法式杏仁小蛋糕 Hazelnuts Financiers

The Financiers which are usually took by the French children for the afternoon tea, are easily found in the French boulangerie.  Originally the form is rectangle  which is like the block of gold, but we can make the form as handy at home, e.g. muffin cake pan or any form (only fill 1/3 in the mould). 

Normally, we only use almond meal in tradition Financier, as I have some hazelnut meal in hand, so I used 2 different meals this time.  The taste is so yummy with a flavour of almond and hazelnut...  Let's start to bake these small boat and flower shape Financiers :)

Recipe:  30pcs of boat shape pan in 5cm length

140g                unsalted butter

4pcs                 egg white

60g                  cake flour

60g                  hazelnut meal

50g                  almond meal

160g                icing sugar

1/2 tsp             salt

1pc                  orange zestes

30pcs               blue berry or any red berries found in the market

Method:  preheat oven in 200c

Procedure:

1)  Heat the butter in small/med flame until golden brown and smell caramelise, set aside;

2)  Mix all the dry ingredients, make a well in centre then pour the egg whites, stir well, finally pour the lukewarm beurre noisette (caramelise butter) in 2 additions;

3)  Put the batter rest in the fridge for 30 mins before put in the pans, then place the fresh berry on each pan, bake for 12-15 mins until golden or no limbs come out in the sticks, done;

4)  Rest them in the try for 5 mins before pull out the pans, enjoy!!

金融家通常法國孩子下午茶點，它很容易在法國各處的餅店找到。最初的形式是像金塊一樣的矩形，但是我們可以在家裡使用形式方便的模具，例如鬆餅蛋糕盤或任何形式（僅在模具中填充1/3）。

通常傳統的金融家中只使用杏仁粉，因為我手裡有一些榛子粉，所以我這次用了2份不同的。味道是美味的杏仁和榛子的味道...讓我們開始烤這些小船和花形金融家:)

食譜：30公分長度的船形鍋
140克                   無鹽牛油
4個                       蛋白

60克                     蛋糕麵粉
60克                     榛子粉
50克                     杏仁粉
160克                   糖粉
1/2茶                    匙鹽
1pc                      橙皮

30粒藍莓或任何紅色漿果（在市場上找到的）

預熱烤箱在200c

做法：
1）將黃油用小火加熱至金黃色和有焦糖味道，放在一邊待用;

2）混合所有的乾裁料，在中心做好一個窩，然後倒入蛋清，攪拌均勻，最後分2次倒入暖和的牛油液體，攪拌均勻；

3）將麵糊放在冰箱中30分鐘，然後分放入模中，然後將新鮮的果放在每個模中，烘烤12-15分鐘，直到金色或沒有微粒出現在棍棒上;

4）將其放在室溫5分鐘，然後出模，享受！

迷彩綠茶戚風蛋糕 Matcha Camouflage Chiffon Cake

Last week, we had haven a baking gathering and I learnt how to make a colourful chiffon cake :) So I practise again today to bake a matcha camouflage cake which is the fashion trends 2017 as well!  The result is so good, the taste is moist and fluffy, so yummy!

Recipe:  20cm/7" tube pan
5                  egg yolk
75g              milk
45g              veg oil

18g              sugar
67.5g           cake flour
13.5g           corn flour
1/2 tsp         salt

5g                matcha powder
3g matcha + 2g bamboo charcoal powder     

5                  egg white
54g              sugar
1tsp             lemon juice (optional)

Method:  preheat the oven in 180c

Procedure:
1)  In a big bowl, separate the egg white and egg yolk, whisk the egg white/sugar until foamy, add the lemon juice, continue beat until soft peaks form, add the sugar in 3 additions gradually beat until stiff peaks form; set aside;

2)  Shift the cake flour/corn flour/salt in a big bowl, stir well the dry ingredients, then make a well in the centre add the egg yolk/milk/veg oil and gradually mix until combined, stir until smooth;

3)  Prepare the batter (2) in 3 equal quantities in separate bowls, 
i)   one nature flavour;
ii)  put the matcha powder in one bowl, stir well;
iii)  in the other bowl, stir in the matcha & bamboo charcoal powder;

4)  Gently fold the egg whites (in 3 additions) into the different flavour batters with with spatula just until blended; don't fold too much to avoid air lost;

5)  Pour the different flavour batters one by one into the ungreased tube pan and bake for 15 mins in 180c and turn down to 170c bake for another 25 mins,
until a wooden skewer inserted into the center of the cake comes out clean;

6)  Immediately upon removing the cake from the oven invert (turn upside down) the pan and place on a bottle or flat surface so it is suspended over the counter. Let the cake cool completely before removing from pan (about 1 hour).
**Serve & enjoy!

