抹茶千层蛋糕 Mille Crêpes开店配方

 之前老友开了家榴莲店。还卖了各式副产品...之后还不负所望也出了冰冻榴莲蓉，好让我这种节俭持家的在不当季的时候依然能以低价吃到接近新鲜原味的榴莲*撒花*

配合产品的推出，他们家还贴心的附上了食谱...（嘿，网红店就是不一样哦！所有顾客都可以从店里Vlog找到，不是我才有的特别待遇XD）制作榴莲千层蛋糕@本地年轻人蜂拥爱戴俗称Mille Crêpes的一款蛋糕/甜点。也送了一些冰冻榴莲给我试做。我记得是有发了blog不过一下子找不到。找到了发链接，找不到我补发。 那两次，我试了几个配方并做了调整。软嫩Q弹是有的...但基于手残和贪心，加很多榴莲在奶油里...不是那么好吃。开店/放朋友店里卖...不行啦！不够好看。

这款甜点据说入口即化，冰冰冷冷....在这里市价都是RM100以上，算是很贵，普通蛋糕当时市价RM50-100。现今同等大小的普通蛋糕都卖RM70-150。我第一次吃还是马来西亚第一家，一个卖RM360。吃了跟我之前吃过的没什么两样，奶油配方比较清爽，如此而已。所以，我主要会动手做是因为卖得太贵。练成了搞不好我也能分一杯羹是吧？

如果您还没听过这名堂...Mille Crêpes听起来像法国名吧？正如世界上的很多美食一样，出处无从考究...但据说是在日本被发扬光大的。但看看它的日本名(ミルクレープケーキ) 您懂日文就懂这是音译外来词，足以证明不是发源地。反观法国名Gâteau Mille Crêpes，Mille就是千/很多的意思，加上那些标号就很法国味儿啊！那个马来西亚第一家，在我认识它的那个专访里说因为有一千层而得名（很震撼是吧？希望是我听错。）她说，很考手艺，应该没有别人能做出她家的薄度....所以，我在很多人看到它的天价却步的时候，铁了心一定要尝尝。目前，据说有一家被食客拥戴为星、马、港第一的(现在是全球第一)....在下面影片里有提到。我擦肩而过，未有幸品尝....在某霸市被她那奢华开放设计深深吸引...有鲜花、大水晶钢琴、水晶吊灯、旋转梯等等...但因为排队的太多，我走了（我其中一个不吃的东西，就是得排队吃的东西）。她后来关了，说到云顶高原避暑圣地开新店，我可是经常签到的！开心....每次去都得去望一眼，并对自己说...为她破例一次，排队也得吃！不过迄今数年已过，她装修一两年后，招牌挂上很久很久，却还没开张就拆了招牌。期待她在马来西亚重开....（别说我做梦，我们家最爱的哈根达斯曾经至少两次退出马来西亚....庆幸如今已经扎根）

这次开帖，因为恰巧看到号称学会能开店的配方！以免要用的时候找不到.... 收藏这儿咯！

您也想开店了么？还是纯粹钟爱这款名媛甜点？

有兴趣试试？ 以下附上食谱

影片里称比全球第一那个更好吃...但我必须说好不好吃是很客观的东西，我尝了再评论。如果您比我先尝了，欢迎留言评论:) 

我也想知道大家都做了什么口味！除了榴莲，我也喜欢水蜜桃、绿茶和草莓！

【抹茶千层蛋糕】清爽的6寸抹茶千层蛋糕，学会可以开店

感恩无私的分享原创作者【大大大Qiong】
来源点击字母视频：【https://youtu.be/lhqbFm4U2NY】
转载自FB美食奥秘
(之前好像也参考过此配方，不理了！先收藏)

（如有侵权，请告知撤下影片。）

清爽的6寸抹茶千层蛋糕，如果要做8寸的话配方x1.5倍
This recipe can make 30 pieces of Crepes 配方可以做30张可丽饼
1. Crepe 可丽饼：
* 2pcs Eggs 鸡蛋
* 15g Butter 黄油 0.5oz
* 7g Matcha powder 抹茶粉 3tsp
* 400g Milk 牛奶 1cup+1/2cup+2.5tbap
* 50g Sugar 糖 1/4cup
* 80g Cake flour 低筋面粉 3/4cup

2. Withe chocolate Cream 巧克力奶油 ：
* 60g White chocolate chips 白巧克力 1/3cup
* 600g Heavy whipping cream 淡奶油 2+2/3cup 

甭发蛋白のsponge cake

http://happyflour.blogspot.com/2012/06/honey-condensed-milk-sponge-cupcakes.html?utm_source=BP_recent

Ang Ku Kueh

我自己近年来爱上了这娘惹糕。第一个宝宝满月时挑战了黄姜饭，这一次真的很想一尝亲手做"红龟粿"~
从网上搜来了两个版本的食谱:
1) 大家在用の阿嫲版
2) Janeの现代懒人版

当然，像我这样的懒人必定是选食谱2咯~
口感比较柔韧有弹性，但真心的很不错哦~^^
最重要的是，一点都不难！

呵呵~ 一年半以后(25/05/2014), 附上几张DIY宝宝彌月礼盒全家福：

* Ang ku kueh 卖相不太美，因为我用的是PP塑料模具。纹路不太清晰，相信用木制模具效果会很理想。但是蒸起来后扫上大量油也是一个关键步骤哦~ 另外，用油纸糕依然会粘纸，强力建议用香蕉或班兰叶，不粘又很香~^^

Akok Kelantan

Was craving for Akok Kelantan but the pretty lady at Sungai Buloh is too hard to find. Finally I have decided to make my own, if it is not too hard. I found a simple recipe with many successful testimonies at http://www.myresipi.com/top/detail/3076.

So, I am going to try it next weekend. Stay tune... ...
Modifications:
1. I use only 100g of gula melaka instead of 150g.
2. I am going to bake it on stove instead of an oven :)

Begedil Ayam Frankfurters daripada Chef Wan

Haha.... I'm lazy enough! This recipe is adapted from Carrefour Malaysia's weekly catalogue. Normally I will type again but recently really too busy and no time for that :p


Banana Cake Cookies

Directions:

1.     Preheat oven to 350 °F (180 °C).

2.     Cream shortening; add brown sugar, beating well.

3.     Add eggs and banana, beat well.

4.     Shift together flour, baking powder, baking soda, salt and spices. Add to creamed mixture, mix well. Stir in pecans.

5.     Drop dough by tablespoon, 2 inches apart onto greased cookies sheet. Bake for 12 minutes. Remove to wire racks to cool. Dip half of cooled cookies into powdered sugar icing.

To make icing:

Combine 3 cups confectionary sugar, ¾ teaspoon vanilla extract and 1 tablespoon melted butter or margarine. Add milk to yield desired consistency (you may need to add a little extra), beating until smooth.

This recipe is courtesy from Carrefour Malaysia's weekly promotion catalogue (week1, August 2012).

奶油盐烧

今天看《好吃! HoChiak!》介绍一间在Hartamas的韩日烧烤(店主解说为带到日本的韩国烧烤)店。觉得满特别。尤其是奶油盐烧。有机会一定要做做看!

做法:
1. Salmon鱼柳及scallops用盐及胡椒粉抓一抓。
2. 加入奶油用锡箔纸包好，烧4-5分钟。
3. 带锡箔纸鼓起后，打开浇上几滴柠檬汁，沾上酱料吃。

酱料: mirin, sake, apple and lemon juice + 芝麻

* 另有厚牛肉片沾上此酱料做BBQ，好像好好吃~

New Year... HUAT a~

Wanted to make this 发糕 for a long time already. Finally get into it. Today, I use this recipe. Just to finish off the flour bought months ago. At the same time, the description by the author "这个食谱做出来的发糕是很松软的，不似外面卖的硬硬的" really attracts me. I used 100% tangerin(卢柑 ) juice as substitute of water to give the colour and flavour. They turn out in surprisingly nice golden colour but later turn into golden brown due to oxydization. I feel it is too moist and a bit hard when touched. Not fluffy as imagined. The texture just like my Silly Coffee Moist Cake. The Huat Kweh does not smell very nice. Just strong smell of flour. About the taste... I have not try it. Will descript it after I have tasted on 4th Feb 2011.
The dough should be rather sticky. I thought it should be watery and runny. LOL~ It makes 4 big ones....

OMG! It is super duper sweet! May be I used the tangerin juice. It is sweet and I still add in sugar. However, some feel it is ok and nice but I don't really like it.

These and this would be some more original Huat Kweh recipes that I am going to try.

Silly Steamed Coffee Moist Cake

This is my first ever post about cooking experience. When I have decided to make a "steamed chocolate moist cake" I found a few recipes from the internet. Finally, I came out with my own modified recipe and tried it out just now. I took about 2 hours from preparation to fill up my tummy :D It taste soft and a bit too oily. Athough it doesn't taste like chocolate moist cake, neither its texture. The smell of peanut is too strong. However, it is overall quite satisfying.

The Ingredients:

My Recipe:
The mixture does not give any coffee fragrant. Thus, I have decided to add in the chocolate chips that I bought 2 months ago during clearance sale. It turned out into something that I really love :) Moccha flavour? Lol~
Remarks:
1. I used peanut cooking oil in my kitchen.
2. Egg used in this experiment is a Grade B egg.
3. I used the leftover HL milk in my freezer.
4. I used Anchor brand flour, got handy from my freezer.
5. I was lazy to do my shopping. Thus, I just used the 3 in 1 premixed Nescafe coffee powder in the kitchen. I actually used more than 30 grams but it does not give much flavour.
6. I could not find my baking powder so I used soda bicarbonate. If you have both, can add both.
* It did not expand much after steam. So, I think can fill the container to nearly full instead of half.

Step by step:
How would I improve it?
- use butter or margerine instead of peanut cooking oil
- strengthen the flavour (use cocoa powder or cooking chocolate or add some vanilla essence)
- use cake flour instead of common flour
* try to steam one without covering with aluminium foil