你喜欢这样的礼物吗?
简单美。味道佳。
还有这小帮手，老公可乐呢！
生日快乐！我们爱你。
注：一样的食谱“带我走 ~ Tiramisu”，只是不同的照形。
Sunday, June 30, 2013
Tuesday, June 25, 2013
健康麦香面包
全麦粉在冰箱里一直想我招手，就这样我的首批健康麦香面包登场了。
食谱来自莎莎家，又是一款值得推荐的好面包食谱。
我只是把全麦粉和高粉分量对换，只因这麦香面包毕竟是我的处女作，还是小心为妙。
出炉后，成果好棒。好香，而却好有口感。
液种：300g 高粉，1/2tsp 即用酵母粉，300g 水
混合均匀后，室温发酵一小时，放入冰箱冷藏至少16小时备用。
材料：300g 冷藏液种, 220g 全麦面粉（我放130g 全麦面粉), 130g 高粉 (我放220g 高粉) ,
100g 细砂糖, 5g 海盐, 2tsp 即用酵母粉, 1tbsp 蜂蜜, 1颗 全蛋, 85g 牛奶，50g 牛油。
一般面包做法。
麦香葡萄小面包
麦香芝士面包
我只是把全麦粉和高粉分量对换，只因这麦香面包毕竟是我的处女作，还是小心为妙。
出炉后，成果好棒。好香，而却好有口感。
液种：300g 高粉，1/2tsp 即用酵母粉，300g 水
混合均匀后，室温发酵一小时，放入冰箱冷藏至少16小时备用。
材料：300g 冷藏液种, 220g 全麦面粉（我放130g 全麦面粉), 130g 高粉 (我放220g 高粉) ,
100g 细砂糖, 5g 海盐, 2tsp 即用酵母粉, 1tbsp 蜂蜜, 1颗 全蛋, 85g 牛奶，50g 牛油。
一般面包做法。
Friday, June 7, 2013
Friday, May 31, 2013
二合一排包 《蔓梅核桃排包及芝士排包》- 超棒直接法
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| 二合一排包 《我爱大蔓梅核桃排包，小宝爱芝士排包》 |
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| 没有汤种，却是一样柔软的面包体。 |
没有汤种，却想念面包。就来个大家都赞棒的直接法。
秘诀在于“优格Yogurt"，那天然的柔软剂。
食谱取之Bernice's 家《莓奶酪大排包 》
材料：
280g 高筋粉
40g 细砂糖
3g 盐
4g 速发干酵母
37g 全蛋液
121g 牛奶
50g 奶油奶酪 （我放40g 优格）
28g 无盐奶油
40g 蔓越莓干 （我随意放蔓越莓干，核桃，芝士）
我做了食补的双倍。
除了六个排包，还做了七个小圆包。
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| 期待已久的蔓梅干核桃面包 |
Wednesday, April 10, 2013
Awfully Chocolate Banana Cake
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Awfully Chocolate Banana Cake  if you can't, be prepared to rock your kitchen :P Chocolate Banana Cake RecipeChocolate Sponge Cake (recipe adopted from Bernice's Kitchen)
(A) 75g Warm Water, 45g Cocoa Powder
(B) 6 Egg Yolk, 45g Yellow Sugar, 75g Corn Oil, 75g Milk, 2/3 tsp Salt (C) 150g Cake Flour, 2/3 tsp Corn Flour, 2/3 tsp Bakng Powder (Shift x 2 times)
(D) 6 Egg White, 90g Yellow Sugar, 1/3 tsp Baking Tartar
Method:
1. Mix (A) till dissolved.
2. Mix (B) till well combine and add in 1.
3. Whisk egg white, slowly add in yellow sugar and baking tartar. Each time add in 1/3 of the yellow sugar. Whisk till soft peak.
4.Add (C) into 2, the egg yolk mixture. Stir till well combine.
5. Fold in 1/3 of egg white mixture into the flour mixture, subsequently fold in the flour mixture into the remaining 2/3 egg white mixture. Fold in lightly.
