戚风蛋糕

  356F/35min 338F/1h    
  6” 8” 10” 12”
鸡蛋 3 5 8 12
低筋面粉 51 g 85 g 136 g 200 g
色拉油(无味蔬菜油) 24 g 40 g 64 g 96 g
鲜牛奶 24 g 40 g 64 g 96 g
细砂糖 (蛋白) 36 g 60 g 96 g 144 g
细砂糖 (蛋黄) 18 g 30 g

baking powder <1/3tsp

48 g 72 g

(分量:8寸圆模一个)
配料:鸡蛋5个(约50克/个),低筋面粉85克,色拉油(无味蔬菜油)40克,鲜牛奶40克,细砂糖60克(加入蛋白中),细砂糖30克(加入蛋黄中)
烘焙:170度,约1小时。
(制作6寸圆模配料的分量全部减半。但因为配方内5个鸡蛋减半不容易计算,为方便计算,可将配料全部乘以0.6制作6寸圆模一个。6寸圆模的烘焙参考温度为180度,35分钟)

制作步骤:
1、准备材料。面粉需要过筛,蛋白蛋黄分离,盛蛋白的盆要保证无油无水,最好使用不锈钢盆。
2、用打蛋器把蛋白打到呈鱼眼泡状的时候,加入1/3的细砂糖(20克),继续搅打到蛋白开始变浓稠,呈较粗泡沫时,再加入1/3糖。再继续搅打,到蛋白比较浓稠,表面出现纹路的时候,加入剩下的1/3糖。(如果一次加入糖过多,会妨碍蛋白的起泡,所以打蛋白的时候,一般习惯使用分次加糖的方式。当然,这并不代表你一次把糖全加进去,蛋白就打不发了,只不过会更花功夫哈。)
3、再继续打一会儿,当提起打蛋器,蛋白能拉出弯曲的尖角的时候,表示已经到了湿性发泡的程度。如果是做戚风蛋糕卷,蛋白打发到这个程度就可以了。但如果制作常规的戚风蛋糕,就还需要继续搅打。当提起打蛋器的时候,蛋白能拉出一个短小直立的尖角,就表明达到了干性发泡的状态,可以停止搅打了。打到干性发泡以后,就不要继续搅打了,如果搅打过头,蛋白开始呈块状,会造成戚风制作的失败。把打好的蛋白放入冰箱冷藏,开始制作蛋黄糊。
4、把5个蛋黄加入30克细砂糖,用打蛋器轻轻打散。不要把蛋黄打发。
5、依次加入40克色拉油和40克牛奶,搅拌均匀。再加入过筛后的面粉,用橡皮刮刀轻轻翻拌均匀。不要过度搅拌,以免面粉起筋(面粉如果起筋,可能会使蛋糕的口感过韧,影响蛋糕口感的松软)。
6、盛1/3蛋白到蛋黄糊中。用橡皮刮刀轻轻翻拌均匀(从底部往上翻拌,不要划圈搅拌,以免蛋白消泡)。翻拌均匀后,把蛋黄糊全部倒入盛蛋白的盆中,用同样的手法翻拌均匀,直到蛋白和蛋黄糊充分混合。
7、将混合好的蛋糕糊倒入模具,抹平,用手端住模具在桌上用力震两下,把内部的大气泡震出来。放进预热好的烤箱,170度,约1个小时即可。烤好后的蛋糕从烤箱里取出来,立即倒扣在冷却架上直到冷却。然后,脱模,切块即可享用(直接吃已经非常好吃了)。也可以用来制作各种裱花蛋糕。

Reference

Published in: on December 6, 2016 at 1:11 pm  Leave a Comment  

巧克力芒果慕斯

饼干底配料
奥利奥饼干(去馅) 100克
黄油 45克

巧克力慕斯层配料
糖粉 0-20克
淡奶油 60克(or heavy cream/milk 30/30)
奶粉(全脂奶粉) 30克
黑巧克力(可可脂百分之七十以上) 40克
淡奶油 100亳升(or heavy cream /milk 60/40)
吉利丁粉5克 (1 1/4 tsp)

芒果慕斯层配料
芒果泥120克 (Mongo pulp)
淡奶油 120克(heavy cream/milk 70/50)
吉利丁粉 5克(1 1/4 tsp)
糖粉(按芒果的甜度加减) 0-15克
选活底模具,模具底下垫一张油纸 or film

步骤:

黄油隔水融化,去了馅的奥利奥饼干放入保鲜袋中用手捏碎再用擀面杖擀成饼干沫。于黄油拌匀倒入模具压实,冷藏待用。

将吉利丁粉放入30g milk中静置五分钟,隔水加热使吉利丁粉溶于milk中,然后其中放入heavy cream 30g, 奶粉30克,黑巧克力40克隔水融化。(水温控制在40度到50度)制作好的巧克力糊凉后待用。

heavy cream /milk 60/40(加20克糖粉,或不加)打到六成发就是还可流动的那种,然后分三次和巧克力糊搅拌均匀。将入巧克力慕斯糊倒入模具震模入冰箱冷藏。

将吉利丁粉放入50g milk中静置五分钟,隔水加热使吉利丁粉溶于milk中,然后加入芒果泥混合均匀。heavy cream(加入糖粉,或不加)打到六成发,是可流动的那种。将混合了的芒果泥分三次与打到六成发的淡奶油混合。冰箱取出冷藏好的巧克力慕斯模具,将芒果慕斯液倒入模具中震模具入冰箱冷藏4小时。

冷藏后的蛋糕按自己喜欢装饰。
三种镜面制作方法:
1:50克QQ糖和50水隔水融化凉后做镜面。(我用这种)
2:5克吉利丁片,15克糖粉,100克水融化凉后做镜面。
3:5克吉利丁片100克橙汁融化凉后做镜面。

脱模:

