改进版chocolate souffle cupcake

Hmm, 也不算改进版, 应该算改版吧. 这次加了两table spoon的all purpose flour, 然后怕太干, 看着调了点heavy whipping cream在batter里, 接着又怕太厚重, 于是又加了一点sour cream. 出来貌似还是看着有点干(吃起来不觉得), 下次也许可以尝试再放一点vegetable oil. 不过加这么两勺面粉和cream之类的, 最后的batter就多了好多, 灌了12个cupcake还有多余, 被我拿来另烤了一小个蛋糕饼.
这次的蛋白分的很干净, 打起来那简直是立竿见影的效果呀, 一分钟就满盆鼓起的小泡沫, 两分钟就基本成形了.没想到混一点蛋黄会有这么大的区别.
最后的whipped cream没有打到上次那么稠, 眼见到传说中的soft peak我就停手了. 依然用勺子舀了盖上蛋糕(或者用筷子什么的在蛋糕中间挖个小凹凹灌一点进去再盖个顶), 效果美观不少:

From Life 生活乐趣

味道还是一样美好~~~

春日迟迟

两周的周末, 风和日丽, 奔去附近的小湖公园照了一堆…本来已经是奔着夏天去的天气了, 结果今天又返回了冬天. 于是翻腾出来美好天气的照片缅怀一下…
那是一个春风沉醉的下午, 钓鱼爱好者们纷纷涌向湖边…

From Spring & Summer 2012

大大小小的都有不少收获…

From Spring & Summer 2012

老人家垂钓的姿态尤其悠闲

From Spring & Summer 2012

春天底色彩是那么美好…跟秋天也差不多!?

From Spring & Summer 2012
From Spring & Summer 2012

蒲公英盛开(过)的季节

From Spring & Summer 2012

好吧其实我就是好久没照相了, 好容易照一次整理完, 一定要展示一下. 尤其是这春天绿油油的, 看着就是舒服么.

From Spring & Summer 2012

Chocolate Souffle Cupcake

今天烤了几个可爱的小cupcake, 大致是照这里的recipe做的:
http://smittenkitchen.com/2010/02/chocolate-souffle-cupcakes-with-mint-cream/

Makes 9* cupcakes (see Note above)

Chocolate Soufflé Cupcakes
6 ounces (170 grams) bittersweet or semisweet chocolate, chopped (I preferred this with bittersweet)
6 tablespoons (3/4 stick) (86 grams) unsalted butter, cut into pieces
Heaping 1/4 teaspoon (1 gram) espresso or instant coffee powder
3 large eggs, separated
6 tablespoons (97 grams) sugar, divided
1/4 teaspoon salt
1 teaspoon vanilla extract

White Chocolate Mint Cream
2 ounces (56 grams) white chocolate, finely chopped
3 ounces heavy whipping cream
1/8 teaspoon peppermint extract

Get the white chocolate mint cream ready for later: Place the white chocolate in a small bowl. Bring the cream to a simmer, pour it over the chocolate and let it sit for a minute to melt the chocolate. Whisk well. Add the peppermint extract and whisk again. Lay a piece of plastic wrap on the surface of the cream. Chill until very cold, about two hours.

Make cupcakes: Preheat oven to 350°F. Line 9 standard-size (3-ounce) muffin cups with paper liners. Stir chocolate, butter and espresso powder together in heavy medium saucepan over low heat mostly melted, then remove from the heat and whisk until it is fully melted and smooth. (I like to put the butter underneath the chocolate in the pan, so that it protects the chocolate from the direct heat.) Cool to lukewarm, stirring occasionally.

Using electric mixer (a hand mixer, rather than a stand mixer, actually works best here because the volumes are so small) beat egg yolks and 3 tablespoons sugar in medium bowl until mixture is very thick and pale, about 2 minutes. Briefly beat lukewarm chocolate mixture, then vanilla extract, into yolk mixture. Using clean dry beaters, beat egg whites in another medium bowl until soft peaks form. Gradually add remaining 3 tablespoons sugar and all of the salt, beating until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions. Divide batter among prepared cups, filling each three-fourths of the way. (You might find, as I did, that you had enough leftover for a extra half-cake. That’s your “taste tester”. It’s a, uh, very important part of the process.)

