Wednesday, August 26, 2015

全素咖喱角 Vegan Curry Puffs


Curry puff, a popular local snack I never get tired of eating since childhood. It can be eaten as breakfast, afternoon tea snack wherever its available.

咖喱角是一道极我从小就爱吃而吃不厌的本地小吃。多年来还是受大众的喜好,可以当早餐,下午茶点心或哪里有贩卖都会有人买。

With my hubby away for several day on business trip, my maid and I would usually make something simple rather than proper meal. For me, I would settle for ready made biscuits to go along with coffee or go instant noodles, like my maid, who is 'Indo Mie' queen. It seems, lots of indonesian thrives on eating instant noodles. This explains why Indonesia is the world's largest producer of instant noodles. Unlike us, they buy instant noodles by the cartons for home consumption. 

随着我的丈夫出差几天,我和侍女通常都选择不下厨煮饭烧菜,越简单越好。对我来说,我只要有现成的饼干配咖啡,在不就煮快熟面。我家侍女,就是典型的“印度即食面'女王,可以天天都吃快熟面。原来这个实习都是许多印尼人的日长 生活习俗,他们每当购买即食面大多是以整箱包装面购买。这证明了为什么印度尼西亚是世界上最大的即熟面生产国。




As in the case of my maid, she prefers eating instant noodles than the wide array of freshly cooked dishes available at home. I suppose their culture is very much into instant noodles. Today when she heard me mentioning about making curry puffs, she returned back the packet of Indomie she originally planned to have for lunch. Hmmm, the curry puff is tempting enough for her to forego the mee.  
在许多时候,就算家里有煮了多样的新鲜菜肴,我的女庸还是选择另煮快熟面吃。我想他们的主要粮食,快熟面和米饭都有平等的地位。今天,当我提起要制做咖喱角之际她马上把手中握着的快熟面受回而选择吃咖喱角。



Lucky that, or else I would ended up 20+ pcs of curry puffs with no one to help clearing.
还好,这道咖喱角还可诱她放弃她爱吃的面。不然,这批20几个咖喱角得如何处理。

全素咖喱角 
Vegan Curry Puffs

Ingredients 材料

Pastry 面皮材料 (A)

250g Plain Flour 面粉
2-1/2 Tsp Corn Oil 玉米油
120-130ml Water 清水
1/3 Tsp Salt 盐


Fillings 内馅(B)

Vegan Curry Potato Fillings 素咖喱马铃薯内馅


Method 做法


Combine ingredients (A) in a mixing bowl and knead for 6-8 mins too form a smooth dough. Cover the bowl with damp cloth or cling wrap and allow the dough to rest for 15 mins.
将面皮材料放入大碗中揉面团6-8分钟至表面光滑,盖上保鲜膜静置松弛15分钟。

Sprinkle some flour onto the worktop. Roll the dough into a long rectangle and start rolling in the dough lengthwise like a roulade.

工作抬面上撒少许面粉,面团擀成一个长的长方形,并开始从长的方向把面团卷起来。

Cut the rolled dough into 24 pcs approx. 16-17g each. Dust the dough with some flour and roll each cut dough into 2 inch disc.

将卷好的面团分成24份,每个大概16-17克左右。面粉上撒些粉然后擀成2寸的薄圆片



Place 1 Tbsp of fillings (B) onto the center of the dough and fold the dough into half like the shape of a crescent. 

把一大汤匙内陷保入面团的中,两边对折做出一个半月型。



Press and seal the edges with fingers. Use a fork to make imprints onto the seal edges. 

捏紧收口,再用叉在面皮边沿按出花纹。

Repeat the process with the remaining doughs and ingredients.

剩余的生面团和配料重复这一过程,直到完成。

For deep frying, heat sufficient oil in a deep frying pan and slide in the curry puffs in batches.  When the puffs floats up to the surface and turn golden brown, it is ready.

