65℃汤种香甜芝士包面包

汤种原料：

面包粉20克、水100克。

面团原料：

 面包粉178克、低筋面粉62克、汤种62克、即发干酵母3克、细砂糖30克、盐4克、奶粉10克、蛋25克、水85克、黄油25克

表面装饰：

蛋液、cheddar 芝士

做法：

   ⒈汤种原料混匀后，上火加热至65℃离火，放凉后冷藏过夜备用。

    ⒉将面团原料中除黄油以外的所有原料放在一起，打至面筋扩展，表面   光滑。

    ⒊加入黄油打至扩展阶段后, 放温暖处进行基础发酵。

    ⒋基础发酵的面团按需要分割，滚圆后松弛15分钟。

    ⒌松弛后的面团分割35克/个。

     6.将整形后的面团排在烤盘上 放温暖湿润处进行最后发酵。

    ⒏最后发酵结束，表面刷蛋液，上cheddar芝士。

    ⒐入预热180℃的烤箱，烤15分钟。

Tokyo

去年年终，乘圣诞假期，我和老公去了到美国西岸，顺便途经逗留了日本五个晚上。那时是我第一次到日本和美国旅行。 记得当时的心情是非常期待的。因为那时没有自己的blog，也没有写日记的嗜好，所以现在想起来，记忆好像有些模糊了。才不过是几个月的事，怎么好像很多事故情，景都记不起来了呢。说是旅 行，我觉得有时我就是肤浅，只是对景点走马看花，没有特别留意很多小细节。顶多快快拍照，算是曾经到此一游。我最享受的时候就是吃和买。姐姐那天才骂我叻， 她说她的孩子一定要先读景点的资料，才可以去观光。看吧，现在的小孩真不简单。我是有买很多旅游手册，知道该怎样去景点，该去那里吃饭就好了，哈哈。下一次，我会多放些心机。没办法了，现在我只能凭着照片，回忆当时快乐的情景。

日本除了风景宜人， 富士山，时髦的时装，独特的风俗，日本料理，他们的蛋糕是我印象非常深刻的。我竟然在去京都的火车站里吃到我这一生毕生难忘的蛋糕。那时一个很简单的栗子蛋糕（Mont Blanc）但是味道和质地却是让我回味到现在。日本人都讲究包装，不管人和物品都是包装得很美。蛋糕也不列外，都做得很精致。跟难得的是，店里的服务员也好像是有经过却蛋糕的训练，蛋糕却过的线条都非常干净利落，我在这里和大家分享一下几张照片，就知道我讲的不假啦：

这就是那毕生难忘的Mont Blanc

这Crepe stall 到处都排长龙， 如果在柏斯有一间这样的Crepe店会怎样啊？

我是在某百货公司底楼看到人家都排队买这蛋糕，我也不甘人后，买了一盒回酒店吃。对不起，吃到一点才想到不知到自己在吃什么，于是，快快拍了下来，用盒盖遮一下吃到不美的地方。后来才知道这是Layer Cake。制作的大模型请看一下 ！

这里附上一张我老公死都要我跟他拍的一张照片。他说他在练忍者隐形术，看可以在枫叶里隐形吗。

最近在看港剧鱼跃在花见，看到胡杏儿和张智霖常在北海道常吃这烧烤，哦原来我也吃过叻。

Pineapple Tarts

黄梨糕是一个要花很多工夫和时间的糕点，除非是心情特好，平时也懒得做这复杂的糕点。今天，也不是心情特好，而是我还有剩余的黄梨馅料，所以趁今天休假，快快把它消耗掉。老实说，一想到明天开始要连上五天班加礼拜double，心情还是又些纳闷！！

Ingredients:


Pastry

250g unsalted butter (at room temperature)


50g icing sugar


2 egg yolks


360g plain flour mixed with 2 tbsp corn flour (sifted)


¼ tsp salt

Pineapple Filling

2 big pineapples, 

100g rock sugar, 

100g sugar, 

2tbs glucose syrup

4 cloves, 

1 cinnamon stick, 

1 star anise, 

1tbsp of lemon juice 


Method:

