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Friday, September 30, 2011

Nigella’s Everyday Brownies 【Nigella的】天天布朗尼


如果我说每个food blog或者更正确的应该说每个baking blog都会有的甜点是香蕉蛋糕或满分你不会不同意吧?!那接下来呢?据我的观察排名第二的应该是布朗尼(brownies)。

在外头大多数时候吃到的brownies都是干干的,而且超甜,体质偏热的我每次吃了肯定喉咙痛,这也就是为什么至今在Cook.Bake.Love还看不到brownies的踪影。


不知道为什么最近的我很crave for chocolate,之前做了这个Q嫩巧克力戚风意犹未尽,上个星期五做了chocolate cupcake(另一个我觉得非常值得推荐的食谱,但还需要改进,改进后会post上来),昨晚又再蠢蠢欲动,于是就产生Cook.Bake.Love的第一个brownies,也是我的brownies处女作。

选了Nigella这个非常简单的食谱,如果你试过之前我推荐的Nigella’s Chocolate Chocolate Chips Muffin(中文版看这里)你应该也会对这个食谱有信心。


我觉得这个食谱完全不需烘培技巧,唯一要注意的是烘烤时间和温度,brownies烤熟的测试和一般蛋糕不一样,烤好时表面看起来是干干的但是用手轻轻按压可以感觉到里头是会微微波动的,用cake tester插入出来后不必清洁,所以你必须熟悉烤箱的习性。我觉得第一次做我还是烤过头了,中间还好边缘略嫌干了点。

话说这黑鲁鲁的布朗尼特别难拍特别是在晚上没有自然灯光下,拍照时意外拍到一张开闪光灯的,虽然不喜欢有闪光灯的照片最后还是决定放上来好让大家看清楚这brownies的真面目。

以下是我减半换算后的食谱(糖份已经减过,嗜甜的要酌量增加糖份)。原食谱请看这里

【Nigella的】天天布朗尼

材料:
无盐奶油 75克
黄糖 70克 (嗜甜的可以增加到100克)
普通面粉 75克
无糖可可粉 35克
苏打粉 ½ 茶匙
盐 1/8茶匙(如用有盐奶油可省略)
鸡蛋 2颗
香草精 ½ 茶匙
巧克力豆/切碎巧克力 ½ 杯(我用65克Hershey’s semi-sweet mini chocolate chips)
糖粉(撒面用,随意)

做法:
1)预热烤箱180C,烤盘铺上烤盘纸或锡箔纸(我用9”x5” loaf pan, 烤好的brownies比较厚,7”x7”比较理想)。
2)用一个中等锅小火溶化奶油,加入黄糖搅拌至糖溶化,离火。
3)筛入混合均匀的粉类,拌均(此时面糊会很干)。
4)鸡蛋和香草精拌均,加入面糊拌均,加入巧克力豆/切碎巧克力,马上倒入烤盘,用刮刀抹平表面,180C烤20分钟 (视个人烤箱而定,我用180C烤10分钟,转170C烤5分钟再转160度烤5分钟)。

厨房笔记:
1) 觉得可可粉可以减少一点,65克的巧克力豆不够,下次要用多点。
2) 烘烤时间还可以再缩短。

Below is half recipe with my own adaption. Original recipe please refer to here.

Nigella’s Everyday Brownies

Ingredients:
75g unsalted butter
70g light brown sugar (use up to 100g if you have sweet tooth)
75g plain flour
35g cocoa powder
½ tsp baking soda
1/8 tsp salt (omit this if using salted butter)
2 eggs
½ tsp vanilla extract
½ cup chocolate chips/chopped milk chocolate (I used 65g Hershey’s semi-sweet mini chocolate chips)
Confectioners' sugar, to dust (optional)

Method:
1) Preheat the oven to 180C. Line baking pan with baking paper or aluminum foil. (I used a 9”x5” loaf pan, that’s why my brownies is thicker, 7”x7” is more ideal).
2) Melt the butter over a gentle heat in a medium-sized saucepan. When it's melted, add the sugar, stirring with a wooden spoon (still over a low heat) to help it blend with the melted butter.
3) Whisk together the cocoa powder, flour, baking soda and pinch of salt, and then stir into the pan; when mixed (this will be a very dry mixture, and not wholly blended at this stage), remove from the heat (I remove from heat in step 2).
4) In a bowl or jug, whisk the eggs with the vanilla extract and then mix into the brownie mixture in the pan.
5) Stir in the chopped chocolate and quickly pour and scrape into baking pan, spreading the mixture with a spatula, and cook in the preheated oven 180C for about 20 minutes (I baked at 180C for the first 10 mins, switched to 170C for 5 mins and 160C for the last 5 mins). It will look set, dark and dry on top, but when you feel the surface, you will sense it is still wobbly underneath and a cake tester will come out gungy. This is desirable.

