Tau Suan (Caramelized Method) 豆爽(焦糖法)

豆爽是继绿豆汤和红豆汤，我们家很爱的传统甜品，但是因为工序比较多这道甜品比较少出现在家里。

以前念书时上家政课有学过煮豆爽，所以严格来说这是我第二次煮豆爽。

一般的做法是把去壳绿豆（绿豆绊）蒸熟后再加入水里煮，但是这次我的做法是先用糖把去壳绿豆炒过让它caramelized，再加入水内，这样绿豆瓣不容易煮烂，色泽比较美，而且也能缩短烹煮的时间。

这样做的重点是去壳绿豆一点要滤干才下锅炒，我就是懒得用滤网，加入锅子后还有一些水，结果炒到干了去壳绿豆还没上色，我只好直接加入水里煮，一不小心煮过度把去壳绿豆煮开了，但是这样带点绵密的口感是我喜欢的。

原食谱用马蹄粉和地瓜粉来勾芡，我买不到马蹄粉，只用地瓜粉（台湾带回来的不知道和这里卖的一样吗）来勾芡也不错，不会太糊，有些档口卖的勾的芡像浆糊一样，我吃了怕怕。

我记得在台湾花莲时餐厅送来一道饭后甜点吃起来像是没有勾芡的豆爽，是冷食的，我发现没勾芡的豆爽也挺好吃的。

豆爽和油条是绝配，这锅豆爽还差点因为买不到油条而煮不成呢！全家人的共同意识，买不到油条干脆不吃豆爽！


I am submitting this to Aspiring Bakers # 20 – Asian Dessert Buffet (June 2012), hosted by Moon of Food Playground.

Tau Suan (Caramelized Method)

Ingredients: (serves 4)
1.5 litre water
Bundles of pandan leaves (tie into knot)
250g split mung beans
3 tbsp granulated sugar
50g sweet potato flour (original recipe calls for 30g water chestnut flour and 20g sweet potato flour)
50ml water
Granulated sugar to taste

Method:
1) Wash and soak split mung beasn for 5 mins and drain (use a fine strainer).
2) Place water and pandan leaves in a pot, bring to a boil and simmer at low heat.
3) Meanwhile, place mung beans in a frying pan. Add 3 tablespoons of sugar and stir-fry continuously over low heat till the mung beans caramelized (about 8~10 mins).
4) Transfer mung beans into the pot of water (you may discard the pandan leaves before this or leave it in the soup before adding sugar). Bring it back to boil. Leave to boil for another 5~10 mins. Taste the beans for the preferred texture. Cook a couple of mins longer if prefers softer texture. Add sugar taste. Stir to dissolve the sugar.
5) Dissolve sweet potato flour with 50ml of water. Stir in gradually. Turn off the heat once it comes to a boil. Best serve with you tiao or dough fritters.

Note:
In order to get a nice consistency do follow the ingredient amount closely, especially the amount of water, amount of water chestnut/sweet potato flour.

(Recipe adapted from Makansutra Cooking as seen at Happy Home Baking)

Rose Levy’s Whipped Cream Cake (Butterless) 鲜奶油磅蛋糕（零牛油）

吃起来像牛油蛋糕但却完全没用到牛油的蛋糕。

做这个蛋糕是为了清除冰箱里做Eggless Tiramisu剩下的鲜奶油。这蛋糕用100%的鲜奶油代替牛油，滋味有过之而无不及。其实把鲜奶油打发到油水分离后沉在底部的就是牛油，上面的水就是buttermilk。



蛋糕的口感比一般用creaming method做的牛油蛋糕更轻盈，更湿润，还有蛮重的奶香味，我觉得要是加了柠檬皮屑肯定更好吃。

如果你还在烦恼怎么解决用剩的鲜奶油，做这个蛋糕吧！你一定不会后悔，不过鲜奶油一定要是动物性的哦！

This beautiful pound cake is made with 100% heavy cream (dairy whipping cream), no butter is used. It tastes like butter cake but more milky. It is lighter and moister than the usual butter cake using creaming method. I think it goes well with citrus, so you can consider adding some lemon or orange rinds in the batter.

A good way to clear your dairy whipping cream, so what are you waiting for?