上週我在朋友哪裏開了一個烘焙會，學會了如何製作一個多色戚風蛋糕:) 
所以今天再練習一下，這是一款2017年時尚潮流的迷彩戚風蛋糕！結果非常好，味道是柔軟和蓬鬆，配一杯綠茶極至美味！

食譜：20cm/7" 管盤
5個                     蛋黃
75克                   牛奶
45g                    蔬菜油

18克                   砂糖
67.5克                蛋糕麵粉
13.5g                 玉米粉
1/2茶匙               鹽

5克                     綠茶粉
3g  綠茶粉+ 2g竹炭粉

5個                     蛋白
54克                    砂糖
1tsp                   檸檬汁（可選）

方法：預熱烤箱180攝氏度

做法：
1）在一個大碗裡，分開蛋清和蛋黃，將蛋白/糖打直至發泡，加入檸檬汁，繼續打直至形成軟峰，將糖份3次加入，逐漸打至地形鉤，擱置待用;

2）將蛋糕麵粉/玉米粉/鹽放入大碗中，攪拌乾裁料，然後在中心加入蛋黃/牛奶/蔬菜油，逐漸混合，攪拌至均勻;

3）將（2）麵糊分開3個等份在3個碗中：
i）天然風味;
ii）將綠茶粉放入碗中，攪拌均勻;
iii）在另一個碗中放入竹炭粉，攪拌均勻;

4）用抹刀輕輕地將拌好的蛋清（分3次加入）放入不同味道的麵糊中，直到混合; 不要折疊太多，以免空氣流失;

5）將不同的風味麵糊逐一倒入管模中，用180℃下烘烤15分鐘，然後轉至170℃再烘烤25分鐘，直到用竹串插入蛋糕中心出來是乾淨的;

6）從烤箱中取出蛋糕後立即倒置，並將其放在瓶子或平面上，使其懸掛在櫃檯上。在從模中取出之前，讓蛋糕完全冷卻（約1小時）。

**開心享用！

棗皇糕 Double Dates Cake

The Chinese New Year of Rooster 2017 is near soon, I have an idea to make a new recipe for me - red date and south date!  With my experiment of a few recipes that I searched online, hereunder is my favourite taste - so yummy, chewy and QQ :)

Recipe:  (6-7" rectangle/round pan)
180g                  red dates pitted
70g                    south jujube pitted
1000g                water

160g                  dark brown sugar增城蔗糖

160g                  tapioca (product from Thailand)
50g                    glutinous rice flour
50g                    rice flour
1/2 tsp               salt

Cooking Method:  steam

Procedure:
1)  Wash the red/south dates and boil with water on high flame until 100c degree, then turn to low/medium flame for 30 mins，off heat； strain the dates water 2 to 3 times until have the clear dates water（use the spoon to press the juices out);

2)  Boil the dates water/brown sugar on low heat (just let the sugar melted),
let it cool down and take 530-560g dates sweet water out, set aside;

3)  Brush the pan with oil, on the other hand set the steamer on 
high heat until the water is boiled 100c;  set aside;

4)  Mix and sift all dry ingredients in a big mix bowl, pour the luke warm dates
sweet water in 2 additions, stir well until smooth (the batter is thin which is ok),
pour the batter into the pan, steam for 40-50mins (depends on your cake size),
put a stick into the cake if there is no lumps come out, it's done!

5)  Let it cool down at least one hour before to pull out the pan, enjoy!

6)  It can keep for a week in the fridge, in the room temperature for 1-2 days.

**It's so delicious to steam again to eat once it kept in the fridge.

2017年農曆新年即將到來，我有一個想法，為我做一個新的食譜 - 紅棗和南棗！我已實驗過幾個食譜了，在網上搜索，下面是我最喜歡的味道 - 非常美味，咀嚼起來QQ 彈彈的:)

食譜：（6-7“長方形/圓盤）
180g                紅棗去核
70g                  南棗去核
1000g              水

160g                增成蔗糖

160g                木薯粉（來自泰國的產品）
50g                  糯米粉
50g                  米粉
1/2茶匙            鹽

烹飪方法：蒸

做法：
1）洗滌紅/南棗，在高火下用水煮沸直到100℃，然後改用低/中火煮30分鐘; 關火蓋住焗 30-45分鍾，用篩過瀘棗糖水2至3次（用匙壓出汁），直到有清澈棗糖水;

2）用低火煮棗水/紅糖（只是讓糖融化），讓它冷卻下來，並取出530-560g棗水待用;

3）把模用油掃過，另一方面用大火煮熱蒸鍋直到水煮沸100c待用;

4）在一個大混合碗中混合和篩過所有乾粉，將棗糖水分2次添加～攪拌均勻，直到光滑（麵糊是薄的），把麵糊倒入模中，蒸40-50分鐘（視乎你的模大小啊）把一根棍子放進糕，如果沒有濕塊出來，就熟了！

5）讓它冷卻至少一個小時，然後出模，享用吧！它可以在冰箱裡保存一個星期，在室溫下1-2天。

**一旦它保存在雪櫃裡，翻熱吃最好是蒸的～仍很軟彈QQ。