4月30号，
紧捉住4月的尾巴，上了此月最后一个贴。
这个巧克力蛋糕，糕体湿润，
充满浓郁的巧克力香气，
加上烤香的杏仁粒，
好吃自然不在话下。
2019年4月30日星期二
2019年1月26日星期六
2019年饼 ~ 澳门杏仁酥饼 (Macau Almond Cookie
2019新年快乐！
呵。。。呵。。。安迪知道这一句新年快乐是有点迟了，
不过，常言道： 迟到好过没到嘛！
伦敦回来后，患上感冒，
整个人就是乏力无神，心想今年就不做年饼了。
可是看到脸书一片年饼洗版。
尤其是这款去年自己挑战失败的澳门杏仁酥饼，
看到网友美美呈现，顿时激发安迪的斗志，
向李姐虚心讨教，终于成功征服它，
不但让我搁置已久的部落格得以更新贴，
还启动我作年饼的引擎哦！
谢谢李姐的美好分享，
这款澳门杏仁酥饼，烘烤时已是满屋杏仁飘香。
烤后的酥饼，不但口感酥松，甜度适中，
满满的杏仁香气，齿颊留香，美味可口！
难怪李姐连续开炉五，六回呢！！
澳门杏仁酥饼
共做48 粒
食谱参阅 ： Lee Chui Khoon（李姐）
材料：
材料 A ～ 条包装绿豆粉 150gm
普通面粉 100gm
发粉 1/4茶勺
材料 B ～ 杏仁粉 80gm
切片有皮杏仁粒70gm
糖粉 80gm
盐 1/4茶勺
材料 C ～ 粟米油 90 - 95gm ( 認为太干，可以再加一点点）
食谱中的条包装绿豆粉。
但是包装的成份指示，是玉米粉哦；
或许坊间一直是如此叫的吧：）
杏仁粉
切片有皮杏仁粒
做法 ：
1 。过筛材料A。
2 。加入材料B拌匀。
3 。徐徐加入材料C的粟米油，拌至微成团即可。
4 。取1份面团约12克，放入模具内，稍微按压平，用刮刀刮平，然后一一敲打出来。
5。排例在铺着油纸的烘盘中，烘烤160度 20 - 25 分钟即可。
@@@@@ Enjoy ! @@@@@
2015年4月26日星期日
杏仁渣土司(Almond Residue Toast)
给自己做了很滋补的“滑不留口”，味道香醇鲜美，好味！
过滤后的杏仁渣，丢之可惜，
结果，惜福之下，用来搅拌成这杏仁渣土司了。
After making the delicious Chinese Almond Dessert, I felt it would be a waste to throw the almond residue away, so I decided to turn it into this delicious toast.
After making the delicious Chinese Almond Dessert, I felt it would be a waste to throw the almond residue away, so I decided to turn it into this delicious toast.
杏仁渣土司
中种面团材料：
高筋面粉 160g
杏仁渣 40g
快速酵母 5g
奶粉 15g
全蛋 50g
牛奶 60g
主面团材料：
杏仁渣 40g
高筋粉 30g
杏仁粉 10g
细沙糖 60g
盐 4g
牛奶 30g
牛油 25g
做法：
1。 中种面团所有材料一起搅拌，至所有材料混合均匀即可，盖上保鲜膜发酵1小时。
2。 将发好的中种面团撕成小块，和主面团除牛油以外的所有材料放在一起揉至面筋扩展，表面光滑。
3。 加入牛油揉至扩展阶段,取出面团分成3份，滚圆，休面15分钟。 .
4。 将面团擀成长条形卷起，室温休面10分钟后，再擀卷第二次后，排入土司模里。
6. 进行最后发酵50分钟，盖上土司盖，放进预热195度烤箱，烤30分钟。
Almond Residue Toast
Sponge Dough :
160g bread flour
40g almond residual
50g egg
5g instant yeast
15g milk powder
60g fresh milk
Method:
Roughly mix all of the above, then set aside to rest and proof for an hour, covered.
Main dough :
40g almond residual
30g bread flour
10g almond meal
60g caster sugar
4g salt
30g fresh milk
25g butter
Method:
1. After an hour, tear the prefermented dough into small pieces. Mix it with all the main dough ingredients except butter. Knead well into a shiny dough.
