Double Chocolate Muffins 双料巧克力满分

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These Double Chocolate Muffins made with chocolate chips and milk chocolate are not moist. In fact they are very chocolately and rich and not too sweet to my liking. They are especially delicious when they are just out of oven with a crusty top and soft cakey texture. Definitely going to bake this again for sure.



Double Chocolate Muffins


    Ingredients: 
     75g Melted butter
     225g Self raising flour
     1/2 tsp Baking powder
     125g Sour cream
     100ml Fresh milk
     100g Light brown sugar
     2 Eggs (70g each)
     1 tsp Vanilla extract
     100g Milk chocolate (any brand)
     60g Chocolate chips




     Method:
  • Melt milk chocolate in microwave at high heat for about 20-30 seconds, leave to cool.
  • Sift self raising flour and baking powder in a bowl. Add in remaining ingredients till mixture just combined. (mixture looks thick at this stage, do not overmix).
  • Distribute flour mixture evenly into 6 muffin cups.
  • Bake at 180C in preheated oven for about 30 minutes or skewer insert into the center comes out clean.
  • Best to serve warm.
~~~~~~~~~~~~~
双料巧克力满分


    材料:
    75克  融化牛油
    225克  自发面粉
    1/2茶匙  发粉
    125克 酸奶
    100毫升 牛奶
    100克 赤糖
    2个 全蛋
    1茶匙  Vanilla 香精
    100克  牛奶巧克力
     60克  巧克力粒

     做法:
  • 把牛奶巧克力放进微波炉微波20-30秒至融化,待凉。
  • 将将自发面粉和发粉过筛在大碗中。加入其他材料拌匀即可。(不要过度搅拌~面糊看来会比较干)
  • 将面糊倒入6个纸杯至3/4满。
  • 放入预热烤箱,以180度烘约30分钟或牙签插入蛋糕内部,拔出后没有粘糊,就表示熟。趁热即可进食。
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虽然蛋糕的组织不湿润但还是蛮松软的。那香脆的表层和香浓的巧克力,真的会让你很快把整个满分吃进肚子,感觉很有满足感。~~~

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Poached Pears with Saffron 翻红花烩香梨

20 comments

I'm honoured to to be able to try out some spices that I recently received from Sunit Dattani of Regency Spices Hong kong. One of spices that I most wanted to try is Saffron. It is the most expensive spice in the world, due to the delicate and time consuming means of harvesting the fine threads. I've made use of the saffron into a lovely easy dessert, Saffron Poached Pears. These sweet and tender poached pears look beautiful as the saffron releases the golden yellow colour tones during poaching. On top of this, the poached pears were delicious with a slight scent of honey. I also sprinkled some chopped pistachio nuts before serving not only to impress my guest with a nice presentation but also a give little crunch to the soft poached pears.


Anyway, before you go on to read my recipe, please read a little more about Regency Spices as the following.
Regency's story began in 1951, as the family business was the first to import East African Spices to the local Indian marketplace. Over the decades, they explored the rest of the world’s natural riches and trade routes to uncover modern spice favourites such as Cloves and Star Anise, as well as other ingredients such as Gum and Raisins. These cooking ingredients were transported across the seas by the ton, crossing international borders and finally being distributed throughout India, where many have now become household and industry staples. As the years passed, the Company gradually partnered with more and more local producers to source ever more products such as Saffron, often uncovering better varieties of each one.



Recently, the company has started a premium line of spices directly for the home cook. This curated selection offers far more appealing flavours, aromas and colours, and represents a compilation of the 60+ years of experience that the family history has uncovered. Each spice is carefully sourced to be the highest quality attainable, 100% natural, pure, free from flavourings and grown in the current season. The spices are sold in their whole form to retain maximum freshness and flavour. Regency’s spice partners also ensure that their top produce comes to Regency first. As a result, their spices taste and smell much fresher and fragrant than your ordinary spices, and almost always much better than what you would find in their local street markets!

Regency still uses traditional decade old techniques of cultivating, processing and preparing spices - resulting in a natural product that has been a niche industry secret since they began trading.


Poached Pears with Saffron

    Ingredients:
      1/2 tsp Saffron threads
      700ml Water
      175g Sugar
      2 slices Young ginger
      lemon zest from one lemon
      3 tbsp Lemon juice
      4-5 medium size Firm pears, peeled with stalks left on




      Method:
  • Combine water, sugar, lemon zest, lemon juice, ginger and saffron in a medium size pot. Turn up heat and stirring until sugar dissolves. Peel pears with stalks left on and into the saffron liquid and cover with lid. Simmer for about 30-40 minutes, turning occasionally until pears are tender but not mushy. (test pear with a skewer).
  • Remove with a slotted spoon and transfer to a bowl. Increase heat and boil poaching liquid reduce to almost half.
  • Pour syrup over pears, leave to cool  and chill for few hours or till next day.
  • To serve, place poached pear on serving plate, drizzle over a little saffron syrup and garnish with some chopped pistachio nuts.
~~~~~~~~~~~~
翻红花烩香梨


