Friday, June 22, 2018

法国长棍面包 French Baguettes

这法国长棍面包很香而且外层特别的脆,里面松软
用来沾咖喱或是只涂牛油,口感很好!
简单的直接法, 割的手法不对,
卖相不美揉得太短太胖了哟!
这种面包要烤上大约18-25分钟,
它的外层才够香脆,口感比较好!

材料Ingredients:
高筋面粉 190g high protein flour
普通面粉 60g normal flour/all purpose flour
白油 1 teaspoon shortening
酵母 2 teaspoons dry yeast
奶粉 1 tablespoon milk powder
盐 1 teaspoon salt
100ml water

高筋面粉,普通面粉白油, ,奶粉及酵母一起混合
慢慢加入搅拌至光滑及有弹性面团
用大盘盖着发酵1小时或双倍大
add all high protein flour, normal flour, shortening, salt,
milk powder and dry yeast into the mixing bowl 
slowly add in water and beat to a smooth dough
remove the dough and place in a big bowl covered
let rise for 1 hour double the size

将面团分成3份,揉成圆形状,松弛20分钟
把面团压扁卷起成长条状撒上一些高筋面粉
用刀斜切3-4横
排在已扫牛油的烤盘上
发酵40-60分钟
喷上一些水
预热烤箱190度烘烤25分钟
divide the dough into 3 portions
round the dough into ball shape
and rest for another 20 minutes
roll out the dough and form long shape
sprinkle with some high protein flour on top
use a sharp knife to slice 3-4 lines
place in the greased baking pan/baking cup
let rise for 40-60 minutes  
spray some water on top of the bread
bake at 190 for about 25 minutes



Wednesday, June 13, 2018

蓝莓和鲜橙迷你奶油蛋糕 Blueberry N Orange Mini Butter Cake



材料Ingredients:
面粉 120g cake flour
发粉 1/2 teaspoon baking powder
奶油 120g butter
幼糖 60g sugar
鸡蛋 2 eggs
淡奶 1 tablespoon evaporated/fresh milk
鲜橙果酱  orange jam 
蓝莓果酱 cranberry jam 

先将油和幼糖以快速度搅拌至松白
然后先将鸡蛋稍微打发
分次的用汤匙蛋液加入已经打好的奶油和糖内
再以快速度搅拌至松白
加入淡奶搅拌均匀
 之后再分次加入过筛的粉以慢速度搅拌均匀
将一汤匙蛋糕面糊入小烤盘
放入一汤匙蓝莓果酱
然后加入蛋糕面糊在上面
放入烤箱以175度 烤大约15-20分钟
竹签插入蛋糕体,拿出不沾黏,即熟透
cream the butter and sugar until fluffy and light
beat the egg lightly 
add in 2 tablespoons at a time of beaten egg 
into the mixture & cream until fluffy
add in milk and cream well
add in sifted flour slowly and mix well
scoop in small portion of cake mixture into the small pan
then add in 1 tablespoon blueberry jam on top
lastly scoop in enough cake mixture to cover on top
bake at 175C for around 15-20 minutes

Tuesday, June 12, 2018

蒸迷你班兰鸡蛋糕 Steamed Mini Pandan Egg Cake

材料Ingredients:
鸡蛋 6 eggs
白砂糖 220g caster sugar
色拉油 60ml corn oil
自发面粉 200g self raising flour
泡打粉 1 teaspoon baking powder
班兰汁 4 tablespoons Pandan juice
几滴青色素 a few drop of green colouring

先打鸡蛋和糖
把鸡蛋和糖打成乳白色
大约之前的三倍份量
把打好的鸡蛋和糖轻轻的加入自发粉
用刮刀搅拌匀(別用机打)
将面糊分两个部分,一个部分加入班兰汁及几滴青色素拌匀
将1匙班兰面糊勺入搽油的蒸杯
再加入一层原本面糊在班兰面糊上面
预先将水滚开, 蒸20分钟
Beat the eggs and sugar together
beat until the egg and sugar become white and fluffy
add in the corn oil and mix well
slowly add in the flour and mix well (do not beat with the mixer)
Divide the mixture into two portions
one portion add in the Pandan juice
add one scoop of the Pandan mixture into the greased steam cup
then add one layer of the original mixture on top of the Pandan mixture
steam in boiling water for about 20 minutes




Sunday, June 3, 2018

核桃杯子蛋糕 Walnut Cupcake

材料Ingredients:
面粉 120g cake flour
发粉 1/2 teaspoon baking powder
奶油 120g butter
幼糖 60g sugar
鸡蛋 2 eggs
淡奶 1 tablespoon evaporated/fresh milk
香草精华 1/2 teaspoon vanilla essence
核桃(弄碎烤香) 3 tablespoons walnut (chopped & roasted)

