Sunday, 21 December 2014

班兰椰香汤圆(Pandan Tangyuan with Coconut Milk)


 明天是12月22日,也是全球华人吃汤圆的大日子。
吃汤圆,既是冬至; 也意味着春天不远了。
 Tomorrow is the 22nd of December; the day Chinese all over the world get to enjoy tangyuan, and it's also when they know spring isn't far around the corner!


 从前的我不喜欢吃汤圆,觉得它是单调乏味的。
近来有了岁数,思维有所改变,
开始喜欢汤圆背后隐藏的“人圆家圆”美好意义 。
I used to dislike eating tangyuans because they were tasteless. But as I grew older, I came to like eating them due to the meaning behind it of being united with family and friends.


但是为了添加口感,我还是选择搭上一些配料。
如这款班兰椰香汤圆,不止汤圆具有班兰叶香,
还有带嚼劲的鲜椰肉和香醇的椰奶,
间中夹带一些顺滑的沙谷米粒。
这汤圆可说是色香味都具备的极品一道!
To give the tangyuans taste, I added some ingredients. The tangyuans in this Pandan Dumpling with Coconut Milk are filled with the aroma of pandan, and are complimented by the chewy and fresh coconut flesh, fragrant coconut milk and sagos. A dish that is as delicious as it looks!



班兰叶香汤圆:
(共4人份)

材料A :  糯米粉120克,白油60克,水72克,班兰香精1滴
材料B :  西谷米60克,嫩椰肉切丝130克
糖水A :  椰水/水600毫升,糖 70克,班兰叶3片
糖水B :  浓椰浆  200毫升,盐1/4茶匙,

做法 :
1。把糖水A煮滚待冷,然后加入糖水B待用。
2。把A材料搓揉至不黏手及幼滑(太湿或干可酌约加减水分),再分成小颗粒搓圆。
3。锅中煮滚水放入小汤圆煮至浮起,捞起浸入冰水中,待用。
4。将煮过汤圆的滚水,放入沙谷米煮至呈透明状,倒入筛子用清水冲洗掉多余的淀粉质。
5。碗中舀入数粒班兰汤圆,适量沙谷米及嫩椰丝再盛入适量糖水,便可享用。



Pandan Dumpling with Coconut Milk

Ingredients A :  glutenous flour120g,shortening 60g,water72g,pandan essence 1drop
Ingredients B :  sago60g,shredded coconut flesh 130g
Syrup A :  coconut water/water600ml,sugar 70g,3 pandan leaves
Syrup B :  thick coconut milk  200ml,salt /4tsp


method:
1. Boil syrup A ingredients, after cooling down,pour in B.
2. Mix A and knead until not sticky and smooth ( add or reduce water accordingly),then make it into small portion and knead into small balls.
Boil the dumplings in boiling water until afloat, dish out and soak in cold water.
4. Use the remaining water to boil sago until transparent,sift to strainer and rinse under tape water to wash away excessive starch.
5. Place a few pandan dumpling in serving bowl with some sago and shredded coconut fleshand then pour in syrup made in step (1) and serve.




 跟以往母亲在世时,手搓的汤圆来比,
我的汤圆尺码算是小了许多,
这样感觉上比较容易吞噬,也没那么抗拒!
Compared to my late mother's tangyuans, the ones I made are much smaller in size. These bite-sized ones make for much easier consumption.


 QQ 的汤圆,香脆的椰肉,鲜甜的椰奶。。。。。。。
我,。。。。。。超爱吃!
The chewy tangyuans, the delicious coconut flesh and the fragrant coconut milk......mmm! I love it!




最后,安迪在此祝福大家:
汤圆,人圆,庆团圆,
冬至快乐!
Wishing everyone a Happy Winter Solstice!

Saturday, 20 December 2014

潘多洛(Pandoro)


 潘多洛源自意大利北部的维诺那。
它和潘妮托尼同样是意大利知名的圣诞节面包。
Pandoro originated from Verona, Northern Italy. Together with the Panettone, the Pandoro is an famous Italian Christmas bread.


这道面包内含大量的奶油,砂糖和蛋液,
成品呈现诱人的金黄色泽与香醇的滋味。
因此获得“黄金面包”的雅称。
This bread contains a great amount of butter, sugar and egg, so the end result is a golden yellow bread filled with an alluring bready taste. In fact, due to that, it is also known as the "golden bread".