     材料:
     1/2茶匙 藏红花
     700毫升 水
     175克 白糖
     2片 嫩姜
     1粒 柠檬皮屑
     3汤匙 柠檬汁
     4-5颗 香梨 (中型,要买结实的香梨肉)

     做法:
  • 将水,糖,柠檬皮屑,柠檬汁,姜片和藏红花放入一个中型锅里。大火煮滚搅至糖融化后转小火。
  • 洗净香梨去皮保留茎,直接放入藏红花水中。盖上锅盖一小火微微沸腾的状态焖煮越30-40分钟直到梨肉刚刚变软即可(可用竹签扎入试软度)。期间给梨尧汁翻身,让梨充分浸泡在汤汁中。
  • 用汤匙轻轻把梨取出放在一个大碗中。继续将锅中的汤汁用中火煮至浓缩到越一半,然后倒入梨的大碗中,待冷却。然后放进冰箱冷藏数小时或以上使梨更入味。
  • 将梨放入盘中,淋上适量的汤汁,撒上些开心果碎做点缀即可享用。
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**这是我第一次用番红花烩香梨,有一股自然蜂蜜的青香味,口感独特,最适合当饭后甜点了。
想了解多一点翻红花可看这里


Enjoy!


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Apple Cheesecake Bars 苹果芝士蛋糕

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After busy making mooncakes for the past two weeks, I suddenly have a craving for cheesecake. My last cheesecake post was about 4 months ago (here). As I still have some green apples in my pantry, I quickly made this easy and delicious Apple Cheesecake Bars as our tea time treat over the weekend. This can be served warm with a cup of coffee or chilled cold and serve with some vanilla ice cream.


Apple Cheesecake Bars


    Ingredients:
    Base
    100g Butter
    160g Plain flour
    2 tbsp Beaten Egg
    35g Icing sugar, sifted

    Cheese filling
    2 Green apples
    250g Cream cheese, room temperature
    80g Icing sugar, sifted
    120g Whipping cream
    2 Eggs (70g each)
    lemon zest from one lemon
    1/2 tbsp Lemon juice
    1 tsp Vanilla extract
    2 tbsp Plain four

