Tuesday, 27 January 2015

2015年饼 - 酥吉饼(Sugee Cookie)




这是鲸鱼老师大力推荐的年饼。
据说每年一定做,可见它的魅力无法挡!
好奇它的美味,加上刚巧家里有着酥油和其它材料;
那就顺缘,来个美丽的相遇吧!
A CNY cookie that is highly recommended by 鲸鱼老师. Apparently, she bakes it every year! That just shows how good it is. Spurred on by my curiosity, and seeing as I have all the ingredients at home, I decided to give this recipe a try.



虽然这酥吉饼,没有奶油一般的顺滑,
但是口感外脆内酥,叫人一粒接一粒往口里塞,
上瘾哦! 
Indeed, this Sugee Cookie is so delicious, you'll find yourself unable to stop eating it once you start!



 酥吉饼
食谱参考:鲸鱼
原食谱 :《过年饼》
(约做50粒)

材料:
糖粉80克 (不嗜甜者请减少)
盐1/4 tsp
面粉160克
杏仁粉50克
酥油(Ghee)110克

做法:
1.将材料拌成面团,用布盖好,休面4小时。
2.搓成每粒7克的椭圆形,用牙签在中间轻轻按一下,(或随个人喜欢用模子印造型),搽上蛋黄液。
3.预热烤箱,170°C,烤约15分钟或至熟。

酥油(Ghee)

Sugee Cookie
Recipe adapted from 鲸鱼
Recipe origin: 《过年饼》
(Yields about 50 pcs)



Ingredients:
80g icing sugar (can be adjusted according to your preference)
1/4 tsp salt
160g flour
50g ground almond
110g ghee


Method:
1. Knead all ingredients into a dough, then cover with a cloth and rest for 4 hours.
2. Shape into oval shape of 7 g each. use a toothpick slightly press a line on  it. (Or you may cut out shapes with a cookie cutter), then brush over with egg yolk.
3. Bake in a preheated oven at 170°C for 15 minutes or until baked.


 谢谢老师的分享,安家年饼又添多一项选择了。
Thanks to 鲸鱼老师, I've added another choice to my list of CNY cookies.


虽然外貌不是很吸睛,但是它有自己独特的魅力!
It may not look attractive, but after trying it, I bet you can't help but want more!




 

I'm joining Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies by Fion of XuanHom's Mom and co-host by Victoria Baking Into The Ether 。 And Link to "My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.

Copy and WIN : http://bit.ly/copy_win

 

Sunday, 25 January 2015

2015年饼 ~ 凤梨卷(Pineapple Nastar Rolls)


 去年赶在新年的最后一天,元宵节做了黄梨酥
当时就承诺要在来年做这个黄梨卷,
所以,今天我兑现我的承诺了。
Last year, I managed to bake a batch of Pineapple Tarts, just in time for the last day of CNY. At that time, I also made up my mind to bake a batch of Pineapple Nastar Rolls for this year's CNY.


除了卷上传统的黄梨馅,
也把博友Kxxxx送来的蓝莓馅一起卷上,
2款各有千秋,都是甜中带微酸,和奶油味浓郁的卷皮很搭哦!
(谢谢你,朋友!)
Besides rolling in the traditional pineapple filling, I decided to roll in the blueberry filling gifted by a fellow blogger, Kxxxx, too. Both variations have their own unique combination of sweet and sour that go very well with the buttery flavor of the pastry.
(Thanks my friend!) 



安迪本身喜欢黄梨内馅的选择。
Personally, I prefer the Pineapple Rolls.



凤梨卷
(约做 70粒)

酥皮材料:
低筋面粉 350克
玉米淀粉 30克
糖粉 70克
奶油 250克
蛋黄 2粒(小型)
内馅:
包装黄梨馅 315克
包装蓝莓馅  315克

少许的蛋黄液涂面

做法:
1。将奶油和糖粉搅打至松蓬松,加入蛋黄,继续搅打均匀。
2, 将低筋面粉和玉米粉筛进,用手搓揉成软度适中的面团,放进冰箱休面30分钟。
3。 将黄梨内馅和蓝莓内馅,分别切成9克一小团,然后搓成长柱形待用。
4。 将醒好的面团放进挤花筒,然后在工作台上,挤出约7cm长度的长型面团,放一粒黄梨/蓝莓内馅在上,轻巧卷起,排放在已涂上油的烤盘。
5。 将卷好的黄梨卷,涂上蛋黄液,送入已预热165°C的烤箱,烤约25分钟或呈金黄色即可。

Pineapple Nastar Rolls
(Makes about 70 pcs)


