Thursday, October 30, 2014

南瓜北海道杯子蛋糕 (Pumpkin Hokkaido Cupcake)


从懵懂到无知,从无知到成熟
从十岁到二十,从二十到三十
距离四十的到来,心中有点恐惧
然,时间到总是要面对,无论有多害怕

从少女时代已经列下的单子
直到现在中女时代列下的单子
从要如何打扮的单子演变成如何做好一种食物的单子
简直天壤之别
祝福自己



今天,又是一个普天同“上”的日子
大家不约而同做杯子蛋糕
对于用南瓜来做杯子蛋糕我有点害怕
做奶油的,孩子肯定不喜欢
唯有寻找其他良策
寻寻觅觅看到IreneCherly家的北海道
当下就决定了,就是它了

好久没动过烤箱了,想不到它仍然那么热情
即使把温度调低了,它还是跟我发脾气
还好它没因为我的不爽而收缩
挤上了鲜奶油,越看越丑,唯有用可可粉遮丑
越看越丧气,挣扎好久要不要上传呢?
可是答应了可爱的长腿美眉,不能反悔
现在大家别注视它太久,只需慢慢“品尝”它的美味即可
拜托了!呵呵




材料 Ingredients
(A)
南瓜泥 Pumpkin Puree 75g
牛奶     Milk                 40g
植物油 Vege Oil          35g

(B)
低筋面粉  Low Protein Flour 70g

(C)
蛋黄  Egg Yolk 3 noz (I used A size)

(D)
蛋白  Egg Whites 3 noz
幼糖  Granulated Sugar 35g

做法 Method
1.将(A)煮热(有点小泡泡),离火。把低筋面粉筛入拌匀,等稍微冷,把蛋黄逐粒加入搅拌均匀。备用。
Cook the (A) ingredients till bubbles,remove from stove.Shift in low protein flour,wait the mixture a bit cold,add in egg yolk one in a time,mix well.Set aside.

2.蛋白加入幼糖打至硬性发泡。
Add sugar into egg white and beat till stiff peak.

3.把1/3蛋白加入蛋黄糊拌匀,再倒入剩余蛋白,搅拌均匀。
Fold 1/3 egg white into egg yolk mixture,mix well.Continue mix with 2 mixture till well.

4.勺入四方杯子内,轻敲杯子两下,放入预热烤箱140度25分钟。
Scoop mixture into square cup liner,lightly knock it and bake in preheat oven 140 degrees,25 minutes.

**小唠叨 Notes**
原来食谱有椰浆粉,我省略了。
Original recipes have coconut powder,i had omitted it.

因为自家温度不同,所以请以自家温度做参考,原食谱是110度15分钟,调高125度15分钟,最后调到150度,8-10分钟。
Please refer to own oven's temperature for baking these cupcake.Original recipe using 110 degrees for 15 minutes,turn to 125 degrees 15 minutes ,lastly 150 degrees bake for 8-10 minutes.

食谱参考 :Irene (最爱的。。。) 和 Cheryl (Baking Taitai)

南瓜奶油馅 Pumpkin Fresh Cream
鲜奶油 75g 加入50g南瓜泥,一起打发。
Whisk 75g of fresh cream with 50g pumpkin puree till stiff peak.

最后 Lastly
蛋糕挤入南瓜奶油馅,放入冰箱冷藏。
Pipe the pumpkin cream into cupcake,then cool in the fridge.






I am joining this post to Little Thumbs Up Oct14 Event: Pumpkin

&







Wednesday, October 29, 2014

叉烧南瓜包~~老面 (Char Sau Pumpkin Bun)Old Starter Dough


对每个人都施于真诚之心
对每件事都投入热忱之情
相信所有事情都能扭转乾坤

对于人心你无法猜测
对于事情你无法预测
对于自己你是肯定能完全掌握
相信自己是有能力解决困境的



叉烧包,是我家老的也是我的最爱
喜欢港式点心楼的开口笑港式叉烧包
可惜,对于点心楼的高朋满座有点胆怯
因为我喜欢那热腾腾拿在手心的包点
拿回家了就感觉没那么好吃
每每一想吃叉烧包,我总会到邻家的咖啡店叹茶一边吃
可惜啊,往往都没能满足口欲
这个月的“蒸锅上的包子”我是一早已经打算安排它再次出场
之前已经做过了两次,港式叉烧包迷你叉烧包
两次都尝试玩开口笑,可惜往往都让我失望
这次的我不敢再玩,唯有乖乖的捏个不像样的包花吧
依旧用老面,包子依旧是好吃的
馅料好像点心楼的,包皮好有嚼劲
我家老的啊,不管什么老面嫩面,只要叉烧包啊就不能抗拒



叉烧馅 Filling:
自制叉烧肉 Homemade Cha Sau                      300g (切小丁Cut small cube)
水                 Water                                             200g
糖                 Sugar                                              2 tbsp
蚝油、麻油 Oyster Sauce & Sesame Oil Each 1 tbsp
白胡椒粉     Grounded Pepper                           适量 Enough to taste
玉米粉         Corn Starch                                    2 tbsp

做法:
糖和水混合至糖溶解,加入玉米粉混合搅匀。
Dissolve sugar with water,add in corn starch.

