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Wednesday, 12 June 2019

No-Bake Mango Cheesecake 芒果芝士蛋糕(免烤)




This silky smooth, melt in the mouth tropical Mango Cheesecake with mango jelly topping is a no-bake wonder making it a great dessert with a lovely fruity flavour. Its natural color and flavour is from the fresh mango puree added in the cream cheese. Make it the day before so it can chill and set overnight. 


Here's my Youtube video tutorial shows the easiest and perfect way to un-mold cheesecake. 以下的视频教你怎么轻易的脱模。







Recipe adapted from here

Ingredients:
材料

Crust:

150g Digestive Biscuit, finely crushed 消化饼干碎 150克

60g Unsalted Butter, melted 牛油 60克,融化


Filling:

1 tbsp (full) Gelatin Powder 吉利丁粉 1汤匙满

1.5 tbsp Water 水 1.5汤匙

200g Mango Puree (blend fresh mangoes into puree) 芒果泥 200克,新鲜芒果打成泥状

1tbsp Lemon Juice 柠檬汁 1汤匙

250g Cream Cheese (room temperature) 奶油奶酪 250克 ,室温

120g Castor Sugar 细砂糖 120克

200g Whipping Cream 动物性鲜奶油 200克


Another version that I made for my boy's birthday.
Pompompurin Mango Cheesecake

Topping: 

160g Water 水 160克

3.5 tsp Gelatin Powder 吉利丁粉 3.5 小匙

200g Mango Puree 芒果泥 200克

1 tbsp Lemon Juice 柠檬汁 1汤匙

2 tbsp Castor Sugar 细砂糖 2汤匙

Cake pan: 7" round removable base. 七寸蛋糕模




If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 

如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!




Method:
步骤

Crust:

1. Combine digestive biscuit and melted butter. 
消化饼干碎和牛油拌均。









2. Spread onto the cake pan and press down with the back of a spoon (or with cleaned hand). Refrigerate till set, at least 1 hour.
铺在蛋糕模底部,压平。放进冰箱冷藏1小时。






Filling:

3. Measure water into a bowl and sprinkle in the gelatin (without stirring with a spoon). Set aside for 10 minutes. 
吉利丁粉撒在水里,待十分钟。




4. Place bowl in a larger pot of hot water. Once the gelatin is fully dissolved, remove from heat and set aside to cool to room temperature. 
隔水融化后待凉。

5. Meanwhile, prepare mango puree, stir in lemon juice, set aside. Refer pictures below.
准备芒果泥,拌入柠檬汁,备用。(参考下图的做法)









6. In a mixing bowl, beat whipping cream and 2 tbsp sugar until stiff. Set aside.
动物性鲜奶油加入2汤匙糖,打发。备用。





7. Beat cream cheese and the remaining sugar together until smooth and creamy. 
奶油奶酪和剩余的糖用搅拌器打至顺滑。






8. Beat in gelatin mixture. 
加入吉利丁液,拌均。

9. Beat in mango puree.
加入芒果泥,拌均。

10. Fold in whipped cream. 
加入动物性鲜奶油,拌均。








11. Pour the mixture onto the chilled crust. Refrigerate until set. 
将(10 )倒入蛋糕模,震出气泡,放进冰箱冷藏至凝固。


Toppings:

12. Measure water into a bowl and sprinkle in the gelatin. Set aside for 10 minutes, stir in sugar. 
吉利丁粉撒在水里,待十分钟,加入细砂糖。 




13. Place bowl in a larger pot of hot water. Once the gelatin and sugar is fully dissolved , remove from heat and set aside to cool to room temperature. 
隔水融化后待凉。






14. Meanwhile, prepare mango puree, stir in lemon juice.
准备芒果泥,拌入柠檬汁。








15. Stir in gelatin liquid, pour mixture onto cheesecake. Refrigerate overnight or until set. Remove cheesecake from the cake pan and serve chilled. 
拌入吉利丁液,倒入蛋糕模,放冰箱冷藏隔夜,即可享用。若喜欢我的食谱,可以LIKE和追随我的面书专页,或追随 Instagram: mfa_dingoozatfood ,不要错过最新食谱发布。
If you like my recipe, click hereLIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!

