星期五, 4月 05, 2013

Nutella Tarts

 Ingredients for Crust:
 
  • 300g Flour
  • 150g Butter
  • 110g Caster Sugar
  • 1 Egg
  • 18g Custard powder or Cocoa powder
Method:
Combine flour and caster sugar.Rub in the butter untill mixture resemble bread ceumbs.Add in beaaten egg,knead to forms dough.
Wrap the dough with plastic wrap,refrigerate for half an hour untill ready to use.
Roll out enough of dough,place into mould.
Touch some flour on both thumbs.Press the dough tim off edge.
bake 150c utill brown.Set aside.

Filling

1/4 cup Nutella
 Melted semi-sweet chocolate



Meringue

  •      3 large egg white(s)
  • 175 grams caster sugar
  • 1 salt (pinch)

Method
  1. Place the egg whites and a pinch of salt in the bowl of an electric mixer with a whisk attachment. Whisk on a low speed for 1 minute, then increase the speed to medium and whisk for another 2-3 minutes, or until the egg whites form stiff peaks. If you lift the whisk attachment out of the bowl, the mixture should look fluffy and cling to them, while the peaks remain stiff and moist-looking. This will take longer if doing by hand or using a hand held mixer. Then, while continuing to whisk, gradually add the sugar a tablespoon at a time, until the mixture is stiff and glossy - this may take 5-10 minutes.

星期二, 3月 26, 2013

Rainbow Cupcake


 

IngredientsServes: 12
1/2 cup (125g) caster sugar
125g unsalted butter
2 eggs
1 cup (125g) self-raising flour
1 teaspoon vanilla essence
3 tablespoons milk
4 bottles food colouring, red, blue, yellow, green

Method
30 minutes | Cook: 15 minutes
1.Preheat oven to 200 degrees C. Line a 12 hole cupcake tray with patty cups. 2.Cream the sugar and butter until pale and fluffy. 3.Beat the eggs in one at a time adding a little flour in each time until the ingredients are mixed. 4.Add the vanilla essence and mix. Then add the milk 1 tablespoon at a time mixing after each addition. 5.Divide the mixture into 6 bowls:
In Bowl 1 - Add half a cap of red colouring
In Bowl 2 - Add half a cap of red and half a cap of yellow
In Bowl 3 - Add half a cap of yellow
In Bowl 4 - Add half a cap of green
In Bowl 5 - Add half a cap of blue
In Bowl 6 - Add half a cap of blue and half a cap of red
Mix colouring into each mixture after adding. 6.Divide the purple mixture between the 12 cases. Repeat with the other mixtures in this order: Blue, Green, Yellow, Orange, Red. 7.Bake in the preheated oven for 10-15 minutes.

Topping :

Vanilla Buttercream Frosting:
100g/4oz Softened Butter
200g/8oz Icing Sugar
1 teaspoon pure vanilla extract

Instructions for making buttercream icing.

1. Place the softened butter in a mixing bowl and sift the icing sugar over the top.

2. Add pure vanilla extract and cream all the ingredients together until smooth.

Coloured Butter Icing
For coloured buttercream just add a few drops of food colouring.



星期六, 3月 16, 2013

Orange Chocolate Chip Cupcake

Lovely Rose Cupcake

不管怎麼累都不会影响我对烘烤的喜爱
一個人在家的夜晚閑著沒事幹﹐突然很想烘烤就搬出所有傢伙以及現有的材料
很隨意沒有計劃沒有想好的點子就這樣玩出可愛的纸杯蛋糕。
好喜歡﹗真不捨得把它們送進嘴裡


125g unsalted butter,at room temperature,plus more for greasing tin
250g caster sugar
2 large eggs
1 tsp Orange extract
250g plain flour
2 tsp baking powder
175g dark chocolate chips

Preheat the oven to 180C.Grease loaf tin and line with baking paper or loaf tin liner.
Cream the butter and sugar in a bowl with an electic hand mixer.Add the eggs,one at a time,mixing well after each addition. Add the vanilla exract and beat again briefly.Sift the flour and baking powder into a bowl,then gradually add to the creamed butter and sugar and beat again until well combined.stir in the dark chocolate chips
Pour the mixture into the cupcake tin and level it out with a spatula.Bake in the centre of the oven for 20min.


