WELCOME TO MY WORLD OF COOKING !

Cook, cook, cook and have fun fun fun !

Wednesday, March 30, 2011

Happy 12th Birthday !




Yesterday was my daughter - Rachel's 12 years old birthday, I made these Tiramisu cake & Domino jelly for her, she like it very much.
Ok, this is the last birthday for our family in the month of March, every year we will celebrate 2 birthday in Feb & 2 birthday in Mar.
I can be lazy a bit now, not need to think of what cake to bake next..... Ha Ha.

Tiramisu Cake (recipe from 温馨小屋 with minor changes)

材料:
(A)
Mascarpone - 250g (也可以用Cream cheese 啦!)
特幼糖 50g
优格 70g (大概是半杯)
咖啡酒kahlua - 20ml

* 将mascarpone和糖一起慢慢搅拌至幼滑,才加入优格及咖啡酒搅拌。

(B)
鱼胶粉 1汤匙
水 3汤匙
* 将鱼胶粉和水搅拌均匀,搁着。

在用之前先隔水煮至溶解即可。

(C)
植物鲜奶油 250g - 打起

(D)手指饼 24片

Nescafe 咖啡粉 1 ½ 汤匙
黄糖 1 ½ 汤匙
热水 125ml

* 热水,黄糖和咖啡粉倒入小锅里煮至黄糖溶化,备用。将12片手指饼切一半备用。

做法:
1. 将搅拌好的(A)加入 (B)和(C)搅拌均匀即可。

2. 把慕丝圈放在蛋糕盘上,先把手指饼平放在盘上,给手指饼涂上咖啡糖浆。

3. 把1/2的混合料倒入圈里只需半满,再将手指饼沾一沾咖啡糖浆,然后排在上面。

4. 将剩下的混合料倒入盖过手指饼即可,放入雪柜冷藏3小时以上。再以个人喜好装饰即可。

And for the Domino Jelly, will post the recipe later.

Friday, March 25, 2011

烫面戚风-SWEET CREAM CORN





蛋黃 5個
椰奶/牛奶 100克
玉米油 50克
SWEET CORN 80克
自发面粉 100克

蛋白 5个
砂糖 80克


做法:

1.把椰奶,玉米油,加熱,乘熱加入筛過的低自发麵粉,攪拌均勻,再慢慢加入蛋黃,攪拌均勻,再加入SWEET CORN,攪拌均勻。
2.蛋白打至濕性發泡。
3.把蛋白霜分三次加入SWEET CORN 蛋黃麵糊裏面,攪拌均勻。
4.以170度烘烤50分鐘。(溫度僅供參考)
5.這個蛋糕最重要的訣竅就是,從製作蛋黃麵糊一直到加入蛋白霜,溫度都還是溫溫的。所以動作要快哦!

This is the most successful chiffon that I made so far, feel very happy and enjoy eating this chiffon with my family.
The texture is very fluffy and soft, very nice, do give it a try.

Thursday, March 24, 2011

Marble Chocolate Cupcakes




This one I bake long time ago, follow the recipe from Sonia (Nasi Lemak Lover).

Marble Chocolate Cupcakes

Ingredients
150g soft margarine (or replaced with butter )
150g caster sugar
3 eggs (medium)
200g self-raising flour
2tbsp milk

55g semisweet chocolate, melted (or replaced with cocoa powder)

Method
1. Using a handheld mixer, beat together margarine, sugar, eggs and flour until just smooth.
2. Divide the batter between 2 bowls. Add the melted chocolate to one bowl and stir until well mixed.
3. Using a teaspoon, and alternating the chocolate batter with the plain batter, fill ¾ full of paper case.
4. Bake the cupcakes in a pre-heated oven at 180c for 25mins, or until well risen and springy to the touch.
5. Transfer to a wire rack and let cool.

Tasted good, kids like it so can finish in one day....

