焦糖布丁 Creme Caramel

“焦糖布丁”是我很愛吃的西式甜點其中之一，通常我都是在超市買的，從來沒有做過。。。因為新冠病毒疫情常留在家喔，不時都想吃些啥的 :P

於是上外國網找找，看見了烘焙博主Chef Anna Olson這個簡單食譜，通常外國人甜點都比較甜，我略有減了甜度。。。開始動工吧！

份量：4個 （8公分直徑 x 4公分高) 圓形烤盤

布丁：
2隻                      雞蛋
2隻                      蛋黃
5湯匙                   砂糖
2杯                      冰牛奶
1/8湯匙                鹽

焦糖：
1/4 杯                  砂糖
3湯匙                   水
3湯匙                   水

烹調方法：150度～水浴法，烤35分鍾

步驟：

1） 在一個大盤內，打入雞蛋／蛋黃／砂糖和鹽一起攪拌直糖融化，然後加冰牛奶攪拌均勻，過篩去泡沫，待用；

2） 把焗爐預熱150度；另外燒一壺熱水，待用；

3） 用慢火煮砂糖和水（3湯匙），不能攪動糖漿，期間在鍋壁掃水（3湯匙），煮至琥珀色，立即把熱焦糖平均倒入4個圓形烤盤，然後輕輕把將蛋漿倒入（以免出泡沫，如有就用廚房紙挑走）；

4） 把4個圓形烤盤放在一個大的高身容器內，把熱水倒到圓形烤盤的半身，入爐並蓋上錫紙，烤35分鍾； 用牙籤插入沒有蛋漿就好了，待涼後方入雪櫃冷藏4-5小時，享用:)

"Creme Caramel" is one of the Western-style desserts that I adore.  Usually I buy them in supermarkets and never make them. . . Because the new coronavirus epidemic often stays at home, I want to eat something from time to time :P


So I went to the foreign network and found the simple recipe of baking blogger Chef Anna Olson. Generally, foreigner desserts are relatively sweet, and I slightly reduced the sweetness. . . Start!

Serving size: 4 ramekens (8 cm diameter x 4 cm high) 

Pudding:2                                  eggs2                                  egg yolks5 tbsp                           granulated sugar2 cups                           ice milk1/8 tbsp                        salt


Caramel:1/4 cup                          granulated sugar3 tbsp                            water3 tbsp                            water

Cooking method: 150 degrees ~ water bath baking for 35 minutes

Step:

1)  In a large bowl, beat in egg / yolk / granulated sugar and salt and stir until the sugar melts, then add ice milk and mix well, sieve to remove foam and set aside;

2)  Preheat the oven at 150 degrees; additionally burn a pot of hot water for use;

3)  Cook the sugar and water (3 tablespoons) on a low heat without stirring the syrup. During the period, sweep the water (3 tablespoons) on the wall of the pan and cook until amber.  Gently pour the egg syrup into the ramekins (to avoid foaming, use kitchen paper to remove if you have any);

4)  Place the ramekins in a large container, pour hot water to half of the ramekins, put in the oven and cover with tin foil, bake for 35 minutes; insert the toothpick without egg.  Then let it cool in room temperture, put in
the refrigerator for 4-5 hours, enjoy :)

番薯西米糕 Sago Pudding

自從新冠病毒大流行以來，我們一直都待在家裡，所以每週我都會為家人做蛋糕或甜點。我發現冰箱裡有2包西米，然後在網上搜索各種食譜....甜師奶的那一種，看來已找出我們小時候的零食味道:)

我通過減少水來採用該食譜，結果非常好，味道好極了。


栽料：做8杯（8直徑x 3高度）
糕份量：
100克 西米
1000克 水


40克 馬蹄粉
65克 水
65克 糖
1湯匙 椰子油或菜油
1/8茶匙 鹽



紅薯餡：
100g 紅薯蓉
1湯匙 黃油
3湯匙 糖（根據您的口味進行調整）
1/8茶匙 鹽


烹飪方式：蒸

1）將2小塊紅薯蒸至變軟，然後將其搗成糊狀（如果您喜歡質地細的則將其過篩，但我喜歡小塊）；用中火將糊狀物/糖倒入煎鍋中，不加水慢慢炒成粘性糊狀物，最後5分鐘加入黃油，放涼備用；


