Madeira Cake (Nigella Lawson) 马德拉蛋糕

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I was attracted to this Madeira Cake for Bake Along event, when Zoe baked a very small cake with only 1 egg. I quickly went into my storeroom to dig into my boxes to look for smallest loaf tin that I could find. I was so pleased to be rewarded with this yellow cake full of lemon flavour for our afternoon tea.  I love the light and soft texture of this cake especially the crispy sugary top. Just can't help treating myself to another slice of this yummy cake!



Madeira Cake

      Ingredients:
      80g butter, softened
      50g caster sugar
      lemon zest of 1 lemon
      2 tbsp lemon juice
      1 large egg (70g), lightly beaten
      70g self-raising flour
      30g plain flour 

      Topping - caster sugar (I used natural raw sugar)

      Method: 1 small tin loaf (8 x 17cm)
  • Preheat oven to 170 deg C, Lined tin loaf with parchment paper all sides up. Sift flour together, set aside. 
  • Cream the butter and sugar till fluffy, and add the lemon zest with a hand electric mixer.
  • Add the beaten in 3 batches with a tablespoon of the flour for each at low speed.
  • Then gently mix in the rest of the flour in few batches with a rubber spatula. Finally, the lemon juice.
  • Pour batter into prepared tin and spread evenly with a spoon.
  • Sprinkle with sugar over the batter.
  • Bake for 25 mins  or until a skewer comes out clean (I baked mine for 35 mins).
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马德拉蛋糕



      材料:
      80克 牛油,稍微软
      50克 细糖
      1粒柠檬皮屑
      2汤匙 柠檬汁
      1个 全蛋 ,打散(约70克)
      70克 自发面粉
      30克 普通面粉

      细砂糖 (我用原蔗金砂糖) (撒面),适量

      做法:
  • 预热烤箱致摄氏170度。一个小烤盘(8x17cm),铺纸。分类过筛,备用。
  • 用手电动搅拌器将牛油和糖一起打致松发,加入柠檬皮屑拌匀。
  • 以底速度,将鸡蛋液分次加入。每加入一次蛋液搅匀,接着加入1汤匙粉类拌均匀,才下第二次的蛋液和粉类。一共三次。
  • 把剩下的粉类分次拌入用刮刀拌匀。最后拌入柠檬汁,混合均匀即可。
  • 将面糊倒入烤盘里,抹平。撒上适量的砂糖。
  • 放入烤箱,烤约25分钟(我烤了35分钟)或竹签扎入蛋糕内部,取出竹签不沾黏,即可出炉。

     
This post is linking to Bake-Along event hosted by JoyceLena and Zoe

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Sakura Jelly 樱花果冻

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After making the Sakura Yogurt Chiffon Cake, I used the sakura ingredients to make this sweet dessert, Sakura Jelly with the beautiful jelly mould that I bought few years ago. I love the unique floral flavour of sakura and the jelly look fabulous. Below is the extremely easy recipe which you may like to read.



Sakura Jelly

      Ingredients:
      Bottom layer
      250ml water
      3 tbsp caster sugar
      2 tsp sakura tea powder
      1 + 1/4 tsp agar agar powder
      100ml fresh milk
      4 tsp sakura honey syrup

      Top layer

      400ml water
      1 + 1/4 tsp agar agar power
      3.5 tbsp sugar
      4 tsp honey syrup
      8 pickled sakura blossoms 


For sakura blossoms, is available from here
The jelly mould -  here & here or here
想买盐渍樱花,可以看这里
模子在这里这里 或这里




      Method:
  • Rinse the pickled sakura to remove excess salt and soak for 45-60 minutes. Gently pat dry the flowers on paper towels.
  • Bottom layer
  • Place all the ingredients except fresh milk and sakura honey syrup in a pot and stir to boil at medium heat for 2 mins. Turn off heat. Add fresh milk and sakura honey syrup into it, and stir for another minute. Pour liquid mixture into the mould. Leave to cool and place in the fridge to chill for 15 minutes.
  • Top layer
  • Place all the ingredients except honey syrup in a pot and stir to boil at medium heat for 2 mins. Turn off heat. Add honey syrup into it and stir for another minute with a hand whisk.
  • Take the jelly mould from the fridge, and gently scratch the jelly with a sharp knife. This will make the jellies stick together. Then pour the hot liquid on top. Gently place the sakura blossoms into the mould ( dip and gently shake the flower into the jelly liquid, so that the flower will open up nicely as shown in the picture) .
  • Leave jelly to cool in room temperature and chill it in the fridge for 2 hours before serving.

