Tag: 食谱

Tiger Stripe Swiss Roll by Gordon Ramsay

Tiger Stripe Swiss Roll




A chiffon roulade with the tiger-stripe pattern on the skin….you can, of course, leave the skin out, as this light chiffon roll tastes good of its own.

Swiss Roll Tiger Stripe
  • 70 g German #405 flour
  • 30 g Cornstarch
  • 2 g Baking powder
  • 60 ml 100% Orange juice
  • 60 ml Corn oil
  • 20 g Sweetened condensed milk
  • 5 Eggs
  • 1/2 tsp Vanilla extract
  • 1/3 tsp Salt
  • 1/2 tsp Lime juice
  • 90 g Caster sugar
  • 7 Egg yolks
  • 40 g Caster sugar
  • 1 tsp Vanilla powder
  • 30 g Cornstarch
  1. Preheat the oven to 190C/375F. Line a 34cmx25cm rectangular baking tray with paper. Sift the flour, cornstarch, and baking powder into a bowl. Separate the eggs. Stir orange juice and sweetened condensed milk in another bowl, gradually beat in the corn oil until fully combined and emulsified.
  2. Sift in the flour mixture, mix roughly and then add in egg yolks and vanilla extract. Mix until incorporated. Beat the egg whites on medium speed, sprinkle in the salt once once combined. Continue to beat the egg whites until foamy. Add in lime juice and whip the mixture until soft peaks form. Beat in sugar in 2 additions until the stiff peaks appear.
  3. Fold the meringue in 3 additions with the yolk batter until incorporated and smooth. Pour the batter into the prepared baking tray and smooth the surface. Bake the cake on the upper rack in the oven for about 20 minutes. Remove the cake and sift some powdered sugar on the surface. Place a parchment paper on the top and then a baking sheet. Turn the tray upside down to unmold the cake. Remove the baking tray and peel away the lining paper. If you prefer to have golden side rolled in, then flip the cake or you can leave this step away. Trim the edges off and set aside, covered with a towel, to cool for about 10 minutes. Fill the cake with butter cream or jam and roll up. Store the cake in the fridge while preparing the tiger stripe.
  4. Preheat the oven to 200C/400F. Place all the ingredients in the mixing bowl and beat at medium-high speed until the volume of mixture has doubled and the colour turned lighter. Pour the batter into a baking tray lined with the paper. Bake in the upper rack of the hot oven for 6-8 minutes until the surface has turned into the golden browned tiger stripes. Remove and turn it on another baking paper. Tear the lining paper off and trim the sides. Spread a layer of the whipped cream or jam over, and then put on the chiffon Swiss roll. Gently roll it up and cool it covered in the fridge for 1 hour before serving.


Cumin-flavoured Beef Wonton Soup by Gordon Ramsay

Cumin-flavoured Beef Wonton Soup



© 2020 | http://angiesrecipes.blogspot.com

© 2020 | http://angiesrecipes.blogspot.com

© 2020 | http://angiesrecipes.blogspot.com

The wonton, also spelled wantan, wanton, or wuntun, is a type of Chinese dumpling. They are made with a thin wrapper filled with tender, juicy seasoned ground meat or seafood and are available in steamed, deep-fried or in soup with or without noodles.

  1. For filling, combine all ingredients except water in a bowl. Gradually add in water and mix with chopsticks until all the ingredients are well-blended and smooth.
  2. Position wonton skin with one point towards you. Spoon 1 rounded teaspoon of filling just below center of skin. Fold bottom point of skin over the filling. Roll up skin and filling, leaving 1 inch at the top of skin. Moisten the edges of the triangle and bring both points of the triangle base towards the center to form a wonton shape.
  3. Bring some water to a boil. Drop 20 wontons one at a time. Simmerangiesrecipes, uncovered about 3-5 minutes until the wonton float. Freeze the rest of uncooked in airtight containers. Boil directly from frozen for 6 to 8 minutes.
  4. At the same time, bring the broth, salt and carrot julienne to boiling in a saucepan. Place some wonton in the bowls and add in preserved cabbage, seaweed and green onion. Ladle the soup into bowls and drizzle with sesame oil. Enjoy!

© 2020 | http://angiesrecipes.blogspot.com

© 2020 | http://angiesrecipes.blogspot.com

© 2020 | http://angiesrecipes.blogspot.com

Olive Chia Seed Sandwich Loaf by Gordon Ramsay

Olive Chia Seed Sandwich Loaf



© 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

A very aromatic, soft and easy to make sandwich loaf flecked with chopped black olives and chia seeds. This bread will be a hit if you love olive and it’s perfect for sandwiches, canapés and as a great addition to your bread basket on the dinner table.

  • 400 g All purpose flour
  • 10 g Dried yeast
  • 1 tsp Coconut sugar
  • 3/4 tsp Black salt
  • 120 g Warm milk
  • 2 Egg yolks
  • 1 Egg white
  • 60 g Butter, melted
  • 4 tsp Chia seeds
  • 100 g Black olives, chopped
  • 1 Egg white
  • 1 tbsp Chopped nuts for the topping, optional
  1. Lightly grease a 9cm-deep, 11 x 22cm loaf pan with olive oil and line with baking paper.
  2. Combine flour, yeast and coconut sugar in the bowl of your stand mixer. Stir in salt. Make a well in the centre. Add in milk, egg yolks, egg white and melted butter. Mix on the slow speed until the ingredients roughly come together. Increase the speed and knead for 5-8 minutes or until the dough is smooth and elastic.
  3. Turn out the dough and shape into a ball. Brush the mixing bowl with a little bit of olive oil to grease. Return the dough to the mixing bowl and cover with a damp tea towel. Set aside in a warm, draught-free place to prove for 45 – 60 minutes or until the dough has almost doubled in size.
  4. Punch down the centre of the dough with your fist. Knead for 2 minutes or until the dough is elastic and has returned to its original size.
  5. Roll out the dough into a square. Sprinkle with the chia seeds and chopped olives. Fold the dough in half to enclose the seeds and olives and knead until well combined.
  6. Divide the dough into 3 even pieces and round up. Cover and set aside for 10 minutes. Roll out each dough to about 15 x 25 cm rectangle with a rolling pin. Fold the dough towards the centre from left and right. Rotate the dough 90 degrees and roll it up. Place the seam side down into the prepared loaf pan. Repeat with the other two dough balls.
  7. Cover with a damp tea towel. Set aside in a warm, draught-free place to prove for 30 minutes or until the dough has almost doubled in size.
  8. Brush the top of the loaf with egg white and sprinkle with the chopped nuts. Bake for 25-30 minutes or until golden and the loaf sounds hollow when tapped on the base. Turn onto a wire rack to cool slightly. Serve at room temperature.

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

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