Thursday, January 28, 2016

营养素ABC汤 Vegetarian ABC Soup

Are you a soup person? My husband is certainly one who loves to have soup to accompany any rice meal. ABC soup is one of the most commonly consumed soup in our household as it is rich in taste and it is packed with lots of nourishing elements.
你是不是个爱好饮汤的人呢?我丈夫就是一个需要有汤拌饭的饮食者。ABC汤是道含有着丰富的维生素ABC即又营养美味,也是家里时常都煮来喝的拌饭汤。

Today I am sharing this delicious vegetarian version which is free from onion and meat. My family prefer this version better than the original meat version. Feel free too try this out and revert back on your feedback.
我今天所分享这道全素即无葱无肉本版的ABC汤,其实也是家属较喜爱的版本应为实际味道并不输于非素食版本。您不妨试试看后与我分享您的看法。


营养素ABC汤
Vegetarian ABC Soup

Ingredients 材料
(A)
500g Carrot 红萝卜
525g Potatoes 马铃薯
400g Tomatoes 番茄
150g Vegetarian Burdock Meatballs 素牛蒡肉丸
1 Tbsp Peppercorn 胡椒粒
2pcs Dried Honey Dates 蜜枣干
3Lit Water 清水

(B)
1-2 Tbsp Tomato Ketchup 番茄酱

(C)
200g Tomatoes 番茄

(D)
1 Tbsp Mushroom Powder 香菇粉
Salt to Taste 盐


Directions 做法

Peel and cut carrots and potatoes into chunks. Tomatoes cut into 4-6 sections. 
红萝卜和马铃薯去皮切块。番茄切成4-6等份

Dice and soak pickled szechuan vegetable for 30 mins. Drain.

榨菜切丁后浸泡半个小时。把水倒掉。

Wash vegetarian meatballs thoroughly and scald briefly with boiling water to remove excess oil. Drain.
把素肉丸彻底洗净再以滚水烫以烫去除油脂。

Transfer all ingredients (A) into a deep bowl pressure cooker and cook under medium low heat for  40 mins or more.
将材料A放入高压力锅以中小火煮40分钟以上。

Remove from heat.  Allow the pressure cooker to sit for 30 minutes to release the pressure before removing the lid.
熄火,再让锅里的困住的蒸汽慢慢散发,千万不要把锅盖打开。一直等到30分钟后才可把锅盖打开。


Transfer 1/3 of the soup with ingredients into a blender. Add tomato ketchup (B) into the mixture and pulse blend for 10-15 seconds.

高压力锅取出1/3份汤和料放入混合器,再混入番茄酱B后一起以混合器搅拌10-15分钟即可。

Transfer the blended soup mixture together with the balance soup with ingredients from the pressure cooker into a deep pot.  Add in (D) cut tomatoes and bring the pot back to simmer with medium low heat for 30 minutes or more.
又把搅碎的汤料及之前高压力锅里其余的ABC汤料一起转入另个汤锅。加入D番茄块再继续以中小火焖煮30分钟或以上即可。

Season with mushroom powder, salt and pepper. Serve.
熄火前加入香菇粉,盐巴与胡椒粉调味。







Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

Wednesday, January 27, 2016

沙菠蘿布丁面包 Crumble Bread with Custard Filling


Sharing another adapted super soft and yummy bread recipe from one of my frequently used recipe book 天然手作面包101道 by 周老师的美食教室. 

再次与您分享一道好好吃即Q软的面包食谱,这也是我所收藏的食谱书中经常使用的书籍,那就是天然手作面包101道 by 周老师的美食教室 “。



沙菠蘿布丁面包
Crumble Bread with Custard Filling


Ingredients 材料

Bread Dough 面包面团 (A)
260g Full Cream Milk 牛奶
50g Whipping Cream 淡奶油
6g Instant Dry Yeast 快述干酵母
495g Bread Flour 面包粉
105g Low Protein Flour 低筋面粉
120g Castor Sugar 细砂糖
6g Salt 盐
2 Eggs 鸡蛋