Kitchen notes:
1) I think can reduce the cocoa powder a little bit. 65g of chocolate chips is not enough, next time should use more.
2) Baking time can be reduced as I find my brownies slightly over baked at the edge.


I am submitting this to Natural Colour Bakes event hosted by Hankerie.


Wednesday, September 28, 2011

看看Lucius在干什么?


看不清楚?

来一张close up的看看。


昨晚Lucius从桌上拿了家里的钥匙后嘴里边念key边走到房门对着已经打开的房门尝试插入钥匙。接着,他走到了他的轿车前,骑上车就模仿大人插入钥匙开车。原来他是有偷偷观察爹地开车的。^O^

有没有注意到Lucius手上的伤痕?昨晚从托儿所接他回家才发现的,同时眼睛下方和鼻梁上也发现有伤痕。脸上的伤痕可能是自己的指甲刮伤,但是这手上的(大概长2.5cm)看起来不像是指甲刮伤的伤痕。

(照片里的Lucius19个月2天大)

Monday, September 26, 2011

My Favourite Sunday Express Lunch ~ Sardine Mee Suah 沙丁鱼面线

I will cook this one-pot meal for lazy Sunday lunch whenever I run out of idea or just want a quick lunch because this is extremely easy and yummylicious!

I remember I had posted this earlier in my blog but I just could not locate the post from my archive. Anyway, good thing is meant to be shared. So here I am introducing this quick one-pot meal to you (again if I had done it before).

This is Taiwan style mee suah soup so the mee suah (flour vermicelli) is supposed to cook till thickened and the soup is more paste like.

I used organic mee suah this time. Organic mee suah is less salty so I added more seasonings. If you are using regular mee suah, very likely that you just need dash of sugar and light soy sauce for the seasonings.

If you like spicy and sour dish, give this a try. I am sure you won’t regret. Strongly recommended!!

Sardine Mee Suah

Ingredients: (for serving of 2)
2 portions mee suah (flour vermicelli)
1 small canned sardine (I used Ayam brand)
3 chili padi (depending on your own liking)
1 onion (cut into strips)
2 tomatoes (cut into wedges)
Tomato sauce & chili sauce (Maggie or other brands)
Seasonings to taste (light soy sauce, salt, sugar, dash of sesame oil)
Lime juice

Method:
1) Boil 3 cups of water. Add onion, tomatoes and chili padi when the water starts boiling.
2) Remove sardine from can (keep the sauce), remove the bones (omit this step if you are eating the bones).
3) Add sardine and sauce from can to the soup when the onion and tomato become soft. Add extra tomato sauce and chili sauce. Simmer for a while.
4) Add mee suah and cook till slightly thickened, add seasonings. Dish up, add some line juice and serve immediately.

Lucius turned 19 months yesterday.

"I am slightly more than 1 ½ years old already! "

Friday, September 23, 2011

Q嫩巧克力戚风杯 Springy & Moist Chocolate Chiffon Cup


食谱来自朋友但被我改了做法,我用了类似烫面的方法(其实是因为我懒得另外融化巧克力块)成品口感Q嫩Q嫩的,室温或冷食都很不错。

蛋白遇到巧克力容易消泡,所以蛋糕糊会比一般戚风蛋糕的蛋糕糊“水”(稀),原本以为蛋糕一定发不好,但是成品的高度还好,内部组织也没有沉淀。


从Carol老师的网站读到做巧克力戚风要用低脂的可可粉那么蛋白才不容易消泡,Carol老师用的是Hershey牌子。我家的可可粉是Dutch-processed,脂肪含量不清楚因为包装已经被我丢掉了。想要知道更多可可粉的资料可以参考这里


Q嫩巧克力戚风杯

材料:
蛋黄 3个
植物油 30克
牛奶 36克
低粉 60克
巧克力块 50克(切小块)
可可粉 1汤匙(随意,不加也行)