  • Print Friendly and PDF

~~~~~~~~~~~~
樱花果冻



    材料:
    下层 
     300毫升 水
     3汤匙 细糖
     2茶匙 樱花叶粉
     1 + 1/4 茶匙 菜燕粉
     100毫升 鲜牛奶
     4茶匙 樱花蜜糖

     上层
      400毫升 水
      1 + 1/4 茶匙 菜燕粉
      3.5汤匙 细糖
      4茶匙 樱花蜜糖
      8朵 盐渍樱花

      做法:
  • 先将盐渍樱花冲洗几遍,去掉盐分。浸泡45-60分钟。取出后用厨房纸吸干水分。
  • 下层 - 除了牛奶和樱花蜜糖,把所有的材料放进锅里,以中火煮滚致煮滚,要不停的搅拌约2分钟,熄火。然后加入牛奶和樱花蜜糖,再搅拌1分钟即可。倒入模子。待凉,收进冰箱冷藏15分钟。
  • 上层 - 除了樱花蜜糖,把全部材料放进锅里,以中火滚致煮滚,要不停的搅拌2分钟,熄火。加入樱花蜜糖,再搅拌1分钟即可。
  • 把凝固好的下层果冻从冰箱拿出来,用刀子轻刮几下,这样两者才会互相粘在起。然后把煮好的菜燕液体倒上去。摆入 渍樱花(轻轻摇晃,花瓣散开了,才放入菜燕液体里 -请看图) 。待凉后收入冰箱冷藏2小时即可享用。




I'm submitting this post to the Best Recipes for Everyone May 2015 Event
 (Theme: My Favourite Desserts) 
 organized by Fion of XuanHom's Mom and co-hosted by Aunty Young 

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Blueberry Yogurt Popsicles 蓝莓优格冰棒

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These refreshing Blueberry Yogurt Popsicles are considered healthy and can be made days ahead. It is always a welcome frozen treat for adults and kids alike. You can substitute the blueberry with strawberry, rockmelon or even oranges and adjust the sugar to your taste. As the layering can be quite time consuming, you can just simply combine all the ingredients and pour into the moulds, if preferred. 




Blueberry Yogurt Popsicles 

      Ingredients:
      2 punnets blueberries (about 220g), fresh or frozen
      150ml  water
      3 tbsp caster sugar or to taste
      1/2 tbsp lemon juice

      200g blueberry yogurt
      50ml water
      1 tsp sugar or to taste
      2 tsp lemon juice



      Method:
  • Place blueberries, lemon juice, water and sugar in a blender and blend until smooth.
  • Place blueberry yogurt, lemon juice, water and sugar in a cup or bowl and whisk till sugar dissolves and combined.
  • Pour alternate layers of the blueberry and blueberry yogurt into popsicle moulds, allowing each layer to freeze for 30 minutes or partially frozen before adding the next layer.
  • Once all the layers are added, insert skewer sticks  in the center.  
  • Freeze the popsicles for at least few hours or overnight before serving.
    ** As the bottom layer of the popsicle has already set, it's easier to insert a skewer stick rather than a popsicle stick.

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~~~~~~~~~~~~~~
蓝莓优格冰棒

      材料:
      2盒 蓝莓 (约220克),用新鲜或冷冻蓝莓都可以
      150毫升 水
      3汤匙 细糖或适量
      1/2汤匙 柠檬汁

      200克 蓝莓优格
      50毫升 水
      1茶匙 细糖或适量
      2茶匙 柠檬汁

      做法:
  • 将蓝莓,柠檬汁,水和糖放入搅打器打致顺滑。
  • 在一个碗或杯里把蓝莓优格,柠檬汁,水和糖搅拌均匀致糖融化。
  • 先将蓝莓果泥倒入一层冰棒模子。然后将冰棒模子放进冰箱冷冻室,冷冻30分钟致完全凝固或半凝固。然后倒入第二层蓝莓优格,再冷冻致凝固30分钟。
  • 然后重复同样的步骤致完为止。扎入小竹签,
  • 再移入冰箱冷冻室,冷冻数个少时即可。
     **因为冰棒的底部已经凝固变硬了,所以用竹签扎入比冰棒棍容易。
         如果觉得层次步骤耗费时间的话,可把全部材料混合均匀,直接倒入冰棒模子里;扎入冰棒棍便可。




This post is linked to the event Little Thumbs Up (May 2015: YOGURT) 
organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY,
 and hosted Cheryl of Baking Taitai

I'm submitting this post to the Best Recipes for Everyone May 2015 Event
 (Theme: My Favourite Desserts) 
 organized by Fion of XuanHom's Mom and co-hosted by Aunty Young 
