Wednesday, November 27, 2013

Wine Jellies

又是一道烘焙班里学的甜点(抱歉,无法在这里分享食谱哦)。
顾名思义,它的上层是有加White Wine,而下层是用Red Wine(这里我用Ribena代替)。
我个人喜欢那白酒层。。。因为它很像冰块般晶莹剔透,灯光照射下更是漂亮。
其实那白酒层的做法很简单,只要用叉子在set好的jelly里刮刮几下,再放入装有红酒jelly的杯子里上桌就ok了。



 上完这帖子后,myme要出门玩乐了。
咱们12月见咯!!嘻嘻~~


Happy Holiday !!!!
 
 
 


Saturday, November 23, 2013

豆浆蛋糕

以前最爱吃新山Lavendar饼店的,每次过JB必定买一打回家慢慢品尝。
现在这款蛋糕好像已经不复存在了,我去了几次都找没有咯。(店是有在,可是没有这款蛋糕了)。
喜欢它那冷冷的口感(就算没有放入冰箱也是有那种feeling的哦),加上我最爱的红豆馅更是美味到极点。



食谱取自:杨桃文化烘焙馆 (食谱已经N年了,现在找没有了)




~~~ Happy Baking ~~~




Tuesday, November 19, 2013

香橙拜拜蛋糕

蛋糕名字很奇怪吧,我也不懂这款蛋糕为什么会叫拜拜蛋糕。
只知道我失败了3次,第4次时才有幸成功。。。。。。。。。



 
  
 
食谱取自:Qi Qi in the house
 
6寸戚风模子
 
材料
低筋面粉 - 50g
粟米油 - 20g
鲜橙汁 - 35g
蛋黄 - 43g
蛋白 - 85g
砂糖 - 43g

做法
1. 砂糖分次加入蛋白中,打发至发泡。
2. 将过筛的低筋面粉加入混合的粟米油和鲜橙汁中拌匀。再加入蛋黄搅拌。
3. 分次把蛋白加入(2)中,搅拌均匀。
4. 将面糊倒入模具里,以130C烘烤25分钟至熟。(温度试个人烤箱调整)



 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

3次的成品都是如此,全因我的蛋白没有打发好的关系,
应该不关模子的事哦(虽然我是有换模型啦)。
有时间一定要用圆形模子再来试试哦。。。。嘻嘻!

 ~~ % ~~ % ~~

 

Tuesday, November 12, 2013

Chocolate Strawberry Gateau

很喜欢吃mousse cake,尤其是巧克力口味的更是大大的爱哦。
这次终于鼓起勇气自己动手挑战。。。。


虽然不是很成功,可有家人的捧场也是蛮安慰的咯。嘻嘻~~

因版权问题,食谱无法在这里分享。请体谅哦!!

 我做了食谱的半份,所以以上这个是7寸的蛋糕。
而那个巧克力glaze因看错份量,糊里糊涂地做了full recipe,结果上层的glaze就显得太厚了咯。
还好,女儿有喜欢那QQ的巧克力glaze,要不然Mr Bin就有口福了。咔咔咔~~



Enjoy !!!


Tuesday, November 05, 2013

Olive Vegetable Fried Rice (橄榄菜炒饭)

最近又犯懒惰,所以继续上旧作业。。。。。

个人觉得不错吃,可惜家里那俩父女不爱咯。
所以它是第一也是最后。。。。嘻嘻~~

Recipe adopted from The Sunday Times
serve : 6 pax

ingredients:

1 jar olive vegetables (180g to 225g)
1 large onion
5 cloves garlic
50g coriander leaves
1kg cold cooked rice, from 450g uncooked rice
500g minced meat (I replaced with Char Siew/roasted chicken leg)
fish sauce or soy sauce to taste (I omitted as olive vegetables is quite salty)
roasted cashew nuts (I replaced with roasted almond slices as no cashew nuts available at home)

Method:
  1. Set a metal mesh strainer over a bowl. Scoop the olive vegetables into the strainer, press down with a fork so that as much oil as possible drips into the bowl. Pick out olives, seed them, chop finely and set aside.
  2. Peel the onion and garlic cloves, chop both finely and set aside. Slice the roots off the coriander, discard. Chop the stems and leaves finely and set aside.
  3. Run clean fingers through the cold rice to separate the grains.
  4. Scoop 2tbsp of the oil drained from the olive vegetables. Add it to a large wok or frying pan set over high heat. When the surface of the oil shimmers, add the onion and sauté until the pieces turn translucent, which takes about 1 min. Add the garlic and continue to sauté until fragrant.
  5. Add the minced pork and, using a spatula, break the meat up into small bits. Turn the meat and continue to break the bigger lumps up.
  6. When the pork is cooked, add the drained olive vegetables and stir fry until everything in the pan is well combined.
  7. Add the rice and stir fry thoroughly, making sure that the vegetables and pork are well mixed with the rice.
  8. Add the fish sauce or soy sauce to taste. Turn off the heat, add the chopped coriander and stir it through the rice.
  9. Scoop the rice onto a large serving platter, then top with cashews, and garnishes if using. Serve immediately.


 
 
 Happy Cooking !!!