25/7/15 Saturday Baking

Banana Cheese Popiah 

Ingredients :

4 pcs Popiah Skins

2 small bananas 

Some grated cheddar cheese 

Steps:

1) cut banana into half

2) place the banana on the center of the Popiah skin

3) shredded cheese on top of banana

4) wrap and roll,  brush a little water at the end to close

5) bake at preheated oven of 170'c for 10mins or till light golden brown 

榴槤脆餅(入口即化)

Durian Crunchy Melt Cookies

材料 Ingredients :

4 egg whites 4 顆蛋白

120g mashed Durian  120克榴槤泥

80g corn flour  80克玉米粉

(corn flour quantity May varies subject to the thickness of the durian flesh used,  please refer video to get the right consistency) 

(玉米粉的份量需根據榴槤的果肉的水分而定，請參考視頻裡的濃稠度)

Durian crunchy melt cookies VIDEO

榴槤脆餅視頻

做法 Steps:

1) use a hand blender to blend the durian flesh then only weight 120g of the mashed durian 

把榴槤打成泥后稱出120克的份量

3) add in the corn flour and mix until well combined 

加入玉米粉并撹拌均匀

4) put egg whites into a clean bowl  (no oil and no water) then add in few drops lemon juice, use electric hand mixer to whisk till till hard peak form  (when you over turn the bowl, the egg whites won't fall).

把蛋白放进乾净的碗里(无油无水), 加入几滴柠檬汁, 用電動撹拌器把蛋白打至硬性发泡 (当把碗翻轉,蛋白也不會掉下来。)

5) take 1/3 of the egg white mix into the Durian mixture, beat well or stir well. Then add in to the 2/3 of the egg white, fold in gently to avoid eliminating the bubbles. 

將1/3的蛋白加入榴槤糊里, 撹拌均匀后倒进2/3的蛋白。用切入的方式, 輕柔地撹拌均匀。不要过份撹拌。以免消泡。

5) preheat oven at 120'C. Put the batter into a plastic bag then cut a small hole (5mm) at the edge. Squeeze it out on a non stick baking sheet. (I use fiber glass sheet)

先預熱烤箱120度, 再把榴槤蛋白糊放進膠袋, 剪个小洞(5厘米)然后擠出一小堆一小堆的型狀在防粘的烘培纸。

6) bake at 100'c for 60 mins more till completely dry or cookies are easily be removed from the baking sheet. Over turn baking tray half way for more evenly baked cookies. 

送進烤箱, 转成100度, 烤60 分鍾 至完全干透或脆餅容易从烤紙脱落。中途可轉換烤盘方向。

7) cool down before storing in air tight container.  Can keep for 1 week plus. 

放凉后收藏在不透風的罐子里。可以收藏一个星期多。