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Monday, 30 January 2012

帕玛森起司戚风(Parmesan Cheese Chiffon)




忙忙碌碌了两个月,现在终于回到原点,恢复了正常的生活。什么是我的正常生活啊?就是上班,下班,洗衣,煮饭,烘焙,种花,拔草,布洛克,facebook,email。要从热热闹闹的新年气氛忽然转变回孤孤单单的生活好像一下子觉得很忧郁。有看到我的fb的朋友就知道我一放下行李就即刻查看飞机的票价,看什么时候可以再回家。哎哟,想爸爸想妈妈了。


老实说很高兴这次老公能和我一起回家过年,也是我们第一次派红包。老公还学会了打麻将哪!虽然万子不会看但是还是有办法记得住:一二三因为有笔画比较容易看, 四就是window with curtain, 伍万是笔画多多的,六万是stick man,七万是upsidedown old style seven, 八万是moustache,他形容九万是那个他看不懂又没得形容的。东南西北风还没学会,所以如果有东南西北就一概打出去就是了。哈哈!这样都可以啊!


今年妈妈家的糕饼很多,我就坐在那个圆桌子一直吃一直吃,有客人来我就陪吃,没客人来我就自己吃,真的很恐怖一下!大家都说一直看到我在吃。哎哟,难怪去买短裤时竟然可以买大一号了啦!


一个下午,无意间发现妈妈家有一个戚风模具,原来是Jane新买的模。真的很久很久没有做戚风蛋糕了,很怕失败,于是叫Jane在旁指导。她给我介绍了这个东东家的 帕玛森起司戚风蛋糕。这个蛋糕果然不负众望,软软又有香香的起司味,真的很好吃喔!做了这个蛋糕后,模具我也已经占为己有了,交代妹妹买多一个放在马六甲家里还给Jane。这是我的布洛克里上的第一个戚风,终于我的戚风上市了也!


 参考食谱:The Kitchen 70's
材料:
(A)
3粒 蛋黄
40g 粟米油
75g 鲜奶
60g 低粉
10g 粟粉
50g 帕玛森起司粉(Parmesan cheese)
(B)
120-130g 蛋白
60g 幼糖
1/8tsp 塔塔粉

做法:
1。 蛋黄打散,加入粟米油和鲜奶搅匀。
2。 筛入面粉,粟粉和倒入帕玛森起司粉(Parmesan cheese)搅拌均匀。
3。 蛋白加入少许塔塔粉转用快速搅拌,分3次加入幼糖打至硬挺或干性发泡。
4。 打发后的蛋白分四次加入蛋黃糊, 用橡皮刀快速轻轻搅拌均匀。
5。 将面糊倒入18cm戚风模具中,拿起模在台面上轻敲两下,以震出大的 气泡。
6。 送入预热烤箱180度,烘46分钟。
7。 出炉后马上倒扣,待完全冷却才可脱模。

Ingredients:
(A)
3粒 egg yolks
40g vegetable oil
75g fresh milk
60g all purpose flour
10g corn flour
50g Parmesan cheese
(B)
120-130g egg whites
60g caster sugar
1/8tsp cream of tartar 


Method: 
1. Preheat oven at 180°C.
  1. 2. In a  bowl whisk egg yolks and vegetable oil and milk.
  2. 3. Sift the all purpose flour and corn flour into egg york mixture whisk until combined.
  3. 4. In a large bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Add the sugar one tablespoon at a time and beat thoroughly after each addition until you achieve stiff peaks. 
  4. 5. Gently fold the egg whites into the yolk mixture three batches.
  5. 6. Pour into a 18cm chiffon cake mould. It is important that you do not use a non-stick tin and do not grease it. Bake for 46 minutes on the middle shelf.
  6. 7. When cake is out of the oven, immediately invert the tin and leave the cake in the tin to cool completely (about two hours).

Friday, 20 January 2012

Mandarin Marzipan Cookies



今天这个Mandarin Marzipan Cookies 将是我上新年饼的最后一个贴子了。冲冲的将行李整理好,把桔子曲奇照片弄好,然后整理好食谱,然后再赶去上班,然后赶去塔飞机,然后就是一家团圆!哇,听起来真的好忙。

终于收工咯!在这里向大家拜个早年, 祝大家新年快乐,万事如意!



