2021年2月22日星期一

紫薯豆沙包 Purple sweet potato Red bean paste Pau

 


剩余的紫薯粉,
加入面团,
蒸出一笼粉紫色的包子。
还挺好看滴😍😍


豆沙内馅在冰箱冬眠一段时日,
也顺便清清仓。

一共蒸了12个包子,
隔壁家派了6个,
自家午茶吃三个,隔天早餐吃三个,
也就清笼了。





紫薯豆沙包
共做 12个


馅料:包装豆沙馅 240克

包皮材料:
A:
1 1/2 茶匙 即溶酵母
110毫升 清水
*使用前混合均匀

B :
225克 包粉
50克 面粉
10克紫薯粉
60克 糖粉
3/4茶匙 双倍发粉
30克 玉米油

做法 :

1。 内馅: 将豆沙馅分割成12 份,每份20克,搓圆待用。

2。皮料 : 将B料放入大碗内,倒入A料拌匀,倒在桌面用手搓数分钟至光滑面团。盖上湿布,发酵30分钟,然后分割成每份40克。

3。 取1 份小面团,压扁,以杆面棍将周边杆薄,包入1份馅料,捏成包子形状,底部垫纸,排放在蒸笼里,发酵30分钟。

4。 锅里煮好滚水,排好架子及铺块白布,排入(4)后盖好,以中火蒸10分钟或熟即可。







Purple sweet potato Red bean paste Pau
Yield 12 pcs

Filling : store bough red bran paste 240g

Dough:
A:
1 1/2 tsp Instant yeast
110 ml water
*Mix well before using

B :
225g Pau flour
50g flour
10g Purple sweet potato powder
60g icing sugar
3/4tsp double action baking powder
30g corn oil

Method :
1. For filling: Devide the dough into 12 equal portion, each weigh 20g and roll in to ball.

2. For skin: Combine the ingredients (B) in a big mixing bowl. Add in ingredients (A), mix well. Place it on a tabletop. Knead with your palms for few minutes till the dough becomes shiny and soft. Return the dough back to the bowl, cover with a damp cloth. Proof for 30 minutes, then divide the dough into 40 g each.

3. Press one of the small dough, use rolling pin to roll around the edge, wrap with 1 portion of red bean paste filling and shape it into Pau shape. Put piece of paper underneath the Pau and arrange them into the steaming tray and rest for 30 minutes.

4. Bring water to a rapid boil in a wok, then place a steaming rack in the wok. Cover the inside of the wok lid with a cloth(to prevent the water droplets from dripping onto the paus). Arrange no.(4) on the steaming rack. Cover the wok and steam over medium heat for 10 minutes or till thoroughly cooked.













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



2021年2月19日星期五

印尼三色千层蛋糕 Indonesia Trio-color Layered Cake

 


《千层蛋糕,层层高升》

华人喜欢在新春期间蒸年糕。
年糕有步步高升的意头。

安家也有逢春就烤千层蛋糕的习惯。
一层一层烤,蛋糕越烤越高,
想必也有步步高生的意头吧🤔🤔
哈哈哈哈。。。。反正好吃,开心就好。




今年的千层蛋糕玩色彩。
原味的米黄色;
波菜口味的绿色;
紫薯口味的紫色。
整体颜色柔和融洽,我喜欢。


也喜欢这系列带有年味的照片。
所以上载多几张。



虽然烤这款蛋糕,耗时又费神。
但是每年总会情不自禁,
搬回一托鸡蛋,欢天喜地的开炉。

一边烤,一边听电台播放的新年歌,
听着喜庆洋溢的歌曲,闻着香气四溢的蛋糕,
过年的心情就莫名的汹涌澎拜。
就算外面疫情严峻,
守在烤箱的我,
迎新送旧的心情丝毫没有受影响。




印尼三色千层蛋糕

食谱参考 :这里
8寸方形烤盘


材料:
200克牛油, 150克奶油芝士,120克细纱糖,5大匙炼奶, 14个蛋黄

60克 低筋面粉 + 1/3茶匙发粉,筛过待用
50克 底筋面粉 + 紫薯粉 + 1/3发粉,筛过待用
50克 底筋面粉 + 菠菜粉 +1/3发粉,筛过待用

120克细纱糖,7个蛋白,1/4小匙塔塔粉

做法:
1。将牛油,糖,炼奶和奶油芝士打至变奶白色(约10分钟)。逐粒加入蛋黄,拌打至均匀,平均分成3份。1份加入低筋面粉拌成原味混合物;1份加入紫薯粉拌成紫薯混合物,1份加入菠菜粉拌成菠菜混合物。置旁备用。

