Thursday 14 June 2012

Waffles / Pancakes

















Waffles / Pancakes


Ingredients ~ ( 3 pcs round size waffle)

All Purpose Flour / Cake Flour   1 cup
Salt  1/4 tsp
Eggs (Separated)  3
Baking Powder  3 tsp
Sugar   1 tbsp
Full Cream Milk  1 cup ( you can change to fresh pandan juice or any favour you like)
Butter/Corn Oil   1 tbsp

Method ~

1. Whisk flour, baking powder, salt and sugar together. Add milk and egg yolks to flour mixture.
2. Stir mixture until smooth. Add oil to mixture and mix well.
3. Beat egg whites separately until stiff. Fold egg white into mixture.
4. Pour about 1 cup of batter into the middle of the cooking waffle plate. Cook until golden brown .

Wednesday 13 June 2012

香草味北海道戚风蛋糕














香草味北海道戚风蛋糕  ~ ( 8 吋)
   
材料 (A) 

蛋黄   6个牛奶  120
低筋面粉   180克 
蜀米油  80克
香草精  2茶匙


材料 (B ) 


蛋白   6个
塔塔粉   1/2茶匙 
细砂糖    120



北海道戚风制作过程

1、把鸡蛋的蛋白和蛋黄分离。要保证盛蛋白的碗里干净和无油。
2、蛋黄加入香草精牛奶油打匀。
3、筛入低粉,并拌成均匀的面糊。
4、蛋白加入塔塔粉,细砂糖分次加入蛋白,并打发到的硬性发泡
5、先盛1/3蛋白到蛋黄面糊里,轻轻拌匀,再把拌匀的面糊倒回蛋白盆里。
6、把面糊装入9吋盘(不要放烘焙紙效果比较好) 。放进预热好160度的烤箱,烤45分钟左右至表面  金黄即可出炉。


## 冷藏后更好吃!












~Vanilla Hokkaido Chiffon Cakes~ ( 8 inch)


Ingredients(A)

Egg yolks   6
Milk  120g
Low protein flour (cake flour) 180g 
Corn oil  80g 
Vanilla essence  2 tsp


Ingredients(A)       

Egg whites  6

Cream of tartar  1/2 tsp
Castor sugar  120g






Method:


1. Whisk egg yolk . Add in vanilla essence & milk and oil mix well.
2. Sift in flour  into the egg yolk mixture.
3. Beat egg whites with cream of tartar until foamy and then add in sugar and beat till stiff.
4. Fold in half of the egg whites into the mixture and mix well.
   Then add in the other half and mix them evenly.
5. Fill the mixture into the 9 inch pan. (Do not put baking paper have better  effect)
6. Bake at preheated oven at 160c for 45mins. Leave cool.


##More delicious keep in fridge !


French Baguette







































Ingredients ~

Sponge 

Bread Flour   259g
Cold Water  155g
Yeast  3g


Dough

Bread Flour   111g
Cold Water   74g
Yeast   4g
Salt   7g
Milk Powder   4g



Method ~

1. All mix together, mix 1st speed for 30sec.
2. Then mix 2nd speed until the dough is fully develop.
3. Divide 300g each.
4. Spray water. Steam Bake 190c 20 mins


Monday 11 June 2012

香兰叶味相思蛋糕





















用料A  :

粟米油 45g
牛奶 60g
鹽 1/4 茶匙
蛋黃 100g
全雞蛋 1 粒(60g)


用料B :

特幼面粉 65g
香汁叶20g


用料C

蛋白 200g
幼糖 75g
塔塔粉 1/2 茶匙



做法 : A

1)奶水+叶汁+鹽+蛋黃+全蛋打至起小泡。
2)加入特幼面粉再打滑,最后加入粟米油混合均匀(不能吹風 )。



做法 : B

1)把蛋白打至起小泡不跌下,加入塔塔粉打起,分次加入幼糖大致硬性发泡。
2)把 A和B混合均匀。倒入9已放上油纸的四方模。

3)轻轻震几下模,以170C用蒸烤方式烤45分钟。取出后立刻倒扣至冷,脱模。



Sunday 10 June 2012

香兰叶味北海道戚风杯子蛋糕














香兰味北海道戚风杯子蛋糕  ~ (6杯 ~70克)
   
材料 (A) 


蛋黄   3个
新鲜香兰叶汁  30g
牛奶  30g
低筋面粉   90克 
蜀米油   40克






材料 (B ) 


蛋白   3个
塔塔粉   1/4茶匙 
细砂糖    60g 




北海道戚风制作过程


1、把鸡蛋的蛋白和蛋黄分离。要保证盛蛋白的碗里干净和无油。
2、蛋黄加入新鲜香牛奶油打匀。
3、筛入低粉,并拌成均匀的面糊。
4、细砂糖分次加入蛋白,并打发到的硬性发泡
5、先盛1/3蛋白到蛋黄面糊里,轻轻拌匀,再把拌匀的面糊倒回蛋白盆里。
6、把面糊装入纸杯, 7分满即可。放进预热好170度的烤箱,蒸烤20分钟左右至表面  金黄即可出炉。


## 冷藏后更好吃!



香草卡士逹奶油馅



材料 (A)


即溶蛋黄粉  23g
牛奶 75g
香草精  1/2茶匙


材料 (B)


鲜奶油  50g (打发)





制作



1.材料
A)搅匀。

2.加入打发的鲜奶油拌匀,即可。











~Pandan Hokkaido Chiffon Cupcakes~ (6 cups ~70g)


Ingredients(A)


Egg yolks   3 
Fresh Pandan Juice  30g
Milk  30g
Low protein flour (cake flour) 90g 
Corn oil  40g 



Ingredients(A)       

Egg whites  3

Cream of tartar  1/4 tsp
Castor sugar  60g






Method:


1. Whisk egg yolk . Add in fresh pandan juice & milk and oil mix well.
2. Sift in flour  into the egg yolk mixture.
3. Beat egg whites with cream of tartar until foamy and then add in sugar and beat till stiff.
4. Fold in half of the egg whites into the mixture and mix well.
   Then add in the other half and mix them evenly.
5. Fill the mixture into the cups
6. Steam bake at preheated oven at 170c for 20mins. Leave cool.


##More delicious keep in fridge !




~Vanilla Custard Cream~

Ingredients: (A) 


Instand Custard Powder  23g
Milk  75g
Vanilla essence 1/2 tsp






Ingredients: (B) 


Fresh Cream 50g 



Method:

1.Stir instant custard powder and milk with the spoon.
2.Whisk fresh cream,then fold in vanilla custard, fold til even, ready to squeeze into cupcake.