Wednesday, October 1, 2014

南瓜可可戚风蛋糕 (Pumpkin Cocoa Chiffon Cake)


一大早开手机看部落格,金灿灿的闪到我的眼睛快开不了了
大家都不约而同的上南瓜戚风
这么疯狂的游戏,怎么能少得了我呢?
哈哈哈哈哈哈哈

买了一颗南瓜,可惜南瓜颜色不出色
烤出来的戚风不是太“金”
有没发觉底部可可颜色?
那是因为恐龙仔一看到我用南瓜做蛋糕就嚷着不要不要
他们不喜欢,为了哄骗小瓜们加了可可糊
希望他们能把它吃了







材料 Ingredients
南瓜泥     Mashed Pumpkin     120g
粟米油     Corn Oil                   50g
鲜奶         Fresh Milk                50g
盐             Salt                           1/4tsp
蛋黄         Egg Yolk                  130g
低筋面粉 Low Protein Flour  120g

蛋白         Egg Whites                 240g
细砂糖     Granulated Sugar        120g

(混合成糊/Stir well)
可可粉     Cocoa Powder            1tbsp
热水         Hot Water                   1tbsp

做法 Method:
1.在一个干净的碗里,把蛋黄、粟米油、鲜奶和盐一起打至起泡。再把南瓜泥加入搅匀,再把过筛的面粉混合无颗粒。
   In a mixing bowl,beat together egg yolks,oil,milk and salt till foamy.Then add in mashed pumpkin and fold in flour till well combined.

2.在另一个干净的碗里,把蛋白分次加入细砂糖打至翻扣不跌。
   In a separate mixing bowl,beat egg white and add in sugar in batches till didn't falling down when turn back the mixing bowl.

3.把1/3的蛋白霜加入蛋黄糊内,使用塑胶刮刀搅拌均匀。再把其余蛋白霜加入混合均匀。
   Transfer one quarter of egg white into egg yolk batter,mix with spatula till well combined.Fold in remaining egg white gradually.

4. 把面糊勺2汤匙在可可糊内,混合均匀。再把其余的面糊倒入8吋中空模,然后可可面糊均匀倒在上面。
    Spoon 2 tablespoon batter into cocoa batter,stir well.Pour the remaining batter into 8inch chiffon mold,then pour the cocoa batter onto the pumpkin batter evenly.

5. 放入预热烤箱,170度,45分钟。烤好取出倒扣,直至凉透再脱模。
    Bake in preheat oven 170 degrees for 45 minutes. Invert cake immediately and cool on a rack before removing from mold.

食谱 Recipes adapted:Lydia from My Kitchen



This post is linking to Little Thumbs Up October Event : Pumpkin


Tuesday, September 30, 2014

双色马德琳小蛋糕 (Bi-color Madeleine Cake)



曾经看过一本书,说马德琳蛋糕有凸肚才算成功
可偏偏我家的马德琳蛋糕想要保持好身材
只肯凸少少的肚子让我看
没关系,只要妳好吃那我已经心满意足了
我想可能是我把泡打粉减少的关系
所以她才不愿意凸肚肚让我瞧。。呵呵呵




买了一个硅胶迷你型的马德琳垫整两年
却从没开过来用
在网上闲逛看到这个小蛋糕才猛然想起我的垫
就这样它终于可以见天日啦

也趁【巧克力乐园】的最后一天赶上这帖子
下一期改玩包子咯
久没捏包子,趁这个时候来训练一下吧




材料 Ingredients
牛油 Butter                    32g
鸡蛋 Egg                       42g
黄糖 Brown Sugar         50g
低粉 Cake Flour            66g
牛奶 Milk                      14g
泡打粉 Baking Powder 1/2tsp
可可粉 Cocoa Powder  12g
热水 Hot Water             1tbsp

做法 Method
1.牛油放入锅内煮至变色,备用。
   Cook butter in a pot till change color,set aside.

2.鸡蛋加黄糖打至糖溶化,颜色变浅。
   Beat egg with brown sugar till sugar dissolve,color become pale .

3.筛入低粉和泡打粉,搅拌均匀,再把牛奶加入,混合均匀。
   Shift in cake flour and baking powder,stir well,and pour in milk stir till well combine.

4.分次加入溶化牛油,搅拌均匀。
   Add in melted butter for few batches,stir well.

5.放入冰箱,冷藏隔夜。
   Put in fridge and let it there for overnight.

6.取出面糊,搁置待面糊流动,把面糊秤两份,可可粉加入热水搅拌成糊,把可可面糊倒入其中一份面糊内搅拌均匀。
   Take out batter from fridge,set aside till batter become normal,divide batter to two batches,put hot water into cocoa powder and put into one of the divided batter,stir well.

7.把面糊分别放入挤花袋,把面糊交叉挤入模内。
   Put each batter into plastic beg,pipe the batter into mold .

8.入预热烤箱190度,10分钟。
    Bake in preheat oven 190 degrees,10 minutes.

