巧克力北海道牛奶戚风杯子蛋糕 (Chocolate Hokkaido Milk Chiffon Cupcakes)

这个蛋糕还真的是无心之作。

昨天和朋友谈话间，被邀一起上北海道蛋糕的贴。

当时完全没有心理准备，不敢贸然答应。

今早有到烘焙材料店走一趟，回来已是中午。

心血来潮，敲蛋，搅拌，开炉。。。。。

眼看就要完工，这才想起娜娜的华文班上课时到，

无奈蛋糕虽还差那十来分钟才完成烘焙，也被迫终止。

想着让烤箱的余温继续焗熟它。

幸好回来时，蛋糕没有我想象的收缩下榻。

总算可以顺利赶上"Bake along "的最后一班列车，

哈。。。。。。。朋友，等我哦！

巧克力北海道牛奶戚风杯子蛋糕 

 食谱参考 :  Michelle Heong

(可做10杯）

材料：
蛋黄 80g
牛奶 80g
粟米油 60g
可可粉 20g
低筋面粉 80g

蛋白 160g
细砂糖 90g（以黄糖取代）
塔塔粉 1/4tsp

巧克力奶油馅和装饰：

可可粉2大匙 + 热水3大匙，搅拌均匀备用

动物性鲜奶油150g
细砂糖 20 g
适量糖粉
适量巧克力粒

做法:

1。 把蛋黄打散，加入牛奶,粟米油打至均匀，加入低筋面粉&可可粉入蛋黄糊里搅拌均匀.

2。将蛋白打出一些泡沫，之后加入1/4tsp的塔塔粉，然后分三次加入细砂糖打成干性发泡.

3。 把蛋白的1/3加入蛋黄糊里搅拌均匀，之后才把蛋黄糊再次倒入蛋白糊里搅拌均匀，将拌好的面糊倒入纸杯里，8分满.

4。  烤箱预热130°烤20分钟，之后转150°烤15分钟，最后在以160°烤10分钟即可.

5。  在一个大盆里，加入冰水，然后把装有鲜奶油的搅拌盆放到冰水大盆里。

6。  以中速搅打动物性鲜奶油和细砂糖至软性发泡，加入可可糊，搅拌成均匀的巧克力奶油。

7。   将巧克力奶油装进挤花袋，然后将之挤入冷却后的杯子蛋糕。 最后撒上适量的糖粉和巧克力粒装饰。

Chocolate Hokkaido Milk Chiffon Cupcakes

Recipe adapted from : Michelle Heong

(Yield 10 cups)
 

Ingredients：
Egg yolk 80g
Milk 80g
Corn oil 60g
Cocoa powder 20g
Cake flour 80g

Egg white 160g
Caster sugar 90g (I replaced with brown sugar)
Tatar powder 1/4tsp

Chocolate cream topping & filling :
2 tbsp cocoa powder  + 3tbsp hot water, mixed well, set aside

150 g whipping cream 
  20 g caster sugar
Some icing sugar
Some chocolate seeds
 

Method:
1. Whisk egg yolks till pale in colour ( about 2 minutes) . Whisk in milk and corn oil till well mixed. add in sifted cocoa powder and cake flour, whisk till well combined, set aside.

2. Beat egg white until foamy, then add in 1/4 tsp tartar powder. Divide the sugar into 3 batches and add in slowly while beating the white until it reaches high peak form.

3. Scoop 1/3 of the egg whites and use a hand whisk to mix it evenly into egg yolk batter. Next fold in balance egg whites in two batches with spatula till well combined. Scoop batter into arrange paper liners to slightly more than 3/4 cup full.

4. Bake in preheated oven (middle rack) 130'C for about 20 minutes, then 150'C 15 minutes, lastly 160'c 10minutes.

5. Prepare some ice water in a basin, place mixing box which contain the whipping cream in it .

6. Beat the whipping cream and caster sugar on medium low speed until soft peak, add in the cocoa mixture, stir till well combine.

7. Scoop chocolate cream into piping bag and pipe the cream into the cool cupcake. When done, dust with some icing sugar and chocolate seeds or decorate as you desire.