Rose Levy’s Whipped Cream Cake

Ingredients:
(A)
348g (1-½ cups) heavy cream, cold (I used Millac 38%)(see note 1)
(B)
3 large eggs, lightly beaten
1 tsp pure vanilla extract (I used Nielsen-Massey)
(C)
225g superfine sugar (I used 165g)
(D)
225g cake flour/ plain flour
2 tsp baking powder
¾ tsp salt

Method:

1) Grease and flour an 8”/9” metal tube pan/ bundt pan (I used 10” that’s why my cake is shorter). Preheat oven to 190C (175C if using a dark colour pan) (I preheat to 180C).

2) Whip (A) with an electronic mixer, starting on low speed, gradually raising the speed to medium-high as it thickens, until stiff peaks form when the beater is raised.

3) On medium-high speed, gradually beat in (B) into the whipped cream. The mixture will thicken into mayonnaise consistency (unless high-butterfat cream is used). Gradually beat in (C). It should take about 30 seconds to incorporate it.

4) Sift in half of (D) into the cream mixture and, with the whisk attachment stir and fold in the flour until most of it disappears. Add the rest of the flour mixture and continue folding and mixing until all traces of flour have disappeared. Using a silicone spatula or spoon, scrape the batter into the prepared pan. Run a small metal spatula or dull knife blade through the batter to prevent large air bubbles, avoiding the bottom of the pan. Smooth the surface evenly with a small metal spatula.

5) Bake in preheated oven for 25 to 35 mins, or until a wooden toothpick inserted between the tube and the side comes out completely clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven.

6) Let the cake cool in the pan on a wire rack for 10 minutes. With a small metal spatula, loosen the top edges of the cake and invert the cake onto a wire rack.

Note:
1) Heavy cream is also known as dairy whipping cream (please do not use non-dairy cream). Rose suggested using 40% because the higher the fat, the finer and more tender the crumb will be but it is only available to bakeries and restaurants. I use 38% which I think is already pretty good.
2) Although Rose suggested not to chill the bowl and beaters for the heavy cream because the eggs will not emulsify as readily if the whipped cream is too cold, I think in our weather this is still necessary unless you are beating in an aircon room.
3) If you can’t beat till stiff peak, try to place the mixing bowl on top of a bowl of ices.
4) Be careful, not to over beat the cream, monitor closely if you are using a stand mixer.
5) Same as butter cake, this cake tastes the best on the next day or the day after next.
6) You may use a normal round or square pan for this but need to adjust the baking time accordingly, the baking time is probably longer.

(Recipe adapted from Real Baking with Rose)

Before and after “make up”. Which look you prefer?

Happy Father’s Day 2012 ~ Steamed Chocolate (Boob) Cake 蒸巧克力(双峰)蛋糕

两位父亲看到这个我特地为他们炮制的父亲节蛋糕似乎是惊多于喜，两个加起来过百的大男人还面带腼腆，切蛋糕仪式就在无声胜有声中草草收场。反倒是Lucius乐在其中，一看到我拿出蛋糕他开心的唱Happy Birthday to you。。。（有cream的cake= Happy Birthday），开心得不得了，拍照时眼睛全程只望着蛋糕，最后我听到他小小声说neh neh。

这蛋糕是在父亲节前一晚赶出来的，11点多才开工，做好清洗完毕已经是半夜两三点了，累到。。。本来以为不难的frosting，因为用了不熟悉的buttercream，而且没有冰过就开始挤花，把我折腾得差点要放弃。Anyway，最终还是把蛋糕完成了，我的第一个3D蛋糕。虽然很粗糙，但装载着我满满的心意。

这个双峰蛋糕没有用特制的球形模，我是用吃饭的碗做的，所以小意思，顶多是B cup或C cup。

This is the cake I make for the two Fathers (my dad and my son’s dad) for Father’s Day which falls on 17th June this year.

I only started to make the cake at 11pm+ the night before and by the time the cake cooled down for frosting it was already 12am+ and worst I over whipped my first batch of fresh cream so I changed my mind to make buttercream. I ran out of time so I proceeded with frosting immediately without chilling the buttercream. Basically the buttercream was melting when I did my piping. I tried to chill it in between when it turned runny but my fridge was too small that I could only chill either the cake or the buttercream at one time. Imagine a mad lady kept opening and closing the fridge door in the midnight.

Needless to say, the piping was terrible but I was happy that I completed the cake, my first 3D cake.

For those who want to attempt a boob cake but without a ball mould, here is good news for you. You can do it with two rice bowls. As I am not sure if the rice bowl is oven-safe so I made steamed cake instead.

I wanted to make my favourite Steamed Moist Chocolate Cake but I thought why not try a new recipe so I picked up another steamed chocolate cake recipe from Alex Goh’s Magic Steamed Cakes. I only had one bite of the cake as I fell sick on the next day so I could not really comment much but for sure Lucius liked it a lot.

