“紫”的空间 It's Violet Zone: 点心

Showing posts with label 点心. Show all posts

Friday, August 20, 2021

QQ红糖紫薯球 QQ Purple Sweet Potato Balls

紫薯球、番薯球、地瓜球、番薯蛋、番薯丸子等都是它的名字。孩子们指定想一起学习的一道小点心、小零食；也是她们近期的下午茶，很亲子的厨房亲子乐哦，一次过可以做几盒速冻冷藏保存，想吃😋的时候炸一炸就有得享用口感超赞+外酥里嫩的紫薯球咯。QQ sweet potato balls is a bite-sized vegan snack👉🏻crispy outside, chewy inside.

QQ红糖紫薯球

{材料} 熟紫薯250克，木薯粉80克，粘米粉10克，红糖30克。

{做法}

1. 蒸好的紫薯块趁热压成泥状，加入红糖拌均匀，分几次加入木薯粘米粉，直到能揉捏成软团（只用大约60克左右，剩余的下次再用）。

2. 将紫薯团揉成长条状，切小块状，每块大约6-8克，搓成小圆球形状待用（也可以速冻保存，要炸时才室温解冻）。

3. 热油，油一定要能盖过紫薯球的一半以上，小火慢煎，每颗第一次按压会变大一点，煎的过程中按压8-10次左右。

4. 稍微上色后，捞起，转大火复炸一分钟逼出油即可。用厨房纸巾控油后，待温热即可享用啦。

Brown Sugar Purple Sweet Potato Balls

{Ingredients} Steamed purple sweet potato 250g, tapioca flour 80g, rice flour 10g, brown sugar 30g.

{Directions}

1. Mashed the steamed sweet potato while it’s hot, add in brown sugar to mix well, slowly add in tapioca + rice flour, knead until forming a soft but not sticky dough (Flour mixture use 60g only, leftover keep for next time).

2. Roll into long strips, cut into small pieces, each piece 6-8g, and shape into ball shape(frozen those unused, thaw in room temperature once wanna fry).

3. Heat up enough oil under low heat, deep fry sweet potato balls over low heat, stir them constantly, press the balls down with strainer and it will slightly up the size, press about 8-10 times during frying process. 4. When slightly colour, dish up and turn to high heat to deep fry again within 1 min. Drain on kitchen towel, serve warm hot.

Previous: 波兰种淡奶油南瓜小面包 Poolish Pumpkin Whip Cream Bun

Sunday, June 21, 2020

酥皮吞拿鱼角 Mayonnaise Tuna Puff Pastry

基本材料

超快手的下午茶。

天使们的味蕾总是轻易地被这puff pastry 吸引住了，也许“婆妈”不鼓励她们吃太多这类对她们这年纪不易消化的食物，久久才能吃一次的她们总是吃得很「心满意足」。

酥皮吞拿鱼角

{材料} Kawan牌子的酥皮5片（室温解冻10-15分钟左右即可用），mayonnaise tuna1罐，鸡蛋1粒（打散，抹表面用的。）

{做法}

1. 烤盘铺上烘焙油纸，把酥皮排好，放入适量的mayonnaise tuna。

2. 将酥皮对折，用叉子把酥皮边边按压紧。

3. 然后，酥皮表面抹上蛋液。

4. 预热烤箱200°C，烤15-20分钟左右或至表面金黄色即可。（烤箱温度得自行拿捏哦！）

Mayonnaise Tuna Puff Pastry

{Ingredients} Puff pastry x 5 sheets (thaw at room temperature for 10-15 mins or until the dough is soft), mayonnaise tuna x 1 can, egg x 1 (beaten, for egg wash)

{Directions}
1. Place a non-stick baking paper on the baking tray, arrange the puff pastry sheet well in distance, scoop in some mayonnaise tuna.

