Thursday, August 7, 2014

日式炼乳奶油面包(Japanese Condensed Milk Bread)



第一次七早八早穿越长堤,所幸没有被卡在市中心;交通还算顺畅。
还以为下雨的清晨市区必定非常拥挤,
到达学校的时间比预期的早15分钟。
儿子没有急着下车,坐在我身边闲聊。
我望着一辆一辆的私家车把孩子送来学校,
妈妈下车把大大的重重的乐器搬下来给孩子,
孩子们接下乐器,背起,左一个书包右一个乐器,
虽然有点吃力,但还是帅气的和妈妈道别,学习去了。
看着这一幕幕,我有点傻眼了。
喜爱音乐的孩子们,为了学音乐和声乐很多时候不得不在学校上课前,
比别的学生早到1个半小时,或放学后留校,做集体练习。
学习本来就是件苦差事。
这在我读书求学时,早就知道了 :(
如果学习这么痛苦艰难,回家还要面对苛刻的父母,
训条规矩一大堆,从早到晚啰哩啰嗦,想想,是多么闹心的事啊!
所以,努力吧!身为家长的我,加油!
爱我们的孩子就多体谅孩子的心情,营造好的环境,
让孩子可以安心学习,追求自己的梦想吧!

这个走红的面包我也跟风尝试做了。
只是我的风吹得比较慢,来得也迟。
迟了总比没试过好,对吧?


Ingredients:
  • 200g high protein flour
  • 15g condensed milk
  • 120 milk
  • 20g castor sugar
  • 3g instant yeast
  • 20g salted butter
Filling/Sticky Sauce
  • 20g condensed milk
  • 20g salted butter
Topping:
  • Almond flakes
  • Icing sugar
Method:
  1.  Mix all ingredients for bread dough in the mixing bowl (except butter).
  2.  Knead the dough for about 10 minutes, add butter and knead until smooth n elastic.
  3.  Cover and let the dough proof until double in size.
  4.  Once completed proofing, punch out the air in the dough, flatten the dough and roll out into a rectangle size approximately 12″ x 8″.
  5. Cut into four strips. Apply the sticky sauce on the dough strips and stack up layer by layer.
  6. Cut the stacked dough into small portions.
  7. Grease the chiffon pan and arrange the dough in the pan and let it rest for final proofing.
  8. Egg wash the top of the dough and sprinkle with some almond flakes or nuts (if u wish to). 
  9. Bake in preheated oven at 170C for 20- 25 minutes. 
  10. Dust with some icing sugar once it has cooled down.



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Wednesday, July 30, 2014

榴莲小山卷 (Durian Japanese Roll)


最近脑子不太好使,人也懒散。
每天一大堆的计划想做这个,想做那个,却好像一事无成。
已经过了大半个冬天,我好像还处于冬眠状况;
享受着我的睡眠,韩剧,书本。
对于上帖子那份热忱暂时是提不起劲。
朋友邀约来个ladies night。这可是洋妞的玩意儿;我不曾参与。
以前是孩子还小,觉得不可开溜;即使去了心里总惦记着孩子,实在没趣。
现在觉得年纪大了,在家总比在外“野”好多多 ;)
但是,都是些好朋友,再野也有个谱,所以我赴约了。
这班朋友都是榴莲迷,我投其所好,就来个榴莲小山卷。
在再中间卷入榴莲肉,haha....我自己是不吃的啦,
看着她们吃的样子也是我最享受的时刻。
榴莲真有这么好吃吗?很难想像。。。
更刺激的是几个女人就这样耗在餐厅里直到人家打烊。
出来后,就在冷冷的星空下,露天停车场继续站着吃我的小山卷。
这画面我还是头一回经历。
很有意思的夜晚。我会回味的。

Ingredients:


  • (A) 95g egg yolks, 20g honey, 5g corn syrup
  • (B) 115g egg whites, 50g fine sugar
  • (C) 55g low protein flour 
  • (D) 12g butter, 28g milk
  • (E) 100g durian puree, 70g whipping cream (whip the cream and add in durian puree, mixed well and chill before used)

Method:

  1. Fill a sauce pan with water, and place over medium heat until boiled, lower the heat and let it simmering.
    Put (A) in a bowl and place the bowl over sauce pan, whisk all the time until the temperature is about 40°C. Continue beating (A) till pale. 
  2. To make meringue, place egg whites in a clean bowl and beat until foamy. Add sugar and continue beating until soft peaks form.
  3. Mixed one-third of egg whites mixture to the egg yolk mixture. 
  4. Sift flour in (3) and mixed to combine.
  5. Fold in the remaining 2/3 egg white using a spatula until well combined.
  6. Heat up/ Warm (D) butter and milk then add to (5) and mix to incorporate.
  7. Pour the batter into baking tray lined with baking paper. Spread evenly with a scraper. Gently knock the tray on tabletop to remove air bubbles trapped in the batter. 
  8. Bake in preheated oven at 180C for 18 mins.
  9. When cake is done, remove from pan and place on a wire rack to cool.
  10. To assemble Swiss roll, turned cooled sponge onto a clean work surface. Peel off parchment paper, spread evenly layer of durian whipping cream over bottom of sponge.
  11. Gently roll up the sponge to make a Swiss roll. Wrap with clean baking paper tightly and chill in the fridge to allow the Swiss roll to set. Slice to serve.

