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.

班兰蛋塔 Pandan Egg Tarts

很久没做蛋塔了。这次用了Christine's Recipes 的 Cantonese Egg Tarts Recipe。食谱我做了少许更改。

Very long time didn't make egg tart. This time I use Cantonese Egg Tarts Recipe from Christine's Recipes web page. I make some changes with the recipe.

饼皮材料 Ingredients of crust:
225 gm plain flour 普通面粉
125 gm butter 牛油
55 gm icing sugar 糖粉
1 egg, whisked 鸡蛋（打散）
a dash vanilla extract 香草精少许

蛋液材料Ingredients of custard:
3 eggs 鸡蛋
110 gm caster sugar 砂糖
225 gm hot water 热水
85 gm evaporated milk 淡奶
1/2 tsp pandan extract 班兰精

饼皮做法 Method (making crust):
1. 牛油室温软化，加入糖粉打致幼滑。Place butter at room temperature until softened. Cream the butter and sugar with an electric mixer over medium speed until the mixture is smooth, fluffy and light in color.

2. 加入一半的鸡蛋拌匀才放入剩下的鸡蛋。拌匀后加入香草精。搅拌均匀。Add in whisked egg, half at a time, beat over low speed. Add vanilla extract, mix well.

3. 分两次加入过筛的面粉。搅拌均匀变成粉团。Sift in flour in two batches, scraping down the sides of the bowl between additions with a spatula, and make sure all ingredients combine well. Knead into dough. 

4. 取一小块粉团放入塔模，用拇指压粉团使它的厚度均匀。用刮刀把多余的粉团切掉。Take a small dough and put into the tart mould. Lightly press the dough with your thumbs, starting from the bottom then up to the sides. While pressing the dough, turn the tart tin clockwise/anti-clockwise in order to make an even tart shell. Trim away any excess dough.

蛋液做法 Method (making custard):
1. 在热水里加入砂糖，搅拌使到砂糖融化。Add sugar into hot water, mix until completely dissolved.

2. 鸡蛋，班兰精和淡奶搅拌均匀，倒入糖水里搅匀。Whisk egg with pandan extract and evaporated milk. Pour in sugar water. Mix well.

3. 把蛋液过筛后就可倒入饼皮里。 Sift egg mixture to get rid of any foam into a tea pot. Carefully pour egg mixture into each tart shell.

烘蛋塔 Method (baking tarts):
 预热烤箱200度。把蛋塔放在最底层。烤10-15分钟，饼皮变开始转色了。把温度调低至180度。当看到蛋液涨起来时，把炉门打开一点，继续烤10-15分钟。用牙签试探蛋液是否熟透。Preheat oven to 200C. Position rack in lower third of oven. Bake tarts for 10 to 15 minutes until the edges are lightly brown.Lower the heat to 180C. Keep an eye on them. Once you see the custard being puffed up a bit, pull the oven door open about 2 to 3 inches. Bake for another 10 to 15 minutes until the custard is cooked through. Just insert a toothpick into the custard. If it stands on its own, it’s done.

焦糖爆米花 Caramel popcorn ^.^

材料 Ingredients：

玉米粒 90g corn kernels
白糖 90g castor sugar
水 60g water
牛油 30g butter

做法 Methods：

1. 炒锅预热下，倒入一点植物油，放入玉米粒晃匀，中小火加热 Heat a wok, pour in a little bit of corn oil. Add the corn kernels, stir fry to mix well till corn kernels start to expand and pop
2. 等看到有玉米粒爆开的时候，关小火，盖上盖子，不时的晃动锅子 Cover the wok, slowly move the pan to keep the popcorn from burning in spots.
3. 差不多全爆开的时候，出锅备用 When the popping slows down to the point that you don’t hear much pop, off the flame. Take off the lid, and pour popcorn into large bowl., remove unpopped kernels.
4. 把糖和水放入锅中，中小火加热  Add sugar in a clean wok/saucepan over medium flame, cook till melted and become syrup.
5. 熬糖水的时候，不要搅动，等看到糖水颜色变成焦糖色后，放入牛油。这时就可以搅动了，牛油融化后与焦糖搅匀 Add in butter and water, keep stirring till become thick caramel (put a drop of caramel into a bowl of water and when it is not immediate dissolved , then the caramel is ready)
6. 放入爆米花，快速翻匀，放入铺了油布的烤盘上晾凉 Put in popcorn into the wok/saucepan. Stir it carefully. Then set cool on a tray to be serve.

