Friday, 28 August 2015

Butter Cake (Famous Mrs NgSK) 奶油蛋糕 (中英食谱教程)

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This famous 
Mrs NgSK butter cake recipe needs no introduction. It is so raved about in the bloggersphere and everyone who tried it deem it the best butter cake they have ever made. This recipe uses the egg separation method and yields a light, soft, moist and fragrant butter cake.

这著名的Mrs NgSK 奶油蛋糕不需要我太多的介绍,因为好多博友们试过了都赞不绝口, 也认为是做过最好吃的奶油蛋糕。 食谱的制做过程中使用了分蛋打发方式,做出来的奶油蛋糕
轻盈, 柔软, 湿润又香气十足。

I have used this Mastrad mini bundt mould (made of premium silicon, easy to hold safety handles, easy to demould and odourless) to make some small and dainty cakes in different flavours using natural ingredients like organic vanilla paste, uji matcha powder and cocoa powder. This is my trial bake here and I intend to make this again for my kids' teachers for the upcoming teacher's day. 

我用了这款Mastrad法式优质硅胶的迷你蛋糕模,试做了一些小而纤巧的奶油蛋糕。用了三种天然材料 - 含有香草籽的有机香草糊,宇治抹茶粉和可可粉做了三种不同口味的,都很好吃。




Wednesday, 26 August 2015

Banana Nutella Pound Cake 香蕉榛果巧克力酱磅蛋糕 (中英食谱教程)

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I don't know about you but I love Sara Lee's pound cakes since I was a child and would always eat it together with a cup of fresh milk. Three months ago, I shared my 'Marble Chocolate Pound Cake ' and it was super well received as many who have baked it feedback that it tasted exactly like Sara Lee's marble pound cake.

As I had some full ripe bananas sitting on my wet kitchen counter top, I was thinking if I should use it to bake my all time favourite 'Banana Cake(this is another highly recommended cake which many of my readers have tried and feedback that it is so soft and fluffy) or try something new. Then that big bottle of Nutella caught my sight... and here you are a Banana Nutella pound cake which is fragrant and tasty! 

从小就爱吃莎莉蛋糕,前阵子做的“大理石巧克力磅蛋糕”很受欢迎,许多读者试了,反馈味道很像莎莉的大理石蛋糕。


因为看到厨房还剩几条熟透的香蕉,就在想,要不要拿来做我最喜欢又强力推荐的“香蕉蛋糕(质感超柔软又蓬松!)或是尝试其他没做过的糕点。想着想着就看到那大瓶的榛果巧克力酱......就把香蕉榛果巧克力酱磅蛋糕给做出来了,味道又香又美味! 


Friday, 21 August 2015

Homemade SUBWAY White Chocolate Macadamia Nut Cookies 白巧克力夏威夷豆软曲奇(中英食谱教程)

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My girl is a great fan of Subway White Chocolate Macadamia Nut Cookies. I wanted to surprise her by baking some copycat version. I am happy with my experiment as the result is quite close to the store bought ones. 

女儿好喜欢吃SUBWAY的白巧克力夏威夷果仁软曲奇,我就在家试做了山寨板的,希望能给她一个惊喜。好开心味道跟Subway店还蛮接近的。

Before you start, may I suggest that you read the important tips given below on how to achieve soft and chewy cookies. Please do not reduce the sugar amount as it will also affect the cookie texture. 

在试做之前,建议您先看以下的重要提示如何才能做出软又有嚼劲的曲奇。请不要降低糖份,因为这也会影响曲奇的软质感。


Wednesday, 19 August 2015

Super addictive Mini Cheese Bread 一口乳酪面包 (中英食谱教程)

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This mini bite size bread is so addictive that you can't stop at one, guarantee that you will be popping one after another into your mouth and in no time you will finish the whole batch and wished that you have made more! ;)
This recipe is a keeper and I shall be making this finger food snack very often as it is so well liked by everyone in the family!


强力推荐这款家里大大小小都爱吃的小点心,一口一个,吃了赞不绝口!


Monday, 17 August 2015

Almond Honey Bread (Breadmaker Recipe) 杏仁蜂蜜面包机食谱 (中英食谱教程)

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This loaf uses ingredients like ground almond and honey and is healthy and nutritious. 
A good and simple breadmaker recipe to try! 
这款面包机做的面包用了杏仁与蜂蜜,营养丰富又美味! 

Friday, 14 August 2015

Blueberry Hokkaido Chiffon Cupcake (cooked dough) with Blueberry Swiss Meringue Buttercream 蓝莓北海道戚风杯子蛋糕 (烫面)- 蓝莓瑞士奶油霜(中英食谱教程)

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My second attempt using the cooked dough method to bake the Hokkaido chiffon cupcake and first attempt to whip up Swiss meringue buttercream (SMBC) and in Gula Melaka flavour last week was super well received. Many of my readers have tried and given big thumbs up for both cupcake and SMBC recipes. I have fallen in love with this cooked dough method* cupcake which yields softer and delicate cake texture and also fallen in love with the Swiss Meringue Buttercream which is very stable and can be left in the room temperature for many hours and still hold its shape without melting away. 