Ready-To-Use White Rolled Fondant  1 bag

-some coloring

-white icing

Lovely Rose Cupcake

星期一, 2月 04, 2013

黄梨酥 Pineapple Tarts




这个食谱,嘗試过的人无不说好。。。虽然每天繁忙紧凑的生活,我還是抽點時間做了一些以朋友們分享﹐很可惜我就只有一雙手
對於那些沒機會嘗試的真不好意思。你們自己來吧﹐以下就是我的秘密。
 Rich Tart Pastry -
320g Top flour ** 底筋面粉
60g Milk Powder 奶粉
30g Icing sugar 糖霜
227g SCS salted butter , cold , cube . 切小块,放回冰箱保持冷温度。
30g egg yolk 蛋黄 

** for those who want melt into the mouth pastry , reduce flour 20g and omit the ice water entirely. **
要溶在口里的饼干外皮- 减少20g面粉,和去除冰水不要放。
Method :
1) Whisk top flour , milk powder , icing sugar together untill very mix well .
那一个大盆把面粉,奶粉,糖霜搅拌非常均匀。
2) Rub in the cold butter cubes with your finger tips untill the mixture resembles breadcrumb .
把冷牛油从冰箱里拿出来,放入面粉里用手指尖慢慢摩擦于面粉和牛油之间,直到全部的面粉看起来像颗粒状态。不明白这步骤的朋友可以看看如何用指尖摩擦面粉与冷牛油。How to rub cold butter into flour
3) Mix the yolk with Ice water together. Add this to the flour and butter mixture and gently with a spatula untill the dough comes together . 把蛋黄和冷水搅拌在一起,然后全部加入面粉颗粒里。用叉子或塑料刮刀把面粉搅为一团。
4) Knead very briefly , wrap in clingwrap and chill for 15-30mins .. 稍微用手均匀的揉一揉面团,适可而止,以防面团因为手掌的温度而出油。包好收入冰箱15-30mins .
5 ) Preheat oven 200'C . Portion pastry dough into 8-9g each , flatten dough and wrap in 1 Tsp of pineapple paste . brush the pastry ball with egg and bake for 13-16mins .预热烤箱200度,把面团均匀分出每粒8-9g。之后把小面团压扁包入一粒黄梨馅料收口,滚圆。放在烤盘上。。烘烤之前在涂抹蛋液。烘烤13-16分钟即

星期五, 12月 21, 2012

Strawberry Painting Swiss Roll 草莓绘画瑞士卷






主要成份:
   (A) 6个蛋黄 , 20克白砂糖
 (B)60毫升牛奶,  45毫升烹调油或融化的黄油
 (C)15克玉米粉,  100克普通面粉
 (D)6个蛋清,  70克白砂糖,  1/4茶匙奶油tarta
 (E)1/2个蛋清,  15gm白砂糖


鲜奶油,草莓
 

做法:
1.将(A) 放入盆中,搅拌均匀
2.继续加入(B)每一步都要充分的搅拌均匀;
3.继续加入(C)用打蛋器充分搅拌均匀;
4.将(E)放入盆中高速搅拌慢慢加入白砂糖搅拌直到峰值和蓬松.

5.另外一个碗中将色素加入,调成自己喜欢的颜色取出20g蛋黄面糊放入 ,混合均匀.
6.步骤4,加入到步骤 5 的碗中,充分混合均匀;装入裱花袋内,剪一个小孔
7.在烤盘纸上画上草莓图案
8.放入已经预热到160的烤箱内,下火1分钟;(为了不消泡,画好以后要赶快烤制表面干燥即可,如果没干,追加30秒,如果不充分烤制,从上面倒面糊的时候容易破坏图案)
9.将(D)蛋白的份打至6分发时加入玉米淀粉,打至9分发后加入;加入蛋黄糊混合均匀;
10.将面糊倒入步骤 9 的烤盘中,用刮刀将表面刮平,用手在烤盘底部轻轻敲几下,去除表面的空洞;
11.放入到已经预热到160的烤箱中,中层12分钟;
12.将烤好的蛋糕的表面盖上烘焙纸,翻面放到烤网上;迅速揭掉上面的烘焙纸,但是要迅速再盖上另外一张烘焙纸;(因为卷的时候会开裂的一个原因就是表面干了)
13.将鲜奶油加入白砂糖打发;
14.在新的烘焙纸上将草莓形面朝下,表面朝上揭下烘焙纸,上下削薄些;
15.用小刀在表面每隔2cm浅浅的划一下,刷上糖浆;
16.将打发的鲜奶油铺到蛋糕体上,上下3cm的地方空出;
17.铺上水果,卷起,包上烘焙纸,两端封紧,放入冰箱中冷藏1个小时以上即可
18冷藏后,以笔画上草莓叶子和黑点即可
 


 

 


















星期一, 10月 15, 2012

Orange Cupcake


Ingredients


• 1 3/4 cup cake flour
• 1 cup sugar
• 1/2 teaspoons salt
• 2 1/2 teaspoons baking powder
• 2 large eggs, separated and whites beaten until stiff
• 1 teaspoon vanilla extract
• 1/2 cup orange juice
• 1 stick of butter, softened


Step

Combine butter, sugar, egg yolks, and vanilla in a mixing bowl. Cream these ingredients together thoroughly.