蛋白 3个
柠檬汁 ½ 茶匙(或一小撮塔塔粉)
细砂糖 30克

迷你巧克力豆/切碎巧克力块 30克

做法:
1)油和奶小火加热到开始冒起小泡泡,离火。加入巧克力块和可可粉搅拌至融化无颗粒。此时巧克力糊的温度应该是温温的,差不多是我们身体的温度(如果太热要等一下才进行下一个步骤)。
2)加入蛋黄拌均,然后筛入低粉,拌至无颗粒。蛋黄糊完成。
3)蛋白打到粗泡,加入柠檬汁/塔塔粉和一半的糖高速打到泡沫变细致后,加入剩余的糖中速继续到到干性发泡(提起蛋白霜尾部是直挺的)。
4)拌入1/3的蛋白霜到蛋黄糊里用橡皮刮刀拌均,再一并倒入剩余的蛋白霜里由底部往上拌均。
5)轻轻拌入迷你巧克力豆/切碎巧克力块。勺入纸杯到8分满,放入已预热烤箱170C烤约20-25分钟(蛋糕熟后我转上火继续烤多1-2分钟让表面烤得比较干,这样隔天蛋糕表面比较不会潮湿)。

Springy & Moist Chocolate Chiffon Cup

Ingredients:
3 egg yolks
30g vegetable oil
36g milk
60g cake flour
50g baking chocolate (cut into small chunks)
1 tbsp cocoa powder (optional)

3 egg white
½ tsp lemon juice (or pinch of cream of tartar)
30g castor sugar

30g mini chocolate chips/chopped baking chocolate

Method:
1) Heat up oil and milk over low heat until start bubbling, remove from heat. Add chocolate and cocoa powder, mix to form a smooth paste. Now the temperature of the chocolate paste should be around our body temperature (if it’s too hot, rest for a while before moving to the next step).
2) Add egg yolks and mix well. Sift in flour and mix till just incorporated. Egg yolk mixture is done.
3) Beat egg white till frothy, add lemon juice/ cream of tartar and ½ of sugar, continue to beat at high speed till the meringue become finer, add the remaining sugar and beat at medium speed till stiff peak.
4) Fold in 1/3 of the meringue to egg yolk mixture with a rubber spatula. Then pour the mixture to the remaining meringue, fold from bottom to top to mix well.
5) Gently fold in mini chocolate chips/chopped baking chocolate and scoop into paper cups till 80% full. Bake in preheated oven at 170C for about 20-25 mins (after the cake is cooked I switch to upper heat and continue to bake for another 1-2 mins so that the cake surface will be dryer and won’t turn damp the next day).

I am submitting this to Natural Colour Bakes event hosted by Hankerie.


Thursday, September 22, 2011

[An Open Invitation] SMRT Circle Line Makan Session

In celebration of the Circle Line network completion, SMRT is organizing Free Makan Session with famous local bloggers to discover the simplest, tastiest local delights! I saw this advertisement yesterday and I thought it was an interesting event that you might be interested to join.

In particular I am interested in the makan session hosted by Dr. Leslie Tay, one of the pioneer local food bloggers from ieatishootipost, on 29th Oct 2011. I would like to invite my fellow blog pals to join the event; if you are keen I think we can make it like a mini bloggers meet-up, of course subject to availability of seat. Only limited seats available so do register yourself fast before they are all gone and don’t forget to drop me a line if you are going. :)

(Picture by ieatishootipost)

Below is the detail of the event copied from the official website: -

Event Details
Date: 29 October 2011 (Saturday)
Time: 1.45pm
Duration: 3 to 4 hours
Venue: CC20Farrer Road (Farrer Road Circle Line MRT Station)

Menu
Yummy Chinese Cuisine at an Authentic Chinese Restaurant, WestLake recommended by ieatishootsipost
(Such as e.g. Kong Bak Pau, Hot and Sour Soup, Guo Tie)

All Attendees will receive:
1. Free Makan Session for all!!
2. An exclusive goodie bag
3. A meet and Makan sharing session with your favourite Top Bloggers
*Limited seats! Applicable to only 20 attendees per session*

Brief Makan Session Itinerary
1. Meet at Your Favourite Top Blogger at the respective MRT Station
2. "Take attendance" and Introduce yourself
3. Short walk to the food place from the respective MRT Station (Est. 5 to 10 mins only!)
4. Begin our 'Makan Session'! Yum Yum
5. Up close session with blogger
6. Photo taking time!

Click HERE for the official website and more detail.

Wednesday, September 21, 2011

会做Yoga的土司 ~ 亚麻籽全麦土司(含蛋/ 冷藏液种)Flaxseed Wholemeal Bread (with Egg/ Overnight Cold Batter)


之前的冷藏液种一半用来做十谷米亚麻籽全麦土司,另一半就做了这个土司。当然冷藏液种不能收这么久,这个土司是8月10日做的,足足有一个多月了。


这回把液体部分换成了鸡蛋和牛奶,全麦粉和亚麻籽粉的份量都提高了,但是土司反而比之前做的更柔软,是因为有鸡蛋的关系吗?