时间紧凑，找来脸书网友Michelle的食谱，

因为简单，一目了然。

而且成品出来，也很满意它的美味可口。

谢谢Michelle。

Bake-Along #84 : Theme - Hokkaido Chiffon Cupcakes

I am joining Bake-Along #84 : Theme - Hokkaido Chiffon Cupcakes hosted by Joyce (Kitchen Flavours),
Lena (Frozen Wings) and Zoe (bake for Happy Kids).

August 2015 Event: Brown Sugar and Molasses

This post is linked to the event Little Thumbs Up (August 2015 Event: Brown Sugar and Molasses), organized by Zoe (Bake For Happy Kids) and Mui Mui (My Little Favourite DIY), hosted byJess (Bakericious).

印尼鱼翅黄金糕 (Indonesia Honeycomb Cake / Bika Ambon)

Bika ambon 是印尼棉兰(Medan ) 的特产蛋糕。

Bika Ambon 华语称之印尼鱼翅黄金蛋糕，

主要的材料是木薯粉，椰奶，鸡蛋，面粉，糖 和 香草叶。

蛋糕组织如蜂巢般。

 真正成品要有鱼翅般的蜂窝状，

吃起来软绵韧糯并有淡淡的发酵酒香和浓郁的辛香料味。

印尼鱼翅黄金糕
(Indonesia Honeycomb Cake / Bika Ambon)
食谱参考 Recipe adapted from ： As The Deer
（6寸方形模 6" square mould）

面种 Started dough:
面粉  50克      flour 50g
水      60克       water  60g
即溶酵母 6克  instant yeast 6g


材料 Ingredients：
A . 香茅  1支     lemon grass 1 stalk
      班兰叶 2叶  pandan leaves  2pcs
      疯柑叶  3叶 kaffir lime leaves  3pcs
      水      150克 water  150g
      新鲜浓缩椰奶  250克 fresh concentrate coconut milk 250g

B.  蛋黄 7 -8个   egg yolk 7 - 8
      细砂糖  170克（当中70克以黄糖取代）
      caster sugar 170g (replace 70g with brown sugar)
      盐  1/2茶匙 salt 1/2 tsp
      木薯粉  100克  tapioca flour 100g
      粘米粉    50克   rice flour 50g

做法  Method ：
1。将面种所有材料搅拌均匀，静置15分钟。
1. Mix all the started dough ingredients evenly, then allow to rest for 15 minutes.

2。 将材料A，除了椰奶之外， 煮出香味。椰奶 + 50克香叶水共300克，备用。
2. Cook all of ingredients A except the coconut milk until fragrant. Mix the coconut milk with 50g pandan juice to form 300g liquid, set aside.

3。 蛋黄加糖盐搅拌均匀；加入面种拌匀；分次加入粉类 ，拌匀；徐徐倒入做法（2）的椰浆水，电动搅打器，低速搅打5分钟。
3. Mix the egg yolk with sugar and salt evenly, add in the sponge dough, then add in the powder ingredients in a few additions. Mix evenly, then slowly add in the coconut water from step 2 and mix using an electric mixer at low speed for 5 minutes.
4。 以一块湿布盖着面糊，静置2 - 3小时直到铺满泡泡。
4. Cover the batter with a damp cloth, allow to rest for 2 to 3 hours until it has frothed plenty.

5。  烘烤 ： 在一个浅锅里，填上约1cm厚的干净细砂。将模具放在沙上，一起在瓦斯炉上大火烧热15分钟。此时丢几颗水珠会立刻蒸发，用耐热的刷子，刷上一层油，继续烧热2分钟，然后倒入发酵好的面糊。（会听到“滋”“声）
5. To cook : Fill a shallow wok with clean and fine sand until about 1cm thick. Place the cake mould in the wok and heat the wok over high flame for 15 minutes. At this point, when a few drops of water are sprinkled on the mould, they should evaporate instantly. Using a heat-resistant brush, brush a thin film of oil onto the mould, then continue to heat the whole thing for another 2 minutes before pouring the batter in(you should hear a hissing sound).





6。 约3分钟后，可以转中低火，继续烤40分钟或更久，直到周遭干皮，表层铺满洞孔，但中间部分还是有小晃动。
6. About 3 minutes later, turn down the flame to a medium flame and continue to roast for another 40 minutes or longer until the skin has dried up and the surface is holey, but the cake is still slightly wobbly.

