果凍口感軟Q，可以換成各種口味的果醬和新鮮水果。
材料：寒天粉1克、冷水150c.c.、糖10克、草莓1顆、草莓果醬1大匙
準備：寒天粉加2克糖拌勻，加冷水，以小火加熱，溶解後，再拌入剩餘的8克糖至溶化。
2010年7月20日星期二
chocolate chiffon
此食譜的材料份量如下(17cm 模)：
蛋黃 (大size) 3 個
蛋白 (大size) 5 個
砂糖 80g
沙拉油 40ml
水 60ml
低筋麵粉 45g
可可粉 30g
泡打粉 1/2 小匙
蛋黃 (大size) 3 個
蛋白 (大size) 5 個
砂糖 80g
沙拉油 40ml
水 60ml
低筋麵粉 45g
可可粉 30g
泡打粉 1/2 小匙
2010年7月18日星期日
咖央醬 spreed
咖央醬
全蛋 2隻蛋黃 2隻coconut糖 100g椰漿 200ml班蘭香油 1茶匙
1. 全蛋及蛋黃放入盤中打散。
2. 加入糖拌至溶解。
3. 加入椰漿及班蘭香油拌勻。
4. 將咖央糊過濾,隔去泡沫。
5. 準備一鍋滾水, 將咖央糊連盤放上,隔水加熱。加熱至微暖時,要攪拌一下, 當咖央糊煮熱後要不停攪拌, 直至杰身為止(食譜說須要煮1 小時)
6. 冷卻後,裝入清潔乾爽的瓶子放入雪櫃貯存 (冷卻後的咖央糊會杰身一點)
-----------------------------------------------------
Sri Kaya recipe
(fills one and a half of 8oz jars)
Ingredients
3 eggs
2 egg yolks
100g castor sugar
50g brown sugar
200ml thick coconut milk, from grated white of 2 coconuts (If use cans, make sure it is 100% coconut milk extract. I used Ayam's brand 100% coconut cream)
3–4 screwpine leaves (pandan leaves), knotted
Method
1. Set up a double boiler - fill a pot with water around 3/4 full and bring to boil. Once boiled, turn it down to low/medium heat, the water should be just simmering with bubbles at the bottom of the pot.
2. Use a large mixing bowl (I use a large metal mixing bowl), add eggs and sugar and beat them together until all sugar is dissolved.
3. Slowly add coconut cream into mixture while whisking until well combined.
4. Place the mixing bowl on top of the double boilder with simmering hot water.
6. Tie a knot of all the pandan leaves together, add it into the mixture. Use a silicon spatula and keep stirring.
7. Scrape the side and the bottom of the mixture with the spatula constantly and pour it over the pandan leaves. That way it will stop the mixture cooking too fast with lumps at the bottom, and the hot mixture will extract the pandan flavour from the leaves.
8. The mixture will start to get thick and sticky. Test the mixture whether it is ready by using "parting the sea" technique - draw a line by scraping the mixture in one swift move using the spatula. If you can draw a clean line on the bowl for a second before the mixture flows like lava and covers the line, then it is ready.
9. Once ready, remove it from the heat. Take the pandan leaves out and discard. (Make sure you squeeze all the sticky jam goodness out of the pandan leaves before discarding it)
10. Leave it cool and it will thicken further. Then fill in a sterilised jar and keep in room temperature for up to 5 days, or in the fridge up to a month. But seriously, you will finish the whole jar before you know it.
