Thursday, June 04, 2009

桂花糕

桂花糕
Osmanthus Jelly

這次我特意用玫瑰花模做桂花糕,有桂花香的「玫瑰花」會是甚麼味道呢?


79 comments:

ivy said...

玫瑰花模係邊買嘎?!用寒天紛得唔得阿?

Siukwan said...

ivy,

Welcome~這玫瑰花模在上海街陳枝記買的,那裡還有很多款式。寒天粉當然可以喔!

Miss Mapp said...

This is Miss Mapp calling to say what is that O word substance and how beautiful it looks. Do you eat it? Sorry to have missed you, you can reach me on .....:-)

Siukwan said...

Miss Mapp, welcome! Thanks for your wonderful words. Osmanthus is "Sweet Olive" actually, this jelly tastes really great!

Miss Mapp said...

Hi Siukwan,
It looks amazing, did you carve it to look like that, and do you mean it tastes of olives, cos wow, if so I would LOVE that.
MM

Siukwan said...

Hi Miss Mapp, I am glad that you like it, I got a rose mould to make this jelly.

Sweet osmanthus is a fragrant orange-colored olive. This smell is very delicacy and gentle.

Browse this:
http://toptropicals.com/html/toptropicals/plant_wk/osmanthus.htm

Miss Mapp said...

Thank you Siukwan for that link which was really interesting.
Think I shall see if it is suitable for England - it says it grows in zone 7+8 - where ever those are. I have Jasmines and wisterias in my garden which hale from your climes, so who knows - any flower that has a good perfume I love.
MM

Siukwan said...

Miss Mapp, you're welcome! WOW...That's great! Besides, you can brew up tea using your own jasmine or wisteria, I think it's amazing!

Lkh;] said...

你好啊=]
我想問下呢
點整d桂花先吾會尋晒底呢
吾該;]

Siukwan said...

Hi Lkh;],

桂花不會沉底的秘訣是水和魚膠粉的比例和份量,如果放太多水,就會過稀,桂花在太稀的流質裡就會沉底,如果你依照食譜份量是沒問題的喇!

Oi Lin said...

錦鯉年糕眼睛,在那裡可以買到

michelle said...

你好~

用冰水代替冰粒可以嗎?
另外,置於室溫會否融化?

Siukwan said...

Hi Michelle,

冰水都可以,但必須要是同等重量。
像啫喱糖一樣,當然不會溶化。

Anonymous said...

請問如果用桂花糖的話...份量要用多少???

Siukwan said...

你可以用3至4茶匙桂花糖代替,糖的份量則要減少至約45克。

MGT said...

What is fish powder and what does it do? Thanks.

Siukwan said...

I think you mean gelatin. It takes causing the mixture to solidify and it is used to make such foods as molded desserts, jellies, candies, etc...

ngashanjan said...

Hi Miss SiuKwan,

I'm very impressed by your Osmanthus Jelly which is a bit different from what I've seen before. Think it has an elegant touch just like its creator ;)

I would like to ask what kind of sugar I should use…is it 冰糖or白砂糖? And are there any tips to remove the jelly intact from the mould?

Thanks very much in advance!

ngashanjan said...

...and think I'll take your advice to use 乾桂花. May I know where to get some 乾桂花, please?
Thanks Miss SiuKwan:)

Siukwan said...

Thanks for your kindly words!
1) Should use 白砂糖 in this recipe
2) Remove the edge around the jelly first and press the mould to remove the jelly out, the texture is just not too soft or too hard, you can do it easily
3) Can get 乾桂花 from chinese tea leaf house

Anonymous said...

HELLO
我想問呢如果我屋企冇磅,有冇其他方法可以量到適當GE材料份量?
仲有我仲想問呢乾桂花可以O係邊度買?
THANKS

Siukwan said...

1) 廚房必備,建議你買一個吧。
2) 賣中國茶葉的店子。
3) 若下次留言請留下名字。

IsaBel said...

請問如用魚膠片可以嗎?
如可以的話,那魚膠片需要多少片?
Thanks a lot.

Regards
IsaBel

Siukwan said...

Hi IsaBel,

可以,轉換方法就是魚膠粉用多少重量,魚膠片就用相同重量,要看看你所用的魚膠片每片有多重,即是,魚膠粉15克=魚膠片15克。

Anonymous said...

我想問剛剛買番黎既桂花,洗唔洗洗下先放落去整架? 如果要,咁要浸幾耐? thanks~

Siukwan said...

1) 可以用茶隔以凍水輕輕沖一下
2) 不用浸,煮的時候會釋放香味

Anonymous said...

你好]

跟你個食譜做可以做到幾多朵玫瑰花?

THANKS


MANCY

Siukwan said...

Mancy,

大概可做10至12朵玫瑰花。

傻佬 said...

依個係我見過咁多website嘅最邪惡嘅地方。如果要白老鼠我排第一。

Siukwan said...

傻佬,

哈~原來我是邪惡教主!白老鼠我做過很多次,因為調味後自己都要先試味,多謝你!

JJoscar said...

小軍, 看見這個精美得有點不捨得吃, 你好西利呀!

Siukwan said...

JJoscar,

你可以試試做的,選個漂亮的模子,加上晶瑩剔透又美味的果凍就會很吸引!

Jade said...

我想問吓225克沸水=幾多ML呢?

Siukwan said...

Jade,

250ml

Jade said...

Siukwan,

Thanks ^_^

Tiffany said...

玫瑰花模非常吸引呢,
請問乾桂花可以在哪兒買到?

Siukwan said...

Re: Tiffany <3910970500961070587>
茶葉店或香料店

huenhuen said...

你d甜品好靚啊
it just like art~^^*

btw首歌入面個女仔把聲好好聽呀!!
可以知道是哪個板本既perhas love嘛?

小軍 said...

Re: huenhuen <5531459063440713858>
Thanks!

Pls go to FAQ

Iris Tsang said...

Hi Siu Kwan,

好靚呀,一定好好食^_^

我都係叫siu kwan, nice to meet you!

小軍 said...

Re: Iris Tsang <9176004169461888353>
妳可以試試弄~

Glad to meet you here too, thanks Iris/Siu Kwan!

Iris Tsang said...

好呀~我都好鍾意食,我都買左個玫瑰花模~謝謝你的食譜

小軍 said...

Re: Iris Tsang <8152471938208796985>
是嗎?那玫瑰花模很好用,做簡單的果凍都很漂亮~

Y@N said...

請問脫模時有咩方法可以唔爛?

小軍 said...

Re: Y@N <4979772476882154428>
若份量拿涅準繩,便可容易脫摸。
我的做法是先沿邊剝離,然後再按壓模子底部便行。

Elle said...

I just discover your site. I love how simple and clear your recipes are. You explain them very well. I love that you answer all the cooking questions too! I will definitely try making them! Will come back. Please keep up the good work~!
Elle from New York

小軍 said...

Re: Elle <1823118696547830980>
Hello Elle, thank you for your kind and supportive words, I really do appreciate them. Yup, if you have any problems in making them, please feel free drop me a message here, I will endeavour to answer it as best as I can.

Leo said...

我用10g 干桂花會令到好深色, 有咩方法可以整到淡色D , 但又有桂花香味呀?

ivy said...

小軍,我是Ivy啊,現在才發現你09年的回覆!謝謝你,我會去上海街看看的。一直很喜歡你的recipe,經常會在你的網頁看到驚喜哦!希望能夠看到你更多的DIY~

小軍 said...

Re: ivy <4328156982530886723>
不客氣~有時到那處逛逛會有好多意外收獲的~
稍後再更新,希望您們都喜歡我的分享,謝謝妳常來 ivy!

CatCat said...

請問玫瑰模是否軟膠那種, 左三朵花, 右三朵花, 共六朵花那種? 謝謝! CatCat

CatCat said...

你的食譜中,亁桂花冇煮,但你回答問題時說:桂花煮後散發香氣,咁! 請問乾桂花到底煮不煮呢?謝!

小軍 said...

Re: CatCat <3718587805693760705>
軟和硬的也有,大和小號的也有,
如果做果凍,建議用軟身的比較易脫。

小軍 said...

