Saturday, 23 May 2015

抹茶草莓大福(麻糬) Strawberry Matcha Daifuku


大福是日本和菓子的其中一款体积較大,
裹着紅豆馅的日本式麻糬(Mochi)。
大福的內馅口繁多,其中以草莓大福最受欢迎。

当好友Esther 分享这道和风味气息浓郁的甜品时,
我就被她特别的外貌给吸引了,即刻标签食谱收藏。
今天我也把它纳入最佳甜品,与大家分享。

抹茶草莓大福(麻糬) 

可做9粒)
食谱参考 : Copycat Kitchen   最爱的。。


材料:
9个 中型草莓
(35克 x 9) 红豆泥,搓成圆球
200克 糯米粉
4茶匙 抹茶粉
50克 细砂糖
300毫升 水
一些粟米粉
一些花生粉或kinako(烤香黄豆粉)


做法 :
1。 将一粒红豆球搓扁,裹入一颗草莓成红豆球。
2。 重复做法(1)至完成9颗草莓,然后放到加盖容器,冷藏待用。
3。 在一个烤盘上,撒一层粟米粉,(粟米粉务必要覆盖整个烤盘)置旁待用。
4。 在一个蒸碗内,倒入糯米粉,细砂糖和抹茶粉,混合均匀。 徐徐的加入水,搅拌均匀。将面糊放到蒸锅里去,盖上保鲜纸。 蒸煮12- 15分钟。 大约在8分钟时,用沾水刮刀搅拌,然后再盖回保鲜纸,继续蒸煮至呈半透明的麻糬面团。(如果选择运用微波炉的方法请按: here)
5。 用刮刀将麻糬面团搬移到烤盘里并将麻糬面团拌入粟米粉堆。 然后分成9份。
6。 从冰箱拿出红豆球,手沾少许的粟米粉,取1份麻糬面团,压扁,裹入1颗红豆球。重复至完成所有的红豆球。
7。 最后撒上适量的花生粉即可享用。





  
Strawberry Matcha Daifuku
(yields 9 balls)
Recipe adapted from : Copycat Kitchen 最爱的。。

Ingredients:
9 strawberries
315g (9 x 35g) sweet red bean paste, rolled into balls
200g gutinous rice flour
4tsp matcha powder
50g caster sugar
300ml water
Some corn starch
Some ground peanut / kinako (roasted soybean flour)

Method:
1. Use a red bean ball each to wrap the strawberries.
2. Arrange the wrapped strawberries in a container lined with non-stick baking paper and refrigerate.
3. Sprinkle a layer of corn starch on a baking tray. Make sure that it completely covers the base of the baking tray.
4. In a steam-able bowl, mix the glutinous flour, sugar and matcha powder evenly. Slowly add in water and mix with a spatula until smooth. Cover the bowl containing the mixture with cling wrap and put it into a steamer. Steam for 12 - 15 minutes. About halfway through the steaming(about the 6th - 8th minute), stir it with a wet rubber spatula before covering it again and finish the steaming. It will turn into a translucent dough. (for microwave method, refer here)
5. With a spatula, remove the mochi from the bowl and transfer it to the baking tray. Use the spatula to fold the corn starch into the mochi. Then divide it into 9 equal portions.
6. Take out the red bean balls from the fridge. Dust your hands with some corn starch before taking one portion of mochi, flattening it into a disc and then wrapping a red bean ball with it. Repeat for the rest of the mochis.
7. Sprinkle the daifuku with some ground peanut / kinako before serving.



Q软的外皮,有股淡淡的抹茶香气,
包着甜甜的红豆泥和酸甜的鲜草莓,
整体甜而不腻,香甜可口,清香宜人!



 



I'm submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom's Mom and co-hosted by Aunty Young.