全蛋 2隻蛋黃 2隻coconut糖 100g椰漿 200ml班蘭香油 1茶匙
1. 全蛋及蛋黃放入盤中打散。
2. 加入糖拌至溶解。
3. 加入椰漿及班蘭香油拌勻。
4. 將咖央糊過濾,隔去泡沫。
5. 準備一鍋滾水, 將咖央糊連盤放上,隔水加熱。加熱至微暖時,要攪拌一下, 當咖央糊煮熱後要不停攪拌, 直至杰身為止(食譜說須要煮1 小時)
6. 冷卻後,裝入清潔乾爽的瓶子放入雪櫃貯存 (冷卻後的咖央糊會杰身一點)
-----------------------------------------------------
Sri Kaya recipe
(fills one and a half of 8oz jars)
Ingredients
3 eggs
2 egg yolks
100g castor sugar
50g brown sugar
200ml thick coconut milk, from grated white of 2 coconuts (If use cans, make sure it is 100% coconut milk extract. I used Ayam's brand 100% coconut cream)
3–4 screwpine leaves (pandan leaves), knotted
Method
1. Set up a double boiler - fill a pot with water around 3/4 full and bring to boil. Once boiled, turn it down to low/medium heat, the water should be just simmering with bubbles at the bottom of the pot.
2. Use a large mixing bowl (I use a large metal mixing bowl), add eggs and sugar and beat them together until all sugar is dissolved.
3. Slowly add coconut cream into mixture while whisking until well combined.
4. Place the mixing bowl on top of the double boilder with simmering hot water.
6. Tie a knot of all the pandan leaves together, add it into the mixture. Use a silicon spatula and keep stirring.
7. Scrape the side and the bottom of the mixture with the spatula constantly and pour it over the pandan leaves. That way it will stop the mixture cooking too fast with lumps at the bottom, and the hot mixture will extract the pandan flavour from the leaves.
8. The mixture will start to get thick and sticky. Test the mixture whether it is ready by using "parting the sea" technique - draw a line by scraping the mixture in one swift move using the spatula. If you can draw a clean line on the bowl for a second before the mixture flows like lava and covers the line, then it is ready.
9. Once ready, remove it from the heat. Take the pandan leaves out and discard. (Make sure you squeeze all the sticky jam goodness out of the pandan leaves before discarding it)
10. Leave it cool and it will thicken further. Then fill in a sterilised jar and keep in room temperature for up to 5 days, or in the fridge up to a month. But seriously, you will finish the whole jar before you know it.
