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Kangyou | 06-Apr-15 | 馬卡龍 Macaron | (1 Reads)

Green Tea Macaron Shell

Ingredients:-

50g egg whites (I like to use 1 day old egg whites)
25g Castor Sugar
100g Icing sugar
55g Blanched Whole Almonds
1.5 tsp green tea powder

Method:-

1) Preheat oven to 300°F / 150C.
2) Blanched whole almonds, green tea powder and icing sugar through the food processor and sift twice.
3) Whisk egg whites at medium speed, slowly add the sugar and continue beating until peak formed and look glossy.
4) Add the dry ingredients slowly to the meringue, taking about 3 additions in all.
5) The batter should be "flow like magma".
6) Pipe the batter in small round (1.5 inch) and gently tap the baking pan to reduce air bubbles in the batter. Let it rest for 30 - 45 minutes before baking
7) Use finger to touch softly the macaron's shell surface, if it's not stick to your finger, means it is ready to bake.
7) Bake for about 18 minutes or until done. (baking timing is depending on their size).

* By using aged egg whites will improve the stability of macaron batter.

 

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Kangyou | 06-Apr-15 | 中式点心(chinese snack) | (16 Reads)

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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.

Method:-
1) Combine all ingredients B, bring it boil and cold. 
2) Combine A ~ mixed well, then add B to mix till well combined.
3) Divide to 2 portions, 1 portion added 2 tbsp of pandan juice 
4) Greased 6" sq tin (I lined aluminium foil at bottom, more easier to remove from tin)
5) Preheat the tin about 5 minutes.
6) Then pour batter into tin, steamed about 5 minutes per layer with medium heat (each layer I pour 2 soup scoops, it's always depend on the size of scoop) 
7) Last layer steam about 20 minutes or till cooked.

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等份,1份加上香蘭汁。
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。然后倒入兩湯勺的面糊,以中火蒸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

* Only last layer I've added 1 drop of green coloring. Other layers are natural color of pandan juices.

 


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