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Wednesday, November 26, 2008

白杏仁脆饼(White Almond Cookies)

材料A:
白油130克
糖粉70克
1/4茶匙
材料B:
粟米粉80克
面粉120克
材料C:
杏仁片60克
用具:
圆饼模1个
材料
做法:
1。材料(A)放入搅拌器搅打至幼滑,加入(B) 和(C)拌匀成团。
2。将(1)放在一张塑胶袋擀成一公分厚,以粘少许面粉的圆饼模切出,排在铺了蛋糕纸的烘盘。
3。将(2)放入预热烘炉,以160℃烘20分钟或熟,取出待凉收好。
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Saturday, November 22, 2008

龙珠果雪糕 (Dragon Fruit Ice-Cream)

龙珠果雪糕 (Dragon Fruit Ice-Cream)
材料A:
100g 黄糖100g brown sugar
50g 蜜糖50g honey
250g 龙珠果,去皮,打烂250g dragon fruit,peeled and blended into puree
1/2粒 柠檬,榨汁1/2 lemon,squeezed out juice
材料B:
250g 植物性鲜奶油250g non dairy whipping cream
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做法/Method:
1。将材料A放入窝里,以小火搅煮至滚,离火待冷。
Put ingredients A into a saucepan,stir and bring to boil at low heat until slightly thick.Remove from heat and leave to cool.
2。将植物性鲜奶油打发,加入龙珠果混合料搅匀。
Whisk non dairy whipping cream until stiff.Add in dragon fruit mixture and stir well.
3。倒入容器里,放入冰格冷藏隔夜即可。
Pour ice cream mixture into container and freeze overnight or until firm.
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REMARK:
如果打烂的龙珠果是有多的话,就拿去做菜燕糕,味道还不错的.
龙珠果菜燕糕
材料:
泰国菜燕粉                                   1包
砂糖                                               1碗(以前老人家吃饭的碗)
水和龙珠果水                               1500ml
(注:打出来的龙珠果水,要隔渣。不然的话,煮出来的菜燕糕会黑黑点的)

做法:
1.先把水滚一滚,
2.加入菜燕粉记得要搅拌 ,
3.加砂糖,搅拌。
4.最后才放入龙珠果水,搅拌。

菠羅蜜雪糕(Jackfruit Ice-Cream)

菠羅蜜雪糕(Jackfruit Ice-Cream)
材料A:
165g 菠羅蜜肉 165g Jackfruit
120g 淡奶 120g evaporated milk
材料B:
50g 幼糖 50g caster sugar
100g 甜炼奶 100g condensed milk
200g 奶精 200g coffeemate powder
280g 淡奶 280g evaporated milk
材料C:
少许切粒菠羅蜜肉 some jackfruit cubes
材料
做法/Method:
1。将材料A放入搅拌器里打烂,加入材料B搅匀。
       Put A into a food processor and blend well.Add in B and mix well.
2。将混合料倒入容器里,放入冰箱冷藏隔夜。
       Pour the mixture into a container and freeze overnight.
3。取出,放入搅拌机里打至松发,拌入菠羅蜜粒,倒入容器,再放入冰箱冷藏隔夜或至硬便可。
      Remove and beat until fluffy.Stir in C and freeze until firm.

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巧克力雪芳蛋糕[Moist Chocolate Chiffon]

巧克力雪芳蛋糕[Moist Chocolate Chiffon]
材料 A:Ingredients A:
1/2小匙 盐1/2tsp salt
80g 幼糖80g caster sugar
1/2小匙 云尼拉香精1/2tsp vanilla essence
4粒蛋黄4 egg yolks
30g 鲜奶30g fresh milk

