巧克力巴巴露 Chocolate Bavoroise

不经不觉，已经两个星期没进厨房了。今天又是新年前夕，邻居大家一起庆祝，我也做了巧克力巴巴露 Chocolate Bavoroise。这道食谱参考了Alex Goh 的食谱，非常好的甜点。值得大家一试。

Ingredients :

(A)	Anchor Milk	Anchor 牛奶水	200 gm
(B)	Sugar	糖	50 gm
	Egg Yolks	蛋黄	3         nos
(C)	Dark Couverture	调温黑巧克力	150 gm
(D)	Gelatine	鱼胶粉	2 tsp (8 gm)
	Water	水	35 gm
(E)	Anchor whipping cream, whipped *to whipped, add ~10% sugar to avoid overmix (20gm here)	打起Anchor鲜奶油	200 gm

Method:

1.       Cook (A) until boil then add into (B) and mix until well blended.  Continue cook for 1 minute.  Add (C) and mix until well combined.

2.       Mix (D) until well blended and place it over double boiler cook until gelatine melts.  Add it into the above mixture mix until well blended.

3.       Cool it over ice water then add in (E) mix until well incorporated.

4.       Pour it onto the dessert cups.  Keep it in the fridge to let it set.

做法： 

1.       将(A)煮至沸 加入(B)拌均.  续煮1分钟。 加入(C)搅拌至均匀。

2.       将(D)拌均放在双烤盘上煮至鱼胶粉完全溶化.  接着倒入(1)将拌均匀。

3.       将它放在冰水上搅拌冷却然后混合搅拌均即可。

4.       将它倒入杯子模里然后放入冰箱冷藏至凝固。

·         If no anchor milk, can use 20gm UHT + 80 gm water to make 100gm milk

怡保美食

今天，一路中从槟城回家，路经怡保，到了道地的美食怡保中心，买了道地美食，于大家分享，希望大家如果有机会，也可一试。

以下是怡保著名的咖椰 角.

柠檬淇淋小蛋糕 Lemon & Poppy Seed Tea Cake

忙了一个星期，又到了星期天。上午吃了早餐，就开始了期待已久的柠檬淇淋小蛋糕。非常赞的食谱。感谢姐姐的分享。

材料 Ingredients:

Butter	牛油	227gm
Caster Sugar	细糖	350g
Whole egg (grade A)	鸡蛋	4 no
Superfine flour, sifted	蛋糕粉	375g
Baking soda, sifted	苏打粉	½ tsp
Salt	盐	½ tsp
Poppy seed (Blue)	罂粟种子（蓝色）	2 tbsp
Milk (Full cream)	牛奶	240ml
Lemon juice	柠檬汁	2 tbsp (1 lemon)
Lemon zest	柠檬皮屑	2 tbsp(from 2 lemons)

Methods:

1. Preheat the oven to 170°C. Line baking pan with mini cake cases.
2. With a paddle attachment and medium speed, beat butter and sugar until light. Start with speed 1, then turn up to speed 3 until it turns to yellow milky color. Gradually add in the eggs, mixing well and scrape after each addition.

3. Turn to low speed and add the flour, baking soda, salt, poppy seed, alternating with the milk. Do not over mix. Use speed 1 for 12 spin for each addition (start with dry ingredients then wet ingredients and dry ingredients again)

4. Add the lemon juice and zest and mix until just combined (About 20 spin with 360° in 1 direction) Spoon the batter into cases and bake for 20-25 minutes or until firm. Take to test from oven at 18 minute. Do not bake more than 20 minutes.

做法：

1. 以170度热烤炉。筛材料 (B).

2.将牛油, 糖放入搅拌器搅拌至松发浓稠，加入鸡蛋拌至松软。

3.交替加入牛奶及粉类(蛋糕粉,苏打粉,盐,罂粟种子)，然后加入柠檬汁及柠檬皮屑，拌匀后舀入挤花袋。

4.将(3)挤入小纸杯，排好在烘盘，烘25-30分钟。

柠檬淇淋 Lemon Curb

材料 Ingredients:

Butter	牛油	100g
Lemon juice	柠檬汁	60ml (from 1 ½ lemon)
Caster sugar	细糖	80g
Egg (Grade A)	鸡蛋	1whole + 1 yolk

Methods:

1.Using a deep saucepan or pot over low heat, whisk the butter until melts. Add in lemon juice. Then add in sugar and continue to whisk until the sugar dissolves.

2.Gradually pour in the eggs and whisk continuously for 15 minutes or until it thickens. Test by using it to coat the back of a spoon and draw a line in between.  Remove from heat and immediately strain to remove any lumps. Let cool and refrigerate to set.