Thursday, 6 June 2019

Bread Maker Pandan Gula Melaka Kaya 椰糖班兰咖椰 【面包机食谱】



Kaya aka Coconut Egg Jam. There are 3 kaya flavours that I usually make at home, original coconut kaya, nyonya pandan kaya and gula melaka kaya. Previously I cooked kaya on the stove. This time, I made kaya using Song Cho bread maker. It's quite effortless and really easy. There's no need to stir constantly as the bread maker would do all the stirring and cooking. However, it's good to scrape the sides 1-2 times in between to make sure there's no harden egg residue sticking at the sides of the bread barrel. 








This is the bread maker that I'm using:




Song Cho Bread Maker SC-BK06A

Features:


  • * Sleek body design, large LED display
  • * 14 functions (basic, french, whole wheat, sweet, gluten free, sandwich, cake, bake, rise, rise dough, dough, jam, yoghurt and home made)
  • * 13-hour programmable timer
  • * Ceramic-coated bread barrel for easy cleaning
  • * 10 minutes' power cut-off memory function
  • * Bread weight: 680g to 900g
  • * Bread barrel: 19L x 14W x 17H cm
  • * Techincal Specs: Rated voltage 220/240V~50Hz, Rated power 550W







Ingredients:
材料

(A)

50g Coconut Milk 椰奶/椰浆 50克

50g Gula Melaka/ Palm Sugar (chopped into small chunks) 马六甲椰糖 50克,切碎

(B)

4 Eggs 鸡蛋 4粒

80g Castor Sugar 细砂糖 80克

3pcs Pandan Leaves 班兰叶 3片

150g Coconut Milk 椰奶/椰浆 150克





If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 

如果您要分享此食谱/内容,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!



Method: 
步骤

1. Heat (A) in a saucepan over medium-low heat until the Gula Melaka is fully dissolved. Pour through a sieve, set aside. 
将材料(A)放进锅里,小火煮至椰糖溶解。糖浆过滤,备用。

2. Whisk egg and castor sugar until sugar dissolved. Pour through a sieve, set aside.
鸡蛋和细砂糖搅拌至无颗粒。过滤,备用。





3. Take out bread barrel from Song Cho Bread Maker. Install the stirring rod. Add all ingredients into bread barrel. 
把所有材料放入松厨面包机。



During the cooking, scrape the sides 1-2 times in between to prevent harden egg residue sticking at the sides of the bread barrel. 
面包机烹煮过程,如果有蛋液凝固在面包桶,
需要用刮刀稍微搅拌1-2次,成品才均匀。



4. Return bread barrel into Song Cho bread maker, press bread barrel down, turn it by clockwise and make sure it is installed firmly. Select <#12 JAM> , press < START >.
安装好后按键选择 《#12 JAM》,按 《START》。






5. When the kaya is ready, remove the bread barrel from the bread maker. Discard the pandan leaves. Let it cool for 30 minutes. Transfer the kaya into a blender, blend until smooth. When it's completely cooled, transfer to a jar and keep chilled. 
咖椰煮好后丢掉班兰叶,待凉后用搅拌器打至顺滑,即可。自制咖椰不含防腐剂,必须放冰箱。若喜欢我的食谱,可以LIKE和追随我的面书专页,不要错过最新食谱发布。
If you like my recipe, click hereLIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

Enjoy!







Tuesday, 4 June 2019

Rose Syrup & Milk Layered Agar-Agar/ Jelly 玫瑰奶香燕菜




This is another variation of my Butterfly Pea Flower & Coconut Milk Layered Agar-Agar and Rose Syrup Glass Jelly Mooncake. A beautiful red and white layered jelly made using rose syrup for red layer, white layer can be made with coconut milk, fresh milk or evaporated milk. If you like stronger milk flavour, go for fresh milk or evaporated milk, I personally like the more fragrant option, which is coconut milk. ;)





Ingredients: 
材料

Red Layer:
玫瑰燕菜做法

5g Agar-agar Powder 燕菜粉 5克

430ml Water 水 430毫升

40g Castor Sugar 细砂糖 40克

70ml Rose Syrup 玫瑰糖浆 70毫升


White Layer: 
白色燕菜

(A)

220g Water 水 220克

4g Agar agar Powder 燕菜粉 4克


(B)

255g Milk/ Coconut Milk/ Evaporated Milk 牛奶/ 椰奶/ 淡奶 255克

50g Castor Sugar 细砂糖 50克





If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 

如果您要分享此食谱/内容,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!