将模具从冰箱中取出,用电吹风机吹模具的外侧,容易脱模

img_1610

Reference

Published in: on August 15, 2016 at 8:54 am  Leave a Comment  

椰香果冻

用料:
椰浆 200g
炼奶 80g
鱼胶粉 35g
开水 500g
白砂糖 80g
椰蓉 50g

做法:
把所有材料准备好
白砂糖倒入大碗里,加入鱼胶粉,将鱼胶粉和白砂糖搅拌均匀。
加入500克开水,边倒边快速搅拌,搅拌均匀后加入椰浆,轻轻搅拌一下,加入炼奶。
搅拌均匀后,倒入垫有保鲜膜的保鲜盒里,摊凉,盖上盖子。
放进冰箱冷藏3小时以上,凝固后倒出,切成自己喜欢的形状。
裹上椰蓉即可。

Published in: on July 31, 2016 at 11:20 am  Leave a Comment  

抹茶白巧克力夹心球球饼干

用料
低筋粉 95g
细杏仁粉 100g
砂糖 50g
盐 一小撮
抹茶粉 5g
玉米油 4大勺
牛奶 1大勺
白巧克力 50g
做法

全部粉类(低筋粉、盐、细砂糖、杏仁粉、抹茶粉)放入盆中混合均匀。

加入玉米油,先大致混合均匀,再用手搓成砂状。

加入牛奶,捏合成团。

用1tsp的量勺成形。

325F,盖上锡纸,二十至二十五分钟

白巧力磨成粉,隔水加热至110F融化

image

Reference

Published in: on April 13, 2016 at 12:34 pm  Leave a Comment  

杏仁薄脆

蛋白二个,打散;

放入一小撮盐,糖粉30-35克,打匀;

放入过筛的低筋粉20克,打匀;

放入溶化的黄油20克,打匀;

放入100克杏仁片,轻轻拌匀;

一小匙匀放在锡纸上,用匙背扒薄

…..

310F 10-11分钟

Published in: on June 10, 2015 at 11:13 pm  Leave a Comment  

Breadsticks (salty)

1 cup plus 2 tablespoons water 250g

2 ( or 3) tablespoons butter, softened

3 cups bread flour 480g

2 tablespoons sugar 20g

1 1/2 teaspoons salt 12g

2 1/4 teaspoons dry yeast

1) Place all ingredients in bread pan in the order listed to make it dough

2) divide dough into 20 pieces. Roll each piece into 8 inch rope. Put them on greased sheet. Rise in warm place about 40-60 mins. Brush the breadsticks with a beaten egg.

3) 350 F for 20 mins

Published in: on February 1, 2015 at 3:41 pm  Leave a Comment  

Crispy Almond Thins

2 1/4 cups all purpose flour
1/4 tsp salt
1/2 cup butter, room temperature
1/2 cup sugar (2 table spoon)
1/2 cup brown sugar (2 table spoon)
2 large eggs
1/4 tsp almond extract
1 1/2 cups sliced almonds

In a medium bowl, whisk together flour and salt.
In a large bowl, cream together butter and sugars until light. Beat in eggs, one at a time, followed by almond extract. Stir in flour mixture, mixing until the dough almost comes together, then add in sliced almonds and mix until dough comes together and no streaks of dry ingredients remain.
Turn dough out onto a large sheet of wax paper and shape into a rectangle about 3-inches wide by 1-inch high (dough can be divided into two smaller logs, if desired). Wrap well with wax paper and chill for 2 hours.
Dough can be frozen for a couple of weeks, but defrost in the refrigerator before slicing.
Preheat oven to 350F. Line a baking sheet with parchment paper.
Unwrap dough and place it on a cutting board. Using a sharp knife, cut dough into slices 1/8 to 1/4 inch thick (thinner is better) and place on baking sheet.
Bake for 10-12 minutes, until cookies are light golden brown.
Cool completely on a wire rack. Store in an airtight container
Makes about 5 dozen cookies.

Reference

Published in: on December 12, 2014 at 10:57 pm  Leave a Comment  

柠檬椰蓉方块糕

用料:
糕底:
1:牛油(Butter)1  1/2杯,235克,室温回软;
2:白糖1/2 1/3杯, 125克;
3:中筋面2杯 (All purpose flour) 320克,泡打粉1/2茶匙;
柠檬椰蓉馅:
4:鸡蛋4个,白糖1又1/3   3/4杯(300克);
5:柠檬皮碎1大匙,现榨柠檬汁1/3杯(68克)(1-2个柠檬);
6:中筋面1/4杯(40克),泡打粉1/2茶匙;
7:碎椰丝1/2杯 (50克)

做法:
1、糕底:将牛油放一盆里,用搅拌器高速打几分钟成雪花状,然后倒入白糖1/2 1/3杯打匀,3料面粉和泡打粉拌匀,放入打发牛油里。中速打均 匀至肉馅样。然后倒入9-13英寸(22X32厘米)的烤盘里,用橡皮刀抹匀,放入预热至 330F/165摄氏的烤箱内,烤15分钟待用。

2、柠檬椰蓉馅:另取一干净盆放入鸡蛋,用干净的搅拌器高速打发,打至浓稠,然后边高速搅拌边将糖分3次放入打至均匀。擦出柠檬表皮挤出汁,放入打发鸡蛋里。
3、高速打均匀。6料面粉放一盆里拌匀,放入打浓稠的鸡蛋里打均匀,接着放入椰丝。中速打匀

4、将柠檬椰丝馅料倒在烤了15分钟的糕底上,再放入330F/165摄氏的烤箱内,烤30-35分 钟至表面微黄取出。
5、冷凉薄刀沾开水切块食用,香甜松酥,非常棒。

 