2010年7月17日星期六
egg white chiffon
~~~食譜~~~
材料：- (17cm 戚風模)
a) 菜油 40ml
牛奶 80ml
雲呢拿油 5 drops
b) 低粉 70g
鹽 1g
c) 蛋白 200g (5隻)
糖粉 70g
做法：-
先預熱175度
將(b)預先過篩
將油和奶拌勻，再加入(2)，以手動打蛋器拌至無粒為止
待(3)的麵糊變成柔滑狀後，加入雲呢拿油拌勻
將(c)的旦白用電動打蛋器打至起泡，糖粉分３次加入，持續打至比成淚滴型態較為硬身，讓圓錐狀的前端呈現鬆軟立起的程度
以手動打蛋器撈起1/3的(5)加入(4)中混合，接著再加入1/3蛋白霜，換以膠刮刀拌勻
將(6)的麵糊全部倒入剩餘的蛋白霜裡，以膠刮刀迅速拌勻
麵糊完成後立刻倒入模中，輕輕去除空氣後，焗大約４０分鐘，焗到旦糕用竹籤刺不沾黏為止
倒扣待涼，脫模
材料：- (17cm 戚風模)
a) 菜油 40ml
牛奶 80ml
雲呢拿油 5 drops
b) 低粉 70g
鹽 1g
c) 蛋白 200g (5隻)
糖粉 70g
做法：-
先預熱175度
將(b)預先過篩
將油和奶拌勻，再加入(2)，以手動打蛋器拌至無粒為止
待(3)的麵糊變成柔滑狀後，加入雲呢拿油拌勻
將(c)的旦白用電動打蛋器打至起泡，糖粉分３次加入，持續打至比成淚滴型態較為硬身，讓圓錐狀的前端呈現鬆軟立起的程度
以手動打蛋器撈起1/3的(5)加入(4)中混合，接著再加入1/3蛋白霜，換以膠刮刀拌勻
將(6)的麵糊全部倒入剩餘的蛋白霜裡，以膠刮刀迅速拌勻
麵糊完成後立刻倒入模中，輕輕去除空氣後，焗大約４０分鐘，焗到旦糕用竹籤刺不沾黏為止
倒扣待涼，脫模
2010年7月15日星期四
japanese cotton cheesecake
料:
- 牛奶120g (約110ml)
- 幼砂糖100g;
- 忌廉芝士160g;
- 牛油25g;
- 低筋麵粉40g;
- 粟粉(corn starch) 30g;
- 雞蛋4隻 (分開蛋白和蛋黃~ 蛋黃打散);
- 他他粉 (Cream of Tartar) 1/8茶匙;
- 幼鹽少許
3. 忌廉芝士、牛油和牛奶放進大玻璃碗，隔熱水至忌廉芝士和牛油完全溶化。
. 用打蛋器打至幼滑後，取出待涼。
5. 先將低筋麵粉和粟粉用篩隔好後，加入(4)中，用木匙拌勻。
6. 加入蛋黃，再用木匙拌勻。
7. 蛋白用電動打蛋器先打至起泡，再加入幼砂糖、他他粉和幼鹽打至起角。
8. 將(7)加入(6)中，用木匙完全拌勻至顏色完全混合。
9. 將粉漿倒入蛋糕模中，左右輕輕搖擺至粉漿表面平滑。
10. 將蛋糕模坐入盛水的焗盤中，放入已預熱焗爐160C中層，焗40 - 45分鐘至表面金黃及蛋糕完全凝固。
- 牛奶120g (約110ml)
- 幼砂糖100g;
- 忌廉芝士160g;
- 牛油25g;
- 低筋麵粉40g;
- 粟粉(corn starch) 30g;
- 雞蛋4隻 (分開蛋白和蛋黃~ 蛋黃打散);
- 他他粉 (Cream of Tartar) 1/8茶匙;
- 幼鹽少許
3. 忌廉芝士、牛油和牛奶放進大玻璃碗，隔熱水至忌廉芝士和牛油完全溶化。
. 用打蛋器打至幼滑後，取出待涼。
5. 先將低筋麵粉和粟粉用篩隔好後，加入(4)中，用木匙拌勻。
6. 加入蛋黃，再用木匙拌勻。
7. 蛋白用電動打蛋器先打至起泡，再加入幼砂糖、他他粉和幼鹽打至起角。
8. 將(7)加入(6)中，用木匙完全拌勻至顏色完全混合。
9. 將粉漿倒入蛋糕模中，左右輕輕搖擺至粉漿表面平滑。
10. 將蛋糕模坐入盛水的焗盤中，放入已預熱焗爐160C中層，焗40 - 45分鐘至表面金黃及蛋糕完全凝固。
chocolate truffle cake
材料：(1磅)
黑朱古力120克
蛋黃24克
淡忌廉140克
全蛋22克
RUM酒或拔蘭地酒約一瓶蓋
糖30克
蛋糕片(即朱古力海綿蛋糕)2片
做法：
1. 先將黑朱古力座水溶，備用。
2. 打起淡忌廉，備用。
3. 先加水煮糖煮沸。(水剛好蓋過糖多一點點，煮至全部起泡即可）
4. 再將蛋黃和全蛋打起*由鮮黃色打至淺黃色)，加(3)打至奶白色後，再加入(1)攪至混合。
5. 加RUM酒再加淡忌廉，攪至沒有忌廉粒便成。
6. 將一片朱古力海綿蛋糕片底，再加入朱古力慕絲便可，（我呢個o係面加左白朱古力)放在雪櫃2小時後，取出，可再加可可粉。
---------------------------------------------
材料( 6 或 7 吋蛋糕一個) (相片的是6吋）
低筋麵粉
35克
栗粉
50克
無糖可可粉
15克
蛋
4只
糖
80 克
雲尼拿香油
2 茶匙
製作過程
1.
蛋黃、蛋白分開 。
2.
