Pages

Monday, December 31, 2012

Happy New Year 2013!

Wishing everyone a wonderful year ahead!

Happy new year 2013!

(This post is created in Blogger mobile apps)

在2012年的尾声,祝愿大家有个丰收美满的2013年。

新年快乐!



Thursday, December 27, 2012

Santa Claus Cookies (Cut-Out Butter Cookies with Royal Icing) 圣诞老人糖霜牛油饼干


制作这批应节饼干是星期天早上用完早餐后才有的想法。这是我第一次尝试用糖霜装饰饼干,虽然很花时间,但是挺好玩的。制作时不觉得累,倒是完成后才发现腰酸背痛。


Monday, December 24, 2012

HO HO HO Santa Claus is Coming to Town 圣诞快乐


Merry Christmas and happy holidays to all my dear friends and readers!
 
(I will follow up with the recipe later) 
 
祝大家圣诞快乐假期愉快

(食谱稍后会补上)

Wednesday, December 19, 2012

台湾2012 (5) - Day 2: 港式饮茶。俪宴会馆


2012年11月4日

从动物园回到住处后不多久妹妹的两个女儿就睡醒了,而Lucius刚好相反,因为在动物园消耗太多体力,一回到住处就倒头大睡。


我们也不打算出门,就窝在住处小息,吃点点心。妹夫特地去买了这家他非常推荐的泡泡茶请我们喝,店面叫“水苍茶弄”。我觉得这家店的泡泡茶真的很不错,连不爱喝泡泡茶的我都爱上了。

趁Lucius在睡觉我们出门到附近的Seven办了预付费电话卡和买了一些饮料(当然是又便宜又好喝的台湾啤酒)。然后我们步行到附近的一家小型超市买Lucius的纸尿片,虽然他已经toilet trained 但是晚上睡觉还是得包尿布。去到超市很多东西都想买但是要克制毕竟才是第二天,结果走一圈出来还是大袋小袋。买了些零食,调味品,即溶饮料,D还买了芭乐(就是我们这里的番石榴)因为台湾的芭乐超好吃的。


Wednesday, December 12, 2012

Durian Butter Cake 榴莲牛油蛋糕


阿姨送来一大盒榴莲果肉,而且还是纯正的山芭榴莲,想到可以用来做点心欣喜非常。

第一时间想到的都是轻蛋糕,例如戚风蛋糕,或是用来做北海道蛋糕的内馅也一定很好吃,要不然做法式千层蛋糕。。。脑海里有很多idea。偏偏行事时我的手却和我的脑相对而行,结果我做了我认为不怎么搭配的重奶油蛋糕。


Monday, December 10, 2012

台湾2012 (4) - Day 2: 台北木栅动物园

2012年11月4日

今天我们和妹妹一家人带着她的宝贝双胞胎同游动物园。这是Lucius人生中的第一次参观动物园哦!

昨天晚上逛夜市逛迟了早上睡到自然醒在住处吃了简单的早餐,差不多上午10点多我们才出门。乘搭捷运到木栅站下车就能抵达动物园了,非常方便!


整个行程我想Lucius最兴奋的莫过于搭捷运,往往到站了还不肯下车。

由于是星期天的关系动物园门口排队买票的人龙好长哦,后来我们发现可以用捷运储值卡直接在门口还钱,可是我们一行人中少了两张储值卡所以还是得乖乖排队买票。入门票一人才NT60。


Friday, November 30, 2012

台湾2012 (3) – Day 1: 台北饶河夜市。福州世祖胡椒饼

2012年11月3日

Kiki用餐完后我们就搭小黄到附近的饶河夜市,如果没记错的话德士费在NT120左右。


饶河街观光夜市位于台北市松山区饶河街,范围从八德路四段至抚远街交叉口的慈佑宫,全长约为600公尺。比起其他夜市我其实更喜欢逛饶河夜市因为它是一条直路,只要跟着人群走,走一个U字形就会回到原点并逛完所有摊位,不怕有漏网之鱼。 


Monday, November 26, 2012

Steamed Sweet Corn Cake 蒸粟米蛋糕


翻看记录已经有整两个月没有玩烘培了,有时一停下来就懒虫上身,看着姐妹们的作品虽然技痒,但还是难以战胜懒虫。

Thursday, November 22, 2012

台湾2012 (2) – Day 1: 明星开的店。Kiki 餐厅

2012年11月3日

一取得行李,D立即飞奔到洗手间换衣服。

今天的气温偏高,一点也没感觉到要入冬的凉意。

从桃园机场到台北市区只需约45分钟的车程。抵达台北住处我们稍作休息,大概6点钟左右就出发去吃晚餐咯。11月天的台北6点钟就已经黑漆漆了,天气也开始转凉但不会冷。

来台的第一餐我们吃Kiki。Kiki是台湾著名艺人蓝心湄所经营的餐厅,在台北和台中都有分店。餐厅的生意非常火红,所以需要预先定位。我们光顾的是复兴店,主要是卖川菜。