若是油炸,就预先准备 把油煮热, 等油烧热后慢慢的把咖喱角加入锅 内以中火炸至浮上油面即又变金黄色,表示已煮熟,就可离火。



To fry with air fryer, preheat the fryer at 180C degrees for 5 mins. Arrange the curry puffs into the air fryer tray,spray the curry puff surface with a thin coat of cooking oil and set it to frying mode at 180C degrees for 20 mins. Turn the curry puffs in the fryer tray every 5 mins to ensure the puffs are evenly brown.
若是采用空气炸锅,那就依照空气炸锅的操作程序先 预热炸锅180℃度为5分钟。把咖喱角排入空气中炸锅托盘里,面皮表面涂抹少许食油,并将空气炸锅设置为油炸模式以180℃度烘烤20分钟。每隔五分钟便打开炸锅把咖喱角翻面,让咖喱角均匀上色。







Tuesday, August 25, 2015

香草奶油咖啡大理石蛋糕 Vanilla Coffee Butter Marble Cake

This is an adapted version of the best vanilla butter cake I have made and also the most viewed recipe in my blog. Based on the original recipe, the cake is suppose to be crack free, and thus, proven so during my last experiment. 
这是采用我所制作的的奶油蛋糕中最吃香及受博友喜爱的版本所改编的食谱。根据那原著的配方, 制做出来蛋糕因该完美及表面不会有裂痕,我也实验了,确实如此。

However, this cake 'cracked' a little towards the last 20 mins of baking. This is no fault of the recipe but more from my own doing. I baked the cake in a korean ceramic cooking pot and this sort of pots conduct and retain heat so  efficiently which was probably the reason the cake's temperature peak....and so did the cake! Despite the slight crack, the cake still taste as good as the original vanilla butter cake with soft and moist texture like a sponge cake.
但是,这次这个修改版的奶油咖啡蛋糕的表皮却没之前那个蛋糕般无缺,在烘烤的最后20分钟的时刻表面开始起裂痕。其实这不是食谱的错而主要的问题出自于我,我想原因因该是我采用韩国陶瓷不粘涂层汤锅来取代蛋糕模烘烤这个蛋糕。这种陶瓷不粘涂层锅因保热功能强而导致蛋糕热度过高及快速膨胀照成蛋糕表面破裂。尽管蛋糕表面有轻微裂缝,蛋糕味道还是跟原著的奶油蛋糕一如美味,柔软及水润质感好像海绵蛋糕一般。



The reason why I chose to bake the cake in a ceramic pot was its coating which required no lining or greasing of the pot for cooking or baking, while still ensuring the easy removal of the food or bakes. True enough, the cake just popped out when I overturned the pot onto the cooling rack. The sides and bottom are all so evenly crisp brown while still maintaining soft moist texture that melts in the mouth. 
我选择陶瓷锅来烘烤这蛋糕的原因是想试验锅不须油及铺蛋糕纸的功能,看看是否烘烤出来的蛋糕是否如说明书所提倡般实用,烤好的蛋糕是不是容易脱模。 结果证实了,蛋糕确实容易脱模即无损缺。蛋糕侧面和底部都均匀的上色,同时仍保持柔软润泽的质地,吃下去便立刻融化在口中。


If you do have such ceramic cookware, I strongly suggest you to try baking with it and see if you like how the cake turns out. However, do monitor the oven temperature, if the cake peaks too soon then you might have to bring down the oven temperature to 155-160C degrees towards the last 15-20 mins of baking. I baked this cake in the lower 2nd baking rack as I did expect the cookware to heat up the cake sooner. Half way through baking, I also cover the top of the cake with aluminum paper to cut down on the browning. It was during that time when the cake peaked and cracked (when its covered hence I wasn't aware), so I have made a mental note to reduce the temperature in my next baking attempt.
如果你也拥有这类的陶瓷炊具,我建议你不妨尝试使用它烘烤试看成果。但是,在烘烤温度方面就得加以留意,一旦蛋糕膨胀太早或稍快,那么可能要在烘烤的最后15到20分钟调整烤箱温度于155-160度之间。我把蛋糕放在烤箱的最下第二层烘烤架烤蛋糕,因为早已预备到蛋糕会因陶瓷锅而影响蛋糕烘烤热度提高。除此之外,当烘焙到一半的时间时,我还覆盖铝以减少蛋糕的顶部过于上色。偏偏就是在蛋糕铺上铝纸后,而没擦觉到蛋糕膨胀表层破裂。经过这次经验后,心里牢记着以后採用陶瓷锅烘焙一定要留意烘烤温度。


香草奶油咖啡大理石蛋糕
Vanilla Coffee Butter Marble Cake


Ingredients 

391g Salted Butter 室温软化有盐奶油, softened at room temp
7 Egg Yolks 蛋黄
160g Castor Sugar 幼糖
340g Self Raising Flour 过筛自发粉, sifted
105ml UHT Fresh Milk 鲜奶
1 Tbsp Instant Coffee Granules 即溶咖啡粉
1 Tbsp Boiling Water 滚水
1 Tsp Madagascar Vanilla Powder 马达加斯加香草粉
1 Tsp Vanilla Bean Extract 香草精 

60g Castor Sugar 幼糖 (for meringue)
7 Egg Whites 蛋白


Directions

Preheat oven to 170C degrees.
烤箱预热至170℃度.