土司软到可以做yoga。瞧,多灵活,多有伸展性。




亚麻籽全麦土司(含蛋/ 冷藏液种)

主面团
高筋粉 230g
全麦面粉 100g
亚麻籽粉 20g
黄砂糖 50g
盐 5g (1茶匙)
速溶酵母5g(我用1茶匙加稍微隆起的½茶匙)
无盐奶油 50g
全蛋 50g*
鲜奶 75g*
冷藏液种 300g
 *或者用1颗鸡蛋+适量鲜奶量出125g。

冷藏液种食谱和土司做法参考这里

Flaxseed Wholemeal Bread (with Egg/Overnight Cold Batter)

Main Dough
230g bread flour
100g wholemeal flour
20g ground flaxseed
50g brown sugar
5g (1 tsp) salt
5g Instant yeast (I used 1 tsp + slightly heaped ½ tsp)
50g unsalted butter
50g whole egg*
75g fresh milk *
300g overnight cold batter
*Or use 1 egg + adequate fresh milk and measure 125g.

Recipe for Overnight Cold Batter and method refer here.

Tuesday, September 20, 2011

Blossom Steamed Pumpkin Muffin 开花的蒸南瓜满分


Lucius从上个星期四清晨开始就持续发烧。每当药力退了后烧又回来。过去几天他的胃口还好,我并不特别担心,但是星期天开始他的进食量突然少很多,几乎没有什么吃到solid food,奶也喝得很少,每次只喝60ml左右。


我蒸了一些南瓜本来是要用来做煮pasta给他吃,但看他胃口这么差应该吃不下pasta,于是我想用来做点小点心,心想他应该会喜欢。

满分热乎乎出炉时让Lucius尝尝,可惜他只吃了一点就不吃了。这满分带南瓜的清甜和鲜奶的奶香,要是平时他肯定吃不够。


南瓜天然的橙黄色也为这满分加分不少,看着这些颜色鲜艳的满分心情也不知不觉开朗起来。看它们笑得多开心,这个满分还能用来代替发糕,好吃漂亮还营养加分。


写于9月20日- 昨天一整天到今早Lucius已经没有再发烧,但是可能是吃了太多药他的手脚很冰冷。另外,他还是继续流鼻涕和咳嗽,几乎没有什么进展,看来要带他看多一次医生。】


Blossom Steamed Pumpkin Muffin

Ingredients:
(A)
1 large egg
87g sugar (adjust according to the sweetness of pumpkin)
¼ tsp salt
(B)
100g fresh milk (adjust according to the wetness of pumpkin)
30g vegetable oil
125g pumpkin flesh (steamed and mashed with a fork)
(C)
200g cake flour (plain flour works as well)
1 ½ tsp baking powder

Method:
1) Pre-heat steamer. In a mixing bowl, beat (A) with a hand whisk until sugar dissolved.
2) Add (B) in sequence, mix well.
3) Fold in sifted (C), mix with a rubber spatula till just incorporated.
4) Spoon the batter (batter should be very thick) into lined mould (I use combination of silicone cups and ramekins) until 80-90% full.
5) Steamed on high heat for about 15-20 mins (depending on the size of your mould).
6) Once done, remove muffin from mould and cool on wire rack.

Note:
1) As the moulds I used are quite big, I only managed to make 6 muffins.
2) The muffin is a bit crumbly when it is just out from the steamer. It will become firmer when it has cooled down slightly.
3) Muffin remains soft on the next day without the need of re-steaming.

I am submitting this to Natural Colour Bakes event hosted by Hankerie.


Thursday, September 15, 2011

咸甜咸甜~超级白莲蓉肉松奶油月饼 Lotus Paste Pork Floss Butter Mooncake

标题上的“超级”纯粹是噱头,没有啦,这是我买的白莲蓉馅包装上的名称。去年买了这个超级白莲蓉馅吃了觉得还不错,莲蓉算滑也不至于太甜(当然还是甜,除非自制不然我也不知道那里可以买到符合我甜度的现成莲蓉),所以今年又买回一样的。

我是潮州阿妮(发音:Ah Nia) 喜欢吃咸甜咸甜的食物。在莲蓉馅里裹肉松纯属好玩,凭想像我觉得我会喜欢那口味。制作月饼当天Angel妈刚好弄了一大锅卤肉本来想A一些来当馅的,但是Angel妈说卤肉还不够入味不能动,不然在这里就会出现多一种口味了。