自制无蛋巧克力冰淇淋 Homemade eggless chocolate ice-cream

为了做classic cheesecake而买了1 litre的动物性鲜奶油。剩下的就用来做冰淇淋了。
Purposely bought 1 litre of UHT whipping cream to make classic cheesecake. After make the cake, I use the whipping cream that left to make ice-cream.

材料 Ingredients：
淡奶 400g evaporated milk
全脂鲜奶 400g full cream milk
砂糖 5 tbsp castor sugar
可可粉 8 tbsp coco powder
苦甜巧克力 150g dark chocolate
玉米粉 2 tbsp corn flour
动物性鲜奶油 400g UHT whipping cream

做法 Methods:

1. 把淡奶、鲜奶、砂糖、可可粉及巧克力秤好并放到一个锅里。Measure evaporated milk, full cream milk, castor sugar, coco powder and dark chocolate. After measure, put all the ingredients into a sauce pan.
2. 另拿一个碗，量好玉米粉。从锅中舀出3 tbsp的奶和玉米粉搅拌均匀。Take another small bowl and put in corn flour. Take 3 tbsp of milk from the pot to mix with corn flour.
3. 把锅子放到炉上用小火加热到巧克力溶解。将玉米粉水倒入锅里搅拌均匀成浓状的奶水即可熄火。Heat the milk mixture until chocolate melt. Pour in corn flour mixture and stir well.
4. 锅子置边待凉大约1小时。Set aside to cool for about 1 hour.
5. 1小时候，取另一大碗，倒入刚从冰箱拿出来的鲜奶油。用机器将鲜奶油打发。After 1 hour, take another bowl and pour in UHT whipping cream which just take out from fridge. Whipped the whipping cream with a mixer.
6. 将打发的鲜奶油与巧克力奶水混合均匀，倒入密封的保鲜盒并放入冰箱。Mix the whipping cream and chocolate milk. Pour it into a container and keep in fridge.
7. 每隔2小时就拿出来搅拌一次再放回冰箱。重复大约3次就可以了。过后冷藏至硬就可食用。Stir the mixture every 2 hours. Repeat the step for 3 times. Fridge it until firm before serve.

马卡龙 Macaroon

在面子书的烘焙乐缘看到Ann Chin的马卡龙。里面有她分享的食谱。所以就动手做了。
Saw Ann Chin sharing her macaroon recipe in facebook. I make this macaroon according to the recipe she share.

材料 Ingredients：
糖粉icing sugar 80g, 杏仁粉ground almond 60g (一起过筛 sieve together）
1粒蛋白 egg white（40g）、60g幼糖 castor sugar

做法 Methods：
1. 先打发蛋白，再把糖分3次加入，打至硬性发泡。Whisk egg whites on high speed till bubble foam, 

    add in cream of Tartar. When mixture become frothy, add in sugar in 3 separate additions on high speed 

    until stiff peaks form.

2. 把筛过的粉，倒入蛋白里。Pour the sieved icing sugar and ground almond into meringue.

3. 用塑胶刀拌匀。Mix well by using scrapper.

4. 拌成好的混合料，会流动的。The mixture is just nice and can flow.

5. 把混合料装进挤花袋，再挤出圆形状，在已铺了纸的烤盘上。Put all the mixture into a piping 

    bag with round nozzle. Pipe on silicone paper.

6. 挤好，再敲几下，让马卡龙表面平坦。Lightly knock the baking tray to let the macaroon surface 

    flat.

7. 预热烤炉200度 5分钟， 然后off 烤炉。Preheat oven 200 degree for 5 minutes then turn off oven.

8. 把马卡龙放进烤炉焖5分钟，这时马卡龙表皮就会干和不黏手。Put macaroon into oven and let 

     it there for 5 minutes. After 5 minutes, the surface will be dry and not sticky.

9. 直接开烤炉170度烤3分钟。Directly switch on oven for 170 degree. Bake for 3 minutes.