2。在另一干净盆中把蛋白,糖和塔塔粉以高速拌打至发或硬性发泡,(大约5-7分钟)平均分成3份。

3。再把做法(1)个别拌入1份蛋白霜内,拌均成原味面糊,紫薯面糊和菠菜面糊。

4。烤箱预热180°C,8寸方形烤盘刷上一层牛油,放73-75 克的紫薯面糊,上火180°C,烤大约7分钟。然后拿出,放73 -75 克的菠菜面糊,上火180°C,烤约7分钟。然后拿出,放73 -75 克的原味面糊,上火180°C,烤约7分钟。然后拿出来,刷上1层融化牛油, 稍微用压板轻轻压蛋糕的表面。

5。重复同样步骤,直到烤完为止。(一共做18层)。

6。最后一层用上下火烤15分钟至上色。 出炉后倒扣放凉。


Indonesia Trio-color Layered Cake
Recipe adapted from:Here
8" square baking pan


Ingredients:
200g butter, 150g cream cheese,120g caster sugar,5Tbsp condensed milk,, 14 egg yolk


60g cake flour + 1/3tsp baking powder,sifted
50g cake flour + purple sweet potato powder + baking powder, sifted
50g cake flour + spinach powder + baking powder, sifted

120g caster sugar,7egg white,1/4tsp tartar powder


Method :
1. Beat the butter, caster sugar, condensed milk and cream cheese together until creamy white (about 10 minutes), then add in eggs ,one in a time, stirring after each addition until even. Then divide it into 3 equal portions. 1 potion mix with cake flour to become original flavour mixture; 1 portion mix with purple sweet potato powder to become purple sweet potato mixture. 1 portion mix with spinach powder to become spinach mixture. Set aside all mixtures.

2. In another bowl, beat the egg white, caster sugar and tartar powder at high speed until stiff peaks form (about 5-7 minutes). Devide the meringue into 3 equal portions.


3. Fold the mixture from step 1 into the meringue from step 2 respectively to form the original batter, purple sweet potato batter and spinach batter.


4. Preheat the oven to 180°C and grease an 8 inch baking tin with a layer of butter. Scoop in about 73-75g of purple sweet potato batter and bake it at 180°C (top heat) for about 7 minutes. Remove the tin from the oven, s
coop in about 73-75g of spinach batter and bake it at 180°C (top heat) for about 7 minutes. Remove the tin from the oven,  scoop in about 73-75g of  original batter and bake it at 180°C (top heat) for about 7 minutes. Remove the tin from the oven,  Brush a thin layer of melted butter on the surface, then lightly press down on the surface using a pressing board.

5. Repeat the same steps until finish use up all the batters (makes a total of 18 layers)


6. For the last layer, bake it using top and bottom heat for 15 minutes, until it has turn golden browned. After removing from the oven, upturn the cake onto a wire rack.




切片拍照时,层次分明的蛋糕,看了更是乐陶陶。
迎春的花朵,早就在心里开的灿烂无比







快乐时光特别快,
今天已是年初八了,
多几个小时即是天公诞,
福建人大过年。

这里以"印尼三色千层蛋糕"
预祝大家天公诞快乐🍊🍊





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

2021年2月18日星期四

两人份的七彩鱼生 ( Prosperity Yee Sang For Two)

 


这几天,网上一直看到鱼生的分享。
看到我心动了。


好吧,趁今天正月初七,人日。
除了向大家说声: 生日快乐🎁✨🎉

安迪也来个两人份的鱼生,
和安格随波逐流,玩捞生咯!!


红白萝卜丝,青瓜丝,紫包菜丝,红菜椒,杏桃干,
都是冰箱挖出来的。



充满芝麻油香气的酸梅酱,是这道七彩鱼生的灵魂。



捞啊。。。。。捞个风生水起,
捞个国泰民安。。。。。。再捞个世界和平。


新鲜的蔬果丝,香脆的花生芝麻,炸蟹柳,
浇上开胃的酸梅酱,
好吃到。。。。。
再来一碟!!!

