Tuesday, 29 July 2014

肉桂卷 (Cinnamon Roll)


 很奇怪,自我做面包以来,竟然还未曾做过这道经典面包。
这回是应了娜娜朋友的要求,随缘的把它给诞生了。
小朋友,谢谢你咯!
Weirdly enough, I've never made this classic bun after so many years of bread baking! Therefore, in response to the request of NaNak's friend, I decided to bake this bun and add it to my blog. Thanks to NaNak's friend!


面包在发酵的当儿,已觉得好好看。
烘焙出炉,金黄金黄更是赏心悦目。
 Even while the bread was resting, it looked nice. The Cinnamon Rolls fresh out of the oven looked even better and more marvelous.


经过烘焙,面包色泽鲜艳诱惑,
肉桂香气曼舞飘香,
加上糖霜和杏仁片的点缀,
无论是卖相或美味,都是叫人满意十足。
After baking, the Cinnamon Roll turned a beautiful golden brown and sent the aroma of cinnamon wafting around the kitchen. With the sugar glazing and roasted almonds, this bun is an enjoyment to both eyes and mouth.

 肉桂卷
食谱参考:Jane's coner

65度汤种:
1。 在125g水中, 加入高筋面粉25g, 搅拌均匀。
2。 放到瓦斯卢上加热, 需不断搅拌, 防锅底烧焦。
3。面糊加热至65度离火(面糊在搅拌时, 会有纹路出现的状态)。
4。在面糊表面贴上一层保鲜膜, 降温后使用或放入冰箱隔天取出使用。



*多出的汤种可以收入冰箱内,保存数天。


主面团:
(A) 200g高筋面粉, 50g 低筋面粉,20g奶粉, 40g细糖, 3g 盐, 4g即溶酵母
(B) 25g 蛋, 75g - 85g水, 90g汤种(水应视面粉吸水量而定,不要一次过加入所有的水,可保留10克水,若面团太干则再少量加入)

(C) 20g 无盐奶油

夹馅: 40g细糖, 1Tbsp肉桂粉, 80g 葡萄干

装饰糖霜: 70g 糖粉, 1Tbsp温开水, 适量烘烤过地杏仁片

做法:
1。把A和B的材料倒入搅拌盆中, 先以慢速搅拌。

2。成团后, 转成中速继续搅拌。

3。当面团拌打至有筋性时, 才加入C料, 用慢速搅拌, 再转中速。搅拌至可拉开薄膜的阶段。

4。取出面团,放入已经抹油的大碗中, 让它发酵约40分钟或双倍大,把面团取出, 排气。将面团擀成长方形准备做肉桂卷。

5。面团擀好,翻面变成收口朝上, 下边边缘略按平, 刷上一层水。

6。将肉桂粉和白糖混合,撒在面团上, 再铺上葡萄干。

7。把面团由上往下卷起, 收口捏合, 分割成8等份, 排入抹上油的8寸圆烤盘中。

8。最后发酵40分钟。扫上蛋液, 放入预热180°C的烤箱, 烤20分钟。

9。把糖粉和温开水调匀成糖霜, 已线条方式淋在烤好的肉桂面包上, 再撒上杏仁片装饰。



Cinnamon Roll
65°C Tangzhong:
1. Mix 25g of bread flour evenly in 125g of water.
2. Heat in a pot over low flame. Stir continuously to avoid burning.
3. Remove from heat once the tangzhong has reached a temperature of 65
°C (The dough would be thick enough that when stirred, the surface creases).
4. Cover the tangzhong with a cloth or cling wrap. Either use it after it has cooled or refrigerate it to be used on the next day.
 



*Extra tangzhong can be stored in the fridge for a few days.


Dough:
(A) 200g bread flour, 50g cake flour, 20g milk powder, 40g castor sugar, 3g salt, 4g instant yeast


(B) 25g egg, 75g - 85g water, 90g tangzhong   *(The amount of water needed depends on the type of flour used. Don't pour in all the water, but keep about 10g and add it only if the dough is too dry.)

