水波蛋薄煎饼 ~ Poached Egg Pancakes

 

食谱取自 ： 平底锅薄煎饼 & 热松饼,第34页

水波蛋薄煎饼

材料：
请参考这里

 搭配食材 ：

水波蛋 ：
鸡蛋 3粒
1小匙 醋

 

荷兰酱 ：

80g 奶油
2个 蛋黄
2小匙  柠檬汁
1小匙  黄芥末酱
盐少许

 

做法 ：
1．薄煎饼的做法请参考这里。

2．水波蛋 ： 煮沸锅中的水，加入醋。将鸡蛋打入小碗中，再轻轻地滑入锅内沸水中。约5 ~ 6分钟后，蛋白开始凝固后，就可以用小勺子将鸡蛋捞出，沥干，备用。

3．荷兰酱 ：在小锅中放入奶油，用小火加热至奶油融化后，离火降温。将其余的材料加入奶油里，以搅拌器充分均匀搅拌。再次用小火加热锅中材料，搅拌至材料变浓稠后，离火（ 图1 ）

                 

~ 图1 / picture 1 ~

4．将煎饼盛盘，上端摆放水波蛋，淋上荷兰酱，即可。

 

Recipe source : Frying pan pancakes & Hotcakes @ page 34

Poached Egg Pancakes

Pancakes ingredients :
Please refer here

Poached eggs :
3 eggs
1tsp vinegar

Hollandaise sauce  :

80g butter
2 egg yolks
2tsp lemon juice
1tsp yellow mustard
some salt

 

Method :

1. For pancakes , please refer here .

2. For poached eggs : Bring a pot of water to boil , add in vinegar . Beat egg into a small bowl , gently pour into the boiling water . Cook about 5 ~ 6 minutes , until the eggs whites become a bit solid . Dish and drain ,

3. For Hollandaise sauce : In a saucepan , add in butter . Melt the butter at low heat , then turn off heat and let it cool down a bit  . Then add in the other sauce ingredients , mix until well-combined  . Cook the mixture at low heat again , until become thicken . （ Picture 1 ) .

4. Place the pancakes on a plate , and poached eggs on top . Dizzle with Hollandaise sauce . Serve .

 

This post is linked to the event, Little Thumbs up organised by Zoe of Bake for Happy Kids , and Doreen of My Little Favourite DIY , hosted by Jozelyn of Spice Up My Kitchen .

 

                                 

 

Also linked to Cook-Your-Books # 13 , hosted by Joyce from Kitchen Flavours .
             

                                           

法式提拉米苏千层蛋糕 ~ French-style Tiramisu Mille Crepes

 

 

 

 

食谱取自 ：法式浪漫千层蛋糕 & 新新饮食@第90期

法式提拉米苏千层蛋糕

千层蛋糕饼皮 /可丽饼
材料 & 用具 ：
请参考这里

 

馅料 A ：

250g Mascarpone 芝士
2粒蛋黄（隔水加热炖煮至烫手的热度，即刻离火，加盖 ）
125g 动物鲜奶油 （拌打至发）（ 我用植物性鲜奶油 ）
80g 幼糖
10g  鱼胶粉 （泡在40g水中10分钟至软，隔水炖煮至溶解 ）  （ 我没放 ）

** 我做食谱 1.5倍的分量。

 

馅料 B ：

手指饼干  8块  （ 切小块 ）


咖啡酒混合料：
130g 热水
20g 即溶咖啡粉
2 ~ 3 大匙 Kahlua 咖啡酒
1大匙  幼糖

 

适量可可粉  （ 撒面用）

 

做法 ：

1．饼皮做法请参考这里。

2．馅料 ： 将芝士，蛋黄和幼糖拌打至光滑，加入打发鲜奶油和鱼胶粉拌匀。

3．咖啡酒混合料：将所有材料搅拌至咖啡和糖溶解，待用。

4．组合 ：将蛋糕板放在蛋糕转盘上，铺上一片（1），搽少许（3），抹入一层（2），接着铺上一片（1），搽少许（3）,抹入一层（2）。每搽一层用手掌轻按一下饼皮中间的部分使馅料分布均匀。从第三层开始，每隔两层排入沾了咖啡酒混合料的手指饼干。重复每层交替至完。以保鲜纸包好，放入冰箱冷藏隔夜，切之前表层筛入可可粉。( 图3 )

 