Pastry ingredients:
350g cake flour
30g corn starch
70g icing sugar
250g butter
2 egg yolks(small)
Fillings:
315g pineapple filling
315g blueberry filling

Some egg yolk for brushing

Method:
1. Cream the butter and icing sugar until fluffy, then add in the egg yolk and beat until evenly mixed.
2. Sieve in the plain flour and corn starch, then use your hand to knead it into a  soft dough and allow the dough to rest in the fridge for about half an hour.
3. Divide the fillings into balls of 9g each, then roll them into oblong shaped fillings.
4. Place the pastry dough into the piping cylinder, then pipe out strips of about 7cm long onto the work table. Place a filling onto one end of the strip and lightly roll up the filling within. Arrange the rolls onto a greased baking tray.
5. Brush the rolls with egg yolk, then bake in a preheated oven at 165°C for about 25 minutes or until golden brown.




 挤花筒(piping cylinder)






 蓝莓内馅获得安哥和娜娜的青睐。
On the other hand, NaNak and my hubby prefer the blueberry version.




把9粒的蓝莓口味和9粒的黄梨口味,
分层装到10 x 10 x 5 cm的礼盒,然后打扮美美,
这样手里的人即可同时吃到2款不同口味的黄梨卷了!
Arrange 9 Pineapple Rolls and 9 Blueberry Rolls into a 10 x 10 x 5cm box, then decorate it as you wish and ta-da! A present that allows others to try out both flavors!

基本上这个面团好吃又好操作。
你不妨也来试一试吧。
The pastry dough is easy to manipulate and pretty tasty too, so why not give this treat a try?





 

I'm joining Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies by Fion of XuanHom's Mom and co-host by Victoria Baking Into The Ether 。 And Link to "My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.

Copy and WIN : http://bit.ly/copy_win

Friday, 23 January 2015

2015年饼 - 酥松牛油曲奇(Melt in mouth Butter Cookie)



 继杏仁酥之后,这又是一款材料简单,做法容易的年饼。
After the Almond Cookies, this is second on the list of easy-to-make CNY cookies.


 有时候,做法虽然简单,却轻而易举震撼我们的味蕾。
这酥松牛油饼,就是有这股魅力!
入口即溶,吃了还余留浓郁的牛油香气; 一级棒!
Sometimes, even though the cookies are easy to make, they are still capable of wowing our taste buds. These Butter Cookies are a perfect example of such cookies; seemingly melting upon entering your mouth, leaving the rich taste of butter lingering in there. Delicious!




酥松牛油饼
材料:

牛油 200克
糖粉 50克
面粉 140克
粟粉 60克


做法:

1. 将牛油与糖粉搅打至松软或呈乳白色。
2. 分2 次将筛过的面粉及粟粉加入,搅拌成均匀的面糊。
3. 将面糊用挤花袋挤出花形狀,然後放入预热烤箱,170°C 烤10-15分钟或至金黄色。


 Melt in mouth Butter Cookie

Ingredients :

Butter 200g
Icing sugar 50g
Flour140g

Corn flour60g

Method :
1. Cream the butter and icing sugar till light and fluffy.
2. Sift in the flour and corn flour in 2 additions, then mix till just incorporated.
3. Pipe flower on greased or lined baking tray.

4. Bake in preheated oven at 170°C for about 12 - 15 minutes.

   
很喜欢这曲奇的香气和口感,再说对我而言,甜度适中。
推荐给同样口味的你,希望你喜欢。
I really love the taste and texture of this cookie, especially since its sweetness is just right for me. Hopefully, it will be your cup of tea too.









 

I'm joining Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies by Fion of XuanHom's Mom and co-host by Victoria Baking Into The Ether 。 And Link to "My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.

Copy and WIN : http://bit.ly/copy_win

I'm joining Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies by Fion of XuanHom's Mom and co-host by Victoria Baking Into The Ether 。 And Link to "My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.

Copy and WIN : http://bit.ly/copy_win
I'm joining Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies by Fion of XuanHom's Mom and co-host by Victoria Baking Into The Ether 。 And Link to "My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.

Copy and WIN : http://bit.ly/copy_win

Monday, 19 January 2015

喜气洋洋之20周年婚庆 - 鲜橙开心果蛋糕(推荐)(Happy 20th Wedding Anniversary - Pistachio and Orange Blossom Cake(Recommended)



今天对安迪来说的确是值得和大家分享我的喜悦的一天。

首先,当然是如以上的标题,是和安哥的结婚20周年日。
安哥是纯洋教育,安迪则是纯中教育,
两个极端的教育背景,竟然可以携手共度二十载!