加入蚝油、麻油、胡椒粉,搅匀,用小火煮滚,边煮边搅,避免焦底。
Add other ingredients cooked till thick,stir while cook to avoid burn.

煮得变浓稠后,熄火待凉。之后放入冰厨内使之凝固。
Off heat after thick,put into fridge.

再把叉烧丁加入,搅匀即成叉烧馅了
Add in cha sau cubes and mix well.



材料 Ingredients:

南瓜面团 Pumpkin Dough

老面** Old Starter Dough 100g
包粉     Pau Flour                300g
细砂糖 Granulated Sugar   20g
南瓜泥 Pumpkin Puree      100g
酵母     Instant Yeast         1/2 tsp
奶粉     Milk Powder          10g
清水     Water                   50~60g(Depend on the pumpkin Puree)
粟米油 Corn Oil                10g

做法 Method:
1.将老面面团撕成小块,加入主面团一起搓揉成不沾手的面团。大概10分钟。
Tear old starter dough to small pieces,add in to main dough and knead till form a nonstick and soft dough.

2.桌上撒些面粉,将揉好的面团分割成12个小面团,每个40克。
Sprinkle some flour onto table,cut the dough to 12 pieces,each 40g.

3.每个小面团擀压扁中间厚,周围薄的面皮。
Each dough flatten to become thick in the center and thin for the border. 

4.包上馅料,将包子捏成所要的形状。
Wrap in filling and knead to desire shape. 

5.把做好的包子放在铺了烘培纸的蒸笼里。锅中水不烫手的水温,放上蒸笼发20分钟。
Put kneaded buns onto a baking paper and let it rest in a steamer with warm water for 20 minutes.

6.把蒸笼放置一旁,锅内的水起火至滚,蒸笼放上,中小火把包子蒸15分钟。
Take the steamer basket aside,heat water in till boil and put back the basket steam the buns for 15 minutes.

7.时间到关火,开一个小逢,待5分钟再把包子取出。
When the buns is cooked,turn off heat and open a small mouth of the cover and let the buns stay for 5 minutes,then remove from steamer.

**小唠叨**

包子蒸好后别急着开盖,熄火让包子在蒸笼内焖5分钟再取出,包子皮就不会皱皱了。
After the buns are cooked,do not open the steamer's lid immediately, let the buns rest in the steamer for 5 minutes,the remove ,it prevent the bun's skin shrink and wrinkle.


**老面 Old Starter Dough 
包粉  Pau Flour      120g
酵母  Instant Yeast 1/2tsp
温水  Warm Water 80g

做法 Method:
酵母放入温水中,静待15分钟,将所有材料混合成光滑面团,保鲜纸盖着室温发酵6-8小时,或放入冰箱冷藏隔夜。
Put instant yeast into warm water,set aside for 15 minutes,add in all ingredients and knead to become a soft and smooth dough,wrap with cling wrap and in room temperature for 6-8 hours or put in fridge till overnight

捏了一个柳叶型的,练习下。。呵呵呵呵
好肿胀的柳叶包啊



  
This post is joining Best Recipes For Everyone Oct 2014 Event : Bun in My Hot Steamer
Hosted and organized by Fion


This post also joining Little Thumbs Up October 14 Event : Pumpkin


Tuesday, October 28, 2014

Best Recipes for Everyone #4 Nov14~~ Fresh From Oven ~My Bread Story (面包物语)

 




Bread is a staple food prepared from a dough of flour and water,usually by baking.
Throughout recorded history it has been popular around the world and is one of humanity's oldest foods.

There are many combinations and proportions of types of flour and other ingredients,and different traditional recipes and modes of preparation of bread.
As a result,there are wide varieties of types,shapes,sizes and textures of bread.
Bread is usually made from a wheat-flour dough that is cultured with yeast,allowed to rise,and finally baked in oven.Owing to its high levels of gluten,common wheat,also known as bread wheat is the most common grain used for the preparation of bread.

After read the introduction from Wikipedia about bread,it's mean the next theme for Best Recipes For Everyone would be BREAD !!

Below is the type of bread that's matches this theme:-
**Sweet Bread 
**European Style Bread
**Germany Style Bread
**French Style Bread
**Italian Style Bread 
**Multi-grain Bread 
**Bread Loaf 
**Bagel 


**Batch**


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 November 2014 Event Theme: Fresh from Oven ~ My Bread Story 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 bread and loaf's 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='461157' >
    <a  rel='nofollow' href="http://new.inlinkz.com/luwpview.php?id=461157" 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>

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Sunday, October 26, 2014

南瓜豆渣莲蓉包 (Pumpkin Soy Dregs Lotus Bun)


自杀,真的能解决一切烦恼吗?
了决一位母亲忍受多少的痛楚才出现的生命
这样就是报答她的恩情吗?
问世间情为何物,可以为了这个“情”而忘却父母恩
我对这样的所作所为
感到悲哀与愤怒
生命可贵啊!
朋友们,记住一句话
“生命没TAKE TWO!”


