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Wednesday, 18 November 2020

How to Make Chocolate Swirl Marble Butter Cake



Makes 1 (PME round cake pan 6-inch) or 11b loaf pan

(A)
• 35g salted butter, melted
• 35g whole or semi skimmed milk
• 10g golden granulated sugar
• 2 large egg yolks, cold
• a pinch of sea salt
• 1/2 tsp vanilla extract
• 35g cake flour or 23g plain flour + 12g corn flour

(B)
• 2 large egg whites, cold
• 1/4 tsp cream of tartar or 1/2 tsp lime / lemon juice / distilled vinegar
• 35g golden granulated sugar, optional

(C)
• 1 tbsp dark cocoa powder, mix into the half mixture and combined well. 

Recipe Source: Josephine's Recipes

Below is a step by step video instruction used for all my butter sponge cake method.


Monday, 9 November 2020

快要失傳的白糖糕食譜,大眾喜愛的糕點之一!低溫發酵米发糕,绝对做出香甜爽口弹牙的口感!







這款零失敗的白糖糕做法,米發糕,缽仔白糖糕,絕對香甜爽口彈牙口感!不需要準備白飯,酒餅,更不需要重複等麵糊發酵,蒸後甜香誘人,約瑟芬食譜的白糖糕原始配方,於2014年2月4日發布。新的升級版本食譜是添加的,是記憶中綿軟清甜又略帶嚼勁的味道。了泡打粉,蒸好後會更柔軟,混合蜂窩狀紋理分隔兩層。這樣蒸出來的米發糕,吃起來鬆軟爽口香甜,不管男女老少都愛吃。


這食譜可以製作10個小碗(13 x 9.4 x 7.8cm)

材料

(A)

1/2湯匙溫水

1/2茶匙糖

1/2茶匙即溶幹酵母


(B)

75克水

75克粘米粉


(C)

50克糖

(減糖會影響味道,不好吃)

80克熱水


(D)

1/4茶匙泡打粉


做法:

1)一個小碗,加入1/2湯匙溫水,1/2茶匙糖和1/2茶匙幹酵母攪拌勻。

2)在大碗中,75克水和75克粘米粉拌勻。

3)接著50克糖,用80克熱水融化。

4)將''熱糖水''倒入''粘米粉漿''裡攪拌均勻。

5)加入已冒泡泡的酵母液拌勻。

6)在冰箱中冷藏發酵。

7)第二天收回,在室溫下靜置15分鐘。

8)無需刷油,均勻倒入準備好的模具。

9)在蒸之前,加入1/4茶匙發酵粉。沒有預熱的蒸鍋。

冷水開蒸,火力用中火蒸15分鐘,不要用大火,關火後,悶5至10分鐘左右才打開

10)白糖糕做好了,吃起來香甜可口。一旦超過24小時,很容易變質,變硬。建議不要再蒸。如果大家喜歡的請關注並在我的視頻點贊👍,還有記得交作業哦!


提示:

1)白糖糕失敗的原因。要測試酵母的活性,就是將它與水和糖混合,然後液體開始起泡,然後說明酵母有活性,操作過程很科學,但實際上執行起來還是簡單的。

2)錯誤添加小蘇打或過度發酵的白糖糕蒸後會變成黃褐色,蒸的時間太長也會變成淺黃色。

3)發酵不足或蒸不透,蒸後表面會起皺紋。

4)蒸的時候,不需要用盤子蓋在上面,避免蒸汽不平衡。

分享食譜請註明 👉來源食譜:約瑟芬食譜


版權聲明:凡本網原創作品,不得轉載。

禁止聲明授權使用或二次編輯和重新加載此視頻。

分享原版視頻請註明【食譜原作者:約瑟芬食譜】


Thursday, 5 November 2020

Cold Fermentation - Chinese Honeycomb Rice Cake - 低温发酵 - 在家自制白糖糕 (伦教糕),零失败,简单家常做法











































This is improved and easy method - Chinese steamed rice cake, white sugar sponge cake has a slightly sweet, super bouncy, chewy addictive texture and amazing honeycomb pattern on the inside. The easiest and quickest way to make. You don't need to prepare rice and wine yeast like traditional ones, and you don't need to wait for a long time for fermentation. It's not hard to do, just need a bit patience. you can make it at home easily, lets give it a go! Original source and published on Feb, 04, 2012.

Makes 10 (13 x 9.4 x 7.8cm)

Ingredients 

(A)
• 1/2 tbsp warm water
• 1/2 tsp granulated sugar
• 1/2 tsp dried yeast

(B)
• 75g water
• 75g rice flour, not glutinous

(C)
• 80g hot water
• 50g, 4 tbsp granulated sugar (if you reduce the amount of sugar it will effect the taste)

(D)
• 1/4 tsp baking powder

Method:
1) In a small bowl, add warm water, sugar, and dried yeast, stir well and set aside.
2) Add rice flour and water into a large mixing bowl.
3) Combine sugar with hot water, stir until dissolves.
4) Pour the hot syrup into rice batter.
5) Add the yeast mixture and combined well.
6) Cold fermentation in the fridge overnight.
7) Take it out in the next day, let rest in the room temperature for 15 minutes.
8) No need to brush oil, pour the mixture evenly into your prepared mini tart moulds.
9) Before steaming, add 1/4 tsp baking powder. No preheated steamer. Pour cold water and steam over medium high heat for 15 minutes. After done, let it sit for another 5-10 minutes.

Helpful tips:
1) Proving yeast, stir with warm water, sugar and dried yeast to making bubble up it helps rise beautifully and save a lot of time. 
2) Over-proofed batter or mistake added baking soda, will taste sour and turned out yellow browned in colour or steaming (not for too long) will turned slightly yellow like science-wise.
3) When you steam the cake, no need to use a plate to cover on top. 
4) The problem of dry and wrinkle skin on cake top, the reason is not rise enough and the steamer not enough space for the balance steaming.
5) You must pour hot syrup into rice batter.

Recipe Source: Josephine's Recipes