Friday, March 11, 2011

芝士蛋糕 cheese cake

一直以来,我对芝士都很抗拒,尤其是芝士蛋糕,很怕它的芝士味道。所以这么多年都没有烘烤芝士蛋糕。近来,孩子要求我烘烤芝士蛋糕,就用了这个食谱烘烤了这芝士蛋糕,想不到味道非常好,没有浓浓的芝士味, 很香也不腻。我第一次烘烤这芝士蛋糕时,因为怕肥,就送了一半给朋友。晚上收到朋友讯息,说;谢谢送来的芝士蛋糕,蛋糕好好味呀!我也对她说;是呀!我也觉得好好味呀!后来朋友对我说,当初她收到这蛋糕时,看到不是很开胃。因为第一次烘烤,用的蛋糕模大了,因此蛋糕有点扁,加上动来动去,蛋糕到她那边时,有点走样了,所以看了不是很开胃,那里知道吃下去,却是那么的好味!吃了一口又一口,一块又一块,哈!不行,不能吃太多,好肥的呀!现在烘了这芝士蛋糕,放进冰箱里, 一天吃一块,哈! 好滋味啊!
饼底: 消化饼 150 克, 无盐牛油 55 个
Base: digestive biscuit 150g, unsalted butter 55 g.
蛋糕:奶油芝士 300 克,鸡蛋 3 个,幼糖 7 汤匙,粟米粉 1 1/2
汤匙,鲜奶油 300 克。
Cake batter: cream cheese 300 g, egg 3, caster sugar 7 tbsp, corn flour 1 1/2 tbsp, fresh cream 300g.


消化饼压碎.
digestive biscuit made it into fine crumbs.

牛油隔水溶化,待凉。加入压碎的饼中。
melt the butter, let it cool, then add into the crumbs.
搅拌均匀.
mix well.
铺入蛋糕模中, 用平的汤匙背面压实.( 建议用脱底蛋糕模, 若用脱底蛋糕模,模外面要用锡箔纸包住,以免进水。)放进冰箱冷藏半个小时。
press evenly in the bottom of the tin. ( suggest to use springform cake tin, wrap the tin outside with aluminium foil to avoid the water going in.) chill for 1/2 hour.
鲜奶油打发至7-8 分发, 备用.
beat fresh cream till soft peak form.
芝士奶油室温软化, 用搅拌机与糖搅拌至软滑.
with an electric mixer, beat the cream cheese and sugar until smooth.


鸡蛋逐个加入, 搅拌均匀后, 才加入另一个.
beat in eggs, one at a time.


鸡蛋搅拌均匀后, 加入
粟米粉, 搅拌均匀.
beat the egg just enough to blend thoroughly, then add in corn flour, mix well.


加入已打发好的鲜奶油.
fold in the beat fresh cream.

轻轻的搅拌均匀.
mix the batter lightly.

用另一个大一点的蛋糕模, 倒2 1/2 杯热水.
pour 2 1/2 cup hot water in the outer tray.

将盛有蛋糕液的蛋糕模放在大模中.
put the the cake batter tray in the outer tray.

预热烤箱, 用150 度烤 1 个小时. 蛋糕放凉后, 放进冰箱冷藏2-3 小时, 味道更佳.
preheat oven, 150 degree bake for one hour. let cool in the tin. chill for 2-3 hour before serving.

我烤多半个小时, 把表面烤得有点干, 口感非常好.
i bake for another half an hour, the surface slightly dry, it turns out very tasty.
慢慢享用吧!
enjoy it !!!
好好味呀!
yummy!

Friday, February 25, 2011

蒸年糕

另一位朋友给了我这个蒸年糕的食谱,这个年糕才像点年糕,味道和样子都不错。把它切成一块块,用芋头和番薯把年糕夹在中间,沾上面糊,煎香,哗! 又是一道可口的小吃了。

糯米粉454克,片冰糖300克,水500毫升,油1汤匙
glutinous rice lour 454 g, brown sugar in pieces 300 g, water 500 ml, oil 1 tbsp.

片冰糖与水煮溶,待凉,备用。
brown sugar in pieces and water boil together till sugar dissolve,
let it cool before using.


将糖水加入糯米粉搅拌均匀,加入油 1 荡匙搅拌均匀。
add sugar liquid into flour and mix well.

将粉浆倒入容器里,待水滚后,小火蒸2个小时。
pour batter into the mould, when the water is boiling, steam with low heat
for two hours.

两个小时后的成品。样子和味道挺像年糕,
after 2 hours this is it. the look and the taste quite alike.

新年里,要有个年糕才像过年呗!
HAPPY CHINESE NEW YEAR!!


**这个年糕我只用了一半的材料。



烤“年糕“

朋友对我说,她烤了一个“年糕”时,我倒是很惊讶,“年糕”可以用烤的吗? 一直以来,心目中的年糕都是蒸的。跟她要了食谱,自己也试烤这"年糕”看看。烤了出来,觉得这“年糕”的味道不是很像年糕,倒像我国的一种马来糕点。沾上椰丝或花生和芝麻,味道倒也不错。吃不完,可以放进冰箱里冷冻,想吃的时候,用微波炉叮一下就可以了。

糯米粉 250 克 glutinous rice flour 250 g
黄糖 1/2 杯 brown sugar 1/2 cup
鸡蛋 1 粒 egg 2
粟米油 1/2 杯 corn oil 1/2 cup
牛奶 1 1/2 杯 milk 1 1/2 cup
发粉 1/2 茶匙 baking powder 1/2 tsp.

