葡式蛋塔 Portugese egg tart ^_^

阔别了四个月没写部落格了。这次新血来潮做了葡式蛋塔。因为是第一次做，所以个人觉得做得不好（底部的饼皮太厚了，口感不好）。期待下次再做哦！

After four months didn't write something in my blog. This time i made portugese egg tart for my family. It is not very nice to eat because of the base too thick. Hope i can done well in next time.

准备陷料前可以先拿出Kawan puff pastry出来解冻。

Before you prepare for filling, you can take out the Kawan brand puff pastry to defrost it.

陷料 Filling:

动物性鲜奶油 100g UHT whipping cream

细砂糖 50g castor sugar

鸡蛋 2 nos egg

牛奶 150g milk

香草精 ¼ tsp vanilla essence 

1. 先将鸡蛋打散，然后加入其他材料拌匀。Beat the egg first, then add in all the ingredients and mix well.

2. 拌匀后过滤一至两次。放置一边备用。After mix well, filter it for 1-2 times. Set aside to be use later.

塔皮 Crust:

5片kawan puff pastry

5 pieces of kawan puff pastry

1. 塔皮解冻后一片接着一片卷起来。Roll up the puff pastry 1 by 1 after defrost.

2. 卷好后切成八份。After rolling up, cut into 8 part.

3. 把塔皮压入塔模内，可以压至薄些（类似做港式蛋挞的塔皮）以避免不熟。Press the puff pastry into the tart mould. Same like the way we make cantonese egg tart. Press till not very thick to prevent it uncooked.

4. 倒入蛋液至八分满。Pour in filling until 80% full.

5. 预热烘炉210度，烘20-25分钟。Preheat oven at 210 degree, bake for 20-25 minutes.

白糖糕 Steamed white cakes ^_^

材料 Ingredients：
140g 粘米粉 rice flour
100g 细糖 castor sugar
300ml 水（分成2份：150ml+150ml）water (divide into 2 portion : 150ml + 150ml)
2 片班兰叶，剪段 pandan leaves (cut into piece)
1/4 tsp 盐 salt
1/2 tsp 即溶酵母 instant yeast
1 tbsp 水 water
1 tsp 粟米油 corn oil

做法 Methods：
1）将粘米粉加入150ml的水拌匀。Mix rice flour with 150 ml water.
2）另150ml的水加入糖，盐和班兰叶一起煮溶。取出班兰叶，倒入粘米粉浆里混合均匀，待凉。Add in sugar, salt and pandan leaves into another 150ml of water. Boil it and take out the pandan leaves. Pour the water into the rice flour batter. Mix well and set cool.
3）即溶酵母加入1 tbsp水拌匀，加入（2）混合。盖上湿布，发酵1 1/2小时至2小时，直到表面出现细小的气泡。Mix instant yeast with 1 tbsp of water. Add into batter and mix well. Cover it with wet cloth. Frementation for 1 1/2 hours to 2 hours. Until you can see small bubble on top of the batter.
4）7"模具蒸热涂油。Grease the 7 inch pan and heat it. Boil the water in the pot.
5）在混合料加入1 tsp油，拌匀后倒入模具，放入已煮滚水的蒸炉内蒸25分钟。Add in 1 tsp of corn oil into batter and mix well. Pour the batter into the mould and steam it for 25 minutes.

猪肉餐包 Pork bun ^_^

在网上搜寻了Kathrine Kwa老师的烧包食谱，以及Vinnie Fong老师的Kopitiam Sweet Bun食谱。昨天晚上弄了隔夜中种，今早就赶紧来做面包吧。 ^_^
I get the bun recipe from Vinnie Fong and the filling recipe from Kathrine Kwa. The recipe make a nice bun ^_^

内陷：
猪肉碎 200g（切碎）、大葱1粒（切碎）、青豆30g

调味料：盐1荼匙、白糖2汤匙、蚝油1汤匙、生抽1茶匙、老抽1荼匙、麻油1茶匙、五香粉少许

芡汁：粟米粉半汤匙加1汤匙水

做法：热3汤匙油，炒香大葱，加入肉碎炒一会，再加入调味料炒至稍干。加入青豆及打芡，取出待冷。

Pork filling:

200g minced pork, 1 pcs onion, 30g green pea

Seasoning：

1 tsp salt, 2 tbsp sugar, 1 tbsp oyster sauce, 2 tsp soy sauce, 1 tsp sesame oil, little bit five spice powder.