 

Friday, 22 May 2015

红豆椰奶雪条( Red bean with Coconut milk popsicles)


无巧不成书,自己煲了一锅红豆糖水,
邻居又难得送一锅过来,
结果多出来的分量,拿来冷冻成这批富有童年回忆的雪条。


做法简单,只需将红豆糖水加入适量的椰奶。
再灌入雪条袋,封口打结,藏于冷冻库,冷藏隔夜即可。


红豆糖水
材料 :
红豆  150克
沙谷米 15克
糖    100克
水    1000毫升
班兰叶   数叶

做法 :
1。 将红豆洗净沥干和班兰叶及水一起放入慢炖锅,炖煮。
2。  一个小时后,加入沙谷米,继续炖煮。
3。  四个小时后或红豆已煮烂,加入糖,搅拌均匀即可享用。

小小分享  :
-以上红豆糖水食谱的分量,我加入100毫升的椰奶,可以做成10条雪条。
-如果家里没有椰奶,可以以淡奶或炼奶取代。 甜度也随个人喜爱而加减。


Red bean Dessert
Ingredients :
Red bean  150g
Sago 15g
Sugar   100g
Water  1000ml
Few Pandan Leaves 

method :
1.  Cook the cleaned red bean , pandan leaves and water by using slow cooker .
2.  Add in sago after 1 hour.
3.  After 4 hours or the red bean is tender, add in sugar and stir well. Serve hot or cold.

Tips :
-Base on above recipe, I add in 100ml coconut milk to harvest 10 popsicle.
- You may substitute coconut milk with evaporated milk or condensed milk.



炎热的午间,嘴嘬着自家雪的红豆椰奶雪条,
和家人说三道四,童年的天真,少年的无知。。。
一段段往事仿佛昨天的事。
不仅叫人慷慨,岁月不留人啊!


谈话间知道好友家也有多余的红豆糖水,也打算雪成冰棒。
所以,今天我们又来玩同贴。
来,好友,1条换1棒!
哈。。。。哈。。。。







I'm submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom's Mom and co-hosted by Aunty Young.

Nigella's Mum In Law Madeira Cake (Nigella家婆马德拉蛋糕)


正当我烦着着落娜娜明早的早餐时,
银幕上突然出现Lena家的“跟随烘#79 :家婆马德拉蛋糕”。
因为名字的特别,引起我好奇它的口感,
所以,这回的“跟随烘 ”,我参与了。
I was wondering what to get NaNak for breakfast when I stumbled upon Lena's blog:
"Bake-Along #79 : Mother-In-Law's Madeira Cake"
The unique name of the cake made me really curious,
therefore I decided to jump onto the Bake-Along #79 bandwagon too!



根据维基百科,
马德拉蛋糕是英国人的一款传统海面蛋糕。
According to Wikipedia,
Madeira cake is a sponge cake in traditional English cookery.
 马德拉蛋糕拥有密实但轻盈的蛋糕体。它实际上比较倾向磅蛋糕。这充满柠檬香气的蛋糕,一般都会选择下午茶或早餐享用。
The Madeira cake has a firm yet light texture. It is rather similar to a pound cake, and is eaten with tea or for breakfast and is typically flavoured with lemon.



Nigella's Mum In Law Madeira Cake
Ingredients ( from How to be a Domestic Goddess, Nigella Lawson )
in a 9x5 inch loaf pan
225gm softened butter
170gm sugar, plus extra for sprinkling
grated zest and juice from 1 lemon
3 large eggs
166gm self raising flour
62g plain flour

Directions
Preheat oven to 177C and line the loaf pan with baking paper. Using the paddle attachment on your mixer on medium speed,  cream the butter and sugar until light, then add in the lemon zest. Add the eggs one at a time with a tablespoon of the flour for each. Then lower the speed and mix in the rest of the flour and lemon juice and mix till well incorporated.




根据维基百科,葡萄牙盛产一款酒 - 马德拉酒。
十九世纪的英国人喜欢享用这款酒时,搭上数片这款蛋糕,
因此后来这款蛋糕也就被称为马德拉蛋糕。
 It is named after Madeira wine, a Portuguese wine, 
which is usually served with this cake, 
and was very popular in England during the nineteenth century.