(B)
60g Unsalted Butter 无盐奶油


Custard Filling 布丁馅料 (C)
510g Full Cream Milk 牛奶
102g Sugar 糖
80g Plain Flour 面粉
30g Butter 奶油
2 Egg Yolks 蛋黄
1 Tsp Vanilla Extract 香草精

Toppings 沙菠蘿装饰 (D)
85g Butter (room temp) 奶油(室温软化)
68g Icing Sugar 糖粉
127g Bread Flour 面包粉

Directions 做法


Combine all ingredients (A) into the bowl of a stand mixer with dough hook and mix with lower speed until all ingredients are well combined.
将所有材料(A) 倒入搅拌器的钢盆中以慢速度搅拌搓揉成为一个不粘手的面团.

Add in butter (B) and slowly increase the speed to medium and continue kneading for approx 15-18 mins, until the dough becomes smooth and pass the window pane test.

把切成小块的奶油B加入然后依照片揉面标准程序继续以中速把面团搅拌(大约15-18分钟)成为撑得起薄膜的面团.





Transfer the dough to a slightly greased bowl, cover bowl with either cling wrap or cloth. Allow the dough to proof for an hour or until the dough doubled in size.
将揉好的面团滚圆, 收口朝下捏紧放入涂抹少许油的盆中, 罩上拧干的湿布或保鲜膜, 放置到温暖很密闭的空间进行第一次发酵约60分钟或至少两倍大.

While waiting for the 1st proofing, prepare the custard fillings (C) by incorporating milk, sugar and flour into a heatproof saucepan. Add butter into the mixture and cook while stirring continuously with a spatula until the mixture starts to boil and thicken. Remove from the pan from heat and stir in egg yolks and vanilla extract till evenly mixed.  Scoop some fillings to fill up a piping bag. Set the balance aside to cool for later use.
正当等待着面包完成第一次发酵,开始准备布丁馅料C。把牛奶,糖,面粉彻底搅拌均匀,和奶油一起用小锅边煮边搅拌至煮沸浓稠即可离火。取出少许的布丁馅料填满一个挤花袋,其余的馅料搁置待凉备用。




Test the readiness of the dough with a finger lightly dusted with low gluten or cake flour. The dough is ready when it remain indented after the finger pokes into it.
第一次发酵完成后, 用手指沾上低筋面粉, 然后直接戳入面团中心. 如果戳出的洞陵没有弹回的迹象, 便完成第一次发酵. 如果戳出的洞渐渐回缩, 则再继续发酵5-10分钟, 然后再用同样的心方式测试.

Punch down the dough. Divide the dough into 16 equal portions and mould it round. Let it rest for another 15 mins.
工作桌上洒上一些高筋面粉. 将发酵好的面团从盆子中移出.  面团表面也洒上一些高筋面粉, 然后将面团用手压下去将气体挤出来. 把面团平均分割成16等份, 然后滚成圆形, 盖上拧干的湿布或保鲜膜再让面团休息15分钟.


Flatten each dough into a flat disc and place 1 heaping tablespoon of custard filling (C) in the middle of the dough. Gather the edges and pinch to seal. Place the bun on the baking tray lined with parchment paper. Repeat the same process for the remaining buns.
将每个面团用手掌压扁成扁圆皮,把一大汤匙的卡士达布丁馅料D放置面团的中间,一边折一边转最后将收口捏紧,排在已铺上了烘培纸的烤盘上。继续将其余的面团完成。

Prepare the toppings by coming all ingredients (D) into a dough and allow to set in the fridge for 10 mins. Use a hand held food grater to grate the dough into thick strips. 
准备沙菠蘿装饰,把材料D的三种材料拌匀捏成团,放入冰箱10分钟定型后才取出,用擦丝板擦成粗丝。


Apply egg wash and coat the grated toppings over the buns. 
面包表层刷上鸡蛋液后再战满沙菠蘿丝。

Final proof the buns in a unheated oven for another 50-60 mins.
将面团放入烤箱中, 再侍完成第二次发酵50-60分钟至两倍大.

