🌠電飯煲蛋糕🧡Rice Cooker Cake Recipe 最簡單的做法✨無須打蛋器，無須食物秤，一個杯子就夠🔥
No whisk, no food scale, one cup is enough🔥

✨食材：
5個雞蛋，蛋清分離加2滴檸檬汁，半杯糖分3次加入，
半杯牛奶，1/3杯玉米油，1杯低筋麵粉，玉米油刷電飯鍋

😈蛋白糊和蛋黃糊一定要翻拌，而不是打圈

✨Ingredients: 5 eggs, separate the egg whites, add 2 drops of lemon juice, add half a cup of sugar in 3 times, 1/2 cup milk, 1/3 cup corn oil, 1 cup low-gluten flour, corn oil brush rice cooker

#蛋糕 #cake #homemade #ricecookercake #電飯煲蛋糕 #手做 #甜點 #homecooking #dessert #hongkong #美食 #台灣美食

過年知道大家都好想我較蒸糕，今次教大家椰汁年糕，我依個版本同傳統有小小唔同， 想知點整就記得睇了，記得交功課呀😁
高清版：https://youtu.be/9EWgIo9y6MQ

椰汁年糕
材料：
📌糯米粉225克
📌沾米粉37克
📌澄麵30克
📌片糖200克大约2片多小小(要弄碎些比较容易煮得溶)
📌水210克
📌椰奶120毫升
📌oil 30克
📌錫纸盆掃上油
📌鍚紙一張
📌紅棗一粒

做法：
1. 先用小火在210g 水中煮溶所有
片糖後, 待涼
2. 將三種麵粉全部一起過篩, 並可
混合在一起備用
3. 將(1)的糖水過篩, 如未涼攪幾下
来降温後才加入椰奶
4. 將(2)的麵粉中間整個洞, 將糖水
分多次慢慢加入及每次攪匀了再
加入另一次
5. 加油入粉漿内可用手動打蛋器或
攪拌機攪至粉漿平滑直至没有粉
粒
6. 讓攪匀的粉漿静止20分鐘(可以
幫助麵粉吸入水份)
7. 將粉漿再次撹匀,然後再過篩倒
入蒸盆, 蓋上錫紙
8. 用蒸爐100度蒸1至1.5小時視乎
粉漿厚度. 如用明火蒸, 大火滾
起後, 用中大火蒸. 注意⚠️不要
太猛火否則容易會有洞在年糕面
蒸完加一粒紅棗在中間, 完成!

肥媽 Maria Cordero
YouTube Live – January 26, 2021 Recipe English Version
Simplified Coconut Chinese New Year Cake (“Nian Gao”)
Flour Ingredients:
Glutinous rice flour - 225g
Wheat starch (“Teng Mein”) - 30g (or replace with cornflour)
Rice flour - 37g
These flours combination will not give you a sticky and hard texture. It will be soft, bouncy, and chewy the next day instead of hard and sticky.

If you wish the make the traditional version, just omit the wheat starch (“Teng Mein”) and rice flour from the recipe and the rest remain the same.

Sweetener ingredient:
Chinese dark brown sugar - 200g or about 2 slabs (break into small pieces so they melt faster)

Liquid ingredients:
Water - 210g
Coconut milk - 120g (for more intense coconut flavor you can use coconut cream)
Oil - 30g or about 2 ½ tbsp

Garnish ingredient:
Chinese red date

Other utensils:
Sifter
Spatula
Whisk
Stand mixer – optional
Balloon whisk - optional
Oiled steam proof pan for steaming
Toothpick
Foil paper or plate to cover the pan

Methods:
1. In a large mixing bowl, you MUST SIFT the glutinous flour, rice flour, wheat starch (“Teng Mein”) into the bowl and mix well. Make a hole in the center. Set aside. This is your flour mixture.

2. In a cooking pot, add in Chinese dark brown sugar pieces, water, and turn on LOW heat to melt the sugar. DO NOT use high heat because it will evaporate the water.

3. Once it starts to boil, TURN OFF the heat and keep stirring to speed up the melting process.

4. Pour the melted sugar through a sifter into a large bowl to make sure there are no hard lumps of sugar left and MUST let it stand to cool to room temperature before mixing with other ingredients. Keep stirring to speed up the cooling process.

