南瓜乳酪戚风蛋糕 ~ Pumpkin Cheese Chiffon Cake

 

食谱取自  ： carol自在生活

南瓜乳酪戚风蛋糕

南瓜乳酪面糊材料:

75g  奶油乳酪 （ 放置室温回软 ,切成小块 ）( 我用提拉米苏蛋糕卷剩下的 mascarpone cheese 馅料 )
5粒 蛋黃
20g  细砂糖
150g  南瓜泥 （ 蒸熟放涼，压成泥状 ）
35g  玉米油 
12g  牛奶
100g低筋麵粉 （ 过筛 ）

蛋白霜材料:

5粒 蛋白
1茶匙  檸檬汁
70g  细砂糖

做法 ：

1. 奶油乳酪用打蛋器搅拌成乳霜状 。依序将蛋黃,细砂糖,南瓜泥,玉米油,牛奶加入用打蛋器搅拌均勻 。

2. 再将过篩好的低筋面粉分2次加入搅拌均勻成為无粉粒的南瓜乳酪面糊。

3. 蛋白先用打蛋器打出一些泡沫,然后加入柠檬汁及细砂糖 ( 分2次加入 ) 打成尾端挺立的蛋白霜 。

4. 先挖一大匙蛋白霜混入南瓜乳酪面糊中用橡皮括刀延着盆边翻转及画圈圈的方式搅拌均勻 。然后再将拌勻的面糊倒入剩下的蛋白霜中混合均勻 。

5. 倒入8吋中空烤模中.进炉前在桌上敲几下敲出较大的气泡,放入已经预热到160c的烤箱中烘烤45-50分钟或至熟。

6. 出炉后马上倒扣在酒瓶上, 待完全涼透后用扁平小刀延着边缘括一圈脫模 ,底部也用小刀貼着括一圈脫模

 

Recipe source : carol easy life

Pumpkin Cheese Chiffon Cake

Pumpkin cheese ingredients  :

75g  cream cheese ( cut into cubed ) ( I used left over mascarpone cheese filling )
5 egg yolks
20g caster sugar
150g  pumpkin puree ( steamed and mashed )
35g corn oil
12g fresh milk
120g superfine flour ( sifted )

For the meringue :

5 egg whites
1tsp lemon juice
70g caster sugar

Method ：

1. Use hand whisk and beat cream cheese till creamy . Then add in egg yolks , sugar , pumpkin puree , corn oil and fresh milk mix until well combined .

2. Fold in superfine flour in 2 batches , mix until there are no more lumps and forms a smooth batter, set aside.

3. Whisk egg whites and lemon juice  until mixture forms soft peaks, and gradually add in sugar ( in 2 batches ), whisk until frothy and stiff peaks form.

4. Fold in 1/3 of meringue, gently fold with egg yolk batter till slightly combined. Fold in the balance meringue and gently fold till well combined. Pour cake batter into chiffon pan .

5. Tap pan on the counter top to remove air trapped inside the batter. Bake at pre-heated oven at 160c for 45 ~ 50 mins at middle rack or until cooked. .

6. Once done, turn your chiffon tin upside down and cool completely before remove from the tin.When chiffon cake is ready to unmould ,use a plastic thin spatula to run the pan and unmould the chiffon .

 

I am submitting this post to Best Recipes for Everyone: BREE # 10 Secret of Chiffon & Roll Cakes organised and hosted by Fion of XuanHom's Mom .

 

                                       

 

 

                                        

提拉米苏蛋糕卷 ~ Tiramisu Swiss Roll with Caramelized Almonds

 

最近的我爱上了蛋糕卷咧。连这个也把它变成“卷。。。” 哈哈。。。

这个蛋糕真的很好吃，值得一试.

食谱取自 ：Sue Gan

戚风蛋糕体食谱和做法请参考这里。

这次的蛋糕体我用5粒AA 蛋，所以蛋糕“ 肥肥”的。

焦糖杏仁 :

150g  烤香杏仁
180g  糖

做法 :

1. 先将杏仁铺放在防沾布上。

2. 将糖放入锅里, 小火煮至金黄色, 离火, 慢慢倒在杏仁上, 待凝结，装入塑料袋, 用擀面棍敲碎.密封罐子，待用。

咖啡糖浆 :

2茶匙 既溶咖啡粉
100g 热水
1茶匙 咖啡酒

做法 :

1. 将咖啡粉和热水拌溶化, 加入酒, 拌均. 待凉,备用.

芝士馅 :

200g  打发淡奶油(动物性鲜奶油)
2粒 蛋黄
250g mascarpone cheese
60g  细纱糖
1汤匙  咖啡酒
10g 鱼胶粉 + 2汤匙水 （ 浸泡 ，隔水溶化 ）

做法 ：

1. 蛋黄和糖预先拌均，加入乳酪奶油隔水不断搅拌煮至糖溶化.

2. 加入鱼胶粉和酒，快速拌均.待凉, 拌人打发鲜奶油.

备注 ： 做好后我把馅料放入冰箱里60分钟。

组装蛋糕 ：

1. 蛋糕涂上一层的咖啡糖浆，然后涂上馅料，卷上。

2. 将蛋糕用保鲜膜卷好放入冰箱里定型，然后在外层涂上一层咖啡糖浆和馅料，最后撒上适量的焦糖杏仁即可。

Recipe source : Sue Gan

Tiramisu Swiss Roll with Caramelized Almonds

For the chifon cake , please refer here .

I used 5 , AA size eggs for this cake  .