有着磅蛋糕的密实,又有海面蛋糕的轻盈。
表层是香甜酥脆,蛋糕体充满柠檬香气,
这蛋糕一拍好照就不见三分之一,它的美味就不用置疑了。
感谢Lene,JoyceZoe的美好分享,让我和家人都受惠了。
As dense as a pound cake, yet also as soft as a sponge cake. This lemony cake with its crispy skin was so tempting, a third of it was gone immediately after I finished with the pictures! 
Thanks alot to Lena, Joyce and Zoe for this wonderful recipe, my family and I love it!


Thursday, 21 May 2015

芒果班戟(Mango Pancake)

 班戟(ban [jǐ])是pancake的粤语音译,又称薄煎饼。
很久以前就想做这道漂亮又美味的甜品。
趁着芒果旺季和甜品月的热潮,
找来好友May家的芒果班戟与大家分享。

粗手粗脚的,加上家里只有煎玉子烧的迷你的方形煎锅,
所以煎出来的班戟皮较小片,卷出来的成品就微差了。
幸好这班戟的可口美味足于弥补这小小的遗憾。
是很好吃到,我已经做了数遍。



芒果班戟
食谱参考 :厨苑食谱


材料:
1粒蛋
80克特幼粉
240克鲜奶
20克糖粉
15克奶油(溶化)
2粒芒果(切小方粒)
20毫升芒果汁


鲜奶油材料;
200克UHT鲜奶油, 30克糖粉
* 将鲜奶油+糖粉混合一起打发至硬。放入冰箱备用。


做法:
1。将蛋, 糖粉,鲜奶和忙果汁混合,搅拌均匀。
2。 慢慢的加入面粉,搅拌至光滑。倒入溶化奶油拌匀。
3。将面糊浆过滤,待放30分钟。
4。取一20cm平底不锅。 烧热锅,涂上少许的油,倒入1/4杯的面糊浆,煮至熟或干至到边缘的面糊有收缩的现象即可。(煮单面而已)
5。取一些鲜奶油放在班戟的中央,撒上一些芒果粒,再覆盖一大匙鲜奶油,最后卷成长方型状。待冷却后切半享用。




Mango Pancake
recipe adapted from :  厨苑食谱

Ingredients: 
1 egg
80g  cake flour

240g  fresh milk
20g   icing sugar
15g  butter(melted)
2  mango (Cut into cube)
20ml   mango juice

Filling :
200g UHT whipping cream 
30g  icing sugar
* Beat the whipping cream and icing sugar until peak form. Keep in the fridge until further use.

Method:
1。Mix the egg, icing sugar, fresh milk and mango juice well.
2.  Slowly add in cake flour, stir well.  pour in melted butter, mix well.
3.  Strain the batter and rest for 30 minutes.
4.  In one 20cm non stick pan ,heat up with little oil, pour in 1/4 cup of batter, fry with low flame until cooked .( fry for only 1 side)
5.  When the pancake is cool, scoop some filling cream on the center, top up some mango cubes, cover with some filling cream , roll into rectangle, fold the 2 ends. Cut into half before serve.






如果你还没试过,请相信我,
这绝对是一款让你或亲友都喜欢的甜品,
有机会,你也试试吧!





I'm submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom's Mom and co-hosted by Aunty Young.

Wednesday, 20 May 2015

冷冻草莓优格(Strawberry Frozen Yogurt)



今天我们和“冷冻优格”(Frozen Yogurt)有约哦!
你准备了吗?
Time to fulfill a Frozen Yogurt promise!


为了约会,我准备了这道一身粉红的的草莓冷冻优格。
本来圆圆一球球,蛮可爱的,
可是热情的太阳公公,
不懂怜香惜玉,把人家娇滴滴的草莓冻球,
溶化到不成球形了,
呜。。。。。
For the date, I had prepared this pretty pink Strawberry Yogurt, but unfortunately the Sun was merciless...... So, as you can see, my yogurt is half-melted in all the pictures......