5. Once it is almost cool, add in the coconut milk. Mix well. This is your liquid mixture.

6. Add ONLY about ¼ of a cup of the liquid mixture into the well of the flour mixture prepared in Step 1.

7. Mix well with a spatula until all the liquid is absorbed into the flour. Continue with the rest of the liquid mixture by adding about ¼ cup at a time into the flour mixture and mix well before adding the next ¼ cup of liquid mixture. Be patience. **DO NOT add all the liquid into the flour at once.**

8. Once all liquid mixture has been mixed in with the flour, give a final good mix with a whisk and making sure there is no dry flour left.

9. Add the oil and continue mixing with a whisk until the oil is well incorporated into the batter or you can use an electric stand mixer, attached with a balloon whisk, and mix until you get a smooth batter about 1 minute or so on low speed.

10. Leave the batter in the mixing bowl and let it sit and rest for about 20 minutes. This step is VERY IMPORTANT to let the flour absorbs all the liquid and moisture for even flavor and a better tasting cake. This step also replaces the traditional way of laborious kneading of the batter.

11. Preheat the steam oven to 100C (212F).

12. After 20 minutes, mix the batter again with a spatula because flour will fall to the bottom of the bowl again after a waiting period.

13. You MUST SIFT the batter again into a bowl. This will make sure you get a smooth cake after.

14. Pour the batter into an oiled steam proof pan. Flatten any bubbles on the top surface with a toothpick. Cover the pan with a foil paper or plate to prevent condensation drippings.

15. Steam for 1 hour to 1 ½ hour depending on the thickness of your batter in the pan. Prefer to over steam instead of under steam.

DO NOT steam on high heat to prevent bubbles formed on the top surface of your cake when done.

16. The cake is done when you stick a bamboo stick into the center of the cake and comes out clean.

17. Garnish with a red date by placing it in the center of the cake.

#橙香巧克力磅蛋糕

喔耶！又到了歡樂星期五！趕緊來分享前幾天 #請點菜 發文，大家票選第一名想學的料理。

各式各款的 #棒蛋糕，我做過無限多次。工具從最基本陽春的一只打蛋器(whisk)，到手持式攪拌機(hand mixer)，桌上型攪拌機(stand mixer)，我都做過。這次用「食物處理機」(food processor)試試看。

唯一心得是：全程約莫5分鐘，打完收工！！快到嚇傻自己！然後再花5分鐘回想：咦？是有少放到什麼嗎？🤣

#廚房小超跑果然嚇嚇叫！

磅蛋糕堪稱最親切的蛋糕，上面提到的各種工具都能做，重點在於每個步驟要做到位，關鍵字我用「引號」強調出來，細節也在照片中喔！

欸！其實 #我也有拍影片耶！大家想看嗎？

是說，臉書超愛擋我影片觸擊率，拜託大家快「喊有」，不然剪輯苦手(me)可能直接放ig限動就好。(有夠任性🤣)

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#食譜
奶油 80g
細砂糖 100g
雞蛋 2顆
中/低筋麵粉 80g
可可粉 20g
巧克力 20g (事先隔水融化)

糖漬柳橙皮 (食譜連結放最後一張照片)

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#做法
在調理盆裡秤入奶油、糖，先按幾下瞬速(pulse)，再以高速就「#打發至淡黃色」。
接著，機器高速攪打的狀態下，一次一顆蛋依序加入，攪打至「#質地均勻的乳液狀」。
篩入麵粉、可可粉，按幾次瞬速，拌勻。
加入事先融化的巧克力，糖漬柳橙皮(我大約用了10條)，一樣瞬速拌勻，蛋糕麵糊就完成了！！

倒入鋪有烘焙紙或防沾黏處理的烤模，180℃烤35分鐘。以「牙籤刺入不沾黏」即可。

出爐後放涼，我習慣以保鮮膜包裹起來，#熟成回潤 1-2天。食用前擠上巧克力再擺上糖漬柳橙皮😋

祝大家週末愉快💕

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這台小可愛，我才剛收到試用了幾個月，就有眼尖網友私訊：#magimix小超跑什麼時候可以喬一團？

我說：「好！交給我💪」
然後廠商說：「好！12月！」(阿莎力)

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小小威力大的 #Magimix mini plus 開團啦！
▶這裡購 https://reurl.cc/Ez00l0
恆隆行總代理，公司貨有保障， 12/17依序出貨
限量60台(白色&桃紅)，售完即關團💕

#不須用打蛋器 #自家製 #曲奇

食譜/Recipes
https://mslovekitchen.blogspot.com/2020/07/blog-post_22.html

Recipes:

Vanilla~
20g unsalted butter
20g icing sugar
20g egg white
vanilla extract
10g almond flour
10g cake flour

chocolate~
20g unsalted butter
20g icing sugar
20g egg white
1 tsp cacao powder
slat
8g almond flour
8g cake flour

