2012年11月26日星期一

chocolate cookies



Original recipe makes 4 dozen Change Servings Makes servings US Metric Adjust Recipe (Help)

1 cup butter, softened

1 1/2 cups white sugar

2 eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

2/3 cup cocoa powder

3/4 teaspoon baking soda

1/4 teaspoon salt

2 cups semisweet chocolate chips

1/2 cup chopped walnuts (optional)

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Directions

Preheat oven to 350 degrees F (175 degrees C).

In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls
Lemon-Glazed Madeleines




24 cookies



Adapted from The Sweet Life In Paris by David Lebovitz



If you use baking powder, they may take another minute or so to bake since the batter will rise higher. They’re done when the cakes feel just set if you poke them with your finger. Avoid overbaking them. There’s nothing better than a fresh, buttery madeleine.



I also prefer to bake these in the upper-third of my oven, so the tops get slightly-browned. I love the lemon glaze, but you can omit it if you want your madeleines nekkid.



3 large eggs, at room temperature

2/3 cup (130g) granulated sugar

rounded 1/8 teaspoon salt

1 1/4 cup (175g) flour

1 teaspoon baking powder (optional)

zest of one small lemon

9 tablespoons (120g) unsalted butter, melted and cooled to room temperature, plus additional melted butter for preparing the molds



3/4 cup (150g) powdered sugar

1 tablespoon freshly-squeezed lemon juice

2 tablespoons water



1. Brush the indentations of a madeleine mold with melted butter. Dust with flour, tap off any excess, and place in the fridge or freezer.



2. In the bowl of a standing electric mixer, whip the eggs, granulated sugar, and salt for 5 minutes until frothy and thickened.



3. Spoon the flour and baking powder, if using, into a sifter or mesh strainer and use a spatula to fold in the flour as you sift it over the batter. (Rest the bowl on a damp towel to help steady it for you.)



4. Add the lemon zest to the cooled butter, then dribble the butter into the batter, a few spoonfuls at a time, while simultaneously folding to incorporate the butter. Fold just until all the butter is incorporated.



5. Cover the bowl and refrigerate for at least 1 hour. (Batter can be chilled for up to 12 hours.)



6. To bake the madeleines, preheat the oven to 425 degrees.



8. Plop enough batter in the center of each indentation with enough batter which you think will fill it by 3/4′s (you’ll have to eyeball it, but it’s not brain-surgery so don’t worry if you’re not exact.) Do not spread it.



10. Bake for 8-9 minutes or until the cakes just feel set. While the cakes are baking, make a glaze in a small mixing bowl by stirring together the powdered sugar, lemon juice, and water until smooth.



11. Remove from the oven and tilt the madeleines out onto a cooling rack. The moment they’re cool enough to handle, dip each cake in the glaze, turning them over to make sure both sides are coated and scrape off any excess with a dull knife. After dipping, rest each one back on the cooking rack, scalloped side up, until the cakes are cool and the glaze has firmed up.



Storage: Glazed madeleines are best left uncovered, or not tightly-wrapped; they’re best eaten the day they’re made. They can be kept in a container for up to three days after baking, if necessary. I don’t recommend freezing them since the glaze will melt.



Madeleines chocolate cake

Madeleines au chocolat - 土屋公二




食譜(約30件)



低筋麵粉 180g



可可粉 (無糖) 30 g



泡打粉 5g



糖 200g (我減至 180g)



蛋黃 260g



牛油 180g



黑朱古力 35g



可可胚乳 15g







1) 低筋麵粉,可可粉,泡打粉混合後過篩, 加入砂糖攪拌



2) 把蛋黃打散加入 1) 中, 大略地混合即可



3) 牛油放小鍋中, 加熱到完全融化, 取一半分量的融化牛油加入 2) 中, 快速地攪拌, 再加入餘下的融化牛油, 攪拌至光潤柔滑的狀態



4) 黑朱古力隔水加熱融化後加進 3) 裡攪拌均勻



5) 麵糊用保鮮紙封好, 放室溫30分鐘



6) 將整盆麵糊放爐上開小火加熱, 一會兒上火, 一會兒離火, 加熱至 40-43度轉變為不間斷流動滴落的狀態即可,



7) 將麵糊倒入模, 灑上可可胚乳, 放入已預熱180度的焗爐焗13-15分鐘

butter cookies

Butter Cookies 食譜  (改自Pierre Herme) 
牛油(室溫放軟)95g    salt 1g    糖霜35g   低粉115g 黑櫻子15g

1.將牛油,salt,糖類打至乳白色

2.加入所有粉用手搓至均勻

3.加入黑樱子搓勻

p.s原食譜係唧花,我這個人喜好做吸模曲奇

chocolate cookies

chocolate cookies 食譜  (改自Pierre Herme)

牛油(室溫放軟)110g   鹽2g     糖霜20g    黃糖40g    

高粉40g   低粉90g       梳打粉3g    可可粉20g    朱古力65%(切碎) 90g

1.將牛油,salt,糖類打至乳白色

2.加入所有粉用手搓至均勻

3.加入朱古力碎搓勻

4.用保鮮紙包好,雪2-3小時

5.切成1cm厚度

6.180度焗13min

2012年8月19日星期日

Pavlova roll

ingredients (serves 8)
 3/4 cup caster sugar
4 eggwhites
1/2 cup flaked almonds
 300ml thickened cream
1 tablespoon icing sugar mixture
400g tub sliced peaches in juice, drained,
chopped 2 passionfruit,
halved icing sugar, to serve
Method
Preheat oven to 180°C/160°C fan-forced. Grease a 25cm x 30cm Swiss roll pan.
Line with baking paper, allowing a 2cm overhang on all sides.
Place a second sheet of baking paper on a flat surface. Sprinkle with 1 tablespoon caster sugar. Using an electric mixer, beat eggwhites until stiff peaks form.
 Add remaining caster sugar. Beat for 10 minutes or until sugar has dissolved.
Spread mixture over prepared pan. Smooth top.
Sprinkle with almonds. Bake for 10 minutes or until top just starts to brown. Meanwhile, using an electric mixer, beat cream and icing sugar until stiff peaks form.
Pat peaches dry with paper towel. Turn meringue onto prepared baking paper. Remove lining paper. Cool for 3 minutes.
Spread with cream mixture.
Top with peaches and passionfruit pulp.
Roll up meringue from one long end to enclose filling.
Place on a plate and refrigerate for 1 hour.
Serve dusted with icing sugar.
Notes Pavlova roll is best made on day of serving.

