Sourdough Bread -（谢谢 Jane & Andrew)

姐姐（Jane’s Corner）两天前上了她的长命酸面团欧包。其实早前她将养好的了的新鲜酵母分给我叫我在要做面包之前跟着Bourke Street 书上的后半段继续养一天一夜然后就可以做欧包了。讲就容易，做起来还真的七手八脚，步骤很乱（是我资质不够。。呵呵）。从养酵母到送面包进烤箱，一共是打了五六通电话询问详情，面包才有出炉的希望。虽说我有Bourke Street宝典在旁，但是还是打电话商量比较简介妥当。记得最后一通电话是问她上面那个白白的粉应该洒什么粉啊？原来是Semolina粉。。哈哈。。我还真觉得她很聪明，我万万没想到可以洒Semolina粉。

Jane那天跟我抱怨说她用了三天来翻译食谱，很苦。我就跟她说，是啊，最近看blog多过看我老公的脸，不知道老公几时要休了我。所以今天我在上班前特地把这面包放在最显眼的位置，等老公回来时可以享用。果然效果不错，他传了短讯给我，说面包很好看也很好吃，给打了分数10／10。哈哈。。看来老公应该有体会道爱心面包的能量，没有这么快想休妻。

Jane苦翻译了三天，我不能就这样copy n paste 她的苦劳。有兴趣参考食谱请到Jane's Corner Sourdough Bread。

P／S： 诚意谢谢姐姐跟我分享了她的爱心面包。




两个礼拜前，同事Andrew很紧张的拿了一张广告剪报给我，告诉我 两位大厨Adraino Zumbo 和 Luke Nguyen要来柏斯为他们的新书办签名会。我们俩都雀跃万分。在澳洲，相信喜欢甜点的朋友都会对Zumbo这名字敬仰，特别是想到Zumbo就会想到他那超级无敌的Macaron Tower。至于Luke，我老公特别的喜欢Luke的越南料理，所以，今次两位大师光临我们又怎可以错过呢。 但是我一向来都没有追偶像的习惯，所以唯有托Andrew去帮我排队。平时一副懒洋洋的Andrew竟然很落力的去排队等签名，想不到他尽然还要求两位大师写了留言给我，让我有个意外的惊喜。当他把书带回来给我时，我们俩个像疯了似的欢呼大叫。其他同事都很羡慕我们拥有两位大师的亲笔签名的食谱。Zumbo的书我从头到尾翻了一下，没有一个我是会做的，真的太technical了啦。。好像只有一个Doughnuts还可以试一下。。哈哈！但是Luke的书确实是一本很赞的食谱。简单却又精致的越南料理，食谱也详细的诉说料理的来源和历史。 看了真想每一道料理都有机会享用。两位大师傅旗下都有店铺在悉尼，柏斯怎么就这样惨，没有师傅要来开连锁店吗？


P／S：Thanks again Andrew for lining up for the book signings!

Red Velvet Cupcake

 我很爱喜爱甜点，尤其对cupcakes钟情。每次走过cupcakes橱窗都会逗留一下，就算不买，看一下也好。我们华人结婚送礼饼，西方人结婚和庆典都喜欢用装饰得美美的cupcakes来送礼或招待客人。 记得有一次，老公撇下我自己去了游乐场玩 ， 我独自逛街时，走到了一家cupcake店，很多客人，我于是凑热闹进去看个究竟。我问了店员要那个是他们家最销的cupcake，他于是介绍了Red Velvet Cupcake给我。那是我第一次看到鲜红色的cupcake，当时的想法是一定要做这个颜色鲜艳而我觉得很sexy的红色小蛋糕。 今年五月我终于出嫁了，于是做了这个Red Velvet Cupcake送给同事们。今天从做这个小蛋糕，想想原来我以为人妻半年了啊！

Ingredients:

125 grams sifted cake flour

1/4 teaspoon baking powder

1/4 teaspoon salt

10 grams regular or Dutch-processed cocoa powder

57 grams unsalted butter, at room temperature

110 grams granulated sugar

1 large egg

1/2 teaspoon pure vanilla extract

120 ml buttermilk

1 tablespoon liquid red food coloring

1/2 teaspoon white distilled vinegar

1/2 teaspoon baking soda

Cream Cheese Frosting:

250 grams cream cheese, room temperature

100 grams unsalted butter

1/2 teaspoon pure vanilla extract

1 cup icing sugar, sifted

2/3 cup cold heavy whipping cream (double cream) (35-40% butterfat)

Red Velvet Cupcakes:

1.) Preheat oven to 175 C and line 12 muffin tins with paper cupcake liners. (I only get 9 mufins instead of 12)

2.) In a large bowl sift together the flour, baking powder, salt, and cocoa powder.

3.) In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the egg and beat until incorporated.  Add the vanilla extract and beat until combined.

4.) In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.

5.) In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter. 

6.) Working quickly, divide the batter evenly among the 12 muffin cups and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 18 - 23 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.

7.) Cool the cakes in their pans on a wire rack for 10 minutes and them remove from pan. Let cool completely before frosting. Either spread the frosting with a knife or offset spatula, or use a large 1M Wilton open star decorating tip to pipe the frosting.

Cream Cheese Frosting:

In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese and butter until smooth. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to pipe. Add more sugar or cream as needed to get the right consistency.

Reference：http:/ /joyofbaking.com/RedVelvetCupcakes.html

I am submitting this post to  Aspiring Baker #13 : Enjoy Cupcakes! (November 2011)hosted byMin of Min's Blog 

之前

 装扮之后，人靠衣装，蛋糕也要靠打扮喔！

Gordon Ramsay's Blueberry Muffin

上个月一直做kuih又做layer cake肚子里 因该有装下几罐的椰浆吧！是时候来一个健康食谱。既然到了Ramsay店里，今天就上他的一个简单又有营养的全麦muffin。这是一个我认为简单，好吃又耐饱的早餐。

Ingredients: 

2 very ripe large bananas

300g wholemeal flour

1½ tsp baking powder

1tsp bicarbonate of soda

Pinch of fine salt

100g light muscovado or brown sugar

284ml carton buttermilk

1 large egg, beaten

75g light olive oil 

200g blueberries, rinsed and drained

1tbsp demerara sugar

Method:

1.) Heat the oven to 180°C (gas mark 4). Line a 12-hole muffin tin with muffin cases.

2.) Peel the bananas and mash in a bowl, using a fork

3.) Mix the flour, baking powder, bicarbonate of soda, salt and brown sugar together in a large mixing bowl. Make a well in the centre and add the buttermilk, egg, olive oil and bananas. Quickly fold the ingredients together until just incorporated, taking care not to overmix. Tip in the blueberries and give the batter one or two stirs

4.) Spoon the batter into the muffin cases and sprinkle with the demerara sugar. These cases will be quite full.

5.) Bake in the oven for about 20-25 mins until well risen and golden brown on top; a skewer inserted into the centre of the muffin should emerge clean.

6.) Leave to cool in the tin for a couple of minutes then transfer to a wire rack to cool completely.

Reference: Gordon Ramsay's Healthy Appetite