8-10 Mins prior to baking time, remove baking tray from oven and turn on the oven heat to 185C degrees.
发酵好前8-10分钟, 将面包模具从烤箱中取出, 烤箱打开预热刊至185C度.

Pipe the custard cream fillings to decorate the buns.
最后再面包表面上挤出布丁馅料为装饰即可。

Bake the bread loaves in the middle lower level of a preheated oven at 185C degrees for 18 mins.
放进已经预热至185C度的烤箱中下层烘烤18分钟, 至表面呈现金黄色即可.

Unmould and leave bread to cool on a cooling rack.

烤好后马上倒扣出来放在铁网架上待凉。






Do link back to Coco Sweet Tooth if you have used any information as published in this blog.



Thursday, January 21, 2016

法式芝士巧克力千层蛋糕 French Style Chocolate Cheese Mille Crepes


Tomorrow I have 2 guest from Malaysia and I wanted to make them a mille crepes cake instead of the regular butter or sponge cake, which I hope they will enjoy. 
为了明天迎接从马来西亚到来的道友,我特别为他们准备了一个千层蛋糕让他们品尝。

Last year,I bought a recipe book written solely on Mille Crepes making, this is the 3rd recipe I am trying from this book 'French Style Mille Crepes' by Coco Kong. If you are interested in making your ow mille crepes cake, I urged you to consider buying this book.

去年我购买了一本专教导千层蛋糕的制做的食谱书籍,而今次这道千层蛋糕是我从那本食谱书里所尝试试做的第三道千层蛋糕。您若有兴趣的话道可以考虑购买这本法式千层蛋糕食谱的书辑 “江丽风老师的'French Style Mille Crepes 法式浪漫千层蛋糕' 食谱专辑系列丛书38“。



法式芝士巧克力千层蛋糕

French Style Chocolate Cheese Mille Crepes

To Make Crepes 蛋糕皮料 (A)
400g UHT Fresh Milk 鲜奶
255g Eggs 鸡蛋
1/2 Tsp Salt 盐
95g Plain Flour 中筋面粉
20g Chocolate Powder 巧克力粉
55g Icing Sugar糖粉

(B)
60g Unsalted Butter (by double boiling) 隔水炖溶无盐奶油

To Make Filling 馅料(C)
200g Cream Cheese 奶油乳酪
50g Fresh Milk 鲜奶
47g Condensed Milk 炼奶

To Make Filling 馅料(D)

200g Fresh Whipping Cream 植物性鲜奶油


Method 做法

Get ready a 20-22cm non stick skillet, 1 palette knife, cake turntable and an 8" flat serving plate or cake board.
準备好一个20-22cm不粘平底煎锅,抹刀1把,蛋糕转盘和一个8“平底盘子或蛋糕板。

Cut cream cheese into cubes and allow it to soften to room temperature.
奶油乳酪切丁放置于温室回温软化。



Prepare melted butter from ingredient (B) and set aside to cool for later use.
把无盐奶油隔水炖溶后,离火待用。


Combine all ingredient (A) into a large mixing bowl and mix until the batter is smooth. Strain through a sieve. Cover batter with cling wrap and allow to sit / rest for 30 minutes. 
将材料(A)放入一个大碗里搅拌均匀后过滤, 休面30分钟.

Add in melted butter to batter (A) and mix well just prior to frying the crepes. 
煎蛋糕层之前加入溶化的无盐奶油拌匀.