Monday, November 19, 2012

台湾2012 (1) – Day 1: 出发

我回来了!你们还好吗?谢谢大家在Angel不在时继续登门拜访,让我这个家保持光鲜亮丽。留言给我的朋友不好意思请给我一点时间回复。

去玩了一个多星期,回来后也病了一个多星期,接下来希望能够有毅力和时间写游记。Angel在旅游时也挑了一份小礼物送给Cook.Bake.Love的读者,送礼详情会在接下来其中一篇的游记里出现,敬请留意!

xxxxxxxxxxxxxxx

2012年11月3日

出发前的一晚半夜12点我们才开始收拾行李,收拾到一半肚子饿停下来煮快熟面当宵夜,这样一来收拾完毕入睡时已经是凌晨3点钟了。

虽然很迟入睡,早上7点钟醒来还是精神抖擞,Lucius似乎也知道要出去玩7点多钟就自己起身了。8点半左右我们就乘坐的士往机场出发。


Friday, November 2, 2012

一碗搞定 ~ 蓝莓牛油杯子蛋糕 One Bowl Blueberry Butter Cup Cake


一个星期不见你们都还好吗?过去的长周末大家过得怎样?

包括星期一拿的年假足足四天的假期,我竟然一无所成。原本想为AB做的jelly没做成,想烘的蛋糕没烘成,想做的面包也没做,煮饭也是随随便便煮。。。懒惰病上身的结果。不知道为什么就是提不起劲,倒霉的是星期一那天我还真的生病了,病得头昏脑胀,一整天躺在床上。到稍微好时前天午餐后又好像轻微食物中毒,今天才稍有好转,肚子真是不争气。


Friday, October 26, 2012

直接法面包也可以很松软之“蔓越莓乳酪面包”Super Soft Straight Dough Bun: Cranberry Laughing Cow Cheese Bun


文接直接法面包也可以很松软之“毛毛虫香肠卷”。

做了若干香肠卷后,原本的计划是要做蟹柳卷,可是突然想吃甜面包,打开冰箱看到了蔓越莓干还有一盒三角形Laughing Cow Cheese,就是这个组合了。


Wednesday, October 24, 2012

Seah’s Spices ~ Singapore Fried Noodles 新加坡炒面


We had this fried noodles for lunch on Sunday. The meal was whipped up in less than 30 minutes including the preparation of individual ingredients. It could be even faster if lesser ingredient is used. Thanks to the all-in-one fried noodles spices. The premix pack I used here is called “Singapore Noodles Spices”, a new product from Seah’s Spices.

Monday, October 22, 2012

Seah's Spices ~ Kung Pao Chicken 宫保鸡丁


Kung Pao Chicken (宫保鸡丁) is one dish that I like to order when I dine out at Zhi Char Stall. I didn’t know that the version of Kung Pao Chicken with thick, spicy and sweet black sauce that I used to have for many years since young is not authentic until I tasted the original Sichuan version in a Sichuan restaurant in Taipei eight years ago.

The original Sichuan version uses Sichuan peppercorns. It is these peppercorns that give authentic Kung Pao chicken its distinctive numbing flavour which tasted totally different from our local version.

Friday, October 19, 2012

Fried Sweet Potato with Red Bean Paste Balls 豆沙番薯蛋


这是七月份时做的。其实存档里还有蛮多食物的照片,有时间的话我希望能够都做个记录。

以前习惯用镬炸东西,我们家的镬还蛮大的,要用很多油,清洗又很不方便,所以我很怕油炸。自从改用小锅子来炸后觉得炸东西其实也可以很轻松,所以就比较常做油炸的食物。(有没有注意到近年来比较多油炸食物的帖子?)


Wednesday, October 17, 2012

一滴不剩 ~ 新式葡国鱼 Braised Stingray in Special Curry Tomato Sauce


魔鬼鱼在我家有几个固定的料理方式。妈妈最常用大量豆鼓,芹菜,姜丝和辣椒一起炒,要不就是炒咸菜。再不然清蒸,偶尔也会拿来煮assam。

妈妈做的魔鬼鱼料理都非常好吃,但爱尝鲜的我还是希望能够有更多的变化。在Yum Yum杂志上看到这个类似澳门葡国鸡的煮法时觉得一定合我的口味,所以一买到新鲜的魔鬼鱼就尝试煮了。这道菜的佐料包括番茄,灯笼椒,马铃薯和洋葱。马铃薯配搭鸡肉很平常,但是和鱼配搭对我来说挺新鲜的(后来我才突然想起曾经煮过罐头tuna鱼焖马铃薯,是超好吃的)。



