Saturday, November 21, 2009

终于。鸡蛋糕。


失败的鸡蛋糕,终于涨起来了!
z打开锅盖的那一刻,看见它有两寸高,开心死了。。


鸡蛋糕,是参考了http://juliencl1002.multiply.com/的recipe做的。。
请教了大师后,觉得上次失败的原因应该是鸡蛋不够新鲜,蛋打得不够发,或者放面粉过后搅拌太久,让气泡全跑掉了。。。这三个都是很重要的因素。

我的鸡蛋糕,蛮好吃啦!可是妈妈说:“还是涨得不够高!”。。很严格的妈妈。

Ingredients:
四粒 鸡蛋
150g 细砂糖
180g 自发面粉
50ml 7-up
2tbsp 柠檬汁
1tbsp 柠檬皮屑

Instructions:
1. 准备柠檬汁和柠檬皮屑。
2. 用打蛋器将鸡蛋打成泡沫状。
3. 加入糖,继续打至呈浓稠状,或者发到两倍为止。
4. 加入柠檬汁和柠檬皮屑,再打一分钟。
5. 把自发面粉分三次筛进去打发的蛋。
6. 顺着一个方向轻轻搅拌。不可以太用力,不然会把蛋里的气泡释放出来,这样蛋糕可能会涨不起来。
7. 最后加入7-up再轻轻搅拌。
8. 搅完面粉后,蛋液会往下沉一些。面粉重,所以会往下沉。
9. 倒入抹上一层油的盘子里(我有放一层parchment paper,比较好脱盘)。
10. 放入锅内,以大火蒸25分钟。
11. 蒸了25分钟开盖,用筷子检查看有熟吗,不沾筷子就代表蒸熟了。
12. 大功告成,涨起来喽。

鸡蛋糕的材料。。

柠檬汁和柠檬皮屑。。

要打蛋了。。

把蛋打至两或三倍。。

打开盖子,有两寸啦。。



Saturday, November 14, 2009

Scottish ShortBread

很多年前二姐从UK买了一些shortbread回来,那是第一次吃shortbread。。
很喜欢它的口感,因为很细腻,不会像一般的cookies一样硬,而且牛油味很香。
Scottish shortbread, 就是典型的苏格兰传统点心。。通常是在圣诞节的时候吃的。。

我找了最简单的recipe,发现它最主要的材料只是面粉和糖,可是我不明白为什么外面卖的shortbread比一般的饼干贵那么多。
我的shortbread,我蛮喜欢的。。。

Ingredients:
200g all purpose flour
60g cornstarch (cornstarch can give a more delicate tasting shortbread, with melt-in-your-mouth texture)
1/4 teaspoon salt
226g unsalted butter, room temperature
60g powdered sugar
1 teaspoon pure vanilla extract

Instructions:
1. In a large bowl, sieve the flour and cornstarch, mix with salt and set aside.
2. In a separate bowl, cream together the butter and sugar, beat until light and fluffy.
3. Beat in the vanilla extract.
4. Gently stir in the flour mixture and mix thoroughly until all the ingredients are incorporated.
5. Flatten the dough into a square shape, wrap in the plastic wrap, and chill the dough for at least an hour.
6. Preheat oven to 170 degreesC.
7. Line baking rack with parchment paper.
8. On a lightly floured surface, roll out the dough to 1/4 inch(0.5cm) thick. Cut into rounds or whatever shapes you wish using lightly floured cookie cutter.
9. Place the cookies on the prepared parchment paper and place in the refrigerator for about 15minutes. This will firm up the dough so the cookies will maintain their shape when bake.
10. Bake for 8-10 minutes, or until cookies are lightly brown. Cool on rack.

The ingredients...

Beat the butter and sugar until light and fluffy...

Wrap the dough to chill in the fridge..

Roll the dough to 0.5cm thick.

The love shape cookie cutter made this..


The baked shortbread...


Love is in the air!

Saturday, November 7, 2009

活在当下

星期六,在工作。。
早上被他从床上挖起来,因为闹钟响过了好久,再不起床就来不及去吃subway的早餐了。。
结果,是来得及在11点之前赶到的,可是我们却没点早餐,而是吃了Saturday special的Seafood & Crab。

今天本来是要加班做一些平时偷懒剩下的工作。。头顶上的灯灭了,有少少浪漫的感觉,听着陶喆的流沙。就是现在,一边写这篇日记,一边在看别人的blog...

我曾经写过很喜欢她的部落格http://fishneverland.spaces.live.com/。看她的日记会很舒服,很羡慕她的生活,她去的地方,她拍的照片。。

有时会觉得现在的生活好像离我响往的生活好远,可能要顾虑的事情太多了,所以很多时候是事与愿违的。
和他一起后,我学了很多别人不会告诉我的东西,他改变了我很多的想法和态度。在一起的两个人,天天都在影响着对方。当有个人莫名其妙地心存欲望,另一个人会把他拉回现实。这样两个人都会一起改变,一直到拥有同样的目标。我想这样的生活才算complete吧! 就是说,人要活在当下。。

心若改变,态度跟着改变;
态度改变,习惯跟着改变;
习惯改变,性格跟着改变;
性格改变,人生跟着改变。

好了,继续工作,回到现实。。



Monday, November 2, 2009

鸡蛋糕。。失败了!

失败了的朱古力鸡蛋糕。。。。涨不起来啦!

成功了再post上来。。。

Crepe again!


上次做过了custard cream的crepe, 这次去找了vanilla cream的recipe,开始做起来了。

Ingredients:

Vanilla cream

1/2 cup milk

1/2 cup whipping cream

1 teaspoon vanilla

3 large egg yolks

2 1/2 tablespoons sugar

1 tablespoon flour


Instructions (for vanilla cream):

1. In a small saucepan over medium heat, scald milk and cream by bringing it just to a boil. Remove from heat.

2. In a small bowl, whisk together egg yolks and sugar until light and fluffy. About 2 minutes. Add flour and continue mixing until smooth.

3. Slowly pour the hot milk mixture, one tablespoon at a time into the egg mixture (to temper the eggs, otherwise you'll end up with scrambled eggs). Whisk until smooth and completely free of lumps. 2-3 minutes.

4. Return mixture to the saucepan, and place over medium heat, bring mixture to a boil whisking constantly and cook for another 2 minutes. Add vanilla then whisk to incorporate and remove from heat immediately.

5. Transfer the pastry cream to a bowl. Place a sheet of plastic wrap directly on top of the pastry cream to prevent skin from forming. Make sure there are no air pockets.

6. Refrigerate until ready to use.


Take a layer of crepe, and put on flat surface.


Using a spatula, spread vanilla cream on a crepe.

Top with another crepe and repeat until use up all the crepes except the very last one on top.

My Vanilla Crepe!

A big piece to hubby for supper...