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Tuesday 23 April 2013

Castella (Kasutera) Cake 蜜糖长崎蛋糕







长崎蛋糕,一个让我又爱又恨的蛋糕,试过先打发全蛋再加入粉类的方法,试过将所有材料一起同时进行打发, 。我自认功夫不好,全蛋打发出来的蛋糕,蛋糕组织粗糙到我连摆照片上来都不好意思,虽然已经很努力的将蛋糕的比重做好,但是成品还是给自己打了不及格的分。最终,选了这个我觉得成功率很好的:先打发蛋白然后再加入蛋黄打发的方法。

我先后试了两次,第一次是用全高筋面粉做(图45),然后再改了点点(用40g低筋加80g高筋面粉试试)做了大理石的,两者没有多大分别,就是口感有点QQ的,有蜂蜜味的蛋糕。

我自己没有吃过真正来自日本的长崎,但是上网查看了一下质料和图片,原来,蛋糕没有我想像中的高高,所以这次没有在乎烘出来的蛋糕是否达到木模的顶部。在这里也要提到水麦芽,就是原作提到的(maltose),加了它,蛋糕果然定型得很好,都没有收缩的迹象。我不知道蛋糕的比重是否重要,一般都是要求蛋糊打发到当面画个“O”型然后可以停留10秒钟都不沉下就可以。但是我还是乖乖的用了比重的方法。蛋糊装入100ml的容器里的重量是2325g表示已经打发好了。(可以参阅这里,作者有很详细的做法)。

再来,谈到用筛网过滤已经搅拌好的面糊,我有一点摸不着头绪,但是还是照做了,可能这样蛋糕的组织会更好一些吧。但是我的第二个大理石的长崎,我省略了这个步骤,好像也没有很大的差别。

我的长崎蛋糕分享也只能说到这里,有机会还是很想试试道地的蛋糕,才能知道自己的和original的有着怎样的一个差距。

我也参考了Sonia家的食谱和做法,请转到她家,有很详细的步骤图!谢谢Sonia送来的木模,让我有机会跟长崎打了个交道。


INGREDIENTS :
4 whole eggs (separated & room temperature)
2-4 tbsp honey ( I used 3 tbsp)
2 tbsp milk
1 tsp maltose sugar ( Very important!, it makes the texture of the cake look nice, moist, and smooth )
3/4 cup wheat flour (I used 120g bread flour.)
1/2 cup sugar (I used 80g caster sugar.)

DIRECTIONS:
1. ) Preheat oven at 160C. Fill 2 little loave pans with water. Fill up 1/4 of the pan. Place them into the oven and place each pan on both sides of the pan so that the cake batter will be in the middle of the 2 filled pans with water.

2. )Put milk in a bowl and microwave for 10 seconds to warm. Stir in maltose sugar and honey until well melted and incorporated.

3. ) In a large mixing bowl beat egg whites till soft peak. Then, slowly add in the sugar. Beat until stiff peak and the egg white batter will becomes thick and glossy.

4. )Next beat in egg yolks, one at a time. Beat well until mixture turns to a pale white color or approximately 6 minutes. (or fill the batter in a 100ml container, the batter should weigh around 23-25g).

5. ) Switch your mixer to the lowest setting . Then add sifted flour slowly until mixture well incorporated.

6.) Then , slowly pour the  warm honey mixture into the batter until well mixed.  Using a sifter, pour the batter into it and into the pan. Now , take the pan about 4~5 feet in the air and drop down to take out any air bubbles.

7.) Place pan in between the two filled pans with water. Bake for about 60 minutes or until golden brown.

8.) Once the cake is done, remove from oven, place a non-stick parchment paper on top of the cake and follow by another cake pan, turn up side down the cake. Cool on a wire rack.

9.) When the cake is cool enough to handle but still warm (about 15mins), invert the cake again, remove the pan and wooden box. Continue to cool on a wire rack.

10.) Once cake is cooled, wrap nicely with paper and film. Refrigerate overnight. (This step is critical to ensure the Castella has a moist texture).

Recipe adapted from : Hunniebaby






              (图4)                                                                                                 (图5)






Sunday 21 April 2013

Ayam Masak Merah





很多朋友都做了,我是追一族的人,当然少不了也赶上道菜肴咯。

当我把晚餐在桌上,老公望了我一下,,会辣我答他不辣,是番茄。他吃了很喜是味道很特,很好下。两人吃得津津有味。

谢谢原作也谢谢大家踊推荐道好吃的 Ayam Masam Merah

English Version):Wendy-Table for 2

材料:
a
6
1tsp
黄姜粉 1/2tsp
胡椒粉
b
小洋葱 3个,
2瓣,
1cm
辣椒 2条,
c
桂皮 2寸,
丁香 3个,
小豆cardamom3个,
大洋葱(切片)1

d
番茄 1/2杯,(我用一罐140g浓缩番茄tomato paste)
1/2(我用Greek Yogurt
1/2杯,
1/2tsp
精粉 1tsp
白糖 1Tbsp
青豆 1

做法:
1。把(A)腌制 30
把材料(b)磨成辣椒糊。
 2 ,把腿表面煎成金黄色(半熟),待用。把2-3Tbsp油留在里,中火炒香磨的(b)料,然后加(C)料翻炒至洋葱片成透明状
   3。把材料(d)加入(除了青豆),再加入半熟的腿,煮至汁稍微收干,然后才加入青豆,翻炒片刻即可。 

Recipe recipe sauce: