[聖誕食譜] 簡易薑餅食譜 Christmas Recipe: Basic Ginger Cookies

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材料 Ingredients 
低筋麵粉 70克 cake flour 70g
可可粉 8克 coco powder 8g
薑粉 1克 ginger powder 1g
肉桂粉 1克 cinnamon powder 1g
泡打粉 45克 baking powder 45g
無鹽牛油 45克 unsalted butter 45g
紅糖 25克 brown sugar 25g
蛋 18克 egg 18g

做法  METHOD

1. 首先將牛油和紅糖打勻,然後加入雞蛋打勻。
In a large bowl, cream together butter and sugar until smooth. Beat in eggs.

2. 之後加入已篩好的粉類(麵粉、可可粉、薑粉、玉桂粉、泡打粉),並搓成麵糰。
Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).

3. 用麵粉棍將麵糰輾薄(1/4寸厚),用曲奇模吸出形狀。
Roll out dough on floured surface to make ¼ inch thick. Cut into shapes with any cookie cutter.

4. 焗爐預熱至攝氏160度。
Preheat oven to 160 degrees Celsius.

5. 用攝氏160度焗8至10分鐘或焗至金黃色即成。
Bake 6 to 8 minutes in preheated oven till cookies in golden color.

More about this recipe: Openrice.com

Image via http://tumblr.dropdeadluxury.com

朱古力紅菜頭蛋糕 Chocolate and beetroot cake

Chocolate-and-beetroot-cake

份量Serve: 16

材料 INGREDIENTS
橄欖油 olive oil
麵粉 (灑粉用) plain flour, for dusting
300克 特選黑朱古力 (70%可可成份) 300g good-quality dark chocolate (70% cocoa solids)
259克 新鮮菜頭 250g raw beetroot
4隻 走地雞蛋 4 large free-range eggs
150克 黃糖 150g golden caster sugar
120克 磨碎杏仁 120g ground almonds
1茶匙 泡打粉 1 teaspoon baking powder
1湯匙 特選可可粉 1 tablespoon good-quality cocoa powder
天然乳酪, 伴食用 natural yoghurt, to serve

做法 Method
1. 預熱焗爐至攝氏180度/華氏350度/煤氣4度
1. Preheat the oven to 180°C/350°F/gas 4.

2. 橄欖油輕抹蛋糕模的底部和邊位
2. Lightly grease the bottom and sides of a 20cm springform cake tin with olive oil.

3. 取出烘焙紙一張,剪出與蛋糕模相若的尺度寸,並置於糕模內
3. Use scissors to cut out a circle of greaseproof paper, roughly the same size as the bottom of the tin, and use it to line the base.

4. 於糕模週邊灑上麵粉,倒出多餘麵粉
4. Dust the sides of the tin lightly with flour, then tap the tin to get rid of any excess.

5. 將200克朱古力弄成小塊,放入耐熱碗內
5. Break 200g of the chocolate up into small pieces and add to a heatproof bowl.

6. 以中火把水燒熱至微滾,置耐熱碗於小鍋上,留意耐熱碗不要碰到水,直至朱古力溶化,期間攪拌
6. Place the bowl on top of a small pan of simmering water over a medium heat, making sure the bottom of the bowl isn’t touching the water, and allow to melt, stirring occasionally.

7. 當朱古力溶化後,戴上防熱手套,小心地移開耐熱碗,注意小鍋內的蒸汽
7. Once melted, use oven gloves to carefully remove from the heat and put to one side – beware of the steam when you lift up the bowl.

8. 使用刨皮器刨去除紅菜頭的皮(穿上手套可防手上染色 ),切開四塊
8. Use a Y-shaped peeler to peel the beetroot (you might want to wear gloves to do this), then quarter them on a chopping board.

9. 用食物處理器將紅菜頭刨成粗絲,放入大碗中
9. Push the beetroot through the coarse grater attachment on the food processor, then tip into a large mixing bowl.

10. 將蛋白及蛋黃分開,將蛋白放於一大碗中,蛋黃放於紅菜頭裡,然後洗手
10. Separate the eggs, placing the whites into a large clean mixing bowl and adding the yolks to the beetroot, then wash your hands.

11. 於紅菜頭碗中加入砂糖、杏仁、泡打粉、可可粉和已溶朱古力並拌勻
11. Stir the sugar, almonds, baking powder, cocoa powder and melted chocolate into the beetroot and mix together well.

12. 用打蛋器把蛋白打至硬身
12. Use an electric hand whisk to whisk the egg whites until you have stiff peaks.