Caramelized Almonds :

150g almonds ( toasted )
180g castor sugar

Method :

1. Line and arrange almonds on a piece of greaseproof paper .

2. Boil sugar at low heat until caramelized. Turn off heat , pour over transfer almonds to prepared tray and set aside to cool.

3. Crush almonds and store in an air-tight container until needed.

 

Coffee Syrup :

2 tsp instant coffee powder
100g  hot water
1 tsp  Kahlua  (optional )

Method :

1. Dissolve coffee powder in hot water.

2. Cool , then add Kahlua and set aside .

 

 

Filling  :

200g heavy cream ( whipped )
3 eggs yolks (please use pasteurized eggs for your safety)
250g mascarpone cheese
60g  castor (superfine) sugar
1 tbsp Kahlua  (optional)
10g gelatine + 2tbsp water ( double boil till dissolve )

Method :
1. Mix egg yolks and sugar until well combined . Then add in mascarpone cheese , double boil till sugar dissolve .

2. Add in gelatine and Kahlua , mix well . Set aside to cool and add in whipped heavy cream .

Note : I chilled it in the fridge for about 60 minutes before filling the cake.


 

To assemble the cake :
1. Spread evenly a layer of coffee syrup over the entire cake and followed by a layer of filling .

2. Roll the cake up tightly to form a swissroll .

3. Wrap with cling wrap and chill in the fridge to allow the Swiss roll to set. Frost the swissroll with a layer of coffee syrup and top with a layer of filling . Decorate with caramelized almonds . Slice to serve.

 

 

I am submitting this post to Best Recipes for Everyone: BREE #10 Secret of Chiffon & Roll Cakes organised and hosted by Fion of XuanHom's Mom .

 

                                         

                                           

                                        

I'm also joining Little Thumbs Up - June'15 Event : Cream organized by Zoe of Bake for Happy Kids & Doreen of My Little Favourite DIY and hosted by Diana of The Domestic Goddess Wannabe .

 

                                    

                                         

香酥猪扒 ~ Pork Chop with Fried Shallots , Garlic & Ginger

 

食谱取自 ： Yong Swee Ha

香酥猪扒

 

材料 A :

500g  肉眼（切成0.5cm厚片）

腌料 :

半小匙 盐

1粒 蛋

1大匙 粟粉

麻油和胡椒粉 少许

材料 B ：

3大匙 蒜茸

3大匙 葱头仔碎

1大匙 姜碎

汁料：

1大匙 蚝油

1大匙 生抽

100ml 清水

粟粉半小匙加入1大匙水（打芡用）

 

做法：

1. 肉眼用刀背拍松，加入腌料拌匀腌2小时，放入热油中炸至金黄色及熟透，捞起沥干油。

2. 将材料B放入热油中炸至香脆，捞起沥干油份，洒在猪扒上。

3. 留少许油在锅里，倒入汁料煮滚，打芡，淋上猪扒即可享用。

Recipe source : Yong Swee Ha

Pork Chop with Fried Shallots , Ginger and Garlic

Ingredients A :

500g pork chop ( cut into 0.5cm thick )

Marinate ingredients :

1/2tsp salt
1 egg
1tbsp cornflour
sesame oil and pepper to taste

Ingredients B :

3tbsp chopped garlic
3tbsp chopped shallots
1tbsp chopped ginger

Sauce ingredients :

1tbsp oyster sauce
1tbsp soy sauce
100ml water
1/2tsp cornflour  + 1tbsp water ( for thickening )

Method:

1. Marinate pork chop with marinating ingredients for 2 hrs . Then deep fry till golden brown. Dish up and set aside.

2. Heat oil in a wok or saucepan, deep fry ingredients B till crispy and golden brown . Dish up and drain excess oil . Sprinkle over pork chop .

3. Heat oil in wok again , add in sauce ingredients . Bring to boil  and add in cornstarch water for thickening . Pour the hot sauce over and serve.

三巴虾米椰丝粽 ~ Sambal Chinese Rice Dumpling

 

三巴虾米椰丝粽

材料 :

1kg  糯米

调味料：

5 ~ 7 大匙  葱酥油

1  1/2   ~ 2 茶匙  盐

1  1/2  ~ 2 茶匙 糖

胡椒粉适量

粽叶和草绳适量 ( 洗净浸软）

馅料：
半份三巴虾米椰丝

做法 ：

1．糯米洗净，浸隔夜，沥干水分。

2．加入调味料搅拌均匀即可。

3．用2片粽叶折成斗形，放入1汤匙糯米，再放入1汤匙馅料。面上填满糯米，将粽叶折成三角形，并以水草扎紧。

4．煮滚一大锅水后，加入1大匙盐，放入粽子（ 水要盖过粽子），以中火煮 2 ~ 3小时 。

 

 

Sambal Chinese Rice Dumpling

Ingredients ：

1kg glutinous rice

 

Seasonings :

5 ~ 7 tbsp fried shallots oil

1  1/2  ~ 2tsp salt

1  1/2  ~ 2tsp sugar

some pepper

bamboo leaves & hemp string ( washed and soaked )

 

Filling  :
1/2 portion dried shrimp sambal

Method :

1.Wash rice then soak in water overnight . Drain rice and set aside.

2. Add in seasonings and mix until well combined .

3. Take 2 large bamboo leaves and fold in a to form a cone . Fill cone with 1tbsp rice , 1tbsp filling . Cover filling with rice and press down to compress. Fold bamboo leaves cover to form a pyramid , secure with hemp string .

4. Once all dumplings are done, add 1tbsp salt into the boiling water, then lower down the dumplings to cook for 2 ~ 3 hours till cooked  ( water must fully cover the dumplings ) .