Monday, 27 January 2014

蜂窝饼(Beehive Cookies)

这个口感吃起来像kuih kapit 的饼干,但是外貌像蜜蜂窝,
在华族当中,顾名思义- 就叫蜂窝饼。
This Beehive Cookies taste like love letter(Kuih Kapih),
It is known as "Beehive" because it looks like one.


Sunday, 26 January 2014

芦柑杏桃戚风蛋糕(Mandarine Apricot Chiffon Cake)

一位博友曾经说过“相思”和戚风是姐妹,
既然做了其中一位- 芦柑相思蛋糕
反正家里芦柑多的是,索性也来个芦柑杏桃戚风吧!
A fellow blogger once commented that the Ogura is like a sister to the chiffon. So, since I've made a Mandarine Ogura Cake, I decided to complete the pair and make a Mandarine Apricot Chiffon Cake.






 比起“相思”因为蛋量少了,
蛋糕体轻盈不少,吃起来也没那么负担
Compared to the Ogura cake, the chiffon is much lighter due to less eggs in the ingredients.


 除了清新的芦柑味,加了杏桃干,
添了嚼劲,蛋糕变得较有口感了。
The refreshing taste of mandarin combined with the dried apricot produced a delicious treat for the taste buds.


新春期间,芦柑口味的蛋糕,除了应景,带来好意头之外;
同时也可以发挥,就地取材的精神,
有同感的你,不妨也试试吧。
Besides being an auspicious food, mandarins are also in season now, so why don't you give this cake a try?



芦柑杏桃戚风蛋糕( Mandarine Apricot Chiffon Cake)
材料   Ingredients:
(A)
蛋黄 。。。。。 4粒                                                (4 egg yolk)
黄糖 。。。。。30克                                             (30 brown sugar)

(B)
粟米油 。。。。。27 克                                         (27g corn oil)
盐。。。。。。。1/8茶匙                                       (1/8tsp salt)
杏桃干。。3片,剁碎                                 (3 dried apricot,chopped)
芦柑屑。。。。。2汤匙                                      (2 tbsp mandarine  zest)
芦柑汁。。。。。60 克                                          (60g mandarine juice )

(C)
低筋面粉 。。。。。100 克                                  (100g  superfine flour)


(D)
蛋白 。。。。。 4 粒                                             (4 egg white)
细糖 。。。。。60 克                                            (60g castor sugar)
柠檬汁 。。。。。1  茶匙                                   (1  tsp lemon juice)

做法    Method :
1.    将蛋黄和糖打至糖溶化,蛋液变得浅色,加入( B )材料,搅拌均匀。
        Whisk egg yolk and sugar in (A) till sugar dissolved. Add (B) and mix well.

2.    筛入 ( C )搅拌至幼滑没有颗粒,放置一旁。
       Sift in (C) and mix till a smooth and uniform batter is formed. Set aside.

3.     蛋白打至起泡,加入柠檬汁,糖分次加入打至干性发泡。
        Whisk egg white till frothy, Add 1/3 of sugar and lemon juice in (D). Continue to beat and add remaining sugar in 2 sessions and beat till stiff peak。

4.     将 1/3 的蛋白霜加入蛋黄糊中,轻轻用刮刀拌匀,不能过多搅拌,以免消泡。重复至蛋白霜完全融合在蛋糊内。
         Fold in 1/3 of the meringue to egg yolk mixture, fold till just incorporated. Repeat the same for the remaining meringue.

5.     将面糊倒入 20 cm 的中空模,放在桌上轻轻敲两次敲出空气。
        Pour batter into 20cm tube pan, bang it on tabletop twice to release air bubbles.

6.     放入预热烤箱以 170度烤 40分钟。
        Bake in preheated oven at 170C for about 40 mins.













****  Enjoy ! ****

Thursday, 23 January 2014

芦柑相思蛋糕 (Mandarine Ogura Cake)

一年一度,迎春接福的当儿,
各种带有好意头的食材都应节而大量的涌入市场。
其中以芦柑最为普遍。
芦柑在安家可是热门年食哦!
(悄悄告诉你,安家至今已消耗7大箱的芦柑咯 !呵。。。呵。。继续补货中。。)
Every year, as Chinese New Year nears, 
all kinds of festive food and snacks appear in the market.
The mandarine  orange is a prime example. 
And it  happens to be a well-loved fruit in my family too.


好奇芦柑相思蛋糕的味道,只好开炉找答案。
so, I wonder,
 what does a Mandarin Ogura Cake taste like?

凑热闹的香脆紫菜鳕鱼丝 ( Festive Crispy Seaweed Cod Fish Strips)

春的气息随着网上年饼到处飘香,而愈见浓厚。
尤其以这香脆紫菜鳕鱼丝,
更是把新年的气氛炒得沸沸扬扬,
安迪不“执输”,也来凑凑热闹,
看看这当今“红牌阿姑”,到底魅力何在?


With Chinese New Year just around the corner, 
CNY cookies  are popping up all over shops and the internet.
 One of these is the Crispy Seaweed Cod Fish Strips. 
Of course, I couldn't miss the fun of trying out this new festive food!




Tuesday, 21 January 2014

步步高升~ 年糕 ( Nian Gao ~ Chinese New Year's cake )

人生中第一个年糕终于诞生了,
衷心的感谢一位亦师亦友的博客 - Cass 的无私分享,
让我生在e时代的当今,又没有祖传秘方的情况之下,
依然可以顺利完成“似模似样”的年糕。
My first ever "Nian Gao"! 
All thanks to my fellow blogger, Cass and her generosity in sharing this recipe, allowing me to produce a beautiful and traditional "Nian Gao" in these modern era.


Monday, 20 January 2014

年年有得算~ 算盘子 Hakka Yam Abacus

 “算盤子”是大埔客的传统家乡小吃,
虽然准备功夫繁多,但是过年过节,
这带有好预头的菜肴还是挺受欢迎的,尤其是客家人。

The Yam Abacus is a traditional dish of the Hakka people from the Tai Po district. Despite being tedious to prepare, this dish, which symbolizes unity and prosperity, is well loved, especially by the Hakka.

  

Tuesday, 14 January 2014

薯粉饼 (Kuih Bangkit)

薯粉饼,一款家户喻晓的年饼。
可又让你觉得春天的脚步近了?
For many, the Kuih Bangkit has always been a symbolic Chinese New Year cookie.  





Sunday, 12 January 2014

传统鸡蛋糕 (Kuih Bahulu)

虽然已经过了整2个星期,
礼貌上安迪还是得说声 :新年快乐
顺利2014!
Happy New Year!


农历新年的脚步越来越近,
不知这带有“古早味”的传统鸡蛋糕,
可有牵起你一丝童年的回忆?
With Chinese New Year just around the corner, doesn't this Kuih Bahulu bring along a feeling of nostalgia?
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