-拌打鸡蛋和糖 3-5 分钟。加入油拌打1/2 分钟。加入一半糯米粉 ,一半的牛奶搅拌均匀。再加入另一半糯米粉 ,一半的牛奶搅拌均匀,过沥。150 度烤40 分钟或至熟。
-Beat egg and sugar together 3-5 mints. add in oil and beat for 1/2 mint. Fold in half the glutinous rice flour and half of the milk, mix well. Then add in another half glutinous rice flour and half of the milk, mix well and strain. Bake in the over at 150 degree for 40 mints or till cook.



Thursday, February 24, 2011

好运鱼生 " Lucky Raw Fish "

自丛来了欧州后, 在新年里再也没有吃过这道"菜"了。这是马来西亚和新加坡华人新年里必备的一道"菜",我们叫它“捞生". 心里一直很想试做这道"菜"。今年朋友们也齐口说也很想吃这道 "菜",於是就动手做了。过程并不难,只是切的工夫多。

鱼生材料: Ingredients:
白萝卜丝 150克 white radish shreds 150g
红萝卜丝 100克 carrot shreds 100g
青萝卜丝 70克 green radish 70g
发好的海蜇丝 60克 well prepared jelly fish shreds 60g
酸姜丝 20克 preserved sour ginger shreds 20g
酸荞头丝 20克 preserved bulbous onion shreds 20g
柚肉 30克 pomelo flesh 30g
芫荽 少许 coriander few
葱头丝 少许 small onion shreds 1/2 tbsp
柠檬 半只(榨汁) lemon (extract juice ) 1/2
柠檬叶丝 少许 lemon leaf shreds 1/2 piece
三文鱼 200克 salmon (slices ) 200g
炸好的云吞皮 80克 fried wonton skin 80g
椰丝 1 汤匙 coconut shreds 1 tbsp
甜桔饼碎 1 汤匙 sweet lime particles 1tbsp
烘香花生碎 3汤匙 roasted ground peanut 3 tbsp
烘香芝麻碎 2 汤匙 roasted sesame 2 tbsp
盐 1 茶匙 salt 1 tsp
幼白糖 1 汤匙 fine sugar 1 tbsp
胡椒粉 1/2 茶匙 pepper 1/2 tsp
白醋 1/2 汤匙 white vineger 1/2 tbsp
熟花生油 3 汤匙 cooked peanut oil 3 tbsp
-把白,红,青萝卜丝摆在大圆碟的中间,其余的就放在旁边。
Put white radish, carrot, green radish at the center of a round plate. The rest of the ingredients just put them around the plate.


鱼生酱汁: " Raw fish" sauce:
盐 2 茶匙 salt 2 tsp
糖 2 汤匙 sugar 2 tbsp
酸梅酱 6 汤匙 plum sauce 6 tbsp
茄汁酱 4 汤匙 tomato sauce 4 tbsp
辣椒酱 2 汤匙 chili sauce 2 tbsp
麻油 1/2 汤匙 sesame oil 1/2 tbsp
白米醋 1 汤匙 white vinegar 1 tbsp
清水 1 饭碗 water 1 rice bowl
( 一起拌匀成酱汁。) ( stir well into gravy )
另粟粉 1 汤匙,清水 3 汤匙拌成献汁。( corn flour 1 tbsp, water 3 tbsp into gravy powder.)
-热镬加放 4 汤匙油,将酱汁加入,煮至略滚,然后将献汁随少加入推匀,即成。
Heat wok with 4 tbsp of oil, add in gravy to cook till boiling, add in corn flour gravy to thicken the sauce.

-将4 汤匙的鱼生酱汁,以及其它的材料放在一起,然后大家用筷子将各种材料高高捞起,嘴里就 喊说:“ 捞起,捞起,大家捞到风生水起!”
Put 4 tbsp of "raw fish" sauce and the rest of the ingredients together, mix well and enjoy the food.

番薯发糕 Sweet Potato Fa Gao

这番薯发糕与金瓜发糕的做法相同,只是材料有点不同。
The method of making sweet potato fa gao and pumpkin fa gao is the same,
only the ingredients are slightly different.

番薯发糕: Sweet Potato Fa Gao:
材料: Ingredients:
面种:面粉(过筛) 50克 Started: sifted plain flour 50g
水 50 毫升 water 50ml
干酵母 1 茶匙 dry yeast 1 tsp
面糊:面粉 200 克 Batter: plain flour 200g
双重发粉 2 茶匙 double action powder 2 tsp
番薯(蒸熟) 200克 sweet potato 200g
椰浆 120 毫升 coconut milk 120ml
水 40毫升 water 40ml
黄糖 150 克 brown sugar 140g
鸡蛋 1 粒 egg 1
做法参考金瓜发糕。
Please refer to the method of Pumpkin Fa Gao.