) 3。 组合 : 将蛋糕板放在蛋糕转盘上,铺1片饼皮,抹1层馅料,再叠上1片饼皮,用手按一下饼皮中间部分,在抹上1层馅料,重复至完,以保鲜纸包好,冷藏隔夜才享用。

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食谱参考 :Y3K 法式浪漫千层蛋糕 用具: 不沾平底锅(24公分),抹刀, 蛋糕转盘,8寸蛋糕板 千层蛋糕皮: 材料(可做18片) A :鲜奶225克 鸡蛋130克 卡布奇若香精1茶匙 普通面粉60克 糖分30克 B : 牛油30克(隔水炖溶) 做法: 1。 材料(A)放入大碗搅拌均匀过滤。 休面30分钟,要煎之前加入(B)料拌匀。 2。 以中火将不沾平底锅烧至冒起微烟,用勺子舀入适量的做法(1),迅速将锅转一圈至面糊薄薄地沾满锅底,将剩余的面糊倒回(1),然后将饼皮煎熟。 3。 当(2)的饼皮煎至边沿微黄,以刮刀刮离锅,再用手取出,放在一个碟子内,重复做法至完。(记住,每次舀面糊之前必须先搅拌,否则面糊最后会很浓稠。 万一面糊变稠了,可加入少许水调稀。) 馅料: A :鲜奶100克 即溶蛋黄粉30克 三合一即溶卡布奇若白咖啡25克 B : 植物性鲜奶油200克,搅打至浓稠 做法 : 1。 煎饼皮:材料及做法参考以上。 2。 馅料: 材料(A) 放入大碗以打蛋器搅拌至浓稠,加入已打发的(B)料拌匀待用。(如未用可先放入冰箱,使其保持结实) 3。 组合 : 将蛋糕板放在蛋糕转盘上,铺1片饼皮,抹1层馅料,再叠上1片饼皮,用手按一下饼皮中间部分,在抹上1层馅料,重复至完,以保鲜纸包好,冷藏隔夜才享用。

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食谱参考 :Y3K 法式浪漫千层蛋糕 用具: 不沾平底锅(24公分),抹刀, 蛋糕转盘,8寸蛋糕板 千层蛋糕皮: 材料(可做18片) A :鲜奶225克 鸡蛋130克 卡布奇若香精1茶匙 普通面粉60克 糖分30克 B : 牛油30克(隔水炖溶) 做法: 1。 材料(A)放入大碗搅拌均匀过滤。 休面30分钟,要煎之前加入(B)料拌匀。 2。 以中火将不沾平底锅烧至冒起微烟,用勺子舀入适量的做法(1),迅速将锅转一圈至面糊薄薄地沾满锅底,将剩余的面糊倒回(1),然后将饼皮煎熟。 3。 当(2)的饼皮煎至边沿微黄,以刮刀刮离锅,再用手取出,放在一个碟子内,重复做法至完。(记住,每次舀面糊之前必须先搅拌,否则面糊最后会很浓稠。 万一面糊变稠了,可加入少许水调稀。)

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食谱参考 :Y3K 法式浪漫千层蛋糕 用具: 不沾平底锅(24公分),抹刀, 蛋糕转盘,8寸蛋糕板 千层蛋糕皮: 材料(可做18片) A :鲜奶225克 鸡蛋130克 卡布奇若香精1茶匙 普通面粉60克 糖分30克 B : 牛油30克(隔水炖溶) 做法: 1。 材料(A)放入大碗搅拌均匀过滤。 休面30分钟,要煎之前加入(B)料拌匀。 2。 以中火将不沾平底锅烧至冒起微烟,用勺子舀入适量的做法(1),迅速将锅转一圈至面糊薄薄地沾满锅底,将剩余的面糊倒回(1),然后将饼皮煎熟。 3。 当(2)的饼皮煎至边沿微黄,以刮刀刮离锅,再用手取出,放在一个碟子内,重复做法至完。(记住,每次舀面糊之前必须先搅拌,否则面糊最后会很浓稠。 万一面糊变稠了,可加入少许水调稀。) 馅料: A :鲜奶100克 即溶蛋黄粉30克 三合一即溶卡布奇若白咖啡25克 B : 植物性鲜奶油200克,搅打至浓稠 做法 : 1。 煎饼皮:材料及做法参考以上。 2。 馅料: 材料(A) 放入大碗以打蛋器搅拌至浓稠,加入已打发的(B)料拌匀待用。(如未用可先放入冰箱,使其保持结实) 3。 组合 : 将蛋糕板放在蛋糕转盘上,铺1片饼皮,抹1层馅料,再叠上1片饼皮,用手按一下饼皮中间部分,在抹上1层馅料,重复至完,以保鲜纸包好,冷藏隔夜才享用。

