甜菜根吐司

舍。得。

Beetroot and Sunflower kernels bread

Ingredients : 250g bread flour, 15g sugar, 1/2 teaspoon salt, 11/2 teaspoons dried yeast, 110g fresh milk, 50g beetroot juice, 20g butter, 50g diced beetroot and sunflower kernels

花生馅汤圆

冬至大一岁。

花生馅汤圆

Ingredients : glutinous rice flour, hot water and sugar

花开一瞬间, 刹那成永恒

潘那朵妮圣诞面包

Panettone 中文译成潘妮朵尼, 意大利经典圣诞面包。 丰富型面团拌入很多种类的酒渍干果及果皮,  放进圆筒的模型里烘烤出来的圆柱形面包,  烤好后经过两三天, 味道才会完全发挥,  变得更好吃。

Panettone

食谱参考Alex Goh baking class

Ingredients for sponge dough : 210g bread flour, 1 teaspoon yeast, 60g fresh milk and 60g water

Ingredients for main dough : 90g bread flour, 1/3 teaspoon salt, 40g sugar, 1 egg and 40g butter

Ingredients for fruits : 100g mixed fruits, 20g orange peel, 20g lemon peel, 20g glazed cherry, 1 tablespoon fresh orange juice and 4 tablespoons rum

一般面包的作法

史多伦圣诞面包

史多伦Stollen是德国圣诞节传统必备面包, 一种包含腌制干果另加杏仁膏(Marzipan),再洒上大量糖霜,高脂高糖的酒渍杂果面包, 慢慢品味,风味特浓, 酒醇果香, 真好吃。

酒渍三天的干果, 新鲜橙皮柠檬皮, 以杏仁片取代杏仁膏, 以面粉取代糖霜作装饰, 倒也符合现代人的低糖低脂的饮食范儿。作为圣诞礼物, 倒也挺好的, 特想送一份给我的老友Julie, 因为她也是一位名符其实的面包控。

Christmas Stollen

食谱参考Alex Goh baking class

Ingredients for sponge dough : 2 teaspoons dried yeast, 20g water, 160g bread flour and 90g fresh milk.

Ingredients for main dough : 90g bread flour, 1 teaspoon ground cinnamon, 1/4 teaspoon salt, 30g sugar, 1/2 egg, 20g fresh milk and 40g unsalted butter

Ingredients for the filling : 120g mixed dried fruit, 40g rum, 20g orange peel, 20g lemon peel and 40g almond flakes

Ingredients for the topping : bread flour and icing sugar

Method :

For the dried fruit : Place rum and dried fruit in a bowl, cover with cling film and refrigerate for 2 to 3 days.

For the sponge dough : Place all ingredients in a bowl, knead for 3-4 minutes, cover the dough with damp cloth and leave to ferment for one hour.

For the main dough : 

1. Combine all ingredients and sponge dough except butter, knead until the dough is soft and not sticky. Add butter, continue kneading until the dough feels very elastic and smooth. 

2. Sprinkle the fruit and almond flakes over the dough and knead for a few minutes to mix the fruit and

almond flakes evenly through the dough.

3. Cover dough with with a damp cloth, leave to rise until doubled in size.

4. Punch down the risen dough with your knuckles to deflate it. Turn it out onto a lightly floured worktop and knead gently for a minutes. Shape the dough into an oval shape. Fold in half lengthways, then press down to flatten slightly, with the fold slightly off centre on top of the dough. Place on a greased tray, cover with damp cloth and leave to rise until almost doubled in size.

5. Preheat oven to 180 deg C. Dust dough with flour and bake for about 30 minutes or until golden. Cool on a wire rack and dust with icing sugar.

蒸咸香鸡蛋糕

古早味鸡蛋糕, 另有一番滋味在心头。

Ingredients for the sponge cake :  

4 eggs, 80g caster sugar, 80g plain flour,  20g cornflour and 1/4 teaspoon vanilla essence

Ingredients for the filling : 

pork mince, shallots, dark soy sauce, light soy sauce and salt

Garnish with sliced spring onion, serve hot.

黑芝麻糊与萝卜丝煎饼

 新加坡牛车水有一家糖水铺专卖店, 里头有各式各样的糖水, 其芝麻糊, 核桃糊及花生糊最令我回味无穷, 不其然又怀念起吉隆坡怡保路香港汇丰银行路旁售卖糖水的阿伯,他是否仍无恙?

黑芝麻糊与萝卜丝煎饼

Ingredients for black sesame sweet soup : 50g lightly toasted black sesame seed, 50g ground black sesame, 50g soaked overnight glutinous rice, 700g water and rock sugar to taste

Method : 

1. Place all ingredients except rock sugar in a saucepan and bring to a boil. Reduce heat to low, simmer for about 20 minutes. Cool slightly. 

2. Use a stick blender to blend until smooth. Pass soup through a sieve and return it to the saucepan and place over low heat, add rock sugar and cook for 10 minutes or until sugar dissolves. Serve hot.

烙好的萝卜丝饼再蘸些香醋, 好吃。

Avocado Panna Cotta

一分钱一个快熟透的小形Hass酪梨,每人只限买三个, 当天回家就迫不及待的泡制了此甜食。

Avocado Panna Cotta with crushed pistachio and palm sugar syrup

Ingredients : 

A. 200g avocado flesh and 100g fresh milk

B. 10g gelatine powder and 2 tablespoons water

C. 200g thickened cream, 250g fresh milk, a few drops of vanilla essence and 50g pure icing sugar

Method :

1. Place avocado and milk in a blender and blend until smooth, leave aside.

2. Place the water in a bowl and sprinkle over the gelatines. Set aside for 5 minutes or until the water is absorbed.

3. Place the cream, milk, sugar and vanilla essence in a saucepan over medium heat and bring to the boil, stirring occasionally. 

4. Add the gelatine and cook, stirring for one minute or until gelatine is dissolved.

5. Slowly mix avocado mixture and cream mixture together, pour mixture into moulds and refrigerate until firm.