Reference

Published in: on March 10, 2014 at 11:09 am  Leave a Comment  

巧克力坚果意式脆饼

巧克力坚果意式脆饼】(参考分量:20块)
配料:低筋面粉100克,可可粉15克,黄油20克,鸡蛋35克,鲜牛奶20克,细砂糖50克,核桃仁20克,开心果仁20克,盐1克,泡打粉1/2小勺(2.5ml),小苏打1/8小勺(0.625ml)
烘焙:需两次烘焙,时间温度见详细步骤

制作过程
1、软化的黄油、盐、细砂糖放入碗里,用打蛋器搅打均匀。
2、牛奶与打散的鸡蛋混合,倒入黄油里。用打蛋器打匀成为糊状物。
3、面粉、可可粉、泡打粉、小苏打混合后筛入第二步的液体糊里。
4、用刮刀翻拌均匀,成为面糊。
5、将开心果仁和切碎的核桃仁倒入面里。
6、用刮刀拌匀。拌好的面糊柔软湿润,可能会有些粘手。
7、将面糊直接放在铺了烤盘纸的烤盘里,用手整形成长条状。
8、将烤盘放入预热好160℃的烤箱,烤25-30分钟,直到饼干面团完全膨胀,表面按上去有点发硬。从烤箱取出,冷却片刻(面团烤的时候有少许开裂是正常现象)。
9、冷却后的面团,用刀切成1.2cm厚的片。
10、切面朝上将饼干片摆在烤盘上。放入预热好130℃的烤箱,烤25分钟-30分钟,直到饼干变脆。出炉冷却即可食用。
TIPS:
1、意式脆饼(Biscotti)是一种需要烘烤两次的饼干。第一次将长条形的面团烤至定型,稍冷却后切片,再次放入烤箱,用低温烤干饼干里的水分,使饼干变脆。传统的意式脆饼制作过程中不加入油脂,成品的口感非常硬。本配方是加入了少量黄油的改良配方,十分酥脆。
2、第一次烘烤定型的时候,表面不要烤的太脆,否则切片的时候容易碎。如果烤太脆了难以切片,用湿毛巾敷盖在面团表面片刻,使面团稍软化以后再切。
3、配方里的坚果可以换成你喜欢的其他坚果。如碧根果仁、大杏仁、腰果等。

Reference

Published in: on November 11, 2013 at 2:30 pm  Leave a Comment  

巧克力马卡龙

巧克力马卡龙】(参考分量:18枚)
配料:杏仁粉45克,糖粉75克,可可粉7克,蛋白30克 烘焙:烤箱中下层,上下火热风模式,140℃(284F),12-13分钟
注:若制作原味马卡龙,将可可粉省略,杏仁粉用量增加至52克。

制作过程
1、糖粉、杏仁粉一起放入食品料理机打半分钟,直到打成十分细腻的粉末(要使用不添加玉米淀粉的纯糖粉)。将打好的杏仁糖粉用手搓一搓,把结块搓散,不需要过筛。
2、将可可粉筛入杏仁糖粉里,混合均匀。
3、在粉类混合物里倒入一半的蛋白。
4、用刮刀拌匀。一开始会很干,当糖粉和蛋白混合并溶化后,会成为稠厚的泥状。不断的翻拌,直到变得十分细滑(第一步的杏仁糖粉没有过筛,所以要在这一步充分搅拌,使结块散开,成为细腻的泥状)。
5、分2-3次加入剩下的蛋白,搅拌均匀(对手法没有要求,随便怎么搅拌都行,只要搅拌均匀就行)。
6、拌匀后,马卡龙面糊就制作完成了。想要达到最佳的制作效果,请检查一下面糊的浓稠度,如果面糊太干,可以适当添加少许蛋白。面糊浓稠度的判断标准见下两个步骤。
7、用刮刀挑起面糊,面糊会不断开地滴落,如果面糊呈断开状一块一块地滴落,说明面糊太干了。
8、滴落的面糊,纹路会非常缓慢的消失(约需半分钟到1分钟的时间才能完全消失)。纹路不消失或消失得十分慢,也说明面糊太干了。
9、将拌好的面糊装入裱花袋(用小号的圆形裱花嘴),在铺了油布的烤盘上挤出圆形面糊。面糊会自己慢慢的摊开成小圆饼状。本配方可以挤出直径3cm左右的面糊约36个。
10、将烤盘放在通风的地方晾干片刻,直到用手轻轻按面糊表面,不粘手并且形成一层软壳,就可以进烤箱烘烤了。这款巧克力马卡龙,我用140℃(284F),烤了13分钟,上下火热风。如果你的烤箱没有热风,直接用上下火也行。一般马卡龙会在3分钟左右开始出现裙边。

TIPS:
1、这款马卡龙的面糊,不需要打发蛋白,制作时候对手法也没有任何要求,可以说是傻瓜版的马卡龙。只需要把原料混合在一起拌成面糊就可以了。但这并非说我们制作的时候可以掉以轻心,马卡龙对面糊浓稠度、晾干程度、烘烤温度等的要求依然很高,若做的不到位,依旧会很容易遇到成功的母亲。所以,多练习吧。
2、不打发蛋白的马卡龙,面糊在受热的时候一样会膨胀,因此同样能形成漂亮的裙边,甚至裙边更加稳定(看成品图),空心出现的风险也大大降低了。口感上,这样做出来的马卡龙更加扎实并耐嚼一些。
3、省略可可粉并将杏仁粉的用量增加至52克,可以制作原味的马卡龙。在原味马卡龙面糊里添加少量色素,就能制作各种颜色的马卡龙了。
4、马卡龙面糊表皮一定要晾得够干,才能烤出带有裙边又不开裂的漂亮成品。一般来说,摸上去不粘手还不够,必须要形成一层软的,按下去不会破的壳才可以。晾得不够干,马卡龙外壳会开裂。
5、要制作表面光亮的马卡龙的必须步骤,是将杏仁粉与糖粉一起混合用料理机搅打。因为市售杏仁粉的颗粒一般都比较粗,不搅打是做不出细腻光滑的马卡龙的。杏仁粉含油高,和糖粉一起搅打可以避免出油,从而能将杏仁粉打得更细腻。
6、每个人的烤箱情况不一样,我使用的温度与时间仅供参考,马卡龙对温度的要求很高,反复试验,当你掌握了自己烤箱的火候,离成功就不远了。
7、制作马卡龙要求使用纯糖粉。市售糖粉一般添加了玉米淀粉,如果买不到纯糖粉,可以自己用食品料理机将砂糖打成糖粉使用。