Monday, October 15, 2012

Butter Cake without Baking Powder 无发粉牛油蛋糕


这也是中秋节前的作品。感谢Eileen的分享还有Jessie的推荐。

这个牛油蛋糕特别之处是用了全蛋海绵蛋糕的做法。原本我以为会吃到像海绵蛋糕般的蛋糕组织,但蛋糕尝起来和一般用creaming method做的牛油蛋糕无异,只是比较轻盈细致。和一般牛油蛋糕一样,这蛋糕要待第二天回油后更加湿润好吃。我个人觉得第三天的蛋糕组织比第二天的更棒。

Thursday, October 11, 2012

Chicken Curry in the Oven? Roasted Pandan Chicken 香辣班兰烤鸡


这是在五香烤鸡之前做的,五香烤鸡比较受家人欢迎所以就先上了。

我觉得这道烤鸡的味道像在吃“烤的咖哩鸡”,不难发现它的腌料就是我们一般煮咖哩鸡会用到的材料,包括咖哩粉,辣椒糊和椰浆。烤鸡时整间屋子弥漫着班兰叶的香味,好香好香,但是吃的时候就感觉不到那股班兰叶的香味了。


Wednesday, October 10, 2012

偶尔也来点小饼干之雪球 Snow Ball


这小饼干是在大家都忙着赶制中秋月饼时制作的。在烘培的项目里饼干类算是我比较少做的,通常就只有在华人新年前夕才会做。做饼干给我的感觉就是比较“大工程”,而且平时家人也没有吃小饼干的习惯。

Monday, October 8, 2012

Sunday Brunch . My Simple Mashed Potatoes Recipe


这是我们昨天的brunch,有没有被诱惑到?

以前还没有孩子时我和D偶尔会炸鸡来吃,再开罐罐头浓汤就是一餐了(回顾这篇)。有了孩子后这还是我第一次炸鸡呢!


Sunday, September 30, 2012

中秋节快乐~单黄莲蓉上海月饼 Single Yolk Lotus Paste Shanghai Mooncake


今天是中秋佳节,在此祝大家中秋节快乐,花好月圆人团圆!

终于做了这个比愤怒鸟还要红的鲸鱼家之上海月饼,只可惜我没有加芝士粉(家里没有不想特别去买),觉得饼皮少了独特的咸香,当然还是很还吃的。有遗憾才更加有推动力,明年再战过吧!

Friday, September 28, 2012

大意 ~ 液体油版的“蛋黄”酥(红豆沙咸豆蓉酥)Red Bean & Salted Mung Bean Paste Flaky Skin Mooncake (Oil Version)


(制作于2012年9月15日深夜,拍摄于9月16日)

还是第一次发生这样的状况。以为照片已经下载了,结果蛮用心拍摄的一辑照片全部被我删除掉,只留了唯一一张在手机里。通常在删除前我都会再检查一次,这次是自己太大意了。搞到都没有木打食谱,下面就简单的做一个记录。


Tuesday, September 25, 2012

交功课~二战传统月饼之愤怒鸟月饼 Angry Bird Mooncake


(制作于2012年9月16日,拍摄于9月20日)

隔了一个星期又再战传统月饼。

这个赶上潮流的愤怒鸟模型可是我的得奖神秘礼物,礼物来得很应景正好可以派得上用场,可是对我这个新手来说这个不规则的模型是有些难度的。


Saturday, September 22, 2012

第一次@ 传统烤皮月饼 Traditional Baked Mooncake

(制作于2012年9月9日,拍摄于9月15日)

2010年开始自己制作月饼,但是今年还是第一次制作传统烤皮月饼。制作方面没有遇到太大的问题除了对成品的外观不甚满意(花纹不够清晰,颜色却又太深),虽然如此还是决定放上来。第一次做传统月饼算是一个重要的里程碑。

传统烤皮月饼看似难,其实也不难,看似容易其实也不然。我在说什么嘛?


Wednesday, September 19, 2012

Baked Mini Yogurt Donut 烤迷你优格甜甜圈


I had turned the remaining batter of the Everyday Yogurt Cake into baked mini donuts. Due to the size, these mini donuts were very crispy when there were just out from the oven.

Monday, September 17, 2012

Everyday Yogurt Cake


I have a soft spot when I see recipe with the word “everyday” and “yogurt”. “Everyday” means fuss free, “yogurt” means healthy, moist, low fat to me.

So when I saw Lena posted this Everyday Yogurt Cake from Lauren Chattman, I was sold. This cake happens to be this month’s Bake Along cake, so it gives me another reason to bake it. To make it more interesting, there is debate among the bloggers who have baked this cake. Some like it, some don’t. Some say good, some are disappointed.


