Sunday, 31 May 2015

国王派(Galatte des Rois)



今天已是甜品活动的最后一天。
感谢这一个月来,各位姐妹踊跃参与,
给我们带来来自世界各地的精致甜品。
这些甜品,有的让人赏心悦目,大开眼界,叹为观止。。。。
简单的说,让孤陋寡闻的我,对甜品的认知更是垮了一大步,
衷心的谢谢你们的到来赏阅或参与,
因为你们,甜品月显得金碧辉煌! 灿烂夺目!
感恩哦!


 想着做一道特别的甜品 - 国王派来为这次的甜品活动画上一个美丽的句点。
可惜事与愿违,一个粗心的步骤,导致成品没有预期的完美,
但是我还是把它贴了上来。
因为那是我花了整个早上的心血,加上之前上网,阅书的查询做功课,
绝对是诚意的付出与呈现。
就当少许的不完美,是给下回进步的空间吧!
世事很多时候不都是从失误中学习的吗?
哈。。。原谅我的自我安慰:)



这国王派不单外貌特别,
其实外皮香酥,内馅充满杏仁奶油香气 ,
是一道富口感兼美味的甜品。


国王派
(直径15cm1个)
食谱参考  : 菓子学校

杏仁奶油材料:
奶油     50克
糖粉     50克
蛋         1个
杏仁粉    50克
低筋粉    10克

千层酥皮 2份

表层装饰 :
适量蛋液和糖粉

杏仁奶油馅做法 :
1。 奶油与蛋放置室温下回温。将蛋打散。 杏仁粉和低筋粉过筛备用。
2。 将奶油搅打顺滑,加入糖粉,继续混合至溶化。
3。 将蛋分次徐徐的加入,每次都要混合均匀。
4。  加入粉类,混合均匀。 最后舀入挤花袋,藏于冰箱待用。








国王派做法:
1。  在工作台上撒些干粉,将千层酥皮擀成2份约20cm的正方形,然后分别铺放在烘焙纸上;再放在一个较大的底板,最后冷藏于冰箱15分钟。
2。 从冰箱 取出1份派皮,用1个直径10cm的圆形模具,在派皮中央压出圆印。
3。 在直径10cm的圆印外沿上沾点水,在圆印内将杏仁奶油从中央往外圈挤成螺旋状。
4。  将另片派皮对折,放在与做底派皮呈45度角的位置。一边展开派皮,一边把派皮和馅料之间的空气挤压出来,最后整个盖住杏仁奶油。
5。  沿着杏仁奶油的周边,用手指紧紧地按压密实,让上下派皮紧密贴合(成品出来才会巩突好看)。最后送入冰箱冷藏15分钟。







装饰后烘烤:
1。从冰箱取出冷化派,用4cm的圆形模具,压出如花瓣般的半圆印,再用利刀沿着半圆印切割派皮。
2。整个派,涂上一层蛋液。
3。用刀尖在派的中心戳一个洞,再用直径8cm的圆形模具压出曲线纹路,以利刀沿着纹路切入派皮一半的厚度(不要完全切开派皮)。
4。 边沿的花瓣部分也可以划出格子状纹路。
5。最后送入已预热200°C的烤箱,烤约20分钟后取出,在表面撒上一层薄糖粉。
6。再放回烤箱继续烤20分钟或呈金黄色即可。











网上找来的小瓷偶图片供大家观赏。



Galatte des Rois
Makes 1 pie with diameter 15cm
Reciep adapted from 菓子学校

Almond butter filling ingredients:
50g butter
50g icing sugar
1 egg
50g almond powder
10g cake flour

Galatte des Rois ingredients:
2pcs puff pastry

Surface brushing:
Some eggwash and icing sugar

Almond butter filling method:
1. Warm the butter and egg at room temperature, then beat the egg. Sieve the almond powder and cake flour.
2. Beat the butter until smooth, then add in the icing sugar and beat until the sugar has completely dissolved.
3. Separate the egg into a few portions and add it in one portion at a time, mixing well after each addition.
4. Add in the powders and mix evenly. Scoop the mixture into a piping bag and refrigerate.