    1.5 - 2 Green apples
    30g Raisins



     Method:
  • Beat butter and icing until light and creamy. Add beaten eggs and mix well. Add plain flour and mix to a soft dough. Chill for 30 minutes.
  • Place the cold pastry evenly into a rectangle tray (9x7x2, greased and lined with baking paper below). Prick evenly with a fork. Bake at 180C in preheated oven for 15 minutes. Remove to cool.
  • Beat cream cheese and icing sugar until light and creamy. Add eggs one at a time until combined.
  • Add lemon juice and vanilla extract, mix well followed by whipping cream. Lastly add plain flour and lemon zest, mix well again, set aside.
  • Wash green apples and slice thinly. Arrange sliced apples onto base. Pour cheese filling over it.
  • Bake at 180C in preheated oven for 50mins. Then lower temperature to 140C and bake for another 10 minutes or until golden.
~~~~~~~~~~~~
苹果芝士蛋糕


   材料“
   饼底
    100克 牛油
    160克 普通面粉
    2汤匙 鸡蛋液
    35克 糖粉 (过筛)

    芝士馅料
    250克 奶油芝士 (温室)
    80克 糖粉 (过筛)
    120克 动物性奶油
    2个 鸡蛋 (越70克一个)
    1粒 柠檬皮屑
    1/2汤匙 柠檬汁
    1茶匙 Vanilla香精
    2汤匙 普通面粉

    1.5 - 2个 青苹果
    30克 葡萄干

     做法:
  • 将皮底材料的牛油,糖粉打至奶油状,加2汤匙鸡蛋液拌匀,下面粉拌成软面团。冷藏30分钟。
  • 从冰箱取出冷面团,压在长方形烤盘里(9x7x2寸,烤盘抹油底部铺牛油纸)。用叉刺小孔后,放入预热烤箱以180度烘15分钟。取出待凉。
  • 将奶油芝士和糖粉打至软滑,加入鸡蛋(一个一个放)打匀。
  • 加入柠檬汁,Vanilla香精及动物性奶油,拌匀。最后放入2汤匙普通面粉柠檬皮屑,拌匀备用。
  • 青苹果洗净切薄片,铺于饼底上;撒上葡萄干。把芝士馅料倒入。
  • 放入预热烤箱以180度烘烤越50分钟,调低温度至160度再烤约10分钟或至呈金黄色即成。
**简单好吃又好做的苹果芝士蛋糕可享受两种不同风味。 趁热上碟配上一杯热咖啡或冷藏后配香草冰淇淋都一样棒!
     
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I'm submitting this post to Little Thumbs Up Event - Apples 
hosted by Kit of  I-Lost in Austen


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Happy Mooncake Festival 2014

19 comments

Here's wishing everyone a peaceful and Happy Mid-Autumn Festival !
 祝大家中秋节快乐!身体安康!月圆饼圆人更团圆!
Just want to take my opportunity to thank my FB friends and Readers for trying my mooncake recipes. Thank you very much for your support to Anncoo Journal.

Traditional Baked Mooncake (check here for the recipe) 


Snowskin Mooncakes (click here for the recipe)


Handmade Piggy Mooncakes (click here for the recipe)

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Coffee Snowskin Mooncakes 咖啡冰皮月饼

32 comments

This will be my final batch of mooncakes for this year. Hope you've enjoyed my mooncake posts that I've shared with you so far. I used the leftover coffee lotus paste from my Baked Chocolate mooncakes as filling for this snowskin mooncake as I also wanted to finish off the snowskin flour. The addition of coffee powder and kahlua liqueur to the soft snowskin will make the moonies more flavourful and fragrant. If you like coffee then you would love these mooncakes.



Coffee Snowskin Mooncakes

    Ingredients:
      25g Kao fen (糕粉)
      115g Snowskin flour (KCT pinpe premix powder)
      25g Icing sugar (sifted)
      23g Crisco
      150g Water
      2 tsp Coffee powder
      1/2 tbsp Kahlua liqueur
      1tbsp Coffee paste or Chocolate paste
      extra kao fen for dusting
      375g Coffee lotus paste, divide into 15 portions, 25g each

      Method:
  • Combine kao fen and snowskin flour in a medium bowl and set aside.
  • Boil water with icing sugar and crisco together. Stir with a hand whisk until crisco melted, off heat. Add 2 tsp instant coffee powder, stir well and lastly add 1/2 tablespoon kahlua liqueur into it.
  • Pour hot liquid mixture to the flour and use a rubber spatula to stir mixture to a soft dough, add 1 tbsp coffee paste, mix well and leave dough to cool. Then knead dough to smooth, add little more kao fen if dough is sticky.
  • Divide dough into 15 portions, 20g each. Wrap the snowskin dough around the coffee lotus paste and shape it into a ball..
  • Dust with some kao fen and press firmly into mould - unmould it and store in an airtight container.
  • Chill snowskin mooncakes before consuming.
~~~~~~~~~
咖啡冰皮月饼


     材料:
     25克 糕粉
     115克 冰皮粉 (售予KCT)
     25克 糖粉,过筛
     23克 白油
     150克 水
     2茶匙 及时咖啡精
     1/2汤匙 Kahlua咖啡酒
     1汤匙 咖啡香精/巧克力香精
     375克 咖啡豆莲蓉馅,分成15份,一份25克,搓圆

     做法:
  • 将冰皮粉和糕粉混合在一个大碗里,备用。
  • 把水,糖粉和白油煮滚至白油融化,搅匀,熄火。加入2茶匙速溶咖啡精,搅匀后,加1/2汤匙咖啡酒,再搅匀。
  • 直接倒入分类,用橡胶刮刀翻拌成软面团,加咖啡香精,再拌匀,待凉。然后把软面团搓至光滑。如面团还带有一点粘性可撒些糕粉,搓匀。
  • 将面团分割成15份,一份20克, 包入咖啡豆莲蓉馅,搓圆。
  • 在模具内撒少许糕粉,即可入模压花。
  • 将月饼收进盒子,冷藏数小时即可享用。
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    **祝大家中秋节快乐! 希望大家都喜欢我今年所分享的月饼食谱。

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    Baked Matcha Mooncakes 抹茶烤皮月饼

    25 comments

    These Baked Matcha Mooncakes are almost the same as my Baked Chocolate Mooncakes but with slight adjustments. It has a mild  matcha fragrance and pair well with red bean paste. No egg wash or glaze is required on these green moonies. Super easy to make!