Friday, September 14, 2012

直接法面包也可以很松软之“毛毛虫香肠卷”Super Soft Straight Dough Bun: Caterpillar Hotdog Roll


终于在一个没有工作的午后尝试了这个网上很多朋友人做了都赞好的直接法甜面包。那是一个阴天,虽然不利面包的发酵但在厨房忙碌时却可以保持清爽,所以有利也有弊。

以直接法来说这个面包算是非常松软,即使保留到第三天还是ok的。食谱高糖高油高酵母,也难怪但是值得一提的是面团非常好操作。家里的酵母用完了,所以我少放了一点,也不碍事。


Tuesday, September 11, 2012

Home-made Rockmelon Ice Cream (Eggless) 哈密瓜雪糕(无蛋)


过去的两周似乎与部落格脱节。陆陆续续都在生病,看了两次医生,本来有点好转今天喉咙又开始痛起来,咳嗽流鼻涕全部一起来。幸好还是能出席周末的女人聚会,精神还算抖擞(面对这么热情的朋友能不吗?),还第一次在一天内“参观”了三家材料行,心情简直是亢奋,哈哈。朋友,再次谢谢你们的款待和礼物,让我受宠若惊。

雪糕是上个月做的。特地找了个屋子里有阳光的角落来拍照,喜欢阳光照射在雪糕上呈现出来的感觉,和冷冰冰的雪糕形成对比。早晨的阳光暖暖的,不怕雪糕太快融化。


Monday, August 27, 2012

Prawn Fritter (Cucur Udang) 炸虾饼


最近有点懒洋洋的,虽然脑海里有很多点子,很多想做的东西但却懒得进厨房,部落格更新也越来越慢。

开斋节补假的早晨为家人做了这道炸虾饼当早餐。通常假日我都会很期待为家人准备点特别的早餐。一日之计在于晨,早餐是一天三餐当中我最喜欢做的。

这是我第一次炸虾饼,以前都是看妈妈炸。炸虾饼不像炸其他东西可以一次过把炸很多,为了确保虾子是贴在虾饼表面炸时需要一点耐性,一个炸到成形后才能炸下一个。


Wednesday, August 22, 2012

Five-Spice Roast Chicken 五香烤鸡


要怎样料理一整只鸡呢? 对我来说最简单的方法莫过于烤鸡。只要把鸡腌好接下来就是烤箱的工作了。

试过做比较西式口味的烤鸡,但发现家人最爱的还是中式口味,就好比这个五香口味,这是最安全也是家里每个人都喜欢的口味。我没有下很多五香粉所以吃起来是淡淡的五香味。


Sunday, August 19, 2012

Tuesday, August 14, 2012

Black Sugar Dried Longan Cake 妃娟的黑糖桂圆蛋糕


上个星期趁假日做了这个很东方口味的蛋糕。桂圆其实就是我们这里的龙眼干,可是桂圆听起来是不是文雅好听多了?

周老师部落格里头的食谱已经bookmark很久了,最近网上也流传大家推崇的配方,但是最终还是选了妃娟书里的食谱来尝试,因为发现食谱越买越多但往往真正动手做时却不选花钱买来的的食谱,所以我跟自己说往后要善加利用买回来的食谱。


Friday, August 10, 2012

Fine Butter Cake with Rice Flour 牛油软绸蛋糕


最近常做牛油蛋糕,用的都是最简单的all-in method,就是把所有材料一起搅拌两三分钟就行了。周日放工后做蛋糕用这种简单快捷的方法比较适合。试过在准备晚餐的同时蛋糕也就做好了。

一看到君之上这个食谱我就bookmark了,直到现在才第一次尝试。这个食谱特别之处是使用了粘米粉。加入粘米粉的蛋糕组织比较细腻,但我也发现比较crumbly(照片是一冷却就切片拍摄的)。


Wednesday, August 8, 2012

新模开张之瘦长版西梅杂果蛋糕 Slim Pitted Prune Mixed Fruitcake


这是今年一月份的作品,是为华人新年而做的,一晃七个月过去了,拖到现在才发文。

这篇主要是要记录我的迷你瘦长loaf pan开张之作,结果发现我拍了蛋糕竟然忘了拍模型,下一篇会补上。


Tuesday, July 31, 2012

人人都爱~咕噜肉 Sweet & Sour Pork。酸甜酱的黄金比例2111 (Repost toInclude English Recipe)


如果说要选出一道大人小孩,华人洋人都爱的中华料理,我想非咕噜肉莫属。

自从怀孕开始就很少下厨了(哇,Lucius都快两岁了,真的好久没有好好煮一顿),即使下厨也大多是煮一锅熟或是汤类,像咕噜肉这种要炸要炒的料理即使以前常下厨时也是很少煮的。