Ingredients

225g almond paste {marzipan}
225g butter, softened
30g granulated sugar
30g confectioner’s sugar
1 egg
2 tsp vanilla
2 tsp almond emulsion or extract
2 1/2 cups all-purpose flour
1/4 tsp salt
Orange gel color
whole cloves
green plastic icing (for leafs)

Instructions

1. Soften the almond paste in the microwave. About 20 seconds should do. Combine the butter and almond paste and beat until well combined.

2. Add both sugars and beat until fluffy. Add the egg and vanilla and enough of the gel paste to tint the mixture red.

3. Finally sift together the flour and salt and add it to the creamed mixture, mixing until a soft dough forms. If the dough is not dark enough, add more coloring.

4. Make 10g little balls. Drop them onto a parchment-lined cookie sheet. Insert a clove as the stem. Chill for one hour.

5. After chilling, bake at 180C for 10-12 minutes.

6. Roll out green plastic icing and cut into leaf shape. Attach leafs on cookies.

Recipe adapted from :http://www.sweetsugarbelle.com/blog/2011/08/apple-cookies-in-a-jar/


Thursday, 19 January 2012

Peanut Butter and Almond Cookies




那天带了Donna Hay 的杂志在机上阅读,她这期的杂志里刊登了八款不同的曲奇,每一款都很好看。后来就在Jessie 家看到了几款。但是我想大概她的小朋友对花生有敏感,所以她就没有做这一个。我喜欢花生和杏仁的口味于是确定来试试这一个花生酱杏仁曲奇。

我把原本的曲奇缩小了2cm,因为东方人的曲奇的size是比较小型的,而西方人的曲奇往往一片就是一个手掌那么大。我还是比较喜欢小小的饼干,除了觉得比较细致之外,也比较容易放进口里,一口搞定。

老公看我最近都在印饼干觉得挺好玩的,也来插一手,两个人很快的就把饼干弄好。他说这样算是有份做年糕送给岳父岳母咯!很厉害哟,只是印那几片糕,要讨大功劳呢!


Ingredients:

100g butter, softened
140g smooth peanut butter
1 tsp vanilla extract
220g brown sugar ( I used 180g)
1 egg
185g plain flour, sifted
1/4 tsp bicarbonate soda, sifted
whole almond, for decorating

Method:

1. Preheat oven to 180C. Place the butter, peanut butter, vanilla and brown sugar in an electric mixer and beat for 8-10 minutes.

2. Add the egg and beat for 2-3 minutes or until pale and fluffy.

3. Add the flour and bicarbonate soda and beat until a smooth dough forms.

4. Roll the dough out between 2 sheets of non-stick baking paper to a 5mm thick refrigerate for 30 minutes.

5. Cut round shape cookies using 5cm cookie cutter. Press almonds into the rounds to decorate.

6. Bake for 12-14 minutes or until the edges are golden. Allow to cool on wire racks.


Recipe adapted from : Donna Hay Magazine (Issue 60, Dec/Jan 2012), pg. 180




Tuesday, 17 January 2012

Pistachio Cookies



今天驾着车去上班的时候,心情是愉快的。还要再值两班就可以回家见我的家人和朋友了。想着想着,忽然还想起了一个很重要的人,龙飘飘!哈哈!真的很久没有听龙飘飘的龙腔了也。我只有听她的新年歌才有感染到新年的气氛,不要李茂山和什么小凤凤的啦,只要龙飘飘!!

今天同样的用了Azlita的食谱 (稍微更改了一些),做了这个开心果曲奇。祝大家吃了开开心心!




Ingredients A
150 gm unsalted butter
100 gm icing sugar
1 egg
1/2 tsp pandan paste
1/4 tsp green colour paste

Ingredients B
70 gm pistachios (roasted and chopped)
20 gm corn flour
20 gm milk powder
280 gm plain flour

Decorate
White chocolate
Pistachio nuts (roasted and chopped)

Method:
Preheat oven to 150C.
Mix ingredients (A) until well combined.
Mix in ingredients (B)  and knead until you get a soft dough.
Rest in the fridge for 30 minutes.
Roll out the dough and cut with preferred cookie cutter.
Bake for 30 minutes. (I make ¼ inch thickness cookies and I only bake for 20 minutes).
Leave the cookies cool on wire rack.