Sieve flour and Madagascar vanilla powder and set aside. 
筛面粉和马达加斯加香草粉,搁置备用。

Mix 1 Tbsp instant coffee granules with 1 Tbsp boiling water and stir until melted. Set aside.
将1大汤匙咖啡粉混入1大汤匙滚水,搅拌成液。搁置备用。

Place egg whites in a mixing bowl and beat until frothy. Add in 60g of castor sugar and continue beating until stiff peaks. Set aside.
将蛋白混合碗中,打至发泡再把60克的幼糖加入继续打发至达到了干性发泡的状态。那就是当提起打蛋器的时候,蛋白能拉出一个短小直立的尖角。待用。
In a mixing bowl of a stand mixer, cream butter with the castor sugar until pale and fluffy. 
把糖及奶油放入搅拌机的碗中以中速拌打至柔滑松发。


Add in egg yolks into the batter,one at a time and mix well after each addition until well combined. 
将蛋黄隔别混入已打松发的奶油糊里搅拌至均匀。

Add vanilla extract and combine evenly. 
加入香草精混匀

Add in half of the sifted flour and mix on low speed until combined. Add in milk to incorporate. Add in the remaining flour and mix on low speed till combined.
把一半已过筛的发粉加入以上的奶油蛋黄糊里,以慢速搅拌混合。再将牛奶倒入混合,之后把剩余的发粉混入继续以慢速搅拌至均匀。


Transfer half of the egg whites mixture into the batter and continue mixing on low speed until incorporated. Fold in the balance egg whites to the batter.
最后把一半的蛋白霜加入面糊继续以慢速度混合均匀,其后将剩余的蛋白霜用橡皮刮刀轻轻翻拌均匀(从低部往上翻拌,不要划圈搅拌以免蛋白消泡)。

Divide the batter into 2 parts. One part remain unchanged in vanilla butter flavor. Fold in coffee mixture into the 2nd part of the batter and evenly combine. 
蛋糕面糊分割成两份。一份保持原味而另一份加入咖啡液翻拌混匀。

Transfer batter by scooping in alternate cake batter into a 24cm cake pan / ceramic cookware and level. 
将混合好的两种蛋糕糊次序交替般倒入一个24公分蛋糕模具或陶瓷不粘涂层汤锅,抹平。


Bake in preheated oven at the lower 2nd baking rack at 170C degrees for 30mins and another 25-30 mins on 150C degrees, or until skewer inserted comes out clean.
放进预热烤箱最低地而层以170℃度烘烤30分钟,再把烤箱温度调低至150℃度烘烤25-30分钟,直到蛋糕完全熟透为至。
Unmould cake from pan and leave to cool on cooling rack.
烤好后的蛋糕从烤箱取出,脱模放在冷却架上待凉。







Monday, August 24, 2015

开心果豆腐芝士蛋糕 Pistachio Tofu Cheesecake


Whilst I frequently heard from my dharma sisters on the use of tofu as one of the substitute to eggs in  vegan baking, I have yet to personally try it until several days ago after realizing I had overstock on tofu. With the expiry date drawing near, I finally embark on my maiden attempt by adapting this recipe from a vegan version to this non vegetarian cheesecake.
虽然我经常多次从师姐妹那儿听说有关于採用豆腐来取代鸡蛋来做素蛋糕,我却都没正式去尝试。一直到有一天,无意中在冰箱理找到即将要过期的豆腐干后才乖乖的下手尝试。这份蛋糕食谱是从一份全素豆腐乳酪改做成今天这份好吃即非素原料的芝士蛋糕 。


Why not follow the original vegan recipe completely? Reason because, I do not have access to certain  ingredients required in that recipe.
为什么不干脆依照素版蛋糕食谱来做呢? 其实啊,主要的原因是我这里找不到许多原著所采用的材料。


Despite the adaptation, the cake turned out soft and creamy. To reduce the distinct tofu taste, I have added in ground pistachio nuts, cranberries and apple cider vinegar. After all, this is a cheesecake hence it should not let the taste of tofu overpower it.
尽管这份开心果豆腐芝士蛋糕的配方已经过大改编,制作出来的蛋糕非常的柔软滑腻。为了减轻蛋糕里的豆腐味,我刻意添加开心果,蔓越莓干和萍果醋来综合。毕竟,这是一道芝士蛋糕,当然不可让豆腐的味道胜过奶油乳酪咯!