    Baked Matcha Mooncakes

      Ingredients: 
         120g Plain flour
         10g Matcha powder
         100g Sugar syrup
         30g Peanut oil
         1/2tsp Alkaline water
       
         Filling :  420g Red bean paste (store bought), divide into 14 portions, 30g each
         dough skin : 18g
        
         Method:
    • Mix sugar syrup, peanut oil and alkaline water together thoroughly.
    • Sift plain flour and matcha powder in a bowl. Make a well in the center and pour sugar syrup mixture. Using a rubber spatula to mix and form to a soft dough. Cover with a cling wrap and let it rest for 30 minutes.
    • Divide dough into 14 portions, 18g each and roll into balls. Wrap the dough around the red bean paste.
    • Shape it into ball and dust with some flour. Press firmly into mould, unmould and place on a lined baking tray.
    • Bake at preheated oven 170C for 10 minutes. Remove from oven and rest mooncakes to cool for about 15 minutes. Then bake the chocolate mooncakes again for another 10-15 minutes.
    • Leave mooncakes to cool down completely before storing into an airtight container. This mooncake can be eaten immediately with the cripsy....
    • Wait for about 3 days for the mooncakes for skin to soften (回油)before serving.

    • ~~~~~~~~~~
      抹茶烤皮月饼

          材料:
          120克 面粉
          10克 抹茶粉    
          100克 糖浆
          30克 花生油
          1/2茶匙 碱水  

          馅料: 420克 红豆馅 (买现成的)分成14份,30克一份,搓圆。
          月饼皮 :18克
    • 做法:
    • 把糖浆,碱水和花生油混合均匀。
    • 将面粉和抹茶粉过筛在大碗里,中间挖个洞倒入混合好的糖浆,用橡皮刮刀拌成软面团,盖上保鲜纸放置一旁休息30分钟。
    • 然后将面团分成14份,每份18克,搓圆。包入红豆馅。
    • 搓圆,粘上少许粉。压入月饼模里,扣出排在烤盘上(底部铺纸)。
    • 放入预热烤箱170度C,烤约10分钟,出去待冷15分钟,再放入烤箱,烤10-15分钟即可。
    • 待月饼完全凉后,可以直接吃或装进盒子里。等月饼回油后(越3天),就可以切块享用了。
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          ***抹茶月饼表层无需涂蛋液

    Happy Mid-Autumn Festival!
    中秋节快乐!

    This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY,
    and hosted by Diana from the Domestic Goddess Wannabe.


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    Plum Tartlets 梅子挞

    21 comments

    August month is almost coming to an end and I'm really running out of time, busy making mooncakes lol! But after seeing the Plum Tartlets post in Zoe's blog, I told myself that I too must make this Plum Tartlet. I love the buttery crumbly base and the caramelized brown sugar did wonders to the sour plums that I bought. This recipe yields 6 small tartlets and they can be ready in about 30 minutes. Really perfect for an afternoon tea.




    Plum Tartlets
     

      Ingredients:
         150g Plain flour
         1/2 tsp Baking powder
         1/8 tsp Salt
         125g Unsalted butter, at room temperature
         1 large Egg yolk 
         40g Caster sugar
         1/2 tsp Vanilla extract
         grated lemon zest from 1 lemon
         4-5 Fresh small plums, pitted and sliced
         2 tbsp Brown sugar
         icing sugar for dusting




         Method:
    • Preheat the oven to 170 degree C. Lightly butter 6 cups of a muffin try and line each base with a circle of baking paper.
    • Sift flour, baking powder and salt together in a bowl, set aside.
    • In the bowl of an electric stand mixer fitted with the paddle attachment, cream the butter on medium-high speed until pale and fluffy, about 2 mins. Add the egg yolk, sugar, vanilla extract and lemon zest and continue to beat until the mixture is light in colour. In a separate mixing bowl, combine flour, baking powder and salt.
    • Reduce the speed to low and add sifted flour mixture in thirds, mixing just until incorporated; careful not to overmix.
    • Divide the dough evenly among muffin cups. Place plum slices in each cup, lightly pressing the slices into the dough with your fingers. Sprinkle the tops with brown sugar.
    • Bake for 30-35 minutes, until the tartlets look set and the tops are bubbly and caramelized to a golden brown. Dust with icing sugar and serve.
    • These are best served warm, but they can be covered with plastic wrap and refrigerated for up to 3 days.
    ~~~~~~~~~~~
    梅子挞



         材料“
         150克 面粉
         1/2茶匙 发粉
         1/8茶匙 盐
         125g 无盐牛油,温室
         1个 蛋黄 
         40克 细砂糖
         1/2茶匙 Vanilla香精
         1粒柠檬屑
         4-5粒小梅子
         2汤匙 赤砂糖
         适量糖粉装饰