上图是制作潘多洛特用的八星菊花模。
烤后的成品表面呈星星状。
一旦撒上糖粉装饰后,形如白雪覆盖的圣诞树。
因此,在圣诞期间,这是一道很应景的面包选择。
The picture shows the special star-shaped mould needed to bake a Pandoro bread. Dusting the star-shaped bread with icing sugar gives it a snow-dusted look, so this bread is actually rather festive for Christmas.

潘多洛
食谱参考 ; 孟老师的100道面包(第144页)

材料:
A 中种面团 :高筋面粉100克,即溶酵母2克,鲜奶75克
B 主面团 : 高筋面粉 200克,细砂糖60克,盐1/4茶匙,即溶酵母2克,蛋黄35克,全蛋50克,鲜奶35克
C 无盐奶油100克,柠檬皮屑1/4茶匙

做法 :
1。材料A全部混合,搅拌成团即可,盖上保鲜膜放入冰箱进行基本发酵10小时。
2。做法(1)和材料B全部混合,先用慢速搅拌成团,再用中速搅成稍具光滑状。
3。无盐奶油切小块分次加入,用中速搅呈透明薄膜的面团。
4。刨入柠檬皮屑,搅拌均匀。面团放入容器内盖上保鲜膜,进行第二次发酵约50分钟。
5。面团分割成2等分,滚圆后放入烤模内。盖上保鲜膜进行最后发酵30分钟或面团发至9分满的高度。
6。烤模表面盖上耐高温的铁板或烤盘,放入已预热的烤箱,以上火170°C,下火180’C烤约35分钟。

温馨提醒:
- 面团内的奶油含量高,需将奶油切小块冷藏,较易与面团混合均匀。
- 中种面团以冷藏发酵,较易与高糖量,多油脂及多蛋量的材料打成团,不要提前在温室下回温。



Pandoro
recipe translated from :孟老师的100道面包(第144页) ingredients:
A) Sponge-dough : 100g bread flour, 2g instant yeast, 75g milk
B) Dough : 200g bread flour, 60g caster sugar, 1/4tsp salt, 2g instant yeast, 35g egg yolk, 50g egg, 35g milk
C) 100g unsalted butter, 1/4tsp grated lemon skin

Method:
1. Mix all ingredients (A) and knead into a dough. Cling wrap it and refrigerate to rest for 10 hours.
2. Mix (1) and ingredients (B) using slow speed, then switch to medium speed and knead until it becomes shiny.
3. Cut the unsalted butter into small pieces and knead them in one by one. Knead using medium speed until the dough is pliable.
4. Mix in the grated lemon skin evenly. Put the dough into a container, cling wrap it and allow to proof for about 50 minutes.
5. Divide the dough in two, roll into a ball and place the balls of dough into the Pandoro mould. Cling wrap and rest for 30 minutes or until the dough has risen till the mould is 90% full.
6. Cover the mould with a heat-tolerant metal sheet. Bake them in a preheated oven at 170°C for 35 minutes.

Gentle reminder:
- Since there's a great amount of butter in the dough, the butter needs to be cut into small pieces and refrigerated before being used, so that it becomes easier to knead into the dough.
- The sponge-dough needs to be refrigerated when proofing to make it easier to be combined with the high constitution of sugar, butter and egg, so don't warm the dough to room temperature before hand.



家里没有八星菊花模,随便找个花形模子代用。
结果面包当然没有好看的星形。 
幸好它那松软芳香的面包体,绝对弥补这视觉上小小的遗憾。
There wasn't any star-shaped moulds at home, so I just used a random flower-shaped mould instead. In the end, the bread didn't turn out as good-looking since I didn't use a star-shaped mould, but the delicious texture and taste more than makes up for it.





I am submitting this to the "Cook & Celebrate: Christmas 2014" event hosted by Baby Sumo of Eat your Heart OutZoe of Bake for Happy Kids and Diana of The Domestic Goddess Wannabe.




@@@@@  圣诞月快乐!  @@@@@@
Happy Christmas Month!

Thursday, 18 December 2014

圣诞酒香杂果蛋糕 (Traditional Christmas Cake)


圣诞的脚步越来越近,献上这富有浓浓圣诞气息的传统蛋糕。
把安家的喜悦,散发于大家,
预祝各位有个美好快乐的圣诞节。
With Christmas just around the corner, I felt like sharing this very Christmassy cake for everyone to share in this festive joy. Wishing everyone an early Merry Christmas!