The cake turned out much better than anticipated. On top of that, it is smooth and creamy. They all love it!
蛋糕最后做出来比预期的要好得多。最重要的是,它是平滑和奶油状。他们都爱吃!


开心果豆腐芝士蛋糕 


Pistachio Tofu Cheesecake

Ingredients 材料 (A)

80g Pistachio Nuts 开心果
10g Rice Flour 粘米粉
15g Dried Cranberries 蔓越莓干

(B)
200g Firm Tofu 豆腐, cubed 切丁
200g Cream Cheese 奶油乳酪, cubed 切丁 
115ml Fresh Milk 鲜奶
4 Egg Yolks 蛋黄
2 Tbsp Apple Cider Vinegar 苹果醋
1 Tsp Vanilla Extract 香草精
55g Plain Flour (sifted) 过筛的面粉

(C)
4 Egg Whites 蛋白
140g Castor Sugar 幼糖


Method 做法

Preheat oven to 170C degrees.
烤箱预热至170C度。

Line an 8-9" fixed based square cake pan with parchment paper or heavy duty aluminum foil with 1-2 inch overhang over the sides (as per picture).
在一个四方固底的蛋糕模里铺上锡纸,将锡纸的长度约比蛋糕模稍微长出1-2寸(依照图片)。

In a food processor grind (A) pistachio nuts, cranberries with rice flour until fine crumbs.
把开心果,蔓越莓干及粘米粉A放入搅拌机捣搅成细屑。



Add ingredients (B) in sequence and continue blending until combined.
将材料B跟着依照次序放入搅拌机,并继续共混直至均合。

In another dry and grease free mixing bowl, beat the egg whites until frothy. Add in castor sugar and continue beating until soft peaks stage.
准备另一个干净即无油的搅拌盆里把蛋白用打蛋器打出一些泡沫,然后加入幼糖打成尾端弯曲的蛋白霜(湿性发泡)。


Transfer 1/3 of the beaten egg whites into the (A) & (B) mixture and use a hand whisk to gently combine. Fold in the balance meringue to the batter with a spatula until incorporated.
挖1/3份量的蛋白霜混入乳酪A和B面糊中,用打蛋器轻轻混匀后再以橡皮刮刀沿着盆边以翻拌的方式将其余的蛋白霜搅拌均匀。

Transfer the cake batter into the prepared cake pan. Steam bake at the lower rack of the oven at 170C degrees for 50 mins.
将搅拌好的面糊倒入蛋糕烤模中,放入已预热170C度而又倒满热水的烤箱的中下层烘烤50分钟。

Allow cheesecake to cool at room temperature. Unmould cake and refrigerate until ready to serve. Best eaten chilled.
蛋糕烤好后取出(还不要脱模),等完全凉透后,放入冷箱冷藏数小时才享用。








Saturday, August 22, 2015

奶油奶酪红豆面包 Cream Cheese Red Bean Loaf


This is a drastic makeover recipe from the original recipe book of Alex Goh's 'Magic Bread'. I started making this bread with the intention to follow through his recipe but somewhere along the line of preparation I got carried away by the my crazy ideas to play with ingredients.
这是一道从原著吴景发的'Magic Bread里的原配方经过大改造的一道食谱。我原先是想安份地依照他食谱制做一个红豆面包,但是一旦下手做起来就不知不觉下得意忘形,玩起花样把原著的配方大大修改成这一个面包。



I guess such behavior is not new to many 'seasoned' food bloggers out there, who have accumulated years of cooking and baking mileage to come up with their own recipes. As for me, I am more into adaptation than creation.
我想,这样的行为对于许多积累多年烹饪及烘培的‘经验丰富’食物博客,因该是常发生的事。至于我,还没到那个水准,以其创出新的食谱我比较善于修改别人的创作。

Anyway, I am rather pleased with the outcome of this bread. Before the bread was fully done, it started to send beckoning signal to everyone in the household by filling everyone's nostrils with the addictively pungent smell of bakery bread. The texture? Very moist and soft. Good try!
总之,我很满意这个面包。非常的成功! 当面包还在烘烤时,整间屋子都让那浓厚的面包香给迷住了。烘出来的面包不止香厚而且还很湿软。好吃!

