Friday, 17 April 2015

日式杏仁炼奶面包 (Japanese Almond Condensed Milk Bread)


这是继原味绿茶之后,我烤的第三个日式炼奶面包。
配合这个月"最佳食谱"的主题 - 杏仁,
减了高筋粉,加了杏仁粉和多多的杏仁片,
把这香气满满的杏仁炼奶面包,给娜娜当早餐了。
This is my third Japanese Condensed Milk Bread after the Original and Green Tea flavored ones. Since this month's Best Recipe's theme is almond, I decided to replace part of the bread flour with ground almond, then add lots of almond flakes and ta-da! A Japanese Condensed Milk Bread full of the fragrance of almonds is born!





日式杏仁炼奶面包

面包材料:
170克高筋面粉
30克杏仁粉
25克炼奶
120克鲜奶
20克细糖
3克干酵母
3克盐
20克无盐奶油 (室溫)

炼奶酱:
20克练奶
20克奶油(室溫)

裝飾:
杏仁片,蔓越莓,糖粉少许

 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,间中加入一些杏仁片和蔓越莓 ,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, 再撒上杏仁片和蔓越莓。

8. 放入预热烤箱以175度烘烤25分钟即可。待冷却脱模,撒上糖粉。
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。

Make Money at : http://bit.ly/copy_win
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. Make Money at : http://bit.ly/best_tips 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.

Make Money at : http://bit.ly/copy_win
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. Make Money at : http://bit.ly/best_tips 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.

Make Money at : http://bit.ly/copy_win


Japanese Almond Condensed Milk Bread 

Ingredients:
170g high protein flour or bread flour
30g almond meal
25g condensed milk
120g milk
20g caster sugar
3g instant yeast

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

 
Filling:
20g condensed milk
20g salted butter,
softened at room temperature
 
Topping:
Some almond flakes,
dried cranberry, 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.

Make Money at : http://bit.ly/best_tips
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 the dough is stacked up.
6. Cut the stacked dough into 8 equal portions.
7. Arrange the dough into a greased chiffon tube pan and scatter the almond flakes and dried cranberries in between. Cling film or cover the pan with a wet cloth to maintain the moisture. Keep it in a warm place to rise till double in size.
8. Brush the surface with egg wash and sprinkle almond flakes and dried cranberries on top.
9. Bake in a preheated oven at 175
°C for 25 minutes. Scatter some icing sugar on top once cooled.













****** Enjoy ! ******

Tuesday, 14 April 2015

欧培拉 ~ 初体验 (Opera Cake)



2年前一位小姑娘,让安迪给她做这蛋糕。
当时的我,连戚风都搞不懂,更别说这繁杂的蛋糕。
但我还是承诺,总有一天,会如她所愿。
终于。。。。。
迟来的欧培拉,舜亦希望你会喜欢。
A couple of years back, the daughter of a friend of mine requested I make this Opera Cake. Back then, I wasn't even sure about how to make a chiffon cake, much less this complicated recipe! But now, with my baking skills up to par, I've finally managed to fulfill the request. To the little girl, I hope you like this cake!


 第一次做,层次虽然不够工整;
但是,那秒杀的美味,绝对叫人回味无穷! 
所以还是记录下来,以供将来参考。
This is my first time, so with a lack of skills, the layers of the cake are not quite distinct. But the marvelous taste will have you craving for more long after you've finished your last bite. How can I not share this wonderful recipe with you?


浸着咖啡酒糖液的杏仁海绵蛋糕层,柔软湿润;
入口松化香浓醇郁的法式焦糖咖啡奶油;
再加上香纯的巧克 力,未食其味、先闻其香。
immerse with kahlua syrup, the almond sponge cake turns soft and moist. Sandwiched in between is the French style caramel coffee cream, and with the chocolate ganache finishing off the cake, this is a cake you can "taste" with your nose long before you eat it!

杏仁海绵蛋糕(久贡地)
Almond sponge cake(Joconde Biscuit)
食谱参考 :这里
Recipe adapted from here. 

