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**

A baozi or simply known as bao, bau, humbow, nunu, bausak, pow 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 flour, water 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, mantou, bing, 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 baozi. Mantou is the older word, and in some regions (such as the Jiangnan region of China, and Korea) mantou (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 -->

An InLinkz Link-up

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 

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)

班兰咖椰角 （Pandan Kaya Puff）

熬了一锅猪油，想说中秋节做些蛋黄酥、菊花酥的

可是，懒虫怕满身，到了最后一刻才动手做传统月饼

根本没暇做酥饼的

就这样，这些猪油就这么乖乖的躺在冰箱里~~冬眠

呵呵呵呵呵

在老家砍了一大把的班兰叶

要做什么呢？蛋糕？暂时不大想

想起了家婆也给了我一些超浓缩的椰浆

所以决定做咖椰

可是可是。。。我不大喜欢用来搽面包

做了要干嘛啊？

嘻嘻嘻嘻

当然是做我最爱的【咖椰角】咯

搭拉。。。。

一切具备。。。开工咯

这一锅的咖椰我分别做了2次的咖椰角

第一次，手笨笨的，捏边不美，一烤就开嘴了。。。失败

隔了两天再做

第二次，就是这一次。。。算成功了吧

没开嘴巴讨吃了。。。哈哈哈哈

班兰咖椰 （食谱：Rachel）
鸡蛋  3pcs
糖 250g （我只用180g）
椰浆  300g
班兰叶 10片

做法Method:
1.班兰叶剪小片，放入搅拌机内与100g椰浆一起搅烂，隔渣备用。
2.把蛋稍微打散，加入糖，搅拌至糖溶化。
3.把剩余的椰浆，与（1）及（2）搅拌均匀，过滤。
4.把过滤后的混合液体放入一小锅内，隔水炖煮方式一边搅拌一边煮至咖椰变浓稠即可。

酥皮材料：（食谱：Angie分享书籍【茨场街】）我做了少许更改
（A）水皮
中筋面粉 200g
奶油 60g (我用无盐奶油）
糖 2大匙 （我用糖粉）
清水 120ml

做法：
中筋面粉与糖粉一起过筛，无盐奶油切丁放入面粉内，用手指捏压成面包糠状，加入清水，搓揉成团，大概3～5分钟。
保鲜膜盖着休面30分钟。

（B）油皮
奶油 120g （我用猪油）
低筋面粉 160g
做法：
把猪油和面粉混合一起成团，保鲜膜盖着放入冰箱冷藏，30分钟。

组合：
1.水皮和油皮各自分割十份，滚圆备用。
2.水皮用手指摊开，把油皮放入中间，水皮包裹油皮，把封口捏紧，陆续完成其余的，用保鲜膜覆盖着，休面15分钟。
3.休面好后，捏口朝上，手掌轻轻压扁，用擀面棍滚长，卷起，陆续完成其余的。
4.用保鲜膜覆盖着完成的，休面15分钟。再次以（3）的方法擀面皮。
5.让面团休面15分钟后，用拇指轻压面团中央，两端往中间提起捏紧，手掌轻压，把面团擀成憜圆性。
6.放入咖椰，两边对折，开始捏边。
7.当所有面团都完成后，涂上蛋液，放入预热烤箱200度，15分钟或成金黄色即可。
8.取出，待凉，放入密封罐子内。

**小小唠叨**
～我在水皮放入奶油而不是猪油，因为我想让酥皮变得更香，因为孩子还是比较喜欢奶油的味道～
～每一次的面团个别完成后，都要用保鲜膜盖着，以免面团变干～

苹果虫草养生汤 (Apple Cordyceps Soup)