     图（1）：   5分钟后                   
     图（2）：  15分钟后                
     图（3） ： 25分钟后                  
     图（4） ： 35分钟后


7。 这时可以移至早已预热的烤箱，180度，烤约10- 15分钟或呈金黄色。
7. Now transfer the cake mould to a preheated oven and bake at 180°C  for about 10 to 15 minutes or until it turns golden.
8。  脱模时，刀子在模边划一圈，轻轻扣在网架上，再翻正。
8. To remove the cake from the mould, run a knife around the edge of the cake, then carefully turn it upside down onto a wire rack before righting the cake.



温馨建议：
1。食谱中所需的三种香叶混合之味是此蛋糕的主要灵魂，所以务必凑齐。
2。 如果蛋黄颜色不够鲜艳，可加少许黄色素。
3。 烤箱预热步骤，务必在所需的前10分钟就准备好。
4。火候拿捏得道，乃是此蛋糕的成败关键，火过猛会焦底，火过弱，蜂窝纹路不明显。
5。 借用烧热沙子的暴热火力，以期成品蓬松，纹路明显。

Tips:
1. All three types of leaves are essential as they combine to form the basic aroma of the taste.
2. If you feel the colour is not golden enough to your liking, you can always add a few drops of yellow colouring.
3. It is vital to ensure that the oven is already preheated 10 minutes before you need to use it.
4. Your control of the flame needs to be good; too high and the cake burns, too low and the cake does not form honeycombs.
5. This recipes uses the properties of sand to enhance the heat so that the honeycombs become very visible. Shared by an Indonesian blogger.

 这其实是一道很考技巧的烘焙。

首先，发酵的拿捏，

以我这次初体验来说，烘焙当天刚好遇上阴天，

结果发酵无法达到最高效果，当然影响成果。

 再来就是关键的火候拿捏。

他主要的是靠暴热的火力，由下往上逼，

底部火力越热，越能把鱼翅纹路给显现出来。

我承认，这次的初体验，成果只是一般。

希望从错误中学习，下一次的再体验，会更好。

这样才不辜负老师的用心指导，

在这里，衷心的向老师道谢感恩。

谢谢你，老师。

***** Enjoy ! *****

This post is linked to the event Little Thumbs Up (August 2015 : Brown Sugar and Molasses)

organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY,

and hosted by Jess from Bakericious. 

迷你班兰蛋挞(Mini Pandan Egg Tarts)

最近，几轮的凉风密雨，我家的班兰叶如雨后春笋，茂密横生。

看着就不能耐，随即修斩了数丛，搅拌成汁，好做糕点。

今天就随缘先来个迷你班兰蛋挞好了。

还是用回黑妈妈的挞皮，只是为了搭上小拇指的列车，

把白糖换成了黄糖，还是一样的香酥可口。

蛋挞
约做40个

内馅材料：

白糖  60克

浓缩班兰液70克

生奶（罐头）125克
鸡蛋 2粒

蛋挞皮材料：
面粉200克
蛋黄粉11克
奶粉11克
黄糖 14克
鸡蛋 1个
奶油 140克

做法：

1。内馅 ：将班兰液小火煮溶黄糖,置旁 待冷。把鸡蛋打匀, （不用打到发）,然后加入生奶和凉班兰糖水拌匀，过筛即可。

2。挞皮：用手把所有挞皮材料搓匀成团，将团分成40份（每份约12克），取一份铺在迷你蛋挞模型里慢慢按, 要按到薄薄一层，完成40个模子备用。
3。 将做法（1）的内馅倒入铺好挞皮的模子中（约9分满，因为烤好后会下沉一些），放入预热烤箱175度（温度视个人烤箱而定），烤约20-25 分钟。

小小分享 ： 
因为之前做烘焙，有剩余的三香叶（斑斓，香茅，疯柑）煮水，我一并用来搅拌班兰汁，个人觉得，有影响到班兰内馅。不但没有苦涩之味，还有股芳香的美味。

Egg Tarts
yield 40pcs

Filling ：

Sugar  60g

Concentrate pandan juice 70g

Can evaporated milk 125g

Egg 2
Pastry ：
Flour 200g
Custard powder 11g
Milk powder1 1g
Brown sugar 14g
Egg 1
Butter 140g

Method ：

1。Filling ：Melt the sugar with pandan juice at low flame, set aside. Lightly beat the egg, then add in the evaporated milk and cooled pandan syrup, stir well and sieve.