Remaining batter was made into cupcakes.

 
Steamed Chocolate (Boob) Cake

Ingredients:
(A)
3 large eggs
150g sugar (I used 105g)
¼ tsp salt
100g corn oil
(B)
100g orange juice (I used store bought sweetened orange juice)
(C)
180g plain flour
20g cocoa powder
1 tsp baking soda
2½ tsp double action baking powder (I used normal baking powder) (see note 1)

Method:
1) Grease and flour two rice bowls and prepare some muffin cups (I used 7 mini silicone cups here). If using metal mould, you need to lightly grease the mould. Fill steamer with water and start to boil water on low heat (or you can start to boil on high heat half way before the batter is done).
2) Whip A until sugar dissolved and slightly thickened (need not beat till ribbon stage, you can use a hand whisk to do the job). Add B, mix until well blended.
3) Fold in sieved C, mix until well combined.
4) Pour into the prepared bowls and cups till 85% full. Steam for about 25-30 mins for the bowls and 15 mins for small cups (steam on high heat for the first 5 mins and then switch to medium heat)(I steamed in two sessions).
5) Cool on wire rack completely before frosting.

Note:
1) Most baking powders are double-acting, which means they the baking powder reacts twice; contain one acid that dissolves when it comes in contact with water and another acid that does not dissolve until it reaches a higher temperature in a hot oven. This type of double action ensures that the finished product is light and fluffy. Single-acting baking powders are mainly used by manufacturers and are usually not available for retail sale (refer to here).
2) Spread some frostings at the bottom of the boob cakes before placing on the cake board to fix the position.

(Recipe adapted from Alex Goh's Magic Steamed Cakes)

Eggless Tiramisu & Ribemisu (aka Ribena Tiramisu) (附详细步骤)

从前吃着爱吃的提拉米苏时却不知道里头原来加了生鸡蛋，直到五六年前上了Phoon Huat的demo class后才知晓。加入生鸡蛋的东西要是自己做我会感到不舒服，但是如果是店里买的就没有心理负担。其实很多时候都是这样的，就好比自己做菜不会放味精，但我并不介意别人做菜加味精，而且我还会还吃得津津有味。

其实自己做提拉米苏不加鸡蛋也行，周老师的书里就有用100% Mascarpone cheese做的提拉米苏，基本上如果连手指饼干也是买现成的，回家就只需做组合的工作，非常简单。

 
Mascarpone cheese可不便宜，为了节省成本一般业者都会加打发的鲜奶油，加入的鲜奶油越多制造的份量也就越多，甚至有些是用现成的提拉米苏粉来调制，难怪要吃到正宗的提拉米苏是越来越难了。买过几次一般蛋糕店卖的真的不行，没有酒味不说，基本上是在吃cream，而且还是油腻腻难吃的cream。
 
买了做提拉米苏的材料有几个月了，非的要等到有效期将至才愿意动手。在这里分享制做无蛋提拉米苏（Eggless Tiramisu）的过程。

 
所需的材料有：
Ladyfingers 手指饼干（我买现成的）
Mascarpone cheese
Dairy whipping cream 动物性鲜奶油 （我用38%）
Espresso / Strong Coffee 浓咖啡
Kahlua 咖啡酒*
可可粉/ 苦甜巧克力
幼糖/糖粉
香草精

*正宗的提拉米苏用的是Marsala酒，但是Marsala 酒在本地不普遍，所以一般用Kahlua，dark rum或是Brandy代替（也有人用Baileys但是我上课的老师说Baileys不适合，但我觉得自家做无妨）。

详细步骤：

1）首选准备一小杯咖啡，要先准备咖啡因为咖啡凉了才能使用。我是直接买一杯Espresso，家里有咖啡粉的也可以自己泡。因为怕太苦，所以我加了半汤匙的糖。待凉后加入一点咖啡酒，我大概加了三四汤匙（多少依个人喜欢）。