To make the filling

1. Slice and cut pineapples into pieces. 

2. Put in the food processor to grate it.

3. Strain the grated pineapple till dry. Put the grated pineapple in a heavy saucepan and cook until juice has dry up. 

4. Add rock sugar, sugar and the spices. Stir till the pineapple has thickened and dry. Add in the lemon juice.

5. Continue cooking for another few minutes until filling is dry.

6. Leave to cool and shape into small balls.

To make the pastry

1. Cream butter and icing sugar until light.

2. Beat in egg yolks, one at a time.

3. Add in salt and beat until fluffy.

4. Fold in sifted ingredients (divided into 2-3 times) and mix into a firm dough.

5. Leave aside for 30 minutes.

6. Divide pastry in to 20g each. Wrap the pineapple jam with pastry.

7. Brush pastry with egg yolk and use a pair of scissors snip the pastry in 45 ° angle to make it like the pineapple eyes

8. Bake in preheated oven for 15 minutes and turn the baking tray 180 ° and continue to bake for 2 minutes or until golden brown.

Reference: 

http://food-4tots.com/2010/01/30/homemade-pineapple-rolls-pineapple-tarts/3/http://janechew.blogspot.com/2011/07/pineapple-nastar-rolls.html

Poach Chicken with Chicken Rice Balls

那天看到Billy的blog(A table for two)介绍马六甲海南鸡饭，忽然很想吃粒粒鸡饭。快快去买一只鸡回来，就不停的又再忙起来。天啊，可以一天少想 吃一样东西吗？

Chicken Rice Balls

Ingredients:

1 cup rice

1 ¼ cup water

1 tbsp margarine

1 shallot (chopped)

3 cloves garlic (chopped)

10gm ginger (grated)

1 piece Maggie chicken stock cube

3 pandan leaves

½ teaspoon salt

Method:

Heat margarine, sauté shallot, garlic and finger until fragrant, add in rice stir fry for 1 minute.

Pour the rice, water, pandan leaves and stock cube into rice cooker and cook the rice.

While hot, dish the cooked  chicken rice into small cup and press tightly, turn out and roll into ball by hand.

Poach Chicken

Ingredients:

(A)

1 chicken

(B)

4 L water

2 cups shaoxin wine

4 stalks spring onion

6 garlic cloves

10-12 ginger (slices)

Garnish

Ginger (finely sliced)

Spring onion (Finely cut)

2 tbps light soy sauce

1 tsp sesame oil

1 pinch of salt

3 tbsp peanut oil

Method:

Bring  (B) to boil and simmer for 15 minutes

Put (A) into the simmer stock and simmer for 14 minutes (do not cook more than 14 minutes). Cover chicken with a plate to summerge the chicken at all ti,e of cooking.

After 14 minutes, move the pot away from stove and leave it for 3 hours.

Chop the chicken into pieces and prepare garnish.

Mix all ingredients for garnish in a bowl except peanut oil.

Heat a pan to hot and pour in the peanut oil. When the oil is very hot immediately pour into the garnish mixture. Top the chicken with the garnish.

  

 Reference: Exquisite Desserts & Snacks For Party, Shirley Ho Creative Recipe Series 1, pg,127 and Kylie Kwong  Simply Magic DVD

Orange Blossom Friands

家公家婆的生日只隔了三天，所以我们每次都会一次过一起庆祝，省了多请一餐，哈哈！由于家公上个礼拜去了泰国打高尔夫球，所以昨天就补请生日餐。他喜欢吃鸭子，尤其是烧鸭，我们就约了去吃中餐。我也比较喜欢吃中餐因为可以吃快一点。中餐厅出菜都很快，来收吃好的碗碟也很快, 意思是：老板吃好了就可以付钱走人了，我还要招待占在外面排队的客人。西方人都很relax，吃一餐要吃很久。还要拿着那杯酒，一直讲一直讲，真的有这么多好讲吗？？因为要赶着去吃饭和上班就调个很简单的食谱来弄， 那今晚的饭后甜点就有找落了。看了Friands这东西很久了，就是没做过，刚好冰箱里还剩一些蛋白，可以做Friands将蛋白打法掉。对了，就这样吧！


Frainds是法式小松并，传统是用小张方形的模型也相似小金条，但是现再的Frainds出现了各式各样的模样。

Ingredients:

3 egg whites

90g unsalted butter

1 tbsp honey

½ tsp orange blossom water

60g ground almonds

100g icing sugar

33g plain flour flour

20g flaked almonds

Method:

1）Preheat oven to 180 C. Greased individual fluted tart mould with butter. (I use egg tart mould)

2）Place egg whites in a medium bowl and whisk lightly with folk until combined. Add butter, honey, orange blossom water, ground almonds, sifted icing sugar and flour; stir until combined. Half filled the moulds with mixture; sprinkle with almonds.