为什么我会想吃包入卤肉的月饼呢?这要让我回想起好几年前到台湾出差的小故事。

当时负责接送我的司机是一个年轻小伙子,他非常的安静还有点害羞,有些目的地路途遥远常常要花很多时间在路上,但是在车子里他一句话也不说,顶多你问他一句他答一句。我还记得他很喜欢在车里开梁静茹演唱会的DVD。

在回国的那天他送我到机场后我拿了行李要离开时他匆匆推了一个袋子给我,里头是一盒月饼,说是他妈妈自己做来卖的。回国后我品尝了那月饼或者应该叫蛋黄酥更恰当,不得了,太太太好吃了。里头除了有甜的馅外(忘了是豆沙还是什么)还有咸蛋黄,最特别的是我还吃到了一丝丝的卤肉。像这样的月饼不是每个人会欣赏,但是就非常和我的口味。可能是有钱也买不到的关系,我觉得那是至今我吃过最好吃的月饼。

食谱采用核桃月饼。饼皮30克,莲蓉35克包入适量肉松。包入肉松的内馅每颗介于37-38克。

我也会参与Happy Home Baking的Aspiring Bakers #11: Mid-Autumn Treats (September 2011) .

Tuesday, September 13, 2011

【2011年】核桃月饼 Walnut Moontart

这是和去年一样的核桃月饼,沿用同一个食谱,去年没买到白油,用菜油(margarine)代替白油的部分,今年一早在烘培店看到Crisco就拿了一罐。我觉得可能是只占了很小的份量,成品的差别不大,用白油的会比较酥一点。

去年的经验告诉我核桃要大力压不然烤好后会掉出来,还有用整颗核桃也比较容易掉(因为大颗嘛),所以今年我用小块核桃,分别在四周都加上核桃,有些在表面也放一小块点缀,但是看成品觉得还是不要放比较美。

去年跟原食谱用30克的皮配40克的陷觉得皮太薄了,我比较喜欢吃多点皮,今年把陷料减少到37克,还是觉得皮太薄,应该可以减到35克甚至30克吧。

I translated the recipe to Chinese. For English recipe please refer here.

I will be submitting this to Aspiring Bakers #11: Mid-Autumn Treats (September 2011) hosted by Happy Home Baking.

核桃月饼

材料:(可制作25个)

皮料
(A)
有盐牛油 220克
白油 50克(我用Crisco)
糖粉 50克
香草精 ½ 茶匙
臭粉/阿摩尼亚 ½ 茶匙(我没放)
(B)
鸡蛋 1颗 (打散)
(C)
普通面粉 360克
蛋黄粉 25克
苏打粉 ½ 茶匙

装饰
核桃 适量

刷面
蛋黄1颗 + 清水1茶匙(用了双倍的份量)

内陷
市售莲蓉馅  1公斤(我用白莲蓉)
烤香切碎核桃 200g-250g (我没加)

做法:
1)把(A)从低速到高速打到稍微泛白。
2)蛋液一匙匙加入,每加入一匙用慢速拌均。
3)分3-4次筛入(C),拌成一个柔软的面团,用保鲜膜包好收入冰箱隔夜或数日(使用前要先从冰箱取出稍微回温)。
4)内陷分成40克一份,皮料分成30克一份(或是自己喜欢的比例),分别滚圆。
5)皮料中间压一个洞加入陷料慢慢推到包入整颗陷料,加上核桃点缀。刷上蛋液(要刷过核桃这样核桃烤好后比较不会脱落)。在已预热的烤箱160C烤10分钟,取出待十分钟后再次刷上蛋液,烤15分钟。

注:
我喜欢饼皮带咸香所以使用有盐牛油,如果你不喜欢咸香的饼皮请换成无盐牛油。

Monday, September 12, 2011

中秋节快乐。一点红 @ 潮式香芋千层酥 Teochew Style Flaky Swirl Yum Mooncake

从前如果你问我最喜爱的传统节日,我会答除了华人新年以外就是中秋节。

婆婆的生日在八月十五,婆婆还健在的时候通常我们会在八月十五前预先为婆婆庆祝生日,而在八月十五当日就是全家人聚在家里一起提灯笼吃月饼赏月的日子。

我最喜欢的就是布置的工作,把院子都挂满纸灯笼,夜空中五颜六色的灯光煞是美丽。

婆婆过世后这一年一度对我们来说具双重意义的节日就由姑姑来维系。姑姑会准备一些小吃,召集大家回家过节。一年复一年,虽然气氛不及往年但是一家人能在这个花好月圆的日子聚在一起实属难得。这是姑姑受伤后的第一个佳节,没有人带头家里也静静的。在星期六夜晚前我还一直以为中秋节是落在阳历九月十四呢。