Bake cakes until tops are puffed and dry to the touch (some may crack, embrace it) and a tester inserted into the centers comes out with some moist crumbs attached, about 15 to 20 minutes. Cool in pan on a cooling rack, where the cupcakes will almost immediately start to fall. It will be all the better to put your mint cream on them.

Finish your masterpiece: Beat mint white chocolate cream with electric beaters until soft peaks form. Remove cupcakes from pan, arrange on a platter. Fill each sunken top with a healthy dollop of white chocolate mint cream. Top with shaved dark chocolate, if you’re feeling fancy. I’d say “eat at once” but I suspect that you already have.

不过我没有白巧克力和mint, 所以就用之前买的orange milk chocolate和cream打了个orange flavor的whipped cream…然后就直接用勺子舀了填到蛋糕上, 所以看起来完全没有上面那个网页里的美貌.

From Life 生活乐趣

cupcake的batter里我还额外放了2-3 teaspoon的cocoa powder, 打蛋白时还放了一点cream of tartar. 巧克力蛋糕那个烤出来的香味哟…今天算知道怎么叫chocolaty了!
不过今天打鸡蛋比较失败, 因为右手拇指破了贴着胶带, 于是用左手敲鸡蛋, 想不到对于右撇子竟然如此艰难! 一个大力金刚指下去, 把一个鸡蛋的蛋白蛋黄连带蛋壳捏成了一团…
souffle的要义, 乃是要将蛋白和蛋黄清白地分开, 然后下死力把纯洁的蛋白打成白白的,膨松轻软的糊糊, 然后小心地和蛋黄等其他糊糊轻柔地混起来, 以达到让烤出来的蛋糕松软light的效果.
然而我的鸡蛋被捏碎后, 蛋白里混了几咪咪的蛋黄…我挑也挑不出来, 心想这么点东东应该不会有多大影响吧? 结果就被screw了……

一开始我的电动mixer拿去调巧克力和蛋黄了, 所以我一时豪情(外加懒惰懒的洗mixer), 决定用手上来打蛋白!
据说打蛋白里面放点acid会比较容易打成形, 或者在copper容器里打也比较容易, 于是我自己加了点recipe里没写的cream of tartar, 然后轻舒玉臂(…), 开始用whisk来干活. 感觉这玩意真锻炼肌肉, 每天这么打一趟, 我的肥胖的手臂估计就会线条优美了……总之是打了两三分钟以后我就基本陷入瘫软状态了, 然而蛋白还只是泡泡多了点而已!然后我呼哧呼哧地喘着大气, 断断续续地(大部分时间是断…)打了10分钟,蛋白依然是白里透黄的乳白泡沫浆状.
又坚持了个两三分钟我就彻底投降了, 洗了电动mixer换上来干活. 然而……无论我怎么打, 高速低速中速, 那传说中雪白粉嫩的”soft peak”始终没有出现. 大概又过了5-6分钟我彻底放弃了, 终于意识到大概之前混进去的奸险的蛋黄把我的小蛋白给害了!
总之这时候我的蛋白们依然是乳白的, 充满细密小泡沫的浆状.
不过最多出来质地没有那么完美轻浮么, 第一次尝试意思到了就行了.
于是我吧蛋白浆倒进蛋黄和巧克力的mix里fold了, 然后灌模, 进烤箱……10来分钟后香味四溢.
不知道是不是因为蛋白的质地没有whip到位, 按recipe里说的烤了块20分钟后拿出来面上干了, 里面却还是湿的. 之后我又放回烤箱多烤了将近十分钟, 然而出炉后蛋糕心子依然是比较湿的brownie状. 不过总之味道还是极其香醇美好底~~~外表也还是很pp的~

