Showing posts with label 烘培. Show all posts
Showing posts with label 烘培. Show all posts

Saturday, February 18, 2017

蒸梳打饼海绵蛋糕 Steamed Cream Crackers Sponge Cake

蒸梳打饼海绵蛋糕 Steamed Cream Crackers Sponge Cake
我忙用手打发海绵蛋糕的鸡蛋与糖,她“忙”搅拌均匀梳打饼干的蛋糕糊。
两种蛋糕面糊准备中
蒸梳打饼海绵蛋糕的简略过程
牺牲了卖相,换来与她同乐的烘培时光值了,还好完成品在那么拖拉的情况下还能蒸发的如此算不错啦!
为了她,竟然有耐心勉强地割出Kitty造型的爱心生日蛋糕,很有成就感!
天使两岁了,这貌似一眨眼的功夫但两年里过程“喜怒哀乐”,不过喜乐胜于一切都是值得的……虽然预订了翻糖水果蛋糕来庆生,为了安心,想让她吃少糖少油的蛋糕,在有心有力的情况下选择蒸自家制暖心蛋糕给她吃。她还很配合的与我分担一点点的搅拌工作呢,虽然卖相有点难看,至少有尽力而为之啦,呵呵!

蒸梳打饼海绵蛋糕

{材料A} 鸡蛋3粒,无盐奶油80-100克,红糖30-35克,梳打饼120克(搅拌成碎粉状)

{材料B} 鸡蛋2粒,面粉30克,玉米淀粉20克(面粉和玉米淀粉筛2遍),红糖15-20克

{做法}

1. 先将材料A的奶油和红糖打至松发。(手打或搅拌机打都行,天使不爱搅拌机的声音,我就得加倍用力手动打咯,累但值!)

2. 鸡蛋一粒一粒加入打均匀,加入梳打饼碎搅拌均匀,分成两份备用。

3. 材料B的红糖一次过加入到鸡蛋液粒,在一个稍微大一点的盆子装入40-50度的温水,放入装了鸡蛋液和红糖的容器,开始打发。

4. 全蛋打发没什么特别要注意的,就是大概需要20分钟左右或插根牙签不倒就算打发到位了。

5. 面粉加玉米淀粉分2-3次筛到打发好的蛋液中,面粉不会马上沉下去证明蛋液打发好了, 用翻拌方式让面粉和蛋液混合均匀,翻拌时不可画圈。

6. 先把一份梳打饼蛋糊倒入模具中,蒸锅水煮开后,大火蒸5分钟。用筷子戳几个洞,慢慢地倒入做法5的海绵蛋糕糊,入蒸锅前震几下把大气泡震出来,蛋糕看上去细腻些。

7. 中大火蒸8-10分钟后,用筷子戳几个洞,再倒入另一份梳打饼蛋糕糊用大火再蒸15分钟左右或至蛋糕完全熟透即可取出待凉。

Steamed Cream Crackers Sponge Cake

{Ingredients A} Eggs x 3, unsalted butter 80-100g, brown sugar x 30-35g, cream crackers x 120g (blend it into fine powder)

{Ingredients B} Eggs x 2, flour x 30g, corn starch x 20g (mixed well and sifted for 2 times), brown sugar 15-20g.

{Method}

1. Beat ingredients A- melted butter and brown sugar till fluffy. (I need to use hand manually to whisk as my little angel is going through her terrible two phase and do not like the mixer’s sound else crying excessively.)

2. Put eggs 1 by 1 into the mixing bowl and mix well before add in cream cracker’s powder and mix well, divide into 2 portions.

3. Ingredients B-Put in the brown sugar into the egg mixture, start to whisk over the big bowl which is add in 40-50 degree warm water to save little manual whisking time.

4. It needs to take about 20 mins to whisk until the texture is light and fluffy or to keep a toothpick stand for 10 seconds.

5. Divide the flour mixture to 3 portions and sifted onto the egg mixture. Fold the flour lightly in one direction though up and down method. Do not over-mix else the air bubbles will be broken up.