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No-Bake Mango Yogurt Cheesecake 免考芒果优格芝士蛋糕

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I love mango as it is sweet and fragrant and especially during the mango season, I like to buy a lot of mangoes. So getting a little tired of eating mango, why not add them into bakes? Ive shared my mango recipes with you before but this time I used the mangoes to make this quick and easy No-Bake Mango Yogurt Cheesecake and it turned out to be very yummy too! As the the mango yogurt and fresh topping cream (non-dairy whipping cream) were already quite sweet, I reduced the sugar in the recipe. Feel free to add in more sugar if you've got a sweet tooth.



 photo mango20tomato20salsa20131_zps8cap6xo2.jpg  photo mango20cake20036_zps0n7rcwkv.jpg
     photo mango20ice20cream20022_zpspfmz22qf.jpg  photo mango20pomelo20sago20098_zpsraww2cae.jpg   
Please click on the images for the recipes.
请在照片上按一下就看到食谱了

No-Bake Mango Yogurt Cheesecake

     Ingredients:
     Cake base
     100g digestive biscuits (sorry typo error here, should be 100g not 200g)
     80g melted butter
  • Grease the sides of a 8 inch removable cake pan and line the bottom. Blend biscuits coarsely and mix well with melted butter (add little more butter if you find the crumbly biscuits are too dry). Pressing the biscuit crumbs with your hand at the bottom of the lined cake pan. Put the tin in the fridge for later use.
      Cheese filling:
      250g cream cheese, room temperature
      3 tbsp fresh milk
      3 tbsp icing sugar or to taste
      2 small tubs mango yogurt (meiji brand), about 280g
      1/2 tbsp lemon juice
      150g fresh topping cream/non-dairy whipping cream
      1 fresh mango, cut to cubes
      1.5 tbsp gelatin + 2 tbsp water

      Mango Topping
      2 fresh mangoes, chopped , about 320g
      1 tbsp sugar or to taste
      1/2 tbsp lemon juice
      1 tbsp gelatin + 1 tbsp water







      Method:
  • Cheese filling:  
  • Put gelatin and water in a bowl and soak for a while. Then place it in a double boiler until gelatin dissolved. Keep warm.
  • Beat cream cheese and icing sugar at medium speed with 3 tablespoon of fresh milk until smooth. Pour in gelatin and mix well. Add mango yogurt and lemon juice into cheese mixture, continue beating until combined.
  • Whisk fresh topping cream until soft peak and pour into the cheese mixture, fold well.
  • Pour half of the cheese mixture into the prepared cake pan; add in mango cubes, followed by the remaining cheese mixture.  Set aside in the refrigerator.
  • Mango topping
  • Put gelatin and water in a bowl and soak for awhile. Then place it in a double boiler until gelatin dissolved. Keep warm.
  • Blend the chopped mangoes, lemon juice and sugar till smooth. Pour in the dissolved gelatin and mix well.
  • Pour over cheesecake, gently shake the cake pan to distribute the mango puree and smooth the top with a palette knife. Chill the cake for at least 4 hours or overnight before serving.

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~~~~~~~~~~~~~~
免考芒果优格芝士蛋糕