2）把打发鲜奶油的mixing bowl和打蛋器放入冷冻库。用金属的碗比较好。

3）准备手指饼干。依容器的大小先示范排好手指饼干，必要的话需要修剪手指饼干以填满空间。这时可以把Mascarpone cheese从冰箱取出，待用。

4）打发鲜奶油。我是用一比一的比例，一盒250g的Mascarpone cheese我用了一杯（大概250g)的鲜奶油。比例可以根据个人喜好，比如你可以只用半杯鲜奶油那么做好的份量比较少，但是Mascarpone cheese的味道就浓些（当然成本会也会高些）。把mixing bowl和打蛋器从冰箱取出倒入鲜奶油，下面垫一个装满冰块的碗，用中速打发。打发动物性要比打发植物性鲜奶油久，开始打时会觉得怎么打都是水水的，只要耐心打一阵子就会突然看到纹路，打蛋器提起时鲜奶油是挺立了，打到这样就行了，不要打发过度。把打发好的鲜奶油收入冰箱待用。

5）准备Mascarpone cheese。250g的 Mascarpone cheese加入一点香草精，适量幼糖或糖粉（我用3汤匙糖粉）和几汤匙步骤（1）里的咖啡糖浆或是单单咖啡酒（我想要酒味浓一点所以用咖啡酒，加了好几汤匙，可以试试味道不够再加）。用步骤（4）用过的打蛋器来搅拌（不需清洗直接使用），只要混合均匀顺滑就行，不可以打久。

6）可以沾手指饼干了！把步骤（1）的咖啡糖浆倒入大小适中的浅盘，手指饼干迅速沾上咖啡糖浆（一面一秒钟），然后排在容器底部（另一个做法是先排好手指饼干在容器内然后扫上咖啡糖浆，我觉得这个做法比较适合小杯的提拉米苏），完整排好一层后倒入一半的芝士糊，抹平。这时，可以刨一些巧克力在芝士糊上（我准备这么做但却忘了），或是撒上一层可可粉或是淋上一层chocolate ganache，或是什么也不做。继续第二层的手指饼干，排好后倒入剩余的芝士糊抹平就行了。放入冰箱数小时或隔夜，要吃前表面撒上可可粉或巧克力碎（我两者都加，只是加入可可粉后没拍到照）。

注：
1）我用的容器是6.5”x6.5”大，只做两层，芝士糊蛮厚的，我觉得这个份量做三层或是使用较大的容器没问题。
2）两层用了大概14个手指饼干。我准备的咖啡糖浆（大概150ml）份量刚刚好用完，如使用较多的手指饼干要增加咖咖糖浆的份量。
3）我在加入酒前取出一小部分芝士糊，做了无咖啡无酒的Ribemisu给不喝咖啡的朋友。Ribemisu就是Ribena Tiramisu。用Ribena饮料来沾手指饼干，在芝士糊里加入没稀释的Ribena。我也做了一个Milo的，加多多Milo粉超好吃。

Ribemisu aka Ribena Tiramisu

把蛋糕带到朋友聚餐得到了大家的好评，我也觉得真的挺好吃的，如果酒味更浓一点会更棒，所以下次做我会加更多酒在咖啡糖浆里，也许会换成dark rum，以便做个比较。

我尽量把细节都记录下来所以显得步骤繁多，其实做法非常简单（如果自己做手指饼干就另当别论）。希望能够给想要尝试做的朋友一个参考，也给自己保留一个记录。

当绿豆遇上椰子 ～ 椰糖椰奶绿豆汤 Green Bean Soup with Gula Melaka & Coconut Milk

如果说上一篇的紫薯绿豆汤是清汤挂面的少女，这椰糖椰奶绿豆汤应该就是风情万种的熟女，各有千秋，谁也抢不了对方的风采。

上一篇有提到我们家的绿豆汤除了一般的煮法，另一种煮法就是加入椰糖和椰浆，有时家里没有椰糖就换成白糖或冰糖。爸妈管这叫做印度绿豆汤。可我从来不曾看过印度人这么吃，也不曾看过印度人卖这样的绿豆汤。

这种吃法我比较喜欢加多点水，稀一点吃了没那么腻，椰浆也不能下太多。曾经在Bugis的小贩中心吃过类似的甜品，因为煮得太浓，我和D两人连一碗也吃不完。

少女，熟女，哪一个你比较爱呢？

椰糖椰奶绿豆汤（闷烧锅）

材料：
绿豆 150克
清水 2公升
班兰叶1把，打结
椰糖 适量（切小块）
椰浆 适量（数汤匙）

做法：
1）绿豆用清水洗几遍，挑去坏豆，倒入闷烧锅内锅加入清水大火煮滚，继续煮约10分钟。
2）把内锅移入外锅内。绿豆煮软到个人喜欢的程度后（大约20-30分钟，视个人喜好和个别闷烧锅而定），移到煤气炉，加入适量椰糖煮至糖溶化，取出班兰叶，加入适量椰浆（建议不要加太多，椰浆太浓吃了会比较腻）小火煮到冒泡，在滚前熄火（不可以煮到大滚，椰浆会出油）。