奶油奶酪红豆面包
Cream Cheese Red Bean Loaf

Water Roux 汤种面糊 (A)
40g Bread Flour 面包粉/高筋面粉
200g Water 水

Bread Dough 面包面团材料(B)
90g Cream Cheese 奶油奶酪
150ml Milk 牛奶
120g Water Roux 汤种面糊(A)
440 Bread Flour 面包粉/高筋面粉
50g Cake Flour 低筋面粉
2 Tsp Instant Yeast 速发干酵母
90g Brown Sugar 红糖
1/2 Tsp Salt 盐
80g Red Beans 红豆 (cooked and softened 煮软)
2 Egg Yolks 蛋黄
1 Medium Egg 鸡蛋

(C)
45g Unsalted Butter 无盐奶油


Filling 馅料 (D)
Red Beans 红豆 (cooked and softened 煮软)

Method 步骤

Combine ingredients (A) into a heatproof saucepan and cook over medium heat while stirring continuously until the mixture thickens with no visible lumps. Once the mixture reaches 65C degrees the water roux is ready. I just cook and stir until it has thickened like baby porridge. 
将材料A里的水和高筋面粉加入耐热锅/盆搅拌均匀成面糊,然后以中小火加热,边煮边搅拌一直煮到面糊开始变浓稠就关火继续搅拌至无粒粒或如婴儿粥般就好了。

Transfer the water roux paste to a clean bowl and place a piece of cling wrap directly over the top of the mixture to prevent skin from forming on the surface. Allow the mixture to cool before using. Refrigerate the water roux once it has cooled. I kept the leftovers in the fridge for not more than 4 days.
把汤种面糊倒入一个干净的碗内然后表层铺上一层保鲜纸以防面糊表面上生一层皮。汤种糊一旦冷却后便可加入面包材料里混合。剩余的汤种面糊可收入冰箱不超过4天。

In a saucepan, heat up cream cheese with milk until melted. Set aside to cool.
把奶油奶酪加入牛奶,以小火煮至融化。离火,搁置待凉。


Once the cream cheese milk mixture has cooled, combine all ingredients (B) into the bowl of a stand mixer with dough hook and mix with lower speed until all ingredients are well combined. Increase the mixer speed to medium and continue to knead for approx 15-18 mins, until the dough becomes smooth and pass the window pane test.
当奶油奶酪混合糊冷却后便将所有材料(B) 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. 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 1 - 2 hours 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1-2小时钟或至少两倍大.

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, 然后直接插入面团中心. 如果插出的洞陵没有弹回的迹象, 便完成第一次发酵. 


Punch down the dough. Divide the dough into 2 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2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.

Lightly dust the work top with bread flour, using a rolling pin, roll out each dough into a  long rectangle. Scatter some red bean fillings and roll up the the rectangular dough like a roulade and place in 2 well greased 13x24x7cm bread pan. Tuck the ends down. 在工作台上撒少许面包粉,用杆面杖将各自面团擀成一个长方形, 面团上撒少许红豆馅。将面团短的那一向圈起来,摆入两个刷上不融化奶油的13x24x7cm深的土司烤模里

Spray some water over the loaf with a fine mist nozzle. Final proof the loaf in a unheated oven for another 50-60 mins.
面团表面喷些水然后将烤模放入未开火的烤箱中盖上烤箱门, 再侍发酵50-60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180C度.


Bake the buns in the lower level of a preheated oven at 180C degrees for 35-40 mins.
放进已经预热至180C度的烤箱中下层烘烤35-40分钟.


Remove bread from oven and turn it out onto cooling rack to cool.
烤好后马上倒扣出来放在铁网架上放凉











littlethumbups1-1
 This post is linked to the event Little Thumbs Up ~ August 2015
and hosted by Jess of Bakericious

- See more at: http://www.bakeforhappykids.com/#sthash.2eI3wlRb.dpuf




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

This post is linked to Cook Your Books Event #26 hosted by Joyce of Kitchen 
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