(C) 20g unsalted butter
 

Cinnamon filling: 40g caster sugar, 1tbsp cinnamon powder, 80g raisins
Sugar glaze: 70g icing sugar, 1tbsp warm water

Some roasted almonds
 

Method:
1. Mix ingredients (A) and (B) using slow speed.

2. Use medium speed when (1) has formed a dough.

3. Add in (C) when after the dough has become elastic. Knead using slow speed, then slowly increase to medium speed. Knead until the dough is soft and pliable.

4. Place the dough into a well-greased bowl and rest for 40 minutes, or until it has doubled in size. Punch down the dough, then shape it into a rectangle.


5. Flatten the bottom edge slightly and sprinkle the dough with water.

6. Spread the mixture of cinnamon powder and caster sugar evenly onto the dough, then scatter raisins on top.

7. Roll the dough downwards, starting from the top edge. Cut the roll into 8 pieces and place in a greased baking tin.

8. Rest for 40 minutes. Brush with egg before baking in a preheated oven at 18
0°C for 20 minutes.

9. Mix the sugar glaze evenly and spoon onto the rolls or pipe on in lines. Scatter some roasted almonds onto the rolls and you're done.









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



Monday, 28 July 2014

苹果酥皮卷 - 简易版(Easy Apple Strudel)


懒懒的下午,想吃懒懒的下午茶,
钻进冰箱,挖出一些材料,
包装酥饼皮 ,苹果, 葡萄干。。。。。。
就这样,简易版的苹果酥皮卷有的吃了。
Feeling lazy, wanted to have something simple. Rummaging in the fridge, found pastry, apples, raisins...... Why not make an Easy Apple Strudel?



1片脆香苹果酥皮卷,1杯清香的绿茶,
足够让人敲醒懒懒的思绪。
难怪一西方国家,都有下午茶的习惯。
A piece of sweet, delicious Apple Strudel, a cup of fresh, aromatic green tea. Mmm, there goes the lazy feeling, replaced by freshness. No wonder many Westerners enjoy having tea in the afternoon.



苹果酥皮卷 Easy Apple Strudel
 材料
Kawan's Puff Pastry 酥饼皮 10 片..............Kawan's Puff Pastry sheet 10 pcs

苹果内馅.....................................................Apple filling

苹果600g(去皮,去芯净重)......................apple 600g (remove skin and seed)
无盐奶油30g...............................................unsalted butter 30g
细砂糖45g...................................................castor sugar 45g
檸檬汁3/4大匙............................................lemon juice 3/4 tbsp
肉桂粉3/4茶匙............................................cinnamon powder 3/4tsp
葡萄乾2大匙................................................raisin 2 tbsp

做法;
1.蘋果去皮去芯取600g,切成块狀
2.无盐奶油放入锅中溶化,將苹果块放入拌炒均勻
3.再將细砂糖及檸檬汁加入混合均勻
4.小火拌炒約4 - 5分钟至苹果軟化,汤汁收干
5.最后將肉桂粉和葡萄干加入混合均勻即可
6.放涼备用




Method :
1. Remove the apple skin and seed, then dice it.
2. Melt the butter in a pan, add in the apple dices and stir well.
3. Add in castor sugar and lemon juice and stir until well combined.
4. Cook the apple dice with low flame for about 4 -5 minutes until it softens and the gravy thickens.
5. Finally, add in cinnamon powder and raisin, stir well and you're done.  Keep aside for later use.


組裝:

准备: 蛋黃液.