Method:
步骤


1. Dissolve agar-agar powder in water. Stir in sugar, turn on medium heat, bring to boil. 
燕菜粉加入水,拌均。加入糖,拌均。以中火煮滚。




2. Stir in rose syrup. Lower heat just enough to keep warm, not boiling.
加入玫瑰糖浆,拌均。转小火保温。


3. Mix (A), stir to dissolve the powder. Add in (B), bring to boil. Lower heat just enough to keep warm, not boiling.
(A)拌均至溶解,加入(B),煮滚。转小火保温。






4. Pour a red layer on the prepared container/ mould. Refrigerate for 3-5 minutes till the jelly layer is just set, the jelly should be still wobbly in the middle. 
模具里倒入红色层,放进冰箱3-5分钟或至刚凝固。



5. Pour the white layer on the red layer. Refrigerate for 3-5 minutes till the jelly layer is just set, the jelly should be still wobbly in the middle. 
倒入白色层,放进冰箱3-5分钟或至刚凝固。



6. Repeat steps 4 and 5 to use up all the jelly liquid. Cover and keep in the refrigerator for 1 hour. 
重复步骤 4 和 5 至用完为止。盖上,放进冰箱冷藏1小时。

7. To serve: Gently loosen the sides of the jelly. Place a larger plate on the container, turn it upside down. The jelly will drop on the plate nicely. Slice and serve chilled. 
倒扣脱模,即可享用。若喜欢我的食谱,可以LIKE和追随我的面书专页,不要错过最新食谱发布。
If you like my recipe, click hereLIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 


Enjoy!




Monday, 3 June 2019

Snoopy Steamed Bun aka Curry Potato Pau 史努比咖喱包




This is a simplified way to make character steamed buns using the good old method, draw the facial details instead of using coloured dough. I used food grade charcoal powder as natural food colouring, just dilute the powder in some water and draw on the buns. It takes only few minutes to draw the details. ;)






Recipe adapted from here.


Ingredients: Yield 6 buns

(A)


150g Plain Flour/ Hong Kong Pau Flour 中筋面粉/包粉 150克
(use Pau flour if you're new in making steamed bun, the success rate is higher 新手建议用包粉,面团比较容易操作)

1/2 tsp Instant Dry Yeast 即溶酵母 1/2小匙

20g Sugar 细砂糖 20克

(B)

85g Cold Milk 冷牛奶 85克

1 tsp Cooking Oil 油 1小匙

~~~~~~~~~~~~~~~~~~~~~~~

For drawing:

Charcoal Powder 黑炭粉,适量

Water 水,适量



6 tbsp Homemade Chicken & Potato Dry Curry 马铃薯鸡肉咖喱馅 6汤匙







If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!



Method: 步骤

1. Mix (A) in a bowl, stir in (B) to form a dough and continue to knead for 15 minutes or until the dough is glossy and smooth.
将所有材料搅拌成团,揉15分钟或至面团光滑有弹性。




2. When the dough is ready, transfer the dough onto table top. Portion out 6 x 40g dough, knead each individual dough into round shape, wrap in fillings. 
把揉好的面团先割出6份40克面团,每份搓圆,包入馅料。





3. Divide the remaining dough into 12 portions, roll into round shape. Make snoopy paws.
剩余的面团分割12份,每份搓圆,作史努比的脚。






4. Let it proof for about 50 minutes or doubled in size. Mix some charcoal powder with water, draw the facial details, steam on high for 15 minutes. When it's done, turn off heat, do not open the lid/ cover. Let the steamed buns rest in the steamer for 5 minutes before removing the buns from the steamer.
发酵50分钟或双倍大。黑碳粉加少许水,画上细节,放进蒸炉大火蒸15分钟。 蒸好后熄火,待5分钟才开盖把包子拿出。待凉后即可享用。若喜欢我的食谱,可以LIKE和追随我的面书专页,不要错过最新食谱发布。
If you like my recipe, click hereLIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!
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