干燥的天气，来碗滋润的养生汤

如何？

拜拜留下一颗苹果，已经不适合当水果要来吃

丢掉又不舍得，该怎么做呢？

煲汤、炖汤、滚汤丢一粒苹果下去

保证妳的汤鲜甜美味

这是我老妈教我的

无论什么汤，家里有苹果就肯定会加一粒下去

这已经变习惯了

废话不多说，一起来喝汤吧！

**小记录**
苹果：苹果中的营养成分及其他植物化学成分有助于抗癌
虫草：有秘精益气，保肾补肺，止咳化痰
南杏：止咳平喘，润肺化痰

This post is linking with Little Thumbs Up Sept14 Event : Apple

Organized by Zoe Bake For Happy Kids & Mui My Little Favourite DIY

Hosted by Kit I Lost In Austen

巧克力慕斯蛋糕 （Chocolate Mousse Cake）

感觉好久没为自己准备生日蛋糕了

感觉自己烤生日蛋糕，自己吹蜡烛，自己切蛋糕

好像有点傻。。。呵呵呵呵

可是今年却非常想为自己烤粒蛋糕庆生

年纪不大咯，如果我有70岁命

我现在的人生已经差不多过半了

想想自己也好像没为自己的人生创造多大的成功

不过我却非常享受简简单单的这前半生

虽然也有很多不如意事，可是也算是一种人生考验吧

看来，我也通过了很多人生考验

还有下半生的人生考验，等着我来吧。。。呵呵呵

女人，祝你生日快乐！！

PS：我的生日在上个星期六，今天才发文，有点怪怪哦。。

跟我非常熟的朋友都知道我非常爱慕斯
我的生日蛋糕肯定少不了这最爱
这次尝试另一个食谱
味道还是一样棒

6吋巧克力蛋糕体/6 inch Chocolate Chiffon
材料/Ingredients：
蛋黄 Egg yolk 2pcs
细砂糖 Castor Sugar 15g
粟米油 Corn Oil 35g
牛奶 Milk 35g

低筋面粉 Low Protein Flour 60g

Valrhona Cocoa Powder 15g

蛋白 Egg White 2pc

细砂糖 Castor Sugar 45g

做法Method：

1.粟米油加热，倒入可可粉，混合均匀，备用。

Heat corn oil and add in cocoa powder,stir well.Set aside.

2.蛋黄加入细砂糖打至发泡及泛黄，加入牛奶、可可油混合均匀。

Beat egg yolk with 15g castor sugar till frothy and pale yellow,add in milk and cocoa oil,stir till well combine.

3.把过筛的低筋面粉加入，混合至无颗粒。

Add in shifted low protein flour,stir till well combine and smooth.

4.蛋白打至发泡，分次加入细砂糖，打至硬性发泡。

Beat the egg white till soft peak form，add in 45g castor sugar for few times,continue beat glossy and stiff.

5.把蛋白和巧克力面糊混合均匀，放入预热烤箱，160度，35分钟。

Fold the meringue into chocolate batter till well combine,bake in preheat oven 160 degrees 35 minutes.

6.烤好，倒扣，放凉。

Let it upside down and cool on wire rack.

巧克力慕斯 Chocolate Mousse (recipe : Eileen & May)

材料 Ingredients:

动物鲜奶油 Whipping Cream 50g

鲜奶 Milk 50g

蛋黄 Egg Yolk 1 pc

细砂糖  Castor Sugar 2tbsp

黑巧克力 Dark Chocolate  145g

动物鲜奶油 Whipping Cream 150g

做法 Method:

1.把50克动物鲜奶油和牛奶以隔水方式加热。

Using double boiled eat 50g whipping cream and milk till hot.

2.细砂糖加入蛋黄内，打发，慢慢加入（1）混合均匀之浓稠状。

Add sugar into egg yolk,whisk till frothy ,pour into (1) slowly,stir till thick and combine.

3.把巧克力隔水融化，加入 （2）里，搅拌均匀成可可糊。

Double boiled chocolate till melted,add inti (2),stir till become chocolate batter.

4.把另外的150克动物鲜奶油打发至可流动状态，拌入做法 （3），即成巧克力慕斯。

Beat the remaining 150g whipping cream till soft peak,fold into (3),then it's chocolate mousse now.

组合 Start Assembly

1.蛋糕横切3片，把一片蛋糕放在7吋活动圆模内，倒入一份的巧克力慕斯。

 Cut the cake into 3 layer,put 1 layer onto a 7 inch loose-pan round mold,pour 1 portion of the chocolate mousse.

2.把第二片蛋糕放上，把另一份巧克力慕斯倒入，继续第三片蛋糕和慕斯。

Put the 2nd layer cake onto the chocolate mousse,pour 2nd portion mousse and continue with the 3rd layer cake and mousse.