Galatte des Rois method:
1. Spread a thin layer of flour on the tabletop. Roll out the puff pastries on the tabletop to form two 20 x 20cm squares. Arrange them on a baking sheet and place the sheet on a bigger board. Refrigerate for 15 minutes.
2. Take out one puff pastry from the refrigerator and using a round container of about 10cm in diameter, press a round shape in the middle of the puff pastry. This is your base puff pastry.
3. Dab some water on the edge of the circle, then pipe the almond butter filling in the circle, starting from the centre of the circle and spiraling out to the edge.
4. Take the other puff pastry out and fold it in half, then place it at a 45° angle from the base puff pastry. Slowly open the top puff pastry to cover the filling. At the same thing, carefully push air out of in between the pastries.
5. Using a finger, carefully press the top puff pastry around the edge of the circle to seal the pie shut. Refrigerate for 15 minutes.







Baking:
1. Remove the pie from the refrigerator. Using a round mould of about 4cm in diameter, press semi circles around the edge of the pie to form a flower pattern around the edge. Then use a knife to carefully carve out the flower and remove excess puff pastry.
2. Gently brush a layer of egg wash onto the surface of the pie.
3. Poke a hole into the centre of the pie. Using a round mould of about 8cm in diameter, lightly press semi circles onto the centre of the top of the pie to form a pattern(as seen in the picture). Then use a knife to carve out the pattern, making sure not to cut open the puff pastry.
4. You can choose to cut checkered patterns into the flower "petals" if you wish.
5. Bake the pie in a preheated over at 200°C for about 20 minutes. Sprinkle a thin layer of icing sugar on the surface.
6. Bake for another 20 minutes or until the pie has become a golden brown.












正版的国王派是突顶的帽子形,
粗心的我,在做造型的时候,排气功夫不足,导致成品扁塌如碟。
我跟自己承诺,下回再做,一定是个漂亮突顶的国王派!


国王派以两张千层派皮为外皮,再以杏仁粉、糖、蛋、奶油为内馅材料制成,
并在杏仁内馅里放入小瓷偶,有人物、动物、卡通、雕像等造型
(我因为没有适合的小瓷偶,所以这次就没放)。
送入烤箱前,会在派皮上用刀尖划上图案,涂上稀释的蛋黄水,
放入烤箱烤30~40分钟,即为国王派


 国王派是法国人,过完新年第六天(1月6日 - 主显节),特别吃的应节食物。
吃国王派时,如果侥幸吃到馅料里藏着的迷你小瓷偶,
在那一天就是国王或皇后,
会戴上纸做的金色皇冠,命令点到名的人为他(她)做任何事,或是得到一个亲吻。
我个人觉得,这样的玩法,大大地提升了过节的喜庆感。
将来适当的时候,我也会依样画葫芦,玩一玩;
有幸吃到小瓷偶得幸运儿,就算不当国王,也该有份幸运礼物相赠。



幸好娜娜帮我做了这么可爱的皇冠,让本来失误的国王派,
加回少许的诚意分。谢谢娜娜!




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.

Saturday, 30 May 2015

反沙芋条(Sugared Yam)


当我第一次在脸书看到网友丽盈分享这道甜品时,
就好其它的口感和鲜美。
据丽盈的描述,做法简单,很好吃的一道小吃。
有了这样正面的推荐,我也往“谷哥”走一趟,
然后就兴致勃勃,开锅咯!


 如果你是芋头迷,那我保证,你也会喜欢这道反沙芋条。
本来香薷的芋头,在加上一层薄糖霜 ,
越吃越香的感觉。
所以很快的,我又第二次开锅了。




反沙芋条

材料 :
芋头   500克
糖         80克
水        100克
葱头仔茸     1汤匙(随喜)
青葱茸         1汤匙 (随喜))
适量的炸油。

做法 :
1。  芋头去皮,切成约3寸长的条状。
2。  热油锅,下芋条炸至半熟捞起沥干油分,置之旁待用。
3。  锅中保留约1汤匙油,爆香葱头仔蓉和青葱茸,铲起待用。
4。  在另一个干净的锅,将水和糖煮开,同時不停攪拌,直到糖完全融化。当糖浆开始冒大泡,变得粘稠,並且发白的時后,转小火,即刻將作法(2)和(3)倒入,用勺子不停地把糖浆翻裹在芋条上,直到看见糖霜呈现即可上碟。




