国外料理手册大全-2-Cakes-点心.docx

Cakes, Pastries, Muffins, Cookies, Tarts, Sweets & Desserts Recipes 1. Banana Pancake 2. Banana Bread (Banana Cake) 3. Banana Nut Muffins 4. Mini Raspberry Muffins 5. Blueberry Muffins 6. Blackberry Muffins 7. Blueberry Pound Cake 8. Lemon Chiffon Cake 9. Butter Cake 10. Pineapple Tarts (Pineapple Shortcakes) 11. Kuih Bahulu 12. Shortbread Cookies 13. Raisin Scones 14. Baked Almond Tea with Puff Pastry 15. Read Bean Paste Pancakes 16. Red Bean Paste Steamed Buns (Tau Sar Bao) 17. Souffle Egg White Balls with Red Bean Paste 18. Red Lobster Cheddar Bay Biscuits 19. Kuih Kodok (Malaysian Fried Banana Fritters) 20. Green Tea (Matcha) Ice Cream 21. Black Sesame Dumplings (Tang Yuan) 22. Muar Chee 23. Longan Dessert (Longan Tong Sui) 24. Strawberry and Blueberries Tarts 25. Butter Cookies with Sliced Almonds 26. Breakfast Pancakes 27. Peanut Butter Tartlets with Raisins 28. Flan (Creme Caramel or Caramel Custard) 01Banana Pancakes RecipeIngredients: 1 1/2 cup all-purpose flour1/4 cup sugar1 cup milk (or water)2 eggsButter for greasingBerries of your choice (for topping)Maple syrup (I like Brien Fine Maple Syrup)Banana Filling: 6 bananas 6 oz. each (peeled and sliced)4 tablespoons melted butterMethod: Sift flour into a bowl and add eggs, milk (or water), and sugar. Mix and beat well and set aside.Heat melted butter in a pan, add the bananas, toss until coated, and cook over medium heat until the bananas start to soften and brown. Make sure not to overcook the bananas. Dish out and set aside.Melt a little butter in a non-stick frying pan and pour the pancake mixture into the pan and cook over medium heat until the underside is golden. Turn the pancake over and cook the other side. Transfer to a plate and fill the pancake with the banana. Fold the pancake over to enclose and top it with some berries. Drizzle maple syrup on the pancake before serving.02Banana Bread (Banana Cake) RecipeIngredients: 1 3/4 cups all-purpose flour3/4 cup granulated white sugar1 teaspoons baking powder1/4 teaspoon baking soda1/4 teaspoon salt2 large eggs, lightly beaten1/2 cup unsalted butter, melted and cooled3 ripe large bananas (approximately 1 pound), mashed well (about 1-1/2 cups)1 teaspoon pure vanilla extractGarnish: (Optional)A few slices of bananaMethod:Preheat oven to 350 degrees F. Butter and flour the bottom and sides of a 9 x 5 x 3 inch loaf pan. Set aside. In a large bowl combine the flour, sugar, baking powder, baking soda, and salt. Set aside.In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread.)Scrape batter into prepared pan and place the slices of banana on top of the batter for garnish. Bake until bread is golden brown and a cake tester inserted in the center comes out clean, about 60 minutes. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature.Makes 1 - 9 x 5 x 3 inch loaf of banana bread / banana cake.03Banana Nut Muffins RecipeIngredients:2 cups all-purpose flour1 1/2 teaspoons baking soda1/2 teaspoon salt4 overripe bananas1 cup sugar3/4 cup (1 1/2 sticks) unsalted butter (melted)2 eggs1 teaspoon pure vanilla extract1/2 cup chopped walnutsMethod: Preheat oven to 375 degrees F and arrange the baking cups in a muffin pan.Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. In a large bowl, combine the flour, butter, eggs, baking soda, the remaining 2 bananas, sugar, and vanilla extract. Beat the ingredients with an electric mixer for 3 minutes or until all ingredients are mixed together. Fold in the chopped walnuts and the mashed bananas with a rubber spatula. Spoon the batter into each of the baking cup and fill about halfway.Bake for 18-20 minutes or until the muffins turn brown. Makes 18 regular muffins.04Raspberry Muffins RecipeIngredients: 1/2 cup butter/1 stick butter/4 oz (at room temperature)1 cup sugar2 eggs1/2 cup milk2 cups all-purpose flour2 teaspoons baking powder1/2 teaspoon salt1 cup fresh raspberriesSome powdered sugar (for sprinkling)Method:In a mixing bowl, cream butter and sugar with an electronic hand mixer. Add eggs and mix well. Stir in milk. Add all-purpose flour, baking powder, and salt to the mixture and continue to blend with the hand mixer. Gently