Heat a non-stick frying pan over medium heat. Use a ladle to scoop the crepes batter into the pan while swirling the pan to evenly spread the cake batter. Pour off any excess batter back into the mixing bowl. Cook crepe until the surface starts to bubble and the bottom layer has set.
以中火预热平底锅,用勺子舀入适量的面糊,迅速以旋转放试把面糊薄薄的填满煎锅底直到面皮底面煎熟。尽量不要倒入过多面糊,若有表面上有剩余的面糊尽可倒回面糊碗中。

Use a spatula to ease away the layer from the pan. At this point, you may carefully lift up the crepe by hand or any other tools to make sure the crepes does not break.
Place the cooked crepes on a baking tray while finishing the remaining batter. Stir well to prevent the batter from thickening before cooking each layer. Repeat the process until the batter is all used up.
用划刀把饼皮划离锅, 再轻轻的用手把饼皮取出放在在一个容器或烤盘上, 重复做法至完成. 千万要记得每当倒入面糊入锅时必须先搅匀, 以防止面糊浓稠。重覆过程直到面糊全部煎完为止。



Place ingredients (C) into a large mixing bowl and beat till smooth. Add in whipping cream (D) and mix till thickened。Set aside.
把材料C倒入另个搅拌碗,用手持电动打蛋器将材料打发至光滑无粒粒的糊状。再加入将植物性鲜奶油把面糊浓稠。搁置待用。 

To assemble cake, place cake board or plate on the turntable. Place the 1st piece crepe layer on the board / plate. Spread a thin layer of filling on top. Stack on the 2nd piece of crepe. Lightly flatten each layer with hand to sandwich the cream onto the crepe. 
组合蛋糕, 将蛋糕板放在蛋糕转盘上,铺第一层饼皮,抹一层薄薄的馅料在表面之后再铺上第二层饼皮,然后用手轻按餅皮中间部份使馅料分布均匀。 


Spread on a thin layer of the filling over the top of the crepe and place the 3rd piece of crepe over it. Continue spreading a layer of cream filling over the crepe, place some chocolate buttons over the fillings. Spread another layer of crepe over it. Press down lightly with hands.  Repeat the process until the last layer. Do not spread filling on the final top layer.
继续铺上另三层饼皮,抹一层薄薄的馅料在表面,放置一些巧克力币豆在馅料层上,接下来再铺上另一层饼皮,轻按餅皮中间部份使馅料分布均匀。 重复至完成。 最后一层不须抹馅料。









Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

Tuesday, January 19, 2016

法式杏仁海绵杯子蛋糕 Joconde Biscuit Cupcakes


Made this batch of sponge cupcakes from the extra cake batter from the sponge rolled cake. Everyone loves the soft and spongy texture of this cake and I strongly recommend you to try it out. 
这松软如海绵般的杯子蛋糕是採用剩余的法式杏仁海绵蛋糕卷蛋糕糊所制成的。所有尝试过这蛋糕的人们都给予很好的评价,因此我才放心的在此与你分享食谱。


法式杏仁海绵杯子蛋糕
Joconde Biscuit Cupcake

Ingredients 基本材料
(A)
30g Unsalted Butter 无盐奶油
90g Almond Powder 杏仁粉
45g Icing Sugar 糖粉
180g Eggs 全蛋
 75g Cake Flour 蛋糕粉

(B)
150g Egg Whites 蛋白 /蛋清
80g Castor Sugar 幼糖

(C)
Chocolate Buttons 巧克力豆

Method 做法

Preheat oven to 175C degrees
烤箱预热175度。

Melt butter in double boiler. Set aside to cool.
将无盐奶油放在容器以隔水加热方式融化。搁置待用。

Combine almond flour with icing sugar and sift evenly. Add to beaten eggs and mix till the mixture turns pale. Set aside.
杏仁粉和糖粉一起过沥后,加入全蛋混合用打蛋器搅拌至颜色稍微变淡的杏仁糊。搁置待用。


In a dry and grease free mixing bowl, whisk the egg whites (B) until frothy. Add 1/2 of the castor sugar  and continue whisking until the meringue thicken and increase in volume before adding in the balance castor sugar. Increase the mixer to higher speed and continue whisking until firm peaks and when the meringue does not drop out when the bowl is flipped upside down. 
把材料B的蛋白倒入另一个搅拌盆里,用搅拌机将蛋白打至粗泡状。将一半的幼糖倒入继续搅打至体积变大后再把剩余的幼糖加入,以快速把蛋白打至发泡而蛋白会固定于容器内,倒扣时也不会流动即可。



