Audrey's Kitchen

Thursday, 16 October 2014

千层香橙相思蛋糕

千层香橙相思蛋糕

Copy from 蔡燕妮

https://www.facebook.com/photo.php?fbid=636439876473285&set=a.283266731790603.65436.100003218345120&type=1

Thursday, 9 October 2014

Homemade Silky Soy Pudding 滑滑的豆奶布丁

Copy from Miki
Link: http://dingoozatfood.blogspot.sg/2014/10/homemade-silky-soy-pudding.html?view=magazine

These were made with OWL instant soy pudding powder. I made original flavor and pandan flavor with some leftover pandan juice after I made chiffon cake.

This, the Silky Soy Pudding made with soy milk.

When my boy was small, I used to buy soy pudding from a Japanese restaurant. There's a small kiosk selling 'Ah Mah bean curd pudding' @ Sgd 2, in a very small container. (not sure if the name is correct). When my boy started to go kindergarten, I had more time, then I buy OWL instant soy pudding to make for him. Very nice in texture and easy to make, but I find it too sweet.

Weeks ago, I came across this simple recipe. Not really made from scratch because I didn't make the soy milk. But at least I can opt not to add sugar in it. I used store bought organic soy milk. The sweetness is perfect. My hubby never like soy pudding or any dessert but he had a try just now, his review is GOOD and my boy likes it. And so, I'm gonna keep this recipe here. :)

Adapted from BudgetPantry, special thanks to Chris :)

Ingredients:
1 litre Soy Milk
50g Milk Powder
4 tsp Instant Jelly Powder
1/4 tsp Vanilla Extract
(Original recipe calls for 50g coffee mate that I don't have at home, so I replaced with milk powder and vanilla extract)

I used this.

This is the instant jelly powder.

Method:

1. In a cooking pot, heat the soy milk until hot. (medium heat. I use level 4, for induction).

2. DO NOT bring to boil. Keep stirring until the soy milk is very hot, with steam. Stir in milk powder until fully dissolved.

3. Stir in instant jelly powder until fully dissolved. Lastly, stir in vanilla extract and remove from heat.

4. Pour into cups/ container. Let it cool and store in the fridge until it set. Serve chilled.

Not ready-to-eat yet.

Chilled, it's ready.

Important notes to myself:

1. Do not add milk powder and instant jelly powder in warm soy milk. Must wait until it's very hot.

2. After remove from heat, immediately pour into cups/ container. The pudding set really fast!!

Thursday, 2 October 2014

蛋白打发的状态

蛋白打发的状态

超简易豆花布丁

超简易豆花布丁

Copy from Cook. Bake.Love

Link: http://angelcookbakelove.blogspot.com/2012/07/super-easy-soya-beancurd-pudding.html

材料：

市售带糖豆奶 1公升，室温（例如维他奶，Yeo’s, Drinho)
燕菜粉 ½ 茶匙 + 1/3 茶匙（我用美人鱼牌）

做法：
1）把燕菜粉加入一杯豆奶里，拌至溶解。把剩余豆奶倒入锅里，小火煮。
2）豆奶加热到温热时加入混合了燕菜粉的豆奶，用小火边煮边搅拌，直到冒烟，锅子周围开始冒小气泡，继续小火煮约1分钟，熄火（不要煮到大滚）。
3）轻轻顺着汤匙的背把豆奶倒入容器里以避免大气泡，如有气泡可用汤匙舀掉。待豆奶冷却后收入冰箱至少3-4个小时直到豆奶凝固。隔夜为佳。从冰箱取出后马上享用。（过滤比较滑嫩）

Super Easy Soya Beancurd Pudding

Ingredients：
1L store bought sweetened soya milk, room temperature (eg. Vitasoy, Yeo’s, Drinho)
½ tsp + 1/3 tsp agar-agar powder (I used Pearl Mermaid brand but I am sure other brands work as well)

Method:
1) Dissolve agar-agar powder in one cup of soya milk. Pour remaining soya in a saucepan and heat up over low heat.
2) When the soya milk becomes slightly hot, add the soya milk/agar-agar powder mixture, cook over low heat, stir from time to time till very gentle boil (only see bubbles at the edge of saucepan) and continue to simmer over low heat for about 1 min. Remove from heat.
3) Pour the soya milk into containers gently over the back of a tablespoon to avoid air bubbles. Scoop away bubbles on top (if any). Cool down to room temperature and refrigerate till set (about 3- 4 hours). Best chill overnight. Serve immediately after taking out from fridge.