回想当年,大家都乳臭未干,各自陪着自己的死党来酝酿感情,
结果顽皮的月老,放着春心荡漾的男女主角不理,却悄悄把我们红线一系,
最后。。。。。男女主角却各有所属,
但是我们这对“咖哩非” 却成了共渡一生的相偎依。

这。。。。。就是缘。
缘,自然是由月老定。

暮然回首,我不觉中竟然学会吃面包,马铃薯,沙律。。。。。
曾和几时,他开始搞清粽子和月饼的典故。。。。。。
这一切,当然得经过,浓情甜蜜,分歧口角,并肩作战,难同当,福同相。。。。。。的洗礼,
方换回相知相惜,相依相偎,相守到老。

这。。。。。。就是分。
分,当然得有人为。

有缘无分,有分无缘,都无法造就幸福;
有缘有分,在这分享20周年婚庆的喜悦。
是福报,是智慧;
两者皆有,幸福自然握在手中!
谢谢你,亲爱的!
感恩!


今天,真的是特别的一天。
除了感恩可以和安哥享用我们的20周年婚庆美餐,
今早我还很荣幸,接受Ntv7的“活力早晨”(Good Morning Tai Tai)得邀请,
上电台示范年饼 -  杏仁酥的制作。

虽然只有约15分钟的出镜率,但是对我而言,这是生活上的一项突破。
从接获邀约的受宠若惊,然后冲忙的准备,到今早的从容表现,
这一切,又让我经事长智了。


谢谢安哥牺牲睡眠,大清早陪我入电台摄影棚录制节目。
谢谢家人在获知后,兴奋的替我加油打气。
诚心谢谢推荐人Jozelyn Ng给于的机会
谢谢各位博友姐妹的鼎力支持和鼓励。
最后谢谢Ntv7所有台前幕后的工作人员给与的协助。

(如果你错过今天安迪上电视的年饼分享,又好奇安迪的现场表现,那你不妨留意来着的星期三(21/01/2015),早上8点,我会再度出现在“活力早晨”准备早餐给你们吃哦!)


**********************************************************************************




为我和安哥的20周年婚庆特别做的开心果鲜橙蛋糕。
虽然蛋糕外貌不是那么出色,
但是内含美味可口,开心果香和鲜橙果香,一级棒!
但愿我们如这蛋糕,外表实而不华,内涵十足,感情常鲜,开心每一天。


Special bake Pistachio and Orange Blossom Cake for my 20th wedding anniversary celebration.
Although the cake doesn't look nice, but the taste is really good.
The pistachio and orange is a perfect match!





鲜橙开心果蛋糕(推荐)
 食谱参考 :(Bake and Decorate by Fiona Cairns)

蛋糕材料
无盐奶油 175克
无壳开心果 100克
自发面粉 70克
泡打粉 1茶匙
盐少许
黄糖 200克
鲜橙削 1粒 
蛋4个,稍微搅打
杏仁粉70克
橙花水2茶匙(我以1茶匙鲜橙精华液取代)


糖浆:
鲜橙汁 1粒
黄糖45克
橙花水1汤匙(我以1茶匙鲜橙精华液取代)

表层奶油:
马士卡芬乳酪250g (我以250克的植物性鲜奶油取代)
鲜橙削 1粒
香草精 1/2 茶匙 (无放)
橙花水 1 茶匙 (无放)
30克黄糖 (无放)

 做法 : 
1。预热烤箱180‘C ,在一个20cm圆形脱底模,涂一层奶油,铺上油纸待用。
2。将无克开心果,放进烤箱鸿烘烤5分钟(注意避免烤焦)。待冷,以搅拌机搅碎。
3。 在一个大器皿,筛进自发面粉,泡打粉和盐。用电动搅拌器将黄糖,奶油和鲜橙削搅打至松软(约5分钟),徐徐的加入蛋液,可以加1汤匙面粉,以便面糊顺滑 。
4。拌入杏仁 粉和开心果碎,其余的面粉和鲜橙精华液(橙花水)。
5。将面糊倒入模子,烘烤约40分钟或蛋糕熟。
6。这时,可以准备糖浆:将所有糖浆材料倒入一个小煲,小火煮滚,至剩约60毫升。
7。当蛋糕刚出炉,马上用木支穿插蛋糕,然后均匀的浇上糖浆,让它在模子里待冷。
8。 将蛋糕底往上,排放在盘子上。将表层材料搅打成奶油霜,涂抹在蛋糕表层,随意装饰即可。 




 
Pistachio and Orange Blossom Cake(Recommended)
Recipe adapted from : (Bake and Decorate by Fiona Cairns)