2。Pastry：Knead all the pastry ingredients to form a dough. Divide the dough into 40 portions(about 12g each), then take 1 portion and slowly press it into the mould to form the crust. Do the same for all 20 moulds.
3。Pour the filling (step 1) into the mould with dough until 90 % full (it will subside after baked). Bake in a preheated oven at 175°C for about 20 -25 minutes (temperature may be changed to suit individual's oven)

Tips :
I used 3 type fragrant leaves( pandan, kaffir lime,lemon grass) water to blend the pandan juice.  It helps to eliminate the bitterness of the pandan egg filling and the egg tart is more aromatic.

班兰蛋液的内馅，很香！很香！

或许因为我用了三款（班兰，疯柑，香茅）香叶煮水，来搅拌班兰汁的关系吧，

下一张贴子就会分享这三香叶水用来做啥料理，

或许聪明的你已经猜到了，下张贴，自有分晓咯，哈。。。。

***** Enjoy !*****

This post is linked to the event Little Thumbs Up (August 2015 : Brown Sugar and Molasses)

organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY,

and hosted by Jess from Bakericious.

This post is linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum) organised by Fion （XuanHom's Mum Kitchen Diary) and hosted by May (厨苑食谱）.

干贝烧肉粥 (Dried Scallop Porridge with Roasted Pork)

今天又是一班好姐妹，相约同贴的一天。

大家说好今天就贴上暖暖的自家粥。

看到冰箱冬眠已久的干贝，

再往冰格瞄瞄安哥早两天出差，从怡宝斩回来的烧肉，

我想，就来一煲干贝烧肉粥吧！

干贝烧肉粥
(3-4 人分量）

 材料：
白米  150克
干贝  3 - 4粒
（水 + 干贝水）  2公升
油数滴
盐适量
烧肉   150克 （切粒 ）

配料 ：
姜丝  2汤匙
青葱粒  2汤匙
爆香葱头仔油 2汤匙
油条  1对 （切圈）
咸蛋   1粒 （煮熟，切粒）

做法  ：
1。将干贝洗净，泡水1小时，保留泡干贝的水备用。
2。在一个大煲里，放入洗净的白米，2公升的（水 + 干贝水），泡软干贝及油，大火煮滚。
3。滚开后，转小火，继续煲约40分钟或至油滑，最后调入适量的盐即可。
4。取一小碗，舀入一汤匙烧肉粒，在舀入滚烫的粥，淋上葱油，撒上姜丝和青葱粒即可上作享用。


温馨建议 :
~ 当粥滚开后，转小火，同时煲盖稍微开离，以免粥水溢出。
~  间中搅拌，避免焦底。
~  如果烹调过程过于浓稠，可以加适量的水，再加于搅拌。
~  油条圈和咸蛋是随个人喜好而加，不喜欢的可以免掉。

简单的米，干贝，水和油，就能煲出香醇幼滑的靓粥。

加上随个人喜欢的佐料，更是锦上添花，美味异加。

Dried Scallop Porridge with Roasted pork
(3-4 pax）

Ingredients：
150g rice
4 scallops
2L (water + scallop water)
Few drops oil
Some salt
150g roasted pork (diced)

Condiments：
2tbsp shredded ginger
2tbsp chopped spring onion
2tbsp fried shallots oil
1 pair of yao cha guai (cut into small pieces)
1 salted egg (cooked and cut into small pieces)

Method ：
1. Wash the scallops then immerse them for an hour. Keep the water used to immerse the scallops.
2. Put the washed rice in a big pot, add 2 litres of water (including the scallop water from step 1), the scallops and oil. Bring to boil over a high flame.
3. Once it starts boiling, lower the flame and continue to cook for about 40 minutes or until the porridge is smooth. Add in salt according to taste.
4. To serve, put some dived roasted pork into a small bowl, scoop in some porridge, drizzle some fried shallots with the oil and scatter the condiments on top. Serve warm.