七彩魚生( Prosperity Yee Sang)

食谱参考 : 安迪漾

材料 :
蔬菜:青瓜,白罗卜,红罗卜,紫包菜 
水果:红彩椒
腌制料 :杏桃干(超市零食部)。
香脆料:适量炸蟹柳,烤香芝麻,花生
香料:五香粉,胡椒粉(适量)
酱料:酸梅酱,麻油,水,麦芽糖(3 :1:2:1: 的比例),小火水滚煮溶麦芽糖,调入麻油和酸梅酱,搅拌至稠度适中即可。

做法:
1. 所有蔬菜和水果洗净后切丝,连同腌制材料和香脆料一起排在盘上。
2. 洒上花生碎,芝麻粒,五香粉和胡椒粉。
3. 淋上酱料,众人捞匀即可享用。

温馨提点:
1。 青瓜需去籽才刨丝,以免出水。
2。 酱料的酸甜,稠度,可以自我调配。
3。 原本鱼生应该要配上生鱼片,但是有时新鲜鱼片难寻或配合吃素的人客,往往生鱼片就被删掉了。





家里没有包装卜卜脆。我以炸蟹柳替代,一样脆口好吃。


Prosperity Yee Sang

Recipe adapted from : Aunty Young

Ingedients :
Vegetables : Cucumber,carrot radish,purple cabbage,
fruit : red capsicum
pickle : dry apricot (available at supermarket)
crispy bite : some fried crab sticks, toasted peanuts and sesame
Spices : five-spice powder, white pepper
Sauce : (1 1/2tbsp sweet plum sauce, 1/2tbsp sesame oil, 1tbsp water, 1/2tbsp maltose syrup.) Melt the maltose syrup with water at low flame,add in sesame oil and sweet plum sauce, mix well,set aside.

Method :
1. Clean and julienne all vegetables and fruits,arranged them together with pickle and crispy bite in a circle on a large serving plate.
2. Sprinkle peanuts sesame seeds, five-spices and white pepper,then drizzle sauce over the ingredients.
3. Toss it and enjoy !


Tips:
1. Remove the seeds from the cucumber and julienne it.
2. The sauce and flavorings can be adjusted to fit your taste.
3. Normally, the Yee Sang is eaten with raw fish slices, but sometimes fresh fish is difficult to obtain, or to make the dish suitable for vegetarian friends, the fish can be omitted.



七彩魚生,又称捞起、捞魚生或捞生,
多於人日(正月初七)食用,代替七菜羹或七菜粥;
是马来西亚及新加坡过农历新年時的特色贺年食品。



七彩缤纷的魚生有七彩灿烂的好意头,
而“撈起魚生”這个名称,
又有「风生水起」及「越撈越旺」的意头。






祝大家正月初七,人日,
生日快乐!!


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

2021年2月16日星期二

菠菜沙葛柳叶包 (Spinach Yambean Leaf-shaped Pau)

 


除夕夜,吃剩的沙葛炒虾米,
面团加了点菠菜粉,蒸成菠菜沙葛包子。

包体松软,包馅咸香美味。
早餐或下午茶两相宜。









菠菜沙葛柳叶包
食谱参考 :紫薯沙葛柳叶包
共做 12个

馅料:
冬菇 10朵,浸软,切丝
虾米 50克,浸泡 ,切碎
沙葛 300克,去皮,切丝
葱头仔蓉 2 汤匙
蒜蓉 1汤匙
清水 120毫升

调味料 :
生抽 1汤匙
胡椒粉 1茶匙
盐 1/2 茶匙
味精 1茶匙



包皮材料:
A:
1 1/2 茶匙 即溶酵母
110毫升 清水
*使用前混合均匀

B :
225克 包粉
45克 面粉
15克菠菜粉
60克 糖粉
3/4茶匙 双倍发粉
30克 玉米油

做法 :
1。馅料 : 锅里热少许油,炒香葱头仔蓉,蒜蓉和虾米,加入冬菇,沙葛,翻炒均匀,加入调味料,拌匀,最后加入水,中火焖至汤汁浓稠,盛起,待冷备用。

2。皮料 : 将B料放入大碗内,倒入A料拌匀,倒在桌面用手搓数分钟至光滑面团。盖上湿布,发酵30分钟,然后分割成每份40克。

3。 取1 份小面团,压扁,以杆面棍将周边杆薄,包入1大匙(约30克)馅料,捏成柳叶形状,底部垫纸,排放在蒸笼里,发酵30分钟。

4。 锅里煮好滚水,排好架子及铺块白布,排入(4)后盖好,以中火蒸10分钟或熟即可。



.