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Tuesday, July 1, 2014

香梨满分 (Pear Muffins with Crumble Oat Topping)


我在伤心的时候,朋友又帮我翻新了我的网页。
我感觉到,上天对我是眷顾的,爱护的。
在我伤心的时候,也不忘记安插一些让我开心的事。
在我失落的时候,也为我寻找“安慰的天使”。
生活还是要继续。。。
爸爸妈妈回国后,我一时真的难以适应。
就连孩子们也觉得伤心难过。
家里静悄悄的;
连一根头发掉在地上也能清楚听见,恐怖!
收拾好心情,清理房子,是必要的。
再来,当然是进厨房,努力干吧!
有天,等孩子的时候,不小心买了个很好吃的满分。
于是上网找食谱了。
这个虽然也很好吃,但是比起那天的好像还差了点。
人心不足蛇吞象,呵呵。。。就是我。
食谱参考这里
Ingredients:
  • 1 1/2 cups self raising flour
  • 1/2 teaspoon salt
  • 1/4 cup brown sugar
  • 1/4 cup fine sugar
  • 1/4 cup canola oil
  • 1 large egg
  • 1/3 cup milk
  • 3 tbsp sour cream
  • 1 big pea, skin removed n diced 
  • crumbled Oat Topping: 1/4 cup plain flour, 1/4 cup quick oat, 1tbsp brown sugar, pinch of cinnamon powder, 40g cold butter (cut into pcs)
Method:
  1. In a small bowl, using a fork, mix together the flour, oat, cinnamon, brown sugar, and butter. Set aside in the fridge.
  2. Preheat oven to 180C. Place 12 muffin liners in a muffin pan. 
  3. In a medium bowl, whisk together the flour n sugar.
  4. In a separate bowl, mix canola oil, egg, milk, and cream together.
  5. Add the wet ingredients into flour mixture. Stir until just combined, don’t over mix. Gently fold in the diced pears.
  6. Fill each muffin cup about 3/4 full with batter. Sprinkle crumbled oat topping over each muffin.
  7. Bake muffins for 15-17 minutes, or until muffins are golden brown and a toothpick comes out clean. Let muffins cool on a cooking rack.


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Monday, June 23, 2014

黄金蛋糕(Golden Cake)

第一次吃这蛋糕是朋友Diana做给我吃的。
很香很好吃。
这让我兴趣来了。
最后我自己动手做了这个好吃的黄金蛋糕。
从早期在星厨房里的黄金蛋糕到东东家Eileen家的黄金蛋糕都是一流的美。
可惜来到我家,黄金亮丽的脸就变老人了;
皱皱的,简直是比我阿嬷的脸还糟糕。
还好它实在很好吃,我自己一个人不知不觉就吃了大半个。
我叫我家小姐尝尝,她说,我不要。
我一直对她说很好吃的,吃啦!
她看着桌上的蛋糕说:妈咪,这是个完整的蛋糕,你怎知道好吃?
我:这是第二个,第一个吃完了。
女儿:哈? 你一个人吃完啊?
爸爸:我有吃一片。
我这时才发现原来我不小心吃了好多。
我女儿知道我吃了这么多,有点吓坏了。
因为这实在不像她的妈妈。嘻嘻。。
她说:em...好吃。好像ice cream ...
errr....???? 不懂是她形容错误还是我不了解她。嘻嘻。。。

拍照时,突然想起我儿子做给我的木碗。
赶紧搬出来,让他亮亮相。
因为是儿子的杰作,我当然认为是我所有的盘碗中最美丽的一个咯。
所以,蛋糕原本不适合在碗中的,也被我nge nge 摆进去了。
左看右看都还好,就这样成事了。

Recipe (adapted from the kitchen 70's)
  • 51g milk
  • 54g butter
  • 57g low protein flour 
  • 6g rum (i used orange liqueur)
  • few drops of vanilla ess)
  • 75g egg yolk
  • 48g eggs
  • 150g egg whites
  • 80g sugar
Method:
  1. Sift the flour, set aside.
  2. Combine butter and milk in a saucepan, double boil tip 65C. Remove from heat.
  3. Add in sifted flour n mix well.
  4. Add in rum/orange liqueur n vanilla essence. 
  5. Add in yolks and whole egg. Mixed into a smooth batter. Set aside.
  6. Beat egg whites till foamy, gradually add in sugar (in three batches) and continue beat until approaching soft peak.
  7. Gently fold in 1/3 of meringue with egg yolk batter.
  8. Fold in the balance meringue and gently fold till well combined.
  9. Pour into 7" cake tin, steam bake at pre-heated oven at 150C for 20mins at low rack, then 125C for another 40mins.
  10. Once baked, cool the cake in the oven for another 10 mins before taking out from oven.
  11. turn out cake immediately after out from oven.



