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Thursday, 29 November 2012

Pineapple Tarts (黄梨饼)



妹妹一家人今早搭早班机回去了,又剩下我和姐姐在里相依命,真的有点不舍。 昨晚道分离时,大家都不敢正视对方的眼睛,就因大家眼袋都浅,怕掉泪了。她一家来了九天,我也跟着放假了。放假的感真好。不用按起身,可以睡到自然醒在太好。除了驱车南下三天两夜,其余的日子就是这样的走走,买买,吃吃的,很爽。人就是这样,她们搬了一大堆的手信来,有些还是朋友诚意tumpang的,(包括花花姐妹们和Sonia的礼物)派啊派啊,行李厢空了, 然后就开始买啊买的,不到最后被允许的重量都不会收手。看来这也就是旅行的另一种满足感吧!

这个黄梨糕是给妹妹准备的糕点之一。谢谢AnnEileen很好的分享。也谢谢Sonia送的圆形wire rack很喜欢,就即时拿来拍照了。





Pastry Recipe adapted from : Anncoo Journal & Eileen
Pineapple Jam Recipe from:  Helena's Kitchen




Sunday, 18 November 2012

Sakura Swiss Roll (桜花蛋糕卷)







自从上回用Sonia送给我的桜花渍来做Sakura Cookies后,所剩下来的数十朵桜花,很宝,一直保留着,等了才善于利用。那天在不意的游这个日本网站时(Nihon Ichiban),竟然发现到可以很容易的购买到桜花,所以就试试订了一些,看看是否可以澳洲关口。公司的事效率挺快的,不上十日,送到了。下可好了,不用顾虑,原本打算等妹妹下个礼拜来才做个蛋糕卷的,源充足不用再等了,先做先吃快吧!


妹妹一家人来柏斯玩,期盼很久。我们一早经预约了三家人要到南部玩两天,真的很期待去玩的日子。之后十二月份就会是很忙碌了。上个星期面成了,要到新工作地点,实习训练的,手头上已经接下来的工作又不打算推掉, 所以因该没有什么休息日可言了。姑且要牺牲一下厨房乐了。

今天在这里和大家分享这个充满特色,我自己也非常喜欢的桜花蛋糕卷。谢谢Sonia分享这个好吃的蛋糕卷食谱。


Sakura Swiss Roll (桜花蛋糕卷)


35cm x 25cm (10” x 14”) swiss roll pan
Swiss Roll sponge

4 egg yolks (large)
40g corn oil
40g milk
20g caster sugar
70g cake flour
1tsp Chambord liqueur (black raspberry liqueur) or replace with vanilla extract (optional)

4 egg white (large)
1/2tsp cream of tartar, optional
50g caster sugar

15pcs pickled Sakura

Method
1. Put the pickled Sakura in a bowl, cover with enough water, leave it for 2hrs or more, to reduce the salt from the Sakura. (I soaked them for ½ an hour to remain some saltiness of the pickled sakura).

2. Drain the Sakura and discard the water. Also very lightly squeeze the water using finger. Dry with kitchen towel.

3. Line the pan with parchment paper. Arrange sakura on the pan.

4. Lightly whisk egg yolk with sugar.

5. Add in corn oil, stir to combine.

6. Add in milk and Chambord, stir well.

7. Add in cake flour, using a hand whisk, mix well. Do not over mix. Set aside.

8. Add cream of tartar into egg white, beat until foamy.
9. Gradually add in sugar, beat till stiff peaks.

10. Take 1/3 portion of egg white mixture and use hand whisk to mix with egg yolk mixture till light.

11. Fold the balance of egg white mixture into egg yolk mixture, combine well.

12. Pour batter into the pan and bake at pre-heated oven at 180C (at middle rack) for 12-13mins. Remove cake from pan and cool down on wire rack till cool completely.

Filling:
(A) Cream
120g whipping cream (dairy)
35g caster sugar

Method
1. Add sugar and cream together in a mixing bowl.
2. Place the mixing bowl over a larger mixing bowl that filled with water and ice cubes.
3. Use a hand mixer, beat over high speed till stiff peak and thick.
4. Keep in the refrigerator before use.

