Tuesday, 30 March 2010
蓝花罂粟籽面包 Poppy Seed Blue Bread
材料A:
高筋面粉300克
普通面粉200克
奶粉2汤匙
牛油40克
白糖2茶匙
即溶酵母2茶匙
太阳花籽30克
小茴香2茶匙
材料B:
蓝花水300毫升(干蓝花20克加热水300毫升浸泡,去蓝花)
海盐1茶匙
材料C:
蛋1粒(打散)
罂粟籽1汤匙
用具:
9X4X4寸面包模1个(涂油)
做法:
1. 将(A)料放入搅拌器内以慢速度搅匀,加入盐后慢慢倒入蓝花水,转中速度拌成富有弹性的软团,用手拉开不破即可(图3)。
2. 将(1)以保鲜纸包好发酵30分钟后分成三份各别擀扁卷起如瑞士卷放入模内置边发酵1个小时。
3. 将(2)涂上(C)料的蛋液后撒上罂粟籽,放入已预热烘炉180℃烘1个小时即可。
Ingredient A:
300g high-protein flour
200g plain flour
2 tbsps milk powder
40g butter
2 tsps white sugar
2 tsps instant yeast
30g sunflower seeds
2 tsps cumin seeds
Ingredient B:
300ml blue flower juice extract cum water
(20g dried blue flower soaked in 300ml hot water, discard flowers before usage)
1 tsp sea salt
Ingredient C:
1 egg (beaten)
1 tbsp poppy seeds
Utensil needed:
1 loaf tin 9" X 4" X4"(greased)
Method:
1. Combine ingredient (A) in a mixer. Keep processing on low speed, add in salt of ingredient (B). Next, add in blue flower water in a slow stream. Now, turn to medium speed and process until dough becomes elastic to the touch and it can be stretched into a thin layer without tearing.
2. Clingfilm no. (1), proof for 30 minutes. Divide into three parts. Roll up each part like a Swiss roll. Place into mould, proof for one hour.
3. Glaze no. (2) with beaten egg and sprinkle poppy seeds on top. Bake in a preheated oven at 180 degrees Celsius for one hour.
Tuesday, 9 March 2010
Chilled Corn Kuih
Ingredient A:
Liquid drained from canned corn, add in extra water to reach 400ml
Ingredient B: (mixed together)
30g wheat flour
150g rice flour
45g tapioca flour
150g white sugar
500ml concentrated coconut milk
Ingredient C:
150g corn kernels (canned)
6 red and green gla-ced cherries (diced)
Utensil needed: (greased)
Some cartoon figure moulds or general moulds
Method:
1. Bring ingredient (A) to a boil. Pour into ingredient (B), keep on stirring till well mixed over a low heat.
2. Add in ingredient (C), stir till mixture has a thick consistency. Pour into moulds, level well. Steam kuih over medium heat for 30 minutes or till cooked (steam 10 minutes for small moulds). Cool, keep chilled.
1 set 4 moulds RM10 + Courier RM5(W.M.) = RM15
1 set 4 moulds RM10 + Courier RM8 (E.M.) -= RM18
材料A:
粟米水(取自罐头粟米粒)+清水400毫升
材料B:(混合均匀)
澄面粉30克
粘米粉150克
木薯粉45克
白糖150克
浓椰浆500毫升
材料C:
罐头玉米粒150克
青、红樱桃6粒(切粒)
用具:
卡通模或其他模形(涂油)
做法:
1. 将(A)料煮滚后,倒入(B)料以小火不停地搅拌至滚。
2. 拌入(C)料搅至成糊状后,倒入模内涂平,以中火蒸30分钟或熟(小的模只需10分钟),冷藏后更好味。
1 set 4 moulds RM10 + Courier RM5(W.M.) = RM15
1 set 4 moulds RM10 + Courier RM8 (E.M.) -= RM18