注：
1）如用一般的锅子步骤2继续小火煮到绿豆开再继续步3即可。
2）水量只做参考，喜欢浓一点或稀一点可依个人喜好增加或减少。
3）嗜甜的可另外加入一些白糖或冰糖，因为单单加椰糖甜度有限。
4）椰浆可以要吃前才加入，但是加入汤里一起煮过会比较香。
5）其他厨房笔记/小贴士可参考这篇 – 紫薯绿豆汤。

Green Bean Soup with Gula Melaka & Coconut Milk (Using Thermal Cooker)

Ingredients:
150g green bean
2 litre water
1 bundle of Pandan leaves, tied into a knot
Gula Melaka (palm sugar) to taste (cut into small pieces)
Coconut milk to taste (a few tbsp)

Method:
1) Rinse green beans for a few times and remove any bad bean. Add green beans into the inner pot of thermal cooker, add water and bring to a boil over high heat, continue to boil for another 10 mins.
2) Remove from heat and place the inner pot into the thermal cooker. Leave it in the thermal cooker till the green beans softened (about 20-30 mins, depending on individual preference and thermal cooker), remove inner pot from thermal cooker, add Gula Melaka and cook over stove till sugar dissolved. Remove Pandan leaves, add coconut milk and cook over low heat till very gentle boil (do not cook till boiling as the coconut milk will become oily).

Note:
1) If using normal pot, just continue to simmer over low heat till green beans softened in step 2 then continue with step 3.
2) The water amount is just for reference; adjust according to your own preference of thicker or more diluted soup.
3) If you have sweet tooth you may add extra granulated or rock sugar because the sweetness of palm sugar is limited.
4) Coconut milk can be added before serving but it will be more fragrant if cooked together with the soup.
5) More kitchen notes and tips please can be found in this post – Green Bean Soup with Purple Sweet Potato.

I am submitting this to Aspiring Bakers # 20 – Asian Dessert Buffet (June 2012), hosted by Moon of Food Playground.

【清热解暑】紫薯绿豆汤 Green Bean Soup with Purple Sweet Potato

被染成一片紫的糖水，煞是好看。

紫色给我浪漫，柔和的感觉，所以当初有了自己的房子我就认定主人房的墙一一定要漆上紫色。

我家的绿豆汤从来就只有两种吃法，单单只有绿豆，不然就是加入椰浆/椰糖，加入番薯的吃法是效仿舅母煮的。

加入了番薯后的绿豆汤绿豆的味道被分散不少，却添加了番薯的香味，却也不失为另一道简单美味的甜品。

紫薯绿豆汤（闷烧锅）

材料：
绿豆 150克
清水 2公升
紫薯 （中）一个，切块（用其他番薯也行）
班兰叶1把，打结
冰糖 适量

做法：
1）绿豆用清水洗几遍，挑去坏豆，倒入闷烧锅内锅加入清水大火煮滚。加入番薯，继续煮约10分钟。
2）把内锅移入外锅内。绿豆煮软到个人喜欢的程度后（大约20-30分钟，视个人喜好和个别闷烧锅而定），移到煤气炉，加入适量冰糖煮至糖溶化，把班兰叶取出即可享用。

注：
1）如用一般的锅子步骤2继续小火煮到绿豆开了，加入冰糖即可。使用焖烧锅的好处是不用看火，水份挥发较少（所以能保留食物的原汁原味）和节省煤气。
2）绿豆和水的份量只做参考，或多或少依个人喜好调整，一般水份为豆的至少10倍。
3）绿豆可事前用水浸泡以缩短烹煮时间。
4）我用的是2.5公升的焖烧锅，加入绿豆后注入水到大约8分满。焖烧锅要在至少70%满的情况下才能发挥最好的效果。

Green Bean Soup with Purple Sweet Potato (Using Thermal Cooker)

Ingredients:
150g green bean
2 litre water
1 medium size purple sweet potato, cubed (can also use other type of sweet potato)
1 bundle of Pandan leaves, tied into a knot
Rock sugar to taste

Method:
1) Rinse green beans for a few times and remove any bad bean. Add green beans into the inner pot of thermal cooker, add water and bring to a boil over high heat. Add sweet potato, continue to boil for another 10 mins.
2) Remove from heat and place the inner pot into the thermal cooker. Leave it in the thermal cooker till the green beans softened (about 20-30 mins, depending on individual preference and thermal cooker), remove inner pot from thermal cooker, add rock sugar and cook over stove till sugar dissolved. Remove Pandan leaves and serve hot.