(B)
30g cranberry with pomegranate infused flavor soak in 2 tbs rum for
30 mins. Dry with paper towel.

(C)
  
To assemble Swiss roll
1. Carefully turn the baked sponge cake onto a piece of baking/parchment paper.

2. Slowly peel off the attached baking/parchment paper from the cake.

3. Place a new piece of baking/parchment paper over the sponge. Invert the sponge again.

4. Slice out a small piece of sponge on a 45-degree angle at another end, so the end of sponge will neatly attached to the sponge at the end of rolling.

5. Make few slits on the whole cake. Spread evenly a layer of rhubarb jam, scatter the cake with cranberry and spread a layer of whipped cream.

6. With the shorter side/breadth facing you, roll the cake up tightly to form a swiss roll. Wrap with cling wrap and chill in the fridge (if using whipping cream) to allow the swiss roll to set. Slice to serve.

Recipe adapted from :Sonia@Nasi Lemak Lover







Wednesday, 14 November 2012

Meatballs Spaghetti Cupcakes








杯子蛋糕,可以是一个很朴实的小蛋糕,也可以摇身一变,“叮”蛋糕变可爱了,“叮”蛋糕变高贵了, “叮”蛋糕变调皮了。。。真的。。杯子蛋糕是常常会让我有冲动想做的project之一。所以一有空,我都会收集杯子蛋糕的图片和资料,等空闲就抽一个project来试一试。那天看到Sweetapolita最近的贴子,做了很好看的杯子蛋糕,而且也用了不同的蛋糕体食谱。今天我这个好玩的meatball spaghetti cupcakes也就用了她家里推荐的vanilla杯子蛋糕食谱来做的。蛋糕体果然很松软很好吃,我喜欢。


   For the cupcakes (makes 9)

  135g cake flour, sifted
            7.5g baking powder
            2.5 g salt
            120ml whole milk, at room temperature
            1 large egg whites (30 g), at room temperature
            ½ whole egg, at room temperature
            1/2 teaspoon Pure Vanilla Extract
            1/8 teaspoon Pure Almond Extract
            110g granulated sugar
            60g unsalted butter, at room temperature
           
            For the frosting
            60g unsalted butter, at room temperature
            20g cream cheese, at room temperature
            100g sifted icing sugar
            1/4tsp cocoa powder
            yellow food colouring

   Topping
   Ferrero Rocher (as meat balls)
   Rhubarb and red berry jam (as sauce)
   Chopped flake coconut (as parmesan cheese)

For the cupcakes:
1. Preheat the oven to 170°C and center the oven rack. Line cupcake pans with standard-size cupcake liner

2. Sift the flour, baking powder and salt into a medium-sized bowl.

3. Whisk together the milk, eggs, vanilla extract and almond extract in a medium bowl.

4. In an electric mixer fitted with the whisk attachment, cream the butter and sugar on medium speed until very pale and creamy, about 5 minutes.


5. With the mixer still on medium speed, alternate additions of the flour mixture and milk-egg mixture, beginning and ending with the flour mixture (3 dry additions, 2 wet), beating after each addition until incorporated. Continue mixing on medium speed for 2 minutes.

6. Divide batter evenly among your cupcake liners–about 2/3 full–and bake until a toothpick comes out with a few crumbs only, about 18-20 minutes.


7. Carefully remove the cupcakes from the pan and let cool on wire racks.

For the frosting:
1. In the bowl of an electric mixer fitted with the paddle attachment, whip butter and cream cheeese for 3-4 minutes on medium speed. Butter will become very pale & creamy.

2. Add sifted icing sugar and cocoa powder, beating on low speed until just combined. Add in milk and yellow food colouring, increasing to medium speed until well combined.

Assembly of the Cupcakes
1. Pipe a generous swirl of frosting atop each cupcake.

2. Dip Ferrero Rocher with Rhubarb and berry jam. Gently press a coated Ferrero Rocher upon each cupcake.

3. Scatter chopped flake coconut on the cupcake. Best enjoyed same day!

    Recipe adapted from : Sweetapolita