3）Bake about 12-14 minutes. Stand friands 5 minutes before turning topside up onto wire rack to cool.

Reference: High Tea, Women’s Weekly, pg, 100 

Macadamia Caramel Slice

我不知道为什么我老公就是爱吃这片甜甜的东西。每次走过有卖caramel slice 的地方，他都会多看几眼。我常用同样的骗话阻止他，骗他说外面的卖得很贵，他买一片我可以回家做一tin给他。很多时候，他就这样打消念头。哈哈，还是很容易骗的。昨天超市condensed milk 减价，好吧，就给他做个caramel slice吧。告诉他我在做这甜点时，他眼睛一亮，马上露出喜悦的表情。还好他说会把切成乱七八糟的边边先吃掉，将切得比较像样的留给我拍照了才吃。还是挺了解做blog人的心声嘛！

一般在外面卖的slice都没有加macadamia nuts，但是这个食谱里竟加了macadamias，增添了口感。爱巧克力和爱吃甜的朋友，对caramel slice 都会是爱不释手！！

Ingredients:

50g slef raising flour

50g plain flour

140g light brown sugar firmly packed

50g desiccated coconut

90g unsalted butter, melted

395g can sweetened condensed milk

30g butter extra

2 tbsp golden syrup

100g roasted macadamias chopped coarsely

250g milk chocolate, plus 1 tbs vegetable oil

250g dark chocolate, plus 1 tbs vegetable oil

Method:

1.) Preheat oven to 160 C

2.) Grease 20cm x 30cm lamington pan, line with baking paper 5cm over long side.

3.) Sift flours and sugar into a medium bowl and mix in desiccated coconut and butter. Press mixture 4.) evenly over base of pan. Bake for 15 minutes.

5.) Stir condensed milk, extra butter and golden syrup in a small saucepan over medium heat about 15 minutes or until golden brown. Pour caramel over the base. Smooth with metal spoon.

5.) Press nuts into caramel. Bake 10 minutes and stand to cool.

6.) Melt milk chocolate with vegetable over double boiler; pour milk chocolate over caramel. Refrigerate for 30 minutes.

7.) Melt dark chocolate with 1 tbsp vegetable oil over double boiler; pour over milk chocolate.
8.) Refrigerate for 2 hours.

Tips: Stand caramel slice at room temperature for at least 30 minutes before cutting.

  

Reference: High Tea, Women’s Weekly, pg.61 Refer

Fruit Tart

Fruits Tarts  

Strawberry and Mandarin Tarts

Cherries Tart

这是我一年前的的作品了，当时没有blog，就只是把成品拿来拍拍照，放上facebook。 我当是所用的shortcrust pastry是另一个pastry。但是后来试用了几种不同的pastry之后，还是觉得Okashi的好吃，所以现在都只用她的配方。我是看到Dailydelicious的水果塔装饰得很美，她是在最后洒上pistachio让水果塔的装饰更为生动，于是我也依样葫芦，但是下手中了，洒了很多，就只因为爱吃pistachio。Dailydelicious的blog封面就有得看到她漂亮的士多碑梨塔照片了，请参考这里。我记得这是去年给同事Tran做的生日水果塔。

Sweet Shortcrust Pastry

140g unsalted butter, at room temperature

70g icing sugar

a pinch of salt

2 tsp vanilla extract

40g ground almonds

260g pastry flour, sifted

Orange Cream

(A)

2tsp Butter

2tsp plain flour

1/4 orange juice

1 tbsp lemon juice

1/3 cup whipping cream

1 egg yolk

3/4 tsp grated orange zest

 1/4 tsp grated lemon zest

(B)

1/2 cup butter

1/4 cup icing sugar

Glaze

1  tsp gelatine powder

1/2 cup apple juice

2 tbsp Grand Marnier  

Decoration

Assorted fresh fruit 

Chopped pistachio for decoration (*optional)

Method:

Sweet Shortcrust Pastry

1) Prepare sweet short pastry. Beat butter, icing sugar , salt and vanilla extract with an electric mixer until just combine. Add eggs and beat well. Add ground almonds and mix well. Add flour and fold through completely. Mix batter until a smooth dough and wrap dough in cling film. Place in the refrigerator to rest for at least 3 hours.