Note:
1) If using normal pot, just continue to simmer over low heat till green beans softened in step 2. The benefits of using thermal cooker are no monitoring of fire is required, less loss of water (thus preserves the taste of food) and save gas.
2) The amount of green bean and water is just for reference, feel free to adjust according to individual preference, usually the water amount is at least 10 times of bean.
3) Green bean can be pre-soaked in water to reduce cooking time.
4) My thermal cooker is 2.5 litre. After adding in green beans I added water till about 85% full. Thermal cooker only works well when at least 70% filled.

I am submitting this to Aspiring Bakers # 20 – Asian Dessert Buffet (June 2012), hosted by Moon of Food Playground.

别有风味 ～ 蒸车打芝士蛋糕 Steamed Cheddar Cheesecake

我家的烤箱已经成为我的小小储藏柜，大烤盘都收在里头，烤箱上也放满了东西，所以每次要用烤箱我都得大费周章的把东西移走，等用完烤箱冷却后又得把东西搬回来。这一点有时会让我懒得用烤箱，那就做蒸蛋糕吧。

还没做过蒸的芝士蛋糕，所以选了这个食谱试试看。

这蒸车打芝士蛋糕和烤的芝士蛋糕一点也不像。蒸好一冷却时吃给我的第一感觉这分明就是加了芝士口味的传统蒸鸡蛋糕。到晚上品尝时觉得味道有些许不同，几乎更湿软更好吃了。和传统鸡蒸蛋糕不同，这蛋糕加了不少的芝士，牛奶和牛油，所以我想需要时间回油才会更好吃，就像牛油蛋糕一样。

第二天早上品尝时又觉得蛋糕几乎更湿润了味道也更浓郁，有点像在吃比较轻的牛油蛋糕。这蒸蛋糕多了奶香，芝士香，咸香（芝士带咸味我又用了有盐牛油），少了蒸鸡蛋糕的清新，喜欢浓郁口味的朋友吃了可能会对传统蒸鸡蛋糕改观。

This is a cheese infused traditional steamed sponge cake (ji dan gao). When tasted the next day, I felt like eating light butter cake with hint of cheese flavour.

Steamed Cheddar Cheesecake

Ingredients: (make one 8”/20cm round cake)
(A)
3 large eggs
100g sugar (I used 75g)
(B)
4 slices sliced cheddar cheese
125g milk
80g butter
(C)
220g plain flour (I used cake flour)
1 tbsp double action baking powder (I used normal baking powder)(see note 1)

Method:
1) Whip (A) until sugar dissolved and slightly thicken (I beat to ribbon stage).
2) Cook (B) over double boiler until cheese melted. Add it into (A), mix until well blended.
3) Fold in sieved (C) in a few additions, mix well (using folding method) before each addition.
4) Pour into a greased and lined 8”/20cm round tin (I only lined the bottom of the cake tin). Bang the cake tin on tabletop twice to release any big air bubbles (you can also try to level it, I didn’t do that my cake surface was a bit wavy).
5) Steam over medium high heat for 30 mins. Set aside to cool.

Optional - spread thin layer of butter on cake and topped with some grated cheddar cheese.

Note:
1) Most baking powders are double-acting, which means they the baking powder reacts twice; contain one acid that dissolves when it comes in contact with water and another acid that does not dissolve until it reaches a higher temperature in a hot oven. This type of double action ensures that the finished product is light and fluffy. Single-acting baking powders are mainly used by manufacturers and are usually not available for retail sale (refer to here).
2) You may add extra ½ tbsp Parmesan cheese powder into the batter for stronger cheese taste.
3) Cake can be kept in room temperature for maximum 3 days. Unconsumed cake must be refrigerated. Steam the cake again before serving directly from the fridge.