材料 Ingredients:
(A)
杏仁粉(almond meal)………………… 80 g
糖粉(icing sugar)………………………80 g
低筋面粉 (cake flour)…………………50 g
全蛋 (egg)…………………………… 3 粒/pcs
植物油 (corn oil)....…………………   20 g
发粉 (baking powder)………………    ¼ 茶匙/tsp

(B)
蛋白(egg white) ………………………3 粒/pcs
塔塔粉(tartar powder)……….……… ¼ 茶匙/tsp
幼糖(caster sugar) …………………    10 g

做法 Method:
1.糖粉,杏仁,发粉,低筋面粉混合过滤,鸡蛋搅拌均匀至有点发白,倒入一半的粉类搅拌,再倒入另一半的粉类搅拌均匀.
1. Mix and sift the icing sugar, almond meal, baking powder and cake flour. Beat the eggs till white and fluffy. Add in half of the sifted powder, mix well. Add in the other half and mix well again.

2.最后把植物油倒入步骤 1 , 搅拌均匀,备用。
2.  Add corn oil into step 1, mix well and set aside.

3.把塔塔粉加入蛋白中,用打蛋器搅拌至发泡,加入幼糖,打至硬性发泡
3.  Add the tartar powder into the egg white and beat until foamy. Add in the caster sugar and continue to beat until meringue is formed.

4.把1/3的蛋白加入杏仁糊内,轻轻的搅拌均匀再把2/3的蛋白放入,搅拌均匀。
4.  Lightly fold 1/3 of the meringue into the almond mixture. Fold in the remaining 2/3 of meringue evenly.

5.把面糊倒入7寸方形蛋糕模内,用180度30分钟(视个人烤炉而定)。
5.  Pour the batter into a 7" square tin and bake in a preheated oven at 180°c for 30 min.

6.烤出来后,立刻倒扣呆冷,然后切成3片待用。
6.  Invert the cake immediately after removing from the oven. When it has cooled down completely, cut the cake into 3 layers of equal thickness.




 咖啡糖浆The coffee syrup
水(water) 40g
白糖(caster sugar) 30g
即溶咖啡粉( instant coffee powder) 1 tbsp
咖啡酒(kahlua)1 tbsp

做法Method:
小火将糖和水煮溶,加入即溶咖啡粉,10分钟后加入咖啡利口酒,搅拌均匀,过筛,即可用。
Dissolve the sugar in water over low flame, then add in the instant coffee powder. After 10 minutes, add in the kahlua, stir well and strain for later use.




法式焦糖咖啡奶油French style caramel coffee cream
白糖(caste sugar) 75g
水(water) 30ml
动物性奶油(whipping cream) 50ml
蛋黄(egg yolk) 2粒/pcs
植物性鲜奶油(topping cream) 120g
咖啡精华液(coffee essence) 1/2tbsp

做法:
1。 隔水加热动物性奶油,保温待用。
1.  Double boil the whipping cream and keep it warm for later use.

2。 蛋黄用打蛋器打散。(体积变大,状态浓稠)
2.   Beat the egg yolk until light and foamy.

3。 把水和糖,煮至呈金黄色,接近变焦糖时,加入加热动物性奶油,煮一会马上离火。
3.   Boil the water and sugar until nearly caramelized, add in the warm whipping cream and cook for a short while before removing the pot from the flame.

4。 然后将煮好的奶油焦糖(做法3)徐徐地加入蛋黄(做法2)中,同时用打蛋器不断搅拌它,直到完全变凉。
4.  Slowly add the cream caramel(step 3) into the egg yolk(step 2). Continue to stir the mixture until it has cooled down completely.

5。把植物性鲜奶油稍微打发然后,慢慢拌入焦糖蛋黄(做法4)里。最后才加入咖啡香精,搅拌均匀后即为法式焦糖咖啡奶油。
5.  Whisk the topping cream until soft peaks form. Slowly fold it into the caramelized egg yolk mixture(step 4). Finally add in the coffee essence and stir evenly to make the French style caramel coffee cream.

(不要把奶油打过发因为过发的奶油很容易变粗,当奶油变粗后,也可以加入一些鲜奶油或水把它调至顺滑)
 (Don't over-beat the topping cream or it might turn coarse. Should it turn coarse, add a little water of fresh topping cream to make it less coarse.)








巧克力干那许ChocolateGanache :
黑巧克力(dark chocolate) 150g
动物奶油 (whipping cream) 150g
牛油(butter) 15g

做法Mehthod:
小火将所有材料煮至成光滑便是干娜许了。
Cook all the ingredients over a low flame until smooth and gleaming to make the ganache.