         材料:
    • 预热烤箱170度。准备一个满分烤盘,盘内涂牛油, 底部铺一小张圆纸。
    • 将面粉,发粉和盐一起过筛到碗里,混合均匀,备用。
    • 用桌面型搅拌器以中速度打发牛油至泛白约两分钟,加入蛋黄,赤砂糖,Vanilla香精和柠檬屑继续搅打至颜色变白。
    • 换至低速度,分三次加入粉类,拌匀,注意不要过度搅拌。
    • 把面糊平均倒入满分烤盘里,排入梅子,用手指轻轻的把梅子威压入面糊。洒上赤砂糖在表面上。
    • 烤约30-35分钟直到垯上层呈现金黄色。洒上适量糖粉。
    • 可趁热享用或收进冰箱冷藏三天。
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    又是一个简易食谱。很开胃的酸酸甜甜的梅子挞,只需烘烤约30分钟就可以享用了。赞!



    I am submitting this post to  Bake Along, an event organised

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    This post is also linked to the event, Little Thumbs up organised
     hosted by Diana from Domestic Goddess Wannabe at this post.


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    Baked Chocolate Mooncakes 烤巧克力皮月饼

    41 comments
    Baked Chocolate Mooncakes seem to be an emerging new trend of mooncakes for the forthcoming Mid Autumn Lantern Festival. After seeing so many Chinese bloggers making this mooncake with plain flour, I too jumped on the bandwagon and immediately wanted to join the craze. So here are my dark beauty mooncakes.  My mooncakes look like a piece of dark chocolate, probably due to the fact that I used valrhona cocoa powder for the skin and coffee lotus paste for the filling. However, the dough skin is very manageable and not much extra flour is needed in handling the dough. These mooncakes with a crispy crust skin can be eaten immediately. If you would prefer a softer texture, you'll need to be patient and wait for another 3 days for the mooncake skin to soften (回油) before serving. Definitely another keeper recipe for Mooncake Festival.




    Baked Chocolate Mooncakes


      Ingredients: makes 12
        113g Plain flour
        18g Cocoa powder (I used valrhona cocoa powder)
        85g Sugar syrup
        25g Peanut oil
        1/2tsp Alkaline water

         360g Coffee lotus paste (store bought) with one handful of melon seeds,  divide into 12 portions, 30 each

         Method:
    • Mix sugar syrup, peanut oil and alkaline water together thoroughly.
    • Sift plain flour and cocoa powder in a bowl. Make a well in the center and pour sugar syrup mixture. Using a rubber spatula to mix and form to a soft dough. Cover with a cling wrap and let it rest for 30 minutes.
    • Divide dough into 12 portions, 20g each and roll into balls. Wrap the dough around the coffee lotus paste.
    • Roll it into ball and dust with some flour. Press firmly into mould, unmould and place on a lined baking tray.
    • Bake at preheated oven 170C for 10 minutes. Remove from oven and rest mooncakes to cool for about 15 minutes. Then bake the chocolate mooncakes again for another 10-15 minutes.
    • Leave mooncakes to cool down completely before storing into an airtight container. This mooncake can be eaten immediately with the cripsy....
    • Wait for about 3 days for the mooncakes for skin to soften (回油)before serving.
         **Thank you Cass for sharing this great recipe!


    ~~~~~~~~~~~~~~~
    巧克力皮月饼


         材料:
         113克 普通面粉
         18克 无糖巧克力粉 (我用valrhona可可粉)
         85克 糖浆
         25克 花生油
         1/2茶匙 碱水

         360克 咖啡豆莲蓉(买现成的)和一把瓜子,分成12份,30克一份,搓圆

         做法:
    • 把糖浆,碱水和花生油混合均匀。
    • 将面粉和巧克力粉过筛在大碗里,中间挖个洞倒入混合好的糖浆,用橡皮刮刀拌成软面团,盖上保鲜纸放置一旁休息30分钟。
    • 然后将面团分成12份,每份20克,搓圆。包入咖啡豆莲蓉。
    • 搓圆,粘上少许粉。压入月饼模里,扣出排在烤盘上(底部铺纸)。
    • 放入预热烤箱170度C,烤约10分钟,出去待冷15分钟,再放入烤箱,烤10-15分钟即可。
    • 待月饼完全凉后,装进盒子里。等月饼回油后(越3天),就可以切块享用了。
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    **正如Cass所说的,这巧克力皮月饼,可以烤好后马上就是,也可以等回油后再次,可以体会两种不同的风味。


    This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY,
    and hosted by Diana from the Domestic Goddess Wannabe.




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