Matcha~
20g unsalted butter
20g icing sugar
20g egg white
1 tsp matcha powder
8g almond flour
8g cake flour

Follow and Subscribe
??讚好及追踪專頁??
Facebook Fans Page:
M’s Kitchen 親子入廚小天地
https://www.facebook.com/mskitchen.12/

?所有文字食譜?
Blog:
https://mslovekitchen.blogspot.com

?????
IG：mslovekitchen_211

#古早味
外地真的沒有一種糕點如港式的紙包蛋糕一樣美味。
.
西方有牛油磅蛋糕，日本有鬆軟的雪芳蛋糕，但牛油味和鬆軟的程度，好像紙包蛋糕略勝一籌，可能是童年回憶作祟，好吃的紙包蛋糕永遠是在連鎖餅店裏找不到，屋邨裏的麵包舖已買少見少，越是吃不到，越是覺得從前記憶的味道，永遠是最好的。
.
喜歡的味道，根本就是一種主觀的感覺，有時是毫無道理。
.
既然在外頭吃不到，就自己動手做吧，反正現在想吃也不能輕易到外面買到。
.
自己做的食譜沒有加添防腐劑和化學物質，吃的是原材料的味道，所以買的雞蛋要新鮮，牛油不是太差便可以了。
.
當然要處理打發蛋白，還是有一點點技巧而不會像Muffin一樣把所有材料混合便可以，但是步驟仍然是非常簡單的。
.
新鮮出爐的紙包蛋糕真的非常好吃，很多時候友人到我家，晚上即興做也可以，還發現小朋友特別喜歡這個蛋糕呢。
.
由於一邊拌麵糊一邊拍攝，再加上首爾的家那焗爐的穩定性好像我還在掌握之中，所以效果並非如我之前的做得那麼滿意，但是味道還是很好吃的。
.
這個週末，就是吃着這個只能在香港找到的紙包蛋糕渡過。
.
對家鄉的食物，家鄉的人和事，就算身在遠方，永遠不能忘卻而置之度外。

材料 （四個份量）
雞蛋4隻 （如之前放在雪櫃，要先在室溫放30分鐘以上）
無鹽牛油65克
糖 （分別打蛋白和蛋黃用）33克兩份共66克
麵粉65克

工具
牛油紙
紙包蛋糕模具4個，杯口直徑X杯底直徑X高度 為  7.5 X 5 X 6.5 cm

做法
1. 牛油先置於容器並放在熱水中，溶化成為液體狀
2. 牛油紙剪成18x18cm，然後摺好放入蛋糕模內
3. 焗爐預熱至170度
4. 麵粉過篩
5. 蛋白及蛋黃小心地分開，注意蛋黃不可以掉到蛋白內
6. 先將蛋白用打蛋器的中低速打發，直至全部打成小泡沫後，放入三份一的糖（約11克），同時將打蛋器轉至高速，然後打至蛋白轉成白色後，再放入三份一的糖，最後當糖完全溶化及蛋白開始「企身」，加入最後的三份一
7. 蛋白打至「修長」尖峰下垂 （soft peak) 的狀態
8. 洗乾淨打蛋器後，用高速打發蛋黃，糖分數次慢慢加入，直至轉成淡黃色
9. 蛋白分三段加入至蛋黃液，用接疊（fold）的方式攪拌
10. 分批加入麵粉，再用接疊（fold）的方式攪拌，成為麵糊
11. 將一點麵糊（約四湯匙）加入牛油內，稍為混合後，分三次倒入麵糊內，輕輕用接疊（fold）的方式攪拌
12. 將麵糊平均放到蛋糕模內，大約八分滿左右
13. 放入焗爐170度焗30分鐘


Hong Kong Style | Paper wrapped cake
Paper wrapped cake is commonly found in Cha Chaan Teng (cafe serving quick meals) in Hong Kong. These cakes are wrapped with baking paper which had a traditional old Hong Kong look.

These little sponge cakes are made from 4 ingredients only, which are flour, sugar, egg and butter. We can make it anytime at home.

Here I would like to share the video about how to bake the paper wrapped cake, with English subtitle. Hope that you will like this Hong Kong old style recipe.