1。將1片酥饼皮, 杆成約18cm x 22cm的方形大饼皮,于中间舀入3汤匙苹果馅, 左右饼皮相叠,压紧接口。

2。裹好的品果酥皮卷,两端以叉压出花纹,皮面以利刀斜割数刀。重复所有步骤至完成所有的饼皮。
3。最后刷上蛋黄液,送进预热烤箱,以200‘C 烘10分钟,再调低至190‘ C烘约15分钟或呈金黄色即可。


Assemble :

some egg wash


1. Roll a puff pastry sheet and form a 18cm x 22cm rectangle. Spoon 3 tbsp of apple filling onto the centre  of the rectangle. Wrap the filling with the left and right thirds and press well at the closing edge to seal it.
2. Use a fork to press lines on both ends of the apple strudle. Slice the surface of the strudle a few times with a sharp knife. Repeat the steps until all the pastries have finished. 3. Finally, brush the cut surface with egg wash and bake in a preheated oven at 200°C for 10 minutes, then reduce the heat to 190°C and bake another 15 minutes or until golden yellow. Serve.





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

Friday, 25 July 2014

蒸金瓜糕 (Steamed Pumpkin Kuih)


 如果买不到芋头,又想吃芋头糕
那就来个姐妹版 - 蒸金瓜糕吧!
除了味道上少许的不同,糕体几乎是一样的,
沾上辣椒酱,还真的几可乱真。
When you can't buy yam, yet want to try some Yam Cake,why not try a different version --- Pumpin Kuih? Other than tasting slightly different, this cake is almost exactly the same as the Yam Cake. You might even just mistake it for just that as you savor it with chilli sauce!


 这食谱的米浆组合完美,不稠也不稀,
蒸出来的金瓜糕软硬适中,搭上冬菇,腊肠,虾米,
还有辣椒粒,青葱粒和炸小葱的点缀,
也就是,色,香,味具备的佳糕一品。
 This recipe has a perfect texture. The softness of the pumpkin is just nice coming out of the steamer, while the mushrooms, sausages and shrimps enhanced the flavor till just right. Add to that the garnish of chopped chillies, spring onions and fried shallots, you get a wonderful snack suitable for all occasions!


 还没撒上辣椒粒青葱粒的金瓜糕,
金光闪闪,有如一块金砖。
卖相很赞吧? 
A Steamed Pumpkin Kuih without chopped chillies and spring onions. Doesn't it look like a delicious block of gold?




蒸金瓜糕 (Steamed Pumpkin Kuih)
食谱参考 :Helena's Kitchen

材料:
500g金瓜(刨丝)
40g米干
2条腊(剁粹)
4冬菇泡软,粹)
4瓣蒜头 (剁碎)
4粒小洋葱 (剁碎)
300ml
2 汤匙油

米浆糊:
350g粘米粉
50g薯粉
1匙澄面粉
600ml

味料:
胡椒粉1茶匙, 2茶匙, 酱油2大匙, 1茶匙,精粉1茶匙, 麻油1茶匙,耗油1大匙
(或依自己口味调味)

装饰:
炸小葱头,青葱,辣椒,炒香芝麻

做法:
1. 混合
2. 爆香头,蒜米米,香菇,金瓜和腊肠,加入味料。
3. 加入600ml水炒至金瓜稍软。



4. 拌米,倒入用小火不停煮至稠,盛起倒入一个7方型,大火蒸45即可。
5 完全冷却后,洒上装食用.


 Ingredients
500g pumpkin, shredded
4 dried mushrooms,
40g dried prawn, chopped
2 chinese sausage, chopped
4 cloves garlic, chopped
4 shallots, chopped
300 ml water
2tbsp oil


Seasoning
1tsp sugar
1tsp pepper
1tsp chicken stock
1tsp sesame oil
2tsp salt
1tbsp oyster sauce
2tbsp soya sauce

Batter
350g rice flour
50g Tapioca flour
1tbsp wheat starch 
600ml water


Garnishing
chopped spring onion
fried shallots
chopped red chillies

Method

1. Mix well all the batter ingredients and set aside.

2. Heat oil in a wok, then saute the shallot and garlic until fragrant. Add in dried prawns, mushroom, pumpkin and Chinese sausage. Stir fry evenly and add in seasoning.