Spinach  Yambean Leaf-shaped Pau

Yield 12 pcs
Recipe refer : Purple sweet potato Yambean Leaf-shape Pau

Filling :
50g dried shrimps, soaked and julienned
300g yambean, peeled and julienned
10 mushroom, soaked and julienned
2 Tbsp chopped shallots
1 Tbsp chopped garlic
120ml water

Seasoning :
Soya sauce 1Tbsp
1 tsp pepper
1/2 tsp salt
1 tsp MSG

Dough:
A:
1 1/2 tsp Instant yeast
110 ml water
*Mix well before using

B :
225g Pau flour
45g flour
15g Spinach powder
60g icing sugar
3/4tsp double -action baking powder
30g corn oil

Method :
1. For filling: Heat wok, saute the chopped shallots,chopped garlic and dried shrimps until fragrant. Add in , yambean and mushroom, stir -fry evenly. Add in seasoning stir well. Add in water cook until its consistency has thickened. Dish up and cool at aside.

2. For skin: Combine the ingredients (B) in a big mixing bowl. Add in ingredients (A), mix well. Place it on a tabletop. Knead with your palms for few minutes till the dough becomes shiny and soft. Return the dough back to the bowl, cover with a damp cloth. Proof for 30 minutes, then divide the dough into 40 g each.

3. Press one of the small dough, use rolling pin to roll around the edge, wrap with 1 Tbsp filling(about 30g) and shape it into Leaf shape. Put piece of paper underneath the Leaf-shaped buns and arrange them into the steaming tray and rest for 30 minutes.

4. Bring water to a rapid boil in a wok, then place a steaming rack in the wok. Cover the inside of the wok lid with a cloth(to prevent the water droplets from dripping onto the paus). Arrange no.(4) on the steaming rack. Cover the wok and steam over medium heat for 10 minutes or till thoroughly cooked.








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


2021年2月14日星期日

2021年饼- 玫瑰花蓝莓黄梨饼( Rose Blueberry Pineapple Tart )

 


买了包蓝莓黄梨馅。
用了2/3 烤了一批美到冒泡的蓝莓黄梨塔
剩下1/3 就清仓烤了这批粉色玫瑰花饼。

想着情人节时,
跟着大家,闹哄哄的上贴过节。


粉红色的饼,紫色的饼盒,
盒盖上还有一对碧人,
两情相悦成眷属。
这样的呈现,很应情人节的氛围吧?

呵。。。呵。。呵。。。
愿有情人的你们,看了情意升温,
有个难忘的情人节,情人节快乐😍😍😍






玫瑰花蓝莓黄梨饼
约做40粒
食谱参阅  : 玫瑰黄梨饼

材料:
(a) 面粉150克,粟米粉70克,糖粉30克,
(b) 牛油125克(室温软化)
(c) 蛋黄1粒,数滴食用紫色素
(d) 蓝莓黄梨馅280克 


做法:
1。  将材料(a)一起过筛。
2。  加入(b) 用手搓使粉类渗入牛油里,然后加入蛋黄和数滴食用紫色素搓成面团。
3。  将面团用保鲜膜包起来,放入冰箱冷藏15-20分钟。
4。  然后将面团分割每份10克包入黄梨馅(约7克),搓圆,放入小纸杯,再用小夹子,夹出玫瑰花瓣形。

5。 最后送入预热烤箱,170度烤大约20分钟。



 安迪就是借助这个夹子的方便,把一朵朵玫瑰花给夹出来。
谢谢送来夹子的朋友,因为你,我少走许多冤枉路,
福气满满的完成这玫瑰蓝莓黄梨饼,感恩哦!




Rose Blueberry Pineapple Tart
Yield about 40pcs
Recipe adapted from : Rose Pineapple Tart

Ingredients:
(A) flour150g,corn flour70g,icing sugar30g
(B) butter125g(soften at room temperature)
(C) 1 egg yolk, few drops of edible purple coloring
(D) blueberry pineapple filling 280g

Method:
1. Sift ingredient(A),set aside.

2. Add in butter, use finger tip to mix up the flour with it. Add in the egg yolk, few drops of edible purple coloring and knead well to form a smooth dough.

3. Wrap the dough with cling wrap and chill in the fridge about 15 - 20 minutes.

4. Divide the dough into 10g each portion, wrap in the pineapple filling (about 7g per ball). Roll into ball, place into a paper liner. use the metal peg to shape the rose petal.

5. Bake with preheated oven at 170'C about 20minutes.









愿天下有情人,情谊绵绵,
情人节快乐🧡🧡🧡🧡🧡
@@@@@ Enjoy ! @@@@@@


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