食谱 Recipe :八卦兔 (少许更改 Minor changing)




This post is joining Best Recipes For Everyone September 2014 Event : Chocolate Wonderland
Hosted and organized by Fion ^^

Best Recipes for Everyone #3 Oct14~~ Bun in My Hot Steamer

**Picture adapted from internet**

baozi or simply known as baobauhumbownunubausakpow or pauis a type of steamed, filled bun or bread-like (i.e. made with yeast) item in various Chinese cuisines, as there is much variation as to the fillings and the preparations. In its bun-like aspect it is very similar to the traditional Chinesemantou. It can be filled with meat and/or vegetarian fillings.
Two types are found in most parts of China and Indonesia: Dabao ("big bun"), measuring about 10 cm across, served individually, and usually purchased for take-away. The other type, xiaobao ("small bun"), measure approximately 5 cm wide, and are most commonly eaten in restaurants, but may also be purchased for take-away. Each order consists of a steamer containing between three and ten pieces. A small ceramic dish is provided for vinegar or soy sauce, both of which are available in bottles at the table, along with chili paste and garlic paste.
In many Chinese cultures, these buns are a popular food, and widely available. While they can be eaten at any meal, baozi are often eaten for breakfast. They are also popular as a portable snack or meal.
Due to the long history of Chinese immigrants in Malaysia, the Malays have adopted these buns as their own. A particularly Malay form of the baozi (called pau in Malay) is filled with potato curry, chicken curry or beef curry that are similar to the fillings of Malay curry puffs. Some variants have a quail egg in the middle, in addition to the curry. Due to the Muslim beliefs of most Malays, these buns are halal and contain no pork. One can find Malay stalls selling the buns by the roadside, at pasar malams (night markets), highway rest stops, and pasar Ramadans (Ramadan food bazaars).
**Picture adapted from internet**
Mantou, often referred to as Chinese steamed bun/bread, is a type ofsteamed bread or bun originating in China. They are typically eaten as a staple in northern parts of China where wheat, rather than rice, is grown. They are made with milled wheat flourwater and leavening agents. In size and texture, they range from 4 cm, soft and fluffy in the most elegant restaurants, to over 15 cm, firm and dense for the working man's lunch. (As white flour, being more heavily processed, was once more expensive, white mantou were somewhat of a luxury in preindustrial China.)
Traditionally, mantoubing, and wheat noodles were the staple carbohydratesof the northern Chinese diet, analogous to rice, which forms the mainstay of the southern Chinese diet. They are also known in the south, but are often served as street food or a restaurant dish, rather than as a staple or home cooking. Restaurant mantou are often smaller and more delicate and can be further manipulated, for example, by deep-frying and dipping in sweetenedcondensed milk.
They are often sold precooked in the frozen section of Asian supermarkets, ready for preparation by steaming or heating in the microwave oven.
A similar food, but with a filling inside, is baoziMantou is the older word, and in some regions (such as the Jiangnan region of China, and Koreamantou (or the equivalent local reading of the word) can be used to indicate both the filled and unfilled buns, while in Japan the equivalent local reading of the word refers only to filled buns.
**********************************************************************************************************************************
After read the introduction of steam bun,it's mean this month - October's theme is Bun In My Hot Steamer.
What ever bun with filling,bun without filling(mantou),big bun, or any steam bun you know could share with us in this whole October.

What you need to do is:
Every post must be display with the BEST RECIPES batch on it(see above). And please link back the post to me.
Example: I'm joining Best Recipes for Everyone October 2014 Event Theme: Bun in My Hot Steamer hosted by Fion of XuanHom's Mom.
This event is open for every blogger friends all around the world.Blogger friends could participate as many posts they want.
Important is all the post must be match with the THEME of that month.And all the post must be current post.
All participant post must be you own bake/cook. If you are using a recipe from a book or website. Please mention the title and author of the book or link of the website.


I hope that all blogger friends will participate my event. And recommend your best and popular chocolate recipes to everyone.
I will update the new event every month. I also like to hear your suggestion for any event theme you prefer.
It would be very fun if you do so.You could email me :chengxuan06@gmail.com for any suggestion.

Here is the Links-Up Code,you may copy into your post ^^
<!-- start InLinkz script -->
    <div class='InLinkzContainer' id='451176' >
    <a  rel='nofollow' href="http://new.inlinkz.com/luwpview.php?id=451176" title="click to view in an external page.">An InLinkz Link-up</a></div>
    <script type='text/javascript' src='//static.inlinkz.com/cs2.js?v=115'></script>
<!-- end InLinkz script -->


Sunday, September 28, 2014

法式巧克力马卡龙 ( French Chocolate Macaroons)


马卡龙~法式小圆饼
这是一种用蛋白、杏仁粉、砂糖、糖粉所做的法式甜点,
通常在两块饼干之间夹有水果将或奶油等内陷

马卡龙最早出现在意大利的修道院,当时有一名为卡尔美丽的修女为了了替代蕈食,
而制作这种由杏仁粉的甜点,另也称【修女的马卡龙】
直到1533年才被带到法国
(资料来源:网上百科全书