6. Pour 1 portion of cream cracker batter into a light grease baking mold, bring the water in steamer to boil only put in the baking mold to steam for 5 mins. Use chopstick to prick and slowly pour in the method 5 sponge cake batter.

7. Steam for 8-10 mins over the medium high heat, prick again and pour in the last layer of cream crackers batter to steam for another 15 mins or till fully cooked. Remove and leave to cool.

Previous: 酱焖肉碎土豆块 Soy Braised Potatoes Minced Pork

Friday, November 11, 2016

原味馒头 Steamed Bun

原味馒头 Steamed Bun
Soft and Yummy Steamed Bun is ready.
Additional ingredient: Pumpkin, leftover in fridge to join this round homemade steamed bun.
Just as original steamed bunbut add on steamed pumpkin while making the dough.
making in progress...
This round wanna empty the pau flour, so using a little bit more flour, so divide each for abt 40-45g.
Ulgy skin but taste nice and soft will do as my little angel wont take the skin, hahaha!
普通的白馒头是娃的最爱,所以大多隔1两个月都会亲自给她做些来吃, 有时冰箱有剩下的甜薯,马铃薯,南瓜或其它可用的材料,我都会尽量加入给她一些天然的调味料。

原味馒头

{材料} 中筋面粉或包粉300克,酵母5克,糖15克,橄榄油25克,水120-130毫升

{做法}
1. 将全部材料放入搅拌碗中搅拌均匀至形成光滑的面团,用湿布盖好让它休息15分钟。

2. 将面团分割成每份约35克左右,开始整形做成你喜欢的形状。

3. 排在蒸盘上继续发酵45分钟,然后大火蒸大约10-12分钟即可。

Steamed Bun

{Ingredients} Blue Key pau flour x 300g, instant yeast x 5g, sugar x 15g, olive oil x 25g, water x 120-130ml.

{Method}

1. Put all ingredients into a mixing bowl and mix well till formed a smooth ball shape, cover with wet cloth for rest about 15 mins.

2. Divide dough into 35g each and ready to shape according to personal preference.

3. Place the shaped dough on to steaming plate and leave to prove for another 45 mins, then steam under high heat for 10-12 mins.

Previous:番茄西刀鱼丸青菜汤软饭 Fish ball,Tomato and Green Veggie Rice

Thursday, January 1, 2015

烤箱版烤地瓜 Oven Baked Sweet Potato

烤箱版烤地瓜 Oven Baked Sweet Potato

Wednesday, December 24, 2014

日式炼奶面包 Japanese Condensed Milk Bread

日式炼奶面包 Japanese Condensed Milk Bread
隔天吃也还柔软耶,好吃!
大半年前网上走红的面包,那时刚好转换心情迎来好孕的消息,不搞烘培好好安胎。近期虽然踏入挑战性的孕晚期,心却痒痒很想吃自己做的面包。为了与天使有个甜蜜烘培回忆,孕期第一次在她的配合合作下,没给我太大的胎动和不适,两人一心地把这面包烤好,屋子飘起了很久没有的面包香,满足啊!食谱参考厨苑食谱Winnie’s Kitchen Work


Saturday, September 27, 2014

酥粒免揉面包 No Knead Streusel Topping Bun

酥粒免揉面包
酥粒免揉面包过程
这次的免揉面包二度发酵有点过度了, 表面有点干, 结果成品出来没那么柔软。没记错, 我就是追剧追到紧张, 调好了时计但是忘了按"set", 忘了整形好的面包已经发酵好等着烘烤啦!有时真的不能一心几用啊!

