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Friday, 26 May 2017

How To Make Red Bean Paste | 豆沙馅制作秘诀 怎么做好吃
























This was absolutely one of my all time favourite fillings, it had addicting bakery aroma, they just tasted like heavenly, slightly aroma, and average sweet, wasn't too sweet and better balance. It commonly called 豆沙 is a sweetened red bean paste often used as a filling in breads and pastries.

Ingredients:
(A)
3/4 cup adzuki beans
4 cups cold water
2 pieces Chinese brown sugar
or 1 cup granulated sugar
25g slightly salted butter

(B)
1 tbsp corn flour + 2 tbsp cold water
stir well and set aside.

Method:
1) Wash the beans and soak for 30 minutes or overnight, drain the water.

2) Place beans in a casserole, Add cold water and bring to a boil over middle heat. Cook for about 1 hour and 30 minutes. Before 15 minutes, Add sugar, corn flour and water, and continue cooking until done. 

3) Allow to cool completely and blend on high speed until smooth.

4) Heat up the pan and melt the butter. Add red bean mixture and reduce heat to middle low, stir until it thickens about 1 hour. It's depends, some might work at a much slower or faster.

5) Letting the red bean paste cool before putting in the fridge. It will keep well for 5 days or freezer up to 12 days. To allow them soften in the room temperature. Refreezing not advised from either a safety or quality point of view. Divide the red bean paste into 16 portions of rough balls or whatever you desire.

Helpful Tips:
If you don't inclination to stand at the stove, you'll at least come back every 15 for repeat the stirring process and keep an eye on the stove in case the red bean paste will burn. 

Recipe Source: JosephineRecipes.Co.Uk

Friday, 5 May 2017

輕乳酪蛋糕 | 古早味芝士蛋糕 | 燙麵法 | Cheese Sponge Cake





難忘的絕佳口感;不知不覺,越來越迷,越來越愛,是能讓人越陷越深的誘惑滋味。蓬鬆、柔軟、香滑細膩、入口即化的輕乳酪蛋糕,就像情人般那樣的甜蜜蜜。

材料

(A)
● 180克奶油奶酪
● 78克全脂牛奶
● 25克糖
● 46克,2個蛋黃
● 33克低筋麵粉
● 28克粟粉 (玉米澱粉)

(B)
● 70克,2個蛋清
● 50克糖

做法:
1)準備一個小鍋,小火煮,必須小火煮 (A) 奶酪、牛奶、糖、攪拌至無顆粒細膩濃稠狀態。離火, 加入蛋黃、過篩的粟粉、低筋麵粉,攪拌直到麵糊光滑。(不要攪動太多次)

2) 蛋白在乾淨的大盆中,先低速打至細泡,分次加入糖,再低速打至大彎勾,慢慢的加速,打發至偏乾性發泡, 至拉起打蛋器,拉出尖角,大約3分鐘。

3) 最後蛋黃糊和打發好的蛋白,一定要用翻拌手法,以免消泡,並拌勻。

4) 6寸圓模1個。底模和邊緣,抹上一層黃油,墊上油紙,倒入麵糊,8分滿,輕磕幾下,送入烤箱。冷水浴, 預熱烤箱130°C, 上下火烤,1個小時25分鐘。烤好後,打開烤箱門,冷卻至少10分鐘。出爐後,再摔兩下,才不會出現塌陷。每個人的烤箱不一樣, 自己要調整。做好的蛋糕,冷藏到隔天食用。可以用保鮮模包覆密封,放冰箱,不要超過2天。

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食譜原作者:JosephineRecipes.Co.Uk