Thursday, 28 August 2014

Frozen生日蛋糕 ( 奥立奥口味 ) ~ Frozen Birthday Cake ( Oreo flavour )


 





 

今天和明天是我家老二和老三的牛一 本来是要做2D米奇老鼠蛋糕的,但后来想到我家的冰箱不够大,放不进啊!没办发,只好改计划了。

想了几天,都想不到要做怎样的造型。烦阿 !!!直到有一天在代购朋友的相册里看到这个frozen 蛋糕摆件。问了价钱后,就败了回来。几天后就做了这个丑丑的蛋糕啦 。。。内馅和海棉蛋糕我放小朋友最爱的奥立奥饼干碎。味道还不错哦!

虽然很丑,可是我家的宝贝开心的不得了啊。。

和往年一样,爹娘祝你们生日快乐,快高长大

 
奥立奥海棉蛋糕

材料 A :
海棉蛋糕预拌粉 250g
鸡蛋( 5A )  250g
水或牛奶  65
半茶匙香草精

材料 B :
蜀米油  65g

材料 C :
奥立奥饼干碎   100g 加入 2汤匙面粉,搅拌均匀

 
做法
1.将A料打至松发(至到可以写“0”都不会踏下即可。)

2.加入B 料轻轻伴匀。然后加入材料C , 搅拌均匀。

3.倒入9”模以180c 35 ~ 40分钟或至熟。

 
Oreo Sponge Cake

Ingredients A :
sponge cake mix  250g
eggs  250g
water or milk  65g

Ingredients B :
corn oil 65g

Ingredients C :
crushed oreo biscuits 100g  ( coated with 2 tbsp flour )

 
Method :
1. In a large bowl, combine all ingredients A . Beat until well blended ( light and fluffy ) .

2. Add in ingredients B and mix until well combined  . Then add in ingredient C and mix well .

3. Pour batter into 9” prepared pans . Bake at 180c for 35 ~ 40 minutes or until cooked .


馅料食谱取自 : 情牵北海道蛋糕
 
馅料 :
材料 A :
250g 奶油芝士
材料 B :
400g  植物性鲜奶油 (用搅拌机打至浓稠
100g 奥立奥饼干碎
 
做法
1.将材料A搅打至幼滑,加入200 ~ 250g打发的植物性鲜奶油。

2.加入奥立奥饼干碎,搅拌均匀。即可。

3烤好的海棉蛋糕横切3片。

4.放一片蛋糕在板上,用刷子涂上少许的(2再放上第二片蛋糕,重复以上的步骤。至到第三片的蛋糕。

 
Recipe source for the filling : Hokkaido Cakes by Coco Kong
For the filling :
Ingredients A :
250g  cream cheese
Ingredients B :
400g  non-dairy fresh whipping cream ( use an electric hand-mixer beat till thickened  
100g  crushed oreo biscuit   
 
Method :
1. Beat ingredient A till smooth , add in 200 ~ 250g whipping cream .

2. Add in crushed oreo biscuit and mix well .  

3. Using a sharp knife, cut the cake , horizontally into 3 layers.

4. Turn over the top layer of the cake (top of cake becomes bottom) and place on your serving plate. Take some whipped cream and spread on the cake . Gently pressing to compact . Repeat with the remaining cakes and cream .

 

 
This post is linked to Cook-Your-Books # 15 , organized by Joyce from Kitchen Flavours.
 


And also linked to the event, Little Thumbs Up : Flour, organised by Bake for Happy Kids and My Little Favourite DIY , and hosted by Diana of the Domestic Goddess Wannabe .
 
                                   

日式巧克力舒芙蕾芝士蛋糕 ~ Japanese style Chocolate Soufflé Cheesecake





食谱取自 Jessie-Cooking Moments

日式巧克力舒芙蕾芝士蛋糕
( 7寸四方模 8寸圆模 )

材料:
125g 奶油芝士
60g 无盐牛油 ( 切小块 )
5 蛋黄 大约77g
125g  鲜奶
75g 低筋面粉
35g 玉米粉
13g 可可粉
5 蛋白 大约178g
120g 细砂糖

做法:
1. 蛋糕模垫上油纸 . 粉类和可可粉过筛。备用。

2. 把奶油芝士切成小块,放入碗中,加入无盐牛油,隔水加热, 边加热边用打蛋器搅拌至细滑无颗粒.熄火,待冷备用。

3. 将蛋黄逐个加入芝士糊中,每次搅拌均匀后再加入下一个。

4. 加入鲜奶,搅拌均匀。然后加入粉类,沿着顺时针方向搅拌均匀。( 不要过度搅拌 )。

5.在另一个大碗里,倒入蛋白。用打蛋器打起大泡,分次加入细砂糖,将蛋白打发至湿性发泡(8分发)即可。

6. 将蛋白分三次和芝士糊混合均匀.