每逢佳节倍思前,每年这天我特别怀念婆婆。

这个潮式香芋千层酥要是婆婆在世的话一定大大喜欢。

看到家家户户美丽的酥饼我真的恨不得马上就开工,奈何家里有一个除了睡觉就是碰碰跳跳爬高爬低的小人儿不容许我这么做。星期五晚上回家前经过超市我忍不住随手拿了一粒芋头付钱。昨天一早吃完早餐后又不由自主的开始准备芋泥馅。

因为时间宝贵我不可以冒险,所以酥皮方面选用了有口皆碑Carol老师的食谱。而芋泥内陷个人比较喜欢潮州式的刚好Sonia也上了她的食谱,我参考了她的做法做了带香香葱油味的潮州式芋泥,好好吃哦。

第一次的酥饼烤好后看到一圈圈,虽然离完美还很远,但是还是很开心很满足。唯一遗憾的应该是没有加入色素而我又完全使用白油,酥皮烤好的颜色很苍白(很不喜气,特别是送人不好)赶紧从柜子里取出红色素用筷子点上红点,看了舒服多了。

做酥饼很像会上瘾,我瞄到了Carol的橄榄油酥皮,不知道什么时候有机会再玩。



简易芋泥馅(参考Sonia

芋头 500克
幼糖 100克

葱头油 3汤匙(看注1)
熟面粉 2汤匙(看注2)

芋头切片大火蒸约30分钟至熟,趁热用叉子压烂。加入其他材料混合均匀(建议根据自己的口味酌量加)。做好的芋泥柔软,入口即化,但不可以太湿,太湿或不小心加太多糖可以加入少许熟面粉。冷却后用保鲜纸包好收入冰箱。

注:
1)5-6粒葱头切小圈和4汤匙油爆香,只取油。
2)面粉摊平在烤盘,在已预热烤箱180C烤5-7分钟直到面粉变黄色。
3)芋泥馅40g一颗,所用到的芋泥只有480克。
4)买了一颗800克重的芋头切好后可以用的只有600克左右,一起全部蒸了做成芋泥馅。以上是我计算过500克份量的材料用量。
5) 芋泥和酥皮一起吃会变淡一点所以试芋泥味道时可以调整到稍甜。
6)如果再做我想把混合好的芋泥用mixer拌均,或许可能会更加 幼滑。看过一些食谱加澄面粉我想也可以试试。

千层酥食谱来自Carol老师。油皮的冷水我没有全部下完,无水奶油(Ghee)我用白油(Crisco牌)代替。

海上生明月,天涯共此时。祝大家中秋节快乐,人月皆团圆!

我也会参与Happy Home Baking的Aspiring Bakers #11: Mid-Autumn Treats (September 2011) .

Friday, September 9, 2011

香蕉口味蒸鸡蛋糕 Banana Flavour Steamed Cake

我不叫它蒸香蕉蛋糕因为蛋糕里只用了一条香蕉,基本上蛋糕吃起来就像是传统蒸鸡蛋糕只是少了蛋香,多了份香蕉的香气。

家里剩下一条熟透的香蕉,本来想做Carol的植物油香蕉蛋糕但香蕉太少了只够做食谱一半的份量,在量粉时我觉得份量真的是太少了,特地开烤炉烤这么小份量的蛋糕我“做不出”,决定改变主意。看看冰箱里有3颗蛋,于是决定就做近来做上瘾的蒸鸡蛋糕(因为爸妈很爱吃)。

食谱参考之前的分蛋式传统蒸鸡蛋糕。根据食谱里蛋和粉的比例我本来应该下120克的粉,但我假厉害把香蕉的重量也当成蛋液来计算,结果我下了160克的粉,成品爸爸和我都略嫌扎实了点,要是只用120克的粉应该比较理想。

带天然香蕉香气的蒸鸡蛋糕无疑是传统口味外另一个不错的选择。


香蕉口味蒸鸡蛋糕(分蛋法)
(食谱参考这里)

材料:
鸡蛋(大)3颗(去壳后重180克)
熟透香蕉 1条(65克)
苏打粉 1小撮 (我觉得不放应该也行)
白糖 100克
蛋糕粉/低粉 160克(我觉得应该减少到20克左右)
塔塔粉 1/8茶匙(随意,不用也行)
植物油 3/4汤匙