2）將西米放入水中浸泡5-10分鐘，另一面把一大鍋水煮沸，將西米倒入沸水中，並經常攪拌至它們變成透明的，內部帶有白色斑點，關掉火，蓋上蓋子靜置20分鐘；


3）準備一鍋冷水，將所有的西米倒入冷水中，然後篩出，備用；


4）在一個大碗中，放入馬蹄粉/水，混合至無粉粒，然後加入糖/油/鹽，攪拌；最後將煮熟的西米倒入混合物中，攪拌均勻；

5）準備蒸汽鍋和滾水，

6）糕的組裝步驟，給小杯子上油（如使用矽膠便無需），放入1 1/2湯匙西米混合物，1湯匙紅薯糊，最後放入1 1/2湯匙西米混合物... 


7）蒸15-20分鐘，直到糕變得完全透明，完成和開吃啦 ;)

**在冰箱中放置3-4天，在室溫下放置2天。

Since the pandemic Covid-19, we should stay home all the time, so every week I make a cake or a dessert for the family.  I have found out that there are 2 packs of sago in the fridge, then search online about the various recipes ....
The one from 甜師奶 which seems I wanna to find out our childhood's snack taste :)

The result is so good, and the taste is so delicious;  I adopted the recipe a little bit by adding more water.

Ingredients:   8 cups (8 diameter x 3 height)

Pudding:
100g                      Sago
1000g                    water

40g                        water chestnut flour
65g                        water
65g                        sugar
1 tbsp                    coconut oil
1/8 tsp                   salt

Sweet potato stuffing:
100g                      sweet potato paste
1 tbsp                    butter
3 tbsp                    sugar (up to your taste to adjust)
1/8 tsp                   salt


Cooking method:  Steam

1)  Steam the 2 small pcs of sweet potato until soft, then mash them in paste (sift them if you like fine texture, but I like it with chunky pcs); pour the paste/sugar in a fry pan on a medium flame, fry them slowly without water and it become a sticky paste dough, add the butter in the last 5 mins, set aside;

2)  Put the sago to soak in water for 5-10 mins, on the other hand boil the water in a big pot, pour the sago into the boiling water and stir frequently until
they become transparent with a white spot inside, turn off the heat and rest it for 20 mins with the cover on;

3) Prepare a bit pot with cold water, pour all the sago in the cold water, then sift them out, set aside;

4)  In a big bowl, put the water chestnut flour/water, mix them until without slums, then add the sugar/oil/salt, stir; at last pour the cooked sago to the mixture, stir well;

5)  Prepare the steam pot with boiling water,

6)  Steps for assembly the pudding, oil the small cups (use silicon is no need )
put 1 1/2 tbsp of sago mixture, 1 tsp of sweet potato paste, at last 1 1/2 tbsp of sago mixture... 

7)  Steam for 15-20 mins until the pudding become all transparent, done and enjoy :0

**keep for 3-4 days in the fridge, 2 days in room temperature.

薑汁年糕 Ginger Pudding

又是過年了，這一年發現一個蠻美味的年糕食譜。。。去菜市場買了很多肉薑，也把我的榨汁機拿出來，很方便不用2分鐘，薑汁就有啦！薑的功效很有益，但不能多吃也只能在早上吃啊！這個食譜是我累積幾年的心得，覺得最好吃的啦（＝）

食譜：3個17長方厘米蛋糕模具，2個6吋／17厘米或1個8吋／20厘米直徑蛋糕盤

A部：

300克               糯米粉

53克                 澄麵

63克                 木薯粉

190克               薑汁（肉薑約420克或12兩）

100克               椰奶

B部：

320克               增城黑片糖

20克                 椰子油

75克                 水

少許鹽

烹飪方法：熱水蒸40分鐘

**如要煙韌口感，熱糖水(2)沖落粉內(3

**如要軟熟口感，放涼糖水(2)沖落粉內(3）。

煮法：

1）用大蒸籠把水煮滾，待用;