先将油和幼糖以快速度搅拌至松白
然后先将鸡蛋稍微打发
分次的用汤匙以每次二汤匙的蛋液加入已经打好的奶油和糖内
再以快速度搅拌至松白
加入淡奶, 香草精华搅拌均匀
 之后再分次加入过筛的粉以慢速度搅拌均匀
最后加入核桃拌匀
将蛋糕面糊倒入杯子
放入烤箱以175度 烤大约15-20分钟
竹签插入蛋糕体,拿出不沾黏,即熟透
cream the butter and sugar until fluffy and light
beat the egg lightly 
add in 2 tablespoons at a time of beaten egg 
into the mixture & cream until fluffy
add in milk, vanilla essence and cream well
add in sifted flour slowly and mix well
lastly add in the walnut mix well
scoop in the cake mixture into the baking cup
bake at 175C for around  15-20 minutes

Thursday, May 3, 2018

蝶豆藍白雙色奶香馒头 Butterfly Pea Milk Man Tou

水藍色butterfly 
水藍色的夢幻饅頭
蝶豆花馒头材料Ingredients:
包面粉 200g bau flour
1 茶匙干酵母 1 teaspoon dry yeast
茶匙奶油 1 teaspoon butter
半茶匙发粉 1/2 teaspoon baking powder
蝶豆花熱開水中浸泡 100ml  
100ml butterfly pea flower soak in warm water

把所有材料放入搅拌盘混合均匀
慢慢加入蝶豆花水搅拌至柔软和光滑的面团
待发至少60分钟
mix all ingredients together 
add in butterfly pea water slowly and knead
to form a soft and smooth dough
rest for 60 minutes

奶香馒头材料Ingredients:
包面粉 200g bau flour
奶粉 1 tablespoons milk powder
1 茶匙干酵母 1 teaspoon dry yeast
半茶匙发粉 1/2 teaspoon baking powder
温鲜奶 100ml warm fresh milk

把所有材料放入搅拌盘混合均匀
慢慢加入温鲜奶搅拌至柔软和光滑的面团
待发至少60分钟
mix all ingredients together 
add in warm fresh milk slowly and knead/beat well 
to form a soft and smooth dough
rest for 60 minutes
将面团杆成长方形重贴在一起
慢慢卷起切成小块翻起向上
待发45分钟,用大火蒸10分钟即可
flatten the dough and make long square shape
place the two different colour dough on top of each other
slowly roll up the dough and cut into smaller pieces
leave to rise for another 45 minutes
steam over high heat for 10 minutes


Wednesday, May 2, 2018

豆鼓鲮鱼炒香麦菜 Fried Yau Mak with Black Bean Fish


冰箱里还有剩下一些豆鼓鲮鱼
今晚就用来炒香麦菜啦!
简简单单的一道菜肴而且老少咸宜

材料Ingredients:
香麦菜 yau mak 
罐头豆鼓鲮鱼 black bean fish (canned)
姜片 sliced ginger
蒜片及洋葱末 sliced garlic & shallot

热油锅,爆香姜片
加入蒜末和洋葱末炒香
加入香麦菜翻炒片刻
然后加入豆鼓鲮鱼再炒香
再加入适量的水,适量的盐,胡椒粉调味
拌匀即可上碟
heat a bit of oil on pan 
stir fry in the sliced ginger
then stir fry in garlic & shallot
add in yau mak and stir fry for 1 minute
then add in black bean fish and mix well
add in a bit of water, salt & pepper to taste



Tuesday, May 1, 2018

曼越莓可可杯子蛋糕 Cranberry Cocoa Cupcake


材料Ingredients:
面粉 120g cake flour
发粉 1/2 teaspoon baking powder
奶油 120g butter
幼糖 60g sugar
鸡蛋 2 eggs
淡奶 1 tablespoon evaporated/fresh milk
香草精华 1/2 teaspoon vanilla essence
可可粉 cocoa powder
曼越莓(泡软) cranberry (soaked)

先将油和幼糖以快速度搅拌至松白
然后先将鸡蛋稍微打发
分次的用汤匙以每次二汤匙的蛋液加入已经打好的奶油和糖内
再以快速度搅拌至松白
加入淡奶, 香草精华搅拌均匀
 之后再分次加入过筛的粉以慢速度搅拌均匀
最后加入曼越莓拌匀
把蛋糕面糊分成两部分
一部分加入可可粉拌均
将原味蛋糕面糊倒入杯子
然后将可可蛋糕面糊倒在上面
放入烤箱以175度 烤大约15-20分钟
竹签插入蛋糕体,拿出不沾黏,即熟透
cream the butter and sugar until fluffy and light
beat the egg lightly 
add in 2 tablespoons at a time of beaten egg 
into the mixture & cream until fluffy
add in milk, vanilla essence and cream well
add in sifted flour slowly and mix well
divide the mixture into two portions
one portion add in cocoa powder and mix well
lastly add in the cranberry mix well
pour in the original mixture onto the baking pan
then add in the cocoa cake mixture on top
bake at 175C for around  15-20 minutes

Saturday, April 28, 2018

蒸OREO奶油蛋糕 Steamed OREO Butter Cake


一大清早就下起大雨来
还洗了一大堆衣服呢!有点气了呀!
气着气着就有蒸蛋糕的“热”
见到桌子上还有一些OREO饼干
就来个蒸OREO蛋糕消消气。。。哈哈!
只弄个小的吧!
蒸好的时候一打开盖子
一阵阵的OREO香散发到整屋子
好香哦!待冷了立刻切一小块塞入口里
哗!受不了了呀!太好吃了
真是吃了口齿也留香耶! 