3. Pour in the water and cook until the pumpkin becomes soft.


4. Stir the batter evenly and pour it into the wok. Stir fry the pumpkin batter over low flame until it thickens, then transfer it into a 7' x 7' square pan and steam with high flame for 45 minutes or until batter is cooked.

5. Remove from wok and let it cool. Cut into slices and garnish with green onions, fried shallots and chilli.




感谢Helena 的美好分享,我和家人,朋友都喜欢。
是除了芋头糕,另一个叫人满意的选择。 
Thank you, Helena, for this great sharing. My family, friends and I love this so much! An yummy alternative to Steamed Yam Kuih.


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

Thursday, 24 July 2014

花形面包烤蛋(Baker's Dozen Eggs)





很久以前,在Angelic Heart家,看过这个外貌可爱,
名字特别 - Baker's Dozen Egg的烤蛋面包。
 I saw this cute and uniquely named recipe, Baker's Dozen Egg, at Angelic Heart's blog some time ago.

Wednesday, 23 July 2014

渔网煎饼 vs 印度烙饼(恰巴蒂 ) Roti Jala (net crepes) vs Chapati



应娜娜的要求煮了咖哩鸡
同时煎了几张她爱吃的渔网煎饼;
又烤了几片安哥爱吃的印度烙饼(恰巴蒂 )。
渔网煎饼和恰巴蒂相遇时,
你会选哪个呢??? 
Having cooked the Curry Chicken as per NaNak's request, I also made her favorite Roti Jala and my hubby's favourite Chapati. So, between Roti Jala and Chapati, which would you choose?


Tuesday, 22 July 2014

咖哩鸡(Curry Chicken)


 最近安家娜娜口味开始倾向辛辣,
不知是否受到马来同胞的斋月美食影响,
竟然破天荒,要安迪煮咖哩鸡。 
Recently, NaNak started to enjoy spicy food. And probably due to her frequenting bazaars this Ramadhan month, she actually requested me to cook this Curry Chicken!

Sunday, 20 July 2014

马铃薯泥( Mashed Potatoes)



看这照片,有没有想要来一口?
我告诉你哦,这薯泥,好好吃!!
薯泥本身幼滑顺口,富有香醇奶香;
香草淋酱,香气熏天,美味无比。
简单说,喜欢!很喜欢!
Doesn't this picture tempt you to take a bite? I'm telling you, this Mashed Potato is everything it looks and more! The potato is smooth and milky, the sauce is fragrant and delicious. One comment: I love it!

Saturday, 19 July 2014

高丽菜沙拉(肯德基版)KFC Coleslaw



 这是为了配合肯德基马铃薯泥而做的肯德基高丽菜沙律。
This KFC coleslaw was made to go with the KFC Mashed Potato.


Friday, 18 July 2014

马铃薯芝士小蛋糕 Potato Cheese Cupcakes



这是一款很好吃的薯泥小蛋糕,
只是安迪犯糊涂,把低筋粉当自发面粉来用,
结果成品美味不缺,就是蛋糕体略为扎实了一些,
幸好有薯泥的加入,虽然扎实,但是还是湿嫩好吃滴。 
This is actually a very tasty potato cupcake, only I mistakenly used cake flour instead of self-raising flour. In the end, the taste was perfect, but the texture became rather firm. Luckily, the potato paste added moisture to the cake, so the cake was still moist and delicious.

Wednesday, 16 July 2014

鹰嘴豆沙律 (Chickpea Salad)

鹰嘴豆(Chickpea ),在马来西亚,俗称Kacang Kuda.
是印度同胞的食料之一。
因为豆子的头有一个小钩,尖如鹰嘴,故称此名。
别名鸡碗豆,鸡豆、鸡头豆。
The Chickpea, more well known as Kacang Kuda in Malaysia, is a common ingredient in Indian recipes. Its name came from the Basque word garbantzu, a combination of garau(seed) and antzu(dry).



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