(Recipe adapted from Alex Goh’s Magic Steamed Cake)

第一次@ 格子松饼 (简易版) Classic Waffle

买了waffle maker的第一个周末就迫不及待的开张大吉。上网找了个简单的食谱，这个食谱有上千个好评，成品应该不会差到那里。

Waffle的做法和所需材料其实和pancake是一样的，只是材料比例有些许不同。以美式waffle来说有干湿料混合的方法（需要使用大量发粉来达到松发的效果），也有需要打发的（只用少量发粉或干脆不加）。我选的这个食谱是快速的干湿料混合法。一天当中我最喜欢准备的是早餐，需要在最短时间内完成的也是早餐，哪一天可以起得特别早时再试试打发的食谱。

第一次操作起来还挺顺利的，烤了一片后就大概掌握了烘烤的时间。这个配方的Waffle一烤好吃起来外脆内软（烤得越久就越脆），味道也非常棒，我连牛油都省略了，直接淋上枫糖浆配蓝莓，又甜又酸又香，家人也很爱吃。但是，waffle冷却后就会变得比较硬，一定要趁热享用。所以，我每做好一片就端出去给家人吃，虽然掌厨的往往都是最后吃但是我很享受这个过程。

吃不完的waffle直接包好收入冷冻库，要吃前取出放入toaster加热或是平底锅煎一下（我用Happycall pan）就会像刚出炉般的口感了。

以下是第二次做的成品。配方是自己乱调的，用了比较多蛋，发粉减半，所以没那么松发。Waffle配咸的材料也很好吃，我加了香肠，淋上一点美奶滋和番茄酱，再配上yogurt就是非常丰盛的早餐了。

Savoury waffle breakfast treat

 
This is a quick and easy waffle recipe that you can prepare anytime of the day, a good substitute of waffle mix. The waffle is so flavourful that I think it tastes good by itself (except not sweet enough). The texture is crispy outside and fluffy inside. However, do watch out for the amount of baking powder used if you are concerned about it.

Classic Waffle

Ingredients: (yields 10 square waffles)
(A)
2 cups (250g) plain flour
1 tsp salt (I think can be reduced or omitted if using salted butter)
4 tsp baking powder
2 tbsp sugar (I think can be increased if not serving with syrup)
(B)
2 eggs, lightly beaten
1½ cups (355ml) warm milk
1/3 cup (75g) unsalted butter, melted
1 tsp vanilla extract

Method:
1) In a large bowl, mix together (A), set aside. Preheat waffle iron.
2) In a separate bowl, combine (B) and mix well. Pour milk mixture into the flour mixture, mix till just incorporated.
3) Grease the preheated waffle iron (this only need to be done for the first waffle). Ladle the batter into the preheated waffle iron. Cook the waffles until golden and crispy (for my waffle iron it took about 6 mins to achieve the cripsy texture). Serve immediately.

Tips:
1) Leftover waffle can be kept in the freezer. Just reheat the waffle in toaster or pan before serving (I popped it into Happycall pan); waffle will become crispy again like freshly made. I thawed it in room temperature about 20 mins though I think this is not necessary.
2) Do not stack waffle to prevent waffle from getting soggy.
3) For breakfast you can prepare the batter one night before and keep in the fridge to save time.
4) Use good quality butter and pure vanilla extract to achieve the greatest taste.
5) Variations – add dash of cinnamon powder or replace some flour with cocoa powder.
6) Watch the video tutorial from this link.
7) Check out my budget waffle maker from this link.

(Recipe adapted by Allrecipes by Megan)

【新玩具】格子松饼机及使用心得 New Toy ~ Waffle Maker

以前住家附近有一家Prima Deli，每次回家时经过都看到长长的人龙在排队买waffle，远远的就能闻到那香味，有时我也会被诱惑加入排队的人龙，后来搬走了就很少买waffle来吃了。直到最近工作附近用午餐的地方开了一家waffle专卖店，有十几二十种吃法，吃了他家的waffle我又对waffle重燃兴趣。

于是就寻寻觅觅想觅得一部便宜的waffle maker来玩玩。找了几家大型电器店和霸市，发现在本地waffle maker的选择真的不多，来来去去我只看到了两个型号（sandwich maker倒是有蛮多选择），但是这两款的外形和质感我都不喜欢，所以就一直没买成。（注：如果舍得花银两在ToTT可以买到专业的waffle maker，但是价钱高出许多）。

在无心插柳的情况下让我在Expo的电器展（我是去书展经过顺便进去看看的）瞄到了这架便宜的waffle maker, 才SGD16，有一年保家，外形是我喜欢的纯白色，而且质感还不错，二话不说就马上买了下来，虽然心里一直想找的是在网上看到的心形waffle maker。

使用了数次后，在这里和大家分享使用的小小心得和这架机的优缺点。

1）机器上有一个红灯一个绿灯，以前我总以为红灯亮时把面糊倒入，绿灯亮了就代表好了（连销售员都跟我这么说，真是不专业），其实不然。和烤箱一样这机器是要预热的，红灯亮时代表在预热，绿灯亮了代表已经预热好了，这时才可以倒入面糊，把盖子盖上。要烤多久就根据个人的喜好。在烤时会发现绿灯时亮时灭，灭了代表温度已经到达最高点，需要加热时绿灯又会亮起来。