巧克力馅做法:配料:黑巧克力30克,动物性淡奶油30克。
制作方法:将黑巧克力切碎,和动物性淡奶油混合。隔水加热并不断搅拌直到黑巧克力完全溶化(或用微波炉加热20秒左右)。将溶化的巧克力液放入冰箱冷藏,直到重新凝固,就成巧克力马卡龙馅了。
取一片马卡龙,挤上巧克力馅,盖上另一片马卡龙,一枚完整的马卡龙就做好了。将马卡龙放入冰箱,冷藏过夜或24小时后食用最佳(冷藏足够时间的目的是让馅里的水分和风味会向马卡龙渗透,使马卡龙内部保持湿润,从而达到最佳口感)。

Reference

Published in: on November 1, 2013 at 7:57 pm  Leave a Comment  

Patbingsu (Shaved ice with sweet red beans and fruit)

Ingredients:
Red beans (adzuki beans), sugar, vanilla, salt, shaved ice, sweetened condensed milk, rice cake, strawberries, banana, and kiwi.  buy ice shaver on Amazon

Directions for 4 servings:
Make sweet red beans:

  1. Rinse and strain 1 cup of red beans and place them in a thick-bottomed pot.
  1. 1 cup of dried red beans will make a little more than 2 cups of sweet red beans. Each serving of patbingsu needs ½ cup of sweet red beans.
  2. Add 4 cups of water. Cover the pot and bring to a boil over low heat for 10 minutes.
  3. Lower the heat to simmer for 1 hour.
  4. Open the lid and check if the beans are cooked well or not. The beans should be crushed easily.
  5. Chew a sample of the beans. If there is something hard when you chew, you need to cook longer.*tip: the water from the beans can be used for making rice
  6. Uncover and stir the sweet beans over low heat for 5 minutes.
  7. Drain the water and add 1 cup of sugar, 1 ts vanilla, and ½ ts salt. Mix well.
  8. Turn the heat off and let it cool down. Keep in the fridge.

Let’s make patbingsu!

  1. Add ½ cup of sweet red beans on the bottom of a dessert bowl.
  2. Add 1½ cups of shaved ice over the sweet red beans.
  3. Add chopped strawberries, banana, and kiwi on top of the ice.
  4. Pour 2 tbs of sweetened condensed milk onto red beans and place 5-7 chopped rice cakes on top.
  5. Serve right away with a spoon.Reference
Published in: on July 1, 2013 at 2:30 pm  Leave a Comment  

Banana Split Parfait

Makes 3 servings

Ingredients:
Whipped cream:
One cup heavy whipping cream (36%-40% milk fat content)
1/2 tsp vanilla bean paste (or 1 tsp of vanilla extract)
1/2 tsp corn flour
Chocolate Sauce:
3 tsp cocoa powder
4 tsp milk
2 tsp powdered sugar
Just a little bit of vanilla paste or vanilla extract
Layers:
One cup of sliced strawberries
One cup of sliced bananas
1/2 cup of crushed walnuts

Process:
1. Whip up sugarless vanilla cream and refrigerate until using (click here for instructions)
2. In a small bowl, add cocoa powder and milk. Mix well with a spoon, until smooth. Add in vanilla paste and powdered sugar, and mix again until smooth.
3. Layer jar with whipped cream, chocolate sauce, walnuts, strawberries, bananas, and whatever other ingredients you would like to add. To re-create the Dairy Queen banana split, add pineapple too.

Reference

Published in: on July 1, 2013 at 2:09 pm  Leave a Comment  

Banana Bread

INGREDIENTS:

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar 2 table spoon
2 eggs, beaten
2 1/3 cups mashed overripe bananas

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan.
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan. muffin pan
3. Bake in preheated oven for 60 to 65  30 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
Published in: on June 30, 2013 at 9:26 pm  Leave a Comment  

匈牙利-【苹果蛋糕】

用料:
面团:
1:中筋面粉(All purpose flour) 1又3/4杯(275克),盐1/4茶匙,糖1/3杯(70克);
2:冰箱冷藏牛油(butter)1杯(225克),切小块;
3:蛋黄2个,冷水2大匙(共30克);
苹果馅:
4:Gala苹果6个;柠檬汁2大匙。
5:葡萄干1/4杯(40克),核桃仁1/2杯(50克),1茶匙香草香精(Vanilla extract);
6:糖1/3杯(70克),中筋面粉1/4杯(40克),3/4茶匙肉桂粉(Ground Cinnamon).
7:牛油3大匙(45克),微波炉融化。
其他:
8:干面包糠4大匙,没有的话可用一片面包烤干,压碎也行。
9:蛋液:蛋黄一个加水1茶匙,拌匀。

做法:
1、将1料中的面粉,盐和糖放一盆里拌匀,放入切成小块冰箱冷藏的牛油,用手将面粉抓捏到油里成肉馅样,不要揉捏过度。3料用一叉子打散,放入面粉粒里,用叉子兜匀成较大块,捏成面团,包上保鲜膜冰箱冷藏1小时。
2、苹果去皮,去核刨成片状放一盆里,然后放入所有剩余4-7料拌匀备用。