      材料:(1个8寸蛋糕活底盘,旁边抹油,底部铺纸)
      饼底
      100克 全麦消化饼干, 擀碎或磨碎 
      80克 融化牛油

      把饼底料混合均匀 (觉得饼干碎太干的话,可多加一点牛油),放入盘模内压实。放进冰箱,备用。

      芝士馅料
      250克 奶油芝士
      3汤匙 牛奶
      3汤匙 糖粉或适量
      2杯 芒果优格 (280克)
      1/2 汤匙 柠檬汁
      150克 植物姓奶油 
      1个 芒果,去皮切丁状
      1.5汤匙 鱼膠粉+2汤匙水

      蛋糕表层 - 芒果酱
      2个 芒果,去皮切块状 (约320克)
      1汤匙 细糖或适量
      1/2汤匙 柠檬汁
      1汤匙 鱼膠粉+1汤匙水

      做法:
  • 芝士馅料
  • 将鱼膠粉和水浸泡一下。隔水加热致完全融化。保温备用。
  • 打起奶油芝士,糖粉和牛奶致顺滑。倒入融化好的鱼膠粉,芒果酸奶和柠檬汁,继续搅打均匀。
  • 在另一干净的碗,把植物性奶油打发, 然后加入芝士糊中,翻拌均匀即可。
  • 将一半的芝士糊倒入蛋糕模,排上芒果丁,把剩余的芝湖倒入,抹平。置冰箱冷藏,备用。
  • 蛋糕表层 - 芒果酱
  • 将鱼膠粉和水浸泡一下。隔水加热致完全融化。保温备用。
  • 把芒果肉,细糖及柠檬汁用搅打器打碎致滑。加入融化好的鱼膠粉,搅匀。
  • 从冰箱拿出芝士蛋糕,将芒果酱轻轻倒在蛋糕上,晃动一下模盘,让果酱均匀平整;用刮刀抹平。再度置冰箱冷藏4小时或隔夜即可享用。

This post is linked to the event Little Thumbs Up (May 2015: YOGURT) 
organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY,
 and hosted Cheryl of Baking Taitai

I'm submitting this post to the Best Recipes for Everyone May 2015 Event
 (Theme: My Favourite Desserts) 
 organized by Fion of XuanHom's Mom and co-hosted by Aunty Young 


This post is also linked to Bake-Along event hosted by JoyceLena and Zoe
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Apple Roses 苹果玫瑰花

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These Apple Roses have been very popular in Facebook recently due to Mother's Day. Besides being a very easy recipe to follow, these Apple Roses are absolutely delicious too. This dessert will definitely impress your loved ones when they're served on any occasion or even presented as a gift. I adapted the recipe from Not Quite Nigella and simplified it by omitting the butter and cinnamon powder. Everyone gave their thumbs up for this beautiful dessert. :)

Pretty!

Apple Roses

      Ingredients:
      2 red apples
      1 cup water with lemon juice of a 1/2 lemon
      1 tbsp apricot jam with 1 tbsp water    
      1 sheet frozen puff pastry (thaw pastry in the fridge before use)
      little flour to roll pastry
      butter for brushing (omitted)
      1/4 tsp cinnamon powder (omitted)
      6 cupcake  cases and place into muffin pan
      some icing sugar for dusting

      Method:
  • Preheat oven to 200 deg C.
  • Add the lemon juice to the water. Cut the apples in half  with skin on and core them with melon scoop and cut into thin slices, about 2mm.
  • Place the sliced apples into the bowl of lemon water. Microwave (about 3-4 minutes) until the apples are pliable, soft but not mushy.
  • Drain the apples and dry the apple slices with kitchen towel.
  • Flour a clean surface and roll out the puff pastry to lengthwise, so it becomes longer. Cut into 6 long strips and brush with jam.
  • Line up the apple slices half up the piece of pastry so that they slightly overlap each other. Fold over the pastry so that the bottom half of the apple slices are covered. Then start rolling up from one side to form a flower and place it into cupcake case.
  • Bake for 40-45 minutes until cooked.
  • Dust with some icing sugar and serve.

  • Print Friendly and PDF

                              
video from Not Quite Nigella
苹果玫瑰花的做法 (或看这里