fold in the raspberries.Lay out a mini muffin pan and arrange mini baking cups. Fill the baking cups with the mixture (about 2/3 full). Sprinkle the tops with a little powdered sugar. Bake in a preheated 375 degree oven for about 25 to 30 minutes, or until lightly browned.05Blueberry Muffins RecipeIngredients: 1 1/2 cup all-purpose flour1 teaspoon baking powder1/2 teaspoon salt1/4 cup sugar1/2 stick/4 tablespoons/60 grams unsalted butter, melted and cooled1 large egg, beaten3/4 cup plus 2 teaspoon milk1 cup blueberriesMethod: 1. Preheat oven to 400 degree F. Line a muffin pan with 10 paper muffin cups or spray with nonstick cooking spray. Fill empty cups halfway with water. 2. Sift the flour, baking powder, and salt into a large bowl. Stir in the sugar. In another bowl, together the melted butter, egg, and milk. You can also use an electronic hand mixer. Pour the wet ingredients over the dry ingredients and whisk until just blended (mixture should be slightly lumpy). 3. Add the blueberries to bowl and stir them in just enough to combine. 4. Divide the batter evenly among the prepared muffins cups. Bake the muffins until golden, for about 18-24 minutes. Remove the muffins from the pan and transfer to a wire rack to cool. Muffins are best served warm. 06Blackberry Muffins RecipeIngredients: 1 1/2 cup all-purpose flour1 teaspoon baking powder1/2 teaspoon salt1/4 cup sugar1/2 stick unsalted butter (4 tablespoons or 60 grams), melted and cooled1 large egg, beaten3/4 cup plus 2 teaspoon milk1 1/2 cups blackberriesMethod: Preheat oven to 400 degree F. Line a muffin pan with 10 paper muffin cups or spray with non-stick cooking spray. Fill empty cups halfway with water.Sift the flour, baking powder, and salt into a large bowl. Stir in the sugar. In another bowl, together the melted butter, egg, and milk. You can also use an electronic hand mixer. Pour the wet ingredients over the dry ingredients and whisk until just blended (mixture should be slightly lumpy).Add the blackberries to a bowl and stir them in just enough to combine.Divide the batter evenly among the prepared muffins cups. Bake the blackberry muffins until golden, for about 20-25 minutes. Remove the blackberry muffins from the pan and transfer to a wire rack to cool. Blackberry muffins are best served warm.07Blueberry Pound Cake RecipeIngredients:1 cup butter (softened)2 cups sugar4 eggs1 teaspoon vanilla extract3 cups flour divided1/2 teaspoon salt1 teaspoon baking powder1 cups fresh or frozen blueberriesMethod:Preheat oven to 325 degrees. Cream butter and sugar. Add eggs one at a time and beat until light and fluffy. Add vanilla. Sift 2 cups flour, salt and baking powder together. Add sifted ingredients to creamed mixture and beat.Dredge berries in remaining flour. Gently fold floured berries into the batter. Grease and dust the bundt pan (or tube pan) with flour; pour batter into it. Bake for 1 hour and 15 minutes, or until its done.08Lemon Chiffon Cake RecipeIngredients:2 cups flour1 1/2 cups sugar1 tablespoon baking powder1 teaspoon salt3/4 cup water7 egg yolks1/2 cup vegetable oilGrated zest of 2 lemons2 teaspoon vanilla8 egg whites1/2 teaspoon cream of tartarMethod:Preheat the oven to 325. In a large bowl, combine the flour, sugar, baking powder and salt. Make a well in the center; add the water, egg yolks, oil, lemon zest and vanilla. Whisk the dry ingredients into the yolk mixture until the batter is blended and smooth. Set aside.In a large mixer bowl, beat the egg whites and the cream of tartar at medium-low speed until foamy. Gradually increase the speed to high and beat the whites until stiff (but not dry) peaks form. Gently fold 1/3 of the beaten whites into the batter with a rubber spatula just until blended. Fold in the remaining whites just until combined. Pour the batter into an ungreased tube pan or bundt pan. (I used bundt pan because I dont have a tube pan).Bake 1 hour, or until the top springs back when lightly touched with a fingertip and a cake tester inserted into the center comes out clean.09Butter Cake RecipeIngredients: 1 3/4 cups all-purpose flour1/2 tablespoon baking powder1/2 teaspoon salt3/4 cup butter, softened1 1/4 