3、少许面粉案板上,取三分之二面团擀成长方形,放入8×12寸的玻璃烤盘里,压入模。撒上面包糠后,均匀放上平果馅。
4、剩余三分之一的面团擀开成长方形,切条后,间隔放到苹果馅上,饼皮上刷上蛋液,入已经预热至375F/190oC的烤箱里烤50分钟。苹果蛋糕拿出稍冷后,就可以切块食用了。

Reference

Published in: on December 6, 2012 at 4:54 pm  Leave a Comment  

Apple Pie 蘋果派

材料: (9吋一個)
派皮:無鹽奶油200g(室溫放軟),中筋麵粉(all-purpose)370g,鹽3/4小匙,冰水120 ml。
餡:蘋果約4顆(去皮去核淨重約460g),檸檬汁1大匙,砂糖85g,中筋麵粉(all-purpose)3大匙,肉桂(cinnamon)粉半小匙。
裝飾:蛋黃1個,水1小匙,砂糖2小匙。

工具: 
9吋派盤1個,刷子1支。

做法: 
1. 混合奶油、麵粉與鹽,輕輕拌至呈粗糙鬆粉狀(附圖A)。倒入冰水,稍微拌至呈團狀即可(附圖B),不要過度攪拌。
2. 將麵團分成兩等份,案板灑點麵粉,分別將兩個麵團輕壓成2公分厚的圓片,覆蓋保鮮膜(附圖C),放進冰箱冷藏至少1小時至完全冰涼。
3. 烤箱預熱至400 F/ 200 C。取出麵片,案板灑點麵粉,鋪平一張麵片,桿成約33公分直徑圓形薄片,放進9吋派盤裡,整理服貼之後,用叉子或湯匙輕輕切下派盤邊緣多餘的派皮。另一張麵片也桿成一樣大小。
4. 餡:大盆裡放入蘋果片與檸檬汁拌勻。混合砂糖、麵粉、肉桂粉拌勻,倒入蘋果片中拌一拌即可。
5. 將備好的餡料倒入派盤裡鋪平(附圖D),在鋪好的派皮邊緣刷一點水,蓋上另一張派皮(邊緣要比派盤大2公分左右),將多出來的派皮邊緣摺到底下那張派皮的 下面,壓緊。在蓋好的派皮中央切出一個通氣孔,然後用叉子在派皮邊緣壓出紋路。如果要像我做的一樣,表面覆蓋格子狀的派皮,就把表面那張派皮同樣桿開成圓 片,然後先切割成等寬的長條狀,再用這些條狀派皮編織成格子圖樣,也是編成和派盤大小差不多的圓形片狀,要預留一點空間和邊緣的派皮接合。我還事先在邊緣 派皮上用手指捏出星狀紋路,然後才鋪上編好的格子狀派皮。因為格子狀派皮有空隙,所以不用再開通氣孔。
6. 蛋黃加水1大匙拌勻,用刷子刷在派皮上,灑上砂糖(附圖E)。放進烤箱先烤15分鐘。取出,將烤溫降至350 F/ 180 C,繼續烤約40分鐘直到表面呈金黃色、餡料冒泡熟軟即可取出,放在鐵網架上待涼。

注:
1. 我覺得很好吃喔!!比一般美國店賣的蘋果派好吃,糖的份量已經調整過了,不會太甜。
2. 製作派皮並不難,最需要注意的一點就是,麵團不能揉得很均勻…就是要有點粗糙感、不均勻的麵團,烤出來的派才會有漂亮的層次而且酥鬆。揉均勻的麵團烤出來會很脆硬…口感像餅乾、很乾,就不鬆了。

Reference

Published in: on November 12, 2012 at 2:20 pm  Leave a Comment  

Mango Pie

  1. Mango Pulp (RATNA brand)   1 can
  2. Philadelphia Cream Cheese   4 oz
  3. Unflavored Gelatin (Knox)       2 bags (1 box has 4 bags)
  4. Sugar                                   0 – 1/2 cup
  5. Water                                   1+1/2 cup
  6. 9 inch crust shell                   2
  • Gelatin soak in 1 cup water for 5 minutes, lower heat to mid-heat,  and stir until gelatin is completely dissolved, cool to room temperature.
  • Mix 1) Mango Pulp 2) Cheese  3) Gelatin 4) Sugar  5) 1/2 cup water (1 cup water used for gelatin). Blend well.
  • Put mix into two 9 inch pie shell,in refrigerator for 4 hours(prefer over night)
Published in: on July 4, 2012 at 9:51 pm  Leave a Comment  

牛乳棒饼

牛乳棒饼】(参考分量:40条)
配料:低筋面粉80克,黄油40克,全脂奶粉20克,原味甜炼乳40克
烘焙:烤箱中层,上下火180℃(350F),约10分钟

制作过程:
1、软化的黄油、奶粉、炼乳一起放入碗里,用刮刀搅拌均匀。
2、面粉筛入碗里。
3、用刮刀拌匀或直接用手揉成面团(因面粉吸水性不同及温度不同,面团可能表现出不同的软硬度。请根据实际情况调整炼乳的用量,若面团太干,可适当加一些炼乳)。
4、案板上撒薄薄一层面粉防粘,将面团放在案板上擀开成厚度为0.3CM的面片。
5、擀好的面团切去不规则的边角,成为长方形。用刀切成细条。
6、把细条摆放在烤盘上,放入预热好180℃的烤箱,烤10分钟左右,至金黄色即可。

Reference

Published in: on January 21, 2012 at 8:00 am  Leave a Comment  

双色小棋格饼干

Ingredients

  1. 1/2 cup butter (no substitutes), softened
  2. 1/3 – 1  cup sugar
  3. 1 egg
  4. 1 tablespoon vanilla extract
  5. 1 1/3 cups all-purpose flour
  6. 3/4 teaspoon baking powder
  7. 1/4 teaspoon salt
  8. 2 tablespoon unsweetened cocoa