7.倒入模具中。轻轻震几下,让大气泡排出。

8.预热烤箱150度以蒸烤法烤10分钟,然后把温度调至140c , 再继续烤 60分钟或至熟。

9.  蛋糕取出后马上脱膜,撕掉边边的纸待涼,等蛋糕冷却后放入冰箱冷藏。即可。

 

 
Recipe source : Jessie-Cooking Moments

Japanese style Chocolate Soufflé Cheesecake

Ingredients:   ( makes a 7" Square or an 8" Round Cheesecake )
125g cream cheese ( roughly chopped )
60g unsalted Butter, roughly chopped
5 egg yolks ( total weight is 77g)
125g milk
75g cake flour  ( sifted )
35g corn flour ( sifted )
13g cocoa powder ( sifted )
5 egg whites ( total weight is 178g )
120g caster Sugar

 
Method:
1. Line the base and sides of a 7" square cake pan with non-stick baking paper. For the sides, make sure that the paper extends to about 1" higher than the pan.  Mix flour and cocoa powder together. Set aside.

2. Melt cream cheese and butter in a heat-proof bowl over a pot of simmering water. Stir until no lumps. Remove from heat and leave to cool.

3. Add egg yolks to the cream mixture, one at a time and mix with a handwhisk. The mixture becomes smoother after the 1st egg was added.

4. Add milk, whisk to combine. Add flour mixture gradually. Mix until well-combined. Do not over mix.

5. In a separate bowl, beat egg whites until frothy. Add sugar in a few rounds &  beat until soft peaks.

6. Give the cream mixture a good stir, then add 1/3 of ( 5 ) into the cream cheese. Mix gently with a handwhisk.  Gradually add in the rest of ( 5 ) into the cream mixture & mix until well-combined.

7. Pour batter into the cake pan. Pour from a certain height slowly to help remove air bubbles. Tap the pan lightly on a table top to level up the batter and also to remove air bubbles.

8. Place the cake pan in a big baking tray, then put them in the lower middle oven rack. Carefully fill up the tray with hot water. The water level should just be about 1’’ height of the cake pan. Bake in a 150C preheated oven(Bake only, not Fan-Bake) for 10 minutes, then reduce to 140c and bake for 60 minutes.

9. Remove cake pan from oven and immediately drop the pan from a height of 20-30cm onto the table top. This prevents the cake from shrinking upon cooling. Remove the cake from pan immediately. To unmould, place a large baking sheet on top of the cake pan, invert the cake pan onto the baking sheet. Remove the cake pan and the paper on the base and sides of the cake. Turn the cake back to the top again on a wire rack. Cooled. Refrigerate overnight.

 

This post is linked to the event, Little Thumbs Up : Flour, organised by Bake for Happy Kids and My Little Favourite DIY , and hosted by  Diana of the Domestic Goddess Wannabe .

                                              

Wednesday, 27 August 2014

台湾九份芋圆 ~ Jiufen Taro and Sweet Potatoes Balls


 


芋圆是台湾的著名传统甜点。其中以小城九份的最为著名。以蒸煮压制成泥的芋头或地瓜(番薯)制成,热食冻食都可以。芋圆爽口弹牙,无论是芋圆还是地瓜圆,都很绵甜香糯。这道台湾小吃其实制作起来年并不复杂,材料也十分简单,喜欢吃甜品的你不妨一起学做这款吧。

食谱取自 GoodFood Magazine @ July 2014

台湾九份芋圆

材料 ( 芋圆 )
400g 芋头(去皮 ,切块
50g 细砂糖
150g  木薯粉
50ml

材料 (番薯圆) :
400g  番薯 ( 去皮 ,切块 )
50g 细砂糖
150g  木薯粉
50ml

甜汤材料:
900ml
10g 拍扁
500g 黄砂糖

 
做法:
1.甜汤 :将糖浆材料放入锅里,煮至滚。转小火煮至入味。待冷备用。

2.芋圆/番薯圆 :芋头/番薯放入2个大碗里,移到蒸笼或电锅里蒸熟,取出加入细砂糖,用叉子压烂 压烂后加入木薯粉和水搓匀成软硬适中且不粘手的粉团(水要慢慢的加入哦! )。如果粉团太黏手可以再加些薯粉,太干可以加些水,直到面团不粘手即可。

3. 把粉团搓成细圆的长条形,切成2.5cm。撒些太白粉防粘。 1
           
                   ~ 1 / picture 1 ~



4. 煮滚一锅水,把芋圆/番薯圆放入,煮至芋圆/番薯圆浮在水面,即可捞起。

5.沥干水份,即可配上甜汤享用。

 
 
This is a traditional dessert from a town called Jiufen in Northern Taiwan .
The taro balls can be made by mixing mashed taro with water and sweet potato flour or potato flour, making the taro balls more springy or softer respectively . It can be served with syrup either icy or hot.
 