Tips:
~ When the porridge has boiled, lower the flame and open the lid of the pot slightly to prevent the porridge from overflowing.
~  Stir the porridge every once in a while to ensure it doesn't burn.
~  If the porridge gets too thick for your liking, add some water and stir it while cooking.
~  The yao cha guai and salted egg is added according to personal preferences.

 最近炎热的天气，很适合来碗消暑的粥。

一碗下肚，一身淋汗，

顿时解暑去闷，叫人倍感舒服顺畅。

干贝熬粥，味道鲜美；烧肉佐料，添加香气 。

这粥叫人一碗再一碗，吃个不亦乐乎！

很喜欢这样绵绵滑滑的粥体，

也很喜欢干贝散发的鲜甜和烧肉的香气，

加上姜丝，青葱和葱油的点缀，

吃了让人回味无穷！

This post is linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum) organised by Fion （XuanHom's Mum Kitchen Diary) and hosted by May (厨苑食谱）.

荷叶糯米鸡 Lotus Leaf Glutinous Rice Chicken

曾经在许多的婚宴上吃过这道香气四溢的荷叶糯米饭。

当时就在心中想着，有机会也来自己烹调这道料理。

可是碍于荷叶难觅，结果就不了了之。

这次托点心月的到来，又激起我欲煮的冲动，

结果寻寻觅觅，终于让我遇上她的踪迹。

却因为数数十张的量数，让我有打退堂鼓的现象，

幸好贴心的主持人，慷慨解囊，乐捐予我3张荷叶，

哈。。。。哈。。。。。。手握这得来不易的荷叶，快快开工咯！！！

感恩哦，好姐妹！

荷叶糯米鸡
食谱参考 ：Butter. Flour & Me
可做大约5包

材料：
荷叶　3张
糯米 500克  （浸泡4个小时或隔夜）
香菇 10朵     （泡软，去蒂）
包装栗子 1包
鸡腿  2个
虾米    20克  （泡软，剁碎）
蒜茸   2汤匙
姜蓉   1茶匙

调味料：
酱油 1汤匙
麻油  1/2茶匙
黑酱油1/4茶匙
蚝油  1汤匙
赤砂糖 1茶匙
胡椒粉 适量
鸡精粉 适量

配料：
辣椒酱、青葱


做法 :
1。 将鸡肉斩块，以适量的麻油、酱油、花雕酒、赤砂糖、蚝油、胡椒粉、玉米粉腌制30分钟。　
2。 将荷叶一分二，用烧水浸泡10分钟，捞起沥干，抹净待用。
2。 热油锅，爆香蒜，姜蓉，下腌制鸡肉，炒几下，下香菇，中火翻炒均匀至鸡肉8分熟，捞起备用。
3。 热油锅，爆香蒜蓉加入虾米岁炒香，再把浸软糯米倒入，调入调味料。小火边翻炒边加少少的水，直道香气四溢，捞起备用。
4。 把适量的糯米饭放在荷叶上，再加入适量的鸡肉、香菇、栗子，然后把它抱起来，绑紧。

5。 将包好的荷叶饭摆在蒸笼里，用大火蒸上３０－４５分钟至熟即可。

 Lotus Leaf Glutinous Rice Chicken
Recipe adapted from ：Butter. Flour & Me
(Yield 5 pkts)
 
Ingredients：
3pcs lotus leaves
500g glutinous rice （soaked 4 hours or over night）
10 mushrooms   （soaked，stem removed）
1 pack   store bought chestnut
2 chicken thighs
20g dried prawn（soaked,chopped）
2tbsp chopped garlic
1tsp chopped ginger
 
Seasoning：
1tbsp soya sauce
1/2tsp sesame oil
1/4tsp dark soya sauce
1tbsp  oyster sauce
1tsp brown sugar
Some  pepper
Some chicken stock

