Friday, June 19, 2015

咖啡土司面包 Coffee Bread Loaf & Bun

今天在娘子家看到这句话:事事无完美。 有些小人,不必计较,计较会烦。 有些繁事,不必在意,在意会累 !” - 摘录下来,共勉之。

真的,其实说到底,就是自己拿来烦,很多事,不计较、不在意你就是置身事外。哪来那么多的烦恼对不对?嘿嘿~ 

咖啡土司+鸡蛋美乃滋,怪!

哇!很美hor!!!哈哈哈哈!
消灭食材行动!

买了罐咖啡粉,做了给河马阿嫲的母亲节咖啡奶油蛋糕后。。。它就这样默默地被“遗弃”在柜子的一角。。。是可以用来泡咖啡喝啦~ 可是,我喝不惯。哈哈哈哈!习惯了南洋风味的咖啡乌,这种“红毛”咖啡不适合我。

小孩子又不可以摄取太多的咖啡因,偏偏我的“雇主”是两个小屁孩,只能。。。慢慢消化了。。。

蓬蓬的小面包~ 

面包和土司的组织都很棒,口感很好,保湿性也很不错,第一天我们吃小面包,土司留到第二天和第三天吃,到了第三天土司还是柔软湿润的,缺点是。。。没有咖啡味!!! 咖啡土司面包没有咖啡味,哈哈哈!赢料咯!问题是,加重咖啡粉分量不太可行,土司本身余味已经带一点酸(咖啡本身的酸味),加重咖啡粉的分量应该酸味会更明显。问了一下谷哥大神,看到这个版本,加咖啡渣。。。嗯,吃咖啡豆。。。会不会消化不良啊?哈哈哈!另外还有看到说可以加一点肉桂粉,会有效地提升咖啡的香气,有机会再来试试好了。


朦朦的,相机跟我一样还没睡醒。。。咔咔咔咔!

河马妈头壳有点坏掉,烤了咖啡土司却想要吃鸡蛋美乃滋三文治,所以就是你看到这样怪怪的组合。老实话,真的不好吃啦!下次乖乖吃原味就好了。哈哈!

食谱参考+更改自 Mia喵烘焙
(河马没有MIKI大豆蛋白,也没有咖啡渣,所以自己乱改了一点食谱)
 



Friday, June 05, 2015

肉桂糖多拿马芬 Cinnamon Sugar Donut Muffin

金灿灿的~ 哈哈~

前一阵子一直想吃肉桂卷,准备开工时却找不着肉桂粉,忘了之前做姜饼人时已经用完了。囧。后来到超市时顺手带了一罐回来,然后就这么摆着。一晃也过了快一个月,又突然想吃肉桂卷了~ 年龄渐长,口味也跟着改变。年轻时不懂得欣赏的食物/味道,现在反倒渐渐喜欢上。肉桂是其中的例子。

细砂糖+香草糖粉+肉桂粉

拌匀,多拿玛芬扫上一层融化奶油后丢进去滚一滚~ 

要弄肉桂卷得要等周末河马妈有漫漫一整天时,不然搞完肉桂卷河马妈就得变身河马熊猫上班去。这个多拿马芬是解馋之下的衍生产品。



放置到第二天早上还是很好吃的,一口咬下去,松松地、软软地、还有香香的香料味,还蛮好吃。 表面覆盖着满满的肉桂糖,就像甜甜圈一样,小孩子是一定喜欢的。不过河马爸和我的同事就不是很爱,主要是因为他们都不喜欢肉桂的味道,和蛋糕本身没有关系。河马爸爸还问我,为什么用五香粉做蛋糕~ 哈哈哈哈哈!

食谱参考,河马乱乱翻译:这里 (英文食谱)





Thursday, June 04, 2015

班兰椰浆戚风蛋糕 Pandan Coconut Cream Chiffon

这个用了包装的“鲜椰浆”,调整了粉类比例,拉长了烘焙时间还是不漂亮。
Edited to add (05/06/15) : This is the not very successful version of using packet coconut milk, I have adjusted the ratio of flour and baking time, I still couldn't get the texture right.
前两天接小孩时碰到河马仔的班主任,她告诉我说她有来我的部落格走走。(吓到!)不过她看不懂。。。哈哈哈哈~ 因为她是菲律宾籍,只看得懂英文。哈哈!对不起老师,河马妈比较习惯写中文,写英文真的让我很头疼,也很怕食谱写错误人子弟啦!不过还是很感激她让我知道,有人看我的部落格耶!哈哈哈哈~ 

Met hippo ah boy's form teacher a few days back, she told me she actually visited my blog! But she couldn't understand a single word in my blog, because she is a Pilipino and she can’t understand Chinese!  Oops~ Sorry Ms. Maria, to write in English is a torture to me, I might not express myself clearly if were to blog in English.  Nonetheless, I am thankful for your visit to my blog!

这是新鲜椰丝挤出来的浓椰浆烤的,比较漂亮。
edited to add (05/06/15) : This one use fresh squeezed coconut milk, much better texture.
其实写部落格一开始的初衷是记录自己的烘焙生涯和一些很喜欢的食谱,后来慢慢的加入了生活的点滴。还是属于比较个人化的部落格。有空我就多写一些,没空就随缘好了。

I started this blog for the purpose to record down my baking journey and most importantly, to keep tested and tasted nice recipe so that I have some reference in the future. To make sure they are not lost in somewhere and not to pile up my collection by printing each and every single one in hard copy, in a way, save the environment? LOL~ So the blog is still very much personal thing. I write more when I have more free time, or else... Just leave it to fate. =D

回到这个戚风蛋糕上。这是我相当喜欢的班兰戚风食谱之一。但是这个食谱很可爱,一定要用新鲜椰丝不加水挤出来的超浓椰浆。若是换成超市买回来现成的“新鲜浓椰奶”,食谱就不容易成功了。我还没有试过用牛奶包装的浓椰浆,(例如Kara牌的浓椰浆)也没有想试的欲望。。。有新鲜的就用新鲜的就好了,嘿嘿!

Back to this Chiffon cake. This is one of my favourite recipe. But this recipe is abit tricky, you have to use ONLY coconut cream squeezed from fresh shredded coconut。 The recipe doesn't work well once you switch to use the ready pack pasturized "fresh coconut milk" available from some local supermarket! I have yet to try with those coconut cream (ie. Kara brand), but I guess it might work since the thickness is very close to the fresh squeezed one. I have no desire to try with those, if I can use fresh squeezed one, why should I use packet one?

用新鲜的班兰精华做出来戚风带有天然的香味,我家的吃货河马妞可识货了,吃了这戚风,连续数日都只跟我要这一味当早餐。(是想累死谁啊???>.<")

With fresh coconut and pandan concentrate, the cake smell and taste really really great. My hippo ah girl, the one who really knows how to eat actually request me to make this for breakfast everyday! 

自然光,忍不住再PO一张
食谱参考:这里 (AnnaChan-全蛋食谱)

食谱注解/Recipe Remarks Note:

1:新鲜椰丝买回来不加水挤出来的浓浓椰浆。
Remarks 1: Thick coconut milk squeeze direct from fresh shredded coconut without add a single drop of water.

2:班兰椰大约30片洗干净剪细碎加2-3大匙清水用食物处理搅拌机搅烂后取汁。
Remarks 2: To make pandan concentrate, blend about 30pcs pandan leaves with 2-3TBsp tap water and squeeze the juice.

3:戚风烤20分钟后可以在表面盖上铝箔锡纸,防止表面烤焦。
Remarks 3: You can cover the cake with foil after about 20mins the cake bake in the oven to prevent burnt top.