From Life 生活乐趣

Salmon也可以很美味~

俺挺喜欢salmon的营养价值, 不过除了调味美好的生鱼片和smoked salmon, 俺一直觉着salmon是最难吃的鱼之一…味道blank, 而且煎炸炒煮总是那个味道, 就是一股去不掉的salmon鱼味! 然而今天尝试了一下一个recipe, 简直是太美味了~ 从来木有想过salmon也可以如此flavorful, 如此木有salmon味~

大致按这个recipe弄的: http://allrecipes.com/recipe/slammin-salmon/detail.aspx?event8=1&prop24=SR_Title&e11=salmon&e8=Quick%20Search&event10=1&e7=Recipe

Ingredients
* 1/4 cup balsamic vinegar
* 1/4 cup lemon juice
* 1/4 cup soy sauce
* 1 teaspoon salt
* 1 tablespoon brown sugar
* 1 1/2 teaspoons ground ginger
* 1 teaspoon paprika
* 1 teaspoon black pepper
* 1 teaspoon crushed red pepper flakes
* 4 cloves garlic, minced
* 1/4 cup chopped green onions
* 1 teaspoon sesame oil
* 1/2 cup peanut oil
* 8 (4 ounce) skinless, boneless salmon fillets

Directions
1. Stir balsamic vinegar, lemon juice, and soy sauce with salt, brown sugar, ground ginger, paprika, pepper, and red pepper flakes until the salt has dissolved. Stir in garlic, green onions, sesame oil, and peanut oil until well combined.
2. Pour marinade into a resealable plastic bag or glass bowl. Add salmon to marinade and gently toss to coat. Place into refrigerator and marinate 2 to 24 hours.
3. Prepare an outdoor grill for medium-high heat.
4. Drain excess marinade from salmon fillets. Grill until firm and opaque, about 4 minutes per side.

没有精确地量分量, 就大致差不多地放料腌了, 然后在我的小grill里用medium high烤, 因为买的salmon fillet很薄, 5分钟就烤过了, 大概总共3-4分钟就足够. 吃起来实在太好吃了~没有一点鱼腥味和salmon的土味道~
烤的有点过了, 讲究看哈:

From Life 生活乐趣

昨天还又烤了个cheese cake, 这次买了点milk chocolate味道的cream cheese混了一点到普通cream cheese, 所以蛋糕有非常单的巧克力味和颜色. 但是调的有点干, 所以竟然crack了~~ 不过还是很美味的~

为了菠萝!

是的, 标题借鉴某游戏爱好者的呐喊”为了部落!”

我热爱菠萝~
经常在超市买那种已经削皮挖核处理的干干净净的盒装整菠萝, 回来克制再克制, 两顿也就吃完了. 今天去超市, 看见卖盒装菠萝的地方竖着大牌子”Sale”, 立刻激动地奔过去…顿时心碎了: 被抢光了!!! 不甘心地四处看, 盒装的被买的一个不剩, 但是旁边还有未经削皮什么处理的新鲜菠萝也在on sale.
通常我看见那粗糙的皮肤, 尖尖硬硬的大从叶子就望而却步了. 但是今天想吃菠萝的渴望那么的强烈! 我苦苦挣扎了一番, 还是决定从了它!
为了菠萝!

于是回来先google了一番怎么处理菠萝. 原来还挺讲究的. 最好先把菠萝倒置(叶子朝下)冷藏半小时, 据说是因为糖汁都沉积在菠萝底部, 倒过来可以让美好的菠萝汁重新分布?Anyway, 我老实照做了.
倒置一段之后从冰箱里掏出异常美貌的菠萝:

From Life 生活乐趣

然后先把两头砍掉, 接着竖起来把外皮削掉, 露出一排排点阵状分布的黑尖. 于是换小刀, 斜着把黑尖尖们一排排挖掉. 奈何我这只菠萝长的不严谨, 黑尖尖们排列得歪歪斜斜的, 所以我挖得比较有新意:

From Life 生活乐趣

接下来把菠萝横切了一片片菊花状, 用盐水泡了据说可以去掉涩味吃起来更甜~

From Life 生活乐趣

刚刚吃了, 果然很甜~