自从两年前成功做出西瓜马卡龙,之后也尝试了巧克力口味的
再之后的也陆续做过成功失败参半的马卡龙
感觉马卡龙这玩意儿真的好讲缘分
功课手法都做得齐全了,全无法成功出裙边
而当妳不抱成功希望时她却大辣辣的出现了梦寐以求的裙边
而我今天的马卡龙因为羞涩,所以把裙边轻轻的挑了少许起来
可是看在我眼里,她却是美丽漂亮的甜姐儿
虽然很甜,可是我却很喜欢她的口感
外表脆脆,一咬下去确实软软的
再配以带点苦涩的巧克力内陷
嗯。。。。我竟然喜欢上她了
现在的我,脸红耳赤呢



法式巧克力马卡龙 (French Chocolate Macaroons)

材料 Ingredients:
(A)
杏仁粉 Grounded Almond 30g
糖粉     Icing Sugar         40g
可可粉 Cocoa Powder     10g (Brand:Van Houten)
(B)
蛋白     Egg White           33g
糖粉     Icing Sugar         40g

做法 Method :
1.把(A)的糖粉、杏仁粉和可可粉混合一起,过筛3次,备用。
   Shift grounded almond,icing sugar and cocoa powder in (A) for 3 times,set aside.

2.把蛋白加糖粉打发至湿性发泡。
   Beat egg white with icing sugar till soft peak.

3.把过筛的分类倒入蛋白霜内,搅拌成均匀光滑的面糊。
   Add in the shifted (A) into meringue,fold till well combine and smooth.

4.装入挤花袋,挤出直径3cm的圆面糊,放在风扇地下,风干至结皮。
   Spoon in plastic beg, pipe out about 3cm round shape batter,put under fan till not sticky.

5.放入预热烤箱上层,上火180度,7~8分钟至裙边出现,再放到最下层,下火150度,10分钟,即可。
   Bake in preheat oven upper heat and upper tray,180 degrees,7~8 minutes till the bottom rising up,then     change to lower tray and lower heat 150 degrees for 10 minutes.

6.待完全凉透再脱模,挤馅。
   Till the macaroons completely cool,then remove from baking sheet and pipe in the filling.

内陷 Filling
苦甜巧克力 Semi Sweet Chocolate 80g
动物鲜奶油 Whipping Cream          40g

做法 Method :
1.鲜奶油小火煮沸,熄火,加入巧克力搅拌至融化
   Cook whipping cream till boil and turn off the heat,add in chocolate stir till completely melted.

食谱 Recipe :周老师的美食教师



This post is joining Best Recipes for Everyone September 14 Event : Chocolate Wonderland
Hosted & Organized by Fion 

Wednesday, September 24, 2014

巧克力奶酪 (Chocolate Panna Cotta)


炎热的天气,好想喝杯冰可乐
可是喝得太多,肚子很胀也很胖
刚好冰箱还剩少许牛奶与动物鲜奶油
这个【巧克力乐园】,我就呈现这小巧而好吃的巧克力奶酪
打算和大家一起开派对
算算,巧克力乐园的大门已经开了16天
还剩6天就要关闭了
这段期间也收到好多部落格朋友的参与
非常感激
下一期的题目,我打算请大家一起把我们家的蒸笼热一热
如何?猜到了吗?呵呵呵呵



说回这奶酪的口感
咬下去有点Q可是却有点绵
以为孩子会抗拒,可是一咬了一口
两个恐龙猛赞好吃
浓浓的巧克力再加牛奶的巧克力奶酪
我想应该很少小孩会抗拒吧
来吧,在这炎热的天气
陪我一起开个巧克力派对,大家尽情的疯狂吧




巧克力奶酪 (Chocolate Panna Cotta)
巧克力块 Chocolate Bar 160g
牛奶 Milk 175g
动物鲜奶油 Whipping Cream 125g
吉利丁粉 Gelatin Powder 8g
清水  Water 50g

做法 Method:
1.吉利丁粉和清水混合一起,静待5分钟。
Mix gelatin powder and water together,set aside for 5 minutes.
2.牛奶加热,熄火把吉利丁水加入,混合均匀。
Heat milk till hot,off gas and add in gelatin water ,mix well.
3.动物鲜奶油和巧克力块一起隔水,搅拌至巧克力融化。
Double boiled whipping cream and chocolate bar,stir till chocolate complete melted.
4.把牛奶和巧克力鲜奶油混合一起,过滤,倒入布丁杯内,放入冰箱冷藏4小时。
Mix milk and chocolate whipping cream together,strain and pour in pudding glass,let it cold in fridge for at least 4 hour.




This post is linking with Best Recipes for Everyone September event: Chocolate Wonderland
Hosted by Fion(that's me)