[Ytower Gourmet Food Network] Pumpkin Cake

by

Ingredients:

A. Pumpkin 200g, shallots 40g, water 500CC, cooking oil 2 tablespoons

B. Long grain rice flour 200g, corn starch 50g, salt 1 teaspoon, powdered sugar 2 teaspoons, powdered white pepper 1/4 teaspoon, water 400CC

Preparation Method

1. Grate the pumpkin, finely slice the shallots and set aside.

2. Heat the pan and add cooking oil, lightly stir-fry the shallots on low heat then add the grated pumpkin. Quickly stir-fry the mixture then add water, 500CC, and cook until it boils.

3. Batter preparation: put ingredients B into a large bowl and mix evenly to form a batter, set aside.

4. Pour the cooked grated pumpkin into the batter from step 3 and mix evenly. 5. Grease a baking mold with a little bit of cooking oil, cover the bottom and sides with a layer of baking parchment paper to prevent sticking, then pour in the pumpkin batter and spread out evenly. 6. Put the baking mold into a steamer and steam the mixture for 40 minutes.

 

拿破仑蛋糕 法式千层酥做法详解

by

酥皮材料:(图上的蛋糕,只能做两个)

A: 裹入黄油(奶油,butter) 185克

B: 低筋面粉168 克   高筋面粉84克 黄油40克 (也可以用的普通中筋面粉) 盐4克

冷水120克 (水量可调节在110-125之间,视面粉的含水量和空气湿度) 我用了120克

卡仕达酱:蛋黄2颗,低粉50克,牛奶250克,砂糖50克 做法请看<奶油泡夫>哈哈..

烤制: 185度预热,中层20-25分钟 视各家的烤箱温度不同调节

制作方法:

制作心得:

01.折酥皮最重要的心得就是需要耐心,擀过一次的面皮一定要放入冰箱再松弛够,(宁愿松的时间长,也不要短)让面皮有足够的伸展性.不然就很容易破皮.

02.如果真的不小心破皮了,就用点干粉(中筋面粉)把破皮的地方补一补..

 

其它美味西点推荐: 点击菜名可看详细做法

 

http://zuzu88.blog.sohu.com/111392834.html

 

Pandan Snow Skin Mooncakes with Coconut Mung Bean Filling

by

Mid-Autumn Festival (aka moon festival or mooncake festival, 中秋節) is one of the important festivals in Chinese calendar. I’ve grown up from a family that would have store-brought mooncakes every year. Since I moved to Australia, I’ve been pondering over the idea of making my own mooncakes. After many years, I made some traditional and trendy ones finally.

Coconut milk and pandan juice often go well together in making Chinese dessert. Off I went with this idea and made these mini snow skin mooncakes for our church gathering. The smell, taste and colour of both coconut milk and pandan are very unique, that you hardly find any other things to replace them. Fresh pandan leaves are not common here. I could source some frozen ones though, and was glad that it was a big hit in our gathering.

Pandan Snow Skin Mooncakes with Coconut Mung Bean Filling (Printable recipe)
By Christine’s Recipes
Prep time: 15 mins
Cook time: 60 mins
Yield: 16 mini mooncakes (50 grams each) Ingredients:

  • 55 gm glutinous rice flour
  • 45 gm rice flour
  • 25 gm wheat flour / wheat starch
  • 60 gm caster sugar
  • 190 ml milk
  • 30 ml condensed milk
  • 25 ml vegetable oil (such as sunflower oil or canola oil)
  • 40 ml pandan juice
  • 2 to 3 drops of pandan paste / pandan essence, optional
  • 320 gm mung bean filling (To make the filling, refer to this recipe.)
  • 2 Tbsp cooked glutinous rice flour, for coating