Recipe source : GoodFood Magazine @ July 2014

Jiufen Taro and Sweet Potato balls

For the taro balls :
400g taro ( peeled and cut into cubes )
50g sugar
150g tapioca flour
50ml water

For the sweet potato balls :
400g sweet potatoes ( peeled and cut into cubes )
50g sugar
150g tapioca flour
50ml water

Ingredients ( For the syrup ) :
900ml water
10g ginger
500g dark brown sugar

 
Method :
1. Place the ingredients for the syrup into a stockpot .  Bring to boil , then simmer over low heat until the liquid is reduced by half  . Set aside to cool .

2. Prepare the taro balls ans sweet potato balls separately , but using the same method . Steam the taro / sweet potatoes until tender , then mash and mix with sugar while hot . Add the tapioca flour and water , knead until the mixture comes together add in water by batch . If the mixture is sticky , add a little more tapioca flour and knead again until it’s not sticky  .

3. Roll the mixture into a long roll and cut into 2.5cm lengths . ( Picture 1 )

4. Boil a pot of water and gently lower the taro and sweet potatoes balls into the boiling water . Let them boil until the balls float to the surface . Remove and place into a basin of iced water to cool .

5. Drain the balls and serve with the syrup .

 

I am submitting this post to Asian Food Fest : Taiwan ~ August 2014, hosted by Alan of Travelling Foodies .

 
This post also linked to Cook-Your-Books #15 , organized by Joyce from Kitchen Flavours.
                                      

                                        

Tuesday, 26 August 2014

台南棺材板 ~ Tainan Coffin Bread






 

食谱取自 Sunflower Food Galore
( 我做了少许更改 )

台南棺材板

材料 白酱 ):
1 汤匙 面粉
1 汤匙 奶油
1/2 鲜奶

材料 (馅料
100g 猪肉片( 可用鸡肉)
1/4 洋葱片
1 冷藏蔬菜 青豆 ,玉米粒& 红箩卜粒。解冻后,洗净, 沥干)
1/3杯蘑菇
1/2 高汤
食油适量
白酒/米酒 我没放
盐, 胡椒粉和鲜奶适量

 
做法
1. 白酱 在平底锅里加入奶油和面粉,煮大概1分钟。熄火加入鲜奶,搅拌至无颗粒和浓稠状。备用。

2. 锅里烧热油,加入洋葱片,炒至软。然后加入猪肉片和冷藏蔬菜,翻炒片刻 。加入高汤和白酒/米酒。如果酱汁很浓,可多加鲜奶 。最后加入盐和胡椒粉调味 。待冷备用。

3.将吐司涂上融化奶油,每一面煎至酥脆和金黄色。待冷和沥干油份。

4.吐司中央挖空,將浓汤盛入香酥吐土司中即可

 
Recipe source :  Sunflower Food Galore( With minor adjustment )

Tainan Coffin Bread

Ingredients ( béchamel sauce ) :  
1 tbsp plain flour
1 tbsp butter
1/2 cup milk

Ingredients ( Filling ) :
100g sliced pork ( may replace it with chicken )
1/4 cup chopped onion
1 cup frozen mixed vege ( peas , corn kernels & carrots . Thawed , rinsed and drained  )
1/3 cup button mushroom
1/2 cup chicken stock
a little cooking oil
dash of white wine or light sherry or Chinese colourless rice wine (optional)  ( I omit it )
pinch of salt
pinch of pepper
a little bit more milk if required
few coriander leaves for garnish

 
Method:
1. Make the bechamel sauce. First cook the flour and butter together for about 1 minute then heat off add milk a little at a time and whisking till no lumps. Heat the sauce till thicken. Set aside.

2. Heat a little oil then fry the onion then add sliced pork and remaining vegetables till soften and heated through. Add in chicken stock , wine and white sauce . If the sauce is too thick add some milk. Season with pinch of salt and pepper. Keep warm  .

3. Brush the bread with melted butter and deep fry one side of the bread toast until it is lightly brown. Flip carefully onto the other side deep fry until lightly brown as well . Drain and set aside to cool down slightly .

4. Then cut out one side for the lid. Scope out enough of the soft bread inside then trim the lid.  Fill with the creamy filling and garnish. Put the lid on top or on the side.



I am submitting this post to Asian Food Fest : Taiwan ~ AUGUST 2014 , hosted by Alan of Travelling Foodies .
 
 

And also linked to the event, Little Thumbs Up : Flour , organised by Bake for Happy Kids and My Little Favourite DIY , and hosted by Diana of the Domestic Goddess Wannabe .