低筋粉、栗粉及可可粉一起過篩3次 。
3.
糖分3次加入蛋白，打至企身 。
4.
加少量蛋白糖霜及雲尼拿香油於蛋黃中，用刮刀 拌勻。
5.
將已過篩的粉類加入拌勻，攪至有光澤。
6.
將麵糊倒入模中，用180C， 焗30-40分鐘。
------------------------------------------
Chocolate Truffle Cake W/ Rum Cream
Yield: 12
Ingredients
--------------------------FOR THE CAKE--------------------------------
1/2 c unsalted butter; softened
7 oz semisweet chocolate;
-crumbled
1 tb grand marnier
1 tb rum
1 ts vanilla extract
1 tb flour
5 egg yolks; at room
-temperature
3/4 c sugar
5 egg whites; at room
-temperature
2 tb confectioners' sugar
1 orange zest
------------------------FOR THE RUM CREAM-----------------------------
1 pt whipping cream
1 tb grand marnier
1 tb rum
1 ts vanilla extract
3/4 c sugar
Instructions
For The Cake:
Butter and flour a 10-inch springform pan with 1 tablespoon of the butter.
Line the pan with waxed paper.
Melt the chocolate and the remaining butter over low heat in a heavy
nonstick saucepan. Pour into a bowl. Stir in the Grand Marnier, rum,
vanilla and flour.
Beat the egg yolks with half of the sugar in a mixer bowl until pale
yellow. Stir into the chocolate mixture.
Beat the egg whites in a mixer bowl until soft peaks form. Add the
remaining sugar gradually, beating until stiff peaks form. Fold into the
chocolate mixture. Pour the mixture into the prepared pan.
Bake at 275 degrees for 1 hour and 20 minutes. Cool on a wire rack. Remove
side of pan.
For The Rum Cream:
Beat the cream in a mixer bowl until soft peaks form. Add the Grand
Marnier, rum and vanilla, beating constantly. Add the sugar gradually,
beating until stiff peaks form.
To Assemble:
Slice the cake. Dust with the confectioners sugar
Spoon a dollop of the rum cream on each serving. Garnish with orange zest.
黑朱古力120克
蛋黃24克
淡忌廉140克
全蛋22克
RUM酒或拔蘭地酒約一瓶蓋
糖30克
蛋糕片(即朱古力海綿蛋糕)2片
做法：
1. 先將黑朱古力座水溶，備用。
2. 打起淡忌廉，備用。
3. 先加水煮糖煮沸。(水剛好蓋過糖多一點點，煮至全部起泡即可）
4. 再將蛋黃和全蛋打起*由鮮黃色打至淺黃色)，加(3)打至奶白色後，再加入(1)攪至混合。
5. 加RUM酒再加淡忌廉，攪至沒有忌廉粒便成。
6. 將一片朱古力海綿蛋糕片底，再加入朱古力慕絲便可，（我呢個o係面加左白朱古力)放在雪櫃2小時後，取出，可再加可可粉。
---------------------------------------------
材料( 6 或 7 吋蛋糕一個) (相片的是6吋）
低筋麵粉
35克
栗粉
50克
無糖可可粉
15克
蛋
4只
糖
80 克
雲尼拿香油
2 茶匙
製作過程
1.
蛋黃、蛋白分開 。
2.
低筋粉、栗粉及可可粉一起過篩3次 。
3.
糖分3次加入蛋白，打至企身 。
4.
加少量蛋白糖霜及雲尼拿香油於蛋黃中，用刮刀 拌勻。
5.
將已過篩的粉類加入拌勻，攪至有光澤。
6.