2）在一個鍋裡，煮沸水/黑片糖和椰子油，待其冷卻至微溫，待用;

3）在一個大碗，混合糯米粉/澄麵/鹽/椰奶和薑汁，然後將的微溫的液體（2）倒進，攪拌至無結塊和過篩兩次，直到順滑，倒入蛋糕盤; 用大火蒸40-50分鐘，視呼糕盤的大小；

4）讓它在烤盤內降溫至少一小時才脫模，可以立即吃或以後煎來吃，應該存放在雪櫃內及在一個星期或十天內食用，或可以冷臧一個月。

**享受！

It's coming the Chinese New Year, and this year I found a pretty delicious rice cake recipe. . . I went to the vegetable market and bought a lot of meat ginger. I also took out my juicer. It was very convenient without using 2 minutes. The effect of ginger is very beneficial, but you ca n’t eat too much, you can only eat it in the morning! This recipe is the experience I have accumulated over the years, and I think it ’s the best (=)


Utensil: 3pcs 17 cm square cake molds, 

2pcs 6 inch / 17 cm or 1 8 inch / 20 cm diameter cake pan

Ingredients:

Part A:
300 g                        glutinous rice flour

53 g                          wheat starch

63 g                          tapioca flour

190 g                        ginger juice
                                (about 420 grams of meat ginger or 12 for two)

100 g                        coconut milk

Part B:

320g                          cane/brown Sugar

20 g                           coconut oil

75 g                           water

1/2 tsp                       salt

Cooking method: Steam in hot water for 40 minutes

** If you want QQ/chewy taste, hot sugar water (2) is poured into the powder 3)

** For soft and cooked taste, add cold sugar water (2) and pour into the powder (3).

Procedure:

1) Boil the water in a large steamer and set aside;

2) In a saucepan, boil water/black sugar and coconut oil, wait for them to cool to a slight temperature, and set aside;

3) In a large bowl, mix glutinous rice flour/wheat starch/salt/coconut milk and ginger juice, then pour the lukewarm liquid (2), stir until no lumps and sieve twice, until smooth, pour into a cake pan; steam over high heat for 40-50 minutes, depending on the size of the cake pan;

4) Allow it to cool down in the pan for at least one hour before remoulding. 

It can be eaten immediately or fried later. It should be stored in the 

refrigerator and consumed within one week or ten days, or it can be frozen 

for one month.

**enjoy!

大棗紅糖椰汁千層糕 Red Dates Sugar & Coconut Milk Layer Pudding

本來是農曆年過節大家高興的日子，但這一年的開始是被一個“新型冠狀病毒”給破壞了氣氛，全中國包括香港和澳門的人民都要躲在家中渡過假期，以免感染病毒。。。我閒置家中便找找食譜，做個中式糕點吧！ 在網上看了這個師奶仔廚房, 便跟著做啦;)

材料：3個／闊6*長15*深5毫米 糕盤

A部：
300克                   椰漿                   
100克                   室溫水                
200克                   木薯粉 
40克                     粘米粉               
120克                   白砂糖                


B部：
i）150克               去核紅棗
    900克               水

ii）120克              大棗紅糖
      440克              紅棗水
      200克              木薯粉
      40克                粘米粉


煮法：熱水蒸共60分鍾

程序：
1）各將A部放在一個大盤中攪均勻，過篩待用；

2）將B部i）中火煲30分鐘，過篩把紅棗水／蓉篩出共440-450克，放涼；將B部放在一個大盤中攪均勻（大棗紅糖除外），過篩後放入大棗紅糖，待用；

3）將糕盤掃油，先把1大湯匙的大棗紅糖漿放入糕盤蒸4分鍾，其次把1大湯匙的椰汁粉漿放入糕盤蒸4分鍾；重覆以上步驟，至最後一層時蒸15分鍾，應該共有11層。

4）放涼後，切塊享用;0

It was originally a happy day for the Lunar Nw Year, but the beginning of the year was disrupted by a "new coronavirus". People in China, including Hong Kong and Macau, had to spend their holidays at home to avoid infection. . . When I'm idle at home, I'm looking for a recipe and make a Chinese pastry! I watched this teacher's kitchen 師奶廚房on the Internet, and followed suit;)


