Tuesday, March 17, 2015

BAECHU KIMCHI. 배추김치. 大白菜泡菜. Napa Cabbage Kimchi


 HOMEMADE ALWAYS BEST! 

Ingredients: -
- 1.5kg of Napa cabbage
- 1/2 cup of salt (i using Himalayan salt)
- 2x Fuji Apples
- 1x Pear
- 4 cloves garlic peeled and cut into small piece
- 2 big onion peeled and cut into small piece
- One 1-inch piece of fresh ginger, peeled and cut into small piece
- 1 cup of fish sauce
- 1/2cup of salted shrimp paste (i use Cincalok)
- 2tablespoon of Anchovy Powder (Optional)
- 1tablespoon of sugar
- 2.5cups of red chili pepper flakes
- 2 tablespoon of Gochujang (Korea hot pepper paste)
- 150g of radish, peeled and cut into 2inch matchsticks
- 150g of carrot,peeled and cut into 2 inch matchsticks
- 50g of chives, cut into 2 inch matchsticks

Method:-
- Cut Napa Cabbage into bite size pieces and place in a large bowl. Sprinkle with the salt and set aside for about 2hours to release water.
- Drain the Napa cabbage, and rinse with cold water to remove excess salt.
- Squeeze out the excess water, set aside
- In a blender, combine apple, pear, garlic, onion and ginger, whirl until it smooth (Puree).
- Pour the puree into the big bowl and combine in the fish sauce, salted shrimp paste, Anchovy Powder, sugar, Gochujang, and red chili pepper flakes, mix till become pasty.
- Next is combine in the radish, carrot and chives till until evenly combined.
- Spice mixture is ready to use.
- Combine the Napa cabbage and the spice mixture bit by bit till finish.
- Make sure the Napa cabbage are well combined and coated with spice mixture.
- Pack the Kimchi into glass jar. Let it ferment at room temperature for at least 72hours, open the jar to release the gases before transfer in to refrigerator to continue fermenting for another 7days.
- Yummylicious Kimchi is ready to serve.

HAPPY KIMCHI...ing!

Recipe by Vy.
17 March 2015

Monday, March 2, 2015

Buttery Banana Cupcakes牛油香蕉杯子蛋糕by Rvy

牛油香蕉杯子蛋糕 by Rvy

冰箱裡躺著很多塊金桶牛油啦~
還有家裡的香蕉也都熟透透~
就烘些牛油杯子蛋糕給我妞妞吃~






































材料:
A. 175g 軟化無鹽牛油(我用了Golden churn無鹽牛油)
B. 85g 黑糖(可以用幼糖代替) ***請自行加減糖的分量***
C. 3個 蛋
D. 30ml 牛奶
E. 200g 香蕉泥
F. 200g 低粉(或自發粉)
G. 1茶匙 蘇打粉
H. 1湯匙 白醋
I. 2根香蕉, 切片
J. 杏仁片 適量

烤箱預熱165c
杯子蛋糕紙杯放進杯子蛋糕模
低粉過篩兩次,放一旁待用

方法:-

- 先打發軟化牛油



















- 加入黑糖打至鬆發呈乳白色



















 - 加入雞蛋. 一次只打入一粒雞蛋,確定完全被攪拌後再繼續加入下一粒雞蛋.



































- 加入牛奶,攪拌均勻.



















 - 慢慢分次加入一半篩過的低粉跟一半的香蕉泥, 用蛋糕抹刀攪拌均勻後再加入另外一半的低粉跟香蕉泥,繼續攪拌至均勻.




































 - 白醋倒入蘇打粉裡,呈泡沫狀後立刻加入麵糊裡攪拌至均勻.



















 - 蛋糕杯子倒入2/3的麵糊,鋪上香蕉切片(可以自行加些杏仁片)



















- 送入已經預熱165c烤箱,烤25分鐘或用蛋糕測針插入,拔起來測針是乾淨的就可以了。 (以個人的烤箱為標准或至熟)
- 待冷後就可以享用.

-------------------------------------------------------------------------------------------------------

Ingredients:- (for 15pcs of 7cm cupcakes)
Buttery Banana Cupcakes by Rvy

A. 175g room tempature unsalted butter (i use Golden Churn Butter)
B. 85g of Brown Sugar
C. eggs
D. 30ml of milk
E. 200g of mashed ripe banana (overripe is best)
F. 200g of cake flour or self-raising flour
G. 1 teaspoon baking soda
H. 1 tablespoon of Vinegar
I. 2 bananas, sliced
J. Almond flakes

Oven preheated 165C.
Line standard muffin tins with paper liners.
Sift cake flour twice.