Cake ingredients:
175g unsalted butter
100g shelled pistachio
70g self-raising flour
1tsp baking powder
some salt
200g brown sugar
1 orange zest
4eggs, lightly beaten
70g ground almond
2tsp orange flower water (I replaced it with 1tsp of orange essence)

Syrup ingredients:
1 orange juice
45g brown sugar
1tbsp orange flower water (I replaced it with 1tsp of orange essence)

Cream topping layer ingredients:
250g mascarpone cheese (I substituted it with 250g of whipped topping cream)
1 orange zest
1/2tsp vanilla essence (I omitted)
1tsp orange flower water (I omitted)
30g brown sugar (I omitted)

Method:
1. Preheat the oven to 180°C. Grease and line a 20cm round loose-bottomed tin.
2. Roast the pistachios in the oven for about 5 minutes(be careful not to burn them). Allow them to cool before grinding them finely with a food processor.
3.  Sieve the self-raising flour, baking powder and salt into a big container. Using an electric beater, mix the brown sugar, butter and orange zest until soft(about 5 minutes), then slowly add in the egg. You can add in 1tbsp of flour at this point to make the batter more smooth.
4. Mix in the ground almond, grind pistachio nuts, the remaining flour and the orange essence.
5. Pour the batter into the tin and bake for about 40 minutes or until baked.
6. While the cake is baking, prepare the syrup by cooking all the ingredients in a pot over a low flame until only about 60 ml is left.
7. Immediately after removing the cake from the oven, prick it all over with a fine skewer. Pour the syrup evenly over the cake and allow it to cool in the tin.
8. Turn the cake upside down and place it on a plate. Beat all the topping ingredients together and spread it on the cake. Decorate as desire.


*****Happy Day !*****

Thursday, 15 January 2015

佛钵鸡丁(Chicken Cubes in Taro Bowl)


 老实说,要不是因为新年“木”正浓,
是提不起劲做这道多工又油炸的料理。
To be frank, I wouldn't have given this tedious and oily dish a shot if it wasn't for the current CNY mood.


 虽然佛钵的形状,缺乏经验,不是很理想,
但是美味可口, 一家三口在享用时,有了过节的感觉,
哈。。。。哈。。。提早过年咯!
Shaping the bowl takes skills that I don't have yet, but the taste is good enough to make us feel like it's already the new year! Haha, happy early new year, everyone!




佛钵鸡丁

芋钵材料:
芋头 250克(去皮)
白糖 1 1/2茶匙
盐 1/2茶匙
胡椒粉1/8茶匙
五香粉1/4茶匙,
澄面粉45克
白油30克

做法
1。将芋头切小块,放入蒸锅,蒸8-10分钟或芋头熟软。
2。将蒸熟芋头用剁拌器捣烂,然后和其他材料混合。揉成一团后收入冰箱20分钟。
3。把面团从冰箱拿出,用一个涂一层薄油的模圈,做成一个直径约12cm的钵状,再次的收入冰箱30分钟。
4。这时可以准备鸡丁。鸡丁口味可以随个人喜爱做选择。这次选来彩椒腰果鸡丁。食谱在这里
5。烧热锅油,将佛钵放入,中火炸约8分钟或致金黄色。取出沥干油分待用。
6。在一个大盘子,排放炸好的佛钵,随意装饰,最后把彩椒腰果鸡丁盛入佛钵即可上桌享用。




Chicken Cubes in Taro Bowl

Taro bowl ingredients:
250g taro/yam, skinned
1 1/2tsp sugar
1/2tsp salt
1/8tsp pepper
1/4tsp five spices powder
45g wheat flour
30g shortening

Method:
1. Cut the yam into small pieces, steam for 8-10 minutes or until cooked.
2. Mash the yam, then mix in the other ingredients. Knead it into a dough and refrigerate for 20 minutes.
3. Grease the inside of a round mould(about 12cm in diameter) and shape the dough into a hollow cylindrical shape. Refrigerate again for another 30 minutes.
4.Meanwhile  let us prepare the chicken cubes. You can cook the chicken cubes according to personal preferences. I choosed to fill the bowl with Chicken Cubes with Cashew Nut and Capsicum(click for recipe).
5. Heat oil in a deep frying pan, then lower the taro bowl into the oil and fry over a medium flame for about 8 minutes or until golden. Leave aside to drip dry of oil.
6. Arrange and decorate the Taro Bowl on a large plate. Fill the bowl with your chicken cubes and serve.

  
基本上除了佛钵的形状不够达标,全程的进行是满顺利的。
这是一个很不错的食谱。
  Other than the unsatisfactory shape of the bowl, the rest of the dish turned out rather well. This recipe is actually quite good.