Directions

  1. In a mixing bowl, cream butter and sugar. Beat in egg and vanilla. Combine 5 – 7; add to creamed mixture and mix well.
  2. 将步骤1的面团分成两份(55%/45%), 将55%份用保鲜膜包好,冷藏30分钟;
  3. 将材料 8 放入45%份, mix well.用保鲜膜包好,冷藏30分钟;
  4. 冷藏得比较干爽的香草味面团放在案板上,擀成厚度约为1CM的长方形。
  5. 巧克力味面团也擀成同样大小的厚度1CM的长方形。
  6. 在巧克力面团上刷一层鸡蛋液做粘合剂。
  7. 把香草味面团盖在巧克力面团上,使它们紧紧粘合。把面团放进冰箱冷冻室,冷冻半个小时直到变硬。
  8. 面团冻硬后,切成1CM宽的长条。
  9. 在一条长条的横切面上刷上鸡蛋液作为粘合剂。
  10. 将另一条长条盖在刷了鸡蛋液的长条上,成为颜色交错的棋格状。
  11. 冻硬的面团切成厚度为0.5CM的小饼干.
  12. 切好的饼干排入烤盘,每个饼干留出一定的空隙,
  13. Bake at 350 degrees F for 12-15 minutes or until edges are golden brown. Remove to a wire rack to cool.

Reference

Another Reference

Published in: on January 2, 2012 at 3:57 pm  Leave a Comment  

芋頭西米露

材料: (約4人份)

  1. 檳榔芋(大芋頭)(去皮淨重)300g,
  2. 椰奶(coconut milk)1罐(約400g),
  3. 水1~1.5杯,
  4. 糖1/4杯,
  5. 西米1/3杯。

做法:

1. 燒開半鍋水,放入西米續煮,水再度滾沸時,蓋上鍋蓋,熄火,燜20分鐘。打開鍋蓋,略為攪拌之後,以大火加熱至水再次滾開,同樣加蓋熄火,燜10分鐘即可。把煮好呈透明狀的西米過濾出來,立刻倒入一盆冷水中,冷卻之後瀝乾水分備用。

2. 芋頭切成小的丁塊狀,加入水一起煮至芋頭軟爛(不需刻意壓爛,如仍有部分塊狀口感更好),加糖與椰奶續煮至糖粒溶化。冷卻之後移入冰箱冷藏。

3. 食用時,在小碗裡依喜好盛入適量西米與椰奶芋泥,拌勻即可。

Published in: on December 19, 2011 at 6:28 pm  Leave a Comment  

Macaron

材料;蛋白一个,砂糖40g, 糖粉50g, 杏仁粉60g, 1-2滴食品颜色,烤箱300F

步骤:

1)Mix疍白和砂糖至坚挺,约需十分钟,滴入颜料后再打二三十秒

2)小眼筛糖粉,中眼筛杏仁粉,混合均匀后中眼筛入1)

3)橡皮铲fold约四五十下

4)滴一英吋圆在烤纸上,约二十个

5)烤18分钟

Reference

Reference 1

Almost Foolproof Macarons

more links:

Published in: on June 22, 2011 at 8:24 am  Leave a Comment  

甜面包

基本材料:

Heavy Cream 150g
Milk 250g (加温到不烫手)
Large egg 1
Salt 8g
Sugar 80g (120g for sweeter taste)
Yeast 10g
Bread flour 540g
Cake flour 60g

涂液:
Large egg 1
Water 1 tsb.

以上材料按顺序依次放入面包机。按DOUGHT 挡,等到面团发酵到一倍大,取出。

在按板上稍按平,用手指戳面团,将其中气泡排出。

整好型(下面ABCD四种型),放入烤箱内进行二次发酵:打开烤箱灯(保持温度),将半锅烫温水(不必滚开)放在烤盘下格(保持湿度),待面团再次发酵到两倍大时(30分钟),用一个鸡蛋打散的蛋液刷在面团表面,进预热340-350F的烤箱,25分钟。(视各家烤箱而异,烤一定时间(看下面)或见表面金黄出炉)

A)枕头甜面包: 将面团分成六份,擀成长椭圆型,再卷成圈, 并列排放在LOAF 烤盘中,用湿纸巾悬空遮盖,行第二次发酵(约20-30分钟)后,涂蛋液。350F烤25-30分钟。

B)苏丹面包: 将面团分成18份,整成小圆形,二次发酵后,涂上蛋液,再撒上TOPING (将融化的热黄油1小勺,白糖1小勺,低筋面粉1大勺全部倒进一个碗里,捏成团。然后,把面团通过中号的筛网)。烤12分钟。

C)椰蓉馅:白糖1/4杯(40-52克),中筋面粉(All purpose flour) 1大匙(10克),碎椰蓉(Unsweetened fine coconut)1/4杯(24克),椰蓉香精1/3茶匙,黄油(Butter)2大匙(28克)微波熔化,5: 葡萄干1/4杯;面团擀成长25厘米宽16厘米的长方形饼,放入椰蓉馅抹平在饼皮上,然后均匀撒上1/4葡萄干,用手稍压紧,用刀横向切成8长条,每条从一端松松卷起。325F 12-15 分钟,如果表面未上色,Broil一分钟。

 

D)大辫子面包:将面团分成四份(或五份),擀成8×10英寸左右的长方形,撒上把葡萄干,卷成像擀面杖一样的长条,将长条分成三等份,分别搓至六英寸左右长条,然后辫成大辫子。同样完成其余的大辫子。

Reference

Published in: on January 30, 2011 at 11:39 pm  Leave a Comment  

Chocolate Sponge cake

Ingredients:

(A) Egg Yolk Mixture

3 Egg Yolks
30g-50g Sugar
120g Self Raising flour
½ tsp Baking powder
½ tsp Baking Soda
50g Olive oil
1 tsp Vanilla Essence