*Cooked dough meaning 烫面 in Chinese. The flour used in the chiffon cake recipe is cooked in warm oil before mixing with the meringue prior to baking as it will yield a softer and delicate cake texture. 

上星期做的北海道戚風杯子蛋糕加椰糖瑞士奶油霜非常受欢迎,许多读者尝试了都给好评!喜欢用烫面法*,因为做出来的蛋糕质感超柔软又细腻。喜欢这款瑞士蛋白奶油霜,因为不容易融化,容易造型,外形比较美观,可塑性强。

* 烫面解释 (来自君之) :烫面戚风,最关键的是“烫面”的过程,所谓“烫面”,从名字上理解,就是被烫过的面粉。最简单的解释是,面粉里的淀粉和蛋白质,在高温下改变性质后,产生很好的增稠力。也因为有烫面的存在,我们能够在戚风的配方里加入更多的液体,使我们做出的戚风在原本就细腻柔软的基础上更进一层楼,变得更柔更软更可口了。将面粉“烫”熟,使面粉内的淀粉发生糊化,进而吸收更多的水分。不过面粉不能直接用煮开的液体来烫,那样温度太高面粉会过度熟化,只需将液体煮热就可以。

My kids love this Hokkaido chiffon cupcake so much that they asked me to bake it again. As I have a few boxes of fresh blueberries in my fridge, hence the decision to modify my earlier recipe to make this Blueberry Hokkaido Chiffon cupcakes and Blueberry Swiss Meringue Buttercream. It is so scrumptious that I had 3 servings at one go! My kids couldn't stop eating at one too! 

两天前,家里的小朋友吵着我再做这款蛋糕,刚好冰箱里有几盒新鲜蓝莓,就尝试做蓝莓口味的。也做了蓝莓瑞士奶油霜来搭配,真的是太好吃了!我一口气吃下了三个呢! 


Wednesday, 12 August 2015

Beet Root Ice-Cream 甜菜根冰淇淋(中英食谱教程)

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Ice- Cream is my all time favourite after dinner dessert and I am sharing this healthy and yet delicious beet root ice-cream with you this week. Do take a look at the health benefits of this highly nutritious root vegetable below.   


冰淇淋是我饭后最常吃的甜点,用了高营养的甜菜根制成的,健康又好吃!

Source from Internet 来自网络



Thursday, 6 August 2015

Hokkaido chiffon cupcake (cooked dough) with Gula Melaka Swiss Meringue Buttercream 北海道戚风杯子蛋糕 (烫面)-椰糖瑞士奶油霜(中英食谱教程)

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I love Hokkaido chiffon cupcakes and have baked it many times and even tried it in pumpkin flavour which you can find the recipe here. This is my second time using cooked dough method* and I simply love the result of a softer and delicate cake texture. It is my first time making Swiss Meringue buttercream and in Gula Melaka flavour. It is so fragrant and delicious that my little boy licked up everything that was left over on the whisk and bowl...lol! 

*Cooked dough meaning 烫面 in Chinese. The flour used in the chiffon cake recipe is cooked in warm oil before mixing with the meringue prior to baking as it will yield a softer and delicate cake texture. 

好喜欢吃北海道戚风杯子蛋糕,做过好几次包括南瓜口味的。(有兴趣可以按“”看食谱) 这是我第二次用烫面做法*来做这款人人爱的小蛋糕。质感比直接做法更柔软更细腻! 这是我第一次尝试做瑞士蛋白奶油霜而且是椰糖口味的,味道好香也特别好吃到家里的小朋友把搅拌器与钢盆剩下的奶油霜全部舔光光呢。。。呵呵!



* 烫面解释 (来自君之)烫面戚风,最关键的是“烫面”的过程,所谓“烫面”,从名字上理解,就是被烫过的面粉。最简单的解释是,面粉里的淀粉和蛋白质,在高温下改变性质后,产生很好的增稠力。也因为有烫面的存在,我们能够在戚风的配方里加入更多的液体,使我们做出的戚风在原本就细腻柔软的基础上更进一层楼,变得更柔更软更可口了。将面粉“烫”熟,使面粉内的淀粉发生糊化,进而吸收更多的水分。不过面粉不能直接用煮开的液体来烫,那样温度太高面粉会过度熟化,只需将液体煮热就可以。



Tuesday, 4 August 2015

Nutella Banana Oat Muffins 榛子酱香蕉麦片马芬 (中英食谱教程)

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Nutella & Banana are such a great combo in these delicious oaty muffins and it is so quick & easy to make! 


用浓郁的巧克力榛子酱搭配了清新的香蕉,做出来简单又快速的燕麦马芬,味道特别好吃,不妨试一试哦!


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