13. 使用刮刀在紅菜頭混物中拌入四分一蛋白,混合後再加入剩餘蛋白,切勿過份攪拌
13. Use a spatula to fold a quarter of the egg whites into the beetroot mixture to loosen, then once combined, fold in the rest but try not to over mix.

14. 將混合物倒入蛋糕模內,用刮刀鋪平
14. Add the mixture to the prepared cake tin and spread out evenly using a spatula.

15. 置預熱焗爐內焗50分鐘,或至蛋糕升起達全熟程度
15. Bake in the hot oven for around 50 minutes, or until risen and cooked through.

16. 用牙籤插入蛋糕將中間,5秒後拉出,如牙籤沒有蛋糕漿即表示已熟;如牙籤上仍有蛋糕漿,便需要再焗
16. To check if it’s done, stick a cocktail stick or skewer into the middle of the sponge, remove it after 5 seconds and if it comes out clean the cake’s cooked; if it’s slightly sticky it needs a bit longer.

17. 待蛋糕輕微降溫後再放在鋼線架上待冷
17. Allow the cake to cool slightly, then carefully turn it out on to a wire rack to cool completely.

18. 享用時,溶化剩餘朱古力(使用上術方法),每件蛋糕可配上少許乳酪及淋上朱古力醬
18. When you’re ready to serve, melt the remaining chocolate (in the same way as above), then serve each slice with some yoghurt and a little drizzle of the melted chocolate.

More about this recipe: http://www.jamieoliver.com/recipes/chocolate-recipes/chocolate-and-beetroot-cake

Special thanks on translation: Ms Ida Lam

法式雜莓蛋白餅 Summer Berry Pavlova

Serves: 10

材料 INGREDIENTS
酥皮 For the meringue
6隻 大雞蛋(最好是有機蛋) 6 large egg whites, preferably free-range or organic
250克 砂糖 250g caster sugar
海鹽 少許 a pinch of sea salt
蛋白餅 For the pavlova
400克 新鮮草莓和桑莓,或任何軟身水果 400g fresh strawberries and raspberries , or any soft fruit
500克 脫脂希臘酸奶 500g 0% fat greek yoghurt
1湯匙 砂糖 1 tablespoons caster sugar
1條 雲里拿 1 vanilla pod, seeds removed
薄荷葉 少許 a few sprigs of fresh mint, leaves picked

做法  METHOD

1. 烤箱預熱至150°C(風扇爐)130℃(氣體爐)。
Preheat the oven to 150°C/fan 130°C/gas 2.

2. 將蛋白放入一個乾淨的碗中以中速攪拌,直到他們開始杰身。
Put your egg whites into a clean bowl and whisk them at a medium speed until they start to form nice firm peaks.

3. 攪拌時慢慢加入糖和鹽。將攪拌機調至高速,攪拌7-8分鐘,直到酥皮呈白色、有光澤和光滑。如有粒狀情況,多搞一會,小心不要攪過長時間至讓酥皮水化。
With your mixer still running, gradually add the sugar and a pinch of salt. Turn the mixer up to the highest setting and whisk for 7-8 minutes more until the meringue is white, glossy and smooth. If it feels grainy, whisk for a little bit longer, being careful not to let the meringue collapse.

4. 將兩個烤盤用烤紙包著。將酥皮混合物平分,塑造成一個直徑約20厘米的酥皮團。把烤盤放進烤箱,烤約1小時,直到蛋酥看起來稍微金黃,中間蓬鬆。
Line two baking trays with baking paper. Divide the meringue mixture evenly between them and shape each blob into a circle about 20cm in diameter. Put both trays into the oven and bake for 1 hour until the meringues look slightly golden and are fluffy in the middle.

5. 將大草莓切半,小的可以整個留下。混合桑莓,希臘酸奶與砂糖混合,然後加入雲里拿種子。
Halve or quarter the large strawberries and leave the smaller ones whole. Mix them with the raspberries. Mix the greek yoghurt with the caster sugar, then fold in the vanilla seeds.

6. 把一半的酸奶置在酥皮頂部,掃平。隨意撒上雜莓。
Spoon half the yoghurt on top of one of the meringue halves and smooth it out. Sprinkle half of your berries evenly around the yoghurt.

7. 在頂部放置剩下的酥皮,輕輕按下令它們黏在一起。剩下的酸奶倒在頂層,灑上剩下的雜莓。再夜上幾片薄荷葉便可食用!
Place the other meringue on top and press down gently to stick them together. Spread the remaining yoghurt over the top layer and sprinkle the remaining berries on top. Scatter over a few small mint leaves and enjoy!

More about this recipe: http://foodrevolutionday.com/recipe/7/Summer-Berry-Pavlova.html