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Saturday, 29 June 2019

White Sugar Sponge Cake 白糖糕「零失败」的食谱与作法



White Sugar Sponge Cake Recipe 白糖糕食谱

This white sugar sponge cake is the easiest and quickest way to make. You don't need to prepare rice and wine yeast like traditional, also you don't need to wait for a long time for fermentation. It's not hard to do, just need a bit patience. Think you can make it, lets give it a go! Original recipe from Josephine's Recipes and published on Feb 4, 2014. 这款白糖糕, 做法最简易快速的。 不需要准备白饭、酒饼, 更不需要长时间等面糊发酵, 喜欢吃,就赶快动手做吧!。 约瑟芬食谱的原始配方,于2014年2月4日发布。

Ingredients 材料
(A)
即溶酵母 1 tsp dried yeast
温水 1 tbsp warm water
白糖 1 tsp white sugar

(B)
水 150ml water
粘米粉 150g rice flour

(C)
水150ml water
白糖 95g white sugar, optional
(减糖会影响味道,少于80g的糖一点都不甜,不好吃)

oil for brushing
涂上一层薄薄的食用油

Method 做法:
1) 粘米粉放入大碗中,加入150ml的水拌匀。
Put rice flour and water into a large mixing bowl.
2) 一个锅150ml的水加入糖,一起煮溶。
In a saucepan, heat water and sugar until dissolves.
3) 将热糖水倒入粘米粉浆里混合均匀待凉。
Pour the hot syrup into rice batter (1) and cool completely.
4) 在一个小碗里加入温水,糖和干酵母,混合。 倒入酵母液拌匀,加入(3)混合。盖上,在温炉中发酵1小时,直到表面出现细小的气泡。To make the yeast water, in a small bowl, add warm water, sugar, and dried yeast. pour into (3) and combined well. rise in the warm over for 1 hour until bubble arise on top.
5) 模具涂上油,然后将发酵后的粉浆倒入模具,放入已煮滚水的蒸炉内,大火蒸25分钟。白糖糕就做好了。你可以加倍配方像视频7英寸蛋糕盘高。 也需要加倍时间。Brush oil in a prepared plate and place on the steaming rack in the wok. stir the rice flour mixture before pouring onto the plate, then cover and steam over high medium heat for about 25 minutes. you can doubled the recipe like the video 7-inch cake pan and high and it need to double the time too. Cool completely before slicing. 如果大家喜欢的请关注并在我的视频点赞👍,还有记得交作业哦!

Helpful tips:
Proving yeast, just stir with water and sugar make yeast bubble up it help batter rise beautifully and save time. Overproofed batter, after the steaming will turned yellow brown colour like science-wise.
零失敗的白糖糕做法! 絕對做出爽口彈牙的口感! 提示: 白糖糕失败的原因. 要测试酵母的活性,就是将它与水和糖混合,然后液体开始起泡,那就说明酵母有活性,操作过程很科学,但其实执行起来还是简单的。 过度发酵的白糖糕蒸后会变成黄褐色 ,发酵不足蒸后表面像皱纹。

版权声明:凡本网原创作品,未经允许,不得转载。
转载请注明:来源网址。

食谱原作者:约瑟芬食谱
Recipe Source: JosephineRecipes.Co.Uk



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Friday, 21 June 2019

Japanese Pancakes Dorayaki ( Dorayaki Pancake Recipe / Jiggly Fluffy Cake) どら焼き 哆啦A梦最爱的铜锣烧



Dorayaki Pancakes Recipe 铜锣烧食谱

Ingredients 材料
鸡蛋 2 eggs
白糖 granulated sugar 60g, optional
蜂蜜 honey 1 tsp, optional
低筋面粉 cake flour 120g
奶粉 milk powder 30g
泡打粉 baking powder 1 tsp
牛奶 whole milk 60g, optional

做法:
1) 将所有材料放入一个大碗中混合在一起。
Place all of the ingredients into a large bowl and mix together.

2) 让面糊在室温下静置15-30分钟。
Let the batter rest for 15-30 minutes at room temperature.

3) 中火加热锅。用食用油刷上一层,倒入面糊,开始出现小气泡时,别心急翻面,等全部小泡泡都撑破了才翻面。关火或开小火 翻转煎1-2分钟直到金黄色。 重复剩余的面糊。 每次必须用油刷锅。Heat a pan over medium heat. Brush with cooking oil, add the batter, and cook for 2-3 minutes, until bubbles start to appear on the surface. Switch off or reduce the heat to low. Flip the pancake over and cook for another 1-2 minutes, until golden brown. Repeat with the remaining batter. brushing the pan with oil each time.

4) 您可以轻松地将配方加倍 制作12-15件。
You can double the recipe to makes 12-15 pieces.

5) Nutella榛子酱 ,冰淇淋或您选择的馅料呈现三明治。
Present in a serving sandwich with nutella spread, ice cream and a topping of your choice.

6) 真的超级柔软,超级美味口口都滿足!
Super soft, fluffy and yummy!

如果大家喜欢的请关注并在我的视频点赞👍,还有记得交作业哦!

版权声明:凡本网原创作品,未经允许,不得转载。
转载请注明:来源网址。

食谱原作者:约瑟芬的食谱
Recipe Source: JosephineRecipes.Co.Uk




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Friday, 14 June 2019

Mango Ice Cream 芒果冰淇淋













Mango Ice Cream 芒果冰淇淋
白糖 granulated sugar 3 tbsp, optional
牛奶 whole milk 1 cup, optional
芒果 Mango 1 large, 2 small optional

长模 Pan size 28 x 11.5 x 7.5 cm

冷冻 freeze it for 4-5 hours to thicken it up slightly. For best results, allow the ice cream to sit at room temperature for about 5 minutes to soften before serving.

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