10.可以看到马卡龙，开始有裙边。出现裙边可以把火力转去110度烤10至15分钟，让马卡龙烤

     干。You will see the lace pattern appear. At the same time, turn the temperature to 110 degree. Bake 

     for 10-15 minutes until it dry.

11.用两片马卡龙夹入馅。Put filling into macaroon.


馅料Filling：
150g巧克力 chocolate（切碎cut into small pieces）、100g动物性鲜奶油 UHT whipping cream、30g牛油 butter ~ 隔水煮溶，待浓稠状即可 double boil it until thick
挤在马卡龙中夹起来。Pipe on macaroon and stick 2 together.

帕芙洛娃Pavlova

材料Ingredients：
4个蛋白 egg white
220g 幼糖 castor sugar
¾ tsp 塔塔粉 cream of tartar


做法 Methods：
1. 取一个干净的容器（不能沾有水或油），倒入蛋白打至起粗泡，加入塔塔粉继续打。幼糖  

    分三次加入打至硬性发泡。Whisk egg whites on high speed till bubble foam, add in cream of Tartar. 

    When mixture become frothy, add in sugar in 3 separate additions on high speed until just before stiff 

    peaks form.

2. 趁蛋白消泡前，用刮刀把蛋白霜放到铺了烤纸的烤盘上。我把全部蛋白霜都弄成一个圆形 

 （可以弄比较小个的）。Line the tray with silicone paper. Use a scrapper to take the meringue and put 

    on silicone paper. U can make small pavlova. But for me, I just make a big one.

3. 预热烤箱100度。放在最底层烤1小时45分钟。Preheat oven to 100 degree. Put the tray on the 

    bottom layer. Bake for 1 hour 45 minutes.

4. 全程不能打开烤箱。烤好后，烤箱门虚掩着让帕芙洛娃在里面待凉。Don’t open the oven door 

    when baking. After done, leave the door slightly ajar and let the meringue cool completely.

可以配上打发的鲜奶油及水果。因为帕芙洛娃太甜了，所以我没有用鲜奶油。我用了优格来搭配。You can serve it with whipping cream and fruit. For me, Pavlova is too sweet. So I just serve it with yoghurt.

可以参考Jamie放紐去的部落格或Joy of Baking的页面。

Can refer http://tw.myblog.yahoo.com/gimpmum/article?mid=259 and http://www.joyofbaking.com/Pavlova.html

蓝莓芝士塔 Blueberry cheese tart

从面子书里找到了这个食谱，今天除了做香橙戚风，我还做了蓝莓芝士塔。
I get this recipe from facebook. After i done with my orange chiffon, i make this cheese tart.

塔皮 Tart shell
100g 牛油 butter
60g 糖粉 icing sugar
30g 全蛋  egg
200g 普通面粉 all purpose flour

1/2 tsp vanilla essense

做法Method：
1. 将牛油和糖粉打发。 Beat butter and icing sugar until fluffy.
2. 加入蛋和香草精拌匀。 Add in egg and vanilla essence then mix well.
3. 将面粉过筛加入，稍微拌匀成为面团。 Put in sieved flour and make it into dough.
4. 放入冰箱冷藏30分钟。 Chill for 30 minutes.
5. 将面团从冰箱取出，取一小块放入塔模，用拇指均匀的压在塔模内，多余的面团用切面刀切掉。 Take out the dough from fridge. Put it into mould.
6. 放入烤箱以160度烘烤8分钟半熟。（请依照个人烤箱调整） Half bake with 160 degree for 8 minutes.

 蓝莓芝士内馅  Blueberry cheese filling
250g 奶油芝士 cream cheese
20g 牛油 butter
50g 幼糖 castor sugar
1 nos 蛋 egg
蓝莓果酱适量 blueberry jam

做法Methods：
1. 将芝士奶油，牛油和糖一起拌均。 Beat cream cheese, butter and castor sugar.
2. 加入鸡蛋搅拌至光滑。 Add in egg and mix well.
3. 半小匙蓝莓果酱放在塔里，再覆盖上芝士内馅至九分满，再放上一点果酱在芝士馅上面，用牙签画出一些纹路。Put some blueberry jam on the tart shell then pipe the cream cheese batter. Lastly put some blueberry on top of the cream cheese and draw some pattern.
4. 放入烤箱以160度烘烤12-15分钟。Bake it with 160 degree for 12-15 minutes.