Re: CatCat <1264294703714223320>
兩個方法都行,都是讓水的熱力釋出桂花香氣,像茶葉的道理。

以沸水泡的說,別泡過久,嗅到香氣就好加入其他材料。
用烹煮的說,亦要很快離火,過火會變的苦澀。

Cathine said...

若果加杞子分量應該幾多?

Ronald said...

藥材鋪的桂花只係得花lum,無「定」,可以分享你買桂花既個一間茶葉鋪的地址嗎?thx

小軍 said...

Re: Ronald <8242360773599845243>
香味從花冠部份溢出,反而沒莖幹還較好,

不會影響口感,也不容易沉澱,

我沒有指定到那裡買,清香乾身就行。

Unknown said...

桂花糕很難脫帽,有什麼方法呢?

Jaime said...

桂花糕很難脫模,全難了。有什麼辦法。

小軍 said...

Re: Jaime <33452627905438325>
若份量拿涅準繩,便可容易脫摸。
我的做法是先沿邊剝離,然後再按壓模子底部便行。

tung said...

點解你甘耐都冇更新既

Unknown said...

75克ice 等於幾多 cold water ?

Kim Ka Yee said...

1) 請問這個桂花果糕需要放在雪櫃多少時間?

2) 妳這個玫瑰花模是鋼造的果凍模還是膠的?

謝謝~

SiuKwan So said...

Re: Kim Ka Yee <1625081711858044975>
約4-5小時,通常我會這天做第二天吃。

塑料,圖二:
http://siukwankitchen.blogspot.hk/2011/07/blog-post.html

Anonymous said...

hello;)
我想問你呢個食譜分量係幾多?
可以大約幾多人分量呀?
thx^^

SiuKwan So said...

Re: Anonymous <4870839534240034377>
約10-12顆,要視乎你用的模具大小。

SophiaSofei said...

This is soooo beautiful and I'm making this!!!

Anonymous said...

亁桂花有無分種類呢?
我依照你的份量分10克
但亁桂花好多好多 密得不像你整的那麼精螢~
我那種亁桂花很多一條條的莖~ 好黑好深色
是否太便宜呢? 我在樓下求其一間藥材鋪買~

Icy Zeng said...

Hi siukwan,
I would love to make this jelly, however i live in new york so i m not sure where i can get the mould for this. Also, i dont know where to get the dry osmanthus. Please help me i will really appreciate it.

Icy Zeng said...

Hi siukwan,
I would love to make this jelly, however i live in new york so i m not sure where i can get the mould for this. Also, i dont know where to get the dry osmanthus. Please help me i will really appreciate it.

Cheuk Ying Lia said...

how can i make the 桂花糕 more 顏色淺淡,又富有淡淡清香?

婷婷 said...

親愛的 首先我要說妳太強了!棒棒 想請教妳個問題, 我想做桂花香腸 不知乾桂花適合嗎?或有其它的桂花香料適用? 謝謝妳 婷

Pansy Lau said...

求救!
你好, 我用個模是軟身的有心形,但很難脫模
還是需要用硬身的模呢?

Pansy Lau said...

如轉用大菜代替魚膠粉, 份量是多少?

SiuKwan So said...

Hi Pansy,

越軟質的模具越容易脫模,如 Silicone 或軟塑料造的模具都是不錯的選擇。

雖然用大菜也可以製作,卻欠缺晶瑩的透明感和彈性的口感,所以這個不建議用之替代。

懶懶熊 said...

請教一下, 可否改用片糖? 如是, 份量是否不變?
另如加杞子, 是否要先浸一下?

謝謝.

Siu Kwan So said...

懶懶熊,

片糖味道偏重,這樣會蓋過桂花的清香,
另外片糖會令糖水顏色變深,糕體會呈暗暗的褐色,
那成品就不會是金黃晶瑩剔透的感覺了,
所以這個不建議改用片糖。

對啊,杞子要先泡軟然後再煮過。

懶懶熊 said...

因為是第一次試做, 想先試一下, 以免浪費, 請問所有材料份量是否可以減半或減至四份一?

成品如要外帶, 可有方法保持溫度和形狀?

另, "杞子要先泡軟然後再煮過", 詳細過程是怎樣?

謝謝.

小凡 said...

多謝你對大家的回答,我學懂了許多,特別是花不沉底的要訣,感激。-小凡

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