Gravy: 

1/2 tbsp corn flour mix with 1 tbsp water

 

Method:

Heat 3 tbsp oil and fried onion. Add in minced pork and fried a while. Add in seasoning and cook till a little bit dry. Add in green pea and gravy. Set aside to cool.

海绵：
高筋面粉 214g
冷水 128g
酵母 2g

面团：
高筋面粉 92g
牛奶 12g
蛋 30g
酵母 7g
盐 5g
糖 61g
奶粉 12g
牛油 45g

做法：
1.海绵: 将材料拌匀，用第一高速搅拌至面团。发酵约4至5小时或放在冰箱冷藏12-16小时（隔夜就可以）。
2. 面团: 将干的材料及液体和海绵混合用第二高速搅拌至面团。
3. 然后加入牛油继续搅拌面团直有弹性不易破裂的薄膜，接近透明状。
4. 面团置放一旁（10分钟），分开割60g滚圆，包上陷料然后放在抹上油的烤盘, 第二轮发酵60分钟个或两倍大。
5. 放入预热烤箱以160度烘烤12分钟即可。

Ingredients (for 10pcs)

Sponge：
Bread Flour 214g
Cold Water 128g
Instant Yeast 2g

Dough：
Bread Flour 92g
Milk 12g
Egg 30g
Instant Yeast 7g
Salt 5g
Sugar 61g
Milk Powder 12g
Butter 45g

Method：
1.Mix the first flour,yeast and water for 3 mins on 1st speed.
2.Ferment at least 4-5 hours or keep in fridge 12-16 hours (overnight).
3.Mix the sponge, dry ingredient & liquid mix on 2nd speed until like a dough.
4.Then add in butter continue mix until the dough is fully developed. Divide into 60g each. Wrap the filling inside. Then put on baking tray.
5.Proof for 1 hour or until double size. Bake until golden brown 160c for 12 mins.

豆渣戚风蛋糕 Okara chiffon cake ^_^

用220g 的黄豆做了2公升豆浆后，最头痛的就是豆渣了。之前试过用豆渣做面包，可是我不太喜欢。所以这次用豆渣做蛋糕了。

I used 220g soy bean to make 2 litre of soy milk. After make soy milk, i'm thinking what to do with okara. Last time i use it to make bread but i don't like. So this time i use okara to make a cake.

材料 Ingredients:
（A）
蛋黄 3 nos egg yolk
红糖 40g raw sugar
粟米油 50g corn oil
豆渣 50g okara
无甜豆奶 70g unsweetened soy milk

盐 1g salt

特幼面粉 100g super fine flour
发粉 1 tsp baking powder

（B）
蛋白 3 nos egg white
塔塔粉 1/4 tsp cream of tartar
红糖 50g raw sugar

用具 Utensil needed：
7” 方模 7” square cake tin

做法 Method：
1. 以140摄氏度预热烘炉。
Preheat oven at 140 degree celcius.

2. 材料（A）放入大碗，以球形搅拌器用手拌至幼滑，置边。
Hand whisk ingredients (A) in a bowl until well-combined. Leave aside.

3. 材料（B）的蛋白及塔塔粉打至起泡，加入幼糖打至发泡不跌下，拌入（2）至均匀，倒入模里，放入烘炉烘50分钟。
Whisk egg whites and cream of tartar until foamy. Add in sugar and whisk until stiff. Combine with no. (2). Pour into tin and bake for 50 minutes.

4. 取出蛋糕倒扣至凉。
Invert cake to cool.

竹炭斑马戚风蛋糕 Bamboo charcoal chiffon ^_^

材料 Ingredients:
（A）
蛋黄 5 nos egg yolk
幼糖 30g castor sugar
粟米油 65g corn oil
牛奶 70ml milk

特幼面粉 150g super fine flour
发粉 1 tsp baking powder

（B）
蛋白 5 nos egg white
塔塔粉 1/4 tsp cream of tartar
幼糖 100g castor sugar

（C）

竹炭粉 10g bamboo charcoal

用具 Utensil needed：
9” 圆模 9” cake tin

做法 Method：
1. 以140摄氏度预热烘炉。
Preheat oven at 140 degree celcius.

2. 材料（A）放入大碗，以球形搅拌器用手拌至幼滑，置边。
Hand whisk ingredients (A) in a bowl until well-combined. Leave aside.