去年圣诞,人在悉尼,
偶然在一本杂志看到这漂亮的圣诞干果蛋糕。
深深的被吸引,就决定明年的今日,把它变出来。
Last year's Christmas, my family and I were in Sydney. I was browsing when I saw this beautiful Christmas fruit cake in a magazine and made up my mind to bring it into existence this year.


 内涵十足,丰富的干果,香醇的rum酒;加上高雅的翻糖装饰。
如果把它列在圣诞餐的菜单当中,肯定会引起你的宾客的赞赏。
With its variety of dried fruits, aromatic rum and elegant fondant decoration, this cake will definitely look good on your Christmas menu!



Traditional Christmas Cake

Ingredients :
500g mixed dried fruit
1/4 cup mixed peel
1/2 cup chopped dried apricots
50g glace cherries
1/2 cup brandy or rum
125g butter at room temperature.chopped
1/2 cup brown sugar
3 eggs
1/2 cup plain flour
1/2 cup self- raising flour 
1/2 tsp bicarbonate of soda
1/2 tsp mixed spice 
1/2 tsp ground cinnamon
1/2 cup walnuts

Topping :
500g ready-made white icing (fondant)
1/4 cup apricot jam
some cachous



Method :
1. Mix the dried fruits and rum until even. Cover with cling wrap and set aside for at least 4 hours.
2. Lightly grease an 7 inch tin and line the base and side with baking paper, extending the paper 4-5cm above the top. Wrap a triple layer of brown paper or newspaper around the tin and secure with kitchen string.
3. Beat butter and sugar until light and creamy. Beat in eggs one at a time. Pour the batter into the bowl containing the fruits, then sieve in the powder ingredients. Fold together, then fold in the walnuts.
4. Pour batter into the tin and tap the tin a few times to get rid of air bubbles. Bake in a preheated oven at 150°C for 3 hours or until a skewer inserted comes out clean. Cool the cake on a rack.
5. Turn the cooled cake upside down and plug the big gaps on the surface with fondant icing. Warm apricot jam in a pan or microwave and sieve to remove solids. Brush the jam all over the cake.
6. Roll out the fondant icing on a lightly dusted surface until about 5-7mm thick. Place it over the cake and smooth it out with your hands. Use a small sharp knife to cut off any excess icing.
7. Roll out the excess icing until 3mm thick and cut out 1.5cm wide strips. Use them to decorate the cake as shown, then press some cachous into the strips. Secure a ribbon around the cake with pins and you're done.









I am submitting this to the "Cook & Celebrate: Christmas 2014" event hosted by Baby Sumo of Eat your Heart OutZoe of Bake for Happy Kids and Diana of The Domestic Goddess Wannabe.




@@@@@  圣诞月快乐!  @@@@@@
Happy Christmas Month!




Wednesday, 17 December 2014

叶形烤饼(Fougasse)


 叶形烤饼(Fougasse),
曾经是法国南部普罗旺斯圣诞节的传统点心之一。
The Fougasse was a traditional Christmas food from Provence, a geographical region and historical province of southeastern France.



 这种薄薄的烤饼,其特征是有如树叶般或面具般的造型。
 This thin pancake is typically baked to resemble a leaf or a mask.


 它与意大利的佛卡恰类似,
无论口感或风味都有异曲同工之妙。
Whether by taste or by style, it is actually rather similar to the Italian Foccacia.








叶形烤饼(Fougasse)

食谱摘自 : 孟老师的100道面包(第149页)(稍作更改)
可做7个面包(yield 7pcs)

材料:  Ingredients :
A 高粉170克  Bread flour 170g
    全麦面粉 30克  Wholemeal flour 30g
    低筋粉50克  Cake flour 50g
    细砂糖20克  castor sugar20g
    盐2.5克  Salt 2.5g
    即溶酵母粉2克  Easy-bake yeast 2g
    水100克  Water 100g
    鲜奶 50克 米拉克50个

B 无盐黄油10克  Unsalted butter 10g
    

C  配料 Topping
     橄榄油 2汤匙  Olive oil 2 tbsp

       干燥百里香,罗勒 个1/2茶匙  Thyme leaves, Basil leaves 1/2tsp
       盐,黑胡椒各1/4茶匙  Salt,Black pepper 1/4 tsp



做法:
1。除奶油之外,将全部材料放进面包机里。
2。搅打成团后,加入奶油搅打至扩展阶段,进行基础发酵约60分钟。
3。基础发酵结束后,将面团取出排气,分割出7 等份。分别滚圆后,松弛10分钟。再分别擀成0.3 - 0.5 公分的片状,然后放入烤盘。
4。面团表面抹上均匀的橄榄油,撒上适量的盐,黑胡椒,干燥百里香,罗勒。面团切成数个刀口,再用手将面团边沿向外拉开,进行最后发酵20分钟。
5。放入已预热的烤箱中,以200°C烤约12 - 15分钟。 