2）Preheat oven to 180 C

3）Unwrap dough and place on a non-stick baking mat. Roll out the dough to thickness 3-5 mm.

4） Transfer to a 20cm tart pan with removable bottom. Prick the dough with folk and bake crust about 18 minutes or until golden. Let stand in pan on wire rack to cool.

To prepare orange cream

1) Melt butter in (A) in a small saucepan on medium. Add flour, mix well. Slowly stir in orange juice, lemon juice and whipping cream. Stir until boiling and thicken. Remove from heat.

2) Beat egg yolk, orange zest and lemon zest with fork in small cup. Add 1 spoonful hot orange juice mixture. Heat and stir on medium low for 1 minute. Transfer to small bowl. Cover with plastic wrap directly on the surface to prevent skin from forming. Cool to room temperature.

3) Beat (B) in a small bowl on high until light and fluffy. Add orange juice mixture. Beat on slow until smooth. Makes about 1 1/4 cups cream. Spread evenly on the prepare tart shell.

4) Arrange assorted fruits. Chill until cold.

Glaze

1) Sprinkle gelatine over apple juice in separate small saucepan. Stand for 1 minute. Heat and stir on low until dissolved completely.

2) Stir in liqueur. Cool to room temperature. Glaze the top of the fruits carefully. Sprinkle with chopped pistachio nuts (optional). Chill until the glaze is set.

Reference： Decadent Desserts by Jean Pare, pg 150. 

Durian Apam Balik

来自马六甲的我， 当然对娘惹糕一点也不陌生。 但是身在马六甲的时候，那用自己动手做。那里的糕做得最好，哪里的糕几点开档我们都了如指掌。娘惹糕的Apam Balik 是我很喜欢的一款尤其是加了榴莲的那一款。我记得几年前，和好朋友去了新加坡旅行，两个爱榴莲的女人在Takashimaya底楼的Food Court 看到榴莲pancake，两个人买了一堆来吃。至今我们一谈到那档pancake还是很想念。我告诉她没关系，我学会了可以做给他吃。无奈我老公对榴莲看都不看一眼，我如果做这Apam， 真的就要拿去派给朋友吃了。 姐姐的娘惹糕做得很好，很佩服，所以就在她的blog里偷师请看这里。




材料：

• （A）200克椰糖切小块， 200克水， 香兰叶4片
• （B）300克面粉，1茶匙发粉，1/2 茶匙盐 （过筛）
• （C）1个蛋
• （D）250ml 椰浆，150ml水 （拌匀）
• （E）100克榴莲泥

做法：

1. 将（A）以中火煮沸至椰糖完全溶解，过滤，待凉。
2. 把放凉后的（1）慢慢倒入（B），搅匀至无颗粒状。
3. 加入（C）拌匀。
4. 分4次加进（D），再加入（Ｅ）拌匀至表面有气泡。
5. 搁置一旁30分钟。
6. 以小火烧热锅饼模约4分钟，用一块小布沾少许油，抹在模上。
7. 倒入面糊，以小火煮至糕表面出现气孔，上盖约3分钟或至锅饼变金黄色。
8. 取出再对褶成半月形即成。

Ingredients:

• (A) 200g palm sugar (cut into small pcs), 200ml water, 4 pandan leaves
• (B) 300g plain flour, 1 tsp baking powder, pinch of salt (sift)
• (C) 1 egg
• (D) 250ml thick coconut milk, 150ml water
• (E) 100g Durian puree

Method:

1. combine (A) in a saucepan. Bring to boil. Remove the syrup from heat and strain. Set aside until lukewarm.
2. Sift plain flour, salt and baking powder into a mixing bowl.
3. Gradually pour the syrup into flour mixture and blend with a hand whisk.
4. Add egg and continue mixing. Stir in (D) and follow by (E). Blend to a smooth consistency.
5. Rest the batter for 30 minutes.
6. Heat an apam balik mould until hot. Reduce the heat and grease slightly with oil.
7. Pour the batter into the mould. Cook over low heat, uncovered, until bubbles appear on the top. Cover with a lid and cook until the apam balik turns golden brown. Remove from mould and fold the apom balik into half.