2. Fold the puff pastry, use fork to seal the sides.

3. Then, egg wash the puff pastry’s top.

4. Preheat oven 200°C, baked for 15-20 mins or until golden brown. (Oven temperature adjust accordingly.)

Previous: 双色紫薯馒头 Steamed Purple Sweet Potatoes Bun

Saturday, June 13, 2020

面包布丁 Bread Pudding

面包布丁 Bread Pudding

基本材料简单，做法也很easy！

暖心小帮手又上线啦...

筛过的牛奶蛋液面糊，才倒入装好面包块和核桃碎的烤盘中。

待稍微凉后，趁温热享用最好吃！

奶味挺重的下午茶，她们最爱，我就还好而已咯😄

关于这面包布丁的小记忆：她们的第一印象是去旅游时酒店早餐有的一种，她们可爱极它了，那时入住一周只要有这布丁必拿，呵呵！对于婆妈简易版的做法，她们一样那么捧场😄

面包布丁

{材料} 面包4片（剪成四方块状），鸡蛋两粒，面粉1汤匙，糖一茶匙，牛奶250-300毫升，盐少许，核桃碎和黑芝麻适量。

{做法}

1. 烤盘抹上少许牛油，放入面包块状，再撒进核桃碎。

2. 将鸡蛋液，糖，盐和牛奶搅拌均匀，再加入筛过的面粉继续拌均至无颗粒状即可。

3. 筛过蛋奶面糊，倒入装着面包块和核桃碎的烤盘中，撒上黑芝麻。

4. 预热烤箱170°C，烤25-30分钟左右。（烤箱温度得自行拿捏哦！）

Bread Pudding

{Ingredients} Bread x 4 slices (cut into bite-size pieces), eggs x 2, all purpose flour x 1 tbsp, brown sugar x 1 tsp, milk 250-300ml, a pinch of salt, some chopped walnut and black sesame.

{Directions}

1. Greasing baking pan with some unsalted butter, put in the bread slices and chopped walnuts.

2. Mix the egg, sugar, salt and milk till well combine, follow by add in sifted flour to stir till have smooth mixture.

3. Sifted mixture, follow by pour over the mixture to the baking pan with bread pieces, sprinkle up some black sesame.

4. Preheat oven 170°C, baked for 25-30 mins. (Oven temperature adjust accordingly.)

Previous：红萝卜柠檬核桃蜂蜜小蛋糕 Honey Lemon Carrot Walnut Cupcake

Saturday, June 6, 2020

牛油蜜糖松饼 Honey Butter Biscuits

牛油蜜糖松饼 Honey Butter Biscuits

基本材料算简单（家里有的就是easy，哈哈哈哈）

全程用手捏🤏，好久没这样“玩乐”啦...烘焙乐😄

很像烧包或烤包子的牛油蜜糖“饼”

她们说好吃，yummy, ho jiak咯...

想念Texas Chicken 的招牌Honey Butter Biscuits，Google一番发现家里竟然都有这些基本材料。想做就做吧，外型就不可靠啦（婆妈的我坚持不能看那一坨坨的排在烤盘上，硬是要整成圆形⭕️，可是味道很可以的，哈哈哈哈！

牛油蜜糖松饼

{材料} 普通面粉280克，冷无盐牛油120克，糖粉2汤匙（也可以用其它糖代替），发粉4茶匙，牛奶140克，醋2茶匙。

{抹表面用} 有盐或无盐牛油20克，蜜糖2汤匙。

{做法}

1. 面粉，牛油（一定要用冷的），糖粉和发粉用手耐心地搓成面包糠状。

2. 牛奶加醋搅拌均匀后静置5分钟，倒入捏成面团。

3. 烤盘铺上油纸，一份份面团量好捏好排好。（我选择用手，松饼份量依个人喜好，松饼的形状可以很随性。）

4. 放入预热好的烤箱180°C中层，先烤15分钟；然后去出抹上牛油和蜜糖再烤5分钟左右即可。

5. 烤好，想要更上色再抹上薄薄一层牛油蜜糖。

Honey Butter Biscuits

{Ingredients} All purpose flour x 280g, cold unsalted butter x 120g, icing sugar x 2 tbsp (can replace with other sugars), baking powder x 4 tsp, milk x 140g, vinegar x 2 tsp.

