Mini Nutella Filled Fluted Cakes

Brown butter (called beurre noisette in French) is made by cooking butter long enough to turn the milk solids and salt particles brown while cooking out any water present. It has more complex flavour than melted or clarified butter. Brown butter is traditionally served with fish, but makes a delicious topping for vegetables such as broccoli. It adds a deep, nutty flavour to sweet items like butterscotch pudding or cream cheese frosting.

But this time, I add the complex and nutty flavour to my mini fluted cakes with this classic French technique.

Ingredients:
3/4 cup      Brown Sugar
3/4 cup      Cake Flour
1/2 tsp      Baking Powder
4 Egg Whites
1/2 cup (100g)      Butter
4 tbsp      Nutella Spread

材料：
3/4 杯      黑糖
3/4 杯      蛋糕粉
1/2 小匙      发酵粉
4 颗      蛋白
1/2 杯 (100克)      牛油
4 大匙      巧克力酱

Methods:
1. Cut the butter into 4 pieces.
2. Over low heat, use a sauce pan, place in the first piece of butter and cook until it melts completely.
3. After the butter has melted, place in the second piece and continue to cook.
4. Follow the same steps for the third and fourth piece of butter. Move the pan around constantly to let it cooks evenly.
5. Once all the butter has melted and browned, turn off the heat and let it cool. Set aside.
6. Preheat the oven in 200˚C / 400˚F.
7. In a large bowl, mix in the flour, brown sugar, and baking power.
8. Add the egg whites into the dry ingredients and beat until smooth and fluffy.
9. Slowly add the brown butter into the batter and whisk until well combined.
10. Spoon the batter into a non-stick mini cake mould about 3/4 full.
11. Bake it until the edges starts to look golden, about 8-10 minutes.
12. Once its baked, use a skewer to poke it out and place in a wire rack to cool.
13. When its cool completely, pip the Nutella into the cake centre. You can feel the pressure from inside when its filled.

做法：
1. 把牛油切成4块。
2. 放第一块牛油进小锅中，用小火煮溶。
3. 第一块牛油煮溶后，放入第二块牛油继续煮溶。
4. 重复步骤将其余的牛油煮溶。期间不停的移动锅子，让牛油煮均匀。
5. 当牛油煮至咖啡色后，熄火备用。
6. 这时候，烤箱预热200˚C / 400˚F。
7. 将蛋糕粉，黑糖及发酵粉混合均匀。
8. 加入蛋白搅拌至顺滑及蓬松。
9. 慢慢加入金黄溶化牛油搅拌均匀。
10. 用汤匙把面糊倒入 不沾贴的小蛋糕 模具里，大约3/4满。
11. 送进预热烤箱，烤至边缘开始显得金黄色，大约8至10分钟。
12. 蛋糕烤熟后，用竹签将它插出来，然后放在烤架上摊凉。
13. 蛋糕凉透后，用挤花袋将巧克力酱挤入小蛋糕中央。

Homemade Blueberry Sauce 自制蓝莓酱

I have bought some fresh blueberries from AEON grocery store few weeks ago, I got it with promotion price during that period. The original price is about RM19.99 per box, but the promotion price is only RM7.99. 

I bought extra more than I need, and then keep them in the freezer. The first batch I used to make blueberry pancakes and muffins. So this time I use the second batch which the frozen one to make the blueberry sauce. The frozen blueberries contains more water, so you may reduce some little bit of the water when you make the sauce.

One more thing, before you start adding the sugar, you may try the sweetness of your berry first, so you can adjust the sweetness of your sauce that you desire. Mine was not very sweet, so I add about 1/3 cup of sugar for 1 cup of berries.

I made this sauce for my pancakes topping and also used this for the cheese tarts' pattern. The longer you cook the thicker sauce you may get. 

Ingredients:

1 cup      Fresh / Frozen Blueberries

1/3 cup      Sugar

1/4 cup      Water

1 tsp      Cornstarch (cornflour)

Pinch of Cinnamon Powder (optional)   

材料：

1杯      新鲜 / 冷冻蓝莓

1/3杯      细砂糖

1/4杯      水

1小匙      玉米淀粉

少许      肉桂粉 （可选）

Methods:

1. Place all the ingredients except cinnamon in a saucepan over medium low heat.

2. Gently stir until the sugar had dissolved. 

3. Cook (simmer) the sauce until the liquid thickens and becomes clear.

4. Stirring occasionally, about 8 to 10 minutes. 

5. Lastly, stir in the cinnamon powder and continue to cook about 2 minutes more.

6. Remove from heat, let it cool and then cover and refrigerate for up to a week.

做法：

1. 将全部材料，除了肉桂粉，放入小锅中用中小火煮。

2. 轻轻搅拌至糖溶解。

3. 煮至酱汁变稠，并变得清晰。

4. 偶尔搅拌一下，约8至10分钟。

5. 最后拌入肉桂粉，继续煮约2分钟。

6. 起锅放凉，然后覆盖和冷藏。可以储存长达一个星期。