Recipe source : French Style Mille Crepe by Coco Kong & YumYum magazine @ No.90

French-style Tiramisu Mille Crepes

To Make Crepes
Ingredients & utensil / material needed :
Please refer here


Filling A :
250g Mascarpone cheese
2 egg yolks ( double-boiled till hot , removed from heat immediately and covered )
125g dairy whipping cream ( whipped ) ( I used non-dairy whipping cream )
80g caster sugar
10g gelatin powder ( soaked in 40g water for 10minutes , double-boiled till dissolved ) ( I omit it ! )

** I made 1.5 portion .

Filling B :

8 sponge finger ( cut into small pieces )

 

Coffe liquor mixture :

130g hot boiling water
20g instant coffee powder
2 ~ 3tbsp Kahlua coffee liquor
1tbsp caster sugar

 

Cocoa powder ( for dusting )

 

Method :
1 . For crepe , please refer here .

2. Filling : Beat Mascarpone cheese , egg yolks and caster sugar till very smooth . Add in whipped cream , gelatin and mix well .

3. Coffee liquor mixture : Mix all ingredients till instant coffee and sugar has dissolved and set aside for later use .

4. To assemble : Lay cake board on the turntable , lay in a piece of (1) , spread some (3) ,then spread in a layer of (2) . Lay in another piece of (1) , spread some (3) and (2) . Lightly flatten evenly layer with your hand along the centre point , this helps the cream to sit better . From the third layer , after every two layers , arrange in some sponge fingers ( dip the sponge finger with some coffee liquor mixture ) . Repeat process of alternating to the end . Cling film cake , keep chilled overnight . Dust with cocoa powder before serve .


This post is linked to Cook-Your-Books # 13 , hosted by Joyce from Kitchen Flavours.

                               


 

自制煎蕊 ~ Homemade Cendol

 

 

 

 

 

 

自制的煎蕊没放色素，卫生又好吃。最重要是可以吃很多很多碗啊！
煎蕊

粉团材料 :
100g 粟粉
20g Hoen Kwe 粉
20g  澄面粉
4  1/2杯 水
2 滴青色素  ( 我没放 )
10 片 班兰叶 （ 加入 4  1/2杯水打成汁，过沥 )
1/2 茶匙 碱水  
1 茶匙  盐  

糖浆材料 :  
350g 椰糖  
150g 白糖  
3片 班兰叶
1 杯 水

** 全部煮溶，过滤。

椰浆材料 :
300g  椰浆

1/2杯 水
一 撮盐

** 全部材料放入锅里，搅拌均匀.

做法 :
1. 将粉料加入班兰叶汁，水，青色素，盐和碱水，过滤。

2. 用中火将煮至透明色及浓，取出待温。（ 图1 ）
                                
                                                       ~ 图1 / picture 1 ~
 

3. 准备1/2锅冰水，将煎蕊模型（或用任何蒸东西之有小孔之蒸架子）放上。用手将（2）料压下成长条，沥干水份，放入冰箱。（ 图2）

                    
                                ~ 图2 / picture 2 ~
                  

4．放4大匙煎蕊入小碗，加上适量糖浆和椰糖，放入冰碎，即可。

Recipe source : Agnes Chang

Homemade cendol

For batter  
Ingredients :
100g corn flour
20g  Hoen Kwe Flour
20g wheat starch
4  1/2 cups water  
2 drops green colouring  ( I omit it )
10 large pandan leaves ( add 4 1/2cups water , blend & extract juice  )
1/2 tsp Lye water ( alkaline water )
1 tsp salt

For syrup
Ingredients :
350g palm sugar 
150g white sugar
3 large pandan leaves  
1 cup water  

** Cook all ingredients until sugar dissolve . Strain .

For coconut milk :
300g coconut milk
1/2 cup  boiled cool water
a pinch of salt

** Mix all ingredients and set aside .


Method :
1. Mix flour mixture with pandan juice , green colouring ,salt and alkaline water . Strain .

2. Boil with medium heat till transparent and thick . Leave to cool till warm to touch .   ( Picture 1 )

3.  Prepare 1/2 pot of ice cold water , place cendol mould ( or any steaming tray with small holes ) on top , use hand to press the warm cendol mixture down to form into thin , short strips . Strain and chill in fridge . ( Picture 2)

4. To serve , put 4tbsp cendol in a bowl , add syrup and coconut milk to taste . Serve cold with ice cubes or crushed ice .