~~~~~~~~~~~~
苹果玫瑰花


      材料:
      2个 苹果
      1杯水 + 1/2粒 柠檬汁
      1汤匙 杏脯果酱 + 1汤匙水
      1片 冷冻派皮
      面粉适量
      牛油(我没有)
      肉桂粉 (我没加)
      6个 纸杯入马芬盘里

      做法:
  • 先预热烤箱致摄氏200度。
  • 水和柠檬汁混合均匀。苹果去核,不去皮。切出均匀的薄片,约2mm。
  • 苹果片放入柠檬水里,微波大约3-4分钟。增加韧性,才容易卷成形。
  • 捞起滤干水分,用厨房纸吸干水分。
  • 撒上少许面粉在冷冻派皮上,把它擀成长条状。切成6片,抹上果酱。
  • 苹果一片一片的叠在派皮上,铺苹果片的时候不能把整个派皮铺住,要留一半派皮。等苹果片铺好之后,才把剩下的派皮折上去。这样卷到底食材可以黏起来捏紧。卷好的苹果片放在纸杯里.
  • 送入烤箱烤约40-45分钟或致熟。
  • 出炉后待凉,苹果玫瑰花撒上适量糖粉便可。
      美丽的苹果玫瑰花,做法超简单。不管送给自己心爱的人或拿来送礼,一定很受欢迎!


I'm submitting this post to the Best Recipes for Everyone May 2015 Event
 (Theme: My Favourite Desserts) 
 organized by Fion of XuanHom's Mom and co-hosted by Aunty Young 
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Easy Nutella Brownies 简易Nutella布朗尼

15 comments
  
I've never thought that these gluten free Brownies can be made with only 2 ingredients, that is Nutella and eggs. This can easily be done in less than 10 minutes, and another 30 minutes for baking. I added a teaspoon of vanilla extract as I was afraid that the Brownies would taste eggy as there's no flour in the batter.  So, it came to 3 ingredients :D The thin brownies are dense and fudgy and they still taste yummy even after chilled for a day.




Easy Nutella Brownies

      Ingredients: recipe adapted from Diethood
      4 large eggs (70g each)
      1 cup Nutella (about 250g)
      1 tsp vanilla extract






      Method:
  • Preheat oven to 175 deg C.
  • Line an 8x8 brownie pan with parchment paper; set aside.
  • Melt the nutella in microwave for 60-70 seconds. Remove and stir well to smooth, set aside.
  • Place the eggs in mixing bowl and beat for about 5 minutes or until tripled in size at high speed.
  • Slowly pour a stream of the warm Nutella and vanilla extract over the eggs, beating at medium speed until mixture thoroughly combined.
  • Pour batter into prepared pan and bake for about 30 minutes or until a toothpick inserted in the middle comes out clean.
  • Remove and let completely cool before cutting.
  • Dust with powdered sugar if preferred. (I used snow powder)

  • Print Friendly and PDF
~~~~~~~~~~~
简易Nutella布朗尼



      材料:
      4个 大鸡蛋 (约70克一个)
      1杯 Nutella 酱 (越250个)
      1茶匙 香草香精

      做法:
  • 预热烤箱致摄氏175度。
  • 准备一个8寸放烤盘,铺纸;备用。
  • 将Nutella酱放入微波炉里微波越60-70秒;搅拌致顺滑,备用。
  • 用电动打蛋器以高述度把鸡蛋搅打约5分钟或打发致3倍大。
  • 接着慢慢的倒入还带有一点温温的Nutella酱和香精,以中述度搅拌均匀即可。
  • 倒入烤盘中,烤约30分钟或牙签插入布朗尼内部,拔出没有粘糊,就表示熟了
  • 完全待凉后,切片享有。
  • 喜欢的话也可以撒上少许糖粉装饰。(我用防潮粉)

I'm submitting this post to the Best Recipes for Everyone May 2015 Event
 (Theme: My Favourite Desserts) 
 organized by Fion of XuanHom's Mom and co-hosted by Aunty Young 

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