6. Pour the batter mixture into baking tray (7'x7'), slightly tab on table to remove the bubble.
7. Bake at pre-heat oven, 170C for 45-50mins.
8. When it is well bake, remove from oven, turn the cake up side down and let it totally cool.
9. Unmould the cake and slice it into 3 slice and set aside.
Chocolate Mousse (recipe adopted from Yochana's Cake Delight)
(A) 250g Dairy UHT Whip Cream, 150g Non Dairy Whip Cream
(B) 1tsp Vanilla Essence
(C) 1tbsp Gelatin mix with 4tbsp water (microwave 20sec),
(D) 50g Cocoa Powder, 70g Icing Sugar (mix together)
(E) 1 1/2 tbsp Nescafe mix with 1 1/2 tbsp hot water, 1tbsp Kuala or Baileys Coffee liquor
Method:
1. Beat (A) in 2 seperate bowl.
2. Mix both cream together and slowly add in (B) + (C) + (D) + (E) till well combine.
Ganache
(A) 150g Dairy UHT Whip Cream, 80g 73% Dark Chocolate
(B) 2 tbsp Glucose
Method:
1. Melt (A) and add in (B) till well combine.
Others
(A) 4 large ripe Del Mento Bananas - slice thinkly and add in some lemon juice to prevent the banana turning brown
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Cake Setting
1. Lay the 1st layer sponge cake in the cake tin, spread over 1/2 of the chocolate mousse and lay the sliced banana on top of the mousse.
2. Top up the 2nd layer sponge cake, spread aver the balance 1/2 of the chocolate mousse and continue to lay the sliced banana on top of the mousse.
3. Top up the 3rd layer spnge cake, keep in the refrigerator till the mousse sets.
4. Pour the ganache onto the cake and put in the refrigerator again to let the ganache coating sets.
5. Unmould the cake, slice with a warm knife and serve.
2. Top up the 2nd layer sponge cake, spread aver the balance 1/2 of the chocolate mousse and continue to lay the sliced banana on top of the mousse.
3. Top up the 3rd layer spnge cake, keep in the refrigerator till the mousse sets.
4. Pour the ganache onto the cake and put in the refrigerator again to let the ganache coating sets.
5. Unmould the cake, slice with a warm knife and serve.
Tuesday, March 26, 2013
Happy Birthday Owen!
Time flies, my boy is 2 years old.
Bake a cheesecake with this Thomas and Friends Icing Image, my boy love it so much!
Happy Birthday Owen
Daddy, Mummy Love U much.
Sunday, December 30, 2012
爱心圣诞翻糖小蛋糕
圣诞节的来临！也是感恩的季节！
我不能同行，但却想给孩子们来个惊喜，来个同欢庆，享受那份漫溢的喜悦。
原本只有圣诞老人，想想红色素太多了，就这样雪人，圣诞树也加入了阵容。
凌晨十二时才开始玩翻糖，真是越玩越精神，七小时换来三十六个小可爱。看了成品，是超级满足，毕竟它可是我的初女座。
翻糖食谱参考鱼鱼家。 我用的分量如下：-
材料：
25g 无味鱼胶粉 (Geletin)
1/4 cup 开水 (Room Temperature Water)
1/2 cup 葡萄糖浆 (Glucose)
1 tbsp 甘油 (Glycerine)
2 tbsp 白油 (Shortening/Crisco)
2kg 糖粉(Icing Sugar, sifted) *我只用1kg多。糖粉多与少，以粉团柔软度为准。
做法：
1。把鱼胶粉放入一个干净的小碗，加入开水。放置一旁在待鱼胶粉被开水渗透，再隔水煮溶至完全熔化。
2。加入葡萄糖浆，调均；再加入甘油，再调均。
3。等冷却后再加入糖分里。
4。搓揉糖浆和糖粉，确保完全融合在一起。
5。加入白油，搓揉均匀，直到它变成一团糖粉团。
6。分割成小团，再调色。上色时要慢慢加至所要的颜色。
7。用保鲜膜包好，收进密封的盒子里保存。
8。再取所要的分量，开始翻玩。
至于牛油蛋糕，我采用了所爱的食谱如下：-
念念不忘的牛油杯子蛋糕 ~ Butter Cup Cake
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