Decoration:
Melt the chocolate on a double boiler.
Dip the cookies into the melted chocolate.
Sprinkle with chopped pistachios.

Recipe adapted from :
http://fromintankitchen.blogspot.com/2011/08/pistachios-bites.html




Monday, 16 January 2012

Pineapple Flower Tarts


每年一旦农历年将近的後,妈妈总是会很烦恼,抱怨不懂要什么?那天打电话回家,妈妈话题也一:“我今天出去菜摊,那些女人争着买年菜,我真的不懂买什么好,就空手回来了?”但是妈妈很伟大神奇的,最后一分钟她就可以变出很多patern patern的菜肴迎接回来团圆的家人。我想在着靠年的这一个星期,大家应该也很忙的赶搬年货。很多朋友也会投诉说不懂要怎样扮年货,简单就好,但是到头来大家看你买我也买的心态也总是难免的啦!

我在这里反而清闲得多了。爱美的我如果在家乡,一定会做足准备工夫不停的买过年衣,去洗脸,把头发还个新形像等等的。但是想起来这也好像是很久以前的事了。那天还打电话问妹妹要穿什么过年huh?她说,穿jeanstshirt短裤就好了。都老了那里还有人看我们?哈哈,说得也对啦,于是我就丢了一堆的tshirt和短裤进去我的行李箱,就这样吧!

有一样东西我是很坚持的,过年一定要吃黄梨糕才像。 每年不管身在那里,有没有家人和我一起过年我都要吃这个糕点。就算不是自己做,去华人店买来吃过瘾也爽 。过年嘛,吃个有象征性的糕点是必要的。 在Azlitablog里看到这个可爱的花型黄梨糕,决定做一些回家孝敬爸妈。




Pineapple Jam Ingredients:


4 big pineapples, (1.2kg after strained)

100g rock sugar, 

100g sugar, 

2tbs glucose syrup
4 cloves, 
1 cinnamon stick, 
1 star anise, 
1tbsp of lemon juice 


Method:
1. Slice and cut pineapples into pieces. 

2. Grate pineapple using food processor.

3. Strain the grated pineapple till half dry. In a heavy sauce pan, put the grated pineapple, add rock sugar, sugar, lemon juice and the spices. Cook over medium low heat until pineapple has thickened and dry.

4. Leave to cool and shape into small balls.
 
Recipe refer to : http://li-shuan.blogspot.com/2011/09/pineapple-tarts.html


Pineapple Pastry Ingredients: 


115 gram unsalted butter
115 gram pure ghee
1 grade B egg
450 gram plain flour (sifted)
pinch of salt
ice cold water (optional)

Method:
1. Whisk together butter and ghee in a mixing bowl.

2. Add the egg into the butter mixture and whisk until well combined.

3. Add plain flour in a small amount at a time into the mixture to form a dough.

4. Rest the dough in the fridge for 30 minutes before use.

5. Preheat oven to 180C. Bake the pineapple tart for 20-25minutes depends on the size of the tart.

Tips:
. Add small amount of ice water if dough is too dry to work with.
. I rolled the dough into 1/4inch thickness, cut (5cm diameter) flower shape and place the pineapple jam           (7g) in the middle.


Recipe adapted from : http://www.fromintankitchen.blogspot.com/2011/09/tart-bunga-dari-kak-anim-tq-kak.html


排好好来,可以进烤箱了!









Thursday, 12 January 2012

Blueberry Cheese Cake




我看我是休假休到头脑都生锈了,我怎么想都想不到要写些什么在这个贴子。但是刚刚看到鲸鱼的那一篇稿文,朋友就因为金钱的关系,所以从此不再是朋友而赶到万分感慨。

我最近也是很苦恼这一回事。一个深交,二十几年很要好的朋友,竟然也因为我追讨他托欠了很久的金钱而从此失去联络。起初他一口说没问题,后来再问,答案是慢慢的还给我,后来再问,连电话也不要接了。今天看了鲸鱼的贴子,我于是又再传了短讯给他,叫他要给我回电,不要逃避我。。。猜猜结果?? 呵呵,我的电话到现在都没响过呢!

哎呀,伤心的事不要提了。想想开心的事吧。。。想到今年可以回家过年很兴奋哟!