Mix flour, salt, and baking powder together in a separate mixing bowl. Add dry ingredients to creamed ingredients 1/3 at a time alternating with adding portions of the orange juice to the creamed mixture.

Fold in beaten egg whites. Spoon batter into cupcake liners until 1/2 full.

Bake in a 350 degree preheated oven for 15 minutes or until a toothpick inserted in center comes out clean.

星期日, 9月 23, 2012

奶黃冰皮月餅

                                             


香港羔粉 (Koh Fun Cooked Glutinous Flour).......300g 糖粉.........450g (不想太甜糖粉还可以减到300g)

白油.......100g 水........240g/300gml       
   
(馅)

奶黃馅......... 1800g   咸旦黃........60g 攪拌一起
      月饼模具

(做法:)

(1).将炒好的糕粉、糖粉、绿茶粉搅拌均匀。
(2).加入白油慢慢加水拌均匀。
(3).将以上的面团分成每粒70g。
(4).将喜欢的奶黃馅分成每粒120g
(5).用以上的面团把馅包好然後压入月饼模里取出。
(6).参照月饼模具的使用方法,做出自己喜欢的花型!我还做了一些白色的!
(7).放冰箱冷藏一个小时左右后就可以吃了!

Biscuit Classic


Ingredients
 1 cup butter
 1 cup white sugar
 1 egg
 2 2/3 cups all-purpose flour
 1/4 teaspoon salt
 2 teaspoons vanilla extract

 Directions
1. In a large bowl, cream together the butter and white sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Combine the flour and salt; stir into the sugar mixture. Cover dough, and chill for at least one hour. Chill cookie sheets.
2. Preheat oven to 400 degrees F (200 degrees C). Press dough out onto ungreased, chilled cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, or until lightly golden at the edges. Remove from cookie sheets to cool on wire racks.

 Royal Icing

Ingredients
 4 egg whites
 4 cups sifted confectioners' sugar
 1 teaspoon lemon extract


 Directions
1. Beat egg whites in clean, large bowl with mixer at high speed until foamy (use only grade A clean, uncracked eggs). Gradually add sugar and lemon extract. Beat at high speed until thickened. NOTE: When dry, Royal Icing is very hard and resistant to damage that can occur during shipping/handling.

Rose Crusting Buttercream





Crusting Buttercream
 1 bag powder sugar (two pounds or about eight cups)
 1 cup shortening (I used original Crisco)
 1 tsp vanilla extract (use clear if want white frosting)
 1/2 cup – 3/4 cup milk

Cream shortening and vanilla in mixer for 2-4 minutes. Add in powder sugar, one cup at a time. If you find your mixer struggling, slowing add in milk. Use more milk for a creamy consistency, use less milk for a stiff consistency.
 And yes, I sometimes use half crisco half butter. This recipe is SWEET. Super sweet. If you dont like sweet, simply use less sugar.

星期四, 6月 28, 2012

Baked Coconut Tarts


Ingredients for Crust:
300g Flour

150g Butter

110g Caster Sugar

1 Egg

18g Custard powder or Cocoa powder

Method:
Combine flour and caster sugar.Rub in the butter untill mixture resemble bread ceumbs.Add in baeaten egg,knead to forms dough.
Wrap the dough with plastic wrap,refrigerate for half an hour untill ready to use.
Roll out enough of dough,place into mould.
Touch some flour on both thumbs.Press the dough tim off edge.Set aside.
Ingredients for Coconut filling:
70g Butter

100g Caster sugar

60g Desiccated Coconut

2 Eggs

100 ml eveporated milk

1/2 tsp Baking powder

Method:

Melt the butter with caster sugar leave cool 60g Desiccated Coconut,
2 Eggs,100 ml eveporated milkm,1/2 tsp Baking powder mix well.
spoon filling into tart cases.Baked in 175C for 25-30min.