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食谱参考 :Y3K 法式浪漫千层蛋糕 用具: 不沾平底锅(24公分),抹刀, 蛋糕转盘,8寸蛋糕板 千层蛋糕皮: 材料(可做18片) A :鲜奶225克 鸡蛋130克 卡布奇若香精1茶匙 普通面粉60克 糖分30克 B : 牛油30克(隔水炖溶) 做法: 1。 材料(A)放入大碗搅拌均匀过滤。 休面30分钟,要煎之前加入(B)料拌匀。 2。 以中火将不沾平底锅烧至冒起微烟,用勺子舀入适量的做法(1),迅速将锅转一圈至面糊薄薄地沾满锅底,将剩余的面糊倒回(1),然后将饼皮煎熟。 3。 当(2)的饼皮煎至边沿微黄,以刮刀刮离锅,再用手取出,放在一个碟子内,重复做法至完。(记住,每次舀面糊之前必须先搅拌,否则面糊最后会很浓稠。 万一面糊变稠了,可加入少许水调稀。) 馅料: A :鲜奶100克 即溶蛋黄粉30克 三合一即溶卡布奇若白咖啡25克 B : 植物性鲜奶油200克,搅打至浓稠 做法 : 1。 煎饼皮:材料及做法参考以上。 2。 馅料: 材料(A) 放入大碗以打蛋器搅拌至浓稠,加入已打发的(B)料拌匀待用。(如未用可先放入冰箱,使其保持结实) 3。 组合 : 将蛋糕板放在蛋糕转盘上,铺1片饼皮,抹1层馅料,再叠上1片饼皮,用手按一下饼皮中间部分,在抹上1层馅料,重复至完,以保鲜纸包好,冷藏隔夜才享用。

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食谱参考 :Y3K 法式浪漫千层蛋糕 用具: 不沾平底锅(24公分),抹刀, 蛋糕转盘,8寸蛋糕板 千层蛋糕皮: 材料(可做18片) A :鲜奶225克 鸡蛋130克 卡布奇若香精1茶匙 普通面粉60克 糖分30克 B : 牛油30克(隔水炖溶) 做法: 1。 材料(A)放入大碗搅拌均匀过滤。 休面30分钟,要煎之前加入(B)料拌匀。 2。 以中火将不沾平底锅烧至冒起微烟,用勺子舀入适量的做法(1),迅速将锅转一圈至面糊薄薄地沾满锅底,将剩余的面糊倒回(1),然后将饼皮煎熟。 3。 当(2)的饼皮煎至边沿微黄,以刮刀刮离锅,再用手取出,放在一个碟子内,重复做法至完。(记住,每次舀面糊之前必须先搅拌,否则面糊最后会很浓稠。 万一面糊变稠了,可加入少许水调稀。) 馅料: A :鲜奶100克 即溶蛋黄粉30克 三合一即溶卡布奇若白咖啡25克 B : 植物性鲜奶油200克,搅打至浓稠 做法 : 1。 煎饼皮:材料及做法参考以上。 2。 馅料: 材料(A) 放入大碗以打蛋器搅拌至浓稠,加入已打发的(B)料拌匀待用。(如未用可先放入冰箱,使其保持结实) 3。 组合 : 将蛋糕板放在蛋糕转盘上,铺1片饼皮,抹1层馅料,再叠上1片饼皮,用手按一下饼皮中间部分,在抹上1层馅料,重复至完,以保鲜纸包好,冷藏隔夜才享用。

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法式提拉米苏千层蛋糕
用具:
不沾平底锅(15公分),抹刀,
蛋糕转盘,7寸蛋糕板

千层蛋糕皮:

材料(可做18片)
A :鲜奶225克
      鸡蛋135克
      普通面粉65克
      盐1/4 茶匙
      糖粉30克
B : 牛油30克(隔水炖溶)

做法:
1。 材料(A)放入大碗搅拌均匀过滤。 休面30分钟,要煎之前加入(B)料拌匀。
2。 以中火将不沾平底锅烧至冒起微烟,用勺子舀入适量的做法(1),迅速将锅转一圈至面糊薄薄地沾满锅底,将剩余的面糊倒回(1),然后将饼皮煎熟。
3。 当(2)的饼皮煎至边沿微黄,以刮刀刮离锅,再用手取出,放在一个碟子内,重复做法至完。(记住,每次舀面糊之前必须先搅拌,否则面糊最后会很浓稠。 万一面糊变稠了,可加入少许水调稀。)

馅料:
A  :奶油芝士150克,动物性鲜奶油50克,蛋黄2粒,即溶咖啡精10克,糖粉30克
B  : 植物性鲜奶油200克,搅打至浓稠
C  :  手指饼干10块(切小块) , 咖啡酒100毫升(加入80毫升水混匀)