Utensil: 3pcs/W6*L15*D5cm cooking pan

Part A:
300g                    coconut milk
100g                    water
200g                    tapioca flour
40g                      rice flour
120g                    granulated sugar

Part B:
i）150g                 Pitted Jujube date 
    900g                 water

ii) 120g                 Jujube Brown Sugar 
    440g                 water 
    200g                 tapioca flour
    40g                   rice flour 

Cooking method: steam for 60 minutes in hot water 


program:
1) Put Part A in a large bowl, stir well and sieve them for use; 

2) Boil the pitted jujube date and water on medium heat for 30 mins, sieve out 
the puree and water around 440-450g; pull all the ingredients B) in a large bowl (except the jujube brown sugar)stir well, then put the brown sugar and stir well, set aside;

2) Sweep the cake pan with oil, firstly put one layer of 0.5cm of jujube mixture into the cake pan and steam for 4 minutes, then put one layer of 0.5cm of coconut milk into the cake pan and steam for 4 minutes; repeat the above steps to the last layer, steaming for 15 minutes, there should be a total of 11 layers. 

3) After cooling down, cut in slice and enjoy ;0

陳皮紅豆年糕 Dried Tangerine Peel Red Bean Pudding

本來是農曆年過節大家高興的日子，但這一年的開始是被一個“新型冠狀病毒”給破壞了氣氛，全中國包括香港和澳門的人民都要躲在家中渡過假期，以免感染病毒。。。我閒置家中便找找食譜，做個中式糕點吧！ 在網上看了這個鄧味, 便跟著做啦，但我改了少許材料。。。


材料：1個／闊6*長15*深5釐米 糕盤

A部：
80克                     紅豆 
200克                   陳皮
500克                   水  
200克                   蔗糖              


B部：
350-400克            紅豆水
120克                   糯米粉 
40克                     木薯粉               
40克                     澄面

煮法：熱水蒸共45分鍾


程序：
1)  將A部大火煮至滾後，轉至小火煮30分鐘，用蓋蓋住燜30分鐘後，將紅豆和水分別篩出放在兩個碗中，待用；

2）把B部所有材料放在一個大碗中攪拌均勻，然後過篩，待用；

3）先把糕盤掃油，方便以後容易脫模；將煮好的紅豆均勻放入糕盤底，然後把攪拌好大粉漿倒進糕盤，除去泡沫；熱水蒸45分鍾或牙籤插入糕並沒有粉粒，這就完成了;0

4) 放涼後可切片吃，或放雪櫃待硬煎來吃啊！享用:)

It was originally a happy day for the Lunar New Year, but the beginning of the year was disrupted by a "new coronavirus". People in China, including Hong Kong and Macau, had to spend their holidays at home to avoid being infected with the virus. . . When I'm idle at home, I'm looking for a recipe and make a Chinese pastry! After reading this Haozhuyi on the Internet, I followed suit, but I changed some ingredients. . .
Utensil: 1 pc/ width 6 * length 15 * depth 5cm Part A: 80 g red beans 200 g dried tangerine peel 500 g water 200 g sucrose Part B: 350-400 g red bean water 120 g glutinous rice flour 40 g tapioca flour 40 g wheat starch Cooking method: steam for 45 minutes Procedure: 1) Boil part A over high heat, turn to low heat and simmer for 30 minutes, cover with lid for 30 minutes, sieve red beans and water into two bowls and set aside; 2) Put all the ingredients Part B in a large bowl and stir well, then sieve and set aside; 3) Sweep the cake pan first to make it easier to remove the mold later. Put the cooked red beans evenly on the bottom of the cake pan, then pour the mixture into the cake pan and remove foam; steam for 45 minutes or insert a toothpick the cake has no slub, and this is done; 0 4) Can be eaten sliced ​​after cooling, or put in the refrigerator for cooling down, then pan fried! Enjoy :)