Method:-
- Cream butter with a mixer until light and soft.
- Add in sugar mixed until light and fluffy.
- Add in eggs into the butter mixture, 1 at a time, fully mixed then add in another one.
- Add in milk, mixed well.
- Follow add in ½ of the cake flour and ½ of the mashed banana, fold till well combine and added in another ½.
- Last, mixed vinegar and baking powder, immediately add into the cake batter continue fold till well combine.
- Fill in two-thirds of batter in to the cupcakes paper lines, place some sliced banana and almond flakes on top of the batter.
- Transfer in to oven and bake at 165C for 25 minutes or until the testers inserted into centers come out clean.
- Let cool in tins on wire racks.
- Serve.

^^經過烘培成功才敢把食譜分享出來的,本人無法控制任何第三者在採用食譜時未能成功做出成品。本人將無需負責或承擔任何失敗的成品^^

03.03.2015
-Rvy-



Sunday, November 2, 2014

麥香芭娜娜蛋糕


***因為要送人,所以這次我用了5個即用即丟的鋁盤,以下份量可以做5個16cm的***

用了分蛋法哦~

材料A:-
6顆蛋黃
300克蛋糕粉 (過篩兩次)
300香蕉泥
60克幼糖
60克Nestle麥片
60ml植物油
80ml鮮奶
適量香蕉片,裝飾用

材料B:-
6顆蛋白
60克幼糖
*開始打至蛋白發泡後,分3次加入幼糖,打發至硬性發泡*

烤箱預熱170度

做法:-
- 蛋黃加入白糖,打發至奶白色
- 拌入植物油,拌均勻
- 拌入香蕉泥, 拌均勻
- 蛋糕粉+鮮奶分量拌入至完全混合
- 拌入麥片,拌均勻
- 分三次拌入蛋白霜
- 倒入烘盤,進入烤箱烤50分鐘(或至熟,用筷子牙籤拉出沒麵糊就熟咯)
- 出爐,無需倒扣,待冷享用



^^經過烘培成功才敢把食譜分享出來的,本人無法控制任何第三者在採用食譜時未能成功做出成品。本人將無需負責或承擔任何失敗的成品^^

Saturday, July 5, 2014

榴莲北海道戚风蛋糕 Durian Hokkaido Chiffon Cakes




忘了从几时开始我变得不喜欢吃榴莲~ 不讨厌啦但也没有很喜欢。
不喜欢为什么我还做榴莲蛋糕,呵呵,是专程想要做给我那位很爱吃榴莲的老公啦~

材料:-
(可以做12个4方
北海道蛋糕纸杯)

~面糊~


5颗蛋黄+20g幼糖
90g蛋糕粉

90ml鲜奶
50ml植物油
1.5茶匙维尼拉香精

~蛋白霜~
5粒蛋白+50g幼糖


- 纯榴莲泥做法-

 
材料:榴莲果肉 
 (我用了一个半的榴莲果肉,忘了称它的份量)
把榴莲果肉用汤匙压成泥,装入挤花袋放进冰箱冷藏待用。 
我为了要幼滑些所以有使用食物处理器搅搅两下
 #如果有些朋友觉得纯榴莲味道会太重的话,可以加入些许打发的奶油拌合#

***预热烤箱55度
***将粉类过筛2次 (放一旁待用)


蛋糕做法:-
 

- 将鲜奶跟植物油混合,然后加热(不需要滚)
- 趁温慢慢加入粉类搅拌至均匀
- 拌入维尼拉香精
- 蛋黄一颗搅拌均匀再一颗的慢慢加入,搅拌至完全均匀, 放一旁待用
- 用hand-mixer把蛋白打至发泡,加入1/2 幼糖,继续打发至蛋白看似有点滑状后加入剩下幼糖打发至干性发泡
- 拌入1/3的蛋白霜至面糊里, 搅拌均匀
- 将面糊拌进剩余的蛋白霜里, 搅拌至看不见蛋白体
- 把面糊倒入4方杯,9分满 (每一个4方纸杯都轻敲两下才放进烤箱烘烤)
- 放进已经预热的烤箱, 用155度烘40分钟(以个人的烤箱为标准或至熟)
- 蛋糕从烤箱里拿出来后每一个蛋糕杯都敲敲两下然后不要吹到风待凉
(***出炉过后立刻dun dun两下是从Wennie靓靓那边学来的,敲过后的杯子戚风不会回缩,不知原因,照做就是了)我照做,真的不会回缩o~ 
- 蛋糕冷却过后就挤入榴莲泥,放进冰箱冷一下过后就可以享用咯,真的要冷藏一下才赞哦