Saturday, March 19, 2011

蜂蜜蛋糕




This recipe copy from 『君之』的手工烘焙坊

蜂蜜蛋糕

配料:低筋面粉80克,鸡蛋100克(2个中等大小的鸡蛋),
蜂蜜40克,细砂糖40克,色拉油(无味植物油)30ML

烘焙:烤箱中层,上下火190度,15分钟
(根据模具大小和烤箱实际情况酌情调整)


制作过程:

1、将细砂糖、蜂蜜倒入大碗中

2、在碗中打入鸡蛋

3、锅里倒热水,把盛鸡蛋的大碗放在热水里,用电动打蛋器将鸡蛋打发。

4-5、一开始可以用低速搅拌,等到形成细腻的乳沫以后,换高速快速搅拌,在打发的过程中,鸡蛋会越来越浓稠。

6、直到将鸡蛋打发到非常浓稠的状态,提起打蛋器时,滴落的蛋糊可以在蛋糊表面划出花纹并且花纹维持较长时间不会消失。打蛋头上保持有2-3CM的蛋糊不会滴落。这个程度就表示打发好了。

7、在打发好的蛋糊里筛入低筋面粉。

8、用橡皮刮刀以从底部向上翻拌的形式,将面粉和蛋糊彻底拌匀。不要打圈搅拌,以免打发好的鸡蛋消泡。(面粉最好分两次筛入,将第一次的面糊拌匀以后,再筛入第二次面粉。)

9、在拌好的面糊里倒入30ML的植物油,也采用翻拌的形式搅拌均匀,成为蛋糕糊。

10、把蛋糕糊倒入模具里,1/2到2/3的厚度。将蛋糕模具放入预热好190度的烤箱,烤焙15分钟左右,表面金黄色即可出炉。

TIPS:
1、全蛋在40度左右的温度下最容易打发,所以采用将打蛋盆坐在热水里的方式,让全蛋液温度升高,会有利于鸡蛋的打发。但温度不可过高,否则也会影响鸡蛋的打发以及蛋沫的稳定性。

2、全蛋的打发比蛋白要困难。推荐用电动打蛋器。如果用手动打蛋器,很难打发到位。

3、必须使用无味的植物油,大豆油、玉米油都可以,切记不要使用茶油、花生油、橄榄油之类味道特殊的油,否则做出的蛋糕口感就很怪异了。

4、鸡蛋的打发要彻底,同时和面粉搅拌的时候,一定要注意手法。如果打发不当或者搅拌不当,会影响蛋糕的松软,甚至导致蛋糕根本膨发不起来。

My kids like it a lot, coz it is small in size and they can eat whole in one mouth.

Thursday, March 17, 2011

Eat Sweet



My son, Justin which turned 7th years old few days ago wrote this on the white board yesterday.

Seems like he will forget to eat the SWEET that his day care center teacher gave him yesterday, so he have to write on the board to remind himself.

Maybe I have to erase it today when I get home earlier and see how he respond when he get back from day care center............he he.

Tuesday, March 15, 2011

KID'S BIRTHDAY




Yesterday was my son's 7th birthday, I baked this Oreo Chocolate Butter Cream Cake for him.

Monday, March 14, 2011

肉鬆海綿蛋糕 Chicken Floss Sponge Cake




This recipe is from 孟老师的100道小蛋糕 with minor changes to suit my rectangle mould.

(20cm x 30cm 模)

牛奶 45克
粟米油 30克
自发面粉 120克
鸡蛋 5个
幼糖 120克
盐 1/4小匙
SP乳化剂 1小匙 (我用Ovalette)
肉松 60克


1.将烤模铺上蛋糕纸备用。
2.牛奶及粟米油放在同一个容器。
3.自发面粉过筛备用。
4.全蛋加入幼糖用搅拌机搅匀。
5.加入SP乳化剂(Ovalette)及过筛后的粉料,用搅拌机以慢速至快速方式搅拌至呈乳白色的糊状。
6.加入液体材料,继续用搅拌机快速搅拌三分钟。
7.将2分之1到面糊倒入烤盘内,铺平。
8.放入已预热好的烤箱内,170度烘烤15分钟 or 烤至定型。
9.取出烤盘,均匀铺上肉松,再倒入剩余的面糊,铺平。
10.继续烘烤15分钟至表面金黄色。

This cake is very soft, finish the cake on that day, and I bake another one on the next day, also finish in minute.......

Thursday, March 10, 2011

Parmesan Cheese Chiffon





材料:
(A)
蛋黄 5个
蜀米油 60g
牛奶 120g
Parmesan Cheese 70g
自发面粉 100g

(B)
蛋白 5个
柠檬汁 1/2小匙
糖 100g

做法:
1.将蛋黄用手搅拌到蛋黄变浅色糖也溶解了。慢慢的加入蜀米油拌匀,然后加入牛奶和Parmesan Cheese搅拌均匀。

2.加入自发面粉,待搅拌后就放一旁备用.