Middle Eastern Orange Curd Cupcakes

Ingredients:


90g self raising flour
60g fine semolina
55g ground almonds
1 tsp ground cardamom
170g caster sugar
125g unsalted butter, melted
2 eggs, lightly beaten
80ml milk

Orange curd
2 egg yolks
1 egg
55g caster sugar
2 tsps finely grated blood ornge juice
75g unsalted butter
Pistachio kernels, to decorate


Method:

Preheat the oven to 180C

Line 24 mini muffin holes with paper cases.

Place sifted flour and semolina into a bowl with the almonds, cardamon and sugar. Make a well in the centre. Whisk the butter, egg and milk in a jug to combine. Pour into the well and mix until combined.

Divide the mixture evenly among the cases. Bake for 10 -12 minutes or until a skewer comes out clean when inserted into the centre of a cake. Transfer to a wire rack to cool.

To make the orange curd, whisk the yolks, egg, sugar and zest together in a saucepan until combined. Add the juice and butter and whisk over a low heat for 2-3 minutes, or until the curd thickens. Transfer to a bowl and refrigerate until cold.  Spread the curd over each cake and decorate with pistachios.


Reference: Cupcake-a fine selection of sweet treats  pg.102 Here  

Duck Breasts with Cassis n Raspberries Sauce and Vegetable Timbales

今天不用上班，心情是愉快的。很有闲情的搞一个法国之夜。。哈哈，菜单里全是法国料理。就连饼干都是选用法国薰衣草。够无聊了吧！

Ingredients:

200g x 4 duck breasts

2 tsp sea salt

2 tsp ground cinnamon

1 tbsp demerara sugar

250ml red wine

170ml crème de cassis

1 tbsp cornflour

250g raspberry

Methods: 

Score the duck breasts through the skin and fat. Heat a frying pan and fry the duck breasts, skin side down, until the skin browns and the fat runs out. Lift the duck out of the pan and tip away most of the fat.

Combine the sea salt, cinnamon and demerara sugar. Sprinkle over the skin of the duck breasts, and  press in with your hands. Season with black pepper. Reheat the frying pan and cook the duck breasts,skin-side up, for 10-15 minutes. Lift out of the frying pan and leave to rest on a carving board.

Preheat the grill to 200 C

Combine wine and cassis in a jug. Mix in cornflour.

Pour the excess fat out of the frying pan to leave about 2 tablesppons. Return the pan to the heat and pour in the red wine and cassis. Simmer for 2-3 minutes, stirring constantly, until the sauce has thickened. Add the raspberries and simmer for another minute, to warm the fruit through. Season well.

Grill the duck breasts, skin-side up, for 1 minute.  Pour sauce over the top of the breast.

Reference : World Kitchen , France pg 184

  

Vegetable Timbales

Ingredients:

280g carrots, chopped

280g watercress, trimmed

280g red capsicums

185ml thick cream

7 egg yolks

a pinch of nutmeg

Method:

Boil carrot until soft. Wash the watercress and steam to soft. Drain, cool and squeeze dry.

Preheat grill 200C. Cut the capsicums in half, remove the seeds and membrane and place skin-side up, under the hot grill until the skin blackens and blisters. Peel away the skin.

Preheat oven to 160C. Puree each of the vegetables individually in a food processor, adding a third of the cream to the carrot to make a smooth puree.  Pour the capsicum puree into a saucepan and stir over moderate heat until thickened. Put each puree in its own bowl to cool, then divide the remaining cream between the capsicum and watercress puree.

Stir 2 egg yolks into each puree, divide the last yolk between the watercress and capsicum purees. Season with salt, pepper and nutmeg.

Grease four timbale moulds. Divide carrot puree among the moulds and smooth the surface. Spoon the watercress puree on top of the carrot puree and smooth the surface. Finish with the capsicum puree and smooth the surface.

Put the timbale moulds in a roasting tin and then ad hot water to come halfway up the sides of the timbale. Cook for 1 ¼ hours.

Reference : World Kitchen, France pg 184