Sunday, July 24, 2011

~ Durian Puff ~





試了Durian Chiffon。。當然要試這個Durian Puff啦!!
其實我對這個puff呢。。。不是那么有興趣。。。也沒想到要去做。。。哈哈。坦白說,吃。。應該沒超過2次吧!!

因為做了durian chiffon cake 嘛,還有剩下榴槤,所以就來試試看這個puff。
本來是想用 christine的食譜,但等不及啦。。哈哈哈。。 下次才試妳的食譜咯!!

還不錯!! 成功!!裡面是空心的可以裝很多榴槤^。^


Durian Fillings:
200 ml whipping cream
600fresh durian (blended)
10 gm of gelatine powder(dissolve with 3tbsp of hot water)

method:
1)Whip up whipping cream to a soft peak.
2)Add in durian puree and melted gelatine powder and mix well.
3)Put fillings in a piping bag and put in fridge , chill it before filling the puff shells.


Choux Pastry:
make ard 30pcs puff
170ml (water or milk)
100g butter
1/3tsp salt
1/2 tsp sugar
1/2 tsp vanilla essence
100g bread flour
40g cake flour
4 eggs (lightly beaten)


Method:
Choux Pastry
1)Cook water, butter, sugar and salt in a saucepan till bubbling hot. Turn the heat to low.
2)Add in the flour mixture in one go and mix with a wooden spoon till a dough is formed.
3) Still on low heat, cook the dough for 1 - 2 minutes till a thin white film is formed at the bottom of the saucepan.
4) Transfer dough to a mixing bowl and beat till it is lukewarm.
5) Add in egg by thirds and mix till well blended and smooth.
6) Place batter into piping bag and pipe it onto a lined pan in rounds of about 5cm in diameter. Spray some water on it.
7)Bake at 200C for 25 minutes then 180C for 8 - 10 minutes or till dry and golden brown in color. Turn off the oven and let it cool in the oven for 30 minutes.
8)once cooled, fill puff shells with durian filling,dust the top of the puff with some icing powder and serve.

If you like you can leave it in freezer, it will taste like eating durian ice-cream puffs ( i like this mh.....)


Thursday, July 21, 2011

~ Durian Chiffon Cake ~


真的是難以形容。。。软。。。幼。。。香濃的榴蓮味。。。
榴蓮愛好者一定很喜歡。
這食譜是來自Aunty Irene


材料A
...浆 - 100g
蛋黃 - 4粒
糖 - 50g

材料B
榴莲泥 - 150g


材料C (过筛)
面粉 - 150g
发粉 - 5g


材料D
粟米油 - 75g


材料E
蛋白 - 200g
糖 - 50g
打打粉 - 5g



方法:

1) 将材料A 放在钢盆内搅至糖溶
2) 加入榴莲泥拌均
3) 加入材料C拌均
4) 加入粟米油拌均成细滑粉糊,放一旁待用
5) 把材料E的蛋白打至起泡, 加入糖和打打粉打至中性发泡
6) 把蛋白沫分3次加在粉糊里拌均
7) 平均倒进3个16cm的戚风模里 (或1个22cm戚风模)
8) 送进已预热170ºC的烤箱里:

16cm戚风模 / 烘30min.
22cm戚风模 / 烘约50 min至熟, 取出, 倒扣至冷

Tuesday, July 12, 2011

~Flower Theme Fondant Cake & CupCake~





這次的裝飾是我第一次用蛋白糖霜來製作的。。不錯的效果哦。。而且入口即溶。。。

可愛的小蘑菇。。。