3. 材料（B）的蛋白及塔塔粉打至起泡，加入幼糖打至发泡不跌下，拌入（2）至均匀。把面糊分成两份，一份加入竹炭粉。
Whisk egg whites and cream of tartar until foamy. Add in sugar and whisk until stiff. Combine with no. (2). Divide the batter into 2 portion. Add in bamboo charcoal in 1 portion.

4. 用勺子把面糊交替着倒入模型内。放入烘炉烘50分钟。

Use a scope to pour batter alternately into mould and bake for 50 minutes.

5. 取出蛋糕倒扣至凉。
Invert cake to cool.

双重咖啡戚风蛋糕 Dual coffee chiffon ^_^

材料 Ingredients:
（A）
蛋黄 5 nos egg yolk
幼糖 30g castor sugar
粟米油 65g corn oil

百利甜酒 2 tbsp baileys irish cream

即溶咖啡 4 tbsp instant coffee powder

热水 70ml hot water
特幼面粉 150g super fine flour
发粉 1 tsp baking powder

（B）
蛋白 5 nos egg white
塔塔粉 1/4 tsp cream of tartar
幼糖 100g castor sugar

用具 Utensil needed：
9” 圆模 9” cake tin

做法 Method：
1. 以140摄氏度预热烘炉。
Preheat oven at 140 degree celcius.

2. 材料（A）放入大碗，以球形搅拌器用手拌至幼滑，置边。
Hand whisk ingredients (A) in a bowl until well-combined. Leave aside.

3. 材料（B）的蛋白及塔塔粉打至起泡，加入幼糖打至发泡不跌下，拌入（2）至均匀，倒入模里，放入烘炉烘50分钟。
Whisk egg whites and cream of tartar until foamy. Add in sugar and whisk until stiff. Combine with no. (2). Pour into tin and bake for 50 minutes.

4. 取出蛋糕倒扣至凉。
Invert cake to cool.

Baileys Irish Cream Chiffon 百利甜酒戚风

I get this recipe from June Chan's album Kahlua Chiffon Cake. I modify it to become 6 eggs recipe to suite my 23cm mould. I don't have Kahlua in my house, that why i replace it with Baileys Irish Cream.

在June Chan的面子书相册里看到Kahlua Chiffon Cake的食谱及做法。我把食谱改一改变成6粒鸡蛋的分量，因为我用的模型是23cm的中空模。家里没有Kahlua，所以我用了百利甜酒来代替。

材料 Ingredients:
（A）
蛋黄 6 nos egg yolk
细砂糖 60g castor sugar
百利甜酒 75g Baileys Irish Cream

全脂牛奶 15g full cream milk
玉米油 60g corn oil

（B）
自发面粉 120g self-raising flour

（C）
蛋白 6 nos egg white
细砂糖 60g castor sugar
塔塔粉 1/4 tsp cream of tartar


做法 Methods:
1. 把材料A 所有的材料放入一个大钢盆内, 用打蛋器顺同一方向搅至糖溶 Put all the ingredients A into a mixing bowl, Mix well.

2. 加入材料B顺同一方向, 充分混合均匀成蛋糊状, 放一旁待用。Add in ingredients B and mix well to get batter.

3. 把材料C的糖与塔塔粉混合均匀。Mix sugar with cream of tartar.

4. 把蛋白放入搅拌缸内, 用中速度打至许多泡沫, 慢慢加入糖,改用高速度打至适当凝固。Whisk egg whites in a mixing bowl. Add in sugar slowly and at last whisk the egg with high speed until stiff.

5. 先把⅓的蛋白加进蛋糊内, 小心混合均匀, 然后再加入其余的蛋白泡沫混均, 不要搅拌过度。Pour 1/2 of the egg white into egg yolk batter. Stir with scrapper. Add in the balance of egg white and stir well.

6. 倒入23cm烤盘中(烤盘不需要涂油)。Pour the batter into a chiffon mould (Don't grease the mould)
放入已预热的烤箱内, 170°C烘约50分钟。 Preheat oven to 170°C and bake for 50 minutes.

7. 取出, 把蛋糕倒扣, 至完全冷却后, 才由烤盘取出把蛋糕。Once done, take out the cake from oven and let it cool. Remove the cake from mould when it is fully cool.

