Monday, July 30, 2012

Sweet Memory Pancake


Pancake, one of the simple yet delicious breakfast!
 I love pancake, it's remind me on our trip to Koh Sa Met Island; excellence banana pancake, sweet memories and 1st experince going for a trip together, being together ^^

Pancake Recipe

Ingredients:
130g All-purpose Flour
2tsp Baking Powder
¼ tsp Salt
1 tbsp Sugar
2 Large Eggs
200g Milk
2 tbsp Unsalted Butter, melted or 2 tbsp Corn Oil

Banana slices as desired

Method:
Mix dry ingredients in a bowl. Whisk eggs until mixed thoroughly. Pour into dry ingredients, along with milk and oil. Mix until batter is smooth.

Grease a pan with butter or oil on a medium-low heat. Place small spoonfuls of batter into pan or large spoonfuls depending on the size of pancake you desire.

Flip pancake when small bubbles appear on the pancake surface. Cook both sides until light golden brown.

Recipe from one of the recipe book which i forgot to write down the name :P

Monday, July 23, 2012

重温其魅 ~ Kuih Tako


老友的一通来电,让我翻开中学时期的食谱笔记。我俩不常见面,通电;但喜欢烹饪,研究美食却紧紧的把我们连续再一起。依然记得,我俩组队,一起代表圣约翰参加烹饪比赛,还领了亚军回来。回忆起往事,那画面依然清晰。

她向我要了Kuih Tako食谱,我想还是先试一试好,毕竟那食谱也十多岁了。而我们也随着岁月,喜欢甜度的尺寸也有些改变。

食谱(35个):

翡翠层:
75克    绿豆粉
720克 斑兰水
120克  糖
8粒      马蹄(切小粒)
少许    平四 (我没放,新国每得买)

椰香层:
45克    绿豆粉
360克 水
360克 椰奶 (我用Kara包装椰奶)
115克 糖
少许    盐
少许 平四 (我没放,新国每得买)


做法:
1。拌入翡翠层材料,除马蹄之外,用中火煮至浓稠及透明。
2。把翡翠糊放入以预备好的斑兰杯(马蹄粒现放入杯杯里),放至满半杯。
3。接着拌入椰香层材料,同样用中火煮至浓稠。
4。再将椰香糊放入翡翠层上,致满分。
5。冷却后再放入冰厨里。冷冷的,最好吃。

也可参考Wendy的食谱@,还有她详细解释该怎样准备
斑兰杯。谢谢!我可以走short cut咯!不必再去折斑兰杯,拍照,解说。嘻嘻!

Kuih Tako Recipe (about 35 pieces medium case)

Pandan Layer:
75g    Creen Bean Flour
720g  Pandan Juice (Pandan Water extract from Pandan leave)
120g  Sugar
A pinch of "Peng Si" (Omitted, cant get it from Singapore)
8        Water chestnuts, peeled and cut to bite-size
 
Coconut Layer:
45g    Green Bean Flour
360g  Water
360g  Coconut Milk, from Kara's packaging milk
115g  Sugar
A pinch of "Peng Si" (Omitted, cant get it from Singapore)
A pinch of Salt
 
Method:
1. Mix all pandan layer ingredients except water chestnuts, cook over medium low heat until thick and transperent.
2. Scoop over to prepared pandan casings which already ready with water chestnus.
3. Next, mix all coconut layer ingredients, cook over medium low heat till thick or well cook.
4. Scoop over to pandan layer.
5. Leave it cool at room temperature then store into fridge. Served cool.
 
Cross reference recipe from Table for 2
You may see the pandan casing preparation from Wendy's site.
 
 
 
Table for 2

Thursday, July 19, 2012

心动蒸润湿巧克力蛋糕


小宝贝玩足了整个下午,精神饱满的他终于累了。晚上八点,就呼呼大睡。妈咪就如其所愿,终于可以开工了。嘻嘻!感觉太真好了,上午说愿,晚上就实现。

心动蒸润湿巧克力蛋糕就这样出现了。这可是BakingWonderland好流行的通杀蛋糕噢!

食谱取自BakingWonderland - Wiki Soo, 谢谢您的分享。

(A) 180g 牛油
      150g 糖
      200g 淡奶
     
(B) 2nos 蛋

(C) 100g 中荕面粉
      50g   可可粉 (Hersey's Cocoa - Natural Unsweetened)
      1/2 tsp 发粉
      1/2 tsp 苏打粉


(A)隔水煮溶,待冷。加入(B),搅拌均匀。
再拌入(C),搅拌均匀后倒入烤盘。
盖上锡纸,中火蒸45分钟。
冷却后淋上巧克力浆。

巧克力浆
100g  炼奶
2tbsp 粟米油
20克 可可粉
少许盐

隔水搅拌均匀。若太浓,可加奶水。喜欢较苦的朋友,可以加可可粉。
随意发挥你所喜爱。



Monday, July 16, 2012

简易马分


想念小品时,就来个简易马分。把干材料拌入湿材料,在轻微的搅拌均匀就好了。放入纸杯,送入烤炉。简简单单,前前后后少过一小时,简单美味的小品就呈现在你眼前。

食谱参考Min's Blog
口感很优的蓝莓优格马芬

这回我以葡萄干取代蓝莓,也一样好吃。但是,我还是偏爱"Creaming Method"的马分。嘻嘻!
而这类"Mixing Method"马分,通常我是在晚上烘烤的,没有吵扎得搅拌声,确实是适合夜深人静的夜里。

回忆:上回我以Prune取代蓝莓,黑糖取代白糖,口感超好!可以试一试噢!

Sunday, July 15, 2012

豆豆肉粽


记录:

家婆的豆豆肉粽,改天我也来裹一裹。喜欢豆豆者,肯定吃了再来一个。

Sunday, July 8, 2012

椰香翡翠红豆沙菜燕


大热天,来个甜品最棒!
取用同一个食补《椰香翡翠菜燕蛋糕》,减少些糖分,内焰加了红豆沙。
翡翠椰香红豆沙菜燕,简单又好吃!