最近心血来潮特别想自己亲自下厨煮这道菜,让妈妈帮我买了猪肉(买肉时跟肉贩说要做咕噜肉的肉就行了)。肉贩还很好心地主动帮我把肉切好,但我略嫌切得大块了点。


Friday, July 27, 2012

Cranberry Lemon Butter Cupcake 蔓越莓柠檬牛油蛋糕


真的很讨厌晚上拍照,怎么拍都是那个死样,奈何随着孩子一天天长大白天睡眠时间越来越少我可以在周末白天做蛋糕的机会也越来越少,只好等他晚上睡着了牺牲自己睡眠时间才能安静的做自己爱做的事。


这是Alex Goh老师新书里的食谱,不用说蛋糕当然好吃。这个蛋糕特别之处是加了蛋黄粉,蛋糕黄腾腾的颜色挺吸引人的。蛋黄粉其实是加了香精和颜色的玉米粉,我不排斥蛋黄粉的味道,但是我更欣赏天然香草精 (pure vanilla extract) 那种隐约的香气,所以下次做我会用玉米粉和天然香草精来代替蛋黄粉。

Cranberry Lemon Butter Cupcake
Ingredients:
(A)
250g butter
180g sugar (I used 130g)
Orange zest from one orange (I used lemon zest)
(B)
4 medium eggs
(C)
50g orange juice (I used store bought)
35g custard powder
(D)
250g plain flour (sifted)
1½ tsp baking powder (sifted)
(E)
200g dried cranberries (I used 150g)
50g orange juice (I used store bought)
30g bread flour
*Pre-soaked dried cranberries in orange juice for 30 mins then add in bread flour.

Method:
1) Beat (A) till light and fluffy.
2) Add (B), one at a time, beat well before each addition.
3) Add (C), mix well.
4) Fold in (D) in 2 – 3 additions and mix till just incorporated.
5) Fold in (E), mix well with a spatula.
6) Scoop batter into paper cups or pour into a greased and lined 8” round tin.
7) Bake in preheated oven at 180C for about 25 mins for cupcake or 50-60 mins for whole cake until a skewer inserted and comes out clean.

Note:
Custard powder can be replaced by cornflour and ½ to 1 tsp of vanilla extract.

(Recipe adapted from Alex Goh’s Fabulous Cake Business, Cranberry Cake, I omitted the icing and glaze)

Tuesday, July 24, 2012

【吃得起酸】 柠檬牛油杯子蛋糕 Lemon Butter Cupcake with Lemon Glaze


“飘洋过海 我吃得起苦。。。”如要吃这蛋糕要高唱“飘洋过海 我吃得起酸”。哈哈,其实对我来说不特别酸,就是入口那刹那有点sharp,过后就很“顺喉”了。当然如果你吃不起苦,哦不,是酸,那么把食谱里柠檬汁和柠檬果皮减少就行了,不然就增加糖的份量。


最近超市的柠檬卖得超便宜,三粒一块钱,是我买过最便宜的柠檬。说起来就有点气,在看到这个offer的不久前我才刚刚扫了三粒块半的货,幸好没有买很多。所以,柠檬这么便宜不做柠檬蛋糕真对不起自己。

这蛋糕个人觉得很好吃,也超容易做的,把所有材料打两分钟就行了,基本上我觉得无需任何烘培经验和技术也能完成。特别推荐给新手,做了会让你有成就感哦。

(P/S: 前两个星期很忙所以更新和回复留言比较慢,不好意思。)


You will love this cake if you are a lemon lover.

This cupcake is extremely easy to make as all-in method is used, i.e you only need to prepare the ingredients and whisk them together well, just need to follow the beating time strictly. Result may vary due to under or over beating. In case you think that the cake will be hard as there is no prior creaming of butter, this cake is actually soft and fluffy (of course the softness here is based on pound cake standard).

You do not need more than 10 minutes to prepare this cake but you need patience to let it slowly mature over the next 24 hours (at least). However, if you decide to taste it immediately (like what I did) the cake still tastes good though it may be a bit crumbly (the cake will become moister after the fat in butter releases over time).

If you are not lemon lover you may find the lemon in the cake overwhelming like what my parents thought. They loved this Lemon Yogurt Butter Cake which was made in the same manner but they did not like this lemon cupcake. On another note, you can always make it less “lemonty” by reducing the lemon zest and lemon juice used in the recipe.


Lemon Butter Cupcake with Lemon Glaze

Ingredients: (yields 12 medium cupcakes)
150g salted butter, diced (see note 1)
105g fine/caster sugar (see note 2)
150g self-raising flour
½ tsp baking powder
150g eggs (about 3 medium eggs)
½ tsp pure vanilla extract (optional)
Lemon zest from one lemon

Lemon glaze: Juice from one lemon + 50g sugar (to taste)
*Cook over low heat till sugar dissolved.