杂豆蟹柳面包 Mixed vegetable with filament stick bun

材料 Ingredients：
A)
高筋面粉 250g high protein flour
砂糖 25g castor sugar
盐 4g salt
酵母 1/2tsp + 1/4tsp yeast
动物性鲜奶油 50g UHT whipping cream
冰水 138g cold water

B)
牛油 20g butter


做法 Methods：

1） 把材料A放进搅拌缸里拌匀。Pour all the ingredients A into a mixing bowl. Knead it well.

2） 加入牛油打至面团能拉出薄膜。Add butter into the dough and mix until well-combined. Once all combine increase the kneading speed and continue knead till can be stretched to form a "window panel".

3） 取出面团放在容器里进行第一次发酵至双倍大。Take out the dough and put in a container for fermentation. Proof until double size.

4） 用刮刀把面团取出。Use a scrapper to take out the dough.

5） 把面团分割成60克一个，滚圆静置10分钟。Divide the dough into 60g each. Round it and let it rest for 10 minutes.

6） 把面团擀扁然后卷起成椭圆形。用刮刀直切并做出心形。Roll the dough with a rolling pin then roll it to become an oval. Use a scrapper and cut from the middle and make a heart shape.

7） 把面团放在涂了油的烤盘上，进行第二次发酵约45分钟。Put the dough on a grease pan and let it proof for about 45 minutes.

8） 在面团表面涂上蛋液，挤些美乃滋再放上杂豆及蟹柳。最后撒上mozzarella芝士。预热烤箱至180度，烤12-15分钟至表面金黄。Egg wash the bread surface. Squeeze some mayonnaise then put frozen mixed vegetables and filament stick on it. Lastly put some mozzarella cheese. Preheat oven to 180 degree, bake it for 12-15 minutes.

全麦芝士香肠面包 Wholegrain cheesy sausage bun

材料 Ingredients：
A)
高筋面粉 220g high protein flour

全麦面粉 30g wholegrain flour
砂糖 25g castor sugar
盐 4g salt
酵母 1/2tsp + 1/4tsp yeast
动物性鲜奶油 50g UHT whipping cream
冰水 138g cold water


B)
牛油 20g butter


做法 Methods：

1） 把材料A放进搅拌缸里拌匀。Pour all the ingredients A into a mixing bowl. Knead it well.

2） 加入牛油打至面团能拉出薄膜。Add butter into the dough and mix until well-combined. Once all combine increase the kneading speed and continue knead till can be stretched to form a "window panel".

3） 取出面团放在容器里进行第一次发酵至双倍大。Take out the dough and put in a container for fermentation. Proof until double size.

4） 用刮刀把面团取出。Use a scrapper to take out the dough.

5） 把面团分割成60克一个，滚圆静置10分钟。Divide the dough into 60g each. Round it and let it rest for 10 minutes.

6） 把面团擀扁然后放上芝士片和香肠并卷起成椭圆形。Roll the dough with a rolling pin then put cheddar cheese and sausage on it. After that roll it to become an oval.

7） 把面团放在涂了油的烤盘上，进行第二次发酵约45分钟。Put the dough on a grease pan and let it proof for about 45 minutes.

8） 在面团表面涂上蛋液。预热烤箱至180度，烤12-15分钟至表面金黄。Egg wash the bread surface. Preheat oven to 180 degree, bake it for 12-15 minutes.

北海道面包 Hokkaido milk loaf

材料 Ingredients：
A)
高筋面粉 250g high protein flour
砂糖 25g castor sugar
盐 4g salt
酵母 1/2tsp + 1/4tsp yeast
动物性鲜奶油 50g UHT whipping cream
冰水 138g cold water
班兰香精 几滴 few drops pandan essence

B)
牛油 20g butter

做法 Methods：

1） 把材料A放进搅拌缸里拌匀。Pour all the ingredients A into a mixing bowl. Knead it well.

2） 加入牛油打至面团能拉出薄膜。Add butter into the dough and mix until well-combined. Once all combine increase the kneading speed and continue knead till can be stretched to form a "window panel".

3） 取出面团放在容器里进行第一次发酵至双倍大。Take out the dough and put in a container for fermentation. Proof until double size.

4） 用刮刀把面团取出。Use a scrapper to take out the dough.

5） 把面团擀扁并卷起成椭圆形。重复两次。Roll the dough with a rolling pin then roll it to become an oval. Repeat 2 times

6）把面团放在涂了油的烤盘上，进行第二次发酵约45分钟。Put the dough on a grease pan and let it proof for about 45 minutes.

7） 预热烤箱，170度烘30-40分钟。Preheat oven, bake at 170 degree for 30-40 minutes.