辩子饼

辩子饼

Copy from Li Yen

Link: https://www.facebook.com/photo.php?fbid=1484907491793791&set=gm.858247650875761&type=1

材料：
200 g 面粉
70 g 牛油
40 g 幼糖
5 g 盐
70 g 水

做法：

1）面粉筛过

2）将牛油、糖、盐搅拌几分钟(用手搅拌) ，倒入水和面粉均匀。

3）面团休息一个小时。

4）将面团杆扁，切成 10 cm 长，1 cm宽的长条形。

5）把 2 个长条形合在一起扭转，最后将两端合起捏合起。

6）烧热锅油，用慢火将辩子饼炸至酥脆。

7）起锅吸干油份，乘热沥上糖粉。

Famous Amos Chocolate Cookies (copycat)

Copy from Bunny's Kitchen

Link: https://www.facebook.com/media/set/?set=a.562573687176066.1073741847.555246611242107&type=1

Modified from Nicole Seo’s recipe (not overly sweet & simplified recipe)

(A)
250g Salted butter (melt in microwave before use)
100g brown sugar

(B) – use fork to mix well
1 egg
1tsp vanilla essence
1tsp chocolate emulco (original using coffee essence)

(C) – mix and sieve together
300g plain flour
1tsp baking powder
1tsp baking soda

(D)
50g Almond powder (blend with blender make it finer)
50g Nestum cereal (blend with blender make it finer)
100g chopped Hazelnuts (coarse)
160g Chocolate chips (lesser is fine, because I only used 100g)

Steps :
1. Preheat oven 180 degree C.
2. Mix (A) with whisk till soft, fluffy, in pale yellow.
3. Add (B) and mix well.
4. Fold in (C) and mix well.
5. Add in (D) and mix well. The dough should be soft but not very sticky. You should able to roll it into ball.
6. Roll the dough into small balls, bake for 170 degree C for 25-30 minutes. Please adjust according to your oven.
7. Once done, cool on cooling rack and store in air tight container.
*** the dough can be in ball OR use the back of spoon to press it slightly flat, it’s your choice.
*** you can wear disposal glove when shaping.

Thank you and happy baking !

Famous Amos Chocolate Chips Cookies – 模仿版
改编自 Nicole Seo’s 原食谱
（少甜，简易配方）

（A）
250g有盐牛油（使用前用使其微波炉融化）
100g褐色糖

（B） - 用叉子搅拌均匀
鸡蛋1个
1茶匙香草精
1茶匙巧克力香精（原食谱用咖啡香精）

（C） - 混合一起过筛
300克普通面粉
1茶匙发粉
1茶匙小苏打粉

（D）
50克杏仁粉（用搅拌器打到更细）
50克Nestum牌子的麦片（用搅拌器打到更细）
100克切碎的榛子（粗颗粒）
160克巧克力豆（用量少点没有问题，因为我只用100克，怕甜）

步骤：
1，烤箱预热180度C。
2，混合（A）用手动搅拌器打至蓬松浅黄色。
3，加入（B）拌匀。
4 加入（C）拌匀。
5，加入（D）拌匀。面团应该是软蛋不会很粘手。
6，面团揉成小丸子，烤170℃×25-30分钟。根据你的烤箱调整。
7，烤好后，放在散热架，凉了后存放在密封容器。
*** 面团可以揉成球，或者揉成球后使用勺子的背面稍微按压弄平，随意。
*** 可以带即丢手套揉面团

谢谢大家！

some Ingredietns used. Top left is brown sugar, top right is plain flour, botoom left is blended nestum cereal and almond powder.
其中一些用料 - 褐色的糖，普通面粉，搅拌很幼的杏仁粉跟麦片。