Method:
1) Preheat the oven to 180°C. Lightly grease a 12-hole muffin tray or line with paper liners/muffin cups.
2) Add all ingredients (sift in self-raising flour together with baking powder) into a large bowl and beat with an electric mixer for 2 minutes, scrape down the bowl in between (start from low speed to blend in the flour first so that the flour won’t fly around then change to medium speed).
3) Spoon batter into prepared muffin cups equally (I used an ice-cream scoop) and bake at middle rack for about 20-25 minutes until a toothpick inserted and comes out clean.
4) Once done, prick the cake top with a skewer or toothpick. Pour over lemon glaze to hot cake (see note 3), cool on wire rack. Cake is best served on second or third day. Cake can be kept in airtight container in room temperature for up to 4 days.

Note:
1) Soften or not to soften beforehand? The butter I used softened quite fast in room temperature so I just took it out at the beginning of preparation, cut into small cubes when it was cold, left it in the mixing bowl while I prepared for other ingredients. By the time I started the mixer the butter was already softened slightly (it’s okay to use slightly hard butter in our weather). If the butter you use is very hard then you may want to take it out about 30 mins earlier to let it soften in room temperature. In our warm and humid weather I think I would rather use cooler/harder butter than using butter that is too soft because if the butter is too soft at the beating stage it will yield a very oily cake.
2) This is a pound cake recipe so the sugar amount is suppose to be 150g (same weight as butter, egg and flour) but I have cut down to 105g. You may use up to 150g if you have sweet tooth but I will not recommend using less than 105g.
3) The lemon glaze is enough for two rounds of pouring, use only half of it as you wish.

Thursday, July 12, 2012

Pandan Flavour Square Imagawayaki (Using Happycall Pan) 班兰红豆饼


(制作于2012年4月)

在前篇鲷鱼烧的留言里Sonia提到她在日本吃过的圆形红豆饼,口感像我们这里的曼煎糕,我猜想Sonia说的应该是Imagawayaki(今川焼き),中文叫车轮饼或是红豆饼。根据Wikipedia,Imagawayaki在日本不同地方有不同的名字,有兴趣的可以参考这里。

在新加坡我们叫它Mr.Bean Pancake,因为Mr.Bean处处可见。我很喜欢吃他们家的车轮饼,每次经过都会忍不住买来吃,但是学会自己做后就比较少买了。虽然有很多不同口味可选择,我的最爱仍是红豆馅,而且他家的红豆馅特别好吃,如果你知道在哪里可以买到类似的红豆馅请让我知道。

原本没有想到要分享所以只随意拍了几张照做记录,既然Sonia提到了就顺道和大家分享我的做法。我用的是这个发粉版曼煎糕的食谱,只稍作修改。因为没有适当的圆形铁杯,我用了一个六连的正方形muffin tray(朋友谢谢你的模子),尺寸刚好可以放入我的Jumbo Happycall Pan里。


外面卖的都是采用上下饼皮分开煎,加入馅料在一面饼皮后再相结合的制作方式。我试过这个做法但是不好操作,上下饼皮结合的时间是关键,太早结合会有面糊溢出,太迟结合饼皮表面结皮了就不好粘合在一起。所以,直接在一个模子里做成一个馅饼是较容易成功的方法,缺点是成品比较矮,特别是我用的模子很浅。

照片中是用班兰汁制作的饼皮,如要制作原味只需把班兰汁换成牛奶或清水,我用试过用椰浆加班兰精华和绿茶口味的(在面粉里加入少许绿茶粉)。当然内陷也不只限于红豆沙,我就常常特别为孩子制作cheese内陷的。

红豆饼要趁热吃,但是这个配方冷却后也不会变硬。


Imagawayaki (今川焼き), is Japanese pancake made of batter in a special pan and filled with sweet azuki bean paste, although it is becoming increasingly popular to use a wider variety of fillings such as custard, cheese and even savoury flavour such as tuna. It is often made into round shape and the pancake texture is similar to our Mee Jian Kueh.

You do not need any special pan or equipment to make this at home. What you need is some small metal moulds or cake ring (I use a muffin tray) and a flat-bottom pan with lid (I use Happycall pan).

Pandan Flavour Square Imagawayaki (Using Happycall Pan)

Ingredients:
(A)
1 egg
2 tbsp sugar
½ tsp salt
(B)
¾ cup (180ml) pandan juice (see note 1)
(C)
1 cup (130g) plain flour
1 tsp baking powder
¼ tsp baking soda
(D)
1 tbsp cooking oil

Fillings: red bean paste (or other fillings of your choice)

Method:
1) Whisk (A) until sugar is dissolved.
2) Add (B), mix well.
3) Sift in (C) in in 2 or 3 additions, mix well. Add (D), mix till just combined.
4) Grease muffin tin/small metal moulds/small cake rings with little butter/oil and place them in HCP, pour the batter to fill 60% of the moulds, close HCP lid with magnet. Cook over low heat for about 1 min till you see some bubbles on top.
5) Add fillings and fill the moulds with batter till 90% full, cover HCP lid with magnet, Cook over low heat, flip the pan or flip individual moulds once the top is set. Cook for a while till a crust is form on top and no longer wobbly.
6) Remove pancake from moulds and pan fry in HCP (push the pancakes at the side of HCP to cook the side) for a while till top and bottom become golden brown.