看到安家的预备年菜,可有感染到你?
你开始筹备了吗?
With my house bustling with Chinese New Year preparations, don't you feel like joining in the fun too? Are you preparing for CNY yet?


彩椒腰果鸡丁(Chicken Cubes with Cashew Nut and Capsicum)


最近安家渐渐有了新年的气息,
安哥陆续把一箱箱的蕉柑从超市搬回家,
安迪也兴致勃勃,准备些新年饼干,菜肴。 
With my hubby bringing back boxes of mandarin, and my house began to fill with the festive CNY mood, I also began dishing out CNY dishes and snacks.



就如这道五颜六色的彩椒腰果鸡丁,
单是亮丽的卖相就叫人喜悦满满。
Don't you think this Chicken Cubes with Cashew Nut and Capsicum dish really brings out the mood with it's colorful appearance?




彩椒腰果鸡丁

材料

腰果60克,
鸡胸肉300克,
红、黄、青、彩椒各20克,
小玉米 2条
大葱 1个
姜  5片

调味料A
料理酒1茶匙、
粟米粉2茶匙、
盐1/4茶匙、
胡椒粉 少许


调味料B
料酒1茶匙
蚝油1汤匙
粟米分1/2 茶匙 + 2汤匙水

做法 :

1。腰果事先用烤箱150度,烤焙10分钟左右,放凉备用
2。鸡胸肉切丁,放入调味料A拌匀腌10分钟左右
3。红、黄、青、彩椒、大葱和小玉米分别切丁备用
4。把调味料B的材料拌匀备用
5。锅内放油炒香姜片和大葱,下鸡丁大火翻炒至变色,加入小玉米炒匀
6。加入红、黄、青、彩椒、倒入调味料B炒匀,最后放入腰果起锅

*   这道菜关键就是大火快炒然后趁热吃,不然时间一长,腰果变软就不好吃了。








Chicken Cubes with Cashew Nut and Capsicum


Ingredients:
60g cashew nuts
300g chicken cube
20g each of red, yellow and green capsicums
2 baby corns
1 onion
5 slices of ginger

Seasonings A:
1tsp rice wine
2tsp corn flour
1/4tsp salt
some pepper

Seasonings B:
1tsp rice wine
1tbsp oyster sauce
1/2tsp corn flour + 2tbsp water

Method:

1. First, roast the cashew nuts in an oven at 150°C for about 10 minutes. Put aside and allow to cool.
2. Mix the chicken cubes with seasoning A and allow to marinate for 10 minutes.
3. Cube the baby corns, onion, red, yellow and green capsicums.
4. Mix all the ingredients in B evenly.
5. Heat oil in a wok and saute the ginger and onion,then add in the marinated chicken cubes and saute until it changes color. Add in the baby corns and continue to saute.
6. Add in the red, yellow and green capsicums and seasonings B, saute evenly and finally add in the cashew nuts before serving.

* One thing to remember about this dish is to saute it quickly over a high flame and serve it while it's still hot so that the cashew nuts are still crunchy.



好看又好吃的料理。
尤其是刚出锅,腰果还香香脆脆时,更是一级棒!
A dish that's both "good-looking" and "good-tasting", it tastes even better when freshly out of the wok and the cashew nuts are still crunchy.



Tuesday, 13 January 2015

2015年饼 ~ 金钱饼(Golden Coin)


 又是另一款材料简单,做法容易;
富有浓郁的芝麻香的美味饼干。
Another easy recipe with simple ingredients, bringing the concentrated aroma of sesames to your doorstep.

Sunday, 11 January 2015

2015年饼 ~ 杏仁酥(Almond cookies)



 新年来锣!! 新年来锣!!
这是前两天在董夫人 家感染到的喜悦。
她让我懒洋洋的“木”一扫而空,再度穿起围裙,
做年饼咯!
"New year is coming!" A cheer was 'heard' from 董夫人's blog. Hearing the cheer really gets rid of my lazy mood, so once again I tied on my apron and stepped into the kitchen. Time to get to work!

Monday, 5 January 2015

巧克力长崎蛋糕 (Japanese Chocolate Castella Cake)


吃过原味的长崎蛋糕,很喜欢。
自然就想到试试新口味,分别又做了绿茶和巧克力。
今天先和大家分享巧克力口味的。
I really like the Castella cake I made, so I thought I'd try making a chocolate flavor and a green tea flavor one. Today, I'll share the chocolate flavor one first.

Thursday, 1 January 2015

柠檬罂粟子邦特蛋糕( Lemon Poppy Seed Bundt Cake )


 新年快乐!快乐迎来2015!
Happy New Year everyone!



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