45g 粟米油

45g corn oil
材料 B:(筛过)Ingredients B:(Sifted)
100g 面粉100g plain flour
1/2小匙 发粉1/2tsp Baking soda
1/2 小匙 苏打粉1/2tsp Baking powder
材料 C:(拌匀)Ingredients C: (mixed)
30g 可可粉30g cocoa powder
70g 温水70g warm water
材料 D:Ingredients D:
4粒 蛋白4 egg whites
100g 幼糖,拌入1/8小匙塔塔粉100g caster sugar,mixed with 1/8tsp cream of tartar
材料
做法/Method:
1.将材料A[除了粟米油] 放入搅拌碗中搅拌均匀,加入粟米油均匀。
Put in ingredients A (expect corn oil) in a mixing bowl and stir well.Add in corn oil and mix well.
2.加入B和C搅拌均匀。
Add in B and C and stir well.
3.将D料以高速拌打至硬挻,分两三份拌入面糊中。
Whisk D at high speed until stiff.Mix into batter in 2-3 batches.
4.将混合料倒入10寸雪芳蛋糕模中。
Pour the mixture into a 10"chiffon tin.
5.送入已预热烤箱,用175℃烘40分钟或至熟,取出,倒扣在铁架上待冷,脱模切块享用。
Bake in a preheated oven at 175℃ for 40 minutes or until cooked.Remove and invert the cake on wire rack to cool.Cut into pieces and serve.
** 这个稍微润湿,深巧克力色的蛋糕曾经一度在日本、台湾、香港掀起热潮,浓郁的可可味加上松软的口感,永远深受欢迎。**
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Friday, November 14, 2008

罗汉果冬瓜水 Loh Han Gou

最近,天气很热,很多人生病了,我煲些凉茶来喝。我选择了罗汉果,一来可以润一润喉咙。。。
冬瓜罗汉果

材料:
罗汉果 2粒
冬瓜 1粒(小粒)
龙眼干 适量
红枣 适量
冰糖 适量
2000ml
材料
做法/Method:
  1. 把所有的材料洗干净,然后放入窝里一起煲。
注:
冬瓜先搅拌(Blended)

龙眼杞子戚风蛋糕 Dried Longan And Qi Zi Chiffon Cake

龙眼杞子戚风蛋糕
坐月子也能吃到好蛋糕
坐月期间的饮食当然显得非常单调,海鲜不能吃,水果也尽量少碰,冰淇淋想都别想。此时,可以吃到一块香甜的蛋糕,是多么幸福的事。为了让产妇在坐月子时也可以享用到美味的蛋糕,享受香甜可口的蛋糕之同时也让身体进补呢。
用龙眼干、杞子做蛋糕会好吃吗?出来的效果出奇的好吃呢,每个人吃后的表情都是充满惊喜的。
材料A:
50g龙眼干,切小粒50g dried longan,diced
25g 杞子25g qi zi
100g 滚水100g hot water
6粒蛋黄6 egg yolks
30g 糖30g sugar
80g 粟米油80g corn oil
材料B:
6 粒蛋白6 egg white
70g 幼糖70g caster sugar
材料C:
100g 低筋面粉,过筛100g low protein flour,shifted
★30g 糙米粉★30g brown rice
5g 发粉5g baking powder

50g 廊酒/糯米酒

50g DOM wine/glutinous rice wine
材料
做法/Method:
1.龙眼和杞子加入滚水泡软。
Soak dried longan and qi zi in hot water until soft.
2.蛋黄加入糖打发,加入龙眼、杞子、粟米油和水拌匀。
Whisk egg yolks and sugar until fluffy.Add in longan ,qi zi,water,corn oil and mix well.
3.用另外一个干净的搅拌盆放入蛋白和糖打发。
In another mixing bowl,whisk egg white and caster sugar until soft peak formed.
4.打发的蛋黄、蛋白和粉类交叉式的拌匀,最后加入廊酒拌匀。
Mix (2),(3)mixture and ingredients C by using skipping method.Lastly add in DOM wine and mix well.
5.将面糊倒入24cm的戚风模里,以175℃烤40-45分钟至熟。
Pour batter into a 24cm chiffon cake mould .Bake in a preheated oven at 175℃for about 40-45minutes or until cooked.
6.取出,倒扣放置至冷却才取出蛋糕。
Remove from oven,invert and leave to cool completely before removing cake form cake tin.
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★注:糙米粉可用那种冲泡式的,味道比较香,也可直接用糙米磨成粉来用,不放也可以。
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