装饰:
适量可可粉


 馅料做法 : 

1。将材料(A) 隔水炖溶搅均匀,待凉后加入(B)料拌匀。

 组合 :
1。 将蛋糕板放在蛋糕转盘上,铺1片饼皮,抹1层馅料,再叠上1片饼皮,用手按一下饼皮中间部分,使馅料分布均匀。
2。 在做第三层时,先涂一层薄馅料,然后将切好的手指饼干块,浸过咖啡酒,排放在上面,再涂上一层馅料。
3。  逢第3层,7层,11层和15层时就排放泡酒手指饼干。

4。    重复同样步骤至完,以保鲜纸包好,放入冰箱冷藏隔夜,筛上可可粉,即可切块享用



French-style Tiramisu Mille Crepes Utensils & materials needed :
15cm non-stick flat frying pan, palette knife,
cake turntable, 7" cake board

To make crepes :
Ingredients (Makes 18 pieces)
A :  225g fresh milk
       130g eggs
       1 tsp cappuccino paste
       60g plain flour
       30g icing sugar
B :  30g butter (melted by double-boiling)

Method:
1. Place ingredient (A) into a large mixing bowl, stir well till batter is smooth. Strain through a sieve, rest for 30 minutes. Add in ingredient (B) and mix in well just prior to frying crepe.
2. Heat a non-stick pan over medium heat till the pan is hot(it starts smoking slightly). Scoop up no.(1) and pour a little batter into the pan, tilting it so that just a thin layer of batter covers the base.  Pour off any excess batter back into no. (1). Cook crepe until the bottom side has set.
3. When the edge turns to a pale gold, use a spatula to ease it away from pan. Using your hand, carefully lift up the crepe.  Lay the cooked crepes in a container while you cook the remainder.  (Remember, you must stir well before each scoop or else the batter can thicken on standing. If this happens, dilute it with a drizzle of water.) Repeat process to the end.

For filling :

A : 100g fresh milk
      30g instant custard powder
      25g 3-in-1 cappuccino white coffee
B :  200g  non-dairy fresh whipping cream, beat till thickened
C :  10pcs ladyfingers, cut into small pieces
       100ml kahlua + 80ml water

Topping  :
Some cocoa powder


Method : 

 For filling:
 Place ingredient (A) into a large mixing bowl, beat till thickened. Add in thickened ingredient (B), mix well then set aside (keep chilled if it is not needed immediately).

To assemble: 
1. Lay cake board on the turntable. Place 1 piece of crepe on it. Spread a thin layer of filling on top. Stack on another piece of crepe. Lightly flatten with your hand along the center point (this helps the cream to sit better). Next, spread on a thin layer of filling. 
2. At the 3rd layer, after spreading a layer of filling on the crepe, soak some ladyfingers in the kahlua mixture and arrange it onto the filling, before spreading more filling on top. Repeat this step at the 7th, 11th and 15th layer.
3. Clingfilm well and keep cake chilled overnight. Scatter some cocoa powder on the top of the cake before cut into pieces and serve.




一层层的烤香煎饼,夹上喜爱的咖啡馅糊,再来一杯香浓咖啡,
然后手捧一本喜爱的书,播一段抒情的音乐,
纵然窗外下着冰冷的雨,心,却是温暖的。
Layer after layer of yummylicious crepes, sandwiching my favorite coffee filling, served with a cup of aromatic coffee; a good book in hand, sitting by the rain-lashed window while soothing music played in the background......a heart-warming picture.


@@@@@ Enjoy ! @@@@@

Sunday, 9 November 2014

Rose Sauce and Bacon Spaghetti 培根薔薇醬義大利麵



看到Sonia家的培根薔薇醬義大利麵时,
就被它美丽的名字吸引到,也好奇它的美味如何?
When I saw this Rose Sauce pasta at Sonia's blog, my interest was piqued by the beautiful name. How would the taste of such a lovely-sounding pasta sauce be?


果然这道意式面食,除了美丽的名字,美味可口哦!
浓郁的奶香味,顺滑的蔷薇酱,
加上煎香的五花肉培根和新鲜的蔬果,
安家三口,都喜欢呢!
Turns out the sauce really tastes as wonderful as its name is beautiful! The thick aroma of milk and smooth, creamy texture of the sauce, eaten with the delicious roasted bacon and fresh greens......mmm! Amazing!