Sugared Yam

Ingredients:
500g yam
80g sugar
100g water
1tbsp chopped shallots (optional)
1tbsp chopped spring onion stalks (optional
Some oil for frying

Method:
1. Skin the yam and cut it into pieces of length 3 inches.
2. Heat the oil in a wok and fry the yam pieces until half cooked, then set aside for later use.
3. Leave about 1 tbsp of oil in the wok and proceed to saute the chopped shallots and spring onion stalks. Dish them up and set aside for later use.
4. In another wok, boil the water and sugar while stirring it continuously until the sugar has dissolved completely. When the syrup has thickened and turned white, lower the flames and add in (2) and (3). Continue to stir so that the syrup covers the yam pieces completely. It can be served when the sugar has recrystalise onto the yam pieces.


 第二次开锅,好奇的加入葱头仔蓉和青葱茸,
果然有加分哦!
少许爆香的葱茸,竟然巧妙的起着画龙点睛的效果。
和之前没加葱的比较,这加葱版,自然香多了!




 原来这反沙芋条皮脆肉香,乃属潮州小吃。




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, 29 May 2015

柠檬魔术卡士达蛋糕(Lemon Magic Custard Cake)



家里近来进了许多柠檬。
安哥返老还童闹着要吃魔术卡士达蛋糕,
只好就地取材,以柠檬烘了安家第六款魔术卡士达蛋糕。



加了酸酸的柠檬汁,自然就加入少许的糖。
相比以往的口味,多了柠檬香气,减了甜度,
没想到对重甜的安哥而言,清新不腻,一样讨喜。




柠檬魔术卡士达蛋糕
原食谱来自:Baking Taitai
(我用7"x7"x3"四方模)

主料:
113克 无盐牛油 
460克 鲜牛奶
1粒 柠檬皮屑
2汤匙 柠檬汁
1大匙水
鸡蛋4粒,分隔 (每粒60克包括壳)
115克 普通面粉
145克 糖粉
25克 幼糖
适量的雪花粉做装饰

做法:

1。在7"X7"方形烤模铺上油纸。
2。融化牛油,并隔一边降温。牛奶加热到微温,隔一边。 
3。面粉过筛,放一边。
4。用电动搅拌器把蛋白打至泡泡状态,加入糖,打到干性发泡的状态。(盛蛋白的盆要保证无油无水,蛋白也不可以沾到蛋黄,水分及油脂。蛋白霜才能成功) 



5。另一个碗里,把蛋黄和糖粉搅拌到蓬松。
6。然后加入融化的牛油,水,柠檬皮屑,柠檬汁搅打约2分钟拌均。倒入过筛的面粉,搅打混合。




7。用手拌器轻轻地加入牛奶,直到混合。(如果继续用电动搅拌器, 水水的面糊会被打到四处飞哦!) 
8。蛋白霜分三次加入面糊中,用橡皮刮刀轻轻翻拌均匀。(这时你会看到面糊有好多大大的凝块,尽量把这些大块的固体搅拌散)
9。将面糊倒入烤盘,在预热至160ºC上下火的烤箱,烤约50~55分钟,直到表面呈金黄色, 竹签插入中心没有沾粘就可以取出。
10。蛋糕因为是软的所以请小心从烤模取出,同油纸一起放在网架上。完全冷却后,才可以切,并洒上糖粉就可以享用了!冷藏了更好吃!


Lemon Magic Custard Cake 
Recipe adapted from : Baking Tai Tai

(Utensil: 7" x 7" x 3"square baking pan)

Ingredients: 

113g unsalted butter 
460g fresh milk 
zest from 1 lemon
2tbsp lemon juice
1tbsp water
4 eggs, separated (60g each, weight including shell) 
115g plain flour
145g icing sugar
25g caster sugar
Snow powder for dusting 
  
Method:
1. Line a 7"x7" baking pan with baking paper.
2. Melt the butter and set aside to cool slightly. Warm the milk and lemon juice until lukewarm and set aside. 
3. In a separate bowl, sift the flour then set aside. 
4. Use an electric mixer and whisk the egg whites till foamy, add in the caster sugar and whisk until stiff peaks are formed. (Make sure there is no oil or water in the bowl; the egg white must not come into contact with any egg yolk, water or oil or the meringue will not be successful)



5. In another bowl. beat the egg yolks and icing sugar until light and fluffy.
6. Add in the melted butter, one tablespoon of water,lemon zest and lemon juice beat for about 2 minutes or until evenly incorporated. Mix in the sifted flour until evenly incorporated.