(B) Cocoa Mixture
30g cocoa powder
120g Warm water

(C) Egg White Mixture
3 Egg Whites
¼ tsp Cream of Tartar
40g-60g Sugar

Steps:

  1. Preheat oven to 175 Degrees C(347F), grease baking pan.
  2. Sift Self Raising flour, baking powder, baking soda together.
  3. Mix together all ingredients in (A) in a mixing bowl.
  4. Mix together all ingredients in (B) in another bowl, stir till smooth.
  5. Add Cocoa Mixture into Egg Yolk Mixture and stir together till smooth.
  6. Beat egg white with cream of tartar for 1 min, then add in sugar gradually till egg white becomes fluffy and reach soft peak stage.
  7. Fold the Egg White Mixture into the Egg Yolk Mixture gently.
  8. Bake for 40 – 45 mins. or till an inserted skewer comes out clean.
  9. Cool cake, slice and serve.

Reference

Published in: on January 14, 2011 at 5:41 pm  Leave a Comment  

Shortbread Cookies

20 cookies

Ingredients

  • 3/4 pound unsalted butter, at room temperature
  • 1 cup sugar, plus extra for sprinkling
  • 1 teaspoon pure vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 6 to 7 ounces very good semisweet chocolate, finely chopped

Directions

Preheat the oven to 350 degrees F.

 

In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.

 

Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.

 

When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don’t trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it’s completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.

 

Drizzle 1/2 of each cookie with just enough chocolate to coat it.

 

Reference

Published in: on December 13, 2010 at 4:43 pm  Leave a Comment  

Jam Thumbprint Cookies

(for 32 cookies   40 cookies)

Ingredients

  • 3/4 pound (3 sticks) unsalted butter, at room temperature
    3根无盐黄油 室温软化
  • 1 cup sugar    3/4 cup sugar
    3/4 杯糖
  • 1 teaspoon pure vanilla extract
    1小勺香草精
  • 3 1/2 cups all-purpose flour
    3 + 1/2 杯普通面粉
  • 1/4 teaspoon kosher salt
    1/4 小勺盐
  • 1 egg beaten with 1 tablespoon water, for egg wash
    1个鸡蛋加一大勺水
  • 7 ounces sweetened flaked coconut
    7 ounces椰丝
  • Raspberry and/or apricot jam
    果酱

Directions

Preheat the oven to 350 degrees F.

In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.

预热烤箱350F;

黄油和糖打匀,加上香草精打匀;

过筛面粉和盐,倒入黄油糖中,和匀后裹上保鲜膜放入冰箱中30分钟;

拿出后,分32-40份,揉成球,沾蛋液后,裹上椰丝,用拇指压出小坑,小坑中放上果酱,摆放在没有喷油的烤盘上,20-25分钟;

 

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Published in: on December 13, 2010 at 4:23 pm  Leave a Comment  

Vanilla Wafer Cookies

Ingredients

  • 1/2 cup butter (no substitutes), softened
  • 1/3 – 1  cup sugar
  • 1 egg
  • 1 tablespoon vanilla extract
  • 1 1/3 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt

Directions

  1. In a mixing bowl, cream butter and sugar. Beat in egg and vanilla. Combine dry ingredients; add to creamed mixture and mix well. Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350 degrees F for 12-15 minutes or until edges are golden brown. Remove to a wire rack to cool.

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Published in: on December 9, 2010 at 2:10 pm  Leave a Comment  

橙味戚风蛋糕

用料:
1:中筋面粉1/3杯 (All purpose flour)减2大匙,泡打粉1/2茶匙,拌匀过筛。
2:蛋白3个,白醋1/2茶匙,糖1/4杯。
3:蛋黄3个,糖2大匙,玉米油3大匙,香草香精(Vanilla extract)1茶匙,鲜榨桔汁3大匙。

做法:
用两个干净无水的盆分别盛蛋白和蛋黄。蛋白加白醋1/2茶匙用搅拌器高速打几分钟到发,接着加入糖1/4杯再打2分钟。

接着用搅拌器高速打蛋黄1分钟,加糖打到糖溶解。加入所有剩下的3料和1料,继续高速打1-2分钟均匀即可。

将先前打发的蛋白1/3放入蛋黄糊里,用橡皮刀从上往下轻轻拌匀。

然后将蛋黄糊到入打发的蛋白里用橡皮刀从上往下轻轻拌匀。

然后将面糊倒入9寸的烤盘里。将烤盘放入预热至345F/172oC的烤箱内,烤40分钟左右。 牙签叉入蛋糕,取出不沾就烤好了。

蛋糕倒放,冷凉。用橡皮刀轻轻将蛋糕剥离,然后切块食用,蛋糕柔软细腻,很湿润。

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Published in: on December 3, 2010 at 8:51 pm  Leave a Comment  

Milk Chocolate Banana Pudding

Ingredients

Milk Chocolate Pastry Cream:

  • 3 cups whole milk
  • 3 ounces good-quality milk chocolate, finely chopped
  • 1-ounce unsweetened chocolate, finely chopped
  • 6 large egg yolks
  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 1/2 teaspoon vanilla extract
  • 12 ounces thin chocolate wafer cookies (recommended: Nabisco)
  • 4 large bananas, peeled and sliced 1/4-inch thick
  • 2 cups sweetened whipped cream
  • Milk chocolate shavings, for garnish

Directions

Place milk in a medium saucepan and bring to a simmer. Whisk in both chocolates and heat until melted and smooth. Remove from the heat.

 

Whisk together the yolks, sugar, and cornstarch in a large bowl. Slowly whisk in the chocolate-milk mixture and then return the mixture to the saucepan over medium-high heat and whisk until thickened. Remove from the heat, stir in the vanilla, and transfer to a clean bowl. Place a piece of plastic wrap over the surface of the pastry cream and let cool to room temperature.

