可可天使蛋糕 ~ Cocoa Angel Cake

食谱取自 : 天使蛋糕 @ Kevin Chai

可可天使蛋糕

材料 :

120ml  鲜奶 
65g 黑巧克力 ( 融化 )
1g  盐
70ml  玉米油
80g  低筋面粉
20g  可可粉
1/4小匙  可可香精  ( 我没放 )
220g  蛋白
2g  塔塔粉 ( 我没放 )
70g  细砂糖

做法 :

1. 准备1个7寸圆形烤盘，底部铺上油纸。预热烤箱160c , 备用。

2. 在搅拌盆将鲜奶，巧克力酱 盐，玉米油，面粉，可可粉，可可香精和50g 蛋白搅拌均匀，备用。

3. 在搅拌机将剩余的蛋白和塔塔粉打发至粗泡沫状，将细砂糖分次加入，继续打发至硬性发泡。

4. 把蛋白霜分次加入鲜奶糊中，搅拌均匀成面糊。

5. 把面糊倒入烤盘，铺平，盛入烤箱烘约30分钟至熟 ( 我用 150度烤60分钟 )。取出倒扣在架子上待冷却。

6. 把蛋糕从烤盘取出， 即可切片。


Recipe source. :Angel Cake by Kevin Chai

Cocoa Angel Cake

Ingredients :

120ml fresh milk 
65g cooking chocolate ( melted )
1g salt
70ml corn oil
80g low protein flour
20g cocoa powder
1/4tsp chocolate emulco  ( I omit it )
220g egg whites
2g cream of tartar ( I omit it )
70g caster sugar

Method :

1. Line a bottom of a 7-in baking tin with greaseproof paper . Preheat oven to 160c.

2. In a mixing bowl , stir fresh milk , chocolate sauce,  salt , corn oil  , flour , cocoa powder , chocolate emulco and 50g of egg whites until well combined .

3. In a mixer , whisk the rest of egg whites with cream of tartar until soft peaks forms . Gradually add in sugar , continue whisk until stiff peaks forms .

4. Gradually fold the egg white foam into milk mixture until forms batter .

5. Spread batter into cake tin . Bake in oven for 30 minutes or until cooked ( I baked for 60 minutes @ 150c ) . Remove and leave to cool on wire rack .

6. Remove cake from cake tin , slice and serve .

香橙蜜糖素鸡 ~ Orange and Honey Vegetarian Chicken

食谱取自 : 名食谱 @ 第39期

香橙蜜糖素鸡

材料 :

300g 香酥素鸡
130ml 鲜橙汁
1大匙 橙皮丝
1/2大匙 蜜糖
1/2小匙 粟粉
少许麻油
1小匙 水

调味料  ( 拌匀 ) :

1小匙 生抽
2小匙 酸梅酱
1/4小匙 胡椒粉
3大匙 清水

做法 :

1. 素鸡洗净后切块，以热油炸香呈金黄色，盛起沥干油份备用。

2. 把鲜橙汁加入调味料拌均匀，放置待用。

3. 锅里烧热1大匙油，倒入橙汁料煮沸后加入蜜糖煮至溶化。

4. 拌入炸过的素鸡和橙皮丝兜炒均匀，最后加上少许粟粉水勾芡，洒上少许麻油拌炒一会，即可上碟。

Recipe source : Famous Cuisine @ No . 39

Orange and Honey Vegetarian Chicken

Ingredients :

300g vegetarian chicken
130ml fresh orange juice
1tbsp orange peel ( shredded)
1/2tbsp honey
1/2tsp cornstarch
some sesame oil
1tsp water

Seasoning ( mix well ) :

1tsp light soy sauce
2tsp plum sauce
1/4tsp pepper
3tbsp water

Method :

1. Rinse the vegetarian chicken and cut into pieces . Deep-fry into hot oil until golden brown . Remove , drain well and keep aside .

2. Mix the orange juice with seasoning until well combined , leave aside .

3. Heat up 1tbsp oil in the preheated wok , pour in orange sauce mixture and bring to boil . Add in honey , cook until the honey is completely dissolves .

4. Place in pre-fried vegetarian chicken pieces and shredded orange peel , toss well  . Lastly, thicken with some cornstarch solutions , sprinkle with some sesame oil , stir-fry for a while . Dish out and serve hot  .