Condiment ：
Chile sauce, chopped spring onion


Method:
1. Chop the chicken into small pieces, then marinate the pieces in sesame oil, soya sauce, rice wine(shao xin wine), brown sugar, oyster sauce, pepper and corn flour for about 30 minutes. Measure out the marination ingredients according to taste.
2. Half the lotus leaf and soak it in hot water for 10 minutes, then dry the leaf.
3. Heat some oil in a wok, then saute the garlic and chopped ginger before adding in the marinated chicken pieces. Stir-fry it a few times then add in the mushrooms. Continue stir-frying over a medium flame until the chicken is about 80% cooked, dish up and set aside.
4. Heat some oil in the wok, saute the chopped garlic then add in the dried shrimps. Saute them a bit more before adding in the drained glutinous rice and seasoning. Use a small flame, and add some water as you stir-fry. Dish up and set aside when it becomes very fragrant.
5. Place a suitable amount of glutinous rice on a piece of lotus leaf, then scoop in some chicken, mushrooms and chestnuts. Wrap up the package and tie it up.
6. Arrange the packages in the steamer and steam over high flame for 30 - 45 minutes until it is cooked. Serve warm.

This post is linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum) organised by Fion （XuanHom's Mum Kitchen Diary) and hosted by May (厨苑食谱）.

豉汁蒸凤爪 (Steamed Chicken Feet with Black Bean Sauce)

 豉汁蒸凤爪，是安哥很喜欢的一道料理。

每回光顾点心楼，是必点的点心之一。

 虽然知道安哥喜欢，但是今天我还是第一次做这到料理。

原因其一是我不喜欢炸鸡脚的工作，其二考虑到这里边的含脂量，

所以还是选择，偶尔到点心楼去解他对这道豉汁蒸凤爪的相思。

豉汁蒸凤爪
食谱参考： 揾到食

材料：

鸡脚 20支，青葱 2根，姜片 6片，八角 2粒 调味料：

蚝油 3Tbsp
黄糖 2Tbsp
蒜蓉  2Tbsp
辣椒蓉 1根
玉米粉 1Tbsp
料酒 1Tbsp
香油 1tsp
豆豉 1Tbsp（1/2tbsp 剁碎）
鸡精粉 适量

做法 ：
1。鸡脚洗净剁去指甲，取一锅，将鸡脚冷水下锅煮至滚后，捞起洗净后充分擦干水份，备用。
2。热油锅，将（1）的鸡脚入锅中，炸至表面呈金黄，即可捞起，备用。
3。再取另一锅水，煮滚后放入炸鸡脚，加入青葱，姜片和八角，用小火焖1小时，捞起，把鸡脚剁成两段（隋喜）。另外保留50毫升的焖鸡脚汁，过滤备用。
4。将所有调味料和过滤焖汁调均，再倒入盆中和鸡脚充分搅拌均匀，再盛入盘中，放入锅中，以大火蒸约45分钟即可！

Steamed Chicken Feet with Black Bean Sauce
Recipe adapted from： 揾到食
Ingredients ：
20 chicken feet
2 stalks spring onion
6 slices ginger
2 star anis 

Seasoning ：
3tbsp oyster sauce
2tbsp brown sugar  
2tbsp chopped garlic 
1 chopped red chilli
1tbsp corn flour 
1tbsp rice wine
1tsp sesame oil 
1tbsp black bean（1/2tbsp chopped）
Some chicken stock

Method ：
1. Clean the chicken feet and chop off any toenails. Put the chicken feet into a pot of water and cook until boiled. Remove and drain it, then pat dry with a kitchen towel(make sure they are completely dry).  

2.  Heat up oil, deep fry the chicken feet until golden and set aside.

3.  Boil another pot of water, put in the fried chicken feet and add in spring onion, ginger slices and star anis. Braise the fried chicken feet with low flame for an hour. Drain and chop the chicken feet into 2 parts(optional). Keep about 50ml of braising gravy and strain it for later use.

4.  Mix the seasoning with the strained gravy evenly, pour into a mixing bowl and mix/blend with the fried chicken feet. Lastly, transfer it to a tray and steam over high flame for about 45 minutes.

一边啃凤爪，一边吟吸顺滑入味的酱汁，

不知觉中，白饭会扒多两口。。。。。。

***** Enjoy !*****

This post is linked to the event Little Thumbs Up (August 2015 : Brown Sugar and Molasses)

organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY,

and hosted by Jess from Bakericious.

This post is linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum) organised by Fion （XuanHom's Mum Kitchen Diary) and hosted by May (厨苑食谱）.