莲花福袋

材料:
普通面粉 600克
白糖 140克
即溶酵母 5克

发粉 1  茶匙
油 25克
清水 大约300克
黄, 青 , 红色素 适量
做法:
1)把所有材料(除色素之外)搓至光滑面团 。用1/2的面团加黄色素, 1/3面团加青色素, 1/3面团加红色素。休面30分钟。
2)把黄面团分割成6份。每一份排气杆平,用个杯子压在中间,然后用手指把面团往上推。
3)推到差不多3寸高把面团口粘住在杯子。用手压个凹把彩带绑在面团。
4)把青和红面团也分割6份, 将红面团包在青面团里。用剪刀剪开成花型。再发面20分钟。
5)热锅水,把福袋底部放油纸,排在蒸锅里蒸15分钟。

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🌼样”龙饼”

第一盘挤得太密, 太扁了。😅

因为比较喜欢🌼, 所以把龙饼挤成🌼样。也因为不太喜欢太浓的奶粉味, 我在材料上也做了一些调整。

材料 ingredients

150g unsalted butter (230g unsalted Anchor)

100g icing sugar (180g)

2 egg yolk (3)

60g milk (80g)

20g milk powder (40g)

10g custard powder (10g)

200g corn startch (400g)

100g potato flour (100g)

Method

1. Cream the soften butter till pale in color.

2. Add icing sugar, continue beating till fluffy.

3. Add egg yolk. 1 by 1.

4. Add milk in a few time untill well incorporate.

5. Shift in the dry ingredient. Shift 2 times all the dry  ingredients to mix well.

6. Use spatular to mix the dry into the butter mix.

7. Pipe the shape u like n bake in the pre heat oven 160-170 degree C for 20-25 min.

Note : this recipe can only make 2 small container.

 

Matcha cheesecake

 

Ingredients

Base – matcha chiffon cake or other option

4g or 2 sheets gelatine (soften a while in the water n disolve in 2 tbs warm water)

250g creamcheese (soften)

200g whipped cream (beat till soft peak)

50g icing sugar

100g condence milk

2-3 tbl matcha + disolve in 4-5 tbl hot milk + 1 sheet or 2g of gelatine)

Method

1. Line a 7″ round tin with plastic liner. Laying the thin chiffon cake as the base.

2. Soften creamcheese and beat with icing sugar, condensed milk and gelatine until smooth.

3. Mix in beated whipoed cream, stir until smooth.

4. devided the mixture into 3 portion. Big, medium n small.

5. Add abt 1 tbl matcha in biggest portion make a light green. Add abt 2 tbl matcha into medium portion n add all matcha into small portion to make the darker green.

6. Pour in the biggest/light green, follow by the medium and lastly the small portion mixture.

7. Put in the fridge at least 4 hours or overnight before cutting.

 

 

蓝莓金捅牛油蛋糕

材料
自发粉230g(预先过筛2次)
金桶牛油250g
幼糖180g
鸡蛋4粒
柠檬皮削1粒

Vanila 1茶匙
牛奶4汤匙(我用清水代替)

蓝莓适量

8寸方形烤摸盘铺好油纸。
牛油和糖打发至乳白,逐粒鸡蛋加进去(加了一粒搅拌均匀才加另外一粒)
筛如自发粉(分2次加,拌均匀才加下一次)
加柠檬皮削拌均匀
加牛奶(清水)。。视面糊浓稠来酌量加, 倒入面糊, 蓝莓加些面粉排在上面。
预热烤箱,上下火160-170度,烘45-55分钟即可。

Coffee cotton cake 咖啡可可棉花蛋糕

 

咖啡可可棉花蛋糕 (食谱来自JJ Sk Sharon )

材料 A: 葡萄籽油80g(我用粟米油),特幼面粉80g (我用80g普通面粉+10g蜀米粉),可可粉10g,蛋黄6个 (54-55g全蛋的重量),全蛋2个, 1包越南咖啡+1包nescafe 3合1,热鲜奶100g ~*咖啡粉加入热奶拌至溶,待凉,备用。

材料 B: 蛋白6个,原庶糖60g(我放幼糖70g)。

做法:

1. 粟米油加热至有纹路,熄火,马上倒入过筛了的粉类中搅拌成烫面糊,待凉,备用。

2. 蛋黄加入全蛋,加入咖啡糊搅拌均匀,再加入烫面糊搅拌均匀,备用。

3. 蛋白打至粗泡,分3次加入幼糖打至中性发泡,分次与蛋黄糊混合均匀。

4. 把面糊倒入8″圆模中,轻震出气泡。

5. 预热烤箱以"水浴法"以170度单单上火,中下层,烤40分钟,再转150度上下火,中下层烤20分钟或至熟(~我是150度烤80分钟或至熟~ by Joanne Lai🤗🤗🤗)

6. 出炉 倒扣 待凉 脱模。

Pumpkin bread with raisin & rosmary salted nuts

Ingredients
  • 1/2 cup butter, softened
  • 1 cup brown sugar
  • 1 cup pumpkin puree (NOT pumpkin pie filling)
  • 2 eggs
  • 2 tsp ground cinnamon
  • 1/4 tsp ground nutmet
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 & 1/2 cups all-purpose flour
  • Abt 1/2 cup raisin
  • Mix nuts for topping
Instructions
  1. Preheat oven to 160 degrees C. Liberally grease an 8″ loaf pan with cooking spray and line the bottom.
  2. In a large bowl, beat together the butter and brown sugar until creamy, about 1 minute. Beat in the eggs and pumpkin and beat to combine. Add in the spices, baking powder, baking soda and flour and mix to combine, careful not to overmix. Mix in raisin. Mixture may be slightly lumpy; this is okay! Overmixing will lead to tough bread.
  3. Pour the mixture into the prepared pan and smooth out the top. Sprinkle mix nuts on top.
  4. Bake for approx. 45-55 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool for at least 20 minutes before inverting on a wire rack to cool completely, or let cool completely in the pan. Cut into slices!

Recipe adapted from Pintres