2. Add in the butter and knead into a pliable dough.
3. Divide the dough into 3 portions. Roll into balls and rest for 10 minutes at room temperature.
4. Flatten into a rectangle shape and roll it up like a swiss roll. Rest for 10 minutes.
5. Repeat step 4, then arrange the buns into a pullman's tin. Proof for 50 minutes.
6. Put on the pullman's tin cover and bake at 195°C for 30 mins.
面包体松软，带有微微的杏仁香气，
涂上薄薄的果酱，再来一杯温奶，
也算是一份活力早餐吧！
The soft bread gives off a mild almond aroma which goes well with some fruit jam and a cup of warm milk. What a great breakfast!
The soft bread gives off a mild almond aroma which goes well with some fruit jam and a cup of warm milk. What a great breakfast!
I am submitting this to Best Recipes For Everyone event, "Fun with Almond' April 2015, host by Fion of XuanHom's Mom Kitchen Dairyand co-host by Doreen of my little favourite DIY.
****** Enjoy ! ******
2015年4月17日星期五
日式杏仁炼奶面包 (Japanese Almond Condensed Milk Bread)
配合这个月"最佳食谱"的主题 - 杏仁，
减了高筋粉，加了杏仁粉和多多的杏仁片，
把这香气满满的杏仁炼奶面包，给娜娜当早餐了。
This is my third Japanese Condensed Milk Bread after the Original and Green Tea flavored ones. Since this month's Best Recipe's theme is almond, I decided to replace part of the bread flour with ground almond, then add lots of almond flakes and ta-da! A Japanese Condensed Milk Bread full of the fragrance of almonds is born!
This is my third Japanese Condensed Milk Bread after the Original and Green Tea flavored ones. Since this month's Best Recipe's theme is almond, I decided to replace part of the bread flour with ground almond, then add lots of almond flakes and ta-da! A Japanese Condensed Milk Bread full of the fragrance of almonds is born!
2015年4月14日星期二
欧培拉 ~ 初体验 （Opera Cake)
2年前一位小姑娘，让安迪给她做这蛋糕。
当时的我，连戚风都搞不懂，更别说这繁杂的蛋糕。
但我还是承诺，总有一天，会如她所愿。
终于。。。。。
迟来的欧培拉，舜亦希望你会喜欢。
A couple of years back, the daughter of a friend of mine requested I make this Opera Cake. Back then, I wasn't even sure about how to make a chiffon cake, much less this complicated recipe! But now, with my baking skills up to par, I've finally managed to fulfill the request. To the little girl, I hope you like this cake!
2015年4月12日星期日
杏仁鸡肉球（Almond Chicken Meat Balls)
这道料理，去年在May家看到时就被它漂亮的花形外貌给吸引。
今天终于托“小拇指”和“最佳食谱”的福，
我让它出现在安家的饭桌上。
Ever since I saw this lovely dish at May's blog, I'd made up my mind to make it one day. Since it fits with the themes for Little Thumbs Up and Best Recipes, I thought I might as well give it a go.
2015年4月6日星期一
杏仁罂粟子牛油蛋糕（Almond Poppy Seed Butter Cake)
答应了，今天一起贴上杏仁牛油蛋糕，
朋友，我带来杏仁罂粟子牛油蛋糕，
请笑纳:)
We agreed to post Almond Butter Cake recipes on this day, so as promised, here is a recipe of an Almond Poppy Seed Butter Cake.
We agreed to post Almond Butter Cake recipes on this day, so as promised, here is a recipe of an Almond Poppy Seed Butter Cake.
2015年4月2日星期四
杏仁巧克力豆杯子蛋糕 (Almond Chocolate Chips Cupcakes)
时光匆匆，三月已失，又见四月到。
知道四月份的“最佳食谱”主题为杏仁，
对我来说，正合意。
因为我趁机消耗在冰箱冬眠已久的杏仁存货。
Time really flies! Before we know it, it's already April. April's theme for Best Recipes is almond, and that really suits me since I still have a lot of almonds in the fridge waiting to be used!
Time really flies! Before we know it, it's already April. April's theme for Best Recipes is almond, and that really suits me since I still have a lot of almonds in the fridge waiting to be used!
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