Thursday, 5 March 2015

烤传统木薯糕 (Baked Cassava Cake)



又是一款一早就想尝试的糕点- 烤木薯糕。
众多娘惹糕点中,我就喜欢爱菜馃和烤木薯糕了。
Another nyonya kuih that has been on my to-do list for awhile, this Cassava cake, together with the Choy Kuih, are pretty much my  preferences where nyonya kuihs are involved.



烤传统木薯糕
食谱参考 : Table for 2....or more  ;   厨苑食谱

650克木薯(去皮,磨碎后只剩 450克100克 细砂糖
100毫升浓缩椰浆
120毫升水
1个蛋
20克奶油

容器 :
1 (8 x 20 x 5)cm 铺上香蕉叶的长方形模子

做法:
1。将木薯去皮,磨碎盛在一个煲内。
2。将浓缩椰浆和蛋混合,置旁待用
3。在另一个小煲,小火煮溶水和糖,加入溶化奶油搅拌均匀。再将混合液倒入做法(1),搅拌均匀成浓稠的混合糊。
4。 加入浓缩椰浆和蛋。搅拌均匀。
5。  最后将混合糊倒入铺上香蕉叶的模子。 放入已预热180‘C的烤箱,烤约60分钟或呈金黄色即可。


记录 :
- 我以挤压果汁机来易化刨削木薯工作。
- 买不到黄色木薯,为了卖相引人,我加了1滴黄色素。(随意)
- 一半薯类糕点都带黏性,必须完全冷却才可切块,图中所见,安迪犯心急,还没完全冷却就切,结果切面不工整。
            
 我以挤压果汁机来易化刨削木薯工作。
I used a fruit juicer to simplify the job of grating the cassava.

买不到黄色木薯,为了卖相引人,我加了1滴黄色素。(随意)
I didn't manage to buy the yellow cassava, therefore I added in a drop of edible yellow coloring to achieve the nice golden appearance. (optional)


Baked Cassava Cake
Recipe adapted from : Table for 2....or more

650g Cassava /Tapioca/ Ubi kayu (When peeled and grated, 450gm)
100gm sugar
100ml thick coconut milk
120ml water
1eggs
20gm butter

Utensil :
1 (8 x 20 x 5)cm baking pan,line with banana leaf

Method :
1. Peel and grate cassava. Leave at room temperature.
2. Combine coconut milk with eggs.
3. Boil water and sugar. Melt in butter. Pour this hot solution over (1) and stir to combine. It should thicken slightly.
4. Pour (2) into (3). Stir.
5. Pour batter into a banana leaf lined baking pan. Bake in a preheated oven at 170/180C for 1 hour or until golden brown.

Note:
- I used a fruit juicer to simplify the job of grating the cassava.
- I didn't manage to buy the yellow cassava, therefore I added in a drop of edible yellow coloring to achieve the nice golden appearance. (optional)
-  Only slice the cassava cake after it has cooled completely, otherwise you will get an untidy slicing as I experienced (as shown in the picture).


这是第二轮的尝试了,第一轮用刨丝器刨出木薯丝,
结果烤出来的成品粗造不雅。
幸好后来获得好友May的指点,以挤压果汁机来代替手刨工作,
不仅简化功夫,成品还细幼美美哦!
很满意!
谢谢你,May!
感恩哦!
This is actually the results of my second try; the first try had a rough texture because I grated it manually with a grater. Thanks to May, who suggested I use a fruit juicer instead, the second try turned out much more fine and nice! Thanks alot, friend!


糕体香滑,甜度适中,充满浓郁的木薯美味。
表皮烤得足火,香香脆脆。
This soft and fragrant cake isn't too sweet and fills your mouth with the aroma of cassava in a bite. The crispy skin really goes well with it too!








I'm submitting this post to Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kueh organized by Fion of XuanHom’s Mom and co-hosted by Joceline - Butter, Flour & Me.


