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Kangyou | 13-Mar-17 | Cake, Cookies | (2 Reads)

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Kangyou | 13-Mar-17 | Cake | (1 Reads)
Steam-baked Cheese Cake

Ingredients:-

...

125g cream cheese
25g butter
80ml Fresh Milk
Pinch of salt
70g superfine flour
1 egg
5 egg yolks (A)

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5 egg whites (about 200g)
65g caster sugar
Few drops of lemon juice
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Method:-
1) Preheat oven to 310F, place a tray of water at lower rack, and prepare lined parchment paper 8″ square tin.
2) Double boil cream cheese + butter, salt and milk until smooth.
3) Add egg and yolks and mix till combined, next add sifted flour and mix well (try to keep the batter warm)
4) Beat the egg whites until frothy, add few drops of lemon juice, and gradually add sugar. Beat until MEDIUM stiff peak。
5) FOLD in 1/3 of the meringue into the yolk batter,then pour all yolk mixture into meringue bowl, continue FOLD till well incorporated.
6) Pour mixture into lined 8" square tin.
7) Bake in preheated oven for 70 minutes at 310F.
- place a tray of water under the baking tin (baking tin on middle rack, water tray on lower rack)

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Kangyou | 13-Mar-17 | Cake | (2 Reads)

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Kangyou | 13-Mar-17 | Cupcake | (2 Reads)

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Kangyou | 05-Feb-17 | Cupcake | (13 Reads)
Macaron Shell Recipe...

140g ground almonds
140g powdered (confectioner’s) sugar
50g egg white, room temperature (aged)

50g egg white
1/4 tsp meringue powder
100g / 3.5 oz granulated (white) sugar
40g / 1.4 oz (weight) water

1) Mix the ground almonds and powdered sugar, then grind in a food processor until you have an extra fine texture, sift the mixture twice
2) Add 50g egg whites and mix thoroughly into the almond mixture. At this point, you can add food colouring or flavouring. Set aside.
3)In another bowl, clean and free of any oil or egg yolk, beat the other 50g egg whites + meringue powder to medium stiff peaks.
4) Meanwhile, boil the granulated sugar and water on medium-low to 118°C / 244°F, without stirring.
5) Slowly pour syrup down the inside edge of the beaten egg whites bowl (to avoid splashing hot syrup)
6) Whisk at high speed until the mixture is cool, about 3 - 4 minutes. The mixture should increase in volume and become firm and shiny, and it should be thick and marshmallowy.
7) Gently Fold in the meringue into almond mixture in 3 batches.
8) Transfer the mixture into a piping bag and pipe on lined baking sheet. I didn't wait for the skin to form, and I directly bring it to bake.
9) Bake in preheated oven 320 F for 12 - 14 minutes (depending the size of macaron)

** if your oven is able to adjust the upper heat and bottom heat separately: 180C upper heat / 150C bottom heat for 6 minutes then change to 150C for upper/bottom bake for another 6 minutes.
** Hint : upper heat is important to dry the skin.

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Kangyou | 05-Feb-17 | Cupcake | (1 Reads)

Cupcake recipe (chiffon method):-
Egg yolk / 蛋黃 3
Whole egg/ 全蛋 1
Veg Oil / 植物油 40g
Heavy Cream / 鲜奶油 1 tbsp (dairy whipping cream)
Honey / 蜂蜜 1 tbsp
Pinch of Salt / 鹽少許
Cake Flour / 低粉 50g
~ HEAT the oil until almost boil (but not boiling stage)
~ Pour oil into cake flour, stir quickly till combine
~ Add heavy cream, salt and eggs and mix till well combined, set aside
Egg Whites / 蛋白 3
Lemon Juice / 柠檬汁 几滴
Sugar / 糖 40g
~ Beat egg white till frothy, then add few drops of lemon juice and sugar in 3 batches, beat till MEDIUM stiff peak.
~ FOLD 1/3 meringue into flour batter, then pour batter into meringue bowl and gently FOLD till well incorporated.
~ Filled up 70-80% full
~ Bake in preheated oven 250F / 120C for 40minutes, then changed to 300F / 150C for 15 minutes.

 

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Kangyou | 05-Feb-17 | Bread | (1 Reads)

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Bread Recipe

Bread Flour 高筋面粉 350g...
Sugar 糖 50g
Salt 盐 2g
Instant Yeast 乾酵母 3g
Milk Powder 奶粉 20g
Egg 蛋 1
Unsalted Butter 無盐奶油 50g
Fresh Milk 奶水 180g-200g+/-

1) Combine all ingredients except butter, electric standmixer to knead about 4 minutes, then add butter and continue to knead about 4 minutes till elastic dough formed.
2) Rest dough for 30 minutes
3) Dough divided to 12 pcs,
4) Flatten dough, Cut into 12 triangles
5) Lightly flatten each triangle again, make a slit at the base of each triangle then roll the dough up.
6) Place on the baking sheet, last proof 50 minutes
7) Brushed with egg wash and sprinkle some sesame on top
8) Bake in preheated oven @ 375F/195C about 12 minutes
 


Kangyou | 05-Feb-17 | 中式点心(chinese snack) | (1 Reads)

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 香兰九层糕

Recipe:-...

Ingredients A
Coconut Milk 250ml / 椰漿
Water 250ml / 水
Rice flour 70g / 粘米粉
Tapioca Flour 170g / 木薯粉
Green Pea Flour / How Kwe Flour 80g / 印尼 綠豆粉

Ingredients B
Coconut Milk 100g / 椰漿
Sugar 120g / 糖
Water 200g / 水
Pandan leave (knotted) / 香蘭葉
==============================
** Pandan Juice 2 tbsp / food coloring few drops.
==============================

1)把所有材料B煮沸至糖溶解。待冷备用。
2)所有材料A拌匀后,并加入B料混合物拌匀。
3) 然后把面糊分成2大碗, 1碗加上香兰汁。
- 白面糊(550g+/-) : 分成 4 份
- 香兰面糊(680+/-) : 分成 5份 (最后一份加入1滴青色素)
4)准备一个已涂上适量食油的6寸四方蒸盘。底層放錫紙
5)把盤先蒸5分钟。然后倒入香兰面糊先,以中火蒸4-5分钟,每層蒸5分钟。最后一層蒸20分钟至熟透。
6) 完全冷却后切块食用

Method:-
1) Combine all ingredients B, bring it boil and cold.
2) Combine A ~ mixed well, then add B to A mix till well combined.
3) Divide 2 portions, 1 portion added 2 tbsp of pandan juice
- plain batter (550g+/-) : divided to 4 bowls
- pandan batter (680g+/-) : divided to 5 bowls (last bowl add 1 drop of green colouring)
4) Greased 6" sq tin (lined aluminum foil at bottom, it's easier to remove from tin)
5) Preheat the tin about 5 minutes in the steamer
6) Then pour pandan batter into tin, steam about 5 minutes per layer with medium heat.
7) Last layer steam about 20 minutes or till cooked.
8) Cool completely, serve.


Kangyou | 05-Feb-17 | Cupcake | (3 Reads)

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Kangyou | 05-Feb-17 | Cake | (8 Reads)

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Kangyou | 05-Feb-17 | Cupcake | (3 Reads)

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Kangyou | 05-Feb-17 | Cake | (1 Reads)

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Kangyou | 05-Feb-17 | Cake | (3 Reads)

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Kangyou | 05-Feb-17 | Cake | (4 Reads)

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