7. Use a hand whisk and gently beat in the milk until everything is well mixed. It is normal for the batter to be watery and runny.  

8. Using a rubber spatula, fold in the meringue, 1/3 at a time until all the meringue has been folded in. (The batter will appear curdy, so just keep folding until no big curds are seen) 
9. Pour the batter into the prepared pan and bake in a preheated oven at 160ºC top and bottom heat for 50-55 minutes until the top is golden. Test with a skewer. If it comes out clean, the cake is done.
10. The cake will be wobbly when you remove the cake from the mould. Cool it completely on a wire rack without removing the baking paper before cutting and then dusting with icing sugar. It tastes even better after chilled!




 柠檬口味,清新可口,酸甜适中。
一层蛋糕,一层卡士达,一层糕的不同层次感,
加上冷藏后的冰凉口感,
个人还蛮喜欢,一道不错的甜品。






原味 :http://auntyyoung.blogspot.com/2014/09/magic-custard-cake_8.html
斑兰 :http://auntyyoung.blogspot.com/2014/09/pandan-magic-custard-cake.html
蓝花 :http://auntyyoung.blogspot.com/2014/09/blue-pea-magic-custard-cake.html
鲜橙 :http://auntyyoung.blogspot.com/2014/10/orange-magic-custard-cake.html
巧克力班兰 :http://auntyyoung.blogspot.com/2014/11/chocolate-pandan-magic-custard-cake_14.html

以上是我尝试烘焙过的不同口味魔术蛋糕。
如果你也好奇它们的美味,欢迎你跟随连址,探个究竟。






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.

Thursday, 28 May 2015

摩摩喳喳 (Bubur Cha Cha)



摩摩喳喳 (Bubur Cha Cha) 是非常道地的娘惹糖水。
三色番薯,透明沙谷米,绿色薯粉团和芋头一起煮,配上雪白色的椰奶,
单看那五彩缤纷的卖相,就叫人食欲大增。



在煮的当儿,阵阵的椰奶香气弥漫整个厨房。
浓郁的椰浆味绝对能撩起你的味蕾!
当咬下一口的番薯或芋头时,那种粉儒兼带椰香甜味的口感,
mmh。。。。。。 超赞的!
只要你吃过,肯定回味无穷!



摩摩喳喳

 做法:
1。在一个碗内,滚水加入数滴绿色素,徐徐地加入木薯粉和糖,用筷子搅拌均匀。
2。当它稍微降温,用手搓拌成顺滑的面团。
3。在工桌台上,撒些木薯粉,用擀面棍将面团擀平,切出喜爱的片块,置旁待用。

材料 :
橙番薯 100克
黄番薯 80克
紫番薯 80克
芋头 100克
沙谷米 50克

绿色木薯粉团 :
木薯粉70克
滚水50克
食用绿色素,数滴

浓缩椰浆350 克
清水 1000毫升
细砂糖 100克
盐 1/2茶匙
班兰叶 3叶(打结)

做法 ;
1。将三色番薯和芋头,去皮切块,大火蒸20分钟或至软,置旁待用。
2。将沙谷米煮透,过冷水,浸泡水内待用。
3。绿色薯粉团:滚水加绿色素慢慢倒入薯粉里,用木匙搅拌成团状。待面团稍微凉些就把薯粉搓揉,把面团擀平,用刀切成菱角形。准备另一个小锅,装入水将水煮滚,将切好的 薯块放入,煮至透明状,再放入冷水中冷却备用。
4。椰浆甜汤:将清水,糖和香兰叶放入一个锅里煮滚,然后倒入椰浆,加入盐,煮至微滚即可熄火。
5。将三色番薯,芋头,西谷米和绿薯粉团放入椰浆甜汤里,拌匀即可享用,冷热皆可。








Bubur Cha Cha

Ingredients:
100g orange sweet potato
80g yellow sweet potato
80g purple sweet potato
100g yam
50g sago

Green tapioca jelly :
70g tapioca flour
50g boiling water
A few drops of edible green coloring