冷冻草莓优格 
(供4人份)

材料 :
140克 鲜草莓
200克 罐头炼奶
450克草莓优格/酸奶

做法 :
1。 将一半的草莓切成小块状,置旁待用。另一半草莓用搅拌机搅拌成草莓泥。
2。 在一个大碗,倒入草莓泥和炼奶,再轻轻地加入草莓优格。最后拌入草莓块,搅拌均匀。
3。 把做法(2)的草莓优格混合物舀入一个容器,加盖,冷藏于冷藏库至隔夜或凝固。
4。 欲享用时,提前10- 15分钟从冷冻库取出。



Frozen Strawberry Yogurt
(serve 4)



Ingredients :
140g strawberries
200g can condensed milk
450g strawberry yogurt


 Method :
1. Roughly chop half the strawberries and puree the rest in a blender.
2. In a big bowl, stir the condensed milk into the puréed strawberries then gently stir in the yogurt until well mixed. Fold through the chopped strawberries.
3. Scrape the mixture into a container, pop on the lid and freeze overnight, until solid. 
4. Remove from the freezer about 10-15 mins before serve . 



虽然没有完美的呈现,
可是那味道是可以弥补这小小遗憾的。
喜欢草莓的天然果酸气和香甜的炼奶超搭,
酸酸甜甜,恰恰好,很开胃!
顺滑的口感,加上冰冰凉凉,
这甜品,太棒了!
On the bright side, the taste of the yogurt more than makes up for the presentation! The natural sour taste of the strawberries pairs up well with the sweet taste of condensed milk, making it a wonderful appetizer! The feel of the smooth and chilly yogurt sliding down your throat on a hot day......mmm! Refreshing!




做法竟然简单到你不信,
就是草莓块加上所有材料搅拌均匀,
冷冻于冷冻库至隔夜后,就可以享用了。
The best part?
 This amazing recipe is so simple ! Blend all the ingredients and mix with chopped strawberry, frozen the mixture overnight, 
and ta-dah! It's as simple as "abc"!




I'm submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom's Mom and co-hosted by Aunty Young.


This post is linked to the event Little Thumbs Up May 2015: (YOGURT)
organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by me, Cheryl of Baking Taitai
 

Tuesday, 19 May 2015

红枣木瓜炖鲜奶 (Doble Boiled Papaya and Red date in Milk)



木瓜含有丰富的木瓜酶,能润滑肌肤,排毒,有利于减肥。
鲜奶含有完全蛋白质,有美白肌肤的功效。
红枣补血养颜,经常食用,气色红润。
想要身材苗条,皮肤水嫩的姐妹,
这是一款很赞的甜品哦!



红枣木瓜炖鲜奶

材料 :
木瓜肉   150克
鲜奶       250毫升
红枣       5粒
冰糖       10克


做法 :
1。红枣洗净去核。
2。木瓜洗净,在1/3处切开,将瓤,籽刮出。
3。冰糖用牛奶化开。
4。将牛奶,红枣放入炖盅,加盖,隔水炖45分钟。








Double Boiled Papaya and Red date in Milk
Ingredients:
150g diced papaya
250ml fresh milk
5 red dates
10g rock sugar

Method:
1. Wash the red dates and shell them.
2. Wash the papaya and cut it open at about 1/3 up the height. Remove the seeds.
3. Dissolve the rock sugar in the milk.
4. Place the milk and red dates in a pot, then cover the pot and steam the whole pot for 45 minutes.






小小分享,
熟透红木瓜和生涩青木瓜的营养价值是由分别的。
红木瓜,主要排毒嫩肤;
而青木瓜则含有一种酵素可以刺激女性的黃体激素
而達到豐胸的效果。


因此,要知道自己是为何吃?
而因该选哪款哦!