cups sugar2 eggs3/4 cup milk1 teaspoon vanilla extractMethod:Put all ingredients into a big bowl and use an electric hand mixer to blend all ingredients until smooth. Grease and flour a 9 x 5 inch loaf pan and transfer the batter into the baking pan. Bake at 350 for 50 - 60 minutes or until golden brown and a cake tester inserted in the center comes out clean.10Pineapple Tarts/Pineapple Shortcakes Recipe (凤梨酥/菠萝酥)Ingredients:For the pasty filling:2 1/2 cups all-purpose flour2 sticks butter/8 oz./1 cup/225 grams (I used Challenge brand, which is recommended by Saveur magazine as one of the best butter brands in the US)1/4 teaspoon salt2 egg yolks4 tablespoons confectioners sugar/icing sugar2 tablespoons cornstarch1 tablespoon vegetable shortening (optional but it will make the tarts extra crumbly)1 egg yolk (lightly beaten for egg wash)For the pineapple filling:2 cans (20 oz can) sliced pineapples10 tablespoons sugar (more or less to taste)1 teaspoon cornstarch (mixed with 1 teaspoon water)Method:Using low to medium heat, cook the drained crushed pineapple and sugar until most liquid has evaporated, and the filling turned golden. Stirring constantly using a wooden spoon to avoid burning. Taste, and add more sugar when needed. Add in the cornstarch to thicken the mixture. Set aside and let it cool in the fridge.Sieve the flour, corn flour, salt and sugar into a medium bowl. Beat butter in a mixer until it turns light in color and fluffy. Add in egg yolks until well combined. Slowly beat in the flour mixture until just combined.Divide the pastry dough and pineapple filling each into 24 equal rounds. Flatten the pastry dough with the palms and put the pineapple filling in the middle and use the dough to cover the filling. Use your palms to round it up and then shape it into a roll about 1.5 inch long. Use a fork to make criss-cross patterns on the tart and then brush it with the egg wash.Preheat the oven for 350F and bake for 20-25 minutes or until light brown.My shortcuts:1. For the butter, I didnt cream it with the electronic hand mixer. I nuked it in the microwave for 10 seconds and then mix everything together with hands. I know this is not the best shortcut because the heat in the butter might “cook” the flour. 2. For the pineapple filling, drain the pineapple slices and then squeeze the extra water/juice with your hands. If you dont, its going to take you an hour or more to make the pineapple filling. 3. I didnt crush the pineapple slices manually, I dropped them into a mini food processor and blend them for 10 seconds. 4. I didnt use low to medium heat to cook the pineapple fillings. I use high heat (but stir continuously) and then lower to medium heat. I dont have patience for low heat. Note: Please use the shortcuts above with caution. It worked out for me, but I would advise you to follow the proper instructions instead of cheating like I did. ;)11Kuih Bahulu RecipeIngredients:3 eggs1 cup sugar1 1/4 cup flour (sifted)1 teaspoon vanilla essence1/4 teaspoon bicarbonate of soda2 tablespoons cooking oil/butter (optional)Method:Beat the eggs with an electric hand-mixer until frothy and then add sugar. Continue to beat until the sugar is well dissolved and the mixture becomes sticky.Add in the vanilla essence and fold in the flour gradually and then add in the cooking oil/butter. Continue to beat the batter with the hand-mixer until well-blended. Grease the kuih bahulu moulds and fill up to the surface level.Bake in preheated oven at 375 degree Fahrenheit for about 15 minutes or until golden brown. Remove bahulu from the moulds and cool on wire racks. Dust with powdered sugar, if desired.Cooks Note:The traditional kuih bahulu recipe doesnt call for cooking oil or butter, but I find them a tad too dry. Adding the cooking oil/butter makes the kuih bahulu comes off the mould easily. Also, as you can see, my kuih bahulu are over baked because I lost track of time. They should be light brown in color.12Shortbread Cookies RecipeIngredients: 3 cups all-purpose flour1/4 teaspoon salt2 teaspoons vegetable shortening1 cup (2 sticks) unsalted butter, room temperature1/2 cup powdered (confectioners or icing) sugar1 teaspoon pure vanilla extractMethod:In a separate bowl whisk the flour with the salt. Set aside.In the bowl of your electric mixer, cream the butter until smooth (about 1 minute). Add the sugar and vegetable shortening and beat until smooth (about 2 minutes). Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated. latten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour.Preheat oven to 350 degrees F with the rack in the middle of the oven. Line two baking sheets with parchment paper. On a lightly floured surface roll out the dough to 1/4 inch thick. Cut into rounds or whatever shapes you wish using lightly floured cookie cutter. Place the cookies on the prepared baking sheet and place in the refrigerator for about 15 minutes. This will firm up the dough so the cookies will maintain their shape when baked.Bake for 8 - 10 minutes, or until cookies are lightly brown. Cool on rack.13Raisin Scones RecipeIngredients:2 cups all-purpose flour1/3 cup sugar1 teaspoon baking powder1/4 teaspoon salt1/2 cup butter2/3 cup milk1 beaten eggteaspoon vanilla extract1 cup Sun-Maid Natural Raisins1 beaten egg yolk (for egg wash)Method:Pre-heat oven to 400 F.Combine flour, sugar, baking powder, and salt. Add in butter until mixture resembles coarse crumbs and then follow by milk, egg and vanilla. Stir until dry ingredients are moistened. Add in raisins.Roll out dough on floured surface to 3/4-inch thickness. Using a 2-inch round cookie cutter, cut out scones. Gather scraps; reroll and cut out additional scones. Place scones on prepared baking sheets, spacing apart.Brush egg yolk over the tops of scones. Bake scones until golden brown, about 15-20 minutes.Serve warm.14Almond Tea Recipe (酥皮杏仁茶)Ingredients:5 tablespoons sweetened almond powder1 teaspoon honey10 ginkgo nuts (canned)1 cup water1 puff pastry sheet (thawed and cut into two 4.5 in. x 4.5 in. squares)Method:Preheat oven to 400 degree Fahrenheit.Bring one cup of water to boil and add in the almond powder, ginkgo nuts, and honey. Stir well and set aside.Transfer equal portion of the boiled almond tea into two regular souffl dishes. Top the souffl dishes with the puff pastry squares. Stretch the puff pastry square to cover the dish opening tight.Bake for 12-15 minutes or until the puff pastry turns golden brown. Serve hot.Cooks Notes:1. You can get both almond powder and canned ginkgo nuts at Asian food stores. 2. Fresh ginkgo nuts (pictured above) can be used. Use a nut cracker to crack the shell, then remove the skin and soak the ginkgo nuts in water for a few hours (to soften them) before use 15Red Bean Paste Pancakes Recipe (豆沙锅饼)Ingredients:1 large egg, lightly beaten5 tablespoons all purpose-flour51/2 tablespoons water4 tablespoons canned red bean paste1 tablespoon sesame seedsCooking oil for deep fryingMethod:1. In a mixing bowl, blend the egg, flour, and water together to form the batter. Divide the batter into 2 equal portion. 2. Put a smear of oil on an 8-inch flat, non-stick frying pan and wipe all over with a paper towel. Pour all but 1 teaspoon of one portion of the batter into the frying pan and tilt it to let the mixture run evenly to the edges, forming a thin layer. 3. Cook over low heat for about 2 minutes, or until it becomes a thin pancake but without any brown spots. Do not turn the pancake over. 4. Loosen the edges and using a spatula, lift the pancake to a lightly oiled plate or a flat surface. 5. Make the other pancake the same way. 6. Spread 2 tablespoons of the red bean paste across the middle third of each pancake, leaving about 1 inch at either end. Fold the near flap over the bean paste and the side flaps inwards and then the far flap over towards the center. Seal with a little of the leftover batter smeared on the edges. 7. Smear sesame seeds on the surface of the pancakes. Seal with the leftover batter. 8. Heat the wok or deep fryer (to 350 degree) and deep fry the pancakes until they turn golden in color. 9. Remove the pancake from the oil and drain on paper towels. 10. Cut each pancake into strips and serve immediately. 16Souffle Egg White Balls with Red Bean Paste Recipe (高力豆沙)Ingredients:150g red bean paste5 egg whites50g all-pu