皮蛋蒸肉丸 ~ Century Egg Meatballs

 

 

食谱取自 : 名食谱 @ 第39期

皮蛋蒸肉丸

材料 :

300g 猪肉碎

5粒 马蹄 ( 削皮，切碎 )

1大匙 青葱粒

1大匙 粟粉

1个 蛋白

沾料 :

100g 虾米 ( 捣碎 )

2 ~3粒 皮蛋 ( 切幼粒 )

调味料 :

1/2茶匙 盐

1/2大匙 麻油

1小匙 糖

1小匙 胡椒粉

做法 :

1. 将猪肉碎加入片其余材料和调味料一起搅拌均匀至起胶。然后把混合物分成小等份，并揉成肉丸状 。

2. 把每个肉丸滚上皮蛋碎，排在已涂抹上食油的蒸盘上，以大火蒸约10~15分钟。取出，放置备用。

3. 锅里烧热油，将虾米碎爆香。撒在皮蛋肉丸上，即可享用。

 

 

Recipe source : Famous Cuisine @ No . 39

Century Egg Meatballs

Ingredients :

300g minced pork

5 water chestnuts ( peeled and chopped )

1tbsp chopped spring onion

1tbsp cornstarch

1 egg white

Coating :

100g dried shrimp ( pounded )

2 ~ 3 century eggs ( chopped coarsely )

Seasoning  :

1/2tsp salt

1/2tbsp sesame oil

1tsp sugar

1tsp pepper

Method :

1. Mix the minced pork with the rest of the ingredients and seasoning until well combined . Stir until sticky, then divide the mixture into small portions equally and form into meatballs   .

2.Coat each meatball with the chopped century eggs . Arrange them on a greased heatproof plate , steam over high heat for about 10 ~ 15 minutes . Remove from heat and keep aside .

3. Fragrant the chopped dried shrimps with some hot oil until golden in colour and crispy . Dish out , drained and drizzle to the century egg meatballs . Serve hot .

香茅柠檬冰 ~ Iced Lemongrass and Lemon Tea

食谱取自 : 食尚品味 Apr / May 2016

香茅柠檬冰

材料 :

8支 香茅 ( 只取白色部分 ，切片拍碎 )
2片 班兰叶 ( 打结 )
2litres 水
100g 冰糖
2粒 柠檬 ( 切半 ， 取汁 )
冰块适量

装饰 :

柠檬片适量
香茅支适量

做法 :

1. 将香茅碎，班兰叶和清水倒入锅中，煮沸后转小火继续煮约30分钟。

2. 加入冰糖搅煮至冰糖融化即可熄火，待火。

3. 将柠檬汁和香茅水混匀，加入冰块。以柠檬片和香茅支装饰即可。

Recipe source : Gourmet Living Apr / May 2016

 

Iced Lemongrass and Lemon Tea

 

 

Ingredients :

8 stalks lemongrass ( white portion , sliced and smashed )

2 pandan leaves ( knotted )

2 litres water

100g rock water

2 lemons ( halved and juiced )

some ice cubes

Garnishes :

some lemon slices

some lemongrass sections

Mehtod :

1. Place lemongrass, pandan leaves and water into a pot  . Bring to boil then turn to medium heat and continue to cook for 30 minutes .

2. Add rock sugar and stir till dissolved . Turn off heat and leave to cool .

3. Mix lemon juice with lemongrass tea . Add ice cubes and garnish .

香兰天使蛋糕 ~ Pandan Angel Cake

食谱取自 : 天使蛋糕 @ Kevin Chai

香兰天使蛋糕

材料 :

120ml  班兰汁
1g  盐
70ml  椰浆
100g  低筋面粉
1/2小匙  班兰香精
220g  蛋白
2g  塔塔粉
80g  细砂糖

做法 :

1. 准备1个7寸圆形烤盘，底部铺上油纸。预热烤箱160c , 备用。

2. 在搅拌盆将班兰汁，盐，椰浆，面粉，班兰香精和50g 蛋白搅拌均匀，备用。

3. 在搅拌机将剩余的蛋白和塔塔粉打发至粗泡沫状，将细砂糖分次加入，继续打发至硬性发泡。

4. 把蛋白霜分次加入鲜奶糊中，搅拌均匀成面糊。

5. 把面糊倒入烤盘，铺平，盛入烤箱烘约30分钟至熟 ( 我用150度 烤60分钟 )。取出倒扣在架子上待冷却。

6. 把蛋糕从烤盘取出， 即可切片。

Recipe source : Angel Cake by Kevin Chai

Pandan Angel Cake

Ingredients :

120ml pandan juice
1g salt
70ml coconut milk
100g low protein flour
1/2tsp pandan essence
220g egg whites
2g cream of tartar
75g caster sugar

Method :

1. Line a bottom of a 7-in baking tin with greaseproof paper . Preheat oven to 160c.

2. In a mixing bowl , stir pandan juice , salt , coconut milk  , flour , pandan essence and 50g of egg whites until well combined .

3. In a mixer , whisk the rest of egg whites with cream of tartar until soft peaks forms . Gradually add in sugar , continue whisk until stiff peaks forms .

4. Gradually fold the egg white foam into milk mixture until forms batter .

5. Spread batter into cake tin . Bake in oven for 30 minutes or until cooked ( I baked for 60 minutes @ 150c ) . Remove and leave to cool on wire rack .

6. Remove cake from cake tin , slice and serve .