做法:
1)香蕉用叉子压烂加入苏打粉拌均。蛋黄蛋白分开。在干净的碗里,蛋白打到粗泡后加入塔塔粉和1/3的糖。继续用高速打到泡沫变细后加入另外1/3的糖,打到湿性发泡时加入剩余的糖转中速打到干性发泡。此时可以开始煮水。
2)蛋黄一颗颗加入,没加入一颗前用低速拌均,全部加入后加入香蕉泥,转高速打到浓稠(约1分钟)。这时提起打蛋器蛋液不会马上滴落,在蛋液上画花纹纹路会很明显而且不会马上消失。
3)分3次筛入面粉,每加入一次面粉前用刮刀从下往上拌均至到看不到粉的痕迹。
4)加入植物油拌均。倒入铺上烤盘纸/玻璃纸的6寸烤盘/竹笼,抹平表面,大力往桌面敲一下。此时蒸笼的水已煮滚,放入蒸笼大火蒸约20-25分钟(中途不可开盖,所以蒸前要确保蒸笼里有足够的水)。

Banana Flavour Steamed Cake (Separated Egg Method)
(Recipe adapted from here)

Ingredients:
3 large eggs (180g without shell)
1 overripe banana (65g)
Pinch of baking soda (I think this is optional)
100g sugar
1/8 tsp cream of tartar (optional)
160g cake flour (sifted) (I think should reduce to around 120g)
3/4 tbsp vegetable oil (corn oil/canola oil etc)

Method:
1) Mash bananas and add baking soda, mix well. Separate egg white and egg yolk. In a large mixing bowl, whisk egg white till foamy, add 1/3 of sugar and cream of tartar, continue to whisk at high speed, add remaining sugar in 2 sessions, change to medium speed after soft peak and beat till stiff.
2) Add egg yolk one by one, beat at low speed till incorporated into the meringue before each addition.
3) After all the egg yolks are added, add mashed bananas, change to high speed and beat till the mixture become very thick (about 1 minute). When lifting up the beater, the batter won't drip immediately. Try to write an "8" on the batter, the outline will stay visible for a while.
4) Fold in flour in 3 sessions with a spatula, mix well before each addition.
5) Add oil and mix well.
6) Pour batter into an 6” round pan or bamboo steamer pan lined with baking paper/wax paper, steam at high heat for about 20-25 minutes (make sure there is enough water in the steamer, avoid opening the lid to add water). Remove cake from pan and cool on wire rack immediately.

Thursday, September 8, 2011

回味。儿时味道,现代做法 ~【分蛋法】传统蒸鸡蛋糕 Traditional Steamed Cake (Separated Egg Method) - Repost with English recipe


白白的传统蒸鸡蛋糕从小在我的记忆里就是七月婆婆做来拜拜的。拜拜后接下来的几天我们的早餐就是这蒸鸡蛋糕。我记得那时姑姑还会炸红枣芋头片和加入冬瓜糖的芋头丝,我超爱吃甜甜的炸芋头丝的,姑姑在炸时我总站在一旁准备偷吃,本来要拜拜的是不能先吃的,但是疼爱我的姑姑还是会私底下让我吃。此情此景我想再也不会重现了。姑姑或许再也不能为我们准备这些小点心,我突然想我为何不向姑姑学习然后由我来延续这儿时的滋味?到时由我来做给姑姑吃,Lucius以后也将能吃到妈咪儿时的食物。

顿时好怀念以前过节时家里热闹的情景。

婆婆做的蒸鸡蛋糕是用手打的。鸡蛋(不是5颗10颗,我想至少有30颗)是装在一个棕色的大瓦缸里,瓦缸放在地上,然后就用一个铜色的长得像蚊香一样一圈圈的打蛋器不停的打到鸡蛋变浓稠变浅色,拿起不会马上滴落为止。

当我有记忆时婆婆已上了年纪,所以我记忆中这吃力的工作是由表哥代劳,吃着我做的鸡蛋糕时妈妈和我说她也曾帮婆婆打过鸡蛋,一打就一个半小时。当时要吃这鸡蛋糕还真是用劳力换来的。


蒸鸡蛋糕的容器上是竹笼,竹笼有洞洞倒入面糊前要铺上透明的玻璃纸然后用绳子固定好。婆婆做的每个鸡蛋糕的size都好大,我说不上来有多大,但肯定不是我们现在常用的8寸或10寸。婆婆做的鸡蛋糕都会自动开嘴笑(没有撒糖的),婆婆还会用筷子在鸡蛋糕上点上红点。

婆婆做鸡蛋糕不需食谱,就是一碗蛋,一碗糖配一碗面粉,小时候我就爱往厨房里钻,这些都是我听来的。记忆中婆婆做的鸡蛋糕不会很甜,所以我不晓得婆婆是否有减糖,但是我知道婆婆常常会下多过一碗的面粉,据说面粉下得比较多鸡蛋糕自然会开嘴笑。所以,婆婆做的鸡蛋糕是属于比较扎实的,吃时不会掉满地蛋糕屑,颜色很白,说不上松软,但也不会硬邦邦,总之就是笑得很美就是了。