昨天去超市看到蓝莓很便宜,于是快快买了一些回来做这个很好吃的蓝莓乳酪蛋糕。




Blueberry Cheese Cake

Crust:
9 Arnott’s shredded wheatmeal biscuits
1/2 cup old-fashioned oats
3 tablespoons (packed) golden brown sugar
1/8 teaspoon salt
7 tablespoons unsalted butter, melted
1 teaspoon vanilla extract

Filling:
1/4 cup water
1 tablespoon unflavored gelatin (measured from 2 envelopes)
340g Philadelphia-brand cream cheese, room temperature
1 cup heavy whipping cream
1 cup sugar
1 tablespoon fresh lemon juice
3 cups fresh blueberries

Topping:
1 cup chilled heavy whipping cream
1 tablespoon sugar
300g blueberries
1/4 cup blueberry jam

Method

For crust:

1. Preheat oven to 180°C. Blend first 4 ingredients in processor until crackers are finely ground. Add butter and vanilla; process until moist crumbs form.

2. Press crumb mixture onto 6-inch-diameter springform pan. Bake crust until deep golden brown, about 15 minutes. Cool.

For filling:
1. Pour 1/4 cup water into small saucepan; sprinkle gelatin over. Let stand 10 minutes. Stir over very low heat just until gelatin dissolves. Set aside.

2. Blend cream cheese, cream, sugar, and lemon juice in processor until smooth. Add berries; puree until smooth (some blueberry bits will remain). With machine running, add warm gelatin mixture through feed tube and blend well. Pour filling into crust. Cover; chill overnight.

3. Run knife around pan sides to loosen cake. Release pan sides. Transfer to platter.

For topping:

1. Beat cream and sugar in medium bowl until firm peaks form. Spread cream mixture thickly over top of cheesecake.

2. Place berries in bowl. Heat jam in small saucepan over low heat until just melted. Pour jam over berries; toss to coat. Mound coated berries in center of cream, leaving 1-inch plain border. Chill cake at least 1 hour and up to 1 day.

Recipe adapted from :







Monday, 9 January 2012

Chocolate Candy Cookies

Kisses 巧克力

三个礼拜的假期终于结束了,回到自己的家原来是最温暖的。因为时差,气候
的关系,身体变得非常虚弱,到现在都还没正式回复正常操作。看来还需要多一个假期。

今天忍不住了,一定要热一热炉灶。其实这个食谱早前已经在Bakerella盯上了,只是没去找这两款巧克力,这次出游,它们当然是纳入了我的shopping list里的一项啦。

喜欢巧克力和花生酱的朋友,又怎能抗拒这个有着浓郁花生和巧克力味的cookies呢!


Chocolate Candy Cookies

1 1/2 cups all purpose flour


3/4 teaspoon baking soda


1/2 teaspoon salt


1/2 cup butter, slightly softened

1 cup peanut butter

1 cup sugar
 ( I used 1/2 cup only)
1 egg

2 teaspoons vanilla

Hershey’s Kisses or Reese’s Peanut Butter Cups, or both

Method:                    
1. Preheat oven to 180C
2. Sift flour, soda and salt with a wire whisk and set aside.
3. Beat butter and peanut butter
4. Add sugar and beat until fluffy.
5. Add egg and vanilla.
6. Add flour mixture and combine.
7. Make dough into small round balls (each weight 14g) then roll the balls
    in sugar to coat.

For Peanut Butter Kisses:
            1. Place rolled balls on parchment paper covered baking sheet and bake for 8 to10 minutes.
           
            2. Remove from the oven and press an unwrapped Hershey’s Kisses candy  into the center of each cookie.

3.Transfer to a wire rack to cool.

For Peanut Butter Cuppies:
1. Press rolled balls into the cavities of a mini muffin tray.

2. Place an unwrapped Reese’s peanut butter cup into each.

3. Bake for 8-10 minutes.

4. Remove. Let cool and then drizzle with chocolate if desired.


Recipe adapted from :http://www.bakerella.com/chocolate-candy-cookies/





Reese's Peanut Butter Cup (miniature)

Press the peanut butter cup into dough 



Drizzle with dark chocolate if desired

就是在Hershey's Times Square店里找到了这两款巧克力

快点,快点来照一张相!圣诞期间,要早早来光顾,不然来晚了,还要站在冷风中排队进门。很夸张的!