材料Ingredients:
鸡蛋 2 eggs
面粉 160g flour
发粉 1 teaspoon baking powder
幼糖 100g caster sugar
牛油 150g butter
OREO饼碎 12 pieces OREO biscuit (smashed)

把牛油和糖打发
将鸡蛋一粒一粒的加入继续打发
然后加入面粉和发粉拌匀
把OREO饼碎加入面糊拌匀
将面糊倒入抹了油的蒸盘
放进已烧开水的蒸锅
用中火蒸大约30-35分钟 
(竹签插入蛋糕体,拿出不沾黏,即熟透)
cream butter and sugar in mixer bowl until fluffy
add in egg one at a time and cream until fluffy
fold in the flour and baking powder slowly and mix well
add in the OREO biscuit into the batter and mix well
scoop into the greased steam pan 
steam in the boiling hot water for about 30-35 minutes
to check the readiness by using toothpick
if the tooth pick come out clean, then it ready



Friday, November 10, 2017

紫薯玫瑰馒头 Sweet Purple Potato Man Tou


好浪漫,好香软,好好吃的紫薯玫瑰馒头啊!
搅拌的时候面团的紫薯味好香好香
搅拌好的面团特别柔软
再用手揉的时候那种感觉很棒 

看着一朵朵紫玫瑰,美得动人,美得妩媚, 美得优雅
紫玫瑰代表浪漫真情和珍贵独特, 好爱好爱它哟!
材料Ingredients:
包面粉 250g bau flour
薯泥 200g mashed sweet purple potato
砂糖 60g sugar
干酵母 10g instant yeast
发粉 5g baking powder
温水 100-120ml warm water

紫薯煮熟压成泥
把紫薯泥和所有材料放入搅拌盘混合均匀
慢慢地加入温水搅拌至柔软和光滑的面团
待发至少1小时
将面团分成小粒状再揉圆形
杆成小小的圆形面团
6片面团重贴(如图)
用筷子在中间轻轻一压
揉一小条状当中心
慢慢卷起在中间切一半
就成了两朵漂亮的玫瑰花
待发15-20分钟,用大火蒸7分钟即可
steam the sweet potato and smash with fork 
& form mashed sweet potato
mix the mashed sweet potato & all ingredients together 
add in warm water slowly and knead/beat well 
to form a soft and smooth dough
rest for at least 1 hour
divide the dough into small portion 
roll out flat into round shape
place 6 pieces together (as show in picture)
use one chopstick lightly press in the middle
make one long round roll as center of rose
slowly roll up the dough and cut into half
it will form two beautiful roses
leave to rise for another 15-20 minutes
steam over high heat for 7 minutes





Friday, September 8, 2017

香炸腐乳鸡翅 Fermented Bean Curd Chicken Wings

材料 Ingredients:
鸡翅 6 pieces chicken wing   
四川麻油辣腐乳 2 teaspoons fermented bean curd
绍兴花雕酒 2 teaspoons shao xin wine
生抽 1 teaspoon soy sauce
盐和胡椒粉少许 salt & pepper 

将鸡翅放入塑胶袋,然后加入全部的腌制材料
均匀的涂抹封紧, 腌制至少四到六个小时
以热油煎炸鸡翅大约十五分钟至金黄色即可
[lace all chicken wings into big zipper bag
add in all seasoning ingredients and rub it evenly
season it at least 4 - 6 hours
deep fry it for about 10 minutes in high temperature
until golden brown








Sunday, August 6, 2017

双色馒头 ~ 紫薯奶香馒头 Purple Sweet Potato Fresh Milk Man Tou

紫薯馒头材料Ingredients:
包面粉 200g bau flour
 紫薯粉 3 teaspoons purple sweet potato powder
1 茶匙干酵母 1 teaspoon dry yeast
半茶匙发粉 1/2 teaspoon baking powder
温水 100ml warm water

把所有材料放入搅拌盘混合均匀
慢慢加入温水搅拌至柔软和光滑的面团
待发至少45分钟
mix all ingredients together 
add in warm water slowly and knead/beat well 
to form a soft and smooth dough
rest for 45 minutes

奶香馒头材料Ingredients:
包面粉 200g bau flour
奶粉 1 tablespoons milk powder
1 茶匙干酵母 1 teaspoon dry yeast
半茶匙发粉 1/2 teaspoon baking powder
温鲜奶 100ml warm fresh milk

把所有材料放入搅拌盘混合均匀
慢慢加入温鲜奶搅拌至柔软和光滑的面团
待发至少45分钟
mix all ingredients together 
add in warm fresh milk slowly and knead/beat well 
to form a soft and smooth dough
rest for 45 minutes
将面团杆成长方形重贴在一起
慢慢卷起切成小块翻起向上
待发30分钟,用大火蒸7分钟即可
flatten the dough and make long square shape
place the two different colour dough on top of each other
slowly roll up the dough and cut into smaller pieces
leave to rise for another 30 minutes
steam over high heat for 7 minutes