Kuih Bahulu (传统鸡蛋糕）

那天看到Sonia感动得要流泪得传统鸡蛋糕时，就决定了非试不可的这个蛋糕。原来她参考了姐姐家的食谱，姐姐家的食谱又源自阿嬷，兜兜转转的，那不就是我家阿嬷的食谱吗？哈哈。。

因为鸡蛋糕保存期有限，所以阿嬷每次都在年二八二九才做这个蛋糕，那么初一我们去拜年时就可以享受到新鲜的蛋糕。这是我第一次烘鸡蛋糕，有点战战兢兢的，第一tray就试试放七分满的，八分满，九分满和全满的蛋糕糊看看那里一个法得就好看和有较好的口感。我个人比较喜欢九分满的那个。也打电话问姐姐，她也喜欢九分满。。。那就决定九分满的蛋糕糊，成品样子不赖，口感也好。当我看到一粒粒美美的鸡蛋糕出炉时，我不单感动，也很雀跃。

这里就和大家拜个早年： 祝大家新年快了，万事如意！

5 eggs (large),

150g sugar

1/8tsp salt

½ vanilla essence

170g plain flour or all purpose flour

1 tsp baking powder

3tbsp soda drink or fizzy drink

Cooking oil, for greasing

Method

1. Preheat oven to 200C, put flour in a baking pan, bake for 2 mins. Stir flour on 1 min interval. Set aside to cool. Add in baking powder and stir well and sift for two to three times.

2.  Add salt and sugar and vanilla essence into eggs, use a hand mixer beat over low speed in a water bath until egg mixture become fluffy and warm (about 40C).

3. Continue to beat the mixture on a stand mixer for 20mins until thick and pale. Beat over slow speed for another 1 min.

5. Add in fizzy drink slowly. Then slowly add in sifted flour over egg mixture and mix over low speed till combined and smooth. Do not over mix.

6.. Grease oil and heat Bahulu mould in the oven for 2 minutes.  Remove Bahulu mould from the oven, spoon 1 tbs mixture into mould until 90% full.

8. Bake for 8 mins at middle rack or until golden brown.

9. Remove the mould from oven and use a toothpick to carefully prick cake with skewer and lift out. Cool on wire rack.

10. Grease warm mould again before use and put into oven to re-heat for another 2mins. Continue to bake until all mixture finished.

11. Cool on wire 10.Store in air-tight container once cooled.

 Recipe refer to : Nasi Lemak Lover & Jane's Corner

I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover *

Madeleines With Lemon Sugar （柠檬马德琳）

玛德琳蛋糕是很经典的法式点心，据说马德琳源起在十八世纪时代。虽然是经典，配方和制作却都很简单，就是一般普通烘焙材料，牛油，面粉，糖, 鸡蛋等，加上特别贝壳模式的模具，就可以制造出一颗颗可爱贝壳型的马德琳。

其实早前买了Gourmet Traveller－ The French Issue（July 2011）就冲动的跑去买模具。但是买了模，那股热诚就似乎扑灭了所以模具雪藏了好一阵子。上几个星期，好友Wing打电话给我，说她去新加坡度假时吃到一个很好味的小蛋糕叫马德琳，问我知道这个蛋糕吗？她想要试试做。我笑了，模。。我有啊，就是蛋糕老是出不来。基于还欠着她的生日礼物迟迟没有寄出去，所以答应她我即刻开工，然后礼物连模具一同寄过去给她。Wing手脚比我快，我的蛋糕还没贴上，她昨天就mms我她的蛋糕出炉咯！哈哈！。。我还是加把劲快快把这个香脆可爱小蛋糕贴上来。

这个蛋糕一放进烘炉里，就可以烧开水，泡壶茶或咖啡，等待蛋糕的出炉。小蛋糕趁热享用，外脆内松，加上香香的牛油柠檬香，好好享受一下典型的法式下午茶。

Madelines With Lemon Sugar

Ingredients：

120g butter

Finely grated rind of 2 lemons

3 eggs, at room temperature

100gm caster sugar

1 tbsp brown sugar

1 tbsp honey

175g plain flour, sifted

1 tsp baking powder

Lemon Sugar

40g pure icing sugar, sifted

finely grated rind of 1 lemon

Method：

1	Melt butter in a saucepan over low heat, add lemon rind, set aside until cooled to room temperature but still liquid (2-3 minutes).
2	Whisk eggs, sugars, honey and a pinch of salt in an electric mixer until pale and fluffy (4-5 minutes). Sift over flour and baking powder and fold through.
3	Fold in butter mixture a little at a time until just incorporated, cover with plastic wrap and refrigerate to rest (4 hours-overnight).
4	Preheat oven to 180C. Divide mixture between two buttered 12-hole madeleine moulds (do not spread it out). Bake until golden and cooked through (8-10 minutes), then tap tray to release madeleines.
5	Meanwhile, for lemon sugar, combine ingredients in a bowl. Serve madeleines warm dusted with lemon sugar.

Tips:

·      Make sure melted butter is cool before adding to the dry ingredients

·      A good rest of batter is essential, for at least 4 hours or overnight if possible

Reference：Gourmet Traveller， The French Issue (July 2011), pg.38

Oreo &Cream Cheese Blondie

Oreo &Cream Cheese Blondie

Ingredients:

200g butter, softened

175g brown sugar (I used 130g)

250g all purpose flour, sifted

1 tsp baking powder, sifted

200g white chocolate, melted

125g cream cheese

150g oreo biscuits chopped

Method:

1.Preheat oven to 180C. Place the butter and sugar in the bowl and beat with electric beater until pale and creamy.

2. Gradually add in eggs, beating well after each addition, and vanilla extract and beat until combined.

3. Add the flour, baking powder and chocolate and beat until combined.

4. Spoon half of the mixture into a lightly grease 20cm x 30cm tin lined with non-stick baking paper and top with spoonfuls of cream cheese. Sprinkle with the biscuits, spoon over the remaining blondies mixture and spread to cover biscuits completely.

5. Bake for 25-30 minutes or until cooked when tested with a skewer. Allow to cool in the tin. Slice to serve.

Reference : Donna Hay Magazine Issue 59 Oct/Nov 2011, pg 195

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