2）像这种用电的waffle maker和用在瓦斯炉的waffle iron比起来坏处是不能整个拿去洗，但是有些比较高价的里头的格子板还是能拆除拿出来清洗的。我的做法是使用后用厨房纸巾抹一遍后用干净的湿布再抹一遍，然后再用厨房纸巾抹干，开着盖子风干后才收起来。

3）和用在瓦斯炉的waffle iron比起来的好处是不用注意火候，不用翻面，掌握了烘烤的时间后用一个计时器时间到直接把香喷喷的waffle取出就行了。

3）每次烤waffle前都要先抹油（可以用牛油或margarine，但不能用涂面包的那种spread因为含水量高），这个动作只需在烤第一片前做就行了。在预热以后才抹油。

4）新买回来的机器建议做好的第一片waffle报销不吃。

5）如果有烤焦的情况为了不影响下一片，要先清除格子板上烧焦的部分才烤下一片。

6）在烤时尽量避免频密打开盖子查看。以我这架机来说大约3分钟waffle就烤熟了，这时颜色还是浅黄色，waffle是软软的，如果喜欢吃外皮脆脆的要继续烤。烤到5分钟就差不多了，这时外皮有点褐色，我想要吃脆一点烤了6分钟，效果不错。因为担心继续烤会烤焦，所以我最多烤6分钟。

7）这架机最大的缺点是火候不平均，烤好的waffle的颜色中间较深。其实平均的火候/温度是选购waffle maker的重点，但是谁叫我贪便宜，买这个价钱这样的品质我是可以接受的。另外，就是格子比较小也不够深，所以做好的waffle也没那么美。所以，如果你很在意外形要买这架便宜的机器前要三思。

8）使用这架机器对我来说最大的挑战是怎么适量的加入面糊让面糊填满整个格子板而盖上盖子后又不溢出，我还在研究当中。其实这也只是外形的问题。面糊倒得太少waffle做好后就不是完整的正方形。面糊倒得太多就会溢出来（不要忘记面糊会膨胀），虽然说溢出来清洗也不难因为整架机内部是不沾的。

好了16块的waffle maker使用心得报告完毕，下一篇会分享第一次做的成品。有兴趣购买的朋友听说Sheng Siong有在卖，价格高一点，多少钱，哪里有货可以打电话去询问。

Peanut Butter Muffin 花生酱满分

家里刚刚开了一罐花生酱，所以就找来孟老师的的这个食谱试试看。买回来的食谱书很惭愧真正试做的大概平均只有书里5%的食谱，但是我有食谱当书读的习惯，同一本书我可以看很多次，每次翻读都有新的发现。所以，我大概都可以记得每本书里有些什么食谱。

有谁和我有同样的怪习惯？

这是一个非常简单满分，只需拌一拌就能进烤箱。

也许是因为我个人不是很喜欢吃花生酱（比较喜欢酸酸的果酱）所以我觉得味道有点腻，还好我用了小纸杯，小小一杯配上浓茶或是咖啡乌倒还好。有几个我加了Nutella在上面，我觉得比较好吃。

满分的口感是属于比较扎实那种，我的吃法是吃前放入微波炉叮一下（记得旁边放杯热水），然后趁热吃。

This is an easy mix and bake muffin recipe with peanut aroma. So if you are a peanut butter lover, you may like this.

Peanut Butter Muffin

Ingredients: (yield about 5 standard size or 10 mini size muffins)
(A)
2 eggs
60g castor sugar (I used 55g)
(B)
50g vegetable oil
(C)
100g crunchy peanut butter
60g milk
(D)
100g cake flour (low protein flour)
1 tsp baking powder

Method:
1) Beat (A) with a hand whisk till well combined. Add (B), mix well.
2) Add (C), mix till smooth.
3) Sift in (D), fold in with a rubber spatula till just incorporated.
4) Scoop into muffin cups till about 80% full.
5) Bake in preheated oven at 185C for about 25-30 mins (depending on your cup size).

Note:
I added Nutella on top of some muffins before baking and I actually preferred those with Nutella. The original one tasted a bit bland to me.

(Recipe adapted from 《孟老师的100道小蛋糕》, translated by Angel of Cook.Bake.Love)