3.将蛋白打到起泡加入柠檬汁和1/3的糖,继续分两次倒入其余的糖把蛋白打至硬性发泡。

4.将一半的蛋白倒入蛋黄面糊里,用从下捞起面糊再轻压的方式搅拌到面糊均匀后,将整份的面糊倒入另一半的蛋白里以同样的方式搅拌到面糊完全均匀了

5.将面糊倒入烤模里放入预热的烤箱。

6. 以180度烤大概50分钟就可以了.

Tasted good, but my kids doesn't like it, maybe the cheese smell is too strong, so me and LG have to finish it ............

Wednesday, March 9, 2011

Chocolate Swirl Cheesecake





This is follow Bakericious recipe.

Mixture ‘A’
300g cream cheese, softened
50g castor sugar
1 egg

1. Beat cream cheese with sugar until light and fluffy
2. Beat in egg until well incorporated and set it aside

Mixture ‘B’
250g butter, softened
165g sugar
4 eggs
4 tbsp cocoa powder
160g self-raising flour
1.25 tsp baking powder
1.25 tbsp chocolate milk

Method:
1. Sieve flour, baking powder and cocoa together and put aside
2. Beat butter and sugar until light and fluffy
3. Add egg, one at a time and beat until well incorporated into mixture
4. Fold flour mixture and chocolate milk alternatively into egg mixture.
5. To assemble, pour half of mixture ‘B’, then all of mixture ‘A’, then followed by the remaining mixture ‘B’.
6. Bake in preheat oven at 180C for 45-50 min or until skewer comes out clean.

It tasted good for the next day, I like it very much, but have to watch out my weight afterwards...

Monday, March 7, 2011

Mexico Bun




This bun using the recipe from mikiko

墨西哥面包
材料:-
基本甜面包:-
高筋面粉250g,底筋面粉100g,盐4g,酵母6g,
幼糖35g,鸡蛋35g,鲜奶200g,牛油35g

面包上层馅料 :-
牛油60g,幼糖45g,鸡蛋一粒,低筋面粉60g,
咖啡香精1/2 tsp, cappucino酱1/2 tsp

做法:- (以 Kenwood BM250 面包机為准)
1。麵包机設定:程式(8)打面团。
2。將所有材料依以上次序放入麵包機焗盆內,將焗盆放回麵包機內,按開始鍵。
3。程序完成後,把面团拿出来搓圆。
4。用汤匙把面包上层馅料混合在碗里。
5。上层馅料放入挤花袋里,一圈一圈的挤在面包上。
6。预热烤箱,以200度烘烤12分钟即可

Friday, March 4, 2011

Present for myself from Taiwan





Order from Taiwan, last 2 months, husband went for vacation, I can't follow coz kids just start new school term, so bad..... And I had the idea to compensate myself, order from kingstone and books.com, and ask my husband to collect it....and let us see my souvenirs...........

Carol不藏私料理廚房:新手也能變大廚的90堂必修課-TWD284

烘焙新手必備的第一本書:106道超簡單零失敗的幸福甜點- TWD 332

烘焙新手必備的第二本書:130道不失敗超人氣麵包全圖解- TWD 379

美味糕點新主張:超人氣烘焙部落格版主妃娟的fun心糕點-TWD277

孟老師的美味蛋糕卷:5種蛋糕體+5種夾心奶油餡的百變蛋糕卷
【隨書附贈DVD*2】 -TWD332

孟老師的中式麵食(附DVD)- TWD 332

烘焙達人的幸福點心:沒做過、沒烤箱,也能輕鬆學會
【孟老師+5位達人】不失敗的OK關鍵-TWD221

到MASA家學幸福料理:溫暖料理新手的101道貼心食譜-TWD300

平底鍋烤點心So Easy(二版)-TWD198

超簡單.淇淇的甜蜜烘焙廚房 點心教主教你3步驟做甜點 (附贈100分鐘三立電視「創意過生活」 節目精華DVD)-TWD210

小小米桶的零油煙廚房:82道美味料理精彩上桌- TWD 182

海渡-日本製KITTY手工餅乾壓模.模具TWD 270
海渡-日本製KITTY蛋糕模具壓模型板糖篩特價TWD 120
海渡-日本製吐司切邊薄.厚片吐司器TWD 440
UdiLife 保鮮夾/8入 TWD 59
UdiLife 面紙盒置放架 TWD 39
UdiLife 流理台蔬果瀝乾器 TWD 31
我的美麗日記 珍珠面膜-(10入) TWD 184
我的美麗日記燕窩面膜 -(10入) TWD 184
我的美麗日記黃金膠原拉提美型面膜8入TWD184