蛋糕组合Assemble:
1。 取一片蛋糕,放入1个7寸托底模,刷上咖啡糖酱,涂一层法式焦糖咖啡奶油,一层干娜许。
1.   Place a layer of cake in a 7" base removable square tin and brush the surface with a thin layer of coffee syrup. Spread a layer of French caramel coffee cream, then a layer of chocolate ganache on top.

2。 铺上第二片蛋糕,刷上咖啡糖酱,涂一层法式焦糖咖啡奶油,一层干娜许。
2.   Next add a second layer of cake, coffee syrup, French caramel coffee cream and chocolate ganache.

3。 铺上最后一片蛋糕, 刷上咖啡糖酱,涂一层法式焦糖咖啡奶油,放入冰箱冷藏5分钟,最后淋上剩余的干娜许,再次收进冰箱冷藏至少4个小时或干娜许完全凝固。
3.  Add the third layer of cake, coffee syrup and French caramel coffee cream. Refrigerate for 5 minutes before drizzling the remaining chocolate ganache on top. Chill the cake in for least 4 hours or until it is set. 




传统的法国欧培拉一共有6层,
3层是被咖啡糖浆泡的杏仁海绵蛋糕,
中间有一层咖啡味黄油糖霜和一层巧克力甘纳许,
最上面是 一层黑巧克力。
The traditional European Opera Cake has 6 layers, 3 layers of coffee syrup immersed almond sponge cake sandwiching a layer of coffee flavoured butter cream and a layer of chocolate ganache, while a layer of dark chocolate completes the top layer.

我这次的欧培拉是简化版。
3片咖啡酒杏仁蛋糕,3层法式焦糖咖啡奶油,3层干娜许,
下回再做,一定是个正统的欧培拉。
This Opera Cake is a simplified version, a layer of kahlua almond sponge cake, French style caramel coffee cream and chocolate ganache repeated thrice to make nine layers. Next time, I'll definitely make an original version.








****** Enjoy ! ******

Sunday, 12 April 2015

杏仁鸡肉球(Almond Chicken Meat Balls)




这道料理,去年在May家看到时就被它漂亮的花形外貌给吸引。
今天终于托“小拇指”和“最佳食谱”的福,
我让它出现在安家的饭桌上。
Ever since I saw this lovely dish at May's blog, I'd made up my mind to make it one day. Since it fits with the themes for Little Thumbs Up and Best Recipes, I thought I might as well give it a go.


  这是一道鸡肉和杏仁片搭配得天衣无缝的菜肴,
 每咬下一口,从牙缝间就透溢出杏仁香。 
果然如May说,是一道唇齿留香的菜肴呢!
This dish is a perfect match of chicken and almond. Filling your mouth with the deliciousness of chicken and crunchiness of almonds, this is indeed as May said: an amazing dish!





杏仁鸡肉球  
(食谱参考:厨苑食谱

材料:
250克 鸡腿肉,去骨剁碎
80克 鱼胶肉
1汤匙 蒜茸
1/2 茶匙 葱头仔茸
适量杏仁片

调味料:
1小匙盐,1小匙绍兴酒,少许胡椒粉, 少许辣椒粉


做法
1. 将所有的材料(杏仁片除外)混合搅拌均匀。
2. 加入调味料再次将材料搅拌均匀。
3. 取一大匙做法2, 稍微将其搓成小球状,约25克(手中粘上少许的面粉,会容易操作)。 
4. 取一片杏仁插在做法3, 做完为止。
5. 热油锅, 以中火将杏仁肉球炸至金黄色即可。



Almond Chicken Meat Balls 
Recipe adapted from :厨苑食谱

Ingredients :
250g chicken minced meat (I used drumstick)
80g   fish paste
1tbsp   chopped garlic
1/2 tsp chopped shallot
some almond flakes

Seasoning :
1tsp salt,1tsp Shao Xing wine,some pepper and chilli powder

Mehtod
1. Mix all ingredients (except almond flakes) well.
2. Add in seasoning and stir well .
3. Scoop 1 spoon of mixture (2),about 25g , shape it into ball shape .
4. Then poke with almond flakes until fully cover the meat ball.
5. Heat up oil. deep fry with medium flame until cooked or golden colour.








Submitting this post to the event : Little Thumbs Up - April 2015 Theme Chicken organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe



****** Enjoy ! ******

Friday, 10 April 2015

蔓越莓费南雪( Cranberry Friands)


 费南雪法式小蛋糕。
主要成分有。杏仁粉,蛋白,糖分和低筋粉。
The main ingredients that make up friands are ground almond, egg white, sugar and cake flour.