2012年8月17日星期五

Angel Icing

Angel Icing Ingredients 2 egg whites 3/4 cup white sugar 1/3 cup corn syrup 2 tablespoons water 1/4 teaspoon cream of tartar 1/4 teaspoon salt 1 teaspoon vanilla extract Directions Combine the egg whites, sugar, corn syrup, water, cream of tartar, and salt in the top of a double boiler over water that is at a hard boil. Start beating right away with a beater until the mixture stands in stiff peaks. Remove from heat and add vanilla or your favorite flavoring and keep beating until it is thick enough to spread easily.

2012年6月11日星期一

baby 坐月

悅和煲薑醋 http://www.yuetwo.com.hk/products 白蓮鬚雞蛋糖水 材料: (1人份量) 生雞蛋 --- 2隻 白蓮鬚--- $3 清水 --- 6碗 冰糖/片糖(選其一) --- 適量 (冰糖=潤, 片糖=解毒) 做法: 1. 先將生雞蛋(連蛋殼)洗淨, 備用 2. 先加清水入煲內, 再加入生雞蛋(連蛋殼)+白蓮鬚, 用大火煲滾, 後轉用慢火煲50分鐘, 取出雞蛋用清水浸冷, 然後剝殼, 備用. 3.撈走全部白蓮鬚, 放回已剝殼雞蛋及加入冰糖/片糖(選其一) 調味, 再用慢火煲10分鐘, 完成~

2012年5月4日星期五

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2012年1月31日星期二

bb list

Check List for newborn:

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Feeding



1.Milk Bottle (make sure it match the “sterilizer”, fat bottles or thin bottles)
2.Pacifier and clip (optional, I did not give it to my daughter)
3.Electric Sterilizer (easier than the traditional one)
4.Bottle tongs (to grip bottle after sterilized)
5.Bottle Insulator (I don’t have one, but I believe its something “nice to have”
6.Milk Powder container (very important when she “dine out”)
7.Bottle Brush (Buy the one that have both big & small brush)
8.Bottle cleanser (the one for bb is made of natural element)
9.Bib (3-4)


Cleaning / Bathing



1.Diapers “NB” size (2 pkg) (don’t stock up too many as you may have a big bb)
2.Sterilized cotton / cotton cloth / cotton buds (1big for ears & 1small for nose)
3.Baby comb
4.Nasal aspirator
5.Powder / Power box (not recommended to use powder lately though)
6.Alcohol paper for adult (esp. after handling poop poop)
7.Baby laundry detergent (I used “Amway”, you may try “Napisan”, both good)
8.Sterilize basin (2 for washing baby clothes / 1 for cleaning bottles)
9.Big container box to store sterilized bottles
10.Baby bath (don’t buy the one with a hole at the bottom, not practical, not easy to clean)
11.Bath oil & Shampoo (I used “Mustela”, so far so good)
12.Thermometer for bath water (not practical, trust your elbow)
13.Thin Towel for summer time (easy to dry) / Thinker one for winter time (keep bb warm)
14.Special Handkerchief for bb (best for bb skin) (12+)


Care & Safety



1.Baby cream, Vaseline, Barrier cream, body lotion…etc (Oilatum is highly recommended)
2.Digital Thermometer (very important to monitor his temperature at the beginning stage)
3.Cooling gel sheet (there are smaller size for children)


Clothes



1.和尚袍 (5-6)
2.Bodysuit (5-6)
3.Socks
4.Mittens
5.Hats


Bedding / Sheets



1.Baby Crib (don’t buy the one without adjustable fence)
2.Bumpers (very important as he moves around more than you can imagine)
3.Bed sheets
4.Baby shawl (wrap) (3-4)
5.Cotton Cellular Blanket (highly recommended, very safe for bb)
6.Pillow (I did not give pillow to my daughter, quite optional)
7.Quilt
8.Side Pillow (help bb not fixed to sleep only on one side)
9.Grobag (sleeping bag)
10.Baby Monitor (tells you if baby is awake / crying)
Going out (he will meet Pediatrician just 1 wk after discharged from Hospital)



1.Diaper Bag
2.Diaper Mat
3.Diapers and diapers wipes
4.Wet Towel for Bb
5.Alcohol paper for Adult
6.1 Bottle for water / 1 Bottle for milk / some hot water too
7.Milk Powder container (Don’t be so optimistic, I breastfed my girl at clinic, she was still hungry and cry very loud, every nurse remember me afterward)
8.Pram
9.Car Seat
10.Spare clothes, wrap, handkerchief…etc.


Toys



1.Colorful / musical, both attracts bb
2.Toy book (useful when you don’t know what do say)
3.CD (optional)




For Mother



1.Depends what your hospital provides (e.g. underwear, paper mat
2.Extra nursing pad will be needed (stock 1 pkg at least)
3.Girdle (wear after you give birth)
4.Life buoy (very small one, I hope I’ve had one)
5.Feeding pillow (I hope I’ve had one too)
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