Slowly whisk in 1/3 of the beaten egg whites to incorporate into the almond egg mixture (A). Gently fold in  the balance beaten egg whites with rubber spatula to combine.
取1/3分量的蛋白霜加入杏仁糊A,用打蛋器轻轻地稍微拌合。接着才加入其余的蛋白霜,改用橡皮刮刀轻轻的从容器底部刮起拌匀。


Sift the cake flour into the almond batter and gently fold with rubber spatula to incorporate the flour until even.
把蛋糕粉沥入杏仁蛋白霜糊内。用橡皮刮刀轻轻的从容器底部刮起拌匀至无颗粒的面糊。

Scoop a portion of the cake batter and fold into the melted butter to combine. Transfer back the mixture back to the cake batter and swiftly fold to incorporate.
取少许蛋糕面糊倒入已融化的无盐奶油内,用橡皮刮刀快速拌匀后倒入回蛋糕糊内把所有材料刮拌均匀。

Gently scoop the cake batter into muffin liners until 3/4 full. Arrange some chocolate buttons (C) onto the surface of the batter. Bake in the middle rack of a preheated oven for 18-20 mins until a skewer inserted comes out clean.
准备烤盘,放上纸杯,用勺子舀入蛋糕糊到纸杯八分满,最后加入巧克力豆C装饰。 把烤盘送入烤箱中层烘烤18-20分钟直到用竹签插入不沾糊就熟了。



Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

Monday, January 11, 2016

虎皮芋头面包 Tiger Stripes Taro Buns



It's been a while since my last bread posting and I was wondering what bread to make until I suddenly remembered having some leftover steam yam cake batter from yesterday's nyonya kueh posting.
我已有段日子没在博客里分享面包食谱了,刚刚想起冰箱还有昨天剩余的娘惹芋头蒸糕面糊可以派上用场。


Thats the beauty of bread making, it allows me to incorporate lots of leftover ingredients ranging from overnight rice, certain cake and desserts batter and even juice extract of vegetables. Truly amazing isn't it?
这就是做面包的好处,它可以容纳我许多剩余的材料,比如隔夜米饭,某些糕点的面糊,甚至还可以接受果菜汁入其中混合。是不是非常新奇呢?




Today I settled for this recipe from another bread recipe book Handmade Breads 手感烘焙台式經典麵包by陈国勝。If you could read chinese writings and into making sweet breads, this is one good book to invest in. The recipes are unique but easily mastered as the book comes with sufficient pictorial illustrations to guide you.

这道食谱取自于陈国勝的手感烘焙台式經典麵包。这本书籍里记载了许多特别即容易制作的台湾甜面包食谱,书里面还附上了详细的图片示范,是本值得收藏的书籍。


I have made some adaptations from the original recipe by introducing my leftover yam kueh batter but still yield equivalent good outcome.

为了配合家里剩余的芋头蒸糕面糊,我在原有的虎皮面包食谱做了少许修改,最后制做出来的面包效果很好,一点都没受到芋头面糊的音响。


虎皮芋头面包

Tiger Stripes Taro Buns


Ingredients 材料

(A) 面包团
150g Yam Kueh Batter 芋头蒸糕面糊
550g Bread Flour 面包粉
40g Castor Sugar 细砂糖
10g Salt 盐
10g Skimmed Milk Powder 脱脂奶粉
8g Instant Dry Yeast 速溶酵母
1 Egg Yolk 蛋黄
250g Milk 鲜奶
10-30g Water 清水

(B)
40g Unsalted Butter 无盐牛油


(C) Toppings 虎皮面糊
190g Warm Water 温水
15g Instant Dry Yeast 速溶酵母
23g Castor Sugar 细砂糖
150g Rice Flour 在来米粉
37g Bread Flour 面包粉
45g Olive Oil 橄榄油
6g Salt 盐


Prepare the stripe toppings (C) 30 minutes ahead or when the bread dough is half way through its proofing. Combine lukewarm water not exceeding 37C degrees and instant yeast into a mixing bowl. Stir till dissolved. Add sugar to combine.
在面包团发酵完毕的30分钟前就可准备虎皮面糊。将温水,酵母搅拌均匀至融化。再加入细砂糖拌合。