^^经过烘培成功才敢把食谱分享出来的,本人无法控制任何第三者在采用食谱时未能成功做出成品。
本人将无需负责或承担任何失败的成品^^
 
-Rvy-
05.07.2014

Sunday, April 20, 2014

奥利奥戚风蛋糕Oreo Chiffon Cake


應大公主要求而烘~
材料:-(20 cm / 8 吋 中空模一個 )

-麵糊-
 5顆蛋黃 
90克蛋糕粉
 85毫升牛奶/ 鮮奶 
50毫升植物油 

-Oreo餅乾碎-兩包3粒裝的餅乾,對半掰開去掉中間的內陷餅乾放入密封袋裡,用手壓碎,待用

 -蛋白霜- 
5粒蛋白+75克幼糖 

做法:- 
***預熱烤箱155度***將粉類過篩2次 (放一旁待用)
***蛋黃蛋白分開,蛋白放進冰箱,待用 

做法:
 - 蛋黃+植物油,攪拌至完全融合
 - 加入鮮奶,繼續拌均勻 
 - 分3次加入低粉,慢慢輕攪拌均勻
 - 分次加入蛋黄慢慢輕攪拌均勻, 放一旁待用
 - 從冰箱拿出蛋白,用mixer把蛋白打至發泡,分3次加入幼糖,打至乾性發泡- 將Oreo餅乾碎倒入麵糊,輕攪拌至均勻
 - 拌入1/3的蛋白霜至麵糊裡, 攪拌均勻- 將麵糊拌進剩餘的蛋白霜裡, 攪拌至看不見蛋白體- 倒入戚風模,然後往桌面輕敲一兩下 
- 放進已經預熱的烤箱, 用155度烘40分鐘(以個人的烤箱為標准或至熟) 
- 用cake tester插入拿出乾淨就可以出爐倒扣- 蛋糕扣待冷脫模- 享用啦

Ingredients:

(Batter)
5 egg yolks
90g of cake flour (sifted twice)
80ml of milk/ fresh milk
50ml of vegetable oil

(Oreo crumb)
6x2 pieces of Oreo biscuit without the cream
- Put into zip-lock bag, lightly crush with hand.


(Egg white)
5 egg whites (keep inside the fridge when preparing the batter)
75g of sugar


***Oven preheated 155 degrees


Methods:
1. mixed egg yolks and vegetable oil until completely fused
2. Add in milk, Stir well
3. slowly fold in sifted flour, mix till smooth, add in egg yolk each a time, mix till smooth
4. Beat the egg whites until frothy add in sugar gradually and beat until it stiff.
5. Add in the oreo crumb into the batter, mix well
6. Fold in 1/3 of the egg whites into the batter, and fold in the remaining egg whites gently. 
7. Pour the batter mixture into the 20cm chiffon mold,
8. Bake at 155C for 40 minutes.
9. Immediately invert it after removal from oven. Leave to cool. When cake is cold, remove from the chiffon mold.
10. Yummy orea chiffon cake is ready to serve, enjoy.

^^經過烘培成功才敢把食譜分享出來的,本人無法控制任何第三者在採用食譜時未能成功做出成品。本人將無需負責或承擔任何失敗的成品^^
 

Wednesday, February 19, 2014

香濃巧克力杯子蛋糕 Rich Chocolate Cupcakes


妞妞要求的巧克力杯子蛋糕~ 每一口都有著超濃郁的可可香~ 贊哇!