I'm submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom's Mom and co-hosted by Aunty Young.

Monday, 18 May 2015

法式马卡龙 (French Macaron)


马卡龙 - 一款漂亮又高档的甜点。
相信很多姐妹和我一样,对她又爱又恨!
爱她的高贵优雅,恨它她的骄气任性。


之前试做几回,回回都出状况。
她不是害羞,不愿露出迷人的裙角;
就是大耍脾气,露个爆花脸;
再不就懒性大发,索性粘在烤盘;
经过这些折腾,我还真的有点气馁了。


法式马卡龙
(可获直径3cm x 56片)
食谱参考 : As The Deer  ; Joceline lyn


材料 :
杏仁粉130克
糖粉 220克
蛋白 100 克 (冷藏最少24小时)
细砂糖 35克
蛋白粉 2克


夹心內馅 :
少许的Nutella巧克力酱

做法 :

1。杏仁粉与糖粉混合均匀筛过备用。

2)蛋白和蛋白粉以电动手拌机打起。然后加入细砂糖打至中性发泡就好。(不要过度硬性)(做法看这里

3)把蛋白霜拌入做法(1)的杏仁粉/糖粉里,然后搅拌成均匀的杏仁蛋白糊。


4)把蛋白糊装入套了挤花嘴的挤花袋里,把蛋白糊挤在画了圆圈圈的烤盘上(烤盘铺上一层silicon纸)。或者把蛋白糊挤在马卡龙垫上即可。  

5)预热烤箱180-200度。然后熄火。将按好圈圈的马卡龙放在桌面出力敲一下。

然后放入烤箱里焖5-6分钟。(可以把烤箱的门用手套或布夹着,让烤箱有点透风)然后再把烤箱温度调到120度烘到马卡龙熟为止(大约12 - 15分钟)。 

6)把马卡龙取出待凉后才涂上夹心馅放入冰箱后才享用。






French  Macaron
(yield diameter of3cm x 56pcs)
Recipe adapted from : As The Deer  ; Joceline lyn

Ingredients :
Almond powder 130 g
Icing sugar  220 g
Egg white 100 g (aged for at least 24 hours)
Caster sugar  35 g
Meringue powder  2 g 


Filling  :  
Some Nutella (hazelnut spread with cocoa)

Method :

1. Sieve the almond powder and icing sugar together.

2. Whisk the egg white and meringue powder with a hand whisk. Slowly add in the caster sugar while continue to whisk until soft peaks form. Don't over whisk to the point that stiff peaks form. Click here for a tutorial. (For those who need it, there's an English translation in the comments section.)

3. Fold the meringue into the sieved powder in (1) until incorporated.


4. Scoop the batter into a piping bag and proceed to pipe small circles onto a lined baking tray. You can add a layer of silicon mat that has circles drawn on it to guide you. 

5. Preheat the oven to about 180 - 200°C. Turn off the oven and tap the baking tray hard on the tabletop before putting it into the oven for 5 - 6 minutes without baking. You can leave the oven door slightly ajar. After that, lower the temperature to 120°C and bake for about 12 -15 minutes or until baked.

6. Allow the macarons to cool down completely before spreading the desired filling and refrigerate. Best served cold.


朋友,因为你这次的邀约,
我再次鼓起勇气,再和她谈恋爱,
哈。。。。我,终于感动她了!
当迷人的裙角徐徐的展现时,我偷偷的笑。
当她完整无暇的,美美地从烤箱出来时,我雀跃的大跳,
Yeah...........我终于征服你! 骄气贵格的马卡龙!
朋友,谢谢你带来的好运。




虽然相比其他马卡龙高手,我还有待进步的空间。
对于第一回的成功呈现,我已经满意。
希望接下来,我和她两情相悦,会察出更多美丽的火花!







I'm submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom's Mom and co-hosted by Aunty Young.
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