350g concentrated coconut milk
1000ml water
100g caster sugar
1/2 tsp salt
3 pandan leaves (knotted)

Method:
1. Skin and cube the sweet potatoes and yam, then steam them for 10 minutes or until soft. 
2. Cook the sago and soak them in cold water. Keep them in the water for later use.
3. Green tapioca jelly : Add the green colouring to the boiling water and slowly mix it into the tapioca flour, using a wooden spoon to stir it into a dough. When the dough has cooled somewhat, knead it slightly then roll it out and flatten it, then cut diamond shapes out of it. Boil a small pot of water and blanch the cut pieces in it until they become translucent. Cool them in cold water.
4. Coconut milk syrup : Boil the water, sugar and pandan leaves in a pot, then add in the coconut milk and salt. Continue cooking until it begins to boil, then turn off the flames.
5. Scoop some cubed sweet potatoes, yam, sago and green tapioca jelly in a bowl, then ladle in a suitable amount of coconut milk syrup. Can be served hot or cold.




每一口的食进,都觉得幸福满满。
我,好好喜欢这道甜品。

除了它的亮丽卖相和鲜甜美味;
还有那隐藏背后的欢喜童年情意结。

它让我怀念一位慈祥又亲切的娘惹长辈;
耳边仿佛又听见,她发音不准地唤着我的乳名,
给我买当年很奢侈的“叉烧包”,
也因为她,我认识了人生中的第一碗摩摩喳喳 (Bubur Cha Cha),
青婆(che mg), 阿亮(漾),想念您了!
但愿身居天国的您,快乐永驻。
 









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, 27 May 2015

蝴蝶酥(Palmiers)



 蝴蝶酥,一款法式小吃。
因为外貌关系,有着无数名称。
除了被称蝴蝶酥,它的别名有,棕榈树,象耳,法国心,鞋垫,眼镜。。。。


 那天第一次看到Esther分享这小吃,
我被它可爱的外貌吸引,同时也好其它的味道,
就这样,心动了!
接下来就是行动!





蝴蝶酥
食谱参考 Copycake Kitchen 

材料 :
4片 Kawan牌方形酥皮
50克  细砂糖
10克   溶化奶油
 
做法:
1。在朔料擀面布上撒些细砂糖,将酥皮铺在糖上,以擀面棍擀平和阔使到皮底沾上糖。
2。擀好的酥皮,轻轻刷上一层溶化奶油,再撒上细砂糖。
3。以酥皮1/4的阔度,从2端向内对折。再次向内对折直到互碰于中心。
4。 最后把折好的酥皮冷藏于冰箱30分钟。
5。 从冰箱拿出酥皮,以利刀切成1.25cm的阔度。两面都涂上溶化奶油并撒上细砂糖。
6。 送入已预热200'C 的烤箱,烤约12-15分钟,用刮刀将之翻面,继续烘约3- 5分钟。置放铁架待冷享用。





Palmiers
Recipe adapted from : Copycake Kitchen (with slight changes)

Ingredients:
4 pieces of Kawan brand puff pastry square
50g castor sugar
10g melted butter

Method:
1. Sprinkle some sugar over the rolling plastic sheet and place a puff pastry on top. Use a rolling pin to roll out the pastry so that the sugar sticks to the bottom.
2. Lightly brush melted butter on the pastry and sprinkle some sugar on it.
3. Fold one edge of the pastry inwards, about 1/8 of the width, and repeat for the opposite edge. Fold both ends again so that they meet in the middle(refer to picture).
4. Finally, fold the pastry in half and press gently. Chill the pastry in the fridge for 30 minutes.
5. Remove the pastry from the fridge and, using a sharp knife, cut it into strips of about 1.25cm wide. Lightly brush melted butter on both sides and sprinkle a little sugar over them.
6. Bake at 200°C for 12-15 minutes or until the pastry has puffed up and turned golden brown, then flip them over with a spatula and bake for another 3-5 minutes. Transfer them to a baking rack to cool.



香香酥酥,咸中带甜。
属于吃了一片又不自觉地拿另一片的脆口小吃。



今天有缘同贴蝴蝶酥的姐妹,
谢谢你们的参与,让这第一次的蝴蝶酥尝试显得喜悦满满。
想说,烘焙路上,有你们真好!


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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