当时的那些竹笼,瓦缸,打蛋器不知在哪里了,要是还留着我好希望能扛回家,毕竟这些东西装载了好多我美好的儿时记忆,是用钱也买不到的。

我试过用同样的方法来做鸡蛋糕,当然我用的是电动打蛋器,为了减低甜度和希望做好的鸡蛋糕比较松软,我把糖和面粉的比例减低。成品不错吃但我还是觉得不满意。于是再次尝试时我把做法改成了现代的分蛋法,还有加入了少许植物油让鸡蛋糕不至于太干。我发现用分蛋法比较容易拌入面粉,那么因为搅拌过度导致消泡的机会就能大大减低。

这回的成品我感到相当满意(除了稍甜),但是还是比不上很久很久以前(当时我应该在念小学或是初中吧)婆婆的朋友送过给我们吃的鸡蛋糕,撇去情感,那是我吃过最好吃的鸡蛋糕,虽然那鸡蛋糕没有开嘴笑。


传统蒸鸡蛋糕 (分蛋法)
(食谱来源:Angel of Cook.Bake.Love)

材料:
鸡蛋(大)5颗(去壳后重300克)
白糖 170克(视个人嗜甜度,看注1)
蛋糕粉/低粉 200克(看注2)
塔塔粉 1/8茶匙(随意,不用也行)
植物油 1汤匙

做法:
1)蛋黄蛋白分开。在干净的碗里,蛋白打到粗泡后加入塔塔粉和1/3的糖。继续用高速打到泡沫变细后加入另外1/3的糖,打到湿性发泡时加入剩余的糖转中速打到干性发泡。此时可以开始煮水。
2)蛋黄一颗颗加入,没加入一颗前用低速拌均,全部加入后转高速打到浓稠(约1分钟)。这时提起打蛋器蛋液不会马上滴落,在蛋液上画花纹纹路会很明显而且不会马上消失。
3)分3次筛入面粉,每加入一次面粉前用刮刀从下往上拌均至到看不到粉的痕迹。
4)加入植物油拌均。倒入铺上烤盘纸/玻璃纸的8寸烤盘/竹笼,抹平表面,大力往桌面敲一下。此时蒸笼的水已煮滚,放入蒸笼大火蒸约30分钟(中途不可开盖,所以蒸前要确保蒸笼里有足够的水)。

注:
1)170克的糖我是用蛋液总重约55%来计算的,我觉得这个份量太甜了。第二次做我减到160克还是觉得甜,所以我觉得可以减到150克或以下。
2)因为爸妈吃惯以前婆婆做的比较扎实的鸡蛋糕,所以我用了较高的粉量,如果喜欢比较松软的口感建议把粉量减低,可以在150克到200克间游走。

Traditional Steamed Cake (Separated Egg Method)
(Recipe source: Angel of Cook.Bake.Love)

Ingredients:
5 large eggs (300g without shell)
170g sugar (depends on own liking, see note 1)
1/8 tsp cream of tartar (optional)
200g cake flour (sifted) (see note 2)
1 tbsp vegetable oil (corn oil/canola oil etc)

Method:
1) Separate egg white and egg yolk. In a large mixing bowl, whisk egg white till foamy, add 1/3 of sugar and cream of tartar, continue to whisk at high speed, add remaining sugar in 2 sessions, change to medium speed after soft peak and beat till stiff.
2) Add egg yolk one by one, beat at low speed till incorporated into the meringue before each addition.
3) After all the egg yolks are added, change to high speed and beat till the mixture become very thick (about 1 minute). When lifting up the beater, the batter won't drip immediately. Try to write an "8" on the batter, the outline will stay visible for a while.
4) Fold in flour in 3 sessions with a spatula, mix well before each addition.
5) Add oil and mix well.
6) Pour batter into an 8” round pan or bamboo steamer pan lined with baking paper/wax paper, steam at high heat for about 30 minutes (make sure there is enough water in the steamer, avoid opening the lid to add water). Remove cake from pan and cool on wire rack immediately.

Note:
1) The sugar amount is calculated based on 55% of the total weight of eggs but I find it too sweet. On my second attempt I reduced the sugar to 160g but I still find it too sweet. So I think the sugar amount can be further reduced to 150g or below.
2) My family prefers firmer texture, so I used 200g of flour. Feel free to reduce the amount of flour (between 150g to 200g) if you prefer softer and fluffier steamed cake.
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"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。"