將麵糊倒入模中，用180C， 焗30-40分鐘。
------------------------------------------
Chocolate Truffle Cake W/ Rum Cream
Yield: 12
Ingredients
--------------------------FOR THE CAKE--------------------------------
1/2 c unsalted butter; softened
7 oz semisweet chocolate;
-crumbled
1 tb grand marnier
1 tb rum
1 ts vanilla extract
1 tb flour
5 egg yolks; at room
-temperature
3/4 c sugar
5 egg whites; at room
-temperature
2 tb confectioners' sugar
1 orange zest
------------------------FOR THE RUM CREAM-----------------------------
1 pt whipping cream
1 tb grand marnier
1 tb rum
1 ts vanilla extract
3/4 c sugar
Instructions
For The Cake:
Butter and flour a 10-inch springform pan with 1 tablespoon of the butter.
Line the pan with waxed paper.
Melt the chocolate and the remaining butter over low heat in a heavy
nonstick saucepan. Pour into a bowl. Stir in the Grand Marnier, rum,
vanilla and flour.
Beat the egg yolks with half of the sugar in a mixer bowl until pale
yellow. Stir into the chocolate mixture.
Beat the egg whites in a mixer bowl until soft peaks form. Add the
remaining sugar gradually, beating until stiff peaks form. Fold into the
chocolate mixture. Pour the mixture into the prepared pan.
Bake at 275 degrees for 1 hour and 20 minutes. Cool on a wire rack. Remove
side of pan.
For The Rum Cream:
Beat the cream in a mixer bowl until soft peaks form. Add the Grand
Marnier, rum and vanilla, beating constantly. Add the sugar gradually,
beating until stiff peaks form.
To Assemble:
Slice the cake. Dust with the confectioners sugar
Spoon a dollop of the rum cream on each serving. Garnish with orange zest.
原味雪芳蛋糕
原味雪芳蛋糕 (7吋中空模一個)
材料:
材料(16.5 cm 中空摸分量） good
全蛋 (特大） 3隻
砂糖 70克
沙拉油 40克
低筋麵粉 70克
泡打粉 1/4茶匙
鮮奶 50克
雲呢拿香油（隨意可省） 1/2茶匙
蛋黃 3個，砂糖 20g，沙拉油 40g，牛奶 60g，低筋麵粉 70g，泡打粉 1/4茶匙，蛋白 4個，砂糖 40g
做法:
1. 鮮奶、油、香油混合
2. 蛋黃加部分砂糖打至淡黃色, 加入鮮奶料拌勻, 再篩入粉類拌勻
3. 蛋白和餘下的砂糖打至企身
4. 先加1/3蛋白與麵糊混合, 再加入餘下的蛋白輕手拌勻
5. 倒入雪芳蛋糕模中, 以180度焗約20分鐘
6. 取出倒扣待涼, 然後脫模
7. 食得~
TIPS:
1. 記得要用中空模, 因為個麵糊好濕, 唔用中空模好易發唔起
2. 個蛋糕模千祈唔好搽油或鋪牛油紙, 因為個麵糊需要有地方俾佢黏住慢慢爬上去
材料:
材料(16.5 cm 中空摸分量） good
全蛋 (特大） 3隻
砂糖 70克
沙拉油 40克
低筋麵粉 70克
泡打粉 1/4茶匙
鮮奶 50克
雲呢拿香油（隨意可省） 1/2茶匙
蛋黃 3個，砂糖 20g，沙拉油 40g，牛奶 60g，低筋麵粉 70g，泡打粉 1/4茶匙，蛋白 4個，砂糖 40g
做法:
1. 鮮奶、油、香油混合
2. 蛋黃加部分砂糖打至淡黃色, 加入鮮奶料拌勻, 再篩入粉類拌勻
3. 蛋白和餘下的砂糖打至企身
4. 先加1/3蛋白與麵糊混合, 再加入餘下的蛋白輕手拌勻
5. 倒入雪芳蛋糕模中, 以180度焗約20分鐘
6. 取出倒扣待涼, 然後脫模
7. 食得~
TIPS:
1. 記得要用中空模, 因為個麵糊好濕, 唔用中空模好易發唔起
2. 個蛋糕模千祈唔好搽油或鋪牛油紙, 因為個麵糊需要有地方俾佢黏住慢慢爬上去
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