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Thursday, June 19, 2014

QQ 九层糕 (Steamed Kuih Lapis)


家里热闹了一阵子,终于回归平静。
弟弟妹妹全打包回马来西亚了。
爸爸妈妈还在我家;能够和他们一起生活毕竟是难得的福气。
但是为他们两老来说可能是度日如年吧?
呵呵。。。每天无所事事,就是吃饭,吃饭,吃饭。。。
妈妈绝对不是能过清闲日子的人;
饭来张口,衣来伸手的这种日子,她是不会欣赏的。
所以她常说自己是劳碌命。
今天心血来潮做了这个QQ的九层糕。
我以为爸爸妈妈不会喜欢这种口感的糕点;
没想到他们两个都说这样的才好吃。
爸爸说,那种软软的没有用。
哈哈。。。我自己就是喜欢那种软软的。
因为怕这QQ的糕没人会欣赏,所以只做了小小的一条 (20cm x 5cm),
够小了吧?
也好,一下子就消耗掉了。


Recipe refers to Patricia Lee’s Delicious Nyonya Kuehs and Desserts

Ingredients:

  • 96g Tapioca flour
  • 30g Sago flour
  • 8g Mung Bean flour
  • 16g Rice flour
  • 150ml Thick coconut milk
  • 110g Sugar
  • 250ml Water
  • 3-4 Pandan Leaves, knotted
  • Pinch Salt
  • Food colouring (red and green)

Method : 
  1. Boil sugar with pandan leaves in 1 litter of water until sugar dissolved. Discard pandan leaves n set the syrup aside.
  2. Mix all the flour and salt together. Pour in coconut milk and mix well. Set aside.
  3. Pour (1) into (2) n stir well.
  4. Divide mixture into 3 portions. Leave one portion uncoloured. Mix each of the other 2 portions with red and green colouring.
  5. Grease a 20cm x 5cm rectangle baking tin with a little oil. Place in a steamer and steam until hot. Pour in the uncoloured mixture (60g) and steam for about 6 mins.  Repeat with another layer with another colour batter. 
  6. Repeat (5) until all batter is finished. 
  7. Leave the kuih lapis to cool completely before cutting.




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Sunday, May 4, 2014

韩式煎饼 Hotteok (Korean sweet pancakes)

最近一次出门吃了很多很好吃的食物。
不论是正餐还是小食,都非常的满意。
可以说早午晚膳,没有一天是让人遗憾的。
我们每次出门总是大街小巷的一面走一面吃。

孩子们不偏食敢尝试是最好不过了。

酸甜苦辣,东南西北不同风情的食物;通杀。
那是我们旅游最好的享受。
韩国煎饼是我们一家人都喜欢的。
在南大门夜市里吃到非常棒的煎饼。
其实,当时我们是 吃得很饱很饱,正想着坐计程车回酒店;
却经过这有名的煎饼档,
实在不能自己,就打包了几种口味的烧饼。
在计程车里孩子们已经不能等了,
偷偷在吃着。
不用说那个香味至今还在我的脑海里。
这几天我又一直在想着这东西,
上冈找到了这食谱,看来不难,就和女儿一起试着做做。
啊!结果实在令人满意。
一连做了两天,越吃越好吃。
决定下次做咸的。因为那个咸的馅料,有肉,有菜,有韩式冬粉,很好吃。
原来这个煎饼配黑咖啡很ngam。
如果你也有兴趣可以尝试做做看,不会输给我们的咸煎饼。
看看!这就是我打包的煎饼了;
真的好好吃哦!尤其在冷冷的天气 :)

食谱参考 Beyond Kimchee: Hotteok, the Korean sweet pancakes
Ingredients:
  • 2 cups all purpose flour
  • 1 cup glutinous rice flour
  • 1 tbsp black sesame seeds (optional)
  • 8g instant yeast
  • 2 tsp sugar
  • 1 tsp salt
  • 1 1/2cup milk, lukewarm
  • 1 tsp canola oil
  • More oil for frying
  • Fillings:  2/3 cup brown sugar , 2 tbsp ground peanuts, 1 tsp cinnamon
Method:

  1. Mix flours, yeast, sesame seeds, sugar, and salt in a mixing bowl.
  2.  mixed with 1 tsp of oil with lukwarm milk. Pour mixture into the flour n mix everything with spatula. Cover with plastic wrap and keep the bowl in a warm place and let the dough to rise double in volume.
  3. Deflate the dough by punching it in the center and let it rest for another 5-10 minutes.
  4. Mix brown sugar, nuts and cinnamon in a small mixing bowl.
  5. Tear a piece of dough (about 1 1/2 - 2" in diameter) and stretch out with your hand. Place 1tbsp of filling in the center and pinch the edges of the dough toward the center to seal.
  6.  Heat the pan with generous amount of oil over medium heat. Drop the dough and push it with spatula to flatten it. When you see the surface puffs up slightly, flip to the other side and continue to cook adding more oils if needed. It will get nice golden brown crust.
  7. Serve hot.



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