甜甜圈Doughnut

在FB里的Step Baking Land找到了Jenny Jong分享的甜甜圈食谱。想要做很久了，一直到今天才动工。不知道要把甜甜圈做成什么造型，我就直接用橡皮刮刀切了就好。第一次做的甜甜圈，不知道要怎样形容它的形状。^^

（Jenny Jong的食谱 Jenny Jong's recipe）
材料Ingredients：
A.）高筋面粉 High protein flour 340g
        面粉Wheat flour 160g
        糖Sugar 80g
        蛋Egg 2 nos
        酵母Yeast 2tsp
        奶粉Milk powder 3tsp

B.）水Water 190g

C.）油Oil 60g

做法Step：

 1.）把材料A放进搅拌机搅均，倒入水拌至光滑的团。
       Put all ingredients in (A) into mixing bowl. Pour in water and mix well.

2.）加入材料C打出有弹性的面团。
       Add in oil and mix until elastic.

3.）盖上湿布，发酵至双倍大。
       Cover with a wet cloth, fermentation to double large

4.）将面团放在桌上，杆成3mm的厚度，用甜甜圈模印出（我是滚圆后，中间用手指插洞，
       拉开变成甜甜圈的样子）。
       Take out the dough and put on table, use rolling pin and roll it until 3mm thick. Use doughnut mould to   

       cut the shape. (If don't have mould, just round it and make a hole in the middle with your finger.

5.）发至双倍大。
       Fermentation to double large.

6.）烧热油，用小火炸至金黄色。

       Heat the oil, fry until golden colour.

Pancake

想要吃pancake很久了，都还没动手做过。找到食谱后才发现原来用料和做法都很简单。
我忘了食谱是谁的。非常抱歉。

材料：

自发面粉200g（过筛）

鲜奶220ml

鸡蛋2粒

糖50g

玉米油2汤匙

Topping：

牛油

蜜糖

1.全部料混合拌匀成面糊

2. 静置半小时。

3. 烧热平底锅，不需要加油，加入适量面糊然后摊成小圆状。

4. 面糊表面起泡后，在反面煎几秒钟就好了。

5. 重复动作到面糊用完。

6. Pancake叠放在盘子上。煎好后在最上层放一块牛油，淋上蜜糖即可。

燕菜糕

太久没做燕菜糕了。食谱是大概的，所以没办法写在这里。燕菜煮好后分成几份，加入色素。然后一层一层地导入模型中。待冷藏凝固后才切片。

麻滋

我很爱吃麻滋哦。在Alvina的blog看到麻滋的食谱。我做了双倍的分量。
我把食谱抄过来了。原食谱在这里。

材料：
150g - 糯米粉
30g - 芡粉（木薯粉）
180ml - 水
30g - 糖
花生粉一杯

做法 ：
1）先把蒸炉的水烧开，并在模型里涂抹食用油。

2）过筛糯米粉和芡粉，再加入水混合搅拌均匀。

3）把混合好的材料倒入涂抹了油的模里。以中火蒸15分钟。

4）待凉了，拿把剪刀涂抹些油就可以把麻糍减成小块，撒上花生粉就可以食用了。

螺旋咖喱卜

我忘了是第几期的Y3K美厨食谱。在里面看到了螺旋咖喱卜。刚好下午没事做，就秤好材料开始做了。外表做得不美。锅里的油放得不够多，所以有点焦了。内陷包了咖哩马铃薯。^^

中秋节@冰皮月饼

中秋节要到了。我担心烘焙原料店的冰皮预拌粉快卖完，就赶紧买了两包回来。在那里也买了豆沙馅，豆蓉馅和瓜子。照着包装上的做法，我做出了这几粒月饼。虽然冰皮没有添加香精，但是冰皮粉已经有淡淡的香味了。因为是自己做的，所以我放了较多的瓜子（我喜欢多多瓜子的）。

蛋塔

这也是第一次哦！我用了Christine的Cantonese Egg Tart Recipe。一步一步地跟着食谱里的方法，做出了这些蛋塔。我个人觉得很满意。不会太甜而且也好吃。