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

Tuesday, 3 March 2015

杏仁戚风蛋糕(Almond Chiffon Cake)



 想念戚风了。
看着做杏仁饼剩下的杏仁粉,
动手把它变成杏仁戚风蛋糕,做娜娜的早餐吧。
I was starting to miss chiffon cakes......and seeing the residual almond powder from making almond biscuits, I decided to bake an Almond Chiffon Cake as NaNak's breakfast.


 这轻简的蛋糕,有了杏仁粉的加持,
顿时加了不少分,获得娜娜的赞赏。
This simple cake turns into a delicious one with the addition of the ground almond . NaNak approves!


蛋糕体保持一贯的松软,
嚼咬在口里,充满浓郁的杏仁香气,
好吃又不油腻。
A light and soft cake that fills your mouth with the aroma of almonds. 


杏仁戚风蛋糕
材料 :20cm心型中空戚风模

面糊
蛋黄 5个
细砂糖 10克
粟米油 40克
盐 少许
鲜奶50克
低筋面粉50克
杏仁粉 40克

蛋白霜
蛋白 5个
柠檬汁 1茶匙
细砂糖 60克

20克  烤香杏仁片

做法:
1) 蛋黄+细砂糖+盐搅拌均匀。加入粟米油+鲜奶拌匀。
2) 筛入低筋面粉和杏仁粉搅拌成均匀面糊。
3) 蛋白和柠檬汁稍微打发,分次加入细砂糖打至湿性发泡。 (过程大约2分钟)
4) 把蛋白霜分次加入蛋黄面糊里用刮刀轻轻搅拌均匀。
5) 将烤香杏仁片排放在戚风模底, 再将做法(4)倒入模里,轻轻把空气敲出。
6) 烤箱预热165度,烘烤大约45分钟。
7) 蛋糕烘好后,立刻把蛋糕取出倒扣,待冷脱模才享用。




Almond Chiffon Cake
Makes a 20cm heart shaped chiffon cake

Batter:
5 egg yolks
10g castor sugar
40g corn oil
pinch of salt
50g milk
50g cake flour
40g ground almond 

Meringue:
5 egg whites
1tsp lemon juice
60g castor sugar

20g toasted almond flakes

Method:
1)Mix the egg yolk, castor sugar and salt evenly. Add in the corn oil and milk and mix well.
2)Sieve in the cake flour and ground almond and mix evenly to form the batter.
3)Beat the egg whites with lemon juice until slightly frothy. Separate the castor sugar into a few portions and add it in a portion at a time while continuing to beat the egg whites until soft peaks form. (Roughly 2 minutes will do)
4) Lightly fold the meringue into the batter in a few portions.
5)Line the base of the chiffon mould with almond flakes, then pour in the batter and tap it softly to get rid of air bubbles.
6)Bake in a preheated oven at 165°C for about 45 minutes.
7)Immediately after baking, invert the cake onto a rack. Remove from the mould after it has cooled and serve.





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

Sunday, 1 March 2015

香兰椰汁马蹄糕 (Kuih Tako)



 很久以前就想做这个好吃又可爱的糕点。
趁三月花娘子家主办最佳食谱之糕点,
做了这款香兰椰汁马蹄糕,来十博一下。
 I've always wanted to give this kuih a shot, and since Joceline is hosting the Best Recipes: Kuih event, I decided to start making it today.


 一般香兰椰汁马蹄糕都是以四方形为见。
好玩的安迪,在折制班兰盒时,
一时兴起,除了四方形,也折了三角形和五角形,
如果是你,你会喜欢哪一形呢?
The typical Kuih Tako is square shaped, but just for the fun of it, I decided to make triangular and pentagonal shaped ones too. Which one do you like?





