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Wednesday, 24 June 2015

Macadamia Caramel Slice



这个caramel slice是我家老公很爱的。就连生日没有要求生日蛋糕就是说要吃这个slice。但是我还是做了生日蛋糕 (嘻嘻,老婆很坏)。那天他要和朋友出海钓鱼问我可以给他做这个和他朋友分享吗?好啦好啦。。只要不是他一个人独吞这个两罐炼奶做成的甜点,我可以烤炉考虑。

其实这个slice做了几次,在早期也上过,但是一直都不是做得太好。这次因该算是做得不错,切得像样的一次。把传统的食谱改了一点,因为我喜欢饼皮厚一点,那么吃起来不会太甜腻。

我戒甜了好一阵子,家里很久都没有出现甜点,于是部落格也罢业了好久好久。今天好歹把这个食谱记录一下,不然下次要做时又记不起来上次是怎样做到比较满意的slice



Macadamia Caramel Slice

Base:
225g plain (all-purpose) flour, sifted
60g desiccated coconut
90g brown sugar
190g unsalted butter, melted

caramel filling
115g golden syrup
125g unsalted butter, chopped
2 x 395g cans sweetened condensed milk
100g macadamia (roasted)
pinch of salt (optional)

chocolate topping
300g dark chocolate, chopped
2 tablespoon vegetable oil

Method:

1.    Preheat oven to 180°C.  

2.    Place the flour, coconut, sugar and butter in a bowl and mix to combine. Using the back of a spoon, press the mixture into the base of a lightly greased 25cm x 25cm tin lined with non-stick baking paper and bake for 15–20 minutes or until golden.

3.    Reduce the oven temperature to 160°C.

4.    To make the caramel filling, place the golden syrup, butter and condensed milk in a medium saucepan over medium heat. Whisk until the butter is melted and cook, whisking frequently, for 7–8 minutes or until the mixture has thickened slightly.

5.    Pour the caramel over the cooked base, spread evenly with a palette knife. Press macadamia nuts in to the caramel layer and bake for 15–20 minutes or until golden.

6.    Cool slightly and refrigerate until cold.

7.    To make the chocolate topping, place the chocolate and oil in a heatproof bowl over a saucepan of simmering water, and stir until melted and smooth. Pour over the caramel mixture and spread evenly.

Refrigerate for 30 minutes, or until firm. Cut into squares to serve.




Monday, 30 March 2015

Pumpkin Sri Muka (南瓜糯米糕)



来到三月的尾声,我也把糕点的最后一卷交上。收拾行李去Easter Holiday了。

谢谢May分享她家好看又好吃的南瓜糯米糕


糯米材料
300克糯米(浸隔夜)
160克椰+1/2小匙1 大匙糖
20克清水+花(浸泡1
2

做法
1.将椰1 大匙糖拌匀,备用。
 2.)将糯米清洗后,干。  糯米加香兰叶大火蒸30分钟。 用筷子将糯米弄松后,将椰浆倒进糯米饭里拌匀,再蒸10分钟。取适量兰花水与糯米饭拌匀。继续蒸多五分钟。
3)把蒸好的糯米饭搅拌均匀,倒入了香蕉叶和抹了油的6寸正方模里, 平。 
4)再用板把糯米平。用。

南瓜材料 
2蛋(打散)
60低筋面粉, 20克玉米粉, 20克粘米粉
110克糖, 150克南瓜泥, 100克清水,170克椰

做法
1)把所有材料拌均匀, 待用。
2)以慢火把南瓜糊煮至稍微稠。熄火。程中必不停的把面糊拌。
3)然后把南瓜糊倒入以上做法(4)的糯米里。
4)在放入蒸里, 以小火继续蒸大 25 或至面糊熟即可。

食谱: 厨苑食












I'm submitting this post to Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kueh organized by Fion of XuanHom’s Mom and co-hosted by Joceline - Butter, Flour & Me.