Friday, November 30, 2012

凉拌菜


每一次和这里的朋友聊起来,说马来西亚很少有凉拌菜,很多人都觉得很奇怪,因为在热天吃凉拌菜是很舒服的一件事。。但我相信可能马来西亚太热了,就算做了凉拌菜也不能放太久,很快就会坏掉了吧。。

这两道凉拌菜都很简单,夏天吃很棒。。

1) 凉拌五香豆干

超市买的五香豆干洗一洗,切成薄片,加上香菜,台湾酱油膏及越南辣椒拌一拌就好了

2) 凉拌佛手瓜

用的是爱厨的食谱 

 材料: 佛手瓜2个, 葱1支(我喜欢多一点),油1大匙,麻油1大匙。

调味料: 糖半小匙,盐1/4小匙,酱油1大匙,鎮江醋1大匙。

做法: 
1. 將佛手瓜削皮、挖去內核,切丝。葱切成葱花备用。
2. 准备半锅热水,放入佛手瓜丝川烫,約30秒,捞出,以涼开水漂2-3次降溫,把多余水份稍微捏出沥干。
3. 將所有调味料拌入佛手瓜裡拌勻,盛盘。
4. 小锅裡加热油1大匙與麻油1大匙,放入葱花,煸至葱花乾香,隨即將葱油淋在佛手瓜丝上即可。


Tuesday, November 27, 2012

翻糖杯子蛋糕





我做过好几个翻糖结婚蛋糕,但翻糖都是买wilton的fondant,我觉得不好吃又很贵。。网上有很多自制的棉花糖翻糖(Marshmallow Fondant), 材料很简单,味道也还好。。虽然还是甜了点。。

原食谱: 
  • 8 ounces miniature marshmallows
  • 1 pound powdered sugar (4 cups), plus extra for dusting (我还是减了不少糖)
  • 2 tbsp water
  • Food coloring or flavored extracts, optional *
  • 1/2 cup Crisco shortening
* 我在walmart 买了水果味有颜色的marshmallows,就什么也没加了。
    红色-草莓味,绿色 -青柠味,橘色 -橘子味,黄色-柠檬味


做法:


1. Melt marshmallows and 2 tablespoons of water in a microwave or double boiler. To microwave, place the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted. It usually takes about 2 1/2 minutes total. 

2Place 3/4 of the powdered sugar on the top of the melted marshmallow mix.

Now grease your hands GENEROUSLY (palms, backs, and in between fingers), then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle. (我一开始没有用手,直接用silicone spatula 搅拌,直到成团我才用手揉,手还是要放油)

3. Start kneading like you would bread dough. You will immediately see why you have greased your hands. What are you doing is Keep kneading, this stuff is sticky at this stage! Add the rest of the powdered sugar and knead some more. Re-grease your hands and counter when the fondant starts sticking.  


If the mix is tearing easily, it is to dry, so add water (about 1/2 tablespoon at a time and then knead it in). It usually takes about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake. It is best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water.

Prepare the fondant icing for storing by coating it with a good layer of Crisco shortening, wrap in a plastic-type wrap product and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible. MM Fondant icing will hold very well in the refrigerator for weeks.


 

我那天只做了绿色及橘色,所以就弄了南瓜造型,后来还给小朋友弄了卡通造型。

我用的是基本牛油蛋糕的食谱,半分做巧克力,另外半分做芝麻口味。

 材料:
1. 牛油250g
2. 幼糖200g (我一般只会放160g)
3. 鸡蛋四粒
4. 面粉250g 加2茶匙发粉
5. 鲜奶4汤匙

做法:
1. 牛油和糖低速度打至变浅黄松发。
2. 加入第一粒蛋打至成奶油状,蛋要一颗一颗的加。
3. 每一颗蛋必须打至均匀才能再加入另一颗蛋。
4. 面粉和牛奶分3次加入,拌打至光滑面糊
5. 拿一半的面糊加三大匙的巧克力粉搅拌均匀。
6. 另外一半的面糊家三大匙的黑芝麻粉搅拌均匀。
7. 放进杯子烤盘中央,芝麻口味的我在上面撒上一些芝麻粒。
8. 放入预热烤箱,180度烤约20-25分钟或至熟即可。

Thursday, November 15, 2012

糖玻璃饼干




每一年的圣诞节,这个糖玻璃饼干都在我的making list,但最终都没有。。这个饼干的食谱,我时常都有做,但我们家很少买糖果,而且平时逛超市我也很少走去买糖果的地方。所以每一次我就做不成了。。

前几周再翻看我的making list,看到这个,我晚上出去是就特地的买了一包果汁糖,之后就可以开工了。。

我的饼干食谱

Ingredients

2 3/4 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon(s) vanilla extract
 1 bag of hard candy


Method:
1. combine flour, baking soda, and salt in a bowl.

2. In large bowl, with mixer on medium speed, beat butter and sugar 1 minute or until creamy, occasionally scraping bowl with rubber spatula. Add egg and vanilla; beat until well mixed.

3. Reduce speed to low; gradually beat in flour mixture just until blended, occasionally scraping bowl.

4.divide into 3 pieces. Flatten each piece into a disk; wrap each in plastic wrap. Refrigerate at least 2 hours or overnight, until firm enough to roll.

5. While dough is chilling, place each color hard candy in separate heavy-duty plastic bag. Place 1 bag on towel-covered work surface or floor. With meat mallet or rolling pin, lightly crush candy into small pieces about the size of coarsely chopped nuts, being careful not to crush until powdery. Repeat with remaining candy.

6. Preheat oven to 350 degrees F. Line large cookie sheet with baking map. Roll 1 disk of dough 1/8 inch thick and use cookie cutters to cut out as many cookies as possible.

7. Place 1 inch apart on prepared cookie sheet. Cut out centers of cookies with smaller cookie cutters. fill each cookie's center with 1/2 teaspoon crushed candy.

8. Bake cookies for 10-12 minutes. Remove cookie sheet from oven. Cool cookies on cookie sheet on wire rack. With metal spatula, remove cookies.

9. Store cookies in tightly sealed container at room temperature up to 2 weeks or in freezer up to 3 months.






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