做法：

1.用小火将牛油煮至融化. 加入细糖和柠檬汁，继续小火煮至糖融化。

2.逐渐将鸡蛋倒入和拂持续15分钟或直到它变浓. 使用汤匙的背面涂层之间画一条线。离火，放凉冷藏设置。

3.烤好的小蛋糕，趁热用竹签刺满洞孔；趁热淋上柠檬糖浆。

糯米饭 Glutinous Rice

今天孩子生日派对，为他准备糯米饭，寿司，布丁，咖喱鸡及烧烤的食物。这道糯米饭很赞，又很简单。因此把食谱记录一下，好让我下次再参考。

材料 Ingredients：

Glutinous Rice	糯米	500gm
Mushroom (Soak, cut dice)	香菇  (浸软，切粒）	12 朵
Dried Shrimps (Soak, cut dice)	虾米（浸软，剁碎）	3 大匙
Scallop	扇贝	1大匙
Garlic	蒜茸	1大匙
Water	清水	500ml

调味料Seasoning：

Oyster Sauce	蚝油	1 tbsp
Soy Sauce	生抽	1 tbsp
Salt	盐	½ tsp
Dark Soya Sauce	黑酱油	½ tsp
Pepper	胡椒粉	Some 适量

Method:

1.Heat the wok with some oil, deep fry garlic & dried shrimps, add in scallop & mushroom.  In the same work, add in glutinous rice & seasoning and mix well.

2.Put the glutinous rice into pressure cooker and cook for 8 minutes.

做法：

1）烧热一大匙油爆香蒜茸和虾米，加入香菇和扇贝炒均，再加入沥干的糯米和调味料炒均。

2）将糯米放入压力锅中，加入清水，煮8分钟至软。

** Note

For 1000 gm rice, cook for 10 minutes

For 750 gm rice, cook for 9 minutes

中種吐司

材料 Ingredients:

Overnight sponge中種麵團	Bread Flour	高筋麵粉	46 gm
	Water	水	27 gm
	Instant Yeast	快发干酵母	1 gm
Main Dough
(A)	Bread Flour	高筋麵粉	254 gm
	Sugar	糖	37 gm
	Salt	盐	3 gm
	Milk Powder	牛奶粉	9 gm
	Instant Yeast	快发干酵母	5 gm
(B)	Overnight sponge	中種麵團
(C)	Cold Egg	鸡蛋	1 nos
	Cold Water	冰水	110 gm
(D)	Butter	牛油	35 gm

Method (Overnight sponge):

1) Mix the instant yeast with 20g of water until well blended. Add in the remaining ingredients and knead to form dough. 

2) Let it proof for 30min. Wrap with cling film and keep in the refrigerator overnight or up to 48hours. 

做法(中种面团)：

先把中种面团里的快发干酵母和20gm的水拌勻，靜置10分鐘。 再加入中种面团所有剩下的材料在面糊内，攪拌成团, 然後让它发酵 1/2 小时。面团盖上保鲜纸，然後并保持在冰箱中过夜或到48小时。

Method (Main Dough): 

1) Mix A until well blended. Add B, then C, knead to form a dough.

2) Add in D, knead to form a smooth and elastic dough. Cover it with cling film. Allow it to proof for 45 min.

3) Divide the dough into 3 equal portions, mould it round. Allow it to rest for 10min.

4) Roll the dough flat with a floured rolling pin, then roll it up like swiss roll. Allow it to rest for 10min. Repeat the step one more time. 

5) Place 3 pieces of the dough into a greased loaf tin (20x 11.5x 11.5cm / 450g pullman tin)(I didn’t grease the tin as mine is non-stick). Let it proof for 50min or until 80% full of the loaf tin. Cover it with the lid.

6) Bake at 200C for 35 minutes. Remove it immediately from the tin when baked.

做法(中种面团)：

1)将主麵團里的材料A材料混合均匀。加入材料B, 再加入材料C, 攪拌成团。

2)加入材料D, 拌成光滑和富弹性的面团即可。让面团发酵45分钟。

3)将面团分成3份，并将面团搓圆，让面团发酵10分钟。

4)将面团杠薄，然后卷起，就如瑞士卷方法一样。静置10分钟，然后重复以上的做法多一次.

5)将3份面团，放入已涂油的三文治烘盘里。让面团发酵50分钟或八分满时既可上盖。

6)以 200°C烘35分钟，而当面包烘熟时，马上将它从烘盘移出即可。