上一篇的南瓜豆浆所遗留下来的豆渣
特地留下就是为了做这个包子
豆渣我没揸的干干的
只是用个筛网隔渣
所以豆渣里的水分还很充足让我的面团不必加水
当包子放在蒸笼里开始蒸的5分钟时
阵阵的豆浆味传了出来
好香好香
可是在吃的时候却没有,难道味道都被蒸发掉了?


淡淡的黄色,看得我心旷神怡
谁能不被它的外表吸引呢?
哈哈。。。卖花赞花香呗!


南瓜豆渣莲蓉包 Pumpkin Soy Dregs Lotus Bun

材料 Ingredients:
南瓜豆渣 Pumpkin Soy Dregs 250g
低筋面粉 Low Protein Flour    300g
细砂糖     Granulated Sugar      50g
即发酵母 Instant Yeast          1/2tsp
盐             Salt                          1/8tsp
粟米油     Corn Oil                     25g
双倍发粉 Double Action BP       5g
低筋面粉 Low Protein Flour     15g
莲蓉馅     Lotus Paste                秤每颗30g滚圆 Divide 30g each,round and set aside

做法 Method :
1.将低筋面粉、酵母和细砂糖盐混合拌在一起,
   Mix Low Protein flour,salt ,yeast and granulated sugar together.

2.加入南瓜豆渣,用手指混合成团,加入粟米油揉成光滑有弹性的面团。盖着休面60分钟。
   Add in the dregs,use finger to mix well,add in corn oil and knead till dough become smooth and elastic. Cover and rest for 60 minutes.

3.把发酵好的面团取出,双培发粉加一茶匙清水混合,在把15克的低筋面粉加入面团再搓揉光滑。
   Remove dough onto table,add one teaspoon of water into double action BP,and add the remaining 15g low protein flour into dough then continue knead till smooth.

4.把面团分割每粒50克,滚圆,休面10分钟。
   Divide dough into 50g each,roll round and rest for another 10 minutes.

5.把面团擀成外薄内厚,把面团陆续擀平再包馅。
   Flatten divided dough to become out thin inside thick.

6.把包好馅的包子放在纸上再放入蒸笼,加盖发酵15分钟。
   Wrap in filling and put on a paper and let them rest in steamer with lid for 15 minutes

7.水滚后,以中火蒸12分钟即可。
   Boil water and steam with medium heat for 12 minutes.

**小唠叨**
如果豆渣是揸得干干的,请务必再加大概150g的清水或南瓜豆浆,徐徐加入搓揉至面团不会太干。
If the dregs is dry,please slowly add in about 150g water or pumpkin soy milk,knead till the dough not too dry.

包子蒸好后别急着开盖,熄火让包子在蒸笼内焖5分钟再取出,包子皮就不会皱皱了。
After the buns are cooked,do not open the steamer's lid immediately, let the buns rest in the steamer for 5 minutes,the remove ,it prevent the bun's skin shrink and wrinkle.

市售莲蓉馅都是有点干,在包馅之前,在锅里加点油炒油吸收后再加些水炒至软身。
Store bought lotus paste is a bit dry,add some oil and water to fry the lotus paste till soft.




This post is joining Best Recipes For Everyone Oct 2014 Event : Bun in My Hot Steamer
Hosted and organized by Fion


This post also joining Little Thumbs Up October 14 Event : Pumpkin

&



Saturday, October 25, 2014

南瓜豆浆 (Pumpkin Soy Milk)


“每个人都会有梦想
只要你坚持
梦想就一定会靠近
你会坚持吗?”

结了婚、生了孩子
以前读书时期的青涩年代所憧憬的梦想
都已灰飞烟灭了
曾经,想像自己是一个女强人
曾经,想像着如何成为事业有成的女人
曾经的曾经
对我来说已经不敢侈往

多年后的今天
所谓的梦想只是简简单单
我,希望孩子健康成长
我,希望丈夫事业有成
我,希望孩子不必让我太牵挂
我,希望丈夫对我能恩爱如昔
我,希望妈妈能够长命百岁
我,希望我的梦想成真
这个梦想,我一定会坚持到底


买了一架九阳豆浆机整年了
今天终于派上用场
简单且快的操作
只需20分钟,热腾腾的豆浆呈现于前
可惜,没隔渣布
只用了附送的隔渣网
喝起来并不像豆浆却比较像米糊
可是却异常好喝
是因为加了南瓜的关系?
淡淡的瓜香、浓浓的豆香
这营养的养生豆浆,你哪能错过呢?


南瓜豆浆 Pumpkin Soy Milk
材料 Ingredients
南瓜泥 Pumpkin Puree      50g
黄豆     Soy Bean               100g
细砂糖 Granulated Sugar  50g
清水     Water                     1000ml

做法 Method
黄豆洗净,浸泡隔夜,把所有材料放入豆浆机内,按【干豆/湿豆】按钮,启动。
Wash the soy bean and soak till overnight. Add in all ingredients,press desire button and start.



I am joining this post to Little Thumbs Up Oct14 Event: Pumpkin

&