 

Spoon about 1 cup of the pastry cream into a 9 by 13-inch glass dish. Layer the cookies, bananas, and pastry cream in the bowl, ending with the pastry cream. Cover tightly and refrigerate until chilled, at least 4 hours or overnight. Just before serving, spread the whipped cream over the top of the pudding and sprinkle with the chocolate shavings.

 

Reference

Published in: on November 16, 2010 at 3:00 pm  Leave a Comment  

Blueberry Muffins

用料:
1:鸡蛋1个,牛奶1杯,玉米油1/3杯,白糖2/3杯,香草香精(Vanilla extract)1茶匙。
2:中筋面粉2 1/4杯 (All purpose flour),加1茶匙泡打粉(Baking Powder)和1/2茶匙小苏打(Baking Soda)充分拌匀。
3:新鲜或冰冻蓝莓(Blueberry)1杯,这次用了冰冻野蓝莓。
4:红糖(Brown Sugar)2大匙。

做法:

取一盆打入鸡蛋,用叉子打散,接着放入牛奶,玉米油,白糖和香草香精用木勺搅匀(。接着将所有的2料和蓝莓倒入盛湿料的盆里,用木勺拌匀。不要过分搅拌,有些小颗粒也没关系.

将拌好的面糊分放到12个玛芬烤杯里,上面撒上些红糖。爱吃肉桂(Cinnamon)味的可拌上1/4茶匙的肉桂粉到红糖里。

将盛着玛芬的烤盘放入预热至400F/200摄氏的烤箱内,烤20-25分钟即成。各家的烤箱不同,注意温度及时间。

Reference

Published in: on November 13, 2010 at 10:24 pm  Leave a Comment  

胡桃酥饼

用料:
1:牛油(Butter1/2杯,室温回软。
2:白糖1/4杯,中筋面1 (All purpose flour),盐1/8茶匙,碎胡桃仁1/3杯,拌匀。
3:糖粉2大匙。

做法:
2料放一盆里拌匀,放入牛油用手将面揉搓到牛油里成肉馅样。

取2大匙拌好了的面团,用双手来回捏几下成团后,搓成直径1厘米的条,两头稍弯下成半月状,放在烤盘上。

烤盘放入预热至350F/177摄氏的烤箱内,烤10-12分钟。冷凉后用筛子将糖粉筛到胡桃酥饼上即可。

 

ingredients:

1/2 cup butter, soften at room temperature

1/4 cup granulated sugar

1 cup all purpose flour

1/8 teaspoon salt

1/3 cup chopped walnuts

2 tablespoon powdered sugar

 

steps:

1. preheat oven to 350F/177C

2. mix granulated sugar, flour, salt, and walnuts in bowl

3. add butter and knead mixture with both hands

4. separate dough into desired size and shape. knead more if needed. place dough onto baking tray when ready.

5. bake cookies for 10-12 minutes. after cookies have cooled down, sprinkle with powdered sugar

 

Reference

Published in: on November 13, 2010 at 10:19 pm  Leave a Comment  

泰妃椰香蛋塔

用料:

塔皮料:

1:低筋面粉1 ¼杯(1杯=250ml),牛油1/8杯(半条),水1/3杯。

2:牛油(Butter) 1/2杯 (1条),切片备用。

馅料:

3:浓椰奶1/2杯,牛奶1杯,糖1/4杯,炼乳3大匙,生粉1.5大匙。

4:蛋黄4个,打散备用。

5:细椰丝适量,装饰用。

做法:将1料拌成面团。水不要一下子全倒进去,要逐渐添加,并用水调节面团的软硬程度,揉至面团表面光滑均匀即可。 用保鲜膜包起面团,静置20分钟。 将面团擀成长方形厚0.5厘米的薄皮,将2料放中间,将两头的面盖住牛油,周边捏紧。然后将面皮均匀擀大成长方形,四折后再擀开。再次四折后,用保鲜膜包 起放冰箱静置30分钟。

再重复一边上述过程后,将擀薄的面皮卷起。保鲜膜包起放冰箱静置30分钟。将面卷切成12份,每份沾点面粉,放蛋塔模里用两大拇指压成蛋塔模状的皮。小锅置炉上开小中火,放入3料拌匀煮至70-80摄氏度,离火冷凉后拌入4料拌匀成馅料

将馅料注入做好的蛋塔坯里。将烤盘放入预热至390F/198摄氏度的烤箱内,烤18分钟,盖上锡纸烤30分钟即成。各家的烤箱不同,注意温度及时间。出炉趁热撒上椰丝。

爱心提示:冷的蛋塔可放350F/175摄氏的烘箱里烤5-10分钟,就跟新出炉的一样!

Reference

Published in: on November 13, 2010 at 10:08 pm  Leave a Comment  

Pecan Kisses

Ingredients: (原料)
1 egg white (1个蛋白)
1/2 – 3/4 cup brown sugar (1/2 杯红糖 )
1 teaspoon vanilla   (1小勺香草精)
2  – 2.5 cups pecan pieces (2 – 2.5杯pecan pieces )

Directions: (做法)
Preheat oven 250-300 degree (预热烤箱250 – 300F)

  1. Beat egg white until stiff. (用搅拌器将蛋清打至坚挺)
  2. Slowly add brown sugar, vanilla and continue to beat. (慢慢加入红糖、香草精,并继续打)
  3. Add pecans. (倒入pecans拌匀)
  4. Drop by spoon onto cookie sheet sprayed with Pam. (烤盘喷油后,用勺将 裹着蛋清的pecans 2 cm间隔排放在烤盘上)
  5. Place in oven for 30 minutes. (烤30分钟)
  6. Turn oven off and leave for 30 more minutes. (关火后在烤箱中放30分钟)

Reference

Published in: on November 6, 2010 at 12:00 am  Leave a Comment