Note:
1) I use the diluted part (top) of my home-made pandan essence and 2 tsp of pandan essence (bottom).
2) To make original flavour just replace pandan juice with milk or water.
3) If you do not have Happycall pan, this can also be done in a normal flat-bottom pan with a lid but the cooking time may be slightly longer.

(Recipe source: trial and error by Angel of Cook.Bake.Love)

Tuesday, July 10, 2012

第一次@鲷鱼烧 Taiyaki (たい焼き)


鯛魚燒是日本燒烤果子的一種,取鯛魚外形命名,是用麵粉糊包紅豆餡的燒烤點心。鯛魚在日本是一種代表吉利的象徵,通常在喜事慶典都會看得到。

制作鲷鱼烧的面糊和一般松饼(pancake)/waffle的面糊无异。以下我就用了美式松饼的面糊来制作鲷鱼烧。这回我不用我常用的食谱,而把食谱改成流动性较大的面糊,方面鲷鱼烧的制作。你也可以用平时惯用的松饼食谱来制作。如果没有鲷鱼烧模具,用这个食谱制成松饼也很棒(只需使用不沾平底锅,平底锅不需抹油)。

鲷鱼烧一做好趁热吃最好吃。


鲷鱼烧

材料:
(A)
1杯(125克)普通面粉
1 ¼ 茶匙 发粉
2 汤匙 白糖
½ 茶匙 盐
(B)
1杯(240ml)牛奶
1颗 鸡蛋,稍微打散
1汤匙 融化牛油或食油
½ 茶匙 香草精(随意)

内馅:红豆沙(或是其他喜欢的馅料)

做法:
1)把(A)加入搅拌缸,混合均匀。把(B)加入另一个容器,混合均匀。
2)把(B)倒入(A),用手动打蛋器拌均(拌到没有面粉的颗粒即可,大概只需30秒,不要过度搅拌)。把面糊倒入一个带嘴的杯子方面倒入鲷鱼烧模具。
3)用中小火预热鲷鱼烧模具约30秒,双面抹上一层薄薄的牛油(只需抹一次)。倒入面糊至大约8分满,加一匙内在中间,倒入面糊覆盖内和填满“尾巴”。
4)盖上模具,马上翻面,用中小火烘约3分钟,翻面继续烘约2-3分钟,烘到双面层呈浅褐色即可。除了首2分钟,间中可以打开盖子查看颜色(请根据鲷鱼烧的大小和自家的煤气炉调整烘烤时间)。


Taiyaki (たい焼き , literally "baked sea bream") is a Japanese fish-shaped cake. The most common filling is red bean paste that is made from sweetened azuki beans.

The batter of Taiyaki is actually the same as pancake/waffle batter. You can use your usual pancake recipe to make Taiyaki. It is very easy and fast to prepare the batter from scratch so if you are get used to pancake premix you may want to try making from scratch. It is definitely cheaper and healthier (as premix is always consist of emulsifier and may be preservative) this way.

If you do not own a Taiyaki pan you can just make it into regular pancake using a non-stick pan (do not need to grease the pan).

Taiyaki

Ingredients:
(A)
1 cup (125g) plain flour
1 ¼ tsp baking powder
2 tbsp sugar
½ tsp salt
(B)
1 cup (240ml) milk
1 egg, lightly beaten
1 tbsp melted butter or vegetable oil
½ tsp vanilla extract (optional)

Fillings: red bean paste (or other fillings of your choice)

Method:
1) Combine (A) in a mixing bowl. Mix well. Combine (B) in a jug, mix well.
2) Pour in (B) into (A). Use a hand whisk to stir till just incorporated (should take less than 30 seconds, do not over mix). Transfer the batter to a jug for easy pouring.
3) Preheat Taiyaki pan over medium low heat for about 30 seconds, brush both side of the pan with little butter (just need to grease once). Add batter till about 80% full, add 1 spoon of fillings at the centre then cover the red bean paste with little batter and fill up the “tail”.
4) Cover the pan and flip the pan immediately. Cook over medium low heat for about 3 mins, flip and cook for another 2-3 mins till both sides become golden brown. You may open the pan in between to check the colour but not the first 2 mins (adjust the cooking time according to the size of Taiyaki and your own stove).