原自巴黎的费南雪应该是如上图般,是长方形的金条块状。
This is what financier(frainds), which originated from Paris, are supposed to look like.


后来澳洲人,换上可爱的椭圆形,再加上些干果,
并称之“Friands”。
Later on, Australian changed its shape and added some dried fruits to make the frainds as we know it.


然后又被我就地取材,换成圆形。
I had to make do with what I have, so I made round Frainds


蔓越莓费南雪
可做24粒

100克 杏仁粉*(ground almonds or almond meal)
145克 糖粉
65克 低筋粉
6个 蛋白
115克 无盐奶油,溶化
60克 蔓越莓干


做法 :
1. 先將烤箱預熱至 180C,模具塗上薄薄一层的奶油
2. 將杏仁粉、糖粉和麵粉混合均勻
3. 倒入蛋白, 混合均勻
4. 倒入融化的无盐奶油, 混合均勻
5. 將蛋糕糊倒进Friand模, 並在每一个模中放上5,6顆蔓越莓
6. 烤25分鐘, 至成金黃色即可



Cranberry Friands
 yield 24 pcs

Ingredients :
100g ground almonds
145g  icing sugae
65g cake flour
6  egg white
115g unsalted butter,melted
60g   dried cranberry


method:
1. Preheat oven to 180°C and grease the friand mould with butter.
2. In a mixing bowl, mix the ground almond, icing sugar and cake flour evenly.
3. Pour in egg white, mix well.
4. Pour in melted butter and mix until the incorporated.
5. Scoop the batter into the friand mould, then top with 5 to 6 dried cranberry per Fraind.
6. Bake in the preheated oven for 25 minutes or until it turns into a golden colour.



  小小一个,充满杏仁香气,
加上蔓越莓的加持,不知觉还让人多吃几个呢。
These tiny, bite-sized treats, complimented by the cranberries, will have you craving for more with each bite!












****** Enjoy ! ******

Wednesday, 8 April 2015

简易鸡肉派 (Easy Chicken Pie)


很久以前,看到脸书,有人分享这现成酥皮的鸡肉派。
当时对这跑捷径的做法有点质疑。
可是今天我可以证明,这简易鸡肉派,
是行得通,而且还是美味可口!
A long time ago, when I saw this short-cut method on Facebook, I had my doubts about its practicability. But now that I've given it a try, it's proven that it works!






简易鸡肉派


内馅:
150克   鸡肉,切丁
  35克   白玉菇,切粒
  30克   冷藏青豆
  半个  大葱,切丁
  半包   Cambells 即煮汤包,和半杯滚水开成高汤备用
1 汤匙  油

调味 :
少许黑胡椒粉
适量盐


做法 :
1。热油锅,炒香洋葱丁,加入鸡肉丁翻炒均匀。
2。加入白玉菇粒和青豆粒,翻炒几下,倒入高汤,炒至浓稠,最后调入调味即可。

派皮:
Kawan现成酥皮 6片
6杯式满分模子  1个
适量蛋液  涂表层

做法 :
1。 把5片酥皮叠起,用擀面棍稍微擀薄,慢慢卷成长柱形。然后均匀分割成6份。
2。 把一片酥皮,擀成圆形,放进满分模子里,慢慢以手指沿边按压成派形。(尽量把底部按薄)
3。 重复做法(2),完成6份酥皮,将满分模子收进冰箱冷藏一会。
4。 这时再以1片Kawan现成酥皮,擀薄,切出6个圆形做派盖。
5。 从冰箱拿出满分模子,舀进适量的内馅,盖上1片派盖,以叉子捏紧边沿。
6。 最后表层涂上蛋液,送入已预热烤箱220'C 烤约25分钟或呈金黄色即可。

















 

Easy Chicken Pie

Filling:
150g chicken, diced
35g shimeiji mushrooms,
30g green peas
1/2 onion, diced
1/2pkt Cambells instant mushroom soup, mixed with some hot water to make a thick soup
1tbsp oil

Seasoning:
Some black pepper
Some salt


Method:
1. Heat some oil in a wok and saute the onion dices. Add in the chicken dices and stir-fry evenly.
2. Add in the shimeiji mushrooms and green peas, stir-fry evenly before adding in the mushroom soup. Stir-fry until the gravy becomes thick, then add in the seasoning.