Sift in rice and bread flour into the the yeast mixture and stir to incorporate. Then add in oil and salt. Mix till combined.
沥入在来米粉,面包粉料拌匀。最后倒入橄榄油和盐,充分拌匀。

Set aside mixture to proof for 30 minutes before using.
静置发酵约30分钟后才可以用。


(D) Fillings 馅料
300g Cheddar Cheese Cube 切达奶酪切块

(E) Decorations 表面装饰
Melted Cooking Chocolate 巧克力酱



Directions 做法

Combine all ingredients (A) into the bowl of a stand mixer with dough hook and mix with lower speed until all ingredients are well combined. 
将所有材料(A) 倒入搅拌器的钢盆中以慢速度搅拌搓揉成为一个不粘手的面团.


Add in butter (B) and slowly increase the speed to medium and continue kneading for approx 20-25 mins, until the dough becomes smooth and pass the window pane test.
把奶油加入然后依照片揉面标准程序继续以中速把面团搅拌(大约20-25分钟)成为撑得起薄膜的面团.



Transfer the dough to a slightly greased bowl, cover bowl with either cling wrap or cloth. Allow the dough to proof for an hour or until the dough doubled in size.
将揉好的面团滚圆, 收口朝下捏紧放入涂抹少许油的盆中, 罩上拧干的湿布或保鲜膜, 放置到温暖很密闭的空间进行第一次发酵约60分钟或至少两倍大.

Test the readiness of the dough with a finger lightly dusted with low gluten or cake flour. The dough is ready when it remain indented after the finger pokes into it.
第一次发酵完成后, 用手指沾上低筋面粉, 然后直接戳入面团中心. 如果戳出的洞陵没有弹回的迹象, 便完成第一次发酵. 如果戳出的洞渐渐回缩, 则再继续发酵5-10分钟, 然后再用同样的心方式测试.



Punch down the dough. Divide the dough into 16 equal portions and mould it round. Let it rest for another 15 mins.
工作桌上洒上一些高筋面粉. 将发酵好的面团从盆子中移出.  面团表面也洒上一些高筋面粉, 然后将面团用手压下去将气体挤出来. 把面团平均分割成16等份, 然后滚成圆形, 盖上拧干的湿布或保鲜膜再让面团休息15分钟.

Flatten each dough into a flat disc and place a piece of cheese fillings in the middle of the dough. Gather the edges and pinch to seal. 

将每个面团用手掌压扁成扁圆皮,把切达奶酪馅料放置面团的中间,捏紧收口



Spray some water over the surface with a fine mist nozzle. Final proof the bread in a unheated oven for another 50 mins.
将两个烤模放入未开火的烤箱中, 面团表面喷些水然后盖上烤箱门, 再侍发酵50分钟至两倍大.

8-10 Mins prior to baking time, remove baking pan from oven and turn on the oven heat to 190C degrees.
发酵好前8-10分钟, 将烤面团模从烤箱中取出, 烤箱打开预热刊至190C度.

Apply a coat of toppings over the surface of the dough. Draw criss cross lines with the melted chocolate over the topping.

面包表面抹上虎皮面糊(C),挤上巧克力酱做出细條網状即可。




Bake the buns in the middle lower level of a preheated oven at 190C degrees for 5 mins. Open the oven door and stray a few mist of water into the oven for 3-5 seconds then continue to bake for another 10 mins. 
放进已经预热至190C度的烤箱中下层先烤5分钟, 打开烤箱用蒸气喷3-5秒,继续烘烤10分钟。

Reduce the oven temperature to 180C degrees and rotate the baking tray to other direction. Bake for another 8 minutes then remove bread from oven.

烤箱调低至180C度,烤盘转向,焖烤8分钟,出炉。


Turn out onto cooling rack to cool.
烤好后马上倒扣出来放在铁网架上放凉











Do link back to Coco Sweet Tooth if you have used any information as published in this blog.





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