Monday, July 9, 2012

新玩具 ~ 鲷鱼烧模具 Taiyaki Pan



新玩具是朋友出差时帮我带回来的。

几个月前这里的巨人霸市和几家百货公司办了个日本展,其中一个卖得火红的产品就是鲷鱼烧模具。当时我也走了几趟但偏偏没运气,每次去都扑个空。现在终于拥有了,当然要好好珍惜。

想看鲷鱼烧的成品吗?请留意下一篇我的第一次@鲷鱼烧和食谱分享。:)

Friday, July 6, 2012

【我爱面包机】好吃的养生面包 ~ 四神全麦面包 Nourishing Si Shen Wholemeal Bread (by Bread Machine)


翻看记录最后一次动手整形面包竟然是去年十月的免揉面包!这期间包子馒头还是有做过几回,间中也会用面包机做面包,只是都没放上来。家中的面包粉和全麦粉都快要过期了,看来要勤劳点才行。


昨晚用了晚餐后就快手快脚用面包机做了这个面包。面包出炉冷却到可以切片时已经是凌晨十二点多了,晚上做面包最大的烦恼就是要等面包冷却收入盒子后才能去睡,总不能就这样让它搁着到天亮吧?

准备材料时我随手拿了四神粉加了一些进去,妈妈看到了问我面包也能加这个吗?我跟妈妈解释说自己做面包最大的好处是想加什么就加什么,可以有很大的发挥空间。


四神粉包含的四种成分包括芡实,淮山,莲子和茯苓。以下是这四种药材的功效(资料取自网络)。

芡實:健脾止瀉、補腎益精,其作用為收歛、滋養、強壯。芡實和淮山雖均有健脾作用,但淮山補益力較強,而芡實固澀力較好。

淮山:其生品又名為山藥。山藥具有補脾補肺固腎益精的功能,對於人體的免疫系統、呼吸系統都有加強的幫助,能增加活力;對於食欲不振容易疲倦的人,山藥中的活化酵素具滋補功能,不過,用活化酵素在超過攝氏五十五度即會被破壞而失去功能,因此日本人大部分都是磨漿生飲山藥;對胃潰瘍的人來說,山藥中的黏液質可幫助其復元。

蓮子:含有多種營養物質,對胃腸有保護作用,並可增強人體免疫機能,有抗老防衰的功效。中醫認為蓮子具有補脾、益肺、養心、補腎、固精、止瀉等功效。蓮子的特點是既能補、又能固,因此可補中止瀉、安中固精。

茯苓:其主成分β-Pathiman不僅能促進、強化人體的免疫機能,常食用可加強對疾病的抵抗力,在中藥常利用為其他抗癌藥的輔助劑。


通常用面包机做面包我都是很随性的,鲜少有事前计划,所以我的面包机面包大多是用直接法,想到要做就立刻做。以面包机的水准来说这面包的组织算是很不错,也很柔软,室温放到隔天没有明显的老化,所以今天就迫不及待的大家分享。


The texture of this bread is soft and fluffy, I am sure I will adapt this recipe again and again for other experiments, it is definitely a keeper to me.

Nourishing Si Shen Wholemeal Bread (by Bread Machine)

Ingredients:
(A)
320g bread flour
40g wholemeal flour
30g plain flour
10g Si Shen Powder (四神粉)(see note 1)
(B)
2 tbsp sugar
1 tsp salt
1 medium egg, cold
220ml water + milk, cold (I used 50%/50%)
2 tsp instant yeast
30g butter (soften at room temp) (see note 2)

Method:

1) Combine (A) and mix well. Add all ingredients in sequence according to your bread machine manual (except butter). Select "Dough" program. Let it knead for about 5 mins until dough is formed, add butter gradually and continue to knead for another 5 mins (total kneading time: 10 mins), stop the program.

2) Select "Basic” program, “Light” colour, “900g” and start the program.

3) Check the bread 20-25 mins before the ending time. Stop the program and remove bread from bread machine once you see the crust is nicely brown to prevent over baking.

Note:
1) Si Shen powder consists of Qian Shi, Huai Shan, Lian Zhi and Fu Ling, is a TMC formula that is believed to increase our body immune system and many other benefits. It can be replaced by plain flour or wholemeal flour in this recipe.
2) If you are going to eat with sweet jam you may use salted butter, else use unsalted butter. Alternatively you can use salted butter but cut down the salt to ¾ tsp.
3) You may adjust the ratio of water and milk according to your own preference.
4) When adding the salt and sugar into the loaf pan, they should be placed separately at different corner, never mix them together.
5) When using machine for kneading I like to use cold liquid (and even flour) because this helps to prevent the bread dough to become too warm which is not good for the fermentation.

Related Posts Plugin for WordPress, Blogger...
"总觉得用心准备的食物不只是味蕾的触动,也是一个记忆,一个我想留给身边心爱的人的记忆。这也就是我用心做菜,细心专研的原因和推动力。"