{Glazing} Salted or unsalted butter x 20g, honey x 2 tbsp.

{Directions}

1. Mix the flour, cold butter, sugar and baking powder until resembles bread crumbs mixture.

2. Mix milk with vinegar and rest for 5 mins, pour into the mixture and mix until form a slightly sticky dough.

3. Put a slice of baking sheet on top of the baking tray, transfer the right amount of dough to the tray, and arrange well. (I use hand to shape the dough, the biscuit’s size and shapes according to personal preferences.)

4. Bake in pre-heated oven at 180°C for 15 mins first, glaze the top of biscuits with honey butter mixture and bake for another 5 mins or until golden brown colour.

5. Remove baking tray from oven, glaze again a thin layer of honey butter mixture for better colour (optional), and let it rest for 5 mins before enjoy it.

Previous: 香茅柠檬姜茶 Fresh Lemongrass Lemon Ginger Tea

Saturday, May 23, 2020

酥皮葡式蛋挞 Puff Pastry Egg Tarts

蛋挞液轻轻的搅拌均匀，然后筛过3-5次直到没什么泡泡，放入冰箱备用。

用一点融化牛油抹好蛋挞模具，才把蛋挞也从冰箱取出轻轻搅拌一下即可。

即用酥皮室温回温15-20分钟即可卷起切成6份，准备捏挞皮。

蛋挞皮准备好，倒入蛋挞液即可准备烘烤。

烤25-30分钟左右，下午茶就准备好了！

这款材料少到不行的快手下午茶，酥皮葡式蛋挞真的真的真的太容易解决天使们的嘴馋！不知她们长大后知道这过程其实很简单，不懂那时候的她们依然会像现在那么“仰慕”妈咪吗？！说真的，凡事果然是需要一个“动力”，她们的“赏识”成全了我的坚持不懈！😂🤣😋

酥皮葡式蛋挞

{材料} 牛奶100克，红糖20克，鸡蛋黄2个，Kawan酥皮5块。

{做法}

1. 将牛奶隔着热水把红糖搅拌至糖融化，待5分钟凉后加入蛋黄轻轻搅拌均匀，过筛3-5次即可放入冰箱备用。

2. 模具涂上薄薄一层融化牛油，Kawan酥皮从冷冻室拿出回温15分钟后卷起切成六份，放入抹了油的模具。这时可以把蛋挞液从冰箱拿出备用（家里没蛋挞模具，用杯子蛋糕模具也行。）

3. 用两只大拇指努力把蛋挞皮捏好，底部要薄用叉子叉点小洞，倒入蛋挞液八分满即可。

4. 预热烤箱210°C，先烤20分钟左右，如果表面太上色就换去200°C再烤5-10分钟就好了。（烤箱温度得自行拿捏哦！）

Puff Pastry Egg Tarts

{Ingredients} Milk x 100g, brown sugar x 20g, egg yolks x 2, Kawan brand puff pastry x 5 pcs.

{Directions}

1. Mix milk and sugar use hot water double boiler method to dissolve the brown sugar in a bowl, let it cold for 5 mins only follow by add in egg yolks to continue mix them well, filtered 3-5 times to get smooth or silky mixture that with no bubbles before to keep aside in refrigerator.

2. Grease the mould with melted unsalted butter very lightly, thaw the puff pastry at room temperature for 15 mins, roll up and cut into 6 pcs follow by to put in the mould. Take the egg mixture out from the refrigerator to get ready for use. (If no special egg tarts mould, can use cupcakes mould like me.)

3. Use your thumb to shape the egg tart shells, use fork to make some tiny holes before pour in the egg mixture, just fill about 80%of the tart shells.

4. Preheat oven 210°C, baked for 20 mins and swich to 200°C to bake for 5-10 mins or till cooked. (Oven temperature adjust accordingly.)

Previous：烤箱版烤紫薯条 Oven Baked Purple Sweet Potato Fries