3.放入冰箱冷藏至4小时或隔夜。

Cool in the fridge for 4 hours or overnight.

巧克力淋面 Chocolate Mirror Glaze

材料 Ingredients:

牛奶 Milk 260g

黑巧克力 Dark Chocolate 65g

无糖可可粉 Cocoa Powder 2tbsp

明胶片 Gelatin Sheet 1/2pc （放入冰水泡软/Soak into ice water) 

做法 Method: 

1.牛奶、黑巧克力巧和可可粉煮至浓稠，熄火，加入明胶片，混合均匀。

Cook milk ,dark chocolate and cocoa powder till thick,off fire and put the gelatin sheet stir till combine.

2.倒在未脱模的蛋糕上，冷藏至1小时，即可脱模装饰。

Pour onto chocolate mousse cake,cool in fridge for 1 hour,then can unmold the cake and decorate.

This post is joining Best Recipes For Everyone Event Sept'14 Event : Chocolate Wonderland

Hosted and organized by Fion (That's Me ^^)

简易巧克力杏仁满芬 （Easy Chocolate Almond Muffin）

【巧克力乐园】开始啦
我家的第一波出场的是这个做法超容易、味道一级棒的
{巧克力杏仁满芬}
很奇怪的我，每次做磅蛋糕、满芬之类的点心
我一定要放杏仁碎或者杏仁片
喜欢咬下去有香香的杏仁在嘴里
可惜啊。。。可惜
我家恐龙仔竟然嫌弃这些美味的杏仁
一看到我放立刻跑前来阻止我
可是我啊。。。这个坏妈咪偏偏爱唱反调
快手快脚的撒了杏仁片，不声不响的放进烤箱烤了咯
宝贝们。。。抱歉啦
哈哈哈哈哈哈

很多朋友都在做奶油蛋糕时出现油水分离的情况
所以这款蛋糕是非常适合他们的哦
不必打发奶油，不需使用电动搅拌器
只需一个秤、一个钢盆、一个手提搅拌器
材料也简单


食谱参考：君之 （少许更改）
可做：6个满芬/Yield 6 pieces

鸡蛋 1pc Egg (Grade A）
细砂糖 80g CastorSugar
奶油 50g Butter
(融化/Melted)
动物鲜奶油 150ml Whipping cream
低筋面粉 100g Low Protein Flour
可可粉 60g Cocoa Powder
苏打粉 1/4 tsp Soda Bicarbonate
泡打粉 1小匙 Baking Powder
杏仁片 适量 Almond slices

1.鸡蛋打散，加入细砂糖打至糖溶解，再加入融化奶油和动物鲜奶油，搅拌均匀。
Lightly beaten the egg,add in sugar stir till sugar dissolve,pour in the melted butter and whipping cream,stir well till combine.
2.筛入低筋面粉、可可粉、苏打粉和泡打粉，用搅拌器轻轻把所有材料混合均匀。
Shift in low protein flour,cocoa powder,soda bicarbonate and baking powder,lightly stir well using a whisk till combine.
3.勺面糊至纸杯或满芬模内，不需太满，撒上杏仁片，放入预热烤箱190度，25分钟。
Spoon batter into lining cup or muffin mold,do not spoon too full,sprinkle some almond slices,bake in preheat oven 190 degrees,25 minutes.
4.取出，放在烤架上放凉，密封收藏即可。
After done,take out and let it cool on a rack,then keep it in a air tide container.

**原食谱使用15分钟的烘培时间，是不可完全跟随的，请依自家烤箱做准**
Original recipes used 15 minutes to bake,please refer to own oven's temperature to bake this muffin
**这满芬的面糊是很浓稠的，所以当所有材料混合好后，别以为失败了哦**
This batter is very thick,so do not think it's fail after you combine all ingredients
**我使用两个小汤匙勺面糊进纸杯的，这样比较容易**
I'm using 2 small spoon to spoon the batter into lining cup,it;s more easy to do like this
**原食谱使用鲜奶，而我是使用动物鲜奶油，而我认为动物性奶油是蛋糕体更加柔软**
Original recipe using fresh milk,but i used whipping cream,whipping cream makes the texture 
more soft and fluffy 

This post is linking with Best Recipes for Everyone Sept 14 Event : Chocolate Wonderland

Hosted by Fion (that's me ^^)