香兰椰汁马蹄糕
约做30个班兰盒

材料:
(下层绿色/班兰浆)
清水 -300克
斑兰香精 - 1茶匙
绿豆粉 - 25克
细砂糖 65克
新鲜马蹄 - 3粒

做法:
1)马蹄去皮,洗清洁后切丁。把适量的马蹄放入斑兰盒子里。
2)清水、斑兰香精、绿豆粉、糖放入锅里,以中火煮开,便煮便搅拌均匀。煮至浓或开始冒泡便可。
3)将斑兰浆用汤匙舀入斑兰盒子,约盒子1/2的分量。等待凝固备用。


 材料:
(上层白色/椰奶浆)
浓椰浆 - 150克
清水 - 150克
绿豆粉- 20克
 细砂糖 -50克 
盐 - 少许

做法:
1)清水、椰浆、绿豆粉、盐放入锅里,以中火煮开,便煮便搅拌均匀。煮至浓或开始冒泡便可。
2)把椰奶浆用汤匙舀入斑兰盒子里。待凉后,放入冰箱,数个小时后就能享用了。



斑兰盒子的做法:
参考 :Joceline lyn

(1)用尺把斑兰叶量大约3.5cm左右,折上做记号。
(2)把斑兰叶折上5次。在平均的3.5cm距离剪开一半(可以对着斑兰叶子的中间线)
(3)第5刀的时候,就完全剪短。一片叶子就是有5格。
(4)把斑兰叶子从“L”型折上,好像折草籽那样,上下扣。
(5)做出盒子的型状。然后用文件钉子钉稳便可。
(6)如果中间有小洞,需要剪出四方斑兰叶子叠入盒子里。




How to make the pandan casings (square)

Taken from Joceline lyn


1. Measure the pandan leaf with a ruler and fold it every 3.5cm to make a mark.

2. Make 5 folds. At each of these folds, cut the pandan leaf halfway width wise (you can use the "backbone" of the leaf as a guideline for the midpoint).

3. At the fifth fold, cut the leaf all the way. That way, you have a pandan strip that has 5 sections.

4. Fold the casing as shown in the picture.

5. Staple the casing so that it doesn't open up.

6. If there is a hole at the bottom of the casing, cut out a small piece of pandan leaf to cover it.




Kuih Tako
 yields about 30 boxes
Recipe adapted from : Wendyinkk

Pandan Layer 
300g water
1tsp pandan essence
25g mung bean starch (green bean flour)
250ml pandan juice
65g castor sugar
3 water chestnuts, peeled and chopped

Coconut Layer 
20g mung bean starch
150ml water
150ml concentrated coconut milk
50g castor sugar
Very small pinch of salt

Method: 
1. Prepare the casings and spoon some chopped water chestnuts into the casings.
2. Prepare pandan layer. Mix everything together and cook over medium low heat until it looks transparent and thick.
3. Spoon into casings, filling it halfway.

4. Prepare coconut layer. Mix everything together and cook over medium low heat until it thickens. Taste it; it should no longer taste floury.
5. Spoon over the pandan layer.
6. Allow to cool down to room temperature and it will solidify. Serve after chilling in a refrigerator for a few hours.





 下层充满班兰香气和爽脆的马蹄粒;
上层则是软滑又带浓郁椰奶香气 。
加上经过冷藏数时,冰凉的口感,
对近来炎热天气,可是有着消暑效应呢!
With the bottom layer of aromatic pandan and crunchy water chestnut, and the top layer of delicious coconut, it's a wonderful combination that is made better by having been refrigerated. A great dessert for cooling yourself down on a hot day!












I'm submitting this post to Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kueh organized by Fion of XuanHom’s Mom and co-hosted by Joceline - Butter, Flour & Me.



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

Friday, 27 February 2015

全麦肉干微波面包(Wholemeal Pork Jerky Micro-wavy Bun)



很喜欢微波面包的柔软,又怀念全麦的香气。
加上近来家里肉干多的是 ,
 于是就做成这款香气美味的全麦肉干微波面包。
Liking the softness of the Micro-wavy buns, missing the smell of wholemeal, and needing to use up the pork jerky at home. The solution? This fragrant and delicious Wholemeal Jerky Micro-wavy Bun!


很满意今天的面包。
除了松软香喷喷,也喜欢它圆鼓鼓的外貌,
很是讨喜。
I'm really pleased with the bread today. Besides being soft and fragrant, its plump appearance also makes it adorably irresistible!