可以烘製14個7cm的杯子蛋糕

*杯子蛋糕體材料*
1.5杯蛋糕粉
2/3杯黃砂糖(如沒有可用普通白糖替代)
2/3杯可可粉 (我用Van Houten's)
1/4杯軟化無鹽牛油
1/4杯軟化奶油芝士
2顆中型雞蛋
1杯牛奶/鮮奶
1茶匙泡打粉
1湯匙白醋

*巧克力糖霜材料*
200克無鹽牛油
2/3杯可可粉 (我用Van Houten's)
2杯糖粉
1茶匙Vanilla香精
少許鹽
**牛油打發之順滑,加入鹽,然後加入可可粉攪拌均勻, 过后再加入糖粉攪拌后加入Vanilla香精繼續攪拌均勻,倒入擠花袋待用**

裝飾:一個烘好的杯子蛋糕體,取出,捏成蛋糕碎

做法:
烤箱預熱165度
準備好杯子蛋糕烤盤

- 先將蛋糕粉,可可粉過篩兩次
- 將粉類黃砂糖放入攪拌機碗裡,用低速度攪拌2分钟至全部混合
- 加入牛油,芝士奶油, 繼續攪拌
- 慢慢加入雞蛋液,改用中速攪拌
- 慢慢加入牛奶攪拌至所有材料混合均勻
- 將蘇打粉加入白米醋內,你會直接看到泡泡,然後立刻加入麵糊內,攪拌均勻
- 舀進蛋糕杯子, 盛滿杯子模具的2/3,放進烤箱烘18 - 20分鐘(以個人的烤箱為標准或至熟)
- 從烤箱拿出來,不需要倒扣, 待冷
- 擠上巧克力糖霜,撒上蛋糕碎,裝飾過後就大功告成

Rich Chocolate Cupcakes
***Makes 14pcs of 7cm cupcakes***

Ingredients for the cupcakes:
1.5 cups of cake flour
2/3 cup of Brown sugar
2/3 cup of Van Houten's cocoa powder
1/4 cup of unsalted softened butter
1/4 cup of softened cream cheese
2 medium eggs
1 cup milk
1 teaspoon baking soda
1 tablespoon of Vinegar

Ingredients For the Chocolate Frosting:
200g of butter
2/3 cup of Van Houten'scocoa power
2 cups of icing sugar
1 teaspoon vanilla essence
pinch of salt

** Place butter in a large mixing bowl and beat until t smooth,add in salt, add cocoa powder mix evenly, then add the icing sugar and Vanilla essence, mixed well **

Decoration: Squash cake crumb

Method:
Oven preheated 165 degrees
Line cupcake pans with paper liners and set aside.

- Stirring all the powdery ingredients at least twice.
- Combine in a bowl with the powdery ingredients and brown sugar Mix on low speed until combined for about 2 minutes.
- Add in butter and cream cheese, continue mix on low speed
- Slowly add in egg, mix on medium speed
- Slowly add milk to batter until completely mixed scraping down the bowl as you mix.
- mixed vinegar and baking powder, immediately add into the cake batter and mix well.
- scooped the cake batter into the cup/ mold (two-thirds would be great). Transfer to over and bake at 165C for 18-20 minutes or until it cook.
- cool down, and then do the frosting and some decorating.

Yummy cupcakes ready to serve.
^^經過烘培成功才敢把食譜分享出來,本人無法控制任何第三者在採用食譜時未能成功做出成品。
本人將無需負責或承擔任何失敗的成品^^

- Rvy-

19.02.2014

Wednesday, February 12, 2014

臘腸冬菇(香菇)蒸滑雞

超簡單超容易料理又超下飯的
 *臘腸冬菇香菇蒸滑雞*
 
主料就那麼3加些醃料就可以完成咯

材料
- 半隻雞切塊狀
- 一根臘腸切斜片狀
- 兩片泡發的冬菇香菇切片狀

醃料
- 蠔油一湯匙
- 醬油一湯匙
- 紹興酒湯匙
- 麻油一茶匙
- 鹽半茶匙
- 糖半茶匙
- 玉蜀黍粉半湯匙
以上醃料混合攪拌均勻


做法
- 雞塊洗乾淨加入混合醃料醃個15-20分鐘
- 把醃好的雞塊轉入蒸盤
- 加入臘腸跟冬菇香菇稍微混合一下
- 倒入剩餘的醃汁
- 放入已經加熱過蒸鍋
- 大火蒸25分鐘或至雞肉熟透
- 拿出趁熱享用

^^经过料理成功才敢将食谱分享出来,本人无法控制任何第三者在采用食谱时未能成功做出成品。
本人將無需負責或承擔任何失敗的成品^^


Rvy
12.02.2014