Ingredients (4 servings)
4 eggs （brought to room temperature)
65g unsalted butter
33g sugar x 2 (total 66g)
65g all purpose flour

Tools
Baking paper
4 cake molds (top width x bottom width x height 7.5 X 5 X 6.5 cm)

Directions
1. Melt the butter with the hot water bath
2. Cut the baking paper into 18x18cm dimension, put it inside the cake mold
3. Pre-heat the oven to 170 degree celsius
4. Sift the flour
5. Carefully separate egg white and egg yolk
6. Whisk the egg white with electronic eggbeater, start with the medium-low speed, add 1/3 portion of sugar (11g) until foams are formed. Increase the speed at the same time.
7. When the egg white becomes white in color, put 1/3 portion of the sugar, keep whisking in high speed
8. While the sugar is totally melt and the foams become stable, put the rest of the sugar
9. Whisk the egg white until the soft peak is formed
10. Wash the eggbeater, whisk the egg yolk with high speed, add the sugar gradually. Whisk until it becomes pale yellow in colour
11. Fold the egg white into the egg yolk in 3 portions
12. Fold the sifted flour into the egg mixture in serval times
13. Put 4 tablespoons of batter into the melted butter and mix well
14. Fold the mixture into the batter in 3 portions
15. Pour the batter into the cake mold until 80% full
16. Put the cake mixture into the oven and bake for 30 minutes with 170 degree celsius

#香港懷舊 #童年回憶 #簡易焙焙

一分鐘神奇大泡芙 Big Magical Puff Pastries

酥皮泡芙
Puff Pastries

材料：
A.奶油 15g
沙拉油 15g
水 45g

B.中筋麵粉 40g
泡打粉 2g
C.蛋 1.5-2顆
D.起酥片 1片

Ingredients:
A.15 grams Butter
15 grams Salad Oil
45 grams Water

B.40 grams General Purpose Flour
2 grams Baking Powder
C. 1 1/2 - 2 Eggs
D. Puff Pastry Sheets 1 Sheet

作法
1.先將材料A混合煮滾，加入過篩好的材料B拌煮炒（用木匙），炒到充分糊化(鍋底有鍋巴或麵糊薄膜)，完成時約75℃。
2.將作法1倒入鋼盆，用打蛋器拌打麵糊至餘溫約60℃以下，再慢慢加入材料C的蛋液拌勻（Tips：蛋液需分次慢慢加入，讓麵糊能充分融合均勻），拉起麵糊時，麵糊需能成倒三角型。

(重點提示：麵糊提起時要呈現倒三角，是泡芙成功的關鍵！)

3.將市售起酥片切成18cm*18cm，擠入約100公克的作法2的泡芙麵糊，再將四個角折起來捏實，以上下火180℃/180℃，烤約30-35±3分鐘，烤至泡芙裂痕上色即為酥皮泡芙。

Preparation Method
1. First, mix ingredients A and bring to a boil. Add sifted ingredients B and boil. (Stir well using a wooden spoon.) Saute until it becomes a thick paste. (Pot may have a fried layer on the bottom.) Done when it reaches 75℃.

2. Place product of step 1 into a steel pot. Use a whisk to mix and agitate the batter down to a temperature of about 60℃, then slowly add the egg ingredients C (Tips: The egg needs to be added in slowly so as to evenly and fully integrated into the batter.) When you take up the batter it must be capable of being poured into triangular molds.

(Key Point: The timing of taking the batter and pouring it into the triangular molds is the key to success!

3. Take an 18 cm * 18 cm sheet of commercially available puff pastry sheets and envelope about 100 grams of the batter from step 2. Next, fold up the four corners to each other and pinch the edges together, and bake them at greater than 180 ℃ / 180 ℃ for about 30-35 ± 3 minutes. Bake until the puff pastry gaps take on the flakiness of a top quality puff pastry.

白醬濃湯基底
材料：
奶油 50g
低筋麵粉 50g
鹽 4g
胡椒粉 少許
鮮奶 200g
鮮奶油 100g
海鮮高湯 400g

作法：
1.熱鍋先將奶油煮融，將低筋麵粉、鹽與胡椒拌放入鍋中，炒至無乾粉狀。
2.續加入鮮奶與海鮮高湯混合，用打蛋器拌煮至濃稠。
3.最後將海鮮湯基底的海鮮材料放入拌勻即可。


海鮮高湯
材料：
洋蔥絲 1/4顆
蒜頭碎 3顆
蝦子 10尾
蛤蝦 25顆
中卷 1/2卷
飲用水 600g
花椰菜碎 適量

作法：
1.熱鍋加入少許油，先將洋蔥切細絲、蒜碎、西芹細丁拌炒，炒至洋蔥成透明狀。
2.再加入蝦子、蛤蜊、中卷、炒香，接著加入飲用水煮滾，再加入魚片煮滾，撈起所有海鮮過篩即可。

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