  
培根薔薇醬義大利麵
Rose Sauce and Bacon Spaghetti
Recipe reference: Café Brunch cookbook, by Sonia aka Nasi Lemak Lover
*serve 4 pax

Ingredients :
300g spaghetti
5 slices of streaky bacon(五花肉培根), sliced
1 large fresh tomato, diced
1tbsp butter
½ onion, chopped
20g carrot, chopped
2 cloves garlic, chopped
1cup dairy cream(鲜奶油)                                                                           
1/2cup milk
3tbsp tomato puree
3/4tsp salt or to taste
Freshly ground black pepper



Method
1.   Cook spaghetti according to package instructions. (Usually I add salt to boiling water and cook the spaghetti for about 7-8 mins).
2.   Pan fry bacon in a non-stick frying pan till brown and aroma. Add in fresh tomatoes cubes, stir fry till fragrant and dry. Dish out and set aside.


3.   In another clean frying pan, add butter and sauté onion, carrot and garlic till aromatic. Add in tomato puree, mix well.
4.   Add in cream and milk, cook till sauce thickens. Season with salt and pepper.

5.   Add tomato and bacon paste (2) into the sauce, mix well and dish out.
6.   Pour the Rose Sauce on the cooked spaghetti and enjoy!


再说这道美丽的面食,做法简单。
在家和孩子一起下厨,促进亲子关系之余;
又比外面用膳健康实惠多了。
This delicious pasta sauce is actually very simple to prepare. Preparing it with your kids not only will improve the family bond, but also makes a healthier meal for the family !


除了以往的鲜奶油白酱罗勒青酱,肉碎红酱,
如今又多一款好吃的意式面食选择,谢谢Sonia的美好分享。
感恩哦!
Besides the usual Carbonara Sauce, Genovese Sauce and Bolognese Sauce, I now have another yummy choice to prepare for my family. Thank you Sonia for this wonderful sharing!




@@@@@ Enjoy ! @@@@@

Wednesday, 5 November 2014

玩翻立体壁画在The Atmosphere (Artsphere @ The Atmosphere)


趁着学校假期的到来,
安迪放缓爬格子的脚步,安哥减少生意的接洽,
再约了一位小朋友,一行4人,玩翻立体壁画在The Atmosphere。
Since it was the school holidays, my hubby and I decided to give work a break and bring NaNak together with a friend of hers to The Atmosphere for a day of 3D fun.


纯粹珍惜美好的相聚时光,
单纯分享快乐的欢乐时光。
所以不多说,一起赏照片,染喜悦吧!
I just wanted to appreciate and share these beautiful and happy moments with everyone, so I won't elaborate much. Enjoy!

 "Give me five!"


"
 "Ah! It's falling, it's falling!"



 "Would these rainbow steps lead me to the rainbow?"



 "Yeah! We've finally reached the top!"



  "Whew! We've finally escaped!"



 "OMG, it's raining books!"



 "Two tickets for the show, please!"



  "Hah! Ada roti percuma!"



  "Oops, I dropped the bowl."
"Hah, more for me!"





  "SHOOT! Shoot them before they invade Earth!"


 "So......who's skinnier?"


 "Ugh, I've been here for days already......"



 "AH! Wait, wait, I'm falling off, I'm falling off!"



"Whoo, so tiring, let's take a short break!"




 "Nap time!"




 "The train home is finally here!"



 "Don't worry, I'll break the glass!"


"And I thought mermaids were myths!"


 "I got it! I got it!"


 "Please take a seat......the puppet show is about to begin."


. . . . . . ♩ . . . . . .


"I'm coming up!"


 "Don't worry, I'll put out the fire!"


 "Wow, the world outside the picture is really nice!"


 "Ahh, don't land on me!"


 "Let's go to Candyland together!"


 ......chatter, chatter, chatter, chatter......


"......98, 99, 100, 101, 102......"
 

 "My new friend, the March Hare."



  "Well, doesn't look like the train is coming."


The stairs that go up endlessly.


"We found the door to Fairyland!"



"10, 9, 8......2, 1, lift off!"



 "It's not everyday you get to touch a lion."



 "Guys, guys, stop messing up the Mamak stall!"



 "1, 2, 3, jump!"



 "Ta-da! Miss Vespa 2014!"



 安迪一直以为只有在照片里或国外才有机会看到的立体壁画(地画)。
没想到竟然在沙登出现,而且还免费入场供拍。
全场一共有80幅壁画,由20位画家在两个月内完成的伟大艺术品。
I've always thought that these 3D artworks can only be found overseas. Never would I have thought that they can be found locally, much less that it's entrance would be free! A total of 80 artworks brought to you by 20 talented artists, The Artsphere was completed within a period of two months.

如果不想错过任何壁画可到The Atmosphere的官方网站预先游览壁画的地图
 Check out the official page of The Atmosphere for a complete mural map if you don't want to miss out on any murals. You can also check out the official Facebook page for more info.

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