Pie pastry:
6pcs Kawan ready made puff pastry
1 6-holed muffin mould
Some egg wash

Method:
1. Stack 5 puff pastries together, flatten them slightly with a rolling pin and then roll them into a cylindrical shape. Divide the cylinder into 6 equal portions.
2. Flatten one of the portions with a rolling pin and arrange it into the muffin mould. Fit it in as snugly as possible.
3. Repeat step 2 until all six moulds are lined. Refrigerate the mould for awhile.
4. Roll out another piece of puff pastry and cut out 6 circles to cover the pies.
5. Take out the mould and fill the pastry cups with the filling. Cover the pies with the circles of puff pastry and seal them with a fork.
6. Brush the surface with egg wash and bake in a preheated oven at 220'C for about 25 minutes or until golden brown.





家里只有一个6粒式模子,
见还剩一些馅料,就用多2片现成酥皮,
卷出2卷长方形的鸡肉派。
I only have a mould with 6 holes, so since I have some puff pastry and filings left, I decided to make 2 oblong shaped ones.





Submitting this post to the event : Little Thumbs Up - April 2015 Theme Chicken organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe

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

Monday, 6 April 2015

杏仁罂粟子牛油蛋糕(Almond Poppy Seed Butter Cake)


 答应了,今天一起贴上杏仁牛油蛋糕,
朋友,我带来杏仁罂粟子牛油蛋糕,
请笑纳:)
We agreed to post Almond Butter Cake recipes on this day, so as promised, here is a recipe of an Almond Poppy Seed Butter Cake.



杏仁罂粟子牛油蛋糕
(七寸方型蛋糕模)

食材:
140克 普通面粉
 60克 杏仁粉
1茶匙 发粉
1/2茶匙 盐
20克 罂粟子
170克 无盐优质牛油,室温软化
135克 细砂糖
2 大粒鸡蛋
1茶匙 纯香草精
190毫升 鲜奶

做法:
1。烤箱预热至180℃。烤模周围涂油,铺油纸。
2。杏仁粉,泡打粉,盐和罂粟子放入碗中,搅拌均匀。
3。用电动搅拌器,以中速搅打牛油和糖大约2分钟直到蓬松。
4。加入香草精,逐渐打入鸡蛋直到混合均匀。
5。用低速,将面粉和鲜奶交替拌入,搅拌成均匀的面糊
6。面糊倒入蛋糕模,烤约50分钟或竹签插入蛋糕测试出来没面糊粘黏就可7。出炉后的蛋糕,保留在蛋糕模内5分钟,然后才移至凉架,待完全冷却才可切片享用。





 Almond Poppy Seed Butter Cake(7" square baking tin)
 Ingredients :

140g all purpose/plain flour
60g ground almond
1tsp baking powder
1/2tsp salt
20g poppy seeds
170g unsalted premium butter, softened
135g caster sugar
2 big eggs
1 tsp pure vanilla extract
190ml fresh milk

Method :
1. Preheat oven to 180ºC. Grease and line a 7" cake pan. ​
2. ​In a medium bowl, whisk together flour, ground almonds, baking powder, poppy seeds and salt.​
3. Use an electric mixer, cream the butter and sugar on medium speed until fluffy for about 2 minutes. ​
4. ​Add vanilla ​extract and beat in eggs gradually ​until well-combined.
5. ​Using low speed, add in the flour mixture and milk alternately. Beat until fully incorporated into the batter.
6. ​Pour batter into baking tin and bake for about 50 minutes, or until an inserted cake tester comes out clean.
7. Remove from oven and allow it to rest in the tin for 5 minutes before transferring to wire rack to cool.



这肯定是一个可以重做或送人的配方。
香醇的牛奶香气,湿润的蛋糕体,爽口的罂粟子,
都是叫人停不了口的爱它。
I'm definitely going to bake this again in the near future, maybe as a gift for friends. The aroma of milk, the moist texture, the crunchy poppy seeds, all serve to make it an irresistible cake.


很喜欢这蛋糕的口感,
松软香醇,间中咬到罂粟子,“qiou,qiou.........”的,爆响不停,
过瘾!
I really like the texture of this cake. Soft and fragrant, with the crunch of poppy seeds in every bite. Marvelous!






****** Enjoy ! ******
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