Liên Khúc Xuân Di Lặc
Mừng Xuân Di Lặc
Nụ Cười Di Lặc
Di Lặc: Nhạc Hoa
Bạn đọc click chuột vào những link sau
để chọn tấm thiệp đẹp tặng người thân
Monday, January 16, 2012
Bộ thiệp xuân hình Phật Di Lặc thật đẹp mừng năm mới Nhâm Thìn 2012
Bạn đọc click chuột vào những link sau
để chọn tấm thiệp đẹp tặng người thân
Bánh Bò Nướng Chay (Vietnamese Baked Honeycomb Cake Eggless Version)
Here it is another recipe for bánh bò nương (Vietnamese honeycomb cake). Unlike the other recipe, this one is eggless, takes a bit longer and is a little more completed to make. I have to admit, prefer the other recipe over this one….the other one has a richer texture due to the eggs.
Ingredients:
-300g rice flour
-100g tapioca starch
-300g warm water
-1 tsp yeast
-300g + 1 tsp sugar
-300g coconut milk/cream
-1 tsp baking powder (single acting)
What to Do:
Dissolve yeast in water along with 1 tsp sugar. Mix together flours and add yeast mixture, mix well. Prove for 1 hour. Meanwhile, boil together 300g sugar with coconut milk and cool to room temperature. After 1 hour knead in baking powder and then coconut milk mixture. Prove for another hour or until bubbles rise to the surface of the batter. Bake at 350’F for 30-45 mins or until golden.
http://pwmf.blogspot.com/2006/03/bnh-b-nng-chay-vietnamese-baked.html
Basic Spongefon Cake and Variations
Chinese Paper Wrapped Sponge Cake and Steamed Sponge Cake
What’s with the name “Spongefon”? Well, the method and ingredients for making this cake labels it as a chiffon cake, but the texture and the fact that it does not have to be inverted immediately after baking it is similar to sponge cake. This basic “spongefon” cake can be employed to create many different versions of “cakes”; from steamed to jelly rolls.
Ingredients:
-6 eggs (approx. 180g whites, 120g yolks)
-pinch of cream of tartar
-150g sugar
-75g oil
-100g water
-230g cake flour
-1 tsp baking powder
What to Do:
Separate the eggs. Beat egg whites with cream of tartar until foamy, add 100g sugar and beat until stiff but not dry. In a separate bowl beat together egg yolks and 50g sugar until light and lemon colored, add oil and water. Fold flour into egg yolk mixture, fold egg whites into yolks, and lastly fold in baking powder. Bake at 350’F or steam.
Different Variations:
Pandan Flavor:
Replace water with pandan juice
Pandan and Coconut Flavor:
Replace water with pandan juice and oil with coconut milk.
Coconut Flavor:
Replace both water and oil with coconut milk.
Lemon Sponge:
Add 1 ½ tsp lemon extract.
Orange Sponge:
Replace water with orange juice and add 1 tsp orange extract (optional)
Coffee Flavor:
Replace water with coffee or add 3 tbs instant coffee into egg yolks, add a pinch of baking soda.
Mocha Flavor:
Replace water with coffee and add 1 1/2 tbs cocoa powder, pinch of baking soda.
Chocolate:
Add 2 tbs cocoa powder and a pinch of baking soda.
For Jelly Rolls:
Reduce flour to 200g and add 20g corn starch. Bake in a jelly roll pan at 350’F until slightly golden. Roll the cake immediately as it comes out of the oven, cool completely, unroll, add cream/jelly and roll again.
Marbled Cake:
Divide batter into 2 portions, mix each with desired color/flavor. Randomly add batters 3 tbs at a time into a cake pan, then swirl a knife or chopstick around to create a marbled affect.
Marbled Jelly Roll:
Make batter as for making marbled cake, bake in a jelly roll pan prepare as you would a jelly roll.
Bake in paper cups.
Steamed Sponge Cake:
Steam on high heat, lift lid to release excess steam every 8-10 mins.
http://pwmf.blogspot.com/2006/01/basic-spongefon-cake-and-variations.html
Subscribe to:
Posts (Atom)
.jpg)
Posts