全麦肉干微波面包
中种面团:高粉201克,酵母5克,奶粉16克,全蛋50克,牛奶53克,
主面团:全麦面粉67克,黄糖54克,盐4克,牛奶27克,奶油43克(后下)
内馅: 肉干3片,剪成小片

*中种材料一起搅拌均匀,盖保鲜膜发酵1小时
*将中种面团撕成小块,与主面团材料搅拌均匀
*分割每个45克,搓圆,室温发酵10分钟
*杆成长条形卷起,室温休面10分钟
*第2次杆卷时,排上肉干片,才卷上,排在烤盘上
*发酵50分钟,刷蛋液,放入预热烤箱,180°C,烘15分钟





Wholemeal Pork Jerky  Micro-wavy Bun

Prefermented Dough :
201g bread flour
50 g egg
5g instant yeast
16 g milk powder
53g fresh milk

Roughly mix all of the above, then set aside to rest and proof for an hour, covered.

Main dough :
67 g wholemeal flour
54 g brown sugar
4g salt
27g fresh milk
43g butter

*After an hour, tear the prefermented dough into small pieces. Mix in with all the main dough ingredients. Knead well.
*Divide the dough into 45 g each. Roll into a ball and rest for 10 minutes at room temperature.
*Flatten into a rectangle shape and roll it up like a swiss roll. Rest for 10 minutes.
*Flatten it again, then add in the jerky pieces before rolling up like a swiss roll. Arrange on a baking pan. Proof for 50 minutes.
*Brush with egg wash & bake at 180°C for 15 mins.






@@@@@ ENJOY @@@@@

Saturday, 14 February 2015

蓝莓酱夹心饼(Blueberry Sandwich Cookies)


原本答应了亲爱的,上一贴跟情人节有相连的帖子,
可惜运气不来伴,昨天的情人曲奇不达标,
不好意思贴上来坏了情人们的雅兴,
还以为这回可要食言了:(
I promised a dear friend to post a Valentine's related post today, but unfortunately, the Valentine's cookie I made yesterday didn't turn out so well.

Friday, 13 February 2015

2015年菜 ~ 连生贵子(Lucky Melon Bowl)



 这是一道清甜丰富的靓汤。
内含营养丰富的红枣,白果,竹生,莲子。。。。
Bowl of yummylicious soup with  rich nutrition of red dates, gingko, dried bamboo shoots, lotus seed.....

Tuesday, 10 February 2015

2015年饼 ~ 杂果脆饼片(Mixed Nut Florentines)


把原本单一口味的杏仁脆饼片
加上几种坚果,不仅视觉上添了几分俏丽,
同时味觉也多了几分美味和层次。
Adding a few different other nuts to the Almond Florentines instantly makes it all the more tastier by adding taste and texture to it.

Monday, 9 February 2015

2015年饼 ~ 杏仁脆饼片(Almond Florentines)

   
   
这是一款我少有的边做边吃的饼干。
脆口甜香,越咬越香,叫人停不了口。
Very rarely do I actually eat the things I make while still making it. Yet these Almond Florentines are just that irresistible!

Saturday, 7 February 2015

2015年饼 ~ 核桃酥(无核桃)Hup Tou Sou(without walnut)


做了Ann家的核桃酥后,
却发现Sonia家也有一款很特别的曲奇;
就是不含核桃,但是却也叫核桃酥的饼。
因为好奇它的味道和口感,做了原食谱一半的量。
Just when I was done with Ann's Hup Tou Sou, Sonia's recipe caught my eye instead. Why? Because it's so unique! A walnut biscuit that doesn't need walnuts? That piqued my curiosity to give it a try.

2015年饼 ~ 核桃酥(Hup Toh Soh aka Chinese Walnut Biscuits)


 前几天看到Ann分享这富有核桃碎的核桃酥,
突然有想一试的感觉,
刚好家里也有核桃,所以就随缘开炉了。
After seeing Ann post this walnut-ty Hup Toh Soh, I couldn't resist giving it a try.

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