Friday, August 1, 2014

车打芝士杯子蛋糕 Cheddar Cheese Cup Cakes

卖相不太好的车打芝士杯子蛋糕
车打芝士杯子蛋糕基本材料
过程之一
过程之二
家里暂时没有牛奶, 所以用水来代替因为太想吃芝士蛋糕啦...呵呵!食谱参考自厨苑食谱Butter, Flour& Me爱的心灵之约

Friday, July 18, 2014

蜜糖柠檬奶酪芝士蛋糕 Honey Lemon Cheese Cake

蜜糖柠檬奶酪芝士蛋糕
Honey Lemon Cheese Cake
我们家中轻乳酪蛋糕很受欢迎, 一个月至少会烤一次, 所以吃久了会想换一换味道。 这是加了蜜糖与柠檬汁多一点的口味, 很清新的感觉!!

Friday, July 11, 2014

粉丝包子 Steamed Vermicelli Bun

粉丝包子 Steamed Vermicelli Bun
粉丝包子的粉丝先炒起来备用
粉丝包子过程
这类包子我最常做, 却还不是很上手, 味道是不错但卖相有待继续改进啦。二次发酵的时间真的要长些包子才会软软的, 看来要抛弃手套包子的卖相才会好看些...

Sunday, April 20, 2014

免揉面包面团基本做法过程 Basic No Knead Bun Dough Making

发酵好的免揉面包面团
免揉面包面团基本做法过程
做面包比蛋糕来得难很多, 因为面团是重要因素。 看到面子书上其他博客疯传免揉面包的食谱, 我很好奇试了几次, 终于成功拿捏到我要的两人份量,至少是新鲜够存上两三天依然软软的面包。懒时, 我会加倍做些面团存在冰箱速冻(一定要速冻, 除非你可以在三天内用完, 不然面团会有酸味哦!), 方便室温解冻后再整形做二次发酵后, 烘一烘就有面包吃啦。

Tuesday, March 25, 2014

巧克力戚风蛋糕 Chocolate Chiffon Cake

巧克力戚风蛋糕
材料A
材料B
制作过程
在异乡, 没有做戚风蛋糕的模具, 又不想买...所以用本来有的模具烘焙了身在美帝的第一粒戚风蛋糕, 外貌还不错吧。 没有塌陷就是我最大的成就感啦, 味道适中, 不太甜!

Monday, February 10, 2014

清水蛋糕 Clear Water Cake (Sponge Cake)

清水蛋糕
制作过程
蛋糕完成品
清水蛋糕是从网路上看到的简易蛋糕食谱, 需要的材料不多。 不要问我为什么它叫清水蛋糕但却不用一滴水。根据网路的答案好像是因为它做出来清清澈澈简简单单的关系…

Wednesday, November 20, 2013

棉花乳酪蛋糕 Cotton Cheese Cake

棉花乳酪蛋糕 Cotton Cheese Cake
制作过程
轻乳酪蛋糕完成品
Cream cheese激起了我的奋斗心,做了无数次, 终于能够成功做出冷却后表面保持只是微微下塌的轻乳酪蛋糕! 真心觉得好吃耶 (需要自夸一下, 奖励自己, 嘻嘻!), 喜欢它冷藏后的细腻软绵的口感!

Thursday, November 7, 2013

巧克力芝士蛋糕 Chocolate Bliss Cheesecake

Oreo饼干芝士蛋糕
Oreo饼干算是我们颇爱吃的干粮之一, 所以家里最常有存货的饼干只有它, 为了要做个简易的芝士蛋糕, 它功不可没啊!

Tuesday, May 21, 2013

烧包 Baked Pau (Siew Pau)

烧包
我的双手的灵巧性始终有待改进, 本来可以拥有更美的外形却给搞砸了...还需要很多的勤学苦练呀! 味道还好过得去, 不然的话真的会很灰心...

Tuesday, April 2, 2013

公爵夫人土豆 Duchess Potatoes

公爵夫人土豆 Duchess Potatoes
很优雅的名称, 这类土豆的"新"吃法据说是从一位想象力超丰富多彩的某位法国公爵夫人所创始的. 简单又带点高贵的甜品点心, 趁凉了一些但还带有点微热时吃最可口!

Animated Hello Kitty Wink