香蘭戚風蛋糕 Pandan Chiffon Cake (燙麵法 Cooked Dough Method)

滿屋子的pandan先~
閨蜜要求這傳說中的綠蛋糕😁
快手快腳把它完成，忍住不post facebook，今天picnic時候給她驚喜。
謝謝閨蜜們的喜歡💖

(21cm 中空模一個 )

麵糊材料:
1. 蛋黃 - 5粒
2. 細砂糖 - 25g
3. 植物油 - 30g
4. 鹽 - 1/2茶匙
5. 鮮榨香蘭汁 - 125g
6. Top Flour / 低筋麵粉 - 120g *跟鹽一起過篩兩次

蛋白霜材料:
1. 冰蛋白 5粒
2. 細砂糖 50g

*烤箱預熱150度
烤箱牌子: Cornell CEO-E3621SL

做法：
• 將香蘭汁，細砂糖，植物油混合，然後加熱（不需要滾）
• 趁熱加入粉類，攪拌均勻
• 蛋黃一顆一顆加人，攪拌均勻至麵糊順滑，蓋起來待用
• 用mixer以低速把蛋白打至發泡，分3次加入細砂糖，打至濕性發泡
• 拌入1/3的蛋白霜至麵糊裡， 輕輕攪拌至均勻，然後將麵糊拌進剩餘的蛋白霜裡， 攪拌至看不見蛋白體
• 將麵糊倒進戚風蛋糕模，抹平，然後往桌面輕敲數下
• 放進已經預熱的烤箱， 用150度烘45分鐘，再轉180度烤10分鐘（以個人的烤箱為標准或至熟）
• 將烤好的蛋糕從烤箱拿出並立刻往桌面輕敲幾下散熱後立刻倒扣帶待冷後就可以脫模

By Vy
Vy's C9 Kitchen
20.05.2019

Kuih Ketayap/ Kuih Dadar

A. Ingredients for the Gula Melaka coconut filling
1. 250g of grated coconut
2. 100g of Gula Melaka (Palm sugar), chopped
3. 70g of water
4. 2 pcs pandan leaves
5. 1/2tsp salt

Method:-
• Mix chopped gula melaka, pandan leaves and water in a pan (pot), bring to boil until the gula melaka melted.
• Add in the grated coconut and salt
• Stir fry the grated coconut slightly dry and well combine, set aside for later use.

B. Ingredients for the Pandan Crepe Batter
1. 180g of flour (I use top flour)
2. 230g of pandan water
3. 100g of thick coconut milk
4. 1 egg, lightly beaten
5. 1tbsp cooking oil
6. 1/2tsp salt

Method:-
• Mix flour and salt in the bowl
• Mix pandan juice, egg and thick coconut milk, slowly add in to the flour mixture, lightly whisk
• Add in cooking oil, whisk till well combine
• Sift the pandan crepe batter and set aside for at least 1hour

To prepare Kuih Ketayap/ Kuih Dadar

• Heat up non stick pan over a low flame, lightly grease with some cooking oil

• Pour 2 tablespoons of pandan batter in the center and swirl the pan to coat it and form a thin crepe

• Crepe is cooked when the sides starts to crisp and curl in, slowly remove the cooked crepe with a spatula, repeat until all batter is used.

• Set aside to cool before roll in the gula melaka coconut filling

• Adding a spoonful of the gula melaka coconut filling on the pandan crepe and roll into the shape of a spring roll

• Serve, enjoy! 

Recipe by Vy

Vy's C9 Kitchen 

Creamy Butternut Squash Pasta with Shrimp/ Prawn

Ingredients:- 

1. 250g of spaghetti (or your favorite pasta)
2. 4 garlic cloves, minced
3. 1 medium size butternut squash, peeled and diced
4. 12 medium peeled and deveined shrimps/ prawns, season with salt
5. 2 cups of water (or chicken broth) #I use prawn broth (combined prawn head and shell, add 2.5 cups of water, boiled, turn to low heat and simmer for 25 minutes
6. 4 slices low fat cheese
7. Salt
8. Dry parsley
9. Parmesan cheese powder

Cooking Method:-
* Cook spaghetti according to the package directions, drained
* Heat oil over medium low heat, add some minced garlic saute till light brown
* Add in shrimps/ prawns, keep turning until it is cooked. Take out, set aside for later
* Heat oil over medium high heat, add butternut squash and minced garlic, saute about 5 minutes
* Add water (chicken of prawn broth), bring to boil
* Turn to low heat, simmer until the butterbut squash is softened, turn off
* Allow to cool slightly, use hand blender to blend until smooth
* Add in cheese slices, spaghetti and shrimps/ prawns, mixed well and season to taste with salt
* Garnish with dry parsley and parmesan cheese powder, serve and enjoy.

Recipe by Vy
Vy's Kitchen

Creamy Mushroom Soup (No butter, cream and Flour version)

Ingredients:- 

1. 600g of whole white mushrooms wash, wiped clean and sliced
2. 1 potato, sliced
3. 1 yellow onion, sliced
4. 5 cloves of garlic, sliced
5. 400ml of water
6. 100ml of milk (I use low fat milk)
7. 250ml of  chicken broth
8. Salt

Cooking Method:-

• Heat the oil in a large saucepan, add the sliced mushroom and cook until the mushrooms release their liquid and turn brown. Take out, set aside for later
• Cook onions, garlic and potato until softened
• Add in cooked mushrooms, stir well.
• Pour in the chicken broth and water, stir and bring to boil
• Turn to low heat, simmer for about 20minutes, turn off
• Pour in the low fat milk
• Allow to cool slightly, use hand blender to blend until smooth
• Season to taste with salt
• Garnish with some dry parsley, serve & enjoy!

Recipe by Vy
Vy's Kitchen

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

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.

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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-

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^^