Method:
1. Knead all ingredients except the butter in a bread maker.
2. Once a dough is formed, add in the butter and continue kneading until pliable. Proof for 60 minutes.
3. Punch down the dough and divide into 7 portions. Roll the portions into balls and rest for 10 minutes. Roll and flatten each portion until 0.3 - 0.5 cm thick, then arrange them on a baking tray.
4. Brush an even layer of olive oil onto the surface of the dough. Scatter a suitable amount of salt, black pepper, thyme and basil. Slit the dough to form desired pattern(leaf or mask), then widen the slits with your fingers. Rest for 20 minutes.
5. Bake in a preheated oven at 200°C for 12 - 15 minutes.





 个人觉得是一款充满香气又富有口感的烤饼。
加上一杯咖啡,更是妙不可言!
This is a really fragrant and crispy pancake that would go very well with a cup of coffee!
 


I am submitting this to the "Cook & Celebrate: Christmas 2014" event hosted by Baby Sumo of Eat your Heart OutZoe of Bake for Happy Kids and Diana of The Domestic Goddess Wannabe.




@@@@@  圣诞月快乐!  @@@@@@
Happy Christmas Month!




Monday, 15 December 2014

红萝卜芝士杯子蛋糕 (Carrot Cheese Cupcakes)



 又是赴约的一天。
今天是赴“乳酪杯子蛋糕”之约。
相信今天的部落格界,又是一片乳酪杯子蛋糕潮了。
Once again, another promise to keep. Today's promise is the "cheese cupcake" date that probably saw an avalanche of cheese cupcakes happening in the blogsphere!

Sunday, 14 December 2014

水果圣诞树 (Fruit Christmas Tree)


 今天与大家分享这颗非常应景的蔬果圣诞树,
让大家感染一下日愈渐浓的圣诞气息 。
Today, I'll be sharing this very Christmassy dish with all of you -- a fruity Christmas tree! Let's all bask in the Christmas mood!

Saturday, 13 December 2014

柠檬费南雪(Lemon Friands)


 第一次在Ann家看到这可爱又独特的费南雪时,
就快快把它储进“待做名单”。
今天托圣诞月的“木”,还有你的福,传来这可爱的模子,
我,没有理由不开炉咯!呵。。。。。呵。。。。。
 When I first saw these cute and unique friands at Ann's, I immediately included them into my to-do list. With the Christmas mood in full swing, and my friend coincidentally passing me a friands mould, who am I to resist the calling to bake these adorable treats?

Wednesday, 10 December 2014

樱桃乳酪蛋糕(Cherry Cheesecake)


某天在研做“黑森林蛋糕”时,又一次意外开错罐头,
向来惜福,岂能让它变质而造成浪费?
快快变出这好好吃的樱桃乳酪蛋糕。
While trying to make a Black Forest Cake the other day, I accidentally opened the wrong can again. Of course I can't waste the cherries inside, right? So I had a change of plans an made this Cherry Cheesecake instead!

Thursday, 4 December 2014

长崎蛋糕(Japanese Castella (Kasutera カステラ) Cake )


 看到很多姐妹成功分享这充满浓浓和风味的长崎蛋糕。
心理既羡慕又蠢蠢欲动,
但家里没有木模子,也担心无法驾驭这有一定难度的蛋糕,
所以论“欲试名单”,它其实是排在面包和马卡龙的后面的。
After seeing so many fellow bloggers share this Japanese Castella Cake successfully, I really wanted to join in the fun too. However, I didn't have the mould, and I wasn't too sure that I could manage to bake it, so it is actually after bread and macaroons on my to-do list.

Wednesday, 3 December 2014

北海道抹茶红豆杯子蛋糕(Hokkaido Matcha Cupcakes)



12月3日,今天我们大家又赴约了。
说的就是轩宏妈妈家的北海道杯子蛋糕之约耶!
It's the 3rd of December, and I have another promise to keep. What promise? XuanHom mama's "Hokkaido Cupcake date", that's what!


那天做了抹茶面包,很喜欢他的香气。
于是灵机一线,来个北海道抹茶红豆杯子蛋糕。
I really like the aroma of the Matcha Bread I baked the other day, so I decided to use the same flavor and baked this Hokkaido Matcha Cupcake.

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